Preheat oven to 210 degrees and spray a large baking sheet with FryLight. Peel one large sweet potato (mine was the size of 2 large baking potatoes) and cut into chunks. Steam for 10-15 minutes. Drain 1 tin of chickpeas and pulse in food processor until fairly finely minced. Put into a bowl. Grind together 1 tsp cumin seeds, 10 dried small red chillies (I like falafel really spicy so reduce if you don't!), 1/2 tsp black peppercorns and 1 tsp coriander seeds. Add to bowl with chickpeas. Add 1/2 tsp salt and 1/2 tsp ground cinnamon. Test sweet potato is cooked - should be very soft all the way through and purée in food processor or put through potato ricer. Add to bowl with chickpeas and spices and stir all together until well combined. With 2 dessert spoons, form rounded dollops of mixture and slide onto baking sheets. Spray with FryLight. Bake for 15-20 minutes until slightly browned.
Saturday, 9 July 2011
Friday, 8 July 2011
Mushroom and Bacon Penne
Mushroom & Bacon Penne
Free on Extra Easy
2oz/57g baby leaf spinach, roughly chopped
11oz/312g dried penne (or any short pasta)
11oz/312g bacon rashers, all visible fat removed, roughly chopped
1 onion, finely chopped
7oz/198g button mushrooms, halved or quartered
2 garlic cloves, finely chopped
5oz/142g cherry tomatoes, halved
4 tbsp fat-free natural fromage frais
Salt & freshly ground black pepper
Put spinach in large colander and pour over boiling water so it wilts. Press to remove excess liquid and set aside.
Cook the pasta according to packet instructions, drain, set aside keeping warm. Meanwhile stir-fry onion and bacon using Fry Light for 2 – 3 minutes.
Add mushrooms, tomatoes and garlic to pan and stir fry for 6 – 7 minutes or until mushroomns have softened. Stir in the drained spinach and pasta. Stir fry for another 1 – 2 minutes or until piping hot, stir in fromage frais. Season to taste and serve in warm bowls.
Free on Extra Easy
2oz/57g baby leaf spinach, roughly chopped
11oz/312g dried penne (or any short pasta)
11oz/312g bacon rashers, all visible fat removed, roughly chopped
1 onion, finely chopped
7oz/198g button mushrooms, halved or quartered
2 garlic cloves, finely chopped
5oz/142g cherry tomatoes, halved
4 tbsp fat-free natural fromage frais
Salt & freshly ground black pepper
Put spinach in large colander and pour over boiling water so it wilts. Press to remove excess liquid and set aside.
Cook the pasta according to packet instructions, drain, set aside keeping warm. Meanwhile stir-fry onion and bacon using Fry Light for 2 – 3 minutes.
Add mushrooms, tomatoes and garlic to pan and stir fry for 6 – 7 minutes or until mushroomns have softened. Stir in the drained spinach and pasta. Stir fry for another 1 – 2 minutes or until piping hot, stir in fromage frais. Season to taste and serve in warm bowls.
Syn Free Chips - with Binty's fabulous find!
Slimming World Chips... a must know for all slimming worlders!
Chop your potatoes into chips...
Chop your potatoes into chips...
par-boil in salted water for 5 minutes.
Drain well
spray a baking tray with fry light... put chips on the tray... spray with fry light
sprinkle with seasonings (to taste)
put in the oven for 20-30 minutes
YUM!!!!!!!!
Also... Binty's find, the Silicon Oven Chip Mesh:
Looks goooooood!
Strawberry Ice Cream
300g frozen summer berries/fruits anything you like
300g mullerlight a berry one or vanilla
2-3 tbs powder sweetner
vanilla extract
Place the frozen berries in the blender/mixer and fling in all the other stuff, blend quickly while the berries are still frozen and before your eyes it turns into totally delicious ice cream.
300g mullerlight a berry one or vanilla
2-3 tbs powder sweetner
vanilla extract
Place the frozen berries in the blender/mixer and fling in all the other stuff, blend quickly while the berries are still frozen and before your eyes it turns into totally delicious ice cream.
Lisaloo's Coriander and Lemon Houmous
mmmmmm! Another lovely Hummus recipe from Lisaloo this time!
Coriander and lemon hummus.
1 tin chick peas drained and rinsed (the ones in the ethnic isle of tesco are bigger and cheaper than tesco own brand)
5 cloves garlic
the rind of a lemon
the juice of a lemon
black pepper
sea salt
a big dob of 0% greek yog
a whole packet of corriander leaves
2 tsp sweetner powder
bung the whole lot in a processor and whizz the crap out of it till its smooth creamy and green. Totally free food on ee. It makes about enough for 2 massive dippy lunches or 3 serious telly snacks. Keeps for about 2-3 days.
1 tin chick peas drained and rinsed (the ones in the ethnic isle of tesco are bigger and cheaper than tesco own brand)
5 cloves garlic
the rind of a lemon
the juice of a lemon
black pepper
sea salt
a big dob of 0% greek yog
a whole packet of corriander leaves
2 tsp sweetner powder
bung the whole lot in a processor and whizz the crap out of it till its smooth creamy and green. Totally free food on ee. It makes about enough for 2 massive dippy lunches or 3 serious telly snacks. Keeps for about 2-3 days.
Houmous from Bunnylush
I adore this... I need to try it. I miss eating tubs and tubs of it!
One can chickpeas
3 tbsp Greek 0 % yogurt
Half juice lemon
Salt/ pepper
1 tsp cumin
3 garlic bulbs or more
Water to add to your consistency
Whizz all up in blender adding water slowly to taste.
I'm sure it's not as nice as Lisa makes it but I couldn't be bothered grated lemons
3 tbsp Greek 0 % yogurt
Half juice lemon
Salt/ pepper
1 tsp cumin
3 garlic bulbs or more
Water to add to your consistency
Whizz all up in blender adding water slowly to taste.
I'm sure it's not as nice as Lisa makes it but I couldn't be bothered grated lemons
Singapore Noodles
Another lovely takeaway / fakeaway recipe from Bunnylush!
Yum!
Serves 2
Syns - 0.5 per serving, using chicken as HEX B
Ingredients
1 tbsp grated fresh root ginger
1 red chilli, de-seeded, finely chopped
5 fresh shiitake mushrooms (or normal mushrooms), sliced
2 tsp ground turmeric
1 red pepper, de-seeded and sliced
1 handful julienned carrot strips
Pack of asparagus and baby corn, chopped
226g chicken breast or thigh (raw weight), cooked and sliced (HEX B)
2 bundles of thai rice noodles
2 tbsp light soy sauce
2 tbsp oyster sauce (1 syn)
1 tbsp clear rice vinegar or cider vinegar
1 free-range egg, beaten
2 spring onions, sliced lengthways
crushed dried chillies (optional)
sesame oil (optional)
Method
Prepare all the ingredients in advance - chop all the veg and cook the chicken, get the noodles on (if using the ones that need to soak for 10 mins)
1. Spray a wok with Frylight and heat until very hot, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
2. Add the red pepper, carrots, asparagus, baby corn. Add some boiling water a little bit at a time to help create steam and cook the veg. If your wok has a lid, cover it and let steam for a few minutes or until the veg is how you like it. Add the cooked chicken and mix.
3. Soak the noodles for 5 mins in boiling water and drain.
4. Add the noodles to the wok and toss for 1-2 minutes, then season with the soy sauce, oyster sauce and vinegar. Stir well to combine.
5. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Pile the stir-fry onto a serving plate, season with a dash of sesame oil (optional - add 1 syn per 1/2 tsp - worth it!), then sprinkle with crushed dried chilies and garnish with the sliced spring onions.
Syns - 0.5 per serving, using chicken as HEX B
Ingredients
1 tbsp grated fresh root ginger
1 red chilli, de-seeded, finely chopped
5 fresh shiitake mushrooms (or normal mushrooms), sliced
2 tsp ground turmeric
1 red pepper, de-seeded and sliced
1 handful julienned carrot strips
Pack of asparagus and baby corn, chopped
226g chicken breast or thigh (raw weight), cooked and sliced (HEX B)
2 bundles of thai rice noodles
2 tbsp light soy sauce
2 tbsp oyster sauce (1 syn)
1 tbsp clear rice vinegar or cider vinegar
1 free-range egg, beaten
2 spring onions, sliced lengthways
crushed dried chillies (optional)
sesame oil (optional)
Method
Prepare all the ingredients in advance - chop all the veg and cook the chicken, get the noodles on (if using the ones that need to soak for 10 mins)
1. Spray a wok with Frylight and heat until very hot, then stir fry the ginger, chilli, mushrooms and turmeric for a few seconds.
2. Add the red pepper, carrots, asparagus, baby corn. Add some boiling water a little bit at a time to help create steam and cook the veg. If your wok has a lid, cover it and let steam for a few minutes or until the veg is how you like it. Add the cooked chicken and mix.
3. Soak the noodles for 5 mins in boiling water and drain.
4. Add the noodles to the wok and toss for 1-2 minutes, then season with the soy sauce, oyster sauce and vinegar. Stir well to combine.
5. Pour the beaten egg into the wok and stir gently for one minute, or until the egg is cooked through. Pile the stir-fry onto a serving plate, season with a dash of sesame oil (optional - add 1 syn per 1/2 tsp - worth it!), then sprinkle with crushed dried chilies and garnish with the sliced spring onions.
Purplebint's - Nearly Syn Free Fakeaway
WOW! Wonderful!!!
Sweet and Sour Sauce.
One tin of tomatoes blended till smooth, 2 tbsps of splenda, a glug of vinegar, some ginger and chopped red chillies, sliced spring onion and about 24g pineapple chunks in juice. Chuck it in a pan, stir a bit and simmer till reduced how you like it. Makes about 8+ portions depending on how much sauce you like. Free on EE
Some excellent "Fakeaway" recipes from the Purplebinty one
Egg Fried Rice - Cook rice, rinse with cold water and leave to cool and dry completely. Spray wok with a little frylight, cook rice till hot, push to edges to make a gap in the bottom, add a beaten egg, cook and then chop up with spoon and stir it through rice. Add peas and some soy sauce. Free on EE
Chow Mein. - Frylight in the bottom of a large pan, add one slice onion and soften, add some chopped mushrooms, some beansprouts and leave to cook for 5 minutes. In the meantime cook some noodles in a seperate pan, drain add to the veggies, add 1-2 tbsp of soy and a glug of vinegar. Cook for 5 mins. Free on EE
Green chilli stir fry -Slice an onion, some mushrooms and peppers and fry 'light' in a large pan until softened a little. Add a large sliced green chilli and some beansprouts, some ginger and a glug of soy. Stir through and cook for 5 mins or so. Free on EE.
Crunchy Chicken - I couldn't figure out a way to do battered balls, so I just dipped 400g diced chicken into some beaten egg and then into a shallow bowl that had 2 tsbp of seasoned flour. I then put them on a frylighted baking sheet and cooked at 180 for about 10 minutes. Serves 4, so 7 syns for the flour makes about 2 syns per portion?
Chow Mein. - Frylight in the bottom of a large pan, add one slice onion and soften, add some chopped mushrooms, some beansprouts and leave to cook for 5 minutes. In the meantime cook some noodles in a seperate pan, drain add to the veggies, add 1-2 tbsp of soy and a glug of vinegar. Cook for 5 mins. Free on EE
Green chilli stir fry -Slice an onion, some mushrooms and peppers and fry 'light' in a large pan until softened a little. Add a large sliced green chilli and some beansprouts, some ginger and a glug of soy. Stir through and cook for 5 mins or so. Free on EE.
Crunchy Chicken - I couldn't figure out a way to do battered balls, so I just dipped 400g diced chicken into some beaten egg and then into a shallow bowl that had 2 tsbp of seasoned flour. I then put them on a frylighted baking sheet and cooked at 180 for about 10 minutes. Serves 4, so 7 syns for the flour makes about 2 syns per portion?
Sweet and Sour Sauce.
One tin of tomatoes blended till smooth, 2 tbsps of splenda, a glug of vinegar, some ginger and chopped red chillies, sliced spring onion and about 24g pineapple chunks in juice. Chuck it in a pan, stir a bit and simmer till reduced how you like it. Makes about 8+ portions depending on how much sauce you like. Free on EE
Scotch Eggs - from Bunnylush
Serves: 4
Prep time:
Cook time:
Syns per serving:
2.5
ingredients
6 medium eggs
400g lean pork steaks, all visible fat removed, roughly chopped
125g rindless lean bacon, all visible fat removed, finely chopped
1-2 tsp mild curry powder
2 tbsp dried parsley
1 tsp dried mixed herbs
salt and freshly ground black pepper
50g dried wholemeal breadcrumbs
low calorie cooking spray
method
1. Preheat the oven to 200°C/Gas 6.
2. Put four of the eggs into a pan of cold water and bring to the boil. Boil for 5-6 minutes then plunge into cold water for another 4 minutes. Carefully peel and set aside.
3. Place the pork steaks, bacon, curry powder and dried herbs into a food processor. Season to taste and blend until fairly smooth. Transfer to a bowl and divide the mixture into four portions.
4. Flatten a portion of the mixture in your right hand and, with your left, take an egg and wrap the mince around it until it's fully encased. Repeat for the remaining three boiled eggs.
5. Spread the breadcrumbs onto a wide plate.
6. Beat the remaining eggs and dip each Scotch egg in the beaten egg and then roll in the breadcrumbs. Place on a baking sheet lined with non-stick baking parchment and lightly spray with low calorie cooking spray.
7. Place in the oven and cook for 20 minutes or until lightly golden. Cool completely on kitchen paper before packing them up in airtight containers for your picnic.
Prep time:
Cook time:
Syns per serving:
2.5
ingredients
6 medium eggs
400g lean pork steaks, all visible fat removed, roughly chopped
125g rindless lean bacon, all visible fat removed, finely chopped
1-2 tsp mild curry powder
2 tbsp dried parsley
1 tsp dried mixed herbs
salt and freshly ground black pepper
50g dried wholemeal breadcrumbs
low calorie cooking spray
method
1. Preheat the oven to 200°C/Gas 6.
2. Put four of the eggs into a pan of cold water and bring to the boil. Boil for 5-6 minutes then plunge into cold water for another 4 minutes. Carefully peel and set aside.
3. Place the pork steaks, bacon, curry powder and dried herbs into a food processor. Season to taste and blend until fairly smooth. Transfer to a bowl and divide the mixture into four portions.
4. Flatten a portion of the mixture in your right hand and, with your left, take an egg and wrap the mince around it until it's fully encased. Repeat for the remaining three boiled eggs.
5. Spread the breadcrumbs onto a wide plate.
6. Beat the remaining eggs and dip each Scotch egg in the beaten egg and then roll in the breadcrumbs. Place on a baking sheet lined with non-stick baking parchment and lightly spray with low calorie cooking spray.
7. Place in the oven and cook for 20 minutes or until lightly golden. Cool completely on kitchen paper before packing them up in airtight containers for your picnic.
Boots' Fab Sauces! Sweet&Sour -- BBQ
Hello all. Apologies for the lack of posting lately! Hopefully going to catch up with it all tonight!
half a cup of chicken stock (I never measure just guess)
4 tbsp red wine vinegar
5 tbsp sweetner
2 tbsp soy sauce
1 tbsp tom ketchup
Bung in pan and heat then add 1 tbsp on cornflour mixed with water to thicken
Barbie Sauce Syn Free
1 packet of passata
4 tbsp of balsamic vingegar
3 tbsp sweetner
1 tbsp worcester sauce
chilli ( I add loads as I like spicy)
I also add a bit of smoked paprika too
Simmer until reduced keep ages in fridge in a glass bottle.
Some fabulous Sauces from the lovely Boots! Great for the barbie!
Sweet & Sour Sauce 4.5 syns
half a cup of chicken stock (I never measure just guess)
4 tbsp red wine vinegar
5 tbsp sweetner
2 tbsp soy sauce
1 tbsp tom ketchup
Bung in pan and heat then add 1 tbsp on cornflour mixed with water to thicken
Barbie Sauce Syn Free
1 packet of passata
4 tbsp of balsamic vingegar
3 tbsp sweetner
1 tbsp worcester sauce
chilli ( I add loads as I like spicy)
I also add a bit of smoked paprika too
Simmer until reduced keep ages in fridge in a glass bottle.
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