I would like to say a big thank you to those of you who regularly visit my site.
Especially to my blog followers and Nikki who regularly leaves comments.
I started this blog because I love food, I'd been on the SW diet a couple of years ago and lost two and a half stone, bit by bit it has crept back on and quite a bit more, time to sort it out.
I thought it would be great if there could be a slimming world recipe database and decided if I couldn't find one, well I'd create one.
Like all dieters I'm on it then off it, it depends what is happening in my life. I've recently lost 5lb and intend to do the Race for Life for the first time, heaven help me : )
Anyway I hope you like the blog and if you try any of the recipes, I hope you find them filling and tasty.
Flanny x
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Sunday, 28 June 2009
Thursday, 25 June 2009
Greek Doner Kebab / Gyro
I have searched everywhere for a doner recipe and it's near impossible to find, an authentic tasing recipe. Its a guarded secret like KFC coating or Macs special sauce. So I was amazed to find this one from of all places Utah!!.
I tried this last night for my dinner, it smelt and tasted yummy, the leftovers were a bit dry but I put it in at 190 and left it in the oven too long..... doh
Ingredients
1lb lean Minced Lamb
1 small Onion
1tspn dried Oregano
1tspn dried Thyme
1tspn sea salt
quarter tspn black pepepr
2tspns Minced or crushed Garlic
Preparation
Peel and finely chop the onion. Peel the garlic cloves and mince or crush, I used a garlic press.
Place all the ingredients into a food processor and blend. This effects the texture of the meat, it makes it smooth so that it binds together and isn't grainey like minced meat. Cover and leave in the fridge for 2 hours, if possible leave longer as this allows the flavours to marinate.
If you have a spit, form the mixture into an oblong and slowly rotate/cook over the grill for about 30 - 40 minutes making sure its not too close to the coals/flames.
If like me you have an oven, preheat the oven to 170C/325F/Gas Mark 3.
Shape the mixture into a loaf (like meatloaf) and place onto a wire rack over a baking tray, this allows the fat to run off. Place it in the oven and leave for 45 mins to 1hr, when it's ready it should be a bit dry. Keep an eye on it as you will need to drain off the excess fat which collects on the baking tray.
Serve with a salad, pitta bread (HE - not supposed to be HE as it lacks fibre but I think it's a personal choice or 7 syns) and tzatziki.
Syns per serving:
FREE on a red day
I tried this last night for my dinner, it smelt and tasted yummy, the leftovers were a bit dry but I put it in at 190 and left it in the oven too long..... doh
Ingredients
1lb lean Minced Lamb
1 small Onion
1tspn dried Oregano
1tspn dried Thyme
1tspn sea salt
quarter tspn black pepepr
2tspns Minced or crushed Garlic
Preparation
Peel and finely chop the onion. Peel the garlic cloves and mince or crush, I used a garlic press.
Place all the ingredients into a food processor and blend. This effects the texture of the meat, it makes it smooth so that it binds together and isn't grainey like minced meat. Cover and leave in the fridge for 2 hours, if possible leave longer as this allows the flavours to marinate.
If you have a spit, form the mixture into an oblong and slowly rotate/cook over the grill for about 30 - 40 minutes making sure its not too close to the coals/flames.
If like me you have an oven, preheat the oven to 170C/325F/Gas Mark 3.
Shape the mixture into a loaf (like meatloaf) and place onto a wire rack over a baking tray, this allows the fat to run off. Place it in the oven and leave for 45 mins to 1hr, when it's ready it should be a bit dry. Keep an eye on it as you will need to drain off the excess fat which collects on the baking tray.
Serve with a salad, pitta bread (HE - not supposed to be HE as it lacks fibre but I think it's a personal choice or 7 syns) and tzatziki.
Syns per serving:
FREE on a red day
Tuesday, 23 June 2009
Mallorcan Tumbet
I've never been to Mallorca but it is a place I would love to visit.
This is a recipe I found, which in its original form isn't slimming as there's lots of olive oil involved, one recipe used half a cup!!! but I've attempted to make a SW version.
Tumbet is a national dish that is a mixture of ratatouille (tomato/vegetable sauce) and Spanish omellete (layers of potato). It has been described as a 'vegetable pie'. I've made this a couple of times and its tasty, be careful not too leave to long or it can get a bit dry, if it does just make extra sauce.
Ingredients
1 large Aubergine (also known as Eggplant)
1lb Potatoes (Maris Piper are best recommended)
1 large Red Pepper (two medium will do)
1 tin chopped Tomatoes
2 cloves Garlic
1 onion
2 shallots
Fry Light Spray
1 tspn mixed herbs (optional I added them as I like a lot of flavour)
1 tspn dried Oregano
Salt and freshly ground Black Pepper
Preparation
For the sauce, peel and roughly chop the onion, peel and finely chop the shallots. Peel and finely slice the garlic cloves. Place the chopped onion and shallots, sliced garlic, herbs/oregano and tomatoes into a pan, cover and simmer for about 1o to 15 mins. Add Salt and pepper as required.
Peel the potatoes and thinly slice, take the aubergine and also thinly slice into roughly 1 to 1.5 cm rounds. Cut the Red Pepper into strips, discarding the core and seeds.
Take out a frying pan and spray with fry light, fry the potatoes slices turning so that each side is done. You may have to do this in batches depending on the size of your frying pan.
Take out a baking dish, I have a square one but any will do. Arrange the potato into layers on the bottom of the baking dish and season with salt and black pepper. Place to one side.
Spray the frying pan with fry light again, fry the sliced aubergine so that both sides are done. Add the aubergine to the baking dish by layering the aubergine on top of the potato slices, again season with salt and black pepper.
For the last time, spray the frying pan with fry light and fry the Red Pepper strips. Once they are done, add the pepper strips to the baking dish by layering the pepper strips on top of the aubergine.
Preheat the oven to 180C/Gas Mark 4, take the pan of sauce and spoon the tomato sauce over the top of the vegetables in the baking dish. Bake in the oven for 20 minutes until the sauce is hot and bubbling.
Allow to cool slightly so that you don't burn yourself. Serve as a starter, side dish or as a meal in itself as I did with a lovely summer salad, bread (healthy extra) and a lovely glass of red wine from my sins.
Sins per serving:
I could say FREE on a green day but with the amount of fry light sprays I guess half a syn would be honest.
This is a recipe I found, which in its original form isn't slimming as there's lots of olive oil involved, one recipe used half a cup!!! but I've attempted to make a SW version.
Tumbet is a national dish that is a mixture of ratatouille (tomato/vegetable sauce) and Spanish omellete (layers of potato). It has been described as a 'vegetable pie'. I've made this a couple of times and its tasty, be careful not too leave to long or it can get a bit dry, if it does just make extra sauce.
Ingredients
1 large Aubergine (also known as Eggplant)
1lb Potatoes (Maris Piper are best recommended)
1 large Red Pepper (two medium will do)
1 tin chopped Tomatoes
2 cloves Garlic
1 onion
2 shallots
Fry Light Spray
1 tspn mixed herbs (optional I added them as I like a lot of flavour)
1 tspn dried Oregano
Salt and freshly ground Black Pepper
Preparation
For the sauce, peel and roughly chop the onion, peel and finely chop the shallots. Peel and finely slice the garlic cloves. Place the chopped onion and shallots, sliced garlic, herbs/oregano and tomatoes into a pan, cover and simmer for about 1o to 15 mins. Add Salt and pepper as required.
Peel the potatoes and thinly slice, take the aubergine and also thinly slice into roughly 1 to 1.5 cm rounds. Cut the Red Pepper into strips, discarding the core and seeds.
Take out a frying pan and spray with fry light, fry the potatoes slices turning so that each side is done. You may have to do this in batches depending on the size of your frying pan.
Take out a baking dish, I have a square one but any will do. Arrange the potato into layers on the bottom of the baking dish and season with salt and black pepper. Place to one side.
Spray the frying pan with fry light again, fry the sliced aubergine so that both sides are done. Add the aubergine to the baking dish by layering the aubergine on top of the potato slices, again season with salt and black pepper.
For the last time, spray the frying pan with fry light and fry the Red Pepper strips. Once they are done, add the pepper strips to the baking dish by layering the pepper strips on top of the aubergine.
Preheat the oven to 180C/Gas Mark 4, take the pan of sauce and spoon the tomato sauce over the top of the vegetables in the baking dish. Bake in the oven for 20 minutes until the sauce is hot and bubbling.
Allow to cool slightly so that you don't burn yourself. Serve as a starter, side dish or as a meal in itself as I did with a lovely summer salad, bread (healthy extra) and a lovely glass of red wine from my sins.
Sins per serving:
I could say FREE on a green day but with the amount of fry light sprays I guess half a syn would be honest.
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Thursday, 18 June 2009
Cheesy Mashed Potato
Ingredients
1lb Potatoes (any variety suitable for boiling and mashing)
40g Low Fat Cheese (healthy extra)
1tbspn Very Low Fat Fromage Frais
Mustard Powder (half a teaspoon)
Salt and Black Pepper as required.
Preparation
Peel the potatoes and cut into large cube size pieces.
Place the potatoes into a saucepan, cover with water. Bring to the boil and then simmer until soft.
Once the potatoes are cooked, drain the water from the potatoes and leave covered to one side.
Pre heat the grill.
Take the pan of potatoes and add the fromage frais, half the cheese and the mustard powder. Mash all the ingredients together, making sure that the potatoes have no lumps.
Add salt and black pepper to preferred taste.
Take a shallow heatproof dish and pour in the mashed mixture, smooth it out so that it covers the dish. Sprinke the remaining half of the cheese over the top of the mixture evenly.
Place the dish under the grill and wait until the cheese melts.
Serve immediately as a side dish.
Sin value per serving:
Free on a green day (if using healthy extra)
1lb Potatoes (any variety suitable for boiling and mashing)
40g Low Fat Cheese (healthy extra)
1tbspn Very Low Fat Fromage Frais
Mustard Powder (half a teaspoon)
Salt and Black Pepper as required.
Preparation
Peel the potatoes and cut into large cube size pieces.
Place the potatoes into a saucepan, cover with water. Bring to the boil and then simmer until soft.
Once the potatoes are cooked, drain the water from the potatoes and leave covered to one side.
Pre heat the grill.
Take the pan of potatoes and add the fromage frais, half the cheese and the mustard powder. Mash all the ingredients together, making sure that the potatoes have no lumps.
Add salt and black pepper to preferred taste.
Take a shallow heatproof dish and pour in the mashed mixture, smooth it out so that it covers the dish. Sprinke the remaining half of the cheese over the top of the mixture evenly.
Place the dish under the grill and wait until the cheese melts.
Serve immediately as a side dish.
Sin value per serving:
Free on a green day (if using healthy extra)
Tuesday, 9 June 2009
Egg Fried Rice
Ingredients
Boiled Rice
Fry Light
Cooked Peas
Chopped Spring Onions
Soy Sauce
2 Eggs
Preparation
Boil Rice as packet instructions, drain and leave to one side until it is cold.
Take a cup, mug or bowl and break the two eggs into the container, whisk the eggs together for a 10 seconds to make sure the white and yolk have mixed.
Take a wok, spray with fry light and heat, add the cold rice, peas and chopped spring onions, stir fry by moving the food around the wok.
Slowly add the eggs and continue stirring. Keep stirring until the egg is perfectly cooked.
Add Soy Sauce to your liking, remember it is quite salty.
Serve immediately in a small bowl as a lunch, or as a side dish to accompany an evening meal.
Boiled Rice
Fry Light
Cooked Peas
Chopped Spring Onions
Soy Sauce
2 Eggs
Preparation
Boil Rice as packet instructions, drain and leave to one side until it is cold.
Take a cup, mug or bowl and break the two eggs into the container, whisk the eggs together for a 10 seconds to make sure the white and yolk have mixed.
Take a wok, spray with fry light and heat, add the cold rice, peas and chopped spring onions, stir fry by moving the food around the wok.
Slowly add the eggs and continue stirring. Keep stirring until the egg is perfectly cooked.
Add Soy Sauce to your liking, remember it is quite salty.
Serve immediately in a small bowl as a lunch, or as a side dish to accompany an evening meal.
Sunday, 15 June 2008
Plaice with Mushrooms and Lime
Ingredients
4 white-skinned Plaice fillets.
Celery Salt
Freshly ground Black Pepper
2 Limes
4 medium sized Tomatoes
3 or 4 leaves of Basil
300g/10.5oz mixed mushrooms(any button, chanterelle, shitake, oyster, whatever you can get your hands on and whatever has the most flavour)
Fry Light
Preparation
Wash the fish and pat dry on kitchen towel, do the same with the mushrooms. Slice the limes in half and extract the juice. Skin the tomatoes, take out the seeds and chop the flesh. Roughly chop the basil.
Preheat the grill to a moderate heat.
Take the grill pan and place a large piece of grease proof paper over the rack. Place the Plaice fillets onto the grease proof paper and sprinkle with the celery salt, lime juice and black pepper.
Place the grill pan under the grill and cook the fillets for about 8 minutes, or until thoroughly cooked.
While the fillets are under, spray a frying pan with frylight, add the mushrooms and on a low heat for about 5 minutes until they are cooked through.
Then take a small saucepan and heat the chopped tomatoes, season to prefered taste.
On a plate, put the Plaice fillet, spoon on the mushrooms and then the chopped tomatoes, sprinkle over the chopped basil and serve.
Red Day - FREE
4 white-skinned Plaice fillets.
Celery Salt
Freshly ground Black Pepper
2 Limes
4 medium sized Tomatoes
3 or 4 leaves of Basil
300g/10.5oz mixed mushrooms(any button, chanterelle, shitake, oyster, whatever you can get your hands on and whatever has the most flavour)
Fry Light
Preparation
Wash the fish and pat dry on kitchen towel, do the same with the mushrooms. Slice the limes in half and extract the juice. Skin the tomatoes, take out the seeds and chop the flesh. Roughly chop the basil.
Preheat the grill to a moderate heat.
Take the grill pan and place a large piece of grease proof paper over the rack. Place the Plaice fillets onto the grease proof paper and sprinkle with the celery salt, lime juice and black pepper.
Place the grill pan under the grill and cook the fillets for about 8 minutes, or until thoroughly cooked.
While the fillets are under, spray a frying pan with frylight, add the mushrooms and on a low heat for about 5 minutes until they are cooked through.
Then take a small saucepan and heat the chopped tomatoes, season to prefered taste.
On a plate, put the Plaice fillet, spoon on the mushrooms and then the chopped tomatoes, sprinkle over the chopped basil and serve.
Red Day - FREE
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