A Light Breakfast for the Over Sixties

img_1172Simple.  Scrambled egg mixed with love it or loathe it Bovril.

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Fed up of Cauliflower Cheese?

 

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Fancy a change?  Something a bit more spicy?

Why not fry some cauliflower florets in olive oil with cumin seeds, a dash of curry powder and, of course, salt and pepper?

Minced Lamb and Cabbage Traybake

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Ingredients:

1 diced onion

2 cloves of garlic, chopped

A one inch piece of peeled ginger, chopped into small slivers

Olive oil to fry

1 red chilli, deseeded and chopped

1 beef tomato, sliced

Coloured peppers deseeded and sliced into rings

Half a sweetheart cabbage, sliced

300 mls of vegetable stock

Grated cheese or any kind that melts well

1 teaspoon of dried coriander

2 teaspoons of dried cumin

Salt and pepper to taste

Method:

Fry the onions, ginger and garlic.  Add the minced lamb, chilli, coriander, cumin and seasoning.  Pour in the stock and cook for 30 minutes on the hob.  Put the cabbage in an ovenproof dish and put the lamb mix on the top, add the sliced tomatoes and peppers.  Cook in the oven for 25 minutes at 180°C.  Pop the cheese on top and return to the oven for about 5 minutes.

 

 

Soup for winter days

Those of us over 60 need to eat nutritious food so home made soup filled the bill today as it is only 2 degrees centigrade outside.

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Ingredients

Chopped onion

Chopped butternut squash

Chopped sweet potato

Chopped white potato

A touch of chilli (I used lazy chilli in a jar I keep in the fridge) – optional

A stock cube, chicken or vegetable

Method

Boil the onion in a stock cube.  Add the white potato cubed.  Microwave the butternut squash and sweet potato for 4 minutes.  Add them to the stock.  Season with salt and black pepper.  Add a touch of chilli if you like

A light summer lunch

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This is is a light lunch for lighter days.

Ingredients 

A bunch of mixed salad leaves

King prawns

Mooli, peeled and sliced into rings

Two tomatoes chopped

Some cucumber, peeled and cubed

A little shredded carrot

Salt and pepper

Sesame seeds

Extra Virgin Olive oil and lemon juice for dressing

Mixed olives

Method 

Mix all the ingredients in a salad bowl, stir with your hands or salad servers

 

This should keep you going after your Over sixties exercise!!

 

 

 

 

 

 

Lamb, Courgette and Aubergine Casserole

Ingredients

1 large white onion, chopped

3 garlic cloves, crushed

4 courgettes (zucchini), cut in different shapes

1 large aubergine, sliced in rings

1/2 a kilo of lamb cut into chunks

4 fresh tomatoes cut in quarters

tomato puree

salt and pepper

500 mls chicken stock

A small glass of wine

Olive oil to cook

A little butter

Method

Fry the onions and garlic in olive oil.  Then a tablespoon of tomato purée.  Add the chicken stock and glass of wine.  Leave to simmer whilst you prepare the meat.  In a frying pan, seal the meat in olive oil and butter.  When brown on the outside, add to the other pan and turn the heat to medium for half an hour.  Then add the courgettes, tomatoes and aubergines.  Continue cooking for 20 minutes or so.  I sometimes add oregano or sesame seeds.  Nice served with plain white rice and a mixed salad.

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