Help...........
- Thread starter Grace89
- Start date
Could you have an EE day and do spaghetti bolognase and side salad?
(I only do EE, so know nothing about red/green restrictions)
Chicken breast stuffed with quark wrapped in bacon with new potatos and veg.
Chicken curry (from SW website) and rice - you could have papadums and naan available for those who want it.
Recipe of the week at the mo on the website is a banoffee pie type thing - looks yummy - could do that as a dessert...yes, it has syns, but much less than a full-fat version! (and I bet it tastes just as good!)
(I only do EE, so know nothing about red/green restrictions)
Chicken breast stuffed with quark wrapped in bacon with new potatos and veg.
Chicken curry (from SW website) and rice - you could have papadums and naan available for those who want it.
Recipe of the week at the mo on the website is a banoffee pie type thing - looks yummy - could do that as a dessert...yes, it has syns, but much less than a full-fat version! (and I bet it tastes just as good!)
bilsat
Really likes to cook
Pete’s Leek & Mushroom Risotto
Serves 2
Syn Free
Ingredients
150g Arborio rice (ff)
150g mushrooms, sliced (s)(sff)
750Lt vegetable stock
2 leeks, finely chopped (s)(sff)
1 lemon (ss)(sff)
½ cupful of frozen peas (ss)(ff)
1 onion, finely chopped (s)(sff)
Parmesan cheese (out of your daily allowance)
Method
Boil a kettle and make 750 Lt of vegetable stock, using a vegetable cube or use homemade stock.
Spray a large saucepan with Fry Light and cook the onions & leeks until transparent.
Add the rice and allow it to be coated by mixing all ingredients, cut the lemon and drizzle the juice over the rice and cook for 5 mins.
Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone then repeat until ¾ stock has been used. Add peas & mushrooms.
When all stock has been used up grate parmesan cheese over the rice and put a lid on it and leave to steam. Serve on a hot bowl and have a side salad with it.
Serves 2
Syn Free
Ingredients
150g Arborio rice (ff)
150g mushrooms, sliced (s)(sff)
750Lt vegetable stock
2 leeks, finely chopped (s)(sff)
1 lemon (ss)(sff)
½ cupful of frozen peas (ss)(ff)
1 onion, finely chopped (s)(sff)
Parmesan cheese (out of your daily allowance)
Method
Boil a kettle and make 750 Lt of vegetable stock, using a vegetable cube or use homemade stock.
Spray a large saucepan with Fry Light and cook the onions & leeks until transparent.
Add the rice and allow it to be coated by mixing all ingredients, cut the lemon and drizzle the juice over the rice and cook for 5 mins.
Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone then repeat until ¾ stock has been used. Add peas & mushrooms.
When all stock has been used up grate parmesan cheese over the rice and put a lid on it and leave to steam. Serve on a hot bowl and have a side salad with it.
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