Monday, 7 September 2015

Prawn & Tomato Tortillini For Two

Tortellini is a kind of filled pasta that cooks in about 5 minutes making it a useful standby for work days, however many varieties have a very high syn value but after doing some research I found a couple that don't rate too highly. I only buy tortellini when it's on offer to save the pennies. On its own it's bland and uninteresting, after much thinking over what to do with tortellini I came up with this quick and easy recipe.

I like to eat this with steamed sugar snap peas and spiralized courgette.

Prawn & Tomato Tortillini For Two

200g Tortellini (Low syn varieties include M&S or Sainsbury's fresh ricotta & spinach 3 syns per 100g)
Fry Light
1 Onion (Chopped)
1 Pack Cooked Prawns (I use the cheapest)
Small Punnet Cherry Tomatoes
Tub of 0% Fat Creme Fraiche
1 Tbsp Balsamic Vinegar
1 Vegetable Stock Cube
1 Clove Garlic (Crushed)
Shake of Paprika
Black Pepper
Parsley or Basil

Cook the tortellini in boiling water per packet instructions. Drain and set aside.

Heat a large frying pan and spray with Fry Light then add the onion. Cook the onion for 3-4 minutes until soft and golden.

Stir in the garlic and paprika, crumble in the stock cube with a little hot water from a recently boiled kettle and cook for 1 minute.

Add the balsamic vinegar if you have some if not another splash of hot water from the kettle will do. Stir, then add the creme fraiche and stir again until everything is mixed nicely. Bring the sauce to a simmer.

Add the prawns, half the cherry tomatoes then add them and season with black pepper.

Finally add the cooked tortellini and heat thoroughly.

Garnish with parsley or basil and serve.

Wednesday, 2 September 2015

Pork kokkinisto


I used to make this recipe with belly pork slices but they're too fatty for Slimming World so I adapted it to a lower fat version using lean diced pork from Morrisons. I found some 3p yellow sticker fresh basil in Tesco (basil doesn't always have to be Italian, right?) but dried would do just as well.

I adapted Jack Monroe's Pork Kokkinisto to match ingredients in my cupboard rather than go out to the shops (again) and spend more money! The original recipe uses wine which is too high syn so guessing this is a sweetish dish needing something acidic to counter the pork, I plumped for balsamic vinegar to replace the wine's flavour and stock to replace the wine's volume.

I like to serve this dish with rice but potatoes and some green beans work well too.

Pork kokkinisto

1 Pack of Lean Diced Pork
Fry Light
1 Onion (Sliced)
1 Tin Chopped Tomatoes
1 Tbsp Sweetener
2 Tbsp Balsamic Vinegar
1 Vegetable Stock Cube
300ml Boiling Water
Bay Leaf
Shake of Dried Parsley
Black Pepper
Handful of Fresh Basil

Heat a large frying pan, when heated spray with Fry Light and add the diced pork. Fry until all the edges of the meat are sealed and beginning to turn golden brown.

Reduce the heat and add the sliced onion, cook for a further 3-4 minutes so the onions release their flavour and soften.

Add the tomatoes and sweetener. Stir well.

Dissolve the stock cube in the boiling water then add to the tomato sauce. Stir in.

Add any dried herbs, a good grinding of black pepper and the balsamic vinegar, stir again.

Turn up the heat to bring back to a simmer then reduce the heat until the dish is blipping nicely.

Leave to simmer for 20 minutes.

Finally add the fresh basil and serve with potatoes or rice.

Thursday, 25 June 2015

Courgette and Cauliflower Fritters


I work in a pub and sometimes my job has wonderful perks like when customers bring me lovely fresh veggies from their gardens and allotments. This week I was given a huge bunch of rosemary some of which I put with lamb shoulder and a cauliflower. Here's what I did with the cauliflower.

These fritters are great as a snack but would also go great with a salad.

Courgette and Cauliflower Fritters

Fry Light
3 Dessertspoons of Plain or S.R Flour (it doesn't really matter which) 3 Syns
2 Eggs
Generous Splash of Milk if you have some left from your HExA or Unsweetened Almond Milk if you don't.
1 Courgette
1 Cauliflower
2 Spring onions
Parsley
Black pepper

The Batter

Put the Flour in a large mixing bowl, make a well in the centre and add the eggs, mix together.
Add milk until the batter reaches the right consistency, it should plop off the spoon without being runny.
Set aside to rest.

The Veggies

Boil or steam the cauliflower for 2 minutes, drain then run under a cold tap to flash cool before setting aside to drain completely.
Grate the courgette with the largest holes on your grater. Squeeze the courgette gently to get rid of some of the excess water.
Slice the spring onion.
Chop the parsley

The Fritters

Add the veggies to the rested batter, season with black pepper and parsley or chilli flakes if you prefer something a bit more pokey.

Heat a frying pan and spray with Fry Light.
Add a dessertspoonful of mixture per fritter to the pan making sure they don't touch each other.
Cook until the top sets then flip over and cook until golden brown.
Carry on like this cooking in batches until all the mixture is used up.

Serve with some creme fraiche, fat free yogurt or syn some sweet chilli dipping sauce.