So far so good, turns out we ate pretty healthily already, just a bit heavy handed with the olive oil and butter... I am now best friends with Frylight and the pounds are dropping off.
One thing I've really missed so far is crisps (which you can still have on SW, but I'd rather save my syns for booze...) so I've been on a mission to find a "free" crunchy snack to cure my munchy cravings of an evening.
After a number of mediocre attempts, and some almost broken fillings, today I think I've cracked it (the recipe, not my teeth). Inspired by the classic Spanish snack of Habas Fritas, here is my syn free version. These are dry roasted flavour, using "Season-All" seasoning. Just add different spices to change the flavour.
After trying out a number of different recipes online, I found this one to be the best - http://www.thedailyspud.com/2009/03/04/posh-spicy-beans/
- if you follow the link, there are a few flavour variations too. The recipe below is heavily based on this, but made SW friendly with a liberal spraying of Frylight.
The recipe requires dried split Fava beans - I ordered mine online from http://hodmedods.co.uk/ -
You can do it with normal broad beans, but they are far better made with the dried version. If you can't get hold of any, buy tinned broad beans, drain and pop the beans out of their shells. No need to soak or pre-cook then, just spray, spice and bung in the oven.
These do come with a bit of a health warning - they are VERY moreish, so if you are on SW be careful not to overeat on them! Some SW purists might say it's cheating, but I think it's worth it to keep me off the crisps!
Recipe: Low Fat Dry Roasted Broad Beans
125g dried split broad beans
Frylight (I use the Olive Oil one)
2-3 tsp "Season-All" seasoning
1. Soak the beans in plenty of water overnight.
2. Drain the beans, rinse well, and put in a pan with about a pint of fresh water. Bring to the boil and simmer over a medium heat for about 7 minutes. The beans should be softened but not mushy. Drain, and set aside to cool a little.
(If you are using tinned beans, you come in here...)
3. Preheat oven to 180C
4. Spread the beans on a baking tray in a single layer. Use two trays if necessary - if they're too crowded they won't crisp up properly. Spray liberally with Frylight and sprinkle with the seasoning, then toss it all together in the tray to ensure an even coating.
5. Bake for about 30 minutes, until the beans are golden and crisping up.
6. Leave the beans in the trays to cool (I left them in the oven with just the fan on, this seems to dry them out a bit more and makes them extra crispy)
