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consultant31

Whitehall wrote: »

Can I now ask another favor, the receipe for Dyno Rod soup with some quantities please.

Speed food Soup (syn free on Green and EE)

1 can mixed bean salad
1 can green lentils (or handful of dried)
2 cans chopped tomatoes
1 can baked beans
Handful of split lentils
2 large leeks
1 large onion
4 medium carrots
2 parsnips
1 each green, red and yellow peppers
2 vegetable stock cubes
Salt pepper
Mixed herbs
Water (enough to cover all ingredients)

Chop all vegetables. Put them and everything else into a large pan, cover with water, bring to boil and simmer until vegetables are soft (about 30 mins). Once cooked, the soup can be left chunky or blended smooth.
Freezes well and tastes great!

This makes masses, so you will need a huge pan or possibly cut the quantities by half. The ingredients are not set in stone, you can change them if you wish, but these do work - in more ways than one, hence the new name - Dynorod Soup :rotfl:

TakeItEazy

aliscrapper wrote: »

Have you got the receipe for the cous cous loaf?? Have a whole packet of cous cous in my larder. Thanks.:beer:

I adapted the loaf from this recipe posted by Whoopidoo
Piccie shamelessly nicked from the Morrisons site.

• 150g couscous
• 200ml hot vegetable stock
• 2 eggs, beaten
• 1 bunch spring onions
• 100g Cheddar cheese
• 4 tbsp sunflower oil (I'm going to try using a spray oil)

1. Place the couscous in a bowl and pour over the hot stock. Cover with cling film and leave to stand for 15 minutes.
2. Meanwhile, finely shred the spring onions and grate the cheese.
3. Fluff up the grains of the couscous with a fork. Mix in the onions and cheese, together with the eggs. Shape into 8 cakes.
4. Heat 2 tbsp of the sunflower oil (or your spray oil) in a non-stick frying pan and cook 4 cakes for 2-3 minutes per side. Place on kitchen paper, then heat the rest of the oil and cook the second batch.

I reckon, over 4 people that makes 25g of cheese so you could have these as a HExA option. They are so yummy and don't have the texture of couscous at all once made up

My loaf is just cous cous mixed with curry powder & garsalama [?spelling] soaked in veg stock cube [or any flavour cube]. Then added finely chopped onion & garlic, also bunged in leftover veg but you can add anything you want really. Mix with couple of eggs to bind it and bung it in loaf tin, I cooked it in oven @ about 200 for 30ish minutes. I have made several different versions i.e. flavourings its just so versatile. I only made the loaf the 1st time cos I didn't want to get my hands dirty :rotfl:.
So experiment away

aliscrapper

autumnflower wrote: »

The ones I had were the chilled ones, at 570g, so they might be a different syn value? I couldn't imagine eating half a pack of that size!

Thanks - will have to go check those out - I love potato wedges and I do my shopping on-line so will have to bag some of those in my basket!:beer:

bettyB_2

Whitehall wrote: »

Lidl have a 0.1% fat plain yoghurt which only costs about 50p my OH prefers its taste to some of the expensive no fat ones, I add fruit for breakfasts.

I live near a lidl but I have been buying their 1.5% low fat yoghurt as it's the best one I could find - perhaps i've missed something? Pls could you tell me the name of the 0.1% one you buy, or descibe the packet???? cheers

Had a flexiday today - went for an extremely posh meal in London - was amaaaazing!! It was supposed to be 3 courses but we got free canapes and amouse bouche, as well as choc truffles with coffee, so ate loads!! worth it tho, one of the best meals i've ever eaten!

Back on track tomorrow though!!

Dizzy - so glad to hear your new 'ear' is working well!!

[Deleted User]

bettyB wrote: »

I live near a lidl but I have been buying their 1.5% low fat yoghurt as it's the best one I could find - perhaps i've missed something? Pls could you tell me the name of the 0.1% one you buy, or descibe the packet???? cheers

Had a flexiday today - went for an extremely posh meal in London - was amaaaazing!! It was supposed to be 3 courses but we got free canapes and amouse bouche, as well as choc truffles with coffee, so ate loads!! worth it tho, one of the best meals i've ever eaten!

Back on track tomorrow though!!

Dizzy - so glad to hear your new 'ear' is working well!!

can anyone clarify "flexiday" for me

i have been using it for when i can't count or weigh something ie someone makes a cake and you have a bit but obviously don't weigh it out or if you go out to eat , say a pasta and salad buffet , again you can't weigh or measure anything .

i have done this on the very odd occasion and always tried to stick to plan for the rest of the day etc

but i read somewhere that flexi day means you set an upper syn limit and stick to it . how can i do that if i don't know the syn values ????? confused , sorry

autumnflower

TakeItEazy wrote: »

I adapted the loaf from this recipe posted by Whoopidoo

• 150g couscous
• 200ml hot vegetable stock
• 2 eggs, beaten
• 1 bunch spring onions
• 100g Cheddar cheese
• 4 tbsp sunflower oil (I'm going to try using a spray oil)

1. Place the couscous in a bowl and pour over the hot stock. Cover with cling film and leave to stand for 15 minutes.
2. Meanwhile, finely shred the spring onions and grate the cheese.
3. Fluff up the grains of the couscous with a fork. Mix in the onions and cheese, together with the eggs. Shape into 8 cakes.
4. Heat 2 tbsp of the sunflower oil (or your spray oil) in a non-stick frying pan and cook 4 cakes for 2-3 minutes per side. Place on kitchen paper, then heat the rest of the oil and cook the second batch.

I reckon, over 4 people that makes 25g of cheese so you could have these as a HExA option. They are so yummy and don't have the texture of couscous at all once made up

My loaf is just cous cous mixed with curry powder & garsalama [?spelling] soaked in veg stock cube [or any flavour cube]. Then added finely chopped onion & garlic, also bunged in leftover veg but you can add anything you want really. Mix with couple of eggs to bind it and bung it in loaf tin, I cooked it in oven @ about 200 for 30ish minutes. I have made several different versions i.e. flavourings its just so versatile. I only made the loaf the 1st time cos I didn't want to get my hands dirty :rotfl:.
So experiment away

Those sound delicous! I assume they're free? I could just make a batch up now, coz I can get my HeA in then.... but I don't have any cous cous! it's gotten to that time where i'm starving constantly on a night, whatever I eat, it doesn't go away. When I have a tin FULL of chocolate biscuits this is when it gets dangerous :rotfl:

susan6780

aliscrapper wrote: »

Thanks - will have to go check those out - I love potato wedges and I do my shopping on-line so will have to bag some of those in my basket!:beer:

NO NO NO!!!!!!! :eek: make your own!!!! i just hack up potato,squirt with Fry lite and chuck em in the oven,some folk par boil them first but i can't be bothered,sometimes i sprinkle cajun spice on them,or throw in some lumpy (sea?) salt or a clove or 2 of garlic,don't waste syns girl!!!!!!!

aliscrapper

autumnflower wrote: »

Those sound delicous! I assume they're free? I could just make a batch up now, coz I can get my HeA in then.... but I don't have any cous cous! it's gotten to that time where i'm starving constantly on a night, whatever I eat, it doesn't go away. When I have a tin FULL of chocolate biscuits this is when it gets dangerous :rotfl:

i'm totally with you on this one. All day I don't feel hungry; but this time comes around and I' constantly starved!:eek::(

TakeItEazy

autumnflower wrote: »

Those sound delicous! I assume they're free? I could just make a batch up now, coz I can get my HeA in then.... but I don't have any cous cous! it's gotten to that time where i'm starving constantly on a night, whatever I eat, it doesn't go away. When I have a tin FULL of chocolate biscuits this is when it gets dangerous :rotfl:

The frittas are free if using frylite & cheese as HEa. My loaf is totally free as no oil or cheese involved

flutterbyuk25

the cous cous cakes look lovely, will try those this week thanks!

x