Sunday, October 31, 2010

Ahhhh, sunny Autumn mornings.........


Today was one of my absolute favourite kind of of Autumn mornings. Sunny, crisp and beautiful. The little tornado and I went for a little walk to the park.  Bless him he's so fearless. The slide is massive for him (it's in the "big" kid's play area and he won't be 2 until January) but he's so insistent it's the one he wants to play on.......and sure enough,he manages the ladder (with a little help from Mummy) again, and again, and again......

Friday, October 15, 2010

Spinach & Red Pepper Soup

Spinach & Red Pepper Soup
·         1 bag or spinach
·         2 Large onions (finely diced)
·         1 Large Red Pepper (finely diced)
·         2-3 cloves of garlic (crushed or minced)
·         1 tsp ground ginger
·         Zest & juice of ½ a Lime
·         Marigiold  Reduced Salt Veg Bouillon-made up as stock (approx 1 litre)
·         Fat free yoghurt (to taste)
·         Low fat cooking spray
·         Coat a large non stick pan  in low fat cooking spray
·         Add the onions & pepper and sauté for 2-3 minutes
·         Coat the mixture in the garlic, lime zest and ginger then add the lime juice
·         Add the spinach & ½ the stock
·         Push the spinach leaves down into the stock and keep stirring until they are wilted and well mixed into the liquid, then add the rest of the stock and stir well
·         Lower the heat, and simmer covered for 25 mins
·         Allow to cool then use a hand blender to liquify the mix
·         Add yoghurt  to taste and reheat
Makes 4 generous portions
NB: You could substitute the spinach for watercress, cabbage etc. This  freezes well so is worth making a larger batch (freeze before you add the yoghurt for best results). You could serve with a slice of toast diced up as croutons and a grating of parmesan on top for an extra treat.  Also makes a really good sauce base for meat dishes.

Beef & Sweet Vegetable Casserole

This recipe is super comforting,yummy, and very low in fat and carbs. So you can tuck into a steaming plate of it andnot feel the LEAST bit guilty.........

Beef & Chunky sweet Veg Casserole
·         1 pk of Lean Beef Chunks
·         3- 4 Med Carrots (cut into chunks)
·         3-4 Med Parsnips (cut into chunks)
·         2 Large sticks of celery (diced)
·         2 med Onions (diced)
·         Tomato Puree  (approx 2 tbsp)
·         Tomato Passata  (small carton)
·         Marigold Reduced Salt Veg Bouillon
·         Low fat cooking spray
·         Coat a non stick lidded casserole  in low fat cooking spray.  Brown meat on all sides for a couple of minutes on a high heat.
·         Add the onions and sauté for 2-3 minutes
·         Add the carrots, celery & parsnips and sauté for another 3-4 minutes.
·         Coat the mixture in the tomato puree then add the passata
·         Add enough veg stock  to comfortably cover the mix (Make the stock up according to the instructions on the tub/pack)
·         Cover and transfer to the oven (approx  180 degrees) for 1 hr 30 mins
·         Serve on it’s own
Makes 2 generous portions