Day 35: Food - Day 7

The puree drawer! Nice and neatly labelled (at least for now). I'm a batch cook and freeze pureer (is that word) - I'm way too lazy to do it every day! At least it's all fresh fruit and veg I guess - my little snob turned his nose up at jars the twice I have tried them. Going away next weekend so I'll have to try a different brand or invest in a freezer bag I guess.

Day 34: Food - Day 6

Tea and toast - the ultimate comfort food!

Day 33: Food - Day 5

Sweet and sticky pork - Looks a bit measly (should have put it on a smaller plate) but was actually pretty filling and only 7 propoints!

Day 32: Food - Day 4

Lots of fresh fruit and veg bought during the weekly shop!! And most of eaten already!

Day 31: Food - Day 3

The biscuit jar - a selection of 2 propoint bars   - ww rich toffee and aldi apple and raisin. Missing from this pic is the chocolate and orange version of the apple and raisin ones as I forgot to get them this week. 

Day 30: Food - Day 2

Bobotie -apparently a South African recipe. 9 pp - serves 4

Was really good and totally different to what I normally cook!

400g lean mince beef
2 finely chopped onions
2 chopped garlic cloves
1 peeled and grated parsnip
1 peeled and grated carrott
5cm of grated fresh ginger (I just used a pinch of dried stuff)
1 tbsp of finely grated lemon zest (I just used some lemon juice)
1 tbsp garam masala
60g of sultanas
100ml beef stock

For toppping
250ml buttermilk
2 eggs, beaten
1 teaspoons of mild curry powder
15g of flaked almonds

Pre-heat oven to 180C / 160C for fan / Gas Mark 4
Heat a large non-stick frying pan frying pan and add beef, stir frying over a high heat until browned
Add the onions, garlic, parsnip, carrot, ginger, lemon, garam masala and sultanas and cook for 3-4 minutes(until veg soften). Add stock and simmer for 2-3 minutes.
Spoon the mixture into four individual dishes and place on a baking tray. Alternatively place in one dish pressing mixture down firmly and smoothing the top
In a jug, beat the eggs, butter milk, and curry powder together and season. Pour over mince mixture (making sure to divide it evenly if spread over indiviual dishes). Scatter almonds over the dishes. Bake for 20-25 minutes until set on top. Serve immediately



Edited to add recipe

Day 29: Food - Day 1

Paella with chizoro - Serves 4
15mins prep, 35 mins to cook

Low fat cooking spray
200g chicken breasts, cut into chunks
25g chizoro, diced
250g mixed seafood
1 green pepper, sliced and de-seeded
1 red pepper, sliced and de-seeded
1 onion - sliced
2 crushed garlic cloves
400g can of chopped tomatoes with herbs
450 ml chicken stock
175g dried paella / Arborio rice

Season / Garnish:
Salt, black pepper
2 tablespoons of chopped fresh parsley

Spray a large non-stick frying pan with the spray and heat until hot. Add chicken and stir fry until browned (5 minutes). Remove chicken and set aside.

Spray pan again and add onions and peppers. Cook for 3 minutes and and then add the garlic, chizoro and a small splash of water. Cook for a further 2 minutes and then stir in rice, tomotoes, stock, and chicken. Turn heat down to simmer and cook for 25-30 minutes (until the rice is tender), stirring occasionally.

Add the seafood and cook until hot (about 5 minutes, or longer if frozen). If becoming dry add a little extra stock or water.

Season and serve with the parsely.

Really yummy and filling!!