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Italian style soup

Hey peeps,

Sorry it’s been a while since I posted a recipe, I’m getting a new bathroom fitted and it has just been chaos!  But I will try and post as much as I can until it is all completed!

Well today for lunch I made an amazing vegetable soup which I think is more of an Italian style than anything else.  It is extremely light and filling at the same time and uses whatever veg you have lying around.  This is how I made my batch today but feel free to add/remove anything you want and make the soup your own!

Now I’m not going to take you through how to chop vegetables because I am pretty sure even the most basic of cooks knows how to chop vegetables but here is a picture of all the veggies I used in this soup:

Onion, celery, garlic and chilli

Carrot, potato and mushrooms

Cabbage and courgettes

Now I don’t believe that everyone in the world is as strange as I am so feel free to use whatever you prefer.  But I personally don’t like using chopped tinned tomato’s, I always buy plum tomato’s and chop them up.  I prefer this as you can see exactly what you are putting in your dinner and it gives you an opportunity to remove any skin that has been left behind.  Tomato skin upsets me greatly!

My wonderful chopped plum tomato’s

The rest of the ingredients – Basil, oregano, parsley and vegetable stock

Now if you are a very lazy cook you can add all the ingredients into the pot at the same time; however I like to do it in stages.  I think it adds a better flavour.  So if you want to be like me you need to do the following:

Fry your onion, celery, garlic and chilli in frylight until soft

The add all the other chopped vegetables and cook until the vegetables start to release their water.  How colourful does the pot look?

Then add the herbs, tomato’s and stock cubes.  Then top up the pot with boiling water until all the vegetables are covered.

Simmer the soup for about 20-30 mins or until the veggies are tender and the finished product should look like this:

I like to top my soup with some cheese but a nice crouton made out of a french baguette would be really nice too.

Italian style vegetable soup:

Ingredients:

  • 2 large carrots
  • 2 large potato’s
  • 2 sticks of celery
  • 2-3 garlic cloves
  • 1 chilli
  • 2 small onions
  • 6 mushrooms
  • 2 courgettes
  • Quarter of a small red cabbage
  • 1 tin of tomato’s
  • 2-3 vegetable stock cubes
  • Selection of herbs
  • Salt and pepper

Method:

  • Peel the onion, garlic and celery (I like to use a peeler to take away the stringy bits of celery) and chop
  • Finely chop the chilli, use as much as you like.  I like this soup spicy but if you don’t adjust the quantities accordingly.
  • Peel the carrots and potato and dice
  • Dice the courgettes and mushrooms
  • Slice the cabbage into thin slices
  • Fry the onion, garlic, celery and chilli in a large soup pot with frylight.  Fry until the vegetables are starting to soften
  • Add the rest of the veg and fry until the vegetables start releasing their water
  • Add the tinned tomato’s, stock cubes and a pinch of whatever herbs you want.  I used parsley, basil and oregano
  • Top up the pot with boiling water to cover all the vegetables and simmer the soup for 20-30 mins until the vegetables are tender
  • Serve 🙂
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Posted by on February 12, 2012 in Uncategorized

 

The best burger in the world

Hey peeps,

Well I have been good today, all on plan.  Had a yummy “fry-up” for breakfast and some free soup for lunch, which I will post the recipe for tomorrow probably.  And then oh my word I had the most AMAZING burger ever, I’m drooling thinking about it and I just ate it!

It was very similar to the burger here but I didn’t add egg, breadcrumbs or herbs but instead added some pickled jalapeno’s when mixing it all together in the food processor and probably a little bit more liquid beef stock but it was soooo tasty!  I then added cheese (HEA), fried onion and a bacon medallion.  This was all on a warburtons thins bun which is about 4 syns but I cheated and called it my HEB since I had a bite of my daughters toast this morning(cheating I know before anyone says it but I am not that strict!)  I also added a teaspoon of sweet chilli sauce at about 1 syn.  This was all served with garlic and herb wedges and some coleslaw to make up my 1/3 superfree.  You can find the recipe for that here

You HAVE to make this, just have to!

 
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Posted by on January 21, 2012 in Uncategorized

 

Creamy and Yummy Philli Chicken Recipe

Hmmmm I just had the most amazing dinner ever and it was all free on Extra Easy(if using 1 A choice HE) and it was sweet chilli philli chicken with roasted garlic and herb roasties and steamed carrots and it was yum yum yum.  You will need to excuse the picture as I only had my mobile to hand but if you make this I promise you will love it.

Oh and I normally make this with garlic philli but I decided to try the sweet chilli this time and it was just as good!

Philli chicken

Recipe (Serves 2):

I haven’t given measurements for the veggies as I tend to see how much I can fit on the foil and take it from there.  These veggies plus some extra steamed veg will more than make up your 1/3 super free.

  • Mangetout
  • Baby sweetcorn
  • Green beans
  • 2 Chicken breasts
  • 150g light philli – whatever flavour you want
  • Salt and pepper

Method:

  • Tear off 2 large pieces of tin foil, enough to hold all your veggies and the chicken.
  • Cut the mangetout in half down the middle and split between the foil
  • Cut the baby sweetcorn into 4 and also split between the foil
  • Place the green beans onto the foil also
  • Split the chicken breasts horizontally so you can place the philli between the 2 slices
  • Spread the philli between the 2 chicken breasts and place the other piece of chicken on top
  • Season the chicken with salt and pepper and place a breast on top of the veggies on each piece of foil
  • Cover the chicken by making the foil into a parcel and place into a pre-heated oven at 200 degrees C for about 30 mins

Once the chicken is cooked slide the entire dish onto a plate from the foil and serve with whatever you like.

I hope you like this, it is one of my favorite meals.

 
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Posted by on January 20, 2012 in Uncategorized

 

Back for good!

Hey guys,

Please forgive the cheesy Take That lyric but I figured it was a pretty good description of what is happening right now.  Scarily I realised today that is is almost 2 years (minus a week) since I last posted on this blog.  A lot has happened since then and I am now finally ready to get back on this weight loss journey and finally get to a place where I feel happier in myself!

Well let me see what have I done since I have been away??? Hmmm well I had a baby who is now growing up to be a gorgeous and precocious little girl, I have finished my graduate program and am now a fully fledged geek and have finally decided that now is the time I am going to make changes to my life.

There are a few changes that I want to make but the main and most important one at this time is to start eating healthier and start living a bit healthier.  I already cook lots of lovely and healthy meals for my daughter so now it is time for me to extend that a bit more and take a closer look at what I have been/am going to eat.

I have decided to go back to Slimming World as I love the program and it is ridiculously easy to follow and I will start posting up new recipes, with pictures of course, of all the wonderful food I am going to be eating.

I seriously doubt that anyone that used to check this blog still does but that doesn’t matter, this is a record for me and I just hope that it can be of some use to other people!

Well that’s it for just now but I will post another blog later with details of the fabulousness that will be my dinner tonight – philli chicken.

 
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Posted by on January 20, 2012 in Uncategorized

 

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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

Diet vegetable spring rolls

 
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Posted by on October 30, 2009 in Uncategorized

 

Hello world!

This is my first test post – not completely sure what I am going to use this for yet but will probably be a place for all my foodie links and something to keep me on the straight and narrow during what is likely to be a bumpy Slimming World journey

 
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Posted by on September 30, 2009 in Uncategorized