Well, first full week of working from home completed. At the moment, I have set up shop on the dining room table while D is up in the study. This has proved to be an ill thought out plan on my part since it means that I tend to get landed with all the tea-runs.
The cat remains delighted with the situation and divides her time between sunbathing and jumping up onto my keyboard to take part in the many, interminable calls that are taking place at the moment. I have learned to mute the microphone so other people are spared her contributions to the conversation or the inevitable commotion caused by me attempting to scoop her down.
And we, we are ok. Our families and friends remain ok and for that I am extremely grateful. I woke up from a dream early this morning with a song in my head and I realised that it was the one that Rosemary Clooney sings to Bing Crosby in “White Christmas” about counting blessings instead of sheep. So my subconscious is obviously trying to encourage me to focus on the positives. It is never easy, especially when one is naturally of an anxious, pessimistic frame of mind, but those of us who are not on the frontline at the moment should be doing our very tiny bit by keeping calm and carrying on.
Those of you who know this blog will know that I have always been a meal planner. In fact, meal planning is one of the highlights of the weekend, often taking place over an end of week pint. It has become a slightly different beast at the moment as we are trying, in accordance with guidelines, to avoid shopping as far as we can, so it is all about looking at what we have rather than what we want. We already had a shopping delivery slot booked in for early next week (it’s our practice to do one big shop at the start of the month) but it looks like we won’t be able to get one after that since neither of us (very thankfully) fall into the vulnerable category and it also looks like many of the items we order a matter of course are unavailable. We’ve got a fruit and veg box coming Monday from a local firm and I’m hoping to make that a weekly, or at least fortnightly thing, so that we are not entirely reliant on the small Sainsbury’s Local for fresh produce and can avoid venturing out as far as humanly possible.
Anyway, we’ve just done a full inventory of the garage freezer so meals for the next few days are done:
Sausages, mash and onion gravy - every time I have been forced to break cover and go to Sainsbury’s, there have been sausages in the otherwise denuded chilled produce section so I’ve grabbed a pack. We batch cooked some sausage and bean stew this week (also throwing in some chopped cherry toms that were on the way out, harissa for a touch of fire and a handful of red lentils to thicken the whole) and there are a few left to produce a comfort food classic for tea.
Chicken breast, sage and onion stuffing, roast potatoes, honey roast carrots, peas. We always have a stock of chicken breasts in the freezer so we’re going to have a Sunday lunch. I’ve got plenty of root veg with more coming in the veg box, so am prioritising using these before it turns. I’ll probably do more potatoes and carrots than we need and freeze at the parboiled stage.
Turkey curry with rice and flatbreads - the curry has been in the freezer since Christmas so needs using up. I’ve got a cauliflower stalk that I’ve set aside and will blitz up and combine with the rice to up the veg content here (but don’t tell D!)
Ottolenghi’s dirty rice - well, sort of. The original recipe is here and it is DELICIOUS. We had some chicken livers in the freezer that we had earmarked to make a batch. We don’t have any pork mince but I am going to experiment with using some red lentils cooked nice and soft (for bulk and texture) with some finely chopped, rehydrated Shittake mushrooms (for a meaty flavour).
Tortellini soup - chilled, filled pasta is one of my favourite things and we discovered half a pack of prosciutto cappelletti which is not enough for a meal for two but I’ll use some butternut squash and carrots to make a light, creamy soup then throw the cappelletti into that to stretch it out. Garlic bread on the side - if we’ve cracked and eaten the last remaining garlic baguette by then I can make garlic flatbreads easily enough.
So, that’s five days worth of nice meals out of a quick freezer trawl which is quite gratifying and means I have five days where I don’t have to venture out. Hurrah.
Thoughts and prayers to all of you - hope you and yours are staying safe, well and nourished in these trying times.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, 28 March 2020
Monday, 12 August 2019
MPM: 12th August 2019
For the first time in a long time, last week we cooked, and ate, all seven meals as planned. It felt good to be in control to be honest. All to often, if we deviate, it is because we have "accidentally" gone to the pub after work and ended up ordering a takeaway or eating toast in lieu of an actual meal OR it is because we have been infected with a generous dose of ennui and ended up not eating a proper meal at all but grazing. To make a plan, stick to a plan and actually enjoy eating all meals on said plan was really nice.
Oh, and Beth - chickpea mash? The recipe is here. A pleasant twist on the classic bangers and mash although I found that the chickpeas did need a judicious whack of seasoning and lemon juice to perk them up and the inclusion of a scattering of caramelised onion was a welcome note.
Onto this week, and the plan is to be in every night again and eat as follows:
Monday: carrot, tomato and feta soup (the other half of the batch we started last week.)
Tuesday: a freezer dive - chilli con carne with rice and a decent dollop of cooling sour cream.
Wednesday: pasta with nduja pesto and roasted cherry tomatoes. Now, this pesto is part of the Sacla range which tend to be pretty good for a weekday meal. But I'm not clear on how nduja pesto is different from just plain old nduja. I guess I am soon to find out!
Thursday: a red wine and mushroom risotto, from The Silver Spoon.
Friday: and diving once more into the recipe book library, tonight we will be cooking Gung Bao chicken from Fuschia Dunlop's fantastic "Every Grain of Rice". If you are a fan of Chinese food then I would highly recommend this tome.
Saturday: lamb seekh kebabs - sides tbc.
Sunday: Pollock (or whatever white fish looks good at the fishmongers) with chickpeas and chorizo, courtesy of Mr Tom Kerridge.
Have a good week one and all!
Oh, and Beth - chickpea mash? The recipe is here. A pleasant twist on the classic bangers and mash although I found that the chickpeas did need a judicious whack of seasoning and lemon juice to perk them up and the inclusion of a scattering of caramelised onion was a welcome note.
Onto this week, and the plan is to be in every night again and eat as follows:
Monday: carrot, tomato and feta soup (the other half of the batch we started last week.)
Tuesday: a freezer dive - chilli con carne with rice and a decent dollop of cooling sour cream.
Wednesday: pasta with nduja pesto and roasted cherry tomatoes. Now, this pesto is part of the Sacla range which tend to be pretty good for a weekday meal. But I'm not clear on how nduja pesto is different from just plain old nduja. I guess I am soon to find out!
Thursday: a red wine and mushroom risotto, from The Silver Spoon.
Friday: and diving once more into the recipe book library, tonight we will be cooking Gung Bao chicken from Fuschia Dunlop's fantastic "Every Grain of Rice". If you are a fan of Chinese food then I would highly recommend this tome.
Saturday: lamb seekh kebabs - sides tbc.
Sunday: Pollock (or whatever white fish looks good at the fishmongers) with chickpeas and chorizo, courtesy of Mr Tom Kerridge.
Have a good week one and all!
Thursday, 8 August 2019
Recipe corner: carrot, tomato and feta soup
A beautiful soup is a wonderful thing and I haven’t posted a soup recipe for AGES.
It was partly, perhaps, a reaction to Weight Watchers (where zero point soup, aka joyless, fatless veg purée) is heavily endorsed that I had all but stopped making the stuff. But one day, after yet another disappointing pot of ready made supermarket offering, fishing around for the one, desultory chunk of chicken in what purported to be chicken soup, D pointed out that we should really go back to doing it ourselves. He’s right; given that one only has a finite number of meals, why waste your time on crap?
Here then is a delicious, sweet and summery concoction, courtesy of Nigel Slater. I did mine slightly differently to him in that I blitzed the carrot element to be quite silky smooth (I like a smooth soup) and then stirred the tomatoes through to add texture at the end. The carrots were the mellow backdrop to the peppery, sprightly basil flecked tomatoes with a final zing from the feta. Lovely. I must admit, I also used a bit less oil than he recommended. Weight Watchers habits die hard...
Ingredients
Tbsp olive oil
Large onion, roughly chopped
400g carrots, peeled and roughly chopped
Litre of very dilute veg stock (I used a tsp of Bouillon powder in total)
Tbsp olive oil
500g cherry tomatoes, quartered
Garlic clove, peeled and lightly bruised
Small handful basil leaves, shredded
To garnish:
120g feta cheese, crumbled
Basil leaves, torn
4tsp olive oil
Serves 4
Place a nice, large saucepan over a low heat. Warm the oil and then cook the onion until pale and soft. Then in go the carrots with a hefty whack of salt and pepper to cook slowly for a further 10 minutes. Pour in the stock, bring to a gentle simmer and allow to bubble away for half an hour until the carrots are soft. Remove from the heat and allow to cool slightly before blitzing to a smooth purée with a stick blender (or in a processor). This can all be done in advance.
Shortly before serving, put the quartered tomatoes in a second pan with the oil and garlic and cook down, over a low heat, for 10 minutes or so until you have a sweet mush. Season, stir through the basil and then add to the carrot mix and heat the whole gently.
To serve, garnish with the crumbled feta, some torn basil and a drizzle of olive oil.
It was partly, perhaps, a reaction to Weight Watchers (where zero point soup, aka joyless, fatless veg purée) is heavily endorsed that I had all but stopped making the stuff. But one day, after yet another disappointing pot of ready made supermarket offering, fishing around for the one, desultory chunk of chicken in what purported to be chicken soup, D pointed out that we should really go back to doing it ourselves. He’s right; given that one only has a finite number of meals, why waste your time on crap?
Here then is a delicious, sweet and summery concoction, courtesy of Nigel Slater. I did mine slightly differently to him in that I blitzed the carrot element to be quite silky smooth (I like a smooth soup) and then stirred the tomatoes through to add texture at the end. The carrots were the mellow backdrop to the peppery, sprightly basil flecked tomatoes with a final zing from the feta. Lovely. I must admit, I also used a bit less oil than he recommended. Weight Watchers habits die hard...
Ingredients
Tbsp olive oil
Large onion, roughly chopped
400g carrots, peeled and roughly chopped
Litre of very dilute veg stock (I used a tsp of Bouillon powder in total)
Tbsp olive oil
500g cherry tomatoes, quartered
Garlic clove, peeled and lightly bruised
Small handful basil leaves, shredded
To garnish:
120g feta cheese, crumbled
Basil leaves, torn
4tsp olive oil
Serves 4
Place a nice, large saucepan over a low heat. Warm the oil and then cook the onion until pale and soft. Then in go the carrots with a hefty whack of salt and pepper to cook slowly for a further 10 minutes. Pour in the stock, bring to a gentle simmer and allow to bubble away for half an hour until the carrots are soft. Remove from the heat and allow to cool slightly before blitzing to a smooth purée with a stick blender (or in a processor). This can all be done in advance.
Shortly before serving, put the quartered tomatoes in a second pan with the oil and garlic and cook down, over a low heat, for 10 minutes or so until you have a sweet mush. Season, stir through the basil and then add to the carrot mix and heat the whole gently.
To serve, garnish with the crumbled feta, some torn basil and a drizzle of olive oil.
Monday, 29 July 2019
Meal planning and catching up
*Slinks back in with a new post. Torn
between starting with abject apology for absence (which always feels slightly
self-aggrandising since it pre-supposes that anyone actually missed self in the
first place) and just acting like it never happened. Wrestles with dilemma. Deletes and rewrites and deletes same chunk of
text multiple times.*
Anyway (in lieu of any excuses, I’ll opt for an aggressive stance), in this day and age how many people still read blogs? Especially little backwater blogs like this one where the writer still uses their original Blogger template and eschews any sort of decent photography preferring to stick with everything look like primordial sludge. The blogging scene ain’t what it was all those years ago. Feel free to shoot me down if I’m being an unreasonable cowbag but I reckon that it used to be about sharing personal experiences with like-minded people in a nice, low-key manner and creating a little virtual community of kindred spirits. Now, you get people who actually put the career of Influencer on their passport (or would do if you still had to list your career on your passport). So everyone who has a blog wants it to be the biggest, shiniest, shoutiest blog in the world in order to attract attention and, thus, money. Oh, not to mention the bloggers have to have a presence all across social meeeeeja. Which kind of puts paid to the fact of anonymity.
I think that it’s a little bit sad. But then, I suppose if someone had Discovered me and offered me ludicrous sums of money / amounts of free stuff to write about what I love, thus saving me from a life of Desk Bound Drudgery, I would probably have taken them up on it. So maybe it’s just envy talking.
ANYWAY. What’s going on with me? Work – busy, busy, busy. But good. Food – we’ve cooked some really lovely stuff lately that I hope to get round to posting, but there may not be pictures because I think I have to really give up on the whole pictures thing. I’ll just illustrate everything with a photo of my cat. Weight – well, still there. At this stage of the game I think it’s going to take a serious bout of novo virus to kick-start things on a downwards trajectory again.
And as for meal planning this week…
Monday: as long term friends will know, we often have ready-made soup on a Monday night. This is partly a hangover from our 5:2 days, ensuring a relatively low calorie start to the week. It also means that after getting through Monday we don’t have to worry about any elaborate cooking. But D finally cracked and said what we were both thinking – soup can be a bit dull. So now, Monday is going to be soup-and-bread-and-cheese night. We’ve got some chicken and vegetable broth along with a lovely looking piece of Caerphilly to enjoy. I’ve had some baguette dough defrosting in the fridge since this morning – I’ve not tried freezing it before, so not sure how it will turn out but am hopeful it will work well.
Tuesday: currently, spiced monkfish with chutney and flatbreads, but this may end up bumped to the weekend.
Wednesday: spaghetti carbonara – D is out for a couple of pints after work but I should be able to whip this up quickly when he comes home starving.
Thursday: roasted vegetables with couscous and feta. We used to cook a stove-top version of this on a regular basis when I was a student. It was the go-to “We’ve been eating rubbish for several days and require some proper nutrients” meal.
Friday: we’re both out for a leaving do, so no current plans in place.
Saturday: might end up being the monkfish. Otherwise, we have steak in the freezer all ready to be turned into steak sandwiches.
Sunday: D has a yen for chicken Kiev. So he’s going to make that. He has done a homemade version before and it worked out very well, so I have high hopes for this. What could be nicer than crispy chicken drenched in garlic butter?
And that takes us nicely back round to Monday. Quite a meaty weekend, so might need to balance that out with a few more veggie based meals next week (never a major hardship). Hope whatever you find yourself cooking and eating is lovely. A bientot!
Anyway (in lieu of any excuses, I’ll opt for an aggressive stance), in this day and age how many people still read blogs? Especially little backwater blogs like this one where the writer still uses their original Blogger template and eschews any sort of decent photography preferring to stick with everything look like primordial sludge. The blogging scene ain’t what it was all those years ago. Feel free to shoot me down if I’m being an unreasonable cowbag but I reckon that it used to be about sharing personal experiences with like-minded people in a nice, low-key manner and creating a little virtual community of kindred spirits. Now, you get people who actually put the career of Influencer on their passport (or would do if you still had to list your career on your passport). So everyone who has a blog wants it to be the biggest, shiniest, shoutiest blog in the world in order to attract attention and, thus, money. Oh, not to mention the bloggers have to have a presence all across social meeeeeja. Which kind of puts paid to the fact of anonymity.
I think that it’s a little bit sad. But then, I suppose if someone had Discovered me and offered me ludicrous sums of money / amounts of free stuff to write about what I love, thus saving me from a life of Desk Bound Drudgery, I would probably have taken them up on it. So maybe it’s just envy talking.
ANYWAY. What’s going on with me? Work – busy, busy, busy. But good. Food – we’ve cooked some really lovely stuff lately that I hope to get round to posting, but there may not be pictures because I think I have to really give up on the whole pictures thing. I’ll just illustrate everything with a photo of my cat. Weight – well, still there. At this stage of the game I think it’s going to take a serious bout of novo virus to kick-start things on a downwards trajectory again.
And as for meal planning this week…
Monday: as long term friends will know, we often have ready-made soup on a Monday night. This is partly a hangover from our 5:2 days, ensuring a relatively low calorie start to the week. It also means that after getting through Monday we don’t have to worry about any elaborate cooking. But D finally cracked and said what we were both thinking – soup can be a bit dull. So now, Monday is going to be soup-and-bread-and-cheese night. We’ve got some chicken and vegetable broth along with a lovely looking piece of Caerphilly to enjoy. I’ve had some baguette dough defrosting in the fridge since this morning – I’ve not tried freezing it before, so not sure how it will turn out but am hopeful it will work well.
Tuesday: currently, spiced monkfish with chutney and flatbreads, but this may end up bumped to the weekend.
Wednesday: spaghetti carbonara – D is out for a couple of pints after work but I should be able to whip this up quickly when he comes home starving.
Thursday: roasted vegetables with couscous and feta. We used to cook a stove-top version of this on a regular basis when I was a student. It was the go-to “We’ve been eating rubbish for several days and require some proper nutrients” meal.
Friday: we’re both out for a leaving do, so no current plans in place.
Saturday: might end up being the monkfish. Otherwise, we have steak in the freezer all ready to be turned into steak sandwiches.
Sunday: D has a yen for chicken Kiev. So he’s going to make that. He has done a homemade version before and it worked out very well, so I have high hopes for this. What could be nicer than crispy chicken drenched in garlic butter?
And that takes us nicely back round to Monday. Quite a meaty weekend, so might need to balance that out with a few more veggie based meals next week (never a major hardship). Hope whatever you find yourself cooking and eating is lovely. A bientot!
Monday, 24 June 2019
MPM: 24th June 2019
It's a brand new week and a typically grey, muggy day here in Leeds. I am not a fan of heat at the best of times, but this particular brand of damp stickiness is particularly unpleasant. Either we need to get on and have a bit of a summer or admit defeat and lurch straight into the cool, crisp days of Autumn. Sort it out, weather.
Today also marks the start of my fourth week in my new role which has been full on and busy from the get-go but which is all going well so far. I feel a little bit like a hamster on a wheel, and I don't think that I will ever see the bottom of my inbox again, but at the moment that still feels OK. A few months down the line, if I am tearing my hair out in fistfuls, please feel free to refer me back to this.
Meal planning this week - I'm going to a bottomless brunch on Saturday, so it is unlikely I will still be upright come tea time. The planned curry is going to be made in the slow cooker in advance so will be there if I need it. Otherwise, a quiet week (well, it is the end of the month).
Monday: soup, as per often. Crusty bread on the side.
Tuesday: spaghetti in tomato butter sauce and with turkey meatballs. These meatballs are not, to my shame, homemade, but have been lurking in the freezer for a while and need using.
Wednesday: trout fillets, minted hollandaise (again, the hollandaise is not homemade! My foodie credentials are taking a battering today), potato salad, asparagus.
Thursday: fishcakes, but I'm thinking of going down a slightly Scandi route. This Rick Stein recipe for "frikadeller" with remoulade looks nice. I've got half a fennel bulb in the fridge that needs using, so I'll probably thinly slice that and add it to the remoulade to boost the veg content.
Friday: I'll keep back some of the tomato butter sauce from Tuesday and use that, alongside a batch of frozen dough, to put together a Friday night pizza.
Saturday: cardamom butter chicken
Sunday: a D choice - steak and chips
Hmmm not a bad selection at all, although it would be nice to see a couple more veggie options on there - something to balance out next week. Have a good one everyone, and happy cooking!
Today also marks the start of my fourth week in my new role which has been full on and busy from the get-go but which is all going well so far. I feel a little bit like a hamster on a wheel, and I don't think that I will ever see the bottom of my inbox again, but at the moment that still feels OK. A few months down the line, if I am tearing my hair out in fistfuls, please feel free to refer me back to this.
Meal planning this week - I'm going to a bottomless brunch on Saturday, so it is unlikely I will still be upright come tea time. The planned curry is going to be made in the slow cooker in advance so will be there if I need it. Otherwise, a quiet week (well, it is the end of the month).
Monday: soup, as per often. Crusty bread on the side.
Tuesday: spaghetti in tomato butter sauce and with turkey meatballs. These meatballs are not, to my shame, homemade, but have been lurking in the freezer for a while and need using.
Wednesday: trout fillets, minted hollandaise (again, the hollandaise is not homemade! My foodie credentials are taking a battering today), potato salad, asparagus.
Thursday: fishcakes, but I'm thinking of going down a slightly Scandi route. This Rick Stein recipe for "frikadeller" with remoulade looks nice. I've got half a fennel bulb in the fridge that needs using, so I'll probably thinly slice that and add it to the remoulade to boost the veg content.
Friday: I'll keep back some of the tomato butter sauce from Tuesday and use that, alongside a batch of frozen dough, to put together a Friday night pizza.
Saturday: cardamom butter chicken
Sunday: a D choice - steak and chips
Hmmm not a bad selection at all, although it would be nice to see a couple more veggie options on there - something to balance out next week. Have a good one everyone, and happy cooking!
Monday, 7 January 2019
MPM: 7th January 2019
It’s 2019 mes amies! And how has it started off for you? I am not going to spend my first meal planning post of the year whingeing so I’m just going to say it is Sunday evening, my cat is on my knee and I had the most AMAZING steak ever last night. Reader, Google reverse searing. It will change your life.
This makes it clear that I’m not doing Veganuary. While I wholeheartedly applaud any of you who have risen to this particular challenge, I am just going to come out and admit that I love animal products far too much to ever give them up. We buy the best quality that we can possibly afford but even so, my refusal to give up eggs, cheese, steak, smoked salmon...(continue list ad infinitum) probably makes me selfish. I certainly intend this year to make renewed efforts to ensure that a high proportion of my meals, particularly during the day, are meat free.
Let’s look at meal planning then. I’m going to brunch with some work colleagues on Saturday (and, by brunch, I mean extended piss up) so I’m assuming I won’t need supper. D has a Ginger Pig pork chop in the freezer that he plans to devour. Elsewhere:
Monday: roasted spiced squash and red onions, couscous with olives, goats’ cheese. We have some beautiful Yellison leftover from Christmas that I am excited to use.
Tuesday: soup
Wednesday: more goats’ cheese, this time combined with some beautiful green veg and lemon to make a zingy risotto.
Thursday: we’re going to use some homemade Merguez sausages to do a spicy twist on a toad in the hole, with harissa onions.
Friday: monkfish with Romesco sauce.
Sunday: we’ve been bumping a Diana Henry miso chicken and sweet potato traybake for weeks now and, dammit, we’re doing it this week.
Happy cooking all!
This makes it clear that I’m not doing Veganuary. While I wholeheartedly applaud any of you who have risen to this particular challenge, I am just going to come out and admit that I love animal products far too much to ever give them up. We buy the best quality that we can possibly afford but even so, my refusal to give up eggs, cheese, steak, smoked salmon...(continue list ad infinitum) probably makes me selfish. I certainly intend this year to make renewed efforts to ensure that a high proportion of my meals, particularly during the day, are meat free.
Let’s look at meal planning then. I’m going to brunch with some work colleagues on Saturday (and, by brunch, I mean extended piss up) so I’m assuming I won’t need supper. D has a Ginger Pig pork chop in the freezer that he plans to devour. Elsewhere:
Monday: roasted spiced squash and red onions, couscous with olives, goats’ cheese. We have some beautiful Yellison leftover from Christmas that I am excited to use.
Tuesday: soup
Wednesday: more goats’ cheese, this time combined with some beautiful green veg and lemon to make a zingy risotto.
Thursday: we’re going to use some homemade Merguez sausages to do a spicy twist on a toad in the hole, with harissa onions.
Friday: monkfish with Romesco sauce.
Sunday: we’ve been bumping a Diana Henry miso chicken and sweet potato traybake for weeks now and, dammit, we’re doing it this week.
Happy cooking all!
Monday, 20 August 2018
MPM: 20th August 2018
I meant to do this first thing this morning and then got distracted by, ugh, work. And I meant to introduce the post by spending a good five minutes moaning about how TIRED I am but, actually, I might save that for tomorrow and just concentrate on meal planning today.
This week, we have my parents coming for dinner on Saturday, which if D has his way will mean a multi-course, thousand point extravaganza. I am wondering if everyone would settle for a couple of takeaway pizzas and a few hands of cards. Other than that, the week is a quiet one which is fine by me.
Monday: Spiced tomato and lentil soup
Tuesday: Thai spiced turkey patties with rice noodle salad
Wednesday: Crispy lemon sole with brown shrimp butter and cucumber salad
Thursday: Pork with mushrooms in creamy tarragon sauce, mash
Friday: Chilli con carne
Sunday: Trout with horseradish
This week, we have my parents coming for dinner on Saturday, which if D has his way will mean a multi-course, thousand point extravaganza. I am wondering if everyone would settle for a couple of takeaway pizzas and a few hands of cards. Other than that, the week is a quiet one which is fine by me.
Monday: Spiced tomato and lentil soup
Tuesday: Thai spiced turkey patties with rice noodle salad
Wednesday: Crispy lemon sole with brown shrimp butter and cucumber salad
Thursday: Pork with mushrooms in creamy tarragon sauce, mash
Friday: Chilli con carne
Sunday: Trout with horseradish
Monday, 23 October 2017
MPM: 23rd October 2017
As meal planning posts go, this is likely to be a short one owing to the fact that we are having an unusual week - one with social activity. We are out Wednesday, Friday and Sunday, Monday and Thursday are fast days, so that is just two meals to plan!
But first a note on last week - despite the fact that I did a 6:1 rather than a 5:2, I still was a pound down this morning which is good news and sees me edging ever closer to my Post Op Lowest Weight of the Year (or POLWY, as no one is ever likely to call it). A similar drop this week would put me in the next stone bracket down which, as any dieter knows, is one of the most pleasing of milestones. Fingers crossed!
Mealwise, I really enjoyed everything that we ate. Every time I have a jacket potato I wonder why I don't eat them more frequently - and really, with a small can of beans, a sprinkle of cheese and a decent helping of green salad, it is an incredibly satisfying dinner. Last night's pork belly went down very well too - the braised red cabbage recipe, which I first blogged about nearly seven (seven!) years ago, remains an absolute triumph of a side dish. For the first time ever, I made it overnight in the slow cooker which worked really well and I've updated the original post accordingly.
Moving on, the plan for this week:
Monday: Fast day - soup
Tuesday: Chicken schnitzel, potato salad, lightly pickled cucumber
Wednesday: Out
Thursday: Fast day - soup
Friday: Out
Saturday: D's birthday meal part 1 (A.K.A. "A celebration of all things 70s"): Classic prawn cocktail, steak frites, stem ginger creme brulee.
Sunday: Out
But first a note on last week - despite the fact that I did a 6:1 rather than a 5:2, I still was a pound down this morning which is good news and sees me edging ever closer to my Post Op Lowest Weight of the Year (or POLWY, as no one is ever likely to call it). A similar drop this week would put me in the next stone bracket down which, as any dieter knows, is one of the most pleasing of milestones. Fingers crossed!
Mealwise, I really enjoyed everything that we ate. Every time I have a jacket potato I wonder why I don't eat them more frequently - and really, with a small can of beans, a sprinkle of cheese and a decent helping of green salad, it is an incredibly satisfying dinner. Last night's pork belly went down very well too - the braised red cabbage recipe, which I first blogged about nearly seven (seven!) years ago, remains an absolute triumph of a side dish. For the first time ever, I made it overnight in the slow cooker which worked really well and I've updated the original post accordingly.
Moving on, the plan for this week:
Monday: Fast day - soup
Tuesday: Chicken schnitzel, potato salad, lightly pickled cucumber
Wednesday: Out
Thursday: Fast day - soup
Friday: Out
Saturday: D's birthday meal part 1 (A.K.A. "A celebration of all things 70s"): Classic prawn cocktail, steak frites, stem ginger creme brulee.
Sunday: Out
Wednesday, 9 January 2013
Recipe corner - D's frankly amazing mussel and saffron soup
So let us attempt to leave all the doom and gloom behind us and talk Nice Things to Eat. And this, my friends, is one of my all time favourites. It would probably be the course
with which I would start my final meal on Earth – and I don’t generally hold
with soup as a starter. Even people who
think they don’t like seafood love this soup.
In fact, just thinking about this soup (while writing the post) is
making me slightly sad that I don’t have a bowlful for my tea.
Incidentally, the powder you can see on top of the soup in the picture is dehydrated mussel powder. Which is made by, er, dehydrating mussels in a low oven. D has dehydrated prawn powder in his kitchen cupboard as well. He goes in for pretention.
500ml white wine
50g butter
5 shallots, chopped finely
2 large garlic cloves
30g plain flour
200ml skimmed milk
200g half fat crème fraiche (ensure that this is at room temperature before adding)
Serves 6, 7 pro points per portion
As with most favourite dishes it comes with a little back
story. Although in this case, the story
is pretty much – went on holiday, had this soup, came home and took to the
kitchen to recreate. But imagine, if you
will, Paris in early November: crisp, clear days and star flecked nights, a
young(ish) couple still in the heady days of early romance, a tiny bistro
tucked away somewhere near Montmartre.
That’s what I think about when I eat this soup. And I also think, gosh, I like mussels.
Ingredients
1 kg mussels
2 pinches saffron500ml white wine
50g butter
5 shallots, chopped finely
2 large garlic cloves
30g plain flour
200ml skimmed milk
200g half fat crème fraiche (ensure that this is at room temperature before adding)
First prepare your mussels – de-beard, discard damaged ones,
give a quick rinse - you know the drill.
In a large pan, bring all but a 50ml shot glass of the white wine to the boil and then tip in
your mussels and cook briskly for around 5 minutes until all of them are open
(any that aren’t open at the end of cooking should also be discarded). To the extracted shot of wine, add the
saffron and leave to infuse.
When the mussels are cooked (the point at which the majority of the shells have opened to reveal their plump treasures), drain over a large bowl. D recommends muslin to ensure any grit is
caught. Put aside the delicious liquor
and set about removing all the mussels from their shells. Yes, a slightly tedious job but cook's
prerogative – you get to nab a few at this stage.
Now rinse and wipe out your pan and put the butter on to
melt while you blitz the shallots and garlic into a smooth puree. Add this to the melted butter and cook for
around five minutes, after which time add the flour and stir vigorously into a
smooth paste.
Ladleful by ladleful return the reserved mussel liquor to
the pan, simmering for a minute or so when it has all been incorporated. You can now add your golden shot of saffron
infused wine, the milk and the crème fraiche.
Simmer gently, while whisking, until you have a fragrant, creamy soup
base. The mussels can now be returned to
the pan to warm through while you, the cook, season to taste.
Wednesday, 28 March 2012
Recipe Corner - Winter Minestrone soup (just in time for spring...)
Providing a soup recipe always feels like a bit of a cop out. I mean, the basic premise of soup is: cook ingredients, blitz, consume. But a hearty, tasty soup is the dieter’s friend. Soup is, apparently, more filling than consuming food and water separately. It said so on the BBC website. But I could have told you that from anecdotal evidence; I NEVER have soup as a starter when I go out to eat because I never fancy a full meal afterwards.
This soup is particularly robust, and you get a generous portion for the points. I do recommend blitzing some of it, which is not usual with any sort of minestrone, because the whizzed up potatoes and beans provide an almost creamy texture which makes the soup feel more luxurious than otherwise.
If you have the points the pesto croutons are a lovely addition.
Ingredients
For the soup:
Tbsp olive oil
90g (approx 3 rashers) back bacon, chopped
200g (approx 1 medium) potato, peeled and diced
1 tin (200g drained weight) of haricot beans (drained and rinsed)
2 carrots, peeled and chopped
Onion, peeled and chopped
2 sticks of celery, chopped
3 cloves of garlic, crushed
1 tin of tomatoes
750ml chicken stock
2 tsp dried sage
40g Parmesan cheese, finely grated
For the croutons:
4 slices of bread from a medium white loaf, cut into squares
Tbsp olive oil
40g pesto sauce
Serves 4, 5 pro points per portion for the soup with an additional 5 pro points per portion for the pesto croutons
Chop your vegetables as desired – I prefer a fine dice for this sort of soup.
Heat the oil in a saucepan and fry the bacon and onion for about five minutes. Keep the heat quite low so that the fat renders from the bacon and the onion turns golden brown.
Now add the carrot, celery and potato dice and the crushed garlic and cook for a few more minutes.
Next go in the tomatoes, stock and sage, plus seasoning as required (remember the stock and the bacon will be quite salty), bring to the boil and then reduce and simmer for around 30 minutes.
Meanwhile, drain and rinse the beans and prepare your croutons. Slice the bread into squares, mix the oil and the pesto and toss the bread in the mixture. Season. Preheat the oven to 180.
After 30 minutes, add the beans to the pan and continue to simmer. Place the croutons in the preheated oven and bake for 10 minutes. Grate the Parmesan.
Just prior to removing the croutons from the oven, take about a third of the soup (ensuring you have a good range of the diced ingredients) and whizz up in a blender until smooth. Return to the pan. Check the seasoning, adding more salt, pepper or sage as necessary.
Serve, sprinkled with Parmesan and the pesto croutons (or not, if you’re feeling virtuous).
This soup is particularly robust, and you get a generous portion for the points. I do recommend blitzing some of it, which is not usual with any sort of minestrone, because the whizzed up potatoes and beans provide an almost creamy texture which makes the soup feel more luxurious than otherwise.
If you have the points the pesto croutons are a lovely addition.
Ingredients
For the soup:
Tbsp olive oil
90g (approx 3 rashers) back bacon, chopped
200g (approx 1 medium) potato, peeled and diced
1 tin (200g drained weight) of haricot beans (drained and rinsed)
2 carrots, peeled and chopped
Onion, peeled and chopped
2 sticks of celery, chopped
3 cloves of garlic, crushed
1 tin of tomatoes
750ml chicken stock
2 tsp dried sage
40g Parmesan cheese, finely grated
For the croutons:
4 slices of bread from a medium white loaf, cut into squares
Tbsp olive oil
40g pesto sauce
Serves 4, 5 pro points per portion for the soup with an additional 5 pro points per portion for the pesto croutons
Chop your vegetables as desired – I prefer a fine dice for this sort of soup.
Heat the oil in a saucepan and fry the bacon and onion for about five minutes. Keep the heat quite low so that the fat renders from the bacon and the onion turns golden brown.
Now add the carrot, celery and potato dice and the crushed garlic and cook for a few more minutes.
Next go in the tomatoes, stock and sage, plus seasoning as required (remember the stock and the bacon will be quite salty), bring to the boil and then reduce and simmer for around 30 minutes.
Meanwhile, drain and rinse the beans and prepare your croutons. Slice the bread into squares, mix the oil and the pesto and toss the bread in the mixture. Season. Preheat the oven to 180.
After 30 minutes, add the beans to the pan and continue to simmer. Place the croutons in the preheated oven and bake for 10 minutes. Grate the Parmesan.
Just prior to removing the croutons from the oven, take about a third of the soup (ensuring you have a good range of the diced ingredients) and whizz up in a blender until smooth. Return to the pan. Check the seasoning, adding more salt, pepper or sage as necessary.
Serve, sprinkled with Parmesan and the pesto croutons (or not, if you’re feeling virtuous).
Monday, 25 July 2011
Recipe corner -Creamy butternutsquash and red pepper soup
Just for you, Starfish!!
Anyone who has ever followed the Weight Watchers plan with any degree of seriousness will have been indoctrinated into the Cult of the Butternut Squash. Or BNS as it is commonly referred to on the messageboards.
For those of you not au fait with the intricacies of pro points – butternut squash is what is called a free food, zero points, eat with impunity. Because of its sweetness and velvety texture when pureed, it features in many a soup recipe. Indeed, it features in a soup recipe that I’ve already posted on here. As well as a risotto recipe and a baked gnocchi recipe. What can I say…I’m clearly a member of the cult!
I’m surprised, however, that I’ve never blogged this recipe because I’ve been making it for years and it never fails to satisfy. I like the way the sweetness of the squash interacts with the pepper – it somehow becomes less sickly than when the squash flies solo. A judicious amount of reduced fat soft cheese makes for a luxurious, velvety texture which tastes far more indulgent than it has any right to. And, as per usual with soup recipes, there isn’t an awful lot to it at all.
Ingredients
Small butternut squash, peeled and cubed
Red pepper, chopped
Onion, chopped
Litre of chicken or veg stock
100g soft reduced fat cheese
Salt and pepper to season
Serves 4, 1 pro point per serving*
*In my earlier meal planning post, I said that this was 2 pro points…but I forgot that I don’t add milk or a swirl of yoghurt as per the original recipe. So it’s an even more bargainous 1 – I would recommend some good crusty bread to go on the side.
Firstly I would recommend that you roast your squash which really enhances the flavour (although you can skip this step if you’re in a hurry). Toss the pieces in a little salt and pepper and roast in a hot oven for around 30 minutes until soft.
About five minutes before your squash is ready, gently soften the onion and pepper in a pan. You could use Fry Light here, or even a little splash of water to prevent the vegetables from catching. A good pinch of salt at this stage will help those vegetables get their sweat on.
Now add your roasted squash to the pan and cover the lot with stock. Simmer for 5-10 minutes.
Reduce the heat and stir through the soft cheese. Then, once cooled slightly, remove everything to the blender and give it a good whizz up. Check the seasoning and adjust before serving. If the soup is a little thick for your taste, you could let it down with a little milk, but you may need to adjust the points upwards in that case.
Anyone who has ever followed the Weight Watchers plan with any degree of seriousness will have been indoctrinated into the Cult of the Butternut Squash. Or BNS as it is commonly referred to on the messageboards.
For those of you not au fait with the intricacies of pro points – butternut squash is what is called a free food, zero points, eat with impunity. Because of its sweetness and velvety texture when pureed, it features in many a soup recipe. Indeed, it features in a soup recipe that I’ve already posted on here. As well as a risotto recipe and a baked gnocchi recipe. What can I say…I’m clearly a member of the cult!
I’m surprised, however, that I’ve never blogged this recipe because I’ve been making it for years and it never fails to satisfy. I like the way the sweetness of the squash interacts with the pepper – it somehow becomes less sickly than when the squash flies solo. A judicious amount of reduced fat soft cheese makes for a luxurious, velvety texture which tastes far more indulgent than it has any right to. And, as per usual with soup recipes, there isn’t an awful lot to it at all.
Ingredients
Small butternut squash, peeled and cubed
Red pepper, chopped
Onion, chopped
Litre of chicken or veg stock
100g soft reduced fat cheese
Salt and pepper to season
Serves 4, 1 pro point per serving*
*In my earlier meal planning post, I said that this was 2 pro points…but I forgot that I don’t add milk or a swirl of yoghurt as per the original recipe. So it’s an even more bargainous 1 – I would recommend some good crusty bread to go on the side.
Firstly I would recommend that you roast your squash which really enhances the flavour (although you can skip this step if you’re in a hurry). Toss the pieces in a little salt and pepper and roast in a hot oven for around 30 minutes until soft.
About five minutes before your squash is ready, gently soften the onion and pepper in a pan. You could use Fry Light here, or even a little splash of water to prevent the vegetables from catching. A good pinch of salt at this stage will help those vegetables get their sweat on.
Now add your roasted squash to the pan and cover the lot with stock. Simmer for 5-10 minutes.
Reduce the heat and stir through the soft cheese. Then, once cooled slightly, remove everything to the blender and give it a good whizz up. Check the seasoning and adjust before serving. If the soup is a little thick for your taste, you could let it down with a little milk, but you may need to adjust the points upwards in that case.
Sunday, 13 March 2011
What is the use of a blog without pictures...?
Packet of peanuts for anyone who can identify the quote paraphrased above? No? Well, it's from Alice in Wonderland, spoken by Alice herself just before she falls down the rabbit hole. Only, she referred to a book rather than a blog. Blogs still being a twinkle in a white rabbit's eye at the time.
It keeps popping into my mind with regards to this blog because I'm extremely lax on the old picture front. Some of my absolute favourite food blogs always have amazing pictures of gorgeous looking meals strewn throughout them and it always makes me feel a little shabby by comparison.
Yesterday, I had an absolute behemoth of a sirloin steak for tea. Seriously, seriously huge, but also glistening and tender and totally delicious and would have made a fantastic (if rather carnivorous) blog illustration. But I only remembered when I was about three quarters of the way through. And no one wants to see a picture of a mostly-eaten supper.
So instead you get this:
It keeps popping into my mind with regards to this blog because I'm extremely lax on the old picture front. Some of my absolute favourite food blogs always have amazing pictures of gorgeous looking meals strewn throughout them and it always makes me feel a little shabby by comparison.
Yesterday, I had an absolute behemoth of a sirloin steak for tea. Seriously, seriously huge, but also glistening and tender and totally delicious and would have made a fantastic (if rather carnivorous) blog illustration. But I only remembered when I was about three quarters of the way through. And no one wants to see a picture of a mostly-eaten supper.
So instead you get this:
It may look rather unprepossessing - but this is the basis of our rather fabulous smelling tea tonight. Leeks, carrots, celery, dried split peas and homemade ham stock seasoned with black pepper, mustard powder and dried parsley all bunged in the slow cooker and then left to putter away on low for 6-8 hours before being whizzed up to make a gorgeous, hearty soup. And I can't tell you how much it warmed the cockles of my heart to be able to use the words "homemade" and "stock" in the same sentence. Just before serving, I plan to stir through a spoonful of mustard and some shredded gammon that has been languishing in the freezer since Christmas. Perfect Sunday night fare.
Tuesday, 18 January 2011
Recipe corner - Roasted squash and thyme soup with Gruyere
Oh dear - long time, no post. The standard reason for a diet blog to go quiet is that said dieter has fallen spectacularly off the wagon and is lying in the gutter with crumbs down their front. While not quite plumbing the depths, there may well have been a pizza ordered at some point. Dominos have started adding a layer of pesto to one of their bases and I am very fond of pesto. It was research, people!
I went to a new meeting last night which is far more conveniently situated than previous ones but does involve walking past my favourite curry house which was smelling particularly delicious. My resolve was sorely tested – a special murghi massala with pilau rice would have gone down very well after the ritual humiliation that is the Weigh In. Luckily, I had my tea all planned out and so was able to resist – just.
This soup recipe is adapted from a Rick Stein effort on the BBC website (from where the photo also is taken - I must get into the habit of taking my own photos, although they never make the food look very appetising). I say adapted, but really, I’ve just substituted half fat crème fraiche for single cream and cut out a bit of oil. Most WWers are big fans of zero point soup and it may seem counter intuitive to start bunging butter, cream and cheese into it, but the result was a delicious, velvety, rich concoction which made an extremely filling tea. Our squash was freakishly big, which meant the soup was a touch thicker than what would be my personal preference, but you can always adjust the stock to solid ratio as per your own tastes.
Ingredients
Butternut squash
40g butter
Onion
1-2 tsp dried thyme
Litre of chicken stock*
4 tbsp half fat crème fraiche
120g Gruyere cheese
*One day I swear I will be sufficiently foodiefied to make my own stock. Until that day comes, I am very partial to the Knorr stock pots.
Serves 4, 6 pro points per person
Split the squash in half lengthways, and remove all the seeds and fibres from the cavity. Cut into large wedges, spray with a little oil and season the wedges well. Roast in a hot oven for about 40 mins, until tender.
Meanwhile, melt the butter in a large pan over a low heat. Tip in the onion, season and add the thyme and allow to soften but not colour.
When the squash is cooked, allow to cool slightly before removing the skin and adding to the pan. Cover with the stock and simmer for about ten minutes, adjusting the seasoning as necessary (I find squash needs a lot of salt to counteract the sweetness, but bear in mind that the stock itself will have a fair amount of salt in it).
Blitz to a puree and then return to the heat, stirring in the crème fraiche. Serve with the Gruyere coarsely grated on top.
NB: D is of the opinion it would be easier to peel the squash before putting it in the oven to roast. I’ve kept to Rick’s method here, but you may wish to consider it, especially if you are in a rush – the squash can take quite a while to get to handling temperature.
I went to a new meeting last night which is far more conveniently situated than previous ones but does involve walking past my favourite curry house which was smelling particularly delicious. My resolve was sorely tested – a special murghi massala with pilau rice would have gone down very well after the ritual humiliation that is the Weigh In. Luckily, I had my tea all planned out and so was able to resist – just.
This soup recipe is adapted from a Rick Stein effort on the BBC website (from where the photo also is taken - I must get into the habit of taking my own photos, although they never make the food look very appetising). I say adapted, but really, I’ve just substituted half fat crème fraiche for single cream and cut out a bit of oil. Most WWers are big fans of zero point soup and it may seem counter intuitive to start bunging butter, cream and cheese into it, but the result was a delicious, velvety, rich concoction which made an extremely filling tea. Our squash was freakishly big, which meant the soup was a touch thicker than what would be my personal preference, but you can always adjust the stock to solid ratio as per your own tastes.
Ingredients
Butternut squash
40g butter
Onion
1-2 tsp dried thyme
Litre of chicken stock*
4 tbsp half fat crème fraiche
120g Gruyere cheese
*One day I swear I will be sufficiently foodiefied to make my own stock. Until that day comes, I am very partial to the Knorr stock pots.
Serves 4, 6 pro points per person
Split the squash in half lengthways, and remove all the seeds and fibres from the cavity. Cut into large wedges, spray with a little oil and season the wedges well. Roast in a hot oven for about 40 mins, until tender.
Meanwhile, melt the butter in a large pan over a low heat. Tip in the onion, season and add the thyme and allow to soften but not colour.
When the squash is cooked, allow to cool slightly before removing the skin and adding to the pan. Cover with the stock and simmer for about ten minutes, adjusting the seasoning as necessary (I find squash needs a lot of salt to counteract the sweetness, but bear in mind that the stock itself will have a fair amount of salt in it).
Blitz to a puree and then return to the heat, stirring in the crème fraiche. Serve with the Gruyere coarsely grated on top.
NB: D is of the opinion it would be easier to peel the squash before putting it in the oven to roast. I’ve kept to Rick’s method here, but you may wish to consider it, especially if you are in a rush – the squash can take quite a while to get to handling temperature.
Friday, 19 November 2010
In a fog
It appears that winter has well and truly arrived. Looking out of the office window, all I can see is dense, pale fog. I don’t find Leeds an attractive city at any time of the year but at the moment, shivering under its damp blanket, it is particularly grey and gloomy.
And perhaps it is the weather, perhaps it is the fact that I currently leave for work in the dark and return home in the near-dark, perhaps it is the thought of turning 30 in just over five weeks time, but the last week or so I have been indulging in some full on melancholia. You know, making like a Victorian damsel and taking to my bed in an attempt to sleep my way through my off mood.
In times like this, comfort food is what is required, and, as we all know comfort food does not always equal diet friendly. In fact, very often it equals the exact opposite. On Monday, for example, I indulged in a slice of Starbucks ginger loaf cake (good, although not as good as my Mum’s ginger cake) and make the rookie mistake of not checking the pro points until after it had been consumed – 12. Ouch.
Fortunately, last night’s supper, a delicious bowl of roasted tomato and ricotta risotto hit the comfort food spot without being too damaging – this comes out at 11 pro points which is not bad at all for a main meal, and a luxurious one at that. I’ve also indulged in my perennial favourite of smoked salmon and scrambled eggs this week, which again seems to suit the vagaries of the new pro points plan and is exactly the kind of food which is required at the moment.
If anyone else is feeling a little down in the dumps, may I recommend this recipe? I think of this as hug-in-a-bowl soup, it really does make everything seem a little brighter. Well, everything except the sky over Leeds.
And perhaps it is the weather, perhaps it is the fact that I currently leave for work in the dark and return home in the near-dark, perhaps it is the thought of turning 30 in just over five weeks time, but the last week or so I have been indulging in some full on melancholia. You know, making like a Victorian damsel and taking to my bed in an attempt to sleep my way through my off mood.
In times like this, comfort food is what is required, and, as we all know comfort food does not always equal diet friendly. In fact, very often it equals the exact opposite. On Monday, for example, I indulged in a slice of Starbucks ginger loaf cake (good, although not as good as my Mum’s ginger cake) and make the rookie mistake of not checking the pro points until after it had been consumed – 12. Ouch.
Fortunately, last night’s supper, a delicious bowl of roasted tomato and ricotta risotto hit the comfort food spot without being too damaging – this comes out at 11 pro points which is not bad at all for a main meal, and a luxurious one at that. I’ve also indulged in my perennial favourite of smoked salmon and scrambled eggs this week, which again seems to suit the vagaries of the new pro points plan and is exactly the kind of food which is required at the moment.
If anyone else is feeling a little down in the dumps, may I recommend this recipe? I think of this as hug-in-a-bowl soup, it really does make everything seem a little brighter. Well, everything except the sky over Leeds.
Wednesday, 17 November 2010
Recipe corner - Blue cheese and broccoli soup
I don’t think it will come as a particular surprise to anyone that blue cheese and broccoli is a gorgeous combination. This lovely soup recipe, which I tore out of a magazine many years ago, is an absolute winner. The cream cheese makes the texture fantastically luxurious while the blue cheese adds depth of flavour – but in a sufficiently modest quantity that the points are kept low.
Ingredients
1 onion, chopped
2 cloves garlic, crushed
450g broccoli broken into florets
Veg or chicken stock made up to 850ml
200g extra light soft cheese
300ml skimmed milk
60g blue cheese, crumbled
Serves 4, 4 pro points per serving
In a large pan, using a couple of squirts of spray oil if desired, saute the onion and garlic until softened (adding a generous pinch of salt will help get them nice and sweaty).
Add the broccoli, tip in the stock and then simmer for around 15 mins until the brocolli is tender.
Remove from the hob, chuck in the soft cheese and allow it to melt into the soup in the residual heat.
Once the soup has sufficiently cooled so as to no longer be a hazard, transfer to a blender and whizz until smooth.
Meanwhile, put the milk and blue cheese into the same saucepan and gently melt the blue cheese into the milk. When the soup is blitzed, return it to the pan and stir through the milky cheesy goodness.
Ingredients
1 onion, chopped
2 cloves garlic, crushed
450g broccoli broken into florets
Veg or chicken stock made up to 850ml
200g extra light soft cheese
300ml skimmed milk
60g blue cheese, crumbled
Serves 4, 4 pro points per serving
In a large pan, using a couple of squirts of spray oil if desired, saute the onion and garlic until softened (adding a generous pinch of salt will help get them nice and sweaty).
Add the broccoli, tip in the stock and then simmer for around 15 mins until the brocolli is tender.
Remove from the hob, chuck in the soft cheese and allow it to melt into the soup in the residual heat.
Once the soup has sufficiently cooled so as to no longer be a hazard, transfer to a blender and whizz until smooth.
Meanwhile, put the milk and blue cheese into the same saucepan and gently melt the blue cheese into the milk. When the soup is blitzed, return it to the pan and stir through the milky cheesy goodness.
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