The Hairy Dieters: Good Eating

Just started working my way through this book πŸ™‚

It’s as appetisingly illustrated as their other recipe books, with a photograph for every recipe — no complaints there!

Same sort of division of recipes as the preceding diet books — breakfast, favourites, suppers, treats, desserts — with the same sort of chatty, informal tone to the instructions for each recipe, which nevertheless gets the necessary information across clearly and concisely. Also present and correct are calorie counts per portion of each dish, estimates for prep time and cooking time, and informative little introductory paragraphs for each recipe giving backstory, tips or comments as appropriate, which is a nice little addition.

In re: the recipes, I’ll be focussing a little more on the supper-type stuff, given that the breakfast section doesn’t have much that matches to my personal tastes (with the exception of the smoked haddock omelette — which, with a little tweaking, works pretty well as a scrambled egg recipe. This is good, because I’m rubbish at omelettes.) Therefore, among the other delicious things I have to look forward to are low-cal pasta puttanesca, various pizzas, a couple of meatball recipes, fancy low-cal fish fingers, an interesting little pasta recipe which calls itself ‘smashed-up chicken’ (there are a lot of really good-looking pasta recipes in this book! A major plus point ^_^) and ginger biscuits. Yum yum!

Overall, just as well worth reading as the other Hairy Dieters books πŸ˜€

Crabby comfort

Yeep, slightly late posting this week — I’ve had a monster of a manuscript to work on. All done now, though ^^

The Hairy Bikers’ Comfort Food series that was broadcast in January was really fun — delicious recipes and a visual feast to boot! I made one of those recipes on Sunday — crab spaghetti with tomato sauce. I did have to make a few tweaks:

  • No capers (I hate them)
  • 5 tins of tinned crab in brine, at 120g drained weight each — fresh crab meat is pretty darn hard to come by in my area, so this was pretty much my only option. It worked pretty well πŸ˜€
  • The ‘simmer whole onion in the sauce for 15 mins total then discard’ thing gave me actual pain to read, because it felt kinda wasteful — instead, I chopped the onion and added it to the initial frying with the pancetta. It tasted very good πŸ™‚
  • Even using my two largest saucepans, I didn’t have pan-room to add the spaghetti to the sauce before serving, so I divvied up the spaghetti onto my dinner plate and the food-storage boxes then ladled the sauce over the top

I got four enormous and very delicious portions out of this recipe — one for supper on Sunday, one to go in the fridge for yesterday’s supper and two in the freezer for backup πŸ™‚ The crabmeat runs pretty expensive, so I won’t be making this too often, but it’s definitely a once-or-twice-a-year thing. Plus, having leftover saffron means saffron buns! πŸ˜€

Oh yoy, Svedish meatballs!

Well, Sainsbury’s el cheapo meatballs made with British beef, actually XD

I was doing fusilli con polpettine this week, and I went with the supermarket meatballs because I simply didn’t have to time or energy to make the meatballs for the recipe from scratch…

It turned out pretty darn well, though — the tricolore fusilli I used really added to the aesthetics, and the flavour was really good ^^ This recipe is definitely one for the general food rota πŸ™‚

CHEEEEEESE!

*insert Wallace & Gromit gif here*

Ehehe πŸ™‚

I’m a pretty big cheese-hound (in the metaphorical sense of ‘big’, I hasten to add), so having space in my budget and menu to try out the ‘pasta ai quattro formaggi’ in my Diane Seed recipe book was cause for some happy-dancing πŸ˜€

Sadly, the 1987 edition with the Robert Budwig illustrations (which is the version I have) does not have a preview, limited or otherwise, available on Google Books, and the 2012 edition (few/no illustrations, from what I can gather) appears to have dropped this recipe altogether, so I can’t provide an elucidating link 😦

In the interests of avoiding potential copyright awkwardness, I’ll just say the following:

  • GruyΓ¨re, Edam, parmesan and fontina, all grated together — although if, like me, you can’t get fontina, gouda is perfectly fine ^_^
  • Any short pasta will do — I used spiralli
  • Butter, to be stirred in with the pasta before adding the cheese
  • Good grinding of black pepper on top
  • Top tip: before draining, reserve some of the pasta cooking water in case the sauce looks a bit dry

That’s all — bon appetit!