Why We Eat (Too Much) - recipes, menus, photos and ideas thread 1

[CatherineCawood]

Hi all WWETM'ers! Welcome to a thread for posting recipes/food plans/menus/photos and ideas.

If you want the general discussion on the book please go to this thread

@TheLeadbetterLife Ahhh… Pollack is fish of the gods!

If any of you are in London, I ate at Fish! in Borough market a few weeks ago. It was a stupendous piece of grilled hake with a side order of samphire. (Chips were available, and I may have had 2 off a friends side order!)

And on the subject of fish, I’m using a mail order company to get fresh fish deliveries once a month or so. I’m finding red meat harder and harder to digest… and we should be eating less of it anyhow.

I had Greek salad and Leon houmous last night. Thanks for the tip off whoever it was. Wow it’s delicious!!!!! And like no other!!
I had some sainsburys Mexican style sweetcorn fritters also, which were a little off plan but boy, were they good!!!

Lunch - salad with baby plum tomatoes, salmon and mozzarella.

@User1023

Those ingredients in the wraps have shocked me!! Wowzer!! I’ll be looking out for the other ones for sure. Do they do a wholemeal variety I wonder.

Sainsbury's do a wholeblend version: www.sainsburys.co.uk/gol-ui/Product/crosta-mollica-piadina-organic-wholeblend-italian-flatbreads-300g-x4-300g

Frustrating that they're more expensive, £1.75 for 4 wraps, those Sainsbury's own brand are 90p for 8.

@User1023

I had Greek salad and Leon houmous last night. Thanks for the tip off whoever it was. Wow it’s delicious!!!!! And like no other!! I had some sainsburys Mexican style sweetcorn fritters also, which were a little off plan but boy, were they good!!!

That looks delicious! I've been looking out for the Leon hummus but haven't found it. I need to try a bigger Sainsbury's that's a bus ride away.

Well - tried the yoghurt maker, and so far so good!

I hadn't realised stupidly, it was such a long process ( plus I now know exactly how long it takes to cool a litre of milk from boiling point to yoghurt-making optimum temperature...)

Put it on overnight and it now looks very yoghurt-y. Cooling now in fridge, then has to strain, then, voila, Greek style yoghurt I hope!

Morning all - delighted with the Greek yoghurt! It tastes exactly like the real deal, and is very simple to make, if a bit long drawn out, as it needs to be cooled then strained to make it really creamy. You start it off with 100mls of bought natural yoghurt,then you can use some of the newly made yoghurt for the next batch.

I bought a cheap Lakeland yoghurt maker and a milk thermometer ( milk needs to be boiled then cooled to the correct temperature.) It will also make soft cheese, so some happy experimenting ahead.

I imagine Jersey milk will work very well in it. I may even become a convert to breakfast!

Very pleased with it - highly recommended. Hope the pic has attached!

Looks amazing @Words well done!

Good work @Words, looks lovely!

Wow, looks fantastic!

I have a question about milk - does UHT milk count as an ultra processed food?

Follow on question - can you use it to make yoghurt?

The reason I ask is that milk tends to come UHT here in Portugal, especially the stuff that comes from the free range, pastured cows on the Azores. We don’t use milk for anything, but I would be up for making yoghurt with it.

Well I’ve answered my own questions with Google - yes you can make yoghurt with UHT. It actually cuts out the initial heating stage.

I’m going to have a go at making some in my slow cooker, I need to get more use out of it.

Hi @TheLeadbetterLife ! UHT milk apparently makes the creamiest yog and is the most recommended so go for it! And yes, no boiling.

I guess your pressure cooker will have separate instructions but these were the steps with the yoghurt maker. Sounds more involved than it actually is.

Heat 900mls full fat milk to boiling if using non u h t then cool to about 42c, then carefully stir in 100ml of the freshest, longest dated natural yog you can find, ( to ensure the live cultures are still active) then put in yog maker and let it do its thing undisturbed for 8 hours. I left mine overnight. Cool in fridge for three hours, then decant into lidded strainer provided for a further six.

I followed this to the letter with excellent results. I think I could have strained it longer for even creamier yoghurt, as there was still a little whey left. Will try that next time.

Slow cooker, sorry, not pressure cooker. doh!

Meals today:
B - porridge with stewed rhubarb
L - scrambled eggs with smoked salmon
D - spaghetti and meatballs (mine with courgetti)

Meals for me:

Mid morning : green smoothie with half an avocado, kale, apple, celery, mint, parsley ginger and turmeric, blitzed with a little of my home made made yoghurt

Lunch: green salad with olives, feta and goats cheese, my own vinaigrette dressing, two home made oatcakes

Dinner : left over roast beef, mash, broccoli, broad beans and peas. If hungry later will have some more yoghurt with raspberries and blueberries 🫐 oh look 👀

I drank way way too much coffee today. Making sure to drink plenty of water.

Can we talk sweet potatoes 🍠 ? What would be good to do with one of these?

I am committed to expanding my veg range and only eaten s p once before. Didn't enjoy it but want to try again.

Any ideas?

One of my favourite meals I've been having on this WoE is pan-fried cod with sweet potato mash. So easy to make!

Stab the sweet potato a few times with a fork or knife, then pop in the microwave for around 10 mins. Scoop out the flesh and mash with a knob of butter. Utterly delicious!!

I also spiralise sweet potatoes and have with courgetti mixed with a little crème fraiche sometimes.

Or they are also lovely roasted.

I also want to expand my vegetable repertoire - I eat loads of veg, but it's the same regulars each week.

My usual veg are peas, carrot, onion, parsnip, broccoli, cauliflower, sweetcorn, mangetout, green beans, mushroom, beetroot, celery, courgette and sweet potatoes.

Inspire me!! What else should I try and how do you prepare yours?

I'll report back tired

Hmm. That's a pretty comprehensive list!

Roast crispy kale is nice?
Roasted peppers?
Broad beans - remove the outer shell thing from the bean and they are nicer
Spinach steamed or cooked in butter with garlic and mushrooms, or raw in salads
Pak Choi - stir fried
Leeks - steamed, roasted or fried in butter
Parsley. I love flat leaf parsley - ok a herb not a veg but it's really good for you
Watercress

Are courgetti spiralised courgettes? Please say no, as I so don't need another kitchen gadget! I have tried roasting courgettes but they go all flobby and slimy. Disappointing. Made some nice fritter type things with them once, plus the Picnic Frittata from a couple of weeks ago

Oooh, some great suggestions, thanks Words!

Yes, courgetti is spiralised courgette. I wasn't sure whether to get a spiraliser or not seeing as my kitchen cupboards have enough gadgets but I did get one after some recommendations from people on this thread.

I quite like courgetti, though I don't cook it which helps keep it fresh and crunchy rather than slimy. I had it this evening with meatballs and the tomato sauce was sufficiently hot to warm them through when I served it.

Made another batch of oatcakes, today, more yoghurt is cooling, and home made egg Mayo on my salad this lunchtime - all inspired by suggestions here

I love these threads!

@Words

Can we talk sweet potatoes 🍠 ? What would be good to do with one of these?

I am committed to expanding my veg range and only eaten s p once before. Didn't enjoy it but want to try again.

Any ideas?

My family love sweet potato chips, so easy, cut the potatoes into chips, Brody c we it's olive oil and cook in oven for around 10 minutes. I also use it in curries with spinach, tomatoes and chick peas.

Ooh that sounds good too Sam! I might have those with some left over roast beef. I'd like to try a baked s p, but not in this weather !

Slight disappointment on the yoghurt front. I left this second batch to strain all night, rather than the recommended three hours. Consistency more soft cheese like than the ultra creamy result I was expecting. I think it will be a matter of cooking and then chilling overnight, then three hours of straining the following day.

Well my yoghurt making attempt went like gangbusters. It was an absolute doddle in the slow cooker, and the Azores UHT has turned into a delicious, thick-set, tangy yoghurt, which is now straining through a muslin in the fridge.

Thanks for the inspiration @Words!

My husband has re-started his sourdough making efforts too, after a hiatus when we gave up bread for a while. He's going to make a spelt loaf once his yeasts have started bubbling again.

Oh, and I'm going to use the strained-off yoghurt liquid to make soda bread, as well as give to the chickens / turkeys / cats / dog to drink (their gut health is important too).