Delicious meals with minimum ingredients.
- Thread starter chocko1
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chocko1
Gold Member
MUSHROOM CURRY - Serves 4
Syn Free
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 inch piece of ginger, finely chopped
2 tbsp. fresh coriander, chopped
1 fresh chilli pepper (either colour), deseeded and finely chopped. Add more, to taste.
1 tsp. ground turmeric
400g can chopped tomatoes
400g mushrooms, peeled or thoroughly cleaned and sliced
1 large potato, diced
Half tsp. garam masala
Spray a large, non-stick pan well with Frylight and cook the onion until softened and starting to brown. Quicker with a lid on the pan.
Add the garlic, ginger, chilli and coriander. Stir well and cook for another 2 minutes.
Now add the turmeric, tomatoes, mushrooms, potato and half a pint of water.
Bring to the boil, cover and simmer for 40 minutes, stirring occasionally, until the potatoes are cooked.
Sprinkle with the garam masala, season to taste and serve.
Good with basmati rice, a side salad and a wedge of lemon.
Best when using a variety of mushrooms - closed cup, chestnut, field, etc. Also, make sure you use fresh herbs for this. Dried just doesn't work in this recipe.
This recipe is based on one by Vegan Village.
Syn Free
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 inch piece of ginger, finely chopped
2 tbsp. fresh coriander, chopped
1 fresh chilli pepper (either colour), deseeded and finely chopped. Add more, to taste.
1 tsp. ground turmeric
400g can chopped tomatoes
400g mushrooms, peeled or thoroughly cleaned and sliced
1 large potato, diced
Half tsp. garam masala
Spray a large, non-stick pan well with Frylight and cook the onion until softened and starting to brown. Quicker with a lid on the pan.
Add the garlic, ginger, chilli and coriander. Stir well and cook for another 2 minutes.
Now add the turmeric, tomatoes, mushrooms, potato and half a pint of water.
Bring to the boil, cover and simmer for 40 minutes, stirring occasionally, until the potatoes are cooked.
Sprinkle with the garam masala, season to taste and serve.
Good with basmati rice, a side salad and a wedge of lemon.
Best when using a variety of mushrooms - closed cup, chestnut, field, etc. Also, make sure you use fresh herbs for this. Dried just doesn't work in this recipe.
This recipe is based on one by Vegan Village.
chocko1
Gold Member
CREAMY DILL SALMON - Serves 2 (easily doubled)
1.5 Syns for the whole recipe
2 salmon fillets
2 tbsp. FF Greek yoghurt
2 tbsp. fresh dill, chopped
1 level tbsp. wholegrain mustard - 1.5 Syns
Half a teaspoon of red chilli flakes, or to taste
Mix together the yoghurt, dill, mustard, chilli flakes and black pepper, to taste.
Grill the salmon for 10 minutes, then spread the yoghurt mixture on the top of the salmon and put back under the grill for 5 minutes.
Lovely served with baby new potatoes and petit pois.
Obviously, you could add in extra mustard, if you prefer and at only 0.5 Syn per level teaspoon, it won't knock the Syn value up very much.
This recipe is from the hungryhealthyhappy site.
1.5 Syns for the whole recipe
2 salmon fillets
2 tbsp. FF Greek yoghurt
2 tbsp. fresh dill, chopped
1 level tbsp. wholegrain mustard - 1.5 Syns
Half a teaspoon of red chilli flakes, or to taste
Mix together the yoghurt, dill, mustard, chilli flakes and black pepper, to taste.
Grill the salmon for 10 minutes, then spread the yoghurt mixture on the top of the salmon and put back under the grill for 5 minutes.
Lovely served with baby new potatoes and petit pois.
Obviously, you could add in extra mustard, if you prefer and at only 0.5 Syn per level teaspoon, it won't knock the Syn value up very much.
This recipe is from the hungryhealthyhappy site.
upndown
Gold Member
SLOW COOKER CHICKEN AND CHORIZO - Serves 6
1 Syn per serving
Only just squeezed into the 10 ingredients max 'rule' for this thread!!
3 peppers, any colour
1 large onion
2 cloves of garlic, crushed
6 skinless chicken breasts
100g chorizo, diced or in sausage form
400g chopped tomatoes
200ml chicken or veg stock
1 tsp dried oregano
1 tsp Cajun spices
1 tsp chilli powder
Chop all the veg and place at the bottom of the slow cooker. Place the chicken on top.
Chop the chorizo to whatever thickness you prefer and put into slow cooker.
Add tomatoes, stock and spices. Stir gently, leaving the veg at the bottom and ensuring the chicken is covered. If it isn't, (depending on size of your slow cooker) add another can of chopped tomatoes.
Cook on Low for 8 hours.
If there is still too much liquid at the end of cooking, either turn the cooker to High, uncovered for a while or transfer to a pan and cook rapidly over a high heat on the hob, uncovered, until the desired consistency is reached. I prefer to do this, as it's quicker.
Lovely served with rice.
Thanks again Kathy - we had this for our evening meal tonight - it was lovely and went down well with hubby and Poppy - we had it with new potatoes, broccoli, carrots and sprouts as they all needed eating up! Can heartily recommend and enough for a few lunches for hubby too! xx
chocko1
Gold Member
Really glad you enjoyed it, Linda and glad hubby did too. Always love it when there're left-overs for next days lunch.
Good luck for WI tomorrow. xx
chocko1
Gold Member
CHICKPEA AND CHORIZO STEW - Serves 2-3
Approx. 2 Syns per serving (based on 2 people)
1 tsp. sunflower or mild olive oil - 2 Syns
1 medium onion, finely sliced
2 cloves of garlic, finely sliced
100g diced chorizo - 6.5 Syns
1 tsp. hot smoked paprika
400g can chopped tomatoes
2 tbsp. tomato puree
400g can chickpeas, drained and rinsed
75g curly kale, rinsed, shredded, tough stalks removed
Tip the oil into a large, non-stick pan and spread over the base of the pan with a pastry brush.
Add the onion and garlic and gently cook, stirring occasionally, until softened but not browned. Add a splash of water if catching on the bottom. Quicker with a lid on.
Stir in the chorizo and the paprika and cook until the chorizo has released all its lovely oils.
Add the tomatoes, 200ml just-boiled water and the tomato puree to the pan and stir well.
Bring to the boil, then reduce the heat until the mixture is simmering.
Add the chickpeas to the mixture and return it to a simmer.
Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by half.
Add the kale and continue to simmer for a further 1-2 minutes or until tender.
Season to taste with salt and black pepper.
Lovely served with HEX crusty bread.
This is based on a recipe by the chef, Justine Pattison.
Approx. 2 Syns per serving (based on 2 people)
1 tsp. sunflower or mild olive oil - 2 Syns
1 medium onion, finely sliced
2 cloves of garlic, finely sliced
100g diced chorizo - 6.5 Syns
1 tsp. hot smoked paprika
400g can chopped tomatoes
2 tbsp. tomato puree
400g can chickpeas, drained and rinsed
75g curly kale, rinsed, shredded, tough stalks removed
Tip the oil into a large, non-stick pan and spread over the base of the pan with a pastry brush.
Add the onion and garlic and gently cook, stirring occasionally, until softened but not browned. Add a splash of water if catching on the bottom. Quicker with a lid on.
Stir in the chorizo and the paprika and cook until the chorizo has released all its lovely oils.
Add the tomatoes, 200ml just-boiled water and the tomato puree to the pan and stir well.
Bring to the boil, then reduce the heat until the mixture is simmering.
Add the chickpeas to the mixture and return it to a simmer.
Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by half.
Add the kale and continue to simmer for a further 1-2 minutes or until tender.
Season to taste with salt and black pepper.
Lovely served with HEX crusty bread.
This is based on a recipe by the chef, Justine Pattison.
dirtydancing
Gold Member
sounds yummy.
chocko1
Gold Member
CRISPY GARLIC CHICKEN - Serves 4
Syn Free, if using the breadcrumbs as part HEX's
170g FF Greek yoghurt
2 x 200g skinless chicken breasts
2 cloves of garlic, crushed
12g flat leaf parsley, finely chopped
85g dried breadcrumbs
1 tsp. peppercorns, crushed
1 lemon, finely grated zest
Juice of half a lemon
Heat the oven to 200C/Gas 6.
Slice each chicken breast in half, horizontally, with a sharp knife.
Cover the four pieces with a sheet of cling-film each and flatten with a wooden rolling pin to an equal thickness.
Mix 3 tbsp. yoghurt with the garlic, add the chicken and mix well.
On a shallow plate, mix together the parsley, breadcrumbs, peppercorns and lemon zest.
Dip the chicken into the breadcrumb mixture to lightly coat on each side.
Put a wire grill rack on top of a baking tray.
Spray a large, non-stick frying pan with Frylight and heat over a medium heat.
Add two of the chicken fillets. Cook for 2 minutes on each side until golden.
Transfer to the wire grill rack and repeat with the other two fillets.
Bake for 10 minutes or until thoroughly cooked through.
Good served with peppers, potatoes, some salad leaves and, maybe, some of the mango salsa, from the recipe below.
This is a recipe by Fage.
Syn Free, if using the breadcrumbs as part HEX's
170g FF Greek yoghurt
2 x 200g skinless chicken breasts
2 cloves of garlic, crushed
12g flat leaf parsley, finely chopped
85g dried breadcrumbs
1 tsp. peppercorns, crushed
1 lemon, finely grated zest
Juice of half a lemon
Heat the oven to 200C/Gas 6.
Slice each chicken breast in half, horizontally, with a sharp knife.
Cover the four pieces with a sheet of cling-film each and flatten with a wooden rolling pin to an equal thickness.
Mix 3 tbsp. yoghurt with the garlic, add the chicken and mix well.
On a shallow plate, mix together the parsley, breadcrumbs, peppercorns and lemon zest.
Dip the chicken into the breadcrumb mixture to lightly coat on each side.
Put a wire grill rack on top of a baking tray.
Spray a large, non-stick frying pan with Frylight and heat over a medium heat.
Add two of the chicken fillets. Cook for 2 minutes on each side until golden.
Transfer to the wire grill rack and repeat with the other two fillets.
Bake for 10 minutes or until thoroughly cooked through.
Good served with peppers, potatoes, some salad leaves and, maybe, some of the mango salsa, from the recipe below.
This is a recipe by Fage.
chocko1
Gold Member
MANGO SALSA - Serves 4
Syn Free
300g mini peppers, deseeded and quartered or 2 peppers, deseeded and cut into chunks
500g baby potatoes, cooked
The juice of half a lemon
1 medium mango, peeled, stoned and diced
Quarter of a teaspoon cyenne pepper or hot chilli powder
3 spring onions, finely chopped
50g watercress, to serve (optional)1
10g FF Greek yoghurt
In a bowl, mix together the yoghurt, parsley, lemon juice, mango and spring onions.
Lovely served with chicken or tuna steaks.
Another Fage recipe.
Syn Free
300g mini peppers, deseeded and quartered or 2 peppers, deseeded and cut into chunks
500g baby potatoes, cooked
The juice of half a lemon
1 medium mango, peeled, stoned and diced
Quarter of a teaspoon cyenne pepper or hot chilli powder
3 spring onions, finely chopped
50g watercress, to serve (optional)1
10g FF Greek yoghurt
In a bowl, mix together the yoghurt, parsley, lemon juice, mango and spring onions.
Lovely served with chicken or tuna steaks.
Another Fage recipe.
chocko1
Gold Member
MASALA FISH - Serves 2
1 Syn per serving
2 skinless, boneless fish fillets (salmon is good)
Juice of half a lemon
1 tsp. chilli powder
1 tsp. turmeric powder
1 level tsp. butter - 2 Syns
Pre-heat the grill to a medium heat.
In a bowl, combine the lemon juice, turmeric, chilli powder and salt, to taste.
Line a baking tray with foil and place the fillets on top. Spoon the marinade over the fish and leave to rest for five minutes.
Put half of the butter on each fillet and place the baking tray under the grill for 10-12 minutes, or until the fish is cooked through but still moist.
Good served with SW wedges or baby new potatoes and salad or peas.
This recipe is from the Quick Indian Cooking site.
1 Syn per serving
2 skinless, boneless fish fillets (salmon is good)
Juice of half a lemon
1 tsp. chilli powder
1 tsp. turmeric powder
1 level tsp. butter - 2 Syns
Pre-heat the grill to a medium heat.
In a bowl, combine the lemon juice, turmeric, chilli powder and salt, to taste.
Line a baking tray with foil and place the fillets on top. Spoon the marinade over the fish and leave to rest for five minutes.
Put half of the butter on each fillet and place the baking tray under the grill for 10-12 minutes, or until the fish is cooked through but still moist.
Good served with SW wedges or baby new potatoes and salad or peas.
This recipe is from the Quick Indian Cooking site.
dirtydancing
Gold Member
Wow. this is so yummy. deffo going to make it again. Its one of my favourite meals and so easy to make.
Hi Kathy, I've been looking through this thread this morning looking at the spicy recipes (curry ect) just in case I need something to bring on my labour in the future.. you have put up some yummy sounding recipes. Hopefully I won't need them but I'm kind of hoping I do just so I can try some xxx
xxx
