Feeds:
Posts
Comments

Archive for September, 2011

500g turkey or chicken mince
1 tbsp oil
400g tin of creamed corn
1 cup of frozen pea, carrots, corn mix
1/2 cup dried shitake mushrooms
soaked in 1 cup of hot water for half an hour
2 stock cubes
1 litre of water
2 finely chopped spring onions
Soy sauce to taste

In a large saucepan add the oil and fry off the mince till cooked through
Add stock, water, veggies, mushrooms and the water they’ve been soaking in
Bring to the boil then lower to a simmer for 25mins.
Add the spring onions and a splash of soy before serving

Enjoy!

Advertisements

Read Full Post »

No fuss veal olives

    • 8 cloves garlic, peeled, 1 finely chopped
    • 4 x 250g pieces veal osso bucco
    • 1/2 cup dry white wine
    • 400g can chopped tomatoes, pureed
    • 3 cups beef stock
    • 4 thyme sprigs
    • 125g green olives

Optional 3 large anchovies squashed into a paste and added to the pot with the veal

Just bung everything into a pot and make sure the veal is submerged

(not coating it and searing it in flour saves on mess and keeps it gluten free!)

Bring to the boil and then lower to a simmer

Simmer for 90 mins until the meat is falling away from the bone

Remove the meat

Simmer the sauce so that it reduces and thickens for 30-45mins

Return the meat to the sauce

Serve (on rice or mashed potatoes with lots of freshly chopped parsley)

Read Full Post »

4 large free range eggs

1/2 a block of low fat fetta

1/4 cup of skim milk

1/2 a large zucchini (grated)

10 large basil leaves (finely chopped)

1 large spring onion (finely chopped)

1/2 cup of fresh baby spinach (finely chopped)

5 baby roma tomatoes thinly sliced

2 heaped table spoons of grated reggiano parmesan

Heat oven to 170

Line a small baking dish with baking paper

Mix everything together in a large bowl (excluding parmesan and tomatoes)

Pour into the baking dish and smooth over

Gently press in the roma tomatoes in a nice design on the surface and then sprinkle evenly with parmesan cheese

Bake for 30 minutes (until golden brown and firm)

206 calories per serving

A great high protein, low fat, no carb lunch xx

Read Full Post »

Serves 4

1 litre boiling water

2 stock cubes

400g tin of diced tomatoes

400g tin of 4-Bean-Mix

1/2 large zucchini (grated or chopped finely)

1 medium carrot (diced)

2 large stalks of celery (diced)

1 small onion / spring onion / leek (finely diced)

1 clove of garlic (crushed)

1/2 bunch of basil (finely chopped)

Fresh reggiano parmasen to serve with a few fresh basil leaves

It’s pretty simple

Bung everything in a pot (except for the parmasent which you sprinkle on before you serve)

Bring to the boil

Lower to a simmer for 40 minutes (until the carrots and the beans are tender)

Serve with fresh basil and freshly grated reggiano parmesan and black pepper

only 14 calories

But don’t worry about that crap

The most important thing is that it tastes delicious!

Read Full Post »