Linguine with Smoked Salmon

Good evening,

It's been a wee while since I blogged a recipe so here goes!  This recipe was chosen by my daughter for tea tonight.  She's getting to the stage that she enjoys helping with the cooking (although maybe not the tidying and washing up so much!) and I'm not so nervous about letting her loose with sharp knives and hot pans!  The recipe is adapted from my Prima Quick & Easy Cook Book and I'm ashamed to say I've never made a recipe out of it before this one but I'm sure now we've got into it there will be more!

As the recipe uses low-fat soft cheese there's not much in the way of 'syns' so it's suitable if you're following the Slimming World plan and comes in at around 3.5 syns per portion (for the soft cheese and wine).

Linguine with Smoked Salmon

Serves 4

Ingredients:
125g/4oz low-fat soft cheese (I used Tesco)
175g/6oz smoked salmon trimmings
4 tbsp dry white wine
1 tsp lemon juice
1 tbsp chopped fresh dill
350g/12oz mixed mangetout and broccoli (cut into tiny florets)
300g/10oz dried linguine
sprigs of fresh dill to garnish

Method:
Boil the pasta in salted water according to packet instructions.  Drain and set aside.

Meanwhile, put the soft cheese, 50g/2oz smoked salmon, wine amd lemon juice into a blender and process until smooth.

Transfer the blended salmon mixture into a small saucepan and heat through very gently, do not allow to boil.  Season to taste with salt and ground black pepper.  Stir in the chopped dill and remaining salmon.

Cook the mangetout and broccoli in a pan of salted water for 5 minutes until just cooked.  Drain and add to the pasta.  Combine the salmon sauce with the pasta and vegetables, carefully folding together.  Serve immediately and garnish with sprigs of fresh dill.

Minestrone Soup

Hi there,

It's a dark, wet day here in the North of Scotland so perfect weather for a warming bowl of soup.  Today's recipe is for Minestrone Soup, it's one I've made for a number of years and originally came from a magazine although I can't remember which one, I've now even lost the piece of paper I had it written on!  It's also a brilliant recipe for Slimming World as it has lots of 'speed' veg and protein from the bacon and beans, and is very filling!

Minestrone Soup

Serves 6-8

Syn Free on Slimming World

Ingredients:
Low calorie spray oil
4 bacon medallions, chopped,
2 onions, chopped
1 x 450g pack ready diced carrot & swede mix
100g french/green beans cut into short lengths
250g brussels sprouts or savoy cabbage, shredded
2 medium potatoes, diced
2 cloves garlic, crushed
2 tsp dried basil
2 tbsp tomato puree
2 x 400g can chopped tomatoes
1.2 litres ham stock
50g spaghetti broken into short lengths
2 x 420g can baked beans in tomato sauce
salt, pepper and artificial sweetener to taste

Method:
Heat the spray oil in a large pan and add the bacon and onion.  Cook for around 5 mins until the onions are starting to soften and the bacon is beginning to brown.  Add the carrot & swede, french beans, brussels sprouts or cabbage, potatoes and garlic and cook for another 5 mins stilling frequently.  Add the basil, tomato puree, chopped tomatoes and stock.  Bring to the boil and simmer for 20 mins until the vegetables are tender.  Add the spaghetti and baked beans and continue to cook for another 10-15 mins until the pasta is cooked.  Season to taste with salt, pepper and a little artificial sweetener to take the sharpness off all the tomatoes.

This keeps in the fridge for a few days, and also freezes well, and is great for a lunchtime meal.  I've just had 2 bowls of it!!!

Hugs,
Shona xx

I'm back - with Slimming World Friendly Lasagne!

Good evening,

I can't believe it's almost a year since I last blogged a recipe on here!  I have decided to resurrect Homecooked by Hamill although a lot of my recipes will now be tailored towards Slimming World as I am following their plan.  I have had a very successful journey with them so far losing 2 stone 13 lb since I started mid May!  I still have quite a way to go but I'm in it for the long haul! Don't worry there will still be some non Slimming World recipes along the way!

Ok on to my Lasagne!  This recipe came about as I didn't fancy making any of the lasagne recipes I'd seen online or in Slimming World magazines, recipe books, etc.  Most of them contain quark and/or fromage frais and I'm not keen on either.  In the past pre SW I'd often used packet white sauce mixes for a quick hack when making mac & cheese or lasagne so I calculated the syns in a packet to see if they would be a viable option and thankfully they are!

Lasagne

Serves 4

2.5 Syns & 1 x Healthy Extra A on Slimming World

Ingredients:

6-9 dried no pre cook lasagne sheets (depending on the size of your dish)

500g minced beef (5% or less fat)

2 smoked bacon medallions,  chopped 

1 large onion, chopped

1 carrot, finely chopped

1 stick celery, finely chopped

2 cloves garlic, crushed

250g chestnut mushrooms, chopped

1 tbsp tomato puree

500g carton passata

1 white wine stock pot

1/2 tsp dried basil

1/2 tsp dried parsley

1/2 tsp dried oregano

1/4 tsp ground mace

pinch of sweetener

salt & freshly ground pepper

2 x 25g sachets Schwartz white sauce mix

600ml 1% fat milk

80g reduced fat cheddar cheese, grated

Method:

Place the minced beef, bacon, onions, carrot and celery in a shallow, lidded saucepan (without the lid at this stage) and cook until starting to brown all over, approx 15 mins, stirring frequently.

Add the garlic and mushrooms and cook for a further 5 mins, stirring frequently.  Add the tomato puree, passata, stock pot, herbs, mace, sweetener and seasoning and mix thoroughly.  Bring to a gentle simmer and cook with the lid on for around 20 mins stirring occasionally.

Meanwhile combine the milk with the sachets of sauce mix in another pan and cook according to the packet instructions.  

Assemble the lasagne in a large square or rectangular oven proof dish starting with a small drizzle of the white sauce then a layer of lasagne sheets followed by a layer of the mince mixture and another drizzle of white sauce.  Repeat the layers then add a final layer of lasange sheets and top with the rest of the white sauce and the grated cheese.

Bake at 200C for approx 40 mins but this will depend on the dish you've used and your oven so check it frequently and cook it for longer if needed.  it should be nicely browned and a little bit crispy on the top.  

Hope you enjoy it as much as we do!

Shona x

Meatball Stroganoff

Good afternoon,

Today's recipe is one I found in last month's Good Food magazine which is now also up on their website.  The recipe was easy to follow and really tasty, possibly even better than my usual beef stroganoff recipe and it was a nice change to make it with meatballs.  We served it with tagliatelle but it would be just as good with rice or mash.

Meatball Stroganoff

Serves 4

Ingredients

• 500g beef mince
• drizzle of oil
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 200g pack small button mushrooms, sliced
• 2 tbsp tomato purée
• 1 tbsp sweet paprika
• 1 tbsp plain flour
• 1 beef stock cube, made up to 300ml stock
• 150ml pot soured cream
• small pack parsley, chopped
• rice, mashed potato or tagliatelle, to serve

Method

1. Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
2. Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.

Recipe from Good Food magazine, October 2014

Spaghetti Carbonara

Hello,

Today's recipe is one taken from an ancient Marks & Spencer Pasta Recipe Book and tweaked over the years.  It's great comfort food and I often make it if I have a glut of eggs.

Spaghetti Carbonara

Serves 3

Ingredients

1 tbs olive oil
200g smoked bacon lardons
250g chestnut mushrooms, prepared and finely sliced
250g dried spaghetti
2 eggs
150ml double cream
Salt & freshly ground black pepper
Freshly grated parmesan to serve

Heat the oil in a large frying pan, cook the bacon for around 5 mins until well coloured and starting to go crisp.  Add the mushrooms and continue to cook for approx 5 more minutes.  Put to one side.  Beat together the eggs and cream and season well.

Meanwhile, add the spaghetti to a large pan of boiling, salted water then cook according to packet instructions until al dente (approx 8-10 mins).  When the pasta has almost finished cooking reheat the bacon and mushrooms.  Drain the pasta and add to the frying pan.  Toss everything together then quickly add the egg mixture stirring all the time until the pasta is well coated and the eggs are cooked.  If you don't stir enough at this stage or cook for too long it will turn like scrambled eggs.  Personally, I like it quite well cooked at this stage rather than just runny with the eggs lightly cooked.

Serve immediately with more black pepper and parmesan cheese sprinkled over.

Shona xx