As promised, for Kath and Shauna.
Both recipes are taken from Slimming World publications and modified in some small way by me. Hoping I don't get in copyright trouble for posting them here! If I disappear, will anyone visit me in prison? ;)
Carrot & Lentil Soup
About 10 medium carrots peeled and chopped
1 large onion, chopped
1 clove of garlic, chopped
1 tsp ground coriander
85g red lentils
85g pearl barley
2 pints of stock (I use chicken bovril)
salt & pepper to season
Place all the ingredients in a saucepan, bring to the boil, simmer for about 90 mins, checking regularly and adding water if necessary (Tip: Don't walk the dogs while you do this!)
Blend, season, enjoy.
I likes my recipes simple, I do!
1" piece fresh root ginger
2 garlic cloves
Small handful fresh coriander
2 Green chillis
Bag of Chicken Style Quorn Pieces
Salt & freshly ground black pepper
1 tsp each ground cumin and coriander
1/2 tsp crushed cardamom seeds
1/4 tsp ground cloves
1 tsp each ground cinnamon and paprika
1 tbsp mild or medium curry powder
1/4 tsp turmuric
400g can chopped tomatoes
1/2 pint stock (chicken Bovril, natch!)
1] Prepare the ingredients: finely chop the onion, grate the ginger, crush the garlic, chop the coriander, deseed and slice the chillis. (The recipe says season the chicken but I'm not sure applies to chunks of frozen Quorn....)
2] Fry the onion in Fry Light for 5-6 minutes. Stir in the ginger, garlic, cumin, ground coriander, cardamom, cloves, cinnamon, paprika, curry powder and turmeric, and cook for 1-2 minutes.
3] Add the Quorn and cook for a few mins. Then add the tomatoes and stock, bring to the boil, cover, reduce heat and simmer for 45 mins, stirring occasionally.
4] Remove from heat, season to taste, and serve garnished with freshly chopped coriander and sliced green chillies.
Working In My PJs – Heidi Fiedler
2 weeks ago