Entertaining · Food · Recipes · Slimmingworld · Weightwatchers

Cobblestone Beef

It’s the time of year we need warm comforting food! The time when we crave something traditional, filling, it still on plan!

This pie was inspired by my roots. I was brought up in Lancashire on a cobbled street. We used to sit and pick the tar out from between the cobbles and play with it on a hot day! The crisp roasted potatoes sitting on top of a traditional type stew remind me of those cobblestones hence the name!

It’s easy and simple to make – I love simple recipes that hit the spot and this doesn’t disappoint, having made this over and over again!

To make this you will need a large baking dish preferably square with no lid


1 500gm pack less than 5% fat minced Beef

1 onion peeled and diced

4 carrots peeled and diced

1/3 medium swede peeled and diced

1 handful of frozen garden peas

Dash Worcestershire sauce

1 tsp mustard powder

2 pinches dried thyme

1 pt stock made with 3 Beef Oxos

Peeled and halved Kind Edward or Maria Piper potatoes ( enough to cover the surface area of the baking dish you are using

Butter Frylight

Seasoning to taste


Parboil potatoes in salted water for 5 mins , drain and shake vigorously until fluffed up, then set aside

In a large pan sauté the onion, carrot and swede until glazed.

Add the thyme and cook for further two minutes

Add minced beef and keep stirring until browned

Add mustard powder and Worcestershire sauce and stir

Add stock and peas

Bring to boil then reduce and simmer for five mins. Season to taste.

Transfer the contents of the pan to your baking dish spreading evenly.

Place the fluffed potatoes on top – rounded side up. Arrange them like cobblestones.

Spray very generously with butter frylight and place in the top of a hot oven – Gas 7, spray with frylight every 15 mins until golden and crispy. This should take apx 45 mins to 1 hour

This is a great way of using leftover vegetables, just add to the stew before adding the potatoes.

Food · Gluten free · Health · Low Carb · Recipes · Slimmingworld · Weightwatchers

How to make a Lo-Dough Cone and Parmesan Crisp Lo-Dough Dippers

Serving suggestion

Making a Lo-Dough cone is so easy and effortless. Making the Parmesan Crisp Lo-Dough Dippers is equally easy and a great way of cutting the carbs, serving buffet food and a great idea for those cold nights around the bonfire filled with chilli. If you are from Lancashire like me, a ladle of black peas and lashings of vinegar and salt! Making the crisps ensures that every last morsel of your Lo-Dough is used and you achieve its full filling power!

To start you will need

One piece of Lo-Dough for each cone

A pair of kitchen scissors

A pastry brush ( if you don’t have one, use your fingers!)

Baking paper

Two baking trays

Oil or Frylight (I use butter Frylight)

2 tbsp Warm water

Fresh Parmesan

Pre heat oven to apx gas 5, 190c – as long as it’s a medium heat oven it will be fine

Cut one quarter of the Lo-Dough away from the remainder using kitchen scissors


Remove the quarter and set aside. Brush both sides of the cut edge with warm water

Roll the cut edges together to form a cone and firmly press the edges together until it holds

Spray generously all over with oil or Frylight

Place in the middle of the oven for apx 10-15 mins and cook until golden brown and hardened.

Remove and set aside

For the Parmesan Crisp Lo-Dough Dippers cut the remaining quarter into 3 pieces and lay on a baking sheet covered with baking paper

Grate Parmesan over the top of the triangles so overlaps on the sheet – I use apx 10gms of Parmesan but you can use as much as you like depending on your diet.

Place in the top of the oven until the cheese has melted and gone crispy on the paper

Let cool then peel very gently from the paper taking care the cheese doesn’t snap off.

Serve with a Lo-Dough cone stacked with your favourite filling and enjoy!

Cake · Cakes · coffee · Food · Gluten free · Health · Low Carb · Recipes · Slimmingworld · Snacks · Weightwatchers


I am especially proud of this Lo-Dough creation – it’s a delicious indulgent dessert but kind on the calories, amazingly filling, and a very good substitute for the calorie, sugar and fat laden Tiramisu – I call it Tiramisu-Lo as a tribute to the best low calorie and carb food created in years!

The following recipe makes 2 generous portions which work out at 5 syns each or 4 smaller desserts for 2.5 syns each. Using Lo-Dough dramatically cuts down on the calories and carbs, it takes on the cake texture layer very well and is far more healthier!


2 pieces of Lo-Dough 4 syns

Apx 300 ml very strong freshly brewed black coffee

4 tbsp sweetener – 2 syns

1/2 500gm tub Muller Light Skinny Latte

2 tsp roasted chopped nuts 2 syns

2 tsp unsweetened cocoa powder 2 syns

Light squirty cream optional


In a deep bowl tear the Lo-Dough into small pieces. Add the sweetener to the coffee. Pour over the freshly brewed coffee and allow to soak. Leave for apx 15 mins and then mash the mixture with a fork until smooth, making sure it is completely soaked in coffee. Pour any excess away. Leave to cool.

When cool divide the mixture between 2 or 4 sundae dishes and spread evenly.

Divide the yogurt between the dishes and layer on top of the coffee mixture.

Using a sieve, shake the cocoa powder on top. Sprinkle with chopped nuts.

I added a raspberry on top and later some light squirty cream.

I may use a bit of Tia Maria next time in with the coffee! We both thoroughly enjoyed this lovely dessert and it didn’t feel like a low cal dessert. If someone had given me this and didn’t tell me what it consisted of I would have felt like I had gone off plan and felt the guilt!

Cake · Cakes · Chocolate · Chocolate addiction · coffee · Food · Gluten free · Health · Low Carb · Slimmingworld · Snacks · Weightwatchers

Lo-Dough Cinnamon Swirl Kebabs

Most of my recipes start off with an idea whilst I am waking and planning what to do with my day. This morning I got quite excited about this one and couldn’t wait to make it. Success of failure – I never know until I taste it!

For the new visitors reading my blog posts for the first time let me tell you….I love Lo-Dough! It’s incredibly low in carbs and calories, gluten free, paleo, fat and sugar free and full of protein and fibre! It’s also a slimmers dream! You can have a wrap sized piece for just 39 calories, it’s filling, versatile and I love experimenting with it!

This mornings idea came to me after seeing a blog post about Cinnamon Bread. I love Cinnamon – especially those swirls which are covered in icing! But, they aren’t too healthy and on top of that I suffer from bloating with bread. The cogs in my brain started whirring and I came up with this idea!

So let’s see how you make Lo-Dough Cinnamon Swirl Kebabs!

Serves 2


2 pieces of Lo-Dough

1 tbsp ground Cinnamon

1 tbsp Sukrin Gold ( this can be found on Amazon)

1 tbsp granulated sweetener plus another Teaspoon

1 egg white

1 tbsp cold water

20 sprays butter frylight

2 tbsp Sweet Freedom Choc Pot

6 tbsp Muller Light Skinny Latte 0% fat yoghurt

2 tsp roasted chopped nuts

2 wooden skewers

Baking dish large enough to place skewers in


Mix Cinnamon, Sukrin Gold, egg white, and 1 tbsp of sweetener together in a bowl to form a paste

Place Lo-Dough wraps on a large chopping board and spread equally with the Cinnamon paste

With a sharp knife cut Lo-Dough into six strips per piece I find this method works best than rolling the whole piece and then cutting through the Lo-Dough as the filling squirts out!

Roll each strip into a pinwheel and thread onto a skewer See below pic. The left

skewer was made using my recommended method hod and the right one was made by rolling up the whole piece and then slices my. It looks far neater on the left! That’s my one 😉

Mix together 1 tsp of sweetener with 20 sprays of butter frylight and a tbsp

of cold water to form a basting liquid. Baste the outside of the skewers with the liquid and place skewers into a baking dish with 2 tbsp of water in the bottom. Cover with tin foil and bake in a pre heated oven – Gas 5 for just 5 mins

Remove foil and bake for further 3-5 mins

Serving suggestion

Fresh raspberries, Muller Light Skinny Latte yoghurt, Sweet Freedom Choc Pot and a tsp of chopped roasted nuts

Syn roundup

Lo-Dough x 2 = 4 syns

Sweetener = 1 syn

Sukrin Gold = 1 syn

Choc pot = 2 syns

Chopped nuts = 3 syns

Per Serving = 5.5 syns

**Please check current syn values to protect your weightloss **

Food · Gluten free · Low Carb · Recipes · Slimmingworld · Weightwatchers

Roasted Tomato and Red Pepper Soup – Syn free

Cooking time apx 1hr

Prep 10mins

So this is a soup that just happened. One of those soups where you put ingredients together and it just works! It requires roasting all the vegetables together before finally cooking in a pan and blending. I don’t possess a soup maker so I can’t say how the ingredients would work without roasting but I think roasting enhances the flavour. I wasn’t going to do a recipe for this soup as there are many similar out there but it’s so nice and I wouldn’t be able to recreate it from memory if I didn’t make a record of it! Feel free to spice yours up with some cayenne for a hotter version!


  • 4 ripe Beef tomatoes
  • 12 ripe cherry tomatoes

This is the apx qty I used

  • 1 red onion quartered
  • 2 medium carrots cut into batons
  • 2 sticks of celery cut into batons
  • 4 peeled garlic cloves
  • 1 red pepper deseeded and cut into quarters
  • Butter frylight

(Place all of the above in a roasting dish, spray with frylight and place in a medium oven for apx 40 mins until softening)

  • 2 chicken stock pots
  • 1 heaped tbsp tomato puree
  • 1 tbsp Worcester sauce
  • 1/2 tbsp balsamic vinegar
  • 2 tsp sweetener
  • Apx 600 ml boiling water
  • Apx 1 dozen Fresh basil leaves
  • Fresh ground salt and pepper

Remove baked vegetables from the tray and place in a large pan with stock, tomato puree, water, Worcester sauce, and balsamic vinegar. Bring to the boil, then simmer until celery is tender. Tear Basil leaves and add to soup. Blitz with hand blender until smooth. Add sweetener, salt and pepper to taste and more water if required

Food · Gluten free · Low Carb · Recipes · Slimmingworld · Weightwatchers

‘Half a Teaspoon’ Spicy Salsa

This is a great recipe for Enchiladas or side dish for Tacos adding a mild but slightly spicy depth to your Mexican dishes. Extra chilli or fresh chillies can be added but I am a lightweight when it comes to hot spices so it’s mild all the way for me! I have named this dish ‘Half a Teaspoon Spicy Salsa as the majority of ingredients are used in what the name suggests – half a teaspoon quantities!

Prep time 5 mins

Cooking time 15 mins


3 ripe tomatoes chopped

1 medium red onion finely chopped

2 crushed garlic cloves

Olive oil Frylight

1/2 tbsp tomato puree

100ml water

Ingredients for spice blend

For the spice blend combine

1/2 tsp ground cumin

1/2 tsp hot chilli powder

1/2 tsp garlic salt

1/2 tsp oregano

1/2 tsp Cajun spices

1/2 tsp mixed herbs

1/2 tsp salt

1/2 tsp sweetener


Fry onion and garlic in frylight in a small saucepan until translucent on a medium heat. Turn heat to low. Spray more oil – apx 10 sprays

Add spice blend and stir for 1 minute

Add tomatoes, purée and water. Bring to boil, reduce heat and simmer until onions soft – apx 10 mins. Serve

Food · Health · Recipes · Slimmingworld · Weightwatchers

One Pot Chinese Chicken Byriani

Serves 4

Prep time 20mins

Cooking time 1hour 15 mins


12 skinned chicken drumsticks

12 cherry tomatoes

1.5 cups long grain rice

600ml chicken stock

1 onion sliced thinly


Marinade ingredients

2 tbsp oyster sauce

1 tbsp fish sauce

4 tbsp light soy sauce

2 tbsp honey

1 tbsp sweetener

1 tbsp tomato puree

1 tsp five spice powder

1 tsp minced garlic granules

1 tsp dried chopped coriander leaf

Coat chicken legs in marinade

(Leave in fridge for 1 hr or overnight if preferred)


Pre heat oven gas 6. Electric 200, fan 180

Fry onions in frylight until browning

Place rice in bottom of oven proof dish

Scatter cherry tomatoes over rice

Pour over chicken stock

Scatter fried onions on top

Remove chicken from marinade but do not discard marinade

Fry chicken legs for apx two mins each side to slightly brown

Lay chicken legs on top of onions and pour over any leftover marinade

Cover with tin foil and bake in the top half of oven for 1 hr