Peppercorn Sauce

I make this all the time when we're having steak and it's absolutely delicious. Better, in fact, than the stuff you get in restaurants even!

Serves 2

Extra Easy - HEXa or 6 syns per portion

Ingredients
150g philadelphia light (HEXa)
mushrooms, sliced
black pepper to taste
oxo beef stock cube

Method
1. Crumble the oxo cube into a saucepan. Add 190ml boiling water and the philadelphia. Put on a low heat and stir ingredients together. Grind in as much black pepper as you like (I like a lot!)
2. Meanwhile fry the mushrooms in fry light until soft. Add to the sauce.
3. Leave to simmer, stirring occasionally, until the sauce has thickened (approx 10 mins).
4. If the sauces becomes too thick, thin with a splash of boiling water.

Basil Pesto

A recipe I found on the SW site that I've tweaked slightly. It's a non-oily pesto recipe that's a perfect accompaniment to pasta. It's 1.5 syns per portion or free if counting the parmesan towards your HEXa.

Serves 4

Extra Easy - 1.5 syns per portion or HEXa

Ingredients
50g (ish) fresh Basil leaves
100g fat free Fromage Frais
50ml Vegetable stock
2 Garlic cloves, roughly chopped
4 tbsps grated Parmesan cheese (6 syns or HEXa)
Mixed Herbs
Salt & Black Pepper

Method
1. Put all of the ingredients into a food processor and blast until it resembles a thin paste.
2. It's a simple as that!

N.B. If you like a bit of spice, add half a small roughly chopped red chilli to the food processor with the rest of the ingredients.

Mustard Sauce

This low syn sauce goes great with Pork loins and mashed potato. This particular recipe I got from Slimming Eats but I went without the apple to make it lower in syns.

Serves 2

Extra Easy - 0.5 syns per portion

Ingredients
200ml chicken stock
1 red onion, sliced
1 garlic clove, finely chopped
2 tsps Dijon mustard (1 syn)
2 tbsps fat free Fromage Frais
Frylight
Salt & Black Pepper

Method
1. Fry the onion in a deep frying pan until soft.
2. Add the garlic and fry for 1 minute.
3. Stir the mustard into the chicken stock, then add 150ml to the frying pan and simmer for 10 mins.
4. Meanwhile, stir the fromage frais into the remaining 50ml of chicken stock. Add this to the frying pan at the end and warm through. Season and serve.