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.