Haricots fumés avec Bacon et basilic

Posh fèves torréfiées, en d'autres termes faire pop-corn? à la maison pour le déjeuner Se sentir léthargique et doivent évoquer le peu d'énergie pour se rendre à une conférence ou une réunion. Cette idée de déjeuner "grains torréfiés chic" est riche en fibres, ce qui signifie la puissance est libérée lentement pendant les heures suivantes à l'heure du déjeuner. Vous vous sentirez énergique sans délai ! Pourquoi pas prendre une boîte de conserve de haricots heinz, vous entends-je demander ? Les grains sont faibles en gras, c'est sûr. Mais les haricots Heinz contiennent 10 grammes de sucre, 11 % de l'apport quotidien est (voir ici), cette recette contient 0g de sucre (voir ici). En plus de cela, vous devez ajouter une variété d'autres saveurs qui sont frais et délicieux. Choix facile, si vous me demandez !1-2 x pain complet (en fonction de comment faim vous êtes!)1/2 boîte de cannellonis Beans1 x tranche de Bacon (couper avec des ciseaux) 1 x grand Tomato1/2 petit oignon (hachée) poignée de basilic (facultatif) * Basil utilisé pour j'étais cool, mais ce n'est pas toujours adapté aux élèves qu'il va très vite. Vous savez très bien dans ce plat et va bien avec n'importe quelle base de la recette de la tomate (comme Somerset ragoût de boulettes de viande épicées de Ratatouille). Donc si vous prévoyez votre repas hebdomadaires, utiliser du basilic frais à moins qu'il explose.Toast 1-2 tranches de intégrante painpendant ce temps, faire chauffer un peu d'huile dans une poêle et faire légèrement revenir l'oignon et le Bacon jusqu'à ce que dorée.Puis égoutter les cannellonis haricots et ajouter à la poêle avec les tomates, hachées grossièrement. Mélanger pendant 2 minutes environ.Si vous utilisez Basil, déchirer des morceaux de feuilles dans le bac et incorporer le reste des ingrédients. Servir immédiatement dans votre pain grillé.Heinz baked haricots sont connus comme ingrédient de base de garde-robe étudiant, mais cela donne un aller - faible teneur en sucre, des saveurs plus, et à peu de frais un autre grand mange moins une livre par portion !

Recipe : Shan Masala Pork Chops

As you can see from the last few recipes, I've been busy, so I'm looking for fast cooking options. Pre-mixed masalas are of course a great way to help speed up the cooking process and the best thing with marinating meat is that once its all in the fridge, I just have to decide an hour before, what we want to eat and let it come to room temperature before I cook it. I used the Shan Fried Chops/Steak masala for this dish. But although the recommended proportion was one packet mix to 2 kilos of meat, I used it all up on 1 kilo meat (it wasn't too spicy for us) and maybe next time, I would add some ginger and garlic paste to the marinade too. the vinegar wasn't part of the instructions, but more of a gut feel and I think it helped tenderise the meat and added flavour.The taste is good and I think it will be great on fried fish too.Ingredients :1 kilo pork / lamb chops cleaned and dry1 packet Shan Fried Chops/Steak masala4 tbsps vinegar - I used Goan toddy vinegar 1/2 tsp oilMethod :Marinate the chops in the masala mix and vinegar, at least overnight.If you like thin chops, then pound and flatten them before marination.Let them come to room temperature before cooking.Warm the oil in a wide pan. Sear both the sides and then cooked either covered or uncovered until done depending on your preference for juicy or crispy chops.These can also be cooked on a grill or a Barbecue.

Poulet thaï aux noix de cajou

Poulet thaï aux noix de cajouPour que pourquoi mon blog a été abandonnée pendant une courte période, c'est parce que j'ai été en Thaïlande ! Cependant, je suis retourné armé avec nouvelles inspirations pour la bonne bouffe, tout en maintenant ma tête d'étudiant boulonné salvatrice. Voici un nouveau plat style thaï qui est léger sur l'estomac et le portefeuille et très savoureux ! poulet x 2 x petit Onion4 Breast1 x printemps OnionsA poignée de soja de cajou Chilli1 Nuts1/2 c. à soupe Sauce1 cuillère à soupe poisson riz Sauce100g * riz brun est le choix plus sain, mais si vous êtes heureux de dépenser un peu plus, ma version était empreint de style thaï citron et herbes infusées de riz (voir ici). Mes prix s'appuiera sur les coûts du riz brun.Fried de cajounoix grillées délicatement jusqu'à ce que l'huile brune. Desmoldar.freir oignon et fines émincé de poulet dans le wok jusqu'à coloration dorée.Ajouter le soja et le poisson et remuer la sauce fryImmediately ajouter le haché printempsoignons, hachés chiles et Dora noix de cajoufritesnoix et mélanger pendant 1 minute. Servir avec du riz.À moins de £1, une partie, ce délice thaï est bien la peine d'essayer ! Cette nourriture 15 minutes est également parfaite si vous êtes serré à l'heure. Ennuyé de la même sautés vieille ? Certainement cela donner un spin.

Smoked Mackerel and New Potato Salad

Lunch Option: Smoked Mackerel and New Potato SaladThis light lunch is perfect to pack and take out on the go. Great for any hard working students who want a change from library sandwiches! Smoked Mackerel is also a fairly cheap option to go with and requires no cooking, you simply tear it up over the salad. The dressing is either light mayonnaise or low fat creme fraiche (depending on preference), meaning you get a nice creamy dressing without the calories.1 x Pack of Mackerel Fish (I bought everyday value here)1 x Pack of New Potatoes4 x Tbsp Low Fat Creme FraicheHandful Green Salad Leaves (per portion)Chopped Chives (Optional)Cracked Black Pepper (Optional)Half/Quarter the New Potatoes and boil for 15 minutes until tender. Then drain.Meanwhile, mix the Creme Fraiche with the Chives and Black Pepper (Optional) and flake the Mackerel* into pieces, mixing half with the dressing along with the drained Potatoes.Place the Green Salad Leaves on the bottom of the plate, then the dressing mixture and finally the leftover Mackerel on top. Add more Black Pepper is you would like!* I suggest you use one Mackerel fish per portion (comes in a pack of 4)It's that simple. An easy, affordable lunch that doesn't take too long to make. Can also be made the night before and kept in the fridge if necessary. Perfect to take out or eat at home!

New Potato, Green Bean, Tomato and Chorizo Salad with Grilled Halloumi

Another lunch option, which is perfect for taking to the library and cooked the night before/that morning and stored in tuppleware. Packing your own lunch obviously saves you money but also time - if you've got a deadline then you won't need to stand queueing for your lunch when you could be ploughing through that essay.*Warning - these measurements aren't exact because it really depends on how much you eat.Handful of New Potatoes3 x Halloumi Slices6 x Green Beans5 x Cherry Tomatoes1/5 Chorizo (Optional)An average lunch bought on campus for me works out at around £4 - so immediately saving yourself cash!Chop the New Potatoes in half and boil for 12 minutes until soft (but not dissolving!) Add the Green Beans for the final 3 minutes.Meanwhile, Grill the sliced Halloumi, flipping over once so both sides are golden. (Keep you're eye on this - can burn easily!)Drain the Green Beans and Potatoes and set aside. In the same pan quickly fry the Cherry Tomatoes and Chorizo (Optional) for 1 minute, then set aside also.Slice the Grilled Halloumi and add everything together in a tuppleware container and cool before storing in the fridge, ready to take with you later on!

Recipe : Moroccan Almond and Harissa Couscous - Vegan

aCouscous is often called the staple dish of North Africa. However, in Egypt, the only place I saw couscous on the menu was in Siwa which is close to the Libyan border. We did have couscous for almost every meal that we ate in Morocco and its also popular in Algeria, Tunisia and Libya. Couscous was originally made from millet, but now its mostly made from wheat, although it is also made from barley, cornmeal and pearl millet in some parts of the world. Ingredients:500 gms pre-steamed couscous750ml of thin salted stock (meat or vegetable depending on your personal choice) 1 tsp olive oil 4 tbsp harissa (a Moroccan red chilli paste with a few other spices -adjust this to your taste) 100 gms almonds Method:Boil the stock. Take it off the fire, add olive oil and let it cool a little. Once the stock is slightly above room temperature, add the pre-steamed couscous and stir well.Cover and let it sit for 5 minutes, fluff the mixture with a fork 2-3 times so the grains stay seperate and fluffy.Slowly fork in the harissa paste.Roast the almonds and cut into slivers.Mix the slivered almonds into the couscous leaving some for garnishing.Serve hot with a thin stew like Mqualli or a Peasant Stew. Kim's Tips:1. If you don't have ready stock, use 1 soup cube in 750ml water and adjust salt to taste2. Don't add couscous to boiling stock, it will turn pasty and sticky.3. The stew/curry you serve with a couscous needs to be on the thinner side as the couscous will keep absorbing liquid on your plate.4. Be careful how much water you drink when eating couscous, the couscous will soak up the water in your tummy and leave you feeling very full and unable to finish all that is on your plate. 5. Be careful about how much salt is in your stock, some varieties of store bought stock tends to be salty, so water it down if its too salty.6. Couscous is easily available at Godrej Nature Basket in Delhi/Gurgaon/Bombay/Pune and in some food specialty shops. In Ahmedabad, you can pick up couscous at Hypercity (the Waitrose section) or Icy Pik / Magsons

Recipe : Kadalekai Chatni / Peanut / Groundnut Chutney - Vegan

a This is a chutney, I really loved as a child. It was a great break from the staple coconut chutneys and mum normally made this to accompany goli bajjes. It was only after I started cooking on my own that I realised how much easier it is to grind a peanut chutney compared to a coconut chutney, so its practical and fast too. Currently with all the diwali hampers coming home, we have also received quite a few packets of flavoured roasted peanuts (kadalekai) and most of these snacks are too salty for my taste. So on this occasion, I used half a cup of mixed flavoured peanuts, rather than fresh groundnuts and the rest of rhe ingredients balanced out the saltiness and the flavours added to the groundnuts, added to the chutney too.This chutney can be served with idlis and dosas / poli like any other chutney. It also tastes great with rotis and its high in protein. Most kids love nuts, so they will love this chutney too and believe me when I say that it is much easier and faster to grind than coconut, even if you are using a food processor / mixi.Ingredients : 1 cup peanuts / groundnuts (roasted and skinned or the flavoured roasted variety)1/2 tsp oil (til/gingelly or sunflower)1 cup chopped onions (normally we use the smaller sambhar onions/shallots, but regular onions will do)4-8 dried red chillies (depending on spiciness and heat tolerance)6 cloves of garlic (you can chose to omit this, if you prefer, chop them if they are large sized)tamarind pulp to tastesalt to tasteSeasoning :1 tsp oil (til/gingelly or sunflower)a pinch of hing powder (asafoetida - aids in digestion of the heavy nuts) 1 tsp split black gram dhal (urad dhal)1 tsp mustard seeds (sarson / rai)1 sprig curry leavesMethod :Roast the raw groundnuts in a hot pan till cooked and skin them (you can leave the skin on, but we don't like the taste)If you are using roasted masala groundnuts, you can skip this step.But if you have leftover roasted nuts that have gone a bit soft, then re-roasting them helps.In 1/2 tsp oil saute the chopped onion, garlic and red chillies till slightly brown.Cool the fried mixture. When cooled, add it to the mixi with the skinned peanuts and the tamarind pulp.Whizz until it reaches your desired consistency. I like it slightly grainy, but some prefer it completely smooth.You may need to add a little water to help the grinding process if it gets too dry.Add salt to taste (if use flavoured groundnuts, remember they will already have salt, so adjust accordingly) and give it a quick spin.Pour the chutney out in a bowl.In a seasoning pan, heat 1 tsp oil.Add the hing powder.When it dissolves, add the urad dhal and fry till it turns light brown.Add the mustard seeds and the curry leaves and let the seeds splutter.Pour this tempering over the chutney.Serve the chutney with idlis and dosas / poli or with phulkas and dhal. The chutney keeps well in the fridge too for about a week. Note: The pictures above show quantities for 1/2 cup peanutsKim's Tip : The water used to wash the mixi / grinding stone can't be added to the chutney as it will become too watery, but you can use it to knead atta for rotis and give your rotis a different flavour.