Orange Syrup Soaked Sponge Cake

I had a craving for something sweet, I was having a lazy Saturday night at home and knew that if I let myself get too out of control I would end up splurging my 49 weekly pro-points(points-plus) plus a few extra on things that  I really didn't want to eat, but the fact that they would satisfy the hand to mouth habit that I had so aptly inherited from my father would mean that I'd happily just throw it down the hatch and swallow. I set on finding a cake that would satisfy my want for something sweet, but also let me stay within my daily allowance too.  I ended up stumbling across this Orange Syrup Soaked Sponge cake on the weight watchers recipes site (it was originally a lemon and lime soaked sponge cake, but all I had was oranges...and I wasn't prepared to go to the store) which was a happy 3 pro-points per serving (and let me tell you, you get more than a slither of this delicious citrus dessert).

This delicious cake is 3 pro-points per serving and has 8 Serves. 

Ingredients: 

Sponge- 

3 whole eggs (small)

75g Sugar

1 teaspoon vanilla extract

1 tablespoon orange rind (grated)

 75g Self-raising flour

Pinch of Salt (this is optional, but it helps with the sweetness)

Syrup- 

3/4 cup Orange Juice (freshly squeezed)

25g Icing (confectioners) sugar

Method:

1. Pre-heat your oven to 180C or 375F

2. Line and grease a 20cm baking tin with parchment paper.

2. Place eggs, sugar, vanilla & orange rind into a bowl, whisk on high for 5 minutes using an electric hand mixer (you can also use a stand mixer - that's what I used). You want the eggs to become thick, creamy, pale in color and when you take the beaters out the eggs should leave a ribbon. 

3. In a separate bowl mix your Self-Raising flour and salt. 

4. When the eggs are done, sift the flour mixture over the eggs and fold in gently (you don't want to stir it, otherwise you will loose all the air that you worked so hard to get in there). 

5. Pour into baking dish and bake for 15 minutes or until a skewer placed in the centre comes out clean. 

6. Remove from oven, and allow to cool for 5 minutes before removing from the tin. 

7. Place orange juice and icing sugar into a small saucepan and heat the mixture just until the sugar has been dissolved. 

8. Spoon all of the syrup over the cake (at first I thought there was too much, but it needs to soak all the way through the cake, so it's just the perfect amount). You may see it pool on areas of the cake, but be patient, it will be absorbed. 

9. Cut into 8 pieces 

Enjoy!

Pad Thai with Tofu and Baby Corn

I got home late last night and wanted something quick and easy for dinner. I work late every Wednesday evening so I try to make dinner something quick and easy (previously I would have tucked into a takeaway, McDonalds, KFC, Fish and Chips...everything not so good for you).

I found this weight watchers Pad Thai recipe and set my mind on making it. Should I have make it again I probably would make some changes. Seeing that I'd forgotten to defrost chicken I thought I'd give Tofu a go. I would suggest that if you're going to use Tofu for this recipe that you marinate the Tofu in the sauce or buy pre-marinated tofu, that it isn't so plain the final dish. I found the tofu to be somewhat bland.

I also made the mistake of not cutting up the baby corn into smaller pieces, the 'baby' corn didn't feel so 'baby' when I was trying to eat it.

All in all it was nice. I think next time I'd prefer to use chicken over Tofu. I particularly liked the sweetness of the peanut butter, and the tanginess of the lime juice that made up the sauce.

 

 

This dish has 11 Pro-points (points-plus) and Serves 4 people.

Ingredients
200g Wide Rice Noodles (dry)
1 tablespoon Canola Oil
375g Firm Tofu (or Chicken), cut into 1cm cubes
1 red Onion, cut into small wedges
2 cloves garlic, crushed
1 can Baby Corn, drained
1 Bunch, Choy Sum, rinsed and chopped
1/2 Cup Coriander, chopped finely (use for garnishing)
1/4 Cup Basil, chopped finely (use for garnishing)

Sauce:
2 tablespoons Soy Sauce
2 teaspoons Fish Sauce
2 tablespoons Lime Juice
2 tablespoons Peanut Butter (Crunchy or Smooth)

Mix all of these ingredients to make a sweet and tangy sauce.

Method
1. Place noodles in a bowl, and pour over boiling water. Allow to sit for 5 minutes then drain and set aside.
2. Heat up oil in a pan and add your desired protein (tofu or chicken), allow to cook through and become golden brown. Remove from Pan and set aside.
3. Add onion and allow to sauté until translucent.
4. Add garlic and allow to sauté for 30 seconds.
5. Add Choy Sum and Baby Corn, allow vegetables to become tender.
6. Add the Tofu/Chicken, Noodles and Sauce.
7. Mix to combine.
8. Serve in bowls and garnish with the chopped coriander and basil.

Enjoy!

Apricot Chicken

	This is a delicious and nutritious dish that makes a great mid-week meal! or can be served up as something extra special when you have people over for dinner. Apricot chicken is a classic dish and can now be enjoyed without all the extra calories. I hope you try this and make it! Enjoy! 11 Pro-Points (Points-Plus), Serves 4. Ingredients:1 tablespoon Vegetable Oil (or whichever oil you prefer)    4 Large skinless chicken thigh fillets, fat trimmed (775g approx.).
	1 Onion, sliced
	1 Garlic Clove Crushed
	1 Packet Powdered French Onion Soup Mix (17.5gms), dissolved in 1/3 cup water.
	1  cup Apricot nectar
	6 pieces canned Apricot, drained

Method:
1. Preheat oven to 180 or 160'c fan-forced.
2. Heat oil in oven proof casserole dish over medium heat.
3. Add Chicken and cook until browned all over, remove from pan and set aside.

4. To the same pan add onion and sauté until softened.
5. Add Garlic and sauté until fragrant (20-30 seconds)
6. Add French onion soup mix, apricot nectar and apricot pieces to the pan.
7. Add chicken pieces back to the pan (add any liquid left in the plate/bowl from the chicken also)
8. Remove from heat and place in oven covered for 45 minutes
9. After 45 minutes uncover and cook for a final 15 minutes (this will allow the sauce to thicken slightly)
10. This is best served with rice, and 0 pro-point (points plus) vegetables.

Enjoy!