Thursday, May 25, 2017

Chicken and mushroom pies

Serves: 4
Cook time: Ready in about 1 hour
Ready in: Over 60 Minutes
Freezer friendly
Syns per serving: ½

This simple chicken and mushroom pie recipe will be a huge hit with the whole family!


  •     900g Maris Piper potatoes, peeled and roughly chopped
  •     85ml vegetable stock
  •     Salt and freshly ground black pepper

For the filling:
  •     4 skinless chicken breasts
  •     Low calorie cooking spray
  •     4 baby leeks, finely chopped
  •     4 lean rashers of bacon, all visible fat removed and roughly chopped
  •     6 spring onions, finely chopped
  •     2 garlic cloves, crushed
  •     200g baby button mushrooms
  •     2 portobello mushrooms, finely chopped
  •     400ml chicken stock
  •     1 level tbsp chicken gravy granules
  •     1 tsp mustard powder
  •     A small handful of fresh tarragon, finely chopped
  •     1 large egg, lightly beaten


    Preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes in a large saucepan of boiling water for 15-20 minutes, or until tender. Drain, return to the pan and add the vegetable stock. Mash until smooth, season and set aside.

    Preheat a large, non-stick pan over a medium heat and cook the chicken breasts for 8-10 minutes on each side, or until cooked through. Allow to cool slightly and cut into large, bite-size pieces and set aside.

    Spray a pan with Frylight. Add the leeks, bacon, spring onions, garlic and mushrooms. Stir-fry over a high heat for 6-8 minutes. Stir in the stock, gravy granules and mustard powder. Season, bring to the boil, then simmer gently for 5-6 minutes, or until slightly thickened.

    Remove from the heat and stir in the chicken chunks and tarragon. Spoon this mixture into four individual pie dishes, or one medium-size one. Top each pie with the mashed potato to form a 'lid' and brush with beaten egg. Bake in the oven for 20-25 minutes or until bubbling and golden.


Monday, May 22, 2017


  • Approx 1 kilo new potatoes, washed and cut into small pieces
  • 4 Hard Boiled Eggs, roughly chopped
  • 3 Spring Onions, sliced
  • 1 Red Pepper, chopped
  • 5 Radishes, chopped
  • 5-6 Tblsp Extra Light Salad Cream (1 SYN per Tblsp)
  • 1 tsp American Mustard (1 SYN)

Boil potatoes (in salted or unsalted water). Leave to cool

To make hardboiled eggs - pour boiling water into a saucepan. Carefully lower eggs (using a slotted spoon) into water - if done slowly shell should stay intact . Bring back to boil and time for 8 minutes. Remove and cool with cold water and peel. Roughly chop. Leave to cool

Mix all prepared veggies and eggs.

Mix together salad cream and mustard and mix into potato salad.



Sunday, May 21, 2017




  • 4 Packets of Watercress
  • 1 Large Onion, peeled & finely chopped
  • Frylight
  • 4 Medium sized Potatoes, peeled & cubed
  • 2 Pints of Stock (I used 2 cubes)
  • Salt & Pepper

Boil potatoes until soft, drain.

Whilst potatoes are boiling, fry the onions & watercress in a large saucepan until the onions have softened.
Add the stock, salt & pepper & potatoes & bring to the boil.

Simmer for 10 minutes


Friday, May 19, 2017

SWISS ROLL (14 SYNS plus filling)



4 Eggs
3 Tblsp Splenda
80g Plain Flour, sifted
1 Tblsp Boiling Water

Sweetener to roll


6 Tblsp Jam - 9 syns


Syn Free Lemon Curd
4 Eggs
2 Lemons ( juice and rind)
6 Tbsp Splenda
4oz Greek 0% Fat Free Yogurt


Preheat oven to 170 fan assisted/ 200 C / 400 F

Line a Swiss roll tin 25cm x 36cm by spraying with frylight and then lining with Baking Paper. Making sure there is a little paper poking out at the sides.

Place eggs and sweetener in a mixing bowl and whisk for 10 mins. Mixture will quadruple in size and be light and creamy in texture.

With a metal spoon, fold flour in carefully. Making sure it is well combined. Then fold in boiling water.

Pour into baking tray and level with a palette knife.

Bake for 10-12 minutes

Meanwhile if using lemon curd , make this:-

Grate lemon zest off into a small bowl.
In another bowl suitable to use as a Bain Marie , whisk the eggs with the juice of the 2 lemons. Add the sweetener and zest (grated rind)

Place over a pan of almost simmering water making sure the bottom does not touch the water and whisk continuously til thickened.

Remove from heat and whisk in Greek Yogurt.

Once sponge has cooked remove from oven.

Cut a large piece of baking paper and sprinkle with sweetener.
Carefully take sponge out (whilst still warm) and whilst holding the baking paper invert onto sweetener coated baking paper.
Remove baking paper that sponge is attached to.

Using a palette knife, spread the warm lemon curd on top or the jam ( you may need to warm this slightly) not too thick.

Then whilst still warm roll the shorter end of the swiss roll .

Enjoy ( I cut mine into 7 largish pieces) 


Saturday, May 13, 2017


Preheat Oven 150 fan assisted/180C/350F/GM4

10" angel cake tin required


  • 40g Cornflour 7 syns
  • 40g Plain Flour 7 syns
  • 8 Egg Whites
  • 6 Tblsp Splenda
  • 1 tsp Vanilla Extract

Sift both flours onto greaseproof paper

Whisk egg whites until very stiff , then gradually whisk in splenda and vanilla until thicker

Gently fold in flour mixture with a metal spoon.

Spoon into an UNGREASED angel cake tin and gently smooth the surface with a palette knife

Bake for 30-45 mins or until cake springs back when lightly pressed

Tip cake out gently once slightly cooled.

Then add your topping once cool.

I mixed 1 tblsp Nutella with orange essence and water and warmed in microwave - then brushed it on (4syns) but quark or melted jam or any topping can be used!!




INGREDIENTS (17.8 whole cake)

  • 75g plain flour (13.4 syns)
  • 2 tblsp Instant coffee powder
  • 3 Eggs
  • 3 Tblsp splenda

  • 175g Quark
  • 1 tblsp clear honey (3 syns)
  • 1 tblsp Tia Maria (0.9 syns)

  • 1 carton silken tofu
  • 1 tblsp instant coffee powder
  • 1 tblsp water
  • 1 tsp cocoa (0.3 - 0.5 depending on cocoa)
  • 3 tblsp sweetener 

Preheat Oven to 160 fan assisted/190C/375F/GM 5

Frylight an 8" loose bottom cake tin

Sift flour and coffee onto a large sheet of baking paper

Whisk eggs and sweetener until quadrupled in size, mousse like and a trail remains on the surface by the whisk for at least 15 secs.

Gently and slowly tip in the flour/coffee mixture whilst folding with a metal spoon until completely folded in

Pour into tin and bake for 25-35 mins or until it springs back

Turn out to cool

Very very carefully with a serrated knife, split the cake horizontally in half

Whisk up the filling ingredients and sandwich the 2 halves together

Whizz the tofu in a blender or food processor with blade attachment until smooth. Then whilst whizzing add the remaining ingredients. Mix well

Spread tofu mix over top of Gateau and serve. Refrigerate if not being served immediately.



Wednesday, May 10, 2017


I have been rummaging through my cookbooks and I stumbled across a section called low-fat cakes and bakes. This is delicious and at only 7 syns for the whole cake ( 0.875 syns a slice ( 1.75 for 2 pieces - accurately measured - rounded up would be 2 i guess) . I am sure for a few more syns it would be worth crushing up digestives to make a base:)
Serves 8 - preheat oven to 150 C fan/ 180 C / 350 F/ Gas 4.

Spray frylight to coat a 7" sandwich tin

6oz low fat natural cottage cheese
5oz fat free natural yogurt
1 tblsp plain wholemeal flour (3 syns)
5 tsp silverspoon light granulated sugar (2.5 syns)
1 egg
1 egg White
Finely grated rind and juice of 1/2 lemon
169.5g blackberries (1.5 syns)
Some extra blackberries to serve 

Place cottage cheese in a food processor and blitz til smooth.

Add yogurt, flour, sugar, egg and egg White and blitz.

Pour into a bowl and add lemon juice and rind and blackberries. Stir until mixed well

Pour into tin

Bake for 30-35 minutes or until it is just set.

Turn off oven and leave for a further 30 minutes

Run a palette knife around the edge and turn out cheesecake ( I push down using a large tin to balance on)
Decorate with fresh blackcurrants and serve.