MinkyDinky
Holiday Countdown!
dextersmum said:That Spicy beef and red pepper stew looks better than the SW pic Hun!
Thanks sweetie I did mine in the slow cooker all day and I used 2 oxo cubes instead of making up stock. 'Twas delish! Xxx
dextersmum said:That Spicy beef and red pepper stew looks better than the SW pic Hun!
dextersmum said:Minky - made the sticky pork stir fry with noodles for lunch ......... Highly recommend, very quick too. Not sure about my moussaka though.....the topping was not nice, very sharp and not creamy as expected. Would definitely do the lamb mince in SW Ragu sauce again and just serve with veggies - lot less faffing about too. The recipes are in this month's SW mag x
MinkyDinky said:Ok, I have been crap at getting the recipes on but while the OH watches the footie I can whack these on here for you all
It was in last months mags so I cant take credit for them but fully recommend.
Spiced Courgette Fritters
Syns per serving 1.5 on all plans (add 6 syns if not using the Feta as a HexA)
Serves 4
3 medium courgettes, coarsely grated
200g feta cheese crumbled
2 tsp cumin seeds
A small handful of fresh dill finely chopped (I didnt have any so missed this out)
1 red chilli, deseeded and finely chopped (I added 3 frozen blocks of chilli)
2 medium eggs
2 level tbsp self raising flour
Salt and pepper
Fry light
1 - Put courgette in a fine seive and squeeze out as much liquid as possible. I used my fist as it was a pain in the butt using a spoon Transfer to a bowl with all other ingredients, season and mix well.
2 - heat up frying pan sprayed with Frylight. Divide mix into 8 portions, cook the fritters for 2-3 mins each side (or until golden and cooked through)
Ta Da ! done. As mentioned before, my stupid frying pan decided that they would stick etc so I just chucked it all in together, whacked in the oven and made a frittata out of it. Which tbh, was lovely like that. Just cut in to quarter and there you have your 4 portions.
Sweet roasted red pepper houmous
(this makes loads! So you may need to adjust depending on how much you want)
Drain and rinse 2 x 400g cans chickpeas and finely chop 2 cloves of garlic.
Put in a food processor with the juice of 2 lemons, 300g ff cottage cheese with onions and chives and 200g roasted red peppers in brine from a jar.
Season with salt and pepper and whizz until fairly smooth.
Transfer to a bowl, garnish with pinch of sweet smoked paprika and serve with vegetable crudites.
Free on EE or Green
Enjoy!!
dextersmum said:Hope you have a fab night.......I'm desperately trying not to have any wine tonight as weigh in tomorrow and not been best behaved this week - will be thinking of you enjoying your voddie xx
dextersmum said:Thanks Hun.....getting there - been never-ending! By the way, I am dismantling the last of that mousaka again for supper......that's been never-ending too!!
Mumma K said:that stuffed chicken breast looks gawjus
dextersmum said:It all looks sooo yummy! Good luck with weigh in tonight xx