What’s better than a warm soft cookie? Only a muffin sized cookie that oozes warm salted caramel and is loaded with chocolate chips! I’m also totally claiming cookie muffins as my own!
Read on to learn how to make these bad boys for yourself
What’s better than a warm soft cookie? Only a muffin sized cookie that oozes warm salted caramel and is loaded with chocolate chips! I’m also totally claiming cookie muffins as my own!
Read on to learn how to make these bad boys for yourself
Hello my slimming world lovelies,
Is it just me or are you all looking super slender today? *wolf whistles*
Not being satisfied with my existing twists on the ‘Dorito’ crisps I made HERE, I have been experimenting with cooking times, shapes, flavours the lot.
I have made a discovery and I wanted to share it all with you!
Now this does come with a warning so please take heed.
Salt & Vinegar Crisps
Make up a batch of plain crisps following this recipe. Bake for 11 minutes without adding any salt or flavours. Just Fry Light
Once the crisps have cooled, sprinkle lightly with J&D’s Malt Salt which is an amazing Salt & Vinegar flavoured seasoning.
It is absolutely AMAZING. Like seriously! As a crisp fiend these have to be the best crisps I have made to date!
Now for the warning….
Each full tub of Malt Salt is 6.5syns for 85g. I average about 0.5g per generous serving of crisps which works out to be something like 0.03syns. Not even anywhere near a full syn right!
So, it is up to you how you count this. You can count it as syn free flavouring or 0.5 syn per portion but either way… 0.5g covers a lot of free crisps so it works out pretty damn good whichever way you look at it. 0.5g worked out to be a good few shakes
Hello lovelies,
Mr Tramp is a huge fan on Chilli and usually, for convenience, we admittedly used to use a Schwarz hot chilli sachet mix.
Below is a recipe for a syn free chilli, from scratch and it tastes ten times nicer than the packet.
Serves 2 with rice and ‘doritos’ – recipe found HERE
As always, you can adapt the chillies to your own taste. If you want to bulk out the chilli, a really really tasty addition is a tin of baked beans. They are syn free and very filling. You can compensate for this buy adding slightly less Passata or just the same amount… as always – It’s up to you!
Ingredients
250g Turkey Mince ( or lean beef /quorn/pork)
1 large onion
Mushrooms (add as many as you like)
1 tin of Kidney Beans
500g Passata
2 cloves of garlic
2 hot chillies
2tsp ground cumin
1tsp ground coriander
1tsp paprika
1tsp chilli powder (optional)
1/2 pint stock – I use beef or chicken but vegetable works just as well
2tbsp tomato puree
Fry Light
Salt & Pepper to taste
To serve, Crème Fraiche, Coriander leaves & rice
Method
Using Fry Light, fry a diced onion until just turning translucent. Add the finely chopped chillies and fry with the crushed garlic
Add the mince and fry ’til turning golden brown
Add all the spices and warm through but don’t let them stick or “catch” or they will burn and taste bitter
Add the stock in one go and reduce by half. Once reduced, add the tomatoe puree and stir well
Add sliced mushrooms, drained kidney beans and the passata. Season to taste.
Bring to the boil and then simmer slowly until the kidney beans are soft. Around 15 minutes or so
Serve on top of a pile of rice with a dollop of Crème Fraiche on top, it acts the same as having a dollop of Sour Cream. Garnish with coriander leaves and away you go!
Enjoy!
Hello Lovelies
I tried this at the weekend after a bit of trepidation and I was suitably impressed. Bit of a taste sensation to get your head used to but if it’s another syn free take away alternative then it’s worth a try isn’t it?
What I will say is you’re best off making this base quite thick so that it is nice and firm. I used a 8″ frying pan and I probably wouldn’t go any larger than that. You can easily make 2 bases one after the other and bake them together.
Ingredients
Method
Once cool, warm a small frying pan and spray liberally with Fry Light to avoid sticking.
Fry on a medium heat for around 5 minutes on each side until a lovely deep golden brown colour. You will need to flip the base over using the plate and pan method so that it doesn’t break whilst flipping. Leave to cool on a wire rack to help the base crisp up.
In a bowl, mix your passata with your additional flavourings such as garlic herbs and spicyness and spread across the base.
Pile on your toppings and then lash on the cheese. Word of warning… I tried to use my 2 babybell lights grated on top and the melt wasn’t fantastic so definitely worth using the hard cheese HEXA option.
Put the pizza on a pizza tray / wire rack / grill pan and bake in the oven for 15 minutes or until the pizza base has deepend in colour and the cheese is bubbling away nicely.
You might need a knife and fork to eat this as the base is never going to be as rigid as a proper pizza but you can still pick it up. The only thing I can liken the base too is potatoe smiley faces. Crispy on the outside but fluffy and potatoey in the middle.
We thoroughly enjoyed this and I hope you do too!
Nothing nicer than a comforting baked pasta is there? Nice and filling and tasty too!
This is meant to serves 4 but unless you have it with a side salad or something else, half of what we had last night wouldn’t have been filling enough for a main meal, especially as there was no meat.
Serves 2 as a main meal with no accompaniment or 4 as a lunch / with extras
Ingredients
Method
Pre heat oven to 200 degrees
Dice the carrot, onion and celery and fry in Fry Light and garlic until soft and the onion is translucent translucent
Make up the bovril with half a cup of boiling water to make a stock
Add the passata, herbs and bovril stock and simmer gently until thickened
To make the filling put the spinach in a saucepan with 2 tablespoons of water. Cover with a lid and cook very gently over a low heat for about 5 minutes, until the leaves are limp and bright green.
Drain very well, pressing down on top of the spinach with a saucer to squeeze out all the liquid. You need to get it as dry as possible
Chop the spinach and mix with the cottage cheese, nutmeg, egg yolk, garlic, herbs and seasoning. Spoon the filling into the cannelloni tubes and arrange them in an ovenproof / lasagne dish.
Pour over the tomato sauce, sprinkle with your cheese option and tear the fresh basil leaves over the top.
Bake for about 30 minutes until the pasta is soft and the cheese is bubbly.
The cannelloni filling can taste a little bland once cooked so it’s super important to add lots of flavours before it goes in to the tubes. I’m a garlic fiend so it gets lots of garlic and herbs for us.