Slimming World Support Thread

reddeb

Well Thank you to the both of you, I know what to look for now,these are free on green are they?

TractorGirl327

reddeb wrote: »

Well Thank you to the both of you, I know what to look for now,these are free on green are they?

All the Noodle ones are, and also the Tomato Pasta one. The other flavour Pasta ones have to be Synned.

miss_nadine_x

hey all! wondering if someone on here could clear something up for me please ...

on the aug/sept issue of sept they have printed a recipe for red pepper houmous which i have made without the red pepper, anyways, was just reading this thread from page 1 and read that u have to sin for blended chickpeas?? omg is this right? Im just upset becase if this isnt correct then what else is not right :rolleyes:

ps my first post on this post so im very very sorry about the rant
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angie_loves_veg

The misunderstanding about chickpeas can be cleared up quite simply:

If you grind dried chickpeas, you will create a type of flour - gram flour. You would have to syn this.

If you blend or mash wet / soaked / tinned chickpeas, they are free as they still contain loads of fibre and hence have lots of filling power.

Hope that helps

PS would love the recipe for the red pepper hoummus - class (and new mag) isn't til next tuesday for me!

miss_nadine_x

:money: awwwwwwwww angie ur a star lol
just shouted a big yay out loud, OH looking at me as if im daft ....


so heres the recipe ...


Red pepper hummus
drain a 400g can of chickpeas, deseed and roughly chop a red pepper; crush 3 garlic cloves, place in a food processor with the juice of 1 lemon, a pinch of cayenne pepper and 7oz/198g very low fat natural fromage frais and blend until smooth. season to taste and chill til ready to serve.

But I just blended 1 tin of chickpeas with 3 cloves of garlic and juice of half a lemon and it was really nice


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angie_loves_veg

that sounds yummy thanks -

I often make my own hummus (chick peas, tahini (HeB), fromage frais, garlic, seasoning etc), but this one sounds soooo tasty and will save me a HeB!!!

lol about hubby

miss_nadine_x

hope u enjoy it!
you know the cous cous cake? see if you were to just make it like with cous cous when its been soaked then add egg whites and the juice of a lemon then bake in the oven is that free? i know its not when u grind the cous cous.
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insincere

I just made the hummus tonight! For me it had too much lemmon and cayan, and was also a little too runny. If i make it again im not adding cayan and im only adding half as much lemon, and im adding the yoghurt by the teaspoon while testing each time for a consistancy that i like.

I suppose its just a matter of personal taste.

I also made the syn free red sauce from few pages back (thanks for the recipe, i CANNOT live without tamato suace!).


INGREDIENTS

10 fl oz passata
4 tbsp white wine vinegar
1tbsp Worcestershire sauce
2 tbsp sweetener

METHOD

put all the ingredients in a pan
bring to the boil
simmer until thickened
allow to cool

For me, it was far too vinegary and also far too sweet, and id have like it to be thicker with a more savory tomato kick.

But the essentials are there. I'm going to try blending a small jar of tomato purree instead of passata, adding a teaspoon of vinegar, a teapoon of sweetner and a teaspoon of worchester sauce and again adding more to taste.

insincere

miss_nadine_x wrote: »

hope u enjoy it!
you know the cous cous cake? see if you were to just make it like with cous cous when its been soaked then add egg whites and the juice of a lemon then bake in the oven is that free? i know its not when u grind the cous cous.
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Just found this:
SYN FREE!!!!!!!!!!!!!!!
Toffee Cous Cous Cake
Sin Free on Green


4oz cous cous
1 toffee Muller Lite
3tbsp sweetener
2 eggs
2 drops vanilla essence


Prepare the cous cous by placing it in a bowl and covering with boiling water. Wait until the water has been absorbed by the cous cous, then fluff it with a fork

Mix in all the other ingredients

Bake at 160° for 20-25 minutes.

Can you guesse what im having for breakfast tomorrow ? :A

And im sure you could change the toffee yoghurt for a vanilla one to make a plain sponge, maybe add a spoon of jam from your daily syns if you're feeling a bit naughty! Oh the possibilities!

katiecoodle

omg that sounds vile. please post what it tastes like. i tried the allbran & highlights cake and it smelt beautiful, texture was fabulous but it tasted of allbran & highlights and it was hideous :eek:
i can't imagine that couscous would be good in a cake, but if it is nice (be honest!) let me know & I'll make it meself...
i've fell off the wagon well and truly tonight. i had some curlywurlys in the freezer for my syns and I just ate 6 in a row. not so good.
ah well, i'll starve myself tomorrow for my wi on monday and see if i can make a difference...:think: