White cabbage is one of those veg that gets a bit neglected. When was the last time you bought one? What would you do with it even if you did pop one in your basket?
The most popular way to probably use white cabbage is in coleslaw. Now carrots don't need their profile raising, they do quite well by themselves, but I've chosen to pick up on them, as they too are an ingredient in coleslaw. The recipe here is a far cry from the calorie laden variety that you can buy in the supermarkets; this one is light and fresh, with a bit of a kick. So if you're planning to have a salad in the next few days, why not give this recipe a go? Too cold for salad? It would go nicely in a baked potato or to complement a hot meal.
Healthy Slaw
- Shred 1/2 head of a white cabbage, grate 1 large carrot and chop 1 onion, then mix.
- Mix 5tbsp low fat natural yoghurt, 2tsp lemon juice and 1tsp mustard in a small bowl and add pepper to taste.
- Add dressing to the veg and stir to combine.
Cauliflower gets a bad name unfairly. True it isn't great boiled to death, but can make a great addition to a number of dishes. It is particularly nice in curries, as it soaks up the spices beautifully, so is lovely and flavoursome. Why not give this recipe a go?
Aloo Gobi (Serves 4)
- Parboil 450g/1lb potatoes cut into inch chunks for 10 minutes, then drain and set aside.
- Heat 2tbsp oil and brown 1 chopped onion, then add 1 finely chopped chilli and fry for a further minute.
- Add 450g/1lb cauliflower florets to the pan with the onions and stir fry for 5 minutes.
- Add the potatoes, 1tsp corriander, 1tsp cumin, 1/4tsp chilli powder, 1/2tsp tumeric and cook for a further 10 minutes or until the veg are tender.
- Serve with salad and pickle.
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