Will have to go through the recipes again. Been away and now I'm full of cold. So not eating have no appetite. But can get some new recipes ready for when I'm better. X
77. POTATO CURRY WITH MUSHROOMS AND PEAS - Serves 2
Syn Free
1 small onion, cut into chunks
3 garlic cloves, peeled
5cm piece of fresh ginger, peeled and sliced
250g chestnut mushrooms, halved
2 tsp curry powder (preferably Madras)
375g small new potatoes, scrubbed and quartered
Half a teaspoon of salt
150g frozen peas, thawed
125g fat free natural yoghurt - could use crème fraiche (don't forget to Syn) or Quark
Combine the onion, garlic, ginger and 3 tbsp. water in a blender or food processor to make a puree.
Spray a frying pan with Frylight and heat over a medium heat. Add the onion puree and cook for about 5 mins or until the liquid has evaporated.
Add the mushrooms to the pan and cook for about 3 mins or until just tender.
Stir in the curry powder. Add the potatoes and salt to the pan and stir so that the potatoes are well coated with the mixture.
Add 250ml of water and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes or until the potatoes are tender.
Stir in the peas and cook for a further 2 minutes until heated through. Remove from the heat, stir in the yoghurt and serve immediately.
BAKED EGGS WITH POTATOES, MUSHROOMS AND CHEESE - Serves 4
1.5 Syns per serving, if using the cheese as HEX's
3 baking size potatoes, peeled and cubed
1 tbsp. sunflower oil - 6 Syns
600g mushrooms, quartered
2 cloves of garlic, crushed
2 tbsp. freshly chopped thyme
160g reduced-fat mature Cheddar cheese, grated
4 eggs
Pre-heat the oven to 200C/Gas 6.
Boil the potatoes for 5 minutes, then drain well.
Heat the oil in a large frying pan. Cook the drained potato chunks, mushrooms and garlic for 5-8 minutes to soften the mushrooms and brown the edges of the potatoes.
Stir in half the thyme and cook for 1 minute more.
Spoon the potato mixture into a baking dish and sprinkle with the grated cheese and the remaining thyme.
Make holes in the mixture and break an egg into each.
Bake for 12-15 minutes or until the eggs have set and the cheese has melted.
Makes a tasty lunch.
This recipe is from the Good Food magazine.
BAKED EGGS WITH POTATOES, MUSHROOMS AND CHEESE - Serves 4
1.5 Syns per serving, if using the cheese as HEX's
3 baking size potatoes, peeled and cubed
1 tbsp. sunflower oil - 6 Syns
600g mushrooms, quartered
2 cloves of garlic, crushed
2 tbsp. freshly chopped thyme
160g reduced-fat mature Cheddar cheese, grated
4 eggs
Pre-heat the oven to 200C/Gas 6.
Boil the potatoes for 5 minutes, then drain well.
Heat the oil in a large frying pan. Cook the drained potato chunks, mushrooms and garlic for 5-8 minutes to soften the mushrooms and brown the edges of the potatoes.
Stir in half the thyme and cook for 1 minute more.
Spoon the potato mixture into a baking dish and sprinkle with the grated cheese and the remaining thyme.
Make holes in the mixture and break an egg into each.
Bake for 12-15 minutes or until the eggs have set and the cheese has melted.
Makes a tasty lunch.
This recipe is from the Good Food magazine.
POTATO CURRY WITH MUSHROOMS AND PEAS
got all the ingredients for this. starting slimming world again in class tommorrow so will make it for tea tommorrow night.
LENTIL AND SWEET POTATO CURRY - Serves 3
2 Syns per serving
1 tbsp. olive oil - 6 Syns
1 red onion, finely chopped
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tbsp. medium curry powder, or more, to taste. My daughter prefers it using Madras powder but she's braver than me!
100g dried red or green lentils
2 medium sweet potatoes, peeled and cut into chunks
500ml vegetable stock
400g can chopped tomatoes
400g can chickpeas, drained
Heat the oil in a large, non-stick pan, add the onion and cook until softened.
Add the spices and cook for 1 minute more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.
Bring to the boil, then cover and simmer for 20 minutes or until the lentils and sweet potato chunks are tender.
Add the chickpeas, then heat through.
Season to taste.
Good sprinkled with freshly chopped coriander and seasoned FF yoghurt.
The original recipe uses 2 tbsp. of oil but I have made it using just one but I did have to keep an eye on it, adding a splash of water to prevent sticking, when necessary. Because it should have used 2 tbsp. of oil, I thought it best not to push it, by using Frylight. It might work but I didn't want to chance it!
This was from the Good Food site. Really easy and extremely tasty!