Category Archives: Recipe

Mushroom and Celery Soup

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A combination of ingredients that work surprisingly well together, to make a very low calorie, tasty and filling soup, less than 50 kcals a serving.

Mushroom and Celery Soup

My husband didn’t have any idea what was in it and said he thought it was “very satisfying and kind of meaty”. Perfect for a 5:2 Fast Day.

Mushroom and Celery Soup
Serves 4
A substantial and yet light soup that combines interesting flavours and textures.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 250g mushrooms, chopped
  2. 4 stalks of celery, chopped
  3. 3 cloves garlic, finely chopped
  4. 1 litre stock, vegetable or chicken
  5. 1 tsp Worcestershire sauce
  6. 1 tsp grated nutmeg
  7. sea salt and freshly ground black pepper
  8. celery leaves
Instructions
  1. Put the mushrooms, garlic and celery in a saucepan with about 100ml of stock.
  2. Cover and cook over a low heat until the celery is soft, about 30 - 40 minutes.
  3. Add half of the remaining stock and whizz with a blender.
  4. Pour in the rest of the stock together with the Worcestershire sauce and nutmeg.
  5. Bring to the boil, then check the seasoning.
  6. Serve garnished with celery leaves.
Notes
  1. As an alternative to Worcestershire sauce, you could use soya sauce. Next time I make it, I think I will try a few drops of good quality balsamic vinegar instead, which should enhance the mushroominess.
Adapted from The Ultimate Healthy Eating Cookbook , consultant editor Anne Sheasby
Adapted from The Ultimate Healthy Eating Cookbook , consultant editor Anne Sheasby
Focus on Flavour https://www.focusonflavour.com/

Leek and Crunchy Carrot Gratin

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This is a very flavourful vegetarian main which is low enough in calories to have on a 5:2 Fast Day or as part of a calorie-counted healthy eating plan :-
Leek and Crunchy Carrot GratinOr serve as a side dish with chipolata sausages :-

Leek Gratin with Chipolatas

 The calculations for calories came out differently on MyFitnessPal than on my recipe card, below. Either way, no more than 265 kcals for the portions of gratin shown here.

The caraway seeds add a really interesting flavour. 

Leek and Crunchy Carrot Gratin
Serves 5
A yummy leek based vegetarian main dish, or a good accompaniment to sausages (baked in the oven at the same time). With the vegetables, milk, cheese, breadcrumbs and nuts, this has a good balance of ingredients.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 500g leeks, cut into chunks
  2. 150ml vegetable stock or water
  3. 1 tsp caraway seeds
  4. sea salt and freshly ground black pepper to taste
  5. 250ml semi-skimmed milk
  6. 10g unsalted butter
  7. 1 tblsp plain flour
For the topping
  1. 60g fresh wholewheat breadcrumbs
  2. 2 medium carrots, grated
  3. 75g grated hard cheese
  4. 15g chopped walnuts
Instructions
  1. Preheat the oven to 180c.
  2. Put the leeks in a saucepan with the water and seeds.
  3. Bring to the boil, cover and then simmer for 7 to 10 minutes, until the leeks are softened.
  4. Remove the leeks with a slotted spoon to a baking dish.
  5. Pour the remaining liquid into a jug and make up to 300ml with milk.
  6. Melt the butter in a saucepan and add the flour to make a roux.
  7. Gradually add the liquid, beating well after each addition, to make a smooth sauce.
  8. Simmer the sauce for a couple of minutes, stirring.
  9. Check the seasoning.
  10. Pour over the leeks.
  11. Mix all the topping ingredients together and sprinkle over the top.
  12. Bake in the oven for 20 - 25 minutes, until golden.
Notes
  1. I used oddments of cheese that I had left - a little cheddar, some comté and some crumbled blue sheep's cheese, which gave an interesting mix of flavours.
Adapted from The Ultimate Healthy Eating Cookbook (1999), consultant editor Anne Sheasby
Adapted from The Ultimate Healthy Eating Cookbook (1999), consultant editor Anne Sheasby
Focus on Flavour https://www.focusonflavour.com/

Red Bean and Chocolate Chilli

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I love Mexican flavours –  what an excellent excuse to add a good grating of dark chocolate to your food! 

Turkey Chilli

I used lean turkey, but you could use soya mince or quorn for a veggie version.

Serve with guacamole (1/2 serving – 43 kcals), low fat fromage frais or yogurt (1/4 pot -14 kcals), a little grated strong flavoured cheese – like Cheddar or Red Leicester (5g – 21 kcals), shredded lettuce , sliced spring onions , tomato salsa (1 tblsp – 5kcals) – and a few taco chips (20g – 100 kcals). Even with a small portion of brown rice (1/4 cup cooked, 54 kcals), this comes in at under 450 calories (as long as you stick to my portion sizes! Chaps can have more, of course). So this works for a Fast Day or any day of healthy eating to support weight loss.

I was lucky to be given a block of Willie’s 100% cocoa Venezuelan Black chocolate by some appreciative guests – a great ingredient and lasts for ages! A little dusting on a dessert is lovely but it is also very good in savoury dishes such as this. Just adds that little something, but hardly any calories. 

Red Bean and Chocolate Chilli
Serves 4
Spicy and delicious chilli
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Ingredients
  1. 1 tblsp olive oil
  2. 1 onion, chopped
  3. 1 clove garlic, finely chopped
  4. 175g lean turkey (or soya mince or quorn)
  5. 1/2 tsp Mexican chilli powder
  6. 1/2 tsp smoked paprika
  7. 1/2 tsp cumin seeds, ground
  8. 200g peeled plum tomatoes, roughly chopped
  9. 400g can red kidney beans, drained
  10. 10g grated dark chocolate (100% cocoa if possible)
  11. 1 tblsp chopped coriander leaves
Instructions
  1. If using turkey, chop finely or mince in a food processor.
  2. Heat the olive oil in a heavy-bottomed pan and gently sauté the onions and garlic until soft and golden.
  3. Add the turkey or vegetarian alternative and stir-fry until lightly coloured all over.
  4. Add the spices and mix well.
  5. Pour in the tomatoes and beans and bring to a simmer.
  6. Check the seasoning.
  7. Cook for 15 - 20 minutes, adding a little water if necessary to stop it getting too dry.
  8. Transfer to a serving dish and grate over the chocolate and garnish with chopped coriander.
Notes
  1. Serve with shredded lettuce, grated strong cheese, sliced spring onion, tomato salsa, guacamole, low fat fromage frais (or sour cream if you have calories to spare...) and a few taco chips.
Focus on Flavour https://www.focusonflavour.com/

Carrot and Coriander Soup

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Ok, this is a favourite to buy ready made, but it is easy to make yourself and you get to choose the carrots that go into it, so go for organically grown carrots for bags of flavour.

Rainbow Carrots Carrots

 

 

 

 

 

 

 

 

Carrot and Coriander Soup
Serves 4
Celebrate carrots with this lovely simple soup
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 500g carrots, scrubbed or peeled and sliced
  2. 1 onion, peeled and chopped
  3. 1.2 litres stock (home made chicken stock would be great, Marigold bouillon is my standby)
  4. 1 tblsp olive oil
  5. 3 tsp coriander seeds
  6. 1 bunch of fresh coriander leaves, finely chopped
  7. Sea salt and freshly ground black pepper
Instructions
  1. Toast the coriander seeds lightly in a dry frying pan, then grind coarsely in a pestle and mortar (or mini blender).
  2. Heat the oil in a saucepan and add the onions and carrots.
  3. Cook gently for a few minutes until starting to soften, but not colour.
  4. Add most of the coriander seeds and mix well, reserving a few for garnish.
  5. Season with pepper and salt (if your stock isn't already salty).
  6. Add the stock, bring to the boil and simmer for 10 minutes or until the carrots are tender.
  7. Whizz with a stick blender then add most of the coriander leaves.
  8. Serve garnished with chopped coriander leaves and a sprinkling of seeds.
Notes
  1. On a non-fast day you could add a swirl of crème fraîche when serving.
Focus on Flavour https://www.focusonflavour.com/

Goat’s Cheese Toasts with Baked Beetroot and Spiced Walnuts

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“Ooh that was lovely, what was it?” “Beetroot” “Oh, I never liked beetroot…..” 

Baked baby Beetroot with Spiced Walnuts and Goats Cheese

I used to make this recipe with fresh baby beetroot, which is good. But this time I made it with pre-cooked packaged organic beetroot, which has a long life in the fridge when unopened. As they were already soft, the baking made them caramelised and appealing enough to convert a hardened beetroot-disliker.

Goats Cheese Toasts with Baked Beetroot and Spiced Walnuts

Baked beetroot, coupled with the melted goats cheese on half a slice of wholewheat toast, served on a bed of rocket, drizzled with a dark balsamic and walnut dressing, and finished off with slightly sweet and spicy walnuts, this is a great combination of flavours. Makes a great starter, but could equally be a light lunch or supper dish.  If you wish to avoid bread, then make a bigger pile of salad as the base for the goat’s cheese.

Cabecou

In our region they produce small rounds of goat’s cheese, known locally as Cabecou, but often also sold under the name of Rocamadour, one of the most visited places in all of France.  In the Spring, when the grass is lush and the young kids have been weaned, the cabecou are at their freshest and lightest in flavour. Left to mature the cheese becomes denser and stronger flavoured. Eventually it will become a hard cheese, that can be grated like parmesan. 

Goats Cheese Toasts with Baked Beetroot and Spiced Walnuts
Serves 2
Earthy, sweet beetroot with mild, just-melted goats cheese and crunchy, spicy walnuts on a bed of rocket. Yum. A great starter or light lunch or supper.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 200g cooked beetroot, cut into baby beetroot size chunks
  2. 2 tsp olive oil
  3. 30g walnut halves or pieces
  4. 1 tsp honey
  5. 1/2 tsp ground cinnamon
  6. 1 slice wholewheat toast
  7. 2 cabecou goats cheese
  8. 100g rocket or baby salad leaves
For the dressing
  1. 1 tblsp olive oil
  2. 1/2 tblsp balsamic vinegar
  3. 1/2 tbslp walnut vinegar
  4. sea salt and freshly ground black pepper
  5. 1/2 clove garlic, crushed
  6. 1/2 tsp grainy mustard
Instructions
  1. Heat the oven to 200c.
  2. Mix the honey and cinnamon in a bowl and toss the walnuts in the mixture.
  3. Put a non-stick silicone sheet or baking parchment on a baking tray, and spread the nuts over.
  4. Toast in the oven for about 5 minutes, until lightly coloured.
  5. Set aside to cool.
  6. Put the beetroot on a baking tray, drizzle with olive oil and season with salt and pepper.
  7. Cover with foil and bake for 30 - 40 minutes, then set aside to cool.
  8. Turn off the oven and heat up the grill.
  9. Whisk the dressing ingredients together.
  10. Toast the bread and cut in half.
  11. Put the goats cheese onto a non stick liner or baking parchment on an oven tray and put under the grill for just a minute or two to warm through and melt slightly.
  12. Put the salad leaves on plates and distribute the beetroot and walnuts.
  13. Slide the goats cheese onto the toast and put on top of the leaves.
  14. Drizzle the dressing over.
Notes
  1. Cabecou: If you can't find cabecou, any soft mild goat's cheese could be used.
  2. Walnut vinegar: is a brilliant ingredient, it brings a wonderful nutty aroma to salad dressings and unlike walnut oil, stores for ages without going rancid. If you can't find walnut vinegar, you could replace the olive oil with walnut oil, otherwise use a sherry vinegar or white wine vinegar.
  3. Shelled Walnuts: For the best flavour, walnuts should be freshly shelled. Once shelled, they can be frozen, and for a dish like this, could be used without defrosting.
Adapted from from a recipe by Bill Granger
Adapted from from a recipe by Bill Granger
Focus on Flavour https://www.focusonflavour.com/

 

 

Spiced Red Mullet, Coconut-Lime Sauce, Puy Lentil Salad < 400 kcals

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I love these little fish which have such pretty pink skin and a lovely flavour and texture. I buy them frozen and defrost before using.

Red Mullet with Coconut Lime Sauce and Puy Lentil Salad

This is a good recipe for entertaining, as the salad can be prepared ahead of time and the fish are quick to cook. Being less than 400 calories per serving, this could equally find its place as the centre piece of a fast day.

Spiced Red Mullet, Coconut-Lime Sauce and Puy Lentil Salad
Serves 4
A lower calorie version of a BBC Good Food recipe. Really delicious and lovely for a dinner party.
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
For the puy lentil salad
  1. 100g puy lentils
  2. 1/2 red onion, finely chopped
  3. 1/2 red pepper, finely chopped
  4. 1 tomato, finely chopped
  5. 1 small apple, peeled, cored and chopped
  6. juice of 1/2 lime
  7. 40g walnuts, chopped and toasted
  8. handful of mint leaves, finely chopped
For the red mullet
  1. 2 tbsp plain flour
  2. 2 tsp curry powder
  3. 500g red mullet fillets
  4. 1 tbsp olive oil
For the coconut sauce
  1. 20g golden raisins
  2. 1/2 tsp curry powder
  3. 1/2 tsp turmeric
  4. 1/2 tsp ground coriander
  5. 1/2 tsp ground cumin
  6. 200ml light coconut milk
  7. zest of 1 lime
For the puy lentil salad
  1. Cook the puy lentils in six times their volume of cold water, until soft, about 30 minutes.
  2. Drain and rinse with cold water.
  3. Mix together with all the other salad ingredients and set aside.
For the red mullet
  1. Check that there are no scales on the red mullet and pat dry if they have been defrosted.
  2. Mix the spices with the flour in a shallow dish and dredge the fish in it.
  3. Heat the olive oil in a frying pan over medium heat and cook the fillets skin side down, for a couple of minutes only, until the skin is crisp.
  4. Turn over and cook for a further minute or two, then remove once cooked through.
For the coconut sauce
  1. Increase the heat a little and add the spices and raisins to the pan, mixing in with any pan juices.
  2. Pour in the coconut milk and cook for a couple of minutes until slightly reduced.
To serve
  1. Pile the lentils on individual plates and lay the fish over the top.
  2. Decorate with the sauce and sprinkle with the lime zest.
Notes
  1. You can vary the flavouring of the puy lentil salad with different fresh herbs, such as basil or coriander. Add a little chopped fresh chilli for a bit of a kick.
  2. Although at least 2 tbsp of flour is needed for dredging the fish, there will be a lot to discard. You could try using gram flour or maize meal for the coating rather than refined white flour.
Adapted from BBC Good Food
Adapted from BBC Good Food
Focus on Flavour https://www.focusonflavour.com/

Pear with Chocolate Meringue Topping

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Soft sharp pear contrasts wonderfully with a sweet, nutty chocolate meringue topping, less than 150 calories per serving – or if you make mini ramekins, only 60 – 75 calories each, depending on the size and sweetness of the pears.

Pear with Chocolate Meringue Topping

The idea for this dish came from BBC Good Food, where it is called Chocolate Pear Crisp.  But their recipe had way too much sugar for my taste, so I radically changed it.

Pear with Chocolate Meringue Topping
Serves 3
soft sharp pear contrasts wonderfully with a sweet and nutty chocolate meringue topping
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 1 egg white
  2. 1 lemon, juice only
  3. 15g granulated sugar
  4. 5g unsweetened cocoa powder, sifted
  5. 20g ground almonds
  6. 2 small pears
Instructions
  1. Heat the oven to 160c.
  2. Peel the pears, discard the cores and cut into pieces.
  3. Put into a small saucepan with the lemon juice, cover and cook gently for about 10 minutes, until the pear is nice and soft.
  4. Meanwhile, mix the cocoa, sugar and almonds in a bowl.
  5. Whisk the egg white then fold in to the dry ingredients.
  6. Transfer the pears to 3 ramekins (or 2 ordinary and 2 mini ones) and spread the meringue mixture over the top.
  7. Bake for about 20 - 25 minutes, until nicely crisped on top.
Adapted from BBC Good Food, Chocolate Pear Crisp
Adapted from BBC Good Food, Chocolate Pear Crisp
Focus on Flavour https://www.focusonflavour.com/

Haddock in a Saffron Sauce

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If you like the Spanish flavours of Saffron and Garlic, I’m sure you will enjoy this way of cooking fish. 

Fish in Saffron Sauce

This recipe is based on one in Tapas, the little dishes of Spain, by Penelope Casas, where she used Swordfish or Shark – but these are off the list of acceptable fish to use these days. I used Haddock, but it would be equally good with Cod or Halibut or a firm meaty fish like Tuna (as long as it was caught by pole and line). If you want more information about which fish are ok to eat and which aren’t, please download Fish to Eat and Fish to Avoid  or get the Fish Fight App.

The lovely golden colour of the finished dish is not entirely due to saffron – I used some frozen tomato flesh, of a home-grown variety called Amish Gold.

I served the Fish in Saffron Sauce with Cauliflower Rice and Broad Beans. A very satisfying and delicious main course under 300 kcals.

Fish in Saffron Sauce, with Cauliflower Rice and Broad Beans

 

Haddock in Saffron Sauce
Serves 2
saffron and garlic lend a typical Spanish flavour to this easy way of preparing fish.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 240g haddock fillet, cut into cubes
  2. 2 tsp extra virgin olive oil
  3. 1/2 small onion, finely chopped
  4. 1 clove garlic, finely chopped or pressed through a crusher
  5. 1/2 green pepper, finely chopped
  6. 250ml chicken stock
  7. 100g tomato, skinned and chopped
  8. pinch of saffron strands
  9. freshly grated nutmeg
  10. sea salt and freshly ground black pepper
Instructions
  1. Heat the oil in a frying pan or cazuela (earthenware dish).
  2. Sauté the onions, garlic and green pepper until softened.
  3. Add the tomato and cook for a couple of minutes.
  4. Stir in the stock, saffron and seasoning.
  5. Add the fish pieces, cover and cook for 5 to 10 minutes until the fish is cooked through.
Notes
  1. To make the cauliflower 'rice', cut cauliflower into florets and cook in boiling water for about 5 minutes, so still firm. Drain and mash. This is the really low fat way to do it, other methods include whizzing up the raw florets in a food processor, then frying with some onion. Alternatively, you can make cauliflower mash by cooking a little longer, then mashing with butter and a little milk, cream, soya milk or fromage blanc.
Adapted from Tapas, the little dishes of Spain, by Penelope Casas
Adapted from Tapas, the little dishes of Spain, by Penelope Casas
Focus on Flavour https://www.focusonflavour.com/

Cabbage, Green Pepper and Caraway Salad

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This Spanish style salad makes a great change from Cole Slaw having a light dressing, lovely crunch and an excellent combination of flavours.Cabbage, Green Pepper and Caraway Salad

We ate it with Chicken with Garlic and Saffron (Pollo al Ajillo) and Potatoes with Spicy Tomato Sauce (Patatas Bravas) – about 400 kcals in all for me.

Chicken with garlic and saffron; patatas bravas; cabbage, green pepper and caraway salad

I have reduced the amount of olive oil and raisins used in order to make this a light, low-calorie salad that is suitable to use on a 5:2 Fast Day, or on any day as part of a healthy, balanced diet.

Caraway Seeds contain a variety of vitamins, minerals, essential oils and anti-oxidants with many potential health benefits. They go particularly well with cabbage, as their anti-flatulent properties are particularly helpful.

Cabbage, Green Pepper and Caraway Salad
Serves 2
Spanish influenced crunchy and tasty alternative to cole slaw. The addition of caraway seeds helps to temper the sometimes flatulent effect of cabbage!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 100g white cabbage, finely shredded
  2. 1 medium carrot, cut in fine julienne strips
  3. 1/2 green pepper, cut in fine julienne strips
  4. 10g raisins
For the dressing
  1. 1/2 tblsp extra virgin olive oil
  2. 1/2 tblsp white wine vinegar
  3. 1/2 tsp dijon mustard
  4. sea salt
  5. freshly ground black pepper
For the garnish
  1. 1/2 tsp caraway seeds
Instructions
  1. Put the shredded vegetables in a serving dish.
  2. Whisk the dressing ingredients together and season to taste with salt and pepper.
  3. Pour the dressing over the salad and toss well.
  4. Sprinkle the caraway seeds over the top.
Notes
  1. I like to use vinegar aromatised with walnuts, vinaigre noix - a fab ingredient that is common here in South West France, it lends a wonderful nutty flavour to salad dressings. Look out for it!
  2. As a side dish, this would serve 4 (42 kcals each), or as a more subsantial salad, serves 2 (84 kcals each).
  3. My calculations using myFitnessPal are a little different from the beta version below, I don't really know why.
Adapted from Tapas, the little dishes of Spain by Penelope Casas
Adapted from Tapas, the little dishes of Spain by Penelope Casas
Focus on Flavour https://www.focusonflavour.com/

Hazelnut and Agave Syrup Baklava ~ 110 calories each

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I do like a challenge!

I was asked if I could come up with a less syrupy version of baklava and as I had some filo pastry left, I decided to give it a go.  

I’m pretty pleased with the result: crispy, nutty and slightly sticky Baklava at only 110 calories a slice!

Hazelnut and Agave Syrup BaklavaNotes on the ingredients:

I had some agave syrup that I bought for us to try – it is low GI, so better for you as a sweetener than sugar, and while it is processed, it is not synthetic. It is also sweeter than sugar so you need less of it. You could use honey or maple syrup or sugar syrup if you prefer, but as you wouldneed to use more for the same sweetness, the end result would be higher in calories. I didn’t add any sweetness to the pastry itself.

For nuts, I chose to use ground hazelnuts, though I think that walnuts or (unsalted) pistachios, or any other nuts would work just as well.  

I wanted to use rosewater in the syrup, but didn’t have any, so I used orange flower water instead. I think the flowery note makes it more middle-eastern, but if you can’t get either then probably not the end of the world! Maybe use a little lemon juice instead.

I used a slivers of lemon zest in the syrup, but orange zest would also be nice.  

I had a few sheets of filo pastry left, 4 I think, plus a part sheet. So I cut them all to a smaller size, about 20 x 30cm, which I folded over to make my baklava 20 x 15 approx and used the trimmings to make up the layers as well. When baked, I cut this into 8 portion sized pieces – I got a little distracted just before putting it in the oven and didn’t cut it into shapes before baking it. Didn’t seem to matter really, I just had to be a little careful with cutting it after I had poured the syrup over.

I wouldn’t make a whole trayful unless we had a lot of guests.  As it is, if you are prone to being indulgent with sweet things, it might be better to make just half the quantity!

So this recipe makes enough for 8 servings, coming in at around 110 calories each. It was an absolute winner with vanilla ice cream, as it was not as sticky as a traditional baklava. Now we have another 6 pieces to eat 🙂

Hazelnut and Agave Syrup Baklava
Yields 8
flaky and nutty filo pastry with a low GI syrup
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
For the pastries
  1. 4 sheets filo pastry
  2. 50g ground hazelnuts
  3. 1/4 tsp ground cinnamon
  4. 20g unsalted butter
For the Syrup
  1. 25g / 1 tblsp agave syrup
  2. 1/2 tblsp orange flower water
  3. 3 tblsp water
  4. 1/2 tsp vanilla essence
  5. lemon zest, finely sliced
Instructions
  1. Heat oven to 160c.
  2. Melt the butter in a small pan.
  3. Cut your filo pastry into pieces about 20 x 30cm (8 x 12 inches).
  4. Keep the filo that you aren't using wrapped up in cling film or under a damp cloth.
  5. Take one piece and lay it on the baking sheet, doubled over, so that it is 20 x 15.
  6. Brush a little melted butter between the layers and on top (it doesn't need to cover everywhere, just a few light brush strokes).
  7. Repeat with another piece of filo, so that you have 4 layers, lightly buttered.
  8. Spread half the hazelnuts evenly over the pastry and sprinkle with a little cinnamon.
  9. Put another 3 or 4 layers of pastry on, using up any odd pieces, (keeping at least one good looking slice aside) and brushing a little butter on each layer, and on top.
  10. Add another layer of hazelnuts and cinnamon, saving about a half a spoonful of hazelnuts for the top.
  11. Finish with a final 3 or 4 layers filo, lightly buttered and ending with a nice smooth piece on top.
  12. Sprinkle with the remaining hazelnuts.
  13. It's traditional to cut the baklava at this point, into rectangles or triangles, making 8 portions from this quantity.
  14. Bake in the oven for about 50 minutes, turning midway if your oven tend to cook unevenly, until golden brown.
  15. About 10 minutes before the end of cooking, mix your syrup ingredients together in a small saucepan and heat gently.
  16. Remove the baklava from the oven and pour the syrup over.
  17. Serve warm or at room temperature.
Notes
  1. Depending on the size of your filo sheets, you may be able to do more or less layers, but you can use any odd pieces in the middle layers, as long as you start and finish with whole ones.
  2. Serve with coffee, or a small glass of sweet wine, such as Muscat de Beaumes de Venise or Monbazillac. Really very good with a scoop of vanilla ice cream (add 50 calories).
Focus on Flavour https://www.focusonflavour.com/

Apologies for any discrepancies between my calorie estimates and those of my recipe cards. I don’t have control over how it calculates the ingredients and it may be using different products than the ones I have entered and used in MyFitnessPal. If it is critical to you, work with the higher figure!