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  • InRecipes

    Carbonara; The Lighter Way

    Carbonara is one of my favourite pasta dishes but it can be quite calorific so it’s definitely more of a treat for me. But by replacing the cream with fat free natural yoghurt it makes it so much healthier but it still tastes great! This recipe is Slimming World friendly and a firm favourite in our household for a tasty mid week dinner as its so quick and easy to make.
    Ingredients (Serves 4 and is 1 syn per portion for the parmesan or SYNFREE if using as your Healthy Extra A choice)
    • 6 lean rashers of bacon, all visible fat removed
    • A handful of mushrooms sliced (I use white or chestnut)
    • 4 eggs
    • 4 tbsp fat free natural fromage frais
    • 2 level tbsp grated Parmesan cheese
    • 400g dried spaghetti / tagliatelle / linguine
    • Salt & Pepper
    • 2 tbsp of fresh chopped parsley


    1. Cook your pasta as normal and drain well using a colander before returning to the saucepan
    2. While the pasta is cooking, dry fry your bacon & mushrooms on a fairly high heat for 2-3 minutes or until cooked then remove from the heat
    3. Lightly beat the eggs, season to taste and stir in the fromage frais, 1 tablespoon of Parmesan and most of the parsley
    4. Add the bacon to the drained spaghetti and mix well over a low heat, then remove from the heat and stir in the egg mixture. Toss thoroughly so that the eggs thicken from the heat of the spaghettii, making a sauce that coats the pasta
    5. Sprinkle over the remaining parmesan and parsley then serve with a side salad




    Do let me know if you make it! I’d love to see a picture. Thanks for reading!
    Harriet xo

  • InRecipes

    Apple, Cinnamon & Fudge Muffins

    These apple muffins have quickly become a firm favourite in our family. I made them for Bella’s second birthday a couple of weeks back and they were such a huge hit I have already made another batch and I’m pretty sure I’ll be making them on a regular basis from now on! I have tweaked the original apple muffins recipe slightly by adding in cinnamon and fudge pieces to jazz them up a bit. They are the perfect muffins for the cooler Autumn & Winter months, especially warm from the oven! Apple & Fudge is a match made in heaven and of course, who doesn’t love the smell of cinnamon coming from the kitchen at this time of year!?

    What I love most about this recipe is just how simple it is. To me it’s an ‘old fashioned’ recipe as all you need is a mixing bowl & a spoon! No messing around with fancy mixers or food processors. Which means they are super quick to make and the mess is minimal. A perfect recipe to make with little ones!


     Ingredients (Makes 9 Muffins)

    • 200g Plain Flour
    • 100g Caster Sugar
    • 50g Soft Brown Sugar
    • 2 1/2 tsps. of Baking Powder
    • Pinch Of Salt
    • 1 generous tsp of Ground Cinnamon
    • 90ml Semi Skimmed Milk
    • 80ml Vegetable Oil
    • 1 Large Egg, beaten
    • 5 drops of vanilla essence of 1 tsp or vanilla paste
    • 2 large eating apples, peeled, cored and chopped into cubes
    • Mini fudge pieces
    • Icing sugar


    1. Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray
    2. Measure out all dry ingredients into a large mixing bowl; flour, both sugars, baking powder, cinnamon and salt.
    3. Add the milk, oil, egg and vanilla to the dry ingredients. Stir until just combined (mixture will be lumpy).
    4. Fold the chopped apple into the mixture.
    5. Spoon the mixture into the muffin cases. I personally use an ice cream scoop for this as I find it easier to make sure the mixture is split evenly and its much less messy
    6. Sprinkle a few mini fudge pieces over the top of each muffin. Using a sieve dust each muffin with some icing sugar.
    7. Bake for 18-20 minutes or until golden brown.
    8. Transfer onto a wire cooling rack to cool or of course you can serve them warm straight from the oven 😉


  • InRecipes

    Pork & Apple Burgers

    This is the second time I have made this recipe and it is honestly SO BLOODY GOOD. Not only do these burgers taste amazing they are also really simple and quick to make as they only contain 3 ingredients and they are Slimming World friendly! Definitely one of our new favourites.

    Ingredients for 2 burgers (1 Syn per burger for the cooked apple on SW)

    • 250g of 5% fat pork mince
    • 1 medium apple
    • 1/4 tsp of dried rosemary or a couple of fresh sprigs


    1. Peel your apple and coarsely grate using a cheese grater
    2. Using your hands squeeze the grated apple together to remove the juice as otherwise it will make the mixture to wet
    3. Combine the pork mince, grated apple and rosemary together in a bowl and season with salt & pepper
    4. Split the mix in half using your hands and make two equal patties
    5. Spritz a good non stick frying pan with some frylight (or use a few drops of olive oil) and fry your burgers on a medium to high heat for about 5 minutes on each side or until cooked through. Serve!

    I served mine topped with 1 tbsp of tomato chutney, home made Slimming World chips which are simply skin on potatoes cut into wedges, spritzed with fry light and cooked in the Actifry for about 3o minutes and lots of salad! These burgers would also be amazing topped with cheese in a nice soft brioche bun 😉


    Please do let me know if you try this super easy but tasty recipe!
    Thanks for reading
  • InRecipes

    Butternut Squash Soup


    There is nothing better than a bowl of homemade soup on a chilly day so I spent my Sunday afternoon making my favourite Butternut Squash Soup for Josh and I to take to work for lunch during the week. This recipe is very quick and super easy as it’s all done in three simple steps. I’m following Slimming World at the moment and I find soup is a great alternative to sandwiches at lunchtime and much more satisfying than a salad at this time of year. Of course, if you’re not on a diet like myself, then I’m sure this soup would be amaaaaazing to dip a couple of slices of doorstop white bread covered in butter into 😉


    Ingredients (Serves 4 and is SYNFREE on Slimming World)

    • 1 Onion, roughly chopped
    • 1 Medium butternut squash, peeled, deseeded and cut into chunks (or feel free to be lazy and buy it pre prepared)
    • 2 Garlic cloves, crushed
    • 1 litre of hot vegetable stock
    • Salt and Pepper
    • 4 Tbsp of fat free creme fraiche to serve (or if you want to be reeeeeally naughty you could use cream)
    • 1 Tbsp of chopped fresh thyme leaves to garnish


    1. Put the chopped onion, butternut squash, garlic and stock in a pan and season with salt and pepper. Bring this to to the boil, then reduce the heat to low and simmer for 25-30 minutes.
    2. Blend the soup until smooth using a hand blender or food processor.
    3. Divide the soup between four bowls, swirl a tbsp of creme fraiche into each portion and garnish with a sprinkle of the chopped thyme and a twist of black pepper. Serve and enjoy!







    Thanks for reading
    Harriet xo

  • InRecipes

    ‘Naked’ Victoria Sponge Cake

    I hosted a baby shower for my older sister on Sunday and decided to make a four tiered ‘naked’ cake. My sister had originally wanted me to make one for her wedding cake this time last year but her husband wasn’t a fan so I thought I would make it for the baby shower instead! I was really pleased with how it turned out so thought I would share how I made it. This sponge recipe is foolproof and is easily adapted to a chocolate or coffee sponge also.


    Sponge (this will make two 8inch sponges, repeat recipe to make the four needed)

    • 8oz margarine or unsalted butter
    • 8oz caster sugar
    • 8oz self raising flour
    • 4 medium eggs
    • A few drops of vanilla essence
    Vanilla Frosting (this will make just enough to sandwich the four sponges together)
    • 250g Icing sugar
    • 80g Unsalted Butter at room temperature
    • 25ml milk
    • A few drops of vanilla essence
    • 2 tsps. of baking powder
    To finish
    •  A jar of jam of your choice, I used strawberry
    • Fresh fruit, I used raspberries, strawberries and blueberries
    • 2 tbsps. of icing sugar plus some more to dust
    • A splash of cold water


    1. Beat together the butter and sugar until creamy. I use my Kenwood K Mix for this but you can also do it by hand
    2. Whisk your eggs and vanilla together then add half to your butter and sugar. Beat by hand or on a medium-high speed In your mixer.
    3. With your mixer still going add half your flour to the cake batter along with the baking powder then add the rest of your egg before adding the remaining flour. Turn the mixer up slightly and beat until smooth.
    4. Divide the cake batter between two greased 8 inch cake loose bottomed cake tins.
    5. Bake at 180 degrees for about 25 minutes until golden and the sponge springs back when pressed gently
    6. Transfer sponges to a cooling rack to cool completely before trying to assemble
    7. When the cakes are cool you can make the frosting, again I make this in my Kenwood K Mix but it can be done by hand also. Beat together the butter and icing sugar until it looks like crumbs.
    8. With the mixer still going slowly add the milk and vanilla essence into the bowl.
    9. The frosting will now begin to come together, beat on a high speed for around five minutes. This makes the frosting nice and light.
    10. To assemble the cake start by spreading an even layer of jam onto the top of your bottom sponge. Spread an even layer of frosting onto the bottom of your second sponge then sandwich the two together. Repeat this step for the next two sponges. Leave your top sponge plain for now.
    11. Mix your 2 tbsps of icing sugar with a splash of cold water and mix until you get a smooth consistency. You want this fairly thick as you don’t want it to run down the cake its purely a glue for your fruit.
    12. To decorate put a blob of your icing mix into the centre of the cake and arrange some of your fresh fruit. Put as much or as little as you want. Place some more of the fresh fruit around the base of the cake once it is onto your cake stand/ serving plate.
    13. Dust the cake with icing sugar through a sieve and then serve! Enjoy!!


     If you decide to give this recipe a go please do let me know, take a photo and tag me on Twitter or Instagram as I’d love to see!
    Thanks for reading!
  • InRecipes

    Easy Chicken, Bacon & Spinach Risotto

    I love cooking but hate cooking under pressure which 9 times out of 10, is the case in our house. Normally I’m in a rush to get dinner on the table quickly after work in time for us to eat together as a family before Bella’s bath & bedtime routine. We’re currently on holiday in Norfolk so I have been thoroughly enjoying cooking at my own pace and not having to rush around like a lunatic. So today I thought I would share one of our firm family favourites; risotto!

    This recipe is super easy and SO versatile. Instead of bacon you can use chorizo and swap the milk for passata for a tasty tomato risotto. Alternatively if you prefer fish you can replace the chicken and bacon with prawns or smoked haddock. I also often add in mushrooms and sometimes peas. The possibilities are endless! I hope you enjoy this recipe post and do let me know if you try this yourself!

    Ingredients (Serves 4 and is approx 450 calories per portion)

    • Small knob of butter
    • A dash of olive oil
    • 1 large leek or onion, thinly sliced
    • 300g arborio risotto rice
    • 700ml of chicken stock
    • 250ml of milk
    • 2 x chicken breasts, cut into bite size pieces
    • 2-3 rashers of diced smoked bacon or 1 pack of pancetta cubes
    • 3 tbsp crème fraîche or natural yoghurt
    • A couple of handfuls of fresh baby spinach


    1. Heat your olive oil in a large non stick saucepan on a medium-high heat and cook off your chicken pieces and bacon until cooked through.
    2. Add the butter and sliced leeks into the pan and cook for around 5 minutes, stirring regularly until the leeks are soft. Add the rice and stir for a further 2 minutes.
    3. Add the milk and stock to the pan, bring to the boil and then cover with a lid and reduce the heat to low (this is crucial or the risotto may stick). Let the risotto cook for 18 minutes until the rice is tender.
    4. Fold in the crème fraîche and spinach (the heat of the risotto will wilt the spinach perfectly), season with plenty of black pepper and serve! You can serve the risotto on its own, with a sprinkle of grated cheese or with extra veggies our favourites are asparagus or tender stem broccoli.
    5. ENJOY!









    Thanks for reading,