Tag Archives: pasta

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October 3, 2016

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bacon, low syn, lunch, pasta, pork, quark, recipe card, speciality ingredients

droptober recipe #3: cheesy caramelised onion and bacon pasta bake

Here for the cheesy caramelised onion and bacon pasta bake? It’s a few paragraphs below, but I beg your attention for a couple of minutes whilst I witter on. Let’s get the exciting news out of the way…

christmas tree week 3

Canny! I’m more surprised than anyone, trust me. We’re going slow and steady but after the week of naughtiness I had last week, I thought I’d put on for sure. Just shows: you should still go to class even when you can barely catch a breath because your mouth is so full of pie crust. If you want to take part in this challenge, there’s 100 syn free recipes and some colouring charts available all in one place right here! Remember to share.

Yes, last week then. See, I was sent up to Glasgow on a sort-of business trip to learn some new skills and socialise – both of which I’m terrible at. Had I been single I would have been up there so fast my shadow would have only appeared an hour later – Paul and I both love a Scotsman and between you and me (because who reads this, honestly) the biggest willy I’ve ever seen belonged to a Glaswegian. I didn’t know what to do with it – I’m surprised he didn’t pass out from lack of blood on the brain when he got an erection. It looked like a sausage casing stuffed with two cans of Carling Black Label. I didn’t know whether to laugh, cry or smash a bottle of champagne off the side of it. But those days are behind me (though I still whistle like a keyhole in a haunted castle) and so I didn’t have that to look forward to.

It also meant a whole week without Paul – I know. Before you’re all sick in your mouth (although, think of the weight-loss) please understand that we haven’t been apart for more than a week in the totality of our almost ten year relationship. I was fretting at the thought of being unable to sleep without the smell of death being blown across my nostrils at five-minute intervals. I shivered at the thought of being able to occupy more than 10% of the bed without Paul’s wandering hands, feet and knob poking and prodding me. There are nights I feel like a stress-ball. But hey, it had to be done, and it was with an aching heart and a threatening arsehole (we’d had easy peasy beef curry the night before, and whilst delicious, it was making a dramatic reappearance throughout the morning) that we schlepped off to pick up my hire car on Sunday.

I could see I was in for an easy time when I got to the desk and was assigned a car-rental-spokesperson who I wasn’t entirely convinced wasn’t dead. I’ve made more responsive omelettes. He didn’t look up from his keyboard once – perhaps he was trying to find the ‘wake the fuck up’ key but if so, he failed miserably. He didn’t check my insurance details, didn’t check my payment details, didn’t check my lyrics, nothing. I’d have had a more fruitful chat if I’d turned and had a discussion with the leaflet stand. I was going to ask him about fuel but I rather thought I’d need to fetch a defibrillator to just bring him back into some form of sentience, and well, my ankles were already hurting from having to concertina myself into Paul’s tiny Smart car. He did perk up when he remembered he could sell me an upgrade, and, remembering the Ford Boredom we’d been given last time, I asked him what he could offer me. First a Skoda – no. Then a Fiat 500 – no. Then his trump card (honestly, his eyes nearly opened with the shock) – he had an Audi. Did I want an Audi? I leaned over the desk and tried to explain that I’d be unable to take an Audi because a) I know how to use indicators and b) I’m not a middle-aged, impotent, prematurely-balding twat, but he’d pretty much already signed the card for me and was back to looking like he was trying to remember to breathe in and out. Resigned (and a fair few pounds lighter) I went to pick up my car.

Well, I’m not going to lie. It was lovely. I wanted to hate it, really I did, but it drove well and was comfortable for a long drive. I still wouldn’t buy one on sheer principle and I still think every single Audi driver – bar you and any of your charming family and friends, I’m sure – is a minge, but I can definitely see the appeal. I thought I’d do my best to be a decent Audi driver so I spent the first sixty miles or so driving gently and letting people out at junctions before a transformation took place and I was flooring it. You know how the Incredible Hulk turns green when he gets angry? I turned violet. In my defence I was stuck behind a little old dear doing 40mph on a single carriageway designed for 70mph and because I’m a nice guy deep down, I couldn’t flash my lights, but by god was I raging. I had to stop at the next services just to have a McFlurry and calm myself down.

I drove on, loving every second of having the car to myself for a long drive. I could sing along to my music without any protestation from Paul and there was no Alanis Fucking Morrisette to contend with, which was lucky as I don’t think my Budget Special Povvo Insurance would cover deliberately driving into the back of a petrol tanker. As I drove past Lockerbie the tyre pressure warning light came on. Horror! I pulled over, walked around the car kicking the tyres because I’d seen someone do it on the TV, then spent twenty minutes reading up on how to change a tyre. I have no clue. I know that I should have acquired this skill by now but really, I’m very much a pay-someone-else-to-do-it sort of guy (i.e. lazy). I didn’t want some oily-handed mechanic to come and tut at me on the hard shoulder whilst I tried to make crass jokes about helping him with his tight nuts or jacking up. I waited a bit and kicked the tyres again and they seemed hard enough, so on I went.

You may recall I’m somewhat of a catastrophic thinker – well, this meant that I couldn’t relax for the rest of the journey. That tiny light with the deflated tyre haunted me like the Telltale Heart, burning away at my retinas as I tried to think about anything else than my tyre exploding and sending me ricocheting into oncoming traffic. Imagine that – being found buckled into a shoebox cube of metal with the Audi rings imprinted on my forehead, with some coroner declaring me dead due to my lack of manliness. The last sixty or so miles into Glasgow were tenser than the last round of The Cube – I reckon there’s still a fingernail wedged into the steering wheel. However, after navigating my way down to the Clyde (via the road system, as opposed to plummeting off the A74 in a fading shriek of ABBA Gold) I arrived at the hotel, the not-especially-salubrious Garden Inn Hilton.

Alas, Paul just minced in from the kitchen to inform me dinner will be ready in ten minutes, so I’m going to plough straight on with tonight’s recipe and finish this story another time! This makes enough for four massive portions, so we’re going for comfort food here folks, not grace…

cheesy caramelised onion and bacon pasta bake

cheesy caramelised onion and bacon pasta bake

to make cheesy caramelised onion and bacon pasta bake you will need:

  • 6 bacon medallions, chopped

We use some of the bacon from our fantastic freezer filler deal – 24/26 chicken breasts, a load of bacon medallions, 5 big portions of extra lean beef mince and two portions of beef chunks – get yourself stocked up for Autumn by clicking here – it’ll open in a new window!

to make cheesy caramelised onion and bacon pasta bake you should:

  • heat a large frying pan over a medium heat and add a splash of oil
  • slice the onions into 0.5cm slices and add to the pan, coating well
  • leave to cook in the pan for half an hour, stirring only when the edges start to brown, scraping up any bits sticking to the pan
  • when the onions are nicely browned (after about 15-20 minutes) add the balsamic vinegar, stir well to coat and continue to cook until it has evaporated off
  • meanwhile, preheat the oven to 190°c
  • fry the bacon in another frying pan over a medium-high heat until crispy
  • bring a large pan of water to the boil and cook the pasta according to the instructions, minus a minute or two so it’s still firm to bite into
  • in a large bowl, mix together the quark, creme fraiche, garlic powder and a little salt and pepper to taste
  • stir in the cooked bacon, chopped red pepper and half the grated cheese
  • stir in the drained pasta and caramelised onions and mix well to combine
  • slop out into a large baking dish and top with the remaining cheese – yes that’s right, we use words like slop out in our recipes – some might say gently transfer, but we’re not that kind of blog, fuck no
  • bake in the oven for 20 minutes, and finish off under the grill for 2 minutes until golden and the cheese is bubbling – we were terrible and crunched a stray packet of BBQ kettle chips that we had lying around over the top (six syns, so that’s 1.5 syns extra per person – you don’t need to do it but man, was it good)
  • serve!

Easy! Looking for more pasta recipes? One-pot? All sorts? Have some buttons and you know what to do!

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J

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September 9, 2016

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beef, beef mince, fakeaways, italian, one-pot, pasta, recipe card, syn free, travel

one pot super-quick cheat’s lasagne

Lasagne in one pot? But of course. To be fair, this one pot super-quick cheat’s lasagne is not strictly a lasagne, rather more bolognese and soft pasta, but hey, it’s still easy to make and it all comes out the same colour in the end, right? Naturally, before we get to the recipe, I’m going to say words at you until your eyes glaze over and you stop nodding politely. It’s part two of our fabulous whirlwind tour of Peterborough, so let me bust out the banner once more…

peterborough

You can find part one by clicking here, but honestly, don’t bother. Actually do bother, I’ll get 0.0001p for each page-load, and if I earn enough money, I can pay someone to raze Peterborough to the ground so it never haunts my life again. Where were we…

Ah yes. The charming Norman Cross Premier Inn. After a night spent sweating, tossing and peeling our back fat away from each other with loud slurps, we woke bright and breezy. We decided that we’d take care of our ablutions and then see about getting some breakfast. Can I let you in on a mortifying secret? We chose not to get the Premier Inn breakfast that we normally do because it wasn’t an unlimited buffet. How greedy, I know. Technically it was unlimited in the sense that I could ask the waiter to bring me more bacon, more eggs, more sausages and a portable ECG monitor, but I’m always too shy.

We like our breakfast to spread far beyond what the eyes can see and frankly, if I’m not clutching my chest, hoisting my fat-arse out of my chair and walking to a tureen of beans with the barely-disguised disgusted whispers of the other occupants of the hotel, I’m not interested. We made do with a Twirl from the vending machines and that was that.

We stopped by reception to ask if we could change rooms. I explained that the room was too hot and that Paul’s genitals now looked like a trio of celebration balloons left tied to a fence for a week, and the receptionist promised that she would arrange a new room for us once we returned from our day out. The charmer from the day before was obviously off meeting with Big Men in New York. We decamped back to our sweatbox so Paul could slide the chocolate bolt across, giving me time to plan our day.

I logged onto tripadvisor to find something to do. When the third or fourth suggestion is a chain cinema, you know you’re in trouble. I searched High Wycombe and Lowestoft (sorry, I’m so proud of that laboured joke that it’s staying in) and there was absolutely bot-all to do that didn’t require an outrageous drive and the threat of growing old prematurely by osmosis due to close proximity of coach tours.

Eventually Paul’s voice piped up from the thunderbox to tell me Bletchley Park (home of the codebreakers during WW2) was about an hour away. Shamefully, my reaction was meh, but faced with the prospect of X-Factor repeats and turning into a prune in the hotel room, we agreed that Milton Keynes our best chance of happiness – something which I’m fairly sure has never, ever been said about Milton Keynes before. Before we yawned our way down the A1 we needed fuel, and thanks to the good folk at the Mace garage in Yaxley, even that turned into a right song and dance.

See, Paul got out, put the nozzle in and clicked the handle. The pump dispensed about 4p worth of fuel then shut off. The lady behind the counter looked grimly at him through the window and ignored his plight – he kept clicking, the fuel would dribble out enough fuel to get us approximately 4ft off the forecourt and then shut off. I’m sitting in the car effing and jeffing because I’d spotted an Esso literally over the road and Paul’s clicking away like he’s a farmer counting his sheep.

Eventually, the Queen of the Pumps spots something is awry and comes out. What followed was an excruciating exchange where she just didn’t accept it was her fuel pump that was broken. No, Paul hadn’t ‘put it in right’ (I find that easy to believe, given the years and years of ‘up a bit, down a bit, up a bit more, push forward – honestly, sometimes gay sex is like I’m guiding someone in Knightmare – SIDESTEP LEFT), then he ‘wasn’t clicking hard enough’. In a gesture that speaks volumes about his character, he decided against going all No Country For Old Men on her and smiled politely throughout. IT TOOK TEN MINUTES. I mean, God loves a trier, but we know how to use a bloody petrol pump for goodness sake, we’re not on the fucking Krypton Factor.

She went in and reset the pumps about a dozen times before asking whether we’d like to switch to another problem. Guessing that the second pump would probably require us to solve a cryptic crossword and a complex Sudoko we politely declined and went on our way over the road, where only a packet of Cadbury’s Snacks could calm our ire. I wouldn’t have minded so much but Paul actually went in and paid the £2.10 of fuel we eventually got. Bah.

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Driving in Milton Keynes is an adventure, isn’t it? Bill Bryson absolutely hated the place and whilst I thought it looked alright from the car, I had no desire to step out and trip the light fantastic myself. Things became tense when we realised the Sat-Nav, built into the car with no obvious way to turn her down, was having a complete shitfit over the amount of roundabouts. If the British government ever need to break a terrorist they need only to strap them into a Ford Fiesta and let them endure 20 minutes of ‘AT THE NEXT ROUNDABOUT TAKE THE SECOND LEFT AT THE NEXT ROUNDABOUT TAKE THE THIRD EXIT AT THE NEXT ROUNDABOUT TAKE THE THIRD ROUNDABOUT TAKE THE JUNCTION TAKE TAKE TAKE ROUNDABOUT ROUNDABOUT ROUNDABOUT’. I felt like I was being driven by Johnny 5 in the throes of a nervous breakdown.

We arrived at Bletchley Park with only mild tinnitus and discovered a small computer museum at the arse-end of the car-park. Being giant geeks we were very excited, and, being giant geeks, we waddled breathlessly to the entrance just as the volunteer flipped the open sign over and opened the door. Hooray! We immediately got stuck behind a visitor who thought he was God’s Gift to comedy, every line to the cashier was a ‘joke’ and bit of patter. It was just awful. I had a thought that it must be what it is like to be stuck behind me in Tesco but I quickly tucked that thought away into the same mind-folder where the ‘I bet that ingrown toenail goes septic and you lose your foot’ and ‘is your heart supposed to go boom-badum-boom-badum-BOOM-whoo when you climb stairs’.

The computer museum was a treat. It was a pleasure to be somewhere which wasn’t full of screaming children getting their arses smacked and stupid interactive displays that don’t work. No, this museum was decidedly (and fittingly) old school – full of amazing old computers and genuine pieces of history like the Tunny machines and Colossus, which were both instrumental in helping decipher secret messages during World War Two. We revelled at the old computers from times way past and then were horrified to find that computers we remembered from our youth were classed as ‘retro’. I’ve never felt so old. A lot of the old machines were switched on and I couldn’t resist typing

HELLO SORRI HUNS MI APP IS DOWN HOW MANI SUNS IN ALDI YOGURTS PLEASE XOXOXO

into an old ICL DRS6000. I know, I’m a stinker. We did want to sit and play on the old BBC computers (I’ve never finished Granny’s Garden and god-damnit, I still remember where the magic tree is) but there was a group of three lads in the room spraying spittle through their braces and chuckling loudly about frame-rates. Is there a word for intimidation mixed with pity? I bet there’s a German word. Regardless, we moved on and after a quick fanny about with a few knobs in the classroom (oh that takes me back) we were done. We left a lovely positive Tripadvisor report and made our way down to the actual Bletchley Park estate.

Now, something to annoy you, due to ongoing issues with the managements of both attractions, you pay twice – once to visit the Computing Museum (block H of the estate) and once more to visit the rest of the estate. Hmm. Naturally, because the estate had a few interactive boards and a video tour, the price for entry is £34.50 for the two of us. Bah. However, this too was a lovely few hours – we wandered around at our own pace, taking in the interesting stories and displays, and credit where it’s due, the attraction does an excellent job of celebrating the amazing work that folks like Alan Turing did. I confess to a little bit of museum-fatigue: there’s only so many times you can walk into a hut, look at a map on a table and nod appreciatively. It also gave us both pause to think that only 64 years ago being gay was cause enough to lock someone up for gross indecency. How far we’ve come, eh.

Tell you what – let’s pick the rest of our tale up tomorrow – we’re already at 1,500 words and I know how you all get when you’re hungry. Tonight’s one-pot recipe then is one pot super-quick cheat’s lasagne and whilst it doesn’t look like much in the photo, it’s a very tasty wee dish to make during the week and take to lunch the next day. On we go…

to make one pot super-quick cheat’s lasagne, you’ll need:

to make one pot super-quick cheat’s lasagne, you should:

  • add a little oil to a large casserole pot and heat over a medium-high heat
  • add the mince and cook until browned
  • add the garlic and onions, stir and cook for another three minutes
  • add the passata, chopped tomatoes, stock, spinach, herbs and pasta and mix well
  • bring to the boil the reduce to a simmer and cover with the lid
  • cook for about 15 minutes until the pasta is al dente
  • add the mozzarella to the pan (tear into chunks if you’re using a ball) and stir through the mixture until melted
  • serve

Nice, right?

If you’re looking for more recipes with beef, pasta or seafood (why not), click the buttons below!

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Goodnight all.

J

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September 6, 2016

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italian, low syn, lunch, one-pot, recipe card, rice, vegetarian

one pot week: french onion risotto with grilled cheese

Of course you’ve stumbled onto our blog desperate for the french onion risotto with grilled cheese – well, you know we’ll get there eventually. But first, some chunter. We haven’t had a theme week in what seems like ages – and this week’s theme is ONE-POT-MEALS. We’ve even created a new icon for the recipe page, which we’ll update when we’re done.

onepot

Although we’re generally quite good at keeping our meals simple, our recipes can leave your kitchen looking like someone’s crashed a small plane right through the window. We’ve got a cleaner so we’re not especially arsed but hey, we thought with this being the week of the kids going back to school, a lot of our readers might benefit from quick, no-mess dinners. Now, if you cook with all the grace and elan of someone having a cactus inserted into their anus, we can’t change that, and it might be that your kitchen still looks messy. But that’s your problem!

I can’t bear this time of year – I’ve had six weeks of being able to roll out of bed at 8.00am, have enough time for a good scratch of my balls and a morning poo, a warm shower and a hot coffee, then to make my merry way to work with no pressure or stress. Now the kids are back it means the roads are full of red-faced parents erratically driving cars the size of a combine harvester, swerving over the road as they simultaneously do their kid’s homework, feed them porridge and tan their backsides for being cheeky. Everywhere suddenly becomes super busy and I can’t even relax on Facebook as my feed is full of children in uniform standing in front of doorways showing off their uneven teeth and inappropriate-for-school-haircuts. Listen, I know you think your children are adorable and they undoubtedly are, but I’ll never find out why DENTISTS HATE THIS SOUTH SHIELDS WOMAN AND HER $20 TOOTH-WHITENING TRICK if all I can see is little Letitia and Amyl writ large and toothy on my iPad.

Caveat time: your children are fine. When I’m talking about annoying children, I obviously mean the offspring of everyone else.

One good thing that comes out of this return to school period, however, is the inevitable deluge of moon-faced parents doing a sad-face to camera in the local papers because the school sent home their little darlings for not observing the uniform rules. I’ve already seen one where the kid has hair like a pineapple and his mother is mooing about human rights, as though King John himself demanded a clause in the Magna Carta to cover dressing like an insufferable arse. I’m not a complete monster: I think sending kids home or putting them in isolation because they have grey trousers instead of black is ridiculous and often the sign of a power-mad tosser in charge, but when you’ve got teenagers walking around in skirts so short you can lip-read and boys with hair that looks as though it’s been cut underwater with a power-sander for a bet, you have to draw a line.

And that line should be 30cm off the ground in a light charcoal, thank you very much.

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Perhaps these parents are the same folk who think going shopping in pyjamas is the correct and adult thing to do. Let me tell you now: it isn’t. You sleep in those clothes. You sweat in those clothes. Knowing at least half of the readers of this blog, you probably scratch your minnie until your lips turn blue in that outfit. I don’t want that sweaty terry-towelling number brushing over my vine tomatoes, thank you. I’m not demanding a return to top-hat-and-tails or anything, just a modicum of common decency. The sight of someone accidentally flashing their growler at me whilst they bend down to pick up the Daily Sport is not a risk I should have to take. It’s bad enough I see so many tops of arses peeking out over jeans without belts – not because I find the arse an especially ugly thing (hell, I dare say I’ve seen enough of them from enough bewildering angles to draw you a topographic map of the average English anus) but because I yearn to drop a pencil down the crack – or, if they’re especially zaftig, a fire extinguisher.

Anyway, enough tittle-tattle. I’m clearly in for a rough few weeks getting to work so I might switch to walking in over the moor, which means you can expect several entries about dealing with cows and the general public. It’s OK, it’s common to feel tingly at the thought. Coming up in the next few days you can also expect a recount of our trip to Peterborough. Let me give you a sneak preview: it was grim.

To the recipe…it’s worth remembering that this method works for all of our risottos and it saves you having to ladle in stock. Who has time for that? You need to be polishing the front door to line the kids up against!

french onion risotto with grilled cheese

to make french onion risotto with grilled cheese, you’ll need:

  • five large white onions
  • a few squirts of spray oil – 1 syn at the very most, but divided between four, it’s barely a scratch
  • a good pinch of salt
  • a bit of thyme if you have it – fresh is always better but dried is fine too
  • 350g arborio rice (or look for paella rice)
  • worcestershire sauce (or soy sauce)
  • black pepper
  • three cloves of garlic, minced (use one of these if you like – it’ll also come in useful later for the parmesan, but a bog-standard grater will do the job too)
  • about 900ml chicken stock (swap for veggie if you’re that way inclined) (pervert)
  • a really small baguette – now 50g is 6.5 syns and will make enough for a couple per bowl, so let’s go ahead and syn that at 1.5 syns per serving
  • parmesan cheese – 30g is a HEA – this makes enough for four people, so if you want to use 120g overall in the dish, go right ahead! Though obviously not if you’re eating it all yourself. Do you get me?

Now, this makes a decent, fairly simple bowl of stodge. If you want to liven it up, chuck in some peas, chorizo (syn), chicken, bacon, leeks, anything you like. I like the simplicity of it, but see that’s because I’m a simple minded fool.

to make french onion risotto with grilled cheese, you should:

  • peel and slice your onions nice and thin – we used our gorgeous baby to do it in under a minute but you can also use a trusty old mandolin (cheap on Amazon right now) to do it just as quick – just watch your fingers
  • spray the bottom of your heavy duty pot with a few squirts of oil – be generous
  • put the sliced onion into the pot with a decent pinch of salt, shake it around
  • cover with a lid and leave to cook gently on the hob on a medium heat for about 50 minutes – every five minutes check and give them a stir – if they catch a little on the bottom, that’s fine, just loosen them off, if they go super dry just add a splash of water
  • once they’re golden and delicious, add your minced garlic and cook for another five minutes
  • in goes the rice – stir it once only to get each rice bit sticky and covered
  • add the stock, pepper, any extras you want, put the lid on and cook on medium heat for about 25 minutes, checking after twenty to make sure it hasn’t boiled dry – but don’t keep lifting the lid off every minute like you’re trying to catch the rice wanking
  • whilst that’s bubbling away, make the crostini – slice the baguette nice and thin – you only one two or three discs per person and arrange on a tray
  • finely grate your parmesan and sprinkle over the discs with a bit of black pepper – use the same mincer as you did for the garlic!
  • grill for a couple of minutes until golden
  • if you want, make little heaps of parmesan on the same tray – they’ll melt down and crisp up, giving you parmesan crisps, but stay within your HEA
  • once the dish is ready – i.e. the rice has absorbed the liquid and is nice and soft, grate in the remainder of your Parmesan and stir
  • serve immediately – in a nice bowl, lots of black pepper and the grilled crostini on the top

If you’re looking for more one-pot recipes, here’s four from our archives:

And, if you’re looking for more vegetarian, fakeaways or chicken recipes, just click on the links below!

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J

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August 18, 2016

Posted under

beef, beef mince, fakeaways, italian, low syn, pasta, quark, recipe card

ricotta and spinach stuffed beefy cannelloni

Genuinely just a quick post tonight before we get to the ricotta and spinach stuffed beefy cannelloni, but first, can someone answer me one question?

Why do people write on their own walls? Hear me out. Chunkles and I were watching Britain’s Benefit Tenants yesterday, laughing at the poor inbetween handfuls of caviar and swigs of champagne. Not quite – we had been watching something on Channel 4, the remote fell out of reach and we couldn’t be arsed to switch over. It was illuminating. I’m not going to get into the whole ‘landlords are bad’ / ‘tenants are scum’ because obviously there’s good and bad on all sides, but it did make me think, not least whether there a direct correlation between neon pink walls and jet black teeth.

What troubles me is the state of some of the houses. Look, I can be as slobby as the next person, but unless you’re unwell, there’s very little reason for your house to be so unclean. You see the same old tropes – the writing of names on the wall (why? WHY? It’s not even graffiti on an outside wall, just shit scribbling and the inevitable weed leaf on the living room wall), dried up dog poo in the kitchen and, in the garden, a broken Fisher Price slide that someone stepped through back in 2005 and two dogs so inbred and vicious that they’re fighting their own feet.

Now, I know, I’ve always been lucky in that, so far, I’ve always been gainfully employed and in reasonable health, so until I moved into the house I own, I always paid my rent. I do wonder if I was a mug for doing so, though, given it seems to be a-ok for someone to rent a house, smash it up and then move on to be rehoused. It’s why we don’t buy our own property to rent out – I’d be fucking livid if someone decided it was an appropriate reaction to kick their foot through my internal walls. Oh and plus, if we were landlords, I know we’d be the type you see on Crimewatch rubbing our thighs and suggesting ‘we come to other arrangements’ if the tenant so much as called in to report a leaky tap.

Anyway, speaking of stuffing tubes, let’s get straight to the ricotta and spinach stuffed beefy cannelloni recipe, shall we? We used to make a variation on this all the time back in our proper Slimming World days when we took it seriously (cough) but that involved cottage cheese and sweetener. God knows why. This is proper food! We took inspiration from a blog called flavourbender which won us over on name alone. This makes enough for four.

1.5 syn ricotta and spinach stuffed beefy cannelloni

to make ricotta and spinach stuffed beefy cannelloni, you’ll need:

  • 10 large canneloni tubes
  • 2 egg yolks
  • 1 bag of spinach
  • 3 cloves of garlic minced (mince mince mince, mince mince mince, shake your mincer…with this)
  • lots of salt and pepper
  • 270g of ricotta (90g is one HEA or six syns – this serves four – so if you want to syn it, it’s 4.5 syns per serving)
  • 150g of quark
  • 30g of parmesan (which is one HEA, or six syns – so again, between four, it’s 1.5 syns per serving)
  • one 400g packet of extra-lean beef mince (use one from our Musclefood deal – perfect size, perfect quality – click here to order)
  • one carrot
  • one stalk of celery
  • one large onion
  • one carton of passata

So, per serving, it’ll be either 1.5 syns or maximum of 6 syns per serving.

to make ricotta and spinach stuffed beefy cannelloni, you should:

  • preheat the oven to 190 degrees
  • chop your onion, carrot and celery nice and fine, and sweat them off in a squirt or two of oil in a decent non-stick pan
  • add the minced garlic
  • add the mince and brown it off
  • add the passata, a pinch of salt, and let them simmer away gently so it thickens up
  • put your canneloni tubes in boiling water for a few minutes just to soften them up, though we didn’t actually bother and although it was a bit chewy, we still enjoyed it
  • in a seperate pan, tip all the spinach in with a tiny drop of water and put a lid on it – let the spinach wilt right down, then drain, squeeze, squeeze again, squeeze like it’s the windpipe of that bitch/bastard you hate, then chop it nice and fine
  • mix the ricotta, yolks, parmesan and quark together with the chopped spinach and a good pinch of salt and pepper to make the filling for the tubes
  • get the dish you’re going to cook everything in the oven with and put a thin layer of the tomato sauce on the bottom
  • push the ricotta mix into the tubes – you can either do this by using your fingers like the filthy slattern you are, or tip the ricotta mix into a sandwich bag, tie it up at the top and cut a corner off on the bottom – voila, instant icing bag – much easier
  • place each filled tube into the dish and then cover the lot with the remainder of the tomato sauce
  • add more cheese on top if you dare, I won’t tell if you won’t
  • cover with tin foil and cook in the oven for 20 or so minutes, then remove the foil, whack the heat up to 210, and cook for another 15 minutes or so until the cheese is golden and the pasta is soft

Serve! Pretty easy, right? Again, it’s one of those recipes that sounds like a lot of instructions but actually, is dead easy. If you want more beef or pasta ideas, click on the buttons below! You could make this veggie by leaving out the beef and adding more veg to the sauce, so I’ve whacked in the veggie recipes link too.

beefsmallpastasmallvegetariansmall

Cheers all.

J

 

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August 4, 2016

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budget, low syn, lunch, pasta, recipe card, sausages

sausage, fennel and pesto pasta

Sausage, fennel and pesto pasta? Have we gone all posh here at the always unpretentious, classless twochubbycubs? No. Don’t worry. We’re not going to start asking you to sous-vide (I’m sure she works in our local chippy) your food or start using sweetener that you can only buy in an Axminster branch of Holland and Barrett. However, we were asked for more sausage recipes so that people had something to do with those Slimming World sausages other than open the box and pour them directly into the bin because they’re so bloody awful. To make Slimming World sausages palatable (why is the third ingredient – after the 79% meat – citrus peel? I want to eat a sausage, not a pork-flavoured Yankee Candle), you need to add lots of flavour, hence the fennel and pesto. Before we get to that, though, some business to attend to.

I went over to visit The Progenitors this evening to make sure that a) they’re still kicking about and b) to casually remind them that there really is no better time to make a will than right now, and yes, don’t worry I’ll share. They’re in rude health as ever, and although I got roundly admonished for proclaiming that ‘the iPad can’t sense through leather’ when my mum told me her iPad wasn’t recognising her fingerprint, all was well. However, my mother has two messages for the blog which I feel I must pass on, at the very least to ensure that the flow of newly-laid eggs keeps coming my way.

First: she’s taken umbrage with the fact that I like to portray my childhood as some kind of Catherine Cookson-esque, poverty-stricken wasteland of bland meals and stolen potatoes. Well, obviously that wasn’t the case. We didn’t have much money but my sister and I never went without – we always had good food in our bellies, clothes on our backs and all the second-hand Lambert and Butler smoke a child could want. I reckon I was on ten fags a day by proxy by the age of ten. I’ve certainly inherited my lack of worry from them – they’re both very down-to-earth, decent people – just because my mother can drink like a sailor and my dad uses flatulence like one might use a full-stop doesn’t change that.

No, look, I do jest, and I do like to make gags about growing up, but I couldn’t have wished for better parents and when I listen to them now, bickering on at each other and twisting their faces, there’s still so much love there, it’s marvellous. They’ve been married for absolutely bloody ages and it’s quite inspiring to think you can make small-talk with the same person over dinner for thirty years and not want to stab them in the eye. It’s all I can do not to set myself on fire if I pass the same person on the stairs twice in one day. I think the anniversary gift for 30 years is pearl, and I’m definitely not going to mention that to my parents because, Christ, if you think I’m bad for smut and innuendo, you haven’t seen anything yet…

The second public service announcement from Mother Cub is a new gadget. See, since buying hens she has been awash with more eggs than she knows what to do with. My poor dad has had fried eggs, cubed eggs, boiled eggs, poached eggs, eggs eleven, eggy-eggs, eggy-bread and god knows what else. Anyway, my mum has found this on Amazon and it filled her with so much excitement it was the third thing she said to me after I stepped through her door (after DON’T GO STRAIGHT TO THE FRIDGE and CAN YOU JUST HAVE A LOOK AT SOMETHING ON THE COMPUTER FOR ME).

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It’s a three way egg-slicer. For when cutting with a knife won’t do, but then, nor will boring old slices. This one makes perfectly chunked egg mayo, wonderfully measured egg slices and, for that decadent touch, egg quarters. Whilst admittedly it’s quite literally the only time I ever want to hear about my mother having a three-way in the kitchen, it’s a gadget too much for me. I’ll say this though – the egg mayo sandwich that she made me was terrific. I’ve never had such uniform egg-based texture.

This makes enough for two big fatties to shovel in as dinner. So, just enough for me and Paul. So let’s say three syns per serving, but remember, it’s a giant bloody serving. I do like how the Amazon picture above already has the nicotine mottled-effect that most things in my parent’s house have. I’m joking again, just to be clear. Anyway, it’s on Amazon for only a few quid, so if you’re looking for a slicer that will blow your mind, go for it!

Anyway, that’s quite enough from Eva Braun, this is my blog, damn it.

Before we get to the sausage, fennel and pesto pasta, I have a quick question. I listen to The Archers. Love it. Don’t care that it’s a fuddy-duddy programme, I like how relaxing it all is. I’ve probably been listening for a year now – I tuned in when Rob Bastard started terrorising poor Helen and she stabbed him over the burst custard. But three questions:

  • am I ever going to get to the point where I recognise who is talking and who is related to who – I’m currently treating it like a white noise machine but I reckon I’d get more out of it if I actually understood the characters. But see, I go onto the Radio 4 website, read up on them, and then instantly forget everything I read, like my brain is trying to save me from premature old age;
  • is that young Johnny fella ever going to boff that other one (Josh?) – I feel like they’ve been building to A Beautiful Thing, but maybe that’s just me; and
  • am I wrong for getting teary-eyed over poor Scruff? SOB.

Now, you might be scoffing and tittering into your hand about my love of The Archers at the age of 31, but you know what, I don’t care. Not after poor Scruff’s death! LIFE’S TOO SHORT.

Right, let’s do the recipe.

sausage, fennel and pesto pasta

to make sausage, fennel and pesto pasta you will need:

  • 500g pasta
  • 6 sausages, skins removed (have you tried the sausages in our special Musclefood deals? They’re only ½ a syn each! Plus they have the added bonus of not tasting like you’re chewing a draught excluder – click here to order!)
  • ½ tsp fennel seeds
  • ½ tsp black pepper
  • 1 red onion, sliced
  • 2 tbsp reduced fat green pesto (3 syns)advert - summer-01

to make sausage, fennel and pesto pasta you should:

  • cook the pasta according to the instructions, towards the end of the cooking time take half-a-mugful of the pasta water for later on
  • meanwhile, heat a large frying pan over a medium high heat, sling in some oil and chuck in the fennel seeds, cook for about 30 seconds
  • add the onion and saute until it softens, about 5 minutes or so
  • mash the sausages the best you can with a fork and chuck into the pan, stir quickly to make sure it stays as broken up as possible – it doesn’t hurt to get a potato masher and smash things up a bit
  • add the black pepper, reduce the heat and keep stirring every now and again – don’t worry if bits stick to the bottom of the pan – that’s good
  • stir the pesto into the mug of pasta water and add to the pan and use it to scrape off any bits on the bottom of the pan
  • add the drained pasta to the pan and stir so it’s coated evenly in the pesto sauce and the sausage is mixed in
  • serve

Easy, right? If you’re looking for more sausage or pasta recipes, you’ll do well to click on the buttons below. We’ve got loads!

pastasmallsausagessmall

Enjoy, won’t you?

J

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July 11, 2016

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low syn, lunch, pasta, recipe card, sausages

sun-dried tomato and sausage pasta

Here for the sundried tomato and sausage pasta? Well, you’ll have to wait. Adults are talking.

Actually, I’m not so much talking as effing and jeffing angrily under my breath. I’m fizzing with anger! Remember we traded in the tiny Micra way back in March for an even smaller Smart car (next year we’re trading the Smart car in for a Little Tikes Cozy Coupe and some magic beans)? Well, we did all of the paperwork to switch the ownership of the Micra only to receive a stern letter from the DVLA telling us that we were breaking the law because GASP the Micra was uninsured despite a) us not owning it anymore and b) I’m fairly sure it’s a fucking cube of metal the size of a box of Swan Vestas by now.

I had the joy of speaking to someone so thick she’d struggle to look through a ladder who, after much umming, aahing and dribbling into the microphone so it sounded like she was in a washing machine, told me to send a letter in proving we had indeed sold the car. I did this promptly, without delay, and with only minimum amount of swearing. Hell, I even used my full name on the letter because it sounds lovely and posh. Then I, comfortable in the knowledge that the good folk at the DVLA were sorting it, immediately forgot about it and moved on with my life, which has recently consisted of looking at and ruling out garden furniture for 23 hours a day.

Until today when lo and behold I get a fucking penalty in the post for having an uninsured bloody car! Great! I’d understand if the penalty was for reasons of bad taste because we bought an orange Smart car that looks like we’re driving around in a Fruitella but no! AARGH man. Now I’ve got to send another letter with further proof and I’ve been told, via another wonderful customer service adviser who was also knitting with one needle, that I’ll still need to pay the fine regardless. Honestly, I almost did a proper Jeremy Kyle punch through the wall, though knowing my current luck this would result in a penalty from More Than for unauthorised household alterations.

Why are these things so difficult? We live in a world where, if I wanted to, I could nip onto the Internet and show my button off in glorious 1080p to some pervy old masochist in Canberra, but we seemingly can’t invent a system where we can submit our documents online in a safe and secure fashion. No, I have to leave important financial documentation to the idiosyncrasies of the Royal Bloody Mail, who currently have a 0% success rate with me. Perhaps I had a dyslexic postman who thought I meant VLAD instead of DVLA and is currently hiking his way through deepest Transylvania with a furrowed brow and a garlic necklace. Who knows.

Samsung was another experience – product still in warranty, had to call six times before I got through to someone who dared break the script in front of them and even then, still got absolutely nowhere until I complained via Twitter and got you lovely folks to chip in. In the end we had our hob fixed for free and the chap dealing with it was lovely but why make me jump through so many hoops? I mean COME ON I’m morbidly obese, jumping through hoops makes my ankles splinter. PAH. Nevermind.

Just as an update on the garden furniture situation – because I know you lot will have been gasping awake in the night with fret and worry about whether we’ve got somewhere to bronze our bitch-titties this summer – we found the table we want only to discover we’d need to hire a bloody crane to get it into the garden. Paul and I both agreed that this would be fine only on the basis that the fat builder from the moneysupermarket adverts was the crane operator, and oopsy-daisy-let-me-get-that-wet-hi-vis-off-you-oh-goodness-me-my-cock-fell-out, but they couldn’t guarantee this., the unreasonable swines. So we’re back to square one.  Great!

Now, before I get to the sundried tomato and sausage pasta, a quick favour. Just a tiny one, I promise. It’s two clicks. A friend of mine has entered his dog in a competition. When I say entered his dog, I don’t mean it in perhaps the way you think, you dirty moo. She’s (hopefully) to be the star of all of the vet’s correspondence from ‘Spot needs his anal-glands draining‘ (don’t we all) to ‘Oops we’ve put Rex down LOL #YOLO‘ and she’s currently being beaten. And well, if you don’t help, that means you enjoy seeing animals being beaten and that makes you worse than Hitler. So, for the love of all things chubby, click here (it’ll open in a new window) and vote for Pearl. Let’s make her a star!

OK. Enough chitter chatter. To the recipe…

sundried tomato and sausage pasta

to make sundried tomato and sausage pasta you will need:

  • 250g pasta (we used farfalle) (because we’re just FARFALLE people, boom boom)
  • 4 sausages, fat free or low in fat then syn appropriately (why not use the ones in our Musclefood deal?)
  • 1 tin of cannellini beans, drained
  • 5 sundried tomatoes (use the dried kind, not the one in oil! and steep them in hot water for 30 minutes beforehand to plump them back up and chop finely) (2 syns, apparently)
  • 2 cloves garlic, minced (come on, you know it’s coming, but haway, buy one of these, it’s genuinely brilliant!
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp chilli flakes
  • 3 handfuls of baby spinach
  • 2 handfuls of rocket
  • little bit of grated parmesan

to make sundried tomato and sausage pasta you should:

  • cook the pasta according to the instructions, drain (reserve 125ml of the water for use later) and set aside
  • meanwhile, heat a large, deep pan over a medium-high heat and add a little oil or frylight, listen, be your own person, make your own rules here
  • cook the sausages until brown on all sides and add the tin of beans, tomatoes, salt, pepper, garlic and chilli flakes, and cook for about a minute – stirring frequently
  • add the pasta to the pan along with the spinach and rocket and stir well
  • cook for about 30 seconds or so, until the leaves have wilted, and add a little of the reserved pasta water if it starts to look too dry
  • serve and sprinkle over the parmesan

Enjoy. Tell everyone about it. If you’re looking for MORE recipes, you greedy slattern, you’ll find more sausage recipes and more pasta recipes right here by clicking the buttons!

sausagessmall pastasmall

Done. Now I’m off to attach a notice of new ownership to a carrier pigeon and hurl it at Wales.

J

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June 5, 2016

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beef, beef mince, classics, fakeaways, italian, low syn, lunch, pasta, recipe card

best ever spaghetti bolognese

Yes! The best ever spaghetti bolognese! Well no, you can do so much better by adding things like bone marrow or bacon or delicious dates but I don’t want to be responsible for any weigh-in-ladies getting slapped around the chops, so this is the best you can do within a reasonable amount of syns. We have done a syn free version way back when which you can find here.

Anyway, we weren’t going to post today but see we were discussing in bed this morning our old crushes. Everyone has them – that one celebrity that makes you damp and uncomfortable in the minnie-moo area. Because Paul’s common, most of his were characters from Eastenders because seemingly that was all that was on in the smokehouse where he grew up. Mine are a little more cultured. Pffft. Without further delay:

Paul’s old crushes – then and now

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What can we take from this? Well, it certainly explains why he calls me Sonia during sex and makes me do a little turn on the trumpet to kick things off. It also demonstrates that, if you were lucky enough to have teenage Paul rub one out over the thought of you, you are blessed with immortality and NEVER AGE. Seriously, aside from the chap on the bottom who has upgraded his weirdly phallic beard into a decent sculpted affair and Sean from 5ive looking slightly more boss-eyed, no-one has changed!

Bonus mentions for: the fat Di Marco from Eastenders (who I couldn’t put into the pictures because there’s not a recent photo of him – luckily he hasn’t died. Well no, his acting career has. Bitch). Reese from Malcolm in the Middle.

James’ old crushes – then and now

IMG_2889

Mine are a little more obvious, no? I ummed and aahed over that picture of Tyrone there – just to be clear, the actor is two years older than me so I’m SURE he’s over age then. AND I WOULD HAVE BEEN LIKE 16, SO GIVE ME A BREAK. Anyway Paul and I both agree he’s aged well and we were both aghast and stiff when that evil walking Afro was setting about his nethers with the hoover extension. Bears and BDSM, what can I say. Viktor Krum was quite possibly more a case of being in love with his red jacket and furry muff than anything to do with those strong, Slavic eyebrows and jaw. He does however seem to have aged into someone you’d see on the front page of a local paper being sentenced for ripping off old ladies for bogus roof repairs. Pity. Oh and Travis Fimmel – now there’s an interesting one. I just can’t think what attracted me about the top left picture as a young’un – I remember I used to pass a giant billboard for Calvin Klein’s Crave on the way to college and there’s just something that caught my eye. That kind of look is the antithesis of the type of man that Paul and I find attractive – which makes it all the more curious that he now looks like someone we’d both let sit on our face and pedal our ears. Eee, isn’t lust fun.

Bonus mentions: Rhino and Shadow from Gladiators. I swear they’re about 60% responsible for my homosexuality. Not because of their looks, as such, but rather their costumes. Good lord. Thank goodness we didn’t have 3D TV’s back in the day – we would have needed to move the settee back a good half a foot. I vaguely remember liking Toadfish from Neighbours but a quick look at google images reveals that this couldn’t have been true given he used to look like a tiny version of Penn from Penn and Teller – or, nineties fans, the Head of the Witches Council from Sabrina. I never had much time for the dreamboats like Harvey from Sabrina or Billy Kennedy from Neighbours. Too pretty. I used to enjoy Janice’s bit on the side in Coronation Street (Dennis?) – he’s a bit of a gay icon! Oh and Krycek from The X-Files. And Mulder! And poor Pendrell! I’d go on, but it’s too difficult to type with the keyboard constantly being nudged away from me. So let’s do the recipe!

I’m putting this recipe up so you have a reason to use up the rest of the wine you might have used for our previous recipe for dirty macaroni. But come on. We both know you drank it, you filthy lush.

best ever spaghetti bolognese

to make the best ever spaghetti bolognese you will need:

to make the best ever spaghetti bolognese you should:

  • bring a large pan of salted water to the boil and cook the spaghetti according to the package instructions – although for fucks sake, it’s spaghetti – boil it, eat it – if you can’t manage that, perhaps it’s time to give Dignitas a call
  • meanwhile, heat a large pan over a high heat and add a little oil

Just jumping in for a second – we get asked a lot about what pans we use that are non-stick enough not to need loads of oil. Now, I know there’s loads out there made from ceramic or teflon or whatever, and they’re probably alright, but we bought some Le Creuset casserole dishes a few years ago and genuinely use the big casserole dish every single day – without anything sticking and (gasp) we clean it in the dishwasher. They are expensive – very expensive – but absolutely and utterly worth it. Buy cheap and buy twice, after all. Amazon currently have a discount – why not treat yourself?

  • add the mince and cook until browned
  • remove the mince from the pan using a slotted spoon into a bowl and set aside
  • in the same pan quickly cook the onions for 3-4  minutes
  • add the chopped garlic and cook for another 2 minutes
  • add the chicken stock to the pan to deglaze (i.e. get your wooden spoon and scrape all the tasty bits off the bottom of the pan) and stir the onions often until the stock has reduced by half
  • add the wine to the pan and do the same again
  • add the bay leaves to the pan and the passata, bring to the boil
  • reduce the heat slightly and cook until it has thickened slightly, which will take about 6 minutes or so. add salt and pepper to taste
  • remove the bay leaves, add the mince and the spaghetti to the pan and mix to combine
  • serve with lots of black pepper, parmesan from your HEA and some basil leaves

DELICIOUS.

If you’re looking for more pasta or beef recipes, click on the links below!

beefsmall pastasmall

Now I’m off to put my greengrocer’s tabard on for Paul.

J

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June 1, 2016

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low syn, lunch, pasta, recipe card, vegetarian

spinach and wild garlic pesto pasta

Hello! Check out the recipe below for spinach and wild garlic pesto pasta.

Work’s been super busy and I make no apology for the lack of posts. It’s all I can do not to tear my car into the central reservation of an evening. Sometimes I think I’d like to give up working and stay at home wearing the same underwear for four days on the trot (you know the type, male readers – change them when you’ve got to fold them with a karate chop) but I know it would end in ruin, not least because I couldn’t possibly be one of those people who prepare dinner for their husbands and push the hoover around inbetween arguing on Facebook in barely-English and playing Bejewelled. I watched fifteen minutes of Jeremy Kyle the other day and it was eye-opening – at least, eye-opening in the sense that I almost held open my eyes and poured hot metal into them rather than watch the show. I just can’t understand it. Going on TV all cankles-blazing to yell incoherently to your other half whilst some smug envelope-ripper alternates between blowing spittle in your face and cowering behind his security guards, who stand on the stage like they’ve fallen off the back of a lorry in a blizzard of creatine and can’t remember the syllable for ‘HELP’. It’s repellent. If you thought your partner was pounding himself into your sister / mother / crudely-drawn approximation of a vagina sprayed on the side of a bus shelter, why go onto national TV to get ‘the troof’? Is the lure of a night’s stay in a Travelodge with all the Taybarns’ beige food and Bellabrusco you can manage really so strong? It must be!

Oops. Side-tracked. Anyway, some GOOD NEWS for you readers. We finally managed to get around to updating our recipe page. This might not sound terribly exciting until you remember our previous bank of recipes was just a giant list and made for a rubbish read. So we put our thinking caps on, loaded up photoshop to make some snappy graphics, and split all the recipes out via their key ingredients. This means if you’re stuck for inspiration on what to do with your pork (PUT SOMETHING ON THE END OF IT) or your breasts (PUT THEM AWAY, THEY’RE FRIGHTENING), you can see at a glance what to make. Give it a go by clicking here. I have a request – share that link wherever you can. I see so many posts from people saying they need recipe ideas and there’s over 300 in there! Thanks.

Tonight’s recipe is a bit fancy but hey, if I can’t let my early onset male pattern baldness down once and a while, what can I do? It uses wild garlic which is growing abundantly outdoors at the moment. Take a walk into any woodlands and you’ll find, amongst the spent custard-catchers and dog muck, strong scents of garlic wafting up from the ground, also known as ramsons. They have big, smooth flat leaves and right about now, tiny white flowers. They’re distinctive but still, be careful – don’t be picking anything you’re unsure of, I can’t have anyone’s death on my conscious, not least because I don’t want my facebook feed full of wailing and ‘SHARE IF U MISS HER IGKNORR IF YOUR GLAD SHE DEAD’ pictures. Do step away from the well-worn paths so you’re not getting a plant with a lacquer of dog piss too. You can find more information here on the BBC website, which includes the fact it’s also known as Stinkin’ Jenny. Which let’s be honest, would totally be my drag name if I ever went that way.

Now look, if you’re not a fan of stumbling about in the woods looking for plants and risking life and limb in the search of a few leaves, then you can swap it out for spinach and some grated garlic, and we won’t tell. You can even lie and still tell your other half that you’ve been out hunting for pleasure in the woods, although you might want to clarify that this doesn’t mean you want to be back there later in the evening bent over a Vauxhall Astra’s bonnet whilst a barely interested plumber tries to fluff himself to half-mast. Is it just my world that requires these clarifications? Good lord. It really is worth hunting out the wild garlic though – for one, it’s free, which will appeal to all those misers who are tighter than two coats of paint, and secondly, it’s so very tasty! Admittedly, be careful not to do what I did when I was a young’un. Buoyed with the excitement of a walk in the woods, I filled a carrier bag with wild garlic leaves and flowers and took it into school to show my teacher, who, with all the enthusiasm of a teacher one week away from seeing the devil children out of the door for the final time, told me to stick it in my locker and stop showing off.

Showing off? Christ I know we were a poor family but I think even I could have done better than some bloody garlic on Show and Tell. I could have brought in my Kerplunk with the sticks missing, for example. Short game.

Anyway, it stayed in my locker for eight weeks, heating up nicely in the summer holiday, then rotting down into a putrid, gloopy mess which slicked down between the lockers and out onto the carpet. When they re-opened the classroom a couple of days before school came back the smell was so overwhelming that they had to put the classroom AND the adjoining classroom out of use for a week or so to air it out. It’s amazing, even then I had the ability to befoul a room with my odours. Anyway, who’s laughing now? Not the teacher, she smelled like a freshly cut dump for two weeks whilst the residual smell permeated her every pore. WHAT AM I LIKE. So yes: by all means pick the garlic, but don’t bloody store it anywhere you wish to breathe the air of. Oh, and if you’re concerned that a diet of flowers, leaves and garlic is going to leave you skinnier than a vegan’s dog, throw some plain chicken in there. It’s that easy. This makes four servings. It assumes that you’re using 4 x HEA (i.e. one per person/serving).

spinach and wild garlic pesto pasta

to make spinach and wild garlic pesto pasta, you’ll need:

  • 200g of spinach
  • a clutch of wild garlic leaves, washed, and a bunch of the flowers from the top
  • enough pasta for four people
  • 180g of ricotta (90g is one HEA, who knew?)
  • two tablespoons of good olive oil (12 syns)
  • 60g of parmesan (2 x HEA)
  • salt and pepper
  • chive flowers if you have them

to make spinach and wild garlic pesto pasta, you should:

  • cook up your pasta
  • boil your spinach and garlic leaves for a minute or two – you want it softened but not mush
  • blend the spinach and leaves together with the oil, pinch of salt and pepper, together with 50g or so of the parmesan
  • you don’t want it looking like soup – keep a bit of texture
  • add the ricotta and stir it through
  • stir into the pasta
  • decorate with chive flowers and garlic flowers and a bit more parmesan

This keeps really well for a lunch the next day.

You can find all of our vegetarian and pasta recipes by clicking on the icons below!

vegetariansmallpastasmall

Enjoy!

J

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March 6, 2016

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bacon, italian, lunch, one-pot, pork, recipe card, rice, syn free, taster ideas

brussels sprout and bacon risnotto

Ah yes, good old brussels sprout and bacon risnotto – it’s our way of making risotto without having to stand over your pan stirring furiously and blinking back hot tears of lament over what your life has become. For me, life is just too short to stir stock. Who else is going to sit simmering with rage at another advert with a twee vocal cover version of a song? Bloody Battersea Dogs’ Home and their I Only Want To Be With You shite. Bah!

No time for length tonight as it’s been a long day sorting out presents for Old Mother Hubbard. 

Actually, my poor mother gets a lot of stick on here, but she’s really quite wonderful. Helpful, pleasant, decent haircut – all words that she’s used to describe me at times. We’re not one of those families that sit around over dinner every Sunday laughing gaily and talking about the neighbours, but we’re close and I couldn’t do without either of them. So: mother, I’ll put this on here because you’re too tight to buy your son’s book – happy mother’s day. Enjoy it, and remember to smile, for it is I who chooses the care-home.

Tonight’s meal uses a much-maligned vegetable – the sprout. It’s a shame these little balls of farts don’t get more love – they’re great for you, cheap to buy and very versatile. Yes, they smell like a church cushion when they’re cooked and admittedly, they look like the Jolly Green Giant’s haemorrhoids, but still, make do. If you’re not a fan still give this dish a go – it doesn’t taste like sprouts, but their nutty flavour seeps into the dish. 

This recipe very easily serves four. You’ll need a decent pot to cook it in though, or at least a good non-stick pan. I’m telling you, buy a Le Creuset casserole pot. Yes, they’re expensive but we use ours every single day and it remains entirely non-stick and wonderful to cook with. Plus, lifetime guarantee AND you get to be a Barry Big Bollocks when anyone comes around. What price can you put on that? Actually, £110, reduced from £170, right here at the time of writing. It’s quite honestly the best thing in our kitchen.


brussels sprout and bacon risnotto

to make brussels sprout and bacon risnotto, you’ll need:

  • 250g of peeled brussels sprouts (we just buy them ready done from Tesco, oh the extravagance!)
  • eight medallions of bacon (did you know you get fabulous, lovely bacon in our Musclefood deal? Why not have a look? No seriously, come on, look!)
  • one large white onion
  • one minced garlic clove
  • as many peas as you dare
  • 350g of risotto/arborio rice
  • 900ml of chicken or vegetable stock
  • pepper and parmesan (taken from your healthy extra at the end)

to make brussels sprout and bacon risnotto, you should:

  • prepare the sprouts by slicing them thinly, whether you use a knife, mandolin slicer or a food processor
  • slice the onion and bacon into small chunks
  • tip the onion, bacon, sprouts and garlic into a good, solid non-stick pan and put on a medium heat, allowing everything to cook and sweat nicely
  • once your onions are golden and the bacon is cooked, tip in the peas and the rice
  • stir the rice through the juice of the onions and bacon, but don’t over-stir, you’re mixing delicate flavours and good wishes, not cement
  • pour in the stock and immediately cover the pan – cook for twenty minutes on a medium heat (8 on our induction hob, which goes to 15) – don’t lift the lid to peek, don’t cheat
  • after twenty minutes take a look – if you feel it needs a bit longer, go for it, but remember it’ll cook away for a bit without any heat
  • serve with pepper and parmesan
  • if we’re feeling particularly filthy, we’ll stir in our HEA allowance of soft cheese or a good dollop of mustard

Have a good evening, all,

J

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March 4, 2016

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american, beef, beef mince, fakeaways, pasta, recipe card, syn free

syn free sloppy joe mac and cheese tater tots

Christ, what a bloody awful last couple of days with this website! We’ve had a right fart-on with moving it from a different server to a fancy new one, but finally, it should mean no more errors and subsquently, no more tearful messages from ladies wanting my beef recipe. SO: here’s the recipe I was going to post two nights ago before it all went to cock.

Not a post tonight, really, but I wanted to chuck this recipe on as quick as we can. By far and away our most popular and visited recipe is the one for our amazing syn-free tater tots. Only problem with that recipe is that, although it tastes bloody amazing, it’s a bit of a fart-on to cut up all the potatoes into cubes. If you have the time, do it, it’s amazing, but if not (or if you’ve spent too long watching “videos” on the Internet despite promising your other half you’d make tea), here’s a much quicker option. This serves four and uses four HEA’s worth of cheese.

syn free sloppy joe mac and cheese tater tots

to make syn free sloppy joe mac and cheese tater tots you’ll need:

  • one small carton of passata
  • one tablespoon of tomato puree
  • two tablespoons of worcestershire sauce
  • pinch of salt and a pinch of pepper
  • 500g of beef mince, remember to keep it on or below 5%, like the EXCELLENT MINCE FROM OUR MUSCLEFOOD DEAL JUST SAYIN’ JEEZ
  • two garlic cloves, minced, perhaps using one of these fine mincers
  • one strong white onion, chopped
  • one green pepper, chopped finely
  • one beef oxo cube
  • spring onions
  • 500g of soup pasta – this is tiny, tiny pasta shells you can buy from most supermarkets – in Tesco it’s called marghartine, but essentially any tiny pasta will do (and it’s dirt cheap)
  • 120g of grated reduced fat red leicester cheese (3 x HEA)
  • 75g of reduced fat Philadelphia (1 x HEA)
  • Sriracha (or any hot sauce) – Sriracha is half a syn per tablespoon and that’s all we used for the whole dish, so if you want to be anal-Marie, syn the dish at 0.12 syns a bloody serving, but if you’re that way inclined, just get out

to make syn free sloppy joe mac and cheese tater tots you should:

  • it’s really a bolognese bake, but with a few extra nice ingredients, so…
  • chop your onion and pepper finely and soften it in a medium-heated pan with dab of oil or bloody Frylight booooooo
  • add the minced garlic as the onion starts to go golden and cook for a minute or so
  • tip in the mince and brown it off
  • add the beef stock cube, worcestershire sauce (reduce this if you’re not a huge fan), salt and pepper, passata and puree
  • give it a reet good stir and allow to simmer away so the sauce thickens and you’ve got a nice mince, like so many men tell me I have
  • whilst that’s bubbling, cook your tiny pasta – watch it doesn’t go too overcooked, it only needs a minute or so in bubbling water – just try it and if it’s cooked, get it drained and shake as much water out as possible – really go for it
  • measure out your philadelphia and stir it through the warm pasta with a pinch of black pepper and salt – you’re not aiming for saturation here, just a nice taste throughout
  • mix everything together in one big over-proof pan, top with the grated cheese and grill for around 5 or 7 minutes, until it looks delicious
  • sprinkle with chopped spring onions and a few dabs of hot sauce, and serve!

Of course you can tailor this, add more veg, do what you like, but this is syn-free as long as you use your HEAs. It makes a ginormous serving for each person too! In short, we’re replacing the cubed potatoes with tiny pasta, and it becomes more like a super cheesy pasta bake, but by god it’s wonderful! ENJOY.

Remember to share this recipe wherever you can, it really helps us!

J