help - need to bring a low syn dish to class tonight

Discussion in 'Slimming World' started by lauryloo, 24 July 2008 Social URL.

  1. lauryloo

    lauryloo Full Member

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    Anyone have any ideas?

    I have drawn a complete blank, can be either green or red - just as long as its easy to do!


    Thanks,

    Laura xx
     
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  3. StaceyUK

    StaceyUK Gold Member

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    I made a chicken liver & bacon pate (free) last night for my class and everyone wolfed it down! I had about 6 people ask me for the recipe. I can give it to you if you'd like. Or I also made some homemade lemonade (see the thread titled Yummy Lemonade for recipe) and that also went down a storm!
     
  4. lauryloo

    lauryloo Full Member

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    ooh i like the sound of the pate recipie :) that would be brilliant! Thank you
     
  5. StaceyUK

    StaceyUK Gold Member

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    Chicken & Bacon Pate
    Free on Red

    2 onions
    2 cloves garlic
    400g chicken livers
    200g (or similar) lean bacon medallions
    2tsp dried mixed herbs
    salt & pepper
    fresh tarragon & fresh parsley (optional)(I added this to original recipe as I had some hanging around!)
    1-2 tbsp Greek 0% yogurt

    1) Fry the onion and garlic in a little Frylight until soft. Add the livers and cook for 7-10 mins until done

    2) Meanwhile, cook and chop the bacon

    3) Using a food processor or blender stick, blitz everything (apart from the yogurt) until well mixed and pate texture. Add 1-2 tbsp of the yogurt and mix again. Season to taste.

    I spread this pate on Pagan crisprolls (3 = 1 HEX B) which I had broken in half and layed out on a tray for class.
     
  6. lauryloo

    lauryloo Full Member

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    Thanks so much for that - i'll let you know how it goes down :)
     
  7. rainbow

    rainbow Gold Member

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    the pate sounds delicious xxx
     
  8. lauryloo

    lauryloo Full Member

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    the pate went down a storm

    Thanks :)
     
  9. StaceyUK

    StaceyUK Gold Member

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    Oh great! It's so good to have feedback! I took it from one of the recipe websites posted under the recipes thread so I can't take credit for it! It's very moorish though, isn't it?
     
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