*Slimming World Recipe Thread*

Recipe:
3 small potatoes
Tin of chickpeas
3 small onions
Madras curry powder
Turmeric
Asafoetida (This is in the recipe but I don't know what it is! )
Salt and pepper
1 egg

Preheat the oven at 220 degrees C. Chop the potatoes into smallish cubes and boil. Fry the onions until soft, before adding the potatoes and the chickpeas, drained, to the frying pan. Add large pinches of the spices to the pan and mix in before frying on a low heat for a few more minutes. Mash the contents of the pan until all the potatoes and chickpeas have formed a thick paste. Shape, bake.

Base

Tin of baked beans
Tin of red kidney beans, drained
Tin of chopped tomatoes
Chilli powder to taste


Pour it all into a pain, and heat through. If you have more time, garlic, onions and red peppers are good vegetables to fry first before adding the tinned things. Serve with rice.

Party Foods and niibbles

• Use quark as a base for Free or nearly Free dips, e.g. Mix 8oz quark with a clove of crushed garlic and 4 tbsp chopped herbs. Chill until required then use as a dip with vegetable crudit!s or fill celery stalks and hollowed out tomatoes.

• Grate a Healthy Extra portion of cheese into a pot of very low fat cottage cheese, add 2 crushed cloves of garlic and serve with batons of cucumber, carrots and celery.

• Blue cheese dip is heavenly, but can be incredibly high in Syns at around 3½ Syns per level tbsp! To make a low-Syn version of this tasty dip, crumble a Healthy Extra portion of Danish Blue into a pot of quark or very low fat natural fromage frais. Chill overnight and the whole tub will take on the flavour of the strong cheese. The whole tub will count as 1 Healthy Extra on Green or 5 Syns on both choices! You could also try this technique with other strong cheese, peanut butter or chocolate spread -If you find any other delicious combinations - let us know!

Buffet

• Free Scotch eggs - Shape the sausage meat from Syn-free sausages around 1 hard boiled egg, making sure that the egg is covered. Crush a Scan bran with a rolling pin (place the Scan bran in a plastic bag first!). Roll the covered egg in the crumbs until evenly coated. Bake in a preheated oven at 180ºC for about 25 minutes. Use the Scan bran as part of a Healthy Extra b choice for a super Free finger food, or count ½ Syn per crispbread used. (You can find Scandinavian Bran biscuits in most health food shops)
• Chilled mini-kebabs - cherry tomatoes, rolled up ham/turkey, cubes of cucumber, inches of celery, squares of pepper and basil leaves to make a delicious finger food that's Free on Original.
• Potato salad - Made with boiled salad or new potatoes and very low fat fromage frais. Flavour with garlic or fresh herbs for a fresh and free salad on Green.
• Pasta salad - Made with 100% Free Food. Try mixed beans, sweetcorn, celery, raw mushroom, pepper, cherry tomatoes, radish, spring onion, and flavour with your choice of passata, very low fat natural yogurt or fromage frais for a Free extravaganza on Green. If you feel like a change, why not swap pasta for cooked rice or couscous

Sausage rolls
2 Quorn sausages
Laughing cow light triangle (part HEA)
2 slices WW bread (HEB)

Use a rolling pin to 'flatten' out the bread.
Spread bread with laughing cow.
Roll bread around the sausage and hold together with a cocktail stick.
Brush with beaten egg
Bake in oven till crispy.

Cheesy pizza toasties
2 slices WW bread (HEB)
1 Tomato
2 Spring Onions
4 Mushrooms
¼ red and ¼ yellow pepper
42g Mozzarella Cheese (HEA)

Lightly toast the bread on both sides
Meanwhile, roughly chop the tomato, spring onions, mushrooms and red and yellow peppers. Grate the Mozzarella Cheese.
Top both slices of toast with the veg and scatter the cheese over. Place under a medium grill until the cheese bubbles and the veg are tender.
For extra taste spread 1tbsp of tomato puree on the toast under the veg (add half a syn for this)

Onion Rings
1 lb mild onions
3 egg whites
57gms dry wholemeal bread crumbs (HEB)
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper

Cut onions into ½-inch slices; separate into rings and place in a bowl. Cover with ice water; soak for 30 minutes. Drain.
In a small mixing bowl, beat the egg whites until foamy. In another bowl, combine the bread crumbs, thyme, salt, paprika and pepper.
Divide the crumb mixture among three large re-sealable plastic bags. Dip a third of the onions in the egg whites; add a few rings at a time to crumb mixture and shake to coat. Place on a baking sheet coated with non-stick cooking spray. Repeat with remaining onions and crumb mixture. Bake at 400 degrees for 20 minutes or until lightly browned and crisp.

The butter chicken is in the new magazine March/April 2011

Serves 4
Ready in about 1 hour 35 minutes
Plus 12-24 hours marinating time

1 tbsp fennel seeds
4 tbsp madras curry powder
4 garlic cloves, crushed
1in/2.5cm piece fresh root ginger, grated
2 tbsp white wine vinegar
4fl oz/113ml passata
5oz/142g fat-free natural yogurt
2lb/908g skinless chicken thigh fillets, cut into large bite-sized pieces
Fry Light
1 large onion, finely chopped
1 cinnamon stick
4 green cardamom pods
Salt and freshly ground black pepper
400g can chopped tomatoes
¼pt/142ml chicken stock
Fat-free natural fromage frais, chilli powder and a handful of fresh coriander, chopped, to serve

Dry-fry the fennel seeds and curry powder in a non-stick frying pan for 1-2 minutes, or until the fennel seeds release a warm aroma. Transfer the seeds and powder onto a clean work surface and crush with a rolling pin (or use a pestle and mortar set if you have one) until ground into a powder.

Put the ground spices into a food processor along 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.

When ready to cook, spray a large non-stick wok or frying pan with Fry Light and place over a meduim heat. Add the onion, cinnamon and cardamom pods. Stir-fry for 6-8 minutes, until the onion is soft and translucent. Add the chicken mixture and cook, stirring frequentely for 10 minutes. Season well.

Stir in the chopped tomatoes and stock and bring to the boil. Reduce the heat to low and simmer, uncovered, for 40-45 minutes, stirring occasionally.

Serve the chicken in warmed bowls topped with fromage frais and a sprinkling of chilli powder. Garnish with the coriander.

Syns per serving - Extra Easy - FREE, Original - FREE

Tracey

saw this on the Easter countdown thread and thought it should also be on here. Thanks Nessie216 for the recipe

Smargies

Soften some onions in micro (or pan)

Meanwhile make some smash (or could you mashed pots but would have to squeeze them dry!) but quite dry! and mix in lots of curry powder (to taste)

Mix smash & onions together (when cool, you don't want burnt fingers!) and put dollops on baking tray (the messier the better, nice crispy bits! but not to big or will fall apart when taking out of oven!) and spray with fry light

Bake in over until ready


Sorry for the lack of measurements etc. i normally chuck it all together & see how it goes!:rotfl: