NumNumPigsBum
"The Stig" Pig
I got the recipe from Esource. I'll go find it and copy it for you ...
Ingredients
ProPoints® Value: 8
Servings: 4
Preparation Time: 5 min
Cooking Time: 40 min
Level of Difficulty: Moderate
1 medium Peppers, All Types, de-seeded and sliced
120 g Cauliflower, Raw, or broccoli, broken into small florets
450 ml Milk, Skimmed
3 tablespoons (level) Cornflour
90 g Cheese, Cheddar, Half Fat, grated
Instructions
· Preheat the oven to Gas Mark 5/190°C/375°F.
· Cook the macaroni in plenty of boiling, lightly salted water for about 10 minutes, until just tender. Meanwhile, cook the vegetables in a small amount of boiling, lightly salted water for 3-4 minutes; drain well.
· While the macaroni and vegetables are cooking, put the milk and cornflour in a saucepan and stir until blended. Heat, stirring constantly with a small wire whisk or wooden spoon, until thickened and smooth. Remove from the heat and add most of the cheese, stirring until it melts. Season with salt and pepper.
· Drain the macaroni and add the cheese sauce, stirring well. Add the vegetables and stir well again. Transfer to a shallow ovenproof baking dish and sprinkle with the reserved cheese. Bake for 15-20 minutes, until the cheese melts and turns golden brown.
By convenience food I mean like a tin of soup or a micro meal. I have discovered that fast food flares up my IBS something chronic so unless a complete emergency I'm going to have to avoid it, which is both a blessing and a curse at the same time
Ingredients
ProPoints® Value: 8
Servings: 4
Preparation Time: 5 min
Cooking Time: 40 min
Level of Difficulty: Moderate
1 medium Peppers, All Types, de-seeded and sliced
120 g Cauliflower, Raw, or broccoli, broken into small florets
450 ml Milk, Skimmed
3 tablespoons (level) Cornflour
90 g Cheese, Cheddar, Half Fat, grated
Instructions
· Preheat the oven to Gas Mark 5/190°C/375°F.
· Cook the macaroni in plenty of boiling, lightly salted water for about 10 minutes, until just tender. Meanwhile, cook the vegetables in a small amount of boiling, lightly salted water for 3-4 minutes; drain well.
· While the macaroni and vegetables are cooking, put the milk and cornflour in a saucepan and stir until blended. Heat, stirring constantly with a small wire whisk or wooden spoon, until thickened and smooth. Remove from the heat and add most of the cheese, stirring until it melts. Season with salt and pepper.
· Drain the macaroni and add the cheese sauce, stirring well. Add the vegetables and stir well again. Transfer to a shallow ovenproof baking dish and sprinkle with the reserved cheese. Bake for 15-20 minutes, until the cheese melts and turns golden brown.
By convenience food I mean like a tin of soup or a micro meal. I have discovered that fast food flares up my IBS something chronic so unless a complete emergency I'm going to have to avoid it, which is both a blessing and a curse at the same time