Celeb Promotion and Scandi Cinnamon Buns

DSC_0500So things took a very exciting turn after my last post.  I tweeted Gizzi Erskine to tell her what a great recipe her Korean Lamb Shoulder was and she retweeted my blog which caused much excitement in my house.  My kids were updating my blog stats oh, about every 3 seconds, and they were watching the numbers tick up and up, oh, the power of celebrity eh, my normal ticking over of views was exceeded significantly and even my best ever 1 day stats were overtaken 3-fold.  Of course I wasn’t the slightest bit excited, honestly!  Well maybe a little, if snatching the phone from 11 year old counts.

Therefore, if you found me from the Gizzi tweet then thanks for following me and welcome, and if you are one of my older followers (in the nicest way possible obviously) then thanks for still being there.

I’m deviating slightly from my normal Slimming World recipe today.  Those of you who read my blog because of that don’t panic, it’s not a permanent thing but just to prove I do actually make food other than the stuff I can adapt to suit my diet.  And we all have to live in the real world don’t we, the odd cake and delicious, irresistible bread comes along and we shouldn’t feel bad for having it.  As Mr K says ‘everything in moderation’, although he always adds ‘including moderation itself’, but let’s not discuss that bit, that’s how I got to the weight I used to be.

I have been on a bit of a roll weightloss wise recently (well for me) and now am only 9 lbs away from target.  I had to go shopping for a dress last week and I have found out I am a size 12 – I want to keep the tag on it so everyone can see, or maybe wear it inside out (that wouldn’t look at all odd would it?), can’t believe I’m nearly there.

So here is one of those delicious breads, it’s similar to a Chelsea bun but very simplisticly it’s without the raisins and including cardamom and perfect with my Hot Chocolate for the Gods.  The children barely let me set them down on the table before they were tucking in with yums and oohs, I’m guessing they went down well.


Scandinavian Cinnamon Buns – makes 16 – 12 syns each

  • 300ml milk
  • 1 tsp cardamom seeds
  • 50g butter
  • 425g plain or strong plain bread flour (I use the bread flour as it makes these a bit lighter and a little chewier)
  • 7g fast action yeast
  • 60g caster sugar
  • pinch salt
  • 1 egg

For filling:

  • 75g soft butter
  • 50g sugar
  • 2 tsp cinnamon


  • 1 beaten egg
  • Sugar, for sprinkling

Put  milk in a pan, add the cardamom seeds and bring to just below the boil. Take off the heat, stir in the butter and leave to infuse until it is just warm.

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Mix together all the dry ingredients in a bowl. When milk is warm rather than hot, make a well in the middle of the dry ingredients and add the egg. Stir in, then strain in the milk and stir together to make a soft dough which comes away from the edge of the bowl.

Tip on to a lightly oiled work surface (you don’t want to add more flour to the mixture) and knead for around 10 minutes – DO NOT add more flour, I promise it will come together.  It’s really good if you have a dough scraper though as it really does stick but the more kneading the better and it is still a little soft when you leave it to rise. Oil the bowl, then return the dough to it. Cover and leave somewhere warm for 30-45 minutes ( I have a bit of a trick here.  As my kitchen is sometimes on the cool side I warm up teatowels in the microwave and wrap them around the bowl, see below, it’s under all of that).  I’m sure Paul Hollywood would have something to say but gorgeous old Blue Eyes isn’t in the kitchen with me so what he doesn’t see won’t hurt him.





Roll the dough out on the lightly floured surface to a rectangle whatever size you want.  Remember, the smaller the rectangle, the less buns you can get from it. Smear the butter out across the dough (use your hands for this), then sprinkle with sugar and then cinnamon being as generous as you like, starting from one of the long edges, roll the dough up tightly like a swiss roll. Cut this into 16 slices.

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Arrange these in tins, evenly spaced out, cover, and leave to prove for about 30 minutes, until the dough springs back when prodded gently.  Brush with eggwash and sprinkle with more sugar.


Meanwhile, heat the oven to 200C/400F/gas mark six. Bake for 15-20 minutes or until golden brown.


Korean Roast Lamb Shoulder


It’s a Sunday, Autumn has hit with a thump and the clocks have changed – damn you time, it will be dark at 4.30 soon!  It is a season that once it gets going I absolutely adore though, the colours fill me with joy, the 5 squirrels in our garden are taking great pleasure in being trained by the kids.  I call it training very loosely you understand.  It involves long lines of string (we haven’t got any rope handy), these are connected from fences to posts with food on top of them.  None of the children have seen these acrobatics from the squirrels but each time they look the food has disappeared.  They are convinced it’s the squirrels and however many times I say to them it’s probably birds they just look at me and roll their eyes, I mean how could it possibly be?  Fair enough, it keeps them quiet. The only down side to the ‘training’ is that every night I go to shut the chickens in and it feels like I’m in Mission Impossible, I can see the local headline ‘Woman found garrotted by string in garden whilst shutting chickens away for the night’.  What a dull exit from this world, let’s hope they get bored before that happens!

And so to the Korean Roast Lamb, this is a Gizzi Erskine dish from her book ‘Skinny Weeks Weekend Feast’ Book.  I don’t own this book but got this recipe last winter time in a Sunday supplement and as the nights start to draw in and the evenings are cool enough for you to want to light the fire it is a lovely dish.  It’s only now that I’m blogging it I have actually read the text accompanying it to find that this is in her book so I’m definitely off to have a look at the rest of the recipes – I am generally not into buying calorie counting books but fingers crossed they are not the same regurgitated recipes as are in most books – I will report back but am sure that based on her previous recipes they will be inventive and a bit different and hope I can easily work out the syn value for Slimming World.


Korean Roast Lamb Shoulder – serves 8 – 8.5 syns per serving

  • 6 garlic cloves, grated
  • 4 spring onions, finely chopped
  • Thumb size piece of ginger, grated
  • 3 tbsp sesame oil
  • 4 tbsp  white miso paste
  • 2 tbsp gochujang (this is a hot pepper paste which we substitute with Chu Hou Sauce which is mainly soybeans, ginger and garlic when the children are sharing this)
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 x 1 1/2 kg lamb shoulder
  • Seasoning

Mix together garlic, spring onions, ginger, sesame oil, miso, gochujang or Chu Hou sauce, soy sauce and mirin.

Season lamb and smother with the marinade and leave for 2 hours.


Heat oven to 200 degrees C.  Gizzi now browns the lamb on all sides with veg oil, I didn’t do this and put it directly into the oven without browning but do whichever you like but remember to syn the veg oil if you do brown it off.  Put in oven for 30 minutes.

Lower temperature to 170 degrees C and roast for another 3 hours or until the lamb is falling off the bone – this gives you time for a lovely walk while it’s in the oven, or a trip to the pub which is more likely in my house.

Leave the lamb to rest and then slice and pull apart with forks.  Gizzi then serves this in lettuce leaves which is great for Slimming World but my kids demand pancakes so that’s what the picture is of (again, if you use the pancakes (1.5 syns each) and hoisin sauce (2 syns per level tbsp) – syn them).


I serve this with spring onions and cucumber in the lettuce leaves and a steaming bowl of rice and stir fry noodles with vegetables.


Twisted Kedgeree


What a whole bunch of faffing around – I have had issues with positing these photos as there was a WordPress something or other technical going on.  Consequently I kept abandoning this post, huffing, laptop being unceremoniously abandoned on a sofa or coffee table.  Every time I looked at it it was calling me ‘finish this post’ go on, do it’, to no avail.  In the end I had to resort to getting my ‘expert’ to sort it out, so thanks Mr K.

So to my Kedgeree, I would eat it morning, noon and night if I could but the only issue I have ever had is that you can’t really reheat it as the rice dries out a bit too much for me.  And knowing that I can only cook for about a dozen this doesn’t really work in my world.

I thought everyone knew how to make kedgeree but apparently not, several people have asked me what it is when I’m discussing my boring breakfast.  I do love breakfast but my issue is that I just don’t have time and my waistline can’t stand what I actually want,  fresh, hot buttered toast or a lovely bacon sandwich, but alas, normally fruit and yoghurt washed down with plenty of coffee is as exciting as it gets.  I realised after the word kedgeree came up for about the tenth time it could no longer be ignored and I would just have it for dinner instead.  Kedgeree is an Anglo-Indian mash up and the smoked haddock and eggs were added when it was brought over in Colonial times.  I thought why not make a kedgeree with risotto rice instead of plain boiled rice.  After having a look around there are others who do this too so here is such a beautiful dish that you can have at any time of day, I made enough that I got to reheat it for breakfast which is when it is traditionally eaten and it didn’t dry out at all.

I do have to say that I put a little too much fennel in it though so make sure you put the amount I list below and not the quantity I have put in the picture, oops!  And another thing, I can only apologise for the fact that the haddock is dyed – it drives me mad when I can’t find natural dyed smoked haddock but unfortunately the people of the UK apparently still demand this so it’s what there was I’m afraid.



Twisted Kedgeree – Serves as many as you like – syn free on Slimming World

  • Smoked Haddock
  • 1 large shallot, chopped
  • Risotto rice
  • Fish stock
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/4 tsp chilli powder
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 lemon
  • Parsley
  • 3 eggs, hard boiled

Dry fry cumin and fennel seeds until they release their scent, then add turmeric, chilli powder and salt, then grind in pestle and mortar.

Fry off shallot in fry light, add risotto rice and ground spices and gradually add hot stock until all absorbed (follow general instructions here on cooking risotto)

Whilst cooking risotto, boil eggs for 7 minutes, peel and cut into quarters when slightly cooled.

Remove skin, cut fish into pieces and add this to risotto rice about 5 minutes before risotto is cooked.

When risotto and haddock is cooked add the garam masala, eggs and lemon juice to taste and a little extra stock if you need to loosen it up.

Add parsley, stir through and serve as much as you like.

Reheat the next morning for breakfast.