hairy dieters recipes

stagemonkey2012

Hi, does anyone else follow the hairy bikers hairy dieters books? I tried entering the recipe's on here but the calorie intake is vastly different to whats advetised in the book? Any help x

cityruss

Unless you're using the exact same ingredients and brands the calorie counts will differ.

I'd also double check you have accurate database entries.

However all that matters is what you're putting in your mouth, so just concentrate on the calorie count that you get from the ingredients you have used.

Either way, the Hairy Bikers are great. Especially when they are doing their proper food and not the 'diet' stuff.

alexsondra34

one thing is for sure they did lose weight!! but when watching the series there were also working out quite a lot, if you find the calories to be more than they say just have a smaller portion and have a big side salad.

May i recommend river cottage veg every day and light and easy books? both by Hugh Fearnley whittingstall, Hugh has been on a journey to health the last few years and this two books are priceless as good exciting recipes go, here's one that i adore and it's quite low on calories but very filling.

Porotos granados (Pumpkin, sweetcorn and bean soup)

The last of summer's corn and green beans meet the first of the autumn squashes – inspired by the Chilean dish porotos granados. Serves six.

2 tbsp rapeseed or olive oil
1 onion, peeled and diced
2 garlic cloves, peeled and finely chopped
1 tsp sweet, smoked paprika
2 tbsp chopped oregano (or marjoram)
100g small dried beans (pinto, navy or cannellini), soaked overnight, or 400g tin of beans, drained and rinsed
1 litre vegetable stock
1 bay leaf
750g squash (butternut, crown prince or onion), peeled, deseeded and cut into 2cm chunks
200g green beans, trimmed and cut into 2cm pieces
Kernels cut from 2 corn cobs
Sea salt and ground black pepper

Heat the oil in a large pan over a medium heat. Add the onion and garlic, and sauté for 10 minutes. Add the paprika and a tablespoon of the oregano. Cook for a minute more.

Dried beans version
Drain the beans and add to the pan with the stock and bay leaf. Bring to a boil, lower the heat and simmer for 45 minutes, or until the beans are completely tender (cooking times for dried beans vary; this may take over an hour). Add the squash, stir and simmer for 10-15 minutes, until the squash is just tender, add the green beans and corn kernels, and simmer for five minutes more.

Tinned beans version
Add the drained, rinsed beans, stock and bay leaf at the same time as the squash, and simmer until the squash is just tender, around 10-15 minutes. Add the green beans and corn, and simmer for a few minutes more.

To finish both versions, season generously, stir in the remaining oregano, leave to settle for a couple of minutes and serve.