ALITTLEOF WHATYOU FANCYFOR NEW YEAR.
Start as you mean to go on in 2016 by adding some healthy twists to traditional Scots favourites for Hogmanay celebrations WE all like comfort food and, with a little help, Hogmanay doesn't have to be a disaster when it comes to your weight.
Scottish Slimmers have great recipes to give traditional New Year food a lighter twist, so when you wake up on January 1, you are ready to start the New Year with some healthy eating.
For more delicious Scottish Slimmers recipes, visit www.scottishslimmers.com CLOOTIE DUMPLING INGREDIENTS 200g currants 200g sultanas 150g low-fat spread 4tbsp Half Spoon granulated sugar 1tbsp syrup or treacle 1tsp mixed spice 1tsp cinnamon 1tsp ground ginger 275mls cold water 200g plain flour 1 tsp bicarbonate of soda 2 medium eggs, beaten METHOD 1 Place the currants, sultanas, low-fat spread, granulated sweetener, syrup, spices and water in a saucepan and heat, stirring constantly. Bring to a simmer.
Serves 8 (13 Checks/325 calories per serving) 2 Take off the heat and allow to cool slightly. 3 Add the flour and bicarbonate of soda and stir into mixture.
4 Add beaten eggs a little at a time and mix thoroughly.
5 Pour the mixture into a glass or plastic bowl lined with clingfilm.
6 Microwave on 800w for 12 minutes, then allow to stand for 5 minutes before turning out and serving.
Makes14 (2 Checks/50 calories per serving) OATCAKES INGREDIENTS 225g plain flour 1tsp salt 1tsp bicarbonate of soda 1tsp Half Spoon granulated sugar 450g Hamlyns Scottish Oatmeal 110g low-fat spread, melted 5tbsp lukewarm water METHOD 1 Preheat oven to 190C, gas mark 5. 2 Sift the flour, salt and bicarbonate of soda. Mix in the sugar and oatmeal and bind with the melted margarine and water.
3 Roll the dough out to a thickness of about 3mm and cut it out into 5cm/2inch rounds.
4 Place them on a greased baking tray and bake for 20 minutes.
SHORTBREAD INGREDIENTS 150g lighter butter, cold as possible 2tbsp Silver Spoon Half Spoon 125g plain flour 75g semolina METHOD 1 Preheat your oven to 160C, fan oven 140C, gas mark 3 2. Lightly grease and base line a 20cm round tin.
3 Place all the ingredients into a food processor and whizz together until they form a smooth dough. If preferred this can be done by hand in a (6 bowl. Roll out to about 2cm thick.
4 Using your hand, shape the dough and ease into the tin. Pinch the edging to make a scallop edge for the shortbread and prick with a fork. Score the dough into eight.
5 Place on a greased baking sheet and put your dough into the fridge for about half an hour. Bake for 35-40 minutes or until beginning to go golden brown. Leave to cool and enjoy.
Makes 8 Checks/150 calories per serving) GO SLIMLINE TO KEEP BOOZE BLUES AT BAY WHEN it comes to hangovers, prevention is the best course of action. Be the designated driver or, if you are drinking more than just a toast at the Bells, these swaps will help you keep calories low and save your hangover, too...
SWAP: Pint of lager (193cals/8 Checks) FOR: Lager shandy with diet lemonade (122cals/6 Checks) SWAP: Vodka and Coke (120cals/5 Checks) FOR: Vodka and Diet Coke (56cals/2 Checks) SWAP: Single gin & tonic (120cals/5 Checks) FOR: Gin and slimline tonic (56cals/2 Checks) SWAP: Large glass of white wine (165cals/ 7 Checks) FOR: Glass of prosecco 125ml (93cals/4 Checks) ? For more information on Scottish Slimmers, log on to www.scottishslimmers.com SCRUNCH TOP STEAK PIE INGREDIENTS 125g lean braising steak 1 small chopped onion Low-fat gravy, with Bisto gravy granules 3 chopped mushrooms 45g sheet filo pastry (eg Jus-rol) Spray oil METHOD 1 Place steak and onions in a small casserole and cover with low-fat gravy (water and gravy granules). Cook in a low oven until steak is tender.
2 Add mushrooms for last 15 minutes. 3 Spread out filo pastry sheet and spray one side with oil. Scrunch it into a nest approx 10cm wide. Place on baking tray and bake in a moderate oven for 10-15 mins until golden.
4 Serve steak topped with the "nest".
HAGGIS SOUP INGREDIENTS Spray oil 1 leek, sliced or diced 1 small onion, chopped 1 potato, peeled and diced Half a small swede, peeled and diced 600ml chicken stock made with stock cube Salt and black pepper 100g vegetarian haggis METHOD 1 Heat the oil in a pan and cook the leek and potato and onion for a few minutes.
2 Pour in the chicken stock and bring to the boil.
3 Reduce the heat and add the haggis and simmer for 12 minutes, stirring occasionally.
4 Remove from the heat and spoon into bowls to serve.
HEALTHY WAYS TO GET RID OF YOUR PARTY HANGOVER PLANNING to party hard at Hogmanay? If so, will you throw caution and your diet to the wind only to regret everything from the comfort of your bed on January 1? To cure a hangover headache, we typically look for a bottle of Irn-Bru, a fry-up or a cheeseburger with chips. Here are some healthy hangover cures: 1. FLUIDS ARE YOUR FRIENDS Drink at least a pint of water before bed. That'll help the hydration. Whether your beverage of choice is a diet fizzy drink or, better still, a tall glass of water, your body will be craving hydration, which is often mistaken for intense hunger. 2. STEER CLEAR OF GREASE Not only do fry-ups and greasy food contain an abundance of calories, they also won't do your uneasy stomach any favours. Stick to toast or a bowl of porridge and work your way up from there.
3. MUNCHIES Make sure you've got healthy snacks in case the munchies strike. You may be hungover but there's no point in overeating as well.
4. EXERCISE Exercise is often the last thing on our minds when we feel hungover but gentle exercise will help stimulate aching muscles. Yoga or gentle stretching is the way to go. Try a walk in the frosty air - if you can get out of bed, that is.
5. BANANAS ARE YOUR BEST BET The potassium in bananas is said to give your brain a boost. They help speed up muscle recovery, so if you're aching from dancing or walking home, they could get you on the road to recovery.