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Thursday, 2 December 2010

2nd December 2010 facebook email

Snowflakes are one of nature's most fragile things, but just look at what they can do when they stick together. Vesta Kelly

What a week of weather eh! There was SNOW WAY some of my members weren’t getting weighed yesterday and they were glad they did most loving an average of 2lb each and a few just knowing they had to get weighed otherwise they’d end up on the sliding downhill slope that is December/Christmas!

I had cheese and potato pie for my tea last night, mmm mmm mmm, its been ages sinces I’ve had it but on this new plan cheese is a much better option and it was delicious. Normally I’d have lots of tomato ketchup which is lots of ProPoints with it but instead I had roasted red pepper ketchup which someone made for me, it’s delicious and healthier because it has no additives, here’s the recipe;

Makes about 700ml (1 ¼ pts) = 24pp total, you could try the recipe using saccharin sugar for zero ProPoints.

4 large red peppers, quartered and deseeded.

350ml (12floz) red wine vinegar
2 onions, peeled and chopped
2 cooking apple, peeled, cored and roughly chopped
2 red chillis, deseeded and chopped
1 bay leaf
Sprig of thyme
8 level tablespoons granulated sugar (24pp)
Salt and freshly ground black pepper
Sterilized bottles, with vinegar proof seals (mines in a mini wine bottle!)

1. Spread the red pepper quarters out on a grill plan, skin-side up, and cook them under a hot grill until the skins char. Remove peppers from the grill and place them in a freezer bag to leave and them to cool. it should then be easy to peel off the skins. Discard the skins and roughly chop the pepper flesh.

2. Place the red pepper flesh in a large pan with the vinegar, onion, apple, chilli (add chilli seeds if you prefer a spicier ketchup), bay leaf and thyme. Pour 600ml (1pint) water into the plan. Place it over a moderate heat and bring to the boil. Reduce the heat and simmer for 30-40 minutes until the vegetables have softened.

3. Remove the bay leaf from the pan and then puree the vegetables or whizz them using a stick blender. Press the mixture through a sieve and discard the pulp.

Return the puree to a clean plan and add the granulated sugar and seasoning. Bring the mixture to a simmer. Cook for 45-60minutes, over a gentle heat until the ketchup has thickened.

4. Remove the pan from the heat and use a funnel to fill warm bottles. Leave ketchup to cool before sealing bottles. It may be stored in a cool, dark place for up to 3 months. Once opened keep the bottles in the fridge.

Well it’s now 6am and I’ve got to get my paperwork done, walk the dog and get to my Bloxwich meeting, enjoy your day, be safe and careful on the roads.

Remember life starts now?

Are you living yet?

You’re not alive unless you’re living!

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