Simply Scrumptious

Fancy something different to nibble on than the normal cream cracker & cheese or chocolate bar? Well why not try these lovely tasty savoury biscuits made with garlic and fresh carrot? The perfect swap! Deliciously scrumptious as they are or indulge and top with your favourite cheese and a spoonful of chutney - you've then got yourself a tasty little snack! INGREDIENTS 100g jumbo oats 100g self-raising flour 50g butter 60ml water 1 carrot grated, and squeezed ½ tsp garlic granules Pinch of salt METHOD Preheat oven 180ºc / 160º fan and line a baking tray Put the jumbo oats and flour into a mixing bowl and rub in the butter using your finger tips until you have the consistency of bread crumbs Stir in the grated carrot, garlic granules and salt Next add the water a little at a time until you have a dough Sprinkle some flout onto a clean work surface and roll out your dough to the thickness roughly ½cm Using a cookie cutter, ...

This is an easy recipe to follow, ready in less than an hour and is cheap to prepare! This vegetarian curry is made with pan-fried hulloumi cheese and tasty vegetables. Serves 4 people if having rice and side Serves 2 if just having the curry INGREDIENTS 225g pack Hulloumi Light cheese, cut into cubes 500g frozen or fresh cauliflower florets, cooked your preferred way (i used the microwave) 2 onions, chopped chunky 2 cloves of garlic, crushed or finely sliced 2 heaped tbsp tikka paste 500g carton of passata 200g frozen peas METHOD Cook your cauliflower your preferred way Grab yourself a large non stick frying pan or saucepan and heat a small amount of oil, add the hulloumi chunks and gently fry until they take on a crispy brown colour. Remove the hulloumi and place to one side Add the cooked cauliflower to the pan, cook for 5-10 minutes until that has taken on a nice golden brown colour Add the onions and garlic and cook for approx 5 minutes, or until t...

These muffins are deliciously tasty with a subtle kick of cinnamon with every mouthful. They are fat free with no added sugar which make them perfect for snacking on when hunger strikes! They have a lovely chewy outer crust to them and mouthwatering moist tasty centre, which will make hard to resist a second helping! YOU WILL NEED A BLENDER FOR THIS RECIPE INGREDIENTS 75g apple peeled, cored and roughly chopped 50g carrot grated 50g banana 1 egg 1 tsp cinnamon 100g self-raising flour ½ tsp baking powder (optional) METHOD Preheat oven 180ºc / 160ºfan and grease your muffin tray Blitz apple and banana in your food blender/processor to make a puree Grate your carrot In a bowl add the puree and egg, whisk until both are combined Sieve in the dry ingredients, mix well Fold in the grated carrot Pour the mixture evenly into your muffin tray Bake in the oven on the middle shelf for approx  25-30 minutes

This recipe make 3 generous portions Each portion is approx 303 calories All you need is a slow cooker INGREDIENTS 1kg bag of frozen cauliflower, broccoli and baby carrot mix 300g frozen butternut squash 1 tin of green lentils, drained and rinsed 1 jar of bhuna sauce INSTRUCTIONS 1. Place your mixed vegetables, butternut squash, lentils and curry sauce into your slow cooker 2. Put your slow cooker on low and cook for approx 5-6 hours, depending how well done you want your vegetables cooked. You can always add extras if you want to like mushrooms, onions or even meat, just remember to adjust your calories.

Savoury meets sweet! The perfect healthy pudding or snack, it has 2 of your 5 a day, oats that have a Low Gi that keep you fuller for longer, it's sugar free, fat free, low calorie and the sweetness comes from the naturalness of the honey; what's not to love about this oat bake? Approx 278 calories in whole recipe Sliced into 4 is approx 70 calories per portion INGREDIENTS 40g oats 30g peeled & grated carrots 30g peeled & grated parsnips 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp mixed spice 3 tbsp fat free natural/greek yogurt with honey 1 egg METHOD  1. Preheat oven to 180 degrees 2. In a mixing bowl, combine all the ingredients and mix well 3. Spray a small baking dish with some frylight (approx 12cm diameter) and scoop in your oaty mixture 4. Bake in the oven on middle shelf for approx 30 minutes until the top is a lovely golden brown 5. Leave to cool and carefully turn out...

The easiest curry your ever make! INGREDIENTS  1 jar of Morrisons eat smart Bhuna Sauce 1 tin of green lentils  240g frozen baby carrots  240g frozen garden peas 240g frozen sliced mixed peppers 240g frozen cauliflower 240g frozen spinach MAKES 3 MEALS  297 CALORIES PER MEAL METHOD Place all the ingredients into your slow cooker Set to low and leave for approx 6-8hrs Divide the curry into evenly into three meals Curry can be stored in the refrigerator in an air tight container for 3 days 

Serves 3  Approx 146 calories per portion Cook time - 20 minutes Less than £1.00 per portion INGREDIENTS 300g grated carrots 200g diced onion 150g peas 300g cauliflower rice 1 heaped tbsp hot curry powder METHOD 1. Dry fry onion until soft 2. Add curry powder to onion along with two tbsp of cold water and mix well, simmer for a few minutes 3. Add peas, mix well, simmer for a few minutes 4. Repeat stage 3 with the carrots 5. Add cauliflower rice, mix well, place lid on frying pan/wok and on a low/medium heat leave for a bout 15 minutes, or until the vegetables are cooked to your liking. 6. Serve and enjoy Stores well in refrigerator for a good three days, and can be reheated in microwave. Doesn't seem to freeze well, so I wouldn't recommend it. TOP TIPS - to make Biryani go further without adding lots of calories you can always add mushrooms or mixed peppers or even both! If your not vegetarian you could always add a chicken breast, o...

INGREDIENTS 1 mug of boiling water 3/4 mug sultana's 150g finely grated carrot 1tsp mixed spice 1tsp ground cinnamon 1tsp baking powder 2 mugs self-raising flour METHOD Preheat oven 180 fan Grease & line a loaf tin In a mixing bowl place the sultana's and boiling water, leave to soak until water has cooled Once cooled, stir in the carrot, then sieve in the flour, baking powder, mixed spice & cinnamon. Mix well until all the ingredients are combined. If you find the mixture to dry just add a little more water.  Scoop into your loaf tin and place in the oven on the middle shelf and bake for approx 30 minutes, or until cooked. (if loaf is starting to brown but is not cooked through, cover loosely with some silver foil) When cooked carefully remove from tin and place on a cooling rack NOTES This loaf freezes well, if you decide to freeze I'd recommend slicing the loaf first, that way you can take out a slice as and...

Just six simple ingredients to make Healthy Carrot Cake Buns! Ingredients   1 bag of carrots  2 cups of self- raising flour  1 tsp of baking powder 1/2 tsp mixed spice  1/2 tsp cinnamon 1 egg  Handful of sultanas (optional) Method  Pre heat oven to 180c Grease muffin tray using Fry-light 1. Peel, chop, and cook the carrots, then place in a food processor to make a carrot puree, you can use a hand blender if you don't have a processor,  you need to have enough carrot puree to measure 2 cupfuls.   2. Leave carrot puree to cool 3. Sieve the flour, baking powder and spices into a mixing bowl 4. Mix in the sultanas to the dry ingredients if using 5. Carefully add the carrot puree and the egg to the dry ingredients and mix well until all is combined ( I whisk my egg up separately before adding, which I find works better) 6. Spoon into muffin tray and place in the oven on the middle shelf 7. Bake for approx 20...

WEEKLY ROUND UP After spending a busy week modifying some of my recipes so they become a healthier  was not an easy task, but here in the Simply Scrumptious kitchen I managed it, and without any mishaps!  Some are sugar-free, some are fat-free, vegetarian, flour-free, you name it I've modified it and made it. Below is a round up in photos of this weeks bakes. After a busy week in the kitchen, I was all baked out! Undecided what to have for dinner and I wanted something quick and easy. I put together a favourite dish of mine, it's full of colour, it's wholesome, healthy and the best part is it only requires one pan. The dish is my version of a Vegetable Biryani, it's tasty, inexpensive and packed with vitamins. If you love vegetables then this dish is for you.  Carb-free Fat-free Meat-free Low calorie Vegetable Biryani                               ...

Carrot Biryani  Minimal preparation is required for this low calorie, carb free vegetarian biryani, only taking approx 25 minutes. Preparation 10  minutes Cook 15 minutes INGREDIENTS 2 bags of ASDA grated carrot 1 bag of ASDA chopped onion 150g Frozen peas  1 or 2 bags of frozen cauliflower rice, its up to you 1TBSP Hot curry powder Fresh garlic chopped (optional) Fresh chilli chopped (optional) METHOD Heat a little oil in a frying pan, then fry onion until soft. Stir in the curry powder with a splash of water and cook for another couple of minutes. Add the grated carrot stirring well to coat in the curry powder. Tip the cauliflower rice and peas into the pan and stir well, cover and cook over a high heat for approx 5 minutes, or until the vegetables are to your liking.