Recipe Thread

[jc1976]

Spicy potato and leek soup
1 large leek
3 medium potatoes
1 onion
2-3 cloves of garlic
1/4 fresh chilli
chilli flakes and pepper to taste

put dash of olive oil in pot and add chopped and peeled potatoes,leeks and onions, and saute for 2-3 mins then add garlic and chilli. Boil kettle add veg stock cubes to boiling water enough to cover all the veg in the pot. Add pepper. Simmer for 30-40 mins until veg is soft and blitz. Very quick and tasty. Enjoy add more chilli flakes if you want it that bit hotter i always do

serves abour 4 and i count each bowl as 1pt

[lydia150970]

1 butternut squash chopped
1 large onion sliced
1 large carrot chopped
1 tin chopped tomatoes
100g split red lentils
1 /12 pints vegetable stock
1 teaspoon mixed herbs
2 cloves of garlic crushed
Frylight
2 teaspoons olive oil

1. heat olive oil and frylight - add onions and garlic and fry for 5 mins
2. Add BNS and carrots and fry for 5 mins
3. Add canned tomatoes, stock, mixed herbs and some black pepper
4. Bring to a boil and then simmer for 20 mins
5. Leave to go cold, blend until smooth then either freeze in batches or reheat and serve

[MissB]

Yummy Scrummie Veggie Lasagna

Hi All,

PLaced this on a thread earlier today before I noticed the recipie thread. This is really yummy and very filling!!

Im not a veggie but cooked this last night and everyone loved it. I have tweeked the receipe. Works out at 4 points per serving, had mine with a big leafy salad and a drizzel of low fat italian dressing so 5points max!!!

You will need

1 medium corget sliced
1 large onion finely sliced
2 red peppers sliced
8 cherry tomatoes halved
8 leaves of fresh basil
1 tablespoon of each of the following:
Rosemary, Oregano
2/3 cloves of garlic or 1 tsp of garlic granuals
1 tin of chopped tomatoes (250-350g)
Handful of rocket
Baby Sweet Corn (2 handfuls chopped)
Mange Tout (1 handful chopped)
salt and black pepper
100mls of skimmed milk
1 250g tub of extra light philly cheese
6 lasagna sheets (not pre cook).
Parmashan Cheese (2 tablespoons) optional. If omitting deduct 1/2 point per portion.

Step One
In a deep pan brown off the onions in a single spray of low fat oil. Then add the corget, peppers, sweet corn and mangetout to the pan. Add boiling water and simmer for 5 mins (softens the veg)

Step 2

Drain off the water and add the chopped tomatoes and herbs and garlic(excluding the fresh basil leaves)
Bring up to the boil and simmer for a few minutes adding salt and pepper to taste.

Step 3

While your tomatoe mix is simmering. In a jug mix together the philly cheese and milk, this will mix quiet well however the hand mixer is quicker.

Step 4
Now add your basil leaves. Tear up the leaves to release the scent and flavor and stir into your tomatoe mix.

Step 5 - Layering

Place a layer of the tomatoe mix into the bottom of a lasagne or cassorole dish.Then add a sprinkling of the rocket leaves on top of the tomatoe mix.
Then add a layer of the pasta sheets try not to overlap (will take 3 sheets.)
Then pour a layer of the white cheese sauce. Sprinkle 1 tablespoon of the paramshan chesse over the white sauce.
Then add the final layer of tomatoe mix, layer of rocket, then pasta then white sauce and cheese again.
Place the halved cherry tomatoes on top and some black pepper.

Step 6

Place in the oven on gas mark 200 and bake for 25 mins or until the top layer appears to golden.

Serving suggestion.
Serve with mixed leaf salad and some low fat dressing.


And hey presto a yummy scrummy dinner for 4, low in points and extreamly filling

[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]

Mushroom & Tarragon sauce

Ingredients

½ tin Campbells Condensed fat free Mushroom Soup
Handful of mushrooms
¼ onion finely chopped
Some chopped fresh tarragon
½ tablespoon olive oil

Method

Heat oil in pan add onions and mushrooms and cook until browned.

Add soup, bring to a boil then simmer very gently for a few mins

Add tarragon and serve.

[lydia150970]

SOUTH WESTERN FRITTATA

How about making a frittata for an evening meal with a Jacket potato or wedges and saving a sliceto take as your packed lunch with a little salad.


serves 4
2 medium (Potatoes, peeled, diced
1 medium onion, diced
1 red or green pepper, seeded and diced
1 clove garlic, crushed
4 oz sweetcorn, canned or frozen
4 large eggs
100 grms ELF
2 T parsley
1/2 tsp. salt
1/4 tsp. black pepper

Spray (with Frylight) and heat a large non-stick frying . Add potatoes, onion, pepper and garlic. Cook, stirring occasionally for about 8 minutes or until potatoes are almost cooked. Stir in sweetcorn.

In a medium bowl, whisk together eggs, cheese, parsley, and salt and pepper. Pour over the potatoes in the pan. Lower heat and cook uncovered for about 10 minutes or until egg mixture is almost set. Pre-heat grill.

Place pan under grill, about 6 to 8 inches from the heat source. Cook for 1-2 minutes or until eggs are set on top.

[lydia150970]

POTATO AND CHICK PEA CURRY

Ingredients;

Serves 4

3 medium potatoes cut into large chunks
1 tins of chickpeas
1 medium onions chopped finely
2tsp garam Massala
3tsp curry powder
1tsp turmeric powder
1tsp cumin seeds
2 pods of garlic crushed
1tsp fresh ginger roots grated
fry light spray
1 tin of tomatoes
1/2 tsp of chilli powder
1/2 pint of water

Method;
Put onions cumin seeds in non stick pan add fry light and cook till brown.
Add garlic, ginger then fry for 2 min. Add all spices then tomatoes tin cook again for about 5min on low heat. Add potatoes and a 1/2 pint water cook 10 mins.
Then add chick peas cook till potatoes are cooked watching the water at all times.
Sprinkle with fresh coriander.

[lydia150970]

CAULIFLOWER CHEESE SOUP

1 cauliflower ( or frozen cauliflower), broken into florettes
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons olive oil
100g Extra Low Fat soft cheese
2 chicken or vegetable stock cubes
½ pint skimmed milk
½ pint water
chopped parsley

Heat oil and fry onion and garlic until soft, but do not brown, add cauliflower and a drop of water and soften with the lid on for 5 minutes, stirring occasionally to stop sticking.
Stir in cheese and add milk and water a little at a time.
Sprinkle in stock cubes, simmer for 20 – 30 minutes until cauliflower is very soft and breaking down, season to taste.
Add more water if needed.
Serve either as it is or blend, sprinkle in parsley before serving.

[lydia150970]

Quorn mince Fried Rice - CORE

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2

Ingredients

1 Tbsps. soy sauce
1/4 tsp. sweetener
1 eggs, well beaten
1/4 lb.quorn mince
1 medium carrot\cooked, finely chopped
4 large mushrooms finely chopped
½ onion, chopped
1/2 tsp. fresh ginger, minced
1 clove garlic, minced
1cups cooked rice, cold

Instructions

Combine soy sauce, sweetener and salt and pepper to taste in a small bowl and set aside.

Heat a heavy nonstick frying pan over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside.

Add mince, mushrooms, carrot and onions to same pan over medium heat. Sauté about 3 minutes, stirring often to break up mince, until browned.

Stir in ginger and garlic and cook 1 minute.

Increase heat to high and add rice. Stir-fry about 1 minute, until heated through.

Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer

YOU COULD EASILY USE EXTRA LEAN BEEF MINCE OR TURKEY MINCE HERE FOR A MEAT VERSION

[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.

[lydia150970]

0 Point Thai BNS Soup

Low fat cooking spray
1 large onion, chopped
2 sticks celery, chopped
15g (1/2oz) fresh ginger, chopped
2-3 cloves garlic, chopped
2 lime leave shredded (optional)
2tsp Thai 7 Spice powder (I always use 1tsp as it's too hot for me)
600g (1lb 5oz) squash, peeled, de-seeded and chopped roughly
600ml (20floz) veg stock, made from a cube
Handful of fresh coriander, chopped, plus some for garnish

1: Spray pan with low fat cooking spray and sauté the onion, celery, ginger, garlic and lime leaves, if using, for 5-6 mins to soften.

2: Add the Thai 7 spice powder and squash, and stir together. Pour in stock, bring to boil, cover and simmer for 20 minutes or so until all the vegetables are soft.

3: Throw in the coriander, pour the soup in blender and blend until fairly smooth (depending how chunky you like it).

4: Season and serve with more coriander sprinkled over.

This soup can be frozen

[lydia150970]

LEMON CHEESE POTS


a pot of Quark Cheese
Zest of 2 lemon
2 tbsp Lemon Juice
2-3 tsp sweetner

Beat Quark Cheese until smooth and then add remaining ingredients. Chill in fridge until required. Tastes like the topping of a cheesecake. I have also used Orange Zest, Coffee and cocoa powder(pointed) in this recipe for a change.

[lydia150970]

Lemon & Lime Mousse

150grm tub 0% Greek Yogurt
Pkt of sugar free lime jelly
2 teaspoons artificial sweetener
2 egg whites
Juice & Zest of 1 lemon

Use 50ml hot water to dissolve the jelly mix, cool Mix in with yogurt,sweetener, lemon juice & zest. Whisk the egg whites add it all together, folding.
Pour into dishes and leave in fridge to set !!