This really isn’t a recipe because it’s just so bloody easy!
I made these beautiful little nuggets of loveliness for the first time the other day after my sister in law got me onto them and they are bloody amazing!
They’re called Hassleback Potatoes or if you’re a Yorkshire lass, tatys.
I would use small new potatoes for these, just because they hold in the flavour a lot better. My first go was with bigger tatys and they are nice but little ones are just juicier! 😉
This is how easy it is. All you do is slice your potatoes halfway down and go all the way along the potato (see photo), then spray with Frylight (the butter one is brilliant for this), and cover with garlic, salt and chilli seasoning. Then sprinkle with chives and bang in the oven at 180 degrees c for 45 minutes. Take out halfway and spray with more Frylight and add a little more seasoning, then finish off.
Then I take them out of the oven and cover them for about 15 mins, just because it makes them extra juicy!
And that’s it!
I’m big on super easy recipes to add something different to my plate and these definitely hit the mark!
I’ve also experimented with a few other flavours and I bet a paprika version would be lovely!
Let me know how your hasslebacks go and whether you love them as much as I do!
This recipe was one I was really looking forward to as I’ve been wanting to do another fakeaway for a while now.
Looks good right? WRONG!
I followed the recipe ingredient perfect apart from swapping lamb for beef and not using cloves as I HATE them and it came out really tangy and vinegary!
Let me explain.The recipe said to marinate the lamb (or beef in my case) in a bunch of spices which just so happened to include 125ml of white wine vinegar. I didn’t even question it and bunged it all in the bowl and then realised that it said to marinate for 4 hours or overnight if possible. I didn’t have time for that!!! So I marinated it for about 20 minutes and then chucked it all in a pan to cook with chopped tomatoes on a low heat for about an hour.
I came to taste it after my bath and was met with a super tang that made my eyes water!So after adding more water,some natural yoghurt and medium curry powder, I decided to serve it to Lee and explained how tangy it was and also apologised in advance (Not what you would normally do before serving a meal).
We both ate it in-between remarks of ‘my god how much vinegar is in this?!’ and ‘It’s so tangy!’ along with watery eyes and noses.
Afterwards, I swore I would never add vinegar again even if it should’ve marinated for 4 hours.No curry should taste like that! So this recipe has not worked for me but If you have 4 hours to kill then knock yourself out! I, however, won’t be adding vinegar to anything for a long while as I feel my taste buds have been burnt off!
The recipe is in the Slimming World Fakeaways book if you would like to give it a go but I wouldn’t blame you if you decided to swap vinegar for water or a bit of stock.
Not all recipes work out and this is one that didn’t for me. Ah well, onwards and upwards!
The dish is basically Cauliflower and Potato curry. Some of you may think that cauliflower is weird in a curry but I have to tell you it is amazing! You don’t know what you’re missing. This curry is perfect for those who like spicy but are either vegetarian or don’t eat meat often; or just fancy a change for that matter. Lee also pointed out to me that its pretty cheap to make and lasts a while in the fridge.
Mine made 4 tubs so I pretty much ate spicy food every day last week!
I didn’t add peas to mine purely because I didn’t have any so swapped them for 2 chopped carrots. I also used Medium curry powder and not mild as I prefer more spice! Mine ended up like this:
It was super nommy and extra spicy. 🙂 I didn’t have rice or wedges with it as the curry already has potatoes in, so I felt I had enough carbohydrates as it was.
One thing I would say is I would put the red peppers in later in future (when the cauliflower is almost cooked) because they disintegrate a bit and I prefer more of a bite to them; that’s just my preference though. 🙂
This curry is perfect to make up at the beginning of the week because it lasts all week in the fridge, can also be frozen and is perfect for those cold nights when you just want something quick and easy. I’m definitely an advocate of making up the week’s meals in advance because it makes your week-nights much less stressful and much more relaxing.
I was just sat nomming away at this whilst watching junk on TV.
Ah nice and spicy Aloo Gobi; perfect Winter Warmer 🙂 Let me know if any of you decided to make this.
I have been wanting to try another dessert recipe for ages but because,well, I’m not very good, I was a bit scared. However, yesterday I was feeling pretty confident and searched the Slimming World website for recipes and found this one for an egg custard that seemed not too difficult. I had all the ingredients in my cupboard at home too (which never happens!)
So I went ahead and followed the recipe but I halved everything as it serves 4 and there’s only me and Lee to eat it. I haven’t posted the recipe here as I followed the Slimming World recipe to a T apart from having it with berries.
But here are a few process pictures!
It seemed to work out perfect. Here is my finished effort:
Not bad if I do say so myself! I haven’t tasted it properly yet as when it came out of the oven and cooled, I had to chill it in the fridge for 4 hours. I can’t wait to taste it though. Lee seemed really enthusiastic to try it because he loves egg custard but when I told him it was pastry free, his tone suddenly changed haha. I tried to explain that pastry isn’t healthy and I wasn’t going to make something I couldn’t eat but he wasn’t having any of it. So looks like this little beauty is all for me muhahahahahahaha. My plan worked after all! 😉
I would LOVE to see your efforts of making this so post in the comments!
I first saw this recipe on the Slimming World Calendar my mum gave me; however, I have found loads of variations on the internet so decided to make my own. The concept is still the same as the Slimming World recipe but I’ve tailored it to my tastes. So here’s the recipe for my Kofta Curry.
You will need:
500 grams approx beef mince (as lean as you can get)
1 medium white onion-chopped roughly
1 tin of chopped tomatoes
handful of mushrooms-sliced
1 tbsp tomato puree
1 tbsp ginger/1 inch piece of ginger grated
2 tbsp garlic powder/4 cloves of fresh garlic (or more if you like stink breath like me XD)
salt and pepper to taste
2 tbsp turmeric
1 tsp chilli powder
1 tbsp Garam Masala
1-2 tbsp Medium Curry Powder
Handful of Chopped Coriander (optional but is awesome!)
Right, get a big bowl or tub and put your mince in it.Add half the chilli, half the garlic and half the turmeric and add some salt and pepper to taste. Knead the mince until all the spices are mixed in thoroughly. Split the mince into 12-15 balls (depending how big you want them) and store in a tub until you’re ready to use them.
Get a wok/deep pan and put the onions and mushrooms in with some Fry light/Light Olive Oil on a medium heat and fry until they start to go soft. Then add the tin of chopped tomatoes, tomato puree, salt and pepper to taste and all the spices (yep every last one) and stir on a medium heat to mix it all in. While the sauce is lightly bubbling away, add the meat balls to a frying pan with some Fry Light and lightly brown them off just so they have some colour (I prefer it this way but you could miss this step if you like) and then add the meatballs to the sauce. Turn the hob to a low heat and cover with a lid (I use an old plate); leave to simmer for 20 mins but check it halfway through depending on the power of your hob (I use a gas hob so electric may cook it quicker). Take off the lid, turn off the heat and add your chopped coriander. Stir in and you’re ready to serve!
If you’re not a massive fan of a tomato based sauce, you could miss out the tomato puree to take off that tangy edge and add some natural yoghurt to tone it down a bit.
If you prefer more spice, then add some more chilli or Garam Masala (I think everyone needs Garam Masala as a stock cupboard spice because it is simply amazing!)
You could make the same sauce but add chicken or another meat to the dish. Just lightly brown it first and then add to the wok but with chicken, you may need it leave it longer to ensure it is cooked through.Just change the amounts of spice because you won’t need to coat the chicken in any spices as it takes on all the flavour of the curry sauce.
And that’s it! This is one of my favourite recipes as it is so healthy but massively tasty and you can variety it in so many ways! Let me know how it goes, I’d love to see your versions!
Here’s mine with some wedges I made!