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

Right then. You asked for it!

Here is a recipe for Scan Bran cake. Not sure if this is the original version, but do enjoy it. It is a microwave recipe. Thankfully I do not own a microwave...

Serves 1
Syns per serving 5 on all plans

5 Scan Bran
1 Müllerlight yogurt
2 eggs
¼ tsp baking powder
5 tbsp sweetener or to taste
1 tsp cinnamon

method

1. Cover the Scan Bran with boiling water to soften.

1. Mix all the ingredients together and microwave for approximately 7 minutes.

Tip: It's just 5 Syns for the whole cake and can be divided into as many portions as you like.

Bee you are an cruel woman posting that

My life is complete, I have seen the scan bran cake!!
I wonder how many variants were tried before this miracle of vileness was decided to be ready to share with the world.

Octopusinabox's pork and apple meatball / sausage / whatever-shape-yo-make-them-into recipe here

This thread could save my life!

Gosh jubilee10, hope you haven't got near fatal constipation and are viewing the scan bran cake as a lifesaving option

As I appear to have killed the thread with my sarcastic comments I feel duty bound to link to this fabulous blog which Riasdragonflytattoo kindly drew our attention to.

Jam packed with fantastic recipes and ideas when SW inspiration is needed

Ha, thread killer!

Nah, the thread isn't dead - it's just waiting for another scan bran concoction... mwahahahahahaha!

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

mediterranean tray bake
serves 4, free on EE

Salt and pepper
4 chicken thighs with skin removed
fry light
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.

haven't got time to read recipes right now, but need to add it to the threads I'm on list

There are some corkers in the SW mag this time. I shall add a couple as I try them.

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.

chana masala
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
113g passata
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

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.

1. 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.

1. 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.

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?

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
chopped coriander

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

classic chicken curry
EE=0
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.

I haven't tried this yet, am cooking it tonight so I'm hoping its nice!

Mediterranean lamb tray bake
EE=0

681g lean lamb
2 red onions
198g new potatoes
2 courgettes
4 flat mushrooms
mint leaves
2 tsp dried oregano
680g passata
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)

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
fry light
2 red chillies
5-6 peppercorns
2-3 cloves
4-6 cardamon pods - crushed
4tsp cumin seeds
1/2 tsp turmeric
juice large unwaxed lemon
1tbsp lemon zest
100g frozen peas
sae salt
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

fragrant carrot and mushroom pilau rice

free on green (and EE?) 9 on original

fry light
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 cloves
2 carrots peeled and finely chopped
300g mushrooms (halved/quartered/however - mine were finely diced as the boys hate mushrooms)
200g basmati rice
chopped coriander

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.

'Butter' Chicken

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
4oz/113g passata
5oz/142g fat free natural yogurt
2lb/908g skinless chicken thigh fillets, cut into large bite-size pieces
Fry light
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 won?t add the ¼ pint of stock (will just bung in a cube) but it?s up to you.

Enjoy!

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.

Easy peasy!

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