bump

I have a wee query about the Mushroom Stroganoff.  For some reason or other our local Scotmid has stopped selling Fromage Frais , so I used LF Creme Fraiche instead.  Is there much difference in checks between the two?  If so, how much?

1 check for a heaped table spoon of ff and 1 for a level tablespoon of cf!! not that much difference really!!

Hi elsbeth...

Thank you girls.  Will maybe give it a bash with Total Greek yoghurt tonight.  Watch this space

I found this recipe in WW magazine... just tried it and it is yummy! My oh thought id bought an icecream maker cos it is so nice!

vegetable lasagne























claireg312007-07-21 16:24:14

Bit of a dumb question I know but I am making the Chicken Korma for my friend tomorrow night - How much is 3oz of rice (as in how many grams?) and do I just add almonds and corriander when cooking the sauce yeah?




ClaireX2007-07-29 09:56:19

aww claire, i hope it all worked out for you xx

Just printed off all your menus....thanks for taking the trouble to post them xxxxx

It did - I just chucked it all in the pan and hoped for the best.  It was absolutely gorgeous.  Def going to be a weekly fave  XX

I would like to say a very BIG THANK YOU  to Sharon for posting all the recipes here and to everyone else who contributed.

Thank you for all your recipes people - fantastic!!

Chip shop keema curry























Cheer Bear2007-08-29 13:23:52

Bump for gailypie

Refreshing for always trying.

Sorry to be so stupid, but when I come out then try to find it again do I go to inspired ideas then search for forum members recipes, must be the old age

this doesn't need bumping up cos it's a sticky topic (always at the top of the "let's get to know each other" and the "inspired ideas" topics) northernstar2007-09-03 16:44:24

I've just printed off 47 pages of recipes - thanx to all.

i like the sound of the luxury hot chocolate abby.......do you think a marshmallow would work as well?? mind you the flumps come in single packs in my local shop....might be safer!!

Moroccan lemon chicken(serves 2) 7 checks
2 chicken breasts
10 black olives
200mls chcken stock
1 lemon,sliced
few sprigs fresh oregano or thyme
2tblspns freshly chopped parsley
salt n pepper

Spray a saute pan lightly with oil,when hot,add chicken breasts.
Cook for 4-5 mins on high heat,turning halfway,til browned both sides
Add olives,stock,lemon slices and oregano/thyme,cover pan and simmer gently for 15-20 mins
Uncover pan ,turn up heat.Cook rapidly for 5 mins until sauce thickens and reduces
Stir in parsley ,season to taste.

Mmmm never tried this,I would make it without the olives though.

Di

Bumpin' this to the top for travellingirl who is needing some recipe help.

i was stuck for something to eat yesterday so i got a few things from fridge and cupboard and ended up with this........

Positively Perfect Joined: 19/Apr/06 Online Status: Offline Posts: 1675

Posted: Yesterday at 15:54

1 tsp coriander seeds 1 tsp cumin seeds 1 tbsp olive oil 1 red onion, peeled and roughly chopped into 2cm pieces 2 cloves garlic, finely sliced 1 tsp paprika 2 medium sweet potatoes, peeled and cut into wedges 400g can chickpeas, drained 400g can chopped tomatoes 2 medium carrots, peels and cut into wedges Flat-leaf parsley, to garnish (I didn't bother!)   1. Crush the coriander and cumin seeds using a pestle and mortar 2. Heat oil in a large pan and gently sweat the onion. Add garlic, crushed spices and paprika and stir until onions are coated. 3. Add the sweet potatoes, chickpeas, tomatoes, carrots and season. Cover. Cook on a low heat for 40-45 minutes until vegetables are tender. 4. Garnish the casserole with chopped flat leaf parsley before serving.   Serves two, 220 calories per serving (9 checks).

MFAWNY POSTED THIS FOR SOMEONE.  SO THOUGHT IT SHOULD BE ADDED HERE.

 I remember someone asking for Minestrone soup i just found it just now while i was looking through some off my old ss book.

 Hearty Minestrone.

 Serves two 250 calories 10 cx 4 grams off fat.

 1 medium onion, chopped
1 carrot, chopped
1 stick cererly, finely sliced
1 clove garlic, peeled and chopped
900ml/ 11/2 pints chicken stock or veg stock
2tbsp tomato puree
1/2 tsp mixed herbs or Italian seasoning
60g /2oz savoy cabbage, finely sliced
60g/2oz frozen sliced green beans
60g/2oz small soup pasta shapes
Salt& black pepper
2dspn grated parmesan cheese
2 x 60g/ 2oz crusty rolls or 115g/ 4oz crusty bread

Place the onion, carrot, celery, garlic, stock, tomato puree and herbs into a large saucepan. Stir together and bring to the boil.
Turn down heat, cover and simmer 15 minutes.
Add cabbage,green beans and pasta shapes, return to the boil then simmer 8-10 minutes or until pasta is cooked. Stir frequently to prevent pasta from sticking to the base off pan. Season to taste.
 Serve each person with half the soup topped with 1 dspn grated parmesan cheese, accompanied by 1 crusty roll or half the crusty bread.

 Italian Eggs with Ciabatta.

1 courgette, sliced
85g/3oz cherry tomatoes, halved
1 tbsp fresh basil leaves, torn
1tsp olive oil
Salt&Pepper
1 medium Lion Quality egg
15g/1/2oz half-fat chedder grated
60g/2oz warm ciabatta bread

Pre-heat oven to 200-or gas mark 6.
In an ovenproof dish, toss together the courgettes, tomatoes, basil, oil salt& pepper.
Bake 20 minutes,or  until courgettes are pale golden
Make a well in the center of the vegetables and carefully break the egg into the hole.
Sprinkle over the grated cheese  and bake a further 10 minutes, or until egg is done to your liking.
Serve with the warm ciabatta bread, or toast lightly if preferred.

Prawn Risotto

this is © the Cook yourself Thin women. It is so tasty. Lots of basil and spring onions required

Serves 2
Prep time: 5 minutes
Cooking time: 20 minutes
471 calories per serving - 18 checks - a bit high but less than normal risotto.
1 tbsp creme fresh i found was enough

Ingredients
# Olive oil
# 1/2 onion, finely chopped
# 1 clove of garlic, peeled and finely chopped
# 150g risotto rice
# 75ml white wine
# 750ml warm light vegetable stock
# A bunch of spring onions, thinly sliced
# 150g cooked peeled prawns
# 3 tablespoons low-fat crème fraîche
# A squeeze of lemon
# 1/2 bunch of basil, chopped
# Salt and freshly ground black pepper


How to make risotto with prawn, lemon, spring onion and basil

Heat up a splash of oil and gently fry the onion and garlic until translucent. Add the rice and continue frying for two minutes. Add the wine and continue stirring until the wine is absorbed.

Now start to add the stock, ladle by ladle, stirring until the stock is absorbed between each spoonful.

Stir regularly, and the creamy starch will come out of each grain. Continue like this for 10 to 15 minutes.

Add the spring onion to the risotto, continue cooking for five minutes and then add the prawns and crème fraîche.

You need the rice to be al dente, which means firm-to-bite (not soft and overcooked), so keep tasting it until it is time to take it off the heat (it will probably need another five minutes).

Add a squeeze of lemon and stir through the basil. Check the seasoning and then, for the final touch, grate some lemon zest over the top.

Lisino2007-09-27 15:12:51

Method
Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide.
Meanwhile spray oil a large frying pan, add the paprika white pepper and onion and cook slowly until the onion is soft and sweet, but not browned. Add water if necessary.
Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm.
 Using the same pan you cooked the onion mixture in, heat one spray oil on pan 
Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the steak.
( i stewed the steak in the onions and mushroom mixture with a littl extra water for nearly an hour because the cheap cut of beef I bought needed this to make it tender. If you bought fillet it would be better cooked quickly. i cooked it without the yoghurt as this would curdle with over cooking) Return the onion and mushroom mixture to the pan and simmer.

Lisino2007-10-03 16:53:38

hi i have just joined the forum and want to say thank you for the great recipes, and i have started making an inspiration book full of recipes and positive ideas. hope it works

stuffed cabbage leaves

Preparation Time: 10 minutes Cooking Time: 17-20 minutes Serves: 4 Ingredients 3/4lb minced beef 3 small eggs salt pepper 1/2tsp ground caraway seeds 2 large onions (chopped) 1 large white cabbage (individual leaves) core of the cabbage (chopped) 1 clove garlic

View Printer Friendly HTML Version PDF Version (requires Adobe Reader)

Instructions

1. Cut the core from the cabbage and blanche the rest in boiling salt water until the leaves are just soft. Peel leaves one by one off the cabbage. If the stem is too thick, cut core in small pieces like a chopped onion.

2. Sautee onions and chopped cabbage core until lightly brown.

3. Put mince in a bowl, add eggs, spices and cooked onion/cabbage. Season with salt and pepper. Mix well.

4. Fill cabbage leaves with mince mixture, wrap as parcel.

5. Over very high heat, fry cabbage parcels for 1-2 minutes, turn, reduce heat and fry gently for apporx 15 minutes, stiring from time to time.

Serve with fresh vegetables and mashed potato.

Found on the Riverford organics website and planning to try this for tea tonight!

Basic tomato pasta sauce:

 

Chop one onion and sautee in spray oil for 5 mins

Add 2 tins chopped tomatoes

Add 1 tsp dried mixed herbs

Add salt and black pepper

 

Bring to boil then turn down to lowest heat possible and leave for 90 mins (yes 90 mins) stirring occasionally

 

This will produce the most gorgeous rich tomato sauce you have ever tasted - guaranteed!

 

Cheat's cheese sauce

 

1 tub low fat creme fraiche

2 oz grated low fat cheese

salt and black pepper

 

Warm in a pan and serve - delish!

 

Home made burgers

 

1lb 5% fat lean minced beef

One onion, grated or whizzed in food processor

Salt and pepper

 

Mix together in a bowl with your hands.  Really squidge it about.  Divide into 8. Roll each bit into a ball then press flat with the palm of your hand.

Grill. Eat.

 

Freeze extras in between layers of greaseproof paper  (the bag inside a cereal packet can be recycled for this purpose!)

Tuna Rice Salad

 

4oz dried brown rice, cooked as per instructions on packet

1 can tuna, drained

1 small can sweetcorn, drained

salt and pepper

 

Mix and serve 2 portions! 

 

NB:Remember that rice should be cooled quickly and stored in the fridge. Avoid leaving rice at room temperature for too long!

 

Pitta BLT

 

warm bacon

lettuce

tomato

spring onions or red onions, chopped

low fat mayo

basil or other fresh herbs if you have them

 

chuck in a bowl and chop using scissors

 

warm a pitta and stuff it in middle

 

takes about 5 minutes!

 

Lisino’s Lovely Pasta

 

fresh or dried linguine

black pepper

fresh basil

chopped garlic

good olive oil

salt

 

whizz  a whole bunch of basil in food processor with tbsp olive oil (150 cals) and splash of water, good pinch of salt and black pepper, a chopped clove of garlic. basically pesto without the cheese and pine nuts

 

boil pasta till ready. drain .  reserve a little of the cooking water. mix the basil paste with your pasta and a couple of spoonfuls of the starchy water (sounds horrible but jamie oliver said to do it!) so it's moist.

 

I love this.

 

 

GinFizz2007-10-08 14:00:33

hiya how many checks are the home made burgers each? sounds yummy

you only have to count the 1lb lean mince - and divide by 8.

then divide by 25 for checks

Contents of the Fridge Serendipity Soup

4 leeks
head of celery, chopped
2 courgettes, chopped
red onion, chopped
whole head of broccolli chopped small
1 clove garlic, chopped
2 clove garlic peeled but whole
1 heaped tsp curry powder (not for heat just for aroma)
4 stock cubes - it is a huge pot of soup!

saute chopped garlic onion courgette in spray oil with curry powder. (count in 2 tsps butter - i think this would be nice) Add leeks and saute further. add broccoli. cover with stock. ( my big pot holds over a litre) chuck in 2 whole garlic cloves for good measure (i was cared it would be bland and then scared it would be too garlicky so whole ones i thought were a compromise). simmer.

could easily have been horrid - but is lovely!

liquidised with a little cream added i expect it would be even better.



Lisino2007-10-09 13:14:03

I fancy trying these.

American recipe so get yer cups oot

Applesauce Muffins



Makes 18 muffins



Ingredients:

1 3/4 cups whole-grain pastry flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup fat-free plain yogurt

1 large egg

3 tablespoons dark brown sugar

2 tablespoons canola oil (vegetable or sunflower oil)

2 medium Golden Delicious apples, grated

3/4 cup unsweetened applesauce

1/2 cup currants



To Make:

Preheat the oven to 375°F[ 190C or gas mark 5). Coat 18 muffin cups with cooking spray. (Don't use paper liners.) In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt. In a medium bowl, whisk together the yogurt, egg, brown sugar, and oil until smooth. Stir in the apples, applesauce, and currants.



Pour the apple mixture into the dry ingredients and stir until just blended.

Spoon the batter evenly into the prepared cups, filling them nearly to the top.

Bake for 20 to 25 minutes, or until springy to the touch and lightly browned.

Turn out onto a wire rack to cool.



Per muffin: 100 calories, 19 g carbohydrates, 2 g protein, 2 g total fat, 10 mg

cholesterol, 3 g dietary fiber, 115 mg sodium

(150 cals each if like me you have a 12-cup muffin tray.
and cook at higher temp - 200C for 25 mins)

Lisino2007-10-30 11:20:08

Chilli Garlic Coconut Prawns with Rice

Got this recipe off an American site and thought it sounded nice. Edited it  because I made it last night and the recipe really didn't work!

so changed to below. made this one for freezing and it worked.

serves 4 – 14 checks each

1 1/2 cup  long grain white rice (dry)   300cals nope it's about 200g so 700 cals
400 g, fresh tiger prawns (peeled with veins removed)     320 cals
6 large garlic cloves
1 tsp fish sauce (or half tsp salt if none)
2 red chilli peppers, seeded, de-ribbed, julienned
Juice of half a  lime (or 2 inches of white tender end of lemongrass,
finely sliced) if you like, chop lemongrass lengthwise and simmer for just a few minutes in the coconut milk - removing it before it gets overpowering)
1 Tbsp olive oil     peanut oil 150cals
1 tiny drop sesame oil
1 can light coconut milk (400ml)  408 cals
2 teaspoons sweet chili sauce (or to taste)
coriander for garnish (optional .. but i think it needs a lot because i love coriander)
1 long thin red pepper chopped finely


1 Start cooking rice. Salt the water. this will take 10 minutes max

2  on low heat sauté chopped  garlic, chilli and red pepper in peanut oil for a few minutes till garlic soft and sweetened

3 Add the light coconut milk. simmer 5 minutes. Add the lime
juice (or finely sliced lemongrass), and 1 teaspoon of
fish sauce. taste. add 1 tsp of fish sauce more if not salty enough. Do not add too much! add sweet chilli sauce to taste. 2 or 3 tsps.

4 Add prawns. Cook one or two minutes (or till raw prawns go pink).

5 Put rice into a large bowl. Mix in the rest of
coconut milk to the cooked rice.  too much coconut!

Serve prawns on rice. Garnish with chopped fresh cilantro coriander (optional).

Serves 4. and takes about 25 mins including prep time

Lisino2007-10-11 10:41:20

I fancy making these too- going to dust off my muffin tin and freeze most of them - nice wee breakfast thing for a change

Pumpkin Oatmeal Muffins


INGREDIENTS:

* 1 1/2 cups all-purpose flour (plain flour in other words)
* 1 cup quick oats
* 3/4 cup firmly packed brown sugar
* 1/2 cup raisins (optional)
* 1 tbsp baking powder 2 teaspoons baking powder
* 1/2 tsp baking soda
* 1 1/2 tsp pumpkin pie spice (see below - you can't get it in UK)
* 1 cup cooked pumpkin
* 3/4 cup fat-free milk used 3/4 cup low fat greek yoghurt and 2 tbsp milk
* 1/3 cup veg oil (low cholesterol carotina canola oil)
* 1 egg lightly beaten, or 2 egg whites

PREPARATION:
Preheat oven to 400 degrees F (200 degrees C) and line a 12-cup muffin tin with paper cases. I reduced to 180 because of my fan oven which was a mistake!
Combine dry ingredients in a large bowl. In a medium bowl, combine the
pumpkin, milk, oil and egg(s), blending well. Stir pumpkin mixture into dry
ingredients until the dry ingredients are just moist.

Fill muffin cases evenly - sprinkle with sugar - and bake for 22-25 minutes. i needed 35 minutes

Per Serving: Calories 228, Calories from Fat 60, Total Fat 6.7g (sat 0.5g),
Cholesterol 0mg Sodium 146mg, Carbohydrate 37.9g, Fiber 2g, Protein 4.2g

pumpkin pie spice:

• Mix 1/4 cup of cinnamon with 4 teaspoons of ground ginger and 2 teaspoons of nutmeg
  
• or
  
  
• Mix 1/4 cup cinnamon with 1 tablespoon each of ground ginger, nutmeg, and ground cloves
  
• or
  
  
• Mix 1/4 cup cinnamon with 2 tablespoons of ground ginger and 1 tablespoon each of nutmeg and ground cloves
  
• or
  
  
• Mix 2 tablespoons each of cinnamon and ground ginger with 1 tablespoon ground nutmeg and 1 teaspoon ground allspice

RESULT: bit soggy when just out of oven. as usual the muffin top is the best bit. tasted nice though!

Pumpkin muffins mark two were much, much better -

increased the
temperature

more spices (1 level tsp nutmeg, 1 1/2 heaped teaspoons cinnamon, half teaspoon ginger) ,

added the same calories in maple syrup
instead of raisins. Extra sugar content made the muffin tops crispier
and browner and the syrup tasted lovely and more satisfyingly
treat-like. Got them in the freezer for breakfasts.

Lisino2007-10-30 11:18:44

both those muffin recipes sound yum!

i think you should try them nicky - you are a better baker than me! (then i can scoff them when i come to visit!)

I am afraid i don't use weights for this but it is lovely as a side and free

Grated butternut squash

Grated Corgette

Chopped spring onions

mild chilli powder (because i don't like salt but i think it would work with salt)

egg white

 

bung it all in a bowl and mix it up

 

bung a bit in to frying pan with spray oil to seal it

 

finish it off in the oven for a little while

 

lol as you may guessi don't follow recipes i am a bung it in and hope for the best kind of girl but it is lovely

Mixed Bean Chilli

per serving 140 6 2 serves 4

Ingredients 1 medium onion, chopped 1-2 cloves garlic, chopped 1 green pepper, chopped 3 tbsp tomato puree 1 tsp chilli powder, or to taste 1 dspn cumin 1 tbsp coriander 2 tsp oregano 1 bay leaf 300g can cannellini beans, drained 300g can blackeyed beans, drained 220g can kidney beans, drained 400g can chopped tomatoes 1 vegetable stock cube 150m;/¼ pint water Salt and pepper

Method: Sweat onion, garlic and green pepper in a non-stick pan with a little water for about 10 minutes. Stir in tomato puree and spices and cook for 5 minutes over low heat, stirring frequently. Add tomatoes, beans, stock cube and water and simmer gently for 10 minutes. Season to taste.

Mushroom Soup - Serves 4, 2 checks per portion (0g fat)

7 checks per bowl may be a bit high,but i think i may try and make this during the week,and reduce the checks by cutting out some oil and reducing the amount of lentils..will let you know..in fact i may try this in the slow cooker and add it to Ginfizz slowcooker post ANNE.2007-10-15 12:19:23

Just like to say thanks for all these brill recipes .. having just started SS i was stuck for ideas and sick of eating the same thing so thanks alot!!

haven't tried this yet ...

Turkey moussaka

To serve 4 1 lb / 450 g turkey mince 1 onion, chopped 4 oz / 100 g mushrooms 1 aubergine, sliced 4 oz / 100 g cheddar cheese, grated 2 garlic cloves, peeled and crushed ¼ pint turkey stock, vegetable stock or water 1 egg, beaten ¼ pint low-fat milk 1 teaspoon dry mustard or wholegrain mustard Herbs - basil, thyme, sage Olive oil to fry the aubergine Salt and pepper to taste

• Place the aubergine slices in a colander, sprinkle with salt and leave for 30 minutes. Rinse in cold water and drain.
  
• Heat the olive oil gently in a large frying pan. Fry the aubergine slices until golden on each side. Remove and set aside.
  
• Fry the onion until translucent.
  
• Add the garlic, herbs and turkey mince and fry until the meat is browned.
  
• Add sea salt and freshly-ground black pepper to taste.
  
• Layer the meat mixture with the aubergines in a casserole dish, finishing with mushrooms aubergines.
  
• Pour the stock over the mixture in the casserole.
  
• For the Cheese Sauce: Beat the egg and milk together.
  
• Simmer gently over a low heat until the mixture begins to thicken.
  
• Add 3 oz / 75 g of grated cheese, the mustard and salt and pepper to taste.
  
• Simmer gently for a few more minutes, then pour over the moussaka.
  
• Sprinkle with the remaining cheese.
  
• Cook for 30 minutes at 400°F, 200°C, Gas Mark 6 until the top is golden.
  

Variations

• Add tomato paste or pureed tomatoes to the meat mixture.
  
• For a traditional moussaka, used minced lamb instead of turkey, but remember it is more fatty.
  
  

Lisino2007-10-17 13:58:14

Turkey Casserole



I made this up! Herb amounts chosen by smell!

edited - forgot the wine - not like me!



4 onions, chopped

250g turkey mince

250g turkey pieces
forgot!!! 1 glass white wine
bunch spring onions, chopped

2 carrots, chopped finely

3 cloves garlic, chopped

2 tsp fresh thyme, chopped

2 tsp fresh rosemary, chopped

1 tsp parsley, chopped

few leaves of basil, chopped

half tsp black pepper

2 big cups of chicken stock




browned onions and mince and turkey pieces in wok. Added garlic. Added white wine and cooked it off. added carrot. added herbs and pepper. cooked it through



added to casserole - cooked 1 hour - medium oven (about 180C)

I made a white sauce and mixed it through and it made nice pie filling

this was meant for my slow cooker but it was broke! boo hoo!

Lisino2007-10-18 12:58:14

aww - poor hubby! his hygiene is scrupulous! 

come for tea anytime!