Slow Cooked Chicken Tikka Masala

327 Calories per Serving (Based on 4 servings)

Slow Cooker Chicken Tikka MasalaIMG_0847.JPG
Serves 4 to 6

500g boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons salt
400g (Can) Chopped Tomatoes
250ml heavy cream or coconut milk
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker.
Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low.
Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

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Orange, Almond & Fig Cake

158 Calories (4 Propoints)

Orange, Almond & Fig CakeIMG_0845
Serves 8
1 Orange
50g Caster Sugar
3 Eggs
100g Ground Almonds
1tsp Baking Powder
4 Figs
½ tsp Icing Sugar

Put the whole orange in a lidded pan and add enough water to cover. Bring to the boil, cover and cook for 1 hour 30 minutes. Drain
Preheat the oven to gas mark 3 (160c) Line a cake tin with baking parchment
Put the cooked orange and 1 tbsp of the caster sugar into a food processor and blitz to a puree
Separate the eggs into 2 bowls.
Add the remaining sugar to the egg yolks and whisk until light and creamy.
Add the orange puree, almonds and baking powder to the mixture and fold all the ingredients together
Whisk the egg whites with an electric whisk until soft peaks form
Fold into the orange mixture one spoon at a time
Pour the mixture into the tin. Sink the figs into the mixture
Bake for 30-40 minutes
Allow to cool before sprinkling icing sugar over

Lemon & Lime Crunch Cake

113 Calories per Slice (3 Propoints)

Lemon & Lime Crunch CakeLemon & Lime Crunch Cake

Serves 12

  • 175g Self-raising Flour
  • ½ tsp Baking Powder
  • Pinch Salt
  • 60g Spread
  • 100g Caster Sugar
  • 1 Egg
  • Zest & Juice 1 Lemon
  • Zest & Juice 1 Lime
  • 150g Natural Yoghurt
  • 40g Demerara Sugar
  1. Preheat the oven to Gas Mark 4 (180c). Line a loaf tin with baking paper.
  2. Sift the flour, baking powder and salt into a bowl
  3. Cream the spread and sugar until pale and fluffy
  4. Beat in the eggs and 2/3 of the lemon and lime zest
  5. Add the flour and yoghurt slowly and mix until stiff
  6. Spoon into loaf tin and bake for 35-40 minutes
  7. Mix the rest of the lemon and lime zest with the juice and demerara sugar
  8. Use a fork to make little holes and spoon the citrus drizzle on top
  1. Preheat the oven to Gas Mark 4 (180c). Line a loaf tin with baking paper.
  2. Sift the flour, baking powder and salt into a bowl
  3. Cream the spread and sugar until pale and fluffy
  4. Beat in the eggs and 2/3 of the lemon and lime zest
  5. Add the flour and yoghurt slowly and mix until stiff
  6. Spoon into loaf tin and bake for 35-40 minutes
  7. Mix the rest of the lemon and lime zest with the juice and demerara sugar
  8. Use a fork to make little holes and spoon the citrus drizzle on top

Lemon & Herb Focaccia

Lemon & Herb Focaccia

327 Calories per Serving (8 Propoints)

Lemon & Herb Focaccia

Serves 6

  • 450g Strong White Bread Flour
  • 1 x 7g (Sachet) Dried Fast Action Yeast
  • 3tbsp Olive Oil
  • 1 Lemon Zested
  • 16g Fresh Thyme
  • Handful Fresh Rosemary
  • Pinch Salt
  1. Combine the flour and salt in a large bowl.
  2. Put the yeast in a jug with 300ml warm water and pour over the flour
  3. Add 1tbsp of the oil and stir until forms dough
  4. Knead the dough for 10 minutes, gradually adding the lemon zest and thyme leaves
  5. Transfer into clean, lightly oiled bowl and cover loosely. Leave to prove somewhere warm for 1 hour
  6. Grease a baking sheet with oil. Gently spread the dough out on the sheet, pushing into the corners. Cover loosely and leave to prove for 30 minutes
  7. Preheat the oven to Gas Mark 6 (200c)
  8. Make dimples in the dough and push in rosemary sprigs. Drizzle over the remaining oil and scatter the salt.
  9. Bake for 15-20 minutes

Chicken Cacciatore

159 Calories per Serving

Chicken CacciatoreChicken Cacciatore

Serves 4

  • 2 Onions
  • 4 Garlic Cloves
  • 1tsp Rosemary
  • 4 Chicken Thighs
  • 4 Chicken Drumsticks
  • 150ml White Wine
  • 150ml Chicken Stock
  • 200g Chopped Tomatoes
  1. Fry the onions on a low heat for 15 minutes until they are soft
  2. Add the garlic and rosemary for another couple of minutes
  3. Turn up the heat, push the onions to one side and add the chicken. Fry until lightly browned. Then mix with the onions
  4. Pour in the white wine and allow to bubble down
  5. Add the chicken stock and tomatoes, then season
  6. Turn the heat down, cover and simmer for 45 minutes

Cherry & Almond Loaves

229 Calories per Slice (6 ProPoints)

Cherry & Almond Loaves0129758045b0ad3978fd5733ab22b768c528b5ff5e

Makes 8

  • 85g Butter
  • 70g Caster Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 70g Self Raising Flour
  • ½ tsp Almond Extract
  • 55g Ground Almonds
  • 55g Glace Cherries
  • 2tbsp Flaked Almonds
  • 55g Icing Sugar
  • 2tsp Lemon Juice
  1. Preheat the oven to Gas Mark 4 (180c)
  2. Beat together the butter, caster sugar, egg, egg yolk, flour, almond extract and ground almonds
  3. Chop the cherries and stir in
  4. Spoon mixture into a greased lined tin
  5. Break up the flaked almonds slightly and then sprinkle over the cake mixture
  6. Bake in oven for 25 minutes
  7. Beat the icing sugar and lemon juice and drizzle over the cakes

Black Forest Cheesecake

233 Calories per Serving (6 Propoints)01e873ae1587748b72890375598fc52f956a80f133_00001

Black Forest Cheesecake

Serves 12

  • 8 Digestive Biscuits
  • 50g Melted Spread
  • 4 Sheets of Gelatine
  • 500g Soft Cheese
  • 300g Greek Style Yoghurt
  • 2tsp Vanilla Extract
  • 2tbsp Sweetener
  • 450g Frozen Fruit
  • 30g Dark Chocolate
  • 30g White Chocolate
  1. Line a 20cm tin with baking parchment
  2. Make biscuits into crumbs and combine with the melted spread
  3. Pour into tin and spread out evenly
  4. Soak the gelatine in a bowl of cold water for 5 minutes
  5. Heat 4tbsp water until simmering and add the galatine until melted
  6. Beat the soft cheese, yoghurt, vanilla and sweetener until smooth
  7. Continue beating as you mix in the gelatine
  8. Pour the filling into the tin and refrigerate until set
  9. Tumble the fruit on top and zest the chocolate over the top