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Chilli Chicken Ramen

So I was craving something spicy and virtuous so I looked for a recipe for Chilli Chicken Ramen.  I eventually found one that checked all my boxes and had a bash.  When I was making it though, I had to make a few changes to suit my tastes better, but you can find the original recipe here.

Serves 2

Syns per serving:  1 1/2 syns to be safe on EE

Ingredients:

150g beansprouts

150g dried noodles

2 Chicken breasts

1 tsp teriyaki sauce – 0.5 syns

1 litre chicken stock

2 spring onions – chopped

1 red chilli – deseeded and sliced

1/2 red onion sliced

1/2 lime – quartered

1/4 tsp sugar – minimal

1 tbsp malt vinegar

1 1/2 tbsp hot sweet chilli sauce – 2 syns

1 1/2 tbsp soy sauce

 

So here are the ingredients I used:

Ingredients 1

Ingredients 2

Ingredients 3

Ingredients 4

Ingredients 5

Okay so first make the ramen sauce. Dissolve the sugar in the vinegar over a low heat. Allow to cool and combine with the chilli and soy sauce.

Cook the noodles in the boiling water for 2-3 minutes or until tender.

Heat a griddle pan until hot and almost smoking. Spray the chicken with frylight and cook for 3 minutes each side or until cooked through. Remove from the griddle and brush with teriyaki sauce. Cut into thin slices.

Sliced Chicken

Heat the chicken stock and add the ramen sauce once hot.

Divide the noodles between two bowls and add the beansprouts, red onion, spring onions and chilli slices.  Place the chicken on the top and spoon the stock over the chicken until the bowl is nearly full.

Chilli Chicken Ramen

I hope you make this, it is wonderful and I definately recommend it!

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Posted by on November 26, 2009 in Recipes

 

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The best chicken tikka marinade ever

I went through a phase of trying to make as good a curry as you can get from a takeaway, I am still searching for a recipe for the ever elusive South Indian Garlic Chilli Chicken!  However on my curry journey I came across a few recipes which are complete winners, one of which is the recipe I am about to show you.

Now I am not sure where I could put this recipe as it could easily be a good and a bad recipe, I guess it depends on what you would use it in (mine went into an exceptionally calorific curry).  I am not going to give syn values at the moment because I can’t be bothered but if anyone wants me to please just let me know and I will update it.

Now this is not my recipe but was added by Blade1212 on a fantastic website called crO which you can find here, and the recipe can be found here also.  I am going to add the recipe this time though because I have taken about a million pictures to show the steps involved. Silly me though, forgot to take pictures of the finished article but I can assure you they were absolutely fabulous!

Serves: 4-6 people

Ingredients:

600g Chicken  – 4 or 5 breasts
1 heaped tbsp Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce (Could use reduced sugar one to make it free)
1 heaped tsp garlic paste
1 tsp ginger paste
2+2 tbsp lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder).
1/4 tsp red food colouring
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil – Could leave out also
3 tbl water

You can see the ingredients below

Ingredients

Chop the chicken breasts into bite size pieces and place in a bowl.  Then mix in 2 tbsp of lemon juice to the chopped chicken and leave for 15 mins

Stage 1

Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)

As you can see I pretty much buggered up this montage, my first time and I didn’t realised it was saving all the changes.  Oh well you live and learn.

Tikka montage

Add the chicken to the spice mixture , cover and leave in fridge for 2 hours minimum.  I went for 24 hours.

Chicken and marinade

Thread the chicken onto skewers making sure to leave a small gap between each piece

Place the skewers onto a tray, preferably one that is deep so the chicken is suspended.

Please the tray with the chicken into a pre-heated oven at 200 degrees celcius, and turn after about 10 mins

Cook for a further 5 mins and remove a piece to check it is cooked.  Once the chicken is cooked remove from the skewers and serve as is or add to any curry that you like.

 
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Posted by on November 25, 2009 in Recipes

 

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Fantastic Ragu Bolognese

It has taken me years to get my other half to start eating bolognese after years of being practically force fed it my his mother (his story, not sure how factual that actually is) and I finally found a recipe which he looks forward to eating.  There is nothing worse to me than jarred sauce for something like bolognese, and this recipe more than fits the bill!

Syns per recipe: 7.5

Serves: 3

Syns per serving:  2.5

Ingredients:

  • 50g Parma Ham chopped – 1 syn
  • 2 medium carrots finely chopped
  • 2 celery sticks finely chopped
  • 1 large onion chopped
  • 100g extra lean minced beef
  • 100g extra lean minced pork
  • 125ml red wine – 4.5 syns
  • 300ml beef stock
  • 4 tbsp tomato puree – 2 syns
  • salt and pepper

Method:

  • Heat a pan sprayed with fry light and add parma ham, carrot, celery and onion.  Fry gently for 10 mins.
  • Add the minced meat, stir and break up with a spoon until browned
  • Add the wine and a ladle of the stock  and cook for a couple of minutes to allow the wine to reduce slightly
  • Stir in the tomato puree and reduce the heat to low.  Cover and simmer for an hour, stirring every so often.  Add more stock if the mixture starts to dry out.
  • After an hour season to taste and if required add a little more stock to thin the sauce out slightly.

Serve with spaghetti or tagliatelle and a sprinkling of parmesan, making sure to add the syns accordingly.

Slimming world friendly Ragu Bolognese

 
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Posted by on November 25, 2009 in Recipes

 

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Anne Bramley’s Triple Chocolate Stuffed Mocha Cupcakes

I was invited round to my friends house for some food and wine and of course I had to make cakes.  It used to be that I always had to make pakora, a recipe for which I will post one day, but recently the requests have run more to a sweet nature.  Now if you have read this blog before you may know that I only seem to make chocolate cakes and this time was no exception.

So I had a look about in the blogosphere and came across a recipe for Anne Bramley’s Triple Chocolate Stuffed Mocha Cupcakes on Design Sponge’s blog.  Now I have to say these looked fantastic so I just had to make them and they didn’t disappoint.  Again I am not going to post the recipe as I followed it word for word and you can find it here.  I urge you to make these, they are fantastic!  Oh and obviously mine don’t look as good as Annes…..

Anne Bramley’s Triple Chocolate Stuffed Mocha Cupcakes

 
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Posted by on November 25, 2009 in Recipes

 

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Deep Dark Chocolate Truffle Cake

Okay so we had a family gathering where we all brought something to eat and had a kind of buffet, so I decided it was time to make a new chocolate cake.

Now I ALWAYS seem to make chocolate cake and I think it might be because I don’t really like sponge so I tend to look for cake recipes which turn out cakes which are dense like brownies. I thought I would try something different other than my usual tried and tested chocolate cake recipe and I was browsing a blog which I like to check every so often to have a look at the wonderfully fattening cakes that she makes. When I was having a look I came across the recipes for Deep Dark Chocolate Truffle Cake, you can find the recipe here (Not going to re-post it as I followed it word for word).

I have to say, I didn’t like it and only a couple of members of my very greedy family liked it too. It was lovely and dense and fudgy, I just didn’t like the taste. I felt it was a little bit powdery which is unusal since there is no flour in this cake??? But rather than just posting the recipes that I felt worked well I thought I would share the good and the not so good with you, because I am nice like that!

So here is a picture of the cake, I think it looks good. Just a case of not tasting as good as it looks. If anyone decides to make this, please let me know how you found it. I may have done something wrong, stranger things have happened….

Deep dark chocolate fudge cake

Deep dark chocolate fudge cake II

 
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Posted by on November 25, 2009 in Recipes

 

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Awesome fresh coleslaw

Hey peeps,

I have been meaning to post for ages but you know what this time of year is like, it is so busy just now and when I do have a spare minute I am normally vegging in front of the TV!

Now this recipe wasn’t created by me, don’t think I have ever created a recipe????  But anyway I have tweaked it slightly to make it more Slimming World friendly and I urge you to try it.  It is so light and fresh, the last time we make it we couldn’t help but eat it right out of the bowl like the pigs that we are…….

Anyway here it goes and it makes alot and is best used straight away so just adjust the ingredients to suit the amount you need.  I also make this using the shred blade on my food processor so it literally takes about 2 mins to put it all together.

You will find the original recipe here, and the picture at the bottom of the page is also from that website (Which I love by the way, their food is always great.  Just a shame most of it isn’t SW friendly).  I will update with my own when I make it next.  I can promise you though that mine won’t look as pretty!

Syns per recipe: 4 1/2

Servings: 4-6 generous portions

Syns per serving: 1 to be safe

Ingredients:

  • 180g finely shredded cabbage
  • 180g  finely shredded red cabbage
  • 1 medium carrot, peeled and grated
  • 1 small onion, shredded
  • 24g  finely chopped spring onions
  • 9 tbsp extra light mayonnaise
  • 2 tablespoons (40ml) white vinegar
  • 1-3 teaspoons sweetner – I would add a little and taste and add more if you need it
  • Salt

Method:

  • Stir mayonnaise, white vinegar, sweetner together in a small bowl. Cover bowl and refrigerate until required.  Once needed taste and season accordingly.
  • Mix all the shredded/grated vegetables together in a large bowl and add the dressing when about to serve.  If you mix the vegetables and dressing a while before serving it can make the vegetables go limp so only dress the coleslaw as you are going to serve it.

I urge you to make this, it is really worth it.  Would be excellent with homemade burgers……

Now this isn’t my picture as you will notice straight away, my camera certainly isn’t good enough to take a picture like this.  Come to think of it neither am I….

Coleslaw

 
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Posted by on November 18, 2009 in Recipes

 

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Slimming world friendly pizza

Hey guys,

Well after Vicky got the go ahead from SW that the wholemeal bread mix from Tesco can be used as a HE (well 57g worth can) here, I just had to make some pizza and rolls.  The rolls were a little heavy but they certainly filled a hole and the pizza was absolutely awesome!!   I used a fail proof pizza sauce recipe that you can find here.

The whole pizza came out at 7 syns as I had 2 HEB worth of base and used my HEA for the cheese, I do Extra Easy, and the base sauce recipe come out at 1 syn because I didn’t use any parmesan.

You can see the various stages of my pizza and ingredients below (The pepperoni isn’t mine):

Pizza ingredients

Pizza sauce

Base with sauce added

Pizza cooking

Finished gorgeous healthy pizza

 
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Posted by on November 14, 2009 in Recipes

 

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