Khichdi – Rice with Lentils

Serves: 4

Syns: FREE

Time Taken: 30 minutes plus soaking time

Difficulty: Easy

Khichdi with Kheema

Khichdi with Kheema

 

Ingredients

  • 1 cup basmati rice
  • 1/2 cup yellow lentils
  • 1 onion, finely chopped
  • 1 tbsp. ginger/garlic paste
  • cinnamon stick
  • 3 whole cloves
  • 1 tsp cumin seeds
  • 1 green chilli, chopped
  • a pinch of turmeric

Method

Soak the rice and lentils in cold water for 30 minutes.

Fry the onion for around 5 minutes to soften them before adding the ginger/garlic paste, cumin seeds, green chilli, cloves, cinnamon stick and turmeric. Stir fry them for a couple of minutes before adding the rice & lentils (drain the water first) to the pan.

Mix everything well together and cover with 3 cups of boiling water. Season to taste. Cover the lid and cook the rice and lentils on a low heat for around 20-25 minutes, or until all the water has evaporated.

I like to serve this rice with kheema but it is lovely on its own too.

White Chocolate Mousse

A few weeks ago I bought tofu as I’ve always wanted to try it but didn’t know what to do with it! I finally got round to making this super easy & delicious mousse after getting some advice from friends on Instagram.

One thing I didn’t realise was that there are different types of tofu you can buy, luckily I bought the right one to be used for making desserts – silken tofu.

Are you a fan of tofu? Are there any recipes that you’d recommend? Please comment below with your fave ways of using tofu.

Silken Tofu

Silken Tofu

 

Serves: 2

Syns: 1

Time Taken: less than 5 minutes plus chilling

Difficulty: Easy

 

Ingredients

  • Silken tofu
  • 1/2 tbsp. sweetener
  • 1/2 tsp vanilla extract
  • one sachet of Options white chocolate

Method

Put all ingredients together and blitz till smooth. Divide the mixture into two ramekins and chill for at least an hour.

Tofu Mousse

Tofu Mousse

Prawn & Pesto Linguine

A really quick and easy meal ready in less than 15 minutes! The pesto sauce can be stored in the fridge for a couple of days but I prefer to make it when I need it as it is super quick to prepare. If you do make extra, you can use the spare pesto over chicken and bake it for another quick meal.

This is syn free if you use the cheese as part of your healthy extra A choice (you can have 30g), I only use half the cheese allowance as I use milk in my coffees for the other half of healthy extra A choice. It is perfectly fine to split your healthy extra choices, you may not get the full calcium/fibre benefits but that is okay. I tend to do that with healthy extra B choices too. If you follow me on Instagram (@RahemaSW) you may notice that most of my breakfasts consists of 1 chocolate Weetabix, I almost always have a hifi bar for the other half of my B choice. You can find more information about splitting healthy extra choices on lifeline online if you are SW member, or your consultant can give you more info about it.

I have added chilli to this (I know, you don’t add chilli to pesto) but you can leave it out. I think most people know that I love spicy food so I tend to add chilli in almost everything! This isn’t a conventional pesto sauce as I didn’t use pine nuts (too many syns!) but tastes amazing nonetheless. Let me know if you make this and feel free to tag me if you’re on social media.

Prawn & Pesto Linguine

Prawn & Pesto Linguine

Serves: 2

Syns: FREE if using cheese as healthy extra A choice

Time Taken: Less than 15 minutes

Difficulty: Easy

Ingredients

  • 200g linguine
  • Cooked Prawns

Pesto Sauce:

  • 25g basil leaves
  • 15g rocket leaves
  • 2 garlic cloves
  • 30g parmesan cheese
  • 50ml vegetable stock
  • 75ml fat free fromage frais
  • 1 green chilli (optional)

Method

Cook the linguine according the pasta intructions and whilst that is cooking make the pesto sauce by adding all the ingredients together and blending it all till smooth. Set aside till needed.

Once the linguine is cooked, drain and mix in the pesto and prawns. You can serve this with extra rocket leaves and cherry tomatoes.

Coffee & Almond Rice Pudding

Rice pudding is one of my fave foods ever – it is a complete bowl of comfort food, I could eat it anytime! This is an adapted version from the latest Slimming World magazine issue. The original recipe was coffee and walnut but I didn’t have any walnuts at home so made it with almonds instead. My recipe is slightly higher in syns as I used dark chocolate flavoured almond milk instead of the unsweetened almond milk the original recipe states. But having said that, the extra syns are totally worth it as it makes this rice pudding even more indulging!

You will love this if you love coffee and dark chocolate, it is such a perfect combination.

 

Serves: 4

Syns: 5

Time Taken: just over 2 hours

Difficulty: Easy

Coffee & Almond Rice Pudding

Coffee & Almond Rice Pudding

Ingredients

  • 120g dried pudding rice
  • 500ml Alpro Dark Chocolate Almond Milk
  • 2 tsp vanilla extract
  • 4 tbsp. Beanies Amaretto flavour  brewed coffee
  • 3 tbsp. sweetener
  • 350ml water
  • 20g almonds, roughly chopped

Method

Pre heat your oven to gas mark 2. Mix the pudding rice with the almond milk, vanilla extract, coffee, sweetener and water in a deep baking dish.

Cover with foil and bake for 1 1/2 hours. Stir, then re-cover with the foil and bake for a further 30-40 minutes, or until the rice is tender and creamy.

Divide the rice pudding between 4 bowls and top each with a quarter of the chopped almonds.

Falafels

Delicious little treats, perfect as a snack or as part of a meal.

Makes: 20

Syns: FREE

Time Taken: 30 minutes, plus chilling

Difficulty: Moderate

Falafels

Falafels

ingredients

  • 2 tins chickpeas, drained
  • 2 garlic cloves
  • 4 spring onions, chopped
  • 1 tsp ground cumin
  • ½ tsp baking powder
  • handful of fresh coriander
  • Salt and freshly ground black pepper
  • Low calorie cooking spray

method

Put all ingredients together in a bowl and blitz together until the mixture is a coarse paste.

Shape mixture into falafels and chill for at least 15 minutes to set their shape.

Cook them in a preheated oven, gas mark 6 for around 30 minutes turning them halfway.