Easy Croissants | 8 Delicious Flavour Ways! | Breakfast Ideas

Easy Croissants | 8 Delicious Flavour Ways! | Breakfast Ideas

These golden croissants look impressive but take only minutes to make – the flavour combos are endless! Try out my 8 suggestions here and give me a thumbs up if you want to see more flavour ideas! Let me know in the comments below if you make this tasty treat!

If you want to cut the calories try the lighter Jus-Rol 30% less fat pre rolled puff pastry sheet for guilt free indulgence! One sixth is 166kcals – that’s 2 and a half mini croissants! (http://www.jusrol.co.uk/ProductDetail...)

A 320g pre rolled puff pastry sheet made me 16 mini croissants – cut into less larger triangles if you want larger croissants.

Try out my 8 delicious flavour combos:
1. White chocolate, desiccated coconut & dried cranberry
2. Dried apricot & white chocolate
3. Milk chocolate & orange zest
4. After Eight (mint choc)
5. Toffee & pecan with cinnamon
6. Chilli powder & chocolate
7. Apple sauce & cinnamon
8. Freeze dried strawberries & white chocolate

How to make your croissants:
1. Roll out your puff pastry and cut into triangles
2. Add your filling to the centre of the longest side of your triangle
3. Roll away from you toward the point
4. Pinch each side well to adhere the pastry all around the filling
5. Twist each side around on itself
6. Create a little ‘crab’ shape
7. Brush with a little milk
8. Bake according to the instructions on your puff pastry packet (mine needed around 12 minutes in a 160 degree C oven).
9. Proudly serve and don’t let on that they only took you 5 minutes to prepare!
10. Enjoy!

I used store bought pre rolled puff pastry for a quick and easy breakfast treat but you can make your own if you are feeling ambitious! Check out a recipe for puff pastry here:
http://www.bbc.co.uk/food/puff_pastry

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Moroccan Chicken & Apricot Tagine | Healthy, No Guilt Dinner Idea!

Moroccan Chicken & Apricot Tagine | Healthy, No Guilt Dinner Idea!

This Moroccan inspired dish is full of flavour but low on calories – best of all it all comes together in the slow cooker which means minimal effort for maximum results – my very favourite type of recipe!

You can add whatever veggies you like and you can skip the chicken if you are vegetarian.
If you like things spicy you can add ½ chopped chilli to this or amp up the spices. This dish is hearty, healthy and delicious – the perfect pick me up after a long day!

Weight Watchers Propoints values per serving = 8

Ingredients (serves 4):

540g chicken breast (3-4 large breasts)
½ onion, diced
75g green beans
150g diced sweet potato (yams)
75g carrots, sliced
75g butternut squash, diced
1 garlic clove, crushed
1 tsp ground coriander
1/2 tsp cumin
40g dried apricots, chopped
2 tsp tomato puree
1 tin chopped tomatoes
800ml chicken stock

Saute the onions in a pan with a splash of olive oil. When they are soft, add the garlic, cumin and coriander and heat through. Add the chicken and brown (around 5 minutes).
Transfer all ingredients into a slow cooker (or large stove top pot) and cook either on high (3-4 hours) or low (5-6 hours).

Serve with rice or potatoes or a chunk of bread for dipping.

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Scottish Macaroon Bars - NO BAKE recipe

Scottish Macaroon Bars - NO BAKE recipe!

These traditional Scottish chocolate & toasted coconut covered sweet delights are so quick and easy to make and require absolutely no baking! You would never ever guess that they are made from potatoes!

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Ingredients:
4 oz potato
16 oz icing (powdered) sugar
Milk or dark chocolate (around 200g)
150g coconut

Boil the unpeeled potato in water (no salt!) and then peel and cut into cubes. Mash really well or use a food processor to get a smooth creamy consistency with no lumps. Allow to cool completely then add the sugar around half a cup at a time. Once all of the sugar is added the mixture should be very stiff. Pour the mixture onto a baking sheet lined with parchment paper and smooth out to the corners. Place in the freezer to set for at least 4 hours or overnight.

Once set, split your coconut into two and spread one half onto a baking sheet and put it into the oven to toast for about 5 minutes until golden. Melt the chocolate in the microwave in 10 second bursts (don't let it get to hot) and cut the potato mixture into squares. Dip the squares into the chocolate and then immediately into the coconut and roll until evenly covered on all sides. Transfer onto baking parchment and place in the fridge to set.

White Chocolate & Strawberry Fudge - NO BAKE recipe!

White Chocolate & Strawberry Fudge - NO BAKE recipe!

This delicious fudge looks impressive but takes minutes to
put together! You could use any dried fruit in this recipe – diced dried
apricots would be divine! Let me know in the comments below if you make this
tasty treat!

Ingredients (makes 20 – 25 generously sized fudge pieces)

400 g white chocolate
1 can sweetened condensed milk (397g)
25g butter
100g icing (confectioner’s) sugar
3g freeze dried strawberry pieces

(I found mine at Lakeland: http://www.lakeland.co.uk/19626/Lakeland-Freeze-Dried-Strawberry-Pieces)

Add the chocolate, condensed milk and butter into a microwaveable bowl and heat on 15 second bursts, stirring in between, until the chocolate is melted. Sieve in the icing (confectioner’s sugar) and whisk until everything is well combined and the mixture is smooth. Add the strawberry pieces and fold through. Spread the mixture onto a parchment-lined baking tin and sprinkle a few more strawberry pieces on top, patting them in gently. Add to the fridge for at least 2 hours before cutting into squares/ rectangles/ hearts as you
please! This decadent treat will keep stored in the fridge in an airtight container for a couple of weeks – but is unlikely to last that long!

If you can’t get a hold of condensed milk try making your own! http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/

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Sticky Mango & Chicken Stir Fry – Healthy & Quick Dinner Idea!

Sticky Mango & Chicken Stir Fry – Healthy & Quick Dinner Idea

To balance the decadent Easter mug cakes that I shared with you in my last video,
this video is a super healthy, low fat dinner idea that is bright and zingy for
Spring. Full of nutritious ingredients and from ingredients to plate within 15
minutes! The stir fry is salty & sweet and satisfies those taste buds in an
instant!

The Weight Watchers UK ProPoints per serving are shown below. You can pack in as
many 0pp veggies as you like to bulk it out.

If you are on the US Weight Watchers PointsPlus programme, the points will be very
similar but I recommend that you double check against your plan to be 100%
sure.

Chicken & Mango Stir Fry                                                                      4 pp per serving
Serves 2

225g skinless, boneless chicken breasts
1 garlic clove, crushed
1 red chilli, de-seeded and chopped finely
1 Inch fresh ginger, grated (or 1 tsp ground ginger)
Around 450g stir fry veggies (I used mange tout, baby sweetcorn, carrots & green
beans)
225g mango, peeled & cubed
2 tbsp.
tomato puree
2 tbsp.light soy sauce
1 tsp.corn flour

Brown the chicken in a frying pan lightly coated with cooking spray. Add garlic,
chilli, ginger, and veggies and stir fry for a further 5 minutes. Add mango and
heat through for 2 minutes. Mix together the tomato puree, soy sauce and corn
flour and add to the pan. Cook stirring until the sauce thickens.

Herby Couscous                                                                                  6 pp per serving

60g (dry weight) Couscous per person
Half a stock cube
Salt & pepper to taste
Mint, Coriander or preferred herbs (fresh is better)
Juice of one lemon

Pour boiling water over the couscous according to packet instructions. To the water
add the stock cube, seasoning & lemon juice. Cover in cling film and leave
to absorb water.

Once ready, fluff up the grains with a fork and stir in torn mint and coriander.
This makes an excellent accompaniment to the Chicken & Mango Stir Fry
above.

 Chilli Asparagus                                                                                                                         1pp per serving

Asparagus Stalks
Tsp chilli oil (or chilli chopped finely added to olive oil)

Salt & paper

Remove the hard bottoms from the stalks and give the asparagus a good wash. Spread onto
an oven tray, drizzle with chilli oil and season well with salt and pepper. Use
your hands to roll the asparagus and ensure all stalks are evenly coated. Cook
under the grill or on the barbeque for around 10 minutes, turning frequently.

Intro
‘Cheerful’ by Cute Cut video editor.
Music
‘Heartbeat’ from You Tube Audio Library.

This video is not sponsored. All opinions are my own. I am not affiliated with
Weight Watchers.

 

3 Easter Mug Cakes - Delicious Microwave Cake!

Creme egg brownie in the microwave? YES PLEASE!

3 Easter Mug Cakes - Delicious Microwave Cake!

Cadbury Creme Egg; Mini Eggs & Caramel Egg cakes in a mug!

I am so excited to share these recipes that I said the word 'delicious' about 10 times during this video! But needless to say all 3 mug cakes are beyond scrumptious!

CADBURY CREME EGG MUG CAKE
Ingredients (makes one mug cake):
1/4 cup flour
3 tbsp brown sugar
2 tbsp unsweetened cocoa powder
Pinch salt
2 tbsp coconut/canola/mild vegetable oil
3 tbsp milk (or water)
1 Cadbury Creme Egg (or 3 mini ones)

Combine the dry ingredients well in a microwave safe mug and whisk in wet ingredients. Add your creme egg and push down well. Microwave on high for around 1 minutes - check after 30 seconds and then every 15 seconds thereafter. The cake will have a fudgey brownie texture - firm on the sides but molten in the middle. Dreamy! Decorate as you wish - I added a dollap of greek yogurt for some contrast in flavour along with a mini creme egg for garnish. ENJOY!

CARAMEL EGG MUG CAKE
Ingredients (makes 2 mug cakes):
1/4 cup melted butter (50g)
1/4 cup sugar (50g) (or 2 tbsp if you don't like things too sweet)
1/2 cup plain all purpose flour (50g)
1/2 tsp baking powder
1 egg
2 tbsp milk
Cadburys Caramel eggs (2 large or 6 mini)

Combine dry ingredients well in a bowl and whisk in wet ingredients. Split the mixture between 2 microwave safe mugs and add caramel egg(s). Microwave on full power for around 2 minutes - check after 1 minute then after every 15 seconds. The top should be bouncy and spongy. Decorate as you like - I used chcolate frosting and a mini caramel egg to garnish. ENJOY!

CADBURY MINI EGGS MUG CAKE
Ingredients (makes one mug cake):
1/4 cup + 2 tbsp plain all purpose flour
2 tbsp sugar
1/4 tsp baking powder
1/8 tsp salt
1/4 cup + 2 tbsp milk
1 tsp vanilla extract or 1/2 vanilla bean seeds
5 Cadbury mini eggs

Combine the dry ingredients well in a microwave safe mug and whisk in wet ingredients. Add mini eggs and push down into batter. Microwave on high for around 1.5 to 2 minutes. Check after 1 minute then every 15 seconds thereafter. The cake will remain moist and brownie-like and the mini eggs with be melty and delish! Decorate as you like - I used squiry cream and two mini eggs to garnish. ENJOY!