French Toast Berry Bake

This is a hearty little number, perfect for a Sunday brunch or one of those mornings when you are in the mood to make a more special breakfast.  For those who have a really sweet tooth, the bread and egg are dominant in flavour so it may be worth adding more sweetener if desired. half of the bake is a mere 2 syns when using your healthy B allowance! 

Ingredients:

• 150g berries of choice (1.5 syns cooked)
• 2 eggs
• 2 tbsp Vanilla Essence
• 1 muller light, vanilla or other flavour
• 3 tbsp sweetener
• small cup skimmed milk - 3.5 syns
• 4 slices of wholemeal bread (from a 400g loaf)
• 2 tbsp cinnamon

Method:

1. Whisk the eggs in a bowl.
2. Add the vanilla essence, cinnamon, muller light, milk and sweetener and mix well.
3. Slice the bread into small squares
4. Spray an ovenproof dish with frylight and place the bread into the dish.
5. Pour the mix on top of the bread and make sure everything is well dunked!
6. Cover and allow to soak for 20 mins
7. Scatter the berries on top and bake for 20-30 minutes.

Oxo Roasties

It's coming into the cold season and soul food is on my mind. I made these oxo roast potatoes recently and they really were gorgeous. They came out crispy and extra tasty. Since OXO cubes are free, these are also free on the slimming world plan. Here is the recipe I used:

Ingredients:

• Maris Piper Potatoes (for best results!)
• OXO Stock - 1 cube of oxo and 1 cup of boiling water
• Salt and pepper to taste

Method:

1. Preheat the oven to 180 degrees
2. Chop up the potatoes to the desired size.
3. Par boil the potatoes for about 8 minutes.
4. Shake em around a bit in a colander so that the edges are a little rough.
5. Place in a deep roasting tray and pour the oxo stock over the potatoes.
6. Spray the potatoes with fry light adding salt and pepper as desired.
7. Cook at 180 for about 30 minutes or until the stock has been absorbed and they are crispy enough!