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A
new religion for hair... |
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Did
You Know.........?
That cutting fat from your diet altogether could be a
bad idea. The essential fatty acids in plant and fish
may actually help our bodies metabolise food more efficiently
and speed weight loss. Research has shown that very low
fat diets often fail because people tend to get more calories
from other foods such as pasta aned potatoes. Controlling
the size of portions is the main key to losing weight.
People who rely heavily on low cal versions of high cal
foods, such as diet cola, or substitues such as fat free
desserts, don't achieve optimum weight loss. A natural
food diet will achieve much better results. |
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You
will need:
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For the sponge:
• 2 Large eggs
• 3 1/2 oz (100g) butter, softened
• 7 oz (200g) self raising flour
• 3 1/2 (100g) unrefined caster sugar
• 3-4 tbsp milk
• pinch salt
For fhe filling:-
• 2 large cooking apples (1 lb 12 oz approx)
peeled, cored and cut into thin wedges
• 1/2 x 450g jar toffee sauce (we like Merchant
Gourmet original, £1.99 available from major supermarkets)
Instructions
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1 Preheat oven to gas mark 4/180oc (170oc
in a fan oven). Whisk all sponge ingredients together
with an electric whisk till well combined. add a
little more milk if ncessary, so that mixture easily
drops off beater when they're lifted out of the
bowl.
2 Put apple wedges into an ovenproof dish
and mix in toffee sauce so they're well coated.
Spoon over sponge mixture and cook for about 30
mins, till sponge is golden brown and apples are
tender. Leave to sit for 5 mins before serving with
warm custard.
Serves: 6
Prep: 15 mins
Cook: 30 mins
Costing per portion: 40p
Cals per portion: 581
Fat per portion: 32g
Carbs per portion: 70g |
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PERFECT
RICE
Cooking perfect rice can be tricky but to produce fluffy rice
with separate grains, use long grain rice - the best is basmati.
Rinse the rice to remove starch, till water runs clear. Put
the washed rice in a saucepan with double the amount of water,
or water to cover - as a guide, one cup of rice needs two
cups of water. Add a pinch of salt, bring to the boil, then
turn down to a simmer. Cover pan and cook until the rice has
been absorbed. Turn off the heat, leave to stand for 5-10
mins, then fluff up with a fork to separate. |
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