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martle
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« Reply #690 on: 22:11:44, 12-11-2007 » |
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You mean Sacla in particular, Mort, Andy and MJ? I'd love a reliable ready-made sauce source. Er, if you see what I mean.  |
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Green. Always green.
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Antheil
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« Reply #691 on: 22:34:01, 12-11-2007 » |
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Martle, Sacla are expensive, and watch those hidden ingredients, for example their jar of tomato and mascarpone: Energy 709kJ/171kcal, Protein 1.4g, Carbohydrate 5.9g (of which sugars 3.6g), Fat 15.8g (of which saturates 7.6g) Fibre 1.1g, Salt 2.2g This is taken from their website
Far better, and cheaper, to make your own.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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MabelJane
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« Reply #692 on: 22:59:21, 12-11-2007 » |
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Martle, Sacla are expensive, and watch those hidden ingredients, for example their jar of tomato and mascarpone: Energy 709kJ/171kcal, Protein 1.4g, Carbohydrate 5.9g (of which sugars 3.6g), Fat 15.8g (of which saturates 7.6g) Fibre 1.1g, Salt 2.2g This is taken from their website
Far better, and cheaper, to make your own.
Eeek! Wish I hadn't checked now...and I'm usually very particular at checking for healthy ingredients. The only thing is, you can make a jar last for quite a few meals. Their pesto: Ingredients Sunflower Seed Oil, Italian Basil (36%), Grana Padano Cheese, Cashew Nuts, Sea Salt, Glucose, Pecorino Romano Cheese, Crushed Pine Kernels, Flavourings, Potato, Acidity Regulator: Lactic Acid; Extra Virgin Olive Oil Nutritional Energy 1804kJ/438kcal, Protein 5.5g, Carbohydrate 4.2g (of which sugars 3.6g), Fat 44.3g (of which saturates 6.5g), Fibre 5.3g, Salt 2.9g Contains Nuts, Milk, Non-Vegetarian  Cheese Now where's that pestle and mortar... |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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martle
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« Reply #693 on: 23:04:11, 12-11-2007 » |
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Far better, and cheaper, to make your own.
Well yeah. Doh! Like with MY schedule.  |
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Green. Always green.
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Morticia
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« Reply #694 on: 23:09:08, 12-11-2007 » |
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I cannot believe that I have just trudged out to the kitchen and opened the fridge to check on my pesto jar  It is Sacla, price £1.99 (over priced because it came from the shop over the road). As MJ said, it lasts for a while plus it`s damn useful if you can`t be fagged to get the pestle and mortar out. I don`t use it that frequently so I don`t feel too guilty about ingesting the ingredients. Dons tin hat and waits to be shot down .... |
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Antheil
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« Reply #695 on: 23:12:05, 12-11-2007 » |
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Well, I had no wish to alarm people, but that fat content is way above a daily allowance, combine that with a pre-packed or ready meal for lunch ............ Martle, stick with me and I will educate you regarding the Ying and Yang diet. No salt, no sugar, your mantra will be "Call any vegetable and it will respond to you" Now doesn't that sound good? You know it makes sense  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #696 on: 23:13:19, 12-11-2007 » |
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Dons tin hat and waits to be shot down ....
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Green. Always green.
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martle
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« Reply #697 on: 23:14:10, 12-11-2007 » |
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Martle, stick with me and I will educate you regarding the Ying and Yang diet. No salt, no sugar, your mantra will be "Call any vegetable and it will respond to you"
Now doesn't that sound good?
No.  |
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Green. Always green.
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MabelJane
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« Reply #698 on: 23:16:55, 12-11-2007 » |
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Martle, Sacla are expensive, and watch those hidden ingredients, for example their jar of tomato and mascarpone: Energy 709kJ/171kcal, Protein 1.4g, Carbohydrate 5.9g (of which sugars 3.6g), Fat 15.8g (of which saturates 7.6g) Fibre 1.1g, Salt 2.2g This is taken from their website
Far better, and cheaper, to make your own.
But, thinking about it, at least this Salca Pesto actually contains pine kernels - many so-called pestos don't. And there's no monosodium glutamate, a common additive in all sorts of foods - I'm fed up with trying to avoid it. Yes, the best is home-made, but as martle illustrates, not always possible! Oh, you've just posted again, Anty. It's only a fraction of that fat content if it's just a spoonful or two. I'm hungry now.  Night night! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Antheil
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« Reply #699 on: 23:19:53, 12-11-2007 » |
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Night MabelJane,
Problem is, it's so easy to tip half a jar in. Anyway,
Perishing cold here, so I am taking my vertiginous (vertigonious?) ears to bed with an extra duvet.
Wasn't Vertigonius a mate of Julius Caeser? Or is that a dog food? For small dogs?
Really good programme on tonight about Bonaparte which made me happy.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Andy D
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« Reply #701 on: 23:29:15, 12-11-2007 » |
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Since I started this, I've got to say I don't feel guilty about using Sacla sun-dried tomato pesto earlier. I used it tonight precisely because I couldn't be bothered to cook my own sauce, which I do nearly every other time. You only need to use a small amount so the amount of salt & saturated fat is pretty low. I know it uses non-veggie cheese but then I don't agonise about that either. Plus I bought several jars at Sainsbury's when they were on special offer so they didn't cost me anywhere near £1-99.
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oliver sudden
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« Reply #702 on: 23:34:35, 12-11-2007 » |
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But, thinking about it, at least this Salca Pesto actually contains pine kernels - many so-called pestos don't. And there's no monosodium glutamate, a common additive in all sorts of foods - I'm fed up with trying to avoid it. Well there's plenty of glutamate in parmesan... I wouldn't be surprised if there's a bit in grana padano in that case. So there's not a lot of point adding MSG to pesto... (dearie me, wouldn't be surprised if they do though) Speaking of pine nuts I've had some rather jolly experiences with pestos (pesti?) containing walnuts. I'm fine with pine nuts but rather horribly allergic to walnuts - a few years back a friend (who knows that perfectly well!) cooked up a nice big bowl of nourishing pasta covered in pesto after a rehearsal and I promptly set to wolfing it down. Felt a bit horrible halfway through. 'Er, that pesto... it's not the kind with walnuts is it?' 'Oh carp. I didn't look. Bugler'. I'll spare you the rest of the story. Especially the bit where I walked home but had to stop along the way because I couldn't see anything but a thick green mist... |
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Morticia
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« Reply #703 on: 23:36:00, 12-11-2007 » |
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Phew Andy, I can take my hair shirt off now Actually the Sainsbury brand pesto sauces are rather good. They certainly give Sacla a run for their money, although I realise you weren`t referring to them. They make for a happy tum though! I keep them for emergencies (otherwise known as laziness/lack of time) |
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MabelJane
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« Reply #704 on: 23:43:02, 12-11-2007 » |
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Speaking of pine nuts I've had some rather jolly experiences with pestos (pesti?) containing walnuts. I'm fine with pine nuts but rather horribly allergic to walnuts - a few years back a friend (who knows that perfectly well!) cooked up a nice big bowl of nourishing pasta covered in pesto after a rehearsal and I promptly set to wolfing it down. Felt a bit horrible halfway through. 'Er, that pesto... it's not the kind with walnuts is it?' 'Oh carp. I didn't look. Bugler'. I'll spare you the rest of the story. Especially the bit where I walked home but had to stop along the way because I couldn't see anything but a thick green mist... Yes, I was going to mention the presence of the "wrong" nuts. Cashews in this case but no one in this family is allergic to them. I've seen Brazil nuts in the ingredients of a jar of pesto - those nuts mustn't come near some members of this family. You have to be so careful if there are nut allergies in the family. For years, while the kids were young and I wasn't working, I hardly bought anything ready-made. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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