I love this – it’s a must have when in France. There’s a French market that comes to us once a year that cooks it in a giant pan. Not exactly ‘healthy eats’ but damn it’s lovely. Also not one for people who are not a fan of / allergic to Garlic!
- 1kg Charlotte potatoes, peeled
- 250g bacon lardons
- 2 shallots
- 1 garlic clove
- 100ml white wine
- 200ml double cream
- Salt and black pepper
- Reblochon cheese (about 450g)
Tartiflette was apparently created to sell Reblochon cheese, but if you absolutely need to substitute then I guess you could use gruyère or something like that instead?
Continue reading “Tartiflette Recipe”
“Life as a couple is mostly just asking each other what you want to eat”.
It’s one of those quotes from instagram that has stuck with me. Now, enter Gousto. This has been a life changer for us. Ok, so it is definitely more expensive than the standard DIY approach, but you get something interesting to eat three or four nights a week, many of which only take 15 minutes to prep and cook. All the ingredients are to hand so there are no last minute shopping trips and with clear instructions it requires little brain capacity at the end of a busy day.
We also find that because the stuff in the cupboard is things we want to eat that we aren’t throwing out anywhere near as much expired food. And you can now get 60% off your first box and then 30% off the rest of your orders for the first month.
So, with that in mind, here is a 60% off link:
No voucher code required, just click here to order your first Gousto box and get your 60% off discount.
Sign up and spend over £40 on Huel and receive £10 off with this Huel £10 referral discount code (just order via the link and the discount will be applied at checkout) – valid only for new accounts.
You’re welcome 🙂
Update: This code is only valid for orders of at least £40 on bags of Huel (so it doesn’t include accessories and flavour boosts. Talking of flavour boosts Huel have recently announced Huel v3.0 as well as a new lower-carb / high protein version.
I’ve been using Huel for about three years now and I find it really helps for the following reasons:
- I’m lazy and it take seconds to prepare and lasts for 12 hours outside the fridge and 24 hours in it.
- I don’t have to think of ideas for work lunches or put up with the work canteen which can be hit and miss (and also starts to get expensive if I go after the Gym on a morning and for lunch).
- I find if I have my breakfast Huel on my desk I can sometimes delay drinking it until late morning, which means I can delay my Lunch and then I’m less likely to seek out an unhealthy afternoon snack.
- It’s very good value and even better if you can earn referral codes to get £10 off.
- I feel like I’m eating really well, which means I can splurge on something unhealthy without worrying too much about what my diet is doing to my body.
- My stool’s are amazing, what with all the fibre in Huel. Sorry, but it did need to be said.
- The new recipe makes the bottles easier to wash (the old recipe sometimes needed a pre rinse before going in the dishwasher). Again – I’m lazy and this was annoying.
- Finally, whilst it needed some getting used to, the taste isn’t too bad and the flavour packs help add variety. I find I actually look forward to them now.
Order now through this link and save £10! – no discount code required.
This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy.
Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
Great for sausages!
2 medium onions, peeled and thinky sliced
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
750ml beef stock
4 tsp corn starch/corn flour
4 tsp cold water
Salt and black pepper
Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent.
Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.
In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.