tag:blogger.com,1999:blog-311207732024-03-13T01:54:34.774+00:00Blogging the Lowlife wayConfessions of a lowlife food fan.Unknownnoreply@blogger.comBlogger1382125tag:blogger.com,1999:blog-31120773.post-28511563227454383382007-11-23T00:46:00.004+00:002009-11-04T13:55:04.114+00:00Goodbye for now<a href="http://3.bp.blogspot.com/_QB1cn2Lg1fI/SQrxM99nWHI/AAAAAAAACkY/k__ARVl6upw/s1600-h/NewZealand.jpg"><img id="BLOGGER_PHOTO_ID_5263284319629564018" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_QB1cn2Lg1fI/SQrxM99nWHI/AAAAAAAACkY/k__ARVl6upw/s320/NewZealand.jpg" border="0" /></a><br /><div>I am off to "the youngest country in Earth" until late December, so farewell for now.</div><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-28588577641173862702007-11-22T22:08:00.002+00:002008-09-29T16:11:26.457+00:00Dinner Thursday 22 November - Mashed Potato & Swede Colcannon with Cheese SauceWell, my last dinner in the UK until after Christmas. Not much left in the fridge, but had one potato, half a swede, some Brussels sprouts and the last of the Frico reduced fat Edam to get used up, so used up they got.<br /><br /><span style="font-size:130%;color:#999900;"><strong>Mashed Potato & Swede Colcannon with Cheese Sauce<br /></strong></span>200g potato<br />200g swede<br />200g Brussels sprouts<br /><br />I just boiled the spuds & swedes together and steamed the shredded Brussels over the top. Then combined the Brussels with the mashed potato & swede, seasoned liberally with salt & pepper and poured cheese sauce over it.<br /><br />Surprisingly tasty!<br /><br /><strong><span style="font-size:130%;color:#999900;">Veloute Sauce with Edam<br /></span></strong>200ml vegetable stock<br />1 tablespoon flour<br />30ml extra thick single cream<br />50g reduced fat Edam cheese<br />salt & pepper to taste<br /><br />Nutrition Summary<br />Calories (kcal) 490.6<br />Protein (g) 31.6<br />Carbohydrate (g) 61.1<br />Fat (g) 14.2<br />Fibre (g) 11.7<br /><div></div><br /><div>Forgot to take a picture, but here is where I am off to:</div><a href="http://1.bp.blogspot.com/_QB1cn2Lg1fI/SOD-DHzGJJI/AAAAAAAAB7w/7GjwZZiWxGE/s1600-h/NewZealand.gif"><img id="BLOGGER_PHOTO_ID_5251476495100421266" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_QB1cn2Lg1fI/SOD-DHzGJJI/AAAAAAAAB7w/7GjwZZiWxGE/s320/NewZealand.gif" border="0" /></a><br /><div></div><div> </div><div>See you on 28 December.</div><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-36088771493072548522007-11-22T16:06:00.001+00:002008-12-06T11:37:12.034+00:00Lunch Thursday 22 November- Swordfish Udon<a href="http://1.bp.blogspot.com/_QB1cn2Lg1fI/SOD9W0FHwnI/AAAAAAAAB7o/4gn9dp6ZIas/s1600-h/DCP04215.JPG"><img id="BLOGGER_PHOTO_ID_5251475733893071474" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_QB1cn2Lg1fI/SOD9W0FHwnI/AAAAAAAAB7o/4gn9dp6ZIas/s320/DCP04215.JPG" border="0" /></a><br /><div><span style="font-size:130%;color:#993399;"><strong>Swordfish Udon<br /></strong></span><br />This is another stir steam variation (and a chance to use up a piece of frozen swordfish)<br /><br />1 portion <a href="http://lowlife-blog.blogspot.com/2006/07/lunch-friday-14-july-stir-steamed.html" target="_blank">Stir Steam Sauce</a><br />100g each broccoli<br />100g baby corn<br />1 pack udon noodles (230g)<br />120g swordfish, cut into cubes<br /><br />The fish was poached in the sauce before it was thickened. And the noodles were cooked in the sauce. And the veggies were steamed over the sauce while the fish & noodles were cooking.<br /><br />Oh hell - it's the same damn thing I eat all the time.<br /><br />Nutrition Data<br />Calories (kcal) 600.6<br />Carbohydrate (g) 74.1<br />Protein (g) 42.7<br />Fat (g) 9.7<br />Fibre (g) 4.3</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-54253877857376315372007-11-22T10:05:00.000+00:002008-09-29T16:06:42.742+00:00Breakfast Thursday 22 November - Ryvita & pateOK, well all the potato bread is gone (just as well as I am flying out tomorrow), so I had one serving of mushroom pate on three Ryvitas. That leaves me one final portion for tomorrow's breakfast, so perfect!<br /><br />I also ate 150g of fat free yoghurt & some coffee.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-48319502128773470632007-11-21T22:03:00.002+00:002008-09-29T16:05:54.051+00:00Dinner Wednesday 21 November 2007 - Spring Rolls<a href="http://2.bp.blogspot.com/_QB1cn2Lg1fI/SOD8yTNqsCI/AAAAAAAAB7g/yL_fdaArdhM/s1600-h/DCP04214.JPG"><img id="BLOGGER_PHOTO_ID_5251475106595254306" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_QB1cn2Lg1fI/SOD8yTNqsCI/AAAAAAAAB7g/yL_fdaArdhM/s320/DCP04214.JPG" border="0" /></a><br /><div>Well, as I am getting ready to head off for 5 weeks, I am trying not to buy any food. Just working through what's in the cupboard and freezer and not bringing anything new in. I wish I could clear the freezer out completely, as I don't have a lot of faith the my fridge will survive into next year, but there is too much in it for that, so I will just do my best.<br /><br />So, expect some unusual combinations, I guess.<br /><br /><span style="font-size:130%;color:#cc9933;"><strong>Spring Rolls</strong></span><br />5 SeAroy Thai Fish cakes, shredded<br />2 garlic, crushed<br />1 thumb ginger<br />3 chillies, sliced<br />2 small carrots, julienned (about 75g)<br />handful Savoy cabbage in julienne (about 90g)<br />4 spring onions, shredded<br />¼ red pepper, julienned (about 40g)<br />1 tablespoon Thai fish sauce<br />1 tablespoon Thai <a href="http://lowlife-blog.blogspot.com/2007/09/dinner-sunday-16-september-gre" target="_blank">Green Curry Paste</a><br />1 teaspoon sugar<br />8 large spring roll wrappers<br /><br />Combine all the filling ingredients and divide into 8 even portions. Wrap each portion in a spring roll wrapper and arrange on a non-stick baking sheet. Spritz with a little flavourless oil and bake in a hot oven/Gas 7 for about 20 minutes until browned.<br /><br />I had these with some of the Ilawara Plum Sauce.<br /><br />Makes 8 rolls<br /><br />Nutrition Data<br />Calories (kcal) 681.6<br />Carbohydrate (g) 138.9<br />Protein (g) 19.9<br />Fat (g) 4.4<br />Fibre (g) 7.4 </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-72292403295019125912007-11-21T16:02:00.001+00:002008-09-29T16:03:42.092+00:00Lunch Wednesday 21 November 2007 - Failed omelette<a href="http://2.bp.blogspot.com/_QB1cn2Lg1fI/SOD8UvexXaI/AAAAAAAAB7Y/uu_L_f1baNw/s1600-h/DCP04213.JPG"><img id="BLOGGER_PHOTO_ID_5251474598787112354" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_QB1cn2Lg1fI/SOD8UvexXaI/AAAAAAAAB7Y/uu_L_f1baNw/s320/DCP04213.JPG" border="0" /></a><br /><div>I made a pepper omelette for lunch, but I did not really enjoy the eggs. I don't know why, I just didn't feel like eating them, so in the end I just ate the filling (red & green peppers, onions, garlic and half fat Edam).<br /><br />Those pinky slabs on the side are the Realeat Veggie Bacon which I do NOT recommend.<br /><br />Wish I could still get Morningstar Farms Vegetarian Bacon...</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-21628333351245330432007-11-21T09:00:00.000+00:002008-09-29T16:01:53.213+00:00Breakfast Wednesday 21 November 2007 - You guessed it...- potato bread, mushroom pate & coffee.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-79796813196696032542007-11-20T15:58:00.001+00:002008-09-29T16:00:48.094+00:00Dinner Tuesday 20 November 2007 - Fettuccine sorta Carbonara<a href="http://3.bp.blogspot.com/_QB1cn2Lg1fI/SOD7cubSsdI/AAAAAAAAB7Q/Wuk0f46bMPU/s1600-h/DCP04212.JPG"><img id="BLOGGER_PHOTO_ID_5251473636431409618" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_QB1cn2Lg1fI/SOD7cubSsdI/AAAAAAAAB7Q/Wuk0f46bMPU/s320/DCP04212.JPG" border="0" /></a><br /><div><strong><span style="font-size:130%;color:#cc6600;">Fettuccine sorta Carbonara<br /></span></strong>2 rashers veggie bacon (I had the Realeat ones - not so hot)<br />1 clove garlic, crushed<br />125g quark<br />1 egg yolk<br />20g light Edam cheese, grated<br />1 tablespoon parsley, chopped<br />90g fettuccine, cooked<br /><br />Cut the veggie bacon into strips and fry with the garlic in a non-stick skillet sprayed with a little olive oil.<br /><br />Beat together the egg yolk & quark. Season with a little salt & some fresh pepper.<br /><br />Add the hot, cooked pasta and parsley to the skillet and toss together. Add the quark mixture & cheese and toss/stir everything together, working quickly so as not to overcook the quark and make it separate. The idea is just to warm it though with the heat of the other ingredients.<br /><br />Turn out on a plate and grind some more fresh pepper on top. Garnish with a few gratings of cheese.<br /><br />I had this with a big herb salad.<br /><br />Nutrition Data<br />Calories (kcal) 575.8<br />Carbohydrate (g) 68.5<br />Protein (g) 47.7<br />Fat (g) 12.7<br />Fibre (g) 4.1 </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-23977237324537791082007-11-20T15:55:00.002+00:002008-09-29T15:58:20.114+00:00Lunch Tuesday 20 November 2007 - Quorn Chili Burgers<a href="http://2.bp.blogspot.com/_QB1cn2Lg1fI/SOD607nEbTI/AAAAAAAAB7I/I_8IQ-jRteE/s1600-h/DCP04211.JPG"><img id="BLOGGER_PHOTO_ID_5251472952775699762" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_QB1cn2Lg1fI/SOD607nEbTI/AAAAAAAAB7I/I_8IQ-jRteE/s320/DCP04211.JPG" border="0" /></a><br /><div>Getting down to the wire now... leaving the country in a couple days, so strictly all about using stuff up, eating out of the freezer and cupboards etc. </div><br /><div>2 Quorn Chilli burgers<br />Lean & Perrins Worcester Table Sauce<br />120g each peas & carrots<br /><br />Nutrition Data<br />Calories (kcal) 408.6<br />Carbohydrate (g) 31.0<br />Protein (g) 32.8<br />Fat (g) 17.2<br />Fibre (g) 9.9 </div><br />...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-35589755297034680072007-11-20T09:55:00.000+00:002008-09-29T15:55:54.765+00:00Breakfast Tuesday 20 November 2007 - Yet more bread & pateJust another slice of potato bread, some mushroom pate & coffee.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-11058278321805083582007-11-19T23:49:00.000+00:002008-09-29T15:55:03.112+00:00Dinner Monday 19 November 2007 - Pizza on Upper Street<a href="http://3.bp.blogspot.com/_QB1cn2Lg1fI/SOD5h-vpfoI/AAAAAAAAB7A/gTVmvVBO7uM/s1600-h/regina.JPG"><img id="BLOGGER_PHOTO_ID_5251471527687847554" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_QB1cn2Lg1fI/SOD5h-vpfoI/AAAAAAAAB7A/gTVmvVBO7uM/s320/regina.JPG" border="0" /></a><br />Met Marcel & Kate for dinner. Started off in the Piano & Pitcher for a few drinks, then decided to try a new pizza place on Upper Street after having a free sample on the pavement!<br /><br />So, we had dinner at Regina Margharita, which specializes in something the call "pizzametro", literally meaning ‘pizza-metre’. They are on a wooden board, and covered with sections of different toppings. They come ½ metre or whole metre sizes.<br /><br />We had some olives while we pondered the menu. I had some Quattro Formaggio (mozzarella, Gorgonzola, emmenthal & Parmesan) and some Romano, which was mozzarella, tomato sauce anchovy, black olives & capers.<br /><br />It was decent pizza, but the pizzametro thing seemed a little gimmicky and it was sort of awkward as they served the boards on these funky sort of stands.<br /><br /><a href="http://www.madeinitalygroup.co.uk/restaurants-regina.asp" target="_blank">Regina Margharita</a><br />57 Upper Street<br />London<br />N1 0NY<br />020 7704 8882Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-36454665938221569152007-11-19T15:47:00.001+00:002008-09-29T15:49:07.370+00:00Lunch Monday 19 November 2007 - Quorn Meatballs with Onion Gravy<a href="http://2.bp.blogspot.com/_QB1cn2Lg1fI/SOD4o1HQBgI/AAAAAAAAB64/Evi8SSZL5IA/s1600-h/DCP04210.JPG"><img id="BLOGGER_PHOTO_ID_5251470545849943554" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_QB1cn2Lg1fI/SOD4o1HQBgI/AAAAAAAAB64/Evi8SSZL5IA/s320/DCP04210.JPG" border="0" /></a><br /><div><strong><span style="font-size:130%;color:#cc9933;">Quorn Meatballs in Onion Gravy<br /></span></strong>½ pack Quorn Swedish "meatballs"<br />10ml macadamia nut oil (or any good quality oil)<br />1 onion, sliced finely (180g)<br />200ml vegetable stock<br />1 tablespoon cornflour<br />1 tablespoon Worcestershire sauce<br />1 teaspoon mustard powder<br /><br />200g potatoes mashed with milk & 1 tablespoon fresh dill<br />200g Brussels sprouts<br />100g carrots<br /><br />Saute the onions in the oil until softened and lightly browned. Cover the onions with the stock and simmer, covered, over low heat until the onions are very tender, about 20 minutes.<br /><br />Add the Worcestershire sauce & mustard powder along with the cornflour slaked with a little cold water.<br /><br />Simmer until thickened and season to taste with salt & pepper. Add the Quorn meatballs and cook over low heat until piping hot.<br /><br />Had these with the mashed potatoes and steamed veggies.<br /><br />Nutrition Data<br />Calories (kcal) 627.0<br />Carbohydrate (g) 83.9<br />Protein (g) 39.9<br />Fat (g) 16.2<br />Fibre (g) 16.0 </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-35241471557619409762007-11-19T08:46:00.000+00:002008-09-29T15:46:51.424+00:00Breakfast Monday 19 November 2007 - Bread & PateBreakfast was a slice of potato bread, toasted, with some mushroom pate and coffee.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-37028624481085547572007-11-18T15:42:00.000+00:002008-09-29T16:13:09.485+00:00Lunch Sunday 18 November 2007 - Quorn Meatballs Marinara<a href="http://4.bp.blogspot.com/_QB1cn2Lg1fI/SOD3vyYSjOI/AAAAAAAAB6o/vLgC7_X6Xyw/s1600-h/DCP04208.jpg"><img id="BLOGGER_PHOTO_ID_5251469565863562466" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_QB1cn2Lg1fI/SOD3vyYSjOI/AAAAAAAAB6o/vLgC7_X6Xyw/s320/DCP04208.jpg" border="0" /></a><br /><div><strong><span style="font-size:130%;color:#cc0000;">Quorn Meatballs Marinara</span></strong></div><div>½ pack Quorn Swedish Style Meatballs<br />1 portion <a href="http://lowlife-blog.blogspot.com/2006/08/lunch-monday-7-august-aubergine.html" target="_blank">Marinara Sauce</a><br />90g pappardelle<br /><br />Well, more Quorn. This is the first time I have tried these meatballs, and yes, they were on special offer. I am such a sucker.<br /><br />Anyway, I just heated them up in the marinara sauce and had them with some pappardelle and a bug herb salad.<br /><br />They were OK, but nothing special.<br /><br />Nutrition Data<br />Calories (kcal) 571.0<br />Carbohydrate (g) 81.7<br />Protein (g) 40.4<br />Fat (g) 9.4<br />Fibre (g) 7.2 </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-8545662637490349912007-11-18T09:37:00.000+00:002008-09-29T15:42:36.411+00:00Breakfast Sunday 18 November 2007 - Potato bread & pateBreakfast was potato bread and mushroom pate with coffee.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-89244072329932724992007-11-17T21:54:00.002+00:002008-09-29T11:19:29.368+00:00Dinner Saturday 17 November 2007 - Composed Salad Plate<a href="http://3.bp.blogspot.com/_QB1cn2Lg1fI/SOC0GFaAYLI/AAAAAAAAB6g/ZkRchn0oey4/s1600-h/DCP04207.JPG"><img id="BLOGGER_PHOTO_ID_5251395182137467058" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_QB1cn2Lg1fI/SOC0GFaAYLI/AAAAAAAAB6g/ZkRchn0oey4/s320/DCP04207.JPG" border="0" /></a><br /><div><span style="color:#ffcc99;"><span style="font-size:130%;"><strong>Composed Salad Plate</strong><br /></span></span>4 quails eggs<br />125g beet root<br />125g fine beans<br />1 tablespoon Honey & Mustard Dressing (see 14 November)<br />200g cherry tomatoes<br />125g reduced fat halloumi cheese, grilled<br /><br />Nutrition Data<br />Calories (kcal) 491.9<br />Carbohydrate (g) 26.3<br />Protein (g) 47.5<br />Fat (g) 22.1<br />Fibre (g) 7.3 Nutrition Data<br />Calories (kcal) 491.9<br />Carbohydrate (g) 26.3<br />Protein (g) 47.5<br />Fat (g) 22.1<br />Fibre (g) 7.3 </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-86277385899786121942007-11-17T14:52:00.000+00:002008-09-29T10:56:31.837+00:00Lunch Saturday 17 November - Butternut Squash Soup<a href="http://2.bp.blogspot.com/_QB1cn2Lg1fI/SOCznQGWGCI/AAAAAAAAB6Y/wHi_VRyGj0Y/s1600-h/DCP04206.JPG"><img id="BLOGGER_PHOTO_ID_5251394652431849506" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_QB1cn2Lg1fI/SOCznQGWGCI/AAAAAAAAB6Y/wHi_VRyGj0Y/s320/DCP04206.JPG" border="0" /></a><br /><div><strong><span style="font-size:130%;color:#ff6600;">Butternut Squash Soup<br /></span></strong>1 onion, chopped (about 150g)<br />3 ribs celery, chopped (about 120g)<br />700g butternut squash, peeled, deseeded and cut into chunks<br />500ml vegetable stock<br />1 tablespoon sweet chilli sauce<br /><br />Well, I had the leftover butternut squash from yesterday, so I decided to make a simple soup.<br /><br />Bung to onion, celery & squash in a pot & cover with the stock. Cook until tender, then whizz up in a blender and add the chilli sauce.<br /><br />Season to taste and consume!<br /><br />Makes one enormous serving<br /><br />Nutrition Data per serving<br />Calories (kcal) 386.0<br />Carbohydrate (g) 74.6<br />Protein (g) 10.8<br />Fat (g) 4.9<br />Fibre (g) 15.5<br /><br />Had this with a salad of cucumber in fat-free yoghurt with chopped mint, coriander & parsley.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-55348503265456169792007-11-17T10:50:00.000+00:002008-09-29T10:52:21.681+00:00Breakfast Saturday 17 November 2007 - Toast & Mushroom PateBreakfast was one slice of potato bread with some Mushroom Pate and coffeeUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-39355145367149508182007-11-16T20:21:00.002+00:002008-09-29T10:25:57.895+00:00Lunch Friday 16 November 2007 - Middle Eastern Vegetable Parcels & Butternut, Halloumi & Prawn Roast<span style="font-size:130%;color:#cc6600;"><strong>Middle Eastern Vegetable Parcels</strong></span><br />½ red pepper, chopped (about 75g)<br />½ green pepper, chopped (about 75g)<br />½ orange pepper, chopped (about 75g)<br />1 large onion, chopped (about 140g)<br />3 cloves garlic. chopped<br />1 carrot, chopped (about 75g)<br />2 ribs celery, chopped (about 100g)<br />3 green chillies, chopped<br />10 ml macadamia nut oil (or any good quality oil)<br /><br />50g shelled pumpkin seeds<br />handful coriander leaves<br />1 teaspoon ground coriander seed<br />1 teaspoon ground cumin<br />2 teaspoons ground sumac<br />1 teaspoon salt<br />1 teaspoon fresh ground black pepper<br />1 teaspoon chilli flakes<br />7 large spring roll wrappers (about 125g)<br /><br />The veggies all need to be finely diced for this recipe.<br /><br />Saute the red, green & orange peppers, onion, garlic, carrot, celery & chillies in the vegetable oil until softened.<br /><br />Stir in the pumpkin seeds, coriander leaves and spices and combine well. Divide into 14 portions.<br /><br />Cut the spring roll pastry (or you could use filo) in half so you have 14 rectangles.<br /><br />Place one portion of the filling mixture one the end of each strip and then fold the strip over to form a triangle and enclose the filling. Keep folding the parcel over itself, like folding a flag. Seal the ends by brush the pastry with a little water on the last fold.<br /><br />Spray a non-stick baking sheet with a little olive oil and arrange the parcels on the sheet give each parcel a little spritz with oil, too and then bake in a hot oven, Gas 7 for about 15 minutes until browned.<br /><br />Makes 14 parcels<br /><br />Nutrition Data per serving<br />Calories (kcal) 65.2<br />Carbohydrate (g) 9.5<br />Protein (g) 1.3<br />Fat (g) 2.5<br />Fibre (g) 0.9<br /><br /><span style="font-size:130%;color:#ff9966;"><strong>Butternut, Halloumi & Prawn Roast<br /></strong></span>1 tablespoon macadamia nut oil (or any good quality oil)<br />1 large onion, cut into eighths<br />6 cloves garlic<br />½ small butternut squash, peeled and cut into chunks (about 150g)<br />1 block of reduced fat halloumi cheese, cut into 2cm cubes (225g)<br />200g raw prawns<br />salt, pepper & chilli flakes to taste<br />small handful fresh oregano or marjoram<br />1 preserved lemon, chopped finely<br /><br />In a heavy roasting tray, toss the onion, garlic, squash and halloumi in the oil. Season well with salt & pepper and roast in a hot oven, Gas 8, until tender and well coloured, about 20-30 minutes. Check the tray every 5 minutes or so and give it a good shake to keep the mixture well distributed.<br /><br />When the veggies are cooked, add the raw prawns and chopped, preserved lemon to the tray. Return the tray to the oven for a further 5 minutes, until the prawns are cooked through.<br /><br />Sprinkle over the marjoram and some chilli flakes and serve at once.<br /><br />Makes 2 servings<br />Nutrition Data per serving<br />Calories (kcal) 500.6<br />Carbohydrate (g) 17.2<br />Protein (g) 50.0<br />Fat (g) 25.9<br />Fibre (g) 5.2<br /><br />These were both really tasty, if I do say so myself. I had my friend Lisa around and we started off with some anchovy stuffed olives, then had the parcels and a starter and the roast as a main. Also managed to work our way through a bottle of prosecco, a bottle of rose and a bottle of Chardonnay.<br /><br />A nice lunch, but I forgot to take pictures! Oh, well.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-43596463535370911532007-11-15T23:26:00.000+00:002008-09-29T10:33:04.659+00:00Dinner Friday 16 November 2007 - St Agur & apple<a href="http://1.bp.blogspot.com/_QB1cn2Lg1fI/SOCuCLpupuI/AAAAAAAAB6Q/jOcSddYFJIk/s1600-h/agur.jpg"><img id="BLOGGER_PHOTO_ID_5251388518024783586" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_QB1cn2Lg1fI/SOCuCLpupuI/AAAAAAAAB6Q/jOcSddYFJIk/s320/agur.jpg" border="0" /></a><br /><div>Not really much appetite after such a large lunch , so just had some St Agur cheese and a Granny Smith for dinner. </div><div> </div><div>Wonder who Saint Agur was?</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-12385605170760240562007-11-15T20:42:00.002+00:002008-09-29T09:45:26.893+00:00Dinner Thursday 15 November 2007 - Kale Stew<a href="http://4.bp.blogspot.com/_QB1cn2Lg1fI/SOCjXYjc8II/AAAAAAAAB6A/BzBBF6O3WQs/s1600-h/DCP04199.JPG"><img id="BLOGGER_PHOTO_ID_5251376787637465218" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_QB1cn2Lg1fI/SOCjXYjc8II/AAAAAAAAB6A/BzBBF6O3WQs/s320/DCP04199.JPG" border="0" /></a><br /><div><span style="font-size:130%;color:#ff0000;"><strong>Kale Stew</strong></span><br />115g onion, chopped<br />1-2 garlic cloves, chopped<br />2 teaspoons macadamia nut oil (or any good oil)<br />1 pint vegetable stock<br />1 Quorn fillet, chopped (or another meat substitute - about 50g)<br />50g pasta shapes (I used up some various odds and ends I had left)<br />1 fat tomato, chopped<br />100g baby kale<br />chilli flakes to taste<br /><br />Saute the onion & garlic in the oil until soft and golden. Add the Quorn fillet, vegetable stock and pasta and simmer until the pasta is cooked, about 10-12 minutes.<br /><br />Add the baby kale leaves and chopped tomato and bring back to the boil.<br /><br />Check the seasoning and add salt & chilli flakes to taste.<br /><br />Nutrition Data<br />Calories (kcal) 443.1<br />Carbohydrate (g) 61.2<br />Protein (g) 20.8<br />Fat (g) 12.9<br />Fibre (g) 12.0 </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-41747400858071246972007-11-15T14:40:00.001+00:002008-09-29T09:42:36.422+00:00Lunch Thursday 15 November 2007 - Baked Asparagus Risotto<a href="http://4.bp.blogspot.com/_QB1cn2Lg1fI/SOCi9wHm35I/AAAAAAAAB54/q6Fa34oE2K4/s1600-h/DCP04198.JPG"><img id="BLOGGER_PHOTO_ID_5251376347286527890" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_QB1cn2Lg1fI/SOCi9wHm35I/AAAAAAAAB54/q6Fa34oE2K4/s320/DCP04198.JPG" border="0" /></a><br /><div><span style="font-size:130%;"><strong><span style="color:#33cc00;">Baked Asparagus Risotto</span></strong><br /></span>15g onion, finely chopped<br />2-3 cloves garlic, crushed<br />1 glug of sherry<br />70ml asparagus stock<br />½ can Campbell's Condensed Cream of Asparagus Soup<br />75g arborio rice<br />50g reduced fat Edam cheese, grated<br />150g asparagus, steamed<br /><br />Spray a non-stick skillet with a little olive oil and fry the onion and garlic over low heat until softened.<br /><br />Add the sherry, asparagus stock & soup and bring to a simmer. Stir in the rice, then pour the mixture into an over-proof casserole dish. Cover and bake for about 30 minutes.<br /><br />After 30 minutes, check the rice to see if it is cooked. It should be ready after 30 minutes, but check before adding the cooked asparagus as garnish.<br /><br />Once the dish is garnished, return it to the oven for 5-10 minutes to heat the asparagus and let it colour a little, then serve.<br /><br />Nutrition Data<br />Calories (kcal) 538.2<br />Carbohydrate (g) 82.7<br />Protein (g) 22.8<br />Fat (g) 13.3<br />Fibre (g) 5.4 </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-42175503819808046352007-11-15T09:46:00.002+00:002008-09-29T09:52:17.714+00:00Breakfast Friday 16 November 2007 - Er, nothing?Skipped breakfast today - naughty! Most important meal of the day and all that stuff, but I am having a friend around for lunch and was busy, plus I knew I would eat a large lunch, so that's my excuse!<br /><div></div><br /><div>Just coffee today. </div><p align="center"><a href="http://1.bp.blogspot.com/_QB1cn2Lg1fI/SOClOfrNlwI/AAAAAAAAB6I/COsyA2EHMIs/s1600-h/coffee.JPG"><img id="BLOGGER_PHOTO_ID_5251378833953494786" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_QB1cn2Lg1fI/SOClOfrNlwI/AAAAAAAAB6I/COsyA2EHMIs/s320/coffee.JPG" border="0" /></a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-51833420016544754302007-11-15T09:11:00.000+00:002008-09-29T09:40:33.547+00:00Breakfast Thursday 15 November 2007 - Mushroom Pate<a href="http://4.bp.blogspot.com/_QB1cn2Lg1fI/SOCibpxHjWI/AAAAAAAAB5w/R69WDQxjdDk/s1600-h/DCP04197.JPG"><img id="BLOGGER_PHOTO_ID_5251375761466035554" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_QB1cn2Lg1fI/SOCibpxHjWI/AAAAAAAAB5w/R69WDQxjdDk/s320/DCP04197.JPG" border="0" /></a><br /><div>Had one slice of potato bread with Mushroom Pate for breakfast, along with<br />some coffee.<br /><br /><span style="color:#993300;"><span style="font-size:130%;"><strong>Mushroom Pate</strong><br /></span></span>550g mushrooms, chopped fine<br />50g shallots, chopped fine<br />3 cloves garlic, chopped fine<br />250ml vegetable stock<br />zest of 1 lemon<br />juice of 1 lemon<br />handful fresh parsley, finely chopped<br />1 teaspoon pepper<br />300g tub light Philadelphia Cream Cheese<br /><br />Cook the mushrooms, shallots and garlic in the vegetable stock over a low heat. Keep the pan covered at first, then when the mushrooms has released their water, remove the cover and leave it to cook until the water and stock have pretty much evaporated & the vegetables are soft and well cooked. The mixture should be dry.<br /><br />Add the lemon juice, lemon zest, parsley, pepper and combine. Finally, stir in the cream cream and beat well to evenly distribute the mushroom mixture into the cream cheese.<br /><br />Makes 8 servings<br />Nutrition Data per serving<br />Calories (kcal) 83.1<br />Carbohydrate (g) 3.5<br />Protein (g) 5.6<br />Fat (g) 5.2<br />Fibre (g) 0.8 </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31120773.post-54089918383138673532007-11-14T21:09:00.000+00:002008-09-29T09:11:24.621+00:00Dinner Wednesday 14 November 2007 - Quorn Escalope and Veggies<a href="http://1.bp.blogspot.com/_QB1cn2Lg1fI/SOCbrvwcYFI/AAAAAAAAB5o/V2N4eCWZQzU/s1600-h/DCP04196.JPG"><img id="BLOGGER_PHOTO_ID_5251368341370331218" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_QB1cn2Lg1fI/SOCbrvwcYFI/AAAAAAAAB5o/V2N4eCWZQzU/s320/DCP04196.JPG" border="0" /></a><br /><div><strong><span style="font-size:130%;color:#009900;">Quorn Escalope and Veggies</span></strong><br />1 Quorn Spinach & Soft Cheese Escalope<br />125g broccoli<br />150 carrots<br />150g asparagus<br /><br />More Quorn bought on special offer. Need to start resisting this stuff again and remember I am trying to USE up my stockpile, not BUILD it up.<br /><br />Anyway, just had one of these escalopes with a bunch of steamed veggies. It was OK, but I am not a huge fan of these (must remember than next time I am tempted by special offers).<br /><br />Nutrition Data<br />Calories (kcal) 386.1<br />Carbohydrate (g) 38.6<br />Protein (g) 21.7<br />Fat (g) 16.4<br />Fibre (g) 13.7 </div>Unknownnoreply@blogger.com0