Archive | October, 2014

Low fat Cottage Pie – really delicious

18 Oct

DSCI0415I seem to have been on a diet all my life and yet I never seem to get any thinner so I have. at long last, decided that I need to eat more healthily and make subtle changes that will see the weight come off gradually.  This recipe is one of many that I love in Judith Wills book ‘Top 200 low-fat recipes’.  Some of the recipe are my most loved dishes and I make them frequently but this was the first time I had tried this one.

So what makes this dish lower in fat and yet taste so good.  Firstly I think it must be because of the addition of some vegetables and baked beans. These not only bulk out the mince but give it a lovely flavour. As I used very leans minced beef this was essential.  She also uses herbs and flavourings to bring all the flavours together. I made a slight change in the herbs I used but it still tasted wonderful.  Finally she has replaced some of the potato with parsnip and has used light mayonnaise and low-fat fromage frais to mash them together instead of butter and cream. You would not believe how tasty the topping was. I think I might use this method of making mash in the future!

Well here is the recipe, only 400 calories for a generous portion.

Cottage pie                                     Serves 4

  • 1 tbsp groundnut oil
  • 400g extra lean minced beef
  • 1 large onion finely chopped
  • 1 stick celery, finely chopped
  • 1 large carrot, finely chopped
  • 200g can baked beans in tomato sauce, lightly mashed down
  • 1 tbsp tomato puree
  • 1 tsp dried oregano
  • 1 tsp Worcestershire sauce
  • salt and black pepper
  • 300 ml beef stock

For the topping

  • 400g old potatoes, peeled and cubed
  • 250g parsnips, peeled and cubed
  • 1 tbsp light mayonnaise
  • 2 tbsp low fat natural fromage frais
  • 1 tbsp grated Parmesan Cheese
  1. Preheat the oven to 180C/170C fan/gas 4.
  2. Heat the oil in a large non-stick frying pan and sauté the beef until browned, breaking it up as you go. Transfer to a bowl with a slotted spoon.  In the remaining fat sauté the onion, carrot and celery over a medium heat for about 10 minutes or until softened. Add a little water if it looks as though it is getting too dry.
  3. Return the meat to the pan and mix well. Add the beans, tomato puree, herbs, Worcestershire sauce, black pepper and stock.  Mix together really well then bring to the boil. Reduce the heat, cover and simmer for 45 minutes, stirring occasionally. Add a little water if it looks too dry and is sticking to the pan.
  4. Meanwhile make the topping. Bring a pan of salted water to the boil, add the potatoes and parsnips and simmer until tender. Drain. Mash them with the mayonnaise and fromage frais, season to taste them mash again. If the potato seems too dry add a little skimmed milk.
  5. when the meat is cooked, adjust seasoning if necessary then pour into a shallow oven dish.  Put the potato mix on top and smooth out then sprinkle with the cheese.
  6. Bake for 25 minutes or until golden brown and bubbling underneath.

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Patatas Bravos – you don’t need to be brave to try these!

14 Oct

 Once again, the photos are rubbish but the flavour of these potatoes is absolutely divine.  I can see me making them over and over again.  They are a traditional Tapas dish but I think they will be a fantastic accompaniment to steak or lamb chops on the BBQ.  The dish translates as ‘brave potatoes’ due to the hot tomato sauce you drizzle over the roast potatoes.  I made mine for friends so I was economical with the chilli.  The result was quite mild but absolutely exquisite.  I think I will always make them like this as the heat does not overpower the delicate flavours in the rest of the dish.  Of course, those who like hot food can add more chilli but I would take care as the tomatoes readily absorb the heat and, once added, it is impossible to remove. 

The potatoes are supposed to be crisp.  I made mine in Fuerteventura and the oven is very peculiar.  I think if I had left them in there for another hour they would still not have crisped up.  In the end I served them golden but soft.  Once again, I prefered them like this and will try to replicate the texture when I next cook them in my oven back home.

The tomato sauce is so easy to make and has a great texture and incredible flavour.  I am going to try it as a pasta sauce, finished off with Parmesan cheese, when I get a chance.  I also think it would be great in a pasta bake, tossed with courgettes and red peppers that have been softened in a little olive oil, carefully mixed with cooked pasta shapes, poured into an ovenproof dish and topped with cheese before baking in the oven.  I might try this one out on my daughter-in-law.

Anyway, here is the recipe.

Patatas Bravos                                            Serves 4

  • 1 onion, roughly chopped
  • olive oil
  • 1 clove garlic, finely chopped
  • 1 tbsp tomato ketchup
  • 300g canned, chopped tomatoes
  • 2 tsps paprika (get the sweet variety if possible but definitely not smoked)
  • small pinch chilli (either dried and crumbled, flakes or powder)
  • 1kg / 2lbs potatoes (King Edwards or Maris Piper)
  1. Gently fry the onion in about 3 tbsp of olive oil until softened and not coloured.  Takes about 10 minutes.  Add all the other ingredients (except the potatoes).  Mix well, season with a little salt and bring to the boil.  Turn down the heat and simmer for 15 minutes.  Take off the heat and reserve until the potatoes are cooked.  You can refrigerate the sauce for 24 hours if you want to prepare ahead,
  2. In the meantime, peel and cut the potatoes into small cubes.  Put in a baking tray and drizzle with oil.  Season with salt then mix well so the potatoes are completely coated.  Bake in a hot oven, 200C/190C fan/gas 6, for 50 minutes or until the potatoes are a golden brown.
  3. Reheat the sauce .  Using a slotted spoon, transfer the potatoes to a serving dish and drizzle with the hot sauce.  Serve immediately.

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Tsatziki – you will never buy a ready made version again!

10 Oct

DSCI0363Every Greek will have their own recipe for Tsatziki. I have tried many myself but this version is absolutely delicious so my search has stopped here.  Tsatziki is a Greek dip made from Greek yogurt, mint, cucumber and garlic.  It is fantastic simply mopped up with pitta bread for an informal party or BBQ but is also a great accompaniment for meat and salad or with lamb, tomatoes and red onion in a luscious wrap.

When it comes to buying Greek yogurt I always buy the Total brand. Even in Greece this is the most popular unless it is homemade of course.

FAGE, who produce Total began with their first dairy shop in Athens, Greece, in 1926, which became known for its delicious, creamy, one-of-a-kind yoghurt. This dairy shop was established by the family of Athanassios Filippou, the grandfather of FAGE’s current Chief Executive Officer and Chairman of the Board.

In 1954, they created the first wholesale distribution network for yogurt in Greece. By 1964, they opened the company’s first yogurt production in Athens.

Until the mid-1970s, FAGE was involved primarily in the small-scale production and distribution of traditional Greek yogurt. Retail outlets typically sold yogurt as a commodity product in bulk quantities, and the consumer often was unaware of the manufacturer. In 1975, they were the first company to introduce branded yogurt products to the Greek market..

From their roots as a local Athens dairy producer, they expanded throughout Greece, as well as internationally. They began exporting yogurt to the United Kingdom in 1983, followed by Italy and many other countries. Exports to the United States started in 1998. Today, consumers can enjoy Total Greek yoghurt in over 35 different countries around the world.

Well, here is the recipe.

Tsatziki                              Makes 500g pot

  • 500g Greek natural yoghurt (I use Total)
  • 1/2 cucumber, peeled and grated
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 3 cloves garlic, crushed
  • 2 tbsp chopped fresh mint
  • salt and pepper
  1. Put the yoghurt in a small bowl.
  2. Squeeze the grated cucumber in small amounts to remove as much liquid as possible. Add to yoghurt.
  3. Add the wine vinegar, olive oil, garlic and chopped mint to the yoghurt and stir to mix well.
  4. Season lightly with a little salt and black pepper.
  5. Cover and chill until ready to serve.

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