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- Thread starter StaceyUK
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bilsat
Really likes to cook
yesterdays food................
Wanted a quick meal so I made this soup
Pete’s Superior Tomato Soup-2
Serves 2
Ingredients
400g of chopped tomatoes
400mL stock using a vegetable stock cube
1 small onion, finely chopped
1 small carrot, finely chopped
1 stick of celery, finely chopped
1/8 sweet red pepper, finely chopped
1 tsp “very lazy” garlic
1 tsp “Worcester sauce”
1 tbsp sweetener
Method
Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot, sweet pepper & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.
Add the tomatoes to the stock and cook for a few minutes and add a few drops of Worcester sauce.
Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add seasoning and sweetener to taste. Return to the heat for a further 10 mins.
Dinner!
Pete’s Butternut Squash Chicken Curry
Serves 4
Ingredients
425g/½ butternut squash
1 onion, chopped
1tsp “very lazy” garlic
1tsp “very Lazy” ginger
1tsp cumin
1tsp turmeric
1tsp coriander
1tsp garam masala
1tsp madras curry powder
1Kg chicken, pre-cooked, chopped into cubes
750mL chicken stock
400g Chopped Tomatoes
Method
(This can be made in advance.)
Chop up the butternut squash into small cubes; leave the skin on, extra fibre!
Spray a large saucepan with Fry Light and add chopped onion, ginger & garlic, cook for 7 mins.
Add butternut squash, madras curry powder and chicken stock, cook for 40 mins, with a lid on the pan, remove from the heat and liquidize with a hand blender.
Continue.
Place back on heat and add cumin, turmeric and coriander, cook for 1 min, add tomato and chicken, cook for 20 mins or until chicken has been cooked through. Add garam masala 5 min before serving.
Serve on a bed of rice with a side salad.
Wanted a quick meal so I made this soup
Pete’s Superior Tomato Soup-2
Serves 2
Ingredients
400g of chopped tomatoes
400mL stock using a vegetable stock cube
1 small onion, finely chopped
1 small carrot, finely chopped
1 stick of celery, finely chopped
1/8 sweet red pepper, finely chopped
1 tsp “very lazy” garlic
1 tsp “Worcester sauce”
1 tbsp sweetener
Method
Cut up the onion and put into a saucepan after spraying with Fry Light and cook until transparent. Cut up the carrot, sweet pepper & Celery into small pieces and add to the pan, add the vegetable stock and garlic mix for 2 mins, stirring all the time.
Add the tomatoes to the stock and cook for a few minutes and add a few drops of Worcester sauce.
Bring to a boil then reduce heat and simmer for 20 mins then remove from the heat and using a liquidiser reduce to liquid. Add seasoning and sweetener to taste. Return to the heat for a further 10 mins.
Dinner!
Pete’s Butternut Squash Chicken Curry
Serves 4
Ingredients
425g/½ butternut squash
1 onion, chopped
1tsp “very lazy” garlic
1tsp “very Lazy” ginger
1tsp cumin
1tsp turmeric
1tsp coriander
1tsp garam masala
1tsp madras curry powder
1Kg chicken, pre-cooked, chopped into cubes
750mL chicken stock
400g Chopped Tomatoes
Method
(This can be made in advance.)
Chop up the butternut squash into small cubes; leave the skin on, extra fibre!
Spray a large saucepan with Fry Light and add chopped onion, ginger & garlic, cook for 7 mins.
Add butternut squash, madras curry powder and chicken stock, cook for 40 mins, with a lid on the pan, remove from the heat and liquidize with a hand blender.
Continue.
Place back on heat and add cumin, turmeric and coriander, cook for 1 min, add tomato and chicken, cook for 20 mins or until chicken has been cooked through. Add garam masala 5 min before serving.
Serve on a bed of rice with a side salad.
Attachments
*Emsie*
Gold Member
BREAKFAST
Britmum's pancakes (B) with bacon and maple syrup (2)
Very yum, though definitely needed more bacon!
LUNCH
Chicken & ham mayo salad
DINNER
Rack of lamb
Honey rosemary roasted carrots and parsnips
Creamed leek and spinach
OMG! That all looks delicous! PLease come and make me some of those pancakes!
Jo*
Silver Member
Oh yum I love African food and the different ways that countries cook food is so varied and exciting.
What spices are in the brown beand and can you point me to the curry if its a Nigerian recipe would love to try it. Thanks Honeyoc.
I made fab food yesterday and forgot the pics I was so hungry.
Made a courgette and leeg bake for lonch and a chicken, veg, lime and ginger stirfry for dinner. Will cook again.
Grouse tonight/tomorrow for the blog, not sure how it will go and how SW friendly I can get it but am trying.
What spices are in the brown beand and can you point me to the curry if its a Nigerian recipe would love to try it. Thanks Honeyoc.
I made fab food yesterday and forgot the pics I was so hungry.
Made a courgette and leeg bake for lonch and a chicken, veg, lime and ginger stirfry for dinner. Will cook again.
Grouse tonight/tomorrow for the blog, not sure how it will go and how SW friendly I can get it but am trying.
Honeyoc
Is a crunchy mama!
Jo* said:
Oooh Jo, grouse?! I'm so excited to see how it turns out! Do you have a link to your blog? I'm playing with the idea of starting one but I hate the templates on blogger lol!
I have a recipe for the brown beans here somewhere lol, I'll do a search. It's got regular ingredients in it, except dried crayfish which you can get in any ethnic food store. Traditionally it also contains red palm oil but not very SW friendly so I left it out. The curry is just a regular Indian one, again recipe here somewhere lol!
Honeyoc
Is a crunchy mama!
Okay here's the curry recipe
http://www.minimins.com/slimming-world-recipes/227320-kerala-beef-curry.html
And the beans
http://www.minimins.com/slimming-wo...ne-pregnancy-breastfeeding-food-diary-42.html
http://www.minimins.com/slimming-world-recipes/227320-kerala-beef-curry.html
And the beans
http://www.minimins.com/slimming-wo...ne-pregnancy-breastfeeding-food-diary-42.html
Jo*
Silver Member
http://giventodistractingothers.blogspot.com/
My blog is for product reviews but getting more and more requests to cook by brands and I add my own recipes some SW friendly and that seems to be working well. Hard when I get to make food that is high in sugar, like the Autumnal pavlova, GIVEN TO DISTRACTING OTHERS: Provamel Yogurt Recipes I am going to make that SW friendly though.
Blogger is a bit of a pain but free.
My blog is for product reviews but getting more and more requests to cook by brands and I add my own recipes some SW friendly and that seems to be working well. Hard when I get to make food that is high in sugar, like the Autumnal pavlova, GIVEN TO DISTRACTING OTHERS: Provamel Yogurt Recipes I am going to make that SW friendly though.
Blogger is a bit of a pain but free.
Jo*
Silver Member
Yes will do its easy tasty and cheesy.
I had intended to post but only took the will do soon, pictures of the leeks and courgettes cooking, we were so hungry that by the time it baked, I served it and gobbled up.
Then remembered I was supposed to photograph the finished article.
bilsat
Really likes to cook
An easy one for a change!
Pete’s Cheesy Baked Potatoes
Serves 2
Ingredients
2 large potatoes
56g low fat cheddar, grated (2xHea)
1 Tsp mustard powder
2 rashers of smoked bacon chopped into small pieces
1 tbsp. Cajun powder
Method
Prick the potatoes with a fork and spray with Fry Light, run sea salt over the skin, place in a microwave, cook for 5-10 mins, (depending on the wattage of the microwave) until part cooked.
Remove from the microwave and cut in half and carefully (very hot), remove as much of the potato inner keeping the outer skin intact, place in a bowl.
While the potatoes are cooking fry the chopped bacon until crisp, remove and add to the bowl with the potato, add cheese, mustard and season with salt & pepper, sprinkle the Cajun powder.
Mix well and return to the potato skins.
Place in a hot oven at 180c for 10-15 mins until the potato has fully cooked and the cheese is bubbling, serve with a bed of salad.
Pete’s Cheesy Baked Potatoes
Serves 2
Ingredients
2 large potatoes
56g low fat cheddar, grated (2xHea)
1 Tsp mustard powder
2 rashers of smoked bacon chopped into small pieces
1 tbsp. Cajun powder
Method
Prick the potatoes with a fork and spray with Fry Light, run sea salt over the skin, place in a microwave, cook for 5-10 mins, (depending on the wattage of the microwave) until part cooked.
Remove from the microwave and cut in half and carefully (very hot), remove as much of the potato inner keeping the outer skin intact, place in a bowl.
While the potatoes are cooking fry the chopped bacon until crisp, remove and add to the bowl with the potato, add cheese, mustard and season with salt & pepper, sprinkle the Cajun powder.
Mix well and return to the potato skins.
Place in a hot oven at 180c for 10-15 mins until the potato has fully cooked and the cheese is bubbling, serve with a bed of salad.
