slimming sinead
Full Member
pebbles67 said:
I made this at the weekend but yours looks a lot better than mine did! I put the egg in when the pan was still on the heat so it kind of scrambled. I must try it again.
+*+* POST your food pics for meal ideas +*+*+*
- Thread starter StaceyUK
- Start date
I made this at the weekend but yours looks a lot better than mine did! I put the egg in when the pan was still on the heat so it kind of scrambled. I must try it again.
pebbles67
Gold Member
slimming sinead said:
Oh damn it! What a shame , cos it truly was fabulous. Real tasty. It'll be the eggs thing, definitely drain pasta ,add bacon etc, then add eggs mix around a little and leave to stand for a minute or so . Good luck come back and let me know how u got on x
rumbletummy
Silver Member
Mmm... I'm salivating at all this yummyness!! xx
bilsat
Really likes to cook
Pete’s Aloo Gobi-2
Serves 4
Ingredients
1 Onion (s)
1 Cinnamon stick
1 Cup of frozen peas (ss)
3 Garlic Cloves
4 Curry leaves
30mm cube of Ginger
1tsp Cumin Seeds
1tsp Fennel Seeds
1tsp Coriander Seeds
1tsp ground Turmeric
1tsp Fenugreek
1tbsp Tomato puree
1tbsp sweetener
400g Chopped Tomatoes (s)
Knorr “herb”stockpot
400mL water
4 medium floury potatoes (Maris Piper, King Edwards) cut into small cubes
1 Cauliflower Head, cut into florets (s)
Salt & Pepper
Method
Chop the onion, garlic & ginger in a food processor & blitz.
Part boil the potatoes and cauliflower for 5 mins, remove and drain.
Crush the seeds in a mortar & pestle.
Heat a frying pan, sprayed with Fry Light and cook the seeds, curry leaves & cinnamon stick until they sizzle.
Add more Fry Light, then adding the paste from the food processor, fry for 10-15 mins until brown.
Add the ground spices, tomato puree, S&P, chopped tomatoes & sweetener, vegetable stockpot & water, simmer for 10 mins then add the potatoes & cauliflower, mix together, simmer for 10-15mins until the Veg is cooked, adding more water if the sauce is too dry. 5 mins before serving add the peas. Remove the curry leaves and cinnamon stick before serving.
Serves 4
Ingredients
1 Onion (s)
1 Cinnamon stick
1 Cup of frozen peas (ss)
3 Garlic Cloves
4 Curry leaves
30mm cube of Ginger
1tsp Cumin Seeds
1tsp Fennel Seeds
1tsp Coriander Seeds
1tsp ground Turmeric
1tsp Fenugreek
1tbsp Tomato puree
1tbsp sweetener
400g Chopped Tomatoes (s)
Knorr “herb”stockpot
400mL water
4 medium floury potatoes (Maris Piper, King Edwards) cut into small cubes
1 Cauliflower Head, cut into florets (s)
Salt & Pepper
Method
Chop the onion, garlic & ginger in a food processor & blitz.
Part boil the potatoes and cauliflower for 5 mins, remove and drain.
Crush the seeds in a mortar & pestle.
Heat a frying pan, sprayed with Fry Light and cook the seeds, curry leaves & cinnamon stick until they sizzle.
Add more Fry Light, then adding the paste from the food processor, fry for 10-15 mins until brown.
Add the ground spices, tomato puree, S&P, chopped tomatoes & sweetener, vegetable stockpot & water, simmer for 10 mins then add the potatoes & cauliflower, mix together, simmer for 10-15mins until the Veg is cooked, adding more water if the sauce is too dry. 5 mins before serving add the peas. Remove the curry leaves and cinnamon stick before serving.
louise1979
Full Member
Jadelouise91x
Full Member
ninnins
SW ROCKS!
Pancakes made with porridge oats, muller light and eggs. I used 1 syn for honey though.
What did these taste like? Ive been craving pancakes but dont like the syn free ones-would happily use a HEB to make some!
