Maybe not, but anyone who has signed up for Slimming World will know all about the three steps. I decided some time ago that I was going to lose weight and have been battling with my bulk for many years. Part of the problem at least is my total lack of will power and this will be the major stumbling block to me losing weight but I'm now determined to succeed this year, helped by a prescription from the doctor for 12 weeks of slimming world membership.
So, my first session was today. I went with a great deal of trepidation and this was made worse by going into the hall to be met by lots of people and a lot of noise, so much that even with my hearing aid in I was having difficulty hearing anything clearly, The presenter (or leader) was very good, very welcoming and had lots of useful information to pass on, but I came away thinking going round the room and sharing how much you've lost this week while everyone claps isn't my sort of thing at all.
So, will it work? Time will tell, but the message that comes from the group is really encouraging, there's no calorie counting and you only need to weigh foods that are in the second or third groups while you can eat as much from the first group as you like. As the "eat as much as you want" list is very comprehensive there is a lot of food that doesn't need to be weighed. Result!
You can have anything but you need to weight them and limit them. That's OK, it all makes sense and seems to have a basis on healthy eating and is used in many other diets but without a great deal of hassle. I'm very surprised That I've come away feeling good about the road ahead. As i say, time will tell if my self control is up to this, but if it leads to losing weight, no only will I feel good but be healthier and still be able to eat all the nice food I want without putting on weight. Very promising and I'll definitely have a large portion of that, thank you.
Watch this space!
Friday, 26 January 2018
Sunday, 30 July 2017
Rhubarb and gnger tart with rhubarb and ginger sorbet
It was going to be gooseberry as they're supposed to be in season, but they weren't in the shops I use. The rhubarb looked good though and rhubarb and ginger works well so...
- 500g of rhubarb, sliced
- 250ml of ginger beer
- 100g of caster sugar
- 100g of liquid glucose
- 3g ice cream stabiliser (optional)
- 1 pack short crust pastry (or make your own)
- 100g of gooseberries
- 30g of caster sugar
- 225ml of double cream
- 12g of root ginger
- 105g of caster sugar
- 5 eggs
Method
Make the sorbet by placing the rhubarb in a saucepan with the ginger beer, sugar and glucose. Bring to the boil and simmer for 4-5 minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve and allow to cool. Add the ice cream stabiliser if using being careful to make sure it mixes well with no lumps. Churn the sorbet mixture in an ice cream maker. When it is ready, transfer the sorbet to a freezer proof container and freeze until ready to serve
Make the sorbet by placing the rhubarb in a saucepan with the ginger beer, sugar and glucose. Bring to the boil and simmer for 4-5 minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve and allow to cool. Add the ice cream stabiliser if using being careful to make sure it mixes well with no lumps. Churn the sorbet mixture in an ice cream maker. When it is ready, transfer the sorbet to a freezer proof container and freeze until ready to serve
Preheat the oven to 180°C. Unroll the pastry and line a 20cm
tart tin. Cover with greaseproof paper
and add baking beans, then blind bake for 10-12 minutes until the pastry starts
to brown, then leave to cool
To make the gooseberry custard tart mix, first place the
rhubarb on a baking tray, sprinkle over 30g of the sugar and cook in the oven
for 20 minutes until just tender.
To make the custard, combine the double cream and sliced
ginger in a saucepan and bring to the boil. Separate the yolk from 1 of the 5
remaining eggs and whisk the eggs and the remaining sugar until light and
fluffy, then pour the hot cream over the eggs and whisk again.
Carefully pour the custard tart mixture into the pre-cooked
tart case. Reduce the oven temperature to 170°C and bake for 25 to 30 minutes
until the filling is firm in the centre and the top is golden brown. Top each tart with the baked rhubarb and serve
with a quenelle of the sorbet.
Friday, 6 January 2017
Wild Boar ragu with pappardelle
So, I got a slow cooker for Christmas and also bought some wild boar. As wild boar has to be cooked long and slow to get the flavour and make sure it's not too tough, it should be a marriage made in heaven, yes? Indeed, it turned out to be exactly that! You can of course cook it in the oven or on the hob in the same way, but here is my slow cooker version.
Method
First, make the soffritto by heating the oil in a medium frying pan and then adding the carrots, celery, onions and garlic in that order. I tend to prep the veg while cooking as the carrots ad celery require more time to cook than the onions and garlic, so cooking the carrots while peeling and dicing the celery etc. works out perfectly.
Once the soffritto is cooking, add the diced wild boar and brown on a high heat. Add the red wine, then reduce to half the volume. Add the Chicken stock and reduce to 2/3 volume, still on a high heat. Finally add the tomatoes, bay leaf and thyme and season to taste. Put this in the slow cooker and cook for 5 hours on a low heat, skimming every 2 hours to remove the fat that comes to the surface.
Prepare the pappardelle as per the instructions (you can make your own pasta, but I find the dried tastes just a good!), then serve a couple of spoons of the ragu over the top of the pasta. If you wish you can add cheese, but as this is a rich dish I prefer it in small quantities without adornment. Whatever is left over can be frozen for a quick supper.
I hope you enjoy it :)
Ingredients
1 tablespoon olive oil
4 small carrots, peeled and diced
3 sticks celery, peeled and diced
1 large onion, peeled and diced
3 garlic cloves, peeled and chopped
1 bay leaf
A few springs of thyme
2 large tomatoes, diced
500g wild boar, diced
175ml red wine
500ml chicken stock
400g chopped Italian tomatoes
Salt and pepper to taste
Dried Pappardelle pasta to taste
First, make the soffritto by heating the oil in a medium frying pan and then adding the carrots, celery, onions and garlic in that order. I tend to prep the veg while cooking as the carrots ad celery require more time to cook than the onions and garlic, so cooking the carrots while peeling and dicing the celery etc. works out perfectly.
Once the soffritto is cooking, add the diced wild boar and brown on a high heat. Add the red wine, then reduce to half the volume. Add the Chicken stock and reduce to 2/3 volume, still on a high heat. Finally add the tomatoes, bay leaf and thyme and season to taste. Put this in the slow cooker and cook for 5 hours on a low heat, skimming every 2 hours to remove the fat that comes to the surface.
Prepare the pappardelle as per the instructions (you can make your own pasta, but I find the dried tastes just a good!), then serve a couple of spoons of the ragu over the top of the pasta. If you wish you can add cheese, but as this is a rich dish I prefer it in small quantities without adornment. Whatever is left over can be frozen for a quick supper.
I hope you enjoy it :)
Tuesday, 8 November 2016
Pea and ham soup
The cold has set in today and we had a really nice frosty and sunny morning, this is the way November should be. When it's cold and frosty, you can't beat a lovely bowl of hot soup and crusty bread, so I made some pea and ham soup. There are certainly hundreds of recipes out there for this soup, but I particularly like the way this one has turned out so I thought I'd share it with you.
Ingredients
250g dried marrow fat peas, soaked overnight
2 shallots
2 sticks celery
3 cloves garlic
1 tablespoon olive oil
1 unsmoked gammon steak
Salt and freshly ground black pepper
Method
Soak the peas overnight in a teaspoon of bicarbonate of soda and enough water to cover them completely and an additional 5cm to allow the peas to swell. Next day when you're ready to cook them, drain and rinse in cold water.
Heat the olive oil in a large saucepan (big enough to hold the soup) and while this is warming peel and roughly chop the shallots and celery, then add them to the pan giving them a good stir to coat in the oil. Peel the garlic and crush with a cooks knife and add this to the pan. Cut the fat off the gammon, then slice into 1-2cm strips, set one aside and add the rest to the plan.
When everything is nice and golden, deglaze the pan with a little water and add the drained peas. Add fresh water until the peas are covered and you have 1 cm of water above the surface, cover and bring to the boil.
Simmer the peas until they're cooked, about 40-50 minutes. When they peas are soft, blend the soup with a stick blender, add salt and pepper to taste, then serve hot with some fresh crusty bread.
Ingredients
250g dried marrow fat peas, soaked overnight
2 shallots
2 sticks celery
3 cloves garlic
1 tablespoon olive oil
1 unsmoked gammon steak
Salt and freshly ground black pepper
Method
Soak the peas overnight in a teaspoon of bicarbonate of soda and enough water to cover them completely and an additional 5cm to allow the peas to swell. Next day when you're ready to cook them, drain and rinse in cold water.
Heat the olive oil in a large saucepan (big enough to hold the soup) and while this is warming peel and roughly chop the shallots and celery, then add them to the pan giving them a good stir to coat in the oil. Peel the garlic and crush with a cooks knife and add this to the pan. Cut the fat off the gammon, then slice into 1-2cm strips, set one aside and add the rest to the plan.
When everything is nice and golden, deglaze the pan with a little water and add the drained peas. Add fresh water until the peas are covered and you have 1 cm of water above the surface, cover and bring to the boil.
Simmer the peas until they're cooked, about 40-50 minutes. When they peas are soft, blend the soup with a stick blender, add salt and pepper to taste, then serve hot with some fresh crusty bread.
Wednesday, 19 October 2016
The best fish and chips?
I've been avoiding buying a chip pan for a long time as it's so tempting to use it far too much, but I finally gave in and bought one for two reaons, firstly I'm not really keen on shop bought fish and chips, the fish is fine, but I just don't like soggy chips. The rest of the family like them though so if I want good fish and chips I have to do them myself. The second reason was for croquettes. We had them in Italy and they are marvellous, I tried making them in the oven and they're OK, but don't quite hit the spot, so a deep fat fryer was the way forward.
Anyway, while researching the fish and chips recipes I came across the articles in the Guardian from Felicity Cloake, they are excellent articles and she does a lot of research into them, so well worth reading! Her fish batter recipe was the one for me, tis turned out to be absolutely yummy, just perfect. Have a look and try yourself, you won't get better in my view! Thanks Felicity :)
She has also done some research into the perfect croquette recipe ans I tried that too, again perfect. I shall be using a lot more of her recipes from now on!
Anyway, while researching the fish and chips recipes I came across the articles in the Guardian from Felicity Cloake, they are excellent articles and she does a lot of research into them, so well worth reading! Her fish batter recipe was the one for me, tis turned out to be absolutely yummy, just perfect. Have a look and try yourself, you won't get better in my view! Thanks Felicity :)
She has also done some research into the perfect croquette recipe ans I tried that too, again perfect. I shall be using a lot more of her recipes from now on!
Wednesday, 12 October 2016
Fresh tomato soup with tapenade
Fresh tomatoes are in plentiful supply at the moment so why not make a
delicious soup out of all those tomatoes whether they are lying around
in the fridge or waiting to be picked? With fresh tomatoes, the softer
they are, the more flavour they get so if they've gone over slightly and
really need using now, this recipe is ideal as soup freezes really well
too.
My recipe is based on Rick Stein's but I found his a little, dare I say, tasteless? That's really unusual for Rick as I love his recipes normally, but as I've also found the same effect using fresh tomatoes in pasta sauces, maybe it's really about the varieties I can get hold of around here rather than the cooking. Whatever the case, I've modified it by adding a good dollop of tomato puree and the remains of a jar of sun dried tomatoes and their oil added to add to the flavour along with a few basic vegetables and I've managed to get what I was looking for. I hope you enjoy it, let me know how you make your tomato soup or what variations you make.
These quantities make 5 decent helpings but you can easily change the quantities to suit whatever you have.
Ingredients
For the soup
3 tablespoons olive oil
1 large onion
1 large carrot
1 stick celery
4 large garlic cloves
A good pinch of chilli flakes
1.2 Kg really ripe tomatoes, a mix of varieties is ideal
Half a tube of double concentrate tomato puree
1 jar of sun dried tomatoes
Salt and black pepper to taste
For the tapenade
200g pitted black olives - I find Teso olives in v=brine are good enough
8 anchovy fillets - alternatively use a jar of roasted peppers to make a vegetarian version
20g capers
A little olive oil to loosen the mix
Method
Heat the oil in a large pan. Peel and roughly chop the onion, carrot and celery and add them to the oil over a medium to low heat - you want them to soften without colouring. Skin, crush and chop the garlic into large chunks and add these to the veg along with the chilli flakes.
While the veg are softening, get the tomatoes ready by washing them then chopping them roughly. When you've prepped them all, add them to the pan with a teaspoon of salt, bring to a steady boil, cover and simmer for 30 minutes.
While the soups cooking, make the tapenade by putting all the ingredients into a blender goblet and whizz with a stick blender until it's finely mixed. You may need to add little olive oil to thin the mix down but aim for a hummus like consistency that can be spread on a cracker or toast.
Once the tomatoes have cooked, blend everything with a stick blender. Heat through and serve with a good spoonful of tapenade stirred in and plenty of toast or bread.
My recipe is based on Rick Stein's but I found his a little, dare I say, tasteless? That's really unusual for Rick as I love his recipes normally, but as I've also found the same effect using fresh tomatoes in pasta sauces, maybe it's really about the varieties I can get hold of around here rather than the cooking. Whatever the case, I've modified it by adding a good dollop of tomato puree and the remains of a jar of sun dried tomatoes and their oil added to add to the flavour along with a few basic vegetables and I've managed to get what I was looking for. I hope you enjoy it, let me know how you make your tomato soup or what variations you make.
These quantities make 5 decent helpings but you can easily change the quantities to suit whatever you have.
Ingredients
For the soup
3 tablespoons olive oil
1 large onion
1 large carrot
1 stick celery
4 large garlic cloves
A good pinch of chilli flakes
1.2 Kg really ripe tomatoes, a mix of varieties is ideal
Half a tube of double concentrate tomato puree
1 jar of sun dried tomatoes
Salt and black pepper to taste
For the tapenade
200g pitted black olives - I find Teso olives in v=brine are good enough
8 anchovy fillets - alternatively use a jar of roasted peppers to make a vegetarian version
20g capers
A little olive oil to loosen the mix
Method
Heat the oil in a large pan. Peel and roughly chop the onion, carrot and celery and add them to the oil over a medium to low heat - you want them to soften without colouring. Skin, crush and chop the garlic into large chunks and add these to the veg along with the chilli flakes.
While the veg are softening, get the tomatoes ready by washing them then chopping them roughly. When you've prepped them all, add them to the pan with a teaspoon of salt, bring to a steady boil, cover and simmer for 30 minutes.
While the soups cooking, make the tapenade by putting all the ingredients into a blender goblet and whizz with a stick blender until it's finely mixed. You may need to add little olive oil to thin the mix down but aim for a hummus like consistency that can be spread on a cracker or toast.
Once the tomatoes have cooked, blend everything with a stick blender. Heat through and serve with a good spoonful of tapenade stirred in and plenty of toast or bread.
Tuesday, 30 August 2016
Deep fried halloumi, chips and peas
This is a recipe I've adapted from the "Terre a terre" cookbook recipe, a lovely restaurant down in Brighton that serves only veggie food. It's a truly superb restaurant even if you're not a veggie so if you get the chance give it a go.
The original recipe is very complex so this is a cut down version of it but we all felt that it worked well. Let me know what you think!
Ingredients
Chips
3 or 4 medium to large potatoes, I like red King Edwards
Olive oil for coating
Salt and pepper
Halloumi
1 block halloumi drained.
1 carton buttermilk (mine was 284ml)
Plain flour for coating
Batter
150g plain flour
75g self raising flour
10ml white wine vinegar
240ml cold water
½ teaspoon baking powder
Salt and freshly ground black pepper
Lemon pickle
1 lemon, pith and peel removed
30ml lemon juice
Peel from 1 preserved lemon
50g caster sugar
1 teaspoon hot chilli sauce of your choice
1 garlic clove
3 turns of the black pepper mill
A pinch of ground coriander
1 tablespoon of coriander leaves
A pinch of salt
1 tablespoon olive oil
Sea salad tartare sauce
1 nori sheet
40g flat leaf parsley
60g capers
60g small cocktail gherkins
½ small shallot
2-3 spoons mayonnaise - see method
Quails eggs - 2 or 3 per person
Mushy peas
400g frozen peas
A handful of mint leaves
50g unsalted butter
Method
First prepare the halloumi. Cut it into bite sized chunks and add to the buttermilk. Try to soak this for at least a couple of hours, better still, overnight.
Heat the oven to 220°C and put a baking tray lined with foil and a small amount of olive oil in the oven. First, prepare the chips. Peel the potatoes and slice them length ways into 4 to get nice big chips, then boil for 4 minutes. Drain as much water as you can off them and coat them in a little olive oil. Take the baking tray out of the oven and add the chips in a single layer, then add a few turns of the salt and pepper mill before returning the tray to the oven on the top shelf. The chips will take approximately 30 minutes to cook and while they're cooking, turn them and coat with the hot oil 3 or 4 times while they're cooking to get a nice, even browning. If they're cooked before you've finished the rest, turn the oven off and keep the chips warm.
For the Lemon pickle, blend all the ingredients together using a stick blender, put into a small saucepan, bring to the boil and boil rapidly for 2 minutes, then leave to cool.
To make the sea salad tartare sauce, take the nori sheet and heat over a flame briefly (be careful as they burn really easily) to dry out, then crumble into a container suitable for blending all the other ingredients. Chop the shallot roughly then add this and the parsley to the nori sheet. Add enough mayonnaise so that you can use the stick blender to blend together to a smooth paste - it needs to be slightly thicker than the mayonnaise. Now chop the gherkins and capers finely and stir into the mayonnaise mixture.
To make the much peas, boil the peas for 2 minutes, chop the mint finely while the peas boil, then drain the peas, add the butter and mint to the peas, crush with a fork or potato masher and mix everything together with a fork. Keep this warm.
Add the quails eggs to boiling water, bring back to the boil and cook for 2 minutes. Drain and rinse in running cold water to stop the cooking process. When ready to serve, peel the eggs.
To make the batter, whisk all the ingredients together in a bowl to make a smooth batter, then keep in the fridge until ready to use. Heat about 1cm of oil (I use olive oil or rape seed oil) in a frying pan big enough to take all of the halloumi pieces. Drain the halloumi and shake off some of the butter milk, then roll in the flour to coat all over, dip into the batter and fry in the oil until nicely browned. Turn the pieces over and do the same for this side.
To serve, plate the chips, halloumi and peas on warmed plates, add a little tartare sauce and place the quails eggs on top, then add a small amount of lemon pickle on the halloumi pieces. Serve with the rest of the tartare sauce and the lemon pickle on the table.
The original recipe is very complex so this is a cut down version of it but we all felt that it worked well. Let me know what you think!
Ingredients
Chips
3 or 4 medium to large potatoes, I like red King Edwards
Olive oil for coating
Salt and pepper
Halloumi
1 block halloumi drained.
1 carton buttermilk (mine was 284ml)
Plain flour for coating
Batter
150g plain flour
75g self raising flour
10ml white wine vinegar
240ml cold water
½ teaspoon baking powder
Salt and freshly ground black pepper
Lemon pickle
1 lemon, pith and peel removed
30ml lemon juice
Peel from 1 preserved lemon
50g caster sugar
1 teaspoon hot chilli sauce of your choice
1 garlic clove
3 turns of the black pepper mill
A pinch of ground coriander
1 tablespoon of coriander leaves
A pinch of salt
1 tablespoon olive oil
Sea salad tartare sauce
1 nori sheet
40g flat leaf parsley
60g capers
60g small cocktail gherkins
½ small shallot
2-3 spoons mayonnaise - see method
Quails eggs - 2 or 3 per person
Mushy peas
400g frozen peas
A handful of mint leaves
50g unsalted butter
Method
First prepare the halloumi. Cut it into bite sized chunks and add to the buttermilk. Try to soak this for at least a couple of hours, better still, overnight.
Heat the oven to 220°C and put a baking tray lined with foil and a small amount of olive oil in the oven. First, prepare the chips. Peel the potatoes and slice them length ways into 4 to get nice big chips, then boil for 4 minutes. Drain as much water as you can off them and coat them in a little olive oil. Take the baking tray out of the oven and add the chips in a single layer, then add a few turns of the salt and pepper mill before returning the tray to the oven on the top shelf. The chips will take approximately 30 minutes to cook and while they're cooking, turn them and coat with the hot oil 3 or 4 times while they're cooking to get a nice, even browning. If they're cooked before you've finished the rest, turn the oven off and keep the chips warm.
For the Lemon pickle, blend all the ingredients together using a stick blender, put into a small saucepan, bring to the boil and boil rapidly for 2 minutes, then leave to cool.
To make the sea salad tartare sauce, take the nori sheet and heat over a flame briefly (be careful as they burn really easily) to dry out, then crumble into a container suitable for blending all the other ingredients. Chop the shallot roughly then add this and the parsley to the nori sheet. Add enough mayonnaise so that you can use the stick blender to blend together to a smooth paste - it needs to be slightly thicker than the mayonnaise. Now chop the gherkins and capers finely and stir into the mayonnaise mixture.
To make the much peas, boil the peas for 2 minutes, chop the mint finely while the peas boil, then drain the peas, add the butter and mint to the peas, crush with a fork or potato masher and mix everything together with a fork. Keep this warm.
Add the quails eggs to boiling water, bring back to the boil and cook for 2 minutes. Drain and rinse in running cold water to stop the cooking process. When ready to serve, peel the eggs.
To make the batter, whisk all the ingredients together in a bowl to make a smooth batter, then keep in the fridge until ready to use. Heat about 1cm of oil (I use olive oil or rape seed oil) in a frying pan big enough to take all of the halloumi pieces. Drain the halloumi and shake off some of the butter milk, then roll in the flour to coat all over, dip into the batter and fry in the oil until nicely browned. Turn the pieces over and do the same for this side.
To serve, plate the chips, halloumi and peas on warmed plates, add a little tartare sauce and place the quails eggs on top, then add a small amount of lemon pickle on the halloumi pieces. Serve with the rest of the tartare sauce and the lemon pickle on the table.
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