The Big Fat List and the Days of Doom (TM) Recipe Thread

[grinningbee]

Just a little place for us to gather all sorts of yummy recipes for when we need some inspiration!

Post away

I'll start:

Sweet chilli chicken

12 chicken thighs (just increase to suit)

Sauce made from 4 fl oz soy sauce
2 tbsp sweet chilli sauce
2 tbsp harissa powder (or paste)
4 cloves of garlic, crushed
Salt and pepper

Bung all the sauce ingredients together in a bowl. Lob chicken in and stir it to coat everything. Heat oven to 200 degrees. Put chicken in a single layer on a baking tray and cook for 25-30 minutes until done.

courtesy of muser here is the link to the spinach risotto

yummy

spanish omelette (free on green and EE)

parboil one decent size potato per person
fry up with fry light and one chopped onion
pour over desired amount of eggs (usually 2.5ish per person)
add allowance of cheese
fry until the underside is browning then stick under the grill to finish off the top

you can add any herbs and veg you like to the mix.

meant to say - slice the potato before frying

Just marking my pitch so don't lose you

Great idea! (also just commenting so I can find this more easily).

Sorry, no recipe to add but I'm adding to my threads I'm on list

Recipes from old fred

Mushy Pea and Bean curry
1 x tin mushy peas
1 x baked beans
1 x onion diced
mushrooms
chicken/quorn (optional)
water/stock
curry powder to taste

Dry fry onion and chicken(if using) or use a little fry light add all other ingredients and simmer for 30 mins serve with rice. Works really well with a slow cooker aswell

thai fishcakes
Recipe Ingredients:

125 g. of monkfish (though monkfish was £20/kg at Tesco, so I bought £6/kg coley fillets, which worked fine )
3 tsp of Thai red curry paste
1 egg
1 tsp of lime juice
2 spring onions
1 tbs of fish sauce
3 tsp of vegetable oil

Side Servings:
25 g. of cucumber
1 serving of mixed salad leaves
3 cherry tomatoes

Method:
1.Combine fish, curry paste and egg in a food processor.

1. Blend well and add fish sauce.

3.Empty into a bowl, stir together until firm and sticky. 4.Mix in lime juice and chopped spring onions. 5.Mould into small discs or balls and fry over medium heat until golden brown.

Spinach roulade

454g/1lb fresh spinach leaves
pinch of grated nutmeg
2 level tbsp grated Parmesan cheese
salt & freshly ground black pepper
4 medium eggs, separated
255g/9oz Quark skimmed milk soft cheese
1 tbsp snipped fresh chives
1/2 tbsp chopped fresh dill
grated zest of 1 lemon
juicie of 1/2 lemon
113g/4oz smoked salmon, chopped

method

1. Line a 30 x 25cm / 12 x 10in Swiss roll tin with non-stick baking parchment. Preheat the oven to 190°C/375°F/Gas Mark 5.

1. Wash the spinach and remove any hard stalks. Place it in a saucepan (without any additional water - only what is clinging to the leaves) and cook, covered, over a low heat until the leaves soften and turn bright green. This takes about 4-5 minutes.

1. Drain the spinach in a sieve and press out any excess moisture with the back of a spoon. Chop the spinach finely and place in a bowl with the nutmeg, Parmesan and seasoning. Mix together thoroughly and stir in the egg yolks.

1. Whisk the egg whites in a clean, dry bowl until they are really stiff. Fold them gently with a metal spoon into the spinach mixture, using a figure-of-eight motion.

1. Pour the mixture into the prepared tin and bake in the preheated tin and bake in the preheated oven for 15 minutes, or until firm to the touch.

1. Turn the roulade out into a sheet of greaseproof paper and gently remove the lining baking parchment. Make a light impression, (using the back of a knife) (so as not to actually cut it), in the roulade about 1cm / 1/2in from one of the short ends.

1. Put some non-stick paper over the length of the roulade and then roll up firmly, starting form the end with the indentation. Leave to cool.

1. Mix the Quark with the chives, dill, grated lemon zest and juice and stir in the smoked salmon. Season with pepper.

1. Unroll the roulade and spread with the Quark and salmon mixture. Reroll and chill in the refrigerator until required.

1 syn on EE and red, 3 on green

Macaroni cheese stuffed peppers

4 large red peppers
salt and freshly ground black pepper
170g/6oz dry macaroni
1 garlic clove
4 spring onions
170g/6oz quark skimmed milk soft cheese
4 tbsp fat-free natural fromage frais
1 tsp mild chilli powder
2 level tbsp freshly grated parmesan cheese
2 tbsp freshly chopped chives

method

1. Preheat the grill to a medium/hot setting. Halve and de-seed the peppers, leaving the stalks intact. Arrange side by side in the grill pan and cook for 7-8 minutes on each side until tender and lightly charred.

1. Meanwhile, bring a saucepan of lightly salted water to the boil and cook the macaroni as directed on the packet - appproximately 10-12 minutes. Drain well and return to the saucepan.

1. Peel and crush the garlic. Trim and finely chop the white and green parts of the spring onions. Mix both into the quark and fromage frais. Add the chilli powder and season well.

1. When the macaroni is drained, toss the quark mixture into the pasta and mix well. Pile into each pepper and press down lightly to fill them properly.

1. Return the peppers to the grill pan and sprinkle with the parmesan cheese. Place under the grill for a further 3-4 minutes until golden and hot. Serve sprinkled with chopped chives.

Tip: The chilli powder adds a touch of spice. For a milder flavour replace with ground paprika.

8 syns on red, or 1 on green and ee

Singapore Vermicelli ( is in this month SW mag) serves 4, free on extra easy

198g rice noodles
142g pork steaks, all visible fat removed
142g fresh,raw peeled prawns
3 crushed garlic cloves
2.5cm ginger, grated
1 onion, thinkly sliced
6 spring onions cut into 2.5cm pieces
300g pack of stirfry veg
1 tbsp curry powder
6tbsp dark soy sauce
salt and pepper
4 beaten eggs
2 red chillis deseeded and chopped
2limes 1/4d

1. Prepare noodles accoring to pack and drain. Spray a large frying pan with fry light and place over high heat. Add the prk and fry for 4-5min or until cooked. Transfer to a plate. DO the same with the prawns and transfer to the plate with pork.

1. Fry garlic and ginger for 1 min. Add onion, spring onions and stirfry veg and cook until they start to soften. Add the curry powder and cook for a further min, then add the noodles and 2 tbsp water and toss everything together. Add soy sauce, season and stirfry for 1 min.

1. Push everything to one side of the pan and pour in the eggs. Scramble the eggs by stirring for 1 min until cooked and then mix with the noodles. Add the pork and prawns and toss together. Garnish with the chillis and serve with lime wedges for squeezing over!

Shepherd's Lentil Pie

Serves 4

2lb/908g Desiree potatoes, peeled and roughly chopped
7oz/198g fat free natural fromage frais
Large handful of fresh mixed herbs (chives,parsley and tarragon) finely chopped
salt and black pepper
Fry light
1 onion, chopped
2 large carrots, peeled and cubed
2 celery sticks, finely sliced
2 garlic cloves, crushed
1 red pepper, deseeded and cubed
1 tsp dried thyme
1/2 pint/284 ml vegetable stock
400g can chopped tomatoes
410g can green lentils
4oz/113g grated vegetarian cheese
Steamed broccoli florets to serve

1. Preheat your oven to 180 c/350 f/gas 4

Boil the potatoes for 12-15 minutes until tender and then drain well. Add the fromage frais and herbs. Mash and season well, and set aside.

1. Meanwhile, place a frying pan sprayed with fry light over a high heat. Add the onion and fry for 3-4 minutes until nicely softened. Add the carrots, celery, garlic, pepper, thyme, stock and tomatoes. Bring to the boil, then reduce the heat and simmer for 10 minutes.

1. Add the lentils and their juice to the mix. Cover and simmer for a further 10 minutes, or until the lentils are pulpy and the carrots still have a bit of bite.

1. Place the mixture in a large pie dish and top with the potatoe mixture. Sprinkle the cheese over and cook in the oven for 20-25 minutes, or until the top is lightly golden.

Free on green and extra easy as long as the cheese is a healthy extra, otherwise it's 5.5 syns.

quorn mince bolognese :

1 300g pack of quorn mince
1 onion
3 cloves garlic
3 carrots
2 peppers
3 sticks of celery
2 tins of tomatoes
1/4 tsp black pepper
1/4 tsp chilli flakes
1 tsp Italian herbs
Glug of Worcestershire sauce
Glug of Knorr chicken stock

Cook all the veggies in the chicken stock for a bit, then add the tomatoes, herbs and spices, Worcestershire and Quorn. Simmer for a bit until it looks done (or until the dc are in bed and you can eat it!). It does me and dh for two nights, and would probably do more if we ate smaller portions

Syn free and serve with loads of lovely pasta

Does anyone have the recipe for SW cheesecake using quark?

Nope, sorry!

Bailey's cheesecake

10 Fox's Ginger Crinkle Crunch biscuits
3 medium white eggs
4 tsp powdered gelatine
454g/1lb quark skimmed milk soft cheese
500g fat-free natural fromage frais
4 tbsp Baileys Irish Cream Liqueur
3-4 tbsp granulate artificial sweetener
2 level tbsp caster sugar

1. Preheat the oven to 190°C/375°F/Gas Mark 5. Grease and line an 20cm/8in spring clip cake tin. Place the biscuits in a plastic bag and crush with a rolling pin. In a bowl lightly beat 1 egg white, add the biscuits and mix. Press evenly over the base of the cake tin and bake for 15 minutes until firm and golden. Leave to cool.

1. Dissolve the gelatine in 4 tablespoons of boiling water. Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff, then fold into the quark mixture with the gelatine. Pile on top of the base and smooth the top. Chill for at least 3 hours until set.

1. Release the cheesecake, slice and transfer to individual serving plates. In a pan gently heat the sugar with 1 tablespoon water, stirring, until melted. Raise the heat and boil without stirring for 3-4 minutes until golden. Drizzle over each slice and serve immediately.

Tip: You can make the cheesecake a day in advance - simply cover it in the tin and chill. Add the caramel just before serving.

Agar agar can be used instead of gelatine if preferred.

Serves 10, and is 4 syns a serving on all plans.

Summer berry cheesecake

12 ginger nut biscuits
28g/1oz low fat spread
4 tbsp cold water
2 x 11g sachets powdered gelatine
2 egg whites
511g/1lb 2oz quark
397g/14oz fat-free natural yogurt
finely grated zest of 1 small lemon
2 tbsp artificial sweetener
100g/3½oz strawberries,
198g/7oz blueberries
mint sprigs, to serve
½ level tsp icing sugar, to dust (optional)

1. Line a 16cm/6½ inch spring form cake tin with baking parchment. Place the biscuits in a clean, strong polythene bag and finely crush, using a rolling pin. Alternatively, crush in a food processor. Melt the spread, add the biscuit crumbs and mix well. Spoon the mixture evenly over the prepared tin, then chill.

1. Put the water in a heatproof bowl, sprinkle the gelatine over, and leave to soften for a few minutes. Stand the bowl in a larger bowl containing boiling water and stir until the gelatine has dissolved. Leave to cool.

1. Whisk the egg whites until just stiff. Put the quark, yogurt, lemon zest and sweetener in another bowl and stir until smooth. Stir the dissolved gelatine into the quark mix, then fold in the whisked egg whites and strawberries. Pour this filling over the cheesecake base, cover and chill for about 3 hours until set.

1. When ready to serve, carefully release the cheesecake from the tin and arrange the blueberries on top. Serve cut into thin wedges, with a mint sprig on the side. Finish with a light dusting of icing sugar if you like.

Tip: Agar agar can be used instead of gelatine if preferred.

Serves 8 and is 4.5 syns per serving on all plans

Baked chocolate cheesecake

12 digestive biscuits
28g/1oz low fat spread
113g/4oz cocoa powder
250g pot fat-free natural cottage cheese
2 tsp finely grated orange zest
100g/3½oz fat free natural fromage frais
1 sachet chocolate flavour Options
3 tbsp artificial sweetener
2 eggs
Mixed berries and fat free natural fromage frais, to serve
1 level tsp icing sugar

1. Preheat the oven to 180°C/350°F/Gas 4. Crush the biscuits and mix together with the low fat spread. Press into the base of a 20cm springform cake tin and chill.

1. Place the cocoa, cottage cheese, orange zest, fromage frais, Options and sweetener in a food processor and blend until smooth. Beat the eggs and fold into the mixture. Mix well.

1. Spoon the mixture over the biscuit base. Level and bake for 25-30 minutes. Turn off the oven and leave the cheesecake to cool in the oven. Cover and chill until ready to serve, then cut into 10 slices. To serve, garnish with mixed berries and a spoonful of fromage frais and dust with icing sugar.

Tip: Try dissolving 2 tsp instant coffee in 1 tbsp water and blend it with the other ingredients at stage 2. This does not affect the Syns.

This recipe it not suitable for home freezing.

Serves 10 and is 6.5 syns per serving on all plans

Enough for now, or any special requests?

oh wow...thanks!

Enough for now, or any special requests?

Yes please, can you cook the lovely recipes for me?
(Worth a try lol!)

Kid nice try

Ok, here comes the pork recipe:

Pork with bacon and sage stuffing

Free on original and extra easy (serves 4)

3 1/2 oz/100g lean bacon
2 crushed garlic cloves
2 tsp ground cumin
Handful of sage, chopped
Finely grated zest and juice of 3 lemons
1lb 12oz/800g lean pork roasting loin
Salt and pepper
375g jar Mild Peppadew Whole Peppers, drained and roughly chopped
Fry Light

Blend the bacon, garlic, cumin, sage, lemon zest and half of the lemon juice in a food processor until you get a thick paste.

Cut the pork lengthways down the centre, but not all the way through. Open out and flatten slightly. Make 10-12 deep slashes in the pork and spread the paste over the meat and into the slashes. Season, then spread the peppers over the paste.

Fold the meat over to form a roll, and tie with string or use skewers so it doesn't open up with cooking.

Drizzle the other half of the lemon juice over when cooked.

Now, the magazine does give cooking instructions, but as Cheese (I think) found, it wasn't done enough. Follow the cooking guidelines on the packet, or ask the butcher!

I cooked mine at 190 for 30 minutes, and should have left it at that. Did it for a bit longer and it was a bit dry. I also didn't read the recipe properly and have just seen that I shouldn't have blitzed the peppers into the paste. Ah well! Still tasted nice. Oh, and I used hot peppadew peppers instead of mild.

I reckon it would be a lovely stuffing for chicken.

Spinach and Mushroom Cannelloni

Serves 4 Free on Green and Extra Easy (Add 5.5 syns if not using the reduced fat cheddar as a healthy extra)

9oz/255g chopped frozen spinch, defrosted
Fry light
8oz/227g fat free cottage cheese
2 egg yolks
2 crushed garlic cloves
4oz/113g button mushrooms, finely chopped
1 red pepper, finely chopped
1 onion, finely chopped
6oz/170g reduced fat cheddar cheese, grated
Small handful of basil leaves, save some for garnish
Pinch of nutmeg
Black pepper and salt
250g pack of dried cannelloni
1lb 8oz/567g passata with onion and garlic

Preheat the oven to 200c/400f/gas 6 and spray a baking dish with fry light

Squeeze excess water from spinach, mix with the cottage cheese, egg yolks, garlic, mushrooms, onion, pepper, half of the cheddar, nutmeg, seasoning and half of the basil. Mix well.

Stuff it in the cannelloni tubes with a spoon or piping bag. It takes bloody ages with a teaspoon, so I will be buying a piping bag.

Pop the filled tubes in the baking tray in a single layer. Bung the passata over making sure everything is covered. Sprinkle the rest of the cheese over, and the remaining chopped basil.

Cover with foil and bake for 20 minutes, then uncover and bake for another 20. Garnish with reserved basil leaves.

Bee version

Dh is allergic to mushrooms, so I left them out and put in a yellow pepper as well. I also didn't just put the yolks in (seems a waste) so the whites went in too. Also added a 1/4 teaspoon of chilli flakes.

The result was very very yummy, and dh has requested it again for this week!

N.B If you don't have a big enough baking dish (I didn't) you can double the layers up, but do spray fry light between the layers if you don't want it to stick. If you don't mind though, it doesn't matter! I found it filled 26 tubes, if that helps.

Hope you enjoy it

1/2 syn roulade - shamelessly nicked from the link on other thread

FRUIT ROULADE - 0.5 SYN FOR THE WHOLE CAKE

a lady from my group made this roulade and fetched it in it was gorgeous.

1 TUB QUARK
4 EGGS
1 TSP BAKING POWDER
4 TBSP SWEETNER (I ADDED LOT MORE LOL)
VANILLA ESSENCE (OR ANY)
FRESH FRUIT

SEPERATE THE EGGS

ADD THE YOLK, HALF THE QUARK,
BAKING POWDER, SWEETNER AND ESSENCE INTO A BOWL, WHISK TOGETHER AND SET ASIDE.

WHISK EGG WHITE TILL STIFF. WHISK HALF INTO THE MIXTURE THEN FOLD IN OTHER HALF.

USING A SWISS ROLL TIN SPRAY WITH FRY LIGHT ( I PUT GREASPROOF PAPER IN FIRST THE SPRAY SO DOESNT STICK) POUR THE MIXTURE IN AND BAKE AT
180 FOR 15 - 20 MINUTES. LEAVE TO COOL

IN A DISH ADD REMAINING QUARK ,SWEETNER, AND ESSENCE AND MIX TOGETHER.

REMOVE THE CAKE FROM TIN WHEN COOL SPREAD THE QUARK EVENLY, ADD FINELY CHOPPED FRUIT (STRAWBERRY AND BANANA MY FAVE). ROLL THE CAKE FROM ONE END. SLICE TO SERVE.

THE WHOLE CAKE IS ONLY HALF A SYN AND THATS THE BAKING POWDER. CAN ALSO ADD CHOC OPTIONS SACHET FOR FLAVOURING. WHEN THE CAKE COMES OUT OF THE OVEN IT WILL HAVE RISEN LOADS BUT WILL GO VERY FLAT WHEN COOL LOL I THOUGHT IT HAD GONE WRONG FIRST TIME I MADE IT BUT WAS LOVELY.

ENJOY