FINYS FABULOUS FOODS AND FINDS

I am not a vegan, however I am avoiding making recipes that have processed sugar in them.  This can be quite difficult at times, as all my favourites do have sugar in them. Unfortunately I have a sweet tooth, so after being diagnosed with high sugar levels, I decided I had to stop eating cakes, biscuits and desserts which I had on most days! I then went down the path of making sweet morsels that had fruit in them.  I realise that the fruit still has sugar in it, however it is not processed and therefore possibly healthier than ordinary sugar. I mostly use coconut sugar or similar in these recipes, however am now making ones that do not require any added sugar as the sweetness comes from the dried fruit.  These are not as sweet as commercial cakes and biscuits, however in time I have got used to having bliss balls, or raw sweets to satisfy my sweet tooth. It is with all this in mind, that I made these raw apricot slices.  I often use either dried apric...

Hello once again, my lovelies! This chicken can be served for dinner in whole breasts, or to look more spectacular, you can serve them sliced and arranged on a plate for everyone to help themselves! There are many recipes which put fruit, nuts and cheese in the middle of rolled meat, and I really enjoy the chicken ones.  This is the first in my series of fillings for chicken, so keep on the lookout for more.  These really impress visitors, even though they are quite easy to make! A beginner just learning to cook that special meal, would have no problems with this recipe - the hardest part is cutting the pocket in the chicken. In this instance, I have used small chicken breasts as I find these rolled chicken delights are tastier with thinner chicken.  I also mainly buy free range or sometimes organic chicken. I have cooked this on the barbecue, however you could also do it in a pan.  I like that "smokey" flavour of the barbecue, so thought I would try it - I...

Traditionally strudel is made with apple, and this roulade or strudel is a similar idea but with a  different filling. Strudel originated in Europe and I learnt to make these many years ago, though it was mainly apple strudel that I used to make.  I then decided that this pastry would be nice with many varied fillings, so started experimenting with other things. They did not all work out so good, however this one is one I have made repeatedly over the years as it is just so delicious, and liked by everyone! This is a classic roulade dessert which is not over sweet, and looks and tastes impressive. Hard to resist Preparation Time: 20 minutes Cooking Time: 25 minutes Makes: 8 servings Ingredients ½ cup dried apricots, chopped 2 tbsp apricot jam 1 tsp lemon juice 50g light brown sugar, or coconut sugar 2 pears, peeled, cored & chopped 1-2 tbsp slivered almonds 50g melted butter 8 sheets filo pastry Icing sugar for dusting -optional Method Put the...

Home made jam is far nicer than a bought jam, and this one is not quite as sweet as those you buy in the shops. This recipe is simple to make and it lasts for a year - I have even kept it much longer in the fridge. Preparation Time: 5 minutes (plus overnight soaking) Cooking Time: 60 minutes Makes: approx. 8 jars Ingredients 500g dried apricots, chopped Juice of 3 large lemons 1 ½ kg jam sugar Method Soak apricots in 1.5 litres water, cover and leave overnight if possible. Place a small plate in the fridge to chill, in order to test the jam later.  Heat the apricots and water and add the lemon juice. Bring to the boil, reduce heat, and simmer for 30 minutes. Remove from the heat and add the sugar, slowly stirring till it dissolves.  Return to heat and boil rapidly for 20 minutes or till setting point is reached.  You can test this by putting a bit on the cold plate, put it back in the fridge for a few minutes and then it should wrinkle when you ...