I’m feeling motivated, can you tell?
So motivated that I am back on my 6&6 regime. Okay so maybe not so much of a regime, but a little bit of discipline does us all good from time to time.
(6&6 evolves as does life. The above link outlines how I was doing it 2-years-ago. There’ll be a post soon on how it’s now working).
Just 4 days in, I’m feeling the benefits of ditching the extra sugar and the nutritionally deficient snacks and foodstuffs.
It hasn’t gone unnoticed. My running buddy asked me this morning if I’d had 3 Shredded Wheat for breakfast 🙂 (worth clicking on the link for a little 70’s nostalgia).
I hadn’t of course. All-bran is my breakfast of choice when being good, topped with fruit and milk.
I’m getting to the recipe. I promise.
For lunch I had…
And for dinner…
Simple Smoked Haddock Pasta Bake (told you I was getting to it!)
You will need (Serves 2):
2 frozen smoked haddock fillets (approx 100g/4oz each in weight)
150g / 6oz dried wholewheat shaped pasta (I used fusilli)
150g / 6oz frozen sweetcorn
50g / 2oz grated hard cheese (I used cheddar, but double gloucester works well also)
3/4 pint of semi-skimmed milk
2 Tablespoons of cornflour mixed with 2 tablespoons of cold water
A handful of breadcrumbs or crushed crisps/potato chips or cornflakes
Black pepper to season
Cook the haddock as you would normally or according to the instructions on the packaging.
I wrap mine in a foil parcel and bake on high for 20 minutes.
Whilst the fish is cooking, cook the pasta as you would usually.
I simmer mine for 8-10 minutes in boiling water with a splash of oil. Drain the pasta once cooked and put to one side.
Whilst the fish and pasta are cooking, make the cheese sauce.
Place the milk in a pyrex jug, in the microwave for 3 minutes on high (based on 800W).
Remove and pour in the watered down cornflour, the grated cheese and black pepper (to season). Stir well.
Heat again in the microwave for 1 minute. Remove and stir.
It’s likely the sauce will need to be heated for a further minute (5 minutes in total). The sauce should be thick but runny. A similar consistency to custard or a thick soup.
Put the sauce to one side until the haddock is ready.
Once the fish is cooked leave to cool slightly before flaking.
Add the pasta, sweetcorn, haddock and sauce to a large bowl and mix thoroughly.
Transfer to an oven-safe dish, or split into 2 individual dishes depending on how it will be served.
Sprinkle over the crumbs and either bake immediately on a moderate-high oven temp for 15-20 minutes until piping hot throughout , or chill until ready to bake. If baking from chilled increase cooking time by 5-10 minutes.
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practice makes perfect!**