We invested in a soup maker and it's great but toast night we decided to use it to make a bolognase sauce. Not only is this 0 syns but it's also super healthy, and it makes three portions. If you sterilise a jar you could save two portions in the cupboard.

Ingredients - for the tinned sauce

• 2 tins of chopped tomatoes
• Four garlic cloves
• Two teaspoons mixed herbs
• 2 beef stock cubes
• 2 tbsp of tomato purée
• 1 tbsp Worcestershire sauce

Ingredients - for the bolognase

• 1 onion
• Pasta for two
• Mushrooms
• 250g Turkey mince

Method

1. Put the all of the ingredients for the tinned sauce in the soup maker with two tins of water and make according to manufacturers instructions.
2. Can into three parts.
3. To make the bolognase: fry the mince in a little fry light until cooked, chop and add the onions, fry for a few minutes, chop and fry the mush rooms and fry for a few minutes. Add the sauce and boil while the pasta is cooking.
4. Cook the pasta according to the instructions on the packet.

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September 11, 2017

We love Japanese food. It doesn't take much of an excuse for us to go out for Japanese food (or Korean, or Chinese for that matter). Now we're on a diet we need an alternative. I think a stone bowl is probably my absolute favourite and it always seems super healthy so I thought I'd give it a go. The great thing about this is that you can personalise it. We just used some left over ham that we had in the fridge, usually we'd have chicken teriyaki when we're out.

 

Indredients

• Portion of rice
• Portion of meat cut into chunks
• One carrot julienne (between two)
• One courgette julienne (between two)
• One spring onion each
• A few mushrooms chopped small
• One egg

Method

1. Cook the rice and serve in a pre heated bowl.
2. Place all the remaining ingredients on top of the rice.
3. Crack an egg into the top of the vegetables.
4. Serve as is and mix it up before eating, the egg will cook the rice and warm the vegetables. 

This is typically served in a very hot stone bowl to keep it cooking while you eat but we don't have these in the house. Served with siracca sauce (or just some soy for us).

5/5

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June 21, 2017

We used to make mushroom stroganoff with a packet mix but I think this recipe might be just as easy. We took our inspiration from here but made some tweets to make is syn free (or 2 syns with a bit of wine). We also added a few puy lentils, which we had left over, to our rice.

 

Ingredients

• A few sprays of fry light
• 1 large onion chopped
• 550g mushrooms, quartered
• 1 clove of garlic
• 1 tsp ground paprika
• a good pinch chilli powder
• 100ml water (or even better white wine - 2 syns per portion)
• 30g tomato purée 
• 1 vegetable stock cube, dissolved in 50ml water
• 100ml creme fraiche 
• ½ tsp chopped parsley

Instructions

Spray the pan with some generous sprays of fry light. Add the onions, mushrooms, garlic, spices and water (wine) and cook for 10 minutes. 

Stir in the tomato purée, stock and creme fraiche. Bring to the boil and then reduce the heat to a simmer. Add the parsley.

If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. 

Serve with boiled rice.

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June 15, 2017

So I better add a caveate before you read the rest of this. 5% lamb mince is REALLY hard to get hold of. Actually we used 20%, therefore no longer having it syn free. However it was so much better than we would have on a Saturday night that we decided to go with it.

The recipe is from here: http://allrecipes.co.uk/recipe/23670/authentic-turkish-doner-kebab.aspx

Ingredients

• 500 g lean lamb mince
• 1 teaspoon dried oregano
• 1/2 teaspoon dried mixed herbs
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 finely chopped onion (optional)

Instructions

1. 1. Preheat the oven to 180 C / Gas 4.
   2. Basically you just mix all of the ingredients together as much as you can - I put it in my mixer on high speed for about three minutes to ensure it was really smooth.
   3. When you're happy that it's as smooth as it's going to get, squish it into a meatloaf type of shape and wrap tightly in foil.
   3. Bake in the oven for around 1 hour 20 minutes. Turn the loaf half way through cooking time to ensure even browning
   4. Once cooked, wrap kebab meat in foil and allow to rest for 10 minutes.
   5. I sliced it as thinly as I could and served ours in toasted pitta breads and salad.
    
   
   
   We'll definitely be having that again. It's really close to a proper donner but with the added benefit of not being greasy.
   
   
   4/5

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May 20, 2017

We made this up and split it between two, so technically it's 0.75 syns, however this would easily go between three.

Ingredients

Packet of sugar free jelly (we used lime)

Two muller light yogurts (we used coconut)

Two tablespoons quark (optional)

Instructions

Make up a packed of lime sugar free jelly but with only 150ml boiling water, mix it up so that it's dissolved and then add a couple of ice cubes to cool it down. Add to two muller light coconut yogurts and two tablespoons of quark (I don't think this last bit it necessarily vital but we think it makes it a bit creamy). Blitz it up in a blender to add air bubbles, pour into bowls and cool in the fridge.

 

Delicious 5/5

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May 17, 2017

Here is another recipe from the book, however I think my husband could do better. Here's the recipe:

 

And here's our meal:

 

I'll update when my husband does his own recipe.

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May 17, 2017

I got the inspiration for this from: http://pinchofnom.com/recipes/1-syn-corned-beef-hash-slimming-world/

"Regular corned beef would cost you around 3 Syns per 100g, but if you get Princes Lean Corned Beef it will only cost you 1.5 Syns for the same amount" - beware though that a tin is 200g so if you want a 1.5 syn meal then you need to share your tin of corned beef between two people.

I actually tweaked it a little by oven baking it rather then frying it and adding the egg separately, and we used a tin per person (it was quite a lot so you could easily share a ton of corned beef and cut down the syns).

I took some cooked cooled potatoes and roughly mashed them, then I added in the corned beef cut into chunks and a spring onions cut up quite small. Mixed it up and then put it in a cake tin, I made a dip in the middle which I cracked the egg into.

 

Then put it in the oven at 200 degrees for 30 minutes.

To get it out, I tip it onto one plate (so it's upside down) so that I can take the tin off, and then put two plates together and flip it into the second plate so that it's the right way up.

 

It was delicious! 5/5 for this recipe.

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May 16, 2017