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Beef Rostis using Leftovers

In collaboration with Love Food Hate Waste.

These are made from leftovers.  Who wouldn’t want to know how to make something so delicious, and economical, while keeping lots of food waste out of our bins?  You could even win a Slow Cooker with your own tips.  Read on to find out more.

Beef Rostis with Sweet Pepper and Onion 2 700

Ok, so what’s the issue?  Did you know that around £260 million pounds worth of beef products are wasted each year in our UK homes?  I know I didn’t.  We might be nation of beef lovers, but that’s a lot of wasted meat.

And that’s not all.  There’s also the half eaten sandwich, unfinished steak in a restaurant, or like some of my extended family members, anything that isn’t eaten on the day, is thrown out and never eaten.

I don’t subscribe to that way of cooking, and many of us are on a budget these days, so it makes sense to use our leftovers and put them to good use.  It’s something I do regularly for my own family.

MEATY ISSUES – WHAT’S THE BEEF?

Love Food Hate Waste is launching the Meaty Issues campaign, where they will share our favourite tips, tricks and left over recipes to help us reduce the amount of beef we throw away  at home saving us money and helping the environment along the way.  Farmer and television presenter Adam Henson will also be talking about how we can do our bit to help get the best from our beef.

RECIPE USING LEFTOVERS WITH SOME ADDED INGREDIENTS

My Tips

  • Freeze what you can’t use immediately for another day.  I have frozen banana, cucumber, meat, chicken, soups and much much more waiting to be used.  I especially dislike throwing away beef, as it’s so expensive, and if an animal is providing food for me, I like to use as much of it as I can.
  • Make stock from bones to use another day in gravy, soups, stews and casseroles.
  • Measure your ingredients and check portion sizes before grabbing things in the shopping aisle.  I find it easier to shop online for many things, as I tend to buy what I need, rather that just grabbing a big bag while the boys are moaning about being in the shop too long.
  • Meal planning.  It really does help.  This is one thing I really need to get smarter at, as I tend to over shop and have to freeze lots.
  • Recycle.  Having a separate scraps bin really made me take stock of the raw/fresh food that went by way of the bin.  In the days it went into the big bin, I didn’t have a good handle on how much we threw away.  Now I do…..
  • If you don’t have enough of one thing, add something else from your cupboard to pad it out.  This is exactly what I did for my Beef Rostis.  I had a pan full of mashed potatoes, when family cancelled supper at the weekend.  I wanted to use them up, along with a packet of beef slices that my mum had asked for, but hadn’t eaten more than one teensy slice from.

BEEF ROSTIS WITH ONION AND MINI SWEET PEPPERS

I had nowhere near enough of any one thing for this recipe, so I just threw a lot of different things together, and out came these lovely beef rostis.  Even my husband was well impressed, and he’s quite a picky eater.

I had a load of mashed potato, so I added enough for a large batch of rostis.  My boys ate two each with some mushy peas for supper, so they were very quickly demolished around here.  I’d make these again, in different varieties.

Beef Rostis with Sweet Pepper and Onion 12 700

Ingredients (Makes 10 Rostis)

800g Mashed Potato.
200g Beef, sliced thinly.
200g Onion, finely sliced.
3 Mini Sweet Peppers, sliced and with seeds removed. I used red, yellow and orange.
50g Carrots, sliced and cubed.
Ruskoline Crumb Dressing.
5 Eggs.
Plain Flour.
5ml Rapeseed Oil.

Beef Rostis with Sweet Pepper and Onion 700

Method

I used my Actifry with the Snacking basket to cook these, but you can easily use a frying pan or even oven cook them too, although I’ve never actually made rostis in the oven.

Step One

Cook your onions with the peppers and carrots in the rapeseed oil, until fully cooked.

Depending on how you cook, you might need a little more oil.  If yours are already cooked leftover vegetables, you can miss out this step.  I sauteed mine in the Actifry.  Try not to let them turn brown as it spoils the look of the Rosti when they’re cut open.  I took around 10 minutes to cook mine.

Beef Rostis with Sweet Pepper and Onion 4 700

Step Two

Put your potatoes and beef into a bowl, and add your vegetables and mix thoroughly.

Beef Rostis with Sweet Pepper and Onion 5 700

Beef Rostis with Sweet Pepper and Onion 3 700

Step Three

Get three dishes, and crack three eggs into one, and whisk them up briskly until mixed.  Put Ruskoline into your second bowl, and plain flour into the third.  You can add more of these as you go, if you need it.  I used 5 eggs in total.

Beef Rostis with Sweet Pepper and Onion 6 700

Step Four

Form your mix into slightly smaller than palm sized balls and flatten them, pressing together to firm them up.  They may be a little moist at this point, which is what the flour is for.  Dip each patty into the flour and make sure it is fully coated.  I flour all my rostis first.  When they are all covered in flour, I finish the next two steps for each rosti in turn, covering it with egg, then rolling each one around in the ruskoline until fully coated.  Be warned.  It’s a messy business.  Kids love making these.

Beef Rostis with Sweet Pepper and Onion 10 700

Beef Rostis with Sweet Pepper and Onion 9 700

Beef Rostis with Sweet Pepper and Onion 11 700

Step Five

In my Actifry Snacking Basket, these took around 5 minutes for mine to be thoroughly hot.  You could shallow fry yours or oven bake on a moderate heat for around 20 minutes, or until fully hot inside.

Beef Rostis with Sweet Pepper and Onion 8 700

Beef Rostis with Sweet Pepper and Onion 2 700

Now pop on over to Love Food Hate Waste and add your own tips…

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Actifry Recipe: Garlic Infused Mixed Potatoes

This was so simple, that I wish I’d done it long ago.  I do love sweet potatoes, and adding them to my Actifry was a no brainer.

Garlic Infused Mixed Potatoes 10002

Actifry Recipe: Garlic Infused Mixed Potatoes

Lesley Smith
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Main
Servings 6 Small Portions

Ingredients
  

  • 500 g Baby Potatoes
  • 300 g Sweet Potatoes
  • 2 Actifry Spoons of Garlic Infused Rapeseed Oil.
  • Chopped Parsley
  • Salt
  • 3 g Bullion Powder

Instructions
 

  • Leave the skin on baby potatoes, and simply wash and chop them into small pieces. I didn't do this scientifically, or to any definite shape.

  • Peel the sweet potatoes, and chop them up in the same way as the baby potatoes.

  • Put them all into the Actifry, and drizzle on two spoons of the oil, and mix in the bullion powder. For this, I used what I had, which was a tub of red wine casserole powder. Just use what you have, and if you're out of something, crumble in a stock cube or two.

  • Select around 20 minutes on your machine, or until your baby potatoes are fully cooked.

  • Serve with a little parsley to garnish on top.

Garlic Infused Mixed Potatoes 10003

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I’ve a confession to make.

Yes, I have.  Through stress, and under active thyroid and diabetes, over the spell of a few years, I gained a bunch of weight, and I mean a whole bunch.

100lbs if I’m to be exact.

Last June, I was diagnosed and put on meds for my diabetes and for my underactive thyroid.  The thought of losing a limb or going blind terrified me, but the possibility of losing was daunting.  I’d reached as low a point as I could go.

Yet, I didn’t really share.  How could I?  I met many of my fellow bloggers in 2011, in London, but have not met any since.

My circle has shrunk and shrunk, and while my kids are part of the reason, they’re not the reason I turned down a lovely TV company on their offer of being part of something awesome.  My weight gain was also the reason there have been so few photos of me over the last few years.   I’ve avoided the camera like the proverbial plague.

So, last June 2015, I kick started my change.  To stay alive and keep my limbs, I needed to get in control of my life.  Having my thyroid balanced again made a huge difference, and instead of maintaining and often gaining at sometimes calorie levels of 800-1000 a day, suddenly, eating 1200 calories a day meant I was losing weight which helps with the diabetes.

Having a medical condition may have been responsible for me gaining weight, but I have still had to put the work in to lose it, and it’s been a long haul so far.

I’ve lost weight in the past, pre online diet websites, and I used to track using a spreadsheet.  This time round, I took My Fitness Pal seriously, and it’s free, so I had nothing to lose by starting to log my food.  I started off being majorly stupid.  Going down to 300-400 calories a day, and all low carb at the same time.  It was completely unsustainable, but it’s the way I’d lost weight, every time, since my first “diet,” at 15, when I lost a stone the sensible way, by calories in v calories out.  What my 15-year-old self knew, was that fad diets just don’t work – at all.  Somehow, along the way, I forgot how to be sensible.  And now you know why I make so many soups….

Me (1 of 1)As of now, I’m 83 pounds down, and with only 17 to go until my gain started, probably around 2009/2010, I’m eyeing up being back to the weight I was at 15, as I can see me getting there this time round.  I’m conscious that I will have to eat at this level for what is possibly the rest of my life, eating around the 1200 calorie mark, but I can live with that.  What I struggled with is gaining at 1000 and less, as people just didn’t believe me, so I’d hibernate away from the world more and more, until I became a virtual recluse, only going out the front door when it was absolutely necessary or for people who knew me through the gain.  For people I hadn’t seen for years, I made every excuse under the sun to avoid seeing them.  Ok, I know it’s a flattering picture from a night out, but hey, after all this weight loss, I deserve a little bit of flattery. 🙂

The one thing people don’t tell you when they’re really fat, is how much of a struggle it is to get through daily life.  Just tying shoelaces is a near impossibility, as is bending down to pick things up from the floor.  And the shame, when you’re the fattest person in a room is simply incredible, if you feel all sorts of negative emotions around being overweight, which I do.  My father in law died, and the only thing I could get on my expanded backside was a pair of dark coloured jeans, that were so tight that I felt they were cutting me in half.  I saw the half lopsided eye sliding people, even though I wore what looked like a suit jacket to cover up a bit, but I suspect many people thought my wearing jeans was disrespectful, but I’d no choice in it.  I’d convinced myself that “something” would fit, and on the day, when I tried to find something……there was nothing.  It was put on the jeans or not go, and that wasn’t an option for a family member.

I’ve declined to go to two funerals of people I should have gone to, simply because I couldn’t face people seeing how fat I’d got.  I always pulled childcare duty, going out of my way to do it, in an excuse to be busy, and have a reason not to go.

Then, we’d have someone like the TV personality who gained and lost weight to “prove,” how lazy us fatties were, and I’d feel even worse about myself, and possibly eat something that took me over my very low maintenance level, and that would make it even worse again.

It’s safe to say, that I’ve lost more years than I care to think of recently, due to the wobbly blubber that I laid down under my skin.

So – extreme weight loss…. Yep, that’s what it’s called.  I qualify for that now, but I’ve still got possibly a fair few to go, before I try to reach my age 15 weight…….  I think I’ll aim for the 100 mark, then see where I go from there.  At the 100lb mark, is where people used to tell me I was too thin, despite still being past the middle section of the BMI chart.  I’ve also started C25K, using the NHS running app, and have lost inches that don’t correspond to the numbers on the scale, so I’m getting slowly smaller, despite not losing so much recently.

The big ho ha, is people I’ve not seen for months, for whom, I’ve dropped almost 6 stone, and they say nothing………  I’m never sure whether to laugh or not.  Perhaps they’re scared to say anything in case I pile it back on again. 🙂

Anyway, that’s where I’m at, and why this blog is turning so foodie.  Food is becoming something I enjoy very much now that I can eat more than I used to, but making healthy choices has become a big part of my life, with some treats thrown in.

My youngest has joined me in doing Couch to 5K, and we’re muddling along nicely, despite my fibromyalgia that means my feet often suffer.  Hopefully they get better with time, and I did the first weeks wearing Fitflop trainers…  Nothing else would do, but I’ve now got myself proper ones, and I’m really pleased that one of my boys has joined me in doing it.

The last part of my weight seems to be taking an age to shift.  I only lost 1lb in the last three weeks, so it’s going to take a while.

There, I’ve done it.  So, now you all know…

Love and light,

Lesley

ps, ginger tea for weight loss tends to get mentioned a lot.  Make your own mind up about it.

 

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Happy Pancake Day 2016: Strawberry Pancakes

It’s that time again, the Shrove Tuesday, that every year, brings out the pancake maker in all of us.

This time round, I’ve opted for a fruity version, with some lovely strawberry pancakes, that get a little bit of goodness in our kids, while they enjoy some deliciousness at the same time.  Pancakes are easy to make, but somehow, I always manage to burn the first couple, until I get into my stride.  I rarely have that perfect circular shaped pancake.  I just throw mine in and hope for the best.  I’ll keep my pancake shape envy under wraps….as they taste awesome anyway.

This recipe can make up to 12 fairly largish traditional and quite fluffy pancakes, but you could get more if you make them smaller.  I think I make ours too big.

Strawberry Pancakes

Strawberry Pancakes Recipe

Lesley Smith
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Baking
Cuisine Sweet Treats
Servings 8 -12

Ingredients
  

  • 35 g Baking Powder
  • 2 Large Eggs
  • 40 g Soft Butter
  • 35 g Caster Sugar
  • 300 ml Semi Skimmed Milk
  • 250 g Plain Flour
  • 150 g Sliced and Chopped Strawberries

Instructions
 

  • Start by simply putting all your ingredients into your mixer, or bowl. Mix for around three minutes. The mix is thick in this version of pancake batter, so don't let it scare you.

  • Heat a thick bottomed frying pan (or any pan) on the hob. I prefer not to use oil to cook my pancakes, but it means I do have to keep a close eye on them. I leave the heat almost at the lowest that it can go and cook them very slowly.

  • When you see the top of the dollop of pancake mix beginning to bubble up, then it is time to turn over your pancake to cook the other side, which won't take long at all. Don't leave pancakes alone on the hob as they will burn very quickly.

  • Spread with a little butter or strawberry jam to complement the added fruit, or a drizzle of maple syrup.

If you’re feeling more adventurous, why not try:

Maltesers Pancakes

Malteser Pancakes 1

American Fluffy Pancakes

American Pancakes Featured

Low Carb and Gluten Free Cream Cheese Pancakes

Cream Cheese Pancakes 3

 

 

 

 

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Home Made Burgers with Red & Orange Peppers

Making our own burgers is incredibly easy, and we then know what’s actually in them.  I don’t expect to have to mince slabs of meat, but I do like getting bags of mince, that I can use to make my own burgers, meatballs and more, as it’s just so easy to do, and saves me having to decide on different things when I’m shopping.

It takes very little time to actually throw some ingredients together, and it’s a bit of a no brainer to me.  Yes, the kids sometimes go to buy a sweetie and come back with a pack of sausages (yes, I know they’re strange) but I like to have choices when I’m using ingredients in my kitchen.  I used mince from The Lean Butcher, which is always fabulous, as it can come delivered straight to my door.

This is so simple and just thrown together with some mince and chopped veg.  It’s all fresh, it’s all ours, and I don’t have to worry what’s been added to it in the forming process.

I only had some peppers and onion left over from soup, so they were a perfect go together for these burgers.

Burger With Red and Orange Peppers

Burger With Red and Orange Peppers 5 Ora TowelsWe used our samples of the new Ora Stack to eat our burgers with, as they’re a perfect size.   They’re a super absorbent and ultra strong kitchen roll, that comes in a circular shape on a stack, which means it’s a one handed lift off, simply by using a thumb.

As they’re a one hand grab, I’ve found myself reaching for these before using my regular kitchen rolls, so mine disappeared pretty quickly.  I’ve not seen them in shops here yet, but I’ll be picking some up when I do.

There’s nothing worse than having to rip off a piece of kitchen roll with two hands, when one is covered in food while I’m cooking.  I found them very absorbent and one piece went a long way.

Burgers with Red and Orange Peppers Recipe

Burger With Red and Orange Peppers

Home Made Burgers with Red and Orange Peppers

Lesley Smith
4 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Mains / Burgers
Cuisine British
Servings 5 -10

Ingredients
  

  • 800 g Lean Minced Beef.
  • 60 g Red Pepper chopped.
  • 60 g Orange Pepper chopped.
  • 50 g Onion finely chopped.
  • Half Teaspoon Salt.
  • Half Teaspoon Pepper.

Instructions
 

  • Put your mince into a bowl, and then pour in the chopped vegetables.

  • Add in the salt and pepper.

  • I use my hands for best effect with this, as I find that a wooden spoon takes too long, and just doesn't allow the peppers and onion to be fully mixed with the mince. It takes a couple of minutes to thoroughly mix the food together until it is in a loosely bound state.

  • I use a cheap burger press I bought from Lakeland that makes burgers around 180g each, but before that, I used to make mine by hand, simply taking a dollop of the mixture and shaping it into a patty with my hands.

  • For smaller burgers, you could easily get around 10 from this mix, but I made 5 larger burgers.

  • Everyone had different requirements for how they like their burgers cooked, ie red in the middle, fully cooked, or almost burned black. I like mine well done, so gauge your own timings for cooking in a moderate oven for as long as you need to.