TheNakedBlondie Speedy Butternut Curry!

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The beauty of this curry is that it can be adapted to suit all diets. Why? Because its veg based! It is gluten, dairy, vegetarian and vegan friendly using some beautiful fresh ingredients along with some dried fragrant spices.

Ingredients
For the veg base.

○1/2 a medium pumpkin or 1 whole ○Butternut squash.
○6 large carrots.
○1 large onion.
○1 leek.
○4 sticksof Celery. 
○2 cloves of fresh Garlic.
○2 Chicken or veg Stock cubes.
○Enough just bolied water to cover veg. Approx 1 litre.

For the curry per 500ml portion.

●2 tbsp of mind curry powder. (I get mine in a small jar in lidl)
●1 tsp of ground garam masala spice blend. (I have a grinder with all the spices added) they include cumin seeds, coriander seeds, clove, fennel seed, Black peppercorns, mace, cinnamon, brown cardamom, nutmeg, and green cardamom. However, others can be used. This is just what is included in my spice blend.
●1 tsp of turmeric.
●Coconut oil or Low Cal Coconut oil cooking spray.

In a large soup pot or cauldron spray with low calorie cooking spray pr coconut oil and fry off the chopped onion, celery and leek.

Add all of the other chopped veg to the pot along with the 2 stock cubes of choice and cover with the just boiled water.

Leave to simmer for approx 45-50 minutes. Remove from the heat and blend to a smooth consistancy with a hand blender.

To turn the Veg base or soup into curry I spray my pan with Low Cal coconut oil cooking spray and add the spices to the pan to fry for less than half a minute. I add in 500ml of veg base and leave to simmer. More water can be added to find your perfect curry consistency.

This is great to make and freeze in batches or leave in a jug in the fridge for no less than 5 days and heat as you need it.

Below I fried off some extra lean skinless Chicken breast and onion, added the curry sauce along with some peas, simmered for 10 minutes and served with boiled rice and speedy veg.

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Enjoy!

TheNakedBlondie x

Homemade Mushy Minted Pea’s!

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Serves 4 to 6 people

Ingredients

125g packet of no-soak marofat peas.
250g of Frozen Garden peas.
1/2 a chicken or veg stock cube.
350ml of just boiled water.
Salt and freshly ground black pepper to taste.
2 tbsp of freshly Chopped mint.

Method

Place all of the above ingredients into a saucepan with the exception of the min, salt and pepper (leave until the cooking is complete) and simmer for 20 minutes until the no soak peas are soft and plump you should still have a small bit of liquid in the pan but do not drain away.

Mash down with a potato masher and stir until uou have a snoother consistency but remaining a little lumpy.

If you find they are too thick add a little water or too running place back on the heat for a few minutes until the water has evaporated stirring always.

When you have the consistency you like I then season with salt and pepper and stir through the mint. If you don’t like mint then just leave it out.

Serve with pan fried lamb, steak, Chicken or fish, a winter stew or a roast dinner. You cannot compare to a tinned a pea. They are addictive!!

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Enjoy!

TheNakedBlondie x

Valentine’s Vanilla and Strawberry Cheesecake

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Roses are red, voiletts are blue,
a lovely treat for you to enjoy no matter what you may do.
The day is to share your love and show someone special what they mean to you, whoever they may be ❤

Disclaimer! (I was always bad a poetry)

Ingredients

10 Digestive biscuits or Sugar free healthline biscuits ( I would use 20 as they are small)

500g of Quark or 2 tubs.

35g low fat butter.

250g of Strained fat free greek yogurt.

1 fresh frew range egg white. (do not use if Pregnant, elderly or give raw egg white to kids)

1 1/2 sachets of Gelatin or Agar Agar which is suitable for vegetarians and vegans.

6 tbsp of sweetener.

1 tsp of vanilla extract or the seeds of 1/2 a vanilla pod.

1/2 sachet of sugar free Strawberry  Jelly.

1 punnet of fresh strawberrys.

10′ inch Cheesecake Springform tin.

To decorate:

Sweet freedom choc shot or 1 tsp of melted nutella.

1 tsp of Cocoa powder.

Light aerosol cream if desired.

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Method

Crush the biscuits, add the melted butter and press into the bottom of a spring form tin. Place in the fridge to set.

Add the required water to the powdered geletine and leave aside to cool or if using leaf geletine leave to soak in cold water. Make up the jelly to packet instructions and leave to cool. (I use half the amount of water required)

Mix the quark, sweetener, greek yogurt, vanilla and leave aside.

Whip the egg white and leave to one side.

Add the now cooled Geletine and jelly to the quark mix and gently fold the beaten egg white in. If you would like a little colour to the mix if the jelly is not particularly pink add a little natural red food colouring.

Add the topping to the base and place in the fridge overnight or for at least 4/5 hours to set completely.

I like to decorate with some cocoa powder and fresh strawberrys on top.

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Have the most wonderful day no matter who you are sharing your love with this Valentine’s ❤

Enjoy!

TheNakedBlondie x

Slow Cooker BBQ pulled Pork!

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Ingredients

1 extra lean pork loin all fat removed. I would have always used shoulder of pork but I now find for my diet it is too fatty.
You can buy here ➡
http://http://slimvalleyfreshfoods.com/product/lion-of-pork/

For the dry rub:
1 tsp of smoked paprika.
1 tsp of garlic powder.
1 tsp of onion powder.
1 tsp of sweetener/brown sugar/honey whatever is your preference.

For the sauce
150mls or half a carton of passata.
4 tbsp of smoky bbq sauce or ketchup.
150mls of water.
1 tbsp of boullion.
1 tsp of garlic powder.
1 tsp of smoked paprika.

For the base
1 onion quatered.
2 sticks of celery chopped in half.

Method

About 2 hours before you place the pork loin in the slow cooker I make the dry rub, place it on the pork and rub all over and leave it soak up all the flavours.

Add the celery and onion into the bottom of the slower cooker to raise the pork off the bottom. This will also add flavour to the sauce at the end.

Place the pork loin onto the celery and onion. Add the boullion to the 150mls of boiled water and place over the pork, add the passata, bbq sauce or ketchup, garlic powder, paprika, to the slow cooker and stir to combine.

TIP!
I place a teatowel over the top and then add the lid on top of that, this will stop any excess water caused by condensation to drop back into your sauce which would result in a watery sauce.

Leave to cook for 2 hrs on high and then for a further 6 hours on low. This is also perfect to cook over night and if cooking overnight just leave on low.

You will be left with beautifully tender and succulent pork meat. Which you will be able to just pull apart with a fork.

For the sauce I strain through a sieve so you are left with a concentrated  smooth sauce. (You don’t want bits of celery and onion floating around it) The sauce will keep in the fridge in a sealed container for up to two weeks and 3 konths in the freezer. 

To reheat I add it to frying pan with a couple of teaspoons of bbq sauce and a the same of water to create steam and fry until steaming hot. This will take literally 2 minutes.

You can serve on a high fibre bun with salad and red cabbage slaw. Or like I did below, a BBQ pork double beef burger with cheese and homemade slaw. AMAZING!!

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Enjoy!

TheNakedBlondie x

TheNakedBlondie Chocolate Orange No Bake Cheesecake

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WARNING – CALORIFIC

This recipe makes a 7″/18cm cheesecake.

8 to 10 portions

Ingredients

For the Biscuit Base…

120g butter.

280g of Chocolate Digestives.

For the Cheesecake Filling…

1 tub of Full fat or low fat cream cheese.

1 tsp of vanilla extract.

300ml of whipping cream.

1 sachet of Geletine.

1 US cup measure of caster sugar.

1 Terry’s Chocolate Orange (175g)

150g small can of Manderine segements.

Optional Decoration

Zest of 1 Clementine.

Whipped Cream

Spare Chocolate orange segments or I bought the mini ones in the sharing bag.

Melted orange chocolate.

Half moon Jaffa cakes.

75ml of water.

Method

To make the cheesecake base – melt the butter in the microwave or in a small pan over a medium heat until fully melted.

Crumb the biscuits in a food processor  or I use a plastic zip lock bag and beat with the end of a rolling pin, add the biscuit to the butter, and mix until it is combined well. Place it into the cheesecake tin and press down firmly and chill in the refrigerator for at least half an hour.

To make the cheesecake filling – Melt the chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave gently checking and stirring until fully melted – leave to cool slightly whilst doing the rest.

Next add 75ml of water to a pan and simmer. Whisk in the geletine powder until disolved. I also add the caster to this mix and stir to disolve and leave to cool.

Whip the fresh cream and leave aside until you require it. I would then drain and chopped the Manderine segements and leave to drain further. If you find they are too juicy pat in the sieve with some kitchen paper.

With an electric mixer, mix the cream cheese, vanilla and melted Chocolate Orange together until it is thick and moussey and well combined. At this stage I then drizzle in the sugar and geletine syrup whisking all the time with your electric hand mixer. The mixture will be quiet a runny consistency at this stage. Then fold in the whipped cream until well combined and lastly fold in the chopped Manderines.

Gently pour the cheesecake mix into the biscuit base and leave to set for at least 6 hours or preferably overnight in the fridge.

To decorate I meted some ornage chocolate and drizzled over the set cheesecake. I added the mini orange segements, half moon jaffa cakes and whipped cream to the top and drizzled some extra melted Chocolate and dusted with edible glitter.

Enjoy x

Have a wonderful Christmas and a prosperous new year.

TheNakedBlondie x

TheNakedBlondie Chocolate Orange No Bake Cheese

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WARNING – CALORIFIC

This recipe makes a 7″/18cm cheesecake.

8 to 10 portions

Ingredients

For the Biscuit Base…

120g butter.

280g of Chocolate Digestives.

For the Cheesecake Filling…

1 tub of Full fat or low fat cream cheese.

1 tsp of vanilla extract.

300ml of whipping cream.

1 sachet of Geletine.

1 US cup measure of caster sugar.

1 Terry’s Chocolate Orange (175g)

150g small can of Manderine segements.

Optional Decoration

Zest of 1 Clementine.

Whipped Cream

Spare Chocolate orange segments or I bought the mini ones in the sharing bag.

Melted orange chocolate.

Half moon Jaffa cakes.

75ml of water.

Method

To make the cheesecake base – melt the butter in the microwave or in a small pan over a medium heat until fully melted.

Crumb the biscuits in a food processor  or I use a plastic zip lock bag and beat with the end of a rolling pin, add the biscuit to the butter, and mix until it is combined well. Place it into the cheesecake tin and press down firmly and chill in the refrigerator for at least half an hour.

To make the cheesecake filling – Melt the chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave gently checking and stirring until fully melted – leave to cool slightly whilst doing the rest.

Next add 75ml of water to a pan and simmer. Whisk in the geletine powder until disolved. I also add the caster to this mix and stir to disolve and leave to cool.

Whip the fresh cream and leave aside until you require it. I would then drain and chopped the Manderine segements and leave to drain further. If you find they are too juicy pat in the sieve with some kitchen paper.

With an electric mixer, mix the cream cheese, vanilla and melted Chocolate Orange together until it is thick and moussey and well combined. At this stage I then drizzle in the sugar and geletine syrup whisking all the time with your electric hand mixer. The mixture will be quiet a runny consistency at this stage. Then fold in the whipped cream until well combined and lastly fold in the chopped Manderines.

Gently pour the cheesecake mix into the biscuit base and leave to set for at least 6 hours or preferably overnight in the fridge.

To decorate I meted some ornage chocolate and drizzled over the set cheesecake. I added the mini orange segements, half moon jaffa cakes and whipped cream to the top and drizzled some extra melted Chocolate and dusted with edible glitter.

Enjoy x

Have a wonderful Christmas and a prosperous new year.

TheNakedBlondie x

Festive Homemade Gifts And Treats

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Christmas time is my most favourite time of year. So much excitement and anticipation for the man in the red suit. The next couple of weeks running up to it, I like to spend it making and baking homemade gifts and treats. Sounds a bit Betty Homemaker?? Where would I find the time? I promise with these simple little ideas like all my recipes are designed to make you feel accomplished and festive but ready in a jiffy! (Jiffyish;)) 

Dried Orange and Clove Decorations

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They are simple, pretty, fragrant and look so eye pleasing on your tree, wreaths and gift wrapping. You can also use a range of different fruits like grapefruits, lemons, clementines, kumquats, apples etc. Use what is in season. I know the drying time is lengthy but I promise the reward is amazing and once they are in the oven pop on the kettle, you have 4 hours to relax, watch a Christmas movie and have a snooze!

To make a dozen dried oranges you will need…

2/3 large oranges
48 whole cloves
Wire rack
Oven (80°c fan assisted)

Cut the oranges into slices approximately 2cm thick. I stud the slices of orange with 4 cloves to each slice placing them in a clockwise rotation. (3, 6, 9, 12)

Place the studded orange slices onto an wire rack, if you use an oven tray the natural sugars will stick and burn.

Place in the oven @ 80°c for 4 hours, slow is key if you increase the oven temperature to speed up the process you will end up with a puff of black smoke and cremated oranges. I then
leave in oven until cool.

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When cooled use some pretty threads, ribbons or twine to create a hanging loop if you are making them into decorations for your tree or gift wrapping.

You can add wire if you want to use them for a wreath or in a floral arrangement.

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Oatie Sugar Free Gingerbread Cookies!

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My Oatie cookies flavoured with spicy warming ginger are so delish, filling and also make cute edible tree decorations. They are made with just a few store cupboard staples.

70g of porridge oats
25g of plain flour (gluten free optional)
1 tsp of ground ginger
1/2 tsp of ground cinnamon
25g of low fat butter
25/30g of granualated sweetener/stevia/agave syrup/honey (the option is yours)
2 medium eggs or 1 large egg
Pinch of salt (1/8 of a tsp)
Cookie cutters
Baking sheet

Preheat the oven to 185°c fan assisted oven.

Simple as simple goes add all of the above ingredients to a bowl and mix well.

The mix won’t be like a traditional cookie dough so I spoon the mix into the cutters using approx 1.5 tbsp on each.

You should get 12 to 14 cookies from this batch. When done place in the oven for 20 minutes turning after 10 minutes.

When cooked remove from the oven and leave to cool on a wire rack.

If you want to use the cookies as tree decorations make a hole in the area you wish to use for looping later before placing in the oven. They also make beautiful gifts for someone special.

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Homemade Guilt Free Sugar and Coconut Body Scrubs Good Enough to Eat!!

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Honestly the most delicious homemade gift, so cheap and inexpensive to make using bits and bobs for around the home.
I have two different scrub recipes for you, 1st being a Brown sugar, vanilla and fair trade coconut oil scrub and the second one is a little twist on the traditional peppermint candy canes using white sugar, fair trade coconut oil, natural organic Irish peppermint oil and some red food colouring. Simple!

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Brown Sugar And Vanilla Scrub!

Ingredients
750g Jar of coconut oil
1kg of Soft light brown sugar
2 tbsp of Natural vanilla Extract (can be bought in your local health food shop)

Add all of the above ingredients to a food processor or just add to a bowl and use a hand mixer to mix together well so all of the Coconut oil and sugar looks a creamy texture.

Do not over mix as the heat from the blades in the blender or hand mixer will heat the sugar and melt the coconut oil which will cause seperation.

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Peppermint Candy Cane Body Scrub

Ingredients
750g Jar of Coconut Oil
1kg of white granualated Sugar
1 tsp of Natural peppermint oil (add more or less until you get to your required fragrant)
1/4 tsp of Red food colouring

Method is the same as above 🔝

To get the mix into the air tight jars I place in a sandwich bag cut the edge off and pipe into the jars. You can spoon it in but to create a more professional effect it is as easy to pipe the mixture.

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I hope you all have as much fun as I did making all of these useful inexpensive thoughtful gifts and treats.

Wishing You all a Wonderful Christmas x

TheNakedBlondie x