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  • Let’s get cooking! 🍱🍲πŸ₯«πŸ₯˜πŸ₯ŸπŸπŸ•πŸ₯•πŸ₯¦πŸ₯‘πŸŒΆπŸ‘

    Thought it might be nice to share our favourite, tried and tested, recipes with one another, or our own original recipes even.


    I was cooking this vegetarian recipe this evening and it’s one of my favourite soups!


    Moroccan chickpea Apple soup


    Ingreds
    2 tbsp of rapeseed oil
    1 bunch of Spring Onions
    3 Cavelo Nero leaves(you can use sweetheart or Savoy cabbage if prefer )
    2 tsp of ground cumin
    650 ml vegetable stock
    400g of your favourite fresh tomatoes
    1 jalapeΓ±o(I use Scotch bonnet but that’s way too hot for most palates)
    Can of chickpeas
    1 Red Pepper (capsicum)
    1 yellow pepper
    2 apples of your choice (I use Braeburn)
    Can of butter beans
    Juice of one lemon
    Black pepper
    Smoked paprika
    Baked feta (rennet free, if veggie) (only needs 10 mins in oven)
    Grated zest of one lemon (avoid white pith)
    Fresh mint, chopped
    Fresh coriander, chopped


    Method
    Heat rapeseed in large deep pan on hob
    Add chopped spring onions and chppped cabbage leaves.
    Heat til softened, for ten mins, on high heat.
    Stir frequently.
    Add the cumin.
    Add the boiling stock, chopped tomatoes and chopped chilli
    Stir in the chick peas (rinsed)
    Deseed and chop into squares the yellow and red peppers. Add to pan.
    Keep pan on hob on high heat for ten more minutes, stirring regularly
    Chop the apples and add to the pan immediately (else will brown)
    Add the can of butter beans (rinsed)
    Grate the lemon zest then juice the lemon. Add the juice to the pan and stir.
    Grind in black pepper to taste, and a tsp of smoked paprika.

    Put feta into oven at this stage, to bake for ten minutes, whilst pan simmers.
    Simmer pan for fifteen mins on a medium heat.
    Serve into bowls
    Top each serving with lemon zest and the chopped fresh herbs
    Remove feta from oven, and top each bowl with a few cubes / chunks.


    I hope you really enjoy this hearty, nutritious, vegetarian soup as much as I do!!!!!!!
    Happy cooking, happy eating!
    Last edited by Bev; 16-06-18 at 22:58. Reason: Emojis failed & the word s**** was asterisked out! Had to abbreviate
    Peace is always beautiful.

    WALT WHITMAN
    5
  • Thought it might be nice to share our favourite, tried and tested, recipes with one another, or our own original recipes even.


    I was cooking this vegetarian recipe this evening and it’s one of my favourite soups!


    Moroccan chickpea Apple soup


    Ingreds
    2 tbsp of rapeseed oil
    1 bunch of Spring Onions
    3 Cavelo Nero leaves(you can use sweetheart or Savoy cabbage if prefer )
    2 tsp of ground cumin
    650 ml vegetable stock
    400g of your favourite fresh tomatoes
    1 jalapeΓ±o(I use Scotch bonnet but that’s way too hot for most palates)
    Can of chickpeas
    1 Red Pepper (capsicum)
    1 yellow pepper
    2 apples of your choice (I use Braeburn)
    Can of butter beans
    Juice of one lemon
    Black pepper
    Smoked paprika
    Baked feta (rennet free, if veggie) (only needs 10 mins in oven)
    Grated zest of one lemon (avoid white pith)
    Fresh mint, chopped
    Fresh coriander, chopped


    Method
    Heat rapeseed in large deep pan on hob
    Add chopped spring onions and chppped cabbage leaves.
    Heat til softened, for ten mins, on high heat.
    Stir frequently.
    Add the cumin.
    Add the boiling stock, chopped tomatoes and chopped chilli
    Stir in the chick peas (rinsed)
    Deseed and chop into squares the yellow and red peppers. Add to pan.
    Keep pan on hob on high heat for ten more minutes, stirring regularly
    Chop the apples and add to the pan immediately (else will brown)
    Add the can of butter beans (rinsed)
    Grate the lemon zest then juice the lemon. Add the juice to the pan and stir.
    Grind in black pepper to taste, and a tsp of smoked paprika.

    Put feta into oven at this stage, to bake for ten minutes, whilst pan simmers.
    Simmer pan for fifteen mins on a medium heat.
    Serve into bowls
    Top each serving with lemon zest and the chopped fresh herbs
    Remove feta from oven, and top each bowl with a few cubes / chunks.


    I hope you really enjoy this hearty, nutritious, vegetarian soup as much as I do!!!!!!!
    Happy cooking, happy eating!
    Peace is always beautiful.

    WALT WHITMAN
  • That sounds nice @Bev
    Sadly you lost me at cavelo nero.
    Not a surprise really coming froma bloke whos fav baked beans are made by branston but because the can doesnt have a ring pull i buy heinz instead.....
    3
  • That sounds nice @Bev
    Sadly you lost me at cavelo nero.
    Not a surprise really coming froma bloke whos fav baked beans are made by branston but because the can doesnt have a ring pull i buy heinz instead.....
  • Hi @Bev, thanks for sharing this recipe! I'm really inspired to give it a try, the apple addition is definitely unusual. Also love the idea of baking feta - why have I never thought of it before? Your veggie recipe is such great timing for World Meat Free week

    Here's my favourite curry recipe (although it does make about 10 portions, so worth adjusting if you're not super hungry!)

    Ingredients:
    2 medium butternut squash
    7 cloves garlic, chopped
    6 inches fresh ginger, grated or finely chopped
    6 medium onions, chopped
    2.2 - 2Β½ litres vegetable stock
    500g red split lentils
    1 tsp black pepper
    1 bar organic creamed coconut
    2 tsp or more turmeric
    Spinach (you can also use cabbage/seasonal greens) sliced
    2 tsp sea salt
    2 small limes or 1Β½ large lemons, juiced
    150g (or 4 large handfuls) fresh coriander, washed well
    1/2 tsp chilli flakes if you feel like it


    Method:
    1. Peel the squash and dice into 1 inch chunks

    2. Place the garlic, onion, ginger and squash into the pan with the creamed coconut and cover with just over 2 litres (8 cups) of stock.

    3. Put the lid on and bring to a medium simmer.

    4. 10 minutes later, add the red lentils, black pepper, turmeric and chilli if using, stir and let simmer on medium for a further 15-20 minutes until the lentils are soft and the squash is tender. You might wish to add the extra 200ml (1 cup) of water during cooking – it depends if you like your stew thicker or thinner.

    5. In the last few minutes, add the sliced cabbage/greens and stir through. If using spinach, just add when you turn off the heat so it wilts

    6. Turn off the heat, add the sea salt and pepper, the juice of the lime or lemon and check for seasoning and consistency – it should be like a thick stew – add more water if needs be.

    7. Stir through the roughly chopped coriander and ladle into shallow bowls to serve.


    Enjoy! I usually have it with brown rice.
    2
  • Hi @Bev, thanks for sharing this recipe! I'm really inspired to give it a try, the apple addition is definitely unusual. Also love the idea of baking feta - why have I never thought of it before? Your veggie recipe is such great timing for World Meat Free week

    Here's my favourite curry recipe (although it does make about 10 portions, so worth adjusting if you're not super hungry!)

    Ingredients:
    2 medium butternut squash
    7 cloves garlic, chopped
    6 inches fresh ginger, grated or finely chopped
    6 medium onions, chopped
    2.2 - 2Β½ litres vegetable stock
    500g red split lentils
    1 tsp black pepper
    1 bar organic creamed coconut
    2 tsp or more turmeric
    Spinach (you can also use cabbage/seasonal greens) sliced
    2 tsp sea salt
    2 small limes or 1Β½ large lemons, juiced
    150g (or 4 large handfuls) fresh coriander, washed well
    1/2 tsp chilli flakes if you feel like it


    Method:
    1. Peel the squash and dice into 1 inch chunks

    2. Place the garlic, onion, ginger and squash into the pan with the creamed coconut and cover with just over 2 litres (8 cups) of stock.

    3. Put the lid on and bring to a medium simmer.

    4. 10 minutes later, add the red lentils, black pepper, turmeric and chilli if using, stir and let simmer on medium for a further 15-20 minutes until the lentils are soft and the squash is tender. You might wish to add the extra 200ml (1 cup) of water during cooking – it depends if you like your stew thicker or thinner.

    5. In the last few minutes, add the sliced cabbage/greens and stir through. If using spinach, just add when you turn off the heat so it wilts

    6. Turn off the heat, add the sea salt and pepper, the juice of the lime or lemon and check for seasoning and consistency – it should be like a thick stew – add more water if needs be.

    7. Stir through the roughly chopped coriander and ladle into shallow bowls to serve.


    Enjoy! I usually have it with brown rice.
  • Brilliant Laura! πŸ‘πŸ‘. Sounds delicious! Will deffo try that! Hey you’re right re timing re meatfree week πŸ‘. Hadn’t thought! Oh yes re the Apple πŸπŸŽπŸ‘. Works a treat, adds a freshness along with the lemon πŸ‹ and herbs. Like you, I always end up making way way way too much πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚but at least don’t have to worry then, as always a meal in fridge once get home from work πŸ‘πŸ‘.

    Laura, if you go to Morrison’s, they’re doing a prepared baked feta in fridge section, with basil and tomato think it was. Two notes. Beyond yummy!

    - - - Updated - - -

    Quote Originally Posted by Jon1 View Post
    That sounds nice @Bev
    Sadly you lost me at cavelo nero.
    Not a surprise really coming froma bloke whos fav baked beans are made by branston but because the can doesnt have a ring pull i buy heinz instead.....
    LOL soooo much, you sound just like my dad Jon πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚
    Peace is always beautiful.

    WALT WHITMAN
    1
  • Brilliant Laura! πŸ‘πŸ‘. Sounds delicious! Will deffo try that! Hey you’re right re timing re meatfree week πŸ‘. Hadn’t thought! Oh yes re the Apple πŸπŸŽπŸ‘. Works a treat, adds a freshness along with the lemon πŸ‹ and herbs. Like you, I always end up making way way way too much πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚but at least don’t have to worry then, as always a meal in fridge once get home from work πŸ‘πŸ‘.

    Laura, if you go to Morrison’s, they’re doing a prepared baked feta in fridge section, with basil and tomato think it was. Two notes. Beyond yummy!

    - - - Updated - - -

    Quote Originally Posted by Jon1 View Post
    That sounds nice @Bev
    Sadly you lost me at cavelo nero.
    Not a surprise really coming froma bloke whos fav baked beans are made by branston but because the can doesnt have a ring pull i buy heinz instead.....
    LOL soooo much, you sound just like my dad Jon πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚
    Peace is always beautiful.

    WALT WHITMAN
  • Oooh love the feta tip, thanks Bev! I'll check it out
    1
  • Oooh love the feta tip, thanks Bev! I'll check it out
  • OK, I thought with the heatwave going into next week (yippeeeee!), how about trying this gazpacho. It’s really gorgeous on a red hot summers day!


    Iced Herb & Chilli soup


    Ingredients


    Punnet of your fave cherry / plum tomatoes (220g ish)


    Bunch spring onions


    2 green peppers


    1 - 2 jalapeΓ±o (deseeded)


    1 medium cucumber


    Handful of your favourite fresh herbs, chopped.


    15ml of red wine vinegar


    15ml of balsamic vinegar (mmmmm)


    30 ml rapeseed oil


    Black pepper


    Cheeky 15g of marmite (only if you’re a LOVER not a HATER!)


    Splash of orange juice


    Crushed ice cubes




    Method


    Chop all the veg and herbs (eg mint, basil, parsley) roughly into a mixing bowl.


    Mix in the rapeseed and both vinegars.


    Add 75% of the mix to the blender and pulse, but leave slightly chunky.


    Add marmite (optional) plus black pepper.


    Add OJ to make consistency of soup.


    Pulse again but still leave slightly chunky.


    Place in container with lid, and chill in fridge.


    Crush ice into centre of your soup bowls.


    Ladle chilled soup mixture into bowl(s).


    Sprinkle remaining 25% of chopped veg and herbs onto top of soup.


    Enjoy this wonderful cooling gazpacho on a hot summers evening!
    Peace is always beautiful.

    WALT WHITMAN
    0
  • OK, I thought with the heatwave going into next week (yippeeeee!), how about trying this gazpacho. It’s really gorgeous on a red hot summers day!


    Iced Herb & Chilli soup


    Ingredients


    Punnet of your fave cherry / plum tomatoes (220g ish)


    Bunch spring onions


    2 green peppers


    1 - 2 jalapeΓ±o (deseeded)


    1 medium cucumber


    Handful of your favourite fresh herbs, chopped.


    15ml of red wine vinegar


    15ml of balsamic vinegar (mmmmm)


    30 ml rapeseed oil


    Black pepper


    Cheeky 15g of marmite (only if you’re a LOVER not a HATER!)


    Splash of orange juice


    Crushed ice cubes




    Method


    Chop all the veg and herbs (eg mint, basil, parsley) roughly into a mixing bowl.


    Mix in the rapeseed and both vinegars.


    Add 75% of the mix to the blender and pulse, but leave slightly chunky.


    Add marmite (optional) plus black pepper.


    Add OJ to make consistency of soup.


    Pulse again but still leave slightly chunky.


    Place in container with lid, and chill in fridge.


    Crush ice into centre of your soup bowls.


    Ladle chilled soup mixture into bowl(s).


    Sprinkle remaining 25% of chopped veg and herbs onto top of soup.


    Enjoy this wonderful cooling gazpacho on a hot summers evening!
    Peace is always beautiful.

    WALT WHITMAN
  • This sounds like a very nice cold soup, to cool one down after a hard day sunbathing. Thanks Bev.
    I am just exploring the threads found this one, I know I’m a bit behind, I think I’ll try it. I only have a hand blender, not a proper Kenwood, I don’t really whizz me food just make meals myself.
    Peace and Luve

    Yours in Stitches

    Ory 🌏🌞
    2
  • This sounds like a very nice cold soup, to cool one down after a hard day sunbathing. Thanks Bev.
    I am just exploring the threads found this one, I know I’m a bit behind, I think I’ll try it. I only have a hand blender, not a proper Kenwood, I don’t really whizz me food just make meals myself.
    Peace and Luve

    Yours in Stitches

    Ory 🌏🌞
  • Not a recipe, but just to say to all you non chef types, or anyone who just wants a quick fix lunch, these are beyond divine....new from Batchelors.

    Super Rice and Sauce MILD CURRY, Vegetarian (Pot noodle section), normally one note but currently 50p in Asda Price

    absolutely delicious! Simply add boiling water, follow instructions, and indulge in a gorge quick lunch!
    Peace is always beautiful.

    WALT WHITMAN
    1
  • Not a recipe, but just to say to all you non chef types, or anyone who just wants a quick fix lunch, these are beyond divine....new from Batchelors.

    Super Rice and Sauce MILD CURRY, Vegetarian (Pot noodle section), normally one note but currently 50p in Asda Price

    absolutely delicious! Simply add boiling water, follow instructions, and indulge in a gorge quick lunch!
    Peace is always beautiful.

    WALT WHITMAN
  • Such a pity my photos won’t upload . Just prepared a mean Gazpacho from scratch and taken smashing pic
    Peace is always beautiful.

    WALT WHITMAN
    0
  • Such a pity my photos won’t upload . Just prepared a mean Gazpacho from scratch and taken smashing pic
    Peace is always beautiful.

    WALT WHITMAN
  • Quote Originally Posted by Bev View Post
    Such a pity my photos won’t upload . Just prepared a mean Gazpacho from scratch and taken smashing pic
    Our tech team are on this bug @Bev
    Should be fixed soon, along with the issue with emojis not appearing when using a emoji keyboard

    I bet the gazpacho was very tasty!
    Community Manager - Pure Planet

    1
  • Quote Originally Posted by Bev View Post
    Such a pity my photos won’t upload . Just prepared a mean Gazpacho from scratch and taken smashing pic
    Our tech team are on this bug @Bev
    Should be fixed soon, along with the issue with emojis not appearing when using a emoji keyboard

    I bet the gazpacho was very tasty!
    Community Manager - Pure Planet

  • Thanks Marc
    Peace is always beautiful.

    WALT WHITMAN
    0
  • Thanks Marc
    Peace is always beautiful.

    WALT WHITMAN
  • It’s super tasty Kniterella, and perfect for these balmy evenings. I’ve just made spinach lemon soup, and although divine, I’m beyond boiled!

    I’ve got a lovely picture of the Gazpacho but cannot upload for some reason. It’s really easy to prepare and very delicious! Btw a hand blender is fine, as you leave half of it chunky anyway Give it a go. Also, extremely healthy and very good for the ole glucose levels

    Yes it'll take some time before you’ve found your way all around the various threads, but you’ll get there. Doing great.

    Is it Knitty for short?! Happy cooking!
    Peace is always beautiful.

    WALT WHITMAN
    0
  • It’s super tasty Kniterella, and perfect for these balmy evenings. I’ve just made spinach lemon soup, and although divine, I’m beyond boiled!

    I’ve got a lovely picture of the Gazpacho but cannot upload for some reason. It’s really easy to prepare and very delicious! Btw a hand blender is fine, as you leave half of it chunky anyway Give it a go. Also, extremely healthy and very good for the ole glucose levels

    Yes it'll take some time before you’ve found your way all around the various threads, but you’ll get there. Doing great.

    Is it Knitty for short?! Happy cooking!
    Peace is always beautiful.

    WALT WHITMAN
  • My old Boss fella Mr Taber must have found it difficult to say my name, Orysia, so got called Ory. The nickname stuck while working there. Kniterella is my online handle but you can call me Ory I don’t mind.

    Kniterella, I invented this name in 2004 when I bought my first computer, I was like Cinderella knitting in the fireplace waiting fir my Prince Charming to whisk me into his white charger canering on ito the sunset. Lol!

    I registered my business idea and name Knits-galore, at Inland Revenue, who said it was not being used at the time. But a few years ago I noticed someone had copied my online handle name but spelled with 2 t’s on FaceBook. So I told her why did she copy my online handle, its my nvention. She replied she built her business on the Knitterella name since 2005, so I said I invented my online name of Kniterella, in 2004, so she must have sopied it from me, the *******. I could not sue her for copying my online handle name. Honest there are so many people copying my handle but spet differently, my business name, spelled every which way too, so I got a Trademark TM Cert from Intellectual Property Office, so now the copying has stopped. I have the right to sue people who copy my business name.

    Anyway if Kniterella is a bit of a mouthful sure you can call me Ory here. On my FB page and Ravelry, other websites I’m kniwn as Kniterella.

    There I go again totally Off Topic. Sorry all, I am prone to writing essays in emails, so I’ll have t stop being a motormouth on here. Lol
    Peace and Luve

    Yours in Stitches

    Ory 🌏🌞
    2
  • My old Boss fella Mr Taber must have found it difficult to say my name, Orysia, so got called Ory. The nickname stuck while working there. Kniterella is my online handle but you can call me Ory I don’t mind.

    Kniterella, I invented this name in 2004 when I bought my first computer, I was like Cinderella knitting in the fireplace waiting fir my Prince Charming to whisk me into his white charger canering on ito the sunset. Lol!

    I registered my business idea and name Knits-galore, at Inland Revenue, who said it was not being used at the time. But a few years ago I noticed someone had copied my online handle name but spelled with 2 t’s on FaceBook. So I told her why did she copy my online handle, its my nvention. She replied she built her business on the Knitterella name since 2005, so I said I invented my online name of Kniterella, in 2004, so she must have sopied it from me, the *******. I could not sue her for copying my online handle name. Honest there are so many people copying my handle but spet differently, my business name, spelled every which way too, so I got a Trademark TM Cert from Intellectual Property Office, so now the copying has stopped. I have the right to sue people who copy my business name.

    Anyway if Kniterella is a bit of a mouthful sure you can call me Ory here. On my FB page and Ravelry, other websites I’m kniwn as Kniterella.

    There I go again totally Off Topic. Sorry all, I am prone to writing essays in emails, so I’ll have t stop being a motormouth on here. Lol
    Peace and Luve

    Yours in Stitches

    Ory 🌏🌞
  • I don’t have a hob, but have a FAB combi Microwave/Convection oven n grill, as my kitchen is tiny compared to one I used to have at my inherited parents house. Do you have any Veggie microwve recipies suitable for a Diabetic diet, low GI if poss too. I go to the free from corner in Morrisons, its mistly gluten free but seeing a few no added sugar stuff. But these are just snacks not actual food for meals. However, there are lots of veg and other low GI foods available. I found no added sugar baked beans in M’s yesterday evening, I was deeelighted. I really would like some ice cream so I invented my own.

    Berry Nice Iced Yogurt

    1 tray of frozen forest fruits or cherries or other frozen fruits
    1 or 2 large pits of Fat Free plain 6ogurt if doing for a large family
    2 dst Silver S**** sweetener or Stevia

    Place fruit n yogurt in a large mixing biwl and blend or pulse with hand blender or other blender, until bit smooth but with chunky bits of fruit, add sweetener n mix in with a fork. It tastes fruity, but depends on how much fruit one puts in. Better than Diabetic ice cream, and no preservatives etc. I like frozen dark red cherries in my yogurt ice cream.
    You can add brown sugar if not diabetic. Can be made in an ice cream maker too. Soon as I make this I have a scoop, very refreshing. I mean why not lemons or an orange with yogurt, i will experiment n post pics of my creations

    Enjoy.
    Peace and Luve

    Yours in Stitches

    Ory 🌏🌞
    2
  • I don’t have a hob, but have a FAB combi Microwave/Convection oven n grill, as my kitchen is tiny compared to one I used to have at my inherited parents house. Do you have any Veggie microwve recipies suitable for a Diabetic diet, low GI if poss too. I go to the free from corner in Morrisons, its mistly gluten free but seeing a few no added sugar stuff. But these are just snacks not actual food for meals. However, there are lots of veg and other low GI foods available. I found no added sugar baked beans in M’s yesterday evening, I was deeelighted. I really would like some ice cream so I invented my own.

    Berry Nice Iced Yogurt

    1 tray of frozen forest fruits or cherries or other frozen fruits
    1 or 2 large pits of Fat Free plain 6ogurt if doing for a large family
    2 dst Silver S**** sweetener or Stevia

    Place fruit n yogurt in a large mixing biwl and blend or pulse with hand blender or other blender, until bit smooth but with chunky bits of fruit, add sweetener n mix in with a fork. It tastes fruity, but depends on how much fruit one puts in. Better than Diabetic ice cream, and no preservatives etc. I like frozen dark red cherries in my yogurt ice cream.
    You can add brown sugar if not diabetic. Can be made in an ice cream maker too. Soon as I make this I have a scoop, very refreshing. I mean why not lemons or an orange with yogurt, i will experiment n post pics of my creations

    Enjoy.
    Peace and Luve

    Yours in Stitches

    Ory 🌏🌞
  • I don’t have any microwave recipes I’m afraid, as don’t own microwave cos never ever liked them. I’ve also never bothered with the GI thingy. I believe good control can be achieved solely by just having the correct bolus and basal combo of insulin but of course I appreciate Type 2 is a whole different ball game, and a lot more self control required. Think health profs are starting to realise that Type 2 is prob the more complex of the two. Who knew?!

    Your iced yoghurt sounds lovely. I must be one of the very very very few people who doesn’t really like ice cream! I don’t dislike it as such, but hardly ever eat it, so this variation using frozen fruits and yog sounds perfect. I don’t like sweetener nor stevia but am happy to use nothing to sweeten, as my taste buds have adjusted over the years. Irony tho is I was never a sweet tooth before diagnosis. Always savoury, and that’s still the case.

    good luck with your cooking. You mention the low sugar beans. I tend to use pulses in almost every recipe. Huge fan of chick peas, and today I found Napolina tinned SPELT, a real hit in my soups, and a great controller of body’s glucose, as are all pulses (not the ones in sauces)

    happy to help with any diab related questions Kniterella
    Peace is always beautiful.

    WALT WHITMAN
    0
  • I don’t have any microwave recipes I’m afraid, as don’t own microwave cos never ever liked them. I’ve also never bothered with the GI thingy. I believe good control can be achieved solely by just having the correct bolus and basal combo of insulin but of course I appreciate Type 2 is a whole different ball game, and a lot more self control required. Think health profs are starting to realise that Type 2 is prob the more complex of the two. Who knew?!

    Your iced yoghurt sounds lovely. I must be one of the very very very few people who doesn’t really like ice cream! I don’t dislike it as such, but hardly ever eat it, so this variation using frozen fruits and yog sounds perfect. I don’t like sweetener nor stevia but am happy to use nothing to sweeten, as my taste buds have adjusted over the years. Irony tho is I was never a sweet tooth before diagnosis. Always savoury, and that’s still the case.

    good luck with your cooking. You mention the low sugar beans. I tend to use pulses in almost every recipe. Huge fan of chick peas, and today I found Napolina tinned SPELT, a real hit in my soups, and a great controller of body’s glucose, as are all pulses (not the ones in sauces)

    happy to help with any diab related questions Kniterella
    Peace is always beautiful.

    WALT WHITMAN
  • That is good to know, I’m not right good at cooking pulses' but I make a Mother of a Cilli Non Carne.

    Quorn mince
    1 red onion
    Tin of kidney beans
    Tin of chopped plum tomatoes
    or fresh plum tomatoes or sndried tomatoes if healthy option
    1 veggie Oxo cube or Vegan equiv
    1 or 2 pints of filtered tap water or mineral water (this can be expensive)
    1/2 tsp chilli powder or just a pinch

    Chuck all in a sliw cooker or pan on hob, or microwave dish deep enough.
    When cooked, add Quinoa, Couscous or cooked brown rice. Stir a bit.
    Heat up again n enjoy. Nice with Seeded bread.

    The Dietician told me to choose seeded bread rather than wholmeal bread, less carbs I think or lower GI carbs, dunno. But I luve the seeded bread in Morrisons. Their Bakery smells G O R R G E O U S!!! I found a rather nice Seeded Cranberry loaf, sliced as well in a basket, Date n Walnut liaf. I have a breadmaker, so I can make easy bread, instead if buying it. I can’t find the scoop measure thingy. I used to make bread in it every other day, I mean experimental stuff

    I have strange tastes. How about

    Avocado
    lemon juice
    half small banana
    spelt toast slice

    Mash together n pile onto Spelt bread or fave type of healthy bread.
    Great for Breakfast. Fills me up all morning.
    Peace and Luve

    Yours in Stitches

    Ory 🌏🌞
    1
  • That is good to know, I’m not right good at cooking pulses' but I make a Mother of a Cilli Non Carne.

    Quorn mince
    1 red onion
    Tin of kidney beans
    Tin of chopped plum tomatoes
    or fresh plum tomatoes or sndried tomatoes if healthy option
    1 veggie Oxo cube or Vegan equiv
    1 or 2 pints of filtered tap water or mineral water (this can be expensive)
    1/2 tsp chilli powder or just a pinch

    Chuck all in a sliw cooker or pan on hob, or microwave dish deep enough.
    When cooked, add Quinoa, Couscous or cooked brown rice. Stir a bit.
    Heat up again n enjoy. Nice with Seeded bread.

    The Dietician told me to choose seeded bread rather than wholmeal bread, less carbs I think or lower GI carbs, dunno. But I luve the seeded bread in Morrisons. Their Bakery smells G O R R G E O U S!!! I found a rather nice Seeded Cranberry loaf, sliced as well in a basket, Date n Walnut liaf. I have a breadmaker, so I can make easy bread, instead if buying it. I can’t find the scoop measure thingy. I used to make bread in it every other day, I mean experimental stuff

    I have strange tastes. How about

    Avocado
    lemon juice
    half small banana
    spelt toast slice

    Mash together n pile onto Spelt bread or fave type of healthy bread.
    Great for Breakfast. Fills me up all morning.
    Peace and Luve

    Yours in Stitches

    Ory 🌏🌞
  • Bevs Butternut & Butter bean soup (my own recipe)


    Butternut squash
    2 tables****s rapeseed oil
    Bunch spring onions
    8 baby new potatoes OR 2 medium potatoes
    1 JalapeΓ±o
    2 lemons
    600ml vegetable stock (2 veggie oxo cubes)
    Fresh Basil
    Tin butter beans
    Seasoning to taste


    1. Wrap butternut squash in silver foil, and roast whole for one hour in oven.
    2. Cut in half and scoop out soft flesh.
    3. Add flesh to large pan on hob, of hot rapeseed oil.
    4. Add chopped springies.
    5. Add baby potatoes or chopped medium potatoes.
    6. Stir in chopped deseeded JalapeΓ±o.
    7. Add boiling veg stock, using 600ml boiling water and two veg oxo cubes.
    8. Stir for twenty mins until veg softened.
    9. Blend to soup consistency.
    10. Top with cooked butter beans, fresh basil leaves, plus freshly squeezed lemon juice.
    11. Season to taste.


    Makes for a wonderfully hearty farty meal. Enjoy!
    Last edited by Bev; 07-08-18 at 22:53. Reason: Why doesn’t it like ****?
    Peace is always beautiful.

    WALT WHITMAN
    0
  • Bevs Butternut & Butter bean soup (my own recipe)


    Butternut squash
    2 tables****s rapeseed oil
    Bunch spring onions
    8 baby new potatoes OR 2 medium potatoes
    1 JalapeΓ±o
    2 lemons
    600ml vegetable stock (2 veggie oxo cubes)
    Fresh Basil
    Tin butter beans
    Seasoning to taste


    1. Wrap butternut squash in silver foil, and roast whole for one hour in oven.
    2. Cut in half and scoop out soft flesh.
    3. Add flesh to large pan on hob, of hot rapeseed oil.
    4. Add chopped springies.
    5. Add baby potatoes or chopped medium potatoes.
    6. Stir in chopped deseeded JalapeΓ±o.
    7. Add boiling veg stock, using 600ml boiling water and two veg oxo cubes.
    8. Stir for twenty mins until veg softened.
    9. Blend to soup consistency.
    10. Top with cooked butter beans, fresh basil leaves, plus freshly squeezed lemon juice.
    11. Season to taste.


    Makes for a wonderfully hearty farty meal. Enjoy!
    Peace is always beautiful.

    WALT WHITMAN
  • No, that avocado mix on spelt is my kinda thing Kniterella ; adore Morrison’s Spelt, Rye and wholegrain loaf. Asda also do their own sliced seeded loaf which is lovely .

    Napolina just brought out tinned spelt, 60p a tin Asda, great for thickening soups at end. Great slow release carbs. As is quinoa of course. Most grains slow release

    Think I add fresh lemon juice to almost everything! Really love it.

    I do avocado, lemon juice, dill, jalapeΓ±o, and fresh ginger all blended with splash of bottled water.
    Then spread mixture onto hot seeded or spelt toast.
    Top with chopped radish and cottage cheese.
    Sprinkle with walnuts.

    Delicious!
    Peace is always beautiful.

    WALT WHITMAN
    0
  • No, that avocado mix on spelt is my kinda thing Kniterella ; adore Morrison’s Spelt, Rye and wholegrain loaf. Asda also do their own sliced seeded loaf which is lovely .

    Napolina just brought out tinned spelt, 60p a tin Asda, great for thickening soups at end. Great slow release carbs. As is quinoa of course. Most grains slow release

    Think I add fresh lemon juice to almost everything! Really love it.

    I do avocado, lemon juice, dill, jalapeΓ±o, and fresh ginger all blended with splash of bottled water.
    Then spread mixture onto hot seeded or spelt toast.
    Top with chopped radish and cottage cheese.
    Sprinkle with walnuts.

    Delicious!
    Peace is always beautiful.

    WALT WHITMAN
  • Monsoon hail here with sunny spells in between, third day running now that I’ve got bleeding saturated, so spent a cosy afternoon doing cosy cooking.

    Sadly, can’t claim this one to be my own, but it’s had a few tweaks, and makes for a mean hearty African stew (veggie of course)..........

    AFRICAN STEW (VEGETARIAN)

    Ingredients

    Basmati rice
    Rapeseed Oil 30 ml
    Spring Onions (bunch of 8 to 10)
    Green pepper
    2 carrots, chopped
    4 celery sticks
    2 green chillis or 2 Jalapeno
    Fresh ginger, approx 5cm square
    15g Garam Masala
    250g baby vine cherry tomatoes
    2 bayleaves
    2 Veg Oxo cubes to make 600ml stock
    1 large potato, chopped
    400g Edamame beans
    30g peanut butter
    Bag of fresh coriander
    Half bag of baby spinach
    black pepper

    Method

    Heat rapeseed oil in large pan.

    Add chopped Springys, chopped green pepper, carrots and chopped celery and mix for 5 mins.

    Add chopped chillis, finely chopped ginger, and Garam Masala to pan, and stir for 1 min.

    Add baby tomatoes, halved. Put two bayleaves into your pan. Stir for three mins.

    Make 600ml of boiling stock, and add to pan with chopped potato. Boil for 8 mins.

    Add edamame soya beans (usually frozen from supermarkets) plus peanut butter.

    Finely chop your fresh coriander and stir into pan with baby spinach leaves.

    Add black pepper to taste.

    Remove both bayleaves, and serve with cooked rice.

    DELICIOUS
    Peace is always beautiful.

    WALT WHITMAN
    2
  • Monsoon hail here with sunny spells in between, third day running now that I’ve got bleeding saturated, so spent a cosy afternoon doing cosy cooking.

    Sadly, can’t claim this one to be my own, but it’s had a few tweaks, and makes for a mean hearty African stew (veggie of course)..........

    AFRICAN STEW (VEGETARIAN)

    Ingredients

    Basmati rice
    Rapeseed Oil 30 ml
    Spring Onions (bunch of 8 to 10)
    Green pepper
    2 carrots, chopped
    4 celery sticks
    2 green chillis or 2 Jalapeno
    Fresh ginger, approx 5cm square
    15g Garam Masala
    250g baby vine cherry tomatoes
    2 bayleaves
    2 Veg Oxo cubes to make 600ml stock
    1 large potato, chopped
    400g Edamame beans
    30g peanut butter
    Bag of fresh coriander
    Half bag of baby spinach
    black pepper

    Method

    Heat rapeseed oil in large pan.

    Add chopped Springys, chopped green pepper, carrots and chopped celery and mix for 5 mins.

    Add chopped chillis, finely chopped ginger, and Garam Masala to pan, and stir for 1 min.

    Add baby tomatoes, halved. Put two bayleaves into your pan. Stir for three mins.

    Make 600ml of boiling stock, and add to pan with chopped potato. Boil for 8 mins.

    Add edamame soya beans (usually frozen from supermarkets) plus peanut butter.

    Finely chop your fresh coriander and stir into pan with baby spinach leaves.

    Add black pepper to taste.

    Remove both bayleaves, and serve with cooked rice.

    DELICIOUS
    Peace is always beautiful.

    WALT WHITMAN
  • Quote Originally Posted by Bev View Post
    Monsoon hail here with sunny spells in between, third day running now that I’ve got bleeding saturated, so spent a cosy afternoon doing cosy cooking.

    Sadly, can’t claim this one to be my own, but it’s had a few tweaks, and makes for a mean hearty African stew (veggie of course)..........

    AFRICAN STEW (VEGETARIAN)

    Ingredients

    Basmati rice
    Rapeseed Oil 30 ml
    Spring Onions (bunch of 8 to 10)
    Green pepper
    2 carrots, chopped
    4 celery sticks
    2 green chillis or 2 Jalapeno
    Fresh ginger, approx 5cm square
    15g Garam Masala
    250g baby vine cherry tomatoes
    2 bayleaves
    2 Veg Oxo cubes to make 600ml stock
    1 large potato, chopped
    400g Edamame beans
    30g peanut butter
    Bag of fresh coriander
    Half bag of baby spinach
    black pepper

    Method

    Heat rapeseed oil in large pan.

    Add chopped Springys, chopped green pepper, carrots and chopped celery and mix for 5 mins.

    Add chopped chillis, finely chopped ginger, and Garam Masala to pan, and stir for 1 min.

    Add baby tomatoes, halved. Put two bayleaves into your pan. Stir for three mins.

    Make 600ml of boiling stock, and add to pan with chopped potato. Boil for 8 mins.

    Add edamame soya beans (usually frozen from supermarkets) plus peanut butter.

    Finely chop your fresh coriander and stir into pan with baby spinach leaves.

    Add black pepper to taste.

    Remove both bayleaves, and serve with cooked rice.

    DELICIOUS

    Tried out your African stew @Bev
    It was delicious! And pretty simple to make (good instructions)

    Attachment 2218


    Name:  African stew 2.jpg
Views: 53
Size:  1.73 MB


    Name:  African stew 3.jpg
Views: 54
Size:  2.04 MB

    Name:  African stew4.jpg
Views: 54
Size:  1.70 MB


    It got the thumbs up at our place. Had it for dinner yesterday evening (Sat) and leftovers for lunch today!
    Community Manager - Pure Planet

    3
  • Quote Originally Posted by Bev View Post
    Monsoon hail here with sunny spells in between, third day running now that I’ve got bleeding saturated, so spent a cosy afternoon doing cosy cooking.

    Sadly, can’t claim this one to be my own, but it’s had a few tweaks, and makes for a mean hearty African stew (veggie of course)..........

    AFRICAN STEW (VEGETARIAN)

    Ingredients

    Basmati rice
    Rapeseed Oil 30 ml
    Spring Onions (bunch of 8 to 10)
    Green pepper
    2 carrots, chopped
    4 celery sticks
    2 green chillis or 2 Jalapeno
    Fresh ginger, approx 5cm square
    15g Garam Masala
    250g baby vine cherry tomatoes
    2 bayleaves
    2 Veg Oxo cubes to make 600ml stock
    1 large potato, chopped
    400g Edamame beans
    30g peanut butter
    Bag of fresh coriander
    Half bag of baby spinach
    black pepper

    Method

    Heat rapeseed oil in large pan.

    Add chopped Springys, chopped green pepper, carrots and chopped celery and mix for 5 mins.

    Add chopped chillis, finely chopped ginger, and Garam Masala to pan, and stir for 1 min.

    Add baby tomatoes, halved. Put two bayleaves into your pan. Stir for three mins.

    Make 600ml of boiling stock, and add to pan with chopped potato. Boil for 8 mins.

    Add edamame soya beans (usually frozen from supermarkets) plus peanut butter.

    Finely chop your fresh coriander and stir into pan with baby spinach leaves.

    Add black pepper to taste.

    Remove both bayleaves, and serve with cooked rice.

    DELICIOUS

    Tried out your African stew @Bev
    It was delicious! And pretty simple to make (good instructions)

    Attachment 2218


    Name:  African stew 2.jpg
Views: 53
Size:  1.73 MB


    Name:  African stew 3.jpg
Views: 54
Size:  2.04 MB

    Name:  African stew4.jpg
Views: 54
Size:  1.70 MB


    It got the thumbs up at our place. Had it for dinner yesterday evening (Sat) and leftovers for lunch today!
    Community Manager - Pure Planet