Easy Slimming World Friendly Spring Rolls

Well I made these as I had leftover filo pastry from when I made my beef stew and pastry and I also had leftover stirfry veg as I had made chow mein the previous night so decided I would make spring rolls, and they were actually really tasty.  Now these are just rough guidelines, you could make them bigger or smaller depending on how much filo you wanted to use, I only made 6 as that was all the filling I had but you could make as many as you want and just syn them accordingly.  Also make sure you check what size your filo pastry is as my sheets were jumbo, you could probably have gotten away with making 6 rolls from one sheet and reduce the syns but it was my first attempt so wanted to err on the side of caution.  Would be great to have with the chicken chow mein recipe

Makes – 6 Spring rolls

Syns – 2 syns each

Ingredients:

• 2 sheets of filo pastry – each sheet cut into 4 squares and covered with a damp cloth 11 syns (my sheets were jumbo)

• 1 egg – whisked

• 1 carrot cut into matchsticks

• 2 handfuls of beansprouts

• 1 onion chopped finely

• 1 handful of mangetout sliced in half

• 2 mushrooms chopped

• 1 clove of garlic – grated

• Soy sauce

• pepper

Method:

• Fry the onions and garlic in frylight until starting to soften.

• Add the rest of the veg and stirfry for a few minutes

• Add about a tablespoon of soy sauce and mix

• Taste and see if you need to add any more soy sauce (I didn’t measure properly, just judged by eye)

• Stirfry for another minute and then season and set aside

• Take one sheet of filo and brush the egg around each side

• Take a spoonful of the filling and place at one end of the pastry then fold in the sides

• Roll the end will the filling up and make sure you have enough egg at the end to seal the roll

• Brush the top of the finished spring roll with egg and place on a baking sheet sprayed with fry light

• Make the rest of the rolls in the same way and place into a pre-heated oven (about 200 c) for about 7 minutes, they won’t take long to cook

I served mine with Jack Daniels hot chilli sauce at 1/2 syn per tbsp

 

Weigh in 4

Well peeps I lost another pound this week which makes the total 4 pounds in 4 weeks.  Now I have to say I am quite disappointed in this, especially since my friend has been going for 6 weeks and has lost 13 pounds!!!!!!

However I MUST remind myself that I haven’t been an angel and I have went out for dinner and drinks etc and still managed to lose.  I also think that the gym isn’t doing my any favours on the scales, obviously I am getting fitter and am enjoying it so will continue to go but I think for some reason it is causing me to not show a loss on the scales.

BUT I am still losing and it might just be that in order for me to get to where I want to be now I will just have to be patient, and wait for my pound loss every week.  Unfortunately I have lots planned this weekend, but I think I have nothing on next weekend so I will try and be as good as gold and see if I can possibly go for 2 instead of 1 pound.  But we will see

Anyway I know I haven’t posted any recipes for a while, I added one this morning though, so I thought I would share a couple of pictures I have taken recently and I will eventually post the recipes for.  But if you like the look of them and would like the recipe sooner, please just let me know and I will kick my lazy bum into gear

Oh and I am working on a few cakes for some friends for a party tonight, and if they turn out really want to share them with you.  I will warn you now, you don’t want to make these if you are on a diet but I have to say I have found a passion for baking and making everyone else fat

Soooooooo here are my pictures:

Spring rolls with filo pastry:

Vegetable chilli with a baked potato and cheese:

Vegetable Curry:

 

Easy Vegetable Curry

Well this has been my staple curry for about a year now, it is really easy, filling and delicious.  It does have a syn value as I use shop bought curry paste but you could always make your own or just use curry powder but I think you would miss alot of the flavour.  Oh and M&S curry pastes are really nice and the madras one only has 1 syn per tbsp as opposed to 4 syns I think for the Pataks one

Serves – 3 I usually get three large portions out of this

Syns per serving – 2

Ingredients:

• 2 Onions chopped

• 2 cloves of garlic chopped

• 1 cauliflower, separated into florets

• 1 Courgette, sliced

• 250g chestnut mushrooms, quartered

• 1 Potato, chopped

• 1/2 a litre boiling water

• 1 Veg stock cube

• 1 tin of chopped tomato’s

• 3 tbsp M&S Madras curry paste ( I like my curry hot) 3 Syns

• 2 tbsp Tikka Masala curry paste – 3 Syns

• Salt and pepper

Method:

• Fry the onion and garlic in frylight until starting to soften.

• Add all the curry paste and stir until mixed and starting to fry again

• Add all the vegetables and stir well

• Once the veg and curry paste is well mixed, add the boiling water, stock cube and tinned tomato’s

• Bring back to the boil and simmer for about 20 mins (Depends on how big your cauliflower is and how soft you like it)

• Season with salt and pepper and serve with either a baked potato or rice

(I also added a Food Doctor Multi Seed & Cereal Pitta Bread for 8 syns as I was really hungry )