1st March! St David’s Day always puts a spring in your step and a smile on your face. All those daffodils look so fresh and welcoming and are a lovely reminder of Spring.

Today we’re giving you a Slimtone Taste of Wales – some traditional Welsh recipes with that Slimtone twist so that everyone can enjoy them.

Welsh Rarebit
Serves 1 approx 200 cals

Toast a slice of thick granary bread from a large loaf. As it’s toasting, in a saucepan gently heat 28g/1oz half fat mature cheese, ½ teaspoon dry mustard, 1 tablespoon milk, 2 teaspoons Worcestershire sauce, 2 teaspoons of flour and salt and pepper to taste. Pour the cheese sauce over the toast and place under the grill until a golden brown. Garnish with tomato wedges and parsley. You can top with a poached egg for an additional 80 calories.

Do you remember in school on St David’s Day when some of the boys wore leeks instead of daffodils – and nibbled on them throughout the day!! Here’s a much better way to enjoy leeks!

Leek Soup with Herby Croutons
Serves 4 – approx. 125 cals per portion

Mist a large non-stick pan with one cal spray. Gently cook 4 peeled and finely chopped potatoes until tender.  Add 450g/16oz washed and chopped leeks and sweat with the lid on for about 5 minutes. Add 900ml/1½ pints vegetable stock and salt and freshly ground black pepper, bring to boil and cook for 20 minutes. Put 100g/3½ oz Light cream cheese with garlic & herbs in to a bowl. Add a few spoons of the soup and blend together to make a thick creamy consistency. Stir into the hot soup and season to taste.
Toast 4 slices of granary bread on both sides removing crusts. Spread one side of each with 100g/3½oz light cream cheese with garlic & herb and cut in to bite-sized croutons. Place on a baking sheet and pop under the grill for a few seconds until golden and bubbling. Heat the soup through gently, but do not boil. Ladle into warm bowls and top each one with a few croutons, sprinkle some chopped chives over and enjoy.

Low-Fat Cheese Scones
Makes 10 – approx 106 cals per scone

Place 224g/8oz self-raising flour into a mixing bowl, add 56g/2oz half-fat spread (cut into cubes) and rub in well until the mixture resembles fine breadcrumbs. Add 150g/4oz grated Caerphilly cheese. Gradually pour in 140ml/¼ pint of skimmed milk and draw the mixture together into a ball and place on a lightly floured surface. Knead well. Roll out to about ½ inch thickness and using a 2½ inch cutter cut into 10 rounds. Place on a non-stick baking tray and brush with a little milk. Bake in hot oven 425°F/220°C/gas mark 7 for 10 minutes until well risen and golden brown. (You can substitute Caerphilly for half fat cheddar if preferred)

Iechyd da – Enjoy!!
Marie x

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