Lucnh Monday 29 October 2007 - Veggie Sausages and Beans

Veggie Sausages and Beans
½ Baktat giant white beans in tomato sauce
2 vegetarian Cumberland sausages
1 tomato
60g baby kale

I love these beans but they are VERY calorific. Must be the oil, cause the rest of the ingredients are OK.

Anyway, just had the other half a can with some blanched baby kale, a tomato and a couple of veggie sausages.

Nutrition Data
Calories (kcal) 685.7
Carbohydrate (g) 81.9
Protein (g) 32.6
Fat (g) 25.4
Fibre (g) 7.3

Breakfast Monday 29 October 2007 - Bananas & coffee

Noshed my way through three more small bananas, 100g dates and coffee.

Dinner Sunday 28 October 2007 - Stir Steamed Vegetables with Udon

Stir Steamed Vegetables with Udon
125g broccoli
100g bean sprouts
10g baby corn
1 carrot
1 pointed red pepper
30g shiitake mushroms
100g prawns
200g udon cooked noodles
handful fresh coriander
1 portion Stir Steam sauce

Just another Stir Steam

Nutrition Data
Calories (kcal) 639.0
Carbohydrate (g) 103.5
Protein (g) 41.3
Fat (g) 6.9
Fibre (g) 11.8

Lunch Sunday 28 October 2007 - Aspargus Papparedelle

Aspargus Papparedelle
90g pappardelle
75g asparagus, cut into bite sized pieces
1 cloves garlic, crushed
100ml well reduced asparagus stock
125g quark
20g grated parmesan cheese

Put the pappardell on to cook, and when there are about fives cooking time left for it, start the sauce.

Simmer the garlic and asparagus in the asparagus stock until tender, about 5 minutes. Turnoff the heat and stir in the quark and well drained, cooked pasta.

Toss well to combine, season with salt (if needed) and plenty of fresh black pepper and serve garnished with the parmesan cheese.

Nutrition Data
Calories (kcal) 519.3
Carbohydrate (g) 71.5
Protein (g) 38.3
Fat (g) 9.0
Fibre (g) 4.2

Dinner Saturday 27 October 2007 - Prawn Egg Fu Yung with Asparagus

Prawn Egg Fu Yung with Asparagus
2 cloves garlic, crushed
1 thumb ginger, grated
100g bean sprouts, blanched
3 spring onions, finely sliced
handful coriander
10 prawns (about 100g)
2 large, free-range organic eggs
½ teaspoon sesame oil

Beat the eggs with the sesame oil and leave to one side.

Spray a small non stick skillet with a little flavourless oil and fry the ginger & garlic for a minute or so, until fragrant but not browned.

Arrange the prawns evenly around the bottom of the pan, then covered them with the blanched bean sprouts tossed with the coriander leaves.

Pour over the eggs & sesame oil and cook, covered, over low heat until the eggs are set (about 5 minutes).

Garnish with the asparagus and serve with:


Fu Yung Sauce
1 cloves garlic, crushed
1 thumb ginger, grated
2-3 chillis
200ml vegetable stock
1 tablespoon soy sauce
1 tablespoon corn flour
Simmer the garlic, ginger & chillis in the stock & soy sauce for about 5 minutes, then add the cornflour slaked with a little cold water. Cook over low heat for a further 5 minutes and serving with the fu yung.

Nutrition Data
Calories (kcal) 421.6
Carbohydrate (g) 25.4
Protein (g) 39.1
Fat (g) 19.3
Fibre (g) 6.2

Lunch Saturday 27 October 2007 - Leftover Pasta Bake

Lunch was the other portion of Pasta Bake from yesterday and a salad of tomatoes, coriander, spring onions and balsamic vinegar on shredded lettuce.

Breakfast Saturday 27 October 2007 - Dragon Fruit & Banana

Breakfast was a dragon fruit, a small banana and coffee. Got a bumper bag of cute little 'nanners in Chapel Market for £1, so there will be many bananas in days to come...

Dinner Friday 26 October 2007 - Pasta & Vegetable Bake

Pasta & Vegetable Bake
½ red pepper (about 80g)
½ yellow pepper (about 80g)
1 onion, chopped
½ quantity (2 servings) Eggplant Sauce
120g (dry weight) macaroni, cooked
1 pack of mozzarella cheese (125g)

Spray a non-stick skillet with some olive oil and saute the onion and peppers until soft.

Add the eggplant sauce and simmer for 10-15 minutes, then stir in the cooked pasta.

Turn the mixture out into a small casserole dish, top with the mozzarella and bake in a moderate oven until cheese is melted, browned and bubbling, about 20 minutes.

Makes 2 portions
Nutrition Data per serving
Calories (kcal) 423.4
Carbohydrate (g) 61.0
Protein (g) 23.5
Fat (g) 9.8
Fibre (g) 4.9

Lunch Friday 26 October 2007 - Brazilian Fish Stew

Finished off the Brazilian Fish Stew for lunch.

Breakfast Friday 26 October 2007 - Rye bread & coffee

Breakfast was two slices of October Rye and coffee.

Dinner Thursday 25 October 2007 - Penne with Creamy Tomato Sauce

Penne with Creamy Tomato Sauce
1 teaspoon olive oil
2 cloves garlic, crushed
2 fat vine tomatoes, peeled, de-seeded & chopped
1 tablespoon tomato puree
1 teaspoon sugar
pinch of marjoram
a few fresh basil leaves
125g quark
80g penne (dry weight)
20g Parmesan cheese, grated

To make the sauce, cook the garlic in the olive oil for a few seconds, then add the tomatoes, tomato puree, sugar and herbs. Cover and cook over low heat until tomatoes have broken down in to a pulp, about 15 minutes.

While the sauce is cooking, get your pasta on because it will take fairly close to the same time to cook.

To serve, add the quark and hot, well drained pasta to the tomato sauce and toss well to combine. Be careful not to over heat the quark or it will split. Garnish with the Parmesan and a few shreds of fresh basil and serve.

Nutrition Data
Calories (kcal) 514.0
Carbohydrate (g) 76.8
Protein (g) 35.3
Fat (g) 7.8
Fibre (g) 2.5

Lunch Thursday 25 October 2007 - Egg Mayonnaise on Rye Toast

Egg Mayonnaise on Rye Toast & salads
2 slices October rye
1 duck egg
2 tablespoons light mayonnaise
handful fresh chives
a couple Romaine laves
250g cooked beetroot, julienned
1 tablespoon balsamic vinegar
1 vine tomatoes
handful pepperoncini

Just mash the hard boiled duck egg with the mayonnaise and chives, season with salt & lots of black pepper and serve on the rye bread, garnished with a few more chives and some lettuce.

On the side I had the beetroot tossed with balsamic vinegar, sliced tomatoes and pepperoncini.

Nutrition Data
Calories (kcal) 496.5
Carbohydrate (g) 79.8
Protein (g) 21.4
Fat (g) 11.5
Fibre (g) 12.6

Breakfast Thursday 25 October 2007 - Muesli & Coffee

Breakfast was more Quaker muesli and coffee

Dinner Wednesday 24 October 2007 - Veggie Sausages & Mash

Veggie Sausages & Mash

2 vegetarian Cuumberland sausages
130g Jersey Royal new poatoes
125g swede
1 portion Mushroom Gravy
90g broad beans, steamed
1 carrot, steamed

This is more a less a re-run of yesterday's lunch - veggies sausages with mashed potato & swede, gravy and veg.

Nutrition Data
Calories (kcal) 404.6
Carbohydrate (g) 53.4
Protein (g) 19.4
Fat (g) 13.7
Fibre (g) 16.0

Lunch Wednesday 24 October 2007 - Composed Salad

Composed Salad
1 Romaine lettuce leaves
2 beetroot, cooked and julienned (about 170g)
1 tablespoon balsamic vinegar
200g small potatoes, quarted or halved & boiled (I used Anya)
1 clove garlic, crushed
juice 1 lemon
handful fresh dill
1 tsp olive oil
1 duck egg, hard boiled
1 bunch cherry tomatoes (160g)

No real recipes here, either. I just tossed the beetroot julienne with the balsamic vinegar, tossed the (hot) potatoes with the garlic, lemon, dill & oil, then lined a plate with the lettuce and arranged everything on top.

Nutrition Data
Calories (kcal) 411.0
Carbohydrate (g) 59.8
Protein (g) 16.9
Fat (g) 13.5
Fibre (g) 7.4

Breakfast Wednesday 24 October 2007 - Toast & grapes

Broke myfast with two slices October Rye bread, Better Butter, grapes & coffee.

Dinner Tuesday 23 October 2007

Brazilian Fish Stew
1 large onion chopped
3 clove garlic
2 tbsp extra virgin olive oil
1 tsp dried chilli flakes
1 yellow pepper, chopped
1 green pepper, chopped
3 fat vine tomatoes peeled and chopped (about 580g)
1 plantain, cut into chunks (about 150g)
1 tsp salt

100g swordfish steak, cut in 1" cubes
180g raw king prawns
juice of 1 lime
big handful fresh coriander
big handful parsley

Saute the onion & garlic in the oil until beginning to soften. Add the pepper and chilli flakes at cook for a few minute more, until the peppers are softening. Add the chopped tomatoes, plantain & salt, then add enough water to just cover the vegetables Cover the pot and simmer for about 20 minutes.

Add the swordfish & prawns and simmer, covered, for another 5 minutes until the fish is cooked.

Stir in the lemon juice and herbs, correct the seasoning and serve.

Makes 2 servings
Nutrition Data per serving
Calories (kcal) 433.3
Carbohydrate (g) 37.4
Protein (g) 30.3
Fat (g) 19.0
Fibre (g) 8.5

Lunch Tuesday 23 October 2007 - Veggie Sausages with Mash

100g swede
125g potato
2 vegetarian Cumberland sausages
1 serving Mushroom Gravy
125g broccoli
1 ear sugar pearl corn

No recipe - I just mashed the swede and potatoe together and had with the

veggies sausages, gravy and vegetables.

Nutrition Data
Calories (kcal) 549.2
Carbohydrate (g) 76.6
Protein (g) 25.2
Fat (g) 17.4
Fibre (g) 13.8

Breakfast Tuesday 23 October 2007 - Muesli

Breakfast was another bit of the Quaker muesli, coffee

Dinner Monday 22 October 2007 - Thai Square Restaurant

Met Marcel for drinks and then had dinner at Thai Square on Upper Street.

We shared :
- Poh Tak Soup (for 2 people) - Traditional hot and sour mixed seafood soup with lemon grass, lime leaves, holy basil leaves and fresh leaves
- Goong Gratiam Krop - pan fried Thai river king prawn with garlic and pepper sauce (4 very large ones)
- Hoi Shell Nor Mai Farang (scallops with asparagus and roasted garlic)
- Sauteed spinach with ginger & garlic
- Pad Mee Leung (stir fried plain egg noodles with beansprout, spring onion & soy sauce)
- Egg Fried Rice (for Marcel - I am a noodle person)

This place seems to have gone down hill. It used to be pretty good, but lately the service seems sort of gruff and the food is indifferent. Total with a bottle of Chenin Blanc was £59.85.

There is better Thai to be had on Upper Street at Rabieng Thai!

Thai Square
347-349 Upper Street
Islington
N1 0PD
Tel: 020 7704 2000

Thai Square