Colourful vegetable quiche

information

Serves: 1
Prep time: 15 minutes
Cook time: 30 minutes
Syns per serving:

Green: FREE

Original: FREE

Extra Easy: FREE

ingredients

peppers, diced
onions, chopped
courgettes, diced
baby sweetcorn, sliced
asparagus, sliced lengthways
mushrooms, chopped
tomatoes, sliced
3 eggs
150g fat free natural cottage cheese

method

1. Prepare whatever Superfree veggies take your fancy… we’ve used peppers, onions, courgettes, baby sweetcorn, asparagus, mushrooms and tomatoes. You can dry-fry them until soft or leave them raw for extra crunch.
2. Mix together the 3 eggs, 150g fat-free natural cottage cheese and some chopped parsley.
3. Lay the chopped vegetables out in an oven-proof flan dish then pour the cottage cheese mix over.
4. Pop in the oven at 190ºC/375ºF/Gas 5 for around 30 minutes, or until the quiche is set and golden brown.

Tip: Serve the quiche in wedges with Free Slimming World chips on an Extra Easy or Green day, or piles of salad - ideal for lunchboxes!

As this recipe contains all Free Food, you can eat as much as you like

BLT

A tasty classic that’s great for lunchboxes! Tuck into this hearty Slimming World style sarnie...

information

Serves: 1
Prep time: 10 minutes
Cook time:
Syns per serving:

Original: FREE

Extra Easy: FREE

Add 6 Syns if not using Wholemeal bread as a Healthy Extra on Original and Extra Easy.

ingredients

6 tbsp fat-free natural fromage frais
2 tbsp white wine vinegar
2 tsp granulated artificial sweetener
1 tsp mustard powder
1 tsp water
salt and freshly ground black pepper
2 slices wholemeal bread from a small 400g loaf
Iceberg lettuce, shredded
tomatoes, sliced
2 rashers of grilled lean bacon with all visible fat removed

method

1. To make the mayonnaise, mix together the fromage frais, white wine vinegar and artificial sweetener. Blend the mustard powder with the water and stir into the dressing. Season with the salt and pepper.
2. Lay out the bread and assemble the sandwich by firstly spreading on the mayonnaise. Add as much as you want – any leftover mayonnaise can be stored in the fridge in a sealed container for up to five days.
3. Layer the lettuce, tomato and bacon onto one slice of the bread then top with the other slice. Serve on its own as a lunchbox filler or alongside a huge crispy salad.

Tip: If you fancy it, add cooked chicken and sliced red onion to make it into a mega sandwich.

Syn Free Mayo

The mayo in this recipe is taken from the classic BLT recipe ( which will follow)

ingredients

6 tbsp fat-free natural fromage frais
2 tbsp white wine vinegar
2 tsp granulated artificial sweetener
1 tsp mustard powder
1 tsp water
salt and freshly ground black pepper

information

Prep time: 10 minutes
Cook time:
Syns per serving:

Original: FREE

Extra Easy: FREE

method

1. To make the mayonnaise, mix together the fromage frais, white wine vinegar and artificial sweetener. Blend the mustard powder with the water and stir into the dressing. Season with the salt and pepper.

Keeps refrigorated for 5 days

Chicken Curry

A jar of curry sauce can be upwards of 30 Syns! Spice up your slimming with this creamy curry that’s completely Free! Full of flavour, it'll become a real family favourite!

information

Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
Syns per serving:

Original: FREE

Extra Easy: FREE

ingredients

2 large onions, sliced
568ml/1pt chicken stock
2 tsp turmeric
3 cardamom pods
1 x 2.5cm/1in piece cinnamon stick
4 black peppercorns
4 cloves
1 tsp ground coriander
1 tbsp peeled and grated root ginger
1 tsp ground cumin
½ tsp mild chilli powder
3 garlic cloves, crushed
4 skinless and boneless chicken breasts, sliced
283g/10oz fat free natural yogurt, bought to room temperature
salt
2 tbsp chopped coriander leaves, to garnish

method

1. Put the onion and 426ml/¾ pt of the chicken stock in a large, heavy-based saucepan. Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy.
2. Add all the spices and garlic to the pan, and cook for 3-4 minutes. Then add the chicken and cook for a few minutes to coat in the spices, then stir in the remaining chicken stock.
3. Cover the pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.
4. Transfer the curry to a large serving bowl. Add 4 tbsp of the cooking sauce to the yogurt and stir well. Gradually add the yogurt into the curry, stirring continuously.
5. Season to taste with salt, and serve immediately with boiled rice (Free on Extra Easy and Green or 2 Syns per 28g/1oz boiled on Original), and garnish with the chopped coriander.

 

Lemon and Lime Tartlets

information

Serves: 4
Prep time:
Cook time: about 40 mins
Syns per serving:

Green: 4

Original: 4

Extra Easy: 4

ingredients

Low calorie cooking spray
1 large sheet filo pastry (about 45 x 25cm)
150g ready made, low fat custard
Finely grated zest of 1 lime, plus extra to decorate
2 - 3 drops lemon extract
1 level tbsp icing sugar, to dust

For the candied peel:
Thinly slice the rind of 1 unwaxed lemon
3 tbsp artifical sweetner

method

1. Preaheat your oven to 200°C/180°C fan/Gas 6. Spray a 4 hole yorkshire pudding tin (each hole measuring about 10cm in diameter) with low calorie cooking spray.
2. For the candied lemon peel, put the slivers of rind in a pan with the sweetner. Pour over just enough cold water to cover and slowly bring to the boil. Cook over a low heat for about 10 minutes, or until translucent. Transfer onto baking paper until ready to use.
3. Cut the pastry sheet in half, then cut each half into 4 squares spray each piece with low calorie cooking spray. Stack 2 pieces on top of each other at different angles and use to line the holes of the tin. Bake in the oven for 8 - 10 minutes until crisp and golden. Leave to cool for 5 minutes.
4. Put the custard, lime zest and lemon extract in a bowl and stir well. Spoon the custard into the pastry cases and decorate with the extra lime zest. Top each with a few slivers of candied lemon peel and dust over with icing sugar.

Spanish Orange Cake

This gorgeously gooey cake is from our exciting book, World of Flavours.

information

Serves: 12
Prep time: 20 minutes
Cook time: 30 minutes
Syns per serving:

Green: 3½

Original: 3½

Extra Easy: 3½

ingredients

For the cake
4 eggs, separated
50g/2oz golden caster sugar
5 tbsp artificial sweetener
150g/5oz self-raising flour
1 tsp baking powder
2 tbsp finely grated orange zest
juice of 2 oranges
For the syrup
zest of 2 oranges, finely grated into long strips
juice of 2 oranges
1 tbsp arrowroot
4 tbsp artificial sweetener
To serve
fresh raspberries
long strips of grated orange zest

method

1. Preheat the oven to 190°C/Gas 5. Line a 20cm/8in cake tin with non-stick baking parchment.
2. Place the egg yolks, caster sugar, sweetener, self-raising flour, baking powder and orange zest and juice in a bowl and whisk until thick and pale.
3. In a separate bowl, whisk the egg whites until softly peaked then fold them into the egg yolk mixture. Spoon this mixture into the prepared cake tin and cook in the oven for 25-30 minutes or until the cake is risen and firm to the touch. Leave to cool.
4. Meanwhile place all the syrup ingredients in a saucepan with 90ml/3fl oz of water and bring to the boil, whisking constantly. When it starts to thicken, remove from the heat.
5. Drizzle the syrup over the cake and decorate with raspberries and grated orange zest. Cut into wedges to serve.

Sorry it has been a while I have been poorly and so have the family, Although last week we went on holiday to centerparcs.  It was brilliant.  The whole family enjoyed themselves and i felt confident in my swimsuit.  The first time in 4/5 years!!

Time to get some more recipes on here.