The super wonderful husband made carrot, pepper and pea dhal for our dinner last week. He served it with a big juicy steak and I really enjoyed it.
Low-calorie cooking spray
2 onions, finely chopped
4 garlic cloves
ground ginger – 1/2 tsp
ground cumin – 1 tsp
black mustard seeds – 1 tablespoon
turmeric – 1 tsp
mild or medium curry powder – 2 tbsp
split red lentils – 175g
carrots peeled and cubed – 3
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
frozen peas – 200g
small handful finely chopped coriander
Lime wedges to serve (optional)
Spray a lidded saucepan with low-calorie cooking spray and place over a medium heat. Add the onions ans stir-fry for 4-5 minutes
Turn the heat to low and stir in the garlic and all the spices. Stir-fry for 1-2 minutes then add the lentils and 800ml of water and bring to the boil over a high heat.
Add the carrots, cover and turn the heat to low. Simmer gently for 15-20 minutes or until the mixture is thick, stirring occasionally. Stir in the peppers then cover and cook for 10-12 minutes or until tender.
Stir in the peas, bring back to the boil over a high heat and stir in the coriander. This is delicious served hot with rice and a squeeze of fresh lime juice
Recipe taken from the Slimming World book Best Loved Extra Easy Recipes
Deluxe Mac ‘n’ Cheese from Slimming World Best Love Extra Easy Recipe Book
Ant and I have been very busy this past week. We’re redecorating our downstairs shower room so things have been a bit hectic around here. Kaycee (11) offered to cook dinner for everyone yesterday because it was getting late and we were still busy.
She used the Slimming World Deluxe Mac ‘N’ Cheese recipe from the ‘Best Loved Extra Easy’ recipe book and served it with salad and sausages. You can get syn free sausages from Iceland but I had low-fat Tesco ones for 1 syn each.
It was delicious :o)
Here’s the recipe for anyone who wants to give it a go.
3 syns per serving
Dried macaroni – 400g
Low-calorie cooking spray
Leeks sliced – 2 small or 1 large
Courgettes sliced – 2
Mushrooms sliced – 125g
For the sauce
Cornflour – 2 level tbsp
Skimmed milk – 250ml
Fat-free natural fromage frais – 150g
Mustard powder – 1 tsp
Pinch of grated nutmeg
Salt and freshly ground black pepper
40g reduced fat Cheddar-style cheese*
Preheat oven to 180°C / 160°C Fan / Gas 4
Cook pasta according to packet instructions. When cooked, set aside until needed.
Spray a large non-stick pan with low-calorie cooking spray and cook the leeks, courgettes and mushrooms over a low heat for 8-10 minutes or until softened.
To make the sauce, blend the cornflour with a little of the milk and set aside. Bring the rest of the milk to the boil then stir in the cornflour mixture, stirring continuously. Cook for 1-2 minutes or until thickened, stirring occasionally.
Mix the mustard powder and pinch of nutmeg into the fromage frais then add this mixture to the sauce, beating with a wooden spoon. Stir in most of the cheese.
Drain the pasta and tip it into an oven proof dish. Add the vegetables and sauce** and mix well. Sprinkle the rest of the cheese on the top and bake for 20-30 minutes or until crisp and golden.
*We used more cheese because there’s only me actually following Slimming World in our family. I counted the cheese on my portion as my healthy extra and everyone else got a cheesier dish :o)
**The original recipe says to pour the sauce over the top and sprinkle the cheese on then bake. We decided to mix it through the pasta and vegetables. We prefer it this way.
We’re all fans of gammon and BBQ sauce in this house. Everyone was quite excited when we said we were going to make a slow cooked BBQ gammon for dinner.
This is very similar to the BBQ pulled pork recipe I posted last week. We love using the slow cooker at this time of year.
It’s syn free on Extra Easy.
1.2kg boneless gammon joint, all fat removed
2 onions, thinly sliced
3 peppers (green, yellow and red), diced
1 carton of passata
tomato puree – 4 tbsp
ground cinnamon – 1 tsp
ground ginger – 1 tsp
mustard powder – tsp
smoked paprika – 2 tsp
Worcestershire sauce – 6 tbsp
balsamic vinegar – 6 tbsp
soy sauce – 2 tbsp
granulated sweetener – 2 tbsp
Place the gammon in a large saucepan and cover with water. Bring to the boil and boil for 12 minutes.
Tip the water away then repeat twice more with fresh water. This removes the salt from the gammon.
Place the chopped onions and peppers in the bottom of the slow cooker then put the gammon on top of the vegetables.
In a jug, mix together all the other ingredients then pour them over the gammon.
I love pulled pork, it’s one of my favourites. I was really happy that Slimming World has a syn free version 🙂
Syn free on Extra Easy
1.5-2kg pork shoulder, all fat removed
5 tbsp Worcestershire sauce
1 tsp mustard powder
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
Mix the passata, Worcestershire sauce, balsamic vinegar, mustard powder, sweetener, garlic and seasoning in a saucepan. Heat and simmer for around 15 minutes or until the mixture thickens.
Sear all sides of the meat in a hot frying pan then transfer to the slow cooker. Pour over the sauce and cook on low for 8-12 hours.
Remove the pork from the slow cooker and allow to rest on a chopping board for at least 15 minutes. Shred the meat using 2 forks and serve, drizzled with the sauce, with a selection of your favourite speed vegetables.
Halloween dinner Ella doesn’t go back to school until tomorrow so we’ve decided to make a Halloween themed dinner for everyone tonight. We’re making tuna monster rolls with tins of tuna we were sent from Princes. Ella’s a huge fan … Continue reading →
Bacon and Tomato Palmiers I’m currently in a caravan in Mablethorpe with limited internet connection. This week I’m posting the pictures of the delicious bacon and tomato palmiers Ant made but I’m not adding the recipe until we get home! … Continue reading →
Kaycee was delighted to receive Star Baker from Jenny this week for her filo pastry :oD
Kaycee (11) had her heart set on making filo tarts for this week’s #GBBOBloggers challenge. We tried to talk her into making Danish pastries as we thought it would be easier for her.
She wasn’t having it and went ahead with the filo using Michel Roux’s Filo Pastry.
Ant helped her with advice when she had any questions but for the most part, she did it all on her own.
After helping her get started with the rolling, she soon got the hang of it and made six sheets. The recipe said to put plenty of cornflour between the layers and cover with a damp tea towel until needed. It also said to keep in a cool place until needed but we forgot about that and left it in the warm kitchen.
When she came to make the pastry tart cases, the layers wouldn’t come apart properly. They stretched and broke and made Kaycee a little stressed!
She wanted to start again but it was getting late. We decided not to try and separate the layers, we just cut it all into squares and put them in the greased tart tin.
Kaycee brushed them all with melted butter and put them in the oven.
To make the apple sauce Kaycee and her friend, Katy, peeled and chopped 6 eating apples, put them in the saucepan and added a dessert spoon of brown sugar and a teaspoon of cinnamon.
They cooked them until the apple was soft and starting to break down.
To make the tarts:
Brush the tart tins with some melted butter.
Cut a filo sheet into squares. It depends how big your sheets are as to how big you cut your squares. You need to be able to line each tart tin with the filo without stretching it. It needs to be gently placed in and allow folds to form round the sides.
Brush the filo with melted butter before putting another layer of filo in.
Layer about 6 sheets of filo, brushing with melted butter between each layer. Brush the last layer with melted butter.
Cook for about 10 minutes at 200°C or until the filo cups are nice and golden.
When the filo cups are cool, fill with the apple sauce
When they came out of the oven, they looked lovely but we didn’t know if the cornflour between the layers was going to affect the taste. It didn’t, everyone loved them (although I’m afraid I didn’t try as I’m sticking 100% to Slimming World this week!). I’m so pleased her first attempt at filo didn’t fail! She was really pleased with herself 🙂
Pre-heat the oven to 180°C/Gas 4
Grease a cake tin
For the caramel
Put the butter, sugar and cinnamon in a saucepan over a medium heat. Stir well until the sugar has dissolved and the mixture is smooth.
Pour into a greased cake tin and spread evenly over the bottom.
Arrange the apple slices evenly on the caramel
For the cake
Cream the butter and sugar together in a bowl
Whisk the eggs then add them slowly to the butter and sugar mixture, beating the mixture well.
When all the egg has been added, add the flour and fold in gently with a metal spoon
Pour the cake mixture over the apple and caramel
Bake for 30 minutes or until a toothpick comes out clean after being inserted into the middle of the cake.
Serve on its own, hot or cold with custard or ice cream
While everyone was eating their cake, I was resisting by cleaning the kitchen. Ant brought this piece in to show me. I thought he’d made it by using his spoon to make the mouth but he assures me that’s how it was! He noticed it just before he was going to eat it!
Summer fruit muffins Kaycee’s usually the one who does any baking challenges we get but Ella really wanted to make these summer fruit muffins. We were sent a doodle apron and some washable felt fabric pens along with a selection … Continue reading →
Ant uses a recipe from The Complete Farmhouse Kitchen Cookbook to make our perfect Yorkshire puds! He swears by this recipe book and has used it for years. However, yesterday and today, he’s not had the same success that he usually does.
I had a small taste of the first batch (I hadn’t counted having Yorkshires in my Slimming World syns so I didn’t have a full one) and I have to say, they were delicious. The girls loved them. Ella’s portion was a bit too big for her though and she ended up leaving some!
He tried again today, twice. He’s still not happy with them so he’s now said the kids will be eating Yorkshire puddings for the next two weeks while he perfects them!
To make 12 small puddings, you will need:
125g strong plain flour
1/4 tsp salt
1 large egg
300ml skimmed milk (we used semi skimmed because that’s what we had!)
Beat all ingredients together until bubbles form. Leave the batter to stand at room temperature for at least 2 hours.
Heat a little dripping in 12 deep patty tins then half fill with batter. Cook near the top of a hot oven 220°C/Gas 7, for about 30 minutes until puddings are golden and fluffy.
Thanks to Tesco for supplying the ingredients for our Yorkshire puddings 🙂