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Snacks to make and store

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' Forum started by AmyLWoodhead, Dec 10th, 2018 at 05:50 AM.
Dec 10th, 2018, 05:50 AM  
Join Date: Jan 2016
Location: Southampton, UK
Posts: 34

Snacks to make and store

Hello my lovelies

I've been looking for some snack ideas that I can make and keep in the fridge for a couple of days for when I'm feeling snacky. I often make SW quiche but feel like i should vary what I'm eating so I can enjoy the food more. Does any one have any ideas?

SYN FREE if possible please

Thanks in advance
Dec 11th, 2018, 22:17 PM  
Join Date: Jun 2015
Location: Manchester
Posts: 3,876

What about cocktail sticks with ham & tomato? Chopped fruit kebabs? Carrot sticks? Yogurts?

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Jul 4th, 2022, 12:42 PM  
Join Date: Jul 2022
Location: USA, WA
Posts: 11

2 cups milk or not too heavy cream
1 fresh gutted salmon weighing about 1.5 kg
200 grams of hot smoked salmon
4 small potatoes
1 medium carrot
1 small celery root
1 small fennel sprout
2 medium leek stalks (white part only)
1 tbsp flour
medium bunch of dill

Step 1.
Cut off the head, tail and fins from the fresh salmon. Remove the gills from the head and rinse well. Put the head, tail and fins in a large saucepan, pour 1.5 liters of cold water, bring to a boil over low heat, remove the foam, and simmer for 20-30 minutes. Strain the broth into a clean pot.
Step 2
Peel the fish of skin and bones, cut into fillets and cut into 8 pieces. Cut the smoked salmon into thin strips.
Step 3
Recipe photo: Finnish fish soup with smoked salmon, step 3
Peel carrots and celery and cut into thin julienne strips. Peel and cut the potatoes into quarters. Peel the fennel from the damaged top leaves, cut the flesh into thin slices. Cut the leeks into thin rings, rinse and dry.
Step 4.
Bring broth to a boil over medium heat. Place carrots and celery in the boiling broth first, after 10 minutes - potatoes and fennel, after another 5 minutes. - Leeks.
Step 5
Recipe photo: Finnish fish soup with smoked salmon, step 5.
When the soup is almost ready, add the raw fillets and smoked salmon, cook for 2-3 minutes. At the very end add milk, stirred with flour and chopped dill. Season with salt, if necessary. Bring to a boil, remove from heat. Cover and let stand for 5 minutes. Place a piece of fillet on each plate and stir in the soup and vegetables. Serve immediately.
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