Friday, 24 April 2015

Beef and Bean hotpot

Serves 4 , 1 syn per portion on extra easy

Lean stewing beef, all visible fat removed, cubed
2 onions, finely chopped
4 carrots, finely chopped

1 level tbsp plain flour
Salt and pepper
200ml boiling hot beef stock
2 tsp Worcestershire sauce
1 tin of baked beans in tomato sauce
3 potatoes thinly sliced

  1. Place the beef, onions, carrots and flour in a baking dish, season and toss to mix well.
  2. Pour in the boiling hot stock then add the Worcestershire sauce, baked beans and bay leaves. Stir to mix well and arrange the sliced potatoes on top of the meat mixture.
  3. Cover with foil then place in the oven on 200c for about 1½ hours or until the potatoes are cooked and tender.
  4. Remove the foil, then turn the oven up to brown the potatoes, or finish under the grill for 5 minutes until brow and crispy. Frying with frylight helps crisp them up nicely.

Saturday, 10 January 2015

BBQ Baked bean lasagne

I have wanted to try this for a long time but have never got round to it. I have really been missing out, it is so tasty.

Serves 4

Less than 0.5 syn each (plus 6 if not using healthy a choice)

2 tins baked beans
6 tbsp passata
2 onions, chopped
3 peppers, chopped
1 tbsp of BBQ sauce (1 syn so less than 0.5 syn per person)
2 tsp garlic powder
2 tsp mixed herbs
salt & pepper
lasagne sheets
42g reduced fat cheddar grated per person

1. In a pan simmer the peppers and onions in boiling water until soft, if the water hasn't gone drain once soft.
2. Add the beans, passata, garlic, herbs, salt and pepper.
3. Simmer for 10 minutes until it starts to thicken
4. Add the BBQ sauce
5. In a oven proof dish put a layer of the mixture then a layer of lasagne sheets. Repeat this until all the mixture has gone, the top layer should be this.
6. Put in the oven on 180c for 25-30 minutes until the lasagne sheets are soft.
7. Cover with cheese and sprinkle with mixed herbs then pop back into the oven for another 5-10 minutes until the cheese melts.

Monday, 11 August 2014

Houmous, Tzatzki & tomato and red pepper dips

I had these at the weekend as part of a greek style meze with peppers, carrots, pitta, beef koftas & cucumber to dip in. Very tasty!
Makes a large bowlful, enough for at least 4 servings.
Syn free
1 tin chickpeas (save 1/4 of the water, drain the rest)
200g fat free greek yoghurt
2 cloves of garlic, crushed
2 tsp of lemon juice
salt & pepper
Blend all ingredients together using a blender or hand blender.
If it tastes bland, add more seasoning or garlic until it is to your taste.
If it is lumpy, you can use sieve to smoothen it out or blend longer.
Again makes a whole bowlful, with the mint sauce is 0.5 syn for the whole bowl but makes at least 4 servings.
200g fat free greek yoghurt
1 tbsp mint sauce
Approx 1 inch of cucumber finely chopped
Mix all ingredients together, more sauce or cucumber can be added to taste.
Tomato & red pepper dip
Makes one large bowl, syn free
2 large red peppers, stalk and seeds removed but kept whole
1 large beef tomato
Salt & pepper
1/2 tsp paprika
Roast the peppers and tomato whole for 10-15 minutes until skins start to split and peel.
Remove the skins and cut into smaller pieces.
Blend with the paprika, salt and pepper until smooth.
Chill for a few hours before serving.

Sunday, 20 July 2014


Serves 2
Syn free on extra easy

150g tagliatelle  (other pastas can be used)
1 punnet of mushrooms, sliced
1 large onion, finely chopped
2 garlic cloves, crushed
4 slices of bacon, all fat removed cut into pieces ( I recommend smoked bacon for a richer taste)
200g fat free Greek yoghurt
1 tbsp mixed herbs
Ground pepper
Fry light

1. Boil the pasta
2. While the pasta is cooking fry the onions, mushrooms and garlic in fry light until the onions are brown and soft.
3. Add the bacon, pepper and mixed herbs.
4. When the bacon is cooked through, stir in the yoghurt a bit at a time, mix well to take the flavours from the pan.
5. Drain the pasta and mix in the bacon, onion and mushroom mix.
6. Serve immediately, you can also add healthy extra A of cheese before serving.

Wednesday, 5 March 2014

Garlic chicken lasagne

Syn free on extra easy, serves 2

45g reduced fat cheddar, grated (HXA or 6 syns per person)
lasagne sheets
1 tub passata
2 chicken breasts, diced into small pieces
1 large onion, diced
2 garlic cloves, crushed
Mixed herbs
 Salt n pepper
Fry light
Sliced tomato

1. Fry the onion and chicken until chicken is browned and onions are softened.
2. Add salt & pepper and garlic, fry for 2 minutes.
3.  Add passata and simmer for 10 minutes.
4. In a casserole dish add a layer of chicken mixture, layer of lasagne sheets, and alternate until the mixture is gone. Finish on a chicken mixture layer.
5. Cook in the oven for 20 minutes.
6. Removed from the oven and add the grated cheese and tomato slices. Return to the oven for 5 minutes until the cheese melts.
7. Serve with salad or vegetables.

Thursday, 25 April 2013

Meatball pasta bake

Serves 2 - syn free (6 syns if not using cheese as healthy extra a)

250g extra lean mince
2 tsp garlic granules
2 tsp mixed herbs
2 tsp paprika
1 packet of mushrooms sliced
1 large onion sliced
1 tin chopped tomatoes
50g dried pasta
60g of low fat cheese
Fry light
Salt and pepper

Mix the mince, 1 tsp garlic, 1 tsp of mixed herbs & 1 tsp of paprika & salt and pepper

Shape into 10-12 mini meatballs

Meanwhile boiled the pasta until soft.

In a pan with fry light fry the mushrooms & onions until they soften then add the meatballs. Fry until browned.

Add the chopped tomatoes, salt and pepper, 1 tsp garlic, 1 tsp mixed herbs & 1 tsp paprika. Simmer for 10 minutes

Drain the pasta and mix with the sauce & meatballs.

Place in an oven proof dish & grill for 5-10 minutes until the cheese melts.

Steak & onion pie

Serves 2 - 6 syns per person

250g stewing/braising steak with fat removed
1 large onion sliced
50g puff pastry
1 or 2 beef stock cubes

Add the beef & onions to a pan

Dissolve the stock cubes in a little water then added to the pan, add pepper.

Added enough water to cover the beef & onion

Slow cook for 4-5 hours (this can be done in a slow cooker instead of a pan)

Once the beef is soft, roll out the puff pastry.

Cut 2 round lids big enough to cover the pie tins.

Add the mix to the pie tins, cover with the pastry & make a hole in the pastry to allow steam to leave.

Bake for 10-15 minutes until the pastry puffs & browns.