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Chocolate Chip Cookies

ProPoints® Value: 2
Servings: 24
Preparation Time: 15 min
Cooking Time: 5 min
Level of Difficulty: Easy


25 g Butter, softened
2 tablespoons Oil, Corn
100 g Sugar, Light Brown, or light muscovado
1 teaspoons Vanilla Extract, or extract
1 pinch Salt
1 medium Egg, Whole, (small)
100 g Flour, Wheat, White, Plain, plain
1/4 teaspoons Baking Powder (as purchased)
75 g Chocolate, Plain, dark or milk chocolate


Preheat the oven to Gas Mark 5, 190°C, fan oven 170°C. Lightly spray two non-stick baking sheets with low fat cooking spray. Cream together the butter, oil and sugar until light in texture and paler in colour. Add the vanilla, salt and egg and beat well until creamy. Sift in the flour and baking powder and fold in with the chocolate chips, making sure they are evenly distributed. Drop 12 spoonfuls of the cookie mixture evenly over each baking sheet (24 cookies in total). Bake for 5-8 minutes until golden and spread out. Cool for 2 minutes, then carefully transfer to a wire rack to cool completely.
Notes - Serving size is 1 cookie per portion.

Italian-Inspired 0PP Soup

Makes 12 servings
ProPoints® value | 0 per serving

• 40g chicory, chopped
• 2 cloves garlic, minced
• 160g onions, chopped
• 30g baby spinach
• 2 small courgettes, cubed
• 1 medium red pepper, chopped
• 1 fennel bulb, thinly sliced
• 1440ml vegetable stock
• 800g canned chopped tomatoes
• ¼ tsp crushed red pepper flakes
• 2 tsp fresh thyme, finely chopped
• 1 tsp fresh oregano, finely chopped
• ¾ tsp salt
• ¼ tsp black pepper
• 25g fresh parsley, chopped
• 25g fresh basil
Put the chicory, garlic, onions, spinach, courgette, red pepper, fennel bulb, vegetable stock, chopped tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Season and add the parsley and basil. Serve.

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