Yummy Food

Did manage to get the shopping though - £102.44, so not as bad as I though and about £25 of that will be in the cupboard for future use. Only just managed to fit the veg in the fridge, so looking healthy too. Took 2 supermarkets to get everything, managed the last preserved lemons in Sainsbury's - I think the Jamie Oliver effect has lead to shortages of the oddest of ingredients - really no boneless skinless chicken thighs to be had? First cook tomorrow.

Friday, November 2, 2012

Extra Cheesy Leek and Bacon Lasagne

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Ingredients:

1 tablespoon olive oil
3 medium leeks, sliced
250 grams rashers streaky bacon or pancetta
1 knob butter
200 grams mushrooms, sliced
300 grams spinach
150 grams green beans, trimmed and cut into 3cm lengths
8 sheets dried egg lasagne
125 grams mozzarella, torn
For the sauce

50 grams butter
50 grams plain flour
750 milliliters milk
2 teaspoons mustard (English)
100 grams cheddar, grated

Directions:

1. Heat oven to Mark 3/170°C. Heat the oil in a large pan. Add the leeks and fry on a medium heat for 5 mins, then add the bacon and fry for 3-4 mins until crispy and golden. Remove from the pan and set aside.

2. Add a knob of butter to the pan and fry the mushrooms on a medium high heat for 2-3 mins until golden. Add the spinach and cook for2-3 mins until wilted. Return the leeks and bacon to the pan and toss together with the greenbeans to mix. Season with pepper and remove from heat.

3. For the cheesesauce, melt the butter in a large pan, then stir in the flour and cook for 2-3 mins on a low heat stirring all the time. Gradually pour in the milk, stirring after each addition until smooth. Add the mustard and stir for 2-3 mins until it begins to thicken. Add the Cheddar, stir well and season.

4. Spoon a third of the bacon and veg mix into a 1.5-litre ovenproof dish, top with a layer of lasagne sheets and pour over a third of the sauce. Repeat twice, finishing with a layer of sauce. Arrange the mozzarella on top and season with pepper. Put the dish on a baking tray and bake for 25-30 mins until bubbling and cooked through.

(Serves 6)

Thursday, November 1, 2012

Low-fat Sweet & Sour Pork

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Chinese takeaways are a real treat but this tasty low-fat version of an old favourite makes a great dinner any day of the week. Try Woman's Weekly's healthier sweet and sour pork.

Ingredients:

2 teaspoons vegetable oil
350 grams pork fillet, cut into chunks
1 onion, peeled and cut into wedges, leaves pulled apart
1 red or green pepper, deseeded and cut into chunks
Thumb-sized piece of fresh root ginger, peeled and finely sliced
1 cinnamon stick
1 can pineapple rings in natural syrup (140g drained weight - reserve the syrup), each ring cut into 8 pieces
1 can plum tomatoes
1 tablespoon tomato ketchup
1 tablespoon vinegar, or more, to taste
0.5 chicken stock cube
1 teaspoon flour or cornflour
2 tablespoons soy sauce, to taste
To serve:
200 grams dried egg noodles
2 small heads pak choi, leaves separated and large ones chopped

Directions:

Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside. Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple's syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken. Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste. Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).

(Serves --)