Breakfast: Pear and Cheese
Lunch: Moroccan Potatoes, Brown Bread Roll
Dinner Roasted Carrot, Leek and Goat's Cheese Pasty, Salad
Yesterday was a bit more successful. I think I had more carbs and therefore was definitely less hungry. I have to say that I did go to a leaving do in the afternoon and had cake and I had no way of checking if the cake was vegetarian or not and ate it anyway, most of it was homemade so I would assume that it was all fine.
For lunch I had a delicious Moroccan Potato Bake from Tinned Tomatoes. She made it as part of the 5:2 diet and although I am not following that diet, it would also be good for WeightWatchers. I had it with a bread roll, but actually really didn't need to as I was overly full having eaten only half the bread roll.
Moroccan Style Potato Bake (from Tinned Tomatoes)
400g potatoes cut in half or quarters, depending on the size
1l hot vegetable stock
1 tbsp olive oil
1 red onion, halved and thinly sliced
2 garlic cloves, peeled and finely sliced
1 preserved lemon, finely chopped
250g drained roasted peppers, sliced
1 tsp hot smoked paprika
1 tsp ground cumin
1 tsp ground ginger
2 tbsp tomato puree
1 tbsp white wine vinegar
80g feta cheese, crumbled
Put the potatoes and vegetable stock in a large saucepan. Bring to the boil and cook, covered, for 15 minutes until tender
Meanwhile, preheat the oven to 200°C and heat the olive oil in a large, deep-sided, ovenproof frying pan over a medium-low heat. Add the onion and fry gently for 3–4 minutes, then add the garlic and cook for a further 3–4 minutes until softened and lightly coloured.
Stir into the onion mix the preserved lemon, roasted peppers, the spices, tomato purée, vinegar and a little salt and pepper. Cook gently for 2 minutes.
Drain the cooked potatoes, reserving 400 ml of the liquid, then add the potatoes and reserved stock to the pan. Bring up to the boil, then put the pan in oven and bake for 15-20 minutes until golden. Remove from the oven and serve immediately, sprinkle with the crumbled up feta cheese.