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