Saturday, 23 March 2013

Coq au vin (slimming world friendly)

Sorry have been off for a while have had some time away (yay!) and been pretty bad on the slimming world plan (boo!) so back on straight and narrow and wanted to make something really tasty and was browsing some of my old recipes I keep in a A4 folder and came across this one.

It is a delicious chicken recipe and although it is a couple of syns per portion its worth every syn . Its garlicky, winey, chickeny, bacony yum :  )


Coq au vin

8 rashers lean smoked bacon (I use ASDA smoked bacon medallions)
10 shallots (or 1 large onion, chopped)
4 cloves garlic (crushed)
12oz baby button mushrooms
2 celery sticks (sliced)
2 carrots (peeled and diced)
1 tsp dried thyme
1 bay leaf
6 floz red wine
1 pint chicken stock
2 tbsp balsamic vinegar
10-12 skinless, boneless chicken thighs
salt and pepper

Place a heavy based heat safe casserole  dish over a medium heat and add the shallots, bacon, garlic, celery and carrots with thyme and bay leaf. Cook for 5-10 minutes until vegetables are soft.

Add the wine and bring to the boil and boil for a few minutes then add the stock and balsamic vinegar and simmer for a few more minutes then add the chicken and mushrooms.

Simmer for 30 minutes until chicken is cooked then remove the chicken (and take out and discard the bayleaf) and simmer the sauce until reduced by half and thicker. Add the chicken back in and reheat, Season to taste with salt and pepper.


1  1/2 syns per portion on extra easy




Sunday, 10 March 2013

Sticky red onion relish (slimming world friendly)



I love a relish or sauce on the slimming world plan, You can take a plain grilled piece of fish or chicken or a steak and liven it up with some but they are usually mega high in sugar and so mega high in syns. This one is sugar free and syn free yay!!


Sticky red onion relish

500g red onions (thinly sliced)
100ml balsamic vinegar
150ml cider vineger
2 tbsp powdered sweetener
1 clove garlic (crushed)
1 tsp salt and 1 tsp pepper



Thinly slice the red onions and place in a large heavy based saucepan. Add the vinegars, garlic and splenda then simmer for approximately one hour on a very low heat until it has reduced and made a thick sticky relish. Season to taste with salt and pepper .

Keeps well in the fridge for a couple of weeks (can also be kept for longer if kept in sterilised jam jars) .




Sunday, 3 March 2013

Welsh Onion 'Cake' (slimming world friendly)

This recipe is from the Slimming World website and as it was St Davids Day this week thought would make a Welsh recipe although even though living in Wales for 24 years for have never heard of this!

I did enjoy it but think the cooking times should be longer so if I made it again which I will cook it for longer (I'll use the new cooking times in the recipe) I cut the onions and potatoes on a mandolin slicer as the slices really do need to be very thin.

I served it with my roast lamb Sunday dinner with some carrots , peas and brussels sprouts as well. There were lots of leftovers so will serve it later in the week maybe with some sausages or bacon.

Welsh Onion 'Cake'  

225g green cabbage, finely shredded
Low calorie cooking spray
500g onions, thinly sliced
Salt and freshly ground black pepper
  1/2 tsp dried rosemary
900g Maris Piper potatoes or red potatoes , thinly sliced

1. Preheat your oven to 190°C/170°C Fan/Gas 5. Blanch the shredded cabbage in a pan of boiling water for 3-4 minutes. Drain well and set aside.

2. Spray a pan with low calorie cooking spray, add the onions, a little salt and the rosemary. Cover and cook gently over a low heat for 20 minutes, stirring often. Discard the rosemary and set aside.

3. Spray the potato slices all over with low calorie cooking spray and season. Arrange half the potatoes in the bottom of an ovenproof frying pan, overlapping, in a circle. Add a layer of cabbage, a layer of onions and finally another layer of potatoes. Season again and spray with low calorie cooking spray. Place the pan on the hob over a medium heat for 5 minutes to colour the bottom, then transfer to the oven and bake for 1 hr 15 minutes.

4. Remove from the oven and leave to rest for 10 minutes. Place a plate on top of the frying pan and turn out the onion cake. Serve cut into generous slices.


Saturday, 2 March 2013

Butternut squash and bacon risotto (slimming world friendly )

Love a risotto for a filling healthy meal and this one really good . On the last Monday of the month in our Slimming World club we have a 'taster night' and this week Jen made this risotto and it was so gorgeous I begged for the recipe and it is from one of the Slimming World books but I have altered it very slightly. I love garlic and 4 garlic cloves is fine by me but it is pretty garlicky so you might want to reduce that if you arent so keen.  Its very easy to make takes a little time but not much effort :  ) Oh and could easily make it veggie by leaving out the bacon and using vegetable stock instead of chicken.

Syn free on extra easy

Butternut squash and bacon risotto

1 leek (washed and finely chopped)
250g lean bacon (chopped)
4 garlic cloves (crushed)
250g risotto rice
400g butternut squash (diced into smallish pieces)
1 litre hot chicken stock
salt and pepper


Heat a large non stick pan over medium heat and add the leeks and bacon and stir fry for 3-4 minutes until leek is soft and bacon is cooked through.

Add garlic, rice and butternut squash and stir fry for 2-3 minutes. Add a ladeful of stock (about half a mug) and stir and cook over a low/medium heat until its absorbed then repeat until all the stock is used up.

The rice should be creamy and still a little firm and the squash tender. The whole process takes about 25 minutes. Season to taste with salt and pepper but be careful of too much salt as the stock is quite salty.

Serve immediately but it can be frozen too.

Enjoy xx