Delicious meals with minimum ingredients.

[chocko1]

SPICY SAUSAGES - Serves 4

Syn Free

8 Syn Free SW sausages
1 onion, finely chopped
1-2 cloves of garlic, crushed
1 red pepper, deseeded and finely chopped
1 green pepper, deseeded and finely chopped
400g can mixed beans in chilli sauce
100g sweetcorn, drained
400g can chopped tomatoes

Cook the sausages under the grill, until cooked through. Remove and cut into bite-sized chunks.
Spray a large, non-stick pan well with Frylight and cook the onion and garlic, until the onion has softened.
Add in the peppers and cook for a further 5 minutes, stirring occasionally.
Add the mixed beans in their sauce, the chopped tomatoes and the sweetcorn. Bring to a simmer and cook for about 10 minutes.

Serve with boiled rice and, maybe a HEX sprinkling of grated cheese, as garnish.

If you like things a little spicier, stir in some chipotle paste, along with the chopped tomatoes.

Discovery Chipotle Paste - 2 level tsp. = 0.5 Syn

 

[chocko1]

Thanks for your lovely Reputation Comment, cavegirl - and for letting me know who it came from too. I'll have to look up the coconut nectar syns on-line but, as you say, it'll probably be high Syn value. Oh well, no harm in looking!

 

[chocko1]

BANOFFEE CRUMBLE MOUSSE - Serves 4

Just over 1 Syn per serving

5 tsp. granulated sweetener
1 egg white
6 x 120g pots Mullerlight Greek Style Tempting Toffee yoghurt - 3 Syns
1 thinly sliced banana
Finely zested rind of 1 orange
4 tbsp. FF fromage frais
1 crushed gingernut biscuit - McVitie's Gingernuts - 2.5 Syns per biscuit

Put 2 tsp. of the granulated sweetener and the egg white into a heatproof bowl, over a pan of simmering water. Make sure the base of the bowl does not touch the water.
Whisk for 5 minutes with a hand blender or until the mixture is fluffy and stands in fairly firm peaks.
Remove from the heat and whisk for a further 2 minutes.
Gently fold into the 6 pots of yoghurt.
Divide the thinly sliced banana between 4 dessert glasses, spoon the yoghurt mixture on the top, then chill for 3 hours or until set.
Meanwhile, put the orange zest, the 3 remaining tsp. of granulated sweetener and 150ml cold water into a pan.
Bring to the boil and simmer, stirring, for 8 minutes, or until the mixture thickens.
Transfer the rind mixture to a sheet of non-stick baking parchment. Set aside.
Spoon a tbsp. of the FF fromage frais onto the mousses, then sprinkle each with some of the crushed gingernut biscuit.
Finally, decorate with the orange candied peel.

Could scatter with a little Synned grated chocolate, instead of the biscuit, if preferred. Could also create an extra layer to the dessert glasses by mixing an Options chocolate drink (Synned, of course) with some of the FF fromage frais, before spooning a good amount onto each dessert. Crushed meringue nest, maybe? If you have the Syns to spare, there are plenty of variations.

This original recipe is by a lady called Pip Waller and is advertised in the Eat In magazine.

 

[dazd1970]

Ah, that gives me some context as I don't see this on a phone so had no clue. I think I need to buy a decent phone, being that I develop web pages it may just be the way forward. lol.

Haha, that's definitely a good excuse, if you needed one, to go out and buy a phone, so that you can see what your pages look like and possibly allow for that in your design.

The problem is that there are so many different devices all with varying sizes of screen so it makes it almost impossible to check properly, and then there are sites which are mobile only browsers (which some have as well as their main sites). I do resize my browser to design responsively but sometimes there are glitches that one just cannot account for, unless I bought every phone and tablet on the market. Clearly an expensive option. lol. But I do need to look further into the mobile websites, that is a totally different concept.

 

[chocko1]

Sounding much too technical for me, as usual, Darren!

Kathy

 

[chocko1]

ROGAN JOSH CHICKEN AND RICE (For days when you need something convenient). Serves 4.

2.5 Syns per serving

1 tbsp. vegetable oil - 6 Syns
2 red onions, finely sliced
2 level tbsp. Rogan Josh paste - Patak's = 4 Syns
200g basmati rice
2 chicken stock cubes, crumbled
300g frozen mixed veg, defrosted
1 small ready-cooked chicken, approx. 450g, all skin removed, shredded

Heat the oil in a pan over a high heat.
Saute the onions and curry paste until the onions have softened. Turn the heat down if browning too quickly.
Add the rice and cook, stirring, for one minute or until the rice is coated.
Stir in the stock cubes and 500ml boiling water. Bring to the boil.
Reduce the heat to low. Simmer, covered, for about 15 minutes or until the rice is just tender.
Meanwhile, be cooking the veg in the microwave or on the hob until cooked through but still retaining some bite. The veg won't take much cooking with being the frozen variety.
Remove the pan from the heat and stir through the shredded chicken. Stand for about 5 minutes, covered.
Stir through the veg and serve on heated plates/bowls.

Good garnished with freshly chopped coriander and a dollop of FF yoghurt.

Have tried this with Frylight but, maybe because of the amount of onion and because the rice needs coating with the oil, it wasn't perfect. You can, obviously, exchange fresh veg for the frozen, if you like.

Based on a recipe from the Eat In magazine.

 

[Nanny Doreen]

'[;okjhgfgyuip-00po9i87upoiuy76t5r4e3w2q1`

Was cleaning keyboard and this came up. Saved too.

Just for reference Kathy Sainsbury BGTY sausages are 1 syn each. I wouldn`t worry about changing any recipes cause they used to be 1/2 .

 

[Crazyfool]

'[;okjhgfgyuip-00po9i87upoiuy76t5r4e3w2q1`



Just for reference Kathy Sainsbury BGTY sausages are 1 syn each. I wouldn`t worry about changing any recipes cause they used to be 1/2 .

Or you could use the new Slimming world ones from Iceland they are free.

 

[chocko1]

Oh no! Shock horror! :O Actually, Doreen, I will change them, as I don't want anyone to go wrong because of moi! Thanks for pointing it out. xx

 

[dazd1970]

Indexed list of all the recipes here

 

[chocko1]

SPANISH SAUSAGE HOTPOT - Serves 4

Approx. 1.5 Syns per serving

8 Syn Free SW sausages - I have only been able to use BGTY sausages so far.
100g diced chorizo - 6.5 Syns
1 onion, finely sliced
3 cloves of garlic, crushed
2 tsp. smoked paprika
2 x 400g cans chopped tomatoes
1 tbsp. sweetener, or to taste - I tend not to add any but that's my personal choice.
150g green beans, halved down the middle
100g grilled red peppers, without oil, drained and sliced

Cook the sausages, either under the grill or in a large, non-stick pan, until browned on all sides and NEARLY cooked through.
Transfer to a chopping board and thickly slice.
Add the chorizo to the same pan (if using the pan method to cook the sausages) and cook until the oils run.
Add the onion and garlic and sauté, stirring occasionally, until the onion has softened.
Stir in the paprika and cook for 30 seconds, stirring.
Add the tomatoes, sweetener (if using) and 75ml boiling water. Bring to a simmer.
Add the sausages, beans and peppers.
Simmer, stirring occasionally, for 5 minutes or until the beans are just tender and the sausages completely cooked through.
Season to taste.

Lovely served with HEX crusty bread or a jacket potato.

This recipe is based on one by the Eat In magazine. In the original recipe it adds a tablespoon of olive oil at the beginning. I have made this, successfully, in a good quality, non-stick pan, with no problems.

 

[chocko1]

ROASTED TOMATO AND SAUSAGE BAKE - Serves 4

Approx. 2 Syns per serving

1 tbsp. olive oil - 6 Syns
8 Syn Free SW sausages - I have only been able to use BGTY sausages, so far
500g new potatoes, halved if large
300g Chantenay carrots, topped and tailed
3 red onions, cut into very thin wedges, or sliced
1 tbsp. fresh thyme leaves
2 tbsp. balsamic vinegar
1 level tbsp. runny honey - 2.5 Syns
250g cherry tomatoes, halved

Pre-heat the oven to 200C/Gas 6.
Grill the sausages until browned on all sides.
Spray a large baking dish well with Frylight, add the sausages, season and bake for 10 minutes.
Add the potatoes, carrots, red onion and thyme. Season.
Mix together the oil, balsamic and honey, then drizzle evenly over the sausage mixture.
Bake for 20 minutes or until the potatoes are nearly cooked through. Baste the mixture with the juices.
Dot the cherry tomatoes into the sausage mix and cover the dish with foil.
Bake for 10 minutes or until the sausages are thoroughly cooked through and the tomatoes have softened.

Good served with HEX crusty bread.

Another based on an Eat In recipe. The original recipe says to use 2 tbsp. oil but it has worked well with just one.

 

[green eyed monster]

i LOVE that you are using the new sausages.

are they good?

i havent been to iceland yet.

 

[chocko1]

Haven't managed to try them yet, green-eyed monster so had to use BGTY in the last two recipes. As soon as I can get to Iceland I'll definitely be trying them out! Hears mainly positive comments about them though so ..... fingers crossed!

Kathy x

 

[chocko1]

VEGETABLE CURRY - Serves 3-4

2 Syns for the whole recipe, if using the almond milk from your HEX

2 sweet potatoes
1 level tsp. butter - 2 Syns
Half an onion, finely chopped
4 cloves of garlic, thinly sliced or crushed
240ml unsweetened almond milk
Half a cup of water
1 tbsp curry powder, or to taste
Half tsp. garam masala
Mixture of vegetables, whatever you fancy

In a large, non-stick pan, heat the butter over a medium heat.
Add the chopped onion and garlic and saute until tender.
Meanwhile, be boiling or steaming your sweet potato, which has been peeled and cut into chunks.
Transfer the onion, garlic and sweet poato chunksinto a blender and add the rest of the ingredients, apart from the veg selection, along with salt to taste.
Blend well, scraping down the sides, until everything is creamy. Adjust the seasoning, if necessary.
This is your curry sauce.
Cook up a variety of fresh veg, leaving some bite in them.
When cooked and drained, stir the curry sauce into them and simmer gently for 5-10 minutes, until piping hot.

Lovely served with boiled rice, well rinsed and cooked quinoa or cauliflower rice.

If the sauce is a little thick, thin down with some vegetable stock. If preferred, you can substitute the almond milk for Light Coconut milk but don't forget to alter the Syn value!

This recipe is by a lady called Megan Gilmore.

 

[chocko1]

EASY CAULIFLOWER RICE - Serves 2-4

Syn Free

1 large cauliflower

Chop the cauliflower into florets, removing the main stalk and leaves.
Wash well and pat dry with some kitchen roll or a clean tea-towel. It is important to dry the cauli off, before putting into the food processor.
Pulse, in batches, in a food processor, using the S shaped attachment, until resembling rice. Don't over-pulse it.
Microwave the desired amount for about 30-60 seconds, or until tender. Becareful not to over-cook. No need to add water.
Season with salt and pepper and with other spices, if you like. Good with a few dried flakes of chilli crumbles into it and stirred through.

 

[strawberry]

VEGETABLE CURRY - Serves 3-4

2 Syns for the whole recipe, if using the almond milk from your HEX

2 sweet potatoes
1 level tsp. butter - 2 Syns
Half an onion, finely chopped
4 cloves of garlic, thinly sliced or crushed
240ml unsweetened almond milk
Half a cup of water
1 tbsp curry powder, or to taste
Half tsp. garam masala
Mixture of vegetables, whatever you fancy

In a large, non-stick pan, heat the butter over a medium heat.
Add the chopped onion and garlic and saute until tender.
Meanwhile, be boiling or steaming your sweet potato, which has been peeled and cut into chunks.
Transfer the onion, garlic and sweet poato chunksinto a blender and add the rest of the ingredients, apart from the veg selection, along with salt to taste.
Blend well, scraping down the sides, until everything is creamy. Adjust the seasoning, if necessary.
This is your curry sauce.
Cook up a variety of fresh veg, leaving some bite in them.
When cooked and drained, stir the curry sauce into them and simmer gently for 5-10 minutes, until piping hot.

Lovely served with boiled rice, well rinsed and cooked quinoa or cauliflower rice.

If the sauce is a little thick, thin down with some vegetable stock. If preferred, you can substitute the almond milk for Light Coconut milk but don't forget to alter the Syn value!

This recipe is by a lady called Megan Gilmore.

This sounds lovely and super easy, thanks Kathy x

 

[chocko1]

You're very welcome, tink. Only just noticed how much weight you've lost! Well done, you! xx

 

[Llamasoks]

I've been missing this thread, in my horrible lack of will power and re-gaining 3 stone. I will definitely be using A LOT of these in the next few months!
X

EDIT: Especially anything containing chorizo!

 

[chocko1]

Ha ha! Welcome back, Llamasoks. I know what you mean about lack of willpower! Why are so many things that are delicious bad for us?! Still waiting for someone to come up with a Syn Free bar of chocolate!

Kathy xx