Fried Rice

The essential thing for fried rice? precooked rice. when i make my fried rice i use a brand called veetee as they are only 1 syn. depending on what you get.
Another crucial thing? add what YOU like. this is just my basic fried rice.
the only things you keep the same is the garlic, ginger, soy, sesame, salt and pepper and of course the rice!

you will need
1 pack of veetee precooked rice. (do not cook it in the microwave!!)
1 small shallot finely diced
1 carrot finely diced
handful of thawed (prefrozen) peas
1tbsp soy sauce
1tsp sesame oil (2syns)
1 egg
1 grated garlic clove and the same amount of grated ginger
pinch of salt and pepper.

break up the rice (no we are not cooking as per packet instructions!) so all grains are seperate, coat in the sesame oil and spray and mix through fry light. (this helps if you do not have a non stick pan!)
bring a pan to a very high heat.
add some fry light and the carrot and onion, stir fry for a couple of minutes and add the garlic and ginger.
stir fry for 1 minute or until fragrant and add the rice.
stir fry for 5 minutes,
toss through the peas, salt, pepper and soy sauce.
toss to coat evenly.
push the rice to one side, spray the pan with fry light and add the egg. let it cook till almost set.
break up the yolk and put the rice on top
break up the egg in the rice. (bigger or smaller chunks, completely your preference)
serve while hot.

broccoli bake

greens are hard to get into children at the best of time, let alone adults. you know why? you boil the heck out of it!
This italian style broccoli pasta bake is creamy, savoury, garlicky and full of goodness.
4-6 people

1 broccoli head chopped finely (or briefly whizzed in food processor), grate up that stem it is packed full of goodness!!
300g dry pasta
2 large cloves garlic
salt and pepper
quark (no certain amount)
4 tbsp FRESHLY grated parmesan cheese (1 syn per tbsp)
fry light olive oil (if you have sunflower oil that is ok)
1 red onion finely diced
100ml unsweetened almond milk (1/2 syn)

cook your pasta for 6-7 minutes ( i know it doesnt seem long but it will be going in the oven)
meanwhile fry off your onion on low heat with fry light until softened, turn up the heat, add the garlic and broccoli, coating it in the onion and garlic, add a splash of water and cook for 5 minutes.
remove from the heat and stir the broccoli through the pasta with the parmesan, milk and 2-3 tbsp quark with a generous pinch of salt and pepper.
put in an oven proof dish and bake for 10 minutes at 20
0oC alternatively you could let it cool wrap it up and freeze for up to 6 months. just take out and bake for 40 minutes at 180oC.

Ramen (noodle soup)

comforting, soothing, delicious, warm noodle soup, healing to the heart, mind and soul and brilliant for leftovers.
use whatever topping you have but you can never beat adding a soft/medium boiled egg, the yolk enrichens the soup!

serves 1.
1 packet low fat super noodles (i use ko lee low fat chicken, beautiful in flavour before adding anything!)
1 grated garlic clove
1/2 tsp grated ginger
1/2 tsp sesame oil (1 syn)
1/2 tsp yellow bean sauce (optional but is so soothing, just add it to the broth)
good pinch of black pepper
I happened to use leftover turkey on my ramen today but you can use a couple of slices of ham or leave the meat out completely!
1 small shredded or grated carrot
2 leaves white cabbage finely shredded
1 shredded spring onion
handful of beansprouts (if you have them)

So the basics of ramen is the sauce and the noodles then you can add whatever toppings you like!
cook the noodles according to packet instructions. meanwhile, in the bowl you are going to serve in mix the soy, sesame oil, ginger, garlic and black pepper, mix thoroughly.
remove the noodles to the soy mixture coating them in it.
add the toppings then pour over the soup!

Easy or what?!

Chicken casserole

The best chicken casserole/stew is done by using roasted bone in meat, unfortunately if you roast skinless chicken it becomes dry. So we have an alternative! Packed full of speed veggies this meal would be suitable for SP day, you could always have with singing swede mash, if you aren't having an SP day you could always chuck in a couple of tins of potatoes or something! you can also use any P beans you want i just prefer haricot :)

4-6 people
4 rashers extra lean smoked bacon (visible fat removed and cut into small pieces)
6-8 skinless (bone in if you can get it) chicken thighs
4 large carrots (into slices/chunks)
4 large celery sticks (sliced)
2 large leeks (washed, trimmed and sliced)
2 large red onions (peeled and medium diced)
1 large courgette (medium dice)
1 small swede (peeled and diced)
2 tins of haricot beans
salt and pepper to taste (at the end)
chicken bovil 2 tsp in 500ml of hot water
if you have it, 1tsp each of fresh rosemary and thyme, or 1 tsp mixed dried herbs.

Fry off the bacon until it is crispy. (add it to your slow cooker)
Sear the chicken thighs in the same pan (and then into your slow cooker with the swede and carrot)
Fry off the celery, onion, courgette and leeks in batches giving them a little colour.
Add all the ingredients to the slow cooker, cover and cook for at least 4 hours on high or 6-8 on low.
If you do not have the time to add the extra flavour by frying off first, you can always just add everything to the slow cooker.
Enjoy :)

Vietnamese beef stew (my version)

Not long ago i became unhealthily obsessed with asian, vietnamese and thai food!
I came across this aromatic soothing beef stew, full of the herbs and spices needed to cure a cold!
Perfect for a cold evening!
It really is a slow cooked dish so if you dont have a slow cooker use a dutch oven!

4-6 people
1kg stewing steak.
4tbsp soy sauce
1tbsp fish sauce (yes i know it smells but trust me!)
3 lrge garlic cloves grated
1tsp grated ginger
1 tin of tomatoes
2 tbsp romato puree
200ml beef stock
1 bay leaf
6 carrots peeled and in bitesize pieces
3 spring onions in chunks.
2 star anise and 1 cinnamon stick
1 tsp 5 spice
generous amount of black pepper
2 large white onions (in bitesized chunks)
2 large green pepper (in bitesized chunks)
1tsp sesame oil (2syns)

Marinate the beef with the garlic, ginger, soy sauce, fish sauce and 5 spice over night. or 2 days in advance!
put all of the ingredients (just not the green pepper or onion and sesame oil) in the slow cooker.
Let it cook until you are ready to eat (i serve with rice)
Before you cook the rice, get a frying pan EXTREMELY hot and chuck in the onions and peppers let it sit for 20 seconds, flip it, let it sit again for another 20 seconds. Repeat and add to the stew with the sesame oil and stir through.
Serve whilst hot, sprinkle with spring onions (optional but adds another dimension)

Jambalaya

This recipe is brilliant for leftovers or if you just want to make a delicious dish!
serves 4-6
6 boneless skinless chicken thighs (in bite sized cube or use leftover roast chicken!)
4 heck chorizo style sausages (currently 2.5 syns each so 2.5 if serving 4 but 1.5 if serving 6, skin removed)
3 sticks of celery and 2 carrots (finely diced or grated)
1 large white onion (diced finely)
1 large green pepper (slightly larger dice)
1 large red pepper (same as green pepper)
4 large tomatoes (cut in half and grate into the stock, its the easy way to remove the skin!)
3 cloves garlic
1tbsp paprika (not smoked)
450ml chicken stock
250g long grain rice (basmati works well)
1 bay leaf
1tsp dried thyme and oregano
sprinkle of chilli flakes (optional)
(6 large prawns to serve ontop are optional)

okay it sounds like a lot of ingredients but its a very very easy recipe.
Fry the sausage braking it up while it cooks. when it is cooked add in the chicken. cook until the chicken is 3/4 of the way done. add all the vegetables and garlic. stir until the onion becomes translucent. add in the rest of the ingredients. stir thoroughly, sprinkle in some salt and pepper, cover, cook on low for 15 minutes, remove the lid give it a stir. cover and let cook for a further 10 minutes on low.
Done :D

enjoy.. i know it sounds like a lot but this recipe is pretty basic 4 tomatoes, 450ml of stock, garlic, paprika 250g rice.. then you can add anything else you want! any veg that is starting to go over (fry that first though to give it a head start)
and the best thing... its a one pot meal! yaaaahhh!

Enjoy!

Syn free scotch eggs

You really do not miss the bread crumbs here. Now if you want to make mini scotch eggs i would suggest mashing up the egg and mixing with the smallest amount of extra light mayo, at which point you would get a tablespoon of mince, flatten it out, put a little of your egg mixture inside then conceal it inside the meat and roll into the ball ready to bake.
Here are the large versions!

6 medium eggs (boiled to your liking, just remember they are going to bake in the oven! another tip is to add 1/2 tsp bicarb to the water, it makes the eggs easier to peel)
500g extra lean pork mince
1tsp dried sage
generous amount of salt and black pepper
3tbsp water (yes, my water trick again)

Pre heat the oven to 170oC
peel your eggs
mix the mince with the water thoroughly so it absorbs the water and becomes smooth.
mix in the sage, salt and pepper (a good half tsp of each!)
cover and let rest for 10 minutes.
 get a bowl of water to help you wet your hands to mold the scotch eggs.
seperate the meat into 6 and one at a time take 1/6 of the meat, flatten it on your hand, place the egg in the middle and wrap the meat around it, place it onto a lined baking tray and repeat with the rest of the eggs and mixture.
bake for 7 minutes then turn over to cook for another 7 minutes.
these will last for 3 days in your fridge.

Enjoy :)