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The PP recipe swap shop!

PostPosted: Sat Jun 13, 2009 5:12 pm
by LME79
Hi everyone!

The purpose of this thread is as the title - to swap recipes. Maybe you accidentally threw something together which has turned out fantastic, maybe you've discovered a delicious meal which will help those of us that want to lose a few pounds or maybe you have a family recipe that you'd like to pass onto our lovely members of Problem Pages.

When you share, let us know what the dish is called and why you'd like to share it with us. If there's a story behind it - great! If any of you try out the recipes, quote the recipe afterwards and let us know how it turned out!

Happy cooking!

Re: The PP recipe swap shop!

PostPosted: Sat Jun 13, 2009 5:19 pm
by LME79
Here's my first go:

Recipe - Tunisian-esque minced lamb
Purpose - low in fat, so great for those who are slimming but love food
Origin - Rosemary Conley has a version but I accidentally bought lamb mince instead of lamb stewing steak but it's turned out brilliantly!

Ingredients
1 x pack minced lamb
1 chopped onion
2 x garlic cloves
1 lunchbox size orange juice carton (between 200-250ml)
1 x can or carton chopped tomatoes
300ml lamb stock (Oxo cube fine)
6 x cardamom pods without seeds
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 tablespoon plain flour

Method

1. Fry minced lamb in hot pan (no oil), drain off any excess fat during cooking
2. Add chopped onion and garlic cloves
3. Add spices and 3 tbsp of lamb stock. Sprinkle over the flour, mix well and cook out for 1 minute.
4. Gradually add remaining stock and then add tomatoes and orange juice.
4. Simmer for 40 minutes and serve with rice or couscous

Re: The PP recipe swap shop!

PostPosted: Mon Jun 15, 2009 11:09 am
by Bel Bel
Beef Stir Fry

Serves 4, 260 calories per serving

2 tsp of vegetable oil
400 g lean beef steak
4 clove(s) of garlic,crushed
2 yellow or red peppers,de-seeded and sliced
200 g broccoli, cut into small florets
4 spring onions,sliced
2 pak choi(bok choy),sliced
1 small tin(200g)of water chestnuts,drained and sliced
4 tbsp of oyster sauce

Heat the oil in a non-stick frying pan or work and add the steak, cut into thin strips.
Stir-fry for 1-2 minutes to seal, then add the garlic, peppers, broccoli florets and spring onions, along with 2 tbsp of water.
Stir- fry for 3 minutes, and then add the pak choi, water chestnuts and oyster sauce. Allow to heat through thoroughly and serve immediately with some plain boiled rice or noodles.

Re: The PP recipe swap shop!

PostPosted: Mon Jun 15, 2009 11:14 am
by Bel Bel
Cook from Scratch Fajitas (and as with sals not sour cream much healthier)

Serves 4

Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp fajita seasoning
1 red onion, chopped
2 garlic cloves, crushed
1 red pepper, deseeded and sliced
1 orange or yellow pepper, deseeded and sliced
8 soft flour tortillas
For the tomato salsa
1 bunch spring onions
2 ripe beef tomatoes
½-1 tsp Tabasco
100ml tomato passata
1 tbsp malt or red wine vinegar
1. Make the tomato salsa. Trim and discard the root ends of the spring onions, then chop the white and green parts of the onions and put into a bowl. Halve, slice and chop the tomatoes, then add to the bowl. Take care adding the Tabasco (it's fiery :o ) and stir in the passata and vinegar. Add a pinch of salt and some freshly ground black pepper. Set aside.

2. Put the chicken between 2 pieces of cling film and bash it with a frying pan to make it thinner – this will help it cook quicker. Cut the chicken into finger-size pieces. Heat the oil in a large frying pan for about 30 seconds, then push the chicken straight from the board into the pan. Sprinkle with the fajita seasoning, cook for 2 minutes, then turn the chicken over and cook for 2 more minutes to seal the meat. Turn the heat down to low and add the onion and garlic. Cook gently for 5 minutes, turning as needed, then add the peppers.

3. Put the flour tortillas onto a heatproof plate or an upturned lid the size of the frying pan, and rest on top of the frying pan. Cover with foil and cook for 10 more minutes until the tortillas are warm, the peppers are tender and the chicken is cooked through with no traces of pink. Remove from the heat, pile the chicken and salsa into warm tortillas, roll and fold to tuck in.

Re: The PP recipe swap shop!

PostPosted: Tue Jun 16, 2009 11:18 pm
by LME79
The smallest drop of Tabasco makes my entire head drop off :o but I do love it!

Thanks for those, Bel Bel, I think I will definitely be trying out the beef stir fry!

Re: The PP recipe swap shop!

PostPosted: Wed Jun 17, 2009 8:18 am
by kerrie24
sweet chicken balti

you will need:

1 teaspoon garam massala
chilli powder (to taste) i use about half a teaspoon
1 garlic clove,finely chopped
6 tablespoons tomato puree
3 tablespoons creme fraiche
6 tablespoons mango chutney
3large/4 smaller sized chicken breasts cut into genorous sized cubes
half a cup of water

*put all of the ingredients except the chicken and the water into a jug and mix thouroughly

*put a little oil in a saucepan and heat,then add the mixture (it should sizzle)stir and heat for 5 minutes

*add in the chicken,and stir till its all coated,cook for 5 minutes

*pour in the cold water and stir(the mixture will thicken up and should still coat the chicken)

*let it simmer gently for 25-30 minutes till chicken is cooked through and piping hot.serve with rice,chips and naan bread. yum

Re: The PP recipe swap shop!

PostPosted: Wed Jun 17, 2009 9:51 am
by Bel Bel
We had the fajitas las night, I love them

The sweet chicken balti sounds nice, can't believe how few ingredients you need
Hubby will not make anything with cream in though, he had a bad experience once and was very ill, his mum overdosed on cream
He is ok if it's in something and he doesn't know but if he has to put it n he starts to gag
I can't cook, maybe i'll get my daughter to try it out

Re: The PP recipe swap shop!

PostPosted: Wed Jun 17, 2009 10:01 am
by dipsydoodlenoodle
My parents have the "indian food made easy" cook book and they really like it; as with Kerrie's recipe everything is measured byt he spoon so you don't need to take ages weighing everything. I've sent the balti recipe home, everyone likes curry at home :)

I think all the recipe's sound so nice :).

Re: The PP recipe swap shop!

PostPosted: Wed Jun 17, 2009 10:06 am
by rufio89
There's a REALLY nice Rogan Josh recipe in the Jamie Oliver Ministry of Food cookbook, I'll dig it out when I get home

I also have a nice recipe for jalfrezi that's very easy and doesnt use many ingredients.

Re: The PP recipe swap shop!

PostPosted: Wed Jun 17, 2009 10:21 am
by dipsydoodlenoodle
Oh we have a nice jalfrezi one too but I don't have the recipe; it's just from the cook book I said.

Re: The PP recipe swap shop!

PostPosted: Wed Jun 17, 2009 10:24 am
by rufio89
you should go on

http://www.bbcgoodfood.com/

it's AMAZING

Re: The PP recipe swap shop!

PostPosted: Tue Sep 22, 2009 7:32 am
by LME79
nothings_shocking wrote:This is for all the dab hands in the kitchen to share their really scrummy recipes with us all so we can burn down our boyfriend's lad's pad! I've recently started doing a lot more cooking and find myself looking at recipes to gain inspiration for what my guinea pig can eat next. Here are the two last things I cooked/made.

Garlic and mushroom chicken

Takes around 35 minutes to cook
Oven: 200 degrees C/gas mark 6

2 x chicken breasts (works better with no skin on)
75g butter/margarine
75g mushrooms (sliced)
1 x clove of garlic (finely chopped)
Fresh parsley (approx 2-3 tablespoons)
Black pepper

1. Make a cut into the chicken breast at the side. Approx. 5mm but do not cut right the way through. This will make a pocket in the chicken breast.
2. Place 25g of butter into a pan and add the mushrooms. Cook for approx 2-3 minutes and then leave to one side.
3. Place the rest of the butter in a bowl and add the garlic and half of the parsley and mix together. Place in the fridge until needed.
4. Tear off enough foil to wrap up the chicken and place the chicken in the middle of the foil. Stuff the chicken breast with mushrooms. Remove butter from fridge and add some to the the mushrooms (leave some butter for when you serve!).
5. Sprinkle the parsley on top of the chicken breast and season with black pepper. Wrap up the foil in a parcel and put in the oven.
6. Cook for 25 minutes. After 25 mintues undo the foil and cook the chicken breasts in the oven for 5-10 minutes.


Lemon Syllabub

Takes around 10 - 15 minutes to make! :D

250ml of cream
1 x lemon (juice and rind needed)
6 x tablespoons of lemon curd
4 x tablespoons icing sugar


1. Whip the double cream until it starts to stand up. Once this starts happening leave to one side.
2. In a separate bowl squeeze the lemon juice into this and then add the icing sugar and lemon curd.
3. Fold the lemon juice, lemon curd and icing sugar into the whipped cream and then place in the fridge.
4. When serving place a little of the rind on top.

When I did this recipe I bought raspberries and layered raspberries and the syllabub in a glass. Simple pudding but very yummy!

Re: The PP recipe swap shop!

PostPosted: Fri Oct 16, 2009 10:16 am
by RagDoll
Hi all,

Just wondering if anyone has any recipes for healthy, low-fat/low calorie meals pleaseeee?

Re: The PP recipe swap shop!

PostPosted: Mon Dec 07, 2009 11:24 pm
by nothings_shocking
Yes I do. I shall go through my links on my bookmarks and send you some :)

Re: The PP recipe swap shop!

PostPosted: Tue Dec 08, 2009 10:15 pm
by dipsydoodlenoodle
We've made this a few times; I think it smells like tomato ketchup when its cooking but it tastes lovely. So I have to thank Kerrie for the recipe :)

kerrie24 wrote:sweet chicken balti

you will need:

1 teaspoon garam massala
chilli powder (to taste) i use about half a teaspoon
1 garlic clove,finely chopped
6 tablespoons tomato puree
3 tablespoons creme fraiche
6 tablespoons mango chutney
3large/4 smaller sized chicken breasts cut into genorous sized cubes
half a cup of water

*put all of the ingredients except the chicken and the water into a jug and mix thouroughly

*put a little oil in a saucepan and heat,then add the mixture (it should sizzle)stir and heat for 5 minutes

*add in the chicken,and stir till its all coated,cook for 5 minutes

*pour in the cold water and stir(the mixture will thicken up and should still coat the chicken)

*let it simmer gently for 25-30 minutes till chicken is cooked through and piping hot.serve with rice,chips and naan bread. yum