A days eating…day 3

Breakfast – 60g Porridge with banana and raisins.  Make the porridge with milk

Mid morning snack – delicious cup of green tea and a couple of plain biscuits like Rich Tea.  Follow this with a pear to balance the biscuit intake.

Lunch – minestrone soup with a slice of sourdough bread and some salad

Mid afternoon snack – 100g mixed berries

Dinner – Creamy vegetable and chick pea curry with a glass of red wine.  Recipe after the jump.

The following recipe will feed approximately 6 people.

150g (5.5oz) dried chick peas soaked overnight

5ml (1 teaspoon) oil

1 medium onion chopped

2 cloves of garlic crushed

1 tbls minced ginger

2 tsp ground cumin

2 rsp ground coriander

2 tsp turneric

2tsp curry powder

1/2 tsp chilli chopped

250ml (9 fl oz) chicken stock

1 large potato cubed

240g (8.5 oz) pumpkin cubed

2 carrots thickly sliced

400g (14oz) can tomatoes

1. Drain the chick peas and place in a large pan with fresh water covering the peas by approx 5cm and bring to the boil. Simmer covered for about an hour over a low heat.  Then drain and set aside.
2. Heat the oil in a saucepan adding the onion, garlic and ginger, cooking for about 5 minutes or until the onion is soft.
3. Now add the spices and chilli and cook for a further 2 mins.
4. Add the stock, potato, pumpkin, carrots, tomatoes and chick peas and simmer for 20mins
5. Add the red pepper and simmer for a further 10 mins
6. Meanwhile, melt the butter in a small sauce pan.  Add some flour and cook for 2 mins stirring constantly.  Remove from the ehat and gradually stir in the stock.  Stir until the sauce thickens.
7. Remove from the ehat and whisk the sauce slowly pouring in the evaporated milk.
8. Addthe creamy chicken sauce to the curried vegetables.

Allow to heat through thoroughly and serve immediately.

Last – eat slowly and enjoy every flavorsome mouthfu.

~ by hoddo1812 on February 24, 2008.