Moles Molehill

Post: #1 (ID: 54733)

Slimming World chips

Preheat the oven to 240°C/Gas 9.
Cut piles of peeled potatoes into chunky chips, boil for 5 minutes and then drain and leave to dry for 10 minutes.
Return to the pan, put a lid on and shake to ‘rough up’ the edges of the chips (this will give them a lovely crunchy texture once cooked!).
Place on a baking tray, spray with Fry Light and bake in the hot oven for 25 minutes, turning occasionally until golden.

Icey 'n Wendy be told me aboot these........they be luvverly...........sometimes Ah be coat em wif peppers, chili or rosemary 'n nuther herbs...........they do be yummy! Praise you!

Far better than them fings hubby made wif pizza! Rolling Eyes

Post: #2 (ID: 54734)

Spicy sweet potato wedges

Peel some sweet potatoes, chop into wedges and place in a saucepan of salted water.
Bring to the boil and simmer for 8-10 minutes until just tender.
Meanwhile, in a pestle and mortar, crush ½ teaspoon each of coriander seeds and cardamom seeds (discard the green outer husks), together with ½ teaspoon of chilli powder.
Drain the sweet potato wedges, spray with Fry Light and sprinkle over the spices. Place on a pre-heated ridged grill pan, spray again with Fry Light and grill for 2-3 minutes on each side.

Post: #3 (ID: 54735)

Cottage pie (serves 4)

Spray a non-stick saucepan with Fry Light and fry 2 chopped onions, 4 chopped carrots and some chopped mushrooms and cook for 5-6 minutes until they start to soften.
Add a pack of Quorn mince, 2 tablespoons of Worcester sauce, 2 level tablespoons of tomato purée and half a tin of chopped tomatoes and half a tin of baked beans, bring to the boil, cover and simmer for 10 minutes, stirring occasionally.
While the Quorn is simmering, boil some peeled potatoes until tender, then mash them with some very low-fat natural yogurt, salt, pepper and a sprinkling of mustard powder.
Pour the Quorn mixture into an ovenproof dish, spread the mash on top and bake at 200°C for 30 minutes.

Swede-topped cottage pie

In a non-stick saucepan, brown 450g/1lb extra-lean minced beef, add 2 chopped onions, 4 chopped carrots and cook for 5-6 minutes until they start to soften.
Add 2 tablespoons of Worcester sauce, 2 level tablespoons of tomato purée and 430ml/¾ pint of stock made with Beef Bovril, bring to the boil, cover and simmer for 25 minutes, stirring occasionally until the stock has reduced.
While the meat is simmering, cook 900g/2lb chopped swede and 450g/1lb of chopped celeriac in boiling water until tender, drain, add a tablespoon of chopped parsley and lashings of black pepper, and then mash.
Pour the meat mixture into an ovenproof dish, spread the mash on top and bake at 200°C for 30 minutes.

Post: #4 (ID: 54736)

Chicken Tikka Masala
(serves 4)

4 x 142g/5oz chicken breast fillets, skinless
Fry Light
salt and freshly ground black pepper
2 large shallots
3 garlic cloves
½ tsp crushed cardamom seeds
½ tsp turmeric
1 tbsp tikka masala or tandoori spice blend powder
4 tbsp passata
142ml/ ¼pt stock made with Chicken Bovril
113g/4oz very low fat natural fromage frais
very low fat natural fromage frais, to serve
chopped fresh coriander, to garnish
lime wedges, to garnish (optional)

1. Spray the chicken with Fry Light, season and place under a hot grill and cook for 15-16 minutes, turning once, until cooked through. Remove and, when cool, cut into bite-sized pieces. Set aside.

2. Using a fine grater, grate the shallots and garlic into a bowl.
Spray a large non-stick frying pan with Fry Light and place over a medium heat. Add the shallot and garlic mixture with the crushed cardamom seeds, turmeric and tikka masala powder. Stir-fry for 1 minute before adding the passata.

3. Add the chicken and stock and cook for 4-5 minutes, stirring often. Add the fromage frais, season to taste and remove from the heat. Drizzle over a little fromage frais, garnish with chopped coriander and lime wedges, if desired.

Post: #5 (ID: 54737)

Spicy butternut squash soup
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Heat a large saucepan sprayed with Fry Light, add one chopped onion and cook on a low heat for 1-2 minutes.
Stir in 900g/2lb peeled, deseeded and chopped butternut squash, 1 peeled and quartered potato, 2 cloves of crushed garlic and half a teaspoon each of ground allspice and nutmeg. Fry for a further minute, then pour over 850ml/1½pts vegetable stock made with Vecon (available from health food shops).
Season, bring to the boil, then cover and simmer for 30 minutes until the squash is soft. Add a tablespoon of fresh, chopped coriander leaves, wait one minute and then blend with a hand blender or in a food processor.
Serve with a swirl of very low fat natural yogurt on top. Delicious!

Post: #6 (ID: 54742)

Post: #7 (ID: 54753)

Yep..it be Ah fink!

Post: #8 (ID: 54756)

Brill recipes - karma for ye!

Post: #9 (ID: 54768)

TY, Rosey..............tha Pinky be brought me loadsa books taeday wif recipes by tha millyun Very Happy

Taenight hubby 'n Ah be had.........

Soup-homemade carrit 'n lentil soup

Spicy chick pea stew fing wif oodles o' oven roasted veg

Oven baked rice wif nutmeg

(Ah also be hadda glass o' vino Blushing

)

Tho we be eatin'l ike piggies usin' them Slimmin' Wurruld recipes..........bof o' us be losin' weight....Ah be even mair surprised - coz ma exercise be veeeeeeeeeeeeeery limited....coz ma walkin' be bad! It be a healfy eatin' plan rather than a quick weight loss diet.......tho' hubby be lost over a stone in 5 weeks! Whit Ah be like is nae fiddlin' wif lettuce etc (tho Ah be lurve salads)...we be huvva big brekkie, good lunch 'n a 3 course dinner...........'n sncks like mid-mornin' 'n supper! Very Happy

Post: #10 (ID: 54779)

And you sound so positive, too! flip

Post: #11 (ID: 55598)

Ingredients

6 oz (175 g) dark brown soft sugar, sifted
2 large eggs at room temperature
4 fl oz (120 ml) sunflower oil
7 oz (200 g) wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
grated zest 1 orange
7 oz (200 g) carrots, peeled and coarsely grated
6 oz (175 g) sultanas

For the topping:

9 oz (250 g) Quark (skimmed-milk soft cheese)
¾ oz (20 g) caster sugar
2 teaspoons vanilla extract
1 rounded teaspoon ground cinnamon, plus a little extra for dusting

For the syrup glaze:

juice ½ small orange
1 dessertspoon lemon juice
1½ oz (40 g) dark brown soft sugar

Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need a non-stick oblong cake tin measuring 6½ x 10 inches (16 x 25.5 cm), top measurement 7 x 10½ inches (18 x 26.5 cm),1½ inches (4 cm) deep, the base lined with silicone paper (parchment).

Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve. Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.

While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.

Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.

Post: #12 (ID: 55599)

Ingredients
Vegetable quantities are prepared weights

8 oz (225 g) peeled carrots, cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled celeriac, cut into 2 inch (5 cm) pieces
8 oz (225 g) trimmed and washed leeks, halved and cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled swede, cut into 2 inch (5 cm) pieces
1 small onion, peeled and roughly chopped
2½ pints (1.5 litres) stock made with Marigold Swiss Bouillon vegetable powder
3 bay leaves
salt and freshly milled black pepper

To serve:

6 teaspoons fat-free Greek yoghurt
a few fresh chives, snipped

Pre-heat the oven to gas mark 1, 275°F (140°C).

You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres).

There's not much to do here once everything is peeled and chopped. All you do is place everything in the casserole and bring it up to a gentle simmer, then put the lid on, place it in the lowest part of the oven and leave it there for 3 hours, by which time the vegetables will be meltingly tender. Next remove the bay leaves and process or liquidise the soup in several batches to a purée, then gently re-heat, and serve the soup in bowls with a teaspoon of Greek yoghurt swirled into each and garnished with the fresh chives