Pork & cider with creamy mustard sauce

What a delicious dish (and very EASY recipe) this was… PORK & CIDER with creamy MUSTARD sauce.
Slow cooked, moist and meltingly tender. In fact this was SO easy to make, we quickly came to the conclusion that we will be making it again! It has to be one of the most tasty pork dishes we've eaten.
Despite using cream, the dish came to somewhere in the region of 650 calories.
We used loin of pork for the dish so there was very little fat on the surface. Skimming the casserole with a spoon took care of what little fat there was.
If you are looking for a bit of inspiration, this just might fit the bill. Serve the pork with rice if you like. Here's our fab recipe:

Secret to great pizza

After experimenting, we think we've found out why our PIZZA has risen so much.
Just look at the results - a well risen, light and fluffy pizza.
No need for an expensive pizza stone to achieve these results either.
We made the dough and prepared the topping before going out for a couple of hours. When we returned, we turned the oven on and the pizza was ready within 20 minutes. No need to dial a takeaway and this pizza is less than £1.50 each!
Here's how we made this pizza:

Duck with cherry sauce

Dieting can often be a bland experience especially if you have developed a great palate for food and drink (like us).
If you've only ever thought weight loss was possible through dieting, then why not take a look at how we lost all our weight.
This CRISPY DUCK WITH CHERRY SAUCE was served with fondant potato, savoy cabbage and bacon. Take a look at how we cooked our fondant potato too!
Some dishes, like this one, look more complicated than they actually are so why not try this recipe.
Don't be put off by those TV chefs (we know who you are) who often use an endless list of costly and fancy ingredients. We like to suggest alternative ingredients and tips, as with this recipe. This delicious cherry sauce was used in our

LAMB RUMP with cherry sauce

Various components of this dish were made beforehand. I suppose that's what they must do in all the fancy restaurants.

LAMB RUMP WITH CHERRY SAUCE

Ingredients (serves two)

Lamb rump (150g per person)

Jar of morello cherries (in light syrup or juice)

Shallot

Garlic

Port

Water

Take the meat out of the fridge so it comes to room temperature.
CHERRY SAUCE. This can be done earlier. Drain the cherries. The juice can be used to cook the cherries, but if you've bought a jar of cherries in syrup, then replace the liquid with enough water to cover. Save the syrup, as you may want to use a little of this to sweeten the sauce. Add a dash of port, chopped shallot and crushed garlic to the cherries and water/juice. Boil for around 20 minutes then blend and pass through a sieve. If you want to save a few of the cherries to decorate your plate, then feel free (we forgot today).
Fry the lamb, brown all sides then place into the oven to finish cooking. We put ours in the oven for 5 minutes as we like it pink. Rest the meat - this is the most important part of the process.
We served ours with minted pea puree - literally blend some cooked frozen peas with some mint and salt/pepper. Put into a saucepan and reduce to your desired consistency.
Our fondant potatoes - strangely enough we cook ours the wrong way, but they taste great. We boil the potatoes in stock until cooked, then when we're ready to eat, we fry them in butter/oil for just a few minutes either side until we see a nice looking crust/crunch!
We like to do a QUICK calorie count, and we work on the lamb being two calories per gram. That's 300 calories for the meat. If we estimate 650 calories at most, this dish is well within our WEEKEND calorie allowance.
Losing weight eating the food we love!
REMEMBER: We all have a calorie allowance - and we like to post our main meals to show you what we are eating. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go!
Read about UNIQUE METHOD of weight loss and find out how we have lost weight eating the food we love.
Copyright © forgetdietingforever 2013, all rights reserved.

Steak and ale pie

Losing weight eating the food we love. Here is what we've been eating! It's been a bit of a meaty weekend, and today - we made our own steak and ale pies. Very rich and filling and brought a smile to the gloomy winter's day.

The shin of beef (1 kg) was placed in a slow cooker and covered with an English ale. We threw in the usual thyme, bay leaf, leek, carrot, onion, celery and a star anise. Use whatever stock vegetables you have.
It was cooked overnight and left to cool while the stock was reduced and thickened slightly with cornflour.
We filled TWO 9"/23cm pie dishes with the meat, some lightly fried onions and covered generously with gravy. The pastry was made using beef suet. 250g of self raising flour to 125g of suet. Around 150ml of water was added to form a dough.
It's economical to make two pies, both on calories and on cost/time. I've worked out that each pie contains around 1600 calories each!! I had a quarter of the pie (see photo) and that was enough for me - as the pure ingredients were just so rich and filling, and I couldn't finish my plate. Each quarter of the pie was packed full with around 100g of beef.
This plateful with the mash, peas and carrots should set you back around 650 calories.
The suet pastry was something new we wanted to try. It was tasty, but softer than your usual short crust. I think I prefer the latter... however, it was still very delicious. The shin of beef could have been turned into a casserole, but we've been wanting to try this pastry for a while, ever since we saw it in a  newspaper. At less than £1.50 per portion, this meal was pretty economical too.
We all have a calorie allowance - and we like to post our main meals to show you what we are eating. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go!

If you would like to know more about how we have achieved our fabulous weight loss eating all this wonderful food - take a look at OUR UNIQUE METHOD.

Copyright © forgetdietingforever 2013, all rights reserved.