MinkyDinky
Holiday Countdown!
Spicy mince stuffed large mushrooms on a bed of spinach and rocket.
Whats for tea tonight?
- Thread starter maypole
- Start date
skinnyminx
Silver Member
These look absolutely yummy....
MinkyDinky
Holiday Countdown!
skinnyminx said:
never made them before so was dead happy that they turned out as nice as they looked! Xx
Grizzly_man
Silver Member
Keldelacoe said:I had them tonight too thank you they were fab
How do you do them?
Keldelacoe
Vintage Virgin Vegan
Spread the kale on a baking tray (cut variety in a bag) I got a bag from lidl for 79p. Spray fry light and seasoning I used salt and paprika and bake til crispy about 10 mins. Careful not to burn them. Crispy taste just like the Chinese crispy seaweed
Grizzly_man
Silver Member
Keldelacoe said:Spread the kale on a baking tray (cut variety in a bag) I got a bag from lidl for 79p. Spray fry light and seasoning I used salt and paprika and bake til crispy about 10 mins. Careful not to burn them. Crispy taste just like the Chinese crispy seaweed
Ta very much
Liz Rayment
Full Member
i had 3 quorn sausages grilled, some plain smash and a pile of beans for my dinner. syn free but did end up lacking on the superfree side of things but was something my hubby would eat and i wans't up for proper cooking tonight
bilsat
Really likes to cook
Tonight's Supper will this..................
Pete’s Teriyaki sauce, Mushrooms & Salmon
Serves 2
Ingredients
1 Schultz garlic, mushroom & cream sauce (4.5syn/2=2.25syn)
1 lemon juice (ss) (sff)
2 Salmon fillets (ff)
100g Couscous (ff)
150g mushrooms, sliced thinly (s) (sff)
200mL “Herb” stock (Knorr herb stockpot)
300mL skimmed milk, part of the daily allowance (1 Hea)
1tbsp dill
Teriyaki sauce
1tbsp sweetener
1tbsp light soy sauce
1tbsp white wine vinegar
2tbsp water
2tbsp lemon juice (ss) (sff)
Salt & Pepper
Make up the hot stock, bring to a boil, thicken & set aside.
Method
Measure the couscous and place in a bowl, add the stock, stir with a fork and cover with Clingfilm. Set aside.
Place the sliced mushrooms in a saucepan sprayed with fry light and cook until soft.
In an ovenproof dish lined with tinfoil, place the salmon in and marinade with the dill and juice of the lemon, cut slices from the lemon for later.
Preheat the oven to 180c, add the lemon slices on the salmon, cover & place the salmon in the middle shelf after marinating for at least 10 mins, cook covered for the first 15 mins then open to finish cooking.
Mix the ingredients for the teriyaki sauce in a small pan and heat, stirring until it thickens, remove and add to the mushrooms, stir and increase the heat, cook until the sauce has been absorbed into the mushrooms.
Make up the mushroom sauce by tipping the powder into a small saucepan, mix milk until smooth, slowly add the remaining milk while stirring until it thickens, add to the mushrooms, bring to the boil then reduce, allow it to thicken.
Remove the Clingfilm from the couscous, fluff up with a fork and plate up.
Place the salmon on top of the couscous, the mushrooms to one side.
Pete’s Teriyaki sauce, Mushrooms & Salmon
Serves 2
Ingredients
1 Schultz garlic, mushroom & cream sauce (4.5syn/2=2.25syn)
1 lemon juice (ss) (sff)
2 Salmon fillets (ff)
100g Couscous (ff)
150g mushrooms, sliced thinly (s) (sff)
200mL “Herb” stock (Knorr herb stockpot)
300mL skimmed milk, part of the daily allowance (1 Hea)
1tbsp dill
Teriyaki sauce
1tbsp sweetener
1tbsp light soy sauce
1tbsp white wine vinegar
2tbsp water
2tbsp lemon juice (ss) (sff)
Salt & Pepper
Make up the hot stock, bring to a boil, thicken & set aside.
Method
Measure the couscous and place in a bowl, add the stock, stir with a fork and cover with Clingfilm. Set aside.
Place the sliced mushrooms in a saucepan sprayed with fry light and cook until soft.
In an ovenproof dish lined with tinfoil, place the salmon in and marinade with the dill and juice of the lemon, cut slices from the lemon for later.
Preheat the oven to 180c, add the lemon slices on the salmon, cover & place the salmon in the middle shelf after marinating for at least 10 mins, cook covered for the first 15 mins then open to finish cooking.
Mix the ingredients for the teriyaki sauce in a small pan and heat, stirring until it thickens, remove and add to the mushrooms, stir and increase the heat, cook until the sauce has been absorbed into the mushrooms.
Make up the mushroom sauce by tipping the powder into a small saucepan, mix milk until smooth, slowly add the remaining milk while stirring until it thickens, add to the mushrooms, bring to the boil then reduce, allow it to thicken.
Remove the Clingfilm from the couscous, fluff up with a fork and plate up.
Place the salmon on top of the couscous, the mushrooms to one side.
dancinglilly
Full Member
Lasagne - SW stylee.
Amy x
Amy x
graciebabes
will hit target this time
Garlic chicken drumsticks, savoury rice, corn on the cob and a pile of veg! Yum
Purplebint
Silver Member
Baked Kale Chips › shutterbean
I sprinkle splenda on mine when they're done, I might try and source some of the powder that they use in chinese takeaways to make a bit more authentic too.
Purplebint
Silver Member
Slow cooker dinner for after weigh in tonight.
Beef strips on a bed of root vegetables, covered in a homemade (and homegrown) horseradish stock. Will serve with some crunchy roast potatoes later.
Oh it's such a long time till dinner on Mondays
Beef strips on a bed of root vegetables, covered in a homemade (and homegrown) horseradish stock. Will serve with some crunchy roast potatoes later.
Oh it's such a long time till dinner on Mondays
xJoanneJJx
Gold Member
Turkey Burgers, SW Chips, Salad and Home Made Relish
Thats a good idea having it in lettuce, some of the wraps are high in syns arent they, i fancied fajitas last week and had a HEB left so i used a wholemeal pitta bread from asda and we had that stuffed with the mix it tasted really good even bf said he liked in the pitta
Think im having tandoori marinated veg /quorn pieces and basmati rice for my tea tonight
with a huge dollop of ff yogurt as its quite spicy lol
Keldelacoe
Vintage Virgin Vegan
Purplebint said:
The dried fish? I'd say that would be quite high on syns ??? Not sure though
Keldelacoe
Vintage Virgin Vegan
Last nights cannalonni, salad and the rest of the kale! Followed by fresh mango
Purplebint
Silver Member
Just been having a google to see what I could use, looks like most takeaways would use a mix of something like this with salt and sugar
Fried and Ground Fish - Oriental Food Shop
So yeah...I'll be sticking with splenda
Jane1803
Trying hard to get there!
Thats a good idea having it in lettuce, some of the wraps are high in syns arent they, i fancied fajitas last week and had a HEB left so i used a wholemeal pitta bread from asda and we had that stuffed with the mix it tasted really good even bf said he liked in the pitta
Think im having tandoori marinated veg /quorn pieces and basmati rice for my tea tonight
I tend to make up the fajita mix in the pan and serve it with rice, low fat greek yoghurt and my HeA Cheese. Never even miss the wrap this way x
