Tuesday, 17 May 2016

The Kitchen: Tomato, asparagus, and potato pie......

I have a confession to make, I'm a lazy cook. Yes, I occasionally get the bug where all I want to do is make these intricate little creations and watch the smiles appear on my loved ones faces (or maybe they're wincing and reaching for the bucket, who knows), experiment with these wild and wonderful creations and thank my Mother for her creative trait. Most of the time (like, 90% of the time) I would settle for quick, easy, cheap, and cheerful - minimal washing up please!

Bring on the potato pie!

I was craving something easy to rustle together on Sunday as part of my food prep. I'll admit, this week we were a little slack on the food prep side of things. We managed to slow roast a chicken and rustle up a few bits and bobs alongside this creation, but otherwise it was relaxed. In fact, I think we spent most of the day tidying up and then celebrating over a booked holiday (I'm heading to Turkey in 3 weeks). It was getting a little late in the day to be cooking for the week but I'd already got my pen and paper out and minimal ingredients out on the side and I needed to just give it a go! 

This is a recipe suitable for the low FODMAP diet if you're out of the elimination stage. It's wheat free, lactose free, and relatively FODMAP free too... Just watch out for asparagus! I tolerate it well (thankfully - I love the stuff) but it contains moderate levels of fructans. Some sources say avoid completely, some say <3 spears are low FODMAP but use your own judgement here and omit if unsure.


300g Maris Piper Potatoes - grated with liquid squeezed out (so approx. 250g grated potato)
 4 medium eggs (50g each)
 100ml milk (I used semi skimmed Lactofree)
 2 spears of asparagus (woody ends removed and thinly sliced / peeled)
 1 sliced tomato (100g)
 About 5g melted butter to grease your dish
 Plenty of salt and pepper to taste

 1. Preheat oven to 180°C.
 2. Grease your pie/small quiche dish.
 3. Whisk together eggs and milk.
 4. Layer half of your grated potato on the bottom, season well, and add your peeled asparagus.
 5. Pour over half of your egg/milk mixture.
 6. Layer the remainder of the potato, season, and press down. Add the rest of your liquid mixture.
 7. Pop into the centre of your preheated oven and bake for between 45 mins to 1 hour until golden brown and fully set.


Serves 3.
Calories per serving: 309 || Carbs: 33 (3g sugar) || Fat: 17 || Protein: 13

Portion it up when cool and add a side salad for a perfect lunch.
On a side note (and completely unrelated as per), it's been lovely these past few days (ok - intermittently lovely). Since I've been upping my fitness levels (and dying thanks to day one of the pre-training week of BBG - yes, day one!) I thought I should make the most of this beautiful afternoon and go for a little walk after work. A quick pootle around the block turned into a 3.3 mile wander past the fields and farms near me, but isn't it beautiful?!

Little Fish, xo

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