Beef with ginger and spring onion

Quick, easy and delicious this stir fry is good on its own or with rice.
4-6
500g of steak thinly sliced
1 thinly sliced onion
1 thinly sliced green bell pepper
1tbsp grated ginger
4tbsp soy sauce
1tbsp oyster sauce
1tsp sesame oil (2 syns)
1tsp baking powder
generous pinch of salt and pepper
1 bunch of spring onions chopped into 1 inch pieces.

mix the steak with salt, pepper, baking powder, sesame oil, oyster sauce and soy sauce.
Get a pan nice and hot and add the onion and green pepper along with the white parts of the spring onion. toss and stir fry until they char and the spring onion is a little limp.
remove to the side and add the steak along with the ginger. let sit in the scorching pan for a minute or so then toss and let rest again.
when the steak is almost cooked add back in the vegetables including the green parts of the spring onion and toss through throughly and if needs be add a little more soy sauce.

quick, easy and delicious.

Sweet and sour pork(or chicken)

So okay this has syns but the syns make this dish taste amazing..
you may think i am mad putting baking powder on meat, but, trust me! Its a traditional chinese method! The baking powder tenderises the meat in about 20 minutes and gives a silky smooth texture in your mouth!
The marinade doesn't look especially delicious but hey ho it tastes lush!

So the basics of this sauce has the meat, cubed green pepper and white onion. obviously you can add as much veggies as you like and serve with anything you like but today this is just a basic sweet and sour i hope you enjoy!

serves 4-6 people
400g bite size chicken breast or pork (i used pork loin chops and removed the fat)
1 tsp baking powder (0.5 syn you cannot replace this with anything else and is essential for this dish)
6 tbsp soy sauce
1tbsp cornflour (1syn)
1 grated clove of garlic
1tsp sesame oil (2syns)
4tbsp (i used morrisons which is 0.5 a syn) ketchup
splash of white vinegar
about 1/2 tsp sweetener
generous pinch of salt and pepper.
1 large white onion and green pepper in rough chunks.

mix together 4 tbsp soy sauce, cornflour, baking powder generous pinch of salt and pepper and the meat. leave to the side while you prep the sauce.
mix the ketchup, rest of the soy, sesame oil, garlic, sweetener and white vinegar and set aside.
Once the meat has marinaded for at least 20 minutes get a (preferably non stick) pan on high heat with a generous spritz of low cal spray.
mix the meat one more time then lay out in a single layer. Leave for 30 seconds then flip the pieces. they should be a lovely golden crispy brown colour.
leave for another 30 seconds then when you can see no more pink, (doesnt have to be cooked right through) remove from the pan and add your vegetables. leaving them to char a little before tossing to char the other side. add the pork back in and stir fry for 2-3 minutes before adding your sauce.
Toss throughly to make sure everything is coated and to make sure the sauce thickens.

Ta da.. done! the prep is the longest it only took me about 5-7 minutes in total to cook the sweet and sour (but i did have a lot of other mixed veggies in my stir fry!)

i hope you guys like it!!

Speedy risotto

I will be uploading videos soon and this will be the first recipe video i upload in a long time onto youtube at https://www.youtube.com/channel/UC4ururmkHVMaRmnB7aVAOcA

so i know i would be shot if in italy so i am sorry to any italians reading this!!

so we start off with a low syn microwave rice (the one i have is currently syn free)
but any ole packet will do! serving 2 people or 1 hungry person!

you will need about 100ml of stock
salt and pepper
2 tbsp parmesan (2 syns)
your packet of rice
and i am going with mushrooms in this! a good few handfuls of sliced mushrooms
your base is a finely diced onion and a grated garlic clove and obviously the rice!

So we start by softening the onion in a frying pan with low cal spray.
Add your mushrooms and cook to your liking (you could use any veggies you want or chicken, ham etc)
Add in your rice and stir fry for 3-5 minutes. Add in your stock and stir. cook for 2 minutes, remove from the heat, stir in the parmesan and a generous pinch of pepper and adjust for salt (bearing in mind that the parmesan is salty)
I like to serve mine with a big handful of spinach on top.

I hope you enjoy!

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.