Friday, September 14, 2012

Soad Bread - 3 ProPoints per Slice (16 Slices)

This is high in ProPoints per slice, but it's also got no perservatives, you know how much salt and sugar is in it and very tasty and filling.


375g Wholemeal Flour (Self Raising) (1 tbspoon reserved for dusting)
1 heaped tspoon of Baking Powder 
1 Tbspoon of Caster Sugar
1/2 tspoon of salt
1 Egg
285ml Buttermilk (you can make buttermilk by using skimmed milk and a tbspoon of vinegar mixed together and left to stand for about 5 minutes)


  1. Heat the oven at 180 degrees.
  2. Sieve the flour, baking powder, caster sugar and salt into a large bowl.
  3. Make a well in the middle and add the egg and buttermilk. 
  4. Mix together with a fork until it forms a dough.
  5. Gently knead the dough and shape into a loaf.
  6. Cook in the oven for approx 20 mins.  You will know the bread is ready when you tap the base and it sounds hollow.
  7. Leave to cool on a wire rack

Homemade Veggie Soup - 1 ProPoint

This is a delicious veggie soup that is super filling and tasty. It is one ProPoint, but definitely worth it!


1 150g Potato, peeled and diced
4 Carrots, peeled and diced
4 Celery Sticks, diced
1 Leek, diced
1 Large Onion
1 Vegetable Stock Cube (or chicken stock if you prefer)
1 Litre Water
1 Tsp Olive Oil
Salt & Pepper

1 Large heavy bottomed lidded pot


  1. Heat the oil in the pan on a low - medium heat.
  2. Add the onion, leek and celery to the oil and cook, covered, on a low heat until the onions are translucent but not coloured.
  3. Add the carrots, potatoes and stock, cover and bring to a gentle boil until the veg is cooked (you should be able to crush the veg to the side of the pot).
  4. Blitz in the blender until smooth.
  5. Pass the soup through a sieve. (This is optional. It's a little bit time consuming but worth doing as it gives the soup a lovely silky texture). If you choose not to do this and the soup is too thick add some more water to reach the consistency you like.
  6. Adjust the seasoning to your liking.