The Big Fat List and the Days of Doom (TM) Recipe Thread(60 Posts)
Just a little place for us to gather all sorts of yummy recipes for when we need some inspiration!
Bumping this because it has great recipes
Here is one of our favourites from the SW magazine:
2 onions thinly sliced 300ml fish stock 2 cm piece fresh ginger grated (I just use jar stuff) 1 bay leaf A large pinch of cinnamon 1 tbsp white wine vinegar 1/2 tsp artificial sweetener Finely grated zest of 1/2 orange Juice of one large orange 4 skinless boneless salmon fillets
Method: 1. Put the onions, stocks, ginger, bay leaf, sweetener, vinegar, cinnamon, orange zest and orange juice in a large pan. Season, stir and bring to the boil and then cover. Reduce heat to medium low and simmer gently for 10 minutes, stirring ocassionally until syrupy. 2. Add the salmon to the pan in a single layer. Cover and continue to cook for 10-12 minutes or until the fish is just cooked through.
Serve with rice, carrots and zuchinis
Marking place also - must add some recipes when I get on the laptop!
Marking my place again so I can check for some recipes.
Marking place and promise to come back later and add recipes!
Piri Piri Pork
Free on original and EE, serves 4
4 thick pork Loins, all fat removed
2 onions, chopped
Free vegetables of your choices (fresh or frozen) carrots, baby sweetcorn, courgettes, peppers
400g can tomatoes (chopped or plum)
2 tbsp Schwartz Piri Piri Seasoning (add more or less to your taste)
2 chicken stock cubes
Salt and pepper
1. Preheat the oven to 180°C/gas 4. Seal the pork in a frying pan, then place in a large oven tray sprayed with Fry Light
2. Roughly chop your vegetables (if using frozen theres no need).
3. Boil the kettle and place the canned tomatoes, passata, piri piri seasoning, mixed herbs, salt and pepper and the stock cubes into a large jug. Add approximately 50ml of boiling water and stir until the stock cubes have dissolved.
4. Place the vegetables over the pork in the tray, and then pour over the seasoned tomato mixture. Place in the oven for around 25-30 minutes minutes or until the pork and vegetables are thoroughly cooked.
I made it with red onions, courgettes, peppers, carrots and baby sweetcorn and it was very very tasty if a little too spicy. It reheats really well, and the pork isn't dry in the slightest. H has requested doing roasted veg on the side next time and just cooking the pork in the sauce, so we'll see how that goes. I like the original recipe though.
Goodness me some great recipes.
What about receipes for busy skint working mums - so very quick grabable/throw together lunches and dinners to feed large family with really basic ingredients.
One of my fav >
Throw into large pan all left over veg which needs eating-so usually for me wrinkly peppers and onions maybe some courgette or brocolli and a few diced really small pots cubes if need to bulk up.
Stir fry in fry light until softened.
Add whatever herbs you have around or fancy.
Add about 8 or more lightly beaten eggs and cook slowly for about half hour.
Sip small glass of red while waiting.
Bung under the grill with parm / or reduced fat cheddar allowance sprinkled on top .
Absolutely scrummy hot or cold and uses up veg i would otherwise throw or soup x
Oh! I'm delighted to have stumbled upon this - am marking my place with the firm aim of trying out some recipes - I'm thinking the roulade sounds lovely for the SW party on Wednesday
Lentil and Bacon Soup
free serves 4
200g lean bacon cut into bite sized pieces
1 onion finely chopped
2 crushed garlic cloves
1 tsp finely grated ginger
2 celery sticks finely chopped
1 large potato peel and diced
1 large carrot peeled and diced
900ml veg stock
1 tbsp mild curry powder
130g red lentils
6 plum toms chopped
2-3 tbsp finely chopped coriander
1. Stirfry bacon for 3-4min then add onion, garlic, ginger, celery, potato and carrot and stirfry for a further 2 min
2. Add rest of the ingredients. Boil.
3. Leave to simmer for 20min.
Serves 4, ready in about 1 hour 35 mins, plus 12-24 hours marinating time
Free on extra easy and original (but check your madras powder!!)
1 tbsp fennel seeds
4 tbsp madras curry powder
4 crushed garlic cloves
1 inch/2.5cm piece fresh root ginger, peeled and grated
2 tbsp white wine vinegar
5oz/142g fat free natural yogurt
2lb/908g skinless chicken thigh fillets, cut into large bite-size pieces
1 large onion, finely chopped
1 cinnamon stick
4 cardamom pods
Salt and freshly ground pepper
400g can chopped tomatoes
¼ pint/142ml chicken stock
Fat free natural yogurt, chilli powder and a handful of fresh chopped coriander leaves to garnish
1. Dry fry the fennel seeds and curry powder in a non-stick frying pan for 1-2 minutes. Transfer to a clean work surface and crush with a rolling pin or a pestle and mortar until ground into a powder.
2. Put the ground spices into a food processor with the garlic, ginger, vinegar, passata, and half the yogurt. Blend until smooth. Transfer to a large glass or plastic bowl with the remaining yogurt and add the chicken. Mix well, cover and leave to marinate in the fridge for 12-24 hours.
3. When ready to cook, place a large wok or frying pan sprayed with Fry Light over a medium heat. Add the onion, cinnamon and cardamom pods. Stir-fry for 6-8 minutes until the onion is soft. Add the chicken mixture and cook, stirring frequently, for 10 minutes. Season well.
4. Stir in the tomatoes and stock. Bring to the boil. Reduce the heat to low and simmer, uncovered, for 40-45 minutes, stirring occasionally.
5. Divide the curry between 4 bowls . Drizzle over some yogurt, add a sprinkling of chilli powder and serve garnished with coriander.
N.B I found the curry quite runny so cooked it on a high heat at the end to reduce it a bit. Next time I wont add the ¼ pint of stock (will just bung in a cube) but its up to you.
fragrant carrot and mushroom pilau rice
free on green (and EE?) 9 on original
1 onion peeled and finely chopped
1 tsp finely grated root ginger
2 garlic cloves peeled and chopped
1/2 tsp ground tumeric
1 tablespoon curry powder
2 carrots peeled and finely chopped
300g mushrooms (halved/quartered/however - mine were finely diced as the boys hate mushrooms)
200g basmati rice
fry onion until lightly browned in frylight
add ginger, garlic and spices and fry for 2-3 mins. add veg and cook for 2-3 mins. stir-fry in the rice, stir fry for 2-3 mins and season.
add 500ml boiling water and boil. Cover and reduce to very low heat. cook for 10-15 mis. remove from heat and allow to stand for 15 min. before serving fluff up the rice with a fork and add the chopped coriander.
lemon and coriander rice
I found it was still slightly watery at the end so next time I'll use a sieve or colander or something to get all water out.
I also don't think its necessary to use as much lemon juice. Infact, I think I'll leave the juice out altogether next time.
EE=0 Takes 35 minutes
227g basmalti rice
2 red chillies
4-6 cardamon pods - crushed
4tsp cumin seeds
1/2 tsp turmeric
juice large unwaxed lemon
1tbsp lemon zest
100g frozen peas
fresh coriander leaves
* Rinse rice, drain and set aside
* Fry light chillies and spices for 20-30 seconds.
* Add rice for 2 minutes
* Add lemon zest, juice, peas and 16fl oz boiling water (CAREFUL, IT STARTS SPITTING HERE SO TURN HEAT DOWN FIRST!) and season well with salt
* Bring to the boile, cover and reduce heat to low. Simmer for 10-12 minutes
* Remove from heat and leave to stand for 10-12 minutes
* Stir through coriander leaves and serve
I haven't tried this yet, am cooking it tonight so I'm hoping its nice!
Mediterranean lamb tray bake
681g lean lamb
2 red onions
198g new potatoes
4 flat mushrooms
2 tsp dried oregano
salt & pepper
Pre-heat oven to 200C
* Remove visible fat from lamb
* Peel onions and cut into wedges
* Scrub potatoes
* Dice courgettes
* Thickly slice mushrooms
* Chope mint
Place all ingredients (except mint) in to casserole dish, stir to combine
Add 9 fl oz of water, cover and place in over - reduce heat to 160C and cook for one hour *(Check halfway through, if there's lots of liquid, cook uncovered for 30 minutes)*
classic chicken curry
1hour 10 mins
1kg chicken breast fillets cubed
Salt, pepper, frylight
1 onion - finely chopped
1 inch fresh root ginger
2 garlic cloves - crushed
1 tbsp curry powder
1 tsp each - ground cumin, ground coriander, cinnamon, paprika
1/2 tsp cardamon seeds - crushed
1/4 tsp each - ground cloves, turmeric
1/2 pint chicken stock
Tin chopped tomatoes
Fat free yogurt (optional)
2 green chillies - sliced
* season chicken well - set aside
* fry onion in fry light for 5-6 minutes
* stir in all herbs and fry for 1-2 minutes.
* add chicken and fry for 2-3 mins
* add tomatoes and chicken stock. Bring to the boil, cover tightly and simmer for 40-45 mins.
(After I added the tomatoes and stock, I transferred it to the slow cooker on high for 3 hours)
* remove from heat, season to taste
* add yogurt if you prefer creamier/less hot curry.
It was at this point my curry went a funny colour but the taste was delicious.
moroccan style lamb with minted couscous 1.5 syns on EE, serves 4
1 onion finely chopped,
2 tsp each of cumin and ground cinnamon
1/2 tsp dried chilli flakes
596g leam lamb steaks cut into bite sized pieces
2x 400g chopped toms
2 large carrots peeled and chopped into 0.5inch pieces
300g each of swede and turnip cut into chunks
salt and pepper
312g green beans
Couscous: 340g dried couscous, juice of 1 orange, 5 tbsp frech mint
1. Place a heavy based saucepan over a high heat and add onion, cumin,cinnamon, chilliflakes and lamb. Stirfry for 5-6min
2. Add the toms, carrots, swede and turnip and bring to the boil. Season well, turn the heat to low, cover and simmer gently for 50-60min stirring often. Stir in green beans and cook for further 15 min.
3. Meanwhile place the cous cous in a wide heatproof bowl and pour over boiling water to cover the grains. Cover and allow to stand for 12-15 min or until all water is absorbed. Fluff up the grains with afork and stir in OJ and mint.
4. Garnish lamb with chopped coriander before serving with cous cous
I'm keen to try the dhansak one, but I'm confused how it can be free on EE but 4 on Green. I thought whatever the lowest syn value was, that would apply to the EE day. So in this case, I'd have thought it would be 4syns?
lamb dhansak serves 4, free on EE, 4 syns on original, 11.5 syns on green
100g dried red lentils,
511g carrots peeled and cut into large chunks
2 onions peeled and thinly sliced
400g can chopped toms
1 tsp tumeric
1tbsp ground cumin
2 tsp ground coriander
2 tsp finely crushed cardamom seeds
low cal cook spray
596g leam lam leg steaks (but I used chicken) cubes
2 tsp finely grated ginger
6 garlic cloves peeled and crushed
2 tsp finely grated ginger
3 red chillies desseded and fienly sliced
2 tsp garam masala
4 tbsp crushed coriander
1. Put the lentils, carrots, onions and toms in a pan with tumeric, ground cumin, ground coriander and cardamom. Add enough water just to cover lentics and veg then simmer gently for 25-30min or until lentils are cooked.
2. SPray a nonstick pan with low cal spray and place over a high heat. Add the lamb in batches and brown all over. Add the ginger, garlic and red chillies. Cook for a few min then add the lentil mixutre with 200ml of water.
3. cover and simmer for 1.5 hours (remove cover for final 30min) or until lamb temder and the sauce os thickened.Stir in garam masala and chopped coriander and serve.
seres 4, Free on EE and ggreen, 7.5 on original
1 cinnamon stick, 1.25inch piece of ginger, peeled and cut into shreds
6 garlic cloves crushed
1 green chilli deseeded and thinly sliced
1 smallonion finely chopped
1 tbsp medium curry powder
1 large potato peeled and chopped
400g can chickpeas
squeeze of lemon juice
2 tbsp each chopped mint and coriander
Spray a large frying pan with low cal spray and place over medium heat. Add cinnamon stick, ginger, garlic and most of the green chilli and stir fry for 1 min. Add onion and cook for 6-7 min until soft.
Add the curry powder and stirfry for 1 min then add passata, 142ml of hot water and potatoes. Stir and bring to the boil, cover and reduce the heat to low. Cook gently for 10-12 min then add chickpeas. Cook for 5 min or until potatoes are tender,
remove from heat sprinkle oer loemon juice and garam masala, season and stir in chopped herbs. Garnish with remaining chilli
which is the most recent magazine, is it the aug/sept one?
I had a look through it and didn't really see any recipes jumping out at me, maybe I am just too fussy?
I'm going to be trying out a lot of recipes this week so will report back if they are half decent.
There are some corkers in the SW mag this time. I shall add a couple as I try them.
haven't got time to read recipes right now, but need to add it to the threads I'm on list
mediterranean tray bake
serves 4, free on EE
Salt and pepper
4 chicken thighs with skin removed
700g new pots, thickly sliced
500g large vine tomatoes, thickly sliced
3 onions thickly sliced
4 finely choped garlic cloves
small handful of fresh thyme, finely chopped
2 large handfuls of finely chopped parsley
1 tsp dried chilli
finely grated zest and juice of 1 lemon
140ml chicken stock
steamed courgete and green beans to serve
Preheat the oven to 200C/400F/ Gas 6. Season the chicken, heat a large frying pan and spray with frylught. nCook the chickenfor 4-5min until sealed all over. Remove and set aside.
Using the same pan, spray the sliced pots with fry light and cook for 3-4 min either side until lightly browned
Spray a roasting tray with frylight. Layer the base with tomatoes, onion and potatoes. Top with chicken and sprinkle over garlic, herbs, chilli flakes, lemon sezt and juice. Pour over the stock and cover with foil.
Bake in oven for 15-20min unitl the potatoe are soft and the chicken is cooked through.
Right, to avoid scanbran here goes:
THai chicken and veg curry with jasmine rice
Serves 4, 2.5 syns
198ml light coconut milk
590ml chicken stock
3 tbsp light soy sauce
1 tsp grated ginger
2 tsp each of medium curry powder, chopped coriander, and grated garlic
2 tbsp lemongrass
4 chicken breasts chopped into chunks
1 red pepper
10g shittake mushrooms
1 aubergine cut into bitesized pieces
1 carrot cut into matchsticks
1 finely chopped celery stick
12 spring onions
3 pak choi
312g dreid jasmine rice
Place coconut milk and stock into a arge heavy based saucepan. Add soy, ginger, curry powder, garlic, lemongrass, chopped coriander and stir. Bring to the boil.
Add chicken, red pepper, mushroms, aubergine, carrots, celery and spring onion. COver and cook for 8 - 10 min, stir in pak choi and simmer for 5 min
While this is cookingm boil rice according to packet instructions
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