JaneB
getting there slowly
Those cupcakes caught my eye in the mag. Now that you've said they're good I'm adding them to my list of things to make
They are really lovely tilly, you will enjoy them, hope your carpets goes down without a hitch. xx
JaneB saying hello this is my diary and journey.
- Thread starter JaneB
- Start date
They are really lovely tilly, you will enjoy them, hope your carpets goes down without a hitch. xx
JaneB
getting there slowly
My menu for today Tuesday 06/09/11
EE Day
Breakfast
1 pint of water
Shape 0% yogurt peach 0.5syn
Strawberries, pineapple
Tea
Mid morning after exercising
1 pint of water
2 Ryvita crispbread Hxb,
Ham, tomato, mullerlight yogurt, banana
2 x L C ex light 2 syns,
Tea
Late Lunch
1 pint of water
Mushroom and bacon soup
2 Ryvita crispbread Hxb (other half)
Shape 0% yogurt apple crumble 0.5syn
Tea
Dinner
1 pint of water
Lamb steak, Cauli, Broccoli, runner beans, crispy potatoes
Tea
Dessert
Pear Tart. 3.5syns
Greek 0% yogurt
Tea
Nibbling on fruit throughout the day.
Supper night time drink with chocolate fix
150ml Cappuccino with 16g diary milk chocolate grated on top 1.5syns, Hubbys speciality, milk from allowance (A choice)
Hx’s
A 350ml skim milk
B 4 Ryvita
Treat
Alpen bar 3 syns.
Syns 11
74.5/105
EE Day
Breakfast
1 pint of water
Shape 0% yogurt peach 0.5syn
Strawberries, pineapple
Tea
Mid morning after exercising
1 pint of water
2 Ryvita crispbread Hxb,
Ham, tomato, mullerlight yogurt, banana
2 x L C ex light 2 syns,
Tea
Late Lunch
1 pint of water
Mushroom and bacon soup
2 Ryvita crispbread Hxb (other half)
Shape 0% yogurt apple crumble 0.5syn
Tea
Dinner
1 pint of water
Lamb steak, Cauli, Broccoli, runner beans, crispy potatoes
Tea
Dessert
Pear Tart. 3.5syns
Greek 0% yogurt
Tea
Nibbling on fruit throughout the day.
Supper night time drink with chocolate fix
150ml Cappuccino with 16g diary milk chocolate grated on top 1.5syns, Hubbys speciality, milk from allowance (A choice)
Hx’s
A 350ml skim milk
B 4 Ryvita
Treat
Alpen bar 3 syns.
Syns 11
74.5/105
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JaneB
getting there slowly
Taken from this months sw mag.
Pear Tart 3.5syns
Fry light
1 large sheet filo pastry (18x10in)
6 level tbsp ready-made, low fat custard
4 level tsp reduced sugar apricot jam
1 small pear, halved, cored and sliced
1 tbsp ground cinnamon
1 tsp icing sugar
Method
1/ Preheat your oven to 200c, 400f,gas 6,
spray a 4-hole Yorkshire pudding tin with fry light.
2/ Cut the pastry sheet in half and cut each half into 4 x5 in pieces, Spray each piece with fry light and then stack 2 pieces on top of each other and use to line the holes in the tin, Bake in the oven for 8-10mins until crisp and golden and then leave to cool for 5 mins.
3/ Meanwhile, warm the custard over a low heat for 2-3 mins,
Spread 1 level tsp of jam onto the bottom of each pastry case and top with 1.5 level tbsp custard, Divide the pear slices between the pastry shells, lightly dust with cinnamon and icing sugar and serve.
You can make it with blackberries, strawberries, apple, etc
3.5 syns
Pear Tart 3.5syns
Fry light
1 large sheet filo pastry (18x10in)
6 level tbsp ready-made, low fat custard
4 level tsp reduced sugar apricot jam
1 small pear, halved, cored and sliced
1 tbsp ground cinnamon
1 tsp icing sugar
Method
1/ Preheat your oven to 200c, 400f,gas 6,
spray a 4-hole Yorkshire pudding tin with fry light.
2/ Cut the pastry sheet in half and cut each half into 4 x5 in pieces, Spray each piece with fry light and then stack 2 pieces on top of each other and use to line the holes in the tin, Bake in the oven for 8-10mins until crisp and golden and then leave to cool for 5 mins.
3/ Meanwhile, warm the custard over a low heat for 2-3 mins,
Spread 1 level tsp of jam onto the bottom of each pastry case and top with 1.5 level tbsp custard, Divide the pear slices between the pastry shells, lightly dust with cinnamon and icing sugar and serve.
You can make it with blackberries, strawberries, apple, etc
JaneB
getting there slowly
Jane as always looks fab
How are you sweetie, sorry I've been quiet, so much going on at the moment xxxxxx
I'm fine Jackie
.I love making different things and I love sweet things, I try and make things that look normal and low syn and not look like I am on a diet, if you know what I mean
, When my kitchen is done, I am thinking of putting some of my recipes on ‘youtude’ for other people to try out, what do you think.Hope charlie was smiling when she came back from school.
xx
JaneB
getting there slowly
Had a fab day, been baking, you will like this one very much, you can try it with other fruit, the filo pastry is crunchy and yummy, very filling. xx
Yes get on youtube and show me how to make the recipe. Brilliant idea. Let me know when you're on
Thank you tilly will do
, xx
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JaneB
getting there slowly
Menu abit boring today, at the hospital most of today not had time to plan, still had time to do 1.5hr of exercising.
My menu for today Wednesday 07/09/11
EE Day
Breakfast
1 pint of water
Shape 0% yogurt peach 0.5syn
Apple, banana
Tea
Mid morning after exercising
1 pint of water
1 800g bread Hxb,
Scramble egg, bacon, tomato, baked beans, banana
Tea
Late Lunch
1 pint of water
Mushroom and bacon soup
Sw quiche
Pineapple and strawberries
Tea
Late Dinner
1 pint of water
chicken, Caulis, Broccoli, runner beans, roast potatoes
Oxo gravy
Tea
Dessert
Strawberries, blackberries
Greek 0% yogurt
Tea
Nibbling on fruit throughout the day.
Supper night time drink with chocolate fix
150ml Cappuccino with 16g diary milk chocolate grated on top 1.5syns, Hubbys speciality, milk from allowance (A choice)
Hx’s
A 350ml skim milk
B 1 x800g bread
Treat
Alpen bar 3 syns.
Syns 5
79.5/105
My menu for today Wednesday 07/09/11
EE Day
Breakfast
1 pint of water
Shape 0% yogurt peach 0.5syn
Apple, banana
Tea
Mid morning after exercising
1 pint of water
1 800g bread Hxb,
Scramble egg, bacon, tomato, baked beans, banana
Tea
Late Lunch
1 pint of water
Mushroom and bacon soup
Sw quiche
Pineapple and strawberries
Tea
Late Dinner
1 pint of water
chicken, Caulis, Broccoli, runner beans, roast potatoes
Oxo gravy
Tea
Dessert
Strawberries, blackberries
Greek 0% yogurt
Tea
Nibbling on fruit throughout the day.
Supper night time drink with chocolate fix
150ml Cappuccino with 16g diary milk chocolate grated on top 1.5syns, Hubbys speciality, milk from allowance (A choice)
Hx’s
A 350ml skim milk
B 1 x800g bread
Treat
Alpen bar 3 syns.
Syns 5
79.5/105
JaneB
getting there slowly
it won't let me quote for some reason. You tube is a fab idea.
hope all okay Jane xxxxxx
I am fine Jackie, just had my diabetes check up they are pleased with me and told me to keep up the good work, go back in 3mths time.
Just been doing a Jelly Terrine and a Vanilla Terrine both syn free in the fridge setting for tomorrow, will put recipes and picture on tomorrow.
Can't wait for my new kitchen so I can get started, hubby is going to be the guinea pig on all my recipe, have you watched the british bake off, that is me in the kitchen
xx
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JackieN
One day at a time, one step at a time
British bake off?? tell me more?
My kitchen is horrid. When we moved in 10 years ago it was going. its still here :8855: everytime we save for one something comes up and needs our money lol
terrines sound fab xxxxx
ps fab news re your check up sweetie xxxxx
My kitchen is horrid. When we moved in 10 years ago it was going. its still here :8855: everytime we save for one something comes up and needs our money lol
terrines sound fab
xxxxxps fab news re your check up sweetie xxxxx
JaneB
getting there slowly
British bake off?? tell me more?
My kitchen is horrid. When we moved in 10 years ago it was going. its still here :8855: everytime we save for one something comes up and needs our money lol
terrines sound fab
ps fab news re your check up sweetie xxxxx
Thank you Jackie,
British bake off is on Tuesday at 8pm on bbc2 repeated on Sunday at 11am on bbc2, its people completing to win with the best baking skills they do all different type of baking, cakes, pies, bread, pudding etc, its fab very good ideas. xx
Lily42uk
Gold Member
I am fine Jackie, just had my diabetes check up they are pleased with me and told me to keep up the good work, go back in 3mths time.
Just been doing a Jelly Terrine and a Vanilla Terrine both syn free in the fridge setting for tomorrow, will put recipes and picture on tomorrow.
Can't wait for my new kitchen so I can get started, hubby is going to be the guinea pig on all my recipe, have you watched the british bake off, that is me in the kitchen
Great news on the diabetes check, had mine a couple of weeks ago and Doctor is well happy, got my next check in 6 months.
I love the british bake off, watched it all last year, salivated the whole series lol...haven't looked at this years one yet, will catch up on BBC i player see what I've missed, thanks for reminding me xx
British bake off?? tell me more?
My kitchen is horrid. When we moved in 10 years ago it was going. its still here :8855: everytime we save for one something comes up and needs our money lol
terrines sound fab
ps fab news re your check up sweetie xxxxx
My kitchen is the pits too, we are hoping to renew it next year, same thing lack of funds, but I am lucky in that my big brother has his own business where he does all that kind of stuff and I can get what I want from anywhere at trade prices, so come the new year, I am going to go love my brother :giggle:
You never know if I get lucky he might even pay for it hehehe
(I always offer, he always refuses lol) xx
JaneB
getting there slowly
Hi Guys lost 1lb today at wi
also *week.I wish I had a brother who would pay for my kitchen you will have to be really nice to him, I can't wait to have everything new not long now only 2week away, don't know if I will beable to stay on plan, its going to be amess, we are also having it rewired and new plumbing. xx
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Lily42uk
Gold Member
Well done on loss hun, I really don't miss star week at all lol
My brother promised me an all expenses paid trip to Florida and then a 6 week stay in Australia with my friend for my 50th, he has done similar for all my siblings. Well I chose not to have the holiday as I was way too heavy to fly so he asked me if I needed anything doing to my house, so out came the list lol....anyway he has said that he was intending to spend a lot more than he has and says if I still want to go to oz I can but for a lot less time, so maybe the kitchen would be a good exchange lol
My brother has a very lucrative business and fortunately for him he has not had any signs of problems even with the recession ...so I am lucky yes xx
My brother promised me an all expenses paid trip to Florida and then a 6 week stay in Australia with my friend for my 50th, he has done similar for all my siblings. Well I chose not to have the holiday as I was way too heavy to fly so he asked me if I needed anything doing to my house, so out came the list lol....anyway he has said that he was intending to spend a lot more than he has and says if I still want to go to oz I can but for a lot less time, so maybe the kitchen would be a good exchange lol
My brother has a very lucrative business and fortunately for him he has not had any signs of problems even with the recession ...so I am lucky yes xx
JaneB
getting there slowly
Thank you lily, You deserve both, a brand new kitchen to make lovely meals and a lovely holiday after you have reached your target, your brother sounds lovely xx
JaneB
getting there slowly
My menu for today Thursday 08/09/11
EE Day
Breakfast
1 pint of water
Shape 0% yogurt peach 0.5syn
Apple, banana
Tea
Mid morning after exercising
1 pint of water
2 Fruit Ryvita Hxb,
Strawberries and banana
Tea
Late Lunch
1 pint of water
Ham salad
Pineapple and strawberries
Tea
Late Dinner
1 pint of water
Pork loin chop, Caulis, Broccoli, runner beans, roast potatoes
Oxo gravy
Tea
Dessert
Mixed fruit terrine 0.5syn and vanilla terrine syn free
Tea
Nibbling on fruit throughout the day.
Supper night time drink with chocolate fix
150ml Cappuccino with 16g diary milk chocolate grated on top 1.5syns, Hubbys speciality, milk from allowance (A choice)
Hx’s
A 350ml skim milk
B 2 Fruit ryvita
Treat
Alpen bar 3 syns.
Syns 5.5
5.5/105
EE Day
Breakfast
1 pint of water
Shape 0% yogurt peach 0.5syn
Apple, banana
Tea
Mid morning after exercising
1 pint of water
2 Fruit Ryvita Hxb,
Strawberries and banana
Tea
Late Lunch
1 pint of water
Ham salad
Pineapple and strawberries
Tea
Late Dinner
1 pint of water
Pork loin chop, Caulis, Broccoli, runner beans, roast potatoes
Oxo gravy
Tea
Dessert
Mixed fruit terrine 0.5syn and vanilla terrine syn free
Tea
Nibbling on fruit throughout the day.
Supper night time drink with chocolate fix
150ml Cappuccino with 16g diary milk chocolate grated on top 1.5syns, Hubbys speciality, milk from allowance (A choice)
Hx’s
A 350ml skim milk
B 2 Fruit ryvita
Treat
Alpen bar 3 syns.
Syns 5.5
5.5/105
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JaneB
getting there slowly
Summer Terrine 0.5syn
You will also need two 2lb loaf tins preferably non-stick but anyway with a good surface
1 sachet of jelly crystals
4oz sweetener
2 x 0.4oz 11g sachets gelatine powder
1 tbsp fresh lime juice
For the fruit:
12oz small strawberries
8oz raspberries
12oz other fruit (4oz blackcurrants, 4oz redcurrants and 4oz blueberries)
Method
First prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg. Then mix the fruits together in a large bowl, being very gentle so as to avoid bruising them. In a small saucepan make up the jelly crystal once dissolved pour half of the jelly into a pan, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining jelly and the lime juice. Then pour the liquid into a jug and allow it to cool.
While that's happening, lay the mixed fruit in one of the loaf tins – and it's worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out. Next, pour all but 5 fl oz (150 ml) of the jelly over the fruit. Now lay a sheet of cling film over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set.
Then warm up the remaining 5 fl oz (150 ml) jelly mixture and pour it over the surface of the terrine. Re-cover with cling film and return to the fridge overnight to set firm. When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with Greek yoghurt.
0.5 syn
You will also need two 2lb loaf tins preferably non-stick but anyway with a good surface
1 sachet of jelly crystals
4oz sweetener
2 x 0.4oz 11g sachets gelatine powder
1 tbsp fresh lime juice
For the fruit:
12oz small strawberries
8oz raspberries
12oz other fruit (4oz blackcurrants, 4oz redcurrants and 4oz blueberries)
Method
First prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg. Then mix the fruits together in a large bowl, being very gentle so as to avoid bruising them. In a small saucepan make up the jelly crystal once dissolved pour half of the jelly into a pan, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining jelly and the lime juice. Then pour the liquid into a jug and allow it to cool.
While that's happening, lay the mixed fruit in one of the loaf tins – and it's worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out. Next, pour all but 5 fl oz (150 ml) of the jelly over the fruit. Now lay a sheet of cling film over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set.
Then warm up the remaining 5 fl oz (150 ml) jelly mixture and pour it over the surface of the terrine. Re-cover with cling film and return to the fridge overnight to set firm. When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with Greek yoghurt.
JaneB
getting there slowly
Vanilla Cream Terrine with Raspberries/Strawberries and Blackcurrant/Blackberries Coulis
You will also need a plastic box measuring 4 x 4 x 4 inches (10 x10 x10cm) syn free
For the terrine
2 tsp pure vanilla extract
15oz quark
1.5 x 11g sachets gelatine powder
6oz sweetener
15floz 425ml Greek 0% yogurt
To garnish
6oz Raspberries or Strawberries
Fresh mint leaves optional
For the Blackcurrant/Blackberries coulis
8oz Blackcurrants or Blackberries
6oz sweetener
Method
Begin by placing the gelatine in a cup, together with 3 tablespoons of the quark, and leave it to soak for 10 minutes. Meanwhile, place the rest of the quark in a saucepan with the sugar and heat gently till the sugar has dissolved (it's important not to overheat the quark). Next, add the soaked gelatine to the warm quark and whisk everything over the heat for a few seconds. Now remove the quark mixture from the heat.
In a mixing bowl, stir the yogurt and vanilla together, then pour in the gelatine quark mixture through a sieve. Mix very thoroughly and pour the whole lot into the plastic box, allow to cool, then cover and chill in the fridge for at least 4-6 hours or preferably overnight until it's set.
Meanwhile, make the blackcurrants/blackberries coulis by first de-stalking the blackcurrants/blackberries and then sprinkling them with the sugar in a bowl. Leave to soak for 30 minutes, and then you can either sieve them directly back into the bowl or, to make the sieving easier, whiz them first in a food processor then sieve into the bowl. Taste to check that you have added enough sugar, then pour into a jug and chill until you're ready to serve the terrine.
To serve, turn the terrine out on to a board, first sliding a palette knife around the edges to loosen it, then giving it a hefty shake. Then cut into six slices. Arrange each slice on a serving plate, spoon a little blackcurrant/blackberry coulis over opposite corners of each one and decorate with the fresh raspberries/strawberries and mint leaves (optional).
syn free
You will also need a plastic box measuring 4 x 4 x 4 inches (10 x10 x10cm) syn free
For the terrine
2 tsp pure vanilla extract
15oz quark
1.5 x 11g sachets gelatine powder
6oz sweetener
15floz 425ml Greek 0% yogurt
To garnish
6oz Raspberries or Strawberries
Fresh mint leaves optional
For the Blackcurrant/Blackberries coulis
8oz Blackcurrants or Blackberries
6oz sweetener
Method
Begin by placing the gelatine in a cup, together with 3 tablespoons of the quark, and leave it to soak for 10 minutes. Meanwhile, place the rest of the quark in a saucepan with the sugar and heat gently till the sugar has dissolved (it's important not to overheat the quark). Next, add the soaked gelatine to the warm quark and whisk everything over the heat for a few seconds. Now remove the quark mixture from the heat.
In a mixing bowl, stir the yogurt and vanilla together, then pour in the gelatine quark mixture through a sieve. Mix very thoroughly and pour the whole lot into the plastic box, allow to cool, then cover and chill in the fridge for at least 4-6 hours or preferably overnight until it's set.
Meanwhile, make the blackcurrants/blackberries coulis by first de-stalking the blackcurrants/blackberries and then sprinkling them with the sugar in a bowl. Leave to soak for 30 minutes, and then you can either sieve them directly back into the bowl or, to make the sieving easier, whiz them first in a food processor then sieve into the bowl. Taste to check that you have added enough sugar, then pour into a jug and chill until you're ready to serve the terrine.
To serve, turn the terrine out on to a board, first sliding a palette knife around the edges to loosen it, then giving it a hefty shake. Then cut into six slices. Arrange each slice on a serving plate, spoon a little blackcurrant/blackberry coulis over opposite corners of each one and decorate with the fresh raspberries/strawberries and mint leaves (optional).
