Recipe: Easy Healthy Bolognese

*Disclaimer* This recipe is not vegetarian, however, by removing mince and beef oxo cubes it can easily be a delicious veggie dish.

This recipe is for a large pot, most of which I freeze away for future meals.

Ingredients:

  • Rapeseed oil (you can use other oils but rapeseed oil is the healthiest due to the fact that it has a higher smoke point than most oils: it takes higher temperatures for it to begin to release toxins).
  • 2 white onions
  • 2 cloves of garlic
  • 1 packet less than 5% fat beef mince
  • 2 Beef Oxo cubes
  • 3 tins of chopped tomatoes
  • Tomato puree
  • 2 vegetable stock cubes
  • Basil (fresh or dried)
  • Oregano
  • Paprika 
  • Worcester Sauce (a generous splash)
  • Salt and pepper
  • Peppers (2-3 depending on size)
  • 2 Courgettes
  • 3 carrots

Method:

  • Dice onions (and try not to cry like I did). Oil pan and begin to sweat the onions and brown mince. Once they are somewhat cooked crush and finely chop your garlic and add to pot.
  • Add a beef oxo cube to the mix and stir.
  • Once both onion and garlic have gone mostly clear add 2-3 tins of chopped tomatoes and bring to simmer while beginning to chop your other veg.
  • Once chopped, add your carrots, courgettes and peppers and stir in. Bring back to simmer.

Now time to season this bad bitch:

  • Boil the kettle and prepare some stock by adding a vegetable stock cube to a mug of water and dissolving then add to pot. I often add another veg stock cube straight into the pot for more flavour. Then add a splash (but not too much) of Worcester sauce (this isn’t vital).
  • Add a generous shake of salt and black pepper.
  • Add a tablespoon or oregano, basil (if fresh quite a lot of leaves because they wilt down and they’re just bloody delicious) and paprika and stir in.

At this stage the mix should be looking quite nice. Allow to simmer for ten minutes and then have a taste of the liquid. If it needs more seasoning you’ll know best what to do but I usually add a bit more salt and pepper and maybe a bit more stock if it really needs a kick.

If the mixture is too thin add a generous amount of tomato puree and stir, this will thicken it up. Sometimes I like to keep it thin though, especially if I’m using the sauce to make a lasagna.

Simmer for about another 40 minutes (making sure you stir so that the ingredients don’t stick to the bottom) and it should be ready to serve!

If you try this recipe I hope you enjoy it, I definitely feel better about my life when I add loads of veggies to normal dishes because it’s a yummy way to sneak nutrients into my diet 🙂

Until next time,

J x

 

 

 

Homemade Meringues Recipe

First thing’s first, I know they’re… rustic. I didn’t have a piping bag.

Here’s the bad boys in the oven. I’ve never made meringues before but they were actually super simple to make!

Ingredients

  • 3-4 eggs.
  • 175g of caster sugar (to decrease sugar, substitute some with Stevia).

Recipe

  • Set the oven to 140C.
  • Separate the yolks from the whites of 3-4 eggs depending on the size of them.
  • Whisk the egg whites until they reach soft peaks (this is where you hold the bowl upside down over your head and they don’t fall out all over you, good luck).
  • Add the sugar bit by bit, whisking it in as you go, until you’ve added all the sugar.
  • Lay baking parchment onto a tray.
  • Ideally add mixture into a piping bag and pipe onto tray neatly, if not just spoon the mixture on.
  • Put in oven for roughly an hour, try not to open the oven door but peek through the window to make sure they aren’t burning.
  • Remove and let cool. The meringues are quite soft and delicate when you first remove them from the oven so don’t touch them.
  • Taste great served with berries and cream (or 0% Greek yoghurt for low fat alternative).

 

We cut one open to see if it was cooked through… and then ate it. Hence the missing meringue from this picture. Not used to having to remember to take pictures of things as I do them!

Sweet, golden crispiness. I don’t really bake much so I was quite pleased with them even if they’re not the prettiest meringues. Also, as desserts to, meringues are pretty low calorie (a meringue nest is around 50-60 calories (obviously dependant on size) so I was quite keen to try my hand at making them because I’m dieting at the moment but still have sweet cravings.

 

Until next time,

J x