This is an easy recipe for a delicious ragu sauce. Serves 4-6.
60g Bacon rashers
1 x celery stick
1 x carrot
5 x table spoons tomato puree
1 x beef Oxo cube
2 x garlic cloves
1 tea spoon Marmite
1 splash red wine vinegar
basil, nutmeg, pepper to season
Cut the bacon into small pieces and fry while chopping the onion, celery, carrot and garlic. Add mince to the pan and fry until browned. Then add the vegetables and fry until soft (about 5 minutes or so). Boil the kettle and add 150ml to the crumbled oxo cube. Add the stock, milk, tomato puree, Marmite and herbs. Turn up the heat and leave it to simmer for about 15-30 minutes or while the pasta is cooking.
A delicious summer lunch!
4 x eggs
140g of green beans
150g cherry tomatos
1 tin anchovies
70g black olives
half a cucumber
2 x 400g cans of mixed beans
The juice of 1 lemon
4 servings of cous cous
Hard boil 4 eggs. Pour a splash of oil into a bowl with the balsamic vinegar and lemon juice. Add the beans to soak.
Chop the vegetables.
Cover the cous cous with the same volume of water and wait until it is cooked.
Chop the eggs.
Mix all the ingredients together and serve.
A delicious and low calorie supper (613)
Taken from BBC Good Food
I've been looking for tasty low calorie lunches because I'm bored of all the soup and ravioli options my local Sainsbury's has. This is about 300-400 kCal and is really tasty.
1 small (1kg) butternut squash
1 red onion
240g dried lentils vertes
1tsp wholegrain mustard
1tbl spoon balsamic vinegar
100g bag of spinach
12 cherry tomatoes
40g cheshire or other crumbly cheese
1 tsp of chopped nuts for crunchiness (I used walnuts)
Chop the butternut squash and onion and roast it in oil, 4 cloves of garlic, pepper and thyme for 40 minutes at 180. I needed two roasting dishes.
While that's going cover the lentils in cold water and bring to the boil. Boil for 10 min with the lid on and then leave to simmer with the lid off, topping up with hot water from the kettle while the roasting continues.
Mix 1 table spoon of balasamic vinegar, 1 tea spoon of whole grain mustard and 2 table spoons of water to make the lentil dressing.
Chop the cherry tomatoes, walnuts and grate the cheese.
Strain the lentils and mix with the dressing. Scoop everything onto plates and serve.
If you want to serve this other two days, you can store half the cooked lentils and roasted veg in the fridge and heat them up in the microwave before adding the cold ingredients.
This was surprisingly tasty, a gluten-lacto free sweet potato and spinach lasagne.The pasta was made from 100g gluten-free flour, one egg and as much oil as it took to stick together. It was still very flaky and only produced small clumps but lasagne hides that quite well. Next time I'll try corn flour. Make a roux from oil, corn flour and add lactofree milk. Season to taste: I recommend lots of nutmeg, pepper and mustard to simulate cheese or you won't taste anything and grate in some lacto free cheese.The filling was the only real part: peel and chop a sweet potato and roast it with some garlic, herbs and oil. Use the oil to fry some spinach when it comes out of the oven.Layer it all up and cook for 40 mins.You'll be surprised how real it tastes!
You rip what you sew!