Recipes Archives - Page 5 of 30 - (2024)

16th January 2020

We’re cutting down the amount of red meat we eat and making all our family meals vegetarian so we’re starting with this asparagus and mushroom pasta from Slimming World.

Asparagus and Mushroom Pasta

Serves 4
Syn free

Ingredients

• 500g asparagus spears, trimmed
• 500g dried tagliatelle or spaghetti or linguine
• 400g mushrooms, sliced if large
• 2 large garlic cloves, chopped
• 2 roasted red peppers in brine from a jar, drained and sliced

Method

1. Cut off the asparagus tips and set aside. Roughly chop the stalks and cook in a saucepan of boiling water over a high heat for 6 minutes or until tender.
   
2. Remove with a slotted spoon and put in a food processor with 150ml of the cooking liquid. Purée, season to taste and keep warm.
   
3. Top up the pan with boiling water and cook the pasta according to the pack instructions, adding the asparagus tips 3 minutes before the end of the cooking time.
   
4. Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat.
   
5. Add the mushrooms and fry for 3 minutes then reduce the heat to low, add the garlic and fry for a further 1 minute.
   
6. Drain the pasta and asparagus tips and return to the pan. Stir in the peppers, mushrooms and asparagus sauce and serve in shallow bowls.

Recipe from Slimming World

Here are some links to more Slimming World recipes

24th December 2019

Welcome to day 24, and the final day of our Countdown to Christmas Sweet Treats recipes.
Today we’re making gingerbread fudge.

Gingerbread Fudge Ingredients

• 230g Condensed milk
• 300g White chocolate
• 2 tsp ground ginger
• 1 tsp Cinnamon
• 1/2 tsp nutmeg

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Place the chocolate and condensed milk in a microwavable bowl and heat in 30-second intervals, stirring each time until it’s all blended and smooth.
3. Pour into the prepared baking tin and spread out the mixture.
4. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
5. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
   Store in an airtight container or package into cellophane bags and give as gifts.

I hope you’ve enjoyed our countdown to Christmas sweet treat recipes and we wish you all a very happy Christmas.

More Christmas Recipes

23rd December 2019

Welcome to day 23 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making minty Grinch bark.

Bark Ingredients

• 300g White chocolate
• Green food colouring
• Peppermint flavouring
• Green chocolate beans
• Red heart sprinkles

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
4. Add the peppermint flavouring and the green food colouring to the melted white chocolate and mix well.
5. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
6. Pour the chocolate into the prepared tin and spread until even.
7. Sprinkle the green chocolate beans and the red hearts then refrigerate the bark until set.
8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.

Tomorrow, for our final countdown to Christmas recipe we’re making

22nd December 2019

Welcome to day 22 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Oreo fudge.
Now, I’ll admit that this isn’t the most appetising looking fudge in the world but OMG, the flavour more than makes up for the muddy looking mess!

Oreo Fudge Ingredients

• 397g Condensed milk
• 24 Oreo cookies
• 300g White chocolate

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Place the chocolate and condensed milk in a microwavable bowl and melt for 30-seconds then stirring.
3. Continue melting in 15-second increments and stirring well each time until the mixture is smooth.
4. Keep 4 Oreos for the topping and place the rest of the Oreos into a plastic bag. Use a rolling pin to break up the Oreos.
5. Add the crushed Oreos to the fudge and mix well until combined.
6. Pour into the prepared baking tin and spread out the mixture.
7. Break the 4 Oreos into pieces and sprinkle over the top of the fudge, pressing them in gently.
8. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
9. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
   Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for

21st December 2019

Welcome to day 21 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making maple bacon popcorn bark.

Toffee Popcorn & Marshmallow Bark Ingredients

• 600g Milk chocolate
• 100g Toffee popcorn
• 100g Mini marshmallows

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Put the chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
4. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
5. Pour into the prepared tin and spread until even.
6. Sprinkle over the popcorn and marshmallows and press gently into the chocolate.
7. Refrigerate the bark until set.
8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.

Tomorrow we’re making

20th December 2019

Welcome to day 20 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Baileys fudge.

Baileys Fudge Ingredients

• 600g Milk chocolate
• 397g Condensed milk
• 25ml Bailey’s
• Your choice of sprinkles – we used triple chocolate curls

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Place the chocolate and condensed milk in a microwavable bowl and melt the chocolate in 30-second intervals, stirring each time.
   Chocolate can burn easily in the microwave so be sure to watch it carefully.
3. Add the Baileys to the fudge and mix well until combined.
4. Pour into the prepared baking tin and spread out the mixture. Top with the triple chocolate sprinkles.
5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
   Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for

19th December 2019

Welcome to day 19 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making shortbread teddies bark.

Shortbread Teddies Bark Ingredients

• 200g Milk chocolate
• 200g White chocolate
• A box of Shortbread teddies – we got ours from The Range (if you can’t find shortbread teddies, make your own shortbread and cut into teddy shapes)

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
4. Pour into the prepared tin and spread until even.
5. Put the milk chocolate in a large microwave-safe bowl and microwave for 1 minute. Remove the bowl, stir and microwave for 30 seconds. Repeat until the chocolate has melted. Be careful because it’s very easy to burn the chocolate when microwaving.
6. If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
7. Drizzle the melted chocolate over the white chocolate and use a wooden skewer to swirl the milk chocolate.
8. Place the shortbread teddies on the chocolate bark and press down gently.
9. Refrigerate the bark until set.
10. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.

Tomorrow we’re making

18th December 2019

Welcome to day 18 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making white chocolate fudge.

White Chocolate Fudge Ingredients

• 600g White chocolate
• 397g Condensed milk
• Multi-coloured sprinkles

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Place the chocolate in a microwavable bowl and melt the chocolate in 30-second intervals, stirring each time.
   Chocolate can burn easily in the microwave so be sure to watch it carefully.
3. Add the condensed milk to the chocolate and mix well until combined.
4. Pour into the prepared baking tin and spread out the mixture.
5. Add the sprinkles and refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
   Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for

17th December 2019

Welcome to day 17 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Chocolate Peanut Butter Fudge.
This recipe comes from Home And Plate where you can find the American measurements 🙂

Chocolate Peanut Butter Fudge Ingredients

• 300g Smooth Peanut Butter
• 397g Condensed Milk
• 300g Milk Chocolate broken into small pieces

Method

1. Line a shallow tin with baking parchment.
2. Place the condensed milk and peanut butter in a microwave-safe bowl and heat in 30-second intervals, stirring each time until it’s all blended and smooth.
3. Add the chocolate pieces to the condensed milk and peanut butter mixture and stir until melted.
4. Pour into the prepared baking tin and spread out the mixture.
5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
7. Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for

16th December 2019

Welcome to day 16 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making M&M fudge.

M&M Fudge Ingredients

• 397g condensed milk
• 300g milk chocolate
• 125g M&Ms

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Place the condensed milk and chocolate into a medium saucepan and heat gently until combined, stirring all the time until it’s smooth.
3. Remove from the heat and stir in half the M&Ms.
4. Pour into the prepared baking tin and spread out the mixture then top with the remaining M&Ms.
5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
   Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for