tag:blogger.com,1999:blog-86199858821449177462024-03-13T01:51:18.768+00:00The Diary of an Unaccomplished CookXinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.comBlogger202125tag:blogger.com,1999:blog-8619985882144917746.post-73321053510623360162015-02-20T10:15:00.001+00:002015-02-20T10:15:34.818+00:00Pork Shoulder Chilli<br />
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You know my love of Jamie Oliver recipes, well this one was certainly inspired by <a href="http://www.jamieoliver.com/recipes/pork-recipes/winter-nights-chilli/#KpCMx8pz2tmRksBi.97" target="_blank">Jamie's Winter Chilli.</a> Just watching him make this chilli had us drooling, so I decided on codging the recipe to suit what I had to hand and I was most certainly not disappointed with the results.<br />
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<strong>Pork Shoulder Chilli</strong><br />
Serves 4' ish less if you are greedy.<br />
<br />
Small half pork shoulder, boneless. Skin cut off, fat remaining.<br />
1 large onion, sliced<br />
1 x 400g can plum tomatoes<br />
1 red pepper, sliced<br />
1 yellow pepper, sliced<br />
2 red chilis, finely chopped<br />
1 x 400g can chick peas<br />
20g dried porcini mushrooms, re-hydrated in hot water<br />
1 tbsp. fennel seeds<br />
1 tbsp. coriander seeds<br />
1 tbsp. smoked paprika<br />
1 tsp sugar<br />
75ml Balsamic vinegar<br />
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Pre-heat oven to 190oc. Grind the fennel, coriander and paprika in a mortar & pestle with some S&P. Rub the pork with oil and the ground spice mixture, then brown in a heavy bottomed pan on all sides with a little more oil. Remove the meat and add the sliced onions and sugar cook until caramelised. Add the vinegar and the chopped mushrooms along with the juice, chickpeas, tomatoes, sliced peppers and chilis. Mix together well, return the pork to the pan and bring up to the boil. Cover the surface of the dish with greaseproof paper and the pop the lid on. Place in the oven for around 3 hours or until the meat is very tender.<br />
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Once cooked the meat will just pull apart and mix together with the sauce beautifully. I served over rice with a dollop of natural yoghurt and chopped fresh coriander. An utter delight, smoky, unctuous, warming and so very fragrant. I have used the trick of freshly grinding fennel & coriander seeds many times since, it really enhances a dish.<br />
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-73623186062002597462015-02-17T12:13:00.000+00:002015-02-17T12:13:02.362+00:00Baked Caulifower & Broccoli Layers<div class="separator" style="clear: both; text-align: center;">
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I wanted something a little different that the usual cauliflower cheese so I up with the idea of adding broccoli and a layer of chopped tomatoes - reminiscent of a lasagne without the meat or indeed pasta, so nothing like lasagne really, but I did like how it turned out and was pretty healthy as well.<br />
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<strong>Baked Cauliflower & Broccoli Layers</strong><br />
Serves 2 Approx 7 Pro Points each.<br />
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Take one small'ish head of Broccoli and pull into florets<br />
1/2 a head of cauliflower and cut into florets as well<br />
Lay on a baking sheet, Spray with 1 cal and sprinkle with S&P and bake for 25 mins.<br />
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1 can of chopped tomatoes<br />
Herbs of choice<br />
2 cloves of crushed garlic<br />
1 tsp chili flakes<br />
Heat in a pan and reduce slightly<br />
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In another pan heat up 300ml skimmed milk<br />
add 2 tsp cornflour mixed with a little water<br />
once thickened add in 1 tsp wholegrain mustard and<br />
40g grated cheddar<br />
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Take a baking dish and layer up the tomato on the bottom, followed by the cauli & broc then pour over the cheesy sauce, top off with some more grated cheese and season. Pop back into the oven to heat through, bubble up and melt the cheese.Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-64449760079602199892015-02-17T11:48:00.002+00:002015-02-17T11:48:53.090+00:00Pot Roast Chicken in Milk<div class="separator" style="clear: both; text-align: center;">
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Ok, this is another <a href="http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk/#jlfUCYxBHqu7gjUQ.97" target="_blank">Jamie Oliver recipe</a>, but why not - they always work and are usually pretty simple to make. This one is no exception. From only a few ingredients and a fabulous fragrant dish is produced.<br />
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<strong>Chicken in Milk</strong><br />
Serves 4<br />
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1 chicken, I had a small one but it still did 4 meals.<br />
1 pt semi skimmed milk<br />
1/2 a cinnamon stick<br />
bunch of fresh sage leaves<br />
zest of 2 lemons<br />
salt and pepper<br />
8-10 cloves of garlic, leave the skin on<br />
olive oil<br />
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Pre heat the oven to 190oc. Take a heavy bottomed lidded pot and heat up some oil. Take the chicken and season well, then brown in the oil until lovely and golden. Remove the chicken and pour away the oil leaving the sticky unctuous mess at the bottom of the pan for extra flavour.<br />
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Return the chicken to the pot and add the remaining ingredients. Cover and pop into the oven for 1 and half hours. The lemon zest will make the milk split, but this will not detract from the creamy lemony taste. I did go back every half hour to baste the bird.<br />
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After this time, the chicken will simply pull apart. I served over polenta with plenty of sauce on the top. Delish.<br />
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Next time I will brown the chicken for longer as mine looked a little anaemic.<br />
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-8264616835469579582015-02-02T14:13:00.002+00:002015-02-02T14:13:35.075+00:00Cauliflower Crust Pizza<div class="separator" style="clear: both; text-align: center;">
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If you look at Pinterest at the moment and everyone, I mean literally everyone is harping on about cauliflower crust pizzas, so choosing a random recipe - for they are all pretty much of the same I decided to follow suit and see what all the fuss was about.<br />
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Being a hardened pizza lover who has had to drastically curb her pizza eating ways in return for a sustained weight loss and healthy eating kick I did not hold our much hope, but I was so very pleasantly surprised with the results, this could be a new revolution, I almost cried tears of joy. I was eating guilt free pizza!<br />
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OK, nothing could replace a thin and crispy pepperoni with extra cheese, but this does come a close second.<br />
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<strong>Cauliflower Crust Pizza</strong><br />
Makes 1 large Pizza, based on 2 people sharing approx. 15 Pro points each.<br />
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1 head of cauliflower, de-stalked and torn into small florets<br />
100g ground almonds<br />
2 eggs, beaten,<br />
1 tbsp, dried oregano<br />
1 tsp chilli flakes<br />
1 small can chopped tomatoes (227g)<br />
1 tbsp tomato puree<br />
1 glove garlic, crushed<br />
1 small red onion, sliced<br />
handful of basil leaves<br />
4 strips of thin pancetta, cut up.<br />
1/2 a125g ball of mozzarella<br />
25g parmesan<br />
<br />
Blitz the cauliflower in a food processor until it resembles rice. Tip into a bowl and cover with clingfilm. Microwave on high for 6 minutes. Turn out onto a clean tea towel and once cooled, squeeze all the water out of the cauliflower - loads with come out so keep on going as you need it at dry as you can get it.<br />
Put back into a bowl and add the almonds, oregano, chilli and beaten eggs. Mix together well with lots of seasoning.<br />
Take a baking tray and line with some greaseproof paper. Tip the cauliflower mixture onto it and push out to make a round, about 30cm diameter. Make it thinner in the middle and deeper at the sides, they will become crispy edges. Bake in the oven at 200oc for 15-20 minutes, the edges will start to crisp up. Remove from oven and cool slightly.<br />
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In the meantime, take a saucepan and add the chopped tomatoes, garlic, tomato puree and some of the torn up basil leaves and bring to the boil and continue to simmer away until reduced. You want to get out a lot of the moisture to stop it giving your base a soggy bottom. In a separate pan, using 1 cal spray fry the onion until softened.<br />
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Take the base and spread over the tomato mixture, add the onion and chopped pancetta, torn up mozzarella and the grated parmesan plus a few more shredded basil leaves and put back into the oven for a further 10 minutes.<br />
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Serve as you would normally, because amazingly the base when cut actually holds up as a proper pizza base allowing you to pick up wedges and scoff!!! Next time I will be adding chorizo and pre-cooked mushrooms and peppers, with extra seasoning in the base. The choices are endless.<br />
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-30429215286657332112015-02-02T13:41:00.000+00:002015-02-02T13:41:10.035+00:00Chicken & Black Bean Soup<br />
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As winter bites onwards I find myself making more and more warming soups to heat me from the inside. This one came unsurprisingly, from the Goodfood website and as usual I tinkered with it to suit.<br />
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<strong>Chicken and Black Bean Soup</strong><br />
Serves 2 Approx 11 Pro Points per Serving<br />
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1 tbsp oil<br />
2 cloves garlic, crushed<br />
Small bunch of fresh coriander, stalks chopped and leaves separated<br />
1 lime, zested and juice from half<br />
2 tsp ground cumin<br />
1 tsp chilli flakes<br />
1 x 400g can chopped tomatoes<br />
1 x 400g can black beans drained<br />
175g shredded kale<br />
600ml chicken stock<br />
1 x 215g chicken breast (poached with onion, bay and peppercorns to make the stock)<br />
2 tbsp low fat yogurt<br />
25g grated Cheddar<br />
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In a large pan heat the oil the fry off the garlic, coriander stalks and lime zest for 2 minutes. <br />
Add the cumin and chilli flakes followed by the tomatoes, beans and stock. <br />
Bring to the boil then roughly crush the beans using a potato masher, this will thicken the soup.<br />
Add the kale and simmer for 5 minutes. <br />
Shred the chicken and add, heat through. <br />
Season, add the juice from half of the lime and serve up with the coriander leaves, a dollop of yoghurt and cheese on top. <br />
Mmmmm soup - said in Homer Simpson style.<br />
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-40863451964516435162015-01-23T14:59:00.002+00:002015-01-23T14:59:28.997+00:00Crispy Pancetta Pork<div class="separator" style="clear: both; text-align: center;">
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This is another Jamie Oliver dish from his 15 Minute Meals book, that I have changed slightly to suit what I had in and for two instead of 4, but it turned out really well and packed loads of flavour into a simple but impressive dish, a sort of take on Saltimbocca.<br />
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<strong>Crispy Pancetta Pork</strong><br />
Serves 2 Approx 12 points per serving<br />
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250g pork tenderloin, sliced into 6 medallions<br />
20g goats cheese, or whatever you have, into 6 pieces<br />
3 strips of pancetta<br />
6 fresh sage leaves<br />
1 tsp Balsamic<br />
2 medium courgettes, thinly sliced<br />
2 cloves garlic<br />
1 red chilli, finely minced<br />
a sprig or two of fresh mint, chopped<br />
1 x 125g pouch of Uncle Ben's microwave rice! Yeah, I know it is such a cheat, but oh my how simple it is and stops me either cooking far too much or over cooking the rice and ending up with little bullets.<br />
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Take the rounds of pork, score a little cut into it and stuff with a bit of cheese, take the pancetta strips and cut in half, wrap it around the pork and secure with a cocktail stick. <br />
Heat a couple of frying pans with a little tsp of oil in each.<br />
In one frying pan, place the pork pancetta side down and fry until crisp, then turn over and cook until fully cooked, adding the sage leaves 30 secs before the end to crisp up.<br />
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At the same time as the pork is cooking, in the other pan, add the courgettes, crushed garlic and chilli and stir fry, add the chopped mint and S&P and continue to cook until soft.<br />
Zap your rice.<br />
Then get ready to serve up, drizzling a little Balsamic over the courgettes and placing the sage on the pork. A small dollop of zero fat yogurt if you like. Simple!Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-90490857705038916982015-01-23T14:28:00.005+00:002015-01-23T14:28:47.876+00:00Smoked Haddock Frittata<br />
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Oh my, I don't know why I never thought of adding fish to a favourite of mine - Frittata before. I needed Jamie Oliver's 15 minute meals to put this idea in my brain and I am so pleased that it did because it turned out splendidly.<br />
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<strong>Smoked Haddock Frittata</strong><br />
Serves 2 Approx 8 points per serving<br />
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150g Smoked Haddock, un-dyed, natural smoked is best<br />
4 large eggs<br />
3 medium spring onions, chopped<br />
big handful of frozen peas<br />
small bunch of fresh mint, chopped<br />
5g grated Parmesan<br />
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Poach the very gently in water with bay leaves and peppercorns for a couple of minutes, remove from the water and cool enough so you can peel off the skin - discard and flake the flesh.<br />
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Beat the eggs, add the peas and onions then pour into a frying pan with a little oil heated in the bottom. tip in the haddock and cook for a minute or two, grate over the Parmesan then whack it under the grill for about 5 minutes until the egg is set and the cheese turns golden.<br />
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Utterly simple, light and refreshing. I served with salad for a light supper.<br />
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-58287813031963082142015-01-20T14:13:00.001+00:002015-01-20T14:13:10.759+00:00Spicy Meatballs with Chili Black Beans<br />
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Another delightful dish found on the pages of BBC Good Food. As usual I have tweaked the original to suit.<br />
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<strong>Spicy Meatballs with Chilli Black Beans</strong><br />
Serve 2 Approx. 11 pro points per serving<br />
<br />
1/2 a medium red onion, sliced<br />
1 clove garlic, finely minced<br />
1/2 yellow bell pepper, diced<br />
1/2 tsp ground cumin<br />
2 tsp chipotle paste<br />
150ml chicken stock<br />
1/2 400g can of cherry tomatoes<br />
1/2 400g can of black beans (you could use kidney beans)<br />
1/2 avocado, chopped and pour over juice of half a lime<br />
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250g turkey breast mince<br />
25g porridge oats<br />
2 spring onions finely chopped<br />
1/2 tsp ground cumin<br />
1/2 tsp ground coriander<br />
stalks off a bunch of fresh coriander, chopped.<br />
Leaves of coriander for garnish<br />
1 tsp oil<br />
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Make up the meatballs by mixing together the mince, oats, spring onions, cumin and coriander stalks & ground. Make into 8 balls.<br />
Heat the oil in a non stick pan and gently fry the meatballs, turning frequently to brown on all sides. Remove from pan.<br />
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Add the onion, garlic and pepper to the pan and stir fry until softened.<br />
Add the chilli paste and cumin, then pour over the stock.<br />
Return the meatballs to the pan then cover and cook on a low heat for 10 minutes.<br />
Stir in the beans and tomatoes and cook uncovered for a few mins.<br />
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Serve up with the limed avocado and coriander leaves on top.<br />
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We had this over two nights as it used up the half cans and left over mince and peppers.Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-75856145611816025022015-01-16T12:51:00.002+00:002015-01-16T12:51:24.872+00:00Beef & Lentil Plate Pie<div class="separator" style="clear: both; text-align: center;">
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Oh My, I am so winning at finding delicious, easy and healthy on the old calorie front recipes at the moment. I am filled with renewed vigour and enthusiasm for posting these creations, so hopefully I can keep it up.<br />
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This is a recipe I purloined from the Good Food Magazine - my favourite, it is from the Hairy Bikers in their new role as dieters. It is a winner and the potato pastry is utterly revolutionary for me.<br />
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The original recipe was base on 4 people do I have reduced to suit two of us.<br />
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<strong>Minced Beef Plate Pie</strong><br />
<strong>Serves 2 Approx 11 Pro Points per serving (440 calories)</strong><br />
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125g lean minced beef - yes, really that little<br />
1 onion, sliced<br />
1 carrot, small dice<br />
100g swede, small dice (should be 50g swede and 1 stick celery but I had none)<br />
1/2 can (200g) brown lentils<br />
1 tsp dried oregano<br />
1 tsp dried thyme<br />
2 tsp. tomato puree<br />
150ml beef stock<br />
2 tsp, HP sauce - my own addition, because everything is better with a splosh of brown sauce.<br />
<br />
140g floury potatoes<br />
20g chilled butter, diced<br />
40g plain flour<br />
1 tbsp skimmed milk<br />
1 beaten egg to glaze<br />
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Boil up the potatoes until soft, drain then mash until smooth and leave to cool.<br />
Rub together the butter and flour in a bowl, then add the mash, milk and a pinch of salt and gently blend together into a pastry ball. Cover with cling film and chill for at lest 30 mins.<br />
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Put the mince, onions, carrots & swede in a pan. Dry fry (or a couple squirts of 1 cal oil) until beef is browned. Add lentils, herbs, tomato puree, stock and HP. Bring to the boil, cover and simmer for 20 mins or until veg are soft. Set aside to cool.<br />
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Heat oven to 200oc or 180oc fan.<br />
The pastry will be quite delicate, so I got my pie plate and placed it on a sheet of greaseproof paper and cut out a circle to size. I then gently rolled out the pastry to cover the circle.<br />
Take the pie plate and tip in the filling, wet the edges, then flip the pastry onto the top and peel off the greaseproof. press the edges together and glaze with the beaten egg.<br />
Bake in the oven for 35-40 mins until golden brown. Serve with green beans or the like.<br />
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Utterly yummy and in no way would you believe how good it was for you, you certainly do not miss a greater amount of beef. The pastry is fairly thin, but again gives you enough of a pastry taste not to miss a greater amount. This will definitely be cooked again.Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-17978489432534468352015-01-14T12:51:00.000+00:002015-01-14T12:51:08.290+00:00Thai Chicken Noodle Soup<br />
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<br />
Oh my, its cold outside. To combat this there are lots of soups going on in our house at the moment. Over the weekend I made this on Saturday and Sunday night as it was so delicious and both time required us to take of a jumper as it had warmed us so well.<br />
<br />
<br />
<strong>Thai Chicken Noodle Soup</strong><br />
Serves 2 Approx 13 points per serving<br />
<br />
200g fresh rice noodles<br />
1/2 can coconut milk <br />
200g chicken breast sliced into this strips<br />
2 tsp oil<br />
fresh baby sweet corn, halved<br />
1 onion thinly sliced<br />
1 pack of mange tout, halved<br />
Half a courgette, thinly sliced<br />
2 tblsp Red Thai Curry paste<br />
600ml chicken stock<br />
1 red fresh chilli, sliced for garnish if desired.<br />
<br />
Heat the oil in a pan and fry the chicken, add the onion and continue for a few minutes until translucent. Tip in the mange tout, courgette & baby corn and stir in the curry paste.<br />
<br />
Add the stock and coconut milk then bring to a simmer for 5 minutes. Tip in the noodles and heat through for another few minutes.<br />
<br />
Dish out into two bowls and sprinkle with the chilli.<br />
<br />
Such a warming dish, you can make it as hot or mild as you like. Next time I will use half fat coconut milk and jumbo prawns to reduce the pro points value and maybe decide on a totally veggie version with carrots and other veg added, really this is so versatile.<br />
Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-49201992046211578282015-01-06T11:06:00.002+00:002015-01-06T11:06:34.135+00:00Cauliflower Risotto<br />
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OK, its been an absolute age since I last posted, but New Year brings new renewed resolution to eat better, more varied recipes and note them down in my blog - yadda, yadda, yadda, heard it all before I know, but lets see if I can cajole myself out of the boring lets eat the same menus week in week out that I have been on the past year and get motivated to loose that extra 14lb that will finally bring me to my goal weight.<br />
<br />
I started off with this snazzy little recipe filched from Pinterest <a href="http://www.forkandbeans.com/2013/06/19/cauliflower-risotto-and-an-invitation/" target="_blank">here.</a> I had tried cauliflower rice with limited success previously, but I can tell you this one really does hit the mark, with tasty, filling and easy to do.<br />
<br />
<strong>Cauliflower Risotto</strong><br />
Serves 2 7 PP per serving<br />
<br />
Half a head of cauliflower - zizzed up in a food processor<br />
2 handfuls spinach<br />
1 can cannellini beans or butter beans<br />
150ml vegetable stock<br />
1 medium onion - finely chopped<br />
3 cloves garlic, minced<br />
2 tbs sun dried tomatoes<br />
1 tbs capers<br />
1 sprig fresh thyme or 1/2 tsp dried<br />
1 tbs oil<br />
<br />
Heat oil in a pan and add the onion, garlic and thyme, sauté until translucent.<br />
Place half the can of beans into the pot along with the stock and simmer for 5 minutes.<br />
Using a hand blender, blend until smooth.<br />
Add the zizzed cauliflower, sundried tomatoes, spinach and remainder of beans to the pan. Cover and heat through for 5 minutes.<br />
Toss in the capers and season before serving.<br />
<br />
Honestly you barely know that you are not actually eating risotto rice, the cauliflower has a little bite to it and the thyme adds such a lovely flavour and the capers a little zing. I served this dish with a pan fried chicken breast sliced over the top.Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-15183767576654359632014-10-02T15:07:00.002+01:002014-10-02T15:07:26.286+01:00Lambs Liver with Apple and Balsamic<div class="separator" style="clear: both; text-align: center;">
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<br />
Yep, it's been a long time. Too many months of being stuck in a culinary rut, eating the same type of food week in week out, no enthusiasm to try anything new. Boredom, complacency and continued diet weariness set in.<br />
<br />
So I am trying to shake myself out of it and to start cooking recipes I would not normally cook or have never tried before.<br />
<br />
This dish from Weight Watchers was so prefect for spicing up the taste buds and getting the enthusiasm back up and running.<br />
<br />
It is simple, quick and packs such a yummy punch.<br />
<br />
<strong>Lamb's Liver with Apple & Balsamic </strong><br />
<strong>Serves 2 Approx Pro Points 8 per serving</strong><br />
<br />
1 medium swede, peeled and cubed<br />
2 spring onions, fine chopped<br />
2 tbsp. skimmed milk<br />
2 tsp olive oil<br />
300g Lamb's liver, cut into strips<br />
1 small red apple, cored and cut into 8 wedges<br />
150ml unsweetened apple juice<br />
1 tbsp. Balsamic vinegar<br />
1/2 tsp dried sage<br />
<br />
Boil up the swede for 10 mins, the drain and add the spring onions and milk, cover and leave to one side.<br />
<br />
In a non-stick frying pan heat the oil and then add the liver. Cook for 1 minute, add the apple and fry for a further minute. Pour in the apple juice, Balsamic and sage and bubble away over a high heat for 3-5 mins, until the liquid has thickened.<br />
<br />
Lightly crush the swede and make sure the onions and mike a mixed in well.<br />
<br />
Serve the liver on a bed of swede and pour over any remaining juices. Yum.Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-13618401902674973262014-06-23T12:38:00.001+01:002014-06-23T12:38:38.507+01:00Tomato Salad<div class="separator" style="clear: both; text-align: center;">
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I made an epic tomato salad this weekend, inspired by Jamie Oliver. It went as follows:<br />
<br />
<br />
A mixture of small, cherry and plum tomatoes, preferably in a variety of colours.<br />
Quarter them add to a bowl<br />
Drizzle over a little oil - I used rape seed<br />
Dribble over either balsamic vinegar or in my case red wine vinegar - not too much though<br />
Sprinkle a pinch or two of dried Oregano and a spot of S&P<br />
Mix together and serve. Utterly delicious.Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-79144762776746493232014-01-23T13:52:00.002+00:002014-01-23T13:52:28.030+00:00Partridge Ragu<br />
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New Year and time to clear out the freezer and start afresh. I found a Partridge and various legs off duck, partridge and pheasant all stashed away and noticed the date on the packaging was for over a year ago! So came up with what I hoped would be a good recipe to show off the game birds, without highlighting their freezer frost and age. I decided on a lovely slow cooked ragu.<br />
<br />
<strong>Partridge Ragu</strong><br />
Serves 4 Approx. 10 WW Pro Points per serving.<br />
<br />
1 Partridge or any other game bird you have lurking around<br />
1 onion, diced<br />
1 stick celery, diced,<br />
1 carrot diced,<br />
4 cloves garlic,<br />
75g cubed pancetta<br />
1 can chopped tomatoes<br />
<br />
big squeeze tomato puree<br />
800ml fresh stock - I used the last of the Xmas turkey stock<br />
2 bay leaves<br />
1 tsp thyme<br />
10 juniper berries, crushed<br />
1 glass red wine - 175ml<br />
1 tbsp oil<br />
<br />
Roast your bird and leave to cool. discard the skin and shred the meat.<br />
<br />
Get the stock on the boil in a pan and reduce by 2/3rd, especially if you are using fresh stock, this will intensify the flavours and allow you to skim off any impurities..<br />
<br />
Add the oil to a large shallow pan and add the carrot, onion & celery and slowly sweat them off until translucent and soft - do not allow them to colour. Add the finely sliced garlic and cook out. Once cooked remove them from the pan and set to one side.<br />
<br />
Add the pancetta to the pan and fry, add the shredded partridge and cook until they have taken on a little colour.<br />
<br />
Pour in the wine and sizzle, scraping up all the yummy bits from the bottom of the pan. Add back in the veg along with the tomatoes and puree, herbs and juniper berries. Season.<br />
<br />
Slowly simmer until reduced, thick and unctuous about 45mins to an hour.<br />
<br />
Season and serve over freshly made pasta - yes, whilst I was cooking hubby was making pasta! with a grating of parmesan over the top. Mmmmm (Pasta not included in PP count above)<br />
<br />
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-65976794355317637452014-01-23T13:26:00.001+00:002014-01-23T13:26:37.500+00:00Thai Chicken Laksa<br />
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Looking at my bookcase of cook books, it occurred to me that most of them are Jamie Oliver books. Even though I have so many this recipe came from the one of the few books of his I do not own - 15 Minute Meals, so I pulled a copy off his website. See <a href="http://www.jamieoliver.com/recipes/chicken-recipes/thai-chicken-laksa-mildly-spiced-noodle-squash-broth" target="_blank">Here</a><br />
<br />
I changed the recipe to suit two people as below, I also used Zero Noodles instead of rice noodles. Zero Noodles are my new favourite at only 8 calories per 100g it allows you to fill up your meal but not the calories. <br />
<br />
It was so fragrant and tasty and creamy was really surprised by the amount of flavour that came from such a quick and simple recipe.<br />
<br />
<strong>Thai Chicken Laksa</strong><br />
Serves 2 Approx 15 WW Pro Points <br />
<br />
For the Chicken<br />
2 skinless & Boneless chicken thighs - approx. 90g each<br />
1 tsp Chinese 5 Spice<br />
2 tsp runny honey<br />
1/2 red chilli - fresh<br />
<br />
For the Laksa<br />
400ml chicken stock<br />
1/2 butternut squash - grated<br />
1 clove garlic<br />
1 inch fresh ginger, peeled<br />
1/2 red chilli - fresh<br />
1/2 tsp turmeric<br />
4 spring onions, trimmed<br />
1 tsp peanut butter<br />
2 dried kaffir lime leaves<br />
Small handful fresh coriander<br />
2 tsp sesame oil<br />
2 tsp soy sauce<br />
250g Zero Noodles or rice noodles<br />
1 bunch asparagus - ends trimmed and cut into chunks.<br />
1/2 can (200ml) coconut milk, should be light but I could only get hold of full fat!<br />
1 lime<br />
<br />
Bash the chicken flat to about 1.5cm thick and coat in the 5 spice, salt and pepper. Place on a hot griddle pan - no fat - and cook 3-4 mins each side until charred.<br />
<br />
In a food processor add the garlic, chilli, turmeric, spring onions, peanut butter, kaffir lime leaves and the stalks of the coriander, sesame oil and soy sauce, blitz this into a paste.<br />
<br />
In a pan place the hot stock and grated BNS, pour the paste into the stock and add the noodles. Bring to the boil.<br />
<br />
Once to the boil add the coconut milk and asparagus, squeeze in the juice of 1/2 lime, cook for a few mins until the asparagus is tender.<br />
<br />
Back to the chicken and now it is thoroughly cooked drizzle over the honey and juice of the lime, it will bubble & hiss and get sticky and dark.<br />
<br />
Serve the Laksa in a bowl with the chicken sliced on the top and the reserved coriander leaves and chopped red chilli sprinkled over. Utterly scrumptious.Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-88014445829548282052014-01-03T12:55:00.001+00:002014-01-03T12:55:41.702+00:00Melty Cheese Dip<br />
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This is the ultimate dip and was an absolute showstopper when I made it on New Years Eve, so much so I was not able to get a photo of it before the vultures descended and wolfed it down! <br />
<br />
Another find from the <a href="http://www.bbcgoodfood.com/recipes/melty-cheese-fondue-pot" target="_blank">Good Food</a> website, it is so simple and decidedly naughty.<br />
<br />
<strong>Melty Cheese Fondue Pot</strong><br />
<br />
200g brie, rind removed and chopped<br />
100g cream cheese - no wishy washy light stuff, full fat!<br />
100g Gruyere, grated<br />
2 tbsp Parmesan grated<br />
2 tbsp milk<br />
2 tsp cornflour<br />
Few sprigs of thyme, leaves picked<br />
100g caramelised onion chutney or 1 jar English Provinder Caramelised Onion Chutney as I used!<br />
<br />
Mix the milk and cornflour together and the whizz up with the brie, cream cheese, Gruyere and half of the Parmesan in a food processor until smooth. Stir in the thyme and some ground black pepper.<br />
<br />
Spoon the chutney into an ovenproof dish and smooth down. Top off with the cheese mixture and sprinkle on the remaining Parmesan. You can now either cover and keep in the fridge<br />
for a couple of days or go straight for baking in a oven at 140oc fan/GM3 for 25 minutes until bubbling, then grill (if required for a couple of mins until golden and crispy on top - I did not need to do this step)<br />
<br />
Serve with crusty bread, breadsticks, crudité, fingers, whatever you have to hand, but be warned it will not last long!!Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-66205478457275369332014-01-03T12:41:00.000+00:002014-01-03T12:41:19.155+00:00Turkey & Leek Pie<div class="separator" style="clear: both; text-align: center;">
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Following on from Christmas Day festivities we were, like many families, left with a surfeit of turkey. Having spent the previous weekend lying on the sofa watching possibly 5 hours worth of Save With Jamie episodes back to back in the hopes of hinting towards the book for a Christmas present I was rewarded with said book and from it knew that I would be trying this <a href="http://www.jamieoliver.com/recipes/turkey-recipes/turkey-and-sweet-leek-pie" target="_blank">recipe</a><br />
<br />
As with all Jamie Oliver's recipes, they just bloody work and this is no exception. Utterly simple and easy, but delicious and comforting and leading to the possibilities to change the recipe as you wish, as I have below.<br />
<br />
<strong>Turkey & Leek Pie</strong><br />
<strong>Serves 4.</strong> <br />
<br />
2 rashers smoked bacon - chopped<br />
couple sprigs of thyme, leaves picked<br />
3 larges leeks, white end cut into chunks, green end finely sliced<br />
400g cooked turkey meat, shredded into chunks<br />
1 pt turkey stock<br />
1 tbsp. crème fraiche<br />
500g pre rolled puff pastry<br />
6 pre-packed chestnuts, roughly chopped<br />
3-4 crumbled dried sage leaves<br />
1 egg, beaten<br />
olive oil<br />
2 tbsp. plain flour<br />
<br />
Fry the bacon in a pan with thyme leaves and oil. Add the leeks, S&P and fry for 3 mins then turn down the heat and cover for 30 mins, stirring from time to time, they will become soft and juicy.<br />
<br />
Add the turkey meat and flour, mix well then add the stock. Add the crème fraiche and turn up the heat and bring back to the boil then turn off the heat.<br />
<br />
Pour the mixture through a sieve to catch all the sauce in a separate pan. tip the meat mixture into your baking dish and smooth out. By removing the sauce you get to keep the pastry crispy and golden.<br />
<br />
Unfurl (or roll) your pastry add the chestnuts and sage to half of the pastry and fold over, roll out to the size of the dish. Lay the pastry over the turkey and leek mixture, tucking it down around the sides. Take a knife and score lightly in a diagonal over the pastry, wash with egg.<br />
<br />
Pop into oven at 190oc/GM5 for 30-40 mins. Remove and serve with the reserved sauce, that has been heated up poured over. The sage and chestnuts add a lovely little flavour punch and texture to the creamy comforting dish.<br />
<br />
I served this with a lovely red cabbage recipe I found on <a href="http://www.bbcgoodfood.com/recipes/1827640/red-cabbage-with-balsamic-vinegar-and-cranberries" target="_blank">Good Food</a> website.<br />
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<strong></strong><br />
<strong>Red Cabbage with Balsamic & Cranberries</strong><br />
<br />
3 tbsp. olive oil<br />
2 large onions<br />
1 tsp ground cloves ( or 6 whole cloves)<br />
1 medium red cabbage, thinly sliced<br />
200ml veg stock<br />
3 tbsp. balsamic vinegar<br />
100g brown sugar<br />
200g fresh cranberries<br />
<br />
Heat oil in large pan, add onions and fry for 10 mins until they start to caramelise. Add cloves and cabbage, cook until the cabbage starts to soften.<br />
<br />
Pour in the stock, add the vinegar and sugar. Cover and cook for 10 mins.<br />
<br />
Stir in the cranberries and cook for a further 10 mins. Either serve or leave to cool and can be kept in fridge for upto 4 days or frozen, making sure to re-heat to piping hot when ready to serve.<br />
<br />
This was a lovely sweet and slightly sticky side dish with a nice tang of cranberry and was even better the following day re-heated.Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-70046199418623883982013-11-05T12:28:00.001+00:002013-11-05T12:28:23.973+00:00Ribollita<div class="separator" style="clear: both; text-align: center;">
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Now Autumn has hit with a vengeance, it is time to roll out the soups! Here is my take on the Tuscan favourite - Ribollita. It can be made with a wide range of veg and beans, whatever you have to hand, I don't think there is a hard and fast rule on this. Instead of pouring the soup over a hunk of stale bread to thicken the soup I have a couple of slices on the side with butter.<br />
<br />
<br />
<strong>My Take on Ribollita</strong><br />
Serves two as a main or 4 as a starter<br />
Approx WW Pro Points based on serving 2 = 6 points<br />
<br />
1/2 Onion squash, peeled, de-seeded and diced<br />
<div>
2 courgette, diced</div>
<div>
2 onions, diced</div>
<div>
2 cloves garlic, minced </div>
<div>
1 can butter beans or cannelini</div>
<div>
1 can chopped tomatoes</div>
<div>
2 sprigs fresh rosemary, leaves stripped</div>
<div>
750ml vegetable/chicken stock</div>
<div>
2 bay leaves</div>
<div>
1/2 Savoy cabbage shredded</div>
<div>
1tbs rapeseed oil </div>
<div>
S&P</div>
<div>
<br /></div>
<div>
Heat oil in pan. Add the onion and garlic, soften for a few minutes. Add the diced squash and courgette and cook out for several mins. <br />
Add the chopped tomatoes, rosemary and bay leaves. Pour over the stock and butter beans season and cover. Simmer for 20 mins.</div>
<div>
Use a potato masher and gently mash half the soup so the beans and squash thicken the soup. Add the cabbage and cook for a further 5-10 mins.</div>
<div>
<br /></div>
<div>
Serve with some grated Parmesan and bread and butter.</div>
Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-13947413128873554852013-09-26T13:28:00.002+01:002013-09-26T13:28:22.527+01:00Pot Roast Partridge<div class="separator" style="clear: both; text-align: center;">
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Hubby went to visit our local game butcher and came home with a brace of dressed partridge. He then set about changing a recipe found on the Good Food Website for pheasant accordingly:-<br />
<br />
<br />
<strong>Pot Roast Partridge</strong><br />
Serves 2 Approx. WW Pro Points 15<br />
<br />
2 partridge, plucked and dressed<br />
1 tbsp. flour<br />
2 tbs. veg oil<br />
2 rashers smoked bacon, thinly sliced<br />
8 shallots peeled<br />
2 carrots peeled and cut onto chunky batons<br />
2 parsnips, peeled and cut into chunky batons<br />
1 clove garlic,<br />
1 tsp. thyme<br />
1 tsp. marjoram<br />
2 bay leaves<br />
100ml marsala<br />
50ml red wine<br />
200ml chicken stock<br />
1 tsp. sugar<br />
<br />
Heat the oven to 160oc/fan. Dust the partridge in flour, heat the oil and brown the partridge. Remove them from the pan and set to one side.<br />
<br />
The fry the bacon, chopped garlic, vegetables and herbs with a little flour for 5 mins until the veg takes on some colour. Place the partridge back in to the dish and pour over the marsala, wine, stock and sugar.<br />
<br />
Cover and cook for about 40 mins. Serve.<br />
<br />
I cannot tell you how delicious this was, lightly gamey in flavour, sweet with the marsala and wine with a lovely herby taste. The partridge being so small do not take long to cook and they were tender and juicy. Will definitely be requesting this again from hubby.<br />
<br />
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-11543794766193450352013-09-18T13:02:00.000+01:002013-09-18T13:02:28.589+01:00Butternut Squash Lasagne<div class="separator" style="clear: both; text-align: center;">
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Whilst having tried various recipes to get a good veggie only lasagne that was healthy and tasty I came across this recipe from <a href="http://reciperifle.blogspot.co.uk/2013/09/butternut-squash-cake.html" target="_blank">Recipe Rifle</a> who in turn, I think, took it from Pippa Middleton's Celebrate book, not that I have read that.<br />
<br />
Whereas the recipe opts for more or a 'cake' style, I decided to play with it a bit and make a healthy, creamy lasagne style as follows.<br />
<br />
<strong>Butternut Squash Lasagne</strong><br />
Serves 2 greedily<br />
Approx WW Pro Points 12<br />
<br />
<br />
1 Butternut squash<br />
1 onion, sliced into rounds<br />
1 tbp oil<br />
250g fresh spinach, steamed<br />
2 tsp dried sage - crumbed or several fresh leaves, chopped<br />
300ml skimmed milk<br />
1 1/2 tbs flour<br />
1 tbs butter<br />
100g strong cheddar, grated<br />
1 tsp wholegrain mustard<br />
<br />
Heat the oven to 180oc/fan. Peel the BNS and slice into rounds with a thickness of a £ coin (2-3mm), place these rounds with the onion rounds onto a baking tray and drizzle with oil. Bake for 30 mins<br />
<br />
In the meantime make up a white sauce with the butter, flour and milk - add most of the grated cheese and season well, stir in the mustard towards the end, it will help thicken the sauce.<br />
<br />
Squeeze the steamed spinach to remove all the moisture.<br />
<br />
Take the BNS and onions and layer up with the spinach and a sprinkling of sage, pour over some sauce. Repeat layers and season each layer well with S&P.<br />
<br />
Final layer with sauce on top and the remainder of the cheese.<br />
<br />
Back into the oven for 20 minutes, serve.<br />
<br />
Utterly creamy and the sage adds a wonderful hit, so good you don't miss the fact that there is no meat or pasta in the dish, very very satisfying.<br />
<br />
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-18251260707963945582013-09-10T09:34:00.000+01:002013-09-10T09:34:02.793+01:00Chicken with Lentils & Baby Plum Tomatoes<div class="separator" style="clear: both; text-align: center;">
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Lentils - never had much luck with them before, the whole soaking then boiling mularky sometimes they ended up squishy or gritty so I pretty much gave up on them, until I found the wonderful invention of pre-cooked microwavable puy lentils! I have to thank this recipe below from the October issue of Good Food magazine for bringing it to my attention, I would never have looked for them otherwise. I have tweaked the recipe to suit two people.<br />
<br />
<strong>Chicken with Lentils and Baby Plum Tomatoes</strong><br />
Serves 2 Approx 14 Weight Watchers Pro Points per serving.<br />
<br />
300g Chicken thighs, boneless, skinless and cut into chunks<br />
2 medium red onions, cut into wedges<br />
2 tsp olive oil<br />
150g Baby plum tomatoes, sliced in half<br />
2 tsp cumin seeds<br />
1 x 250g pouch microwave Puy lentils<br />
1 tsbp red wine vinegar<br />
Handful of fresh chopped coriander<br />
<br />
Heat the oven to 180oc fan. Toss the chicken and onion in the oil and roast in a baking tray for 10 mins. Add the tomatoes and cumin seeds and cook for a further 10 mins.<br />
<br />
Towards the end of cooking, microwave the lentils as per instructions and then tip them over the chicken mixture, pour over the red wine vinegar and toss together, sprinkle over the coriander and serve.<br />
<br />
A really simple, tasty light evening meal. Looks more impressive than the sub total of the ingredients make it.<br />
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-82649387746629361762013-07-11T08:27:00.000+01:002013-07-11T08:27:00.711+01:00Pan Fried Marinated Steak Salad<div class="separator" style="clear: both; text-align: center;">
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Yep, steak and salad in the same sentence, but really it is pretty healthy, veggie packed and fairly light on the old Pro Points.<br />
<br />
<strong>Pan Fried Marinated Steak Salad</strong><br />
Serves 2 Approx 14 Pro Points per serving<br />
<div>
<br /></div>
<div>
<em>Marinade</em><br />
<div>
400g thin sliced sirloin/frying steaks</div>
<div>
1 tbsp oil</div>
<div>
1 tbsp soy sauce</div>
<div>
1 tbsp Worcestershire sauce</div>
<div>
1 tbsp Balsamic vinegar</div>
<div>
1 clove garlic, minced</div>
<div>
1 tsp Dijon mustard</div>
</div>
<div>
<br /></div>
<div>
Mix all the marinade ingredients together and lay the steaks in it for a couple of hours. </div>
<div>
Then take a scorching hot griddle pan and fry for a couple of mins each side, put to one side to rest.</div>
<div>
<br /></div>
<div>
<em>Salad</em></div>
<div>
300g potatoes, part boiled and then sliced </div>
<div>
1 bunch of asparagus, each spear cut into 3 pieces.</div>
<div>
1 onion, thinly sliced </div>
<div>
2 tsp oil</div>
<div>
S&P</div>
<div>
<br /></div>
<div>
In a non stick frying pan heat the oil. Add the sliced potato and onions and fry until golden, add the asparagus, seasoning and continue cooking for a could of mins, you still want the asparagus to retain some bite.</div>
<div>
<br /></div>
<div>
<em>Dressing</em></div>
<div>
2 tbsp 0% fat Greek yoghurt</div>
<div>
1 tsp finely chopped red chilli</div>
<div>
Zest and 1 tsp juice of lime</div>
<div>
Pepper and a dash of sugar</div>
<div>
<br /></div>
<div>
Mix all together</div>
<div>
<br /></div>
<div>
<em>To serve</em> <br />
Put some watercress on you plate, top with the potatoes and asparagus. Slice the beef into strips, lay on top then dollop the yogurt dressing on.</div>
<div>
<br /></div>
<div>
This really was a very delicious little salad the marinated beef was packed with flavour and juicy.</div>
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-52124927470063406302013-07-10T10:25:00.001+01:002013-07-10T10:25:25.805+01:00Lebanese Spiced Spatchcock Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1xMF9IcDZeo/Ud0oPJ3Pw4I/AAAAAAAAAvE/WANUL1Hx_OQ/s1600/Lebanese+Spatchcock+Chicken+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-1xMF9IcDZeo/Ud0oPJ3Pw4I/AAAAAAAAAvE/WANUL1Hx_OQ/s400/Lebanese+Spatchcock+Chicken+1.JPG" width="376" /></a></div>
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To make the most of the glorious weather we have been having recently, but without having to drag out the BBQ I took a leaf out of my parents menu and decided on spatcthcocking a chicken.<br />
<br />
I cooks so much easier, quicker and more even than roasting a whole bird. We had a small FR bird, approx. 1kg or just under. Turned it face down then using poultry shears, cut out the back bone. Flip him over again and press down until you hear the bones crack and he is flattened.<br />
<br />
<strong>Lebanese Spiced Spatchcock Chicken</strong><br />
<br />
1 Chicken, spatchcocked<br />
1-2 tbsp. Lebanese Spice rub, my new favourite, but there are loads of different types available.<br />
1 lemon halved length ways<br />
a drizzle of oil<br />
S&P<br />
<br />
Rub the spices all over the chicken and place him on a trivet in a roasting tin, with the lemon halves underneath. Drizzle with a little oil and a grind of S&P. Place into a hot oven 200oc for 45 mins. (based on our small bird).<br />
<br />
I served the chicken on a bed of cous cous that I made up with more Lebanese spices in the water and mixed it with some chopped parsley and the seeds of half a pomegranate along with a simple Caprese salad and some finely sliced onion pickled in red wine vinegar.<br />
<br />
The bird was tender and juicy, I took the cooked lemons and squeezed them over the chicken, they added a lovely sweet and sour flavour. <br />
<br />
We ate outside in the sun with a couple of white wine spritzers. Utter heaven.<br />
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Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-45949878324936618442013-07-10T10:08:00.001+01:002013-07-10T10:08:46.936+01:00Yet More Turkey Meatballs<div class="separator" style="clear: both; text-align: center;">
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I swear I am addicted to making different variations of the little balls, they really are the most versatile and easy of dishes to prepare.<br />
<br />
Here are a couple more options that I tried out recently.<br />
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<br />
<strong>Honey Chipotle Turkey Meatballs.</strong><br />
Makes approx. 16 4cm dia balls, serves two greedy<br />
Approx WW Pro points per serving 10<br />
<br />
<br />
This is a recipe I found on the Martha Stewart website <a href="http://www.marthastewart.com/872905/honey-chipotle-turkey-meatballs?search_key=honey%20chipotle" target="_blank">HERE</a>. A few tweaks of my own thrown in.<br />
<br />
500g turkey mince<br />
1/2 red onion, finely diced<br />
2 cloves garlic, minced<br />
1/2 tsp salt<br />
1/2 tsp ground pepper<br />
2 tbsp. runny honey<br />
1 tbsp. Tesco's Chipotle sauce<br />
2 tsp cider vinegar<br />
2 tsp oil<br />
<br />
Pre heat oven to 200oc. Mix together the turkey, onion, garlic, S&P. Then form into the 16 balls.<br />
Place these on a baking tray and cook in the oven for 20 mins turning them halfway.<br />
<br />
Mix the honey, chipotle and vinegar in a bowl. In a non-stick frying pan add the oil and gently heat, add the cooked meatballs and the honey chipotle mixture, swirl them around the pan until the sauce reduces and the meatball turn more golden brown.<br />
<br />
I served on a bed of orzo and green beans and a mixed salad with the sauce drizzled over the top. Juicy, sweet and spicy. Yum.<br />
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<br />
<strong>Lebanese Spiced Turkey Meatballs with Yogurt Dressing</strong><br />
Makes Approx 16 meatballs. Serves 2<br />
Approx WW Pro Points per serving 10<br />
<br />
500g turkey mince<br />
1 tbsp Lebanese dry marinade spiced, I pick up some from Tesco, but really you can add any spiced you want.<br />
1 tsp curry powder<br />
1 tbsp soy sauce<br />
salt & pepper<br />
<br />
Mix all the above ingredients together and form into 16 balls. as before place on a baking tray in the oven at 200oc for 20 mins.<br />
<br />
2 tbsp. 0% fat Greek Yogurt<br />
1 tbsp. the green tail ends off a bunch of spring onions, finely sliced<br />
2 tsp finely chopped parsley<br />
1 clove garlic, crushed<br />
Zest of one lime.<br />
<br />
Mix the above together in a bowl.<br />
<br />
I serves the meatballs and dressing over some griddled courgette and aubergine slices. To cook them I sprayed with one cal spray, sprinkled with mixed herbs and S&P then placed on a ferocious hot griddle pan for a couple mins each side.<br />
Xinranhttp://www.blogger.com/profile/04220851263431766862noreply@blogger.com0tag:blogger.com,1999:blog-8619985882144917746.post-71679918041805165552013-05-22T13:29:00.001+01:002013-05-22T13:29:39.605+01:00Skinny Roast Vegetable Quiche<div class="separator" style="clear: both; text-align: center;">
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A cheeky little cheat for all those that love quiche, but not the calories they contain.</div>
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I got this recipe from a Weight Watchers mini cookbook for meat free meals. It really hits the vegetable quota and still give you a feeling of being slightly naughty.</div>
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<strong>Skinny Roast Vegetable Quiche</strong><br />
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Serves 4</div>
206 cals or approx 4 Pro Points per serving.<br />
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<br /></div>
3 Capsicum peppers, 1 each red, yellow, green, de-seeded and sliced<br />
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1 red onion, cut into eighths</div>
4 shallots cut into quarters<br />
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2 large carrots, peeled and sliced</div>
450g potatoes, cubed <br />
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1 tbs horseradish sauce</div>
1 large egg<br />
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150ml skimmed milk</div>
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30g Manchego cheese, grated (recipe called for half fat cheddar, but life is too short for that stuff, besides I love the creamy,nutty, salty flavour of Manchego)</div>
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One cal spray</div>
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S&P</div>
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<br /></div>
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Preheat oven to 220oc. Place all the veg on a baking tray and coat in one cal spray and a little S&P, roast for 20 minutes.</div>
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Boil the potatoes until tender, drain and then mash adding in the horseradish. Then place the mash into a loose bottom baking tin 20cm dia (mine was 24cm so my potato base was not as deep as it could have been) and press down. Put into the oven for 10 minutes until the potato has formed a crust.</div>
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Pile to roasted veg on top of the potato and in a jug mix together the milk and egg then pour over the veg. Scatter the cheese on top and a final S&P and return to the oven for 10-15 mins until the top is set and golden.</div>
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A nice little dish, but a bit tricky to get the quiche off the base of the pan, could be that I did not cook my potato base long enough for it to firm up, but it was nice enough. Served with rocket and a couple of slices of ham, the horseradish really perks up the flavours.</div>
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