Sausage, Garlic and Red Wine Casserole Low Carb Mid Week Meal

Sausage and Red Wine Italian Style Casserole – ‘bung it all in ‘ easy midweek Supper which uses all those leftover Veg sat in the bottom of the fridge 😊

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I have lots of bits and bobs to use up in the fridge, and fancy something hearty, so I pulled some Sausages from the freezer last night and popped them in the fridge to defrost ready for today.

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In a heavy based pan or Casserole dish add a good splash of olive oil, add the sausages and cook till browned on the outside- remove and set aside.

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To the still hot pan, add sliced celery, 3 cloves of crushed garlic

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2 peeled finely sliced red onions, I added a small diced carrot, 2 bay leaves and some Rosemary, stir well till softening.

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I go the sliced bell peppers.

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Add the browned Sausages, I have sliced each into 3, leave while if you wish.

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a good glass of red wine and a pack of passata, these are strained tomatoes, a thick tomatoey paste 😊

Stir though well and place in a hot (180) oven for an hour.

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Remove, add some Spinach and some chopped flat leaf parsley stir through, taste and season – if it’s a bit ‘wet’ – remove the lid and return to the oven for another 15-20 minutes till thick and unctuous.

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Mine is by itself  – well apart from a glass of red 😉

I made some mash for the menfolk 🤗

Crustless Vegetable Quiche – Meat Free Monday

Crustless Vegetable Quiche is just the thing for a Monday Dinner – tasty simple and uses up a lot of odds and ends from the fridge.

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A motley assortment of bell peppers, onions, spring onions, herbs all past their best, bound together with eggs and grated cheddar – Yum…

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I gently fry sliced onion, and spring onions

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Add various sliced bell peppers in a little olive oil, salt and pepper, fry down slowly

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that’s what I love about this type of food, you can use what you have in.

In a separate bowl mix together 8 free range eggs, salt, pepper and a glug of double cream or milk – whisk together till fully blended.  Pop the grill on high, ready to finish off the ‘quiche’

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Mix the egg mix into the cooked Veg

 

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add a couple of good handfuls of strong, grated Cheddar Cheese and gently stir through, then leave to ‘set’ at the bottom over a low heat.

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As the edges start to pull away from the sides of the pan, take off the heat and straight under the grill till risen, golden and bubbling hot.

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Remove from the grill and leave a few minutes before turning out and slicing.

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I am having grilled tomatoes and salad, Hubby and Youngest are having Jacket Potatoes with salad.

A cheap and tasty way to start the week 😇

 

Courgette, Spinach and Coconut Green Goddess Soup Low Carb Work lunches

Courgette, Spinach and Coconut Soup for my work lunches this week, uses up some garden produce and tastes lush 😍 Spicy Pork Salad for dinner, grilled Spicy Pork Steaks with a huge salad, the men will have Jacket Potatoes with theirs.

We had a good day yesterday, woke at 5 am and poor Hubby had to drive in Monsoon conditions for about a third of the way to Brighton, I have never seen rain like it! We made it there in good time though and went into turbo cleaning mode, Youngest’s room was stripped and cleaned to within an inch of its life within an hour, ditto the kitchen and tiny communal living area – photos taken, meters read – mission completed 😊

It was heavier traffic on the way back, and due to our early start, we were famished, so seeing a tiny hand written sign on the roadside, shot of the main road and found the most gorgeous pub called The Black Horse we had a 2 course lunch there, Halloumi Fried with Pomegranate Molasses to start for me, with a Pan Fried Breast of chicken on a bed of Asparagus with a hollandaise sauce for my main (offered potato but declined), the men shared a seafood platter to start and Hubby had a Beef and ale pie (he was thrilled with it, huge, homemade and a ‘proper’ top and bottom), Youngest had a Roast Beef Sandwich with Giant Homemade onion rings- it’s was a delicious meal, friendly helpful staff and not too badly priced – so pleased we found it.

Youngest went straight out to meet friends on our return, we (oldies) flaked out on the sofa, a bowl of strawberries and marscapone for supper and early to bed 🤣 The Uni house things to be sorted through today 🙄

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Trying to have a relaxed day today, hence the simple supper, work lunches will be soup, Spinach, Courgette and Coconut soup, thickened with some Cauliflower spiced up with some Garam Masala, cumin and coriander.

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I roughly chop a medium peeled onion and 2 peeled cloves of garlic, into the Thermomix bowl and whizz for 5 seconds at speed 4.  Add a glug of olive oil and a little salt and pepper and cook for 5 minutes at heat 100 speed stir.

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I added a teaspoon each of Cumin and coriander, and 2 of Garam Masala a minute before the end of the cooking time to cook the spices.

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Roughly chop 2 medium Homegrown Courgettes, and a quarter of a small head of Cauliflower, this is used as a thickener instead of potato, add 200g of Spinach

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whizz at speed 4 for a few seconds, scape down the bowl

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then add a tin of coconut milk and 2 teaspoons of Garam Masala, add some chilli flakes if you like it spicy 😉 Looks horrible at this stage, but keep going 🤣

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Cook for 10 minutes at heat 100 at speed 1, season to taste and blend till smooth – simple and tastes amazing.

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I add a teaspoon of mixed seeds to the top for crunch and texture and a little olive oil too.

 

Easy Homemade Pizza

Easy Homemade Pizza – Hubby and Youngest appear to be revolting against my Low Carb diet and are now demanding (well, okay, subtly hinting) Homemade Pizza.

Decided to eat early as Youngest is off to cinema tonight, we are meeting friends and we have a early start tomorrow, we are off to the mainland tomorrow to clear Youngest’s Uni house, I am fully equipped with bin bags, bleach – biohazard suits 🤣🤣🤣 Wish us luck as the Ferries (yes all of them) are on a reduced service, so it might be a long day – can’t be a lot of areas that can be completely cut off at times – hey-ho 😉

I will make an easy Yoghurt dough base, with a homemade tomato sauce, topped with salami, bell pepper and red onion- a scattering of torn Mozzarella, Homegrown Basil leaves and a sprinkle of black pepper – 10 minutes in a blisteringly hot oven and a pizza to be proud of.

Get the oven on as high as it will go, I have put a pizza stone in there too, from cold to heat up.

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For the Dough I start with 2-to-1 self raising flour to greek Yoghurt, (whatever measurement you use double the amount of flour to Yoghurt) (I used a cup) a splash of olive oil and a good pinch of sea salt – get messy and bring this all together into a lovely pliable, soft dough

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Leave the dough to rest for 20 minutes and whilst that is happening, slice red onion, bell peppers, or whatever you like really. I tear up a ball of mozzarella and pick some fresh basil leaves, ready to go.

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The sauce I am using is a very quick Tomato sauce, gently fry onion, garlic, seasoned well, then add a good teaspoon of mixed herbs, a good squeeze of tomato purée, stirring and cooking down for a minute or 2 before adding a tin of chopped tomatoes and a shake of balsamic – cook down slowly till thick and smelling gorgeous – this is a great sauce for Pizza, Pasta etc and freezes easily, so I make a big batch and freeze in portions.

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Cut the dough in half and each half shape into a rough circle as thin as you like it.

Carefully remove the pizza stone, sprinkle a little raw Polenta on it before laying a dough circle on top of it,

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quickly add a slick of tomato sauce, a few chopped Veg, I am adding torn salami slices then the mozzarella, black pepper a drizzle of olive oil and back into the very hot oven as quick as you can

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if you are very clever, dress the pizza on the side and use a peel to lay it in the stone whilst in the oven – Too tricky for me 😉

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After 10 minutes you should have a crispy base with a gooey melted top, shake onto a waiting cutting board and get the second pizza in ASAP – you could of course have 2 pizza stones to cook at the same time – or a large oven tray 👍

As the first customer is served, the second should be ready 🙄 Prego… (Your welcome) 😇

I am basically having what I had last night as there was a ‘spare’ gammon Steak 😉

 

Greek Garlic Chicken Salad

Greek Garlic Chicken Salad – Delicious Garlic and Lemon infused Chicken Breast with a crisp, crunchy dressed Salad- Yum…

IMG_4596Well there was a storm last nigh, just not here… we had a few spots of rain with some rumbles of thunder far away in the distant mainland 🙄 I will start doing a rain dance later – which would certainly sound like thunder 🤣🤣

Back to the food, I had planned a BBQ today, but due to the lovely  shade of grey in the sky, I will cook some Chicken Breasts on the stove top.

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I marinate these juicy Chicken Fillets in a mixture of the juice of a lemon, about a third to double olive oil (depending on size of the lemon), a table spoon of red wine vinegar, 2 fat crushed cloves of garlic, large teaspoon of dried oregano and a pinch of salt and pepper

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I put my dressings into a clean old jar – just shake to combine any leftovers can sit in the fridge for upto a week 🙃

IMG_4599Reserve about a third of the mix to use as a marinade, the rest, pour over the Chicken Breast – I have lightly scored each Breast so they absorb as much of the flavour as possible, it also reduces the cooking time.  Leave to marinate for at least an hour, overnight would be great 👍. *Please don’t use any of the marinade you put on the chicken on the salad – you will be ill and no one wants that x

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Whilst you are waiting, make some delicious Tzatziki – Thick Greek Yoghurt with finely diced, deseeded cucumber, a squirt of lemon juice, a tiny splash of olive oil, a clove of crushed garlic, a sprinkle of dried oregano, shake to mix together, season to taste and pop in the fridge till ready.

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The Greek salad is a mix of thickly sliced cucumbers, sliced lengthwise first, then on to ‘half moons’ (I remove the seeds) a very finely sliced small red onion, tomatoes chopped into bite sized pieces.

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I add cubes of Feta Cheese and a sprinkling of lovely fat olives 😍 Drizzles with the reshaken reserved dressing.

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The Chicken can be pan fried in a medium hot pan for 15-20 minutes – I pop them into a hot oven for 5 minutes or so to finish off, the liquid should run clear.

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Leave to rest for a few minutes before serving up.

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I wish I had the Greek Taverna to eat it in 😉

Hubby and Youngest have the addition of some lightly buttered Jersey potatoes

 

Butter Chicken Fakeaway Curry quick, easy, delicious Midweek Meal

Butter Chicken – a simple but delicious and fast Curry for a midweek Fakeaway.

Waiting for the storm to arrive, it’s too sticky here to cook much and we need a good storm to clear the air.

IMG_4582I am using the chicken Slow Cooked at the weekend, a tasty way to use the Rubber Chicken 😍

I am using my Thermomix, and This specific recipe, with a few changes to suit what I have in, this can easily be made in a pan, just a bit more fiddling around.

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I start with adding 4 fat cloves of peeled garlic to the bowl, a deseeded red chilli (or more if you like it hot) and a peeled Thumb sized piece of ginger (roughly chopped) chop at speed 7 for a few seconds.

Scrape down the bowl and add a peeled, quartered medium onion (I used 2 small) and chop again at speed 5 for a couple of seconds – scrape down again *This can all be done by had or in another type of food processor

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Add 100g butter, 3 teaspoons of Garam Masala, 2 each of ground paprika, coriander, cumin, turmeric, 1 of ground cardamom and a half teaspoon of ground cinnamon.

Cook for 5 minutes, heat 100 speed stir – or gently fry in a pan till softened – this smells amazing at this point 🤤

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Use a silicon spatula to loosen the mix and then add a tin of coconut milk, 200g of tomato purée, the juice of half a lemon and a good pinch of sea salt

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if you are using raw chicken, chop approx a kilo into bite sized pieces and add now – cook for 25 mins at varoma heat at reverse speed Stir or mix together and stir over a medium heat for 35 minutes.

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As I am using cooked chicken, I chop and add that after 15 minutes and continue for a further 10 minutes till fully heated through.

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I add a good drizzle of double cream, do it by taste and another little stir to combine – season to taste.

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I am serving mine by itself with a little Greek youghurt and some chopped fresh coriander.

Hubby will have his with rice too 😊

Really quick and blooming gorgeous

 

 

 

Papoutsakia – Meat Free Monday -Baked Aubergine

Vegetarian Papoutsakia is simply Baked Aubergine stuffed with onion, pepppers, Courgettes in a delicious cinnamon spiced tomato sauce, topped with cheese,  Papoutsakia Roughly translates as ‘Little Shoes’ you can see why 🤣 When foods this good who needs meat.

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I start by peeling and dicing a medium onion, 2 fat garlic cloves, and gently frying in a little olive oil, salt and pepper,

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as they start to soften, add a chopped medium bell pepper, I am using yellow as that’s what I have it, but whatever you have got. I finely dice a medium Courgette and add to the pot.

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When these have cooked down a little, add a good squirt of tomato purée, a teaspoon of ground cinnamon, the same of cumin and dried oregano, stir through.

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Then add a tin of chopped tomatoes, a splash of balsamic vinegar, stir through, cook till thick and unctuous.

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Whilst the sauce is reducing, cut an Aubergine in half lengthways, score the white flesh and drizzle with olive oil, season well.

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Pop these into an ovenproof tray and into a hot oven (200) for 20-30 minutes till soft but still holding their shape.

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Add the tomato mix to the sunken flesh of the Aubergine (use a spoon to press down if not sunken) top with torn Mozzarella and Parmesan, a drizzle of olive oil a sprinkle of Oregano and back into the oven for another 10 minutes till soft, golden and bubbling.

IMG_4581Serve with a side salad and a large glass of chilled wine 😉