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Recipes I've Shared:

Chocolate Brownies

A great tray bake for sharing with other people. It makes up to 48 and nutrition is based on this. I often cut them a bit larger than this.

Lovely, gooey and great to share

mind you at 172 calories a slice, if you're baking for a party they are not a bad option

Frittata with low fat feta, parma ham, purple sproating broccoli and red pepper

nice small frittata which you can keep in the fridge and have for breakfast or lunch

cook in advance and keep in the fridge

One pot chicken casserole with Mediterranean flavours

This is a one pot, put it in the oven and forget about it dish. This one is chicken based with all your veg and potatoes and flavoured with basil, oregano, lemon and garlic.

It serves 6, or 4 hungry people and can either be heated up the next day or frozen for when you want it - if you have any leftovers!

Walnut date and coffee cake - iced

This is not like a traditional cake, it has no flour and it's interesting texture and slightly bitter taste make it an elegant and very grown up delicacy. Splendid with iced coffee by the pool (dream away)! So say the "Two Fat Ladies" who I have adapted this recipe from - I just added the dates at my boyfriends request.

If you use gluten free bread it's also gluten free.

I have also uploaded the un-iced version which is dairy free and much lower in cals/fat!

Walnut date and coffee cake (un iced)

This is not like a traditional cake, it has no flour and it's interesting texture and slightly bitter taste make it an elegant and very grown up delicacy. Splendid with iced coffee by the pool (dream away)! So say the "Two Fat Ladies" who I have adapted this recipe from - I just added the dates at my boyfriends request.

Un iced it's a reasonably low fat treat and is dairy free. If you use gluten free bread it's also gluten free.

I have also uploaded the iced version!


Very Good (1 rating)
Spiced braised red cabbage

Sweet red cabbabe, ideal to serve with hot pot. Cloves and cabbage go really well together!

It's based on a Delia Smith recipe


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