celtic-chick
Silver Member
I have to try this sometime this week.I might leave out the olive oil.Just use the garlic fry light instead.
Delicious meals with minimum ingredients.
- Thread starter chocko1
- Start date
I have to try this sometime this week.I might leave out the olive oil.Just use the garlic fry light instead.
chocko1
Gold Member
PRAWN COCKTAIL - Serves 2
1.5 Syns per serving
Now, I know everyone knows how to put together a Prawn Cocktail but I've just had one for lunch so thought I'd post it. More to jog people's memories than anything else, really!
Half a small Iceberg lettuce, washed, dried and shredded
2 level tbsp. reduced salt and sugar tomato ketchup - 1 Syn
2 level tbsp. Hellmann's Extra Light Mayo - 2 Syns - could use FF Fromage Frais, Quark or BGTY crème fraiche but I prefer mayo!
1 tsp. Worcester Sauce
2/3 dashes of Tabasco or, to taste
300g cooked prawns, defrosted, if frozen
Put half the shredded lettuce in the bottom of 2 glass serving dishes. I mixed mine with 2 tbsp. chopped parsley, just because I had some in and, I thought, it definitely added to it.
Mix together the mayo, Worcester Sauce, Tabasco and tomato ketchup, thoroughly.
Stir the prawns into the mixture.
Spoon half the prawn mixture on top of the lettuce in the dishes. Top this with the remaining lettuce and finish with the rest of the prawn mixture.
Serve immediately.
I sprinkled mine with some smoked paprika. Sometimes I stir a little Harissa paste into the mayo mixture, for a bit of spice but, don't forget to Syn it, if you try this.
Harissa paste = 1 level tsp. - 0.5 Syn
1.5 Syns per serving
Now, I know everyone knows how to put together a Prawn Cocktail but I've just had one for lunch so thought I'd post it. More to jog people's memories than anything else, really!
Half a small Iceberg lettuce, washed, dried and shredded
2 level tbsp. reduced salt and sugar tomato ketchup - 1 Syn
2 level tbsp. Hellmann's Extra Light Mayo - 2 Syns - could use FF Fromage Frais, Quark or BGTY crème fraiche but I prefer mayo!
1 tsp. Worcester Sauce
2/3 dashes of Tabasco or, to taste
300g cooked prawns, defrosted, if frozen
Put half the shredded lettuce in the bottom of 2 glass serving dishes. I mixed mine with 2 tbsp. chopped parsley, just because I had some in and, I thought, it definitely added to it.
Mix together the mayo, Worcester Sauce, Tabasco and tomato ketchup, thoroughly.
Stir the prawns into the mixture.
Spoon half the prawn mixture on top of the lettuce in the dishes. Top this with the remaining lettuce and finish with the rest of the prawn mixture.
Serve immediately.
I sprinkled mine with some smoked paprika. Sometimes I stir a little Harissa paste into the mayo mixture, for a bit of spice but, don't forget to Syn it, if you try this.
Harissa paste = 1 level tsp. - 0.5 Syn
Last edited:
Llamasoks
Gold Member
This ^^ all my favorite foods in one! Bacon, maple syrup and beans, what's not to love? Will be having this at some point this week - maybe even as my after WI treat!
X
chocko1
Gold Member
CHICKEN TAGINE - Serves 4. This is a take on a Sainsbury's recipe.
1 Syn per serving, if not adding olives.
2 medium onions, finely chopped. When using Frylight I always use frozen onion in stew-type recipes, as they soften much more easily.
2 cloves of garlic, finely sliced or crushed
615g skinless chicken thigh fillets
2 level tsp. Ras el Hanout - 1 Syn
1 cinnamon stick
Half tsp. ground ginger
1 level tbsp. runny honey - 2.5 Syns
2 x 390g cartons chopped tomatoes
Half tsp. Harissa paste - 0.5 Syn. Add more to taste but don't forget to alter the Syn value accordingly.
Spray a large hob-proof casserole dish well with Frylight and heat over a medium heat.
Add the onions and cook until softened. Add the garlic and cook for a further two minutes, then set aside in a bowl.
Re-spray and add the chicken. Cook until golden on all sides.
Return the onions and garlic to the casserole dish. Add the ras el hanout, cinnamon, ginger, honey, chopped tomatoes and 150ml of water. If using olives, add them at this point too.
Cover and cook for 20 minutes, remove the lid and cook for a further 10 minutes or until the chicken is thoroughly cooked through and the sauce has thickened. Turn the heat up, if necessary, for this to happen.
Stir in the Harissa paste and serve immediately.
Lovely with couscous.
If including olives, Sainsbury's suggests using 70g pitted green olives. 25g olives = 1.5 Syns or you can use some as a HEX.
1 Syn per serving, if not adding olives.
2 medium onions, finely chopped. When using Frylight I always use frozen onion in stew-type recipes, as they soften much more easily.
2 cloves of garlic, finely sliced or crushed
615g skinless chicken thigh fillets
2 level tsp. Ras el Hanout - 1 Syn
1 cinnamon stick
Half tsp. ground ginger
1 level tbsp. runny honey - 2.5 Syns
2 x 390g cartons chopped tomatoes
Half tsp. Harissa paste - 0.5 Syn. Add more to taste but don't forget to alter the Syn value accordingly.
Spray a large hob-proof casserole dish well with Frylight and heat over a medium heat.
Add the onions and cook until softened. Add the garlic and cook for a further two minutes, then set aside in a bowl.
Re-spray and add the chicken. Cook until golden on all sides.
Return the onions and garlic to the casserole dish. Add the ras el hanout, cinnamon, ginger, honey, chopped tomatoes and 150ml of water. If using olives, add them at this point too.
Cover and cook for 20 minutes, remove the lid and cook for a further 10 minutes or until the chicken is thoroughly cooked through and the sauce has thickened. Turn the heat up, if necessary, for this to happen.
Stir in the Harissa paste and serve immediately.
Lovely with couscous.
If including olives, Sainsbury's suggests using 70g pitted green olives. 25g olives = 1.5 Syns or you can use some as a HEX.
chocko1
Gold Member
MOROCCAN LAMB - Serves 4
Syn Free
1 onion, finely chopped
3 stalks of celery, finely chopped (optional)
2 tsp. crushed garlic
3 tsp. ground coriander
3 tsp. ground cumin
250ml hot chicken stock
450g extra lean lamb mince
400g can chopped tomatoes
1 medium-sized sweet potato, peeled and cut into 2cm dice
2 courgettes, halved lengthways and thickly sliced
Spray a large pan well with Frylight.
Cook the onion and celery until softened. Much easier with frozen onion.
Add the garlic and spices and cook for a further minute.
Add the lamb and cook, stirring for 5 minutes, over a high heat, until browned.
Add the stock, tomatoes and sweet potato.
Bring to the boil, reduce heat and simmer gently for 10 mins.
Add the courgette and cook, uncovered, over a medium heat for 15 minutes, stirring regularly, or until the veg are tender and the sauce has thickened.
Lovely served over pasta.
Syn Free
1 onion, finely chopped
3 stalks of celery, finely chopped (optional)
2 tsp. crushed garlic
3 tsp. ground coriander
3 tsp. ground cumin
250ml hot chicken stock
450g extra lean lamb mince
400g can chopped tomatoes
1 medium-sized sweet potato, peeled and cut into 2cm dice
2 courgettes, halved lengthways and thickly sliced
Spray a large pan well with Frylight.
Cook the onion and celery until softened. Much easier with frozen onion.
Add the garlic and spices and cook for a further minute.
Add the lamb and cook, stirring for 5 minutes, over a high heat, until browned.
Add the stock, tomatoes and sweet potato.
Bring to the boil, reduce heat and simmer gently for 10 mins.
Add the courgette and cook, uncovered, over a medium heat for 15 minutes, stirring regularly, or until the veg are tender and the sauce has thickened.
Lovely served over pasta.
chocko1
Gold Member
CHICKEN AND SWEET ONION - Serves 4
One and a half tbsp. sweet paprika
1 tbsp. ground cumin
5 cloves of garlic, crushed
Two and a half tbsp. white wine vinegar
2 large onions, thickly sliced
Enough skinless chicken thighs for 4 people
2 red or yellow peppers, deseeded and diced
1 lemon, sliced
Pre-heat the oven to 220C/Gas 7. Spray a roasting tin well with Frylight.
In a small bowl, combine the paprika, cumin, garlic, vinegar, one and a half tsp. salt and one and a quarter tsp. of black pepper.
Put the onions into a large bowl, along with 2 tbsp. of the paste. Mix together.
Spray the chicken pieces with Frylight and rub with the remaining paste.
Put the chicken into the roasting tin, then cover with the onions, peppers and lemon.
Roast, basting occasionally with any juices, until the chicken is thoroughly cooked through and the veg is really tender. This should take about 50 minutes.
Remove from the oven, cover with foil and allow to rest for about 5 minutes before serving.
Sometimes I add into the paste quarter tsp. hot chilli powder too.
This is lovely with rice, with a bit of roast garlic stirred through or with sweet potato wedges and sweetcorn.
One and a half tbsp. sweet paprika
1 tbsp. ground cumin
5 cloves of garlic, crushed
Two and a half tbsp. white wine vinegar
2 large onions, thickly sliced
Enough skinless chicken thighs for 4 people
2 red or yellow peppers, deseeded and diced
1 lemon, sliced
Pre-heat the oven to 220C/Gas 7. Spray a roasting tin well with Frylight.
In a small bowl, combine the paprika, cumin, garlic, vinegar, one and a half tsp. salt and one and a quarter tsp. of black pepper.
Put the onions into a large bowl, along with 2 tbsp. of the paste. Mix together.
Spray the chicken pieces with Frylight and rub with the remaining paste.
Put the chicken into the roasting tin, then cover with the onions, peppers and lemon.
Roast, basting occasionally with any juices, until the chicken is thoroughly cooked through and the veg is really tender. This should take about 50 minutes.
Remove from the oven, cover with foil and allow to rest for about 5 minutes before serving.
Sometimes I add into the paste quarter tsp. hot chilli powder too.
This is lovely with rice, with a bit of roast garlic stirred through or with sweet potato wedges and sweetcorn.
chocko1
Gold Member
GARLIC PARMESAN ROASTED CHICKPEAS
Makes lots so the Syn value isn't bad when shared out! 6 Syns for the whole recipe, if using the Parmesan as HEX's. 30g Parmesan = 1 HEX.
2 x 400g cans chickpeas, rinsed and drained
50g grated Parmesan cheese
1 tsp. minced garlic or to taste
1 tbsp. extra virgin olive oil - 6 Syns
Half tsp. salt
Pepper to taste
Drain the chickpeas and rinse well. Dry them off with paper towels and lay them out in a single layer for about 30 minutes to dry further.
Pre-heat the oven to 200C/Gas 6.
In a bowl, mix together the oil, garlic, salt and cheese until crumbly and the oil is absorbed.
Add the chickpeas to the bowl and toss to coat.
Lie the chickpeas on a baking tray and bake for 45-60 minutes until golden and crispy. As ovens vary, keep a close eye on them once 45 minutes have passed.
As they cool they will begin to crisp up. Enjoy!
Makes lots so the Syn value isn't bad when shared out! 6 Syns for the whole recipe, if using the Parmesan as HEX's. 30g Parmesan = 1 HEX.
2 x 400g cans chickpeas, rinsed and drained
50g grated Parmesan cheese
1 tsp. minced garlic or to taste
1 tbsp. extra virgin olive oil - 6 Syns
Half tsp. salt
Pepper to taste
Drain the chickpeas and rinse well. Dry them off with paper towels and lay them out in a single layer for about 30 minutes to dry further.
Pre-heat the oven to 200C/Gas 6.
In a bowl, mix together the oil, garlic, salt and cheese until crumbly and the oil is absorbed.
Add the chickpeas to the bowl and toss to coat.
Lie the chickpeas on a baking tray and bake for 45-60 minutes until golden and crispy. As ovens vary, keep a close eye on them once 45 minutes have passed.
As they cool they will begin to crisp up. Enjoy!
beachbabetobe13
Silver Member
Sounds lush!!!
Spookess
Full Member
Made the oven baked risotto for dinner.... Yum!!! Definitely not a 4 person serving. There's SW me and two grown men to feed, just enough for the three of us.
I'm adding mushrooms next time and have decided to name it breakfast risotto as it will be bacon, tomato and mushrooms :-D.
Thanks for all the fab recipes. I'm working through the ones I (personally) think sound nice, may take a while though as only on page 24!!
I'm adding mushrooms next time and have decided to name it breakfast risotto as it will be bacon, tomato and mushrooms :-D.
Thanks for all the fab recipes. I'm working through the ones I (personally) think sound nice, may take a while though as only on page 24!!
celtic-chick
Silver Member
Oh! Good idea! I didn't even know they did it!!
Kathy x
I got mine in tesco's Kathy.
beachbabetobe13
Silver Member
Liking your idea of using frozen onion. I usually soften mine in the microwave prior to cooking with frylight but your way will be much easier
shotgunshell
Member
Crisps! I am a sucker for crisps, so I am super excited to try these Syn-free ones!
shotgunshell
Member
I'm a big fan of not telling my OH that what he's eating is actually SW friendly, muahahah!
beachbabetobe13
Silver Member
I tell mine after he's eaten...and enjoyed!!!...my latest SW creation. To which he lamely replies "I thought it was"...Ummm,pants on fire comes to mind lol!!!
pippalata
Gold Member
Oh! Good idea! I didn't even know they did it!!
I got the garlic frylight last night and used it when roasting BNS. Can't say I could actually taste it but it smelt very nice! Will give it another go and report back
