Author: Hickmans Slim Kitchen

A married couple on a lifelong journey of being healthy.

Mint Choc Chip Breakfast Bars…

Mint Choc Chip Breakfast Bars

INGREDIENTS:

  • 45g oatbran
  • ¼ teaspoon baking powder
  • 1 egg
  • 1 tablespoon 0% fat free Greek yogurt (not Greek style)
  • 1 tablespoon TRKG mint chocolate syrup (See here for info on these syrups)
  • 2 teaspoons Sweet Freedom mint choc shot
  • 15g white chocolate chips

METHOD:

  1. Preheat oven 180°C.
  2. Add the dry ingredients and choc chips to a bowl and give a quick mix.
  3. In a bowl whisk the egg and syrup until pale, add the yogurt and choc shot and mix.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Pour your mixture into your desired dish.
  7. Bake in the oven for 23 – 25 minutes.

NOTES:

  • These can be enjoyed hot or cold, simply slice and enjoy.
  • You can make them ahead and store in an airtight container, these should last up to 3 days so ideal for batch cooking for days you want to grab and go.

Hickmans Slim Kitchen

Chocolate Biscoff Buns…

A chocolate and Biscoff version of our Jammy Buns. I think most households have a jar of this in their cupboards and I think a good chunk of the population has sat with a jar and spoon and eaten it till they felt sick, I know we certainly have.

You can also find other versions here >Jammy Buns< & >Chocolate Kinder Bueno Buns<

Some recommended items from our kitchen…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Cake cooling racks, so handy to have.
  • We have a Kitchen Aid mixer, the best mixer we have ever owned, highly recommend investing in one of these if you love baking.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Chocolate Biscoff Buns

Makes 12

Ingredients:

  • 200g self raising flour
  • 25g cocoa powder
  • 1 teaspoon baking powder
  • 50g unsalted butter
  • 50g caster sugar
  • 1 egg, beaten
  • pinch of salt
  • 2 tablespoons whole milk
  • 2 tablespoons Lotus Biscoff Spread
  • ½ tablespoon granulated sugar

Method:

  1. Preheat the oven to 210°C fan and line a baking tray with greaseproof paper.
  2. In a bowl sieve the flour, cocoa, salt and baking powder and rub in the butter with your fingertips until it resembles fine crumbs, then stir in the caster sugar.
  3. Add in the beaten egg and enough milk until it makes a firm dough, you may not need all the milk so add it as you mix. Knead the dough lightly until smooth, don’t over work it.
  4. Weigh the dough and divide it into 12 balls.
  5. Flatten each ball with the palm of your hand and add ½ teaspoon of spread into each flattened ball (don’t be tempted to add more than this).
  6. Bring the edges of the dough up and over the jam and crimp together with your fingers ensuring the spread is enclosed nice and tight. Place each ball a few cm’s apart on the baking tray seam side down.
  7. Brush a very small amount of water on the top of each bun and sprinkle over the granulated sugar.
  8. Bake in the oven for 10-12 minutes or until golden, remove from the oven and transfer to a wire rack to cool.

NOTES:

  • These last up to 4 days in an airtight container.

Hickmans Slim Kitchen

Jammy Buns…

We all know my love for baking so when our eldest asks to do some baking I jump at that opportunity. I have had this idea rattling around in my brain for months but never really got round to making them because I wasn’t sure on how it would be best to make them. But without actually getting stuck in and giving it a try I wasn’t going to know was I? So best way to try something is to get stuck in.

First couple I assembled and they were a disaster, I think found a better way and they were a success. Now jam gets extremely molten once cooking so these still had some splits and leaking, I am not sure if I can prevent this but maybe with a little more practice sealing these bad boys then I can get it perfect and no leaks, however this never compromised the flavour or texture and if anything just made them more enjoyable knowing they were home made.

You can also find chocolate versions here >Chocolate Biscoff Buns< & >Chocolate Kinder Bueno Buns<

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Cake cooling racks, so handy to have.
  • We have a Kitchen Aid mixer, the best mixer we have ever owned, highly recommend investing in one of these if you love baking.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Jammy Buns

Makes 12

Ingredients:

  • 225g self raising flour
  • 1 teaspoon baking powder
  • 50g unsalted butter
  • 50g caster sugar
  • 1 egg, beaten
  • pinch of salt
  • 2 tablespoons whole milk
  • 2 tablespoons no added sugar jam or curd
  • ½ tablespoon granulated sugar

Method:

  1. Preheat the oven to 210°C fan and line a baking tray with greaseproof paper.
  2. In a bowl sieve the flour, salt and baking powder and rub in the butter with your fingertips until it resembles fine crumbs, then stir in the caster sugar.
  3. Add in the beaten egg and enough milk until it makes a firm dough, you may not need all the milk so add it as you mix. Knead the dough lightly until smooth, don’t over work it.
  4. Weigh the dough and divide it into 12 balls.
  5. Flatten each ball with the palm of your hand and add ½ teaspoon of jam into each flattened ball (don’t be tempted to add more than this).
  6. Bring the edges of the dough up and over the jam and crimp together with your fingers ensuring the jam is enclosed nice and tight. Place each ball a few cm’s apart on the baking tray seam side down.
  7. Brush a very small amount of water on the top of each bun and sprinkle over the granulated sugar.
  8. Bake in the oven for 10-12 minutes or until golden, remove from the oven and transfer to a wire rack to cool.

NOTES:

  • These last up to 4 days in an airtight container.

Hickmans Slim Kitchen

Chocolate Kinder Bueno Buns…

A chocolate and Kinder Bueno version of our Jammy Buns. We call these Kinder Bueno because the spread we use tastes like the inside of a Kinder Bueno chocolate bar, this spread is available in Morrisons but due to how popular it is in some areas it can be hard to find. If you manage to find some it is well worth adding to your cupboards as it is delicious.

You can also find other versions here >Jammy Buns< & >Chocolate Biscoff Buns<

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Cake cooling racks, so handy to have.
  • We have a Kitchen Aid mixer, the best mixer we have ever owned, highly recommend investing in one of these if you love baking.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Chocolate Kinder Bueno Buns

Makes 12

Ingredients:

  • 200g self raising flour
  • 25g cocoa powder
  • 1 teaspoon baking powder
  • 50g unsalted butter
  • 50g caster sugar
  • 1 egg, beaten
  • pinch of salt
  • 2 tablespoons whole milk
  • 2 tablespoons Morrisons Hazelnut White Chocolate Spread
  • ½ tablespoon granulated sugar

Method:

  1. Preheat the oven to 210°C fan and line a baking tray with greaseproof paper.
  2. In a bowl sieve the flour, cocoa, salt and baking powder and rub in the butter with your fingertips until it resembles fine crumbs, then stir in the caster sugar.
  3. Add in the beaten egg and enough milk until it makes a firm dough, you may not need all the milk so add it as you mix. Knead the dough lightly until smooth, don’t over work it.
  4. Weigh the dough and divide it into 12 balls.
  5. Flatten each ball with the palm of your hand and add ½ teaspoon of spread into each flattened ball (don’t be tempted to add more than this).
  6. Bring the edges of the dough up and over the jam and crimp together with your fingers ensuring the spread is enclosed nice and tight. Place each ball a few cm’s apart on the baking tray seam side down.
  7. Brush a very small amount of water on the top of each bun and sprinkle over the granulated sugar.
  8. Bake in the oven for 10-12 minutes or until golden, remove from the oven and transfer to a wire rack to cool.

NOTES:

  • These last up to 4 days in an airtight container.

Hickmans Slim Kitchen

Fruity Biscuit Breakfast Bars…

Fruity Biscuit Breakfast Bars

INGREDIENTS:

  • 45g oatbran
  • ½ tablespoon sweetener
  • ¼ teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon 0% fat free Greek yogurt
  • 1 packet of Whitworths fruity biscuit shots
  • 1 teaspoon ground all spice (Optional)
  • 1 teaspoon ground mixed spice (Optional)

METHOD:

  1. Preheat oven 180°C fan.
  2. Add the dry ingredients to a bowl and give a quick mix.
  3. In a bowl whisk the egg and vanilla until pale, add the yogurt and mix together.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Pour your mixture into your desired dish.
  7. Bake in the oven for 23 – 25 minutes.

NOTES:

  • These can be enjoyed hot or cold, simply slice and enjoy.
  • You can make them ahead and store in an airtight container, these should last up to 3 days so ideal for batch cooking for days you want to grab and go.

Hickmans Slim Kitchen

Potato Topped Creamy Chicken & Gammon Pie…

This is a regular meal in our house as it can feel so naughty being a creamy dish and makes a great meal to serve up for guests who won’t believe this is actually slimming friendly.

When I plan this meal I plan it when I cook a gammon joint and have half with chips and egg and then leaving the other half for this meal the next day, you can however buy already cooked gammon joints if you don’t have time to do this.

The cranberries and stuffing included as optional ingredients make a great festive alternative to this dish and the filling makes a great pastry topped pie too which is very similar to the Greggs festive slice which is a huge weakness of mine come Christmas.

Some recommended items from our kitchen to make this dish…

  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Cheese grater with varying grater sizes.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
  • Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
  • Silicone whisks in varying sizes.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Potato Topped Creamy Chicken & Gammon Pie

Serves 4

INGREDIENTS:

  • 4 – 8 white potatoes, peeled and chopped (you want enough mash to serve 4 people)
  • 30g parmesan cheese, finely grated

Filling:

  • 4 chicken breasts, diced small
  • Half a small cooked smoked gammon, diced (either pre cooked from the supermarket or boil your own the night before)
  • 1 medium onion, peeled and diced small
  • 1 chicken oxo cube
  • 10 brussel sprouts, shredded
  • 4 tablespoons cranberry sauce (we make our own but use shop brought if you prefer) – Optional
  • 25g dried stuffing – Optional

White sauce:

  • 1 tablespoon cornflour
  • 400ml whole milk
  • 30g parmesan cheese, grated
  • 1 tablespoon dried sage

METHOD:

  1. Preheat oven 180°C fan.
  2. Cook the potatoes until soft, drain the water, and mash with half of the cheese, set aside the mash and remaining cheese for now.
  3. Make the filling… In a heavy bottomed saucepan sauté the sprouts and onion for a few minutes, add the chicken and crumble in the oxo cube and cook till starting to brown, add the gammon and cook for a further 2 minutes. Transfer to an oven proof dish and set aside for now.
  4. Make the sauce…In a milk pan add a little milk to the cornflour to make a paste then mix the rest of the milk and simmer until thickened, whisk in the dried sage and add a little water to thin it down if it gets too thick.
  5. Whisk in the cheese and bring to a steady simmer and simmer on a low heat for a few minutes continuously stirring until the cheese is melted, season with salt and pepper if needed.
  6. Pour the sauce into the dish with the chicken and stir to coat everything together.
  7. (Optional) Scatter over the majority of the stuffing (leave a third of the stuffing for the topping) and dot the cranberry sauce around.
  8. Top with the mash and sprinkle over the remaining cheese and the stuffing mixture (optional).
  9. Bake in the oven for 25 – 30 minutes or until golden brown.
  10. Serve alongside some tender stem broccoli for a tasty meal.

NOTES:

  • If you are not keen on sprouts you can swap to cabbage or leeks also work well in this dish.
  • Any stuffing mix works well in this, we enjoy a cranberry and orange stuffing which we usually find in Tesco but bog standard sage and onion is just fine.
  • I highly recommend using smoked gammon and not the unsmoked purely because it has so much more flavour and there is no need to add any salt into the dish, however still taste test and check as with all recipes adjust to your own tastes.
  • We also use whole milk in our recipes, purely because its much creamier for cooking with and has more flavour than the watered down milks. As much as you can adjust this recipe to suit another type of milk it isn’t really recommended as it can change the end result.

Hickmans Slim Kitchen
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