Happy Halloween: Bespoke Cupcakes from the Skinny Kitchen Sugar-crafter

I absolutely LOVE halloween! I love the atmosphere, the sweets, pumpkins and spookiness.

These are my Skinny Kitchen Halloween Cupcakes.

Only £10.49 for 12 (50% off our usual prices). Plus, when you order one box, you can get an additional box of 12 standard halloween cupcakes (with rice paper decorations) for only £5!!! Perfect for your halloween party!!!

Delivery charges apply.

We are still taking orders so act quickly. Call 07921 392009 or 0117 9782179 to order or email l.e.wild.04@aberdeen.ac.uk or find us on facebook.

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Poor Man’s Puttanesca

OK, so I have been cooking Italian…. AGAIN!

I love Italian food because it is so healthy and wholesome.

Here are the ingredients for my recipe

Puttanesca, usually made with spaghetti, literally means ‘Whore’s style spaghetti‘ and gets its name from its cheap and easily derived ingredients. Depending on the region it can contain any number of the below ingredients in a tomato base:

Tuna

Anchovies

Olives

Capers

Onion

Peppers

Chili

Garlic

Oregano

My recipe has tuna and anchovies which are two of my favorite fish.

They are also ingredients that are likely to be in your store cupboard if you eat them. It also has chili flakes to pep it up, fresh red onion and halved black olives.

To reduce some of the calories I have used tuna in spring water, olives in brine rather than oil, and I have used kitchen paper to drain most of the oil from the anchovies.

If you have any of the last recipe frozen down or left over now is a great time to use it.

Alternatively you can easily whip up a sauce with tinned tomatoes, basil, garlic, salt & pepper and a dash of white vinegar for acidity if you are not using capers.

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The calories and fat content are pending evaluation.

Put all the ingredients once the pasta is cooked into a big pan and stir through.

© Skinny Kitchen Chef by Laura Wild. All rights reserved.

Skinny Chef’s famous Pomodoro Pasta Sauce : Cooking for Friends

The finished product

I LOVE cooking for friends.

Tonight I am cooking for one of my best friends, Tash. Tash cooks the best traditional Thai food I have ever tasted. She will cook me a Thai Red Curry and in return I cook her Piri Chicken and Pastas and Tapas etc.

I love Tash’s cooking and I think she loves mine too.

Tonight is Pomodoro Pasta night with Italian Sausage. It is one of my most favorite healthy recipes and it really has so many good things going for it. For a start its low fat, reduced calorie and delicious. It is also full of vitamin C and other great stuff such as essential fatty acids.

Here it is in the early stages:

Fresh basil and olives

My house is currently filled with a beautiful smell of basil and garlic as it simmers on the hob to bring out the flavor.

Here is my not so secret recipe:

  • 2 tins of chopped tomatoes.
  • 2 whole vine tomatoes.
  • 1 tsp tomato puree.
  • 3 whole garlic cloves.
  • a generous pinch of fresh basil.
  • paprika (1 tablespoon).
  • a pinch of hot chili powder to taste.
  • 2 bell peppers (I use yellow and red).
  • 1 whole red onion cut in half.
  • salt and pepper.
  • 2 chicken stock cubes.
  • 6 halved black olives in brine.

First of all prep the veg. Make sure its all washed and peeled. Preheat the oven to a high temperature and turn to medium just before you roast the veg in the oven. Put all your veg, roughly chopped, into a roasting tray and season with salt and pepper to draw out the moisture. I also like to stuff one of the tomatoes with fresh garlic to bring out a sweet pungent flavor. Roast until the peppers have a blackened edge. 

Roasted veg

In a big pot (I use a large enamel stock pot), add all the roasted veg to the tinned tomatoes. At this point you can add all the other ingredients. Put a lid on and allow to simmer on a very low heat for half an hour. This again draws out the flavor.

Allow to cool to room temperature.

Check that your mix is fully cooled and then blend down until fine.

I love to add this sauce to fine ribbon pasta (Mafalda Corta variety) and I usually add a protein such as tuna, Italian lean sausage or chicken. Adjust your calories to whatever you put in.

This recipe is big enough for about 10 portions of sauce so freeze some down (it lasts for 1 month) and use it when you want to rustle up some tasty fast food. Cooking with no oil as I do one portion of my recipe  (1 tenth of the whole recipe) has about 40 kcal and 0.2g fat! It also makes a great pizza sauce.

Use fresh herbs if you can, but dried can work too. I grow my own on a window sill.

My fresh herbs

 

 

 

Here are my cooked little Italian links, but you can use any lean sausage (remember to add your calories for any added protein and also the pasta).

Little links

 

 

 

 

This recipe is © Laura Wild @ Skinny Kitchen Chef. All rights and the Skinny Kitchen Chef logo and brand are reserved.

Skinny Kitchen Chef Cupcakes

 

Skinny Kitchen Chef Cupcakes. Made to order in Bristol, UK.

Celebration Cakes

The Butterfly Dreams Celebration Cake is now available to order in Fruit, Sponge or Chocolate. Starting at £40. Like the FACEBOOK PAGE to get 10% off any order. Visit us on Facebook to order and for contact info. 

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Looking for chair covers, balloons or a candy bar? Then check out our friends at www.tkpballoontasticdesigns.co.uk

Skinny Kitchen Chef Cupcakes

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Skinny Kitchen Chef Cupcakes and Pretty Bakes are available to order with delivery in bristol and the surrounding area.

They make a great gift or catering option for all occasions and come in:

  • Vanilla.
  • Skinny Ginger.
  • Chocolate.
  • Pretty peppermint.
  • Honey.
  • Carrot and cardamon.

Simply pick your color, flavor and theme. Available in a beautifully presented box of 1,4,6,12 or 24 cupcakes.

They make a wonderful Christening/Wedding/Baby Shower gift.

It is such a wonderful and personalized way to show your love!

Find our contact details on http://www.facebook.com/SkinnyKitchenChef.  You can make an order, request a leaflet or just make enquiries.

All flavors are available in regular or reduced calorie options.

Luxury gift box sets are:

available to order1 cupcake £3.99

A completely unique present

4 cupcakes £8.99

A box of 6 is amazing value

6 cupcakes £10.99

Only £20.99

12 cupcakes £20.99

Just pick your theme

24 cupcakes £39.99

Prices include gift box, tag, ribbon, cupcakes and decoration.

Personalized. Beautiful. Perfect.

Trade prices for businesses on request with big savings for bulk purchases.

Delivery is £3.95 in Bristol and surrounding area. Free for orders of £39.99 or over.

Mini cinnabuns! Cinnamon buns!

I have a sweet tooth! And these are perfect for when I need that really sweet hit.

You will need:

Ingredients

  • 450g strong white flour
  • 12g granulated sweetener.
  • 85g low fat butter substitute , cut into small pieces and at room temp.
  • 7g sachet fast acting yeast.
  • 1 egg, beaten
  • 150 ml skimmed milk.
  • Reduced sugar jam, any flavor. I use lime.
  • Cinnamon to taste.

Sift the flour, add the sweetener and rub in the butter substitute until you get a crumby texture.

Add the yeast, milk and egg. Also, a pinch of salt. Knead together into a dough. Leave to prove for 2 hours in a warm environment.

After proving roll out into a square sheet.

Top with more sweetener, cinnamon and some sultanas.

Roll up and leave to set for half an hour.

Slice into 12 approx. mini buns and bake for 8 mins or until golden.

Use a pastry brush to glaze with the reduced sugar jam.

Kcal and fat still pending, as I am working out the maths 🙂

Enjoy!!!

© Laura Wild @ Skinny Kitchen Chef. All rights reserved.

Italian feast for 4: Pasta Pomodoro and Torn Chicken and Spinach Pizza

 I am addicted to using tomatoes in my cooking.

It is something my partner jokes about continuously but I can’t get enough of them.

So when my friends Tash and Brendan came over for dinner last week I was excited to cook some fresh Italian food for people that would not complain that I use tomatoes too often.

I cooked up an Italian feast for 4 from scratch, cutting out all the oils and fats possible, but it was still incredibly tasty, even if I do say so myself.

First of all I had to prepare the dough. Well ahead of time I sifted 300g strong bread flour into a bowl and added a sachet of fast acting yeast. To this I added 175ml of warm water, a pinch of salt, some fresh basil and a little garlic. I then kneaded this into a workable dough.

Tip: You may need more water depending on the flour you use. Make sure the dough is not too firm or you will end up with a dry base. The dough should be slightly tacky.

 Leave the dough to prove for at least 3 hours in a warm, damp environment. I leave mine under a wet tea towl in a large mixing bowl in my conservatory.

During this time you can be preparing the rest of the ingredients if you wish.

I made a sauce with:

  • 2 whole fresh vine tomatoes.
  • 1 tsp tomato puree.
  • 2 tins of high quality chopped tomatoes.
  • salt/pepper/garlic/basil/paprika/chili powder.
  • 1 chicken stock cube.
  • 1 whole red onion.
  • Mixed bell peppers.

I roast the whole tomatoes, onion, garlic cloves (2) and peppers in a roasting tin with sea salt and cracked black pepper.

When they have wilted I add the rest of the ingredients to the pan and then blend down. This is the most delicious and my personal favorite tomato based sauce.

Tip: You can use this same sauce as the ragu for the pizzas! Just ladle 2 large ladles into a separate bowl and refrigerate.

Now you can start to put the pizzas together. In the mean time you can also cook the sausage for the pomodoro pasta. I use a famous diet brands sausages. The have a very high lean meat content but you could use any lean sausages. Roast them off in the oven.

Tip: Skip some more calories but butting the sausages into kitchen roll after they have cooked to drain off some of the fat.

 I topped my pizza with:

  • Torn chicken breast cooked in paprika.
  • Sliced red onion.
  • Mushrooms.
  • Spinach.
  • 10g reduced calorie cheddar (this has a stronger flavor than mozzarella so goes further).

Portion the dough into 4 and roll each portion out onto a floured surface. Place each base on a separate pizza tin and use the ladle to smooth the ragu over the surface. You will get 4 ten inch pizzas from this recipe.

With the herby base this is a really fresh tasting combination. They take roughly 20-25 mins to cook on a pizza tin.

Put the cooked pasta (roughly 60g dried pasta per person) and the pasta sauce and sausages in a pan and warm through.

Serve with a nice salad. Don’t each croutons if you are watching your weight and dress your salad with balsamic vinegar as a great alternative to fatty salad dressings.

I made a lettuce, carrot and cabbage salad and served with a salsa of red onion, cherry tomato and fresh torn coriander.

Don’t forget your black pepper to taste!

I have only pictured 2 pizzas below but you should get 4 from the recipe.

 The fat and calorie content is going to vary based on the ingredients you use. I have tried to use the lowest fat where possible by picking olives in brine and not oil and by using reduced calorie cheese etc.

Here is a rough guideline.

I had 2 slices of pizza and a large ladle of pasta, some salad (without croutons) dressed in balsamic vinegar and 6 olives. This was 550 kcal and under 10g fat, which is less than half of what you would ingest had you bought pre-made regular pizzas and pastas.

If you want to know the calories it is simply a case of adding up what you put in the recipe and dividing by the number of portions. Even if you are not calorie counting this is still a great meal 😀

Enjoy!

© Laura Wild @ Skinny Kitchen Chef. All rights reserved.

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