Willbeslimjen
Gold Member
Chicken risotto and rocket.
Mac n cheese with broccoli. Large juicy clementine from the market.
Been called out for an emergency at work so nothing !!!!
Hopefully be done for around 2 or 3am.....then I'll be calling for my bed !!!! Might you I could easily go off track right this instant....soooooo hungry.. Ironic that I'm on the tracks right now....the railway tracks !!! xArghhhh you still have to eat Scooter!! what time will you get something?
Hopefully be done for around 2 or 3am.....then I'll be calling for my bed !!!! Might you I could easily go off track right this instant....soooooo hungry.. Ironic that I'm on the tracks right now....the railway tracks !!! x
put 6 low fat quorn sauages in slow cooker, with red onion an an oxo this morning, having with salad potatoes and some frozen veg for tea, hoping it'll make a nice gravy xx
Hopefully be done for around 2 or 3am.....then I'll be calling for my bed !!!! Might you I could easily go off track right this instant....soooooo hungry.. Ironic that I'm on the tracks right now....the railway tracks !!! x
Bunny do you have a recipe for that X
Thanks lovely xxI can't take credit think its from here somewhere or a mag. It's gorgeous, I usually leave mine in the oven for 45 mins though.
Mac 'n' Cheese
Serves 4
300g Dried Macaroni
Fry Light
6 Spring Onions (thinly sliced)
2 Garlic Cloves (finely chopped)
200g Cherry Tomatoes (halved)
400ml Vegetable Stock
4 tbsp Tomato Puree
200g FF Natural Yogurt
1 level tsp English Mustard
2 eggs (lightly beaten)
120g Red Leicester (grated)
Salt n Pepper
1. Preheat your oven to 200/Gas 6. Cook the Macaroni and set aside.
2. Meanwhile, place a large frying pan sprayed with fry light over a medium heat. Add the spring onions, garlic and cherry tomatoes, stir and cook for 2-3 minutes. Transfer to a wide mixing bowl and add the macaroni.
3.Beat together the stock, tomato puree, yogurt, mustard and eggs until smooth. Pour over the macaroni, then stir in most of the cheese. Season and toss well.
4. Divide between 4 ovenproof dishes, sprinkle over the remaining cheese and bake for 20 minutes or until bubbling. Leave to stand and serve.
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