Thread: RTM RECIPES

Does anyone else think it would be a good idea to put some RTM recipes on here? I would really like to "get cooking", but I'm not very imaginitive. Only on day 4 of week one, but I have looked through the LL recipes & will be trying some. Just thought it might be useful to have a few more suggestions.

Yes, I though would be good idea too.
If there is something you want to eat and not sure what to do with it, just post and I am sure we can come up with ideas.
The RTM book has a list of everything we can have each week so I am sure we can do that easy enough.

I had a very nice dinner last night. It was quite simple but very tasty.
I got some chicken thighs removed the skins and bones, laid them flat in a roasting dish and sprinkled 'chicken seasoning' (you can get it in the the herb and spice section) all over and baked at 220 for 30 mins, chopped up in salad.
DD and DH liked it so much I have to make it again tomorrow.

Last night I was about to grill a bit of Salmon and I thought "what do I have other than the usual salad to go with it"? I chopped up half a red/green/yellow pepper, sliced an onion, cut up some baby corn and threw on a few mushrooms and grilled it on a bit of tin foil next to the salmon on another bit of foil. Absolutely fantastic!!! No sauce, no juice, just the veg. Taste explosion!
I am sure that it would be great with soy sauce or the like but I fancied it just as it came.

Originally Posted by Alibongo

I had a very nice dinner last night. It was quite simple but very tasty.
I got some chicken thighs removed the skins and bones, laid them flat in a roasting dish and sprinkled 'chicken seasoning' (you can get it in the the herb and spice section) all over and baked at 220 for 30 mins, chopped up in salad.
DD and DH liked it so much I have to make it again tomorrow.

Probably should have said this is a week 1 recipe

Week 1 Salad:

Mixed lettuce leaves, savoy cabbage, red cabbage, spinach, basil, celery, chives, parsley all topped with cottage cheese....... bloomin' lovely and crunchy too!

I've just adapted a recipe from 'Cook Yourself Thin' and thought I'd share:
Cumin crusted aubergine
1/2 aubergine
1/2 tsp cumin seeds
1/2 teaspoon coriander seeds
1/4 tsp paprika
small shallot very finely chopped
garlic clove finely chopped
tsp of stock made from marigold bouillon
S and P if required

To serve:
0% Greek yoghurt with chopped mint

Cut the aubergine length ways and cut a criss cross pattern on the flesh side. Cut quite deeply - about 1cm before you hit the skin. Grind the cumin and coriander seeds to a powder in a mortar and pestle. Add this to the finely chopped shallot and garlic then add the paprika. Stir in a tsp of stock and salt and pepper if you need to. Take this mixture and start to push it into the criss-cross pattern you made on the aubergine, then use any excess to coat the cut top. Place in a hot oven (about 200c) for 25 - 35 minutes (N.B. I used an aga so this temperature and time may need some adjustment). The flavours will have infused through the aubergine and the onion mixture on top will have gone brown and a little crispy
Serve immediately with a big dollop of 0% Greek yoghurt and mint. It is absolute heaven!

Bumpity bump!
Hope this helps, girls!

Thank you Linze! I missed this!! DOH!! I want to try the aubergine.

I really want to love Aubergine - but I often don't! But its such a beautiful vegetable, I keep trying just so I can have them on my counter!!

I find them very lush when they are super soft, but to do that I think you need loads of Olive oil. How does this come out - your recipe - is it soft? May have to give it a try in any event so I can buy one.

I'd do my whole house in the colour of their skin if I could.

xx

Aubergine soaks up loads of oil but works with stock too. Also, apparently it's really good when you "ping cuisine" it. I haven't tried that though. Hope it's all going well.
Linze