ABC Wednesday - Round 14, how time has flown. For this round I am going on an adventure - A cooking adventure. Each week I will cook a recipe I have never cooked before. Conditions of the recipe must be no fancy ingredients I have to travel the globe for, must be healthy and tie in with my Slimming World programme, be the time of food both Jon and I like ie not arty farty and I must have the recipe in my collection of recipe books/slimmingworld magazines.
Over on facebook my longtime blogging pal Crystal Jigsaw has started a new group.
A small, friendly group where we share what we're having for tea (or lunch, brunch, breakfast, supper, and those snacks in between). Lighthearted, fun, informal and a place to dip in and out of whenever the mood takes us. Share recipes and suggestions, tips and advice, but strictly no lecturing on what's good for you and what's not.
So I have decided to link all together - everybody is welcome.
I will also have an independent reviewer - my neighbour Emma. I always pop in to her house when she's at work and let the dogs out for a run and leave her light on as it's dark when she gets in from work - so I will have her tea ready now each Tuesday night.
To kick start the first week then it is A for Analucian meatballs. I looked through a few of my recipe books and whilst there was countless renditions of Avocado(very high in calories) and Aubergine recipes(Jon doesn't like it) I found this recipe in the August/September issue of Slimmingworld magazine.
600g pork mince
small handful fresh coriander finely chopped
1 tsp ground cumin,
1 tsp ground coriander,
1 tsp ground nutmeg,
1 tsp ground cinnamon,
3 garlic cloves, finely chopped,
salt and freshly ground black pepper,
small handful fresh flat leaf parsley finely chopped for garnish.
Note - M&S spice jars are big enough to fit a teaspoon inside to ensure accurate measurement of spices.
Put all except parsley in bowl, season and mix with fingers until well combined. chill for 1 hour.
Roll into bite size balls and put in frying pan sprayed with fry light over medium heat and stir fry for 6-8 mins until browned all over and cooked through,
I cooked off a sample and it tasted very nicely spiced.
Whilst the recipe says to serve with tomato sauce. (Tomato Sauce = 400g passata, 1 tsp smoked paprika, 2 tblsp tomato puree and 1 deseeded finely chopped red pepper, place in pan and bring to boil, reduce heat to low and cook 12-15mins or until pepper has softened. Whizz until smooth and serve with fresh parsley.)
I will be serving mine with this
with lots of extra vegetables.
So, A in my great Adventure is Analucian meatballs. Next week it may well be Baked sardines with potatoes!
Watch this space.
To join in the ABC fun follow the link in my sidebar and if you feel like sharing our fun group on facebook follow the details from Crystal's blog.