Recipe Thread

[DecemberBride2008]

Anybody got any recipes to share?

xx

[pixiepiratess]

WOW ... thankyou so so much for adding these! .. When ive got 5 mins ill be adding them to my menus and definatly using some next week
Thanks xx

[jc1976]

Thanks for all of those most of them sound great x

[DecemberBride2008]

Thanks for all the new recipes

They will keep us busy!

[lydia150970]

as you know this coming week is my last on Core (for the time being) as I am going back to points. Thought it might be helpful to those Corers out there to post some Core receipes for you to try.

[lydia150970]

BUTTERNUT SQUASH SOUP

For pointers - 1/2 point per person

1 medium butternut squash
1 medium onion, chopped
2 cloves garlic
6 cups vegetable stock (or reduced-sodium broth)
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and pepper to taste
Low Fat Plain yogurt (1 tablespoon per person) and chopped parsley, for garnish
To prepare the squash: Peel the squash with a vegetable peeler and trim each end. Cut the squash in half lengthwise and scoop out the seeds. Place squash flat side down on cutting board and cut each half lengthwise. Cut the quarters crosswise to make 2-inch cubes.
Put the squash and the remaining ingredients (except garnishes) in a large pot and bring to a boil over high heat. Stir briefly, reduce heat to medium low and simmer for 20 minutes, until the squash is just cooked through.
Puree the soup using a blender or food processor in four batches, using equal parts solids and liquid to help make a smooth puree. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Pour each batch of pureed soup into a large serving bowl or medium saucepan if not serving right away. Adjust seasonings.

To serve ladle soup into bowls and garnish each bowl with a dollop of yogurt and a sprinkling of parsley.

Serves 4.

[cambridge*diet*08]

should make this a sticky... x

[debbief]

Lydia,
youre an angel! where do you get all these recipies from? I cant wait to give some of them a try!
(are you sure you want to go back to points!!!)
thanks again for sharing them
debs

[lydia150970]

No problem, Ive got them from all over the place, WW website, Oldchem website, WW cookery books, I search a lot on the internet as I really love cooking and like to try new receipes every week. Still have a few more to post for you and once I go back onto points I will still post receipes and if the are Core friendly I will mark as so.

Don't really want to go back to points, but think my leader might be right that its the amount of food I am eating and points is the best way to portion control, think I will definitely go back to Core for maintenance.

Enjoy............

[Karenlou]

Lydia, these all sound fab! Thank you so much - I hardly know where to start.

Quorn tikka salad probably will be first on my list.

[lydia150970]

Strawberry Mousse (from Cook)

sorry I have removed this so as not to infringe copyright as it was taken from a WW cookbook

[makemethin]

Meatballs and Tomato Sauce

Ingredients

1 large carrot in large chunks
1 large onion in large chunks
1 stick celery in large chunks
2 cloves garlic
2 slices bread (I use wholemeal) blittzed to crumbs in the food processor - add points if using
500g lean minced beef (or lamb or turkey)

Spray Olive oil

1 tin chopped tomatoes
1 beef stock cube
Dried mixed herbs
2 teaspoons sugar or Splenda add points for sugar
Glass of red wine (optional)

Pasta or rice to serve. Lamb ones are good with couscous.

Method

Put the carrot, onion, garlic and celery into the food processor and chop very finely using the pulse button so it doesn't go into total mush.

Fry this mixture in some spray olive oil in a non-stick sauce pan until it's gone a bit soft and mushy, then split it into 2 portions.

Put one portion into a large bowl, and keep one portion in the sauce pan, and add the tinned tomatoes, crumbled stock cube, sugar or Splenda, herbs, wine (if using) and a tomato tin of water. Bring to a gentle simmer, turn down and leave to cook very gently with a lid on while making the balls. You can add chilli to this as well if you like, or any other flavourings too.

To the veggie mixture in the bowl add the minced meat and the breadcrumbs, a pinch of salt and plenty of black pepper. At this point you can add any other flavourings you want - herbs, chilli flakes - and mix really well using your hands. Shape into balls about the size of a walnut, and leave on a tray or plate until they're all made. I've no idea how many you'll get depends on how big your balls are!

Taste the sauce for seasoning and adjust if needed. I dryfry about a teaspoonful of the meat mixture as well to taste it to make sure it doesn't need any additional seasoning too.

Pour some spray olive oil into a non-stick frying pan, and fry the balls in batches until they're browned all over and then drop them gently into the tomato sauce (if the sauce has gone very thick, add a bit more water) Try not to stir them too much or they'll break up, but you want them all covered by the sauce. Cook them gently for about 20 minutes, or until your pasta or rice is cooked. They can also be transferred to an oven dish and baked for about 30 min in a preheated over (180C) Freezes really well too.

Serve over pasta and rice with grated fresh parmesan adding the points as necessary.

love the recipe idea, but i honestly cant stop laughing at the part......it depends how big ur balls are......lol

[Karenlou]

That sounds lovely and a nice variation on shepherds pie. I'd have it with baked beans :P

[lydia150970]

Luckylady - it was a Core receipe I hadn't worked the points out sorry!

[Karenlou]

Only the chickpeas have points, so it's 3 points for the whole thing.