Friday, 24 April 2015

Beef and Bean hotpot

Serves 4 , 1 syn per portion on extra easy

Lean stewing beef, all visible fat removed, cubed
2 onions, finely chopped
4 carrots, finely chopped

1 level tbsp plain flour
Salt and pepper
200ml boiling hot beef stock
2 tsp Worcestershire sauce
1 tin of baked beans in tomato sauce
3 potatoes thinly sliced

  1. Place the beef, onions, carrots and flour in a baking dish, season and toss to mix well.
  2. Pour in the boiling hot stock then add the Worcestershire sauce, baked beans and bay leaves. Stir to mix well and arrange the sliced potatoes on top of the meat mixture.
  3. Cover with foil then place in the oven on 200c for about 1½ hours or until the potatoes are cooked and tender.
  4. Remove the foil, then turn the oven up to brown the potatoes, or finish under the grill for 5 minutes until brow and crispy. Frying with frylight helps crisp them up nicely.

Saturday, 10 January 2015

BBQ Baked bean lasagne

I have wanted to try this for a long time but have never got round to it. I have really been missing out, it is so tasty.

Serves 4

Less than 0.5 syn each (plus 6 if not using healthy a choice)

2 tins baked beans
6 tbsp passata
2 onions, chopped
3 peppers, chopped
1 tbsp of BBQ sauce (1 syn so less than 0.5 syn per person)
2 tsp garlic powder
2 tsp mixed herbs
salt & pepper
lasagne sheets
42g reduced fat cheddar grated per person

1. In a pan simmer the peppers and onions in boiling water until soft, if the water hasn't gone drain once soft.
2. Add the beans, passata, garlic, herbs, salt and pepper.
3. Simmer for 10 minutes until it starts to thicken
4. Add the BBQ sauce
5. In a oven proof dish put a layer of the mixture then a layer of lasagne sheets. Repeat this until all the mixture has gone, the top layer should be this.
6. Put in the oven on 180c for 25-30 minutes until the lasagne sheets are soft.
7. Cover with cheese and sprinkle with mixed herbs then pop back into the oven for another 5-10 minutes until the cheese melts.