Beni's Spot

Katsu Chicken Curry Ingredients For the sauce Frylight  1 white onion finely chopped  Tsp lazy garlic 1 tbsp of plain flour, mixed with water to create a thick paste 2 tbsp of curry powder 300ml of chicken stock 100ml coconut milk (4.5 syns ish, depending on brands so be careful)  1 tbsp honey(2 syns) 2 tbsp dark soy sauce 1⁄2 tsp ground turmeric 1 tsp pepper For the chicken 2 chicken breasts 30g Lightly salted Doritos, smashed up (7.5 syns)  Tsp of Curry powder  Salt and pepper  1 tbsp of  plain flour 1 egg, beaten Method 1. To make the sauce, spray a pan with frylight and add the onion and garlic and fry until soft 2. Add the stock, curry powder, honey, turmeric, pepper, soy sauce, flour and water paste and stir well. Bring to the boil and then simmer for a 10 minutes 3. Pour the sauce through a sieve to remove all the lumps 4. Stir in the coconut milk and leave to simmer for another few moments 5. For the chicken,

Cheesy potato and pumpkin hashbrown mummies  Ingredients 2 medium Potatoes (skin on) 1 cup of grated pumpkin Salt and pepper 1 egg Cheese Slices Method 1. Preheat oven to 190 degrees C and grease a baking tray with frylight 2. Grate the potatoes and pumpkin (I use the small blade on the grater) 3. Squeeze out the excess water using a tea towel 4. Place the grated pumpkin and potato into a bowl and add one medium egg and salt and pepper  5. Spoon the potato mixture into a gingerbread man mould and place on the baking tray 6. Bake for 25 minutes or till golden brown then remove from the oven 6. Cut  stripes of cheese slice and place onto the hashbrown mummies and add some eyeballs 7. Serve with green mayo and red sauce

Mint Chocolate Slice 3.5 syns each  Ingredients 200g  Self Raising Flour (32 syns) 60g  Flora Light (9 syns) 5 Tbsp sweetener 5 Eggs Tsp Baking Powder (1/2 syn) Tsp mint essence  Tbsp cocoa powder (1 syn) To decorate: Tbsp of white chocolate spread (4 syns) Green food colouring 27g of Aero mint balls ( 7 1/2 syns) Method 1.Preheat oven to 170°C and Spray a baking tray with Frylight 2. Sieve the flour, baking powder and cocoa powder into a bowl then add the eggs, mint essence, butter and sweetener and mix well  3. Once combined pour the mixture into the baking tray and bake for roughly 20 mins (every oven is different so keep and eye on it, if you are unsure poke a knife into the mixture and if it comes out clean with no wet mixture on it’s done) 4.Remove from the oven and place on a cooling rack, once completely cooled, remove cake from the baking tray 5. Mix some green food colouring with the white chocolate spread then drizzle over t

Salted Caramel and Chocolate Flapjacks (4.5 syns per flapjack) Ingredients  160g oats (28 Syns or 4 x hexb)  4 Tbsps flora light (6 Syns) 1 Tbsp maple syrup (2 syns) Tsp salted caramel flavouring 1 tbsp Nutella spread (4 Syns) 4 Salted caramel matchsticks (1 Syn each) Method  1. Melt the flora light, salted caramel flavouring and maple syrup in a pan over a low heat. Once melted, remove from the heat and add the oats  2. Put the mixture into a oven dish and bake till golden brown (10-15 mins) 3. Remove from the oven and allow to cool 4. Put a Tbsp of Nutella in a cup a microwave for a few minutes till melted slightly and then drizzle the Nutella over the cooled flapjack  5.Cut the flapjacks into 12 and top with the matchsticks

Biscoff Swiss roll (1 Syn per slice, if cut into 9 slices) Ingredients 4 eggs 1 tsp baking powder Ingredients 4 eggs 1 tsp baking powder 1 tsp vanilla essence 1/2 tub of plain quark 2 tbsp of sweetener 2 tbsp of Biscoff spread (9 syns) Method 1.Preheat oven to 170 degrees c and spray a shallow rectangle baking tray with Frylight  2.Separate the eggs into yolks and whites and put into separate bowls  3.Add the quark, the sweetener, vanilla essence & baking powder to the yolks and mix till combined.  4.Whisk the egg whites until they become stiff then fold them into the egg yolk mixture 5.Pour the mixture into the baking tray and bake for about 10-15 mins or until it’s a golden brown colour 6.Remove the cake from the oven and place on a cooling rack and allow to cool 7.Spread the Biscoff spread over the cake, t hen gently roll the cake up into a roll and cut into 9 slices and serve with banana

Sweet and Spicy Pork   Ingredients (serves 4) 4 Pork loins(remove any fat) 5 tbsp vegetable stock 2 tbsp dark soy sauce 1 tbsp white wine vinegar Juice from one orange (I don’t Syn fresh fruit in any form) Tbsp sweet chilli sauce (1 Syn) 1 tsp sweetener 2 tbsp tomato purée 1/2 red pepper chopped 1/2 green pepper chopped 1/2 yellow pepper chopped One small white onion chopped Small red chilli deseeded and chopped finely Pinch of Salt and pepper  2 level tsp cornflour(2 syns) Tsp of sesame seeds to garnish(optional and barley worth counting syns) Frylight Method   1. Spray a pan with Frylight and fry the peppers, onion and chilli till slightly soft 2. Add the orange juice, stock, soy sauce, chilli sauce, vinegar, sweetener and tomato purée to the pan Bring to the boil and simmer on a low heat for 5 minutes  3. Mix the cornflour with 2 tsps of water until it makes a smooth paste, add this to the sauce and continue to simmer for 2

Chicken Satay (each serving is 4.5 syns)   Ingredients (serves 4) 4 chicken breasts cut into bite size chunks  2 tbsps dark soy sauce  2 tbsp honey (1 syns)  Tsp Chinese all spice  Tsp pepper  Tsp chilli flakes  One large red onion Mushrooms  4 tbsp of peanut butter (16 syns) 1 cup of boiling water  Fry light Sesame seeds to garnish  Method  1. Spray a frying pan with Frylight and fry the chicken till cooked  2. In a separate pan fry the onions and mushrooms until soft  3. Add the peanut butter, water, soy sauce, Chinese spice, pepper, chilli flakes and honey to the onions and simmer for 2 minutes 4. Add the sauce to the cooked chicken and simmer for another 2 mins 5. If you need to thicken the sauce, mix a tsp of flour with some water to create a paste and then add it to the sauce  6. Garnish with sesame seeds and serve with noodles or rice

Ingredients 40g of oats 2 medium eggs 4 tbsps of fat free yogurt 1 tsp of vanilla extract 1 tsp of mint flavouring Green food colouring Tsp of coco powder 2 tbsp of sweetener 2 tsp of baking powder Frylight Instructions 1. Blitz the oats in a blender until the become a fine powder  2. Place all the ingredients(minus the mint flavour, green colouring and coco powder) into a bowl and mix well 3. Divide the mixture into two bowls and add coco powder to one bowl and the mint and green food colouring to the other  3. Spray a frying pan with Frylight and turn the heat on low 4. Using a large spoon add the mixture to the frying pan, fry for a few minutes until golden - Don’t forget to flip huns 🥞 5. Remove from the pan, stack them up high and top with chocolate spread and Aero balls 💚🍫😘

  2 Syn Bakewell Bites Ingredients 100g of self Raising Flour (18 syns), 50g ground almonds (15 syns), 3 eggs, Tsp almond extract, 4 tbsp sweetener, 2 tbsp quark, Tsp baking powder 1/2, 4 tsp jam 2 syns, 3 tbsp icing sugar 16.5, 5 Cherries 2.5 syns Method  1. Preheat oven to 170 degrees and spray your desired mould with Frylight (I made 30 of these at 2 syns each)  2. Place the flour, eggs, baking powder, almonds, almond essence, sweetener and quark in a bowl and mix until combined 3. Place the mixture into the mould and bake for 10-12 minutes *adjust times based on your oven* 4. Remove from the oven and allow to cool on a cooling rack 5. Remove the cakes from the mould and piece a hole in each one, then using a piping bag, pipe the jam into the cakes 6. In a bowl mix a tsp of water with the icing sugar and spread onto the tops of the cake 7. Chop the cherries into smaller pieces and place ont o the ici ng

Ingredients  160g oats (28 Syns or 4 x hexb)  4 Tbsps flora light (6 Syns) 1 Biscoff biscuit, crushed (1.5 Syns) 1 tbsp Biscoff spread (4 Syns) 1 Banana, sliced Method  1. Melt the flora light and biscoff spread in a pan over a low heat. Once melted, remove from the heat and add the oats  2. Put the mixture into a oven dish and bake till golden brown (10-15 mins) 3. remove from the oven and allow to cool 4. While the flapjacks are cooling make the drizzle by adding some boiling water to a cup and stirring with the spoon you used for the biscoff spread 5.Cut the flapjacks into 10 and top with the sliced banana, drizzle and crushed biscoff biscuit *PLEASE NOTE * 2 and a half of these are HEXb +  just under 2.5 syns  Or if not using as HEXb they are just under 4 syns each

Cappuccino  Roulade  Getting my coffee fix this morning with this 4 1/2 syn cappuccino roulade.  Ingredients  4 Eggs  Tsp of baking powder (1/2 Syn) 1 tbsp cocoa powder (syns range from 1-2.5 syns depending on brand) 1 tsp vanilla essence Tub of plain quark 2 tbsp of sweetener (1/2 IF you eat the whole cake, no need to count per slice)  1 tsp of coffee made up with a splash of water(cooled) 2 tsp Chocolate shot (1 Syn) Frylight to grease  Method Preheat oven to 170 degrees c and spray a shallow rectangle baking tray(mine was ROUGHLY 30cm x 20cm) with Frylight  Separate the eggs into yolks and whites and put into separate bowls  Add ½ of the quark, the sweetener, cocoa powder, coffee, vanilla essence & baking powder to the yolks and mix till combined Whisk the egg whites until they become stiff then  fold them into the egg yolk mixture Pour the mixture into the baking tray and bake for about 15-20 mins or until it’s a golden brown in

Yummy Syn free Lamb Keema   Ingredients 500g of lamb mince Tin of chopped tomatoes  2 spring onion, chopped Tsp of lazy ginger 1 tbsp tomato puree 1 tsp ground cumin ½ tsp chilli powder ½ tsp ground turmeric Salt and pepper  200g frozen peas Tbsp coriander leaves Method 1. Fry the onions, lamb and ginger in a some Frylight until cooked and golden  2. Add the chopped tomatoes, tomato puree, cumin, chilli powder, turmeric and simmer for 5 minutes 3. Add the frozen peas and season with salt and pepper, simmer for a further 5 minutes 4. Remove from the heat, serve in a bowl and garnish with coriander leaves  5. Serve with rice, flatbreads and Raita

Ingredients 100g  Self Raising Flour (16 syns) Half a small pot of Quark  2 Tbsp Sweetener  1 Egg Tsp Baking Powder (1/2 syn) Tsp Vanilla essence 2 tbsps of Nutella Method Preheat the oven to 170°C.  Spray a doughnut mould with Frylight (makes 12 doughnuts) To make the doughnuts, sieve the flour and baking powder into a bowl.  Add the quark, sweetener, vanilla essence and egg to the flour and mix well  Once combined evenly spoon the mixture into the doughnut mould and pop in the oven for 15-20 minutes  - *PLEASE NOTE* All ovens are different and these are only guidelines. These doughnuts should be firm to touch and a dark golden colour Remove from the oven and allow to cool on a cooling rack  Once completely cooled remove the doughnuts from the mould Pierce a hole in each doughnut and using a piping bag pipe the nutella into the doughnuts Sprinkle with sweetener

  Syn Free Hash Brown Men Ingredients   3 medium Potatoes (skin on) Salt and pepper 1 egg Method Preheat oven to 190 degrees C and grease a baking tray with frylight Grate the potatoes (I use the small blade on the grater) Squeeze out the excess water using a tea towel Place the potato into a bowl and add one medium egg and salt and pepper  Spoon the potato mixture into a gingerbread man mould and place on the baking tray Bake for 25 minutes or till golden brown

Pumpkin Spice Flapjacks Ingredients  80g oats (2x HEXb or 14 syns)  4 tbsps flora light (6 syns) 1/2 tsp cinnamon 2 tbsps Mashed pumpkin 1 Tbsp of sweetener 1 tbsp of maple syrup (2 syns) Method  1. Melt the flora light and the maple syrup in a pan then add all the other ingredients and mix in well.  2. Put he mixture into a oven dish and bake till golden brown 3. Cut into 8 and Top with whatever you like *PLEASE NOTE * 4 of these are HEXb + 4 syns  Or if not using as HEXb they are just under 3 syns each

Ingredients 40g of oats 2 medium eggs 4 tbsps of fat free yogurt 1 tsp of vanilla extract 2 tbsp of sweetener 2 tsp of baking powder(1 Syn) Frylight Method   1. Blitz the oats in a blender until fine 2. Place all the ingredients into a bowl and mix well 3. Spray a frying pan with Frylight and turn the heat on low 4. Using a large spoon add the mixture to the frying pan, fry for a few minutes until golden brown (don’t forget to flip them half way through) 5. Remove from the pan, stack them up high and top with your fave pancake toppings

Spicy 1 SYN Buffalo chicken Ingredients (serves 4) Skinless chicken wings  or thighs (I used 10 boneless/skinless thighs) Tin of chopped tomatoes Tbsp of honey (2 syns) 4 tbsp hot sauce (2syns) 1tbsp paprika  Salt Black pepper Green Pepper (chopped) or any other speedy veg you like Method 1. Preheat oven to 190 degrees c  2. To make the hot sauce, mix the tomatoes, paprika, honey, hot sauce, salt and pepper in a bowl till combined 3. Place the chicken into an oven dish and add the chopped peppers 4. Pour the hot sauce over the chicken and then sprinkle with salt and pepper  5.  Bake in the oven for 25 mins  6. I served mine with slimming world potato wedges

Curried parsnip soup with parsnip crisps SYN FREE  Ingredients   8 peeled parsnips, chopped 1 medium peeled sweet potato, chopped Tbsp curry powder Salt and pepper to season  1/2 Tsp Chilli flakes (optional) Tsp of Quark (optional) Method   Add the parsnips, sweet potato, tbsp of curry power, salt, pepper, tsp chilli flakes to a pan of boiling water and simmer untill the veg is really soft Remove from the heat and blitz in a blender till smooth  (Add more water if it’s too thick)  To make the parsnip crisps, finely slice a parsnip and then place on a baking tray, spray with Frylight and sprinkle with salt. Bake till golden and crisp! Serve the soup on a bowl with a dollop of quark, sprinkling of chilli flakes and the parsnip crisps

This time of year is my fave and I always have lots of parties, bonfire nights, birthdays and Halloween shenanigans planned. But, with all celebrations comes food and drink temptations - MUST RESIST. Over the next few weeks I will try and make some of my favourite autumn treats to share with you all.... starting with my 1 syn take on the toffee apple. In doughnut form!! Ingredients 50g Self Raising Flour (8 syns) Half a small pot of Quark  4 Tbsp Sweetener  1 Egg Tsp Baking Powder (1/2 syn) Tsp Vanilla essence Half a small apple, chopped finely (I don't syn cooked fruit but if you do, 180g is 3 Syns or so I've been told ) Glaze  Tbsp of Quark  Tbsp of Toffee sauce (4 Syns) Method Preheat the oven to 170°C.  Spray a mini doughnut mould with Frylight. This recipe makes 16 small doughnuts To make the doughnuts, sieve the flour and baking powder into a bowl.  Add the quark, chopped apple, sweetener, vanilla essence and egg to the flour a

Ingredients 50g Self Raising Flour (8 syns) Half a small pot of Quark  4 Tbsp Sweetener  1 Egg Tsp Baking Powder (1/2 syn) Tbsp cocoa powder (1 syn) Red food colouring  Method Preheat the oven to 170°C.  Spray a waffle mould with Frylight. This recipe makes 4 To make the waffles, sieve the flour, cocoa powder and baking powder into a bowl.  Add the quark, sweetener, red food colouring and egg to the flour and mix well  Once combined evenly spoon the mixture into the mould and pop in the oven for about 20 minutes - *PLEASE NOTE* All ovens are different and these are only guidelines.   Remove from the oven and  top with fruit, ice cream and chocolate sauce  (after removing from the mould)