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Not just for kids, for adults too! |
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+ Celebration Cake
150g/5½oz plain wholemeal flour ½ teaspoon salt 1 teaspoon ground cinnamon 5ml/1tsp ground mixed spice ½ teaspoon grated nutmeg 225g/8oz raisins 225g/8oz currants 225g/8oz sultanas 100g/3½oz glacé cherries, rinsed, dried and quartered 100g/3½oz flaked almonds 150g/5½oz polyunsaturated margarine 50g/1¾oz soft brown sugar 4 medium eggs, beaten 3 tablespoons brandy 1 teaspoon bicarbonate of soda 2 teaspoons warm water 2 tablespoons additional brandy Grease and line a 20-cm (8-inch) round or 18 cm (7-inch) square cake tin with a double thickness of greaseproof paper. Tie a double thickness of greaseproof paper around the outside. Sift together the flour, salt and spices, adding any bran remaining in the sieve to the bowl. Mix together the fruit and nuts. Cream the margarine and sugar together until pale and creamy. Gradually beat in the eggs, adding a tablespoon of flour with each egg. Fold in the remaining flour, fruit and brandy. Mix the bicarbonate of soda with the warm water and add to the mixture. Spoon the mixture into the prepared tin and level the surface. Make a slight dip in the centre with the back of a spoon. Place in a pre-heated oven at 1500C (3000 F) Gas Mark 2 for approximately 2½ hours or until a skewer inserted comes out clean. Cover the cake with foil if it starts to become too brown. Cool in the tin for 30 minutes. Turn out on to a wire rack, remove the paper and allow to cool completely. Serves 16. Storage Suggestions Wrap in greaseproof paper and foil and store in an airtight container. Best eaten within 2 weeks. Suitable for freezing. Halfway through the storage the cake may be unwrapped and the base pricked several times with a skewer. Drizzle two tablespoons of brandy over the base. Re-wrap. This cake may be decorated for special occasions in the traditional way using marzipan and fondant or royal icing. For birthdays, anniversaries etc, there is no reason why a person with diabetes should not enjoy a piece of cake along with everyone else. + Christmas Pudding
A moist pudding with no added sugar which still tastes rich and delicious. 100g/3½oz plain wholemeal flour ¼ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon ground mixed spice 100g/3½oz polyunsaturated margarine 2 medium eggs, beaten grated rind and juice of 1 lemon 2tablespoons brandy 1 small eating apple, cored and finely grated 2 large carrots, finely grated 100g/3½oz wholemeal breadcrumbs 50g/1¾oz chopped mixed nuts 50g/1¾oz glacé cherries, rinsed, dried and chopped 175g/6oz currants 175g/6oz sultanas 225g/8oz raisins In a large bowl, sift together the flour, salt and spices, tipping any bran remaining in the sieve back into the bowl. Stir in all the remaining ingredients and mix well until thoroughly combined. Spoon into two 900ml(1½-pint) lightly greased pudding basins. Cover with a double thickness of lightly greased greaseproof paper with a pleat in, then with a layer of pleated foil. Secure with string. Steam the puddings in a large steamer over a pan of gently simmering water for 4½ hours. Leave to cool, then cover with fresh greaseproof paper and foil. Store in a cool, dry place for up to two weeks. To reheat, steam for 1½-2 hours. Each pudding serves 10 Not suitable for freezing + Mince Pies
For the pastry: 175g/6oz plain flour 100g/3½oz polyunsaturated margarine cold water to bind For the filling: 12-16 teaspoons mincemeat a little milk for glazing Place the flour and margarine in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Add enough water to form a smooth dough. Chill the dough in a refrigerator for 30 minutes then roll out on a lightly floured board. Using a (6 cm), 2½ inch cutter and a small star/holly cutter, cut out an equal number of bases and stars. Place the pastry circles in patty tins and spoon a teaspoon (5ml) of mincemeat into each. Place a star or holly shape on top of each pie. Bake in a pre-heated oven at 2000C (4000F), Gas Mark 6 for 10-15 minutes. Brush with a little milk and sprinkle with a little caster sugar if desired when the pies come out of the oven. Serve warm. Makes 12-16 Suitable for freezing + Festive Pine Nut Roast
This makes a delicious vegetarian option for Christmas dinner or other special occasions served with potatoes and freshly cooked vegetables and a tomato sauce with basil (see next recipe). 1 tablespoon olive oil 1 medium onion, finely chopped 100g/3½oz pine nuts 50g/1¾oz cashew nuts, roughly chopped 50g/1¾oz reduced-fat Cheshire or vegetarian cheese, grated 100g/3½oz fresh wholemeal breadcrumbs 1 tablespoon fresh chopped parsley or 1 tsp (5ml) mixed dried herbs 2 medium eggs, beaten a pinch of ground nutmeg salt and freshly ground black pepper For the filling: 1 large carrot, peeled and finely diced 1 courgette, finely diced 1 small red pepper, deseeded and finely diced To garnish: lemon slices and parsley Heat half of the oil in a saucepan, add the onion and gently cook for 5 minutes until soft and golden brown. Remove from the heat and tip into a large bowl. Add the nuts, grated cheese, breadcrumbs, parsley, eggs and seasoning to the onion and mix thoroughly. Quickly stir fry the vegetables for the filling in the remaining oil until soft. Place half the nut mixture into a lightly greased and base-lined 2lb (900g) loaf tin. Cover with the stir-fry vegetables, pressing down well. Top with the remaining nut mixture, press down well and smooth the surface. Bake in a pre-heated oven at 1800C (3500F) Gas Mark 4 for 45-60 minutes. Remove from the oven and leave to stand in the tin for 5 minutes. Turn out carefully on to a serving dish. Garnish with lemon slices and parsley. Serve with fresh vegetables and potatoes accompanied by Tomato Sauce with Basil if desired. Serves 6 + Tomato Sauce with Basil
This fat free sauce is a delicious accompaniment to the Festive Pine Nut Roast, but you could also use it as a sauce for pasta. 1 x 400g can chopped tomatoes 2 cloves garlic, crushed 2 tablespoons red wine 2 tablespoons fresh basil, chopped salt and freshly ground black pepper Place all the ingredients in a saucepan. Bring to the boil and simmer, uncovered for about 10 minutes until thick, stirring occasionally. Check seasoning and serve hot with the Festive Pine Nut Roast. Serves 6 + Honey Roast Gammon
1.8kg/4lb gammon joint 1 onion 20 cloves 2 bay leaves 10 peppercorns For the Glaze: 40g/1¾oz soft brown sugar grated rind and juice of 1 large orange 2 tablespoons runny honey 2 tablespoons wholegrain mustard Soak the gammon joint in a bowl or cold water for at least 3 hours. Drain, place the gammon in a large saucepan. Stud the onion with the 4 cloves and add to the pan with the bay leaves and peppercorns. Cover with water, bring to the boil, cover and simmer for 1 hour. Heat the oven to 200ºC/400ºF/gas mark 6. Drain the gammon, remove the skin and most of the fat. Score the remaining fat into diamonds, stud with the remaining cloves and place in a roasting tin. Mix together the ingredients for the glaze, and spoon over the gammon. Bake for 45 minutes, basting 3-4 times during the cooking time. Serve hot or cold. Bubble: The sugar and honey glaze does not provide a significant amount of sugar. Serves 14 + Trifle
150g/5½oz Madeira cake, sliced 4 tablespoons orange liqueur or orange juice 2 sachets sugar-free orange jelly 4 satsumas or 2 oranges, peeled and sliced 2 bananas, sliced 1 x 425g tin ready made low fat custard 1 x 200g carton virtually fat free fromage frais 8 tablespoons light creme fraiche to decorate: fruit eg. Physalis, star fruit, fresh figs Layer the cake slices in the base of a large serving dish. Sprinkle over the orange liqueur or orange juice. Make up the jellies according to the pack instructions, leave to cool. Layer the satsumas and the bananas over the trifle sponges. Pour over the jelly and leave to set. Mix together the custard, fromage frais and creme fraiche and spoon over the trifle. Decorate with the fruit. Bubble: Cut down on fat and sugar by using lower fat alternatives to cream and sugar free jelly. Serves 10 + Christmas style Profiteroles
100g/3½oz butter 125g/4½oz plain flour, sifted 4 eggs, beaten For the filling: 300ml/½pint whipping cream 1 x 200g carton virtually fat free fromage frais 4 tablespoons luxury mincemeat a little icing sugar for dusting Place the butter into a pan with 300ml/1/2pint water and bring to the boil, add the flour all at once and quickly stir. Remove from the heat and gradually add the eggs, beating continuously, until glossy. Spoon teaspoons of the mixture (about 40) onto damp baking sheets and cook for 15-20 minutes or until well risen and golden brown. Remove from the oven and make a small slit in the side, return to the oven for 3-4 minutes to dry out. Cool on a cooling rack. Whip the cream until it forms soft peaks and stir through the fromage frais and mincemeat. Use to fill the choux buns. Place on a serving platter and dust with icing sugar. Choux buns can be frozen before filling. Bubble: Choux pastry is so light that profiteroles and eclairs are lower in fat than shortcrust pies. + Drinks
Instead of the usual wine, beer and spirits offered at parties, make things a little more interesting and different with these tasty drinks. The non-alcoholic punch makes a nice change from orange and fizzy water!! The sugar in drinks is quickly absorbed so keep to just one or 2 glasses even if the drinks use unsweetened fruit juice – rather than using to quench the thirst. Cassis Cooler - Mix together equal quantities of dry white white wine (or low alcohol wine) with soda water, pour into glasses and top with a small scoop of blackcurrant sorbet. Delicious and impressive! Vodka Woo-Woo - Mix together equal quantities of reduced sugar cranberry juice, unsweetened orange juice and diet lemonade, add a good handful of ice and serve with wedges of orange or lemon Vodka and Lime Fizz Mix together freshly squeezed lime juice, slim-line tonic and a dash of vodka add plenty of crushed ice and decorate with a wedge of lime Mulled Cider - Chilled mulled cider makes a delicious change from mulled wine give it a go! Simmer 1 litre/1¾ pints apple juice with 2 cinnamon sticks and 2 mulled wine sachets. Remove from the heat and allow to infuse for 30 minutes, then chill for an hour. Remove from the heat and leave to infuse for 30 minutes, then chill for and hour. Remove the cinnamon sticks and mulled wine sachets. Add 2 x ..ml cans dry cider, 600ml/1 pint sparkling water and plenty of ice-cubes. Serve in glasses with half a cinnamon stick, a flavoursome drink stirrer!
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