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Cob Loaf March 17, 2014

Filed under: Bread — delishuss @ 11:35 am
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One of the girls at work brought a version of this recipe into work one day and it went down a treat. When we were kindly asked around to some Irish friends for Christmas day, I decided that it might be a nice to nibble on over a few drinks. It was a roaring success; I must have been asked by each person at Christmas dinner (think there were 12 people) how I made it. It’s dead easy, you should give it a go if you are having people over for nibbles and drinks.


1 cob loaf

3 spring onions, chopped

300g bacon, chopped

250g tub of sour cream

150g tub of chives and herb cream cheese

150g grated cheese

1 tbs oil

Black pepper to season



1. Pre-heat the oven to 180 degrees Celsius.

2. Cut the top off the cob loaf, approximately 2cms in thickness. Tear the top of the loaf into pieces.

3. Scoop out the soft inside of the cob loaf and also tear it into pieces and set aside.

4. Chop the bacon into small pieces. I used bacon bits in the past and I thought they tasted a bit processed, so I prefer to use normal bacon and chop it up. Streaky bacon would also be good.  Heat a frying pan and add the oil. Fry off the bacon until crispy and remove from the pan and leave to cool.

5. Mix the sour cream, cream cheese, spring onion and cooled bacon together in a bowl. Add some pepper to season. I don’t add salt as there is normally plenty in the cream cheese and the bacon also tends to be salty. Spoon the creamy mixture into the loaf centre and sprinkle with the grated cheese.

6. Place the loaf and the bread bits on an oven proof tray and heat in the oven, this will take approximately 30 minutes. Remove the bread pieces from the oven if they are burning and the creamy mixture is not fully heated through.

7. Use the bread bits to scoop up the creamy mixture and munch away to your hearts content. Once the bread bits are finished, you can tear off pieces from the outside of the loaf.

You can add spinach or sweet corn kernels or both if you want to mix it up.



White Chocolate, Pineapple and Bananna Loaf March 14, 2012

Filed under: Cakes,Weight Watchers Recipes — delishuss @ 10:54 pm
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I saw this recipe in this months Weight Watchers magazine and I had to try it. I must spill the beans though, I didn’t cook it right, I had the oven too hot so the top was cooked but not the middle. I loosened the cake from the edges, and then shook it out and it fell apart, disaster.

A trick that you can use is stick a skewer in the middle of the cake and if the skewer comes out clean then it’s done. This is a case of do as I say and not as I do because I didn’t follow my own rule. I’d say it’s to die for if done properly 🙂

20 minutes to prepare

55  minutes- 1 hour to cook

Serves 10

4 propoints per slice



80g low fat spread

80g caster sugar

227g can pineapple rings in natural juice, drained and chopped

1 small banana, mashed

1 large egg, beaten

1 tsp vanilla extract

60g white chocolate, chopped

150g gluten and wheat free plain flour

1 1/2 tsp baking powder



1. Preheat the oven to gas mark, 4/180 degrees celsius/ fan 160 degrees celsius. Line a 450g loaf tin with baking parchment (don’t leave out this part like me, mum reckons this was my fatal flaw).

2. Melt the low fat spread and sugar over a low heat, ensuring it doesn’t get too hot. Pour into a mixing bowl and cool for a few minutes, then stir in the pineapple and banana. Add the egg and vanilla extract, then half the chopped chocolate.

3. Sift the flour and baking powder together, then stir into the mixture. Transfer to the prepared tin, then bake on the middle shelf of the oven for 55 minutes-1 hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool on a wire rack.

4. To decorate, melt the remaining chocolate in a heatproof bowl placed over a saucepan of gently simmering water. Drizzle over the cooled cake using a teaspoon, then serve.