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Tuesday, August 31, 2010

Mac cheese deluxe : Wk36/2

Serves 4 : Very easy : Quickish
Ingredients
320gm quill pasta or macaroni
2 carrots, chopped
2-3 courgettes, chopped
200gm green beans, chopped
200gm broccoli, stems chopped

200ml fat free milk
1 heaped Tblsp corn flour
400gm can chopped tomatoes
120gm fat reduced cheese, grated
50gm parmesan, coarsely grated
2 Tblsp fresh bread crumbs

Method
Put the pasta and carrots on to cook in plenty of lightly salted boiling water.
After 10 minutes add the rest of the vegetables.
Once the pasta is al dente, drain well and keep warm.

Heat the grill to 250ºC.

Make a white sauce with the milk and corn flour (add a little Dijon mustard, if you like).
Stir through the chopped tomatoes (I puréed mine).
Tip in the grated fat reduced cheese and stir until it melts.
Add back the pasta and veg.
Stir well to combine.

Pile the pasta into an oven-proof dish.
Scatter the breadcrumbs and parmesan over the top.

Place the dish under the grill for about 5 minutes until the parmesan starts to bubble.

I always feel that macaroni cheese needs tomato sauce but the addition of the chopped or puréed tomatoes makes up for no ketchup.

Monday, August 30, 2010

Needed: 40 winks

How do you sleep? or, more to the point, how do you wake up?

Working from home means that I seldom have to leap out of bed in the cold, bleak darkness of dawn; I don’t have to battle with traffic; and my children have all left home, so I don’t have to shake, wake and feed them before they shuffle off to school. I usually wake naturally – alarm clocks ringing put me in a bad mood for the whole day – and spend my first twenty minutes contemplating and planning the day ahead. I am, indeed, fortunate.

How you wake and regain control of your body and mind sets the tone for the next fifteen hours or so.
Most people wake to a jangling alarm clock, fall out of bed and gulp down a couple of cups of coffee before throwing themselves into the car and fighting traffic to get to the office on time. Sudden activity like this, accompanied by caffeine, raises adrenaline levels and blood pressure. This equals stress. Once the adrenaline wears off, you begin to flag, so that by mid-afternoon (or earlier!) all you want is to sleep, but you still have many things to do before bedtime comes around again. Low energy levels leave you feeling irritable, de-motivated and unable to concentrate.

Here are a few tips to ward off daytime sleepiness:

“If music soothes the savage breast “… set your clock radio to a ‘light’ classical music station rather than ‘talk radio’, or get a docking station for your i-pod and use that. And don’t use the snooze button! Classical music does wonders for the brain. You can listen to the news in the car on the way to work.

And, breathe… spend a few minutes taking deep breaths and stretching before you get out of bed.

Let there be light… the hormone melatonin (released during the hours of darkness) tells us it is time to sleep. Light stops melatonin, so if you need to get up while there is no natural light, turn on the electric lights as you progress from bedroom to bathroom to kitchen.

Negative ions improve mood. Our modern lifestyle produces a lot of positive ions, so cancel some of those out with running water – stay in the bathroom while you fill the bath, or take a shower.

A bedtime routine helps your body to wind down and prepare to sleep. Try to go to bed (and get up) at the same time each day – even weekends. This helps establish a healthy sleeping pattern, so that after a while you will wake naturally without an alarm.

“To sleep, perchance to dream”… of course, getting enough sleep is vital for mental and physical health. A lot of people run on a sleep deficit – you need between seven and a half and nine hours undisturbed sleep a night. Finish eating and drinking at least two and a half hours before bedtime.

You are what you eat… and you must eat breakfast. You must. Yoghurt, fresh fruit and/or wholewheat products will keep hunger pangs at bay, at least until lunchtime when, by the way, you need to eat again!

zzzzz… Hey! Wake up! You can’t sleep now!

Spiced fish with gingered mash : Wk36/1

Serves 4 : Very easy : Quick
Ingredients
300gm mashing potatoes
200gm butternut
1tsp grated ginger

4 skinless hake fillets (±120gm ea)
2 tsp soft butter
1-2tsp mild curry paste
Grated rind of 1 lemon
1-2 Tblsp fresh coriander, chopped

4 sprigs of coriander to garnish

Method
Heat the oven to 200ºC.

Peel and cut the potatoes and butternut into chunks.
Cook in lightly salted boiling water for 20 minutes, or until soft.
Drain well and mash.
Add the ginger to the mash and mix well.
Keep warm.

Mix the curry paste, lemon rind and coriander into the butter.

Line a baking tray with baking paper.
Lay the fish on the baking tray and spread with the butter mixture.

Bake the fish for 10 minutes or until it flakes easily.
(Frozen fish will take 20-25 minutes.)

Serve 1 fillet per person with the gingered mash and a green vegetable of your choice.
Garnish with sprigs of coriander.

Friday, August 27, 2010

Gone fishing

Fish provides excellent nutrition with a minimum amount of fat. It is a high quality protein which contains all nine essential amino acids, and as much of the B group vitamins as a piece of steak. Fish is also rich in Omega-3 fatty acids, which are anti-inflammatory and anti-cancer, as well as being good for maintaining skin elasticity and healthy connective tissue. Omega-3s have been found to lower the risk of heart attack, lower tri-glycerides and LDL (the ‘bad’) cholesterol, relieve stress and lower blood pressure.

Fish can be split into two categories: fatty and non-fatty.
Fatty fish (e.g. wild salmon, pilchards, anchovies) help to improve blood fluidity.
Non-fatty fish (e.g. hake, kingklip, sole) should be eaten at least twice a week.
Both fatty and non-fatty fish help to alleviate A.D.D., Crohn’s syndrome, rheumatoid arthritis and stress.

Fish caught in deep water are less likely to contain pollutants than those caught in shallower waters close to shore. Predatory fish, such as barracuda and swordfish, may contain toxins, so consumption should be limited to a maximum of 200gms per week for men, and 200gms per month for women and children. (That's still quite a lot of fish!)

Shellfish (prawns, oysters, mussels, crab, etc) and calamari are high in cholesterol so should be avoided if there is a congenital tendency for high LDL cholesterol.

Speedy lamb biryani : Wk35/5

Serves 4 : Very easy : Quick
Ingredients
400gm lean lamb steaks, cut into bite sized pieces
2 Tblsp Patak’s Korma curry paste
½ yellow pepper, sliced
½ green pepper, sliced
200gm rice
40 gm seedless raisins
500ml lamb stock
200gm chopped fresh spinach

Method
Spray a pan with non-stick cooking spray.
Brown the lamb pieces.
Stir through the korma paste.
Add the peppers, rice and raisins and stir well.
Pour in the lamb stock and bring to a boil.
Reduce heat, cover the pan with a lid and simmer for 20 minutes.
(Check there is enough moisture in the pan after 15 minutes – add a little water if it seems a bit dry.)

Pile the chopped spinach into the pan.
Cover again, and continue to simmer until the spinach wilts.

Fold the wilted spinach into the biryani and serve.

Thursday, August 26, 2010

Link to .pdf files for Week 36

Go here for the recipes and shopping list for Week 36.

Pasta ai funghi : Wk35/4

Serves 4 : Very easy : Quick
Ingredients
1 large onion, chopped
2 cloves garlic, crushed
500gm button mushrooms, sliced
400gm can chopped tomatoes with basil & oregano
A few fresh basil leaves, chopped
4 Tblsp grated parmesan

240gm pasta twirls

Method
Cook the pasta in plenty of lightly salted boiling water until al dente.
Drain and keep warm.

Spray a pan with non-stick cooking spray.
Dry fry the onion until it softens and starts to brown.
Add the garlic and mushrooms, cook for 5 minutes more, stirring occasionally.
Tip in the tomatoes.
Cover and simmer for 15 minutes.

Serve the ‘ai funghi’ over the pasta, scattered with the chopped basil and cheese, with a salad on the side.