Caburygurl
Full Member
pebbles67 said:
Did you exercise
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+*+* POST your food pics for meal ideas +*+*+*
- Thread starter StaceyUK
- Start date
Did you exercise
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Caburygurl
Full Member
nbask said:
Can't believe you can have this on sw
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Caburygurl
Full Member
pebbles67 said:
Why are you sorry am confused hun
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bilsat
Really likes to cook
Pete’s Tomato & Sweet Pepper Soup
Serves 4
Ingredients
½ litre of vegetable stock made with veg. stock cube
1 onion (s) (sff)
1 Sweet pointed pepper, deseeded & finely chopped (s) (sff)
1 celery, finely chopped (s) (sff)
1 carrot, finely chopped (s) (sff)
1 Knorr “herb” stockpot
1tbsp sweetener
2 garlic cloves (sff)
410g Tin of chopped tomatoes (s) (sff)
Splash of Worcester sauce
Method
Fry the onions, garlic & pepper in a large pot sprayed with Fry Light until soft, add the celery, carrot, and cook for 5 mins add the Knorr “herb” stockpot, mix together.
Make up the veg. stock.
Add the tomatoes, sweetener & Worcester Sauce, mix, add the stock bring to the boil, then simmer for 20 mins, remove from the heat and using a hand blender, reduce to a “lumpy” mix, (or smooth if you prefer) return to the heat and cook for a further 10 mins.
Serves 4
Ingredients
½ litre of vegetable stock made with veg. stock cube
1 onion (s) (sff)
1 Sweet pointed pepper, deseeded & finely chopped (s) (sff)
1 celery, finely chopped (s) (sff)
1 carrot, finely chopped (s) (sff)
1 Knorr “herb” stockpot
1tbsp sweetener
2 garlic cloves (sff)
410g Tin of chopped tomatoes (s) (sff)
Splash of Worcester sauce
Method
Fry the onions, garlic & pepper in a large pot sprayed with Fry Light until soft, add the celery, carrot, and cook for 5 mins add the Knorr “herb” stockpot, mix together.
Make up the veg. stock.
Add the tomatoes, sweetener & Worcester Sauce, mix, add the stock bring to the boil, then simmer for 20 mins, remove from the heat and using a hand blender, reduce to a “lumpy” mix, (or smooth if you prefer) return to the heat and cook for a further 10 mins.
Dont worry. I will have to have a proper check pf all available next time in supermarket.
Looks really appetising with all the colour
lollypop1985
Gold Member
they all look yummy
Caburygurl
Full Member
pebbles67 said:
You sure you can have this on sw, wow
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metrognome
is getting better at it
yummymummy76
Member
Can i nhave this recipe please xxand here was my afters
lemon rouldae 1/2 syn
yummymummy76
Member
Hi there can i have the recipe for this please xand here was my afters
lemon rouldae 1/2 syn
bilsat
Really likes to cook
Pete’s One Person Omelette
Serves 1
Ingredients
1 Egg (ff)
4-5 medium size mushrooms (s) (sff), sliced into 5mm pieces
1 Tomato (s) (sff), sliced in half
1tbsp herbs of our choice
Method
Slice the mushrooms, enough to cover the frying pan, (they will shrink when cooked).
Spray a frying pan with Fry Light and add the mushrooms, cook for 5 mins until they reduce in size, add the cut tomato, cook for a further few minutes until the tomato is cooked.
Whisk the egg, add seasoning and pour over the mixture in the pan, add the herbs, cover with a lid and cook until the egg has set, serve while hot.
Pete’s Fusilli in Ragu Sauce
Serves 2
Ingredients
1 Knorr “herb” stockpot
2 large onions, finely chopped (s) (sff)
3 garlic cloves (sff)
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s) (sff)
100g Sainsbury’s British spiced beef (7 syn /2=3.5 syns per person)
150g Fusilli pasta (ff)
250g passata (s) (sff)
2tbsp tomato purees (s) (sff)
1tsp sweetener
Seasoning
Method
In a large pan sprayed with Fry Light, cook the onion & garlic until soft.
Add the meat, tomatoes, passata, sweetener and the herbs, mix well. Place the stockpot on top of the mixture and allow infuse. Simmer for 20 mins.
Cook the Fusilli in boiling water for 8-10mins until “al dente”, drain & save the liquid, add the fusilli to the sauce, season, mix well, cook for a further 10 mins, (if the sauce is too dry add the saved liquid) .Serve with a side salad.
Serves 1
Ingredients
1 Egg (ff)
4-5 medium size mushrooms (s) (sff), sliced into 5mm pieces
1 Tomato (s) (sff), sliced in half
1tbsp herbs of our choice
Method
Slice the mushrooms, enough to cover the frying pan, (they will shrink when cooked).
Spray a frying pan with Fry Light and add the mushrooms, cook for 5 mins until they reduce in size, add the cut tomato, cook for a further few minutes until the tomato is cooked.
Whisk the egg, add seasoning and pour over the mixture in the pan, add the herbs, cover with a lid and cook until the egg has set, serve while hot.
Pete’s Fusilli in Ragu Sauce
Serves 2
Ingredients
1 Knorr “herb” stockpot
2 large onions, finely chopped (s) (sff)
3 garlic cloves (sff)
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s) (sff)
100g Sainsbury’s British spiced beef (7 syn /2=3.5 syns per person)
150g Fusilli pasta (ff)
250g passata (s) (sff)
2tbsp tomato purees (s) (sff)
1tsp sweetener
Seasoning
Method
In a large pan sprayed with Fry Light, cook the onion & garlic until soft.
Add the meat, tomatoes, passata, sweetener and the herbs, mix well. Place the stockpot on top of the mixture and allow infuse. Simmer for 20 mins.
Cook the Fusilli in boiling water for 8-10mins until “al dente”, drain & save the liquid, add the fusilli to the sauce, season, mix well, cook for a further 10 mins, (if the sauce is too dry add the saved liquid) .Serve with a side salad.
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