A dear friend showed me this sauce and it has become my favourite! I use it for everything. One of my favourite dishes is Quorn and baby soy beans dry fried until they begin to look chargrilled then tossed in this sauce and serve with rice. I have given measurements for 1 serving as it's how I make it the most.
This is my most favouritest noodle dish. I love it just as it is but it makes a great side dish to many meals. To make it a veggie main add some cubed tofu or Quorn in with the green beans. This originally came from "Three bowls" cookbook by Seppo Ed Farrey.
Tamago is a thin sweetened egg omelet. Here it is added to sushi with spring onions and mayo for a tasty treat. Please note portion sizes are a guess as I normally use a sushi maker to make this type of sushi.
This recipe originally came from the tv programme "Daily cooks" It's very versatile, the first time I made these I used Leerdammer cheese diced and sweetcorn instead of the broad beans and it was delicious! As written the recipe serves 6 but I like to make it in a muffin tin and get 12 muffins to go in my lunchbox (not all at once though ;))
This was a really happy accident it was a rescue attempt when another recipe went wrong and it was so delicious I had to post it so I could make it again. These are the basic ingredients but I was planning to add a handful of raisins next time I make this.
This is a very unusual and delicious snack. I'm eating these and trying to convince myself they are crisps (chips). Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free this comes from the food coach. It keeps for up to two weeks in a sealed box and I like to crush it and sprinkle on meals as a garnish.
I saw this on a TV show and KNEW I had to try it! I loved it so much I made it again the next day! I have posted the recipe as it originally appeared but I often use canned/frozen corn for ease and simplicity.
A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.
Scrambled eggs on toast was one of my favourite breakfasts but it needed some tweaking to make it low fat and low GI. I have stated granary bread in the recipe I usually use Bergen linseed bread or High fibre seeded bagels (1/2 only) but Rye bread works very well too. The eggs are creamy and moist without having lots of butter in or being undercooked.