Friday, 10 October 2014

Fish Chowder recipe

Fish chowder recipe

Generously serves 3 (EE 2.5 syns) to 4 (EE 2 syns)

Leek, finely sliced
2 lg potatoes, peeled and cut into small cubes
1 litre fish stock
Zest of a lemon (optional)
300ml semi-skimmed milk (7.5 syns)
Lg tin sweetcorn, drained
Pack of fish pie mix (mine was 390g)
Chives or garlic tops, finely snipped

Sweat the leek and potato with frylight in a pan for a few minutes and then add the fish stock and lemon zest. Simmer for around 15 minutes until the potatoes are soft and then remove half of the leeks and potatoes and set aside.

Blend the remaining soup mixture in the pan and then add the drained sweetcorn, the fish and the reserved potatoes and leeks. Gently simmer for around 10 minutes of so until the fish is cooked through. Add the milk and gently heat through but don't boil. Stir through half the herbs and serve with the other half sprinkled on top.

Wednesday, 23 April 2014

Warming Lentil Soup (Slimming World friendly)

Slimming World friendly - Free on Extra Easy and Green plans :-) Not that you need to be trying to lose weight to enjoy it!

1 onion, finely chopped
2 carrots, very finely chopped
2 red finger chillies (optional), very finely chopped
6 tomatoes, chopped
1 tsp ground cumin
2 tsp paprika
1 tsp ground coriander
1/2 tsp nigella seeds (also called black onion seeds, optional)
1/2 cup split red lentils
2 stock cubes
400g tin chopped tomatoes
800ml water (and more as needed)
Freshly ground black pepper

Gently saute the onion, carrots and chillies until slightly softened. Add the chopped fresh tomatoes, the spices and the lentils. Stir through until the spices have warmed slightly but take care not to burn them. Add the stock cubes, the tin of tomatoes and 800ml water.

Bring to the boil, stirring occasionally. At this point, the soup may look very watery but much of the liquid will be absorbed by the lentils or will evaporate over the cooking time.

Simmer until the carrots and lentils are softened. I cooked mine for a few hours over the course of the morning but it could be made faster if needed.

When cooked, add freshly ground black pepper to taste and salt, if needed. Add water to thin if required (I added another 400ml+) and it can be partially or fully blended to create a thicker, smoother soup.

Yum :-)