The Harcombe Diet:
25 Members' Recipes
First Published by Columbus Publishing Ltd
EPub ISBN: 978-1-907797-08-8
Copyright © Zoë Harcombe 2010
Smashwords Edition
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Introduction:
Asparagus wrapped in Bacon/Parma Ham
Carrot and Canellini Bean Soup
Meatloaf - of the yummy variety.
Lird Burgers! (AKA: Turkish Style Feta Stuffed Köfte)
Lird's Cacık (cucumber, mint and garlic yoghurt)
Jarlsburglimpe - Norwegian Meatloaf
Chocolate orange strawberries with ginger cream
Introduction:
Thank you so much for downloading some of the recipes shared by our diet club members. Let me tell you a bit more about The Harcombe Diet and our lovely club...
When I was experiencing food cravings to rival any drug addiction, I set out to answer the million dollar question - why can't we control our eating when we want more than anything to be slim? This question became the title of my first book "Why do you overeat? When all you want is to be slim".
I spent my 20's researching the topic of food cravings and food addiction and discovered three very common medical conditions that cause insatiable food cravings. The literature on these conditions is literally life changing. I then set out to design the 'perfect' diet to overcome three three conditions, so that I would never crave food again. It worked! Not only did it work - I reached my ideal weight of 110lbs (c. 8 stone; 50 kilos) and I have stayed there for over 10 years and it has been so easy it's not fair! My new way of eating also cleared up bloating, Irritable Bowel Syndrome, puffy skin, water retention, headaches, PMT, feeling foggy (like I was sleepwalking) all the time and so many more troubling conditions.
This 'perfect diet' became Phase 1 of my second book: "Stop Counting Calories & Start Losing Weight". Phase 1 is only five days long and the record weight loss to date is 19lbs. A loss of 14lbs is regularly achieved, not least because two of the three conditions cause nasty and unnecessary water retention, which can be rapidly corrected dropping you a clothes size in a few days. Phase 2 is how to carry on losing weight whilst enjoying steak, pasta, cheese, fruit and the occasional red wine and dark chocolate. Phase 3 is all about how to maintain your natural weight for life. The three phases together have become known as The Harcombe Diet. When people have seen friends and family drop lots of weight, often in record time, and look so much healthier in the process - they have asked them "What have you been doing?" People replied "The Harcombe Diet" - which is why we then put it on the book cover!
If you check out our on line club: www.theharcombedietclub.com, you can get a free introduction to the diet if you enter your email and confirm registration. This will tell you what the three conditions are, what the diet is about and it will give you a 10-day plan that could change your life. If you want to join in the chats in the club, and get support and advice, we ask for a nominal contribution to keep the spammers out and to keep the lovely, friendly atmosphere that we have amongst members.
We'd love to see you there - meanwhile - please enjoy these complimentary recipes, which have been created and contributed by fans of The Harcombe Diet. You'll get an idea of how we eat and that we love our food as much as we love being slim!
Very best wishes - Zoë Harcombe
Recipes:
Creamy cheese sauce
Club Member: Joro
This is ideal as a replacement for the usual wheat based cheese sauce to go with cauliflower etc.
I just threw everything in without measuring but have given approx amounts which can be varied to suit your taste.
Ingredients:
100ml double cream
1 tablespoon full fat Philly
30gms mature Cheddar, cubed or grated
Method:
Microwave the cream and Philly in a bowl till hot, stir well then add the cheddar and heat till melted without boiling.
(Sufficient for 2 or 3 portions of cauliflower.)
Phase 2
Type:fat
Home-made Mayonnaise
Club Member: Mat
This recipe is dedicated to my Mum! a fantastic cook who took the time and had the patience to teach me how to cook
Ingredients:
1 Egg
2 tsp of cornflour
2 tbsp of water
1 tbsp Cider vinegar
2 cloves of garlic
Dash of lime juice
Half tsp Dijon mustard
Dash of Worcestershire sauce
Sprinkle of black pepper
Method:
Mix the cornflour, water, cider vinegar, Dijon mustard, Worcestershire sauce, lime juice and black pepper.
Microwave for 30 seconds - 1 minute; stirring half way through.
When thick, (after about a minute) add garlic mashed with salt.
Whisk an egg (yolk & white) into the heated mixture.
Then gradually add about 3/4 pint sunflour oil (still whisking) until very thick (about 4 - 5 mins) - adjust seasoning to taste.
If you are particularly carb-sensitive; you can omit the cornflower and do not microwave the mixture. Simply add the first lot of ingredients together and whisk the egg and garlic into it.
If you do this, you must add the oil a dribble at a time or separation can occur. If it does, don't panic all can be rescued! Get a clean measuring jug and separate an egg yolk from the white, whisk it up and then spoon the 'separated' mixture in a bit at a time - Whisking all the time. You will soon have your creamy mayo back!
Phase 2
Type:fat
Leftovers Omelette
Club Member: Mat
This recipe came about as I had some leftover broccoli and some beansprouts that needed using up. So I had a brainwave. and this was the result - The beansprouts certainly added something!
Ingredients:
Half a red pepper
Handful of beansprouts
Half a small onion
Small amount of left-over broccoli (cooked)
Some extra mature cheese - grated
3 eggs
Method:
Sweat the pepper, and onion in some olive oil
after 5 minutes add the broccoli and beansprouts - Increase the heat and stir-fry for 3 minutes
Pour on the beaten egg (with some s+p)
When firm, add the cheese
Cover and cook until the cheese is melted
For something a bit extra, break out the blow-torch and go to town on the melted cheese! (or you could grill it... but that's not as much fun!)
Lob it onto a plate and 'there you go'; filling meal in 10 minutes
Phase 2
Type:fat
Seafood Chowder
Club Member: Kimberley (DiscoSmurfette)
My son absolutely loved this and went back for 3 bowls! If you love seafood you will enjoy.
Ingredients
2 medium carrots, roughly chopped
2-3 sticks celery, sliced
2 parsnips roughly chopped
4 cups (1 litre) chicken/veg stock
500g marinara mix
1 salmon fillet
200ml thickened cream
Sea salt & freshly ground black
pepper to taste.
2 tbs chopped fresh parsley
Method:
Place carrot, celery, parsnip and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender.
Process mixture until smooth. Return to pot. Whilst doing this -
In a separate fry pan add small amount of olive oil, 2 cloves chopped garlic and add the seafood mix with the salmon. Lightly fry until salmon is cooked.
Add salmon, marinara mix and cream to pot with blended vegetable mix. Stir, without boiling until chowder is hot. Season to taste.
Stir through parsley. Serve immediately
Enjoy x
Phase 2
Type:fat
Asparagus wrapped in bacon/parma ham
Club Member: Ray Claire
This is so simple - just wrap streaky bacon or Parma ham round asparagus spears, drizzle with olive oil, season and stick in the oven till ham/bacon is crispy - delicious
Phase 1
Type:fat
Carrot and Canellini Bean soup
Club Member: Mat
This thick soup is delicious and warming
Ingredients:
8 Large Carrots
2 medium onions
4 Sticks of celery
1 litre of Vegetable stock
1 cup (medium) red lentils
1 tin of canellini beans
Method:
Use a wok! - I made the mistake of using a smaller pan the first time I made this!
Chop the carrots, onions and celery in to 1 cm cubes
Sweat the carrots, onions and celery in a small amount of olive oil
Add the lentils and stock and simmer for about 17 - 22 minutes
Add the canellini beans and continue simmering for 5 minutes
Put the mixture in a blender and blend until smooth.
Phase 2
Type:carb
Tuna and Broccoli Frittata
Club Member: Mat
Delicious to have cold with salad for lunches at work - I used to make this all the time (I had to phone my mum to remind me of the recipe.
There are many variations you can make to this recipe - Have fun with it!
Ingredients:
6 Eggs
250g of cottage cheese,
180ml double cream
Small tin of tuna (brine or oil is fine as you need to drain it)
handful of broccoli, cut into small florets and steamed for 4 minutes.
Method:
Beat the eggs and beat in the cream and cottage cheese
fold the tuna and broccoli in.
Rub butter on a quiche tin and pour the mixture in.
Cook in the oven for 35-40 mins at 180-190 (gas mark 5)
check after 30 minutes; the edges should be golden by this time. If this is the case; turn the oven down to 170 and cook until the middle is just firmed up.
Phase 2
Type:fat
Crustless quiche
Club Member: Splodge
Ingredients:
Olive oil
2 onions, finely chopped
125g bacon, chopped
8 eggs
300ml single cream
2 tbs fresh chives, finely chopped
1 cup grated cheddar cheese
salt & pepper to taste
2 tomatoes, sliced thinly
Method:
Grease a round ovenproof flan dish (aprox 25cm or 6-cup capacity) with oil. Pre-heat oven to 180C or moderate temperature.
Add oil to a frying pan and fry the onions and bacon. Cook, stirring until the onions are soft and transparent. Remove the mixture from the pan and spread it over the base of the prepared flan dish.
Place eggs, cream, chives and cheese in a large bowl and whisk until all ingredients are combined. Season with salt and pepper to taste and pour over the onion mixture in the flan dish. Arrange the tomato slices over the top.
Bake 40mins or until it is just set and golden.
Cool for 5mins before garnishing with extra chives and serve. Also good to serve cold.
Phase 2
Type:fat
Grilled Goats Cheese Salad
Club Member: Lird
Takes about 30 minutes to prepare and is absolutely delicious!
Ingredients:
Serves 2:
2 small goats cheese rounds
1 pepper
1 red onion
bag of rocket or mixed lettuce leaves
cherry tomatoes
olive oil
(balsamic vinegar)
pine nuts
Method:
Put a whole pepper in the oven (200 degrees). Chop the red onion into rings and mix with plenty of olive oil in a deepish baking tray. Add to the oven after 10 minutes and cook onions and pepper for a further 10 minutes. (When you take the pepper out of the oven put it in a plastic bag for 5 min and the skin will peel off really easily).
Slice the pepper into strips and add to the tray with the onion and olive oil, if you do not have a problem with candida you can add a drop of balsamic vinegar as well. Put the goats cheese on a baking tray under the grill for a few minutes until it is starting to turn brown on the outside and looks 'puffed up' (this can be done while sorting out the onion & pepper dressing).
Put a large handful of rocket (or mixed lettuce) onto the plates with the cherry tomatoes. Add the onion and pepper olive oil dressing mix. Sprinkle with a few pine nuts (can be toasted if you like) and then place the goats cheese on top. Enjoy!
Phase2
Type:fat
Salmon and Roasted Veg
Club Member: Lird
Really quick and very easy to prepare, and the roasted veg can be had with anything or just on their own. Suitable for phase 1 (minus the lemon) and phase 2.
Ingredients (serves 2)
2 salmon fillets
Garlic
Lemon slices
Olive Oil
Rosmary
ROAST VEG:
Parsnip
Carrot
Pepper
Red Onion
Courgette
cherry tomatoes
Olive oil
Garlic Cloves
Lemon slices
Mixed Herbs
Salt and Pepper to taste
Method:
Chop veg up into fairly chunky pieces, I cut my onions into 8's and the rest into medium chip sized pieces. Put in an oven dish and cover with olive oil. Add the mixed herbs, garlic cloves, lemon slices and salt and pepper and mix so everything is coated. Put in an oven at 200C for 45 minutes, giving it a stir a couple of times during cooking.
Lay the salmon fillets out on a piece of foil ready to make a foil parcel. Place a smashed garlic clove, slice of lemon and rosmary on each salmon fillet and drizzle with a little olive oil. Fold the foil over to enclose the fillets. Put in the oven at 200C for the last 12- 14 minutes with the roasted veg.
Serve and enjoy!
Phase 2
Type:fat
Jamaican Pork Burgers
Club Member: Mat
Jamaican Jerk Spice is a fantastic flavouring for these burgers.
They can either be fried or baked - Don't try to grill them though - they have a tendency to fall apart due to the mushyness of the pork mince.
Ingredients:
454g (1lb) of Pork mince
2 tbsp Jamaican Jerk Spice
1 tbsp Lime Juice
2 garlic cloves, mashed with 1tsp salt
Ground black pepper
Method:
Lob all the ingredients together in a bowl and mash to a pulp.
Form into burger shapes and either fry them in butter or bake them in the oven (200°C or Gas Mark 6) for about 30 mins.
Phase 2
Type:fat
Meatloaf – of the yummy variety
Club Member: Gwin
I make this all the time and it's one of our favourite dishes, can be eaten cold. This amount is enough for 2 people to have with some veg and some left over for lunch the next day! I serve it with cauliflower cheese, but can be served with vegetables of choice.
Ingredients:
500g Pork Mince
1 onion
2 cloves garlic
Tomato puree
1 large egg
4 medium handfuls of grated cheese (I use chedder)
Salt & Pepper to taste
Method:
Put pork mince in a bowl.
Finely chop the onion and garlic and add to the pork - mix well.
Add about half a tube of tomato puree for flavour, but you can improvise with chilli powder for example if preferred.
Add the egg and mix with a spoon thoroughly making sure the mixture is well balanced.
Add 2 handfuls of grated cheese to the pork mixture and mix.
Put mixture on a non stick baking tray and shape into a tall loaf.
Sprinkle remaining 2 handfuls of cheese on top.
Cook at medium heat for 45 mins or until the outside of the meatloaf is dark and slightly crusty.
Serve hot and enjoy!
Phase 2
Type:fat
More mayonnaise
Club Member: Helen (fidget)
After lots of experimenting with mayonnaise I stumbled across a great everyday flavour - a bit like a cross between salad cream and Delouis Fils (which I love but can't get easily).
I dedicate this to my Mum who misses salad cream on THD but hates handling eggs, but will give this a go!
Ingredients:
1 egg yolk
generous pinch of salt
1.5 tsp ready-made dijon mustard
2 tsp white wine (or cider) vinegar
200ml sunflower oil
squeeze of lemon juice to taste (I added about half a tsp I suppose)
Method:
Beat the egg yolk (I use a hand electric mixer) for 20 seconds or so.
Add the salt, mustard and vinegar and beat again till well combined.
Gradually add the sunflower oil, continuing to beat.
When it's reached the consistency you want, beat in the lemon juice to taste.
For a thinner consistency you can add more oil, up to about 300ml maximum, but you may wish to adjust the seasoning.
Phase 2
Type:fat
Thai inspired stir-fry sauce
Club Member: Helen (fidget)
After weeks of experimenting with stir-fries and quite frankly being disappointed, I have at last come up with a stir-fry sauce that has some substance to it. Dressings are all well and good, but I like an actual sauce too!
I dedicate this to my lovely husband who always appreciates my culinary efforts, especially when they work!!
Ingredients (serves 2):
2 cloves crushed garlic
1/4 tsp dried chilli
fresh ginger, chopped, quantity equvalent to garlic
2 spring onions, chopped
1 tsp sesame oil
1 tsp lemon or lime juice (I only had lemon to hand)
1 tbsp soy sauce (I use Tamari)
1 tbsp sunflower oil
1 dsp creamed coconut (grated some off a block)
2 medium-sized tomatoes, chopped
A little water/stock to thin (optional - depends how juicy the tomatoes are)
Method:
Gently heat all the ingredients in a pan until the tomatoes have softened and the flavours have combined.
Use the sauce as it is if you like it chunky. I let mine cool slightly and whizzed it up with a hand blender before adding it to stir-fried prawns and vegetables. Quite delicious.
Should freeze well.
Phase 2
Type:fat
Antipasto Peppers
Club Member: sjc
This goes really well with cheese, cold meats, or (my favourite) tuna salad. My daughter also loves it straight from the saucepan, on toast with cheese grated over, and on Pizzas.
Ingredients:
About 4 tablespoons of olive oil
1 large onion, sliced
3 sweet peppers, any colour(s), sliced
Crushed garlic, to taste
Generous amount of salt and black pepper
1 tbsp white balsamic vinegar (or wine vinegar, or lemon or lime juice)
Method:
Add oil to a saucepan, then the sliced onions and garlic, then the peppers. Cover and simmer gently until the peppers are soft. Stir in seasoning and vinegar to taste.
At this stage, it's pretty watery, so drain the peppers through a sieve, return the juices to the pan and reduce over a high heat - be careful not to burn it. Return the peppers to the pan and stir through, then leave to cool. Store in a jar in the fridge, just covered with a little extra oil. I've only managed to keep it for about 5 days!
You could also experiment with adding fresh or dried Italian herbs, or chillies
Phase 2
Type:fat
Lird Burgers! (AKA: Turkish Style Feta Stuffed Köfte)
Club Member: Lird
Ideal for the BBQ and goes perfectly with my Cacık recipe (mint, garlic and cucumber yoghurt).
These are suitable for phase 2 fat meal, but can be made suitable for phase 1 by leaving out the feta.
Ingredients:
500g of good qualitly minced lamb
1 onion very finely chopped
half a pack of feta (crumbled)
Half of a beaten egg
approx a teaspoon of each of the following spices & herbs (but I just I just throw it in!)
mixed spice (I use schwartz brand)
paprika
mint
cumin
black pepper
Method:
Put all the ingredients in a bowl and knead together with your hands until thoroughly mixed. Shape into mini burgers and cook!
Phase 2
Type:fat
Lird's Cacık (cucumber, mint and garlic yoghurt)
Club Member: Lird
This is another turkish recipe that is often had as a mezze(starter) and goes perfectly with my Lird Burgers (Turkish Köfte). Cacık is pronounced jajuk (with a hard j as in jam).
Ingredients:
250g of greek yoghurt;
a chunk of cucumber cut into small cubes;
juice of half a lemon;
1 or 2 cloves of garlic, crushed;
leaves off a couple of sprigs of mint, finely chopped;
Salt and pepper to taste.
Method:
Mix all the ingredients together in a bowl and enjoy!
Phase 2
Type:fat
Lamb Rogan Josh
Club Member: Naomi
Ingredients:
450g of lamb cut into small cubes (remove all fat)
2 cloves of garlic, crushed and chopped
1 finely sliced medium onion
1/2 tsp ground turmeric
1tsb fresh or ground coriander
1 tsp cumin
1 red chilli, finely chopped
1 tsb of finely sliced ginger
1 tsp paprika
1/4 tsp ground cinnamon
3 tsp garam masala
1 tbs tomato purée
400g chopped tinned tomatoes
100ml natural yoghurt
Salt and Black pepper
Method:
Gently fry the lamb, onions and the chopped chilli on a medium heat. Add the cumin seeds, turmeric, paprika, ginger, cinnamon and chopped cardamom pods.
Cook for 1-2 minutes to work spices into the lamb.
Add half the tinned tomatoes and tomato paste. Stir through for 1 minute.
Add the garam masala and stir through.
Add some salt and pepper if required.
Reduce heat and simmer for 20-30 minutes (add the remainder of the chopped tomato to keep the dish moist).
Before serving, add the yoghurt for a richer, creamier sauce.
Phase 2
Type:fat
Mat’s Burgers
Club Member: Mat
These burgers always go down a treat at BarBQ’s.
Ingredients:
1 lb (or 454g if you prefer) Minced beef - Forget the 'extra lean' rubbish, the fat is what gives it the flavour!
1 tsp French / Dijon mustard (Dijon Mustard rarely contains sugar)
1 tsp Lemon Juice
1 tbsp Garlic, minced with 1 tsp salt
5 drops of the ludicrously hot Tabasco Sauce
2 Shakes of Worcester Sauce
Plenty of pepper
1 small(ish) onion very finely chopped
Method:
Basically all you do is dump the ingredients in a bowl 'get yer mitts in it' and mash it all up to a pulp.
Form into burgers and cook on the BBQ for.. Well I'm sure you can gauge when they're done!
Phase 2
Type:fat
Aubergine & Coconut Bake
Club Member: Amina
I am going through this trend in eating aubergines this summer!
Missing baked potatoes with roast chicken, I started thinking what else I could have. My dd found the perfect recipe from the text at the back of the coconut cream box. I devised my own from this:
Ingredients:
1 onion
1 aubergine, thinly sliced
Melted butter, enough to coat aubergine slices
Grated coconut cream
Grated cheese
Lemon juice
Couple of chopped green chillies (optional)
Method:
Peel one onion and slice it thinly into rings.
Slice the the aubergine, coat it with butter.
Place both onion rings and aubergine slices into an oven proof dish.
Next add grated cream coconut over the aubergine slices and onion rings.
Then add chopped green chillies (optional) all over.
Finally the grated cheese topping.
Bake until the cheese is crispy golden brown.
Add lemon juice & serve with your roast chicken & enjoy!
You won't remember having roast/baked potatoes ever again!
Phase 2
Type:fat
Jarlsburglimpe - Norwegian Meatloaf
Club Member: Mat
Ninya found this recipe - It looked delicious and I just had to try it! I was glad I did because it is gorgeous!
Ingredients:
500 g minced meat
egg
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon mace, ground
1 onion, finely chopped
2 tablespoons capsicums, diced
1 tablespoon dill weed, chopped
80 g jarlsberg cheese, in small cubes
1 cup water
250 g jarlsberg cheese, sliced thin
200 g bacon
Method:
Preheat oven to 200°C.
Combine meat, egg, seasoning, onion, capsicum and cheese in knead together. Form a log shape and place in a baking dish.
Drape the sliced cheese over the meat and then cover with overlapping bacon rashers.
Pour water in baking dish and place in oven. Bake for 1 hours.
If the bacon starts to brown too much cover with a piece of foil.
Phase 2
Type:fat
Club Member: Mat
The Combination of the heat from the chilli and cayenne really contrasts well with the sweetness of the pineapple juice.
I used to make this with honey instead of pineapple juice but that isn't too Harcombe-friendly.
Ingredients:
1 bag of Quorn Chicken Pieces
2 large onions - Sliced
2 large peppers - Sliced
500 ml / 1 pint of Chicken stock
2 tsp Hot Chilli Powder
2 tsp Cayenne Pepper
1 tin of pineapple chunks in juice (no added sugar)
4 cloves of garlic mashed with 1 tsp salt
Pepper for seasoning
Method:
Start by cooking some brown rice
Stir-fry the onions, peppers and garlic in some olive oil (4-5 minutes)
Add the chilli and cayenne pepper into the stock and pour over the onions etc
Bring to the boil and then add the quorn pieces and Pineapple (including the juice)
Cook for 10 minutes ish until the quorn is cooked.
Add pepper to taste.
Thicken the sauce with a little arrowroot (2 tsp dissolved in cold water)
Serve with the rice.
Phase 2
Type:carb
Chocolate orange strawberries with ginger cream
Club Member: Melissa Barton
This is a truly indulgent desert and perfect for special occasions.
Ingredients (Serves 4):
500gm Strawberries
Orange essence ( no added sugar)
100gm Bar of 85% dark chocolate
250mls Double cream
ground ginger
Method
Take 500gm of strawberries and cut them into quarters, pop them in a small dish, Then whip 250mls of double cream and add a pinch of ground ginger .
Then take half a bar 100gms of 85% dark chocolate break it up in to smallish chunks place in a bowl add a few drops of orange essence and melt in the microwave.
Finally spoon on the whipped cream over the strawberries and pour on the melted orange chocolate!!
Phases 2 & 3
Type:fat
Melissa's taste of Paradise
Club Member: Melissa Barton
I dedicate this recipe to Zoe and thank her for all her support and for choosing such a good name for this recipe!!
Ingredients (Serves 4):
2 tablespoons of coconut cream
300 ml Double cream
10gm flaked almonds
50gm 90% dark chocolate.
500gm of mixed berries
Method:
Divide the berries into 4 small dishes
Pour cream and coconut cream into a bowl with the grated chocolate and use and electric whisk until thick, then spoon over the berries and sprinkle with the flaked almonds.
Phase 2
Type:fat
Banana and Carrot Cake
Club Member: Lird
Really delicious and low in fat so suitable for phase 2 as an occasional treat and for phase 3.. Not suitable for Candida and hypoglycemia sufferers, or those with a wheat intolerence (unless suitable replacement flour is used)
The cake comes out quite moist a bit like a brownie consistancy, and you could replace the carrot with some dark chocolate for a phase 3 brownie or add walnuts to the original recipe for phase 3 as well.
Ingredients:
200g wholemeal flour (either self-raising or add in something like bicarb)
3 very ripe bananas (blended until turned into a liquid puree)
150g grated carrot
20-25g of butter (softened)
1 tablespoon lemon juice
1 teaspoon cinammon
1-2 teaspoons of honey (optional)
pinch of salt
Method:
Pre-heat oven to 180C (this is for a fan oven) and grease a 20cm cake tin. Cream the softened butter with the honey or a spoonful of the pureed banana until smooth.
Add in the rest of the banana puree and beat together.
Add the grated carrot and lemon juice and stir in.
Now add the dry ingredients and fold in with a metal spoon until thoroughly mixed.
Pour the mixture into the cake tin and bake for 35-40 min.
Turn out on to a wire rack to cool.
Phase 2
Type:carb
Further information: www.theharcombedietclub.com