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Turkey, Butternut Squash and  Spinach Curry

Slow Cooked Turkey, Butternut Squash & Spinach curry 💖

Ingredients
British Turkey fillets (500g)
Passata (500g carton) 
Butternut squash – diced
Red onion – chopped
Frozen spinach 
2 cloves garlic
1 chicken stock cube/pot 
2 tbsp medium curry powder
2 tbsp coriander flakes
1-2 tsp chilli powder 
1 tsp cumin
1 tsp umami 

1/2 tsp celery salt


Method
Place all the ingredients except the spinach into a slow cooker and mix well. Cook on low for 6 hours. Add the spinach for the last hour. Once cooked the turkey fillets will break up nicely using the back of a spoon.  

    

Campfire Stew Recipe

Campfire Stew – Elfy Eating version

1 gammon joint (visible fat removed)
garlic
1 carton Passata 
2 red peppers
1 red onion
1 tin baked beans
2 tsp Smoked paprika 
1-2 tsp chilli powder
1/2 tsp celery salt
2 tsp coriander flakes
    

Put all the ingredients in the slow cooker and leave for 6 hours minimum. The gammon should break up with a spoon once cooked.

I dished mine up with homemade wedges & boiled rice.  

 

Butternut Squash Chips

Trying an SP day? Or like me, trying to cut back on carbs? 

Unfortunately, over the years, I have found that carbs “bloat” me and irritate my IBS (fruit too ironically) so if I want a loss, I do between if I stick with meat and veg.

So, how to we survive a meal without carbs? Easy, BUTTERNUT SQUASH CHIPS!! 

Take the solid end of a butternut squash, peel it and slice into rounds 

 Now slice the rounds into even “chips”. 

Toss with smoked paprika & chip seasoning (or any herb/spice of your own choice). I toss mine in a carrier bag (rinsed) which I then use to line my food recycling bin like a good girl.. 

Spray a baking tray with garlic frylight and place chips in an even later and spray again with garlic frylight. 

Now place in the top of a hot oven and roast for 30-40 minutes until cooked. 

Mine tend not to “crisp” up as good as chips, but they do make a good replacement and taste so deliciously sweet..   

 

Cauliflower Curry Sauce

Cauliflower Chinese Curry Sauce Recipe

One of my all time favs is a Chinese curry sauce! I have posted this recipe before but I tweak it all the time to try & improve it!  Full of speed and syn free 💖

1 cauliflower 

1 onion
Medium curry powder
Chinese 5 spice
Celery salt
Garlic granules
Chilli powder
Soy sauce (light & rich) 
Knorr chicken stock pot/ chicken stock cube

Cut the cauli into quarters & chop the onion. Place in a pan with all the ingredients and cover with water (plenty enough up boil & cook the cauliflower). 

 

Bring to the boil then drop to a simmer. Cover with a lid and simmer for 20-30 minutes until cauli is soft. 

Blend using a hand blender, adding water to achieve desired consistency – 1 medium cauliflower made me 3 pints of curry sauce, enough for 3 meals for a family of 4 – freezes well 

Meanwhile fry 5% fat minced beef (now £4 instead of £3.60 at Sainsbury’s – 40p increase overnight, DISGRACEFUL) . 

Add 1 chunkilly (is this a word?)) chopped onion and a handful of frozen peas.

Once cooked add the curry sauce and serve with boiled rice and/or noodles… I need both because that’s how I rock n roll 😜 

 



UPDATED CURRY RECIPE

****SORRY FOLKS! Forgot to tell you to add passata****

It was a return to the traditional Saturday night curry in the Fennell household this week and following a HUGE 4lb gain on the scales for me (a 4 day bank holiday weekend AND a change of class from sat am to tues pm – never again 🙀)  I needed it to be a simple, syn free speedy one!…  So out came old faithful (my slow cooker) and in it I threw:

Chicken breasts (whole)

2 red chilli – chopped

1 garlic & ginger square (TAJ frozen from Asda) 

1 red onion – diced
1/2 butternut squash – diced
Medium curry powder
Chilli powder
Ground cumin
Carton of Passata 

Stir well to mix all ingredients then cook on low for 6 hours, stirring occasionally. 

 


For the last hour add frozen spinach. The chicken breasts will break up of you stir well just before serving..

To be completely on plan, serve with simple basmati rice 💖 

 

Millionnaire’s Shortbread

There are some occasions where nothing but a full fat rich pud will do. My favourite is millionnaire’s shortbread BUT the amount of times I have wasted my syns on shop bought ones which just didn’t hit the spot.

Surely I could make better? Apparently, I can, yes! Prepare to be impressed… 

   

Millionnaire’s Shortbread Recipe

  • 225g plain flour
  • 75g caster sugar
  • 375g unsalted butter
  • 379g tin sweetened condensed milk
  • 4 tablespoons golden syrup
  • 325g plain chocolate
    1. Grease and line with greaseproof paper a 20cm (8 in) tin. Preheat the oven to 170 C / gas 3.
    2. Put the flour and sugar into a bowl and rub in 175g of butter, clumping the dough together to make a ball. Press this sandy shortbread mixture into the tin and smooth it down.
    3. Prick with a fork and cook for five minutes, then lower the oven to 150 C / gas mark 2, and cook for a further 30-40 minutes until pale golden and no longer doughy. Allow to cool in the tin.
    4. Melt the remaining 200g of butter in a large microwavable bowl, then add condensed milk and golden syrup. Whisk the mixture well until the butter is thoroughly incorporated. Heat in microwave for 7 -10 minutes until boiling, stirring thoroughly every minute. It’s ready when it’s thickened and turned a light golden brown. Pour this molten toffee over the shortbread and leave to set.
    5. Melt chocolate and pour over the caramel mixture and leave to cool. Once set, cut the millionaire’s shortbread into pieces.  How many syns?

    None for you! I’m not sharing mwah ha 😜

    Coleslaw creation 

    Saturday night is alway’s a treat night in the Fennell household (normally curry night too but this week I did persuade Mr F to try something new).

    Having spotted a couple of low syn Aldi meats on a Facebook page I follow, I NEEDED to try them… 

    BBQ pulled beef (2 syns) & Minted lamb shoulder (2.5 syns). So I popped to Aldi and purchased said meats.  

     So, the menu plan was BBQ pulled beef on an olive ciabatta (heb 😳, come on now, I AM a target member, I am allowed to take small liberties) with asda sweet potato fries (4.5 syns per 100g) & asda coleslaw!! Luvvly Jubbly as some might say…

    Sadly, whilst the meal was great (still not a curry said Mr F) the coleslaw was sadly lacking in taste! To add insult to injury, it was wasted syns.. 

    Surely I can do better?

    Oh yes!!

    To accompany tonight’s minted lamb shoulder I made my own syn free coleslaw along with syn free chips on a small wholemeal roll (the correct heb)… SOOOOOO much better! Why on earth do I try and go against what I know and trust…

    Elfy Eating Coleslaw

    I grated 2 carrots, finely sliced a red onion and some white cabbage. To this veg mix, I added a small tub of fat free natural yoghurt, a pinch of mustard powder, salt n pepper plus a good glug of Hellman’s fat free vinaigrette…   Elfy eating chips

    And the chips? Simple, pierce 2 small spuds (I used Sainsbury’s Vivaldi spuds) and microwave for 5 mins. 

    Using my mum’s crinkle cutter (must be at least 35 years old) prep your chips.  Toss with chip seasoning, place on a baking tray & spray with garlic frylite 

     RESULT? Who needs synful meals?  Bake in a pre-heated oven on a shelf above the lamb for 30 mins (turning halfway)

     

    Pasta Bake 

    Sometimes only a pasta bake will do. I haven’t done one of these in ages. To be honest, they can be a bit “faffy” to prepare! Lots of pans & dishes etc BUT, the finished dish is ALWAYS worth the effort, plus, it can be prepared in advance and kept in the fridge until your ready to eat!

    First things first, finding a speed packed sauce that picky F Minor will eat…. Easy peasy hidden veg!   

     I chopped red chilli, spring onions, red peppers, garlic and whizzed with my blender stick! Look no veg! Just a gorgeous smelling base for my pasta sauce… 

    On the hob, heat a frylight coated pan and add the base mix (keep stirring to prevent burning, add water if necessary). 

    After a few minutes add extra lean minced beef (I added some chopped smoked bacon that was left over from lunch) and 1 chopped red onion. Continue to fry until the mince is browned. 

    Add chilli powder, celery salt, Worcestershire sauce, beef stock pot and Passata and simmer for 5 mins. 

    Meanwhile, cook your pasta of choice, I always like to throw a few eggs in to cook at the same time (look after the pennies)

    DISCLAIMER – I have never caught salmonella by doing this – yes, this  HAS been suggested to me 😳 

     Next, mix the pasta together with the sauce and place in an oven proof dish.

    For the white sauce I blended a syn free cottage cheese with a syn free natural fromage frais, seasoning and a pinch of mustard powder. Pour this over the pasta and sauce then sprinkle with some grated cheese (hea or syns – you choose)  

     Cover and place in fridge until ready to bake. 

    To cook, place on the middle shelf of a pre-heated oven (200*) and bake for 30-40 mins until bubbling. 

    Serve with a big side salad  

    “Is there any veg  in this mum?”

    “Just a bit of onion son, feel free to pick it out” 😜