F is for FANTASTIC!

It's pancake Tuesday today. Whilst I DONT have a sweet tooth I can eat pancakes for England, but that wouldn't do my diet any good. This version however is totally Fat Free! I ate mine with lemon juice and sugar substitute!.

You need....

3 Eggs

2-3 Teaspoons sweetener (depending on own taste)

3-4 Drops of vanilla essence

Seperate the white from the yolk and put into separate bowls, Whisk the egg white until fluffy and add the sweetener,

In the other bowl add the vanilla essence then fold the yolk into the egg white.

Heat a frying pan with frylight, add the mix and spread as you would a normal pancake (i made two out of this recipe) after a few mins flip over.

 

You could add any fruit or yoghurt for instance to make it how you like it

You must try one of these!

 

Just before Christmas I sent for a set of these microwave bags from one of the leaflets that came through the door. I gave one to a friend. The idea is to cook jacket potatoes. I didn't have great expectations but how wrong was I? Depending on the size and quantity of the potato(es) and a bit of experimenting perfect jacket potatoes are the result every time. At Christmas I experimented with some parsnips - cooking them in the bag for 5 minutes then putting them on a greased oventray(frylight) spraying with frylight and cooking for 20 minutes - they were awesome. Even Jon said they were the best he has ever tasted. Last night I washed and peeled a large potato - cut into chunky chip sizes - popped in bag in  microwave for 5 minutes - then put them on a greased oventray(frylight) spraying with frylight and cooking for 20 minutes- result - best chips I have ever tasted.

Crisp on the outside, fluffy in the middle - just like my mum use to make.

 

 

The bag can be washed and is ready to go!

Good news - I have found an online bargain! HERE!

 

 



V is for Vegetable - but not as you know it.

 

I LOVE turnip - as a child I hated it, probably because Auntie Dot always made gravy with kidneys - which I despise to this day. I always would say I didn't want any kidney, or to leave it out of any steak & kidney concoctions - Auntie Dot would tell me to "Just eat the gravy!" Brussels sprouts, cauliflower and cabbage were another examples.

 

Getting back to the turnip. Whilst I love vegetables sometimes if I fancy a few together it can be a bit of a faff on - so when I heard about a "Singing Turnip" recipe at Slimming world I had to give it a go.

 

Place turnip in microwave - full power for 15 - 20 minutes, turning once. You will hear the turnip singing!

 

Scoop out the pulp - absolutely gorgeous.
I had made some ham hock, split pea, lentil, barley and vegetable soup, so I spooned some into the cooked turnip and ate as I would a baked potato - skin and all.

Delicious!

Goulash

This has to be the most talked about and sampled recipe at my local Slimming World group. It is absolutely gorgeous and ideal for the cold nights. I miss out the garlic.
Try it!

Healthy comfort food.

 

Whilst I maintain a healthy eating regime and maintain my weight loss, when the nights draw in and the days are cold I get the craving for good old comfort food.
Corned beef pie! Heaven.
No pastry however and I skipped the mashed potato in favour of sliced potatoes to give more texture. I also used double onions - absolutely gorgeous.

For Slimmingworld people - the whole pie was 2 syns - about 6 ample portions.







I fancy doing some smaller portions  for party/buffet food over the holiday period.

 

 

 

 

Corned beef pie.

 

2 slices corned beef – heated for 1 minute in microwave on kitchen towel.

4 large potatoes sliced and par-boiled
2 onions chopped & cooked.
2 spring onions – chopped
4 eggs
1 tub fat free cottage cheese
1 tomato – sliced

Beat eggs, add cottage cheese, corned beef, and onions

Line base of casserole with sliced potato
Add layer of corned beef mixture.
Another layer of potatoes
Add layer of corned beef mixture
Arrange tomatoes and sliced potato on top.

Cook at 200 degrees for 30 – 35 minutes.

 

ENJOY!

Terrific Tomato Pasta.

We go to the Isle of Man on Friday for the TT Races, my ABC Wednesday contribution is a little late as we have been so busy, but as with all of my contributions for this round I wanted to share something that had been a success here in the Nesbitt household, cheap and something I would cook again.

Planning meals is an essential part of my losing weight, together with regular exercise and a healthier lifestyle. I walk the dogs every day, attend a Zumba fitness class once a week as well as a total toning session. This is a manageable activity programme for me. I enjoy the beach walk - every morning, it sets me up for the day. A group of us are there, everyday and whilst the dogs play, run and exercise together, we pass the time chatting and walking - discussing everything from The Archers, Menus, the price of potato crisps in Asda and what jobs are on the list today. I also enjoy my Zumba and Toning classes - simply because the instructor is an inspiration - hilarious yet the results happen.

Often I plan my daily meals whilst out walking but there are times when I find myself unprepared or at a loose end as what to cook for dinner. These are dangerous times in a diet as becausesuch things happen when I am hungry it is so easy to reach for something which may be instant and filling but not a good choice for the diet. I have got a jacket potato down to 10 minutes in a microwave - 10 minutes is a good time to chop up a salad and get a decent filling together. Whilst this suits me Jon prefers a more substantial choice and that is where Bachelor's pasta Sauces come in!

I can get a Bolognese from start to finish in a matter of 15 minutes. Basically I boil 3/4pt of water and pour over the sauce mix. Microwave for 15 mins. Meanwhils in a pan frylight onions, mince (optional) peppers, mushrooms, chopped celery and any other veg floating around. When pasta is cooked stir into pan and add lots more chopped tomato and spring onion. It makes TONS and is TERRIFIC so so so TASTY! Now frylight have a garlic seasoned spray I often spray some thinly sliced French bread with thefrylight and pop into the oven for a couple of minutes - sprinkle parmesan on for a kick!

Sitting here writing this has made me so hungry - this is an ideal supper  for tonight - there will be enough for tomorrow night and it is an ideal way to use up anything lurking in the fridge!

Tata for now!

For more ABC fun follow the link in my sidebar.

S is for Smoked Salmon Quiche.

I know I keep going on about quiches without pastry but really they are just SENSATIONAL!

A couple of nights ago we had a change of plan when a planned BBQ had to be abandoned due to a change in the weather. (Surprise surprise!) A quick rummage through the freezer brought about a packet of smoked salmon trimmings which I defrosted and chopped up, together with half a red onion and a sizeable amount of rocket. 4 eggs were beaten and a carton of fat free cottage cheese was stirred in. All ingredients were given a final stir then popped into a flan dish which I had sprayed with frylight. I sprinkled some parmesan on top and popped into the oven at 200 for 20 minutes. Awesomeness! Even Jon commented how good it was!

My S contribution for ABC Wednesday, a journey I am enjoying!
For more contributions follow the link in my sidebar.

R is for Rice Pudding - My version.

One thing which never ceases to amaze me at Slimming World is the originality and strangeness of some of the recipes. I wonder who on earth puts some of the ingredients together?

 

I was experimenting with a Rice Pudding recipe - using cream soda. One of the gals had tried it out and thought it was too sweet and sickly - so I tried my own take on it, but using lemonade instead of cream soda. I didn't have any pudding rice so tried long grain rice. Basically I put some rice into a microwave dish and topped up with a can of diet lemonade. Microwaved on full power for 10 minutes and checked to see the lemonade had not dried up. I added another can and microwaved for a further 10 minutes then left to stand for 10 minutes then stirred in a tablespoon of crème fraiche. Tasted absolutely gorgeous. Comfort food in a matter of minutes. Tip - use a large microwave dish as the lemonade rises a lot!

 

This is my T contribution for ABC Wednesday - I am really enjoying this round.

Q is for Quirky Quiche

Since joining Slimmingworld and changing my eating regime one thing I have cut out completely is pastry. As we speak I have a quiche in the oven for my dinner tonight - ham, mushroom, sweetcorn, pepper and spring onion. On Monday I made the most of a cooked tuna steak and used that in a quiche, together with rocket, sweetcorn and red onion. Basic recipe is as follows:-

1 carton fat free cottage cheese
4 eggs - beaten.

Basically mix together the cheese and eggs then add any vegetables of choice. If using frozen veg make sure it is defrosted and drained to remove the excess water. Add any other ingredients ie lean meat, chicken, tuna then put mixture into a flan dish that has been sprayed with frylight. Cook until "set" and golden brown. I LOVE quiche at room temperature, definitely not straight from the oven, however when desperately hungry I can manage it when hot. Serve with salad. Trust me you will never go back to faffing on with any baking blind malarkey!

This is my Q in my ABC food adventure. I knew right from the beginning I would introduce the lovely Quiche for Q!

For more ABC fun follow the link in my sidebar.

P is for pasta, Passata and peppers.

Tomorrow night at Slimming world we are having a bit of a party. Our consultant is leaving after nearly a year. Jen was only ever temporary, standing in until a new consultant could be found, but we have all grown very fond of her and will be sad to see her go, hence the party.

We love any excuse to share recipes and food ideas so my contribution will be the above - so so so simple yet always goes down well.

I use a packet of Pasta Sauce mix (Bachelors) and make up with 450ml of boiling water.
I then add passata, peppers, red kidney beans, spring onions, left over cooked long grain rice and chilli powder, salt & pepper. I will serve in a Chinese lettuce leaf with extra salad.

This is my P contribution for ABC Wednesday - all about food!
For more fun follow the link in my sidebar.

O is for Out of this world.

 

We don't do Macdonalds - haven't done for years. When the gals at Slimmingworld were raving about this new recipe I had to give it a try! It was deeeeeeeeeellllllicioussssssss!

 

 

Burger in a bowl

 Frylight

500g extra lean mince. (I used one of my very low fat burgers)
1 onion finely chopped
2 garlic cloves crushed (I didn’t use any)
Salt & Pepper
½ iceberg lettuce shredded
8 gherkins sliced
1 red onion finely chopped
2 tomatoes roughly chopped.

 

SW super sauce

3 level tbsp extra light mayonnaise

5 tbsp fat free fromage frais
1 level tbsp American syle mustard
2 tbsp tomato puree
2 tsp white wine vinegar (I didn’t use any)
½ tsp garlic salt (I didn’t use any)
¼ tsp onion granules (I didn’t use any)
¼ tsp sweet smoked paprika  (I didn’t use any)

 

Frylight mince, onions and garlic until beef is cooked and onions softened.

Season.

Put all Sauce ingredients in bowl and whisk.

Mix together lettuce, gherkins, onion and tomatoes and divide between 4 wide bowls.

 

Spoon bees mixture in top, drizzle over the sauce and serve.

 

THEN EAT AND ENJOY THE LUSHNESS!

 

This is my late contribution for ABC Wednesday - for more exciting stuff follow the link in my sidebar.

New Potato Salad with Salmon and Eggs

New Potatoes are just so awesome right now....salads all the way!
Hello Spring.

Ingredients

for the dressing:
10 tbsp fat free salad dressing
1 level tbsp. dried mustard
2 tbsp finely chopped dill
Juice of 1 orange
Salt and freshly ground black pepper
for the salad:
600g small new potatoes
200g green beans, trimmed
6 eggs
200g watercress
600g hot-smoked salmon, skinned and flaked into large chunks
8 spring onions, thinly sliced
400g red cherry tomatoes, halved
1 punnet mustard and cress

+ anything saladlike

 

1. Make the dressing by whisking all the ingredients together in a bowl. Season to taste and set aside.
2. Cook the potatoes in a large saucepan of lightly salted boiling water
for 15-20 minutes or until just tender. Drain, cool slightly, then halve.
3. While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4-5 minutes until cooked but still with a slight crunch. Drain, refresh in iced water, then drain again.
4. Cook the eggs in a saucepan of boiling water for 3-4 minutes. Drain, cool under cold running water, then peel.
5. Arrange the watercress on a large platter and top with the potatoes, green beans, salmon, spring onions, eggs and tomatoes. Scatter over the mustard and cress and drizzle over the dressing. Toss gently to mix well before serving.

 

 

With the change in climate, the egg laying production increase and happy days ahead this is going to be the regular recipe, be it adapted henceforth!

Let the good times roll!

 

 

This is my N contribution to the wonderful ABC Wednesday! For more takes on this idea follow the link in my sidebar!       

 

M is for Meat Free Mexican Chilli!



Like many others I try to be economic with the food shopping. I despise waste and love a bargain. As I have explained on endless occasions (just tell me to shut up about it :D) I attend Slimming World on a weekly basis to keep track of my weight. Whilst I am at target I still feel it essential to keep an eye on matters as we don't want any issues ballooning, ie me! From time to time we have a taster night where we all take along a dish for the supper table. The condition is that the food must be an appropriate choice, ie which ties in with the Slimming world regime.

 

A few weeks ago on one such occasion I made a Meat free chilli - straight from a packet! Price of packet - 74p! It is totally syn free. I added extra vegetables it was definitely one of the favourites of the night!

 

( Syns is shorthand for synergy – Slimming World believes it’s the synergy between the three components of the plan, ie. Free Foods, Healthy Extras and Syns, that makes Food Optimising effective at enabling weight loss. Nevertheless, many of the Syns are effectively what other diet plans would call treats. But Syns also includes foods found in the Healthy Extras, allowing you to eat bigger portions of these foods if you want them).

F is for ......Filipino pork abobo and a new favourite soup.

Another new recipe from my stash of recipe books. I have never made a pork curry before but it was very tasty.

SERVES 4 – READY IN 1 HOUR  20 MINS

Low calorie cooking spray
6 shallots, peeled and finely chopped
1 red chilli, peeled and thinly sliced
2cm piece root ginger, peeled and finely grated
1 tbsp finely chopped lemon grass ( I used dried with a coconut blend)
2 garlic cloves, peeled and finely grated (I used asda frozen)
1 tbsp ground cumin
1 tsp ground turmeric
100ml dark soy sauce
50ml white wine vinegar
4 tbsp tomato purée
4 bay leaves
700ml chicken stock
16 baby new potatoes (I missed these out and served with rice)
2 red peppers, deseeded and cut into bite-sized pieces
600g lean pork fillets, all visible fat removed, cut into bite-sized pieces
Salt and freshly ground black pepper
Chopped fresh coriander, to garnish

1 Spray a wok or large frying pan with low calorie cooking spray and place over a medium-high heat. Add the shallots, red chilli, ginger, lemon grass, garlic, ground cumin and turmeric and stir-fry for 2-3 minutes until soft and fragrant.
2 Stir in the remaining ingredients and season well. Bring to the boil, cover tightly and reduce the heat to low.
3 Simmer gently for 45 minutes until the pork is tender. Ladle into bowls and garnish with the coriander to serve.

Last week at Slimmingworld one member brought us a new soup recipe she had tried - it was absolutely lush. Note of caution - garlic! Remember you can always ADD not TAKE AWAY. My attempt was indeed too much garlic - would use half this quantity next time - even less.

Lentil Broth

300g red lentils

2 onions
3 carrots
4 celery sticks
1 garlic
1 bayleagf
3 parsley sprigs (I used dried)
1.5 litres veg stock
Salt & pepper
1 fromage frais (I didn't use this)
Chopped parsley & paprika to garnish (I didn't use this)
 

Wash lentils soak for 30 mins

Spray pan & heat onions,carrots & celery.
Drain lentils and add to pan with parsley & stock
Bring to boil and simmer for 30 mins, removing any scum.
Remove bayleaf.
Transfer to blender & blitz.
Put back into pan and reheat.
Stir in fromage frais and parsley & paprika to serve.

For more ABC fun follow the link in my sidebar.
Next week - G! mmmmmmmmmmmmmmmm!

E is for Eggs.

I LOVE eggs, indeed the main reason we keep chickens is to enjoy the wonderful eggs they produce. I have eggs every day for breakfast :-

Poached eggs on toast

Boiled eggs with soldiers.



I LOVE chopped boiled eggs with left over curries or chilli concarne

Egg and healthy chips - awesome.

 

Scotch eggs and salad

Slimmingworld Quiche.

This week as part of my challenge I made Egg Foo Yung.

Here is the recipe I used.

4 eggs
Cup of chopped onions
Cup of frozen garden peas
Cup of frozen sliced peppers
Frylight

Heat frylight in pan and cook onions. Add peppers and peas.
In bowl beat eggs and add cooked veg.
Stir in eggs.
Return pan to heat and add mixture a ladle at a time. Cook until brown and egg is set then flip over.

Wonderful.

I also discovered an authentic Chinese chicken and sweetcorn soup recipe. I never realised eggs were the magic ingredient.

1litre chicken stock
4 eggs
Left over chicken
Frozen sweetcorn.
1 tablespoon cornflour dissolved in tablespoon of water.

Pour stock into pan and blend cornflour into mixture.
Heat until thickens then pour in beaten eggs and whisk quickly.
Stir in sweetcorn and chicken pieces heat thoroughly.
Season to taste.

E for Eggs for ABC Wednesday.
For more fun follow the link in my sidebar.

D is for Dhansak and chicken update!

It's back to the curry experiments this week, with D being for Dhansak - from my Slimming World Curry Heaven book. I followed the recipe to the letter however I had some left over cooked carrots, turnip, parsnips and cabbage which I used instead of just the carrots - I also transferred it to the top oven of the Rayburn. This uses less heat than the hotplate.

Lamb Dhansak

Ingredients

100g dried red lentils

511g carrots peeled cut into chunks

2 onions peeled and thinly sliced

400g chopped tomatoes

1 tsp turmeric

1 tbsp ground cumin

2tsp ground coriander

2 tsp finely crushed cardamom seeds

Spray light

596g lean lamb leg steaks cubed

2 tsp grated ginger

6 cloves garlic

3 red chilli

2 tsp garam masala

4 tbsp chopped coriander

 

Method

Put lentils carrots onions and tomatoes in a pan with the turmeric, ground cumin, ground coriander, and cardamom seeds. Add garam masala if using powdered version. Add enough water to cover lentils and veg. Simmer gently for about 25 mins til lentils are tender

 

Spray light into pan place on high heat, brown lamb in batches, add ginger, crushed garlic, and red chillies. Cook for a few minutes then add to lentil mixture with 198ml of water.

 

Cover and simmer for 1.5 hours remove cover for final 30 minutes. Stir in garam masala and chopped coriander

 

Serve with rice and additional vegetables or salad if preferred.

 Chicken update! Woop woop! From the left....,Eva, Bev and Mabel or Olwyn........ so next week E will be appropriately Egg recipes/dishes. For more ABC fun follow the link in my sidebar!

 

Cowboys and comfort!

My ABC Food adventure has arrived at C. I was going to delay this until Tuesday but the recipe I have come across is so so good I had to share it - and as the weather is so utterly awful we all need comfort food on such cold days.

 If there was EVER a recipe I would encourage people to try it has got to be this one. Basic good honest cooking....no spices, no curries as some don't like - a take on a shepherd's pie, but what a take! Absolutely delicious and healthy too, complying with the conditions I set myself and Jon had to like it and I can tell you he wolfed it down.

Last Wednesday at Slimmingworld we were discussing meals we had enjoyed during the week. One of the gals, Carol had made this and her enthusiastic report made me want to try it asap - which I did on Friday. I hope my enthusiasm encourages others to give it a go - you will thank me for it I can tell you. Personally - this is the way forward for pies. Forget shepherds - give me cowboys!

Cowboy Pie! (No cowboys were harmed for this recipe!)

Fry Light (Very low calorie cooking oil/spray
500g pack extra lean mince beef (Vegetarian option could be quorn mince or something similar)
6 spring onions, white bulb thinly sliced and green leaves finely chopped
900g fresh diced carrot and swede
415g can baked beans
300ml beef stock
2tbsp worcestershire sauce
1tsp dried mixed herbs
salt and pepper
2x107g packs instant mash potato cheddar and onion flavour ( I made my own and sprinkled a small amount of cheese on top)
2 eggs, beaten

1) Place a pan sprayed with Fry Light over a medium heat.
Add the minced beef and stir fry for 3 minutes
Then add the white spring onions to the mince and stir fry for a further 2 minutes or until the meat is browned.

2) Add the carrot and swede, baked beans, beef stock, worcestershire sauce and
herbs, then season. Bring to the boil, cover, reduce the heat to medium-low and simmer for 40 minutes, stirring occasionally.

Mine looked like this.

3) Preheat the grill to medium. Make the mash according to packet instructions or make own.
Add the spring onion greens to the mash with half the egg and beat well. Divide
the mince mixture between 4 ovenproof pie dishes, then spoon over the mash. Roughen up the tops of the pies with a fork, then brush with the remaining egg. I added a sprinkling of cheese.

4) Grill the pies for 3 minutes or until browned.

 I made 3 individual deep dishes approximately 5 inches in diameter and one tin foil double helping  (takeaway container size)


Serve with vegetables. I added salad too.

B is for Beef Madras

This is one of my favourite recipe books. Last year, for Mother's Day I made a selection of curries for the family when Jon's mum came for the day. It was a great success - whilst I cooked quite a lot it meant I had sufficient to pack in the freezer for subsequent meals for Jon and I. At Christmas it came to light that it was one of the best meals our godson had tasted. He has his own flat now and enjoys experimenting in the kitchen, so last week for his birthday we bought him this book.

The recipe I followed from the book was for Beef Madras :-

Beef Madras 2.

Frylight

1 onion chopped

4 cloves 6 cardamon pods

2 fresh chillies (I use Asda frozen)

1 tsp dried ginger

2 garlic cloves peeled and crushed (I use Asda frozen)

2 dried red chillies

1 tbspoon medium curry powder

9oog braising steak – all visible fat removed

2 tsp ground coriander

1 tsp ground cumin

250ml beef stock

Salt.

Chopped coriander to garnish (I use Asda frozen)

 

Spray pan with frylight . Add the onions, cloves and cardamom pods. Stir fry for 3-4 minutes.

Add the chillis, ginger, garlic and dried chillis and stirfry for a further 2 minutes.
Add the curry powder and beef chunks and stirfry until meat is sealed.
Add the ground coriander and cumin and stock.
Transfer to oven and cook for a few hours OR transfer to slow cooker and cook all day.
(I cooked it in the Rayburn - all day!)

Serve with rice.

We ate this on Sunday - it was hot.
We had the remainder last night - as always it tasted even better.
The recipe did not contain tomatoes and the liquid I felt was not enough.

There are endless Beef Madras recipes out there which I have been reading, but yesterday whilst shopping I bought

I am going to make a madras curry but will devise my own recipe. The Schwartz recipe contains vinegar - which Jon doesn't like so my recipe will be something like this:-

900g braising steak - all visible fat removed.
1/pint beef stock
1 tin chopped tomatoes
Lots of onions
A couple of tablespoons of Schwartz madras powder

On Rayburn cook initially on hotplate then transfer to oven for rest of the day, checking and adding more liquid if required.

Watch this space.

I am enjoying my cookery adventure as part of my ABC Wednesday contribution, really making me branch out and experiment.

For more ABC fun follow the link in my sidebar.

Update on Meatballs.

Absolutely delicious!

A is for Adventure.....Cooking Adventure.

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.


Analucian meatballs

 
 
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,
frylight,
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.

1. 

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.