23rd August 2018
Love yourself enough to set boundaries, your time
and energy is precious. You get to choose how to use it.
Had a very great day yesterday, got stuff done, did
a bit of cooking, finished it off with a good laugh at my meetings, my members
and helpers keen me sane they really do.
This is what I cooked, my very first fish pie, well
I don’t remember ever having cooked one before.
I looked at a few recipes online then tweaked about and ended up with
this one. If you have a go don’t be
afraid to mess around and add or remove stuff.
It can live without the parsley, I thought the eggs were a nice touch,
especially as they’re zero heroes.
Fish Pie
Feeds 8,
7SP if using half fat cheese, 6SP if using protein
1.5 kg potatoes
(36SP)
4 large
free-range eggs, optional
50g low
fat spread (7SP)
50g plain
flour (5SP)
2 bay
leaves
350ml stock
(I used Bouillion as I had it in cupboard) (1SP)
350ml skimmed
milk, plus an extra splash
50g
Cheddar cheese (half fat = 5SP, Protein = 1SP and you can use 70g)
½ a lemon
1 heaped
teaspoon English mustard (1SP)
a few
sprigs of fresh flat-leaf parsley , optional
700g
skinless, boneless fish (I used white fish & salmon)
Handful
of peas and sweetcorn
1. Preheat the oven to
200ºC/400ºF/gas 6.
2. Peel the potatoes and cut into
2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for
the last 8 minutes (if using).
3. Meanwhile, make the sauce. Melt
the low fat spread in a pan over a low heat and stir in the flour. Add the bay
leaves, then add the stock and the milk slowly, stirring continually until you
have a smooth sauce. Bring to the boil, then reduce to a simmer and cook for 10
minutes, or until thickened.
4. Stir in the mustard, grate in
half the cheese, then squeeze in the lemon juice. Finely chop and stir in the
parsley (if using), then keep stirring until the cheese is melted. Season with
a little black pepper, then remove from the heat.
5. Get yourself a 25cm x 30cm baking
dish. Cut fish into 2.5cm chunks and spread them evenly over the base of the
dish.
6. Add peas and sweetcorn, then
peel, quarter and add the eggs (if using). Remove the bay leaves, then pour
over the white sauce and allow to cool slightly.
7. Drain the potatoes well and mash
with a splash of milk. Spoon the potatoes over the pie and scuff up the surface
with a fork.
8. Grate the remaining cheese over
the top and bake in the oven for 45 minutes, or until the fish is cooked
through, the sauce is bubbling up at the sides and the top is golden.
9. Serve and enjoy, I had mine with
cabbage.
This was the stock I used.
Yeah
I did enjoy it and so did those I shared it with, I love it when a recipe
works. Now to find something else to
have a go at.
For
my tea I had a sachet of Sharwoods Tarka Daal, it was 7SP and meant to be a
side, but I enjoyed it as a main and that’s a recipe I’d like to make, actually
I’d love to master more Asian food, it’s so good but rarely tastes as good as
if it’s been cooked by someone who knows what they’re doing!
Maybe
I’ll experiment again, especially as this would be zero if I made it myself!
Tarka lentil dhal
Ingredients:
12 oz red split lentils (washed and drained)
1/2 tsp turmeric
1 tsp peeled and grated ginger (I used frozen)
spray oil
1 tsp whole cumin seeds
1 tsp black mustard seeds
1/2 tsp dried chili flakes
2 cloves crushed garlic (I used frozen)
1 tsp salt
12 oz red split lentils (washed and drained)
1/2 tsp turmeric
1 tsp peeled and grated ginger (I used frozen)
spray oil
1 tsp whole cumin seeds
1 tsp black mustard seeds
1/2 tsp dried chili flakes
2 cloves crushed garlic (I used frozen)
1 tsp salt
In a small frying pan spray with spray oil and place on a medium heat, Add the cumin and mustard seeds and wait for them to start to ‘pop’ stir and cook for another minute or so then stir into the lentil mixture along with the salt.
Return to the heat and bring back to the boil, taste in case you need more salt and serve.
Anyway
I need to get moving, got stuff to do and another very great day to be had! I’ll catch ya tomorrow, keep focusing on a
healthy life.
No comments:
Post a Comment