subway the cubs way

I wasn’t going to post tonight because well, I can’t frankly be arsed, but the fear of letting you all down is just too much to bear. Plus Paul’s out at his Let Me Talk To You About Jeremy Corbyn event and there’s nowt on the TV, so here I am. Just a quick informative post with no chitter-chatter though.

We’re trying hard to save money from now until Christmas, with the idea that we can squirrel away a decent nest egg to pay for the ten holidays next year. Listen, I know that sounds ridiculous and a very OH LOOK AT ME thing to say but we both work hard and well, it’s the joys of having no children or expensive drug habits. Anyway, most working days I invariably forget to take my lunch in and end up in Subway which is right next door and has a handsome Polish man. I’m just saying. I get the same boring old salad and because I’m weak and backsliding, I end up getting the crisps and a drink with my salad for a ridiculous £4.90. That’s £24.50 a week and £98 a bloody month. Insane. I don’t need the extra syns from the Doritos, my tits already slurp under my shirt in this heat.

So, I’ve decided to start making my own and see if it works out cheaper. My usual order is (deep breath) double plain chicken, no cheese, lettuce, tomato, cucumber, no onion, olives, gherkins, jalapenos (gives me an excuse for fifteen minutes on the crapper later in the afternoon) and southwest dressing. Problem is, the lettuce is always watery iceberg lettuce and the tomatoes are chilled which makes them taste of exactly nothing. The Southwest dressing alone is 4.5 syns per serving and because the staff in the shop love me and my regular custom, they always go into a minor paralysis as they’re pouring it on, making my lunch more dressing than salad. Eee, it’s no wonder I’m so fat.

I spent Sunday evening preparing the following:

  • quartering a punnet of mixed tomatoes (and a handful of tomatoes from the garden) – £1.50 from Tesco
  • removing the seeds and slicing a whole cucumber (45p)
  • taking a mixture of lettuce leaves from the garden and from a tray of living leaves that are £1 in Lidl and you can use them all summer as long as you keep watering them
  • peppers from the garden all chopped up
  • half a jar of tiny pearl onions from Tesco – 75p
  • half a jar of chopped gherkin slices from Tesco – 50p
  • jar of Tesco’s jalapenos (£1.20)
  • half a jar of black sliced olives (60p) (a few syns, I’m counting one per day)
  • opening a jar of Hellman’s fat-free vinegarette (syn free)
  • cooking and dicing two large chicken breasts from our massive freezer filler and cooking them off in tikka powder

     

    Remember: our Musclefood deal is running for the next few days only!

    FREEZER FILLER: 5kg (24/26) of big fat chicken breasts, 2kg (5 portions of 400g) less than 5% fat mince, 700g of bacon, 800g of extra lean diced beef and free standard delivery – use TCCFREEZER at checkout – £45 delivered!

    BBQ BOX: 5kg (24/26) of big fat chicken breasts, two Irish rump steaks, 350g of bacon, 6 half-syn sausages, twelve giant half-syn meatballs, 400g diced turkeys, two juicy one syn burgers, two bbq chicken steaks, free delivery, season and 400g seasoned drumsticks (syn-free when skin removed) – use TCCSUMMER at checkout – £45 delivered!

    Remember, you can choose the day you want it delivered and order well in advance – place an order now for a couple of weeks time and they’ll only take the payment once the meat is dispatched! Right, that’s enough of that.


to make this:

subway cubway salad

Which when divided up, makes this:

subway cubway salad

I had to use a big lunchbox for the rest because Paul’s took the small lunchboxes to work with him and never brought them back. It’s alright, I’ll kneecap the fucker when he comes in. I reckon that comes in at around £10 for five proper salads and it takes no time at all. Plus, I’m not at risk of ‘accidentally’ buying the Doritos or wasting syns. I was going to post a list of the various syn values for salad but I don’t want Mags hammering nails into my car brakes for eating into her profits. So…

Enjoy!

J

delicious buffalo turkey meatball subs

Are you dripping from both ends at the thought of these delicious buffalo turkey meatball subs? Well, I’ll get to them. I will, honest, but first, something awful happened yesterday.

I say yesterday, but it was a few weeks ago – I just didn’t want to write about it because I felt so bad. I’m not a man who easily shames – I’d need the priest to cancel his summer if I ever went into a confessions box – and I’m very much a ‘meh’ person when it comes to morality and decency, but sometimes even I feel penitent. I need to apologise genuinely to everyone out there who thought I was a decent person. Let me explain, OK?

Naturally, because I’m a gobshite, I’ll need to set the scene. It was a glorious summer day – the type of Sunday afternoon that is just fizzing with possibility – do you spend all day watching Four in a Bed re-runs on More 4 or the Come Dine With Me omnibus on 40D? Due to the weather being so damn warm we were at serious risk of bonding directly with our leather sofa so we decided, after peeling ourselves off the leather with a loud, wet fart, to ‘go for a drive’. My parents used to take me and my sister out to go ‘there and back to see how far it is’, and that’s exactly what we planned to do. An amble out in the car to shout loudly at the back of caravans and the front of BMWs.

As you may or may not know, we live near the Northumbrian coast, and it was a matter of minutes before we were beetling up the coast road, with Paul’s terrible taste in music playing loudly through the speakers of my car. That’s the deal. If we take my (better) car he gets to choose the music, meaning eight hours of Tracy Chapman Sucks The Joy Out Of Every Conceivable Situation. Meh, I like doing the driving so I let it slide. Anyway, we had only been going for about fifteen minutes when he turned the music off and turned to me, mischief writ large on his already burning, doughy moon-face, and suggested we go and look at caravans.

Well, I was shocked, let me tell you – Paul has all of his own teeth and isn’t unemployed, so why suggest a caravan? He explained that he didn’t want to buy a caravan, rather just have a nosey around, and that he had seen a sign for an ‘open day’ at a nearby caravan park but a few moments ago. I can’t say no to Paul – one look at his rheumy, beady eyes and I’ll give him the world.  Caravans have never appealed to me – I don’t see the joy in dashing away on holiday to look at the same four walls you’ve previously looked at for a long wet week. The ones I have been in always start of smelling of foist and sex and end up smelling of farts and shame, which perhaps says more about me. I’m not a snob, I’m sure there are some lovely models out there that don’t come in discharge-beige, but they’re just not my scene.

Nevertheless, I turned the car around under the guise of humouring Paul but really wanting to have a nose myself. I’ve always wanted to see how someone could find sweating in a plastic box so inviting. We pulled in at around 1pm with the idea that we would have a gander around a couple of caravans, maybe swear at some children in the bar and buy some cinder toffee for the drive home.

WE WERE THERE FOUR FUCKING HOURS. FOUR! Why? Well, this is the bit I feel I have to apologise for. We had no sooner walked in when some wonderful, charming, effortlessly polite young man hustled over in a veritable cloud of Lynx Africa and sat us down in a comfy chair. I immediately started mouthing DON’T SAY ANYTHING to Paul but he had his eyes on both ends of an eight-berth caravan with balcony and when asked if we’d like a coffee, said yes please. I could see at this point we’d be there a while NOW MY HUSBAND HAS COMMITTED US. Yep.

The guy was charm himself and I didn’t want to feel like we were wasting his time so when asked whether we were thinking about buying, I issued a vague ‘we’ve come into a bit of money but can’t commit today’ in the hope of appeasing him and getting away sharp. No. No, he couldn’t have had a firmer grip on me if he’d sunk his teeth into my scrotum. He promised us a look around, asked a few questions which Paul, lost in a reverie thanks to his machine-brewed cappucino, left me to deal with. I floundered but still the salesman pressed on. He asked us how often we would be visiting (never), what attracted us to caravans (nothing) (perhaps maybe the swinging), how long we’d been together, who held the purse-strings…


advert - freezer-01

Speaking of purse strings, feel free to blow the dust off your purse and buy some meat. Look at everything you get in our freezer filler – buy it and live like a meat-filled queen. I do.


Out we went. We were treated to an almost two hour tour of the facilities. As caravan parks go I’m sure it was lovely, but I just can’t relax when a good half of the men walking about look like they’re going to kick your teeth out through your arsehole and their wives have more writing on their knuckles than on the work experience bit of their CVs. We wandered down to the beach which afforded us wonderful views – and that part is true, I’ve never seen an aluminium smelter glint in the sunlight with such beauty – but listen, I know what gets discharged into the North Sea (hell, I’m responsible for the worst of it) and I don’t fancy bobbing out of the water with a turd-cigar in my mouth.

Actually, that point was highlighted a little later with the appearance of a ‘secret beach’, a little sandy cove hidden out of sight by virtue of a bit of marshland and the flats of the dried-up river-bed. Nothing says ‘enjoy a summer picnic with me darling’ like watching two seagulls fighting in the carcass of a bloated cat and a rat trying to free itself from a spent condom.

All through the tour the sense of feeling shit for wasting this guy’s time was growing, but we thought he’d be finished in no time and then we could slip away before most of his afternoon was wasted. But he just kept going with his endless energy. I don’t know who his girlfriend is but I bet she walks around with a huge smile and two pairs of chapped lips.

So much time passed that we couldn’t in all good conscience tell him we had only wanted to look around a caravan and nothing more. He extolled the virtues of the site-wide WiFi (because we would definitely want to be on the same network as some of the guys we’d spotted looking mournfully from their caravan windows, yessir), the on-site entertainment and the swimming pool. Actually, the pool looked great – it’s been ages since I’d had a verruca to pick at. I’m not going to fib though – whether it was the heat of the day, my body expressing shock at moving more than 100 yards under my own steam or just his excellent sales patter, the idea of owning a caravan here was starting to look more tempting. If only so I could lie down and scratch my feet with a match-box.

We finished the afternoon with the most awkward hour of my life – looking someone in the eye who was so keen for a sale that he skipped over my obvious attempts at deflection – we’re gay, Paul’s an arsonist, I have bail conditions banning me from being near old folk – with that deft, assured mannerism that must come from months of getting people off the fence and into caravan ownership. He asked for a number to contact me on and in my haste to get away I gave him the right number – which he then called a day or two later – thus this being the first instance of me giving my number of a guy and him not immediately scribbling it on a toilet wall with the annotation ‘CAN TAKE THREE AT ONCE’. We discussed finance packages, we discussed carpet options, whether I’d bring my own gas from home (I always do, I chortled, and the crowd went mild), park rules (which essentially boiled down to not nicking the copper from the exchange box and not being a grass), whether my parents would be interested and whether we’d need a two double-bed set-up. I exclaimed that we weren’t that fat which finally seemed to kill the mood and, after many promises that we would be in touch, we were able to slink away.

Paul made to put his Tracy Chapman music back on once we were in the car but I slapped his hand away and reminded him that as his cappucino had almost cost us £30,000 in 6540 crippling monthly payments, I’d choose the music. Our salesman called us a few days later and we explained that my parents hadn’t quite died just yet and that we’d be in contact and do you know, he was so nice – said no worries, thanked us for a lovely afternoon and bid us goodbye. I was so stricken with guilt that I immediately called back and asked if I could send a letter in about his wonderful customer service (and it really was – fair enough he chewed my ears off but he was polite, courteous and charming to an absolute fault) but he said we didn’t need to, as long as we kept him in mind if we ever wanted a caravan. I felt like I’d kicked a begging dog to death.

So, my apology then. A big, heartfelt genuine apology to the poor lad who showed us around for an entire afternoon with the impression we were going to buy a caravan. We weren’t. We had gone in just to have a nose about and were too cowardly to say we were just nebbing. In our defence, we did try to make it obvious we couldn’t commit, but you were so impassioned by your job that we didn’t want to break your spirit. There comes a point a couple of hours in when it’s too late to back out and we hit that point around the time of the secret beach. But: you were great, you really were, and if we ever do decide that we want to give up on life and get a caravan, we’ll come to you. I hope we’re forgiven. I still think of you when I get stuck behind a Shitcabin Deluxe-3000 on the A69 and even now the remorse is raw. Goodbye, Mr Caravan Man.


Now, before anyone kicks off, let me reiterate one thing: this blog is written for comic effect. Of course the folk at the caravan park weren’t exceptionally rough and I’m sure it’s a charming place to stay with kids. It’s not our cup of tea, no, but I’m not genuinely taking the piss. If you enjoy them, go, and have a whale of a time. I’ll watch from the car. With the windows up. In the height of summer. I’ll take the risk.

Oh, as an aside, remember my dislike of caravans for a much later post, won’t you? We’re planning something fun in 2017 which might just revisit them…

I love a Subway sandwich, and see we’ve made a marinara sub before which you can find right here. I’ve said 2.5 syns per sub – it’s actually a fraction less – but you have to make sure you’re using a HEB bun! Or Mags herself will come and smack your ankles in with an iron bar. It’s the rules!

buffalo turkey meatball subs

to make buffalo turkey meatball subs you will need:

serves 6

to make buffalo turkey meatball subs you should:

  • in a large bowl, mix together the turkey mince, celery, carrots, garlic, chilli powder, paprika, panko, parmesan and egg, and roll into 18 meatballs
  • heat a large frying pan over a medium-high heat and cook the meatballs until cooked through – turn them regularly!
  • when cooked, plop three into each bun and top with one tbsp of natural yoghurt, and 1 tbsp buffalo sauce
  • eat

Admittedly, it’s a sloppy eat and you’re going to end up looking like you’ve been the bullseye at a badly-gone-wrong bukkake party, but hey! Enjoy this fakeaway? Click the buttons below for more ideas on fakeaways, beef or poultry!

fakeawayssmallbeefsmallpoultrysmall

Mwah!

J

taster night ideas for Slimming World

Looking for taster night ideas? There’s SEVEN recipes down below. I’m not surprised you want inspiration, nothing seems to strike fear into slimmers at Slimming World more than ‘we’re having a party next week, bring something along‘. Well, perhaps the words ‘let’s split the room in half, someone keep points, we’re going to do group activities‘. God I hate that. I’m too antisocial at the best of times but being forced to come up with a witty team name and shout out speed foods makes my throat hitch. For those not in the Cult of Mags, a taster night is where everyone is expected to bring along some food to share with the rest of the class and usually results in about twenty quiches and a box of grapes bought from the Co-op over the road by the lady who forgot it was on.

I struggle with taster nights because, as previously mentioned, I don’t like eating food when I don’t know how clean the kitchen it’s coming from is. Luckily I’m in a class now with people who do look familiar with a bottle of Ajax, but Christ, some of the sights I’ve seen in other classes, well I wouldn’t eat what came out of their kitchens even if it contained the antidote to a life-threatening poison I’d accidentally ingested.

Oh! A quick word. When a buffet is served up in class, try and allow the meek amongst us access to the food. A couple of years ago, in a class in Wakefield no less, Paul and I didn’t get any food because half the class – not the better half – dashed forward as soon as the ‘party’ began and formed one giant body of impassable bulk. It was like the Berlin Wall, only smelling faintly of chips. I’ve never seen food shovelled and devoured with such ferocity and I’ve seen Sicilian wild boars being fed. All I wanted was a (nothing-like-a) Ferrero Rocher and a few ‘JUST LIKE DORITOS’ crisps that I could have planed a door with. I had my revenge anyway – the wasabi peas that I put on the table thinking they were syn-free were actually about eight syns a handful. What can I say? My knowledge of the Mandarin language is a little rusty.

So, with all the above in mind, we decided to do a post on snacks, also fuelled by the fact it was Eurovision last night and we like to have a trough of food to work through whilst we watch our entry get annihilated. Before anyone says the UK will never win because ‘it’s too political’ and ‘no-one votes for us because of the war’, that was relevant maybe ten years ago and certainly isn’t now. Russia almost won it and well, that Putin’s been a bit of a tinker this year, has he not? We don’t win because we send absolute shite – po-faced, dreary, period-pain music with insipid staging and crap tunes. No doubt that Aldi Jedward can sing a tune and strum a guitar but they lost a singing competition where literally tens of people voted for someone else to be a winner. Why would that translate to success in the Eurovision Song Contest? EH? We need to send something amazing, with a massive chorus and an uplifting melody, not a song that would barely make its way onto the second CD in the Now That’s What I Call White Noise 87 compilation.

Anyway come on now, let’s get to the recipes, shall we? This is the spread.

taster night ideas

Fancy, right? On view then:

  • Bánh Mì balls with a spicy dip
  • our teeny tiny teriyaki tasters
  • sandwiches filled with syn-free egg mayonnaise and tuna and cucumber
  • sweet potato crisps with four different types of houmous
  • baked new potatoes with cheese and bacon topping

Out of sight:

  • spicy couscous balls
  • gin and tonic lollies

Three caveats that I’m going to throw in before we begin:

TWEAK

  • some of these recipes are ‘tweaks’ in the truest sense of the word – especially the crisps – and it’s up to you whether you follow the rule of synning them or not – tweaks being when you use an ingredient in a way it isn’t intended to be used, such as slicing a sweet potato to make crisps. I will mention it where appropriate. My own view (which you can find here) is that it’s better to be eating something made from a healthy ingredient than a processed packet of crisps. It boils down to this – 100g of sweet potato is around 85 calories, 100g of Walkers crisps kicks in over 550 calories. I’ll be fucked if I’m synning sweet potato crisps at the same rate as normal crisps. If you feel the need to be all frothy and leave a comment castigating me for my temerity, please save yourself the finger strain, wipe the spittle from your lips and simply don’t bother – personal choice;
  • a couple of these recipes you’ll have seen before if you’re a long-time follower, but I thought it would be handy to put them all in one place; and
  • as usual, I’ve given syn values for a normal portion and I’ll mention when it uses up a HEA/HEB. If you’re eating the entire buffet, you’ll need to think about how many HEB/HEA’s you’re using! It’ll make sense as we go along. Basically, each recipe stands on its own. Right? Right.

taster night ideas #1: sweet potato crisps with four different types of houmous:

taster night ideas

to make the sweet potato crisps, you’ll need:

  • a couple of big sweet potatoes
  • spray oil – a few squirts of Filippo Berio’s olive oil is only half a syn, and that’s all you need
  • chinese five spice

to make the sweet potato crisps, you should:

  • to make the crisps, use a microwave, it’s much easier
  • get a big old sweet potato and cut it to uniform thin slices – this is where having a mandolin slicer comes in very handy, because it’ll take no time at all to do the slices – buy one here and never look back, not least because it makes your food look great when it’s all uniform
  • arrange the slices on a plate, squirt with some spray oil, dust with chinese five spice (or indeed, any flavouring you want) and rub it in
  • microwave on full power – it usually takes about six minutes, but keep checking every couple of minutes, and once they start to look dry, turn them over
  • keep a proper eye on them mind, because they can burn easily once they dry out
  • once done, take them off the plate, set aside, and do the next batch

to make the four way houmous, you’ll need:

  • a few small tins of chickpeas
  • garlic cloves
  • fat free cottage cheese
  • a lemon or two
  • sea salt

to make the four way houmous, you should:

  • the basic houmous recipe is simple enough – for enough to fill one of those little square bowls above, you’ll want to use one small tin of cooked chick peas (syn free), a nice round tablespoon of fat free cottage cheese, a garlic clove, pinch of sea salt and some lemon juice. Blend it together, adding a little more lemon juice if you like it runny or keeping some back if you prefer it chunky. It’s up to you. You will save yourself so much time if you get yourself one of these little express choppers that Delia Smith was always going on about between tumblers of Scotch – you can find one here – it’ll make houmous in no time
  • to make the different variations, you just add a few ingredients:
    • lemon and garlic (add an extra couple of garlic gloves, a squidge more lemon juice and decorate with finely grated lemon peel) (don’t take the pith, literally, as that is very bitter – just the top layer, please)
    • basil and parmesan (10 torn basil leaves, 10g of shaved parmesan, bit of salt) – up to you if you want to syn such a tiny portion of parmesan but bearing in mind you’ll be getting what, 2.5g of it, I wouldn’t bother
    • pickled red cabbage (just a few chunks of pickled red cabbage and some of the pickling vinegar added to give it colour
    • paprika and sun-dried tomato – I chucked in 1tbsp of sundried tomato paste (1.5 syns, but again, through the laws of dilution, it’s up to you if you syn it)

Easy! Of course, if you don’t want to fart on making the crisps, just chop up some peppers, carrots and cucumber and use them instead to dip into your houmous. If you want our little serving dish, you guessed it, it’s on Amazon!

taster night ideas #2: teeny tiny teriyaki tasters:

teeny tiny teriyaki tasters

This makes enough for 36 sticky teeny tiny teriyaki tasters (fnar fnar), if you make them bigger, adjust the syns per ball. There’s 12 syns in the overall recipe.

to make teeny tiny teriyaki tasters, you’ll need:

to make teeny tiny teriyaki tasters, you should:

  • in a large bowl mix together the pork and the beef mince with the egg yolk
  • using a tablespoon, scoop out a spoon-size ball and roll into meatballs – do this for all of the mixture (you’ll need about 36 – if you want, you could weigh out each ball at around 27g each…but life’s too short)
  • heat a large pan over a medium high heat and add a couple of squirts of spray oil or, urgh, Frylight, bleurgh
  • cook the meatballs until browned all over and cooked right through – you WILL need to do them in batches
  • place cooked meatballs onto a baking sheet and place in the oven to keep warm whilst you cook the rest
  • when done, mix together the soy sauce, white wine, sherry, honey and ginger in a small jug and pour into the same pan you used to cook the meatballs and reduce the heat to medium
  • cook for a few minutes until the sauce has reduced and thickened
  • add the meatballs back into the pan and stir carefully to coat – I find it easier to tumble the meatballs in and then pick up the pan and gently slosh them around rather than trying to stir with a spoon
  • serve on cocktail sticks and sprinkle over the seeds – don’t sweat it if you can’t find these, you could easily leave them off and that brings the syn count to 1 syn for six – even better – but they look so pretty with the seeds on

taster night ideas #3: Bánh Mì balls with a spicy dip:

taster night ideas

to make Bánh Mì balls with a spicy dip, you’ll need:

  • 500g turkey mince
  • 1 onion (grate half of it, chop the other half)
  • 1 carrot, grated
  • 3 spring onions, finely sliced
  • 2 cloves garlic, minced
  • 2 tsp fish sauce
  • 2 tbsp soy sauce
  • 2 tsp of sriracha, (1 syn) (you can use any old hot sauce)
  • 1 egg
  • 25g panko (4.5 syns) (or use breadcrumbs from your HEB allowance)
  • ½ cucumber, thinly sliced
  • 5 radishes, thinly sliced
  • 1 tsp rice vinegar
  • 100g quark

to make Bánh Mì balls with a spicy dip, you should:

Full disclosure: we got this recipe from the fabulous cookingforkeeps.com – her recipe can be found here and looks equally as delicious – we’ve tweaked ours for Slimming World!

  • preheat the oven to 200 degrees
  • in a bowl, mix together the turkey mince, onion (grated and chopped), carrot, spring opnions, garlic, fish sauce, soy sauce, 1 tsp of sriracha, egg and the panko until combined
  • roll into 1″ size balls and place on a baking sheet lined with greaseproof paper
  • cook in the oven for twenty minutes
  • meanwhile, in a small bowl, mix together 1 tsp rice vinegar, 1 tsp sriracha and the quark to make a dipping sauce
  • slice the radishes and cucumbers as thinly as you can and skewer one of each onto a cocktail stick with the meatball

taster night ideas #4: little sandwiches:

to make little sandwiches, you’ll need:

taster night ideas

No need for a full recipe here, really. Take whatever bread you want from your HEB – we use Kingsmill Crustless Wholemeal bread, which you can have three slices of. Cut nice circles out of them, remember you eat with your eyes.

  • for the egg salad, boil up four eggs, break them up with a fork, add a tablespoon of quark, lots of black pepper, a chopped tomato and some spring onions
  • for the tuna – well, we’re old school, we just like tuna mixed with vinegar and served with cucumber. You could splash out and add a bit of Quark to bind it, I suppose…

taster night ideas #5: baked new potatoes with a cheese and bacon topping:

taster night ideas

to make baked new potatoes, you’ll need:

  • 1.5kg small salad-type potatoes
  • 100g fat-free fromage frais
  • 30g parmesan (1x HEA)
  • 4 rashers of bacon, all visible fat removed
  • 4 spring onions, sliced
  • chives

to make baked new potatoes, you should:

  • preheat the oven to 200 degrees (or an actifry with the paddle removed is just as good – Amazon are selling them for £125 at the moment too!)
  • prick the potatoes with a fork, spray with a little frylight and bake in the oven (or actifry) for about 45 minutes
  • grill or dry-fry the bacon until crispy and chop into small pieces
  • mix together the fromage frais, parmesan and spring onions and set aside
  • when the potatoes are cooked, leave to cool for about ten minutes
  • make a cross in the top of each potato and squeeze the bottoms to open them up
  • spoon in a little of the fromage frais mixture and top with bacon pieces and chives

taster night ideas #6: spicy couscous balls:

couscousballs

Please note: that’s an old photo, it’s actually now 4 syns for all the balls, but you’re not going to eat them all yourself anyway, surely? I’ll nip back in time and change the photo later.

Not worth making a full recipe breakdown for this, because it’s so, so easy. I use two packets of Ainsley Harriott’s spicy sensations couscous, which come in at 2 syns per pack made up with water (so don’t be adding butter, you cheeky buggers). Add the appropriate level of water (whatever it says on the pack) and leave to absorb. Fluff with a fork. Beat an egg and mix it into the couscous, then squeeze as many balls as you can out of the mixture. Pop onto a tray and stick it in the oven on 150 degrees for an hour or so – you want to ‘dry’ them out. Cooked low and slow, you’ll be laughing. For a dip, make tzatziki – greek yoghurt (I use Tesco Finest 0% fat – no syns) mixed with cucumber cut into tiny cubes and mint. Stir, chill, eat.

taster night ideas #7: gin and tonic ice lollies

taster night ideas

Again, no need for a full recipe. We mixed 25ml of gin with a glass of diet tonic, poured it into a cheapy ice-lolly mould like this £3 from Amazon and added a slice of cucumber. Between six, it’s half a syn each. Of course, it’s easy to customise this, put your pint of whisky in, add lime, add fruit, don’t add alcohol, do what you like!

OK, I hope that’s given you some inspiration. It’s certainly made my fingers ache!

Do me a favour though – share this page in as many facebook pages as you can, because taster recipes is one of the main things people need. Spread the love! Leave me your comments below!

Oh it’s worth noting, we did have a couple of drinks to get us through Eurovision, see…

taster night ideas

J

curried chicken salad

Let’s see if we can actually do a quick post. No waffle. Tonight’s meal idea is actually good for a quick lunch, or for hoying onto a jacket tatty for a quick dinner. Not a fan of celery? Leave it out and put a bit of chopped onion in. Don’t like curried things? Well, tricky, but add paprika instead. Not a fan of me? Then simply kiss my arse. Doing well on the 85 recipes deal mind!

curried chicken salad

to make curried chicken salad, you’ll need:

  • 85g fat free natural yoghurt
  • 20g dried apricots, chopped
  • 3/4 tsp curry powder
  • juice from 1/2 lime
  • pinch of cayenne pepper
  • pinch of salt
  • 2 chicken breasts, cooked and chopped (we got 13 breasts in our box from Musclefood)
  • 2 celery sticks, chopped
  • 3 spring onions, chopped
  • 1/2 mango, chopped

A little tip – chop everything up nice and fine – small chunks are always better.

and to make curried chicken salad, simply:

  • mix together the yoghurt, apricots, curry powder, lime juice, cayenne pepper and salt in a small bowl and set aside
  • in a large bowl mix together the chicken, celery, spring onions and mango
  • pour the dressing mixture over the chicken and toss to coat
  • serve on whatever you like!

DONE. Still 200 words mind! 🙁

J

the steak bake

For most blokes, the idea of having a soaking wet bird angrily thrashing around on their face first thing in the morning would be an entirely wonderful way to wake up. Well, admittedly, we’re not “most blokes” but let me tell you, it’s not all that. Nevertheless, that’s how we started the day, with my cat bringing a bird in through our bedroom window and throwing it against my face. Normally we’re woken very gently by our fancy alarm clock that fades unnatural light into the room like a sunrise but clearly Bowser thought that was far too decadent and we needed a new alternative.

There was a LOT of screaming. I screamed, Paul screamed, the bird was screaming and the cat got such a fright at our apparently ungratefulness that he puffed up into Giant Cat Form, picked up his prey and took off with the bird in his teeth into the living room, leaving a lovely smear of blood across the floor from where it’s wing was hanging off. We spent the next ten minutes trying to remove Bowser from the room and rescue the bird and, after much flapping around (by all of us) and some judicious use of a tea-towel, I slingshotted the poor bugger out of the living room window. He survived for all of about ten seconds before Sola, our other cat, jumped from the roof (we live in a bungalow remember, she’s not THAT good) and tore his head off. In all, we’d gone from sleeping peacefully in our beds to watching a violent murder on our front lawn, with all the screaming and dramatics that entails, within fifteen minutes.

My heart was still racing as I backed the DS3 off the drive.

Of course, the fun didn’t stop there, as when Paul posted a dramatic recollection of the encounter on Facebook, he was immediately set about by someone telling him off for not taking the bird to an animal hospital. Paul was being terribly polite and British about the whole thing but I immediately weighed in on the argument to point out that ‘the Sparrow Ambulance was tied up attending to a coal tit with hurt feelings’ and that I lamented the fact I hadn’t had the foresight to fashion the poor bugger ‘a tiny sling from a spent match and a doll’s shoelace’.

I think we can agree that I won the argument.

Anyway, that’s America week over – what fun! To recap, we covered:

That’s a lot of decent dishes! Give one a try and report back. Our next theme will be budget week – we’re going to try and map out a whole week for around £40/£50, which is half our normal shopping budget for the week. That’ll be in a couple of weeks and I’ll break with tradition by putting a meal planner on here before it starts. You know, because I’m nice like that.

Anyway, tonight’s recipe is interesting and tasty, if you’re a fan of cat-food pressed into a bit of fake-bread. This isn’t one of our own recipes – we’ll gingerly call it a Slimming World classic – but people have been foaming at the gash over these “steak bakes” which tastes “just like the ones from Greggs”. Well, really. The only thing I get from Greggs is overcome with static electricity from all the bustling masses of polyester leisure suits. Remember, I’m from Newcastle – we’ve got more Greggs than we do bus-stops. A romantic day out here is a sausage roll from Greggs and a quick fingering in the cinema. Nevertheless, it’s the new ‘in thing’ amongst all the big groups so you know, I thought we’d take our foot off the gas and relax a little, and let someone else do the thinking. So this isn’t our recipe, no no, but you might enjoy it.

steak bake

Mmm. Appetising. Paul enjoyed it, but it felt like mush in my mouth – like someone had already had a bash at eating it. Look, I’m not fussy about what goes in my mouth (fact: I don’t have a gag reflex, and god knows many have tried to find it), but the meat in this stewing steak had all the structural integrity of a licked stamp. Plus the pattern on the thins reminds me of pitted keratolysis. Did it fill me up? Perhaps, but we served them with new potatoes out of the garden and peas, so I reckon it was probably those that filled me with goodness.

for a steak bake then, you’re going to need:

  • a tin of ASDA stewed steak (syn free, but you can find plenty others that are low in syns)
  • Kingsmill wholemeal thins (one ‘sandwich’ is a HEB)
  • an onion
  • an egg
  • tip: add worcestershire or chilli sauce

and you’ll need to:

  • warm through the delicious looking tin of Whiskas stewed steak
  • add in the chopped onion (cooked if you prefer)
  • spread over the thins
  • press down and secure the edges by pressing with your finger
  • wash the top with a bit of beaten egg
  • cook for around fifteen minutes.

Enjoy. It’s free for one. That’s one thin, not one packet of thins. Or: alternatively, go cook something…healthy. I dunno. I’m not your Master.

J

meatball marinara sub with sweet potato croquettes

Ah croquettes! I haven’t seen that word since I was at school and enjoying all the fruits and deliciousness of school dinners. Of course back then it wasn’t fancy croquettes made with sweet potato and garlic breadcrumbs, they were made with ashen grey potato and rolled in radioactive-orange ‘bread’ crumbs. Wonderful!

I used to love school dinners and I hold no love for those who say they were awful. Perhaps they were, but at least you got your 100% of cigarette ash requirement with your turkey dinosaurs (I went to a posh school, they shaped their turkey arsehole-and-eyelids into stegosauruses instead of non-descript Twizzlers, see).

We did have the stereotypical mean old dinner lady, though – Connie (naturally we called her Ronnie to annoy her), and she ruled the hall with an iron fist. Actually, not quite true, she’d had polio as a youngster and didn’t so much have an iron fist as a few ball-bearings. That’s cruel but true. Perhaps that’s why she was always so bloody mean to the kids, to stop them being mean to her…different perspective when you’re an adult. We just used to push past her, risking serious moustache burns, and get in before all the smelly little kids claimed all the chocolate orange tart.

I do remember once going to get my wallet out of my blazer and a condom that I had gallantly/optimistically (sensibly given what I was up to with my ‘close friend’ at the time, well not literally at the time, I had my eyes on the battered sausage) went flying out of the back of my pocket and into the canteen of baked beans in front of me. I got a strong talking to for that, though again in retrospect they should have advised me against using flavoured condoms. It was grape flavour and lurid purple and my friend and I had to get them from the toilets at Newcastle Airport in case anyone saw us.

I feel I should point out that my school was next to the airport – we didn’t have a day-trip out just to buy battercatchers.

It must have been a fairly posh school looking back, because I definitely remember after the pudding being allowed to go back to the canteen and getting cheese and coffee. Admittedly it was a lump of cheddar and a cup of Mellow Birds Brown Mountain Water but still, cheese and coffee at 13. In sixth form we naturally progressed to cigars, brandy and shooting metal pellets at poor folk. Pfft. I actually left sixth form because they tried to make us wear a suit to school . FIGHT THE POWER. Totally worth it.

Anyway, we’re spending the day emptying the green bedroom and the blue bedroom in preparation for turning them into a games room and utility room respectively. You can tell two fat blokes live in this house for sure. So I thought I’d rattle off this blog post early and give you a chance to gaze upon…THIS BEAUTY.

meatball marinara

I know right? The two syns is actually for the sweet potato croquettes, so if you want, just have this with a salad or chips and make this syn-free. Salad or chips, it’s the curse of every fatty.

so you’ll be needing the following

for the croquettes

  • six sweet potatoes
  • one brown bread bun blitzed into breadcrumbs (6 syns, but you don’t use them all, so as this serves two, that’s two syns each)
  • 1tsp of chopped sage, fresh or dried

for the marinara sauce

  • two tins of chopped tomatoes, decent quality if you can get them – if not, add a pinch of sugar to take the acidity off the cheaper type
  • 6 garlic gloves, peeled and cut into very thin slices
  • pinch of crushed chilli flakes
  • 1 tsp of salt
  • nice sprig of fresh basil or 1/2 tsp dried oregano

for the meatballs – take your pick from previous recipes:

We used turkey and bacon meatballs because we had a bag of them rattling around in the freezer from the other day. ECONOMICAL

make the sweet potato croquettes first

  • dice the sweet potatoes into thirds and put in the oven until the flesh is soft and the spirit is willing
  • scoop out the flesh, add your sage and a bit of salt, mix it well until it’s nice and blended
  • shape into cylinders around the size of 10 pound coins on top of each other, or a really disappointing one-night-stand
  • roll in the breadcrumbs
  • place on a non-stick tray and chuck them in the oven for maybe 20 seconds on 180 degrees, but keep an eye on them – you don’t want them to burn, after all, just dry out a little

Set your meatballs away whilst the potato is cooking – you can keep them to one side for later see

to make the marinara

  • tip the tomatoes into a large bowl and using the back of a spoon (or your fingers, as long as you haven’t been picking your bum) and crush any particularly large lumps of tomato
  • Frylight or lightly oil a pan and when the oil is warm, add the slivers of garlic
  • as soon as that garlic starts sizzling (but not burning) add the tomatoes, herb, chilli and salt with another half tin of water
  • if you’re using basil, place it on the top and let it wilt and drop down into the sauce
  • cook low and slow – you’ll need the sauce to thicken, so it’ll be on a medium heat uncovered, stirring occasionally
  • you want it really thick, so really be patient – add a bit of salt or more oregano if you think it needs it
  • once you’re happy with it, get rid of the basil

Then it’s really just a case of cutting open a breadbun (your HEB), layering your healthy extra of cheese on the bottom, placing the meatballs on top of the cheese and then adding the marinara. Serve with a few croquettes and a dollop of marinara sauce for dipping and I’m telling you now, you’ll have a BLOODY GOOD MEAL.

You’re welcome!