Domestic Goddess my arse!

These are the recipes I'm good at... quick, simple, out of the store-cupboard and onto the plate fare. I never spend more than 30 minutes faffing in the kitchen. So there.

This will be my recipe & homemadey remedy diary.

If you have those 'OMG! It's lunchtime and all I've got is a parsnip and a packet of boil in the bag rice.' moments, then you're a kindred spirit and you know that bad planning is often the mother of great food. So welcome to fast slurpy soups and 'really?' salads made from what's left in the fridge.

Never, ever believe there isn't something wonderful to make from the last 3 ingredients in your kitchen. Unless those ingredients really are fairy liquid, eggshells and dead flies.

Monday, 21 February 2011

Anyway you like it. As long as it's mashed!

February's damp chill still has a grip on supper around our house. Most nights we cuddle ourselves up in a slow cooked stew or a big hearted soup for tea - shivering and longing for Spring - proper.

February is also usually the month I face facts about the toll of Christmas scoffing, New Year's failed resolutions and Valentine's chocfest - so I am invariably cutting out carbs, saying 'no thank-you matey' to the butter dish and torturing myself by deliberately looking at myself in the mirror, instead of skipping past my reflection doing the eyeball equivalent of 'la la la la la I can't hear you'....

So here for you are just a few of my recent experiments in low carb mash. Or guilt free bashies. So called because although they do have some starch and carby content - they are not nearly as carborific as spuds and and and - they are really, good for you...
Dem beans, dem beans - dem tinned beans

  • Drain one can of canellini beans, pop them into the microwave for 3 mins.
  • Add lemon juice, olive oil, black pepper and salt (to taste - I like loads of black pepper)and whizz them with a hand held whizzer!
  •  Utterly delicious. You can also try this with some chilli or a big dollop of 'bought' pesto - it works just as well.

I have tried a number of types of beans and cannellini works best for me - try it too with haricot - but not baked beans. I did serve baked bean puree with sausages recently - it didn't go down so well!

Mashed parsnip | who knew it would taste so fantastic?

This is so easy, you don't really need me to write it up. However here goes:

Two large parsnips makes plenty for two people - with lots of other veggies. Chop them up, boil them up until soft and then drain, add plenty of butter & black pepper if you are just avoiding the carbs.

If you are a bit worried about the fat content you can use:
  • low fat/virtually fat free creme freche
  • low fat (weightwatchers) mayonnaise (it really is quite passable)
  • olive oil
  • nothing, just a bit of the water you cooked the tender little chunks in
but under no circumstances will you put margerine into the bowl - don't you dare!

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