June 20, 2009
â€¦.so whoever reads this has to suffer as well!!!
Bascailly decided that itâ€™s time to do something about the fact Iâ€™m not terribly in shape. The fact I was quite athletic in the past (played Cricket and football YES FOOTBALL!!! at excellence level) and am fairly tall (6â€™ 4") means I get away with it some but itâ€™s time to quit the self-delusion before I hit 30 and itâ€™s too late to do anything about it.
So Iâ€™m gonna start posting recipes on here of stuff Iâ€™m thinking of, or have drummed up just in case anyone either wants to join me or feels like trying something new.
Just a caveatâ€¦one thing Iâ€™m insisting on in this diet is that EVERYTHING is of the best quality possibly and processed foods such as pre-packed sauces and ready meals are COMPLETELY a no-no and all herbs etc should be of the â€œOh look I got them out of the garden just nowâ€ variety but I understand this isnâ€™t always possible (herbs-wise)
I will start working in gym work from the beginning of next month as I need to drop a little weight before Iâ€™m happy returning to cardio exercise.
Anyway as a goodbye to the happier side to my food I cooked a little favourite of mine from Jaime Oliverâ€™s repertoire, which actually caused me to love Savoy Cabbage.
Savoy Cabbage and Pancetta w/ Farfelle Pasta and Mozarella â€“ Serves 4
10 rashers of pancetta or dry-cured streaky bacon, thinly sliced. (I used Pancetta Lardons)
1 clove of garlic, finely chopped
1 good handful of thyme, leaves picked (mmmm gardenâ€¦)
1 large Savoy cabbage (outer leaves removed) quartered, cored and finely sliced
1 handful of grated Parmesan cheese (Parmgeanno Regianno if you can get it)
455gr/1 lb dried farfalle, the best you can get (â€œBow Pastaâ€ for the uninitiated)
salt and freshly ground black pepper
extra virgin olive oil (Got a bottle from Tuscany which set me back $10â€¦rarely used but so good)
200gr / 7oz buffalo mozzarella, cut into 1cm / 1/2 inch dice (Didnâ€™t have Buffalo available but standard is ok)
2 handfuls of pine nuts, lighly toasted (Just dump â€™em in a dry frying pan for 5 minutes)
In a pan fry your pancetta in a little olive oil until lightly golden. Add the garlic and thyme and soften. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in the mozzarella and pine nuts. Serve immediately.
A big favourite of mine but since it kinda contains, bacon, cheese and nuts itâ€™s NOT the healthiest option, but thatâ€™s just my little wave back to happier times.
Anbyone feel like sharing some nice recipies not involving 1000 calories is welcome to post in the commentsâ€¦thatâ€™s your cue Lysistrata :)
Take Care guys