Delicious meals with minimum ingredients.

[Nanny Doreen]

My pleasure Kathy. x :thankyou: Found that bunch of flowers you wanted me to have.

If you notice any problems at all just put a note on my thread.
We all appreciate all your recipes, you are a winner.

I AM IN TRYING TO UPDATE KATHY`S LIST OF RECIPIES. FIRST LOT IS ON PAGE 41

REST WILL BE ON PAGE 73.

 

[kitty o]

Just a idea for newbies looking at this thread.

Maybe do a title on each new post , maybe

'Full recipe list on page 55'

It would help your many followers to locate your delish recipes.
Less searching means more time for cooking and eating!!!

 

[chocko1]

Great idea, Kitty. Thanks!

Kathy x

 

[chocko1]

FULL INDEX ON PAGES 55 AND 98.

SWEET CURED BACON, PEA AND CHORIZO RISOTTO - Serves 2

2 Syns per serving, if using cheese as a HEX

225g sweet cured back bacon rashers, all visible fat removed, cut into large pieces
60g diced chorizo - 4 Syns
1 onion, finely chopped
150g risotto (Arborio) rice
600ml pork or chicken stock
50g frozen peas, defrosted
2 tbsp. fresh flat leaf parsley, chopped
Grated cheese

Spray a large pan with Frylight and cook the bacon, chorizo and onion until beginning to brown.
Add the rice and stock, bring to the boil, season with black pepper, cover and simmer gently for approx. 30 minutes or until the rice is cooked and all the liquid has been absorbed. Add a little more stock if necessary to bring it to your desired consistency.
During the last 10 minutes, stir through the peas and heat through.
Scatter with the parsley and grated cheese.

 

[chocko1]

Full Recipe List on Page 55

PIRI PIRI BAKED SAUSAGES - Serves 4

Approx. 1 Syn per serving

8 Syn Free SW sausages
3 large sprigs of fresh thyme, leaves picked
4 cloves of garlic, crushed
3 tbsp. sweet chilli sauce - 4.5 Syns
1 red chilli, deseeded and chopped
Half a lemon, cut into wedges
2 large sprigs, on the vine cherry tomatoes

Pre-heat the oven to 180C/Gas 4.
Place sausages in a medium sized baking tin and spray well with Frylight.
Mix together the thyme, garlic, seasoning and chilli sauce in a bowl.
Pour over the sausages and roll them in it to coat. Sprinkle over the red chilli and lemon, squeezing some juice over the sausages, to taste and then leaving the wedges in the tray.
Place in the oven and cook for 30 minutes. Then add in the tomatoes and cook for a further 10 minutes to warm through and soften slightly.

Lovely with SW roast potatoes and veg.

 

[chocko1]

PORK BALLS IN TOMATO SAUCE - Serves 4

0.5 Syns per serving, if using cheese as a HEX

450g extra lean minced pork
Small can of sweetcorn
400g can chopped tomatoes
150ml passata
2 level tbsp. tomato ketchup - 2 Syns
Garlic powder, to taste
1 carrot, finely chopped
50g broccoli

Mix together the minced pork and half of the drained can of sweetcorn.
Tip the tomatoes, passata, garlic powder, 150ml water, the tomato ketchup, the remaining sweetcorn, the chopped carrot and the broccoli, cut into small florets into a pan. Season with a little salt and some black pepper. Turn onto a low heat.
Shape the meat into small balls and add to the pan. Put the lid on the pan and gently shake, to cover all the balls with sauce.
Bring to the boil and then simmer for 20 minutes (remove the lid for the last 5 minutes of cooking to slightly thicken the sauce).
Good served with pasta, sugar snap peas and with cheese grated over.

 

[chocko1]

LAMB STEAKS WITH CREAMED SPINACH AND GARLIC - Serves 2

3 Syns per serving

2 lean lamb steaks, all visible fat removed
200g bag of baby spinach leaves
100g Boursin Light with garlic and herbs - 6 Syns

Heat a non-stick frying pan and cook the chops for 4-6 minutes each side.
Transfer the steaks to a warm plate.
Toss the spinach into the hot pan and briskly stir for a couple of minutes, just to wilt the spinach. Reduce the heat and add as much or as little of the Boursin to taste, stirring until the cheese has melted into the spinach. Season with plenty of freshly ground black pepper.
Spoon the creamy spinach onto each warmed plate and top with a lamb steak.

Lovely served with mashed potato.
Lamb steaks can be eaten pink but, if you prefer it more well done, just allow a couple of extra minutes cooking time.
If you're not mad on spinach, this works just as well with finely sliced leeks.

 

[shivvy1211]

LAMB STEAKS WITH CREAMED SPINACH AND GARLIC - Serves 2 3 Syns per serving 2 lean lamb steaks, all visible fat removed 200g bag of baby spinach leaves 100g Boursin Light with garlic and herbs - 6 Syns Heat a non-stick frying pan and cook the chops for 4-6 minutes each side. Transfer the steaks to a warm plate. Toss the spinach into the hot pan and briskly stir for a couple of minutes, just to wilt the spinach. Reduce the heat and add as much or as little of the Boursin to taste, stirring until the cheese has melted into the spinach. Season with plenty of freshly ground black pepper. Spoon the creamy spinach onto each warmed plate and top with a lamb steak. Lovely served with mashed potato. Lamb steaks can be eaten pink but, if you prefer it more well done, just allow a couple of extra minutes cooking time. If you're not mad on spinach, this works just as well with finely sliced leeks.

That sounds fantastic. Will definitely be trying this. All your recipes are fab. Keep them coming.

 

[chocko1]

Thanks, Shivvy. Hope you enjoy it. I think it's pretty yummy!

Kathy x

 

[chocko1]

LAMB, CHICKPEA AND TOMATO STEW - Serves 4

Syn Free

4 lean lamb neck fillets, all visible fat removed
1 large red onion, cut into wedges
1 clove of garlic, crushed
400g can chopped tomatoes
2 tsp. ground cumin
1 tsp. hot smoked paprika
400g can chickpeas, drained and rinsed
300ml hot lamb stock
2 tbsp. freshly chopped coriander

Pre-heat the oven to 170C/Gas 3.
Wash and pat dry the lamb fillets and season on both sides.
Spray a large pan with Frylight and heat until hot. Cook the lamb for about 5 minutes, turning it to brown it all over. Transfer to a warmed plate, reserving the cooking juices in the pan.
Add the onion and garlic into the pan and cook, stirring, until softened.
Stir in the remaining ingredients, except the coriander, and bring to the boil.
Transfer to an ovenproof baking dish and push the lamb fillets into the tomato mixture.
Cover with foil and cook for two and a half hours, turning the lamb over halfway through, until tender.
Remove the foil, brush the lamb with some of the cooking juices and cook uncovered for a further 30 minutes, until lightly browned.

Lovely served with mashed potatoes and a green veg.

 

[sparty]

LAMB STEAKS WITH CREAMED SPINACH AND GARLIC - Serves 2 3 Syns per serving 2 lean lamb steaks, all visible fat removed 200g bag of baby spinach leaves 100g Boursin Light with garlic and herbs - 6 Syns Heat a non-stick frying pan and cook the chops for 4-6 minutes each side. Transfer the steaks to a warm plate. Toss the spinach into the hot pan and briskly stir for a couple of minutes, just to wilt the spinach. Reduce the heat and add as much or as little of the Boursin to taste, stirring until the cheese has melted into the spinach. Season with plenty of freshly ground black pepper. Spoon the creamy spinach onto each warmed plate and top with a lamb steak. Lovely served with mashed potato. Lamb steaks can be eaten pink but, if you prefer it more well done, just allow a couple of extra minutes cooking time. If you're not mad on spinach, this works just as well with finely sliced leeks.

Ohh I like the sound of this one!

 

[chocko1]

SPANISH CHICKEN FOR THE SLOW COOKER - Serves 4

3.5 Syns for the whole recipe

1 tsp ground turmeric
1.1 litres (2 pints) hot chicken stock
4 skinless, boneless chicken thigh fillets, roughly diced
1 onion, chopped
1 red pepper, deseeded and sliced
50g diced chorizo - 3.5 Syns
2 cloves of garlic, crushed
300g long-grain rice
125g frozen peas

I don't usually pre-cook anything that's going in the slow cooker but, as I have to crisp up the chorizo a bit anyway, I thought I may as well stick to the recipe and brown the other ingredients off this time too!

Add the turmeric to the hot stock and leave to infuse for at least 5 minutes.
Meanwhile, spray a large frying pan with Frylight and cook the chicken for 10 minutes, before adding to the slow cooker.
Re-spray the frying pan and cook the onion for about 5 minutes, then add in the red pepper and chorizo and cook for another 5 minutes.
Add the garlic and cook for another minute.
Stir the rice in well, then add the stock and peas and season with a pinch of salt and some black pepper.
Carefully add the mixture to the chicken pieces in the slow cooker and stir together.
Cover and cook on Low for one and a half to two hours or until the rice is cooked and the chicken is cooked through too.
Check the seasoning and serve with a chunk of HEX crusty bread.

Can add in more peppers, cherry tomatoes and mushrooms to bulk it out and add even more taste.

 

[chocko1]

MUSHROOM TAGLIATELLE WITH GARLIC AND HERB SAUCE - Serves 4

1.5 Syns per serving

50g dried porcini mushrooms
2 cloves of garlic, finely chopped
200g chestnut mushrooms, chopped
150g dried tagliatelle
100g Boursin Garlic and Herb cheese - 6 Syns
Fresh, snipped chives to garnish

Place the porcini mushrooms in a large bowl, cover with 500ml boiling water and leave for at least 20 minutes to soften and puff up.
Drain the porcini mushrooms over a large pan (previously sprayed with Frylight) to catch the liquid.
Chop the porcini and add to the pan with the garlic and chestnut mushrooms. Bring to the boil and simmer for about 15 minutes, until reduced.
Meanwhile, cook the tagliatelle according to pack instructions. Drain.
Add the Boursin to the mushroom mixture, bring back to the boil and simmer until reduced again and thickened.
Season to taste. Toss the tagliatelle through the sauce and serve immediately, garnished with the snipped chives.

 

[chocko1]

WHITE BEAN SOUP WITH CRISPY BACON - Serves 4 (courtesy of Jamie Oliver)

Syn Free

2 leeks, finely sliced
4 fresh thyme sprigs, leaves picked
4 garlic cloves, chopped
400g can butter beans, drained and rinsed
400g can cannellini beans, drained and rinsed
750ml vegetable stock
Grated zest of 1 lemon
4 rashers of bacon, all visible fat removed, chopped
FF yoghurt, to serve

Spray a large pan well with Frylight.
Heat and add the leeks, thyme, garlic and a pinch of salt and cook over a low heat for 15 minutes, until the leeks have softened, adding a splash of water if it sticks.
Add both cans of beans, pour over the stock and add the zest. Bring to the boil, cook for 5 minutes, then blitz with a stick blender or in a food processor.
Season to taste.
Top with natural yoghurt and some cooked, crispy bacon pieces.

Not tried this but it looks lovely.

 

[chocko1]

Definitely will!

Tried your Chinese pork recipe a few days ago, Sparty and it was really tasty.

Kathy x

 

[chocko1]

MUSHROOM, TOMATO AND WHITE BEAN MEDLEY - Serves 4

Syn Free

2 medium onions, chopped
2 cloves of garlic, finely chopped
1 tsp dried thyme
1 tsp ground fennel seeds
A pinch of dried sage
340g button mushrooms, quartered
60ml hot chicken stock
400g can cannellini beans, drained and rinsed
400g can chopped tomatoes
45g flat leaf parsley, finely chopped

Spray a large frying pan well with Frylight and heat.
Add the onions, garlic, thyme, fennel and sage and cook, stirring occasionally, until the onion is soft. It's sometimes good to soften the onion a little in the microwave, with a splash of water, prior to frying, just to speed the softening process.
Stir in the mushrooms and stock and simmer, covered for about 6 minutes, or until the mushrooms have shrunk down a bit and released their juices.
Add the beans, tomatoes and parsley, re-cover and simmer again for about 10 minutes or until slightly thickened.
Season to taste.

Good serve with brown rice or wholewheat pasta or just on its own.
Definitely lovely with a HEX portion of grated cheese sprinkled over. Especially yummy with shaved Parmesan, I think!

 

[chocko1]

TANDOORI-STYLE CHICKEN Serves 4

1.5 Syns for the whole recipe

4 portions of skinless chicken drumsticks
1 garlic clove, crushed
2.5cm/1 inch of fresh ginger, peeled and grated
1 green chilli, deseeded and finely chopped
6 tbsp. FF Greek yoghurt
2 tsp Patak's Madras curry paste, or to taste - 1.5 Syns

Wash and pat dry the chicken portions. Slash each piece 3 times on the fleshiest part of the drumstick.
Season all over and place in a shallow dish.
Mix the remaining ingredients together and spread all over the chicken. Cover and chill for at least 2 hours, but preferably, overnight, in the fridge.
When ready to cook, preheat the oven to 200C/Gas 6.
Line a shallow roasting tray with baking parchment and arrange the chicken portions on top.
Brush over any marinade that remains in the dish to make sure the meat is well covered.
Bake for approx. 30 minutes or until the chicken is thoroughly cooked through.

Serve the chicken, hot or cold. Lovely with fresh coriander and wedges of lime to squeeze over.

 

[chocko1]

THAI RED CHICKEN CURRY - Serves 4

Approx. 4 Syns per serving

500g skinless chicken breasts, cut into chunks
1 large onion, thinly sliced
2 cloves of garlic, crushed
1 red pepper, deseeded and cut into chunks
1 stalk of fresh lemon grass, bashed with a rolling pin
2 tsp. fresh ginger, grated (can use ground ginger, to taste)
400ml can Blue Dragon Light coconut milk - 14.5
1 chicken stock cube, dissolved in 150ml hot water
2 tbsp. Thai red curry paste - 2
1 tbsp. fish sauce or light soy sauce


Spray a large frying pan or wok with Frylight and add the chicken, over a medium/high heat, cooking until it is sealed and brown.
Add the onion and garlic and cook for a further 5 minutes.
Add the red pepper, lemon grass, ginger, coconut milk, chicken stock and curry paste. Stir in the fish sauce or light soy sauce.
Bring to the boil, then reduce the heat and simmer for 25 minutes, until the chicken is cooked and the sauce has reduced a little. Remove the lemon-grass.
If you like things spicier, you could add some sliced red chilli when serving. Good with chopped coriander sprinkled over too, if you have any in.

 

[chocko1]

NUMBERED INDEX LIST ON PAGE 55 AND 98




PORK LOIN STEAKS WITH PESTO AND MOZZARELLA - Serves 2

Approx. 1.5 Syns per serving, if using the Mozzarella as part of your HEX and, depending on which pesto you use - Red Pesto - 1 tbsp. = 2.5 Syns, Green Pesto - 3 Syns

2 pork loin chops, all visible fat removed
1 tbsp. Red or Green Pesto
2 slices of light Mozzarella

Spray a frying pan well with Frylight.
Season both steaks with salt and pepper, to taste.
Heat the frying pan, place the steaks into it and leave for 5 minutes, then turn and cook for another 4-5 minutes, or until cooked through.
Remove the steaks to the grill pan, divide the pesto between the two, smearing over each steak and then top them both with a slice each of light Mozzarella.
Place under a preheated grill until the cheese is golden on top and just cooked through.

Serve with a jacket potato and mixed leaf salad or a green veg.

Had this tonight and think, next time, I'll use mature Cheddar instead of Mozzarella, as I think it'd have more taste.

 

[chocko1]

PORK AND LIVER MEATLOAF - Serves 3-4

Syn Free, if using the breadcrumbs as your HEX, or part of it.

440g extra lean pork mince
250g finely chopped calf liver (your butcher will chop this for you if you ask)
1 finely chopped onion
2 cloves of garlic, crushed
20-30g fresh breadcrumbs
1 egg
100g bacon, all visible fat removed

Pre-heat the oven to 180C/Gas 4.
Mix together the mince, liver, onion, garlic, breadcrumbs, egg and some seasoning.
Grease a 1lb loaf tin and line with the bacon rashers.
Fill the lined tin with the mixture and fold the ends of the bacon over the top.
Cover with tin foil and carefully place the loaf tin into a baking tray containing boiling water.
Place in the oven and cook for one hour, before reducing the oven temperature to 160C/Gas 2-3 and cooking for a further half hour, removing the foil for the final 15 minutes.
Remove carefully from the oven and leave to rest for 10 minutes, covered again, before serving.

Lovely with mashed potatoes, veg and either a home-made tomato or mushroom sauce.