Poem about a fly

I don't know why, but I wrote a poem about a fly! So what should I do, but share it with you!

I know, I know, not great, but I never professed to be a poet.  However, I did write it down and here is the result ....

The Fly
My oh my, was that a fly,

that went passing by,

flew into my eye,

and made me cry?

My oh my, it was a fly!

It flew into my eye,

I said with a sigh,

I hope it'll die.

If this poem has offended anyone, either because you like flies or just because it's so lame ... sorry!

Crochet Kindle Cover

Well folks, I'm afraid to say it, but it's that time of year where I tend to pick up my crochet hook and knitting needles and settle into the sofa in front of the fire! This week I've been busy creating and I have to say I've quite enjoyed getting back into the 'loop' of things. 

So what, apart from the weather has spurred me into hooking my way through the next couple of months, well, I needed covers for both my Kindle and MacBook Pro.  I didn't really fancy sewing anything together and since I have a large stash of yarns kicking around it was a no brainer.

I only wanted something simple, not fancy stitches or multiple colours and it had to be quick.  So I picked a big crochet hook and some chunky green wool and set about 'fiddling'.  

It was much easier than I expected and only took me a couple of hours to work it out.  I stuck to a basic single crochet pattern and finished off with a nice green button to match!  I have to say, its nice and thick so pads the Kindle perfectly and I just love the way it's turned out!

If you would like me to make you one, I'm taking commissions ;-)

Trifle ... à la Slimming World

I adore trifle! There I've said it and I feel good about it too! I don't really know when trifle got a bad name but I love it. 

When I say 'it' I am of course referring to my usual, full-fat, calorie laden version ... made with Swiss-roll, jam or jelly, custard and cream ... Oh well enough of that now ... stop drooling Giuseppe!  This is now only reserved for special occasions, however, if you'd like me to blog about the non-Slimming World version leave me a comment, I'd be only too happy to oblige!

So, getting back to the main objective of this post, a low-syn slimming world version of "trifle" had to be made.  As usual, this is my preferred way of doing it, but the variations are as endless, depending on where your imagination takes you! But, lets get started ...

You will need:

1 x packet sugar-free jelly crystals (I use Hartley's @ 1 1/2 syns)

1 pint water

1 x packet white chocolate options (2 syns)

1 x packet of gelatine crystals/powder

1 x tub Quark

1 x Muller Light yoghurt

8 strawberries

Note: I think Banana & Custard or Vanilla with Dark Chocolate Sprinkles flavours work best, but you can use any flavour.

The method:

Put the kettle on, then when boiling, pour 1/2 pint of the boiling water into a measuring jug.  Otherwise, bring 1/2 pint of water to the boil in a pan on a low heat.  Now add the jelly crystals to the boiling water while stirring or whisking constantly.  I find that it's much easier with a whisk.  Once the crystals have dissolved, pour the jelly mixture equally into 4 glasses or serving dishes.  Put these into the fridge to set for about 10-15 minutes.

Whilst the jelly is in the fridge, bring another 1/2 pint of water to the boil and then add the gelatine crystals to the water, stirring constantly until the crystals has fully dissolved.  Then add the muller light yoghurt to the gelatine mixture and stir until everything is incorporated.  Leave to one side, but don't put it in the fridge or it will start to set!

Now, wash and slice the strawberries and set aside.

After 10-15 minutes, check to see if the jelly is set on top.  It doesn't have to be fully set, just enough that there is a film on top to hold the next layer of liquid.  When you're happy, that it's set, arrange a layer of strawberry slices on top of the jellies. Then, slowly,  pour over the gelatine and yoghurt mixture equally amongst the 4 dishes.  Put these back into the fridge to fully set, for at least 30 minutes.

In the meantime, take the tub of Quark and add to it the white chocolate options powder.  Mix both together well, then put it back in the fridge until the jellies are set.

Once you are happy that the jellies are fully set, put the quark mixture into a piping bag with a star nozzle and cover the top with small stars.  It should just be enough to cover the 4 dishes.  Top with a glacé cherry and all is good with the world. 

These 'trifles' work out at just under 2 syns.  Leave out the cherry and it's just under 1 syn per trifle.  Quite good for a tasty version of a classic dessert!  Enjoy and let me know what you think if you try it!

Cooks notes:  I have purposely left out any "sponge" as it adds more syn values. However the best alternative I have found is to use a 'boudoir' biscuit (sponge finger) which adds an extra 1 syn.  Still at only 3 syns per 'trifle' it's not that bad! 

Chocolate sprinkles will set you back 1 syn per teaspoon and I just don't think they are worth it!  I'd rather have a cherry!

You can also add fruit into the bottom of the glass with the jelly (like mandarin or banana etc) but I don't like the consistency of the jellied fruit which is why I don't do it.  But if it floats ya' boat - go ahead!

Chicken Katsu Curry ... à la Slimming World

I've loved chicken Katsu curry ever since I first tasted it at the Wagamama's in Manchester's print works. It combines three things that I find yummy; sticky boiled rice, deep-fried chicken breast and curry sauce. In fact it's so good I'm wanting to eat more of it ... and I've only just polished off a huge plateful!

Anyway ... while I am still in the state of being "a-little-bit-bigger-than-I-want-to-be" or, to put it simply ... fat,  I have been faffing around in the kitchen trying to come up with a slimming world "friendly" version.  

As this is my take on the recipe, I am also enhancing it by serving it with Green Tea rice, rather than the plain boiled rice.  I came across the aforementioned when in New York with my sisters a couple of years ago, wandering around the backstreets of the city.  

As always we were in search of food before heading off to a comedy club night and we came upon a Bim Bim Bap shack.  We had the green tea rice, eating it on bollards outside the shop as there wasn't enough space inside and it was ... well, yummy! So I have decided to recreate that, think of the health benefits of green tea, while tucking into curry ... well, it makes me feel slightly more saintly anyways!

I am, therefore, now pleased to share with you my low-syn version of this recipe for you to try.  The  recipe serves 4 @ 1/2 syn per serving! Only 2 syns for the lot, not that i'm suggesting you eat it all by yourself of course! 

Oh, by the way if you do try it, please leave a comment for me, I'm starting to get a little lonely out here ...

So, to make Chicken Katsu Curry with Green Tea Rice for four (4) people, you will need:

For the chicken:

2 eggs, lightly beaten

1 teaspoon Bouillon 

1/2 teaspoon salt

1/2 teaspoon black pepper

4 60g slices wholemeal bread*, made into breadcrumbs (2 x 60g = 1 Healthy Extra B*)

4 chicken breasts 

For the katsu curry sauce:

1 onion, finely chopped

5 whole garlic cloves, finely chopped

2 carrots, diced

2 tablespoons of lentils (red or green ... or any other colour you fancy!)

1 tablespoon curry powder

1 teaspoon garam masala
2 tablespoons turmeric
2 teaspoons honey (2 syns)

1 tablespoon soy sauce
1 bay leaf

500ml chicken stock

water as needed

For the rice:

2 bags green tea

1/2 teaspoon salt

2 cups short-grain rice (like sushi, paella or risotto rice)

3 1/2 cups water

Note: if you just want plain boiled rice then that's fine too! But do give this a try, it really does taste nice!

Firstly, make the sauce.  Put some low-calorie spray (I use FryLight) in a saucepan and add the onion and garlic.  Soften for  about 2-3 minutes, I find that I need to add a couple of tablespoons of water to the onions after a minute or two, to stop them catching in the pan.  

When the onions are at the translucent stage add the carrots and 1/2 cup (3-4 tablespoons) of water, cover and allow to sweat on a low heat for around 10 minutes. Hopefully, after 10 minutes they should start to caramelise, however not to worry if they don't (oh the joys of low-fat cooking).

Now, stir in the curry powder, turmeric and gram masala and cook for a minute or two. It should now resemble a thick paste. Pour in the stock, stirring all the while, then add the honey, soy sauce and bay leaf.   Bring the sauce to the boil, then add the lentils (these are just to thicken the sauce instead of flour),  reduce the heat and start to simmer for 20 minutes. 

Meanwhile, you can prepare the chicken.  Put the eggs, Bouillon, salt and pepper into a bowl together and mix well.  


Add the breadcrumbs to a separate bowl. Get your chicken breasts, put them on a chopping board and give them a good bashing with a rolling pin (or meat tenderiser) to flatten them out.  Then place a breast in the egg mixture, coat it well, then dip into the breadcrumbs and cover.  Place the coated chicken breasts onto a greased (well ... Frylighted) baking tray and put into a hot oven for 15-20 mins.  This means they should be ready around the same time as the curry sauce. I have an Aga and use the roasting oven and top-most rungs. For a conventional oven I think it should be around 220 degrees but you will know best!

So, we have the sauce simmering away and the chicken in the oven.  Now for the rice! This is super simple.

Take the tea out of the bags and mix with the salt (I put mine in a pestle and motor as the leaves were quite big and I wanted a powder effect, but it's up to you).  Add this to a pan with the rice and the water.  Bring to the boil, then reduce to simmer with the lid on for 10 minutes.  Turn off, leave covered  for at least 10 minutes.  If timed correctly it should be ready by the time you want to dish up! A minute or 5 extra won't do it any harm.  In the Aga I keep it in the simmering oven once it's ready.

After 20 minutes, or when the chicken breasts are nearly ready, take the sauce off the heat and allow to cool for a short while.  Put the sauce mixture into a blender and blend until smooth.  If you don't have one you can pass the sauce through a sieve instead.  Put it back in the pan and re-heat if necessary. 

To serve, put the rice in a small mound on the plate (i used a small bowl to mould it), cut a coated breast into strips and then drizzle 1/4 of the sauce over it.  Repeat for the other 3 plates.  

Sit down, tuck in and enjoy!  My taste testers (O.K. partner and sisters, but believe me they are not biased when it comes to taste tests!) have assured me that its pretty close to the real thing for a low-syn version of a katsu curry!

Cooks notes: You can of course take out the honey to make a completely syn-free version of this sauce.  I have tried it and it's just not the same, however, if you do decide to take it out I would at least put in a tablespoon or two of sweetener to compensate.  However, 1/2 syn isn't bad at all! 

If you find that this sauce isn't thick enough try adding a few more lentils the next time around, try to avoid adding flour as it just adds syns that you don't need and at 3 1/2 syns a tablespoon it just isn't worth it!

*If you don't mind "tweaks" you can substitute the bread for instant mashed potato (you know what I'm talking about!) and then you don't have to use up your Healthy Extra.  It is, however, better with breadcrumbs. 

Torrone dei Morti ....

This post is dedicated to a favourite childhood sweet from Naples (my family's home town) called Torrone dei Morti.  Roughly translated it means "Nougat of the dead" which sounds quite macabre, however, it is actually made to celebrate "All Saints Day", which is usually the 2nd November.

In Naples, this is usually a big "celebration" with street stalls lining the avenues leading up to the cemeteries, selling all sorts of goodies to families as they go to remember their loved ones.  Strange ... but true.   

It is an odd sensation as a kid to be walking through the streets, all dressed up as if you were going to a wedding, buying things from street stalls which are all brightly lit, filled with nuts, chocolates, sweets of every shape all smelling so good.  It's like a scene from Chitty-Chitty Bang-Bang, Carnival-like ... however, on this occasion there is no nasty child-catcher but instead the smelly cemetery (anyone having been to an Italian cemetery will know what I mean) awaits.  

However, one of the traditions of this remembrance period, it to gift families you are visiting some of the "Torrone dei Morti" ... or you can just buy yourself a slice of the wonder-stuff from any street-stall or bakery (or Pasticciere as they are know in Naples) yourself! 

As a kid, I would eagerly await the arrival of any visiting relative flying over to the UK around Halloween who would usually bring some of this wonderfully soft, chocolaty, nutty, fruity goodness.

This torrone is NOT like the traditional Italian torrone which is usually white and hard with nuts, or like peanut brittle.  The "Torrone dei morti" is lovely and soft, with nuts and chewy candied fruit, covered in chocolate.

So the other week, nothing to do with the dead, but in time for the Euro 2012 final against Italy and Spain (draw your own conclusions about who the "dead" were supposed to be!), I decided to make the stuff.

The recipe and ingredients really vary around what type of flavour you want to make, however, I opted for the traditional flavours of almond and hazelnut.  The ingredient list is really quite simple; chocolate, nuts, chocolate spread (or Nutella to any self-respecting Italian!) and candied fruit if you like it.  I made a 2 layer, 2 flavour version, which is the one i liked best as a kid.

So, to make a small Torrone dei Morti you will need:

For the shell:

150g Dark Chocolate (melted)

1 Mould 

* you may substitute the dark chocolate for milk or white chocolate!

Layer 1 filling:

100g White Chocolate (melted)

50g Almond cream/butter

50g White Chocolate spread

50g Almonds (roughly chopped)

Candied Fruit or Glacé Cherries (if required)

Food colouring (if you want to make it pretty!)

Layer 2 filling:

100g White Chocolate (melted)

50g Hazelnut cream/butter

50g Chocolate spread (refer to previous comment)

50g Hazelnuts (roughly chopped)

Candied Fruit or Glacé Cherries (if required)

The method: this is relatively simple too.  

Firstly, melt the 150g of chocolate received for the outer shell.

Once its melted, pour half of it into the mould (this is the correct, British spelling of the word!) and spread it around to coat the bottom all the sides.  Then put it into the freezer for 5 minutes to allow the chocolate to set.  

After 5 minutes take it back out.  Working quickly, as the chocolate will set on the frozen first layer, pour in the remaining melted chocolate into the mould and re-coat the base and sides, ensuring there are no gaps.  I used a palette knife to spread it evenly.  Put this back into the freezer to set.

Next make up the mixture for layer 1.  If you are making a coloured version, combine the white chocolate with hazelnut cream/butter, then add the food colouring.  Stir well.  If it's not quite the shade you want, add more colouring.  Once you are happy with the colour add the remaining ingredients and stir really well.

Take the mould out of the freezer and add the Layer 1 mixture into the mould.  Spread out evenly (it does not have to be perfect!).  Put the mould back in the freezer.

Prepare layer 2 in the same way as layer 1, omitting the food colouring as the chocolate spread will turn everything brown anyway! Of course, you could just use white chocolate spread for this layer too which would allow you to use a different colour.

Take the mould out of the freezer and add the second layer of mixture into the mould.  Spread out evenly, give the whole thing a good tap on the work surface and put the mould into the freezer for at least 4 hours or preferably over-night.

Once set, take the mould out of the fridge and gently twist the sides.  It should fall out immediately.  If not, it usually means the contents are not fully set.  Just pop it back into the fridge/freezer for a little longer then try again.

It's best served at room temperature, so let it sit out of the fridge for about 1 hour or so before serving, then slice and enjoy!

This torrone can be made in many variations of flavours, colours, fillings etc so just experiment with whatever you fancy.  For example, marshmallows or Ferrero Rocher instead of candied fruit, pistachios instead of hazelnuts, ... the possibilities are endless. 

Oh, before I forget ... one final warning:  This product may contain nuts!

Should any of you out there (well, in the UK at least) want me to make some for you, please contact me for more details.

Couch to 5k ... Week 5 and an update!

Time for an update on my "fitness" (try not to laugh too loudly) journey.  Well ... I have to say that I'm still on track (pun intended) and actually starting to enjoy it! I can't believe that that statement just came out of my mouth without causing me to want to be sick ... but it did.  Slowly but surely I'm starting to change my attitude towards "activity" and I do look forward to my next jog.

The other amazing thing about this, albeit short journey, is that I've inspired others already.  My sister and mother have started the journey (which believe me I am flabbergahsted at!). My mum - running - impossible.  If I hadn't seen it myself ... we actually crossed while out on separate runs, I would never have believed it!  My dad has just decided he will join them too - this just is not normal for an Italian immigrant family.  Mum should be cooking and dad watching t.v. while shouting at mum to change the channel, even though she isn't even in the same room!

And .. some of the ladies at our Slimming World group have also been encouraged by my antics and we have started a walking group.  A couple of us go for a 30 minute to 1 hour walk, 2 to 3 times a week.  I will work on them to see if we can work up to a tiny, weeny jog at some point ... little steps for now.  Wow, I digress so easily ....

.... So, at week 5 where am I?  Well ... my trainers are no longer looking new and there were 3 different jogs for this week to mix it up a bit:

My worn trainers!

• Run 1: Brisk 5-minute walk, followed by 5-minute run, 3-minute walk, 5-minute run, 3-minute walk, 5 minute run.  Total of 15 minutes jogging.
• Run 2: Brisk 5-minute walk, followed by 8-minute jog, 5-minute walk, 8-minute jog.  Total 16 minute jog.
• Run 3: Brisk 5 minute walk, followed by 20-minute jog, no breaks! 

What? Whoa? Wait a minute ..... that's a massive jump! I'll never be able to do it.  I just about managed the other 2 runs!  This Laura is mad, 20-minute jog, it's only Week 5!  These are only some of the thoughts that went through my mind last night as I was trying to figure out how I could avoid doing the jog in the first place!

However, I have to say in all honesty that after the first 8-minutes it actually got easier, I relaxed and really enjoyed my run.  The feeling of elation that followed after Laura (my personal podcast coach, courtesy of the NHS Couch to 5 K program) congratulated me was amazing!  I very nearly "fist-pumped" and shouted Yea Hah! But then reminded myself that a) I might be seen, b) I live in Bury and c) I'm not American!

My Nonna ...
...ready for the Italy Euro 2012 season!

So ... the next best thing ... walk to my mum's (who lives 12 doors down, another story in itself!) and get Nonna to make me a good old-fashioned espresso to kick me back into life.

And there we have it folks ... I'm 5 weeks in on my 9 week journey to get jogging for 30 minutes and I'm already doing 20 mintues.  I can't beging to tell you how that feels ... even my neighbours (who are regular walkers/cyclists) are genuinely stunned.  In fact, yesterday, they saw me and said "You off for a walk?" to which I replied "Not at the moment, but I've already been for a run today" and their response was "We are really amazed, we had written you off i'm afraid at never wanting to do any walking, let alone jogging" to which I beamed!

Therefore ... I encourage anyone of  you who reads this to take the plunge.  Download the podcasts from here, find a spare 20 minutes when no-one is around and take that first step!  It really is worth it!

Couch 2 5k ... and I'm off!

... well, I never thought this day would come, so as it has I just have to write this blog post.  Mainly because I'm about to burst if I don't tell someone and everyone I know is at work.  So what's this all about ... I ... actually ... went ... RUNNING! 

There we go, I've said it now.  I'm so proud of myself. For anyone who knows me, this is a big deal.  I don't even go walking if I can avoid it.  But, I've really been wanting to take up running, but like with everything else it's always been a big deal, too much of a pfaff, not the right weather .. yada, yada.  

A couple of weeks ago I downloaded the NHS Couch to 5k podcasts, borrowed a running machine from my dad (intention was to build up before hitting the road), bought some new trainers and shorts ready for the get-go.  And basically that's as far as I got ..... shoes in their box, shorts with their tags on and running machine taking up space in my office!  Not good!

So what got me going?  Truthfully, a tweet (by a @DanJCharman) that I read on my feed this morning.  This guy has lost 3 stone in just under 10 weeks and he has been running to help his weight loss.  

The other is that, and I'm quite ashamed now, but our house faces Miss Walkers Field (part of Clarence Park) in Bury.   Here you can see the view from my front garden. 

It's not only a 20 hectare park but it's bordered by Chesham Woods and Chesham Local Nature reserve (far right of the picture)! It's beautiful and even has a Lido to boot!  I've only every walked the dogs in it and even that doesn't happen that often.

Therefore, this morning unpacked my running goodies, put my Bose headphones on, plugged into my iPhone and started week 1 of the Couch 2 5K program.  

It really wasn't that bad ... although I honestly can't tell you that I "enjoyed" it and feel "exhilarated" and all that jazz, but hopefully this is first step to getting there!

It certainly beats the Zumba DVD that I do on my own in the lounge with the curtains closed ....  Here's hoping that this leads to many runs of enjoyment in the future.  I'll keep you posted (pun intended).

Tabbouleh à la Giuseppe

So .. summer is finally here and if any of you are like me that practically means living in the garden and eating barbecued food. Yum!  One of the foods that I have always loved is Tabbouleh.

I first sampled this tasty dish when I lived in Nice, France when I was on my sandwich year (why does everything I do tend to involve food in some way or other?) many moons ago now.  I used to be able to buy it from Carrefour in a bulgur wheat and tin of juices twin-set.  Hey, I was a student and things in packets and tins were great, especially when being "Continental".  It really was sooo good, tasty, zingy and refreshing. 

It's been a dish I have tried relentless to recreate and get "just right".  Trust me, I've made many a version of this with different grains, combinations of vegetables, herbs and spices.  There are so many recipes out there for Tabbouleh as it's eaten predominantly in Arab countries, Cyprus, Turkey .. well you get the picture!  

So what I offer you here is my take on what essentially is a simple recipe.  It's quick to make, very tasty, perfect for summer lunches and best of all .... free on the Extra Easy or Green Slimming world plans.

Cooks note: this really is best made with bulgur wheat instead of couscous, the texture is just much better.

A cushion with Dad and me ....

Well, I did promise a meanding path through different things that I do and make and here is one idea for the upcoming Father's day celebrations (OK, maybe not celebrations as such, but the opportunity for cake and a glass of the fizzy stuff never goes amiss!).  I have been into up-cycling, to coin a term, for a while.  I just love the idea of making stuff with stuff that you have lying around the house! 

So this idea was born from 2 things:

1.  I have loads of old clothes (now that I'm losing weight) lying around ... well in a sack in my sewing-cum-craft room. OK, the top attic bedroom which has a desk in it with my sewing and cricut machines on it! Geez!

2. I'd bought some iron-on transfer paper that, 6 months down the line I'd still not used, which if you ever come to know me you'll understand that that is strange to start with! Very unlike me, normally if I buy something it's because I want to use it right away!

So as I was looking around my "office" - most idea's tend to come to me when I'm working and dreaming about doing other things (sorry Jane if your reading.  Jane is my manager and lovely she is too!) and I came upon one of my favorite photos of me as a toddler; me and my Dad in his family home in Agnano, Naples.  He's all super dooper young with hair, toned body and fab '70s vest top.  Me in a pink baby grow ... funny how things are pre-witten as your destiny!

Gosh, these posts are getting worse, meandering on about all sorts ... get to the point! Well .. to cut an even longer story short, I thought "Wouldn't it be fab to make some sort of memory cushion type thing.  Print the photograph onto the transfer paper, iron it onto some fabric and sew it onto a cushion.


I found a nice pale green linen shirt that i'd never wear again, so I cut out the front two panels and trimmed it down, giving me two rectangular pieces of fabric approximately 10 inches by 15 inches.

I decided that I wanted a zip on it too, a) because i'd just bought a bag full of zips from our local scrap store (do a good deed and all that) and b) I can always do with the practice!

So to make this cushion all you needs is:

1. Some fabric of your choice - plain on one side at least is best I find if you are going to put a picture on it as your focal point.

2. Stuffing material (or cushion pad). I tend to use hollow-fill for stuffing which is available in most haberdasheries or craft stores

3. Photograph or picture in a digital format (that means scanned onto your computer)

4. Iron-on transfer paper or printable fabric

5. A zip (optional)

6. Sewing machine and/or overlocker.

Dimensions really are up to you if you are stuffing it as I did which is perfect if you are using up odds and ends of material.  Or, you can make it to fit a standard cushion size, for example and 18inch x18inch.  I always make my fabric 1 inch smaller than the cushion, including seam allowances, which I normally set at 1/2 inch (or around 2cm) for ease of calculating.  I am TERRIBLE at math and therefore things have to be mega simple.  The reason I do this is that I like my cushions to appear full rather than saggy and limp (horses for courses) so it's up to you!

First of all I decided that I didn't want to print the photo in full colour as I thought that wouldn't look right with a muted fabric, so I turned it sepia and that just seemed to work better.  I then printed it onto the iron-on transfer paper.  I got mine from Tesco but it's widely available.  Once I had that, I followed the instructions on the packet and ironed it onto a piece of white cotton.  I then cut that down and placed it in the centre of a rectangle.  I decided to attach it to the panel using a satin stitch in green thread, thus creating a border at the same time!

I then took my two rectangular pieces and ran one short edge on each through the overlocker, then put the zip in using a normal sewing machine.  After that I wizzed the other sides together using the overlocker.  You can use a sewing machine to do it and just sew up the remaining sides, but I like the finish with the overlocker, no messy seams!  Oh er misses!

Finally I stuffed it with the fibre fill and voila! A lovely cushion in pride of place in my lounge.  I hope i've inspired you to give it a try ..... but if you don't feel up to the challenge then contact me.   I will also be putting it onto my Etsy shop soon.  I think I may make one this weekend with a lovely photo I took of the doggies so stay tuned.

Jelly Sweets à la Slimming World

I dedicate my second ever post to those of you out there who are following the Slimming World plan.  I have been on plan since 5th January 2012 and while progress is slow I have managed to loose a total of  2st 41/2 pound so far I said it was slow, but as the old adage goes, better off than on! 

Having said that, I have achieved my first milestone which was my Club 10 target.  That means loosing 10 % of your starting weight.  My next mile stone is 3 stone, the halfway point of what I want to lose hopefully by the end of the year!

So ... it is going in the right direction after all, as my consultant says "some people take the express way and some a more scenic route" and while at first I thought this was really rather cheesy, I've gradually come to realise that this isn't a competition.   With everything else in my life I want it yesterday, or at the very least by 5.30pm ... so it gives me a chance to play with whatever it is before bedtime!  However, this time I've promised myself that I'm in for the long haul, it's not a race, I want it to work and I want it stay off.

Which leads me onto the main reason for this post - Jelly Sweets.  Part of my journey has involved me joining the Diet Momma facebook group. Which, I have to say is a not only a brilliant support network and massive inspiration but contains wonderful and creative recipe ideas.  One such recipe was for a Haribo  bear replacement, Slimming World friendly Jelly Sweets.  Well, nothing ventured nothing gained and I love both Haribo and jelly so off I went to have a play in the kitchen. 

Ingredients:

1 x sachet of jelly crystals

2 x sachets of gelatine powder

1/2 pint water

2-3 small silicone moulds
optional: 1/2 to 1 teaspoon of Citric Acid

Method:

1.  Place 1/2 pint water in a small saucepan and put onto a gentle heat (on our Aga I put it onto the simmering plate)

2.  Add sachet of jelly crystals, I use Hartley's at 1.5 syns for 1 sachet (as pictured), and stir until dissolved.

3.  Add both sachets of gelatine powder and then gently stir until dissolved (don't worry if it goes instantly lumpy, just keep stirring and it should all dissolve)

4.  At this point add the citric acid if you like that sour edge. I love it, the more sour the better!

5.  Pour into jelly moulds and then put in fridge for at least 1 1/2 hours.

 And voila!

Jelly sweets! 

I'm starting to like these better than the shop bought ones and everyone I've forced them upon has really enjoyed them too.

The thing is with these the possibilities are endless, you can try different flavours, adding a tablespoon of yoghurt to make a different texture, even splitting the layers to have multi-coloured sweets.

It's a fab activity to try with the kids and you can even get experimental with the moulds you have around the house: egg cups, yogurt pots, cake moulds, ice-cube trays, shot glasses and on and on.  If you use anything non silicone based, i would recommend spraying the inside with FryLight first to make it easier to get out.

If you're interested, I got the butterfly, teddy and heart moulds from Home Bargains for 79p each.  PoundStretcher and B&M also do them from time to time and I found the other chocolate moulds in T.K.Maxx.  Now I'm always on the look out for fun moulds.  Enjoy and report back if you find any cool variations.  

Happy slimming!

P.S. I have tried (in vain) to make syn free versions of the above that would still remain edible.  I have tried sugar free squashes and also diet fizzy drinks but none taste as good as with the jelly crystals.  So feel free to try, but believe me, I wouldn't bother, so throw caution to the wind and use your 1 1/2 syns.   You deserve it (wink).

The joy of baking ... a giant flower power doughnut and ice-cream cupcakes!

Well .. here it is, my first blog post!  Wow, it felt good to say that.  I've been agonising over it for months and finally today ... with a little sun and help from my little sister my blog was born!  So what better way to start than by showcasing some of the cakes that I made this weekend.

My little sister, Giovanna, has just completed her degree (OK, not that little, but she is the youngest and therefore will remain so for me!) and asked if I could bake her a cake when she came home for the weekend.  Never to be outdone by a challenge I set about doing some "research"; if browsing YouTube can be classed as such anyway.  I always have trouble in deciding where to start, you see, I have sooo many gadgets to choose from, the Cricut Cake, various moulds not to forget my beloved KitchenAid mixer. 

If I could I would combine using them all! Recently however, I bought some Blossom SugarArt moulds and really wanted to use those on a bona-fide cake.  This is because I've been just making random flowers out of marzipan and fondant icing just for the fun of it and because I'm on a diet, forcing them on whoever crossed my path.  I don't care as long as I'm not the one eating them as I would have once-upon-a-time but that's another blog post.   Anyway, back to the cakes ... so I had one element, my blossom moulds. 

During my "research" I came across a super idea of making cupcakes in ice-cream cones! WOW! That's amazing (I am easily wowed by the way) I shouted across the lounge.  Archie, my deaf white border-collie (yet another story) was not very impressed as at my booming exclamation must have made the floorboards vibrate!  So, I started hatching a little plan ... what could I do to showcase these little gems.  Well, last year I made my little sis a giant cupcake so I couldn't do that again, wait, I'd bought a giant DOUGHNUT mould ages ago and never used it!  I have a tendency to buy things when I see them and store them away, because they'll come in handy at some point ... I love it when a plan starts to come together.  Right, I can make a huge doughnut, cover it in icing and then put some of the blossom flowers on it! Yay!  I was getting excited now.  

Back to the ice-cream cones, how could I make them more exciting.  Think, think ... ha!  Got it!  I can make them all different colours, like ice-cream flavours and put white chocolate chips in them, she loves white chocolate and they would be a further "surprise" element.  But what about the topping, we are all on diets and not too keen on the texture and flavour of buttercream icing.  American frosting was to be the answer, I love it.  It's like Fluff, soft and dreamy on the inside and form a slight crust which is perfect for keeping its shape.  Better still it's only sugar and egg whites and is a pure brilliant white shade in colour! Just like a '99'! If anyone is old enough to remember those. 

And there we have it, I set to work baking the cakes, colouring the batter, spooning it into the ice-cream cones ... oops we have a problem here! The cones are pointy!  They won't sit on the baking sheet to go into the Aga!  What to do ....  what else? Cut the bottoms off. Then what? Erm ... Tin foil the bottom and so all was not lost, with foil-bottomed cones in the oven they went.  A nervous 20 minute wait and success! Even better, the batter has slightly spilled out, colouring the outside of the cones like a melted ice-cream dribble!  I was so giddy at this point as they were looking fab! 

I set them out on a cupcake stand (bought for me by my other sister, Sara!) at which point my Dad came round to walk the dogs.  "Pe! (short for Giuseppe, don't ask!) put da ice-creams in the fridge or they will melt". Yes! They were that good!  "Dad don't worry, they are cakes".  Well ... if you could have seen the look .. just magic!  Needless to say, the cakes went down a storm and I had a lovely warm feeling which is what baking should be about!

If you like the idea of the ice-cream cupcakes and would like me to write a post on how to make them, leave me some feedback!