Docb
Moderator
- Relationship to Diabetes
- Type 2
After my expensive Friday lunch (see my previous thread) I went shopping on Saturday in Aldi and came away with a small gammon joint, a bag of carrots, head of broccoli a bag of miniature potatoes, a head of celery and a pot of creme fraise - about a fivers worth in total. Would have cost four quid a year ago. I knew I had some bits and pieces including some chinese ingredients and an apple in the store cupboard and onions from the garden hanging in the shed together with a marrow.
As some might recall I have a Tefal cook for me pressure cooker with a top that turns it into an air frier/small oven. Could have done everything in pots and pans and oven but it would have taken longer and used about three times the electricity.
Step 1. Cook the gammon. 30 mins in the pressure cooker along with a diced onion, diced apple a teaspoon of five spice, a generous amount of pepper and 500ml of water. Whilst that is doing, peel and dice some carrots, chop up a few sticks of celery, cut up the marrow (skin and all) into bite size pieces and cut up half the head of broccoli, stalks and all, into bite size pieces.
Step 2. When the gammon is finished take it out of the cooker and chuck the veg you have just prepared into the cooking liquid. Pressure cook that lot for 8 mins. That gave me eight portions of a tasty vegetable broth with a hint of apple and five spice which will be part of my lunchs for the next week. I'll add some creme fraise or cheese or Worcester sauce or something to ring the changes.
Step 3. When you are getting close to eating time, spread some mustard on the gammon and put it back in the cooker, this time with the lid that turns it into an oven. Rub a few of the potatoes with some oil, salt and pepper and chuck them in with the gammon. Set the thing going for 20 mins. In the mean time, put a steamer on the hob and into that put some potatoes, peeled carrots and the rest of the broccoli. When the gammon is done (the roasting crisps up the fat and adds flavour to the gammon) take it out (leave the potatoes) and put the cook for me into conventional cooking mode. When it gets hot, add some wine (keep a bottle of Aldi cheap wine for this) and when this has boiled for a bit add a couple of spoons of creme fraise.
The meals...
1. Today...Roast ham (with a nice background flavour of apple and spice), steamed vegetables and a wine and cream sauce.
2. For tomorrow... cold roast ham with sautéd vegetables (Steamed enough veg to have lots left over)
3. Tuesday.... remainder of potatoes, another onion from the shed, some garlic, garden herbs, some of the ham, a couple of eggs and I think there is some left over cheese to make a frittata.
4. Wednesday... will still have some ham left, probably enough to make three portions of a Chinesy thing with pineapple and mushrooms. Think I saw some pineapples in Aldi. Use about a third of one and freeze the rest for another time. One portion for tea maybe with pasta and two go in the freezer.
It might sound a bit complicated but it isn't, you just need to be a bit organised and build a bit of a store cupboard. And not a set of scales in sight.
As some might recall I have a Tefal cook for me pressure cooker with a top that turns it into an air frier/small oven. Could have done everything in pots and pans and oven but it would have taken longer and used about three times the electricity.
Step 1. Cook the gammon. 30 mins in the pressure cooker along with a diced onion, diced apple a teaspoon of five spice, a generous amount of pepper and 500ml of water. Whilst that is doing, peel and dice some carrots, chop up a few sticks of celery, cut up the marrow (skin and all) into bite size pieces and cut up half the head of broccoli, stalks and all, into bite size pieces.
Step 2. When the gammon is finished take it out of the cooker and chuck the veg you have just prepared into the cooking liquid. Pressure cook that lot for 8 mins. That gave me eight portions of a tasty vegetable broth with a hint of apple and five spice which will be part of my lunchs for the next week. I'll add some creme fraise or cheese or Worcester sauce or something to ring the changes.
Step 3. When you are getting close to eating time, spread some mustard on the gammon and put it back in the cooker, this time with the lid that turns it into an oven. Rub a few of the potatoes with some oil, salt and pepper and chuck them in with the gammon. Set the thing going for 20 mins. In the mean time, put a steamer on the hob and into that put some potatoes, peeled carrots and the rest of the broccoli. When the gammon is done (the roasting crisps up the fat and adds flavour to the gammon) take it out (leave the potatoes) and put the cook for me into conventional cooking mode. When it gets hot, add some wine (keep a bottle of Aldi cheap wine for this) and when this has boiled for a bit add a couple of spoons of creme fraise.
The meals...
1. Today...Roast ham (with a nice background flavour of apple and spice), steamed vegetables and a wine and cream sauce.
2. For tomorrow... cold roast ham with sautéd vegetables (Steamed enough veg to have lots left over)
3. Tuesday.... remainder of potatoes, another onion from the shed, some garlic, garden herbs, some of the ham, a couple of eggs and I think there is some left over cheese to make a frittata.
4. Wednesday... will still have some ham left, probably enough to make three portions of a Chinesy thing with pineapple and mushrooms. Think I saw some pineapples in Aldi. Use about a third of one and freeze the rest for another time. One portion for tea maybe with pasta and two go in the freezer.
It might sound a bit complicated but it isn't, you just need to be a bit organised and build a bit of a store cupboard. And not a set of scales in sight.