**Happy New Slimming World Year**

sarymclary

Hi Cande,

I make the quiche using cottage cheese with onion & chives... think I'd barf if I used the one with pineapple in it! I also mix in some quark or natural yogurt (usually whatever has a sell by date that probably closer to last month than this one, and the contents don't have a furry coating). Last week I used a whole large carton of plain yogurt. I mix that all in with my eggs (I use 6, but make mine in a large lasagne dish). If the potato is going a bit grey, I'm wondering if it's due to being exposed to the air, or contact with mushrooms?

When I make mine I slice the potatoes, place them over the bottom of the dish, and bake them for about 10 mins, while I prepare everything else. I fry off the bacon, mushrooms, some grated carrot, celery, onions, peppers, etc., in a pan, mix the eggs, cottage cheese & quark/yogurt in a jug. I put the bacon mix in the dish first, then add the egg mix, giving it all a bit of a stir around, then sprinkle some low fat cheese on top. Mine takes about 30 mins to bake. I keep mine in the lasagne dish, just cutting portions out of it, and haven't found it discolours, altho' I keep it covered with clingfilm. I prefer mine cold too, although we also eat it hot. I agree the eggy taste tends to come out more when it's warm, but then I often find that with quiche anyway. Hope that helps.

I'm off to bed now, because OH has seen the item he wanted get bid up too far, so he's switched off his laptop and walked out of the room off up to bed! I have the patience of a saint, it has to be said.

cande

sarymclary wrote: »

Hi Cande,

I make the quiche using cottage cheese with onion & chives... think I'd barf if I used the one with pineapple in it! I also mix in some quark or natural yogurt (usually whatever has a sell by date that probably closer to last month than this one, and the contents don't have a furry coating). Last week I used a whole large carton of plain yogurt. I mix that all in with my eggs (I use 6, but make mine in a large lasagne dish). If the potato is going a bit grey, I'm wondering if it's due to being exposed to the air, or contact with mushrooms?

When I make mine I slice the potatoes, place them over the bottom of the dish, and bake them for about 10 mins, while I prepare everything else. I fry off the bacon, mushrooms, some grated carrot, celery, onions, peppers, etc., in a pan, mix the eggs, cottage cheese & quark/yogurt in a jug. I put the bacon mix in the dish first, then add the egg mix, giving it all a bit of a stir around, then sprinkle some low fat cheese on top. Mine takes about 30 mins to bake. I keep mine in the lasagne dish, just cutting portions out of it, and haven't found it discolours, altho' I keep it covered with clingfilm. I prefer mine cold too, although we also eat it hot. I agree the eggy taste tends to come out more when it's warm, but then I often find that with quiche anyway. Hope that helps.

I'm off to bed now, because OH has seen the item he wanted get bid up too far, so he's switched off his laptop and walked out of the room off up to bed! I have the patience of a saint, it has to be said.

Hi Sarymclary,
Thank you for replying, do the lumps from the cottage cheese disappear when you bake it?
When I made mine, I didn't fry the mushrooms and onions first, but they all cooked fine, maybe I'll try frying them first.

Emma

maman

maman wrote: »

I've got a Chicken Bhuna in the oven made from an old SW magazine recipe. I've followed the recipe but the ingredients quantities seemed crazy. Loads and loads of spring greens, frozen peas and peppers mixed in with only 100g of yogurt and the chicken and spices. If it doesn't cook down I'll be doctoring it with tomatoes or something. I can't stand waste so I'll find some way of making it edible.:rotfl:

An update on the Chicken Bhuna (SW magazine from May 2010): After the 30 mins on 220 degrees, the chicken was still almost raw and vegetables were just drying out and beginning to burn nicely on top of the curry/yogurt mixture. I added a tin of tomatoes and some puree, turned the heat down and cooked for almost another hour. I stirred some rice through and we ended up with something vaguely palatable. The curry taste was good but spring greens and peas (in such quantities) in curry is odd to say the least.

Does anyone know is there a feedback place on SW website? I just can't believe they've really tested this.

pollysg

cande wrote: »

Hi Sarymclary,
Thank you for replying, do the lumps from the cottage cheese disappear when you bake it?
When I made mine, I didn't fry the mushrooms and onions first, but they all cooked fine, maybe I'll try frying them first.

Emma

Hi Emma, I use cottage cheese, (the plain one) and the lumps do go. I found my potato tended to go greyish, even when I precooked it, but it tasted fine. I usually reheat it the next day, it's good with baked beans.

Magnolia

Weigh in for me today:



-4lbs



As a long term low carber I was a bit scared of eating pasta and rice. I have had both this week - spag bog twice - and no recriminations

MRSMCAWBER

Morning all


Well done on the losses folks :T

Another 2lbs off for me this week and on * week
that takes me to 2lb off my 8st shiney


Well folks Im sticking with success express so today should look like this:-

• 250ml semi (A)
• grapefruit
• lamb hotpot
• cabbage
• carrots
• nobbies
• swede
• peas
• frozen raspberries
• frozen cherries
• frozen blueberries
• activia (2.5)
• 3 ryvita (B)
• 14g cheddar (3)
• ham
• lettuce
• cucumber
• tomatoes
• peppers
• tickled cabbage
• tickled beetroot
• frozen berries
• activia (2.5)
• 250ml semi (A)
• fibre plus (B)

righty ho I make that 2A+2Bs and 8 syns
so that gets my week off to a start with 8/70 syns

Hope everyone having tough times feels a little better soon...
Right -thats me for now..... have a lovely day all.....

majjak

Morning all, off to exercise in a bit :j

I do have a quick question for you all, when following red/green you don't have to fill your plate with 1/3 superfree do you?

Today's food (red):

B - Bacon, egg, tomatoes, mushrooms
L - Chicken drumsticks & salad, mullerlight
D - Roast Chicken, Roast Potatoes (3 syns - 84g), Swede, Brocolli, Cauliflower, Yorkshire (3 syns) Gravy (2 syns)

HEA1 - Milk
HEA2 - Not sure yet
HEB1 - HiFi Bar
HEB2 - Not sure yet

lisa26_2

Morning all, some good Sunday morning losses, well done to all!!! I'm going to have my first go at success express today but I'm having lunch and tea at Mum's so don't know exactly what I'll be eating! I'm going to try to do SE until WI on Wed to claw back some of the damage I've done the last few days!!

I'll try to update this later once I know what I'm having for lunch!!

Brekkie - porridge (HEA&B) with rasps, strawbs and pear.
Lunch - something with salad and possibly a little cheese as HEA2, probably a yogurt for pud
Tea - stewed beef in gravy (3) with lots of veggies and maybe a taste of potato, probably fruit for pud

I also need another HEB, mum often has those raisin ryvitas which I think are 2 for a HEB so I might pinch some of those for my supper! Aren't mum's fab!!! Actually I reckon I probably have the best Mum in the world!! (no offence to other mum's lol!!)

Magnolia

MRSMCAWBER wrote: »

that takes me to 2lb off my 8st shiney

Got one on standby for you!!!



You are amazing -

sarymclary

Well done Magnolia and MrsM, great losses there. Fingers crossed you get those 2lbs off next week Mrs M.

cande wrote: »

Hi Sarymclary,
Thank you for replying, do the lumps from the cottage cheese disappear when you bake it?
When I made mine, I didn't fry the mushrooms and onions first, but they all cooked fine, maybe I'll try frying them first.

Emma

Hi Emma,
I've had a look online for reasons why potatoes can blacken. I was aware of it happening if you didn't cover them when raw & peeled, and placing them in salted water combats that. I would be inclined to sprinkle some lemon juice over them, prior to cooking, to see if that helps, as when other fruit/veg discolours it's generally down to oxidisation, but if you put a citric acid (like lemon or orange juice) over them within a couple of minutes of exposing the flesh to the air, it will help to prevent it. BTW, the greying colour is not harmful in any way, it's just a chemical reaction between the starch and air. Cover it with some ketchup and it'll be fine. (you don't want to know how often I use that mantra... and more importantly, neither do my family)!


As for the lumpy cottage cheese, I've not noticed any lumps, but why not try whisking the cottage cheese in with the eggs, to make it smoother. I'm sensing a little resistance from you re. the lumps, and suspect you're not too keen on them.

I'm not a cottage cheese eater either, but cooked, it's fine. In all honesty, the more tasty veg and lean bacon/ham you bung in the quiche, the less eggy it will taste, and I use a strong cheddar sprinkled on top... in fact I think I mixed in some parmesan with my eggs last time too, which gave it a nice kick. If you like peppers, I strongly recommend some of those and celery, and even a sprinkle of Marigold bouillon stock on your fried stuff to enhance the flavour.

Put it this way, I make the SW quiche for me, and my son (who is at SW with me), and we have to fight the rest of the family to get to eat it now, hence it's gone from being in a normal sized dish, to the largest lasagne dish I have, so it can't taste bad at all.

Today I've got lots of tidying up still to do. I emptied out the boys' room, but now have a mahoosive big box of stuff that needs to be sorted through, to decide if it's for the loft/ebay/bin. I also want to get some designs sorted for some cupcakes, get them photographed, and then send the image to a potential client for her approval. After all that, I am also doing a roast dinner for us all tonight, so that's my Sunday sorted.

Food today : EE

B - Hifi bar, nectarine, banana
L - pasta and sauce, fruit of some kind... haven't thought about it enough to know
D - Chicken, SW roasties, green beans, leeks, carrots, peas, broccoli, yorkshires (6 syns), gravy (2 syns)

That leaves me a few syns in the bank should I need them later.

With all this talk of quiche, I think I might make one for us later too.

Have a great Sunday everyone.