FIFE DIET DECEMBER RECIPE IDEAS
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STIR FRIED WINTER VEG
Prepare all the veg first then start cooking…
2 tablespoons rapeseed or olive oil1 onion2 cloves of garliccurly kale, stalks removed & shreddeda mixture of red/green/white cabbage, shreddedspinach, roughly chopped,chard, roughly choppeda little soy sauce & /or sesame oila handful of nuts/seeds – or rolled oats (optional)
Heat the oil in a wok. Add the onion & garlic and soften. Add the vegetables: carrots, kale & cabbage first and once they have begun to cook add the spinach and chard.Put a lid on the wok as you stir fry. Add a little sesame oil, soy sauce or dried chilli as you wish.In a separate pan, gently toast any nuts or seeds you have such as pine nuts, cashews and sesame. Do each nutseparately to avoid burning and set aside. Alternatively you can toast some rolled oats in the same manner. When the greens are cooked through serve topped with the toasted nuts/seeds/oats.
GARLIC MASHED POTATOES
I overheard this in a shop changing room last year. The woman, on her mobile, also gave the other persondetailed instructions on how to actually peel the potatoes and boil them. I won’t go into that here – the wholething took hours, but in real life it is quite easy.
as many potatoes as you needabout
pint of milk3 – 10 garlic clovessea saltoil or butter
Peel your potatoes as usual and put in a pan with say 2/3 cold water and 1/3 milk so that the potatoes arecovered. Peel and squash with a flat knife between three and ten garlic coves depending on how garlicky youlike things. The flavour of the garlic comes out mellow though, so don’t worry too much about it being overly pungent. Add the garlic cloves to the pan, with a little salt. Cover and bring to the boil, then reduce heat andsimmer for a further 20 minutes or until the potatoes are cooked.Drain the potatoes – but keep the cooking liquid. Start to mash the potatoes and garlic together adding thecooking liquid as needed. Add salt and pepper to taste and a little oil or butter if you like.
ROSEMARY POTATO WEDGESpotatoes, scrubbedrosemaryolive oilsalt & pepper
Cut the potatoes into even wedges by cutting in half then standing each half on its end and making the wedgesfrom there. Add the potatoes to a pan of cold water, bring to the boil and then boil for three minutes. Place 2 baking trays in the oven to heat them. Drain, and place the wedges in a large bowl. Add the finely choppedrosemary, some salt, pepper and olive oil and use your hands to coat the potatoes with the oil and herbs. Tip the wedges onto the hot baking trays ( you should hear a sizzle) and return to the hot oven. After 20 minutes takeout and turn over, and return for another 20 minutes or until golden all over.