lollypop1985
Gold Member
well done huni.
how did u make crispy torilla?
how did u make crispy torilla?
Erm's Photo Diary
- Thread starter ermintrude
- Start date
ermintrude
Gold Member
Like I said in the recipe, its just a tortilla wrap bunged in the oven for a few min to crisp up. I used a WW one (5 syns) the OH had a normal one for 9 syns. You could just use a pitta as a HEX or whatever. Its just something to scoop your curry up with and make the meal more interesting than just soup, its not essential or anything.
lentil2
Gold Member
Loving the look of the Egyptian red lentil curry and looks simple to make too!
Do you think I could substitute the red lentils for green ones? Does anyone know the difference between the two!!?
Gonna knock this together tonight if so.....or otherwise I may have to pop to the shops to pick up some red lentils!
This thread always inspires me, your food is right up my street....and your losses are amazing too.
Keep up the hard work, you deserve every great loss you get.
Do you think I could substitute the red lentils for green ones? Does anyone know the difference between the two!!?
Gonna knock this together tonight if so.....or otherwise I may have to pop to the shops to pick up some red lentils!
This thread always inspires me, your food is right up my street....and your losses are amazing too.
Keep up the hard work, you deserve every great loss you get.
ermintrude
Gold Member
Loving the look of the Egyptian red lentil curry and looks simple to make too!
Do you think I could substitute the red lentils for green ones? Does anyone know the difference between the two!!?
Gonna knock this together tonight if so.....or otherwise I may have to pop to the shops to pick up some red lentils!
This thread always inspires me, your food is right up my street....and your losses are amazing too.
Keep up the hard work, you deserve every great loss you get.
Thanks lovelies
Mmm I think for this recipe it'd be better if they were red. Often split lentils are just used as a thickener, but they're the main ingredient in this one really and I dont think the other spices would match with green ones? I might be wrong though! Theyll be dead cheap from the corner shop anyway
I dont really use split green lentils, it's either split red ones as thickeners or whole Puy lentils if I want them with bite.
Right, tootling off to lessons now, so pack-up and no-piccies day
ermintrude
Gold Member
Yowza!
No chance, thats eons away! I take it one little goal at a time. My long term goal at the mo is really to get the lowest I can properly remember being which was last time I quit SW at 19st 6lb, so if I can beat that Ill see what my next goal is Im never gonna be a skinny mini, but Im really enjoying the journey rather than aiming for any particular destination 
Taniau
Silver Member
And for that, dear readers, I win:
Yup, 4lbs off this week!!!
Hope that's not TMI
Woooo hooooo, new 20-stone room here I come!!!! See ya laterz 21-stonerz!!!!
Way to go!
charleybabes
Silver Member
well done.. you're doing so well, great achievement and you've ate lovely yummy food along the way to.. bonus!
lentil2
Gold Member
Thanks lovelies
Mmm I think for this recipe it'd be better if they were red. Often split lentils are just used as a thickener, but they're the main ingredient in this one really and I dont think the other spices would match with green ones? I might be wrong though! Theyll be dead cheap from the corner shop anyway
I dont really use split green lentils, it's either split red ones as thickeners or whole Puy lentils if I want them with bite.
Right, tootling off to lessons now, so pack-up and no-piccies day
Loving the look of the Egyptian red lentil
curry and looks simple to make too!
Do you think I could substitute the red lentils for green ones? Does anyone know the difference between the two!!?
Gonna knock this together tonight if so.....or otherwise I may have to pop to the shops to pick up some red lentils!
This thread always inspires me, your food is right up my street....and your losses are amazing too.
Keep up the hard work, you deserve every great loss you get.
OH MY GAWD!
That was flippin' A-M-A-Z-I-N-G!!
I have to say, that was as good as a 'take out' curry dish.
Really flavoursome, filling and best of all......really simple to make.
I can thoroughly recommend this dish!
I 'found' some red lentils in my cupboard but I am thinking this would be good with chickpeas too?
Fab food........I served it with rice and some sweet potato and swede wedges......CARB city!!!!!!!
Lol
moonwatcher
Gold Member
Middle Eastern Chicken & Apricot Stew
Serves 3 generously or 4 as 'standard' portions
About 2.5 syns on EE (for dried apricots) IF you add extra Superfree on the side (there's not enough in this recipe)
Or you can HEX/syn the chicken on Green which is what I usually do (plus the 2.5 syns for apricots).
Ingredients
- 1 large onion, chopped
- 1 tbsp root ginger, grated
- 3 or 4 cloves garlic, crushed
- 500g chicken breasts, cut into chunks
- 3 tsp ras-el-hanout or baharat
- 100g dried split red lentils
- 10 ready-to-eat apricots, finely chopped - about 7 syns depending on brand/weight
- Juice of 1 lemon
- 500ml chicken stock
- Handful of coriander, chopped
- Seeds of one pomegranate
Method
- Fry onion, ginger and garlic for about 8 min until soft and starting to brown.
- Season, add chicken, cook for 5 min until sealed
- Add spices, lentils, apricots, lemon juice and stock and simmer for 15 min
- Stir in coriander and pomegranate seeds and serve with rice or bulgur wheat
Tips:
- DEFINITELY use the pomegranate seeds, they totally make it! But only stick them in right at the end, a couple of minutes before you serve, just enough for them to warm up a bit.
- The pomegranate I had trouble with the first few times but I've found the best way to do it is squish it around quite hard in your hands/on the kitchen surface first to loosen the seeds inside, then cut it in half and 'push' the seeds out by holding it with the seed side facing away from you and your thumbs on the round side. They start to come out easily then, just 'wipe' them out with your fingers. Its easier with very ripe pomegranates that have been sitting around a few days.
- I usually use Bart's or Al'Fez ras-el-hanout or baharat, you can get it in all the big supermarkets, but you can make your own, just google for the spice blend recipe.
It's a very mild recipe but delicious and really quick and easy to make. Well I think so, the OH isn't a great fan, but he's a freak
I got the recipe from here
We had this for tea tonight and in the words of my DH - 'yummy-gorgeous-scrumptious-bl00dy fantastic!' I very nearly didn't make it as I was a lot later starting tea than I wanted to be, but I'm so glad I did. It's quick to make too! This has definitely gone on the 'favourites' list. Thanks.
PS - I did add more of the spice mix - probably about double the stated amount, as I often find the spice amounts in recipes not enough for our tastes.
ermintrude
Gold Member
Oh yay double recipe success!
@ moonwatcher - I already doubled the spices from the original recipe I adapted it from as I have the same problem, standard recipes too bland for me. I was thinking of making that again tonight, so maybe Ill chuck the whole tin in this time
Glad you both liked them
ermintrude
Gold Member
Wednesday 23nd - Green
Breakfast: Coffee & Toast 1 HEXA, 1 HEXB, 2 syns
Lunch: Jalapeno hummus with carrot sticks & mixed veg snacks
Tea: Smoky black bean soup
Snacks: Pear, nectarines
No pub! No beer! No syns!
Breakfast: Coffee & Toast 1 HEXA, 1 HEXB, 2 syns
Lunch: Jalapeno hummus with carrot sticks & mixed veg snacks
Tea: Smoky black bean soup
Snacks: Pear, nectarines
No pub!
No beer! No syns! 
sarah_lou1981
Back again!!
I had the lentil curry with pitta for tea tonight and it was fab!!! So glad I found this thread
