Recently I was invited along to a cookery day in London, hosted by Frylight. We were going to be cooking alongside John from Food52, with the lovely and knowledgeable Frylight expert and consultant nutritionist Helen Bond talking through what we were cooking, and enlightening us on some of the truths and myths about fats in our diets!
I’ve been a big fan of Frylight since I discovered it when I joined Slimming World, I love that the spray action controls the amount that you use- rather than just glugging in the oil without thinking about it! It’s also so versatile- I use it not only for frying, but for making oven chips, covering baking trays/cake tins to prevent sticking and for roast dinners! It’s not just a healthy choice for anyone trying to lose weight, but just a great way of cutting down the unhealthy (and unnecessary) fats in our diets (plus my 7 year old has declared it makes the best chips, after vigorous taste testing of several methods!).
New research into fat consumption in the UK has revealed that the average adult will consume 6.5 litres (11 pints) of cooking oil in a year! That is 57,500 calories! The survey also revealed that only 7% of the population believe they are consuming too much oil* – in face the survey also revealed a worrying lack of knowledge about the pros and cons of cooking with oil. There has been a big trend in recent years for the use of coconut oil, but the truth is that this is still a saturated fat which should be used in moderation (saturated fat can increase levels of bad cholesterol in the blood, which can increase the risk of heart disease) and the trend for slinging it in everything could actually be detrimental to health, as it adds a lot of unnecessary fat and calories into meals.
One common misconception about Frylight is about what it contains – in fact there are no artificial ingredients in Frylight! All varieties are also vegetarian and vegan friendly. Also, not everyone knows that it is recommended that you start cooking by spraying Frylight into a cold pan, and heat the pan with the Frylight in it before adding your ingredients!
The menu for our day at Food at 52 looked right up my street:
Garlic Mushroom Bruschetta
Our first course was the garlic mushroom bruschetta. We used the garlic Frylight to spray the bread before oven toasting, which was a great way to give it a garlicky flavour, and a lovely crispy finish:
We then also used it to pan-fry the mushrooms, and added in a little chopped thyme- a lovely way to quickly cook up some garlic mushrooms!
I do always feel the temptation to use butter to cook my fried mushrooms, but these came out beautifully and with a well-balanced garlic flavour, without the need for adding all of those calories!
Our next course was halloumi skewers, threaded with cherry tomatoes, peppers and courgettes. We made a gorgeous mix of lemon zest and finely chopped chilli & mint which we used to coat the vegetables.
We then threaded on the halloumi and the vegetables before spraying with the newest in the range, the avocado Frylight. We then oven baked these.
For our mini burgers we used 5% fat beef mince, pre-cooked (finely chopped) red onion, and breadcrumbs made from cream crackers. We formed our burgers into mini patties, and fried them using the olive oil Frylight.
Once they were cooked through, we served them in mini wholemeal rolls with salad and pickled chillies.
This just goes to show that you don’t need a lot of oil or fat for a good burger- these were incredibly tasty, but also very lean.
Summer fruit crepes
The butter flavour Frylight was a revelation to me- I adore butter and have never tried cooking traditional pancakes/crepes without it as I just didn’t think they would be as nice! But butter Frylight not only gives that buttery taste, but worked so well for a perfectly cooked crepe. One of the tips that John gave us was to have a dedicated pancake pan- and actually after buying mine a few years ago I completely agree! I only ever use it to cook pancakes and eggs, so it never gets contaminated by anything else and it holds its non-stick really well (and you definitely need a good non-stick pan for nice thin crepes. John used a method that I have never tried before for making them nice and thin, which was to spray in the Frylight, bring the pan up to a high heat, pour in a ladleful of batter, swish it around the pan to cover the bottom, then pour any excess batter straight back into the bowl. This give you super thin crepes, but also keeps the calories down in each pancake!
We served these with low-fat creme fraiche, and a compote made of summer fruits sweetened with a little honey. It was absolutely delicious, and definitely something that I would re-create at home.
It was a fantastic day, where I learnt a lot and also got to hang out with some fabulous bloggers, such as Emma (Mrs. Shilts) and Nikki (Fopperholic). It was fantastic to have the knowledgeable Helen Bond talking us through nutrition facts, and wising us up about fats in our diet.
You can learn more about Frylight, the different varieties, frequently asked questions, recipes and tips on the Frylight website (click here)
Disclosure: This post was sponsored by Frylight. All opinions are my own, and honest and truthful.
*Survey of 2000 people conducted by Frylight