■2 large onions
■1 tbsp ground cumin
■1 tbsp ground coriander
■1 tbsp ground cinnamon
■3 cloves of garlic
■juice of a small lemon
■5 or 6 tomatoes
■ large portion of mixed veg
■1 tbsp salt and ground black pepper
■2 mugs of couscous
■1 tsp salt
■1 tsp turmeric
■couple of spring onions
■2 mugs of boiling water
preheat the oven to 160°C.
peel and slice the onions, then fry them in the oil in an saucepan for 5 minutes.
spoon the dried spices, salt and pepper into the onions with the peeled and crushed garlic and cook for a minute.
hack up the tomatoes and put all of the flesh, seeds and juice in the pan with the passata and mixed veg.
bring the mixture to a gentle simmer, cover with a lid and place it into the preheated oven for an hour.
place the couscous in a bowl with the salt, turmeric and throw in some finely sliced spring onions.
pour the boiling water into the couscous, stir then cover the bowl with a lid for 3 minutes.
fluff up the couscous with a fork and mix in the finely chopped fresh coriander.
serve the tagine with the couscous.
+ Fry large mushrooms and garlic with seasoning in Fry Light
+ Simmer extra light cream cheese with mixed veg
+ Boil 50g fusilli until al dente
■1 packet of minced beef flavour tofu (90g)
■ fry light
■1/2 white onion, peeled
■1 stick of celery
■1 carrot, peeled
■a handful of mushrooms, sliced
■1 clove of garlic, peeled
■1 tsp dried oregano, chopped
■1 tsp bazil
■handful of parmesan, grated (80g) (optional)
fry te tofu in a deep saucepan with a little fry light until browned and transfer to a bowl.
dice the onion, celery, carrot and mushrooms and add to the same pan and fry for a few minutes.
add the crushed garlic, oregano and stir to reduce.
pour the chopped tomatoes, seasoning and passata into the pan with the fried tofu and simmer slowly for a while.
cook the spaghetti in salted boiling water for about 8-10 minutes until cooked, then drain and sprinkle with salt and pepper.
serve a heap of spaghetti with a generous ladle of bolognaise and grating of fresh parmesan.
Simmer risotto rice
Boil aubergine, carrot, spring onion to soften the texture
Fry the veg with no oil only a little passata, cumin, spice and oregano
Serve with a knob of low fat cream cheese or perhaps some grilled tofu! It was fantastic! (only about 450Kcal)
Simmer winter vegetables and tofu in a little oil
Add herbs, sauce and soy sauce until it’s yummy!
■2 red peppers
■½ a cup of basmati rice
■sprinkle of Cajun spice
■pinch of turmeric
■small red onion
■bunch of fresh parsley
■handful of black, pitted olives
■few sun-blushed tomatoes
■½ ball of mozzarella
■plenty of crisp mixed salad leaves
Nice and easy, it turned out yummy if a little watery- maybe it was my oven? But a good healthy dinner! Ingredients made tonnes of stuffing so this covered 2 dinners.
Roast Winter vegetables such as turnips, swedes, potatoes and carrots with olive oil, seasonings and onion/garlic
Fry a vegetarian cheeseburger in fry light and flip over to brown both sides
Serve with thick gravy and fresh herbs and spices! It was scrummy!
Proud to say that today I made my own sauce by simmering these leftovers together in a little oil :
vegetable paste (I got it in an Easyjet lunch haha!)
2 tbspoons of 4 cheese sauce
sugar & seasonings
Add to this rocket as a ‘salad’ and boiled pasta- cooking!It was delish!
A Canadian friend invited me over yesterday to help me with my terminal hopelessness at cooking :) He was a great teacher!
We roasted chicken breasts in olive oil with herbs and spices along with courgettes, sweet potatoes, carrots, onions and garlic.
For pudding we reduced some orange juice down and then fried banana slices before adding yoghurt, cinnamon, maple syrup and grated chocolate-
OK…the risotto came from a packet, but it was pretty healthy and I prepared it with only water- no oil/cream. Then I livened it up with green beans, chickpeas, seasonings, garlic and cream cheese. It was pretty good!