Slimming World Support thread

V.Lucky

angie_loves_veg wrote: »

Personally, I spray a cold pan, bring it up to heat (until the 'whiteness' of the frylight disappears), then add an egg and fry as normal - med to high heat.

A good non stick pan is fairly essential for this, but honestly, you won't know the difference once you have the hang of it

Thanks for that, I shall try it tomorrow for my brekkie.

Sweet things for tiamaria, have you tried the Hi-Fi Lemon bars? They are gorgeous, not free but a healthy B option. Or make yourself a rice pudding using milk from your healthy A option and nibble on that if you are on a green day.

I am more of a savoury girl myself so I am afraid I can't help much.

Skint_Catt

blackberry-rum wrote: »

Have you thought of microwaving rather than frying? use a small shallow bowl, drop in the egg and pierce the yolk and the white a couple of times with a fork or sharp knife. Cover the bowl with kitchen paper and mike on two-thirds power for 1 - 1.5 mins, depending on microwave and how hard you want it. If it's not quite set leave it covered for half a minute or so. This way you need no fat at all and you can call it poached or fried

Even if you pierce it they do tend to explode (in or after you take it out) though so be careful! Even on 60/80% power! Makes a great mess!

sw_mina

V.Lucky wrote: »

Just a few questions please if anyone can help me.

I tried cooking with virtually fat free fromage frais making a sauce like chicken tonight's with mustard. I fried the quorn, onions and mushroom in fry light then added the fromage frais mixed with mustard and it all curdled and went disgusting and I had to throw the lot away.

Is it possible to cook with the fromage frais making it into a sauce the same way you would with creme fraiche, or am I living in cloud cuckoo land?

Yeah, it does that and it mings The trick is to cook everything else, let it cool, stir in the fromage frais thoroughly and then sloooooooooowly heat it back up again on a low heat, as it's the heat that makes it curdle. Or you could use yogurt, which can stand heat.

MrsE_2

Skint_Catt wrote: »

[FONT=Arial, Helvetica, sans-serif] Basic/Non Branded Foods Coconut, milk, canned 2 level tbsp[/FONT]

[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif][/FONT] Original 2½ Syns [FONT=Arial, Helvetica, sans-serif][/FONT] Green 2½ Syns[/FONT]

[FONT=Arial, Helvetica, sans-serif]Basic/Non Branded Foods Coconut, milk, fresh 4 level tbsp[/FONT]

[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif][/FONT] Original ½ Syn [FONT=Arial, Helvetica, sans-serif][/FONT] Green ½ Syn[/FONT]

Thank you:eek: :eek: :eek: :eek: :eek: :eek: :eek:

I put a whole can in a curry (makes enough to serve 4 easily).

If a tablespoon is 15 ml & you are allocated 30 mls for 2.5 syns, & a can is 400 then its 33.333 x 2.5 or 33 syns per can!!!!!!!!!!!!!!!!!!!!!!!!

Does that mean I can't use coconut milk:(

Where do you buy fresh coconut milk

MrsE_2

Calories & diets aside, I prefer poached eggs to fried.

I pour boiling water from the kettle into a saucepan on full heat.

Crack in an egg(s), leave for about 2 minutes & remove with large shallow slotted spoon type thing.

Skint_Catt

MrsE - I think fresh comes from buying a coconut and cracking it open! I've never used coconut milk in any curry I've made (but then I stick to SW receipes!)
C xx

sw_mina

MrsE wrote: »

Thank you:eek: :eek: :eek: :eek: :eek: :eek: :eek:

I put a whole can in a curry (makes enough to serve 4 easily).

If a tablespoon is 15 ml & a can is 400 then its 26.666 x 2.5 or 67 syns per can!!!!!!!!!!!!!!!!!!!!!!!!

Does that mean I can't use coconut milk:(

Where do you nuy fresh coconut milk

Fresh coconut milk would also be bad - it's the fat, I think. I'm rubbish at curries, but my mum loves them and makes an amazing korma with a little grated block coconut (which has syns but she only uses a bit) and yogurt. I can't tell the difference - but then I'm not a curry-o-phile.

angie_loves_veg

Moroccan Sweet Tagine Serves 2-4

Free on EE
Free on green +HB chicken (and optional HB apricots)


In large frying pan with lid (or tagine of course!)

Slice 1-2 onions and cook gently with 2 cloves garlic (crushed) and 1 tsp grated ginger in frylight until the onions are soft, but not coloured (10 mins ish).

Add 4 chopped skinless chicken thighs, 2tsp ground cumin, 1 tsp ground coriander, 2tsp ground cinnamon, 1/2 tsp turmeric, 1tsp chilli flakes or harissa. Continue to cook gently to get a slight colour on the chicken - not too hot or you will burn the spices

Tip in a can of drained chickpeas and combine.

Add 400ml chicken bovril stock and 1/2 tin tomatoes, 1 to 2 tsp sweetner.

Add about 4 peeled and chunky chopped carrots.

Add HB of dried apricots (chopped) - optional

bring to the boil, then reduce the heat to very low, cover, and cook for as long as you can bear - tonight was 1 1/2 hours and was perfect

Prepare the cous cous by pouring over enough chicken bovril stock to just cover the cous cous. cover with cling film 5mins. fork through to separate the grains

Chop parsley and a little mint, stir the majority into the cous cous, but put some in the tagine.

Serve tagine with the cous cous.

angie_loves_veg

Re coconut milk,

you can water it down 50/50 with water if you shake it well (gives the same effect as reduced fat coconut milk), or as mentioned, you can use desicated coconut milk and yogurt.

all depends on the recipe, and the style of cooking required, but generally, experimentation is called for.... its not impossible, just coconut milk is trickier than many other ingredients ...

tiamaria

Thanks for the sweet ideas. I make rice pudding usually every other day whicH I love but I'd like some other options.

I'm looking for something on the lines of a cereal bar,choc bar(I can hope!) or biscuit, even a low fat digestive is 3 1/2 syns, i don't think it's worth that. something that's low in syns but kills the craving (am I asking too much?)

I always use EE & my Heb is always either bran flakes or bread.

I am quite difficult really as there's so many things I don't like - really I should be thin! I don't like dairy or fat(I just about force down a yogurt but it would never be by choice!)