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Simple low fat approaches to normal everyday meals
Tue 11-Dec-12
6:29 pm
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Danny
Scarborough, England
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I know there a trillion books on Low Fat cooking out there but I wanted to hear your take on it.

Fiona has developed this condition that means that anything even a little bit fatty upsets her fairly significantly. Like a bacon butty, for example.

Last night i had a fabulous find on the CFC - three sets of two sole fillets for £0.31 a pair. So we had those grilled. I added a very simple mash of carrot, parsnip and potato, which was reasonably good. She suggested adding a teaspoon of horseradish sauce, which made it divine.

Tonight it will be leftover roast chicken with boiled rice (some bouillon powder in the water) with lightly fried onion, bell pepper and mushroom mixed in.

So rather than change our normal types of meal, I am looking for ideas to make the everyday stuff (like fillets of sole  big_laugh ) lower in fat while still being tasty and appetising.

Never knowingly underfed

Tue 11-Dec-12
10:41 pm
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Terrier
York

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Ooh dear Danny, I try very hard to make things low fat while cooking, I buy that flora cooking stuff that is advertised on TV for frying, I use low fat when there is alternatives such as yoghurt, creme fraiche, cream cheese etc but we do love our butter and the likes. No special tips I can think of, lets hope someone else can help more.

Wed 12-Dec-12
1:56 am
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Hattie
Bucks/Oxon Border

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Danny said:

I know there a trillion books on Low Fat cooking out there but I wanted to hear your take on it.

 

So rather than change our normal types of meal, I am looking for ideas to make the everyday stuff (like fillets of sole  big_laugh ) lower in fat while still being tasty and appetising.

Danny,

As far as fillets of fish are concerned I often put them into foil parcels with various seasonings, grated ginger root, wafer thin slices of veg , fresh herbs, a glug of wine, a sprinkle of good old Marigold bouillon powder etc. Then steam/ovenmicrowave it till cooked. I find them very tasty & not at all like 'invalid dishes'.  I have recently been experimenting with a Japanese sauce called Ponzu.....it is difficult to buy over here but I finally tracked it down on Amazon UK. So far I have tried it on fish & chicken & various veg......I love it. I am now trying to get Ocado (who deliver my groceries) to stock it. 

I also find cooking food in unglazed lidded terra-cotta pots like Romertopf really brings out the best of flavours in food without having to add fat of any kind.  They are fairly pricey but they can often be found (sometimes brand new & still boxed) in charity shops. They do a wonderful roast chicken which makes it's own gravy & without having to turn the chicken over half way through the cooking process. You have to soak the pot in water before putting into a cold oven to heat up. I have been using these pots for 30 odd years....they are wonderful.

Good luck & let us know how the recipes turnout.....perhaps Fiona will start blogging again, we all miss her articles.  big_hug  big_hug

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 12-Dec-12
5:51 am
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Danny
Scarborough, England
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Thanks, Janet. I must investigate that Flora stuff to see how it compares with olive oil for fat content. I suspects that veg fats are more easily digested than animal fats but I need to delve in and read up.

Isn't t'Interweb an absolutely fantastic resource!

Nadine - thanks for finding the link to the clay pots. I think we have a small one somewhere but it may have lost its lid. Now that is a technique that is well worth exploring. A clay pot is about Christmas pressie size, pricewise wink

Your idea about fish in foil has prompted me to start picking up every bit of fish that I find on the CFC from now on. Previously I avoided things like coley but with some herbs etc. as you described it should be good. Luckily we both love fish.

I checked out ponzu - sounds promising too - citrus and soy basically. That led me on to discover dashi and a whole host of Japanese ingredients. Maybe something to check out in Jan. For the time being I will stick to English basics and try to devise no-fat or low fat approached.

But fish - yes!

Never knowingly underfed

Wed 12-Dec-12
10:16 am
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Aly
Normandy France

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Roasted veg are very tasty and go with meat or fish. I mostly use red onion, mushroom, courgettes, pepper and squash. Toss in olive oil and balsamic vinegar ( or any herbs, flavours you like) and throw in the oven. As you only use a healthy oil and a small amount, it is a good easy choice.
I also use the spray olive oil to limit the amount. Half fat creme fraiche or Greek yogurt are good substitutes for cream.
Cooking in foil as Nadine says is a great way to flavour the more tasteless fish but also works well with a chicken breast. Again you can add anything to it.

Trying to enjoy life as it is

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Wed 12-Dec-12
1:30 pm
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Terrier
York

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Just got the flora cuisine to of the fridge…and shocked myself…it's higher in fat than I thought, 70.3 per 100ml (7g per 100g of saturated) although that's obviously still lower than cooking and olive oil. I also use an oil called Carotino, this is a cholesterol free oil, I use it quite a bit, but it is a dark orange colour ( the sort of colour you get when you fry chorizo) and so not great for the fried egg butties. Mike says he doesn't like it, but then if he's not cooking, he doesn't see what I do, so he gets it anyway! ( and has never noticed)
Which reminds me…the other day I came home from gardening and he said he didn't like my latest marmalade…I was quite shocked, until I found he'd used the blooming red onion marmalade on his toast…tut.

Wed 12-Dec-12
2:56 pm
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Toffeeapple
North Bucks

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Bless him...big_laugh

I'll try that again!

Wed 12-Dec-12
7:16 pm
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Xahha
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Double Bless!

 Are we having fun yet? I am!

Wed 12-Dec-12
10:50 pm
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Danny
Scarborough, England
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 . . feckin' eejit

big_laugh big_laugh

(Janet, you know I don't really mean that. One must never miss an oppo!)

Never knowingly underfed

Thu 13-Dec-12
8:06 pm
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JoannaS
Latvia

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I had gallstones once and at the time you could wave a chocolate bar under my nose and I was simply not interested, it hurt too much to be worth it. Not the case now. Anyway whilst I had the dratted things I had to learn to eat low fat, so no butter on bread, yoghurt as mentioned previously was a good help for creaminess without the fat, taking the skin off chicken, boiling mince first and skimming off the fat, bouillion in mash, milk was fine - it is only 3.5% fat after all even at whole milk, and scones. Scones do not use as much fat to make as a cake and were an acceptable alternative with plenty of jam. I basically kept to below 10% fat, so anything with any more than that was off the list. I also made my own pizzas without the cheese, just put cheese on for everyone else, and I also used spray oil to reduce the fat used. cheers

Sat 15-Dec-12
11:57 am
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Hattie
Bucks/Oxon Border

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Danny said:

 

Nadine - thanks for finding the link to the clay pots. I think we have a small one somewhere but it may have lost its lid. Now that is a technique that is well worth exploring. A clay pot is about Christmas pressie size, pricewise wink   

 

wave There is a very useful little book on cooking in clay pots of various kinds. I bought it for a penny (plus postage of course) from a second hand bookseller on Amazon. It's called "Claypot Cooking, from tandoori to tagine" by Elsa Petersen-Schepelern, published in 1997. IBSN 1 900518 42 2

It is only a small book but with enough delicious recipes from around the world to get you going. Perfect size for a Christmas stocking....!!  laugh

 

 

 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

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