Simple to make and I promise you will never buy the shop packets of Fajita mix ever again.! You can double or quadruple the ingredients and store in an airtight container and keep for when ever you want Fajita’s
prep Time: 5-10 minutes
Cook time: ** minutes
Total time: 5-10 minutes
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Stir cornstarch, chilli powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
To use fry off 4 chicken breasts with onions and peppers. Add 2 teaspoons to the Fajita mix or more according to taste
Easy to make roasted vegetable soup. You can add any other veg that you have in the fridge that may be on the turn. This is a great way to lose weight if you follow a point based diet as this can be 0 points!
If you substitute the olive oil with Fry Light mist spray this becomes Slimming World SYM free!
prep Time: 10 minutes
Cook time: 30-40 minutes
Total time: 60 minutes
Peppers – Chopped in large chunks
Garlic Bulb – peeled
6-8 Tomatoes – cut in to quarters
1-2 Green or red finger chillies
1-1.2 pints of chicken stock ( Vegetable if you prefer)
Pre-heat the oven to 200C. Roughly chop the vegetables including garlic and chilli. Place in a oven proof dish / Roasting tray.
Drizzle the olive oil over the vegetables and toss.
Place in the oven for 30 minutes. You want the want the vegetables to part burn. This adds the flavour.
When the vegetables are done add the stock and stir, Now transfer to to a sauce pan, making sure that you get every thing out of the oven dish!
Puree the soup to the texture that you like, Lumpy or completely smooth.
Warm through and serve or divide out in to portions and freeze.
This is a real treat dish, and one of my fav’s and this is very easy to prepare.
Best served with baby leaves salad and chilli jam!
prepTime: 30 minutes
Cook time: 10 minutes
Total time:40 minutes
2 Eggs (you may need extra)
Plain Flour (side dish)
Breadcrumbs (best if you make your own but store brought crumbs will do)
Salt & pepper
Sun flour oil (enough to deep fry your Brie chunks)
1 wedge Brie (cut in to chunks)
To start off place around two table spoons of flour on to a side dish
Place the breadcrumbs in a bowl a season with the salt and pepper
Crack the eggs in to a bowl and beat together add some pepper
Cut the Brie in to bit size chunks.
Now to egg and bread you Brie.
Here’s the trick to egging and breading!Take a chunk of Brie with your left hand and roll in the flour.
With your left hand place the floured Brie chunk and place in the beaten egg and roll around so that it is completely cover in the egg.
Still with your left hand place in the bread crumbs. Now using your right hand roll the Brie around in the breadcrumbs until completely coated still using your right hand transfer to a plate. Complete this for all Brie chunks..
Right now to double dip! Complete the process again for all the chunks but leaving out the flour dip. Trust me the double dip makes this!
Once finished place the place of Brie into the fridge until ready to cook.
To cook deep fired brie. heat the oil in sauce pan, when oil is hot add breaded brie two or tree chunks at a time and leave in oil until golden brown (45seconds – 2 minutes) remove from sauce pan and drain on kitchen paper and serve hot.
Nice and easy muffins that you can make with the kids on a wet day!
prepTime: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
125g Plain flour (For mixing bowl)
25g Coco powder (For mixing bowl)
1 teaspoon Baking Powder (For mixing bowl)
1 Egg (For jug)
60g Sugar (For jug)
2 tablespoons Oil (For jug)
100ml Milk (For jug)
500g Icing sugar (For Icing)
0.5 – 1 tablespoon warm water (For Icing)
Pre heat oven to 160
Mix all the ingredients in to a bowl that are described as “For mixing bowl” and mix together.
Mix all the ingredients in to a jug that are described as “For Jug” and mix together.
Now pour the jug ingredients in to the bowl of ingredients and mix. (add chocolate chips if you wish.)
Spoon mixture in to bun cases and place in the oven for 20 minutes at 160 degrees. When the cracks appear on the top and you can put a cocktail stick in to the muffin and the stick is clear the muffins are done. Ta-dah!
Our chilli jam is ideal partner for cheese. You can even use this chilli jam in your sandwiches. You can even serve our chilli jam with our deep fried brie.
Serves: 6 Jars
PrepTime: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
150g red chilli’s (Deseeded and roughly chopped)
150g red peppers (Deseeded and roughly chopped)
1kg jam sugar
600ml cider vinegar
6 sterillised Jars
Start by sterilising your jars. (Wash them well and place in a pre heated oven at 140 deg for 20 minutes
Put the chilli’s and the red peppers in to a food processor and pulse until they are finely chopped.
Place a pan on a low heat, dissolve the sugar in the cider vinegar
Once the sugar is dissolved add the chilli and the red peppers to the pan and bring to the the boil. Once boiling bring to a rolling boil (103 -105 C) for 10 minutes. Take off the heat and let cool.
The liquid will start to become syrupy.
After 40 minutes or so you will notice that the syrup has become a lot thicker, the chilli should be evenly distributed in the liquid and should not rise or fall when gently stired. Transfer the Jam in to your sterillised jars and seal tightly.
Fluffy and Crispy roast potatoes……what else could you want with your Sunday roast or any dinner any other day of the week for that matter!
What you will need:
Potatoes – white
Oil – I prefer Rapeseed but vegetable oil will do.
Oven preheated to 180 degrees
Baking tray warmed in oven
Pot filled with boiling water.
What to do:
Peel and chop your potatoes in to quarters.
Give your peeled and chopped potatoes a good rise under the cold tap to wash away starch.
Add the potatoes to the pot of boiling water and let boil until they start to become slightly soft (no more then 10 minutes). You should just be about able to stab with a sharp knife.
Drain boiled potatoes in the sieve and leave in sieve for a minute or two.
Add potatoes back into the empty pot and poor over the oil. not to much , just enough to coat the potatoes. Put the lid on the pan and shake the pot up and down and from side to side. This will rough up the outside on the potatoes and will coat the potatoes with the oil.
Take the hot tray out of the preheated oven and empty the potatoes in to the tray. Please the tray back into the oven for roughly 30 minutes or until the potatoes crisp up and turn slightly brown.
What to server with:
They are potatoes so serve these on their own or with any meal that you would normally serve potatoes with.