Just add White Truffle, Bee Pollen Toff and a dash of Amaranth.
LATE AGAIN!
So in a fun filled week of new jobs I haven’t had chance to leave you will any trials and tribulations. However I have been experimenting with the cooker and treated myself to a slow cooker.
Yes, I got excited about buying a slow cooker.
Yes, I realise I need to remind myself I’m 25.
The problem with healthy eating in my opinion is that you fall into the same old routine. To be honest when I think about healthy eating, I stick to what I know: Meat and Veg.
That can be tasty but it gets pretty bland and repetitive very quickly. This week I wanted to spice things up a little, the weather here in the UK is wet, windy and cold so salads are most definitely off the menu! I want something hot, warming and filling…
A Sticky Toffee Pudding and custard would have done the trick perfectly, though I was reminded swiftly this was also off the menu! I decided that that was not a sufficient reason to leave someone so here we are looking for new ideas…
I ordered a dieting cookery book to give me some inspiration! Now, I cannot be the only person that buys cooking books and realises they are filled with ingredients that only a Michelin star chef would hold in their pantry – That’s a kitchen cupboard for us who aren’t millionaires, chefs or living in a 1700’s farm cottage.
So after perusing this “Diet Book” I got bored, bewildered and realised I did not have the time or patience for a 70 step recipe. Thus I decided to throw all my ingredients in a pan and hope for the best...
I have left you with my two favourite from this week. Nothing fancy, no unheard of ingredients and both very quick to prepare!
Pork Stroganoff
What you need: Knife, Pan
Cooking Time: 15 minutes
Ingredients:
Fry Light
100g Mushrooms
400g Pork Medallions
100ml Low Fat Crème Fraiche
1 Stock Cube/Capsule
Parsley Leaves
Black Pepper, Cumin, Ginger & paprika
Method:
1. Spray your pan with Fry Light
2. Chop your pork & Mushrooms into manageable bites
3. Lightly fry the mushrooms & pork together
4. Add the water, stock cube and spices.
5. Keep on medium heat until the pork is cooked through
6. Add the Crème Fraiche & continue to heat.
7. If your sauce is not thickening stir in a teaspoon of thickener: Coconut Flour, flour or Cornflower
8. Serves well with your favourite vegetables or quinoa!
Health & Safety:
DO NOT cut your fingers off.
DO NOT feed yourself with the knife.
DO NOT lick the hot pan clean – No matter how good it tastes!
Side Note: This is less calorific when this serves two not one.
Sausage Casserole
What you need: Knife, Slow Cooker and Pan
Prep Time: 15 minutes
Cooking Time: 2-5 Hours
Ingredients:
Fry Light
400ml Passata
300g New Potatoes
100g Mushrooms
50g Spinach
6 Pork Sausages
2 Carrots
½ Broccoli
1 Stock Cube/Capsule
Parsley Leaves
Spices Suggestions: Black Pepper, Cumin, Ginger, Paprika & Chilli Flakes
Method:
1. Spray your pan with Fry Light
2. Chop your Carrots, Potatoes & Sausages into manageable bites
3. Lightly fry the chopped ingredients together
4. Add the Passata, stock cube and spices.
5. Keep on medium heat until the sausages are lightly browned
6. Place your Spinach, Parsley, Mushrooms & Broccoli in the Slow cooker
7. Once lightly fried add your Pan ingredients to the Slow cooker
8. Leave your slow cooker on “High” for 2 hours or “Low” for 5 hours.
9. If you find the sauce getting too thick, add 50ml of water.
Health & Safety:
DO NOT cut your fingers off.
DO NOT put the saucepan in the slow cooker
DO NOT think this is a trough; you are a human not a pig, get a bowl!
Side Note: No, I have not chosen these spices specifically. They smelt good, so they went in and the result was impressive!
If you get the chance to try either of these recipes give me a shout out and let me know your thoughts.
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