3 medium sized onions, chopped
2 small carrots, finely chopped
3 sticks cellery, finely chopped
12 sage leaves
4 400ml cans chopped tomatoes
2 400ml cans borlotti beans
Fry the onion in Fry Light, with a little water, with the lid on. Don’t let the onion brown. Add the carrots and celery and continue to cook on a low heat until the vegetables are soft.
Add the tomato and stock and bring to the boil over high heat. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Stir in the beans and 10 sage leaves (chopped roughly) and cook for 2 minutes or until heated through. Season with salt and pepper.
Shred the remaining sage. Serve the soups in bowls with a little shredded sage on top.
Another delicious recipe from 2013, some thing along the lines of this. Very quick (only 20 mins in the oven) and easy (bar a wee bit chopping).
This recipe is easy and fun! The most complex bit is making the sweet pastry, but it’s simple enough so just do it!
5 pears, peeled and sliced
dark brown sugar
1 tbsp cinnamon
1 egg, beaten
Preheat the oven to 180°C/fan160°C/gas 4.
Mix the pear with the sugar and cinnamon. Set aside.
Mix the flour and sugar. Add the butter and use your fingertips to rub in the until the mixture forms breadcrumbs. Add the egg, then bring the pastry together with your hands. (If it’s too dry, add a little cold water; if it’s too wet, add a little more flour.) Wrap the pastry in cling film, then chill in the fridge for 30-40 minutes.
Remove the pastry from the fridge and discard the cling film, then roll out the pastry to a large circle, a few mm thick. Line a large baking sheet with baking paper. Lay the pastry ont top. Put the pear mixture on top of the pastry, with about 8cm of pastry to spare around. Gently fold the pastry over to make a loose parcel, with some of the mixture showing in the centre. Don’t squish the pastry – keep the folds loose. Brush the pastry with the beaten egg.
Bake at 180 degreesC for 40 minutes – the pastry should be golden and the pears cooked.
Serve the pie with shipped cream, or as you like it.
Another recipe from 2013 that I never got around to publishing. It didn’t totally work, but mostly because I didn’t follow the recipe
– funny that.
– Corned beef is not the same in the UK as in this US recipe – so I used sliced roast beef, which is more firm and therefore harder to cut.
– Prepared horseradish is hard to find (I know of one company that regularly sells it) so I used sauce, making the centre more gooey.
Taking the above in to account, it didn’t cut well. But it looked and tasted pretty good.
An old post from March 2013 that I never finished – but I do remember the food tasting great!
– pear and goat’s cheese salad to start
– spinach and ricotta cannelloni for main
– and lemon tart (courtesy of Tesco) to finish
I’ve been offline and eating without a care for some months. I was busy doing this if you’re interested. But a New Year has inspired me to make the most of my happiness and (relatively!) good health, to start eating right again – and loose some pounds.
I noticed such a difference loosing weight last time – in my mobility and my fitness. And I’m certainly noticing every pound (about 30 of them) I’ve put on in the last year.
I’m not quite brave enough to face a Slimming World class yet – I want to loose a little weight myself first. And starting to blog again will be a positive step – it really helped me focus last time too.
I thought a good way to kick off would be a favourite recipe of ours: meatloaf. With some stuffed mushrooms (suggested by Hubby!)and some seriously fun pasta.
Thanks to the 93,000 of you who did read my blog while I was absent – I hope more great recipes and food will be forthcoming in 2014.
Yummy artichoke, spinach and tomato pasta
Mix cooked pasta with:
- chopped fresh spinach
- halved cherry tomatoes
- marinated artichokes, chopped
Add a little olive oil (or oil from the artichokes) to loosen the pasta. Stir the ingredients through the cooked pasta, keeping the heat on low to wilt the spinach and warm through the other ingredients.
Small portion for a starter, large portion for a main.
The colourful pasta with the tri-coloured ingredients made for a fun mix!
I can’t take the credit for the terrine – it from the Tesco Finest range! I served a slice of terrine with freshly toasted bread and a green salad with fresh, light dressing (lemon, Dijon mustard and white wine vinegar with a wee spot sugar).