Originally my mum used to make it with stewing steak. I use quorn chicken style pieces.
Such a quick and easy recipe, can be made in the slow cooker if you fancy.
The longer and slower it’s cooked the more flavoursome it is but equally scrummy if you are in a hurry to feed hungry tummies!
Slimming world friendly too!!!!
Fry 1 large onion until soft.
Throw in a packet of chicken style pieces until soft.
Add 2 teaspoons of Paprika and stir.
Open up 2 tins of chopped tomatoes and add about 6 bay leafs and 2 bouquet garnie.
Add a sprinkle of salt, sometimes I add a tiny amount of sugar.
I added a splash of water and then cook on low for about 45 mins to let those flavours mingle!!!
Serve with long grain rice, and tuck into a bowl of comforting food 🙂
As a vegetarian there are some particular foods I thought were unavailable to me again.
A good 'ole Pork pie was one such thing. Well that isn't the case at all…
I made this over two days.
I made the Hot water pastry.
This is the reason my porky pie isn't vegan as it has been made with butter.
I will make it with Vegan margarine/ butter style as I read this works.
Also I will forget the egg wash.
I used 170 g of butter
2 1/2 full cups of flour.
100mls of hot water.
I softened the butter and added the hot water. Made sure the butter has melted and then added the flour.
Mixed it around and then formed a play doh consistency and put it in the fridge overnight, wrapped in cling film.
For the porky bit I used
2 slices of bread made into bread crumbs.
1 white onion chopped
2 cloves of garlic chopped.
6 vegan sausages defrosted (I used Linda Mcartneys)
1 cup of Veggie mince.
3/4 packet of silken Tofu
1/2 tin of borlotti beans
2 tablespoons of fresh sage.
1 big spoon of Thyme
1/4 teaspoon of both nutmeg and allspice.
Black pepper and salt.
In a food processor mix the onion, garlic, tofu and sausages into a smooth paste.
Add the remainder of the ingredients except the breadcrumbs.
I mixed those in last in a bowl to make the mixture thicker.
And voila the pastry is ready to roll out and the vegan porky bit is ready to go into the middle!!!
Make little cases and lids! Stuff with the pork middle and then bake in the oven on 160 degrees for 30- 40 mins.
I will be updating this entry with a photo of the end result in due course. I am afraid as I write this had forgotten about the ‘jelly’ in a regular pork pie but I intend to use Agar Agar to achieve this in my next attempt.
I intend to serve this with pickles and gherkins and and possibly a dollop of piccalilli !!! I can’t wait for lunch tomorrow.
Best bit of this is of course this is meat free happiness 🙂
I was in two minds about this recipe but went ahead and made it anyway. It was so delicious it will become a regular in my home- a sure sign of a great recipe. My little boy demolished it too!
What I did….
2 tins of baked beans
1 tin of tinned tomatoes
1 chopped up courgette
1 red pepper
I handful of chopped mushrooms
1 handful of spinach
2 garlic cloves
Dried lasagne sheets
90g of grated low fat cheese
Fry onion and garlic in Frylight
Add courgette, mushroom, pepper and gook until soft.
Add chopped tomatoes add oregano and basil and spinach add both tins of beans and cook through.
Add layer of mixture and then a layer of lasagne sheets and repeat finish with a layer of the mixture add the grated cheese on top and a few torn basil leaves and cook for 40 mins with tin foil over.
Take the foil off for the last 5 mins and then serve this tasty lasagne with salad…..
Well if you are like me and love searching the web for a new recipe you know how it feels when you find one and think Ooh!!
I have seen pictures of this but not found the recipe, so I will bless the internet with my very own version 🙂
Mine is slimming world friendly and it will be all syn free on that eating plan. However, if I wasn’t on slimming world I would add lashings of full fat grated cheese!!
So here it is slimming world Red eye fries ……..mmmmmmm!!!
What I did……..
Potatoes cut into chunky chip pieces.
Fry light spray
Cheddar cheese low fat
Red chilli pepper
What I did was par boil the chipped potato for a few minutes and then let them cool.
Spray all over with fry light and cook until crisped, sprinkle over chopped chilli pepper at last 10 minutes of cooking.
Fry 2 eggs in fry light and remove chips from the oven and place the eggs over the chips on a plate.
Mix cheddar and mustard seeds together and sprinkle over the top of the eggs and chips.
Return the plate briefly back to the oven until the cheese has melted.
Serve with salad.
Sprinkle hot sauce over the top for an extra kick!
Chips and egg meets cheesie chips with a spicy kick…. BOOM!
Thought I would post about the ‘new’ vegetarian slimming world recipes I have been making but vegetarian versions.
Diet coke chicken is a popular ‘syn free’ dinner. I made this with quorn which is a ‘free food’ in the slimming world diet.
Here’s what I did….
1 packet of quorn chunks
1 tin of chopped tomatoes
1 large red onion sliced up
1 large red pepper chopped up
1 packet of button mushrooms
2 cloves of garlic
1 teaspoon of paprika
1 teaspoon of Brown HP sauce
1 can of diet coke
Salt and pepper
Easy peasy to make! Fry the onion and garlic briefly. Add in the mushrooms pepper and Quorn cook until lightly browned.
Mix tomatoes, HP sauce and diet coke in a jug and mix together, using diet coke as an ingredient seems very strange I have to admit! The recipe actually is supposed to be Worcester sauce but as that is not vegetarian friendly I opted for HP sauce.
Then add to the quorn and pepper mixture add the paprika and cook until it reduces down add salt and pepper to taste.
I served this lovely sweet and sour barbecue tasting dish with boiled rice!
All of this cold weather calls for warming, hearty comfort food.
I have been making this same recipe for years and it never has any leftovers.
Everyone has their own version of a cottage pie. This simple recipe has to be my favourite that I would recommend that you make from my little blog it’s for my vegetable cottage pie.
4 sticks celery
1 plump parsnip
(You can use any wintertime vegetable) the essential flavours I will not make it if I haven’t got parsnip or celery!
Red tub Bisto gravy powder
What I do is ….
Fry an onion in olive oil
Add chopped celery, carrots, parsnip,sprouts, and cook until slightly soft.
Add boiled water and cook the vegetables for another 10 mins then add Bisto (in the red tub) yes I know but it tastes gorgeous in this dish 🙂
This will make a lovely thick gravy.
Spoon into a oven proof dish and then add loads of comforting mash.
Add lashings of cheese.
Cook in the oven covered with tin foil until golden on top.
In the last five minutes remove the tin foil to make the top golden and the cheese slightly crisp…..
I am a food shopaholic.
This week I am trying to avoid the shops. Having a good old butchers at the cupboards and the fridge I have been busy trying to use stuff up.
Tonight’s dinner was rustled up with glee at accidentally having the ingredients for a dish I have made again and again in the past.
It is delicious.
A real hearty meal when you fancy something nice that will warm you up and fill you up. It’s a meal that will satisfy everyone and smells divine.
Easily to make early in the day to cook through and soothe the soul when ready to eat.
What to do…….
4 big handfuls of chunkily diced boiled new potato.
5 veggie sausages cooked and chopped up.
1 red onion
Bramble apple chopped up
Lots of smoked cheese
Salt and pepper
Fry the onion until soft
Add the chopped up apple and gently fry.
Add the potatoes and mix around carefully.
Add the sausages,tomatoes,spring onions and cheese and mix it all together.
Once it is all heated through and the cheese is melted over all of the ingredients (yum) put it in a dish ready to go In the oven. Scatter some extra cheese on top if you fancy.
After a little flash in the oven when ready to eat….. Voila!
Lovely comfort food!
It’s blowing a hoolie outside… Once little one is In bed I am going to tuck in with a lovely glass of wine….
Having five Chickens means a lot of Eggs! Hence yesterday I was scratching my head on what to do with them all.
I also had a glut of Courgette from my Veg box. A great way to use up both was to make a lovely Quiche.
I was far too lazy to make my own Pastry and remembered I had some Puff pastry in my Freezer.
And ready to eat I served it with Potato Croquettes and Salad and Mixed Pickles…. Delicious!
I tasted these delicious Spiced potato patties from a little Deli and they are delicious. It was hardwork not to just devour it as I was eating it but I carefully tried to recognise the flavours! It’s not exactly the same but I will work on it.
You will need…
5 medium potatoes
1 small white onion
3 green chillies finely chopped
1 teaspoon of Garam masala
1/2 teaspoon Cumin
1 teaspoon of cayenne pepper
Handful of chopped fresh coriander
Good pinch of salt
Chick pea flour
What I did was ….
Boil 5 medium potatoes and cool then crush them roughly.
Fry the finely diced onion until soft add chilli and cook until soft.
Add the cumin and cook for a little longer.
Then add the Garam masala and Cayenne pepper, stir and then add the crushed potato.
On a gentle heat warm the potato through and mix together.
Season with salt to taste and add the chopped Coriander.
Mould the mixture into round shapes and coat with some chickpea flour.
Mix chick pea flour and water to make a batch of batter.
Coat each of the patties in batter and gently fry in sunflower oil in a griddle pan. It took about 5 mins each side.
These can be eaten hot or cold and are delicious! Vegan too which makes them taste all the better.