Wednesday, 6 August 2014

Slimming World - Lamb Koftas

Serves - 4

Ready in about 45 minutes

Syns per serving - Original Free


1 red onion, peeled and finely chopped
1kg lean minced lamb
3 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp chilli powder
Salt and freshly ground black pepper
3 preserved lemons, roughly chopped
700ml chicken stock make from Bovril
a handful of chopped fresh coriander leaves to serve


1. Place the onion in a large mixing bowl with the lamb and 1 tsp each of the ground spices. Season well and, using your fingers, mix well to combine. Using wet hands, shape the mixture into walnut-sized balls and set aside.

2. Place the remaining ground spices in a medium, non-stick saucepan with the preserved lemons and the stock and bring to the boil. Cover tightly, reduce the heat and simmer for 3-4 minutes.

3. Carefully add the meatballs to the saucepan, cover the pan and let simmer gently for 15-20 minutes, turning them often until cooked through. Check seasoning.

4. To serve, ladle into four warmed soup plates or bowls and sprinkle over chopped coriander leaves.

Slimming World - Fish Pie

Serves 1

Ready 1 hour
Freezer friendly (only if fish is fresh)

Syns Per Serving - 2 Syns on Extra Easy


1kg/ 2lb 40z floury potatoes, peeled and cut into even-sized chunks
salt and freshly ground black pepper
596ml/21fl oz fish stock
596g/1lb 5oz skinless white fish fillets
1 onion, peeled and quartered 
4 whole cloves
2 bay leaves
198g/7oz raw prawns, peeled
5-6 tbsp roughly chopped parsley
4 tbsp chopped dill
198g/7oz frozen peas
198g/7oz canned sweetcorn kernels, drained
2 level tbsp vegetable gravy granules
pinch freshly grated nutmeg
1 egg, beaten


1. Place the potatoes in a pan of lightly salted water and boil for 20 minutes. Drain, season and mash with 100ml/3½ fl oz of the stock. Set aside and keep warm.

2. Meanwhile place the fish in a saucepan and pour over the remaining stock. Stud each onion quarter with a clove, then add to the stock along with the bay leaves and bring to the boil. Reduce the heat and simmer for 8-10 minutes.

3. Lift the fish onto a plate and strain the stock into a jug to cool. Flake the fish into large pieces and place in a baking dish. Arrange the prawns on top of the fish, then scatter over the chopped parsley, dill, peas and sweetcorn.

4. To make the sauce, return the reserved cooled stock to the heat, bring to the boil and cook for 8-10 minutes, stirring continuously. Add the gravy granules and stir and cook until the sauce coats the back of the spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish mixture.

5. Preheat the oven to 200c/ Gas 6. Use the mashed potato mixture to top the pie, starting at the edge of the dish to and working your way in - push the mash right to the edges of the dish to seal. Fluff up the top with a fork, brush with the beaten egg then bake for 30 minutes or until lightly golden and bubbling. 

Tuesday, 5 August 2014

Slimming World - Spinach and Ricotta Lasagne

Serves 4

Freezer Friendly
Ready in about 1 hour 30 minutes

Syns - Extra Easy Free*Green Free*
Add 6 syns if not using the ricotta as a healthy extra


700g jar passata with onions and garlic
2 courgettes, cut into small cubes
1 red pepper, deseeded and cut into small cubes
A small handful of fresh basil, finely chopped
Salt and freshly ground black pepper
340g ricotta
400g low-far natural cottage cheese
2 large eggs, beaten
9 sheets dried lasagne
600g frozen chopped spinach, defrosted and squeezed dry
250g Total 0% Fat Greek yogurt


1. Put the passata, courgettes, red pepper and basil in a pan and bring to the boil. Turn the heat to low and cook for 10 minutes. Season and set aside.

2. Preheat your oven to 180C/Gas 4. Put the ricotta, cottage cheese and half the beaten egg in a large bowl, season and mix well.

3. Spread half the veggie sauce over the base of a deep 33 x 23cm baking dish. Place 3 lasagne sheets on top. Spread with half the ricotta mixture, then top with half the spinach.

4. Layer with 3 more lasagne sheets, the remaining ricotta mixture and the rest of the spinach. Top with the remaining lasagne sheets. Spread the rest of the tomato sauce over the top., then gently press down on the lasagne sheets so the sauce fills up around the sides.

5. Mix the yogurt and remaining egg in a bowl, season and spoon over the top to cover evenly. Add a twist of black pepper and bake for 35-40 minutes until golden and bubbling. Allow to stand for 10 minutes before serving.