Sat, Feb-15-14, 01:48
|
 |
|
|
Plan: Muscle Centric
Stats: 238/153/160
BF:
Progress: 109%
Location: UK
|
|
Quote:
From The Times
London, UK
15 February, 2014
Eat! Reduce your carbs
Comfort food that’s actually good for you? It may sound too good to be true, but Annie Bell’s recipes are as hearty as they are healthy
Food writer Annie Bell was accustomed to her appetite – and her weight – fluctuating. Then, after what she calls “one such period of quite severe appetite loss”, she realised that she had been skipping carbohydrates – bread, potatoes, pasta – in particular, and had actually lost her taste for them. It was a turning point. “I felt better, more energised... I could eat any amount without feeling that sense of regret that comes with ‘I wish I hadn’t eaten that’,” she writes in her book Low Carb Revolution. “In short, it felt right and natural.”
It’s a prescription for healthy living that she shares in these recipes.
|
http://www.thetimes.co.uk/tto/magaz...icle4001424.ece
Quote:
Lamb chop tray bake with aubergine
Serves 4
Carbs 8.4g; protein 39g
For the lamb and vegetables
2 red peppers, cores and seeds removed, quartered
Extra virgin olive oil
Sea salt and black pepper
2 small aubergines, ends discarded and cut into 1cm slices
8 small lamb loin chops (about 125g each)
3 bay leaves
For the sauce
2 tsp balsamic vinegar
Pinch of golden caster sugar
1 scant tsp Dijon mustard
4 tbsp extra virgin olive oil
10g finely chopped mint leaves
10g finely chopped basil leaves
1 Preheat the oven to 210C/Gas 7. Arrange the peppers in a large roasting tin (about 25 x 38cm), drizzle over 2 tbsp olive oil, season and roast for 30 minutes.
2 In the meantime, heat a large, nonstick frying pan over a medium-high heat. You will need to cook the aubergine slices in batches. Brush olive oil on both sides of as many slices as will fit in the pan, season just one side and sear until golden on either side. Remove to a plate and cook the remainder in the same fashion. Season the chops on both sides and colour these, too, including the fat at the edges. You will also need to cook these in batches.
3 To prepare the sauce, whisk the vinegar with the sugar, some seasoning and the mustard in a small bowl. Whisk in the oil and stir in the herbs.
4 Once the peppers are cooked, mix in the aubergine slices and bay leaves and lay the chops on top. Roast for 15 minutes, then leave to stand for 5 minutes. Spoon over the sauce and serve.
http://www.thetimes.co.uk/tto/magaz...icle4001438.ece
Spinach and Parma ham frittata
Serves 4
Carbs 3.9g; protein 17g
3-4 tbsp extra virgin olive oil
3 garlic cloves, peeled and finely chopped
500g spinach leaves, washed and dried
Sea salt and black pepper
4 medium eggs
Freshly grated nutmeg
100g quark
4 slices Parma or other air-dried ham, halved into long strips
1 Heat 1 tbsp oil in a 24cm nonstick frying pan with a heatproof handle over a high heat. Add half the garlic and, once it is sizzling and fragrant, add about a quarter of the spinach. Toss until this collapses a little, then add another quarter of spinach. Season and cook until wilted. Transfer the spinach to a sieve and press out as much of the liquid as possible, then transfer it to a bowl and prepare the remaining spinach in the same fashion.
2 Whisk the eggs in a large bowl with a little nutmeg, add the spinach and a little more seasoning and stir to mix.
3 Preheat an overhead grill to high. Return the spinach pan to a medium heat on the hob. It may already be coated in oil from cooking the spinach, but otherwise add 1 tbsp, tip in the spinach mixture and cook for 3 minutes. In the meantime, dot with the quark, drape over the slices of Parma ham and press down gently to level the quark underneath a little. Drizzle over 1 tbsp oil and place the pan under the grill for 3-4 minutes. Serve the frittata hot or at room temperature.
http://www.thetimes.co.uk/tto/magaz...icle4001432.ece
Roast peppers
Serves 6
Carbs 10.5g; protein 1.8g
6 red or orange peppers, cores, seeds and membranes removed
8-10 fresh thyme sprigs
2 bay leaves
5 garlic cloves, peeled and sliced
4 tbsp extra virgin olive oil
Sea salt and black pepper
1 tsp balsamic vinegar
1 Preheat the oven to 200C/Gas 6. Quarter the peppers and arrange in a crowded single layer in a baking dish or roasting pan. Tuck in the herbs and scatter over the garlic. Drizzle over the oil and season with salt and pepper.
2 Roast for 45-50 minutes, stirring and basting at least twice to ensure the peppers emerge succulent and evenly singed at the edges. Remove from the oven, drip over the vinegar and stir it into the juices. Leave to cool.
3 Dish up with a selection of hors d’oeuvre – green and black olives, salami, gherkins and caper berries (carbs 10.7g; protein 3.7g).
http://www.thetimes.co.uk/tto/magaz...icle4001431.ece
Sausage and onion roast
Serves 6
Carbs 15g; protein 52.4g (when served with mustard sauce)
5 tbsp extra virgin olive oil
1.2kg pork sausages
6 red onions, peeled, halved and sliced
6 leeks, trimmed and thickly sliced
Small bunch of thyme (about 15 sprigs)
Sea salt and black pepper
1 Heat 1 tbsp oil in a large frying pan over a medium heat and colour the sausages on both sides, in two batches if you need to. Transfer them to a large bowl.
2 Arrange the onions, leeks and thyme sprigs on the base of one or two roasting pans – the vegetables need to be about 2.5cm deep. Drizzle over the remaining oil and season, then arrange the sausages on top, spacing them 5cm apart.
3 Preheat the oven to 190C/Gas 5 and roast the sausages and vegetables for 1 hour, stirring every 20 minutes until the vegetables are silky and coloured; they will reduce considerably in the process of cooking. Discard the thyme sprigs as you serve the sausages with the vegetables.
Mustard sauce
225ml sour cream
1½ tbsp Dijon mustard
For a creamy mustard sauce to go with the sausages, while they are roasting, blend the sour cream and mustard in a bowl (this can be done well in advance). You could also scatter over some coarsely chopped flat-leaf parsley.
http://www.thetimes.co.uk/tto/magaz...icle4001428.ece
|
|
|
Linear Mode
