Ginger Pork Noodles with Broccoli – Weight Watchers Recipe


Tonight we had a delicious dinner! It’s a Weight Watchers recipe which I tweaked slightly, adding broccoli & spring onion to beef it up a little and add some lovely greens! It is so easy to make, doesn’t take long at all so is a great mid week healthy, low fat dinner!

Here’s the recipe, I hope others enjoy it as much as we did!

Serves 2 and is 10 Weight Watchers Pro-Points per serving

Ingredients:

  • 100g dried egg noodles
  • Calorie controlled cooking spray
  • 1 small onion, sliced
  • 200g lean pork fillet, trimmed of all visible fat & cut into strips
  • juice of 1 small orange
  • 2 tablespoons Thai sweet chilli sauce
  • 1 cm fresh root ginger, grated (or 1 tea spoon crushed ginger)
  • 1 tablespoon soy sauce
  • 2 spring onions, chopped
  • half a small head of broccoli cut into small floretes
  • 1 tablespoon fresh coriander, chopped

Instructions

  1. Bring a saucepan of water to the boil, add the noodles and return to the boil. Cook according to the packet instructions and then drain
  2. Meanwhile, heat a non stick frying pan and spray with cooking spray. Add the onion, pork & broccoli  and stir-fry for 4 minutes over a high heat until the pork starts to brown.
  3. Mix together the orange juice, chilli sauce, ginger and soy sauce. Add this mixture, plus the drained noodles, to the frying pan and cook for 1 minute, stirring to coat and mix together. Add the spring onion and mix through. Transfer to bowls/plates and sprinkle with the chopped coriander and serve.

 

My first bundt! – Hummingbird Blueberry Cake

Recently I have had the pleasure of trying a few different bundt cakes made by a fantastic baker (check out her Blog www.dollybakes.co.uk) ! I was really impressed with the texture of the cake, how it’s so moist and looks so impressive turned out from the tin. As a result of this I was inspired to give it a go myself! I bought a good heavy duty bundt tin from Lakeland a while ago, so have been waiting for a good excuse to give it a go. As we were heading up to North Yorkshire on Saturday to visit my parents for belated birthday celebrations with my Dad, a request had been put in for me to bring a cake, made in my new Kitchen Aid, which had been my birthday present earlier this month! This was the perfect opportunity to get a bundt in the oven!! (Sorry, but I had to get than pun in somewhere!)

The prep for the cake was really simple, everything just got mixed in together and then into the prepared tin. One thing I did find with this recipe, which I will remember for this time, was that there was a bit too much mixture. I followed the quantities provided, but really the tin was over full. I have since been advised (by expert bundt baker DollyBakes!) that the tin should only be about 3/4 full, so I may need to invest in some mini bundt tins in case I have excess mix in future.  The result of an over full tin in this instance was that I had to leave it in the oven for an extra 30 minutes as it just wasn’t cooking through, and as the mixture rose it all squished out of the pan a little, meaning that there wasn’t a clean circle gap in the middle which you can see in the pics, but all in all I was very pleased with the first attempt.

The recipe is as follows:

Ingredients:

  • 350g unsalted butter, at room temperature
  • 350g caster sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 450g plain flour
  • 2 tablespoons & 2 teaspoons baking powder
  • 280ml soured cream
  • 250g fresh blueberries, plus extra to decorate

For the frosting:

  • 600g icing sugar, sifted
  • 100g unsalted butter, at room temperature
  • 250g cream cheese, cold

A 25cm ring mould, greased & dusted with flour

Instructions:

  1. Preheat the oven to 170 degrees C (325F) Gas 3
  2. Put the butter & sugar into a mixer with a paddle attachment (or use a handheld mixer) and cream until light & fluffy. Add the eggs one at a time, mixing well & scraping any unmixed ingredients from the side of the bowl with each addition. Beat in the vanilla extract, flour and baking powder until well mixed. Add the soured crea, and mix well until everything is combined and the mixture is light & fluffy
  3. Gently stir in the blueberries by hand until evenly dispersed
  4. Pour the mixture into the prepared ring mould and smooth over with a palette knife. Bake in the preheated oven for 40 minutes or until golden brown and the sponge bounces back when touched, (I also checked that a cake tester came out clean when inserted through the deepest part of the cake). Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
  5. When the cake is cold, put it on a serving plate, cover the top & sides with the cream cheese frosting (see below for preparation instructions) and decorate with more blueberries. Dust with a light sprinkling of icing sugar.

Frosting Instructions:

  1. Beat the icing sugar & butter together (in a free standing mixer or with a hand held mixer) on a medium-slow speed until the mixture comes together and is well mixed
  2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat as it can quickly become runny.

The end result was lovely. If I’m honest, it doesn’t really need the frosting as it’s a lovely moist tea time treat without and is perfect with a cup of tea. However, it does have a little more ‘Wow’ factor with the frosting as it looks fantastically impressive! The blueberries sink to the bottom of the tin whilst baking, but when turned out this becomes the top and so when cut, the cross section of the cake looks lovely. One thing I would advise is that as it’s a pretty big cake it does need quite a long time to cool, so if you give it a try, and intend to frost it, ensure you leave plenty of cooling time in between. At least a few hours!

 

Weight Watchers Sweet & Sour Pork

So as part of my love for food I enjoy posting pictures of my cooking & baking adventures on my Instagram (feel free to check out my page @cupcake_queen_84).

Last night I posted a picture of a fantastic recipe I tried for the first time last night, Sweet and Sour Pork. It tasted better than a take away sauce, and it’s actually much healthier!

One of my Instagram followers asked me to share the recipe, so here it is!

Recipe serves 4 and it’s 7 Weight Watchers Pro Points. Serve with 40g long grain rice per person for an extra 4 Pro Points.

Ingredients

  • 1 Tablespoon dry white wine
  • 1 Tablespoon dark soy sauce
  • 600g pork tenderloin, trimmed of visible fat & cubed
  • 1 Tablespoon cornflour
  • Calorie controlled cooking spray
  • 1 Large Red Pepper, de-seeded & cubed
  • 4 Spring Onions, Trimmed & cut into short lengths
  • 227g can Pineapple rings, drained & rings quartered

For the sweet & sour sauce

  • 2 teaspoons cornflour
  • 4 tablespoons soft brown sugar
  • 2 tablespoons dark soy sauce
  • 6 tablespoons white wine vinegar
  • 2 tablespoons tomato ketchup

Instructions

  1. In a bowl, add the wine and soy sauce and toss the pork to coat in the mixture. Set aside. Meanwhile, for the sweet & sour sauce, put the cornflour into a small saucepan and gradually stir in 100ml cold water, the sugar, soy sauce, vinegar and ketchup until smooth. Heat gently for about 3 minutes until just thickened. Set aside.
  2. Remove the pork from it’s marinade, reserving the marinade. Place on a plate and dust with the cornflour. Heat a non stick frying pan until hot and spay with the cooking spray. Cook the pork for 3 minutes, stirring until browned. Add the pepper and spring onions and cook for 3 minutes until just softening.
  3. Stir in the pineapple and sweet & sour sauce and reserved marinade. Bring to the boil and, as soon as it’s bubbling serve immediately.

 

Bolton Clandestine Cake Club 21.07.12 – ‘Sweets for my sweet’

Today was my first ever Bolton Clandestine Cake Club event! I have been really looking forward to getting involved and having the opportunity to share my baking, and get to enjoy the cake creations of other members of the group!

The theme for this month was ‘Sweets for my sweet’ and after considering a number of weird and wonderful sweetie related recipes I decided to stick with something fairly simple and traditional for my first attempt. When I was in school I used to be a big fan of the strawberries and cream hard boiled sweets, so I decided I’d go for a strawberries and cream cake. I wanted to find a recipe which was a little different to a standard Victoria Sponge so decided on the below recipe, as the addition of the vanilla seeds to the cream centre and topping sounded like it would compliment the strawberries nicely.

Ingredients
  • 175g unsalted butter , softened
  • 175g golden caster sugar
  • 1 tsp baking powder
  • 1½ tsp vanilla extract
  • 3 eggs
  • 175g self-raising flour
Filling & Topping
  • 4 tbsp strawberry jam
  • 284ml carton double cream
  • 2 tbsp icing sugar , sifted
  • 1 vanilla pod , seeds scraped out
  • Strawberries to decorate (cut in half)

Instructions
1. Heat the oven to 180C/fan 160C/gas 4. Butter and base line

two 20cm sandwich tins. Beat all the cake ingredients together
in a large bowl until smooth. Divide between the tins and level
out. Bake for 20-25 minutes until they are well risen and spring
back when lightly pressed. Leave to cool in the tins for 5
minutes then turn out onto a rack and peel away the paper.
Cool completely.
2. Spread the jam onto the base of one sponge. Lightly whip the
cream with the icing sugar and vanilla seeds and spread half of
it over the top of the jam. Sandwich the other sponge on top.
Spread the remaining cream over the top with a palette knife. Arrange
the strawberries on top to decorate

The end result:

I was really pleased with the finished result!

Cake club did not disappoint! There were so many different cake options to try. It was nice to see how everyone had interpreted the theme differently. As the pictures below show, the  variety on offer was fantastic and people had put such effort into their cakes. It was so difficult to decide which to try first!

It was a great afternoon, eating and talking about cake with like minded cake lovers! Despite my best efforts I was only able to try about 8 of the 20 odd cakes that were there! Thankfully, one of the perks of cake club is that when everyone is done, and there are inevitable leftovers, you get to take samples of the cakes home!! My Fiancé’s eyes lit up when I came home bearing gifts!

 I think it’s obvious what we’ll be having for tea tonight!

Chocolate Chip Banana Loaf

We had a lovely break in York at the start of this week. It was nice to get away for a few nights and have a bit of an explore around such a beautiful city. We had some really great meals out, including lunch at Betty’s Tea Room, which is a favourite of ours. I couldn’t go to Harrogate or York without stopping by for some Betty’s tea and of course some cake!

When we got home I had the urge to get in the kitchen and knock something up. I noticed that we had some over-ripe bananas in our fruit bowl so figured I would have a go at a banana loaf. My Mum always used to make a fantastic banana loaf when I was a kid, and I’ve always wanted to replicate the recipe as it was a real treat. Mum’s recipe used walnuts, but I didn’t have any in my trusty pantry, but I did have a pack of chocolate chips which I figured would be a cheeky alternative.

It was such an easy recipe, basically everything thrown into my trusty Kitchen Aid and then popped in the oven! The result was pretty pleasing. It’s a very moist, dense loaf which is great with a cuppa and has a lovely banana flavour. I remember my Mum’s tip that it’s best to use over-ripe bananas which are nearly black as the flavour comes out better once it’s baked. The chocolate chips were a nice compliment to the banana, but I will definitely be trying the recipe again with walnuts.

The recipe I used is:

Ingredients:

  • 75g butter , softened
  • 110g golden caster sugar
  • 125g plain flour
  • 100g wholemeal flour
  • 2 tsp baking powder
  • 2 eggs
  • 4 ripe bananas , mashed
  • 50g Pecans or Walnuts (or chocolate chips as I used!) 

Instructions

  1. Heat the oven to 180C/fan 170C/gas 4. Beat the butter, sugar, flours, baking powder, eggs and banana together. Stir in the nuts and spoon into a lined and buttered 450g loaf tin.
  2. Bake for 50 minutes or until a skewer comes out clean.

If you wanted to add a glaze, just mix the juice of 1 lemon with 1 tbs golden caster sugar and spoon over the top when it’s removed from the oven

It’s been a winner in our household and I’m sure to use the recipe again!

 

 

Hello world!

So, this is my first post in the Blogging world. I enjoy reading some other blogs on baking and so I figured that I would give it a go myself. It’s a hobby that I’ve got into over the last few years, and I love trying new recipes and experimenting with different decorating techniques and I find it useful reading other people’s experiences, tips and tricks so hopefully there may be a few like minded folks who may be interested in seeing what I get up to with my baking antics!

I’ve thought about starting a blog for a while, and toyed with a few names, none which seemed quite right. My Fiancé and I are big TV fans and watch a number of different shows. When settling down to watch the first episode of Season 5 of ‘Breaking Bad’ one of our particular favourites about a straight laced high school chemistry teacher who goes off the rails and ‘breaks bad’, turning to manufacturing crystal meth to pay his bills, I joked that ‘Baking Bad’ would be a good blog name, and so here we are!

I’ve uploaded a few pics of some of my previous creations in the kitchen. I particularly like making Cupcakes, however I have joined the local ‘Clandestine Cake Club’ which I will need to make a cake for each event I attend, so that’s going to give me a regular reason to try different cake recipes each month. I have my first event coming up this weekend which i’m really excited about! I’ll be sure to post some pics!

Jen x