Yay I've gone bronze and no tanning bed in sight!!
Thanks to everyone for your ratings and comments...
Yay I've gone bronze and no tanning bed in sight!!
Thanks to everyone for your ratings and comments.
I always try to return all ratings and if I promise an E and don't get back to you feel free to give me a poke.
Sue
Spud, Pomme de Terre, Tater, Murphy -whatever you call it where would we be without it?
It has a bad reputation for dieters - but actually unless you are following the Atkin's diet they are very good for diets.
The following nutrition information is for one serving of potatoes. That would be about one medium potato 2-1/4" to 3
-1/4" in diameter, or 213 grams. This is for any variety of raw potatoes; it is in the cooking of potatoes that you add fats and calories.
Calories: 153 Protein: 4.03 g Carbohydrates: 33.87 g Fibre: 3.6 g Sugars: 2.13 g
Potatoes are good for you despite rumours to the contrary, they are full of vitamins and minerals, virtually fat-free, contain absolutely no cholesterol and when served in their skins are a great source of fibre.
A 175g portion of chips has double the fibre, 75 times more folic acid and four times more vitamin C than an apple; a baked potato in its skin contains more fibre than two slices of wholemeal bread.
A 175g portion of boiled new potatoes in their skins contains more iron than a 90g portion of steamed spinach or a pint of Guinness, and they also rank highest in potassium among the top 20 most frequently consumed raw vegetables and the 20 top most frequently consumed raw fruits. One serving of skin-on potatoes contains 620 mg of potassium
OLDCHEM RECIPES
These recipes are all low fat recipes and if you are following the WW Core plan are free with meals.
Let me start with this cheap and easy lunch dish. It's more instructions than a recipe but I have put a picture on for you to see what it is.
EGG IN A JACKET
I would really recommend this as a super lunch dish.It is so easy, cheap and tasty - I usually serve it with a salad but was also good with beans. Just cook your jacket in the microwave. Slice a top off the potato, scoop out some potato from the largest section ( keep potato for use in fish cakes etc.) Place the potato on a baking tray and break an egg into the hole, put top of potato on a baking tray, put into a hot oven until egg is cooked to your liking. ____________________________________________
BOMBAY POTATOES
(Serves 6)
Ingredients; ˝ lbs potatoes peeled
and diced 1 tin tomatoes 2 teaspoons salt 1 teaspoon mustard seeds ˝ teaspoon chilli ˝ teaspoon turmeric ˝ teaspoon garam masala Bunch coriander Fry light
Method; Spray fry light to pan then add mustard seeds when cracked, add the potatoes and spices, liquidise tomatoes and add. Cook on low heat until the potatoes are cooked, add coriander and serve.
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BRAISED POTATOES AND GARLIC
(Serves 4)
Ingredients: 1 kg Potatoes 1 tabs olive oil 2 Onions finely sliced 2 Cloves of garlic crushed 500ml Good chicken stock
Preheat oven to 190°C/Gas Mark 5. Heat the oil in a saucepan and cook the onions and garlic until tender and then set aside. Peel and slice the potatoes as thinly as possible, place a layer of potatoes over the bottom of the baking dish. Spread a thin layer of onions and garlic over the potatoes; repeat this process until the dish is full, finishing with a layer of potatoes on top. Pour over the hot stock, place into the oven and cook for 1 hour until potatoes are tender.
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This is a lovely change from plain mash and serves 8 people, reduce amount for smaller portions, does freeze well.
Put potatoes and celeriac in separate pans of cold, salted water, each with a garlic clove. Cover, bring to boil, then simmer for 12min or until tender - the celeriac may take less time. Drain, and then tip both into a heatproof bowl. Mash with olive oil and season well. To keep the veg warm until you're ready to serve, cover the bowl with foil and sit it in a roasting tin with enough boiling water to come halfway up the side of the tin. Keep the water barely simmering on the hob and the mash will stay warm for 15-20min
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CORE FAT CHIPS
(Serves 2)
2 large baking potatoes - leave the skin on and cut into nice fat chunky chips 1 tablespoon olive oil 2 cloves of garlic in their skin - slightly crushed salt and black pepper to taste pinch of rosemary
Pre-heat oven 220c or gas mark 7 (200c if a fan oven) Place all the ingredients in a bowl or plastic bag and mix well so that the chips are coated in the oil, herbs and seasoning. Put chips on a baking tray in the oven for 20 - 30 minutes or until chips are cooked through.
2 baking potatoes about 1lb in weight GRATED. 85g lean smoked bacon DICED 71g course ground polenta. 1 small onion CHOPPED. 1 egg. Salt & pepper. Fry light.
Method; Put all ingredients in a food mixer/processor, and whiz together until it resembles a lumpy batter. Spray a GOOD NON STICK fry pan with fry light and spoon about 4 tbls in the centre to form a small pancake like shape, leave to cook on a medium heat for about 2-3 mins.
Then turn CAREFULLY as the top will still be runny, cook on other side for same if not brown enough cook till it is.
Keep warm under the grill and repeat till all the mixture is used up
1 egg, beaten 4 medium potatoes, peeled (like Maris piper or king Edwards) 1 medium onion salt and pepper Fry lite (or daily allocation of oil) for frying
Method 1.Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl. 2.Add the egg, a good couple of pinches of salt and freshly ground black pepper. Mix the ingredients well. (You need to salt the mix well otherwise the hash browns can be quite bland). 3.Heat fry light or oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm thick. Flip over once browned and crispy - about 2-3 minutes each side. 4.Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.
3 cloves garlic crushed 1-tablespoon olive oil 3 large baking potatoes 1/2-teaspoon salt 1-tablespoon finely chopped fresh parsley leaves
Preheat the oven to 450 degrees F. Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved
Pictures of Potato Recipes
EGG IN A JACKET
garlic, and additional salt, to taste. Serve immediately.
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SALT 'N' PEPPER POTATOES
New potatoes Olive oil (2 teaspoons per person) Salt and pepper
Preheat oven to 200C. Pour oil into baking tray and heat in oven for 5 mins. Meanwhile boil potatoes for 10 mins. Drain potatoes, and carefully add them to the baking tray with the heated oil. Season generously with ground salt and pepper. Cook in oven for about 20 minutes, or until golden brown
450g floury potatoes, such as King Edward potatoes or Maris Piper 2 garlic cloves , sliced 4 fresh rosemary sprigs or 1 tsp dried 4 teaspoon olive oil 2 eggs Preheat the oven to 220C/gas 7/ fan 200C.Without peeling, cut the potatoes into thick chips. Tip them into a roasting tin (non-stick is best) and scatter over the garlic. Strip the rosemary leaves from the sprigs and sprinkle them, or the dried rosemary, over too. Drizzle with the oil, season well, then toss the chips to coat them in oil and flavourings. Oven-roast the chips for 35-40 minutes until just cooked and golden, shaking the tin at half time. Make two gaps in the chips and break an egg into each gap. Return to the oven for 3-5 minutes until the eggs are cooked to your liking.
This is a lovely quick and easy lunch or tea recipe. Cook a jacket potato in the microwave. Scoop out the potato, add a dollop ( technical term !) of Extra light Soft Cheese, some chopped onion, a spoonful of mustard, a dash of Worcester sauce and some salt and pepper. Return mixture to jacket skins, fork the top and bake in a hot oven for 15 - 20 minutes until golden brown.. lovely with salad.
Salt and freshly ground black pepper -- to taste Place potatoes and garlic in a large pot of salted water. Bring to a simmer over medium heat and cook until the potatoes are just tender, about 20 minutes. Drain and return the potatoes and garlic to the pot. Add cornmeal and parsley and coarsely mash everything together. In a small bowl, whisk egg, egg yolk, milk and 2 or 3 good squirts of Fry Right. Stir the mixture into the potatoes. Season with salt and pepper. Spread the potatoes out on a large plate, cover and refrigerate. Chill at least 1 hour or up to 4 hours.
Preheat the oven to 450°F (or alternatively use the Grill) and place rack on lower third of oven. Form the chilled potatoes into 8 cakes. Put some flour or semolina in a shallow dish; dredge the potato cakes in it and transfer to a tray.
If cooking the potato cakes on the grill, place two thicknesses of aluminium foil on the rack. Spray the foil with fry right. Set the potato cakes on the foil and cook until well-browned on both sides, about 6 minutes per side. (If cooking potato cakes in the oven, spray a non-stick baking sheet. Bake in the lower third of the oven until well-browned on the bottom, about 10 minutes. Turn over and bake until browned on the second side, about 10 minutes longer.)
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