Breakfast Friday 10 August - Oatmeal with dried fruit

Well, down to the last of the dried strawberries so augmented them with some dried pears I picked up from the fellow in Chapel Market.

Dinner Thursday 9 August - Crabs & Corn on the Cob

1 box blue swimming crabs
1 sachet Zatarain's Crab Boil
1 ear corn on the cob
Herb Salad

Who needs a recipe to boil crabs? I had the Zatarain's I brought back from the States, so I added it to the pot with plenty of water and some vinegar and added the crabs when it came to a boil.

The crabs were from box I got from the fishmonger in Chapel Market; eight crabs for a fiver.

Sort of like the blue crabs we used to get in New Jersey. Not especially "meaty", but the meat that came off them was very sweet and delicious.

No idea how many calories etc as I could not be bothered trying to work out the total weight of the crab meat extracted from the shells.

Lunch Thursday 9 August - Veggie "BLT" Sandwich

Veggie "BLT" Sandwich
2 slices (110g) Refrigerator White bread
4 Morningstar Farms Streaky Strips
2 lettuce leaves
1 tomato (150g)
2 tablespoons light mayonnaise
25g pepperoncini to garnish

Nutrition Data
Calories (kcal) 496.0
Carbohydrate (g) 72.6
Protein (g) 19.2
Fat (g) 14.5
Fibre (g) 5.9

Breakfast Thursday 9 August - Porridge with dried strawberries

Still working on the food horde... so back to Scott's Porage Oats and dried strawberries.

Dinner Wednesday 8 August - Veggie Sausages & Roast Potatoes

200g Vivaldi potatoes
130g shallots
1 garlic
200g cherry tomatoes, roasted
1 ear corn, boiled
2 Cauldron Cumberland Sausages

No recipe, just cut the potatoes and shallots into wedges and roasted them with the garlic.

Tossed in the veggie sausages when nearly done to allow threm to cook through and served it with some slow roated cherry tomatoes and an ear of corn on the cob.

Nutrition Data
Calories (kcal) 395.9
Carbohydrate (g) 62.8
Protein (g) 16.1
Fat (g) 10.9
Fibre (g) 10.6

Lunch Wednesday 8 August - An indifferent Caesar Salad at the Hilton

I met a colleague for lunch at the Euston Hilton and partook on a rather pathetic Caesar Salad in their Woburn Place Bar & Lounge.

Breakfast Wednesday 8 August - Refrigerator White Bread & Blueberries

Refrigerator White Bread
35g sugar
200ml water
1 tablespoon (7g) yeast
1 egg
40g skimmed milk powder
1 teaspoon salt
450g strong, white bread flour

Combine the water with the sugar and yeast and leave to bloom.

When yeast as bloomed, add the egg, milk powder, salt and half the flour and beat into a batter/sponge. Leave the sponge to rise for about 1 hour.

Beat down the sponge and add the rest of the flour. Knead and place in a cling film covered bowl. Leave to rise one more time, overnight, in the refrigerator.

In the morning, knock back dough and knead a final time. Form into a loaf and place in a tin or on a baking sheet. Leave to rise one final time before baking in a hot oven for about 20-25 minutes, until the bottom sound hollow when tapped.

This makes a loaf of about 750 grams

Nutrition Summary
Per Serving 100g
Calories (kcal) 279.6
Protein (g) 12.6
Carbohydrate (g) 52.2
Fat (g) 2.2
Fibre(g) 2.1

Dinner Tuesday 7 August - Slow Roasted Tomatoes stuffed with Goat's Cheese

Slow Roasted Tomatoes stuffed with Goat's Cheese
3 large tomatoes
75g goats cheese
30g black olives, sliced
10g capers
7g anchovies
10ml olive oil
handful basil leaves
1/2 lime
50g pea shoots

Halve the tomatoes, sprinkle with salt and place on a baking tray. Roast in a slow oven (about gas3) for 1 ½ hours.

Top each roasted half with some goats cheese, a few black olives, a few capers, a bit of anchovy and some chopped basil. Spritz with a bit of olive oil and bake in a hot oven (about Gas 7) for 15 minutes or until brown and bubbling.

Sprinkle with lime juice and serve on a bed of pea shoots.

Nutrition Data
Calories (kcal) 420.7
Carbohydrate (g) 24.7
Protein (g) 25.5
Fat (g) 25.8
Fibre (g) 6.8

Lunch Tuesday 7 August - Soup & Salad

Just made a simple salad of shredded iceberg lettuce topped with fat-free yoghurt mixed with mint & cucumber and had the other portion of

Chick Pea & Spinach Soup

Whole Meal:
Nutrition Data
Calories (kcal) 464.4
Carbohydrate (g) 59.0
Protein (g) 29.9
Fat (g) 12.9
Fibre (g) 8.6

Breakfast Tuesday 7 August - Special K & melon

Special K, half a Charentais melon and coffee

Dinner Monday 6 August - Spinach, Avocado & "Bacon" Salad

Spinach, Avocado & "Bacon" Salad
112g spinach
4 pieces Morningstar Farms Streaky Strips vegetarian "bacon"
1 large organic free range egg, hard boiled
1 small avocado (about 100g)

Toss spinach with dressing and arrange on a plate. Add the avocado, hard boiled egg & veggie bacon and serve.

Dressing
1 tablespoon honey
1 teaspoon mustard
juice 1/2 lemon
1 teaspoon olive oil
1 clove garlic, crushed

Nutrition Data
Calories (kcal) 557.1
Carbohydrate (g) 25.4
Protein (g) 19.3
Fat (g) 42.2
Fibre (g) 8.0

Lunch Monday 6 August - Chick Pea & Bean Salad

Chick Pea & Bean Salad
1 can chick peas (240g)
100g green beans, cooked
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 red onion, sliced (about 50g)

Toss to combine.

Make a dressing of:
juice 1/2 lemon
1 tablespoon honey
1 teaspoon mustard
1 teaspoon olive oil

and pour over beans & peppers.

Makes 2 servings

Nutrition Data per serving
Calories (kcal) 235.6
Carbohydrate (g) 33.4
Protein (g) 10.7
Fat (g) 6.8
Fibre (g) 7.4

Breakfast Monday 6 August - Muesli & Fruit

I had a sample of Pertwood Muesli from my Race for Life goodie bag, so I tried that out, along with half a Charentais melon and 4 figs.

Dinner Sunday 5 August - Chinese Style Omelette

Chinese Omelette
1 tsp sunflower oil
1 spicy, long green pepper (60g)
1 small sweet orange pepper (about 20g)
1 small sweet yellow pepper (about 20g)
2-3 cloves garlic, crushed

2 eggs
1 egg white
1/2 teaspoon sesame oil
1 tablespoon soy sauce

1 handful fresh coriander
110g cooked prawns
4 spring onions sliced


1 tablespoon oyster sauce

Saute the peppers and garlic in the sesame oil until softened.

Beat together the eggs, egg white, sesame oil and soy sauce.

Add the prawns, coriander and half the spring onions to the peppers and toss to combine. Pour over the egg mixture and cook as for an omelette until set and browned underneath.

Turn out onto a serving plate, garnish with the remaining spring onions and serve with oyster sauce.

Nutrition Data
Calories (kcal) 442.6
Carbohydrate (g) 13.0
Protein (g) 45.8
Fat (g) 23.8
Fibre (g) 3.6

Lunch Sunday 5 August - Fettucine sorta Alfredo

Fettuccine sorta Alfredo
70g fettuccine
1 clove garlic, crushed
1/2 tub low fat quark (125g)
2 large egg yolk (30g)
15g Parmesan cheese, grated
4 pieces Morningstar Farms Steaky Strips Vegetarian "Bacon"

Beat egg yolk with quark. Leave to come to room temperature.

Spray a non-stick pan with a little olive oil and saute garlic until translucent. Add cooked pasta to the pan and toss.

Pour over the piping hot cooked pasta and toss to warm through. The residual heat from the pasta will lightly cook the egg, but don't place it over the heat or it will scramble.

Season with salt & plenty of fresh black pepper. Crumble over the cooked veggie bacon and serve with the cheese.

Nutrition Data
Calories (kcal) 556.8
Carbohydrate (g) 57.9
Protein (g) 35.6
Fat (g) 20.2
Fibre (g) 2.9

Breakfast Sunday 5 August - Fruit

Fruit for breakfast - raspberries, lychees, a nectarine & coffee

Dinner Saturday 4 August - Udon Soup with Fish Roll Vegetables

Udon Soup with Fish Roll Vegetables

1 Seabest fish roll
1 pack Korean seafood flavour udon noodles (with broth sachets)
1 tablespoon Gochujang (Korean hot pepper paste)
50g sugar snap peas
125g baby corn
1 carrot, sliced
handful coriander leaves
handful crispy fried shallots

No recipe - just another of the udon soup packets. I steamed the veggies while the noodles cooked below, then added the soup mix packets that came with, some sliced fish cake & some Gochujang to taste.

Garnish with coriander & crispy shallots and serve

Nutrition Data
Calories (kcal) 547.1
Carbohydrate (g) 90.2
Protein (g) 23.6
Fat (g) 3.0
Fibre (g) 6.6

Lunch Saturday 4 August - Chick Pea & Bean Salad

Chick Pea & Bean Salad
1 can (240g) chick peas
100d green beans
1/2 pointed red pepper
1/2 green pepper
50g red onion, sliced
juice 1 lemon
1 tablespoon honey
1 teaspoons mustard
1 teaspoon extra virgin oil

Make a dressing of the lemon, honey, mustard & oil. Add the onions and allow to macerate for 30 minutes or longer.

Add the rest of the ingredients and combine well.

Makes 2 Servings

Nutrition Data per serving
Calories (kcal) 235.6
Carbohydrate (g) 33.4
Protein (g) 10.7
Fat (g) 6.8
Fibre (g) 7.4

Served with
50g rocket (to line the plate)
1 carrot, in batons
150g Santini tomatoes
1 duck egg, hard boiled
100g radishes
1 homemade dill pickle

Breakfast Saturday 4 August - Special K & fruit

Levi Wells Prentice (1851-1935), Basket of Raspberries, circa 1895


Today's breakfast comprised Special K, a fresh fig, 1 punnet of raspberries & coffee.

Dinner Friday 3 August - Boccoletti with Broccoli Sauce

Boccoletti with Broccoli Sauce
100g onion, chopped
200g broccoli
2 garlic
100ml vegetable stock
15g Parmigiano Reggiano
70g boccoletti pasta

Not sure WHAT I was going for here... basically, this is just broccoli onion & garlic cooked in stock, then puree and used as a sauce for pasta.

Not one I will be doing again - it was edible, but a nice pasta like boccoletti deserves a bit more.

Nutrition Data
Calories (kcal) 433.8
Carbohydrate (g) 66.7
Protein (g) 24.3
Fat (g) 7.9
Fibre (g) 8.1