*honey's Recipes
- Thread starter *honey
- Start date
*honey
Silver Member
*honey
Silver Member
Tomato and basil soup
Serves 4
1 red onion, chopped
1 carrot, chopped
1 stick celery, chopped
3 x 400g cans plum tomatoes
2 TBSP tomato puree
1 TBSP sweetner
1pint veg stock
salt and peppe
fresh basil
Gently soften in fry light the onion, carrot and celery
add tomatoes and stock and caver and simmer for 15 mins.
remove from heat and add basil and season and blitz with hand blender
Serves 4
1 red onion, chopped
1 carrot, chopped
1 stick celery, chopped
3 x 400g cans plum tomatoes
2 TBSP tomato puree
1 TBSP sweetner
1pint veg stock
salt and peppe
fresh basil
Gently soften in fry light the onion, carrot and celery
add tomatoes and stock and caver and simmer for 15 mins.
remove from heat and add basil and season and blitz with hand blender
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metrognome
is getting better at it
some really smashing recipes there thank you
Katerpillar
Losin the baby weight :-)
WOW! Some amazing meals here thank you *honey!
The pizza looks :drool:
The pizza looks :drool:
*honey
Silver Member
Leek and Potato soup
1 onion, chopped
2 cloves garlic, chopped
2 leeks, chopped
2 potatoes, peeled and chopped
thyme leaves
salt and pepper
veg sock cube
boiling water
soften the onion and garlic in frylight. Add leek and potato and stock cube and add water to just cover.
bring to boil and then cover and simmer until veg is tender.
season and add thyme and then blitz with hand blender.
add more boiling water if it is too thick for you.
1 onion, chopped
2 cloves garlic, chopped
2 leeks, chopped
2 potatoes, peeled and chopped
thyme leaves
salt and pepper
veg sock cube
boiling water
soften the onion and garlic in frylight. Add leek and potato and stock cube and add water to just cover.
bring to boil and then cover and simmer until veg is tender.
season and add thyme and then blitz with hand blender.
add more boiling water if it is too thick for you.
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*honey
Silver Member
Syn free onion marmalade
I only made half the recipe and it made 2 1lb jars
1kg onions (ı used red onions)
200ml of balsamic vinegar
300ml of cider vinegar
couple of cloves garlic
salt and pepper
5 dessertspoons granulated sweetener
Slice the onions up reasonably thin, add the vinegars and sweetener and then simmered for approx one hour until the vinegar had evaporated and formed a thick sticky sauce. then transfer into steralized jars and sealed.
I only made half the recipe and it made 2 1lb jars
1kg onions (ı used red onions)
200ml of balsamic vinegar
300ml of cider vinegar
couple of cloves garlic
salt and pepper
5 dessertspoons granulated sweetener
Slice the onions up reasonably thin, add the vinegars and sweetener and then simmered for approx one hour until the vinegar had evaporated and formed a thick sticky sauce. then transfer into steralized jars and sealed.
*honey
Silver Member
Toffee Apples
for 8 apples 2.5syns each
6 tbsp sugar
6 tbsp sweetner
198ml water
red food colouring
8 x Apples
8 x lolly sticks
Put sugar, sweetner and water in a pan and heat, bring to boil and boil for 6 mins ( ish) until thickens and when a little bit is dropped into cold water forms a ball. add the food colouring.
place sticks into apples and on a tray with greasproof paper on and drizzle the toffee over.
the toffee mix would make good toffee on its own broken into pieces
for 8 apples 2.5syns each
6 tbsp sugar
6 tbsp sweetner
198ml water
red food colouring
8 x Apples
8 x lolly sticks
Put sugar, sweetner and water in a pan and heat, bring to boil and boil for 6 mins ( ish) until thickens and when a little bit is dropped into cold water forms a ball. add the food colouring.
place sticks into apples and on a tray with greasproof paper on and drizzle the toffee over.
the toffee mix would make good toffee on its own broken into pieces
*honey
Silver Member
syn free lemon curd
3 tbsp of canderel
grated rind and juice of 1 lemon
2 large eggs
(2oz very low fat fromage frais)
Whisk lemon juice and eggs together,add rind and sweeetner, place in bowl over saucepan of simmering water (make sure bowl is not actually touching the water), stir until thickened. take off the heat just as it starts to thicken otherwise it will become scrambled egg!
(I didn't use the fromage frais just had it as it was.)
Remove from heat and whisk in fromage frais until smooth.
Pour into a jar and keep cool.
I just used half the recipe and crushed up a meringue nest on the top and made a 'lemon meringue pie' with out the pie
3 tbsp of canderel
grated rind and juice of 1 lemon
2 large eggs
(2oz very low fat fromage frais)
Whisk lemon juice and eggs together,add rind and sweeetner, place in bowl over saucepan of simmering water (make sure bowl is not actually touching the water), stir until thickened. take off the heat just as it starts to thicken otherwise it will become scrambled egg!
(I didn't use the fromage frais just had it as it was.)
Remove from heat and whisk in fromage frais until smooth.
Pour into a jar and keep cool.
I just used half the recipe and crushed up a meringue nest on the top and made a 'lemon meringue pie' with out the pie
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*honey
Silver Member
Ooh these recipes are brilliant! Have copied and saved them
Hi, glad you like them,
You could make the soup with real stilton, but it isn't a HEA, i just looked up online and its not there either. The Laughing cow squares are really good though.
metrognome
is getting better at it
hello, lots of fab recipes.
i have a queston about the onion marmalade, does it tast very vinergary (if that makes sense) as anything that tastes very vinergary other than pickled onions makes me sick
thank you
i have a queston about the onion marmalade, does it tast very vinergary (if that makes sense) as anything that tastes very vinergary other than pickled onions makes me sick
thank you
*honey
Silver Member
Hi
I didnt find it vinergary, the vinegar evapourates off i think, so your left with the balsamic taste and the apple taste from the cider vinegar. both of those vinegars are quite mild. unlike a pickling vinegar or a malt vinegar.
You could just 1/4 the recipe and see if you like it, if not you havent wasted to much stuff.
I didnt find it vinergary, the vinegar evapourates off i think, so your left with the balsamic taste and the apple taste from the cider vinegar. both of those vinegars are quite mild. unlike a pickling vinegar or a malt vinegar.
You could just 1/4 the recipe and see if you like it, if not you havent wasted to much stuff.
metrognome
is getting better at it
thank you i will try that
Minimunchkins
Gold Member
Post removed as placed on wrong thread.
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*honey
Silver Member
Carrot and corriander soup
1 onion, chopped
1 clove garlic, chopped
450g/1lb carrots, chopped
1.2 litresl/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper
gently soften in frylight the onion and garlic. add the carrots and soften. Add the stock and bring to boil. cover and simmer until carrots tender.
partially blitz with hand blender, then add coriander and briefly blitz again. season and serve
1 onion, chopped
1 clove garlic, chopped
450g/1lb carrots, chopped
1.2 litresl/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper
gently soften in frylight the onion and garlic. add the carrots and soften. Add the stock and bring to boil. cover and simmer until carrots tender.
partially blitz with hand blender, then add coriander and briefly blitz again. season and serve
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*honey
Silver Member
Chunky Minestrone
and with the cheese
2 cloves garlic, chopped
2 red onions, chopped
1 red pepper, chopped
1 orange pepper, chopped
can chopped tomatoes
1 litre veg stock
1 celery stick, chopped
can borlotti beans
100g green leafy cabbage, shredded
75g frozen peas
1 tbsp chopped parsley
75g mini pasta shapes/ or spaghetti broken up in to small pieces
salt and pepper
I serve with 42g low fat cheese
gently soften onion, celery, peppers and garlic in frylight, add tomatoes and stock. drain and add the beans and season. simmer for 20 mins. then add the peas, pasta and cabbage and cook for further 10 mins ( or however long your chosen pasta takes)
Stir in parsley and serve
and with the cheese
2 cloves garlic, chopped
2 red onions, chopped
1 red pepper, chopped
1 orange pepper, chopped
can chopped tomatoes
1 litre veg stock
1 celery stick, chopped
can borlotti beans
100g green leafy cabbage, shredded
75g frozen peas
1 tbsp chopped parsley
75g mini pasta shapes/ or spaghetti broken up in to small pieces
salt and pepper
I serve with 42g low fat cheese
gently soften onion, celery, peppers and garlic in frylight, add tomatoes and stock. drain and add the beans and season. simmer for 20 mins. then add the peas, pasta and cabbage and cook for further 10 mins ( or however long your chosen pasta takes)
Stir in parsley and serve
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*honey
Silver Member
Breaded fish ( and chips)
Fillet of fish of your choice and size - depending on RED/EE or HEB for GREEN
1 slice of nimble
dried herbs ( or fresh if you have - parsley and dill work well with fish)
1 egg seasoned with salt and pepper
Beat the egg in a dish
Blitz the bread and then place on a baking tray and put in a oven and bake until golden and crispy. scrunch up when done and add the herbs.
Dip the fish into the egg and then into the breadcrumbs. place on baking tray and bake at 180c for 15 - 20 mins
The chips in this pic were potato, parsnip and butternut squash.
Fillet of fish of your choice and size - depending on RED/EE or HEB for GREEN
1 slice of nimble
dried herbs ( or fresh if you have - parsley and dill work well with fish)
1 egg seasoned with salt and pepper
Beat the egg in a dish
Blitz the bread and then place on a baking tray and put in a oven and bake until golden and crispy. scrunch up when done and add the herbs.
Dip the fish into the egg and then into the breadcrumbs. place on baking tray and bake at 180c for 15 - 20 mins
The chips in this pic were potato, parsnip and butternut squash.
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