Hope you all had a great week. I am so glad it is the weekend, I have had a particularly busy few days so am very glad of the break.
I made this recipe midweek and served it two ways, once with garlic mashed potato and once with pasta. In the book it suggests that it goes well with potatoes, pasta or noodles, we thought it was ok (but nothing special) with the pasta and slightly more appealing with the mashed potato. The recipe works and is fairly low fat (made my way) but it just is not one I will rush to make again.
Basically you cook the quorn pieces, broccoli and sweetcorn in a milk based creamy sauce with mustard for flavouring, thickened with cornflour. It is fairly quick and easy to make and produces a sauce which is fairly tasty. This is what it looks like while cooking:
You can see the mustard seeds because I used wholegrain mustard (which I prefer) rather than the dijon mustard that the recipe suggests.
The other tweak I made was using skimmed milk which cut down the points somewhat and worked just fine. I guess the sauce would have been creamier if you used the semi skimmed suggested but you would need to amend the points balance.
This is the dish served with pasta:
I found it quite bland with the pasta, whereas when we had it with the mashed potato it just seemed to be more enjoyable and less stodgy.
Points wise, it is a fairly good bet with each portion (the recipe makes 4) being 7 points. This equates to quorn pieces (2), milk (1), sweetcorn (1), oil (1), cornflour (1) and cheese (1). This means that served with two scoops of mashed potato with margerine you have a complete meal for 11 points or with pasta it is 13 points.
I was not particularly excited by this recipe and although I like the method and it has made me consider creating sauces for quorn pieces, I will not rush to make this again. My husband really did not enjoy it with the pasta at all.
We give it a 6/10.
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