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Post by chocko1 on May 27, 2015 15:20:58 GMT
INDEX NOW ON PAGE 45! JUST TO LET YOU ALL KNOW, I HAVE JUST PUT A LINK BELOW, WHICH LEADS DIRECTLY TO THE CLICKABLE INDEX DARREN CREATED FOR THE OLD THREAD ON MINIS SO ALL THE RECIPES ARE CURRENTLY ON THERE. HE'S SUCH A STAR!!  HOW LONG MINIS WILL STILL BE ACCESSIBLE, NO-ONE CAN TELL BUT, FOR NOW, THEY'RE ALL THERE. www.homewardbounddesigns.co.uk/pages/food/index.php#
A HUGE THANK-YOU TO UP N DOWN (LINDA) AND NANNY DOREEN FOR HELPING ME TO COPY AND PASTE MOST OF THE RECIPES FROM MY OLD THREAD ON TO HERE!! XX
I WOULD ALSO LIKE TO POINT OUT, ALTHOUGH I HAVEN'T MADE IT CLEAR IN MOST OF THE EARLIER RECIPES, THAT MANY OF THESE ARE NOT DIRECT FROM MY OWN BRAIN CELLS BUT FROM SOURCES LIKE GOOD FOOD, SHECOOKSSHEEATS, WAITROSE, ETC. WHEN I FIRST STARTED THIS THREAD, I DIDN'T REALISE HOW MANY RECIPES I WOULD END UP ADDING AND DIDN'T GIVE A THOUGHT TO COPYRIGHT! ANY RECIPES I HAVE ADDED LATER NOW STATE THEIR SOURCE.
CHICKEN, LENTIL AND SWEET POTATO CURRY - Serves 4
3 Syns for the whole recipe
500g skinless chicken breasts, diced 1 large red onion, finely chopped 1 stick of celery, finely chopped 2 level tbsp. Pataks Korma paste - 3 Syns 350g sweet potatoes, peeled and cut into 2cm cubes 100g dried red lentils, rinsed 400g can chopped tomatoes 150g quinoa, thoroughly rinsed (very important) 2 courgettes, sliced
Spray a large pan (one with a lid) with Frylight and heat over a medium heat. Add the chicken in two batches and cook until golden. Transfer to a plate and set aside. Spray the pan again and return to the heat. Add the onion and celery and cook until softened. Using the lid will speed things up a bit. Add the Korma paste and cook, stirring, for 1-2 minutes more. Add the sweet potatoes, lentils and tomatoes to the pan, with 400ml water and bring to the boil. Reduce the heat and simmer, partially covered with the lid, until the potatoes are just tender. While the curry is cooking, cook the quinoa according to pack instructions, to coincide with the end of the curry cooking time. Drain well. Return the chicken to the pan, along with the courgettes and simmer until the courgettes are just tender. Season with pepper and serve on warmed plates with the quinoa.
Obviously, you can use a stronger curry paste or more of the Korma but don't forget to Syn it. 1 tbsp. Patak's Korma Paste = 1.5 Syns.
This curry will keep in a sealed, airtight container, in the freezer for up to two months.
This recipe is taken from the Healthy Food Guide. |
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Post by chocko1 on May 27, 2015 15:29:28 GMT
BLACK BEAN STEW - Serves 4
Syn Free
3 cloves of garlic, crushed
2 onions, finely chopped - I use frozen
1 carrot, finely chopped
4 sticks of celery, finely chopped
1 tbsp. smoked paprika
2 tsp. ground cumin
1-2 400g cans of black-eyed beans
2 x 400g cans chopped tomatoes
Place a large frying pan, sprayed well with Frylight, over a medium heat.
Add the garlic, onions, carrot and celery and stir-fry for 5-6 minutes.
Add the paprika and cumin and stir-fry for 1-2 minutes.
Add the tomatoes to the frying pan, season and cook for a further 6-8 minutes or until the veg is tender.
Lovely served with rice and maybe, garnished with snipped chives and thinly sliced radish.
Alter the paprika, according to taste.
This is an old SW recipe.
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Post by chocko1 on May 27, 2015 15:40:28 GMT
SPICY BUTTER BEAN, CHICKPEA AND BNS STEW - Serves 4
1.5 Syns per serving
2 red onions, peeled and cut into wedges
Half a large BNS or 1 large sweet potato - peeled and cut into 2cm cubes
1 leek, thoroughly washed and sliced on an angle
1 tbsp. olive oil - 6 Syns
2 tsp. sweet smoked paprika
390g carton chopped tomatoes with chilli
450ml vegetable stock
2 x 400g can butter beans, rinsed and drained (could use 400g can butter beans and 400g can chickpeas instead)
200g spinach
Heat the oil in a large pan and fry the onions, squash/sweet potato, leek and paprika for 10 minutes or until the vegetables start to colour.
Add the chopped tomatoes and stock and simmer for 15-20 minutes.
Add the beans and stir them through the stew, along with the spinach.
Simmer for 5-10 minutes more or until the spinach has wilted down. Taste and season.
Good served with FF Greek yoghurt on the side.
This recipe is from the Recipe Collection.
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Post by chocko1 on May 27, 2015 15:52:15 GMT
SPICED PRAWN AND PEA PILAF - Serves 4
Syn Free
1 onion, finely chopped - I use frozen
2 cloves of garlic, crushed
Three quarters tsp. garam masala
Half tsp. ground turmeric
300g Basmati rice
600ml vegetable or chicken stock
400g king prawns, raw
Couple of handfuls of frozen peas
Juice of half a lemon
Spray a lidded, non-stick frying pan well with Frylight and cook the onion until softened.
Add the garlic, cook for another minute, then add the spices and cook for 2 minutes, stirring.
Add the rice and cook, stirring, for a minute or two, to toast it.
Add the stock and season well. Bring to a simmer and simmer for a minute, with the lid off.
Put the lid on and turn the heat down as low as possible - you should just about be able to hear it gently bubbling.
Cook, without stirring, for 20 minutes, until the rice is cooked but still retaining a little bite and the liquid has been absorbed.
Add the prawns to the pan 3-4 minutes before the end of the cooking time, then add the peas for the last two minutes.
Once the rice is cooked and the prawns are completely pink, stir through the lemon juice, taste and adjust the seasoning, if necessary.
Serve immediately.
This is a take on a recipe from The Recipe Collection. Although it states raw prawns, I would imagine it would still be good with cooked prawns. When I made this, I also added a tiny amount of finely chopped red chilli. (I am a serious spice wimp though!).
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Post by chocko1 on May 27, 2015 16:16:08 GMT
THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE - Serves 2-3
Syns dependent on how much chilli sauce you use! 1 level tbsp. = 1.5 Syns
2 large, skinless chicken breasts (about 175g each), cubed
1 clove of garlic, roughly chopped or crushed
Small piece of root ginger, peeled and roughly chopped
1 small onion, finely chopped
4 tbsp. fresh coriander
1 green chilli, seeded and roughly chopped
Sweet chilli sauce, to serve - 1 level tbsp. = 1.5 Syns
Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor. Season well.
Blitz until the chicken is finely ground and everything is well mixed.
Use your hands to shape six small cakes.
Spray a non-stick frying pan well with Frylight and fry the cakes over a medium heat for about 6-8 minutes, turning once.
Serve hot, with sweet chilli sauce.
Great served with a salad using Chinese leaves, watercress and rocket. Also good garnished with lime wedges, shredded coriander, spring onions and red chilli.
This recipe is based on one by James Martin.
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Post by dudette2001uk on May 27, 2015 16:17:12 GMT
Yes!!! The recipes are back! Xx
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Post by chocko1 on May 27, 2015 16:33:32 GMT
CHICKEN TETRAZZINI - Serves 4 Approx. 2 Syns per serving and SO worth it! 1 ready-roasted chicken 10-12 rashers of bacon, all visible fat removed 1 green pepper, deseeded and finely chopped 8-10 spring onions, chopped 4 Portobello mushrooms, peeled and sliced 2 level tbsp. cornflour - 7 Syns 625ml chicken stock 500g spaghetti Remove all the meat from the chicken and set to one side. Grill the bacon until crisp, cool slightly and chop. Spray a non-stick pan well with Frylight, heat over a medium heat and cook the pepper for 2 minutes, before adding the spring onions. Fry for a few more minutes, then add the mushroom slices. Cook for 2 minutes. Add the chicken and heat through. Add the stock and bring to a simmer. Meanwhile, be cooking the spaghetti, according to pack instructions. Mix the cornflour into a thick paste, with a little water. Pour slowly into the gently simmering mixture, stirring constantly. Keep stirring until the sauce thickens. Season to taste. When the spaghetti has been drained thoroughly, add into the chicken mixture, stir together and serve immediately on warmed plates. This is delicious served with a side of fresh veg. This recipe is based on one from the Fabulous Food magazine. |
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Post by chocko1 on May 27, 2015 16:35:21 GMT
Yes!!! The recipes are back! Xx Very slowly though, Sian, I'm afraid!! There'll be some new ones and a few, if I can find them, from the old thread. As the blonde on Miranda says - 'Bear with, bear with!'. xx |
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Post by dudette2001uk on May 27, 2015 16:37:28 GMT
It's a shame you hadn't had a little more notice about Minis closing as your recipes all sounded amazing. I'm not knocking the Minis moderators though as they did an amazing job while the site was running xx |
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Post by chocko1 on May 27, 2015 17:10:40 GMT
Well, just had another message from Darren and he says, if the FB page he's opened gets enough interest, he's going to add them all on there. He's called it Kathy's Minimum Fuss Recipes, I think. He's waiting to see if anyone's bothered though, before he tries to Copy and Paste all 1000+ recipes. He said he didn't want to transfer them onto this site after all, just in case this packs up too. Really appreciate how hard he's worked and is still working. If you're on FB, Sian, maybe just pop over and give him a Like so he doesn't think it's all in vain. In the meantime, I'll add as many as I can to this new thread. xx
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Post by dudette2001uk on May 27, 2015 17:11:46 GMT
Already have done hun xx
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Post by chocko1 on May 27, 2015 17:19:06 GMT
CHEESE-TOPPED GNOCCHI WITH BEEF AND BASIL - Serves 4
2 Syns per serving, if using the cheese as a part HEX
500g 5% minced beef
2 x 400g cans chopped tomatoes with garlic
30g pack fresh basil, roughly torn
400g Jamie Oliver's gnocchi - 8 Syns
50g grated Cheddar or Parmesan
Brown the mince in a large, non-stick frying pan, over a high heat, stirring round frequently.
Add the tomatoes and bring to a simmer for 20 minutes, over a low heat until the sauce has thickened.
Meanwhile, be cooking the gnocchi, according to pack instructions.
Stir the basil into the mince mixture, then spoon into a warmed, medium-sized ovenproof dish.
Top the mince with the cooked gnocchi and sprinkle over the grated cheese.
Brown under a pre-heated grill for about 5 minutes or until golden.
Lovely served with a rocket salad.
This recipe is based on one from the Everyday Easy magazine.
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Post by chocko1 on May 27, 2015 17:20:11 GMT
Thanks, Sian! Think he was feeling a bit down and undecided whether to pursue it or not. You'll have made his day!! xx |
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Post by chocko1 on May 27, 2015 17:30:35 GMT
SAUCY BEEF STIR-FRY - Serves 3
Syn Free
500g stir-fry beef strips
2 tbsp. balsamic vinegar
2 tbsp. reduced-salt, dark soy sauce
2 tbsp. Worcestershire sauce
Small bunch of spring onions, sliced on the diagonal
200g roasted red pepper in brine
Put the beef in a non-metallic bowl and cover with the balsamic, soy and Worcestershire sauce.
Leave to marinate for 20 minutes or, if you have time, overnight.
Heat a small dry wok until it's very hot. Tip in the beef, marinade and spring onions. Stir-fry for two minutes.
Add the roasted peppers, then stir-fry for a further 2 minutes.
Divide between three warmed plates and serve with rice and some crunchy veg.
Chicken or pork go well with this marinade too.
This recipe is from the Everyday Food magazine.
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Post by chocko1 on May 27, 2015 17:43:31 GMT
SWEET MUSTARD SALMON WITH GARLICKY VEG - Serves 4
Approx. 2.5 Syns per serving
750g baby new potatoes, halved
1 level tbsp. wholegrain mustard - 1.5 Syns
Juice of 1 small orange
2 level tsp. runny honey - 2 Syns
4 skinless, boneless salmon fillets, each weighing about 140g
2 red or orange peppers, deseeded and cut into thick strips
250g sugar snap peas
1 tbsp. olive oil - 6 Syns
Pre-heat the oven to 200C/Gas 6.
Boil the potatoes for 10 minutes until tender.
Meanwhile, whisk the mustard, orange juice and honey together in a bowl, to make a marinade.
Turn the salmon fillets in the marinade until evenly coated, then set aside.
Drain the potatoes and tip into a shallow, ovenproof dish or roasting tin, with the peppers and the sugar snap peas.
Drizzle over the oil, season, then toss everything together.
Put the salmon fillets on top of the veg and pour over the marinade.
Bake for 20-25 minutes or until the salmon is cooked and just starting to brown.
Serve immediately.
This recipe is based on one from the Everyday Food magazine.
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HOW LONG MINIS WILL STILL BE ACCESSIBLE, NO-ONE CAN TELL BUT, FOR NOW, THEY'RE ALL THERE. www.homewardbounddesigns.co.uk/pages/food/index.php# 