Chicken & Soba Noodle Salad with Mango, Chilli, Lime and Watercress

346 Calories per serving (8 Propoints)

Chicken & Soba Noodle Salad with Mango, Chilli, Lime and WatercressChicken & Soba Noodle Salad with Mango, Chilli, Lime and Watercress

Serves 4

  • 400g Cooked Chicken (Shredded)
  • 1 Red Chilli
  • Juice of 2 Limes
  • 1tsp Coriander
  • 200g Soba Noodles
  • 1tbsp Fish Sauce
  • 2tbsp Soy Sauce
  • 1 Garlic Cloves
  • 1cm Ginger
  • ½ tsp Caster Sugar
  • 1 Mango
  • 1 Red Pepper
  • 100g Watercress
  • 20g Peanuts
  1. Put the chicken in a bowl and add the chilli, juice of 1 lime ad half the coriander. Mix well
  2. Bring a large pan of water to the boil, add the soba noodles and simmer for 5 minutes. Drain.
  3. Mix the remaining lime juice with the fish sauce, soy sauce, garlic, ginger and sugar
  4. Stir in the noodles then add the mango, watercress and chicken and mix together
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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

Plum & Almond Cake

211 Calories, 5 Propoint per Serving

Plum & Almond CakePlum & Almond Cake

Serves 10

  • 125g Butter
  • 125g Caster Sugar
  • 2 eggs
  • 125g Self Raising Flour
  • Zest 1 Lemon
  • 50g Ground Almonds
  • 5-6 Plums
  • 8-10 Whole Almonds
  • 1tbsp Redcurrant Jelly
  1. Preheat the oven to 180c (Gas Mark 4). Grease and line the base of a sandwich tin
  2. Beat the butter and sugar until light and creamy
  3. Add the eggs
  4. Fold in the rest of the flour, lemon zest and ground almonds
  5. Arrange the plums on top, skin side down then the whole almonds
  6. Bake for 35-45 minutes
  7. Melt the redcurrant jelly and brush on top of the cake

Blackberry and Almond Cake

12 Propoints

Blackberry and Almond CakeIMG_1222

Serves 14
• 175g Butter
• 175g Caster Sugar
• 1/2tsp Vanilla Extract
• 3 Eggs
• 250g Self-raising Flour
• 50g Ground Almonds
• 1tbsp Milk
• 1 Lemon
• 150g Blackberries
• 50g Flaked Almonds

1. Preheat oven to gas mark 4 (180c)
2. Line baking tray with baking paper
3. Beat the vanilla, butter and sugar until light and creamy
4. Add 1 egg and beat well. Then add the other 2 eggs adding 1tbsp flour with each and beating well
5. Fold in the rest of the flour, ground almonds, milk and lemon zest.
6. Pour into baking tray
7. Press blackberries into top of mixture
8. Sprinkle on the almonds
9. Bake for 35 minutes

Sweet Almond Cherry Tarts

7 Propoints each

Sweet Almond Cherry Tarts

Makes 8

  • 225g Plain Flour
  • 150g Spread
  • 55g Icing Sugar
  • 350g Cherries
  • 2tbsp Sugar

For the filling

  • 60g Butter
  • 75g Brown Sugar
  • 1 Egg
  • 1tbsp Plain Flour
  • 100g Almond Meal
  1. Rub the butter , flour and icing sugar until  resembles breadcrumbs
  2. Add 2tbsp of water until it comes together. Refrigerate for 30 minutes
  3. Preheat the oven to Ga Mark 6 (200c)
  4. Mix the ingredients for the filling
  5. Divide the pastry into 8 and roll out into 15cm rounds
  6. Divide filling among the round leaving a 4cm boarder. Top with cherries
  7. Fold up the edges and sprinkle with the white sugar
  8. Bake for 20 minutes

Almond Cakes

4 Propoints per Serving

Almond CakesAlmond Cakes

Makes 12

  • 60g Marzipan
  • 110g Spread
  • 110g Caster Sugar
  • 2 Eggs
  • 90g Self Raising Flour
  • ½ tsp Almond Essence
  • 15g Flaked Almonds
  1. Preheat the oven to gas mark 4 (180c)
  2. Cream the sugar and the spread
  3. Gradually add the eggs
  4. Fold in the flour with the almonds and essence
  5. Half fill the cake tin and top with a piece of marzipan, top with the reaming mixture
  6. Sprinkle with the flaked almonds
  7. Bake for 15-20 minutes

Almond Slices

5 Propoints per Serving

Almond SliceAlmond Slices

Serves 16

  • 225g Shortcrust Pastry
  • 4tbsp Raspberry Jam
  • 4 Egg Whites
  • 175g Caster Sugar
  • 175g Ground Almonds
  • 2 Drops Almond Essence
  • 75g Flaked Almonds
  1. Preheat the oven to Gas Mark 4 (180c). Grease a shallow pan
  2. Roll out the pastry and line the base and the sides of the tin.
  3. Spread the jam over the pastry
  4. Whisk the egg whites until they form stiff peaks
  5. Fold in the ground almond, sugar and almond extract.
  6. Spoon into the tin, then spread over the pastry
  7. Sprinkle over the flaked almonds
  8. Bake for 30-35 minutes