Dessert: Servings: 8-10
Ingredients
1 loaf Bread (I use wholemeal, traditionally used stale white bread)
1 cup raisins/ sultanas
½ cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
Boiling water
2-3 tea bags (optional)
Instructions
Place tea bags into a mixing bowl and add 2-3 cups boiling water, allow to stew.
Break the bread into smaller pieces, remove the teabag from the bowl and immerse the bread pieces. Add more water if required to cover the bread, then leave to stand preferably over night.
Using your hands, squeeze out excess liquid from the bread, however you do not want it to be dry, just soggy.
Add the sugar, fruit and spice. Compact the mixture into an oven proof dish and bake for approx 40 mins at 180°c. Once cooked, allow to cool and firm.
Serve with tea/ coffee as a snack or with warm custard as a dessert.
Thursday, July 29, 2010
Sunday, July 18, 2010
Selsig Morgannwg (Glamorgan Sausages)
Traditional Welsh Dish: Servings: 6
Not really sausages, but a cheese, egg and breadcrumb mixture formed into rolls and traditionally fried, though I bake mine
Ingredients
120g Strong low fat Cheddar
120g fresh breadcrumbs
1 small onion, finely chopped
1 tsp mustard powder
1 tbsp chopped parsley
Pinch thyme
3 eggs
Dried breadcrumbs for coating
(Salt and pepper)
Instructions
Preheat oven to 180°c
In a bowl, beat the two eggs and add the mustard, parsley, thyme and seasoning.
In a separate bowl, mix together the cheese, breadcrumbs and the onion.
Now combine the egg mixture with the breadcrumb mixture. With floured hands, form the mixture into approximately 10 sausage-shaped rolls.
Beat the 3rd egg in a bowl, dip in the sausages, coat them with the dry breadcrumbs and Place in the oven for 15-20mins or until golden. Serve with salad or as a nibbles.
Not really sausages, but a cheese, egg and breadcrumb mixture formed into rolls and traditionally fried, though I bake mine
Ingredients
120g Strong low fat Cheddar
120g fresh breadcrumbs
1 small onion, finely chopped
1 tsp mustard powder
1 tbsp chopped parsley
Pinch thyme
3 eggs
Dried breadcrumbs for coating
(Salt and pepper)
Instructions
Preheat oven to 180°c
In a bowl, beat the two eggs and add the mustard, parsley, thyme and seasoning.
In a separate bowl, mix together the cheese, breadcrumbs and the onion.
Now combine the egg mixture with the breadcrumb mixture. With floured hands, form the mixture into approximately 10 sausage-shaped rolls.
Beat the 3rd egg in a bowl, dip in the sausages, coat them with the dry breadcrumbs and Place in the oven for 15-20mins or until golden. Serve with salad or as a nibbles.
Welshcakes/ Picau ar y Maen
Traditional Welsh Dish: Servings: 24
Ingredients
500g self raising flour
250g margarine
250g sugar
250g currants
tsp mixed spice
half tsp salt
300ml skim milk
2 eggs
Flour for dusting
This recipe is traditionally cooked on a stove top Bakestone, but a hotplate or flat grill surface or large non-stick frying plan works well.
Personally I use the flar half of my George Foreman.
Instructions
Beat the eggs, then add the remaining ingredients (but leave some sugar for dusting) in a cool mixing bowl, until a dough consistancy.
Dust a clean surface with flour. Break off a hand full of the dough and roll out until approx 1/4 inch thick.
Cut circles out using a cutter apporx 3cm diameter is ideal.
Now place onto the warm surface and cook for approx 1 minute each side or until browned- Becareful to insure the centre is not still doughy.
Dust with the remaining sugar and serve immediately.
These will last and are great if stored in an air tight container- but best eaten warm.
Ingredients
500g self raising flour
250g margarine
250g sugar
250g currants
tsp mixed spice
half tsp salt
300ml skim milk
2 eggs
Flour for dusting
This recipe is traditionally cooked on a stove top Bakestone, but a hotplate or flat grill surface or large non-stick frying plan works well.
Personally I use the flar half of my George Foreman.
Instructions
Beat the eggs, then add the remaining ingredients (but leave some sugar for dusting) in a cool mixing bowl, until a dough consistancy.
Dust a clean surface with flour. Break off a hand full of the dough and roll out until approx 1/4 inch thick.
Cut circles out using a cutter apporx 3cm diameter is ideal.
Now place onto the warm surface and cook for approx 1 minute each side or until browned- Becareful to insure the centre is not still doughy.
Dust with the remaining sugar and serve immediately.
These will last and are great if stored in an air tight container- but best eaten warm.
Banana Bread
Dessert: Servings: 6-8
Ingredients
100g low fat spread
1 cup brown sugar
2 eggs
2 cups plain flour
1 tsp baking powder
1 cup mashed ripe banana
2 tbs chopped walnuts
Instructions
Heat oven to 180°c.
Lightly grease loaf tin.
Combine spread & sugar, until creamy. Add mashed banana and eggs and mix until combined
Sift flour and baking powder into the bowl and mix.
Pour mixture into the loaf tin, top with walnuts.
Bake for 50 mins or until an inserted skewer comes out clean.
Remove form the tin and leave to cool on a wire rack.
Ingredients
100g low fat spread
1 cup brown sugar
2 eggs
2 cups plain flour
1 tsp baking powder
1 cup mashed ripe banana
2 tbs chopped walnuts
Instructions
Heat oven to 180°c.
Lightly grease loaf tin.
Combine spread & sugar, until creamy. Add mashed banana and eggs and mix until combined
Sift flour and baking powder into the bowl and mix.
Pour mixture into the loaf tin, top with walnuts.
Bake for 50 mins or until an inserted skewer comes out clean.
Remove form the tin and leave to cool on a wire rack.
Thursday, July 15, 2010
Not that I'm suggesting anyones 'tight', but with our lifestyles and the current financial situations I don't hink anyone can disagree that keeping an eye on the budget and making the most of our time are 2 major issues when it come to the household meal.
I guess my biggest tip would be planning! I know it sounds tedious but it makes life so much easier when you know what going to be on the table and that you have everything in the house to do it.
I write mine on a magnetic whiteboard on our fridge, this is subject to change, but it's a good start.
Devise a list/ tick chart that work for you. I have a table on my fridge, so we mark things off as we run out. I also list what specials are on and where. This way, when it come to planning meals I can scan through and mark off what we have. And make shopping 10 times easier and cheaper.
Maintain a good base pantry/ freezer, backups are always necessary and you'd be surprised what can be made with a few basics and good spices etc.
I guess my biggest tip would be planning! I know it sounds tedious but it makes life so much easier when you know what going to be on the table and that you have everything in the house to do it.
I write mine on a magnetic whiteboard on our fridge, this is subject to change, but it's a good start.
Devise a list/ tick chart that work for you. I have a table on my fridge, so we mark things off as we run out. I also list what specials are on and where. This way, when it come to planning meals I can scan through and mark off what we have. And make shopping 10 times easier and cheaper.
Maintain a good base pantry/ freezer, backups are always necessary and you'd be surprised what can be made with a few basics and good spices etc.
Guacamole
Ingredients
1/2 ripe avocado, peeled and stoned & mashed
2 tablespoons lemon juice
1 tbsp low fat Sour cream
1/3 clove garlic, crushed
And pinch of corriander or chilli flakes (optional)
Instructions
Place all ingredients in a blender and process until smooth and combined.
Refridgerate until ready to serve.
1/2 ripe avocado, peeled and stoned & mashed
2 tablespoons lemon juice
1 tbsp low fat Sour cream
1/3 clove garlic, crushed
And pinch of corriander or chilli flakes (optional)
Instructions
Place all ingredients in a blender and process until smooth and combined.
Refridgerate until ready to serve.
Kathy's Tzatziki
I got this recipe from a Greek friend and swear by it!
Ingredients
1 cup Greek Yoghurt
1/2 Peeled & finely grated cucumber
1 tbsp vinegar (white wine)
1 clove crushed/ grated garlic
2 tbsp Olive oil
Instructions
Mix ingredients, pass through a sieve and serve.
If possible leave the combined ingredients in the fridge for a few hours before straining.
Personally I use Black Swan No fat, as it's one of the few low fat versions that doesn't separate or go lumpy.
Ingredients
1 cup Greek Yoghurt
1/2 Peeled & finely grated cucumber
1 tbsp vinegar (white wine)
1 clove crushed/ grated garlic
2 tbsp Olive oil
Instructions
Mix ingredients, pass through a sieve and serve.
If possible leave the combined ingredients in the fridge for a few hours before straining.
Personally I use Black Swan No fat, as it's one of the few low fat versions that doesn't separate or go lumpy.
The 'Good Life' in a residential area
As you know we've sourced as much from local farmers, buthcers and markets as possible. But we're also trying to produce some of our own food.
Yes we live in a residential areas and we both work, so it just goes to show what can be done. This is only on a small scale at the minute, but gradually as we're learning and growing in confidence we'll continue to do more.
At present we're growing out own herbs; this is on a plot scale and has been incorporated into the landscape garden at the front of the house.
He's built an above ground veggie box in our front
and we have chooks in the back yard, 3 at the moment... And yesterday we had our first egg! Now theie only small when they start laying so I was surprised by the size of this one, it's with large free range store bought eggs. So fingers crossed to getting a few more!
Sourcing our own free range meat
As you know I'm a big believer in free range produce and knowing where it came from and sourcing locally to the best of our ability and budget. Not everyone can do all of these all of the time, but some conciencious acts all add up!
But my other half and I have taken some of this a little further. So far we've sourced our own meats from local free range farmers- not only does this support local businesses, but I know they've had a 'good life'. I know many would struggle with killing their own meat, and whilst I've not physically done this with my own hand, I do believe as a meat eater this is something we should see. I know many will disagree with me, but it does give you an appreciation of what meat is, and not just neatly cling film wrapped on a supermarket shelf. It also increases my personal philosophy about 'eating the whole beast' or not being affraid of the 'cheap' or 'unpopular/unfashionable' cuts. But if your killing an animal as a food source and taking a life, I feel we cheat that animal by not maximising what we do with it.
So I shall add some not so popular recipes from our porker shortly... I just wished we'd taken some pics at the time- maybe next time (nothing gory don't frett)
But my other half and I have taken some of this a little further. So far we've sourced our own meats from local free range farmers- not only does this support local businesses, but I know they've had a 'good life'. I know many would struggle with killing their own meat, and whilst I've not physically done this with my own hand, I do believe as a meat eater this is something we should see. I know many will disagree with me, but it does give you an appreciation of what meat is, and not just neatly cling film wrapped on a supermarket shelf. It also increases my personal philosophy about 'eating the whole beast' or not being affraid of the 'cheap' or 'unpopular/unfashionable' cuts. But if your killing an animal as a food source and taking a life, I feel we cheat that animal by not maximising what we do with it.
So I shall add some not so popular recipes from our porker shortly... I just wished we'd taken some pics at the time- maybe next time (nothing gory don't frett)
Thursday, July 8, 2010
Raspberry Brownie Slice
Desserts: Serving 16 (mine made 24)
Ingredients
2 eggs (lightly beaten)
80g canola spread
85g cups self raising flour
165g brown sugar
85g dark choc bits
35g cup cocoa powder
150g frozen raspberries
125ml skim milk
icing sugar to serve
Instructions
Preheat oven to 180c
Spray 19cmx29cm slice pan with oil and line with baking paper
Place spread, sugar, cocoa & milk in saucepan. Stir over low heat until smooth. Transfer to large bowl and cool 5 mins
Stir eggs, flour, choc bits & raspberries into cocoa mixture. Spoon the cake mixture into the pan and bake for 45-50 mins or until cooked. Stand for 10mins before turning out onto wire rack to cool. Serve cut into squares dusted with icing sugar.
Ingredients
2 eggs (lightly beaten)
80g canola spread
85g cups self raising flour
165g brown sugar
85g dark choc bits
35g cup cocoa powder
150g frozen raspberries
125ml skim milk
icing sugar to serve
Instructions
Preheat oven to 180c
Spray 19cmx29cm slice pan with oil and line with baking paper
Place spread, sugar, cocoa & milk in saucepan. Stir over low heat until smooth. Transfer to large bowl and cool 5 mins
Stir eggs, flour, choc bits & raspberries into cocoa mixture. Spoon the cake mixture into the pan and bake for 45-50 mins or until cooked. Stand for 10mins before turning out onto wire rack to cool. Serve cut into squares dusted with icing sugar.
Where to start
Well as I mentioned I initially set out to write a blog fllowing my 'post weight loss journey', but all I really wanted to do was discuss food... and not specifically 'diet stuff'.
I guess ironically weight loss for me was re-establishing my connection and love of food. So here we are, this is my 'good food philiosophy'
Not everyone will agree with me, but that’s fine- it’s my point of view, it food through my eyes, or should that be stomach/mouth?
I’m not a dietician, I’m not going to be the next Masterchef and I’m not trying to preach, but this is my approach to food and I’d love to share it with you
Food serves a number of purposes; celebrations, socialising, communication, displays of affection, to calm emotions! Entertainment, holidays, events, routine.
As well as the basic; fuel for our bodies and as a person with an active lifestyle this area is vital. So my personal aim is to try and tick off my daily Good Food Groups.
Where possible I pick wholemeal, multigrain, skimmed dairy and low salt/sugar options. Now I'm not saying everyone has to, this is just how alot of the day to day recipes I bake/make are.
I’m a strong believer on free range food and knowing where your food comes from- but am sure we’ll get back to that.
And if possible support local businesses and suppliers, they’ll generally be fresher.
As I said before good food should be inclusive and doesn’t have to be expensive, so only buy what you need and shop wisely.
I have to be organised, else I get home from work and I have cupboards of nothing to eat!
I guess what I try to do, do the best I can with what’s available, what I can or am willing to afford (time and money). To enjoy making and eating, but most of all sharing… and enjoying food as a part of life.
I guess ironically weight loss for me was re-establishing my connection and love of food. So here we are, this is my 'good food philiosophy'
Not everyone will agree with me, but that’s fine- it’s my point of view, it food through my eyes, or should that be stomach/mouth?
I’m not a dietician, I’m not going to be the next Masterchef and I’m not trying to preach, but this is my approach to food and I’d love to share it with you
Food serves a number of purposes; celebrations, socialising, communication, displays of affection, to calm emotions! Entertainment, holidays, events, routine.
As well as the basic; fuel for our bodies and as a person with an active lifestyle this area is vital. So my personal aim is to try and tick off my daily Good Food Groups.
Where possible I pick wholemeal, multigrain, skimmed dairy and low salt/sugar options. Now I'm not saying everyone has to, this is just how alot of the day to day recipes I bake/make are.
I’m a strong believer on free range food and knowing where your food comes from- but am sure we’ll get back to that.
And if possible support local businesses and suppliers, they’ll generally be fresher.
As I said before good food should be inclusive and doesn’t have to be expensive, so only buy what you need and shop wisely.
I have to be organised, else I get home from work and I have cupboards of nothing to eat!
I guess what I try to do, do the best I can with what’s available, what I can or am willing to afford (time and money). To enjoy making and eating, but most of all sharing… and enjoying food as a part of life.
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