Serves 2, syn free on Red & EE (add 6 syns if not using cheese as healthy extra)
500g extra lean mince
56g sliced full fat cheese
salt & pepper
2 tbsp of worcestor sauce (optional)
1. Mix the lean mince, salt & pepper and worcestor sauce together.
2. Split into 4 equal pieces and shape into burgers.
3. Put 28g of cheese onto 2 burgers, the place the other 2 burgers on top.
4. Press well around the edges to make sure the burgers are sealed so the cheese does not run out.
5. Spray a tray with fry light and put the burgers in the oven for 30 minutes.
Sunday, 3 July 2011
Friday, 1 July 2011
Banoffe pie
Serves 8, 4.5 syns each on all plans
10 reduced fat digestives, finely crushed
3 medium egg whites
2 x 12g sachets of gelatin
75ml of boiling water
250g quark
3 pots of toffee Mullerlight
4 tbsp of sweetener
1 tsp of vanilla extract
2 bananas, sliced
Cinammon (optional)
1. Preheat the oven to 190c (gas mark 5) and line a round cake tin with parchment paper
2. Place the crushed biscuits into a bowl. Lightly beat one of the egg whites until frothy and add to the biscuits. Stir well then add to the cake tin and press evenly along the bottom.
3. Bake for 15 minutes the allow to cool.
4. Dissolve the gelatin into the boiling water.
5. Whisk the quark, yoghurt, sweetener and vanilla extract until smooth.
6. Whisk the remaining 2 egg whites until stiff, then gently fold into the quark mixture along with the dissolved gelatin.
7. Spoon this mixture into the quark tin over the top of the biscuit base and smooth along the top with a knife of palette knife, chill for 4-5 hours or until set.
8. Once set remove from the fridge and place the slice bananas over the top (do not return to fridge once bananas are on top or they will go brown). Sprinkle with cinnamon if desired.
10 reduced fat digestives, finely crushed
3 medium egg whites
2 x 12g sachets of gelatin
75ml of boiling water
250g quark
3 pots of toffee Mullerlight
4 tbsp of sweetener
1 tsp of vanilla extract
2 bananas, sliced
Cinammon (optional)
1. Preheat the oven to 190c (gas mark 5) and line a round cake tin with parchment paper
2. Place the crushed biscuits into a bowl. Lightly beat one of the egg whites until frothy and add to the biscuits. Stir well then add to the cake tin and press evenly along the bottom.
3. Bake for 15 minutes the allow to cool.
4. Dissolve the gelatin into the boiling water.
5. Whisk the quark, yoghurt, sweetener and vanilla extract until smooth.
6. Whisk the remaining 2 egg whites until stiff, then gently fold into the quark mixture along with the dissolved gelatin.
7. Spoon this mixture into the quark tin over the top of the biscuit base and smooth along the top with a knife of palette knife, chill for 4-5 hours or until set.
8. Once set remove from the fridge and place the slice bananas over the top (do not return to fridge once bananas are on top or they will go brown). Sprinkle with cinnamon if desired.
Carrot cake
Serves 8 - 2.5 syns each on all plans
100g plain flour
1 tsp baking powder/bicarbonate of soda
2 eggs lightly beaten
150ml skimmed milk
2 tsp ground cinnamon
2 tsp ground allspice
2 tsp ground ginger
3 large carrots peeled and grated
7 tbsp sweetener
2 tsp of grated orange zest
For the toppping
200g quark
1 tsp vanilla extract
4 tbsp sweetener (less if you like it less sweet)
1. Preheat the oven to 180c (gas mark 4) and line a non stick loaf tin with parchment paper
2. Place the flour, bicarbonate soda, eggs, milk, spices, carrots, sweetener and orange zest in a bowl. Mix well then spoon into the loaf tin.
3. Bake for 40 - 45 minutes until golden and cooked through. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a rack and allow to cool completely.
4. Meanwhile, make the topping. Whisk the quark, sweetener and vanilla together then leave in the fridge until needed.
5. Once cool, add the topping
100g plain flour
1 tsp baking powder/bicarbonate of soda
2 eggs lightly beaten
150ml skimmed milk
2 tsp ground cinnamon
2 tsp ground allspice
2 tsp ground ginger
3 large carrots peeled and grated
7 tbsp sweetener
2 tsp of grated orange zest
For the toppping
200g quark
1 tsp vanilla extract
4 tbsp sweetener (less if you like it less sweet)
1. Preheat the oven to 180c (gas mark 4) and line a non stick loaf tin with parchment paper
2. Place the flour, bicarbonate soda, eggs, milk, spices, carrots, sweetener and orange zest in a bowl. Mix well then spoon into the loaf tin.
3. Bake for 40 - 45 minutes until golden and cooked through. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a rack and allow to cool completely.
4. Meanwhile, make the topping. Whisk the quark, sweetener and vanilla together then leave in the fridge until needed.
5. Once cool, add the topping
Monday, 27 June 2011
Beef & roasted vegetable lasagne
Serves 4
Syn free on EE, can be syn free on green if quorn mince is used or no mince
6 syns if cheese is not used a healthy extra A
500g extra lean or quorn mince
2 courgettes, diced
1 red pepper diced
1 onion diced
1 pack of mushrooms sliced
2 tins of chopped tomatos
1 crushed garlic clove
fry light
Lasagne sheets
168g of reduced fat cheddar (6 syn or healthy extra A)
1. place the pepper and courgette on a baking tray with fry light for 10 minutes
2. in a pan with fry light, fry the onion, mince, garlic and mushrooms
3. When browned add the roasted vegetables to the mince mixture and the tinned tomatos.
4. Simmer on a low heat for 10 minutes.
5. Put a layer of the mixture into a casserole dish, then top with lasagne sheets, continue until the mixture is used, the top layer should be the mince mixture.
6. Top with the grated cheese then cover in foil.
7. Cook at 180c for 15 minutes.
8. Remove the foil and cook for a further 10-15 minutes.
9. Serve with a side salad.
Syn free on EE, can be syn free on green if quorn mince is used or no mince
6 syns if cheese is not used a healthy extra A
500g extra lean or quorn mince
2 courgettes, diced
1 red pepper diced
1 onion diced
1 pack of mushrooms sliced
2 tins of chopped tomatos
1 crushed garlic clove
fry light
Lasagne sheets
168g of reduced fat cheddar (6 syn or healthy extra A)
1. place the pepper and courgette on a baking tray with fry light for 10 minutes
2. in a pan with fry light, fry the onion, mince, garlic and mushrooms
3. When browned add the roasted vegetables to the mince mixture and the tinned tomatos.
4. Simmer on a low heat for 10 minutes.
5. Put a layer of the mixture into a casserole dish, then top with lasagne sheets, continue until the mixture is used, the top layer should be the mince mixture.
6. Top with the grated cheese then cover in foil.
7. Cook at 180c for 15 minutes.
8. Remove the foil and cook for a further 10-15 minutes.
9. Serve with a side salad.
Thursday, 16 June 2011
Tomato & red pepper soup
Syn free on green and extra easy
Makes 4 portions
1 onion diced
2 red peppers cut in small pieces
2 tins of baked beans in tomato sauce
1 tin chopped tomatoes
1 pint of vegetable stock (chicken stock is nice if on extra easy)
1. Add all ingredients to the pan and simmer for 15 minutes
2. Blend it and serve.
Makes 4 portions
1 onion diced
2 red peppers cut in small pieces
2 tins of baked beans in tomato sauce
1 tin chopped tomatoes
1 pint of vegetable stock (chicken stock is nice if on extra easy)
1. Add all ingredients to the pan and simmer for 15 minutes
2. Blend it and serve.
Chilli & garlic prawns
Serves 2, syn free on EE
1 pack of cooked prawns
180g of spaghetti
1 tin of chopped tomatos
1 chilli, deseeded and finely chopped
1 garlic clove crushed
1.Cook the pasta to packet instructions
2.Fry the chilli and garlic
3.Add the fried chilli and garlic to the chopped tomatoes and prawns in a pan and simmer for 10 minutes until warmed through
4. Put the pasta in a bowl and top with the prawn and tomato mixture
1 pack of cooked prawns
180g of spaghetti
1 tin of chopped tomatos
1 chilli, deseeded and finely chopped
1 garlic clove crushed
1.Cook the pasta to packet instructions
2.Fry the chilli and garlic
3.Add the fried chilli and garlic to the chopped tomatoes and prawns in a pan and simmer for 10 minutes until warmed through
4. Put the pasta in a bowl and top with the prawn and tomato mixture
Frothy Freddie
Serves 3, 0.5 syn per person
1 hartleys sugar free jelly (1.5 syn)
2 muller lights
1. Make the jelly up with 1/2 pint boiling water & 1/2 pint cold water
2. Stir in the 2 muller lights
3. Every 10 minutes for the first hour then leave to set over night
Combinations
orange jelly with a mandarin & a chocolate and orange muller light
raspberry jelly with a vanilla & a raspberry and cranberry mullerlight
strawberry jelly with a strawberry & a raspberry and cranberry mullerlight
1 hartleys sugar free jelly (1.5 syn)
2 muller lights
1. Make the jelly up with 1/2 pint boiling water & 1/2 pint cold water
2. Stir in the 2 muller lights
3. Every 10 minutes for the first hour then leave to set over night
Combinations
orange jelly with a mandarin & a chocolate and orange muller light
raspberry jelly with a vanilla & a raspberry and cranberry mullerlight
strawberry jelly with a strawberry & a raspberry and cranberry mullerlight
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