Jodie's recipes :)
- Thread starter Jodieboo
- Start date
Jodieboo
Gold Member
Syn Free Cauliflower And Chickpea Curry
Ingredients:
Add the florets to a pan of boiling water and simmer for 5 minutes. Drain and reserve 100ml of the water.
While the cauliflower is cooking, Frylight a pan and gently fry the onion until soft but not coloured. Add the garlic and ginger and cook over a low heat for 2 minutes.
Stir in the coriandr, cumin, tumeric, chillies and garam masala. Cook over a low heat, stirring, for 2 minutes.
Add the tomatoes and chickpeas. Season with salt then cover the pan and simmer for 5 minutes.
Add the cauliflower and reserved water to the sauce. Stir to coat. Cover and simmer for another 5-10 minutes until the cauliflower is just tender.
Ingredients:
- 1 medium cauliflower cut into large florets
- 1 large onion - chopped
- 2 garlic cloves - chopped
- 1 level tsp grated fresh root ginger
- 1 level tsp ground coriander
- 2 level tsp ground cumin
- 1 level tsp ground tumeric
- 1/2 tsp crushed dried chillies
- 4 level tsp garam masala
- 400g can Asda Chopped Tomatoes With Chilli and Peppers
- 400g can Asda Chickpeas, drained and rinsed
- Frylight
Add the florets to a pan of boiling water and simmer for 5 minutes. Drain and reserve 100ml of the water.
While the cauliflower is cooking, Frylight a pan and gently fry the onion until soft but not coloured. Add the garlic and ginger and cook over a low heat for 2 minutes.
Stir in the coriandr, cumin, tumeric, chillies and garam masala. Cook over a low heat, stirring, for 2 minutes.
Add the tomatoes and chickpeas. Season with salt then cover the pan and simmer for 5 minutes.
Add the cauliflower and reserved water to the sauce. Stir to coat. Cover and simmer for another 5-10 minutes until the cauliflower is just tender.
Jodieboo
Gold Member
Syn Free Chicken and Pork Jambalaya
Ingredients:
Frylight a pan and cook off the chicken and pork until lightly browned on all sides.
Add the onion, celery, pepper and garlic and cook for another 4-5 minutes, stirring often.
Add the rice and stir to coat. Add the tomatoes, the chicken stock and the bay leaf and heat until simmering. Cover the pan, then simmer for 20 minutes, stirring occasionally, until the rice is cooked.
Discard the bay leaf. Serve the jambalaya sprinkled with parsley.
Ingredients:
- 75g pork loin (lean), diced
- 2 chicken breast fillets, diced
- 1 onion, sliced
- 3 sticks of celery, trimmed and sliced
- 1 red pepper, deseeded and diced
- 2 garlic cloves, crushed
- 300g basmati rice
- 400g can Asda Chopped Tomatoes with Chilli and Peppers
- 750ml chicken stock (made with 1 stock cube)
- 1 bay leaf
- 2 tbsp chopped parsley
- Frylight
Frylight a pan and cook off the chicken and pork until lightly browned on all sides.
Add the onion, celery, pepper and garlic and cook for another 4-5 minutes, stirring often.
Add the rice and stir to coat. Add the tomatoes, the chicken stock and the bay leaf and heat until simmering. Cover the pan, then simmer for 20 minutes, stirring occasionally, until the rice is cooked.
Discard the bay leaf. Serve the jambalaya sprinkled with parsley.
cupofteapet
Full Member
mmmmmmmmm.......they sound lovely
Jodieboo
Gold Member
Jodies Syn Free Chicken Korma
Ingredients:
Frylight a pan and cook off the chicken, mushrooms, onion and garlic.
Once the chicken is cooked, take off the heat and crush over the chicken stock cube and add the korma powder.
Pour in hot water - enough to cover the ingredients - and mix together. Simmer until the water has reduced to a sauce and then add the sweetener.
Leave to cool for 5 minutes.
Add the Quark. Mix thoroughly.
Put the pan back on the heat for approx. 30 seconds or enough to heat the ingredients back up again. But don't heat for too long because the Quark will seperate.
Serve with rice and enjoy
Ingredients:
- 2 chicken breasts - diced
- 2 large onions - chopped
- 2 garlic cloves - chopped
- 4/5 medium mushrooms - chopped
- 1 chicken stock cube
- 3 tsp korma powder
- 2 tsp sweetener
- 2 tbsp Quark
- Frylight
Frylight a pan and cook off the chicken, mushrooms, onion and garlic.
Once the chicken is cooked, take off the heat and crush over the chicken stock cube and add the korma powder.
Pour in hot water - enough to cover the ingredients - and mix together. Simmer until the water has reduced to a sauce and then add the sweetener.
Leave to cool for 5 minutes.
Add the Quark. Mix thoroughly.
Put the pan back on the heat for approx. 30 seconds or enough to heat the ingredients back up again. But don't heat for too long because the Quark will seperate.
Serve with rice and enjoy
