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Friday, 28 March 2014

Sweet onion puree

jacket potato and chilli con carne
I've made chilli con carne for later - it's easy enough to make and very economical. I usually make a large quantity and freeze the rest. If you want something faster than a jacket potato - why not make these quick potato wedges instead?
The weather has turned brighter, so we'll probably take a slow walk to the pub, about a mile away and burn around 80 calories. It all helps keep the weight off. By not dwelling on every last calorie and keeping a rough count has certainly become second nature to us now.
I'm also making a batch of onion puree to use up the rest of the double cream in the fridge. This puree is deliciously creamy, goes well with roast beef, and freezes well (if there's any left over …).

Ingredients (serves up to 6)
4 large banana shallots
50 mls double cream
Roughly chop the banana shallots and place in a saucepan. Cover with water.

Cook the shallots until soft - about 15 minutes.

Remove the shallots and place in a blender. Add a couple of spoonfuls of the cooking liquor to help the blending process. Add only enough - too much will make the puree watery.

Add the double cream (or full fat milk if you don't have any).

Blend until smooth.
REMEMBER:  - Do you know how many calories you are allowed each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
You'll find our WEIGHT LOSS PLAN here. 
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