Green Things

With summer on the way everyone seems to be after that bikini body. But being a big bread lover myself I know how hard it can be swapping those carbs for few green things, so here's a salad that packs enough punch to help you forget all about those stodgy sandwiches!

My Crispy bacon, chicken & french brie salad -

First start by preparing your salad shred some salad leaves for the base, add a diced pepper or two, cucumber, some cherry tomatoes for sweetness, a handful of rocket for a bitter edge & then a few rings of red onion to really finish the plate off.

Use fry light for your bacon rather than sunflower oil to save on unnecessary use of calories, fry your bacon till crispy but not quite done and then wrap in foil and place in a low pre heated oven to finish off. Then add a handful of thinly sliced chicken breast to the pan you may have to add a little oil to stop it from sticking cook for about 5-10 minutes till cooked throughout and golden brown, then add to bacon in the oven to keep warm while you prep your brie. Trim off the white coating of your brie careful not to lose too much brie in the process. Slice your cheese into thin long slices and scatter over your salad. Quick tip if you dip your knife in boiling water you get a cleaner cut when slicing your cheese. Then lift out your bacon use a knife to break it into pieces top your salad with bacon bits and your chicken slices, the slight heat from your meat will melt your brie underneath to a warm gooey consistency. Uber-YUMMY

When life gives you lemons

Lemon cakes are a yummy treat for any occasion, with all the deliciousness of a chocolate fudge cake but minus the heavy sickly feeling to follow. Here's some mini lemon cupcakes that would look the part on any buffet spread or ladies at lunch table.

To start you'll need 125g of soft butter and caster sugar, beat them till they're well combined and fluffy. Add 2 lightly beaten eggs and 3 tea spoons of lemon juice, then mix everything together.
Sift in 100g of self raising flour fold in, then add a spoonful of mixture to each cupcake case. Bake in the oven for 10-15 minutes till risen and golden brown.

While the cupcakes are baking whisk together 350g of icing sugar with 175g of butter. Add a pinch of lemon zest and a drizzle of lemon juice. Remove the cake from the oven and set aside to cool completely. Once cooled put the lemon buttercream into a piping bag and pipe in a circle creating a swirl on top of each cake. I added crushed pieces of lemon meringue and popping candy to mine but you could add anything from candied lemon slices or simple zest shavings.
The good thing about mini cupcakes is you can alot more and only have half the guilt!