Hello lovelies,

Here we have syn free burger and chips done the healthy way! It certainly helps to trick your mind in to having a “treat” tea when in fact what you are having is pretty damn good.

Serves 2 hungry slimmers for mains for 4 for lunch

Hello Lovelies,

I absolutely ADORE Katsu Curry and you can guarantee that whenever I go to Yo Sushi, Wagamama or other Japanese restaurant I will always order this. Yum Yum!

If you omit the Mirin / Sake then the entire curry meal is syn free but still 1.5 syns isn’t bad is it? Tesco Mirin Flavouring is also Syn Free so you could use that to definitely make it syn free

Serve 2 as main meal. You could serve it with the Faux-ritos sprinkled with chinese 5 spice.

Ingredients

4tbsp mild curry powder
1 large onion
2 chicken fillets
Cous Cous
2 eggs beaten
5tbsp Soy Sauce
1 pint Chicken stock
2 tbsp Mirin (3 syns in total but 1.5 per person)
Boiled white rice
Fry Light

Pre heat the oven to 200 degrees.

Slice the chicken in to finger width strips, add to the egg wash and then coat in cous cous to make the crumb. Bake for 10-15 minutes in the middle of the oven until the chicken is fully cooked through.

Dice the onion and fry until almost translucent

Add the curry powder and fry gently for a minute until the onions and powder combine forming a roux.

Add the soy sauce and whisk to expel lumps.

Slowly start adding the chicken stock until you get to a consistancy you are happy with. Some like it thick, others like it runny!

Add your mirin if you are including it and simmer gently for 5-10 mins

Before serving you may need to add a dash of stock to thin it slightly as it does thicken.

Lay the breaded chicken over the bed of boiled rice and then pour the steaming hot Katsu sauce over the top.

We love this and I can guarantee it tastes just like the Yo Sushi! One… it should do, I’ve adapted their recipe to make it Syn Free!

Hello Lovelies


Here’s my tasty recipe for syn free ‘battered’ garlic mushrooms.


Serves 2 as a main accompaniment or 4 as a small side dish. Can be served hot or cold and used as snack food.




Ingredients
Cous Cous – You can either use this uncooked for super crunchy mushrooms or prepare it and leave it to cool for medium crunchy.
2 eggs beaten
Spices
Garlic -Whatever form you like but not puree
Button Mushrooms x 1 tray
Kebab Skewer or cocktail sticks


For the dip
5 + tbsp Fromage Frais – however much you like
Chopped fresh herbs
Salt & Pepper
Tabasco
Garlic salt


Preheat the oven to 200 degrees


Clean and prepare the mushrooms by removing the stalk in one piece and brushing them down


In a bowl I mix 1 large tbsp of Lazy Garlic, a dash of Garlic salt and some tabasco sauce / spices


Spoon enough of the garlic filling to fill the recess in the mushroom and then insert the skewer


Using the skewer, cover the entire mushroom in egg wash and then coat liberally in the cous cous. The dried cous cous sticks easier but goes super crunchy, the cooked doesn’t go as crunchy but is a bit sloppy to work with. Both are equally as tasty


Place on a baking sheet and bake in the centre of the oven for 15-20 minutes or so. You can check the mushrooms are cooked by cutting one in half near to the end of cooking time.


For the dip, place all the ingredients in a bowl and mix well. Add further seasoning as necessary and serve in a little dish to dip your mushrooms in to