Venison Parcels - Six syns Per serving - Serves 2.

Ingredients:

• 1 onion
• Frylight
• 1 garlic clove
• 100g mushrooms
• A small handful of chopped parsley
• 2 large sheets of filo pastry
• 2 venison steaks
• Worcestershire sauce

Method:

1. Preheat your oven to Gas mark 7.
2.  Fry the onion, garlic, mushrooms and a little worchestershire sauce in a frying pan for 6 minutes, stirring. Turn of the heat, stir in the parsley and season, then set to one side off the heat.
3. Cut a Filo pastry sheet in half. Place one of the venison steaks in the middle of one half. Spoon over half of the cooked mushroom mix from the pan, wrap the pastry around the mushroom covered steak, and spray with Frylight. Wrap again with the other half of the pastry sheet, and spray with a little more Frylight. Repeat for the other steak and place on a baking tray sprayed with Frylight.
4. Bake the parcels for 30 minutes. Serve with vegetables of your choice.

Baked Mini Ring Doughnuts - 50 doughnuts - 1 syn each.

Ingredients:

• Frylight
• 200g wholemeal flour – 32 syns
• 25g sweetener
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 small eggs,
• 100ml skimmed milk – 2 syns
• 3 teaspoons light margarine, melted - 1.5 syns
• 2 teaspoons pure vanilla extract
• 2 tablespoons fat free fromage frais

For the topping:

• 3 teaspoons caster sugar – 3 syns
• 3 tablepoons sweetener
• 3 tablespoons cinnamon

38.5 syns for the whole mixture.

Method:

Mix ingredients in a bowl. Pour the mixture into a mini doughnut tray. Place in a pre-heated oven at Gas mark 4 for 20 minutes. Let cool. In a bowl mix the brown sugar and sweetener until there are no lumps. Push the doughnuts out of the tray, spray the doughnuts with frylight and roll in the topping mixture and serve.


Doughnuts were only really available from American soldiers during the war but this recipe is a "half-way house" between the American doughnut and the British sweet fritter. For more memories of doughnuts during the war see the link below:
http://www.bbc.co.uk/history/ww2peopleswar/stories/76/a3958176.shtml

French toast - 1 syn per serving - serves 2

This is a fab french toast recipe. Really easy to make. If you want to spend less syns on this use the toast as a healthy extra B. Otherwise count 7 syns for 1 serving.

Ingredients:
4 slices of wholemeal nimble bread
2 eggs
100ml milk
2 tbsp sweetner
2 tsp cinnamon
Frylight
2 plums
A handful of berries
Fat free fromage frais

Method:
In a bowl mix eggs, milk, 1 tbsp sweetner and cinnamon. Put the bowl to one side. Cut the plums up and pop in a pan with the berries and remaining tbsp sweetner. Cook on a low heat. In the meantime spray a frying pan with Frylight and put on a medium heat. Cut the bread in halves. Pop the bread into the egg mixture, making sure to cover both sides before transfering to the frying pan. Cook on both sides until brown. Put the toast onto a plate, top with the fruit mixture and a generous spoonful of fromage frais.

For further information on the history of french toast: 

http://www.todayifoundout.com/index.php/2010/11/french-toast-was-not-invented-in-france/

Bread and butter style pudding - 6 and a half syns per serving - Serves 2.

A low fat version of a classic british dessert. 

Ingredients

4 slices of wholemeal bread (I used nimble.)
16g. of chopped raisins
2 eggs
166g fat free fromage frais
1 tsp mixed spice
1 tsp nutmeg
1 tsp lemon juice
1 tsp vanilla extract
2 1/2 level tbsp sweetner

Method

Preheat your oven to gas mark 4. Cut up the bread and place in a small baking tin, sprinkling mixed spice and raisins in between each layer. In a separate bowl beat together the eggs, fromage frais, lemon juice, vanilla extract and 2 tbsp of the sweetner. Pour this mixture over the bread in the tin. Sprinkle the nutmeg on top. Place the tin inside a larger baking tin half filled with boiling water. Very carefully put into the oven. Cook for 35-40 minutes. Remove from the oven and remove the small tin from the larger one. Sprinkle the remaining sweetner over the top. Leave for ten minutes before serving with a little custard or vanilla yogurt.

Barley Stew - 4 syns per serving

A filling but tasty barley based stew. Serves 4.

Ingredients:
150g pearl barley
700ml vegetable stock
Frylight (Oil)
2 onions, chopped
2 cloves garlic, chopped
1 tbsp rosemary
75g button mushrooms,  halved
1 large carrot, chopped
400g cannellini beans, drained and rinsed
400g can chopped tomatoes
60g spinach

For the dumplings:
70g Aunt Bessie's hearty dumpling mix
1 tbsp rosemary
Salt and pepper

Method:
Put barley and stock in a pan and bring to the boil. Cover, reduce the heat and simmer for 30 minutes. Meanwhile put the dumpling mix, rosemary and 2 tbsp cold water in a bowl.  Season and mix into a soft dough adding more water if needed.  Divide into 8 balls and set aside. In another pan fry the garlic and onion until tender, add the mushrooms and rosemary and cook for a further 5 minutes.  In a casserole dish mix the fried onion and mushrooms,  barley, stock and the rest of the ingredients.  Place the dumplings on top. Place the lid on. Place in a pre-heated oven at gas mark 5 for half an hour, then serve.

Cheese and Potato Scones - Half a Syn Each

Obviously the original recipe asked for flour and full fat Cheddar rather than cottage cheese but my recipe is low fat, contains no flour and is still very tasty.

Scones:
3 eggs
1 packet of instant mash
1 300g tub of non fat cottage cheese
1 clove of garlic chopped fine
1 tsp mustard powder
1 tsp parsley
3 spring onions

Top with:
40g reduced fat Cheddar

Method:
Mix the scone ingredients together in a bowl. Roll the mixture out as thick as required as these scones don't rise. Use a cutter to cut scone shapes. Place on a greased baking tray and top with the reduced fat Cheddar.  Place in a pre-heated oven at gas mark 4 for about 20 minutes or until they brown slightly.
Goes well with a little chilli jam and a lovely big salad. 

Anzac Biscuits -The full fat recipe

These biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli during WW1.

http://en.m.wikipedia.org/wiki/Anzac_biscuit

Ingredients:

1 cup porridge oats
3/4 cup dessicated coconut
1 cup plain flour
1 teaspoon baking powder
1 cup sugar
1/2 cup butter
1 tablespoon golden syrup
2 tablespoons boiling water

Method:

Mix oats, flour, sugar and coconut together. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup. Add butter mixture to the dry ingredients. Drop by teaspoons on greased baking tray. Bake at gas mark 4 for 18 to 20 minutes.

Very high in Syns I should think.  I am making them for a party rather than eating them myself!