The first two cycles after I lost Pipkin, we were careful to make sure we didn't conceive. I had lost a lot of blood and felt like crap. I wanted to give my body some time to recover. We also didn't want to increase the chances of another loss if we conceived quickly and my body wasn't up to it.
When I was at university and my food budget was limited I liked to make sardine pizza. The pizza dough itself was just a basic scone/biscuit recipe*. Topped with passata, onion, sardines and cheese and thrown in the oven for 25 minutes, it was easy and tasty comfort food. (Comfort food? It could be either pregnancy or PMS!)
I don't want to make pizza though as Mr Duncan is still off bread for blood pressure reasons - and it looks like its making a difference as his jeans were falling off him yesterday. As usual I have a glut of potatoes and googling around for ideas brought me to a uktv recipe. Now I couldn't follow the recipe as the instructions were not clear enough (do you layer the potato cooked or raw?) and I didn't have fresh sardines for a start.
Sardines - full of essential fatty acids, vitamin D and a food source of coenzyme Q10 which aids mitochondrial function - not to mention all the olive oil they're packed in.
- Par-boiled potatoes, sliced thinishly
- Onion, sliced thinly
- Courgette, sliced
- Tinned sardines
- Olive oil (I used the olive oil from the sardines)
- Sun-dried tomatoes, chopped
- Feta cheese to sprinkle
Set the oven to 180 degrees C. Oil the bottom of a heavy oven-proof pan and layer the potatoes, overlapping in a spiral starting from the middle. Drizzle with some of the olive oil from the tin of sardines. Cook in the oven for about 10 minutes, until they start to crisp up.
Remove from oven. Layer the onions then the courgettes on top. Flake the sardines and scatter over with the sun-dried tomatoes and feta cheese. Drizzle some more olive oil from the sardines over the top.
Return pan to the oven for another 15-20 minutes until veggies are cooked and topping is starting to colour.
We served this with a salad made of grated carrot and beetroot tossed with mint and sunflower seeds, and dressed it with apple cider vinegar and olive oil.
This recipe would be equally good with sardines in tomato sauce, or tinned mackerel or herring. Actually, I quite like the idea of using the potato galette instead of pizza base for any topping. Maybe I've finally found a way to get through all those potatoes that come in our veg box!
*I don't know what to call them in the UK, but they're definitely scones in New Zealand and biscuits in the US.