Not being allowed to have any form of spread or butter on my toast to help reduce the Gamma GT levels, tasty jam is a must, especially if it can be made from home grown ingredients. We have had two goes at this jam as it is so good it seems to fly away.
The basic ingredients are
Take a nice freshly baked loaf of spread. Cut a slice and spread - then eat and enjoy.
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I wanted something different to up my Omega 3 and of course sardines are very good at that. Looking at what needed to be eaten from the fridge I made the following even remembering to take a photo or two. This makes enough for two people. Ingredients 1 120g cans of sardines sunflower oil 1 50g can of anchovy fillets in oil 1 can chopped tomatoes 1 table spoons capers 1 (or less) table spoon of extra virgin olive oil 1 red chilli 1 green chilli 1 pepper lightly chopped 1 generous handful of basil leaves, (or 2 heaped teaspoons of dried basil) 1 onion chopped finely 1 cup of chopped green veg (I used stick beans) or frozen veg e.g. peas Pasta of your choice (not lasagne) Parmesan cheese, grated if required. Method Heat olive oil in frying pan and lightly fry onions, add chilli & basil and chopped pepper. Continue for a few minutes. Then add chopped green veg, can of chopped tomatoes and stir. Once come to the boil add the sardines and anchovy fillets siring as required. At the same time cook the pasta according to the instructions. Make up a simple salad if required. When pasta is cooked add drain and add sardine and anchovy sauce and server in bowl. Preparation time 5 minutes, cooking time 10-15 minutes To celebrate the fact that my Gamma GT (Gamma-glutamyl transferase) level has fallen by over 100 we thought we would have something slightly different than the normal bit of chicken to eat. Though still on my diet of as low fat tasty food as possible I came across this idea for a recipe. It has been modified it slightly to reduce the fat content and to cope with what was in my fridge/cupboard at the time.
(When cooking I still have not got round to the idea of taking photos of what I am doing. I basically experiment a lot and if it is any good (i.e. get some positive feedback) bother to think about how I did it and record it. Then a set of empty plates do not make good photos. Who know maybe should change the way I do things , but no all my experiments work by any means) Ingredients
Turkish Spice mix - To make this I used the following (It is given as a ratio so you can add as much spice mixture to the chicken as you want – I used the ratio 2 parts equals half a teaspoon)
Mix these together thoroughly in a bowl with a teaspoon Method
It will need to cook for between 2-3 hours depending on size of chicken. The skin will become golden and crispy and do not baste just before serving unless this is not going to be eaten Serve with some combination of salad, pita bread, yoghurt or new potatoes (removing the chicken skin to minimise fat consumption if necessary) depending on what your diet will allow. It tastes good both hot or cold. (if not on a low fat diet you can use the juices that come from it to fry some vegetables along with the onion rings that come from the backing tray as they hold a lot of spicy flavours) For some while now I have been slowly recovering from a serious liver illness, and this has meant that I am on as low fat diet as possible. This has produced lots of food challenges, and today I experimented producing very very low fat leek and potato soup.
Ingredients leeks, potatoes, celery, stock a table spoon of oats & 1 pepper, 1 clove of garlic. Herbs - mint, parsley and tarragon. 1 Teaspoon of balsamic vinegar Plus salt and pepper to taste The ratio was roughly one large leek to one medium sized potato to one celery stick to 200ml of stock. I used 6 leeks which needed roughly 1.2 Litres of stock Method I chopped up the leeks into thin strips, the potatoes into 1cm cubes, the celery into thin slices and the pepper as well. Put into large pan added the stock. It needs to cover the ingredients. Bring to the boil and simmer. Then add herbs roughly half a teaspoon of each and chopped garlic. Stir and simmer for 15-20 minutes, until potatoes are soft. Blitz in the food processor and put back on the heat. (Add some more herbs if necessary i.e. tastes a bit bland) Add the oats and vinegar and simmer for another 10 minutes stirring as required. Add salt and pepper to taste. Those not on a low fat diet can add milk or crème fresh to their bowl on serving, to provide a slightly more creamy flavour. Any spare soup can go in the freezer for another day. It certainly got the thumbs up for a could wet day. |
Tim Fuller
Dyslexic doodles on photography, food (growing, cooking & of course eating), faith and other fascinating things. This is a personal blog expressing my views. Archives
November 2015
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