Friday, July 13, 2007

Dinner Friday 13 July - Pastitio

75g macaroni (dry weight)
¼ pack Quorn mince (87g)
¼ red pepper, chopped
small handful fresh basil
1 serving Marinara Sauce
1 serving Veloute for Pastitio

Combine Quorn mince, marinara sauce, cooked macaroni, basil and chopped red pepper. Season to taste and turn into a small casserole dish.

Top with the veloute sauce and bake in a moderate oven until golden and bubbling, about 40 minutes

Makes 1 LARGE (that is, piggy) serving

Nutrition Summary for meal
Calories (kcal) 661.7
Protein (g) 43.3
Carbohydrate (g) 81.5
Fat (g) 18.3
Fibre (g) 8.9

Veloute for Pastitio
200ml vegetable stock
1 tablespoon cornflour
30ml single cream
50g reduced fat Edam cheese, grated

Combine cold vegetable stock and cornflour in a small saucepan. Cook over low heat until thickened. Add the cream and cheese and continue cooking until cheese is melted.

Makes 1 serving

Nutrition Data per serving
Calories (kcal) 224.9
Carbohydrate (g) 12.3
Protein (g) 18.6
Fat (g) 11.3
Fibre (g) 0.2

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