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DeejayR said:

I thought I'd try a sort of lasagne without pasta.
First I made a bolognese type sauce with beef mince, onion, garlic, red wine, chopped tomatoes, basil, thyme and mushrooms
Then I put slices of aubergine in a baking tray and poured the sauce over.
Next, thinly sliced celeriac and thicker slices of courgette to cover.
The top layer was a mixture of pre-cooked grated cauliflower and cheddar cheese, half-and-half, plus leftover cream cheese, yoghurt and double cream, and finally 2 beaten eggs.
I spread that on and put it back in the oven for about half an hour, then cooked it for another 10 minutes covered with foil to stop the top getting too brown.
I learned that aubergine soaks up fat like a sponge and it needed a lot of extra salt. Also the celeriac could have done with being softened first. Apart from that it was quite nice.
Any observations?

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alliece said:

Pasta sauce
1 yellow pepper de-seeded and cut up finely
1 med onion, finely chopped
few slices of Danish salami, cut into slivers
little olive oil
crushed clove of garlic
1 courgette, cut up fine( quartered lengthways, then sliced.)
can chopped tomatoes
knob of butter
seasoning.
Heavy bottomed pan
Method
Fry onion and pepper in olive oil. Don't allow to brown Add garlic when nearly done( don't burn the garlic!)
Add salami slivers cook for a bit and add tomatoes.
Now simmer gently foe about 5 minutes until flavours develop and blend. Taste,then Season with salt and if it needs it, a little sweetener.
When done, add a knob of butter
Serve with Dream fields pasta.

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lovinglife said:

View attachment 6472 TANDOORI CHICKEN
This will make 3-4 servings depending how you like your portions I split it by 3

Ingredients:

Small carton natural yogurt
Juice of 1/2 lemon juice
1/2 an onion minced or very finely sliced
4 bulbs garlic minced or you can use garlic powder about tablespoon
2inch piece of minced ginger or you can used ground ginger again about tablespoon
1 tablespoon turmeric
1 tablespoon garam masala
2-3 tablespoons paprika
1-2 teaspoon cumin
1 teaspoon dried coriander leaf
11/2 teaspoon ceyenne pepper this makes it quite hot and spicy - adjust all the dried spices to your own taste
Teaspoon of sea salt
6 large boneless and skinless chicken thighs used whole or you can cut them smaller, you can use chicken breasts but I find them a bit dry


Mix everything but the chicken together in a glass bowl.
Add your chicken and marinate overnight in the fridge stirring occasionally
Take chicken out of the marinade and either grill under a hot grill for 5 mins each side or until cooked through thoroughly. Or place on a rack over a baking tray and cook in the oven on about 200 for 25-30 mins or till cooked

This won't be the bright red that you get in the Indian as they tend to add food colouring, you can add a couple of drops of red colouring to the marinade if you like but I prefer the more natural colour

Serve with whatever you prefer I make the cauliflower bhajee

CAULIFLOWER BHAJEE

I never make this the same way twice, I just use the spices I have in at the time, as long as it's spicy and curried it's lovely

1 large cauliflower cut into florets,
you can use frozen but I find it a bit wet, if you do defrost it first and pat it with some kitchen paper to remove some of the moisture
1 thinly sliced onion
1Teaspoon of fennel seeds
1 teaspoon of corriander seeds or ground corriander
1 teaspoon of ground cummin
1 tablespoon of garam masala
1/2 finely diced chilli or teaspoon of chilli powder
1 tablespoon of turmeric
Any other spices you fancy really
Salt and pepper to taste

Using whatever you like to use for frying,fry the fennel seeds,corriander seeds and diced chilli if you use them for about a minute, add the onion and cauliflower and fry for about 5 minutes, you want to get some charring on the cauliflower.

Mix the remaining spices with about 50ml of warm water to make a paste, add this to the pan and mix in to coat all the cauliflower. You can add more water if you feel it's a bit dry but don't make it too wet

At this stage you can add a couple of chopped tomatoes, or peas, I used some parboiled green beans in this pic as I had them in the fridge.

Cook for a further 5 minutes or until the cauliflower is cooked, I keep a bite in my cauliflower cause I like the texture.

I added a very small amount about a tablespoon of creme fresh because serving it with the tandoori I wanted a wetter bhajee but that's personal choice

Put into a glass dish and put into a hot oven for about 10 minutes to get a crispy top

And that's it! It's easy to do and it can all be prepared and reheated in the oven just make sure it's thouroughy heated through

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Jenny39579 said:

Spicy Chickpea Salad

Ingredients:
3 tomatoes, skinned.
Olive oil.
Canned Chickpeas, drained.
Garlic powder
Hot chilli powder
Mediterranean style herbs eg basil, oregano etc.
Handful of sweetcorn
White cabbage, raw
1 stick of celery
Water

Method:
Chop the skinned tomatoes into fairly small cubes.

Heat about 1 tablespoon of Olive oil in a saucepan and fry tomatoes until the cubes break down into a "mush" type of consistency.
Start adding the powders. I love garlic, so I put a heaped teaspoon of the garlic powder in.

Same goes for the chili powder for me - I put a heaped teaspoon of chili powder in.

Season with freshly milled black pepper, and I buy a "chili & garlic" grinder from B&M, so a good grind of that. It also contains salt and is just enough to season the sauce.

Add the sweetcorn - I use frozen sweetcorn, and the temperature of the sauce defrosts the kernels, so no need to pre-cook them.

Stir the sauce all up and add to the drained chickpeas.

Leave to cool and add the cabbage which is shredded and the celery which is chopped finely.

Cool down the finished salad in the fridge and serve.

Chickpeas are quite low on the glycemic load chart, and I ate half of the salad the other day, tested my BS an hour later, and it hadn't raised my blood sugar at all.


Sent from the Diabetes Forum App

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