Happy Holidays
Gold Member
I want to try some sheep cheese, I may just take a trip to the marke next week & take a look for some
Erm's Photo Diary
- Thread starter ermintrude
- Start date
Keldelacoe
Vintage Virgin Vegan
Corblimey said:
Ohhhh totally agree broad beans are my edamame substitute at the mo until I can get hold of them *sigh*
ermintrude
Gold Member
I lurrrrrrvebroad beans! :drool: Especially the skin! Why do recipes tell you to pop them out of their skins?! The skin's the best bit!
Seacrest
L'appetit vient en mang't
Glad you're recovering from the op, all sounds a bit rough. Food looks incredible as always. I realise I really do get 'food envy' on this site! oddly broad beans (which I love) are hard to get over here, but I can get endamame - love snacking on them in front of the tv!
Rosielea
Gold Member
I want to try some sheep cheese, I may just take a trip to the marke next week & take a look for some
You can buy Feta made with sheep milk from Lidl
Keldelacoe
Vintage Virgin Vegan
Rosielea said:
Now that sounds good
ermintrude
Gold Member
BritMumInCanada
Gold Member
I always check your diary at the end of the day when I get to sit down and your pics end up making me feel hungry.
Good to hear you are recovering from op. I was on the ole codeine after my c section, it definitely doesn't help things moving lol.
The bean dish looks yummy. I love edamame and Lima beans, always have a bag of each in my freezer.
Btw changing subject a little. I had some food you would love the other day. My neighbor is Italian and often drops in food she has made, sometimes not very sw friendly might I add, but you have to sample a little bit, right? Anyway last night she dropped in arancini. I could tell it was deep fried so only had a little nibble, but omg so yummy. I am going to have a go at making some low fat baked ones very soon.
Keep the yummy food pics coming!!
Good to hear you are recovering from op. I was on the ole codeine after my c section, it definitely doesn't help things moving lol.
The bean dish looks yummy. I love edamame and Lima beans, always have a bag of each in my freezer.
Btw changing subject a little. I had some food you would love the other day. My neighbor is Italian and often drops in food she has made, sometimes not very sw friendly might I add, but you have to sample a little bit, right? Anyway last night she dropped in arancini. I could tell it was deep fried so only had a little nibble, but omg so yummy. I am going to have a go at making some low fat baked ones very soon.
Keep the yummy food pics coming!!
Last edited:
ermintrude
Gold Member
I always check your diary at the end of the day when I get to sit down and your pics end up making me feel hungry.
Good to hear you are recovering from op. I was on the ole codeine after my c section, it definitely doesn't help things moving lol.
The bean dish looks yummy. I love edamame and Lima beans, always have a bag of each in my freezer.
Btw changing subject a little. I had some food you would love the other day. My neighbor is Italian and often drops in food she has made, sometimes not very sw friendly might I add, but you have to sample a little bit, right? Anyway last night she dropped in arancini. I could tell it was deep fried so only had a little nibble, but omg so yummy. I am going to have a go at making some low fat baked ones very soon.
Keep the yummy food pics coming!!
Aww thanks Britmum
Yeah the codeine is at work again, nada since last report Weight inching up half a pound a day :sigh: Could be some time cos the stent is in for at least 6 weeks Im trying to ease off the codeine and just take paracetamol but it bladdy HURTS :cry:Arancini! :drool: I was looking at an arancini recipe the other day, it sounded divine! :drool: Yeah these were deep fried too, I was wondering if I could do a baked version. It had nduja in it which is pretty synful but I have loaaaads in the freezer and I lurrrrrrve it! Also had cheese & wine in, breadcrumbs to coat etc, so Ill make it a Sat night treat I think and just bake it. It wont be that bad. Nom, we'll have to have an arancini fest! Maybe Ill make a few different flavours all at once
BritMumInCanada
Gold Member
Have you tried some stool softeners/laxatives? I had to in the end as they were wanting me to go back into hospital otherwise. It finally helped.
I am going to try making arancini this week I think. Look forward to see what you do too.
I am going to try making arancini this week I think. Look forward to see what you do too.
ermintrude
Gold Member
Ah I wont be making it til I come back off holiday now, so Ill see what nomtastic creation you come up with first and any tips!
ermintrude
Gold Member
Friday 25th May Green
Breakfast: Coffee & fruit 1 HEXA
Lunch: Cheese salad in vinaigrette thing again 1 HEXA for Manchego, 1.5 syns for oil & mustard
Tea: Roast cauliflower & green bean salad w peppered walnut & caper dressing; Orzo & bean salad with cheesy dressing 1 HEXB for walnuts, Parmesan & oil
Snacks: Roasted kale
Breakfast: Coffee & fruit 1 HEXA
Lunch: Cheese salad in vinaigrette thing again 1 HEXA for Manchego, 1.5 syns for oil & mustard
Tea: Roast cauliflower & green bean salad w peppered walnut & caper dressing; Orzo & bean salad with cheesy dressing 1 HEXB for walnuts, Parmesan & oil
Snacks: Roasted kale
ermintrude
Gold Member
Not remotely on any plan today so just writing the old syns down anyway. Call it Extra Easy, but it makes no difference.
Saturday 26th May Extra Easy
Breakfast: Coffee & toast 1 HEXA, 1 HEXB & 7.5 syns for bread & LCL
Lunch: Cheese salad in a vinaigrette thing again 8 syns for Parmesan & mustard
Tea: Sort of buffet affair: Bacon & Brie omelette wedges 8 syns for Brie & oil; Griddled chicken 1 syn for oil; Quinoa Greek salad; Summer salad 3.5 syns for oil & mustard
Snacks: Quorn slices, snap peas, baby corn, tomatoes, Muller with cherry underlay 1.5 syns
Just a pick-n-mix summer nibble affair:
Quinoa salad
Summer salad
Bacon & Brie Omelette Wedges
Bacon & Brie Omelette Wedges
Griddled chicken in chilli & garlic
Saturday 26th May Extra Easy
Breakfast: Coffee & toast 1 HEXA, 1 HEXB & 7.5 syns for bread & LCL
Lunch: Cheese salad in a vinaigrette thing again 8 syns for Parmesan & mustard
Tea: Sort of buffet affair: Bacon & Brie omelette wedges 8 syns for Brie & oil; Griddled chicken 1 syn for oil; Quinoa Greek salad; Summer salad 3.5 syns for oil & mustard
Snacks: Quorn slices, snap peas, baby corn, tomatoes, Muller with cherry underlay 1.5 syns
Just a pick-n-mix summer nibble affair:
Quinoa salad
Summer salad
Bacon & Brie Omelette Wedges
Bacon & Brie Omelette Wedges
Griddled chicken in chilli & garlic
ermintrude
Gold Member
Sunday 27th May Green
Breakfast: Coffee & fruit 1 HEXA
Lunch: Cheese salad 1 HEXA & 1 syn for Parmesan & mustard
Tea: Ottoloenghi's roast squash salad with tahini and za'atar 2 HEXB & 9.5 syns for tahini & pine nuts
Snacks: Bit of leftover quinoa & summer salads from last night, 2 syns for oil & mustard
Oh sweet jesus, I have died and gone to heaven :faint2: It doesn't get better than this :drool: I hear people rave about Ottolenghi but Ive scanned over a few recipes and nothing particularly grabbed me, but I had some za'atar hanging around that I specifically bought for a recipe eons ago which vanished into the ether before I managed to make it, then this Ottolenghi one in the Guardian caught my eye as it had the za'atar in, so I thought Id give it a go. Oh my. Oh. My. God. :drool:
Supposed to serve four, but for me not even two as a main though, so I stuck some side salad in which doesnt really go but its all I had. next time Id double the veggies but keep the sauce the same, so syns remain the same. Or you could serve with bag of rocket or whatever but I didnt have any. Doubling veggies should be fine, there was TONS of sauce, and its L - U - S - H :drool:
Breakfast: Coffee & fruit 1 HEXA
Lunch: Cheese salad 1 HEXA & 1 syn for Parmesan & mustard
Tea: Ottoloenghi's roast squash salad with tahini and za'atar 2 HEXB & 9.5 syns for tahini & pine nuts
Snacks: Bit of leftover quinoa & summer salads from last night, 2 syns for oil & mustard
Oh sweet jesus, I have died and gone to heaven :faint2: It doesn't get better than this :drool: I hear people rave about Ottolenghi but Ive scanned over a few recipes and nothing particularly grabbed me, but I had some za'atar hanging around that I specifically bought for a recipe eons ago which vanished into the ether before I managed to make it, then this Ottolenghi one in the Guardian caught my eye as it had the za'atar in, so I thought Id give it a go. Oh my. Oh. My. God. :drool:
Supposed to serve four, but for me not even two as a main though, so I stuck some side salad in which doesnt really go but its all I had. next time Id double the veggies but keep the sauce the same, so syns remain the same. Or you could serve with bag of rocket or whatever but I didnt have any. Doubling veggies should be fine, there was TONS of sauce, and its L - U - S - H :drool:
ermintrude
Gold Member
Another piccie cos it was so lush! :drool:
ermintrude
Gold Member
I edited it from here
Roast squash and red onion with tahini and za'atar sauce
Ingredients:
- 1kg BNS, deseeded & cut into 2cm x 6cm wedges (leave the skin on)
- 2 red onions, cut into 8 wedges each
- S&P
- 3 tbsp tahini (about 60g)
- 1½ tbsp lemon juice
- 3 tbsp water
- 2 cloves garlic, crushed
- 25g pine nuts
- 1 tbsp za'atar
- 1-2 tbsp chopped parsley
Method:
- Preheat oven to to 220C/Gas 7
- Put the squash and onions in (separate) lined trays, sprinkle w S&P and roast in fry Light for 40 min or so until browned and cooked through. (The onions will probably need a bit less time)
- Remove and set aside to cool
- Put the tahini, lemon juice, water, garlic and 1/4 tsp salt in a bowl and whisk to smooth consistency
- Fry the nuts and 1/2 tsp salt in fry Light for a couple of min on medium, stirring, until golden brown. Set aside.
- To serve, spread the veg on a plate, drizzle over the sauce, scatter over the pine nuts and sprinkle with za'atar & parsley
Serves 2 if you use a side salad too, preferably something light, like rocket or watercress (doesnt really go with standard salad but it's all I had in).
Next time I would double the BNS & onion but keep the sauce the same (then you wouldn't need the side salad). The sauce is LOADS, it should be fine with twice as much veg.
Roast squash and red onion with tahini and za'atar sauce
Ingredients:
- 1kg BNS, deseeded & cut into 2cm x 6cm wedges (leave the skin on)
- 2 red onions, cut into 8 wedges each
- S&P
- 3 tbsp tahini (about 60g)
- 1½ tbsp lemon juice
- 3 tbsp water
- 2 cloves garlic, crushed
- 25g pine nuts
- 1 tbsp za'atar
- 1-2 tbsp chopped parsley
Method:
- Preheat oven to to 220C/Gas 7
- Put the squash and onions in (separate) lined trays, sprinkle w S&P and roast in fry Light for 40 min or so until browned and cooked through. (The onions will probably need a bit less time)
- Remove and set aside to cool
- Put the tahini, lemon juice, water, garlic and 1/4 tsp salt in a bowl and whisk to smooth consistency
- Fry the nuts and 1/2 tsp salt in fry Light for a couple of min on medium, stirring, until golden brown. Set aside.
- To serve, spread the veg on a plate, drizzle over the sauce, scatter over the pine nuts and sprinkle with za'atar & parsley
Serves 2 if you use a side salad too, preferably something light, like rocket or watercress (doesnt really go with standard salad but it's all I had in).
Next time I would double the BNS & onion but keep the sauce the same (then you wouldn't need the side salad). The sauce is LOADS, it should be fine with twice as much veg.
