Fake Quorn Curry

Fake Quorn curry, serves 2.
This curry tastes as if you have had a Chinese takeaway delivered to your plate!

Ingredients:

85g Mayflower curry sauce
I use 3 Quorn fillets
Small red onion
1 green pepper
A good handful of frozen petis pois.

Method:

Fry off the onion and pepper in some fry light, add the peas and stir on the heat so they warm through.

Make up the curry powder as directed on the box, I use 460ml of water for 85g powder, you may like it thicker or thinner.

Add the curry sauce to the pan, put in the Quorn fillets and simmer in the pan for 10 mins / til cooked.

I stir the pot very, very often! Unfortunately for me, this does stick to the pan very easily, if you dare look away for a split second it will take the opportunity to cling on to your best pan for dear life! Or…. You may just have better pans thrn me, so feel free to ignore my cautious nature!

Once cooked, I slice the Quorn fillets in the pan, give it all a good stir and it’s ready to go!

Not quite rock and roll but it goes lovely with simple new potatoes and green beans I think.

Below is an image of what the Mayflower sauce mix looks like on the shelf. I have only found it in B&M so far.

Must remember that I have a blog!

Happy Sunday.

My blog is a few days old and already  I have seem to have forgot that I now have one, I do want to try and post everyday. Unfortunately though real life sometimes side tracks me and I don’t get around to punishing you with my attempts at cooking!

Today’s Menu:
Breakfast

35g Porridge made with water – HEX B
1 Teaspoon of choc shot.
Frozen blueberries.

Lunch:

Soy mince Chilli
Recipe Here 
Gem lettuce
30g chedder – HEX A

Dinner:

Fake Curry with quorn.
Recipe Here 

I use 85g of Mayflower Curry Sauce and make 2 servings. You could use less to make it lower Syn, but personally I think it’s worth splashing out on this, it’s absolutely gorgeous!

I will have this with lots and lots of stir fried veggies to boost the healthy stuff on my plate!

Snacks:

Natural yogurt with fruit.
Pom Pom Bear cheese and onion crisps – 5 Syns.

 

 

 

 

 

Soy Chilli Mince – Free.

Syn free chilli

Ingredients:
Makes a huge pot, 3 to 4 servings. Ideal for work lunches.

50g dried soy mince
1 red onion
1 pepper
Tin of tomatoes
Half a small carton of passata
A squirt of Tomato purée.
Tin of kidney beans
Garlic granules
Mild Chilli powder
Salt & pepper.

Method:

I always soak my dried soy mince for 5 mins before cooking. I just measure out the mince that I need, cover with hot water, stir and leave for 5 mins or whilst you get everything else ready.

Fry off the red onion and pepper for a few mins, add the tin of tomatoes, passata and kidney beans. Sprinkle in some garlic granules and chilli powder to taste.

Add the soy mince, stir well. Add salt & pepper, and a squirt of tomato purée, stir. Cover the pot and leave to simmer gently for 18 mins, stirring occasionally.

Do a regular taste test in case you want to add more chilli. I’m a big scaredy cat so I don’t have it to hot!

Eat!

This makes a massive pot that I use for my work lunches. I have it with pasta or new potatoes or I’ll make up a salad to have with it.

In the picture I have put the chilli into some gem lettuce leaves and sprinkled with HEX A cheese.

Please remember, I am no expert, this is just how I make certain meals!

Bank Holiday.

Breakfast:
Slept in, so no breakfast. What? It’s a Bank Holiday!

Lunch:
Green Mushrooms on Toast.
Just minutes to make,

The mushrooms are not actually green… That would be yuck!

2 x sliced wholemeal bread from a 400g loaf – Hex B
1 Laughing cow extra light triangle, to spread on the toast  – 1 Syn
170 g Mushrooms
80g Bagged Baby Leaf Spinach – yup out of a bag, anything for an easier life!
Half a Medium Red Onion
2 x Tbsp Natural Fat Free Yogurt – Aldi version, cheap and veggie friendly.
Half a veg stock cube.
Salt & Pepper to taste.

Method:

Fry off the red onion in a frying pan with some fry light, add the chopped mushrooms and cover the frying pan for a couple of minutes.  I now add a couple of tablespoons of water and crumble the half a veg stock cube into the pan, give it a good stir then throw in the spinach, add salt & pepper to suit,  stir and cover the pan for a few minutes again.

Make the toast!

Once the spinach has wilted nicely, give the pan another stir and turn off the heat. Let it sit in the pan for a minute or so. Stir in the fat free natural yogurt.

With a slotted spoon, spoon it all on to your toast then gently pour as much of the liquid as you’d like over the top.

Eat.

Snacks:
2 x Easy peeler oranges
8 (yes I counted) Grapes
1 plum

Dinner:
Marmite Cheesy Potatoes

Huge portions!

Method:

New potatoes – the amount that you want. Halve them and par boil. Drain.
Spray an oven tray with fry light, rub the potatoes in the fry light on the tray.
Sprinkle salt over.
Roast in the oven – I do them for 12 mins on 200 in a fan oven.
After 12 mins drizzle (ooh I sound like a ‘proper’ cook type!) a teaspoon or 2 of marmite over the potatoes, I tend to stab the potatoes with a fork and use it as a tool to wipe the potato in all the marmite.

I then roast  for a further 6-8 mins on 200 in a fan oven.

I had these with:

2 x Linda McCartney vegetarian sausages – 2 syns each = 4 syns.

Half a tin of Morrisons mixed beans in tomato sauce.

30g Cheddar grated over the top, especially over the marmite potatoes! Hex A.

There are other varieties of Linda Mcartney sausages available that are less syns but I just don’t like them.
Italian sausages – 0.5 syns each
Rosemary and red onion – Free!

Snacks:
2 x Easy peeler oranges
8 (yes I counted) Grapes
1 plum

1 tube of rolos – oops, but worth every one of the 12.5 syns.

Syn total = 17.5 

 

Here Goes….

So, at least 5 stone to lose… 1 stone at a time!

Here I go….