Recipes

Ok some recipes. Now some will be weight watching friendly while other will not

Regard the above image. The Red Cup, circa early 60's from my Archers tea set (the saucers and plates have a pictoral map of Ambridge on them). This cup is all important in the Porridge making. I use it on the scale to weigh the dry ingredients and then use it to measure the milk and water. I know what a ¼ pint of milk looks like in the cup and it saves faffing around with a measuring jug.

Date & Banana Porridge 4 points	Frozen Cherry & Apple Porridge 3 points	Apple & Raisin Porridge 3½ points
30 grams Oats 25 grams dried dates ( I use the humdinger 250gr block) 1, 1 point Banana ( weighs between 55-90grams, without skin) Pinch of Salt ¼ pint Skimmed Milk Bit less than a ¼ pint water Place all the ingredients into a pan bring to the boil and then simmer for a few minutes	30 grams Oats 80 grams Sainsburys Frozen Cherrys 1, Eating Apple, peeled and cut into small bits Pinch of Salt ¼ pint Skimmed Milk Bit less than a ¼ pint water Place all the ingredients into a pan bring to the boil and then simmer for a few minutes	30 grams Oats 25 grams Raisins 1, Eating Apple, peeled and cut into small bits Mixed spice to taste ( optional) Pinch of Salt ¼ pint Skimmed Milk Bit less than a ¼ pint water Place all the ingredients into a pan bring to the boil and then simmer for a few minutes
Rhubarb Fool ½ -1½ points per recipe	Milk Jelly 1 point per recipe	Lemon and Lime Mousse 1 point per recipe
250 gram Rhubarb 1 Sachet of Raspberry Sugar free Jelly 100ml boiling water 1 pot of vanilla yogurt ( ww =½, M&S COU =1, Muller Light =1½) Splenda to sweeten Cut the rhubarb into small pieces place the water and jelly crystals into pan and heat until disolved add rhubarb and cook until tender sweeten with splenda to taste and blizt in liquidiser leave to cool blist in yogurt and divide between 2 dish put in fridge to to chill and firm up	1 Sachet of Raspberry Sugar free Jelly ½ pint of boiling water ½ pint of Skimmed milk Pour the boiling water into a 1 pint glass measuring jug add the jelly crystals and stir until disolved leave until cold add the milk and either put into one jelly mould/dish or divide between smaller moulds/dishes Place in fridge to set	Juice of 1 lime and 1 lemon 1 Sachet of lemon & lime Sugar free Jelly 200ml boiling water 1,200gram pot of low fat fromage frais 2 Egg Whites Pour the boiling water in a a glass measuring jug and add the jelly crystals stir until disolved add the lemon and lime juice and allow to cool throughly mix in the fromage frais and place in fridge to thicken, when it starta to have the consistancy of mayoniase Beat your egg whites until stiff and then fold into the jelly/fromage mix. Divide in to glass dishes and place in fridge to chill and firm
*Little Cakes 10½ points per recipe*	*Barm Brack 36 points per recipe*	Jammy Dodgers 25 points per recipe
2ozs Self Raising Flour 2ozs Flora Light 2ozs Caster Sugar 1 Eggs 1 teaspoon of Vanilla Extract Cream the flora and sugar together add the egg and 1 table spoon of flour and beat together stir in the vanilla Fold in the remaining flour devide between 12 little cake cases I use groovy metalic ones most supermarkets have them bake at Gas mark 5-6 for about 10-12 minutes	10ozs Self Raising Flour 4ozs of Currants 4 ozs of Raisins 4ozs of Sultanas 7 ozs of Dark Brown Sugar 12 fluid ozs of cold Tea 1 beaten Egg Place the dried fruit, sugar and tea in a bowl stir, cover and leave overnight In the morning throughly stir in the flour and then the beaten egg. Put the mix into a greased and floured 2lb loaf tin bake at Gas mark 4 for 1 hour 45 minutes. You can get a lot of slices from this and spreading with butter is optional. If you have Vegan friends leave out the egg	150 gram Plain Flour 75 gram Margarine 75 gram Caster Sugar 1 Eggs 1 teaspoon of Vanilla Extract WW or low sugar Jam Cream the margarine and sugar together beat in the egg and vanilla extract Gradually stir in the flour Knead the dough well Roll out about an eighth ins thick or a bit thinner and cut out an equal number of rounds and rings If you aim for 12 of each it will make each biccy approx 2 points each bake on a lightly grease tray t Gas mark 5 for about 10-15 minutes when cool sandwich together
Quorn Pieces Stew 1½ points per recipe	Tomato Turkey Mince Rice 4 points per recipe	Quorn Sausage Cassarole 7 points per recipe
100gram Frozen Quorn Pieces 1 onion, red ones are nice 1 pepper, your colour choice 2 carrots ¼-½ a leek depending on size 1 veg oxo 1 chicken oxo Water Seasoning to your tastes dissovle the oxo's in boiling water Chop veg and put in pan with Quorn and oxo water bring to boil and then simmer until cooked Ok it is very plain, but sometimes that is all you want and for 1½ points great when you need claw some back	100gram of Turkey Mince 30 gran easy cook basmati rice 1 red Pepper 1 red onion 1 tin of chopped tomatoes 2 Carrots Mushrooms ½ pint of Water 2-3 tablespoons of Tomato Puree ½-1 teaspoon Chilli Powder 2-3 teaspoons of Paprika Spray Oil Spray a non stick pan with the oil and brown off the onions and mince add the chilli and paprika cook for a minute then add all the other ingredients bring to boil and then simmer until cooked One pan cooking is great, saves a little on the washing up	4 Frozen Quorn Sausages 1 Tin of Campbells low fat Condensed Mushroom Soup 1 Onions 2 Carrots 1 Turnip Mushrooms 200 gram Potato Chicken Oxo Not Quite the Soup tin of Boiled Water Seasoning to your tastes Nuke the frozen sausages in the micro for 90 seconds and cut into slices Chop your veg, and slice the potatoes, put alternating layers in a cassarole dish making the top layer potato. Emtpy the soup into a bowl/ pan whatever then crumble the oxo into the can and pour in hot water about 3 quarters full to disolve oxo and clean up soup on side then cobime with soup and pour over veg. Put in oven about gas mark 7 for maybe 1 hour or more if you like

That is enough for now but I will have a think about some more perhaps Chocolate Porridge

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