Oh I've just remembered I contact LMC earlier in the week cos I noticed she hadn't been about. She's Ok just mega busy and her hubby has had an op. She's not been going to WI's and plan has been hit and miss but she'll be back when it calms down a bit.
I was meant to post this update a couple of days back so sorry for the delay.
Send her our best if you speak again please. THANK YOU!
NO WAY - We are a team - we share big losses and little losses - all for one and one for all xxx
OMG that looks amazing! Is the recipe on your diary? VFL I didn't realise you had a diary but I shall find it
Absolutely we do!
Thanks for the compliment, yep it's on my diary. Will copy and paste here if you like? You would have to use the HEX-B for the evoo and syn the sun dried tomatoes but aside from that FREE!
Here is my post from the diary, I put both g and amounts in my recipes as I am keeping track on a cronometer my nutrients/calories and the amounts in brackets are for people who read my diary to get an idea of amounts that I have been using. They aren't written in stone so use what you want. This is just how I fancied making it up.
You don't need a spiralizer to make the pasta just use a vegetable peeler, the courgette will come out like tagliatelle
This is my new gadget:
The BEST dish of the day by a long way and the BEST of the week was my dinner. I really fancied playing with my new gadget making spaghetti so whipped some up and also a marinara sauce that was SO delish (if I do say so myself).
47g sun dried tomatoes (13.5) soaked for a couple of hours
40g red onion (half small one)
71g pointed red pepper (1/2)
193g tomatoes (2 standard sized)
4g garlic (large clove)
5g fresh basil (small handful)
2g dried oregano (1 tsp)
2g cayenne pepper (large tsp)
15ml evoo (tbsp)
Pink salt and black pepper
Blitzed it all in the processor and then left it to meld in the fridge for about an hour. I bet it would have been even more delish if left longer. Honestly it was LUSH.
Hubbie tried it and he liked it, but he had watercress soup that I made for him
I could have warmed the sauce gently (not over 114 I think it is) but didn't even think about it. The amount of cayenne I added made my lips tingle but the flavours were popping. If you try anything raw, try making this.
Sprinkled NY 10g on the top (added more as I ate it the pic shows just a sprinkle needed it for my B12 and it tastes nice too!)
Made the spaghetti from 167g courgette (1 average one)
Just a note if you do make it leave it as long as you can in the fridge for the flavours to meld. I think it will last for a few days too. Only add it to the courgette when you are about to eat it as it does go a bit watery when they are added together.
It actually tasted like I was eating pasta. Not in the true sense so I guess it was my eyes telling me that, the texture was oddly similar.
Pasta and courgette don't really have any flavour till something is added so that probably helps too. BUT the brilliant thing was no heavy belly or bloating afterwards.
