Instant Summer Slushie less then 10 calories

So yep, I think its official, summer is here. I cant say its not a welcome delight, but sheeez, im not exactly summer ready.
My thighs are bearing the hallmarks of my winter indulgences, and well, its just not a good look.
To make matters worse, im stripping down into my togs in 10 DAYS to get my picture taken. It was a gift, so I cant even get out of it.
So today, Thursday 29th of November marks day 1 of my rather panicked 10 DAY get into shape regime. I let you know how it goes.
Thing is, its 38C right now and all I want to do is munch my way through an extra large slurpee from 7/11. But for over 200 cals per serve, it doesnt quite fit in with my get in shape regime.
So whilst I was sweltering out daydreaming about slurpees, I had this idea to make my own diet slushy/slurpee concoction in the thermomix.
This my friends was the result, and I must say, satisfied those cravings perfectly. And I didnt have to drive anywhere for it. Winning!

You can change the cordial to fruit juice if you are making it for the kids, I promise, they will love it

Instant Summer Slushie - Low Cals

Ingredients

1 cup ice
30mls diet cordial (I used orange and mango)
*you can adjust quantities to suit your taste

Method

Add ice and diet cordial to Thermomix or food processor and blend at top speed for 30 seconds

Scrape down sides and repeat

*Depending on how powerful your food processor is, you may need to repeat this step a few times until you get the right consistency

Chinese Crispy Skin Pork Belly

Maybe I was a little brave trying to cook belly. I mean, my MIL is known for her pork belly.
Until I met my husband, I had never actually tried it, but when I did, boy was I in love.
I've tried making the traditional Filipino version which involves boiling it first, drying out for several hours and then deep frying it, but it was pretty much too much effort for me.
So you can imagine my delight when I came across this version.
I mean sure, you have to prepare it the night before (although you can skip this step and still have great results) but basically, if you can operate an oven, then you can enjoy this simple, tasty succulent pork belly with the most amazing crispy, crackling skin ever.
Best of all, its super super easy.
Enjoy!

Chinese Crispy Skin Pork Belly

Ingredients

For the Pork

1.5kg boneless pork belly (with skin)

2 Tbs sea salt

2 Tbs ground white pepper

2 Tbs Chinese 5-Spice mix

1 Tbs Raw Sugar (Castor Sugar if not using Thermomix)

Dipping Sauce

1 Tbs minced ginger

1 Tbs minced garlic

1 small red chilli (finely chopped)

100mls soy sauce

100 mls vinegar

1. Pierce the skin of the pork with a fork or knife until covered in small holes

2. Place a roasting rack inside a baking dish and lay the pork rind side up on the rack. 

3. Bring a large saucepan of water to the boil. Using a ladle, pour hot water over the skin of the pork several times. Empty the water from the baking dish and place pork back on the rack.

4. Place raw sugar and salt into the thermomix and process on speed 9 for 30 seconds. Add ground white pepper and 5-spice and process for 3 mins, speed 1 Varoma temp.

*If not using a thermomix, place castor sugar, salt, white pepper and 5 spice in a hot wok and cook for 2 mins.

5. Once mixture has cooled, rub 1 Tbs of spice mix into the skin of the pork and rub the remaining mix onto the meat side of the belly. Place a tea towel or cloth over the pork and place in refrigerator over night

6. Preheat oven to 200C. Remove pork from refrigerator and fill the 1/3rd of baking dish with water. *Pork should be rind side up on the wire rack inside the baking dish

7. Roast for 20mins at 200C, then lower temp to 180C and roast for 2 hours. After 2 hours, turn heat back up to 200C and cook for a further 15mins

9. Remove from oven and rest pork for 15mins.

Dipping sauce

10. Place soy sauce, vinegar, chilli, garlic and ginger in a small bowl and stir. Adjust amounts to suit your tastes

*Serve with white rice

Beer Can Chicken

So you can probably tell from the title that my dear husband is still in charge of the cooking reins whilst my shoulder is getting better.
What can I say, the man really loves to BBQ, its either that, or its the only cooking method he knows. Im going to go with the latter, although, I cant say he is particularly good at that either.

Ok, so he isn't bad on the BBQ, he just takes ages.
True story, I bought him his Webber BBQ for his birthday a few years ago (I know I know, what a good wife) and he decided to have some people over and cook breakfast. Well, breakfast was good, except for the fact it was 3PM.
He has over the years become alot faster at lighting the coals and getting them just right for cooking our meat but he probably still has a way to go.
Anyhoo, on Tuesday night he came home with a chicken and a can of beer and rather enthusiastically declared that he was going to stick the can of beer up the behind of the chicken and cook it on the BBQ. Apparently this is quite popular, who knew? Well I do now!

If you want the easiest, most delicious, fall off the bone, cooked to perfection chicken, then this is the recipe for you.


                                                        Beer Can Chicken

What you need:
1 Chicken
1 Can of beer
150 grams Butter
2 Tbs Smoked Paprika
2Tbs minced Garlic
Salt and Pepper

Method:
Heat up Kettle BBQ for low heat

Place butter in a microwave safe bowl and microwave until melted.
Add the garlic, smoked paprika and season with salt and pepper
Wash chicken under cold water and pat dry with paper towel
Empty (or drink) one third of the beer in the can
Pour your butter mixture in the can until full
Rub the remaining butter mixture into the chicken
Place the can of beer in the chicken and place onto a baking tray standing upright
Cook at a steady low heat for around 3 hours or until cooked

Enjoy!

Welcome

Hey guys, thanks for coming and checking out my blog, I really appreciate the support =)
Most of my family and friends know that I'm currently recovering from a shoulder surgery but I cant let that hold me back. My dear husband has taken the cooking reins whilst I've been out of action, and lets just say, my kids are sick of meat and rice. Bless his soul, the man tries, but he just cant cook to save his life. Its no wonder though, my MIL happens to be an exceptional cook so he never had reason to learn.
If we are lucky, hopefully she will share with us a few of her secret recipes, her pork belly is to die for.

Its also coming up to the silly season, so I will without a doubt be cooking up lots of festive delights.
Its any wonder I always gain weight over summer.
I am half Greek and Christmas and Easter is always the best part of the year. Our celebrations involve lots and lots of food complete with the lamb on the spit. If you have never tried lamb fresh off the spit you are seriously missing out. With a bit of luck on our side, my dear Yai Yai will share with us her recipes for our Christmas day lunch - the Galaktoboureko (Baked custard and filo pie) is always a highlight

So having said all of that, I would like to say thank you for stopping by and here is a bit of a preview of whats to come in the next few weeks.
We have my quick and oh so good mix n freeze ice cream with hot butterscotch sauce, Chinese crispy skinned pork belly *drools* and Chicken and Corn soup in the thermomix.

If you havent already, please head on over and like my facebook page and follow me on Pinterest. I have millions (ok thousands) of recipes pinned so if something tickles your fancy or you want to see a recipe featured, let me know, ill be more then happy to help out with your requests =)

Lots of love to you all and ill be back here really soon