Thread: Krystle (well mostly her hubby's) Yummy Recipies!!!

As a retired Chef there are certain things I always have in my Larder, this is a lovely tasty soup which is so filling, satisfying and best of all good for you, and it's super easy to make

Chuck in a pan, multi-cooker or slow cooker:

250 grams Red Lentils
1 packet Whitworths Dried Country Vegetables (50g) in ASDA | mySupermarket

Pour on a kettle, about a 1.5 litre of boiling water and leave to simmer for an hour or until lentils are mushy. (Top tip, never season Lentils until they are mushy or they will remain hard)

Season with:
2 x Chicken, or whatever ones you prefer Stock Cubes = 18 calories 1.0 Fat
1 teaspoon of store bought crushed garlic and 1 of Ginger = 15 calories .03 fat
Add a teaspoon, or to your taste of Curry Powder
Salt, ground black pepper, and a teaspoon of Mango Chutney

Leave to cook slowly for another hour or so, adjust the thickness with additional boiling water if required.

The total calories for an enormous pot is 1000 Calories and only about 3 gram fat

I enjoy a large bowl with a toasted Pita bread for dunking

BTW a tip for those worried about Salt, you eat a lot less if you season your food well, it's the uncooked salt on the table that does the harm so make sure your food is well seasoned, not only for your health but you will enjoy it more and it will be more satisfying.

I edited this post as I found out that my container of lentils is not giving me the right calorie count for the lentils, they are actually 350 calories per 100 grams, still a great product as the fat content is only 1.7 per 100 gram.

For the Chili I found a much better product than the supermarket chili bottled sauce, a powder on at Aldi's, but I think the supermarkets stock them as well, it is only 145 cal 3.7 fat but as I like my food punchy n tasty I put 2 packets in well it is for a huge pot, a 3 litre slow cooker full

Hi ive been using this recipe loads and everyone always comments how nice it is, its a soup but ive also used it as a curry sauce and just added chicken

Servers 8
Prep time 20 min
cooking time 30
119kcal per serving

Extra virgin olive oil spray
2 onions chopped
2 chillies deseeded and chopped
3 cloves of garlic chopped
1 1/2cm pieces of ginger peeled and chopped
1 Large butternut squash (approx lkg) peeled deseeded and chopped
400ml can of reduced fat coconut milk
1 veg stock cube
juice of 1 lime


Spritz a large saucepan 8 times with the olive oil spray, add the onions, chilli garlic and ginger to the pan and fry gently until the onions start to soften
Add the butternut squah coconut milk and the stock cube, add enough water to cover the squash
bring to the boil cover and simmer for approx 20 min until the squash is soft
Blend the soup until smooth.
If you feel the soup is too thick add little more water
add lime juice and stir well.

The soup is all done but its lovely as a curry so just steam some chicken breasts dice and add to the soup, cook through and serve with boiled rice x

This soup reminds me of being a child mum used to make it all the time and its great full of vitamins

Serves 2
Prep time 10 min
Cooking time 20 min
113 kcal per serving

Extra virgin olive oil spray
1/2 onion chopped
1 clove of garlic peeled and chopped
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon mild or hot curry powder
Juice of 1 large orange
600ml veg stock
400g carrots peeled and chopped
salt and pepper

Spritz a heavy based saucepan a couple of time with the olive oil
heat the pan and gently saute the onions and garlic until soft
ass the cumin coriander and curry powder and stir until fragrant.
Add half of the orange juice and allow to bubble for around 1 min.
Add the stock and bring to the boil. Add the carrots and simmer covered until they are soft and cooked through (about 20 min) check and give them more time if needed. Add salt and pepper to taste.
Add the other half of the orange juice taste and adjust the seasoning
Poor into a food processor or use a hand blender and whiz till smooth

All done x

Originally Posted by Kes

found this scrummy recipie while i was having a clear out....
not ever made them but they sound good!!

Apple Cinnamon Muffins

2 1/2 cups oat bran
1 1/4 teaspoon cinnamon (or more)
1 tablespoon baking powder
1/2 cup evaporated skim milk (or soy or rice)
3/4 cup apple juice concentrate
2 egg whites
1 medium apple, cored and chopped, not peeled

Preheat oven to 180C. Mix dry ingredients. Mix wet ingredients. Blend together, stir in apples.
Put into muffin cases and bake until cooked

Note: I add either 2 mashed bananas or 1/2 cup applesauce. Makes the muffins moister. Any fruits are great in these: peaches, pears,
berries, etc.

how much is 1 cup?
and how much fat in these?

You can buy a set of measuring cups. It's sn American way of measuring rather than weighing.
It is about the size of a small cup rather than a mug though if that helps

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