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Tuesday, 14 December 2010

14th December 2010 facebook email

The way to love anything is to realize that it might be lost. G.K. Chesterton
I only went and lost weight yesterday! I was amazed and thrilled and will not take it for granted but obviously home cooking helps even if you do o’d on baileys! I’m loving the new cookbook, yesterday I prepared my veggies before I went to work so it was quicker to make when I got back. Had stuffed mushrooms and chilli sweet beef which was my own concoction – nice.

I’m guessing that most of you are planning some overindulging over the next few weeks, so I thought a delicious zero ProPointed soup recipe may come in useful to counteract this.

Roast butternut squash soup

1.5kg butternut squash (or pumpkin), peeled, de-seeded and cut into chunks
low fat cooking spray
2 onions, sliced into thin wedges
1 tsp ground cinnamon
½ tsp ground cloves
2.5cm (1”) piece of fresh root ginger, chopped roughly
1.2 litres (2pints) vegetable stock
salt & freshly ground black pepper
a small bunch of parsley, chopped to garnish (optional)
Preheat oven to gas mark 6 / 200oC / fan oven 180oC, place the butternut squash in a baking tray and roast for 30 minutes until tender.

10 minutes before the squash is ready, heat a large saucepan and spray with the low fat cooking spray. Stir fry the onions with the spices and ginger until softened, adding a little water to prevent them sticking.

Add the roast squash and stock. Stir and bring to boil and then turn down the heat and simmer for 5 minutes.

Liquidise the soup in batches and then pour back into a pan. Season and heat through. Serve sprinkled with parsley.

And how about a vegetarian low ProPointed meal.

Mushroom sloppy Joes – 4pp per serving

350g large button mushrooms, quartered
2 garlic cloves, crushed
low fat cooking spray (1pp)
150ml vegetable stock
can of Batchelors Low Fat condensed mushrooms soup (4pp)
2 tbsp half fat crème fraiche
4 medium slices of wholemeal bread (8pp)
salt & freshly ground black pepper
1tbsp chopped fresh parsley, to garnish.
Place mushrooms and garlic in a pan, spray with low fat cooking spray and cook them gently for 5 minutes. Add stock and seasoning, and cook over a high heat for 5 minutes. Stir in the soup and heat through. Add the crème fraiche and stir well. Remove from the heat toast the bread. Top the four slices of toast with mixture. Scatter over the parsley and serve.
Have a tremendous Tuesday xx

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