Pebbles + the gangs great grub recipes

[pebbles67]

COURGETTE & MINT SOUP
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Serves 4

1 large onion
4 courgettes
1 litre of chicken stock - I used a chicken oxo cube and a maggi chicken stockpot
4tbsp chopped mint leaves
Salt and pepper

Chop onion and courgettes add mint and stock, bring to boil, simmer then when cooked, blitz


Or throw into soup maker and sit back and wait , then enjoy .

Best soup I've made

 

[pebbles67]

RICH ONION SOUP
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600g onions, peeled and roughly chopped
2 garlic cloves
1 tsp thyme
1 litre stock from 2 beef oxo
1 tbsp sweetener
Salt and pepper


Throw everything in a pan or soup maker and blitz when cooked.

 

[Tano]

Subscribing- your recipes look beaut x

 

[pebbles67]

Subscribing- your recipes look beaut x

Aw thank you. Please let us know what you try and how you get on x

 

[pebbles67]

BURMESE CHICKEN & COCONUT KAUKSWE CURRY
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Recipe from the taste of Asia book

Serves 4 at 1 syn each

400g chicken cut into bite sized pieces 2 large onions roughly quartered
5 garlic cloves peeled
1cm piece ginger
100ml light coconut milk
500ml chicken stock ( I used water plus a chicken stockpot)
400g veggies - I used cubes of carrot, green beans cut into pieces, peas, red and yellow peppers)
2 tbsp curry powder

Recipe states serve with noodles but I prefer rice with curries.
To serve -
1/4 red onion chopped,
2 hard boiled eggs roughly chopped
Thin slices of red chilli, lime
Small handful coriander leaves


Season chicken and set aside.
Place onions garlic and ginger in food processor and blend into A paste, add a little water if needed.
Spray pan with frylight and cook onion mixture for 5 mins, stirring
Add chicken and cook until browning
Add coconut milk, stock, veg and curry powder . Bring to boil
Reduce heat and simmer for 20 mins

Cook rice or noodles and divide between bowls , serve with garnishes.

 

[pebbles67]

 

[pebbles67]

 

[pebbles67]

SIZZLING GINGER & GARLIC PRAWNS - from the taste of asia book

SERVES 2 1 SYN PER SERVING ON EE OR RED AND 7 ON GREEN

300G TIGER PRAWNS
FRYLIGHT
1 ONION THICKLY SLICED
1 CARROT PEELED AND SLICED DIAGONALLY
4 SPRING ONIONS SLICED DIAGONALLY
RECIPE STATES TO USE BROCCOLI BUT I USED BABY CORN AND MANGE TOUT INSTEAD
1CM PIECE GINGER GRATED
50-100ML CHICKEN STOCK
1 LEVEL TBSP OYSTER SAUCE

MARINADE
3 TBSP SOY SAUCE
2 GARLIC CLOVES CRUSHED
1 TSP SZECHUAN PEPPERCORNS CRUSHED
1 TBSP RICE VINEGAR ( I DIDNT HAVE ANY, SO USED WHITE WINE VINEGAR)
1/2 TBSP CORNFLOUR


place prawns in a bowl and add all marinade ingredients. toss to mix well and leave
spray a wok and place over a high heat
cook the onion for 3 mins then add the carrot, mange tout, spring onions, ginger, babycorn and stir fry for 4 mins
add the stock and cook for 2 mins
stir in the prawn mixture and oyster sauce and stir fry for 4 mins until prawns are cooked through

serve with rice or noodles

 

[GlamUp]

^^ Thank you so much, this looks fab xx

 

[pebbles67]

^^ Thank you so much, this looks fab xx

You're welcome and thanks xx

 

[pebbles67]

TERIYAKI CHICKEN AND VEG STIR FRY

SERVES 2
CAN BE FROZEN

1 large or 2 small chicken breasts cut into thin strips
1 red pepper cut into thin strips
1 carrot cut into thin strips
1 tbsp dark soy sauce
100ml teriyaki sauce
100g mange tout

place chicken in a bowl with soy sauce and coat well
spray a pan and over high heat, fry chicken for 3-4 mins
add veg and stir fry for 4-6 mins
pour in teriyaki sauce and heat for 3 mins then serve with rice, or noodles and prawn crackers

 

[Dubchick81]

TERIYAKI CHICKEN AND VEG STIR FRY

SERVES 2
CAN BE FROZEN

1 large or 2 small chicken breasts cut into thin strips
1 red pepper cut into thin strips
1 carrot cut into thin strips
1 tbsp dark soy sauce
100ml teriyaki sauce
100g mange tout

place chicken in a bowl with soy sauce and coat well
spray a pan and over high heat, fry chicken for 3-4 mins
add veg and stir fry for 4-6 mins
pour in teriyaki sauce and heat for 3 mins then serve with rice, or noodles and prawn crackers

Yumilicious

 

[pebbles67]

SWEET & SOUR CHICKEN

SERVES 4


4 CHICKEN BREASTS
1 LARGE ONION PEELED AND CHOPPED
1 RED PEPPER CHOPPED
3 CARROTS - PEELED AND SLICED
142G BEANSPROUTS
227G GREENS - SLICED
SMALL CAN PINEAPPLE CHUNKS IN NATURAL JUICE
1 GARLIC CLOVE PEELED AND CRUSHED
1 LEVEL TBSP CORNFLOUR
1 LEVEL TBSP TOMATO PUREE
1 TBSP RED WINE VINEGAR
2 TBSP SOY Sauce

cut chicken into bite sized pieces
heat a non stick wok until hot and spray with frylight
cook chicken stirring continuously, transfer to a plate
add onions, peppers and carrots to the wok and cook for 4 mins
add chicken, and cook for 4 mins until cooked through

in a separate frying pan cook beansprouts and greens with 142 ml water and cover with a lid.

mix pineapple juice with garlic, cornflour, tomato puree , red wine vinegar, soy sauce and 100ml water
stir the sauce into the chicken, cook for 2 mins over low heat to thicken.
remove from heat, stir in drained pineapple and serve with beans and greens

 

[pebbles67]

PORK & SPINACH MEATBALLS

1lb / 1/2kg pork mince
120g spinach
2 cloves garlic
1 onion
1 tbsp salt
1 tsp rosemary
1 tsp thyme

blanch the spinach in boiling water for 2 mins, drain and cool
squeeze spinach to remove extra water
finely chop spinach along with garlic and onion
in a large bowl , add all ingredients and mix well
scoop a tablespoon of the mixture and roll into a ball & repeat
frylight a pan and cook meatballs until cooked through
serve with pasta

 

[pebbles67]

THAI PORK & SWEETCORN BURGER
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Makes 5

500g pork mince
3 tbsp sweet chilli sauce
Zest & juice 1/2 lime
1/2 red chilli chopped
100g sweetcorn
1/2 tsp ground coriander
2tbsp fish sauce
Pinch ground cumin
Coriander leaves

Combine all ingredients in a bowl
Make into patties, cover with cling film and chill in the fridge for 1 hour ( can be frozen from here too )
Spray with frylight and grill or oven cook

 

[pebbles67]

POTATO PANCAKE
1 tbsp smash,
1 egg
1 tbsp skim milk,

whisk it all together and leave it to thicken, then fry in a pan both sides
if required , add some chopped spring onion and sprinkle on a bit of cheese

 

[pebbles67]

COD RAREBIT
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Serves 2

60g ( hex) cheddar cheese
1 egg yolk
1 tsp Worcestershire sauce
1/2 tsp mustard powder
2 pieces of cod ( I had a 250g) pack
250ml milk
1 bay leaf
4 peppercorns
A few prawns (15-20)

Mix, egg, mustard powder, cheese,Worcestershire sauce in a bowl.
Place milk, bay leaf, peppercorns into a frying pan and add fish.
Bring to boil then turn down heat and poach for 4 mins.
Remove fish and place on a foil lined grill pan.
Add a few prawns to the top of the fish then spoon the mixture on top and press down lightly.
Grill until browned and bubbling.
Very yummy and done in 10 mins

 

[dudette2001uk]

That cod rarebit looks fab! I'll definitely be trying that xx

 

[pebbles67]

That cod rarebit looks fab! I'll definitely be trying that xx

Very easy and very tasty. The recipe I found and adapted for Sw , used smoked haddock. So any fish would be good. X

 

[pebbles67]

DAY 100 !!!! We made it !!!

Recipe for Jamie Oliver's aubergine daal
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Serves 4-6
1 large aubergine
2 red onions
4 cloves garlic
2cm piece ginger
4 tbsp rogan josh curry paste (syns)
500g split peas ( I used red )
1 veg stock cube

Preheat oven gas 4
Cut aubergine into. 2 cm chunks
Peel & slice the onion and garlic
Peel and grate the ginger and put it all into a roasting tray with the curry paste and spray with frylight. Mix well
Roast for 30 mins
Remove half the veg and put into a large pan , stir in the split peas, crumble in the stock cube and add 2 litres boiling water
Simmer for 1 hr 20 mins with lid on until split peas are tender and has thickened
Stir occasionally and add water accordingly
When done serve with the remaining roasted veggies on top