Also known in this house as 167 kCal soup….
I’m doing the 5:2 diet and in my first week have lost 2lbs, so not much but at least it’s a loss…. I found this recipe in a 5:2 recipe book from eBay, and it is truly delicious, I can’t believe it’s so low cal….
Cabbage and Sweet Potato Soup
167 kcals per serving (makes four servings)
In a saucepan, add a teaspoon of oil to cook two chopped onions and two cloves of garlic, also chop two rashers of lean bacon and add to pan. Add a pinch of salt. Then chop two parsnips and add, and add 500g (two large) chopped sweet potatoes, add 1.5 pints of vegetable stock (I just used a chicken Oxo cube actually). Boil until soft.
Use a blender to blend half the ingredients and add back to the pan.
Then chop a small savoy cabbage and simmer until soft.
Split into four portions – and freeze ones you don’t need until required.
I don’t like the American ‘fashion’ for cupcakes much, I prefer nice, English Fairy Cakes myself!
Today I made the basic mix, by stirring in 125g butter (recipes say unsalted but life is too short to go looking…) 100g Castor Sugar ( I always use less sugar than a recipe says) and two eggs, mix all this into a batter.
Then add 125g SR Flour and mix. I’ll now admit I don’t sift either, I am such a slutty cook!
Add to paper cases, and bake on 200 degrees (Gas 6) for about 20 minutes.
Now if I recall one thing from Mrs Breakspeare (cookery teacher at Manor Farm) I learnt that you add mix into cake cases carefully to avoid any spills of mix up the sides of the case. Ensuring your finsihed items are neat and tidy.
I made some butter icing and decorated with that plus Dolly Mixtures.
Do be aware though, that if you leave these cakes in a tin for a few days, then the Dolly Mixtures go a little soft to the touch, but I doubt they will last that long!