gentlygently Member

I use it for sometimes for grilling veg (courgettes, onion slices, aubergine, sweet potato etc) for pizza topping. I usually double up and a load goes in the freezer for later. I also use the paper towel method. It is a Total Pain to clean and to be honest I hate it (it was an unexpected MIL present...). Hubby (loyally)…

Thank you. Yes I had got some things in a twizzle about the C2 - I certainly thought it was more unwieldy than you say! (Not sure I have a good way to store it secured upright that we would be happy with in our living room/bedroom - I am under the impression the water rower looks less like an exercise machine folded up...…

Chop raw beetroot into thin pieces (matchstick thin) mix with youghurt and then either lots of mint or plenty of ‘popped’ (ir lightly fried) mustard seeds and pepper. Add (non vinegary) cooked beet to feta and green things salad, or corn beef hash. Make beetroot chocolate cake! Enjoy....

Accudentally a double batch of cooking. I started off with cottage pie made with lamb mince, flagolet beans, mushrooms and some tomatoe (and mash of course) and then made a lasagne from the mince I couldn’t get into my pie dish plus more tomatoes, spinach and the last of a box moroccon spices. The lasagne turned out really…

Monday is omelette night - as I rush out to a rehearsal. Tonight it was mushroom omelette. (Plus peas and baked beans). Quick and easy comfort eating before the long rush hour drive across town.

When we paid someone to fill my parents’ freezer she did Sausages and mash Sausage and lentil stew with rice Chicken casserole with rice Beef (or lamb) stew with masH Shepherds pie and cottage pie (ie mince topped by mashed potato) Fish pie (again a mash potato top) Lasagne freezes fine. So does ‘hotpot’ (ie cooked slices…

Just made a big pan of green lentil, tomato and veg soup (wity paprika and chilli) which I’ll match with rice crackers and humous or toast and a boiled egg. Soup season is well underway in my house.

Baked fish in breadcrumbs, potato and parsnip mash, and some cauliflower, carrots and peas. Left over Pineapple slices that I had poached with star anise and muscavado sugar. (With a dollop of icecream).

veggie lasagne - including aubergine, sweet potato, carrot and red kidney beams and with my cheat bechemel sauce - seasoned large pot of yoghurt with an egg mixed in.

Wholemeal pasta, with brocolli and strips of smoked salmon tossed in - and then yoghurt (plus a little left over tinned salmon also in yoghurt). Lots of black pepper. Banana slices with yoghurt, flaked almonds and maple syrup. It was a quick and easy copk tonight. But still tasty.

Just a thought -but if you know you are going to say an Afghan restaurant, would it be worth googling Afgan food and seeing if there are some dishes/recipes that a) look enticing that you’d like to try b) working out a rough calorie idea now you know the ingredients better. It might heighten both the anticipation and also…

Mondays is always omletes - with herbs, plus tomato and courgette slices this time. And buttered potatoes.

Another random stranger here - sure people would already look twice. (I doubt you’d look at me tho - I have a few decades on you...) Going forward, speaking personally I’ve never liked the over(?) muscled, gym look (makes men look vain in my humble opinion!). Other random strangers would feel differently. Why not focus on…

Last night - fish pie and courgettes and carrots. Banana slices and pistachio icecream scoop with flaked almonds. Tonight cauliflower with a lentil and cheese sauce, plus potatoes and carrots. Banana slices, yoghurt and almond flakes for pud. (My daughter did the puddings both nights....am I cheating?!)

In my house we bulk prep, wrap and then freeze sandwiches (for my daughter’s school lunhbox) - ham, cheese and mashed up tuna/salmon all work. Adding some salad and fruit (and marmite rice cakes!) to the lunch box takes no time at all every morning. The sandwich happily thaws by lunchtimd. I advance prep her some boiled…

Try ‘Simple’ shanpoo - ie mild and scent/colourabt free. It stops my scalp getting aggravated. (The Dove shampoo I can tolerate too) Try not using shampoo every time you rinse your head! Try ‘coal tar’ based shampoos - very helpful treatment for a flare up. (From memory Neutrogena does one?). I hardly ever have to use…

Trout baked in oven with chives and almond flakes; mini roast potatoes; broccoli. Mango slices for pud,

Aha the top bit of the quote has disappeared - my post is a rough recipe for ‘curried parsnip and apple soup’!

I do it from memory nowadays - roughly it is fry up some onion (and or garlic), add celery stick if you have one handy, add a heaped tbsp generic curry powder or paste ( or more if you like spicey food, I use more...) , add chopped parsnip (say 5 small or 3 large) and one cored medium apple (cooking apple best, but I use…

No one has mentioned curried parsnip and apple soup yet ..love it and made some just today. Great to be back in soup season! ( Though to be fair my daughter is not so keen....)

Mmm - so methinks it is time to start thinking family food (when the babe is old enough you blend up his/her portion and gradually tranistion to eating it nonblended). So; for my family that might mean Quick Fish pie - fish pie frozen mix, defost and add beaten egg and seasoning - top wirh frozen mash potato nuggets. Pop…

I’ve got red potatoes layered with tomatoes and red onion and olive oil baking in a hot oven right now - with some garlicky large mushrooms. About to get cod popped on top - which is marinading in coriandar/parley/lemon/oil/paprika and cumin. (And carrots and broccoli ready to boil) Some plums are baking in sugar and…

Vege chilli and brown rice (The chilli included Butternut squash, savoy cabbage and very long runner beans - you can tell its autumn!)

Yes - please avoid overcooking! The sweet spot is usually when they have almost lost that last bit of cruch and well before anything mushy happens....a sharp knife to poke them as they cook is your new best friend perhaps?! I also aim to buy good quality veg in the first place - yes organic carrots from my veggie box…

I am finding that live yoghurt helps - if I drink a bit too much over the weekend and have more sugar / fats than during the week my tum can start to bloat, and digestion isn’t as good. So probiotics help get things back in balance.... (and/or eating ‘better’ food and more water too) .. and so the water goes.

When single i always cooked - anything from pasta and ready made pesto up to stews and baking (now I’m not I still cook btw). It is cheaper, usually healthier and tastier, and most often enjoyable. I guess I don’t get the ‘hate clear up’ comments too. Stacking plates and leaving til I feel like it - or quickly washing a…

Oh I feel you...(Or, snap!) I have come to the conclusion that I need to reset my portion expectations...so less for breakfast every day as a longterm habit, and also for lunch. I eat my big meals in the eve. And avoid evening hunger that way, for me. Luckily I don’t find losing so hard - but I’ve worked out my insidious…

There is a good series of podcast meditations called Meditation Minis by Chel Hamilton....just 10 mins. And other good longer podasts for meditation too (Podcast meditations are great for train rides / lunch breaks etc....) Most Yoga with Adrienne (very good!) you tube sessions are about 30 mins - part of a bedtime routine…

I have a few ‘make from frozen meals’: Soinach and mushroom lasagne Frozen spinach and frozen mushroom, with frozen garlic (which is fab btw!), heat through and mix with ricotta cheese - and some nutmeg/pepper etc. Layer up with lasagne sheets and bake. (For tye top layer i use a large pot of yoghurt mixed with an egg). A…