Thursday, 27 August 2015

Perfectly purple beetroot dip (slimming world friendly)

Wow! Look at the colour of this! I had the idea to make it after spotting a beetroot and mint dip in Marks & Spencers and thinking I'm sure I can make that Slimming World friendly but their dip  didn't have this wonderful colour.

I love beetroot and this dip is very easy to make and  best of all it's syn free. I served it with some simply cut up vegetables, carrots, cucumber, celery. A great way to get some of your superfree vegetables and a tasty, healthy snack. I used garlic granules to keep the dip smooth but of course use fresh garlic if you prefer.

Perfectly purple beetroot dip

300g cooked beetroot (the vacuum packed NOT pickled in vinegar)

1 pot quark

2 tsp garlic granules

2 tsp lemon juice

1/2 tsp each salt and pepper

Simply place the beetroot, quark, lemon juice, salt, pepper and garlic in a food processor and blitz till smooth. Taste to see if you would like more salt, pepper or lemon. This will keep for about a week in the fridge.

Syn free :)

Tuesday, 18 August 2015

Crispy cheese stuffed risotto balls (slimming world friendly)

This recipe came about after I had some leftover mushroom risotto and remembered ages ago in an Italian restaurant I had arancini which are little risotto balls with a savoury filling but unfortunately they are also deep fried which is not of course Slimming World friendly.

I had to think how to make them crispy but not use loads of syns, My sister and I weighed up and tried a few different coatings and finally ended up using panko breadcrumbs which can be bought in many big supermarkets now as they are light but as they are quite big flakes I blitzed them in a food processor for a while first.

I was also thinking you could probably make this with packet savoury rice too but some have syns so be careful.I used laughing cow extra light cheese triangles for the cheesy filling but was thinking could probably use the new different flavour mini laughing cow cubes too.

They are a little fiddly but were very tasty .

Crispy cheese stuffed risotto balls 

Cold leftover risotto (about 6 heaped  tablespoons)

3 x Laughing cow extra light triangles (cut in half)

1 beaten egg

12.5g panko breadcrumbs (blitzed in a processor for a few minutes )

spray oil

Mix the beaten egg well into the risotto, Take one tablespoon of risotto in your hand and flatten it out a little.

Place the cheese in the middle and gently squeeze the ball together until its stuck together.

Roll gently in the panko breadcrumbs then place on a baking tray covered in greaseproof paper.

Repeat until you have six rice balls made then place in the fridge for half an hour to allow them to firm up.

Spray with oil lightly and bake on Gas 6 /200/400 for 10 minutes then turn them over and cook for another 10-15 minutes until browned.

Makes 6 and are just under 1 syn each

Monday, 10 August 2015

Spicy Cajun rice and beans (slimming world friendly)

I made this after it being taster night in class not knowing what to make and seeing what I had in the fridge and cupboards. It's vegetarian but could easily add some chicken or prawns to it or serve it as a filling side dish with a piece of chicken or fish.

It's easy to make but you do have to keep an eye on it as the rice can stick to the pan, Also this makes a LOT so you may want to halve the recipe but my son loved it so has had it for his lunch most days this week.

Spicy Cajun rice and beans

8oz long grain rice
2 pints vegetable stock (from a cube is fine)
1 large onion (chopped)
2 cloves garlic (crushed)
1 large can blackeyed beans (drained)
2 peppers (chopped)
1 can sweetcorn (drained)
2-3 tsp Cajun spice mix
low calorie spray oil
salt and pepper

Spray a large saucepan with spray oil and over a medium heat fry the onion and garlic until the onion is soft. Add the peppers and Cajun spice  and fry for a few more minutes then add the rice and fry for another minute.

Add the stock and over a lowish heat leave to simmer until the stock has almost all absorbed but keep stirring every now and then so the rice doesn't stick to the pan.

Taste to check if the rice is cooked if not add a little boiling water and leave to cook a little longer. Add the drained beans and corn and mix well. Cook for another couple of minutes just to warm the beans and corn through.

Season to taste with salt and pepper, Add more Cajun spice if you like it more spicy.

Syn free on extra easy