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Delicious meals with minimum ingredients.
- Thread starter chocko1
- Start date
chocko1
Gold Member
SPICY MIXED BEANS & SPINACH COUSCOUS - Serves 4
Syn Free
250g couscous
400ml hot vegetable stock
250g pack spinach
400g can essential Waitrose Mixed Beans in Spicy Tomato Sauce or 400g kidney beans in chilli sauce
Place the couscous in a large bowl, pour in the stock, cover with clingfilm and leave for about 5 minutes.
Meanwhile, wilt the spinach for 2-3 minutes, according to pack instructions. Drain any excess liquid.
Heat the beans. Fluff the couscous with a fork and stir in the spinach and beans.
This is a Waitrose recipe.
A quick and easy lunch recipe.
Syn Free
250g couscous
400ml hot vegetable stock
250g pack spinach
400g can essential Waitrose Mixed Beans in Spicy Tomato Sauce or 400g kidney beans in chilli sauce
Place the couscous in a large bowl, pour in the stock, cover with clingfilm and leave for about 5 minutes.
Meanwhile, wilt the spinach for 2-3 minutes, according to pack instructions. Drain any excess liquid.
Heat the beans. Fluff the couscous with a fork and stir in the spinach and beans.
This is a Waitrose recipe.
A quick and easy lunch recipe.
chocko1
Gold Member
LEEK AND CHICKEN NOODLES - Serves 2
1 Syn per serving
250g dried egg noodles
1 leek, finely sliced
5cm piece of root ginger, grated (or 1 cube of frozen ginger)
1 level tbsp medium curry paste - at the most, 2 Syns
125g frozen peas
2 skinless chicken breasts, diced (or 250g peeled prawns)
Break the noodles into a large bowl. Pour over enough boiling water, to cover. Stir and toss the noodles in the water and then leave on one side for 6-8 minutes.
Meanwhile, heat a wok and spray with Frylight.
Add the chicken pieces or the prawns and allow to cook through (about 10 minutes for the chicken and 5 minutes for the prawns).
Remove from the wok and set aside on a plate.
Stir-fry the leek and ginger until softened.
Stir in the curry paste and cook for a further 2 minutes.
Stir in the peas and chicken or prawns.
Reduce the heat, cover and cook for 3 minutes.
Drain the noodles and add to the wok, toss well to coat.
Serve with a splash of soy sauce.
Could add some water chestnuts.
Another easy lunch time recipe from the British Leeks site.
1 Syn per serving
250g dried egg noodles
1 leek, finely sliced
5cm piece of root ginger, grated (or 1 cube of frozen ginger)
1 level tbsp medium curry paste - at the most, 2 Syns
125g frozen peas
2 skinless chicken breasts, diced (or 250g peeled prawns)
Break the noodles into a large bowl. Pour over enough boiling water, to cover. Stir and toss the noodles in the water and then leave on one side for 6-8 minutes.
Meanwhile, heat a wok and spray with Frylight.
Add the chicken pieces or the prawns and allow to cook through (about 10 minutes for the chicken and 5 minutes for the prawns).
Remove from the wok and set aside on a plate.
Stir-fry the leek and ginger until softened.
Stir in the curry paste and cook for a further 2 minutes.
Stir in the peas and chicken or prawns.
Reduce the heat, cover and cook for 3 minutes.
Drain the noodles and add to the wok, toss well to coat.
Serve with a splash of soy sauce.
Could add some water chestnuts.
Another easy lunch time recipe from the British Leeks site.
Thanks, Darren. I really appreciate all your hard work with the itemized index.
Kathy
No worries. wont post every time I update but every now and again, just to remind of the link, and to possibly help those on phones who cannot see signatures.
freakydarkstuff
Silver Member
This sounds yum and so quick and easy!! Great for a green day (i still do them sometimes!)
celtic-chick
Silver Member
Can't wait to try this. Yum, yum
little lady
Full Member
Lamb dhansak!!
Ok. Thanks.
Hope everything's good with you.
All good here thanks Kathy, head deep in learning still but will be worth it in the end.
chocko1
Gold Member
Presuming this means you'd like a recipe for Lamb Dhansak?!
Have hunted and converted but every recipe I've found exceeds the 10 ingredient limit I set myself when beginning this thread. Therefore, I've had to do a cheats version of being able to add the recipe. I've basically split it over two posts!
Hope you like it, little lady! x
chocko1
Gold Member
LAMB DHANSAK - Serves 4
2 Syns per serving
Half a cup of red/green lentils
600g lamb shoulder, cubed and all visible fat removed
400g can chopped tomatoes
1 onion, finely chopped
Half tsp. ground coriander
Half tsp. ground cumin
1 tsp. turmeric
2 level tbsp. dark brown sugar - 6 Syns
2 level tbsp. tamarind paste - 2 Syns
1 handful of finely chopped coriander
Spray a large, non-stick pan well with Frylight and cook the onion for about 4 minutes.
Now, cheat, and follow the post below!
2 Syns per serving
Half a cup of red/green lentils
600g lamb shoulder, cubed and all visible fat removed
400g can chopped tomatoes
1 onion, finely chopped
Half tsp. ground coriander
Half tsp. ground cumin
1 tsp. turmeric
2 level tbsp. dark brown sugar - 6 Syns
2 level tbsp. tamarind paste - 2 Syns
1 handful of finely chopped coriander
Spray a large, non-stick pan well with Frylight and cook the onion for about 4 minutes.
Now, cheat, and follow the post below!
chocko1
Gold Member
LAMB DHANSAK PASTE (and further cooking instructions)!
2 garlic cloves, crushed
2 tsp. ground ginger
Half tsp. cumin seeds
Half tsp. cinnamon
1 fresh red chilli, deseeded (or not) and chopped
Half tbsp. water
Put the paste ingredients into a blender and blend until they form a paste. Add more water, if necessary.
Add the ground coriander, ground cumin, turmeric and blended paste to the pan with the onions and fry gently for 2 minutes.
Add the lamb to the pan, stir to coat in the spices and fry for 2 minutes.
Add the lentils and tomatoes and stir to combine.
Fill the empty tomato can with water and add to the pan. Bring to the boil.
Transfer to a slow cooker and cook on Low for 6 hours.
When ready to serve, stir in the tamarind paste, sugar and season with salt and plenty of black pepper.
Serve on warmed plates,, sprinkled with the fresh coriander. Serve with basmati rice.
Hope this 'cheat recipe' can be forgiven! Not really sticking to the rules of the thread though so won't do it again.
2 garlic cloves, crushed
2 tsp. ground ginger
Half tsp. cumin seeds
Half tsp. cinnamon
1 fresh red chilli, deseeded (or not) and chopped
Half tbsp. water
Put the paste ingredients into a blender and blend until they form a paste. Add more water, if necessary.
Add the ground coriander, ground cumin, turmeric and blended paste to the pan with the onions and fry gently for 2 minutes.
Add the lamb to the pan, stir to coat in the spices and fry for 2 minutes.
Add the lentils and tomatoes and stir to combine.
Fill the empty tomato can with water and add to the pan. Bring to the boil.
Transfer to a slow cooker and cook on Low for 6 hours.
When ready to serve, stir in the tamarind paste, sugar and season with salt and plenty of black pepper.
Serve on warmed plates,, sprinkled with the fresh coriander. Serve with basmati rice.
Hope this 'cheat recipe' can be forgiven! Not really sticking to the rules of the thread though so won't do it again.
chocko1
Gold Member
chocko1
Gold Member
little lady
Full Member
LAMB DHANSAK - Serves 4
2 Syns per serving
Half a cup of red/green lentils
600g lamb shoulder, cubed and all visible fat removed
400g can chopped tomatoes
1 onion, finely chopped
Half tsp. ground coriander
Half tsp. ground cumin
1 tsp. turmeric
2 level tbsp. dark brown sugar - 6 Syns
2 level tbsp. tamarind paste - 2 Syns
1 handful of finely chopped coriander
Spray a large, non-stick pan well with Frylight and cook the onion for about 4 minutes.
Now, cheat, and follow the post below!
Sorry I got called and didn't finish/ask the question correctly was a little rude my apologies. Can't wait to try this and thank u x
upndown
Gold Member
LAMB DHANSAK - Serves 4
2 Syns per serving
Half a cup of red/green lentils
600g lamb shoulder, cubed and all visible fat removed
400g can chopped tomatoes
1 onion, finely chopped
Half tsp. ground coriander
Half tsp. ground cumin
1 tsp. turmeric
2 level tbsp. dark brown sugar - 6 Syns
2 level tbsp. tamarind paste - 2 Syns
1 handful of finely chopped coriander
Spray a large, non-stick pan well with Frylight and cook the onion for about 4 minutes.
Now, cheat, and follow the post below!
LAMB DHANSAK PASTE (and further cooking instructions)!
2 garlic cloves, crushed
2 tsp. ground ginger
Half tsp. cumin seeds
Half tsp. cinnamon
1 fresh red chilli, deseeded (or not) and chopped
Half tbsp. water
Put the paste ingredients into a blender and blend until they form a paste. Add more water, if necessary.
Add the ground coriander, ground cumin, turmeric and blended paste to the pan with the onions and fry gently for 2 minutes.
Add the lamb to the pan, stir to coat in the spices and fry for 2 minutes.
Add the lentils and tomatoes and stir to combine.
Fill the empty tomato can with water and add to the pan. Bring to the boil.
Transfer to a slow cooker and cook on Low for 6 hours.
When ready to serve, stir in the tamarind paste, sugar and season with salt and plenty of black pepper.
Serve on warmed plates,, sprinkled with the fresh coriander. Serve with basmati rice.
Hope this 'cheat recipe' can be forgiven! Not really sticking to the rules of the thread though so won't do it again.
Nothing to forgive u for Kathy! Lamb is my fave meat so another one on my long list of ur recipes to try!!xx
upndown
Gold Member
Believe it or not ladyblade - Chocko ((Kathy) has provided all these recipes!!! As u say a great thread! xx
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