Search This Blog

Sunday, 24 November 2013

Super Breakfast Bars

Don't have time for Breakfast but want a healthy nutritious shot?  These Breakfast bars are great, have them anytime of the day when you fancy a snack.

Oats are the ultimate superfood, follow the link at the bottom of the recipe for all the benefits to eating them.   

I find it hard to eat breakfast, I don't like porridge the smell of it makes me sick so these are perfect for me. 

For 3 months I have been eating these breakfast bars and I can tell you I can 100% recommend them for their benefits as well as their yummyness. 

Not to go into too much detail I have always had problems with my digestive system, I thought it was just the norm for me.  Since regular eating these bars my digestive system has improved to what I would now call normal.  My energy levels are up and for once in my life my nails are growing and are strong. 

Give them a go, pick and choose what nuts and fruit you want in your bars. 

397g        Condensed milk
250g         Rolled oats
75. g        Shredded coconut
100g         Dried cranberries (optional) 
125g         Mixed seeds  
125g        Pine nuts or almonds (optional)

Preheat the oven to 130°C/gas mark ½/250ºF.  

Now don't stress about the size of your tin, I use a 9" x 9" because I can cut into 16 same sized pieces.  As long as you line with baking paper (parchment) any size/shape around 6, 7, 8, & 9 will do. 

Warm the condensed milk in a large pan on a low heat. 

Meanwhile, weigh out all the dry ingredients all together.  Start with the Oats, then just keep resetting the scales and adding the other ingredients or if your maths is good keep adding up the additional grams. 

Once all weighed out, tip into the warm condensed milk and keep folding until it's all mixed well.  Keep on a low heat whilst doing this it makes it easy, you still need a bit of muscle power.

Once mixed well tip into your lined baking tin.  Press the mixture down firmly then run a tablespoon under a hot tap and smooth it down. 

Bake for 1 hour, then remove from the oven. 

After 15 minutes lift out the baking paper and cut into 16 pieces.  Then place back firmly into the tin and place in the fridge to firm up.

After a couple of hours transfer your breakfast into a air tight tin (keep the baking paper with them) These will now keep for 1-2 weeks
DO NOT KEEP IN A PLASTIC CONTAINER they won't last as long and will go slightly soggy.

Sunday, 18 August 2013

Simple homemade tomato sauce

Continuing on my health kick this simple tomato sauce is not only low fat but good for you, simple, delicious and versatile.

This sauce can be used as a pasta sauce or a meat or fish sauce. 

You can make home made tomato sauces from tinned tomatoes and passata but this recipe uses fresh tomatoes, any variety you can get. 

Here's how to make the basic sauce:-

Crush or finely chop 4-5 cloves of garlic

Thinly chop one large red onion 
Chop approx 10 med sized tomatoes 
(double if baby or small plum) 

Throw it all into a large pan

Fry off on medium heat (no oil required) 

Keep stirring so the tomatoes do not burn. 
Add plenty of salt and pepper

Add 1 1/4 pint of boiling water 
(it will reduce) 

Add stock cube (chicken, fish or veg)

2 teaspoons of tomato purée 

Bring to the boil then reduce to a simmer without a lid!  Simmer for an hour (less if you are in a rush) keep topping up with water if it becomes to dry (remember its a sauce)  

If the sauce is too thin add more purée and increase the heat for a short while whilst stirring.


Add a handful of fresh basil at the end
Add 1 or 2 teaspoons of chili flakes  

Saturday, 17 August 2013

Fried Eggs (No oil)

My hubby keeps nagging me to stay off the fried eggs!! He is really into his fitness and tries to watch what he eats. I can not remember the last time I saw him eat a fried egg!!

I'm am currently of a weight loss programme (aka diet) so obviously fried foods are off my menu. I am, however allowed as much low fat protein as I want.

Dry Fried Eggs 
As long as you have a good quality non stick frying pan, you are able to dry fry an egg to perfection. 

ALWAYS heat the pan before cracking the eggs in to it.   If you place egg into a cold pan the odds are against you to get the egg out in one piece. 

Fry on med heat. 

If like me you like a runny yoke but not snotty (my sister's term for runny white) place the frying pan under a hot grill until the white sets. 

Thursday, 8 August 2013

Mallorca Food

I am on holiday over in Mallorca (Marjorca) at the moment.  I think we British have forgotten how delicious simple foods can be. 

Over here even the more traditional tavernas and restaurants serve simple, grilled meats, fish and lots of vegetables.

My favourite dish so far is this large piece of griddled cod with prawns. Served with a lonely jacket and and good portion of mixed veg.  To be honest it would have been even better without this creamy bechamal sauce. 

Monday, 17 June 2013

Low Fat Smoked Haddock Chowder

This recipe is great for dieters who wish to feel full but not indulge in too
many calories. It is also GLUTEN FREE.

Serves 4 large portions or 5-6 as a starter.

You will need the following ingredients:-

500g smoked haddock (fresh or frozen)
1 pint skimmed (lowest fat) milk
500ml of made up stock
(gluten free chicken or veg)
tin of sweetcorn 285g drained weight)
100g prawns/shrimp (cooked, peeled)
1 large potato, peeled and cubed
1 small onion, chopped
2 teaspoons cornflour + a little water
dried or fresh parsley
salt (optional)
white pepper (optional)

Take a large shallow pan (or what ever you have) and gently heat the milk until it simmers.

Place your fish in the milk and gently simmer for (7 mins fresh, 15mins frozen) Remove milk and fish and place into a large bowl for a moment.

Make up the stock using boiling water and have ready. (In a jug)

Dice onions and dry fry in the already used pan. If they begin to burn or the pan does add a dash of the stock. Fry for 5 mins or until translucent.

Dice the potatoes (1/2 inch approx) and add to the onions, dry fry for a minute then add all the stock. Cook potatoes in the stock until firm and almost cooked. If the stock dries up add a touch of water.

Now add the fish and milk to the potatoes. Break the fish up but don't mash it. Add the tin of sweetcorn, cooked prawns and a tablespoon of parsley.

Take 2 teaspoons of corn flour and mix with 4 teaspoons of water. Tip into the Chowder and mix. This helps to thicken up the chowder.

Add salt and white pepper to taste, I like the heat off the white pepper.

Simmer for 15 minutes and serve with a sprinkle of more parsley.

Serve hot and enjoy the dish!!

Tuesday, 11 June 2013

Rice pot Kedgeree.

Take your Jamie at Home "Really Good Rice Pot" and add the following:-

1. Crushed garlic clove
1. Large teaspoon of curry paste
1. Chicken stock cube
2. Chopped spring onions

Fill the rice pot up with uncooked basmati rice (up to the first market line at the bottom)

Mix the paste and other ingredients with the rice (mix well)

Pour boiling water (from the kettle) up to the top marker line

Place three pieces of frozen or fresh smoked haddock on to the top of the pot (skin side up). You may have to cut the haddock so that it fits.

Place the two lids on the pot as instructed.

Microwave on full for 7 mins (6 mins if a 850/900 watt)

Boil two free range eggs.

Once microwave has finished leave for 10 minutes minimum (or up to an hour) DO NOT take the lids off!!

Once ready, peel off fish skin, empty in to a large dish. Flake the fish, add more chopped spring onions and sliced boil egg and mix gently!!

If you have any fresh chopped parsley add this at the end too!!

Serve & Enjoy

To purchase the Rice Pot email me on

Sunday, 17 March 2013

Slow cooked pulled chili pork!

This is a great family/friends meal and can be served in different ways! Serve with tortilla wraps and sour cream or add kidney beans and have with rice or jacket potato.

You will need the following ingredients

1.5kg of pork shoulder (fat/crackling removed)
1 Large onion
4 Cloves of garlic
2 tins of tomatoes
1 fresh lemon
2 peppers
Fresh chillies (5 small or 2 large) or 1 tsp of dried chilli flakes
1 tsp of paprika
1 tsp of ground cinnamon
1/2 tsp of ground coriander
10 (ish) sprigs if fresh thyme or 2 tsp if dried thyme
2 stock cubes (I prefer chicken)
Boiling water

Slice half the onion and dice the other half

Use fresh or dried chili

These are my home grown chili, so I have used the seeds too

Heat your pan and then add some oil (not olive oil as it will burn) Add the onion, crushed garlic, paprika, cinammon, ground ginger, half the thyme (leaves only) zest & juice of the lemon.

Take off the fat and all the string (if any) of the shoulder of pork.

Add one tin of tomatoes and mix with the onions, spices & herbs.
Place the meat in the pan and rub in all the mixture.
Brown of on both sides.

Add the other tin of tomatoes and 4 tins of boiling water.
Add the stock cubes
Add one pepper (I used green)
Add a few pinchs of salt
Throw in the whole sprigs of thyme.

Place lid on and cook for a couple of hours until the pork can be shredded in the sauce.
I stir every now and then and cut the meat up so that it cooks quicker.


Lemon and strawberry Cake

Delicious light lemon sponge with  fresh lemon cream and sweet strawberries!!

Easy peasy lemon squeezy!!

You will need the following Ingredients:-

250g. Self raising flour
250g. Caster sugar (plus extra 4 tbls)
250g. Soft butter or margarine
4. Free range eggs
2. Fresh lemons
2tbls. Milk
Lots. Strawberries
300ml. Fresh double cream

Don't stress about you equipment use what you have! I have made this cake several times, spoon, food processor or electric whisk! It would be good to invest in a hand whisk as this will save time when whipping your cream, they are very cheap (3.99 & above)

Your sponge!!
Cream your sugar and butter
Add your eggs and mix
Add your flour and mix
Add zest & juice of one lemon
Add your milk and mix
Line a 7" round cake tin and pour the mixture in
Bake in oven at 180c / 350f / gas 4 for 40 mins (depends how good your oven is, check with a skewer to see if cooked)
Leave too cool then carefully slice the cake in half so you have a top and a bottom.

Lemon Cream
Whisk together until thick the cream, zest and juice of one lemon and 4tblspoons of caster sugar. Be careful not to over whisk as soon as it's at a spreadable consistency stop.

The Cake
Smother one layer of the cake with half the cream and place lots of sliced strawberries on! Smother the rest of the cream all over the strawberries and place the other half if the sponge in top!!

I like to decorate the top, mix a little icing sugar with lemon juice or rose water
and arrange the strawberries.

Pork Shoulder

Now what to do with a pork shoulder? Pulled pork wraps, Sunday lunch or slow cooked pork chilli!!

Sunday, 3 March 2013

Homemade kebabs

Why not make your own healthy Chicken kebabs.

Thinly slice chicken fillets add curry spices (Chicken tikka, garam masala or a decent mix from the Asian supermarket)

Add raita or natural yogurt (enough to coat all the chicken) mix well, put cling film over the top and leave in the fridge for an hour.

Roughly slice red onions & peppers.

Heat a large griddle or frying pan and then add oil (not olive oil as it will burn) I use groundnut oil but veg or sunflower oil will do.

Fry off the onions/peppers for 1 minute then add the marinated chicken. The chicken should cook very quickly if sliced thin enough.

At the end of cooking add some fresh roughly chopped coriander (if you have any)

Prepare some salad for your kebab, whatever you like!!

Serve on wraps, nan breads, pittas or lavash breads and a good squirt of raita or yoghurt.


Check out your local Asian supermarket the choice of breads are amazing and all big enough to make your kebabs!! The nan breads you get in your local supermarkets are not that good.

Add mushrooms to your kebab and make it into a London style kebab.

This recipe is also great for bbqs, just bbq the chicken and if you use a bbq tray you can also cook your veggies.


I am going to face my demons and make scones today. How can something so simple turnout so rubbish!! Any tips on scone making anyone?

Saturday, 2 March 2013


Today I will be cooking or baking something with these beauties! I didn't realise there was so many different varieties of Mango, lots to choose from at the Asian supermarket!!

Wednesday, 27 February 2013

Jme's "Really good rice pot" chinese egg rice.

Have your chinese without the guilt, no oil used and no frying involved. 

You will need the following ingredients:-  (This will feed family of 4)
White rice 
4 spring onions
½ crushed garlic glove
½ teaspoon of Chinese five spice
¼ teaspoon of ginger (fresh or dried)
¼ teaspoon of chilli (fresh or dried)
Boiling water (from kettle)
Chicken or vegetable stock cube
Soya sauce
4 Eggs

You will need the following equipment:-
Jamie at Home, Really good rice pot     (To purchase the Really Good Rice pot follow this link)
Use of a microwave
Large dish or bowl to serve

Fill up to the first level line with dried uncooked rice. I prefer basmati rice but any white rice can be used.

Add all the dried ingredients to the rice pot (holding back 2 spring onions)

Add 4 tablespoons of soya sauce & crumble in the stock cube.

Add boiling water to the second line and give a really good stir.

Place on the lids as instructed

Place in the microwave in full power for 6 minutes 900w, 7 minutes 800w, 9 mins 700w

Once microwave stops, remove the pot but DO NOT take off the lids

Scramble eggs and cook in the microwave until they are 3/4 of the way cooked (slight sogginess about them)

After 10 minutes, remove lids and empty into a larger bowl, add the scrambled eggs and the 2 chopped spring onions and a good glug soya sauce!

Mix well and serve!!

Cooked rice can be stored and eaten the day after, just follow the instructions below:-

Cool the rice as quickly as possible ideally within one hour
Keep rice in the fridge for no more than one day until reheating.
When you reheat any rice, always check that the dish is steaming hot all the way through.
Do not reheat rice more than once.

Any questions just ask!!

Tuesday, 19 February 2013

Jam Steamed Pudding

You will need the following ingredients:-
(feeds 4)
100g. Soft butter/margarine
100g. Caster sugar
100g. Self Raising flour
2. Medium free range eggs
1/2tsp. Vanilla extract
2 tblsp. Milk
5 tblsp. Jam

You will need the following equipment:-
Jme Really Good Rice Pot
Large bowl
Spoon (for mixing)
Hand whisk

Weigh out the butter and sugar, cream together with the back of the spoon. 
Use the same light weight bowl to weigh and mix it saves on washing up

Butter and sugar all comes together when creamed.

Whisk in 2 Free range eggs and add the vanilla extract

Place the flour into the mixture and whisk gently
(unless you want flour in your face)

Add the milk and whisk until smooth

Take off your rice pot lids

Fill the bottom of your rice pot with your favourite Jam, as much or as little as you like.

Add the pudding mixture on top of the jam.

Place the inner lid on

Place the outer lid on (holes opposite angle to the inner lid)

Microwave on full power 5 mins 900w, 6 mins 800w, 10 mins 700w
Leave to rest with the lids on for a 2 minutes (no longer)
Loosen the pudding around the edges with a knife, tip upside down onto a place
It will be VERY hot so use heatproof cloth/gloves

Serve with custard, cream or ice cream.

To purchase the Really Good Rice Pot follow this link,

Jme's Really Good Rice Pot

Jamie Oliver, in collaboration with designers from around the world, has created a collection of exclusive products called the Jme collection for Jamie at Home.

As a Jamie at Home consultant you can purchase these fantastic products through my website or contact me direct to see if there are any amazing offers (

The "Really good rice pot" is a brilliant product from Jme and all those that purchase one they are NEVER disappointed and they always feel the need to recommend them to friends & family.

I was first aware of this product when I was introduced to a Jamie at Home manager. My first thoughts were "I can cook rice, why would I need one?" I now use this pot at least twice a week.

Jme's Really Good Rice Pot

The name of this pot should be "Really good miracle pot" It’s not just for rice but I create lots of dishes in it, sweet and savoury and all under 10 minutes in the microwave. None of my savoury dishes contain oil so much healthier for you and is a MUST if you are on the slimming world or weight watchers diet.

For those that like a bit of stodge don't worry I have some delicious steamed pudding recipes for you.

Keep popping back to my blog for my "Really good rice pot" recipes starting this week with "Chinese Egg Rice" tastes just as good as the takeaway but with no oil or frying involved


Wednesday, 13 February 2013

Chocolate Chip Cookies

Tonight's cooking consisted of Shepherds Pie and Chocolate Chip Cookies. 

I will fill you in with the recipe for the Shepherds pie another time.

You will need the following ingredients:-
175g/6ozplain flour
pinch of salt
1 teaspoonbaking powder
1/4 teaspoonbicarbonate of soda
75g/3ozbutter or margarine
50g/2ozsoft light brown sugar
3 tablespoonsgolden syrup
125g/4ozchocolate chips (dark, milk or white, you choose)

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl

Cut the butter and add. 

Using your fingers rub the butter into the flour until it resembles bread crumbs.

Add the light brown sugar, golden syrup and chocolate chips and mix until its smooth dough (use a spoon first and then get stuck in with your hands)

Roll into small balls (approx 1inch), place on a baking tray leaving at least 2 inches space inbetween as they expand in size.  Press down gently each one with your thumb.

Bake at 190C/375F/Gas mark 5   for 10 minutes.

Leave to cool before attempting to move them.

My tips for making it hassle free!!

Get all the ingredients out ready.

For less washing up use a light weight bowl on the scales and use this for mixing to.

To avoid a messy kitchen once you have used an ingredient put away in the cupboard.

Wash up whilst they are cooking. 


Hels xx

Get all the ingredients out ready

Don't be afraid to get your hands dirty, get it there and rub.

Bring it all together

leave to cool

fill your biscuit tin with them.