Syn Free Battered Garlic Mushrooms + 'Sour Cream' dip

Hello Lovelies


Here's my tasty recipe for syn free 'battered' garlic mushrooms.


Serves 2 as a main accompaniment or 4 as a small side dish. Can be served hot or cold and used as snack food.




Ingredients
Cous Cous - You can either use this uncooked for super crunchy mushrooms or prepare it and leave it to cool for medium crunchy.
2 eggs beaten
Spices
Garlic -Whatever form you like but not puree
Button Mushrooms x 1 tray
Kebab Skewer or cocktail sticks


For the dip
5 + tbsp Fromage Frais - however much you like
Chopped fresh herbs
Salt & Pepper
Tabasco
Garlic salt


Preheat the oven to 200 degrees


Clean and prepare the mushrooms by removing the stalk in one piece and brushing them down


In a bowl I mix 1 large tbsp of Lazy Garlic, a dash of Garlic salt and some tabasco sauce / spices


Spoon enough of the garlic filling to fill the recess in the mushroom and then insert the skewer


Using the skewer, cover the entire mushroom in egg wash and then coat liberally in the cous cous. The dried cous cous sticks easier but goes super crunchy, the cooked doesn’t go as crunchy but is a bit sloppy to work with. Both are equally as tasty


Place on a baking sheet and bake in the centre of the oven for 15-20 minutes or so. You can check the mushrooms are cooked by cutting one in half near to the end of cooking time.


For the dip, place all the ingredients in a bowl and mix well. Add further seasoning as necessary and serve in a little dish to dip your mushrooms in to

Syn Free 'Dorito' Crisps

Hello lovelies,

I did a shout out on Twitter earlier this evening on whether anyone would be interested in a recipe for Syn Free Slimming World Tortilla style Doritos. I follow the Extra Easy plan so this is totally free.

You can vary this recipe for italian style, indian, mexican or plain. 


What you will need :

Dried lasagne sheets (each sheet makes 6 crisps so judge how many you want to use)
Salt
Fry Light misting spray
Seasoning of choice.

Pre heat your oven to 200 degrees.

In a large saucepan, boil the full lasagne sheets until they are cooked, soft and floppy.

Drain and rinse with cold water until cool enough to handle. Make sure as much water is removed as possible.

Sprinkle each side of the boiled pasta with salt lightly and then your flavouring of choice. For italian, use garlic salts and herbs, for indian, use curry powder and for a mexican twist I like to use the Nando's Peri Peri. It's about £1.99 for a 90g shaker.

I cut each sheet in to 3, and then turn each of those 3 in to triangle dorito shapes.

Place on a non stick over tray and spray finely and lightly with Fry Light. 

Bake for 10-15 minutes, turning half way through.

Depending on your brand of pasta, you can play around with timings and whether you use Fry Light or not. It's entirely down to you.

I have a recipe for Syn Free garlic battered mushrooms and garlic dip next if anyone is interested in that?

Glutton for punishment... and tasty food!

Well, I thought long and hard about how I could show case my recipes via my main website in a way that was simple to update AND easy to navigate and here we have it.


Lady's Trampy Eats!


Let's get one thing straight, these aren't trampy recipes! It's a play on my main website and furthermore a business that I run independently.


As a background, I worked for several years in the catering and restaurant industry working my way up from Saturday Girl to Chef in several places.


Here, I will document all my Slimming World friendly recipes and foody finds.


You can either follow this blog directly or use the Recipes tab on www.ladyfromatramp.co.uk


Much love


Katie x