More About KNITTINGFROG
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Recipes I've Shared:
A traditional French dish, perfect for those who need to put dinner in the oven and leave it be until it is ready!
Works well with peppers, courgettes (zucchinis), aubergines (eggplants) instead of tomatoes...and a good way to use up leftover meat instead of mince (if doing so, then reduce cooking time to only 20 min!)
cream of celeriac and potatoes
Filling and sweet, I am taking those dense and moist muffins on the road! Texture is very moist, would probably make a nice pudding, served warm with a dollop of cool yoghurt and some fresh berries.
Covent garden soup recipe for carrot soup.
Note: bouillon had no indication of sodium content so it wrongly comes out lower.
Dense and filling, but not too sweet those muffins make for a perfect snack! No eggs, no butter, no wheat, and little fat/sugar...almost sin-free!
ideal for wraps as an alternative to bread!
I adapted this recipe from a 'normal' one, replacing the butter with apple sauce, and the plain flour with whole wheat and adding the flaxseed. Males 16 1cm-thick slices. Very filling.
For those days when only thick and spicy will do. Serves 12 as starters or 6 as generous main. Serve with a dollop of yoghurt if you can't take the heat!
Ratatouille as I like and make it. Makes 12 x 1/2 cup servings. Delicious hot or cold, with meat, eggs, or on its own! Thin down and blitz for an instant soup. Freezes very well. You can change the veggies amounts as you see fit (or depending on what you ahev at home). I use half tinned tomatoes, and half passata (sieved toms) for a thick gloopy sauce.
Is it a burger, is it a meat ball? No, it;'s burger ball! I came up with the recipe to avoid throwing away some mince beef that needed using up. Recipe makes 13 small patties, good for BBQ or finger food. Serve with low fat yoghurt mixed with finely chopped cucumber, fresh/dried coriander and ground pepper.
A satisfying loaf to enjoy with a cup of tea or for a filling breakfast on the go. It's a family recipe, inherited from a Scottish friend of my gran.
My take on chili con carne