chocko1
Gold Member
That sounds really yummy and naughty, celtic-chick. Suppose, if you had enough Syns, you could stir some melted chocolate or Nutella through too. OMG! I want some now. Will have to buy some minty Options asap!
xKathy
Delicious meals with minimum ingredients.
- Thread starter chocko1
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That sounds really yummy and naughty, celtic-chick. Suppose, if you had enough Syns, you could stir some melted chocolate or Nutella through too. OMG! I want some now. Will have to buy some minty Options asap!
xKathy
chocko1
Gold Member
CHORIZO PASTA BAKE - Serves 4
Approximately 2 Syns per serving, if using the Mozzarella as one HEX per portion
1 red onion, finely sliced
2 garlic cloves, crushed
2 red peppers, roughly chopped
120g chorizo, diced - thinking this will be approx. 8 Syns in total, as chorizo = 6.5 Syns per 100g
2 tbsp. balsamic vinegar
2 tsp smoked paprika
2 x 400g cans chopped tomatoes
1 tsp sweetener
300g whole-wheat penne pasta
260g light Mozzarella (4 x 65g helpings of HEX)
Phew! Just reached my 10 ingredient limit!!
Spray a large pan with Frylight and gently cook the onion until softening. Add the garlic and cook for a further minute.
Add the peppers and chorizo and cook until the meat starts to crisp up.
Stir in the balsamic vinegar, paprika and the tomatoes.
Mix it well, then season with the sweetener, a pinch of salt (careful because of the saltiness of the chorizo) and black pepper to taste. Simmer for 10-15 minutes.
Preheat the oven to 200C/Gas 6. Cook the pasta according to pack instructions, drain and add to the simmering pan.
Tear the Mozzarella into small pieces and stir half into the mixture. Turn into a large oven-proof dish and dot with the remaining chunks of Mozzarella.
Bake in the oven for 10 minutes or until the cheese has melted.
Great with a green salad.
If I want it a bit spicier, I sometimes add in a pinch of dried red chilli flakes when I'm adding the paprika, etc.
Approximately 2 Syns per serving, if using the Mozzarella as one HEX per portion
1 red onion, finely sliced
2 garlic cloves, crushed
2 red peppers, roughly chopped
120g chorizo, diced - thinking this will be approx. 8 Syns in total, as chorizo = 6.5 Syns per 100g
2 tbsp. balsamic vinegar
2 tsp smoked paprika
2 x 400g cans chopped tomatoes
1 tsp sweetener
300g whole-wheat penne pasta
260g light Mozzarella (4 x 65g helpings of HEX)
Phew! Just reached my 10 ingredient limit!!
Spray a large pan with Frylight and gently cook the onion until softening. Add the garlic and cook for a further minute.
Add the peppers and chorizo and cook until the meat starts to crisp up.
Stir in the balsamic vinegar, paprika and the tomatoes.
Mix it well, then season with the sweetener, a pinch of salt (careful because of the saltiness of the chorizo) and black pepper to taste. Simmer for 10-15 minutes.
Preheat the oven to 200C/Gas 6. Cook the pasta according to pack instructions, drain and add to the simmering pan.
Tear the Mozzarella into small pieces and stir half into the mixture. Turn into a large oven-proof dish and dot with the remaining chunks of Mozzarella.
Bake in the oven for 10 minutes or until the cheese has melted.
Great with a green salad.
If I want it a bit spicier, I sometimes add in a pinch of dried red chilli flakes when I'm adding the paprika, etc.
chocko1
Gold Member
EASY PAPRIKA CHICKEN - Serves 4
1 Syn per whole recipe
450g skinless chicken breasts, diced
1 onion, finely chopped
Two and a half teaspoons of paprika
400g tin chopped tomatoes
2 tbsp. BGTY crème fraiche - 1 Syn
Spray a large pan with Frylight and cook the onion and chicken pieces until browned.
Stir in the paprika and tomatoes and bring to the boil.
Check the chicken is thoroughly cooked through, remove from heat and stir the crème fraiche through.
Season to taste.
Lovely served with pasta and a side salad.
1 Syn per whole recipe
450g skinless chicken breasts, diced
1 onion, finely chopped
Two and a half teaspoons of paprika
400g tin chopped tomatoes
2 tbsp. BGTY crème fraiche - 1 Syn
Spray a large pan with Frylight and cook the onion and chicken pieces until browned.
Stir in the paprika and tomatoes and bring to the boil.
Check the chicken is thoroughly cooked through, remove from heat and stir the crème fraiche through.
Season to taste.
Lovely served with pasta and a side salad.
chocko1
Gold Member
SWEET POTATO AND CHICKPEA CURRY - Serves 4
Syn Free
1 tbsp. cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
Half to one teaspoon dried chilli flakes
50g root ginger, peeled and grated
600g tinned chickpeas (undrained weight)
400g can chopped tomatoes
750g sweet potato, peeled and cut into bite-sized cubes
200g rice
Spray a large pan with Frylight and heat over a medium heat.
Add the cumin seeds and fry for one minute or until aromatic.
Add the onion and a pinch of salt and cook for 5-6 minutes or until the onion has softened.
Add the garlic, chilli flakes and ginger and cook for a further 3 minutes.
Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato.
Add enough water (approx. 500ml) to cover the chickpeas and potatoes and bring to a simmer, stirring to mix everything together.
Cover with a lid and simmer over a medium/low heat, stirring now and again, for 30-40 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened.
Meanwhile, cook the rice according to the pack instructions.
Taste and season. Serve immediately with the rice.
Also good with some baby spinach stirred through just before the end of cooking so it has chance to wilt.
Syn Free
1 tbsp. cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
Half to one teaspoon dried chilli flakes
50g root ginger, peeled and grated
600g tinned chickpeas (undrained weight)
400g can chopped tomatoes
750g sweet potato, peeled and cut into bite-sized cubes
200g rice
Spray a large pan with Frylight and heat over a medium heat.
Add the cumin seeds and fry for one minute or until aromatic.
Add the onion and a pinch of salt and cook for 5-6 minutes or until the onion has softened.
Add the garlic, chilli flakes and ginger and cook for a further 3 minutes.
Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato.
Add enough water (approx. 500ml) to cover the chickpeas and potatoes and bring to a simmer, stirring to mix everything together.
Cover with a lid and simmer over a medium/low heat, stirring now and again, for 30-40 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened.
Meanwhile, cook the rice according to the pack instructions.
Taste and season. Serve immediately with the rice.
Also good with some baby spinach stirred through just before the end of cooking so it has chance to wilt.
chocko1
Gold Member
CHOCOLATE AND BERRY MOUSSE POTS - Serves 4. Good for if you have spare Syns and want a treat!
5 Syns each
75g dark chocolate - Bournville = 20 Syns or use milk choc but check Syns first
4 tbsp. FF Greek yoghurt - could use Fromage Frais, if preferred
2 large egg whites
2 tsp granulated sweetener
350g berries - lovely with blueberries, raspberries, or a mix
Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water directly. Once melted, allow to cool for about 5-8 mins, than stir in the yoghurt.
Whisk the egg whites until stiff, than whisk in the sweetener and beat again.
Fold the whites into the chocolate mixture - loosen the mixture first with a spoonful of the egg white, then carefully fold in the rest, keeping as much air in as possible.
Put the berries into small, glass dishes, then divide the mousse on top of each. Chill in the fridge until set.
Could add a little mixed spice to the mixture if you like.
5 Syns each
75g dark chocolate - Bournville = 20 Syns or use milk choc but check Syns first
4 tbsp. FF Greek yoghurt - could use Fromage Frais, if preferred
2 large egg whites
2 tsp granulated sweetener
350g berries - lovely with blueberries, raspberries, or a mix
Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water directly. Once melted, allow to cool for about 5-8 mins, than stir in the yoghurt.
Whisk the egg whites until stiff, than whisk in the sweetener and beat again.
Fold the whites into the chocolate mixture - loosen the mixture first with a spoonful of the egg white, then carefully fold in the rest, keeping as much air in as possible.
Put the berries into small, glass dishes, then divide the mousse on top of each. Chill in the fridge until set.
Could add a little mixed spice to the mixture if you like.
celtic-chick
Silver Member
That sounds really yummy and naughty, celtic-chick. Suppose, if you had enough Syns, you could stir some melted chocolate or Nutella through too. OMG! I want some now. Will have to buy some minty Options asap!
Kathy
Mmmmmmmmmmmmm nutella.Never thought of that.I have to try it.
chocko1
Gold Member
SPICED GLAZED PINEAPPLE WITH CINNAMON FROMAGE FRAIS - Serves 4
11 Syns for whole recipe so approx. 3 Syns per portion
Zest and juice of 1 lime
2 tbsp. runny honey - 5 Syns
2 pinches ground cinnamon
Few gratings of whole nutmeg or a pinch of dried
2 tsp icing sugar, sifted - 2 Syns
200g FF Fromage Frais
2 tsp butter - 4 Syns
1 fresh pineapple, cut into 8 long wedges, skin and core removed
Mix the lime juice and half the zest with 1 tbsp. of honey, a pinch of cinnamon and the nutmeg. Set aside.
Stir the icing sugar and a pinch of cinnamon into the fromage frais.
Heat the butter and remaining honey in a non-stick frying pan until melted.
Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelised.
Pour in the spiced lime sauce and bubble for a few seconds, turning the pineapple to glaze in the sauce.
Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais (or ice cream, if you have Syns to spare). Enjoy a lovely, decadent dessert!
Now, I know if you're going exactly by the book, cooking fruit adds a little Syn value to it but you only get two slices each anyway and, I've done this loads of times and the weeks I've made it on, I've still lost weight so, it's up to you. As it's quite low in Syns anyway, even if you work it out for cooked fruit, it won't make loads of difference. OK, I'm waffling!
11 Syns for whole recipe so approx. 3 Syns per portion
Zest and juice of 1 lime
2 tbsp. runny honey - 5 Syns
2 pinches ground cinnamon
Few gratings of whole nutmeg or a pinch of dried
2 tsp icing sugar, sifted - 2 Syns
200g FF Fromage Frais
2 tsp butter - 4 Syns
1 fresh pineapple, cut into 8 long wedges, skin and core removed
Mix the lime juice and half the zest with 1 tbsp. of honey, a pinch of cinnamon and the nutmeg. Set aside.
Stir the icing sugar and a pinch of cinnamon into the fromage frais.
Heat the butter and remaining honey in a non-stick frying pan until melted.
Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelised.
Pour in the spiced lime sauce and bubble for a few seconds, turning the pineapple to glaze in the sauce.
Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais (or ice cream, if you have Syns to spare). Enjoy a lovely, decadent dessert!
Now, I know if you're going exactly by the book, cooking fruit adds a little Syn value to it but you only get two slices each anyway and, I've done this loads of times and the weeks I've made it on, I've still lost weight so, it's up to you. As it's quite low in Syns anyway, even if you work it out for cooked fruit, it won't make loads of difference. OK, I'm waffling!
chocko1
Gold Member
JAMIE OLIVER'S PULLED BRISKET CHILLI - He suggests, if using this as a lunch time snack, it should make enough for 20-25 tortillas. My piece of brisket is smaller than this and I'll be making it as a main meal.
Syn Free
1.5kg beef brisket, all visible fat removed
1 large cinnamon stick
1 tbsp. each of ground cumin and smoked paprika
1 heaped tbsp. dried oregano
2 fresh bay leaves
2 red and 2 yellow peppers
2 x 400g tins chopped tomatoes
400ml beef stock
3-4 red chillies, 2 deseeded and sliced
2 red onions, finely sliced
Red wine vinegar
Half a bunch of coriander, chopped
Place the beef on a board and score one side.
Bash the cinnamon, cumin, paprika and oregano with a pestle and mortar, then rub into the cuts in the beef.
Season well, Spray with Frylight (Jamie uses a little olive oil) and brown the brisket well in a large pan over a high heat.
Place the bay leaves, peppers, tomatoes and stock in a large pot and bring to the boil.
Meanwhile, add the chilli and onions to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover and leave to simmer for 4-4 and a half hours.
Gently pull the beef apart using 2 forks. Remove the bay leaves, add a little of the vinegar to taste, add the coriander and adjust the seasoning to your liking.
Jamie suggests serving this with tortillas but I'm serving with veggies and baby roast potatoes.
OK - I know this is over the 10 ingredient mark for this thread but I've posted this in response to a request from celtic-chick!
I'm not going to follow this to the letter as I'm going to cheat a bit. For instance, I'll be using ground coriander and dried chilli flakes. Not sure I've any red wine vinegar in either so may substitute with balsamic. I'm also not going to brown the brisket off but going to add it all into my slow cooker for 8 hours on Low. I never brown meat off first when using the slow cooker and it always tastes lovely.
Syn Free
1.5kg beef brisket, all visible fat removed
1 large cinnamon stick
1 tbsp. each of ground cumin and smoked paprika
1 heaped tbsp. dried oregano
2 fresh bay leaves
2 red and 2 yellow peppers
2 x 400g tins chopped tomatoes
400ml beef stock
3-4 red chillies, 2 deseeded and sliced
2 red onions, finely sliced
Red wine vinegar
Half a bunch of coriander, chopped
Place the beef on a board and score one side.
Bash the cinnamon, cumin, paprika and oregano with a pestle and mortar, then rub into the cuts in the beef.
Season well, Spray with Frylight (Jamie uses a little olive oil) and brown the brisket well in a large pan over a high heat.
Place the bay leaves, peppers, tomatoes and stock in a large pot and bring to the boil.
Meanwhile, add the chilli and onions to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover and leave to simmer for 4-4 and a half hours.
Gently pull the beef apart using 2 forks. Remove the bay leaves, add a little of the vinegar to taste, add the coriander and adjust the seasoning to your liking.
Jamie suggests serving this with tortillas but I'm serving with veggies and baby roast potatoes.
OK - I know this is over the 10 ingredient mark for this thread but I've posted this in response to a request from celtic-chick!
I'm not going to follow this to the letter as I'm going to cheat a bit. For instance, I'll be using ground coriander and dried chilli flakes. Not sure I've any red wine vinegar in either so may substitute with balsamic. I'm also not going to brown the brisket off but going to add it all into my slow cooker for 8 hours on Low. I never brown meat off first when using the slow cooker and it always tastes lovely.
celtic-chick
Silver Member
JAMIE OLIVER'S PULLED BRISKET CHILLI - He suggests, if using this as a lunch time snack, it should make enough for 20-25 tortillas. My piece of brisket is smaller than this and I'll be making it as a main meal.
Syn Free
1.5kg beef brisket, all visible fat removed
1 large cinnamon stick
1 tbsp. each of ground cumin and smoked paprika
1 heaped tbsp. dried oregano
2 fresh bay leaves
2 red and 2 yellow peppers
2 x 400g tins chopped tomatoes
400ml beef stock
3-4 red chillies, 2 deseeded and sliced
2 red onions, finely sliced
Red wine vinegar
Half a bunch of coriander, chopped
Place the beef on a board and score one side.
Bash the cinnamon, cumin, paprika and oregano with a pestle and mortar, then rub into the cuts in the beef.
Season well, Spray with Frylight (Jamie uses a little olive oil) and brown the brisket well in a large pan over a high heat.
Place the bay leaves, peppers, tomatoes and stock in a large pot and bring to the boil.
Meanwhile, add the chilli and onions to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover and leave to simmer for 4-4 and a half hours.
Gently pull the beef apart using 2 forks. Remove the bay leaves, add a little of the vinegar to taste, add the coriander and adjust the seasoning to your liking.
Jamie suggests serving this with tortillas but I'm serving with veggies and baby roast potatoes.
OK - I know this is over the 10 ingredient mark for this thread but I've posted this in response to a request from celtic-chick!
I'm not going to follow this to the letter as I'm going to cheat a bit. For instance, I'll be using ground coriander and dried chilli flakes. Not sure I've any red wine vinegar in either so may substitute with balsamic. I'm also not going to brown the brisket off but going to add it all into my slow cooker for 8 hours on Low. I never brown meat off first when using the slow cooker and it always tastes lovely.
Thanks Kathy
chocko1
Gold Member
AUTHENTIC CHICKPEA CURRY - Serves 4
2.5 Syns per whole recipe
2 x 400g chickpeas
1 tbsp. bicarbonate of soda - 2 Syns
1 onion, finely chopped
1 tsp Very Lazy garlic and ginger paste - 0.5 Syn
Half a tsp chilli powder
Half a tsp turmeric
Half a tsp garam masala
400g tin chopped tomatoes
2 blocks frozen, chopped spinach
Drain and rinse the chickpeas, then soak in water along with the bicarb. Leave for 10 minutes, then drain and rinse thoroughly.
Spray a frying pan well with Frylight and fry the onion until browning.
Add the garlic and ginger paste, along with the chilli powder, turmeric, garam masala and half a teaspoon of salt. Stir until all the spices are absorbed.
Add the tomatoes and frozen spinach and stir.
Add the chickpeas and stir gently. Leave to simmer for 20 minutes. If the sauce looks a little too thick, add water.
Lovely with boiled rice, SW potato wedges or a HEX serving of crusty bread.
2.5 Syns per whole recipe
2 x 400g chickpeas
1 tbsp. bicarbonate of soda - 2 Syns
1 onion, finely chopped
1 tsp Very Lazy garlic and ginger paste - 0.5 Syn
Half a tsp chilli powder
Half a tsp turmeric
Half a tsp garam masala
400g tin chopped tomatoes
2 blocks frozen, chopped spinach
Drain and rinse the chickpeas, then soak in water along with the bicarb. Leave for 10 minutes, then drain and rinse thoroughly.
Spray a frying pan well with Frylight and fry the onion until browning.
Add the garlic and ginger paste, along with the chilli powder, turmeric, garam masala and half a teaspoon of salt. Stir until all the spices are absorbed.
Add the tomatoes and frozen spinach and stir.
Add the chickpeas and stir gently. Leave to simmer for 20 minutes. If the sauce looks a little too thick, add water.
Lovely with boiled rice, SW potato wedges or a HEX serving of crusty bread.
chocko1
Gold Member
CHINESE 5 SPICE PORK STIR-FRY - Serves 4
Syn Free
400g pork loin steaks, all visible fat removed and cut into strips
1 onion, sliced
1 red pepper, cut into chunks
1 green pepper, cut into chunks
1 tbs Schwartz Perfect Shake Chinese 5 Spice Herb & Spice Blend
2 tbs light soy sauce
250g rice
Spray a large frying pan well with Frylight and stir-fry the pork and onions for 5 minutes or until the onion has softened (I usually start mine off in the microwave with a splash of water, as I don't think it always softens well just with Frylight).
Add the peppers, spice blend and soy sauce and stir-fry for a further 3 minutes, or until the pork is cooked.
Meanwhile, cook the rice according to pack instructions.
Serve immediately with the pork on top of the rice.
Syn Free
400g pork loin steaks, all visible fat removed and cut into strips
1 onion, sliced
1 red pepper, cut into chunks
1 green pepper, cut into chunks
1 tbs Schwartz Perfect Shake Chinese 5 Spice Herb & Spice Blend
2 tbs light soy sauce
250g rice
Spray a large frying pan well with Frylight and stir-fry the pork and onions for 5 minutes or until the onion has softened (I usually start mine off in the microwave with a splash of water, as I don't think it always softens well just with Frylight).
Add the peppers, spice blend and soy sauce and stir-fry for a further 3 minutes, or until the pork is cooked.
Meanwhile, cook the rice according to pack instructions.
Serve immediately with the pork on top of the rice.
chocko1
Gold Member
CARAMELISED CHICKEN AND TOMATOES - Serves 4
2 Syns per serving
1 tsp dried thyme
2 tbsp. dark soft brown sugar - 6 Syns
3 tsp Worcestershire sauce
Half a teaspoon chilli flakes
2 tbsp. balsamic vinegar
2 tbsp. dark soy sauce
2 tbsp. tomato ketchup - 2 Syns
4 skinless chicken breasts
4 large red onions, peeled and cut into wedges
Cherry tomatoes
Preheat the oven to 200C/Gas 6. Put all the marinade ingredients in a big sandwich bag, add the chicken and the onion wedges. Shake around so the chicken is well coated. Leave for an hour or overnight in the fridge.
When ready to cook, put the chicken into a roasting dish with the marinade, onions and the cherry tomatoes.
Cook in the oven for 20-25 minutes or until the chicken is thoroughly cooked through.
Lovely served with baking potatoes and veg.
Away for three days from tomorrow so will hopefully post some more when I get back.
2 Syns per serving
1 tsp dried thyme
2 tbsp. dark soft brown sugar - 6 Syns
3 tsp Worcestershire sauce
Half a teaspoon chilli flakes
2 tbsp. balsamic vinegar
2 tbsp. dark soy sauce
2 tbsp. tomato ketchup - 2 Syns
4 skinless chicken breasts
4 large red onions, peeled and cut into wedges
Cherry tomatoes
Preheat the oven to 200C/Gas 6. Put all the marinade ingredients in a big sandwich bag, add the chicken and the onion wedges. Shake around so the chicken is well coated. Leave for an hour or overnight in the fridge.
When ready to cook, put the chicken into a roasting dish with the marinade, onions and the cherry tomatoes.
Cook in the oven for 20-25 minutes or until the chicken is thoroughly cooked through.
Lovely served with baking potatoes and veg.
Away for three days from tomorrow so will hopefully post some more when I get back.
Kay003
Gold Member
Hi, just curious to know what the bicarbonate of soda does to the chana curry ?
Kay xx
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