Saturday, 13 May 2017

Chip shop style curry sauce (Slimming World friendly)

I must admit to loving a bit of chip shop curry sauce not the most elegant of dinners but it hits the spot when you need a bit of comfort food. I have experimented to make this sauce and I think this is pretty close to the original. If you want the colour to be more yellow you can add a 1/2 tsp turmeric when you add the curry powder.


Chip shop style curry sauce


1 small onion (grated)
1 tbsp mild or medium curry powder
1 tbsp cornflour
1/2 pint vegetable or chicken stock
 2 tbsp fat free greek yogurt
1 -2 tsp sweetener (I use stevia)
low calorie spray oil
salt


Spray a small saucepan with the spray oil and add the grated onion, Sprinkle over 1/2 tsp salt and fry over a low heat for a few minutes until the onion is soft but not brown (you might need to add a little water too).

Add the curry powder and stock and bring to the boil. Reduce the heat and simmer for a few minutes. Place the cornflour in a small dish and add a little water and stir well then add to the saucepan and whisk in well. Simmer for five minutes whisking all the time until the sauce has thickened.

Add 1 tsp of sweetener and taste to see if you need more. Take off the heat and whisk in the yogurt then taste again it might need a little salt.


Makes about 1/2 pint and is 1 syn for the whole lot.








Thursday, 4 May 2017

Creamy salmon pasta

I made this recipe after having some leftover cooked salmon and wanted to make something substantial and tasty for dinner. I used some baby asparagus but you could just use frozen peas or green beans whatever you fancy. I used tagliatelle but you can use whatever pasta you like. It's quite a flexible recipe!

Please remember to keep back half a mug of the water you cooked the pasta in as it this that helps to thicken the sauce.

You can have this meal ready in less than 30 minutes from start to finish so it's a great after work dinner.


Creamy salmon pasta


1-2 cooked salmon fillets
1/2 pack baby asparagus (or any other spring veg or 1/2 cup frozen peas)
250g tagliatelle
1 tub quark
2 large free range eggs
chopped chives (if liked)
low cal spray oil
salt and pepper


 Cook the spaghetti in boiling salted water as per instructions on the pack, While it's cooking break up the salmon into bite sized pieces. Place the asparagus into a frying pan with a little low calorie spray oil and cook quickly for a couple of minutes and set aside. If using frozen vegetables like peas just cook them briefly for a few minutes.

Place the quark and eggs in a large jug and whisk together very well. Add 1/2 tsp pepper and 1/2 tsp salt and whisk well again.

Once the pasta is cooked drain into a colander (but remember to keep back half a mug of the water.)

Immediately put the drained pasta back into the pan and add the egg mixture and reserved pasta water and mix everything very well. It might look too runny at first but keep mixing and in a minute or so it will thicken up.

Gently mix in the salmon and asparagus, Sprinkle over the chopped chives onto each portion and serve.

Serves 4 and is syn free