Friday, 28 February 2014

Butternut Squash Soup~ 5-2 diet

Thick, creamy and delicious  butternut squash soup that’s low fat and very filling.

Serves 2


I Butternut Squash
1 granny smith Apple
1/2 teaspoon salt
1/2 teaspoon black pepper
1 small white onion
1 teaspoon olive oil
500 ml water


1. Peel the squash, cut and discard the seeds and chop into small cubes.
2. Chop the apple into small  cubes
3. Peel the onion and dice it finely.
4. Put the squash and apple in a large microwavable bowl with lid and add 250 ml water.
5. Cover and cook for 10 minutes in the microwave until the squash is fully cooked.
6. Put oil in a pan and place it on medium heat.Once the oil is hot add the onion and saute until translucent and soft but still pink in colour.
7. Add the cooked squash and add another 250 ml water  to the pan with the onions and bring the soup to a simmer.
8. Add the salt and black pepper and stir.
9. Transfer the soup to a blender jug and carefully blend to a smooth texture.(You may need to do this in two batches)
10. Return the blended soup to the saucepan and reheat to a slow simmer.
11.Turn off the heat and serve the soup into serving bowl.Garnish with a pinch of freshly ground black pepper.

Calories per serving

This soup can be part of the 5- diet, its is approximately 132 calories per serving ( 1 bowl of soup) 
NB-Bagel not included in calorie count.


Monday, 24 February 2014

Enabling threaded commenting on blogger blog

Enabling threaded commenting
If you have commenting enabled on your blog, then threaded commenting will work provided you have your blog feed set to "Full," and have chosen the “Embedded" option as opposed to “Full page” or “Popup window.”
Threaded commenting is useful as it allows you to reply to each specific individual comment and participate in a group discussion or follow individual conversations.

1. To change your commenting settings, just go to the Comments section and select settings

2.In settings select Posts and comments.

3. In posts and comments a box will open up offering 4 options:

  • Embedded
  • Full Page
  • Popup window
  • Hide

5. Select Embedded and save.

6. Click on  settings and choose Other

7. Where is says Site Feed change it to Full and Save.You have now enabled threaded commenting.

Sunday, 16 February 2014

Ginger and lemon cheesecake

Spicy ginger nut base with a tangy lemony creamy filling makes these cheese cakes decadent and tasty.

For the base:

250 grams ginger biscuits
100g butter melted

For Filling:

250g cream cheese (Italian mascarpone)
100g icing sugar
50 ml double cream
1/2 teaspoon lemon essence
½ teaspoon lemon zest

For Garnish:

White chocolate swirls and milk chocolate lemon chocolate segments


Make the base:

1. Put the biscuits in a plastic food bag and crush to make crumbs using a rolling pin.
2. Transfer the crumbs to a bowl and then pour over the melted butter.
3. Mix thoroughly until the crumbs are completely coated and you have a coarse sand like texture. 
4.Spoon the mixture into 6 individual serving glasses to form a layer approx 1.5 inches thick. Chill in the fridge for 1 hour to set firmly.

Make the filling:

5. In a bowl add the cream cheese, the cream, the lemon essence, lemon zest and the icing sugar. 
6. Whisk the mixture thoroughly until it’s thick, smooth and creamy. Place a star nozzle in a large piping bag and fill it with the mascarpone mixture. Keep aside in fridge until ready to use.
7. Remove the biscuit filled glasses from the fridge and pipe a generous layer of the mascarpone mixture on onto the chilled biscuit base. Return the glasses to the fridge to chill for 1 hour.

8. To serve garnish with some white chocolate swirls and lemon chocolate segments.

Submitting to:

Thursday, 6 February 2014

Round Up ~In my VEG BOX ~CARROTS

We had an amazing 43 entries in the wonderful event In my VEG BOX ~CARROTS
Many thanks to everyone who participated.Here is the round up of all the awesome entries.