Scalloped Potatoes
- one large onion, chopped (about 150g)
- 2-3 cloves garlic, sliced
- 300g Anya potatoes, scrubbed and cut into coins about 1/2" thick
- 1 pint of vegetable stock (either fresh or from cube/powder/essence)
- 2 teaspoons fresh thyme
- salt & pepper to taste
- 45g mature cheddar cheese, grated
- 1 few sprigs parsley
Mix together the chopped onion, sliced potatoes, garlic and thyme. Place in a non-stick skillet and cover with the vegetable stock. Cook over low heat covered, until the potatoes are tender (about 15 minutes). Remove the cover and allow the stock to reduce down - it will become thick as the potatoes release some of their starch (about another 15 minutes). Check the seasoning and add salt if required and freshly ground black pepper to taste.
Scatter the grated cheese across the top and pop under the grill to melt the cheese and slightly brown to top. Scatter with finely chopped parsley and serve.
Calories (kcal) 510.8
Protein (g) 19.5
Carbohydrate (g) 73.1
Fat (g) 17.5
Fibre (g) 5.8
Herb Salad
- 1 small head romaine lettuce (about 150 grams)
- handful each of parsley & coriander (about 10g each)
- two fat vine tomatoes, chopped (about 300 grams)
Wash, dry and tear the romaine into bite sized pieces. Mix with the coriander and parsley leaves. Chop the tomatoes and mound on the leaves. Season to taste with salt & pepper, if desired.
Calories (kcal) 81.8
Protein (g) 4.4
Carbohydrate (g) 12.4
Fat (g) 1.8
Fibre (g) 5.4
Broke the bank on the one - will not be sticking to planned 1100 calories today, but it was delicious, so no regrets.
Off for a nice long walk to work off some of that cheese!
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