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Winter Vegetables//Savoy Cabbage

I think the majority of the UK can probably say that this week it has felt like we have skipped autumn and headed straight for winter! I’ve been layering up more each day; on Monday it felt a bit silly donning hats and gloves but by the time I’d got to work I wished I had wore the whole lot and ended up doing an emergency how many scarves can I buy from Primark for £20 trip. I work in a different city to where I live and sometimes with traffic it can take me over an hour to get home which I know isn’t the worst commute in the world but when I don’t end up getting home until 7, and the apartment is cold, and I’m cold, cooking is the last thing on my mind.

I joined Slimming World recently, so I did a ‘healthy’ shop on the day and stocked up with a ton of fruit, veg, and muller lights (free on SW). One of the things I have been craving lately is cabbage, I haven’t had a proper ‘Sunday dinner’ for a long time and I couldn’t think of anything except cabbage and gravy! Although of course the minute I bought it I didn’t actually fancy that anymore, so I was left with a couple of white cabbages and a couple of savoy cabbages…and not really any ideas of what to serve them with.

After a quick google/flick through magazines and instagram for inspiration I found an easy little recipe on Good Food I think, actually for a side dish to a Sunday/Christmas type of roast, but I actually really like it as a ‘main’ meal. It’s very easy, very fast, and very tasty, without being tons of calories (i.e. SW/WW/diet friendly!). In fact the only issue I have with it is that it just doesn’t photograph well at all, but hey ho!

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1 red onion

Fry Light / (or butter/oil)

Bacon – 3 slices

Savoy cabbage – around 1/4 of the cabbage

White cabbage – around 1/4 of the cabbage

150ml boiling water

Fry the onion in Fry Light/butter/oil for a few minutes until softened and then add the bacon and cook until golden.

Stir in the cabbage and the boiling water. Cook over a medium heat until wilted, then turn the heat to low and cover, leaving to cook for roughly 7 minutes.

Uncover and stir well, check the cabbage has coloured. You may need to increase the heat a little, the cabbage should look cooked and the majority of your water evaporated. I’ve made this a few times now and each time it’s taken a different amount of time. Just keep checking until it is done to your liking – I wanted to get as much of the water gone as I could.

This recipe is very versatile – don’t want white cabbage? Just have more savoy, or vice versa. Onions – you could use red, white, or shallots. You could add another vegetable, you can add more or less bacon, or serve this as a side with something else, but personally I think this is a nice weeknight easy meal on its own.

Another favourite way I have been enjoying the rest of my savoy cabbage haul (lol) is to stir fry it up with red onion and a red chilli, serving it as a side with something simple; a piece of salmon and a jacket potato, with a bit of soy sauce.

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So there we have my two favourite meals of the moment! How about you, are you fans of cabbage? Are you eating it to your hearts content while it is in season or are you bypassing those aisles completely in the supermarket?! I’m planning on doing a sort of Slimming World post this weekend about how I’ve been finding it, what I’ve been eating etc. It would be interesting to know if anyone reading is doing the same diet?

xxx

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Lemon Butterfly Buns

I haven’t made butterfly buns since I was a very small child, and on my current baking hype I remembered how amazing these were. Lemon sponge cakes rank up there amongst my favourite type (lemon drizzle cake anyone?) and they’re also my mums fave too, so I decided to make these for her (well…not just for her).

Buns

– 110g unsalted butter (softened)

– 110g caster sugar

– 110g self raising flour

– 2tsp baking powder

– 2 eggs

– 1 lemon, zest and juice

Buttercream

– 40g unsalted butter (softened)

– 125g sifted icing sugar

– 50g lemon curd

Pre-heat the oven to gas mark 6, and grease and lay out your bun tin. This recipe will make 12 cakes.

Mix together your flour, sugar, and baking powder. Add your butter, your eggs, and your zest and lemon juice, and whisk all together.

Evenly share the mixture out into each bun casing, and bake for around 15 minutes/until golden. Once removed leave to cool for around 5 minutes.

Make the buttercream while the cakes are cooling – sift the icing sugar into your butter and add your lemon curd then mix together until pale and fluffy.

Use a sharp knife to gently cut a small hole out of the middle of each cake, making sure to not cut too deep. Remove the part of cake you have cut out, and slice in two. Spoon some buttercream into the hole, the arrange the ‘wings’ back into the cream. Do this for all 12 cakes then lick the bowl clean because it tastes amazing.

I also had some haribo left over so I added one to each cake and I thought it was a cute little touch. These kept moist and tasty in an air tight container for four days.

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Do butterfly buns bring back childhood memories for you?

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