This is a photo from Christmas Eve. PORK PIE AND HOMEMADE BREAD. MMMMMM.
Think Thin, Mrs P!
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| Pie. Cheese. BREAD. |
Sunday, 13 March 2011
Hunger pangs!
Just looking through my photos to do the last post and found some naughty foods I would love to sink my teeth into right now.
This is a photo from Christmas Eve. PORK PIE AND HOMEMADE BREAD. MMMMMM.
Think Thin, Mrs P!
This is a photo from Christmas Eve. PORK PIE AND HOMEMADE BREAD. MMMMMM.
Think Thin, Mrs P!
Gammon exploits and More dieting (sigh)
During a "girly" weekend we decided to have a Sunday roast. Living in close proximity to the Ginger Pig, my girlfriends drove up there to pick up a joint. Time was of the essence as one of them had a train to catch, so they asked the butchers to suggest something that would be quite quick to cook. This goes against my better judgement, as I prefer to leave a joint to slowly roast on a low heat for several hours... mmm. But unfortunately this could not happen.
Interestingly, she returned from the butchers with a large joint of gammon! Firstly we had to speed up the de-salting by boiling it in water for about an hour. Sadly, I think it would have been better if we had had the day before to soak the joint as it did remain rather salty. After the attempt at de-salting, it was boiled in water with an onion and some cloves.
So we made up a honey and mustard glaze. Spread on the fat and put in the oven for half an hour. That's it! In this picture you can glimpse my leeks in white sauce (again made hurriedly, so not my best work).
All in all, rather tasty. Served with new potatoes, carrots, broccoli.
So, boringly, the diet continues. Mr Parkinson had bought some ready made puff pastry prior to the health kick, so some of it had to be used (any excuse!). I made a chicken pie filling, recipe below. Then we used about 85g each of the pastry and baked separate pie lids. I am usually against this practice, a pie should have a pastry base and lid and be cooked together in the oven! However, my health kick has sent me slightly gaga so...!
HEALTHY (ISH) CHICKEN PIE RECIPE (Serves 2)
Ingredients:
2 chicken breasts, diced
10 mushrooms of choice
1 carrot, diced small pieces
1 onion, sliced
Bay leaf
Tarragon
Splash of white wine (probably optional)
1 tbs plain flour
Water
Seasoning
1 tsp olive oil
Method:
Heat the oil in a pan on a medium heat. Fry the onion, carrot and mushroom. Whilst these are softening, dust the chicken pieces in seasoned flour.
Add chicken to pan once veg softened. Allow to colour.
Add splash of white wine if you have some. Add about a teacup of water, stir.
Add bay leaf, tarragon, seasoning to taste.
Leave to simmer for about 20 minutes. Sauce should thicken naturally.
Serve with a puff pastry pie lid!
Interestingly, she returned from the butchers with a large joint of gammon! Firstly we had to speed up the de-salting by boiling it in water for about an hour. Sadly, I think it would have been better if we had had the day before to soak the joint as it did remain rather salty. After the attempt at de-salting, it was boiled in water with an onion and some cloves.
Next step was to glaze the now cooked gammon "hunk".
So we made up a honey and mustard glaze. Spread on the fat and put in the oven for half an hour. That's it! In this picture you can glimpse my leeks in white sauce (again made hurriedly, so not my best work).
All in all, rather tasty. Served with new potatoes, carrots, broccoli.
So, boringly, the diet continues. Mr Parkinson had bought some ready made puff pastry prior to the health kick, so some of it had to be used (any excuse!). I made a chicken pie filling, recipe below. Then we used about 85g each of the pastry and baked separate pie lids. I am usually against this practice, a pie should have a pastry base and lid and be cooked together in the oven! However, my health kick has sent me slightly gaga so...!
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| Unglamourous pie day |
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| Pie "filling", hidden from view in pie picture. |
HEALTHY (ISH) CHICKEN PIE RECIPE (Serves 2)
Ingredients:
2 chicken breasts, diced
10 mushrooms of choice
1 carrot, diced small pieces
1 onion, sliced
Bay leaf
Tarragon
Splash of white wine (probably optional)
1 tbs plain flour
Water
Seasoning
1 tsp olive oil
Method:
Heat the oil in a pan on a medium heat. Fry the onion, carrot and mushroom. Whilst these are softening, dust the chicken pieces in seasoned flour.
Add chicken to pan once veg softened. Allow to colour.
Add splash of white wine if you have some. Add about a teacup of water, stir.
Add bay leaf, tarragon, seasoning to taste.
Leave to simmer for about 20 minutes. Sauce should thicken naturally.
Serve with a puff pastry pie lid!
Thursday, 10 March 2011
Dieting
Since we got married in September, we've obviously become a bit too contented and comfortable and become a bit fat. I've put on about half a stone. I actually thought it was more, my trousers felt incredibly tight! Anyway, I need to get fit and back into an exercise regime. So I have started running regularly again and so far, so good.
We also need to eat less. I have given up cake, biscuits, crisps and chocolate for Lent, like I usually do. For dinner tonight I made a vegetable lasagne with no pasta! I think Mr P is still hungry, but he'll just have to get used to it.
HEALTH KICK LASAGNE RECIPE (serves 2)
Ingredients
1 aubergine, cubed
1/2 butternut squash, cubed
1 onion, cubed
1 red pepper, sliced
1 courgette
3 garlic cloves
1 can chopped tomatoes
1tsp sugar
1tsp red wine vinegar (any vinegar will do)
Seasoning to taste
3 tsp olive oil
White sauce - use whatever recipe you're used to to make about 300ml.
Heat oven to 200 deg C. Put the aubergine, squash, onion, red pepper and garlic in a roasting tin. Pour over 2tsp olive oil, seasoning, toss. If you have fennel seeds sprinkle a few on top. Put in oven for half an hour until veg softened.
Meanwhile, put 1/2 tsp olive oil into a pan on medium heat. Fry a sliced garlic clove. Add chopped toms, sugar, vinegar and seasoning to taste. Let simmer whilst you wait for the veg to roast.
Slice the courgettes lengthways (you'll get about 4 slices per courgette). Scantly brush a frying pan with oil, fry the courgettes for a few minutes on each side till slightly coloured. Rest on kitchen paper to absorb moisture.
Layer roasted veg, tomato sauce then courgette slices. Repeat. Top with the white sauce and some grated cheese of your choice. Put in the oven for about 20 minutes.
We also need to eat less. I have given up cake, biscuits, crisps and chocolate for Lent, like I usually do. For dinner tonight I made a vegetable lasagne with no pasta! I think Mr P is still hungry, but he'll just have to get used to it.
HEALTH KICK LASAGNE RECIPE (serves 2)
Ingredients
1 aubergine, cubed
1/2 butternut squash, cubed
1 onion, cubed
1 red pepper, sliced
1 courgette
3 garlic cloves
1 can chopped tomatoes
1tsp sugar
1tsp red wine vinegar (any vinegar will do)
Seasoning to taste
3 tsp olive oil
White sauce - use whatever recipe you're used to to make about 300ml.
Heat oven to 200 deg C. Put the aubergine, squash, onion, red pepper and garlic in a roasting tin. Pour over 2tsp olive oil, seasoning, toss. If you have fennel seeds sprinkle a few on top. Put in oven for half an hour until veg softened.
Meanwhile, put 1/2 tsp olive oil into a pan on medium heat. Fry a sliced garlic clove. Add chopped toms, sugar, vinegar and seasoning to taste. Let simmer whilst you wait for the veg to roast.
Slice the courgettes lengthways (you'll get about 4 slices per courgette). Scantly brush a frying pan with oil, fry the courgettes for a few minutes on each side till slightly coloured. Rest on kitchen paper to absorb moisture.
Layer roasted veg, tomato sauce then courgette slices. Repeat. Top with the white sauce and some grated cheese of your choice. Put in the oven for about 20 minutes.
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