Leek & Potato Soup

Syn Free

Ingredients

• 6 Large potatoes, chopped
• 1 onion, diced
• 3 garlic cloves, whole
• 1 leek, finely chopped
• Salt & pepper to taste
• 1 tablespoon of horseradish sauce (1 syn)
• 1 litre of chicken stock

Method

Place the potatoes, onion, garlic, leek and stock in a large saucepan.

Leave to simmer for around 30 mins on a low heat or until all the veg is cooked and soft

Add the horseradish and stir through and mix in well

I put half the mixture in the blender at a time and blitzed until completely smooth, but you can blend to any consistency you like!  Add the salt and pepper to taste.

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strawberry and chocolate trifles

Serves: 4
Prep. time: 20 minutes
Cook time: Plus 3 hours' chilling time
Total time: Over 60 Minutes
Syns per serving: 4½

ingredients

•     1 sachet of sugar-free strawberry jelly
•     2 sponge fingers
•     100g fresh strawberries, hulled and sliced
•     200g ready-made, low-fat custard
•     300g fat free natural fromage frais
•     25g dark chocolate, broken into pieces

method

    Make up the jelly according to the packet instructions and then set aside to cool.

    Break up the sponge fingers and divide between 4 dessert glasses. Pour over the cooled jelly and put in the fridge for 2 hours, or until it's set.

    When set, top with the strawberries and spoon over the custard. Return to the fridge and chill for a further hour.

    Spoon over the fromage frais and then melt the chocolate in a bowl

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Slimming World Recipes Syn Free | Steak Bakes (Fakeaway)

To ensure your bakes are syn free please use M&S stewed steak. At present this is the only steak I am positive is syn free. The Aldi steak used in this video I have now found out is 4 syns for the whole tin.

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SYN FREE LEMON MERINGUE PIE

Use a electric whisk. You can do it by hand but it will take time and you'll get a much lighter meringue with an electric whisk.

Ingredients

• 1 Tub Quark (250g)
• 1 Lemon
• 3 Eggs (Medium)
• 4 tbsp Sweetener

Preparation
 
Grate lemon rind and juice.
Separate egg whites/yolks.

Preheat oven to 180°C / 350°F

Put the Quark into a mixing bowl and give it a good stir/beat to loosen it up and make it smooth and creamy.

Lightly grate the lemon rind on the fine side of a grater. Add to the mixing bowl.

Juice the lemon and add to the mixing bowl. 

Tip: Put the lemon in the microwave for 10-30 seconds (depending on wattage). This releases the juice and you get more.

Add egg yolks and 2 tablespoons of sweetener.

Give the contents of the mixing bowl a vigorously stir with a big spoon. Make sure the yolks are broken and thoroughly blended in.

Split the lemon/quark mixture between 4 ramekins. Fill to just over halfway (2/3 max). Use another ramekins rather than over fill.

If you don't have ramekins you can put in a pie dish (and portion after it's cooked).

Tip: If you use a pie dish don't use a small deep one. If you pack this too deep you'll end up with gooey eggy filling and under-cooked meringue.

Put on a baking tray and cook for 10 minutes.

*While they are in the oven*

Put the egg whites in bowl and whisk until you get a white foam that is stiff enough to hold a peak when you remove the whisk.
Tip: Don't use the bowl you've just used for the quark unless you've washed and thoroughly dried it.

Gradually add 2 tablespoons of sweetener into the white foam (while still whisking). Don't tip the sweetener in; sprinkle it like you would do putting it on cereal.

Tip: Use powdered sweetener if you can. Granulated will work, powdered is better.

You can over whisk it, so stop as soon as it is thick and glossy and holds its shape.

*This is where an electric whisk comes in handy otherwise you could still be whisking when the lemon filling needs to come out of the oven*

After 10 minutes, take the ramekins out of the oven and gently spoon meringue equally over each one.

Put back in the oven and cook for 5 minutes.

Serve chilled.

SOURCE 

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lemon drizzle fairy cakes

Serves: 16
Ready in: Less than 30 Minutes
Suitable for vegetarians
Syns per serving: 2½ 

These light citrus sponges are just right for afternoon tea.

ingredients

•     1 lemon
•     2 eggs
•     50g low-fat spread suitable for baking*
•     6 tbsp artificial sweetener
•     100g self-raising flour
•     2-3 drops of vanilla essence

For the drizzle

•     8 level tsp icing sugar
•     A few drops of lemon juice
•     A couple of drops of yellow food colouring
•     Silver balls to decorate (optional)
•     1 tsp icing sugar, to dust

method

    Preheat the oven to 180°C/160°C Fan/Gas 4. Line 16 mini muffin tins with paper cases. Finely grate the zest of the lemon, then squeeze the juice and reserve for the drizzle.

    Whisk together the eggs, low-fat spread and artificial sweetener.

    Sieve in the flour and fold into the mixture with the lemon zest and vanilla essence.

Carefully spoon into the paper cases and bake for 15-20 minutes in the preheated oven, or until firm and golden. Remove, place on a wire rack, and allow to cool completely.

    To make the lemon drizzle, mix together the icing sugar in a small bowl with the lemon juice and food colouring to make a spoonable mixture. Carefully drizzle over the tops of the fairy cakes. Decorate with silver balls if desired (add 1 Syn per level tsp), and dust over the icing sugar.

Tip: *We used Anchor Spreadable Lighter.

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Crispy Chilli Beef

7 syns for the whole lot - serves 3
2 syns for the cornflour. The rest is free.

Ingredients

• 400g thinly sliced beef steaks
• 1 chilli chopped finely
• 2 cloves garlic finely chopped
• 2 tablespoons cornflour
• 1 head of broccoli chopped up
• 5 spring onions sliced lengthways
• 1 teaspoon ground ginger
• 5 tablespoons soy sauce mixed

Method

Toss the meat in the cornflour until it's evenly coated and then fry off and seal in a very hot wok sprayed with frylite
Set the meat aside and then put the garlic and chilli in the wok making sure to scrape all the meat bits and mix well
Add the spring onions and broccoli and then the soya sauce until it starts to bubble
Stir in the beef and cook for a further ten minutes.

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Slimming World Fries

-Preparation time: 5 minutes

-Cooking time: 40 minutes

-Total time: 45 minutes

Who knew you can eat fries when you’re slimming? With our easy-to-follow recipe you can!

Ingredients

-Spray oil

-2lbs medium-size russet baking potatoes

-Coarse or kosher salt

Method

-Preheat the oven to 450°F. Spray a rimmed baking sheet with spray oil.

-Peel the potatoes, if you like. Slice them lengthwise into fries, approximately ½in thick, or cut them thinner if you prefer.

-Bring a large, covered pot of salted water to a boil. Add the potatoes and cook for 4 minutes. Drain and set aside on paper towel to dry. Dry the pot.

-Return the fries to the dry pot, cover it with a lid, and shake to rough up the edges of the fries (this ensures they crisp up in the oven).

-Transfer the fries to the prepared baking sheet, lightly coat them with spray oil, and bake for 20–25 minutes, turning occasionally, until golden brown. Serve hot, sprinkled with salt.

Source: www.slimmingworld.com

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