protein

Tuscan White Beans

TUSCAN WHITE BEANS


I totally adore beans (except for baked beans!!😂) they are so versatile and can be made super tasty in minutes! Full of protein too (roughly 11g per serving!!)they make the perfect accompaniment to many meals.

I had mine with a fillet steak and my little birdies had theirs with sausages!!
2 Garlic Cloves, crushed

Pinch Chilli Flakes

1 Plum Tomato, chopped

1 Sprig Fresh Rosemary

2 Cans Cannellini Beans, drained and rinsed

1 Handful Parmesan Cheese

1 tbsp Chopped Fresh Parsley

50ml Water

Olive Oil

Malden Sea Salt and Black Pepper
Begin by heating a dash of olive oil in a frying pan.
Add the garlic and chilli flakes, gently fry for a minute, taking care not to burn the garlic.
Add the chopped plum tomato and rosemary and cook gently for a couple of mins.
Add the cannellini beans and cook for around 5 mins, crush them up a little as you cook them.
Remove the rosemary, add the water and Parmesan and thoroughly combine.
It should be nice and creamy and not too dry. If too dry, add a dash of water. If too wet, keep cooking for another few mins.
Stir through the parsley and serve! Yumsters 😋

#beans #tuscan #protein

Carpaccio of Beef

Carpaccio of Beef
Serves 4

Carpaccio of Beef

What can I say…this is my food heaven! It is a bit hard to find in sunny Northern Ireland, so there was nothing else for it but to make it myself! It is so amazing even my kids love it! I think I will hide the next time I make it as I am not a fan of sharing my Carpaccio!!

Use the best quality fillet steak you can find. Slice her up, throw the dressing on, pour a large glass of red wine and enjoy!

500g Beef Fillet
Rocket
Parmesan

Sauce:
2 Large Egg Yolks
3 tsp Dijon
2 tbsp Lemon Juice
Olive Oil
Maldon Sea Salt and Blak Pepper

Put the meat in the freezer for 30-40 mins to have it really cold.

Take it out and trim off any pieces of fat.

Cut into slices around the thickness of a pound coin.

Place between two bits of cling film and flatten with a heavy pan or mallet.

Arrange nicely on your plates.

Season with cracked black pepper and Maldon Sea Salt.

For the sauce:

Put the egg yolks p, lemon juice and salt in a bowl and using a small whisk, mix it all together.

Then, bit by bit whisk in roughly 75-100ml of olive oil to make a smooth emulsion.

This can be made ahead, cover and keep in the fridge.

When you are ready to eat, drizzle it over the beef, arranged as above.

Enjoy the biggest taste sensation of your life! ❤️❤️❤️❤️