Becky you asked about recipe for the fritters etc, and for those that cannot find my food diary
here they are....
Ok, I have been crap at getting the recipes on but while the OH watches the footie I can whack these on here for you all
It was in last months mags so I cant take credit for them but fully recommend.
Spiced Courgette Fritters
Syns per serving 1.5 on all plans (add 6 syns if not using the Feta as a HexA)
Serves 4
3 medium courgettes, coarsely grated
200g feta cheese crumbled
2 tsp cumin seeds
A small handful of fresh dill finely chopped (I didnt have any so missed this out)
1 red chilli, deseeded and finely chopped (I added 3 frozen blocks of chilli)
2 medium eggs
2 level tbsp self raising flour
Salt and pepper
Fry light
1 - Put courgette in a fine seive and squeeze out as much liquid as possible. I used my fist as it was a pain in the butt using a spoon
Transfer to a bowl with all other ingredients, season and mix well.
2 - heat up frying pan sprayed with Frylight. Divide mix into 8 portions, cook the fritters for 2-3 mins each side (or until golden and cooked through)
Ta Da ! done. As mentioned before, my stupid frying pan decided that they would stick etc so I just chucked it all in together, whacked in the oven and made a frittata out of it. Which tbh, was lovely like that. Just cut in to quarter and there you have your 4 portions.
Sweet roasted red pepper houmous
(this makes loads! So you may need to adjust depending on how much you want)
Drain and rinse 2 x 400g cans chickpeas and finely chop 2 cloves of garlic.
Put in a food processor with the juice of 2 lemons, 300g ff cottage cheese with onions and chives and 200g roasted red peppers in brine from a jar.
Season with salt and pepper and whizz until fairly smooth.
Transfer to a bowl, garnish with pinch of sweet smoked paprika and serve with vegetable crudites.
Free on EE or Green
Enjoy!!
