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Continue reading →: Monday 10th April 2017
Butter 170 g (157.5 g) Cheese 225 g (195 g) Cooking fat 100 g (85 g) Milk 2 litres (2000 ml) (not tracking this as I use 250 mls a day for my Yokebe which is making sure I get sufficient calories and plenty of calcium!) Sugar 225 g (225 g) Preserves 450 g (450 g)…
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Continue reading →: Spinach & Chickpeas
Ingredients 2 tsp olive oil 18 oz fresh baby spinach 1 clove garlic, minced 1 15-oz can chickpeas, drained and rinsed (NOTE: Opt for BPA-free cans, such as Eden Foods) 2 tbsp dry whole-wheat bread crumbs 1/2 tsp sweet paprika 1/4 tsp ground cumin 1/4 tsp sea salt Fresh ground…
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Continue reading →: Sesame noodles with leeks & sprouts
Ingredients 2 nests whole wheat noodles (about 100g) 1 tbsp tamari thumb-sized piece ginger, finely grated 3 garlic cloves, finely grated 1 tbsp apple cider vinegar 1 tbsp sesame oil 150g sprouts, sliced 1 leek, cut into 3 down the length, the lengths halved and shredded into long strips 50g…
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Continue reading →: Beetroot & onion seed soup
Ingredients 250g cooked beetroot 100g canned lentils 1 small apple 1 crushed garlic clove 1 tsp onion seeds (nigella), plus extra to serve 250ml vegetable stock Method Tip the beetroot, lentils, apple, garlic and onion seeds into a blender with the vegetable stock and some seasoning, and blitz until smooth. Heat…
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Continue reading →: British onion soup
Ingredients 50g butter or 2 tbsp dripping 1kg onion, finely sliced 1 tbsp golden caster sugar few sprigs fresh thyme 3 fresh bay leaves 150ml cider 1l stock (vegetable or chicken, it's up to you) For the top 4 thick slices from a round country loaf 100g mature cheddar, grated…
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Continue reading →: Potato dauphinoise
Serves 4 as an accompaniment For this creamy potato dauphinoise gratin, you need to buy a waxy variety that will retain its texture as it absorbs liquid. A traditional gratin is cooked entirely in the oven, but I prefer to simmer the potatoes first in milk on the hob, then…
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Continue reading →: Friday 17th March 2017
Butter 170 g (170 g) Cheese 225 g (175 g) Cooking fat 100 g (50 g) Milk 2 litres (1000 ml) Sugar 225 g (225 g) Preserves 450 g (450 g) every 2 months Tea 60 g (not really sticking to this!) Eggs 1 fresh egg per week (1) Sweets/Candy 335 g (335 g) every 4 weeks Breakfast…
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Continue reading →: Thursday 16th March 2017
Butter 170 g (170 g) Cheese 225 g (175 g) Cooking fat 100 g (50 g) Milk 2 litres (1000 ml) Sugar 225 g (225 g) Preserves 450 g (450 g) every 2 months Tea 60 g (not really sticking to this!) Eggs 1 fresh egg per week (1) Sweets/Candy 335 g (335 g) every 4 weeks Breakfast…
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Continue reading →: Wednesday 15th March 2017
Butter 170 g (170 g) Cheese 225 g (175 g) Cooking fat 100 g (70 g) Milk 2 litres (1250 ml) Sugar 225 g (225 g) Preserves 450 g (450 g) every 2 months Tea 60 g (not really sticking to this!) Eggs 1 fresh egg per week (1) Sweets/Candy 335 g (335 g) every 4 weeks Breakfast…
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Continue reading →: Tuesday 14th March 2017
Butter 170 g (170 g) Cheese 225 g (225 g) Cooking fat 100 g (70 g) Milk 2 litres (1750 ml) Sugar 225 g (225 g) Preserves 450 g (450 g) every 2 months Tea 60 g (not really sticking to this!) Eggs 1 fresh egg per week (1) Sweets/Candy 335 g (335 g) every 4 weeks Breakfast…
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CraftyDragon
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