I was recently sent 2 packets of Silken Tofu to play with and to see what I could come up with and being interested in substitutes for higher fat food, this was a perfect opportunity to experiment. Silken Tofu is low fat, high-protein, dairy and gluten-free so ideal to use as a protein rich alternative whether you are vegan, vegetarian or just looking after your health. …
As a crafter I often find myself popping over to the lovely Jane Willis’ site Onions and Paper to see her latest card offerings. But this weekend I found a post that she’d made a few weeks ago where she’d followed a recipe by Sabrina Ghayour from her Persiana Book and it looked sensational. It looked so scrumptious that I bookmarked it, then sent the link over to Andy telling him that we’d be having it in the week and to pop to our local supermarket to pick up the rest of the ingredients.
Today was the day. We already had a butternut squash in the cupboard (I adore it cut into wedges and roasted with sea salt generally) but it needed using so this was perfect.
The recipe says to make the pesto use 100g of shelled pistachio nuts, 75g of Parmesan however when we blitzed it with the herbs, lemon juice and the olive oil it was way too strong and incredibly thick. You are apparently supposed to drizzle it – unfortunately you couldn’t drizzle what we made, you would have to dollop it, so next time we’ll just put 25g of pistachio and 20g of Parmesan in it with 4 tablespoons of olive oil. I think the huge amount of nuts just mopped up the oil rather than allowing it to flow.
Andy cut the butternut squash up in quarters, rubbed it with 5 sprays of Fry Light on each one instead of using a tablespoon of olive oil, and roasted it in the oven for 50 minutes. This was just enough for the flesh to be soft but for it to keep its shape. It chard the squash beautifully so it was ready to fill with pesto.
You are supposed to drizzle the pesto over the squash, but as we couldn’t do that, I spread it thinly on the curve of the squash, then filled it with the feta (150g low fat salad cheese from Tesco for 2 people – again was a bit too much for me) and pomegranate seeds (we used 80g but recipe says 100g). The seeds give it just a little pop of sweetness to cut through the sharpness from the Parmesan in the pesto and the salad cheese gives you the saltiness.
Overall it’s gorgeous but I will tweak the recipe next time to bring the calories down to something more acceptable as using 14 tablespoons of olive oil in the pesto to try to thin it down alone is 1400 calories and that’s far too many to blow any dieter out of the ballpark. Although I am kicking myself as I totally forgot to grill some asparagus for us to have with it!
Thanks go out to Jane though, as without her blogging about it, I would not have bought the book and tried it myself. Needless to say I’ve already ordered Andy out to the supermarket to get another butternut squash as I’m keen to try it with a drizzle and not a plop next time.
Have a go – tell me how you get on!
I’ve started my diet again after a 5 month break and a 3 stone gain due to my SAD and so it’s time to find something filling and tasty under 400 for Brunch. Normally I would have breakfast but I found that if I eat breakfast I’m hungry all day. If however I miss breakfast and combine it with lunch I stay full for longer and don’t want to pick as much in the evening due to dinner being a lot later.
This also means that you can push the boat out a bit for brunch eating something that would be deemed at bit weird eating it for breakfast and this week we’ve been trying all different ingredients and concoctions to come back to something pretty plain but which tastes absolutely amazing.
Honey Smoked Bacon and Shallot Frittata – Serves 2
- 150g frozen casserole vegetables (defrosted)
- 60g mushrooms (sliced)
- 25g grated Parmesan
- 4 eggs
- 4 shallots (sliced)
- 2 rashers honey smoked bacon (which you can get at Aldi and is utterly delicious)
- 1 garlic clove (cut up in tiny pieces)
- pinch of dried parsley
- 1 pinch sea salt
- 1 pinch of table salt (or a low sodium alternative)
- 2 pinches of white pepper
- Fry Light
Spray 3 pumps of Fry Light in a pan. Heat. Add shallots and garlic with pinch of sea salt and pepper until they start to brown. Slice mushrooms, vegetables, and bacon (with fat removed) and add to pan with the parsley. Cook until bacon opaque and nearly cooked, mushrooms and vegetable are warm. Grate Parmesan. Whisk 4 eggs in a bowl, add parmesan with pinch or ordinary salt and pepper and mix together. Then pour egg all over ingredients in the pan and cook until the sides start to come away from the pan.
Remove pan from heat and put under the grill until egg starts to bubble up and is all lightly golden brown.
That’s all there is to it. We tried it with sausage, turkey bacon, broccoli, and other things but this one is definitely the tastiest we have had and since it’s full of protein can keep hunger at bay for ages!
Give it a go and tell me what you think.