My mam used to cook apple scone when I was a kid and I always loved it. She was on the allotment today so I couldn't get her recipe, but this one looked good (and I had all the ingredients!)
One small point, where it says "A medium cooking apple", if you use a large one, you have to double everything else. Otherwise it's very appley and not much else. It's also best to remember if you've put sugar in the first round or not, as it might come out tasting funny. I will report back when it has cooked and been tasted. I'll try to find out if it has enough sugar in it too :)
EDIT: Having made it and tried it, it looks like I did put enough sugar in. As it had disappeared in 18 hours (including time for people to sleep), I'd say it was a success :) Definitely one to make again.
For the salsa:
4 spring onions, trimmed & finely sliced
2 portions tomatoes, de-seeded & sliced
1 fresh red chilli, de-seeded & diced
4 tablespoons lime, juice & zest of 1 lime
1 tablespoon fresh coriander, roughly chopped
110g dried pasta, e.g. fusilli
170g canned crab in brine, drained (or 8 seafood sticks, shredded)
1 tablespoon light salad cream
3 tablespoons 0% fat Greek yogurt
1 teaspoon Paprika
1 pinch of salt & freshly ground black pepper
· Mix the salsa ingredients together and set aside to allow the flavours to develop.
· Bring a large pan of water to the boil, add the pasta and cook for 10–12 minutes or according to the packet instructions. Drain and rinse with cold water.
· Mix the crab, salad cream, yogurt, paprika and seasoning into the pasta. Serve the salsa alongside or mixed in if you prefer.
Mainly, don't use anywhere near that much lime juice! The instruction is really unclear but I thought it meant 4 tablespoons of juice. It becomes mainly lime at that point. Still very tasty, but very limey too! Definitely would make again.
Found at: http://sites.google.com/site/skinnytaste/garlic-lime-marinated-pork-chops Garlic Lime Marinated Pork Chops Servings: 4 • Cook Time: 8-10 minutes • (Points: 6 ww points) * 4 (6 oz) lean boneless pork chops * 4 cloves garlic, crushed * 1 tsp cumin * 1 tsp chili powder * 1 tsp paprika * 1/2 lime, juice of * lime zest * salt and fresh pepper Trim any fat off pork. In a large bowl season pork with cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes. Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned. Chipotle's "Skinny" Cilantro Lime Rice Servings: 4 • Size: 3/4 cup • Time: 25 minutes • (Points: 4 ww points) * 1 cup extra long grain rice or basmati rice * 1/2 lime, juice of * 2 cups water * 1 tsp salt * 3 tbsp fresh chopped cilantro * 4 tsp vegetable oil In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.And now my thoughts:
1. Om-nom-nom. Definitely one I'll make again.
2. When doing for more than one person, try to remember to check you have taken enough pork chops out of the freezer, though the marinade does still work on defrosting pork.
3. 1 tablespoon of dried coriander works in the rice. It's very pleasant. I would like to try it with fresh coriander though, as it would probably look less odd!
4. The timings on the rice are a bit out. I boiled it quite quickly for about 5-10 mins then cooked in on low for about 5 and left it to stand and it went really sticky. Maybe I shouldn't have left it on high for as long. I usually cook rice by bringing it to the boil and then putting in on medium-low so the water is just bubbling and cooking it for about 10 mins. I think that might work in future.
5. I left the chops in the marinade all day and cooked them on my little George Foreman grill. This seemed to work well.
All in all a very good recipe. One as I say I will use again, especially as it's Weight Watchers friendly! (I am not properly in their regime, I just use their Points system to try and help me lose weight!)
Approx 1/2 tub Philadelphia Light
Wholewheat pasta - about 1 person's worth (depends how much you like pasta. I like it a lot so I do a lot!)
1 piece of salmon (preferably without skin, as trying to get raw salmon off the skin is quite time-consuming, as I discovered last night!)
1. Cook pasta
2. Whilst pasta is cooking, gently heat Philadelphia in a pan. When it's melted, add half the the grated cheese and salmon and continue to cook over gentle heat.
3. Drain pasta when cooked and stir into Philadelphia concoction.
4. Transfer to oven-proof dish and sprinkle remaining cheese on top.
5. Put in oven Gas Mark 6 (about 200°C) until too hungry to wait any more (cheese melts nicely after about 10 minutes)
6. Scoff the lot, in two portions if you're feeling good.
Sorry there aren't any measurements for this but I just kind of made it up as I went along. It is a quick and easy dish though, and can be adapted for more people with ease I would think. I would probably add some salt or at least pepper with the Philadelphia next time, as it was nice but a little bland. I might also look at experimenting with some herbs or spices of some sort to give it a bit of a lift.
- 2 boneless, skinless chicken breasts
- 4 tsp Pesto (any flavour of your choice, or grated cheese)
- 2 rashers of bacon
- 2 cocktail sticks (to hold the bacon and chicken together when cooking)
- With a sharp knife cut a slit about 4-5cm across the chicken, but don't cut all the way through the chicken, only go half way down. Do this in both chicken pieces.
- Take 2 tsp of the pesto and open the slit and spoon it in. Use 2 tsp in each chicken breast. If using cheese do exactly the same but carefully stuffing the chicken with the cheese.
- Then take one of the rashes of bacon and wrap it around the chicken, where the incision is, making sure the ends of the bacon end up underneath the chicken.
- Using a cocktail stick pierce through the bacon and chicken to hold it all together. (the filling may ooze out a little bit depending on how much you've stuffed the chicken with) Do this with the other chicken breast.
- Then put on a baking tray and cook in the oven for 20 minutes on 180-200 degrees (fan oven/electric)
- Take out and serve with any veg, mash potato or spicy cabbage.
Verdict: It was good. I did a mix of pesto and cheese to stuff into the chicken and it worked really well. I wrapped it up in foil for about the first 15 mins then opened it up and let it crisp off a bit for the last 5 or so. I think I might have cooked it for a little longer than specified due to wrapping it up, but it was still very tasty. I did noodles with it, mainly cos I missed the time for putting the pasta on due to reading, but also largely because I couldn't be bothered to wait for the pasta to cook as the noodles only take 4 minutes! On the whole, very nice and one I will definitely be doing again. A good, quick, tasty tea.
Soon, as I have opened the pesto, I will be making a recipe my mam got from a Sainsbury's recipe card years ago, and has become known as 'Green'.
- 1/2 jar of pesto
- Some bacon (about 2-3 rashers) chopped up into small-ish pieces
- 1/2 small pot double cream
- Garlic (crushed)
- Parmesan cheese
2. Fry garlic and bacon in a pan
3. Add pesto and stir for a bit
4. Stir in cream and Parmesan and simmer gently - do not boil.
5. Drain pasta and combine with sauce.
6. Serve. (Mam adds black olives cos she's a freak / is the only one who likes them in our house)
* 2 pounds round steak, cut in serving-size pieces
* salt and pepper
* 1/2 teaspoon dill weed
* 1 med. onion, sliced
* 1 beef bouillon cube, crumbled, or beef base or granules
* 1/2 c. water
* 1/4 c. flour
* 1/4 c. water
* 1 c. sour cream
Sprinkle steak with salt and pepper. Place in Crock Pot. Add dill,
onion, bouillon cube, and 1/2 cup water. Cover and cook on LOW for 6 to
8 hours. Remove meat. Thicken juices with flour dissolved in 1/4 cup
cold water. Turn control to high. Cook for 10 minutes or until slightly
thickened. Stir in sour cream and turn heat off. Serve sauce over meat
with mashed potatoes or noodles.
Serves 6 to 8.
Disappointing. The sauce didn't taste particularly exciting, (and I have done a lot of this sauce over the last few days), the steak was nice but nothing special (although I did forget to season it), and on the whole it was an edible but not overwhelmingly exciting dish.
Not sure I'd try it again.
* 4 to 6 pork chops, bone-in or boneless
* salt and pepper
* 1/4 cup oil
* 1 large onion, sliced
* 2 cubes or equivalent chicken boullion granules or base
* 2 cups hot water
* 8 oz (227ml) sour cream (fat free is okay)
Season pork chops to taste and dredge in flour. Lightly brown in oil and
place in slow cooker; top with onion slices. Dissolve or soften boullion
in hot water and pour over chops. Cook on low 7-8 hours. After the pork
chops have cooked, stir 2 tablespoons flour into the sour cream; stir
into cooking juices. (It is not necessary for this to be totally blended
into boullion, but don't just dump it on top either.) Turn slow cooker
to high for 15-30 minutes or until liquid is slightly thickened. Serve
with rice, noodles or potatoes as you choose. The sour cream sauce is
Serves 4 to 6.
I did it with 2 chops instead of 6, and they cooked for about 9 hours. I took them out of the slow cooker to mix the sauce, but next time I won't bother. I may remove them temporarily to mix the sour cream in, but I'd put them back in after. I'd also leave the sauce thickening for longer - I think it had about 20 minutes at most last night and I had to put it in a pan to warm it through. It was lovely however, and would have worked well with some mushrooms in too.
On the whole, a good recipe and one I will try again.
Tomato and marscapone sauce
Ingredients (to serve 2)
• one medium onion, finely chopped
• pancetta cubes or a couple of slices of bacon cut into small pieces
• tomato concentrate
• wine (optional)
• Heat a decent quality fting pan on the hob. Fry pancetta for a short while to release the fat. A little oil my be needed to prevent sticking/burning depending on how good your pan is! (The pancetta is not strictly necessary, the sauce is still good without it, and so the exact amount is up to personal preference)
• Add the onion and fry until softened, but not completely cooked. Scrape onions and pancetta to one side of the pan.
• Add several tablespoons of tomato concentrate - three to four should do. Cook until 'caramelised' - this actually means slightly burnt. Don't worry, it adds to the taste! There should be some black, but not all of the tomato should be burnt.
• Add a splash of wine or water, and mix with the tomato, pancetta and onion. Red or white, doesn't matter - red will give a richer taste to the sauce and can be really nice, but white is what I usually use. Water is fine as well though.
• Simmer briefly to allow alcohol to evaporate and sauce to thicken slightly.
• Remove from heat and stir in several tablespoons of marscapone - about the same number as you used for the tomato. The cheese will melt into the tomato to give a lovely creamy sauce.
• Mix with cooked pasta in the pan, then serve.