Wednesday, 30 January 2008
Yes there has been one or two good things, like discovering how orange syrup and carrot cake were made for each other, and eating my way through all the christmas leftovers but money has been tight and the food budget has been even tighter! The bonus is though every sunday afternoon I have planned the whole weeks food and 9 times out of 10 stuck to it!
Thursday, 24 January 2008
Monday, 7 January 2008
Cooking time: 1hr 15
400g Lamb mince
1 tin chick peas, drained and rinsed
2 sticks celery, finely chopped
2 carrots finely chopped or minced
1 tin tomatoes
1 tbsp tomato puree
1 mugful of peas
1 mugful of sweetcorn
2 cloves garlic crushed
2 tbsp balsamic vinegar
1 tbsp cumin seed roughly crushed
1/2 tsp chili powder
1 tsp dried mixed herbs
1) Brown the mince and drain off any excess fat, add the onion and cook for about 4-5 minutes and mixed in, add remaining ingredients and simmer for about 1 hour
Serve with Jacket potatoes, mash or transfer to a baking dish and top with mashed sweet potato and white potato and bake until golden or grate potato and sprinkle over and then bake, being careful the potato doesn't burn
Friday, 4 January 2008
This is easy peasy and can be assembled in no time, was our christmas day starter in 2007 and lovely and light.
Half a herby ciabatta (we used lidls)
200g baby plum or cherry tomatoes, ripe
2 twigs rosemary
1 pack Tesco 'Finest Prosciutto Cotto Al Rosmarino 120g'
1 tbsp apx chili infused olive oil
1 tbsp olive oil
1) Pre-heat oven to 200o, halve the tomatoes and place in a small roasting tin, drizzle the oil over and season, place the rosemary on top and bake for 12-15 minutes until squidgey
2) Meanwhile bake the Ciabatta as per instructions, slice into 1 inch pieces and arrange two slices on small plates
3) Top the slices with tomatoes and loosely shred over the ham, shave the parmesan over and serve!
Wednesday, 2 January 2008
Cant believe upon reviewing have never posted this!!
Must be hiding somewhere but if not...
Serves 2 greedys
Prep - 10 mins
Oven - 20 mins
1 standard sized pack spinach and ricotta tortellinis
2 big handfuls of grated mixed hard cheeses, I.e. cheddar and parmesan
2 tbsp approx blue cheese, pref gorganzola, cubed
1 small tub creme fraiche (or low fat one)
s&p to taste
1 egg (optional)
10 'ball's frozen spinach, defrosted or a large bag
1) Boil tortellinis as per instructions, drain well and wilt spinach if using fresh
2) Line a oven tin / dish with the spinach and season lightly, cover with the cooked and drained tortellinis
3) Mix in a bowl the creme fraiche, egg, grated cheeses, season and spoon loosley over the pasta, scatter the blue cheese cubes in the 'gaps' and bake at about 200o for 20-25 minutes or until browned and lovely.
Loosely adapted from a recipe posted in You magazine in 2005.
1 tin tuna in brine (or spring water)
250g pasta shapes, I.e. fusili or penne
1 pint milk
2 handfuls of grated cheese, Mainly cheddar but a bit of parmesan always adds! (both optional!)
1 mug sweetcorn or 1 mug roughly of cooked broccoli
1) Add pasta to boiling water and cook as per instructions
2) Meanwhile, melt the butter and gently add the flour until you reach a smooth paste, then add milk, slowly but surely until all added, bring to the boil, simmer for about 3-4 minutes until thick and marginally gooey! Remove from heat, season and add 3/4 cheese and reserve
3) Drain pasta, add sauce and veg of choice , mix well and transfer to a heat proof dish, scatter over remaining cheese and grill till browned.
Welcome to carb heaven. :)