Picnic Fare with flair and in a flash!
This is a guest blog post by Karen S Burns-Booth of Lavendar & Lovage.National Picnic Week may be over now, but for me, the picnic season is in full swing, whether it be at the bottom of my garden, on the beach, by a river or even at my kitchen table when the weather is bad. One of my favourite picnic ingredients is coleslaw; and, with all that is required to make this fresh and crunchy salad, a food chopper or dicer is essential.
I have a very handy Morphy Richards Food Slicer, that has several attachments which makes preparing a big bowl of picnic coleslaw a breeze. Not only does my slicer shred and slice cabbage, but it makes grating cheese a doddle too, and again, I use a lot of grated cheese for picnic fare, such as quiches, tarts, sandwiches and salads.
The other handy thing about grated and shredded ingredients is that it can help with a low-calorie diet, as you can use less ingredients when it's grated. As an advocate of the Intermittent Diet, also called the 5:2 diet, where I try to eat 500 calories on two days a week, I use grated and shredded cheese and cabbage a lot. With grated cheese, you can almost halve the amount you need to add to a cheese sandwich or baked potato for example. Shredded cabbage is not only perfect for summer coleslaw, but it's perfect for spiced red cabbage, which I often serve at Christmas as well as with Lancashire Hot Pot, and again, shredded lettuce is perfect for a cooling summer lettuce soup.
Other picnic fare that benefits from easy shredding and slicing with a machine are pies, pasties and tarts; who doesn't love pie or pasty when dining al fresco, and shredding the onions and slicing the meat with a machine cuts back on at least half the time it would normally take you to prepare the ingredients by hand. I have also used my food slicer (machine) to slice and shred pork for my home-made pork pies too; and it also makes short work of cutting vegetables such as onions, carrots and potatoes for soups and stews.
And now to my recipes, a simple and VERY easy to make, well in this slicing machine, Coleslaw – a Healthy Low-Fat Coleslaw Recipe (suitable for the 5:2 Diet). I am also planning on making my “Red Cabbage, Apple and Pecan Salad” recipe using my food slicer for my dad's birthday buffet tea.
Plus, check out this lush photo of a simple supper I made with my coleslaw recipe - a baked potato with grated cheese, coleslaw and some sour cream……..tasty and VERY easy to prepare, if the coleslaw and cheese have already been made and grated:
Or, how about this tasty looking egg and coleslaw sandwich, again, a breeze to make if you have a batch of coleslaw made up:
I have shared my healthy low-fat and low-calorie Coleslaw recipe below, and with only 140 calories per portion, it makes a tasty meal to have on a 5:2 diet fast day, maybe when served with low-calorie and fresh salad leaves and a small boiled egg (51 calories) and a couple of crisp breads (on average 30 calories each).
Healthy Low-Fat Coleslaw
A tangy low-calorie home-made coleslaw that only has 140 calories per portion, making it ideal for weight watcher and those on the 5:2 diet, as well as a healthier option for the school lunch box. Excellent with salads, cold meats, pies, tarts, cooked chicken and also with baked potatoes and in sandwiches.
4 tablespoons low-fat yoghurt (I use Greek style yoghurt)
1/2 teaspoon French mustard (such as Dijon)
2 tablespoons low-fat mayonnaise (such as Hellmans)
1/2 cabbage (white and light green cabbage, not savoy or spring cabbage)
1 small onion
Salt and pepper
Step 1 Mix the yoghurt, mustard and mayonnaise together in a bowl and then season to taste with salt and pepper. Then, using a grater attachment on a food processor, (I used my Morphy Richards Food Slicer with the grater attachment) grate the cabbage and carrots.
Step 2 Peel and chop the onion as finely as you can.
Step 3 Put all of the vegetables into the bowl and stir through the dressing to coat, adjust seasoning. (Will keep in the fridge in an airtight container for up to 4 days)
Step 4 Use with salads, in sandwiches, in baked potatoes or as an accompaniment to tarts, pies and cooked chicken.