Hi all, just to share with you that I made the Luxury Fish Pie today from the new SW magazine (May/June) and am very very impressed! If anyone is interested who hasn't got the mag, I'll post the recipe in the 'Recipes' section!X
Nooo, it would be fine without the eggs- maybe bulk it out with more fish though! I'm a huuuge fan of eggs so I was in my element!! What I really like about it is that the sauce is quite runny yet creamy- by mixing quark with fish stock and the herbs!! I find some SW recipes turn out quite dry whilst trying to offer an alternative to the original-for example the lasagne I made recently used yogurt mixed with eggs instead of bechemel sauce and whilst I enjoyed it, it was very 'thick' and dry and not very reminiscent of a normal lasagne!!X
Hi there, where will I find the recipe section, I would like the recipe for the Luxury fish pie!!!!! In fact I was looking at old books in class and fancied a lot of recipes from 2010 thanks x
Hi there, where will I find the recipe section, I would like the recipe for the Luxury fish pie!!!!! In fact I was looking at old books in class and fancied a lot of recipes from 2010 thanks x
There is a whole section called slimming world recipes in the subforums hun which you could search.
I tend to make mine by cooking a mixture of fish with 4 healthy as of Philly light, spinach, onions & garlic, and add a couple of boiled eggs.Top with mash (I mix Greek yogurt in to make it creamy & cook til it's crispy on top.
You could also just use 1/2 as much Philly & sprinkle 2 healthy a's if cheese on top as well if you wanted.
I also make a fish pie and use some low fat creme fraiche mixed with wholegrain mustard in between the fish and the mash ( its well worth the syns) but I did do the SW one with the eggs last year and it was nice.