Monday, 30 October 2017

Bloody Mary spicy tomato soup (Slimming World friendly)

I made this soup after thinking about the flavours I love in a Bloody Mary cocktail and how good they would be in a hot soup in this cold weather. I made it and took it to my class Halloween party tonight and it was very popular.

You can adjust the heat as you like the tsp of chili flakes I used made it slightly spicy 'bit of a kick' but not burn your mouth hot so if you like it spicy add more if you don't like spice at all leave it out the other ingredients give the soup tons of flavour anyway.

There is no vodka in this so I suppose it's a Virgin mary soup but feel free to add vodka if you like but remember to syn it!

Bloody Mary spicy tomato soup

1 large onion (chopped)
2 sticks celery (chopped)
1 clove garlic (crushed)
2 tbsp tomato puree
2 x 500g cartons passata
2 pints vegetable stock (from a cube is fine)
2 tsp celery salt
1 tbsp worcestershire sauce
1 tsp dried chili flakes (more or less to taste)
salt and pepper
low calorie spray oil

Spray a large saucepan with the spray oil and over a low heat fry the onion, garlic and celery sprinkle with a little salt as this helps the vegetables to soften but not brown which is what you want. When the vegetables are soft add all the other ingredients and stir well. Bring to the boil then simmer gently for about 20-30 minutes to let the flavours blend together.

Blitz until smooth either with a stick blender right in the pan (which is what I use) or by blitzing in a blender or food processor but be careful as it's hot.

Bring back to the boil in the sauce pan once blended and taste if it needs salt and pepper and season to taste I usually add a tsp of pepper and just a little salt as some was added at the beginning.

Serves 6 generously and is syn free

Wednesday, 25 October 2017

Welsh lamb broth (Cawl) in slow cooker (Slimming World friendly)

  • This is a traditional Welsh stew known as Cawl (pronounced cowl) It's so easy to make in the slow cooker just put it all in and then when you get in from work it's ready. It's a really comforting warming dish and so simple just seasoned with salt and pepper although I do sometimes use vegetable stock instead of water to give it a bit more flavour. 
  • This dish is really good made the day before and reheated it seems to deepen the flavours and if you aren't a fan of lamb you could use beef if you prefer to but I really think you need to use lamb or mutton preferably Welsh of course!

  I have a huge slow cooker so if yours is smaller then just halve the ingredients or you can  make it in a saucepan you just bring to the boil then simmer on a low heat for a couple of hours. 

Welsh lamb broth (Cawl) 

2lb lean lamb (diced)
3 pints water (or use stock if you prefer)
2 large potatoes (peeled and cut into chunks) 
3 large carrots (peeled and cut into chunks)
2 large leeks (washed well and sliced)
2 large onions (peeled and cut into chunks) 
1 swede (peeled and cut into chunks) 
salt and pepper 

Put all the prepared meat and vegetables into your slow cooker and add the water or stock . Season with a tsp each of salt and pepper. Cook on low for 6-8 hours and then season to taste with more salt and pepper. 

Syn free 

Saturday, 7 October 2017

Liver and bacon (Slimming World friendly)

I LOVE liver and bacon but I know its not everyones cup of tea (I made it for myself cos hubby was out at the football) . Its so savoury, rich and tasty it really is one of my very favourite comfort foods but a lot of recipes use quite a lot of oil for frying and with the flour for coating the liver the syns could really add up. This way you can make it with all the flavour and a tasty gravy too but low in syns.

Liver and bacon

1lb lambs liver (washed, trimmed and dried on kitchen paper)
2 large onions (sliced)
1/2 lb lean smoked bacon (all fat removed cut into strips)
1 tbsp plain flour
1/2 pint beef stock (from a cube is fine)
low calorie spray oil
salt and pepper

(You will need a plastic food bag for this too)

Turn the oven on to 180/350/gas4.

Spray a large  frying pan lightly with spray oil and cook the onions over a low heat until soft then add the bacon and cook for a few more minutes until bacon is cooked then place it all  into an oven proof casserole dish .

In the plastic food bag add the flour and a good grinding of black pepper and a 1/2 tsp salt and mix well, Add the slices of liver , secure the top of the bag (IMPORTANT if you dont want to redecorate your kitchen!!) and then shake the bag lightly until all the liver is coated with flour.

Spray the frying pan with more spray oil and heat and then shake off any excess flour and lay the slices of liver into the frying pan. Give the liver a couple of minutes over a medium heat until a crust has formed underneath the liver then flip the pieces over and cook for another minute on the other side and then place this into the casserole dish .

Add the beef stock to the frying pan and stir well to scrape up all the savoury bits from the bottom of the pan then pour over the liver, bacon and onions  in the casserole dish.

Stir everything well, cover the dish with a lid or a double layer of foil and then place in the oven for 30 minutes, Remove from the oven and leave to stand for 10 minutes

Serve with lots of veg and some potatoes,

1 syn per portion and this recipe serves 4...

Enjoy xx