This was a little dish I tried from Pinch of Nom’s Latest Cookbook. It was super tasty and low in Kcal’s too at just 398 per portion.
Low cal cooking spray
300g diced chicken
2 red peppers, diced
1 onion, diced
2 celery sticks, diced
2 garlic cloves, minced
2 tbsp cajun seasoning (1 tsp onion powder, 1 tsp salt, 2 tsps garlic powder, 2 tsps paprika, 1 tsp ground black pepper, 1 tsp cayenne pepper, 1 tsp oregano dried, 1 tsp thyme, 1/2 tsp red pepper flakes)
1 tsp smoked paprika
1 tsp dried oregano
1 x 400g tin tomatoes
200g long grain rice
400ml chicken stock
1 tbsp worcestershire sauce
3 low fat sausages (I sliced them after they were cooked)
- Spray a large dish with oil, add the chicken and cook over medium heat to brown.
- Then add in the onion, peppers and celery, cook for a few minutes
- Add in the garlic, cajun spice, paprika and oregano, stir and cook for a few minutes.
- Add the rice, chopped tomatoes, stock & worcestershire sauce. Place the sausages in and bring to the boil then reduce to a low heat and cook covered for about 30 minutes.
- Serve, Yum!
This is a great dish that you can batch cook with and freeze.
Oh yum, this little dish was delicious! Looking to be more healthier this year, so I decided on a veggie pie rather than meat. Super delicious and filling too.
1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
2 tsp tomato purée
3 tsp plain flour, 1 tsp thyme
Vegetable stock pot, made up to 200ml
2 x 400g tin kidney beans, drained and rinsed
2 x 400g tin adzuki beans
1kg Potatoes peeled and halved
75g mature Cheddar, grated
1 tbsp English mustard
- To cook the Soffrito (A soffrito is a flavourful mix of diced onion, carrot and celery gently fried in oil. It forms the basis of many dishes, including soups, stews and sauces. Add chopped garlic or herbs for even more flavour, if you like.) Heat a little oil in a pan and cook the celery, onion & carrot for a few minutes.
- Cut a piece of baking paper the same diameter as your pan and lay on top of the veg, cook for a further 10 mins. ( The circle of baking paper helps to keep the vegetables moist and retain their flavour as they cook. It’s also useful when cooking the base of curries, soups and stews, but you can do without if you don’t have baking paper.)
- Add the tomato puree and stir through the add the flour and combine.
- Pour in the stock, beans & thyme and bring to the boil then reduce and simmer for about 20-25 minutes.
- Transfer to an oven proof dish and allow to cool. Preheat your oven to 170deg fan.
- Meanwhile, to make the rarebit mash:- Boil the potatoes until tender and mash.
- Stir in 75ml milk & 25g butter
- In a separate bowl mix the 75g grated cheese and mustard together. Slowly stir in the 75ml milk, until smooth.
- Stir in the cheese mixture to your potatoes.
- Spoon the mash over the pie mixture evenly. Note: (The bean mixture should have formed a thin skin while cooling. Don’t stir it before adding the mash because this helps keep the layers separate while the pie bakes).
- Sprinkle with some thyme and bake for about 30-40 minutes until golden brown. I have a browning setting on my oven and its great for things like this.
Having some pumpkin leftover from my pumpkin soup tonight, I thought I’d try my hand at some pumpkin cupcakes. I so love a little but of pumpkin spices and flavours. The buttercream topping was a hit too with orange colouring.
160g Plain Flour
250g Grated Pumpkin
1 tsp allspice
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp bicarbonate of soda
1/4 tsp nutmeg
1/4 tsp salt
100g light brown sugar
60g Caster sugar
75ml olive oil
2 large eggs
For the Buttercream
100g softened butter
250g icing sugar
2 tbsp milk
1 tsp vanilla essence
orange food colouring
- Preheat your oven on convection bake to 190 deg and line a muffin tin with cupcake holders.
- Combine the flour, allspice, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt in a large bowl set aside
- In another bowl whisk the grated pumpkin, sugar, olive oil and eggs until combined
- Add the wet mixture to the dry mixture and fold in to combine together, spoon the mixture into the cupcakes (about 1.5 dessert spoons in each case)
- Bake for 18 minutes, remove and allow to cool
- In a separate bowl whisk the softened butter until creamy, add in half the icing sugar and mix, then add the other half with the vanilla essence until combined, add about 1 tbsp of milk and mix until smooth (you may need another tbsp of milk if still to thick. Add the food colouring until you reach your desired colour.
- Put buttercream into a piping bag and pipe on top of cooled cupcakes. Devour!
I am always trying to improve my recipes and my icing for my Empire Biscuits just wasn’t right, so I decided it needed to be a bit harder and went for Royal Icing. Turned out this is much better as it goes hard pretty quick. Good if you want to decorate them.
Makes enough for a 20cm Cake or 12 biscuits.
400g Icing Sugar
2 egg whites
1/2 tsp water
- Using a whisk, bring the egg whites to a frothy consistency
- A little at a time spoon in the icing sugar (& yes it WILL go everywhere, this was my kitchen worktop after….lol)
- Add the little water and whisk until you get stiff peaks.
- Now you are ready to use. At this point you can use food colouring and colour to decorate your biscuits of cake.
I made some Scottish Empire Biscuits using my trusty Recipe.
This little recipe was from Hotpoints Website , a great little find, these were super tasty & I do love Italian flavours so was a perfect little lunch today.
I made the dough yesterday and left in fridge overnight so it was ready to use today.
For the Dough:-
400g Bread Flour
7g Dried Yeast
300ml Luke warm water (approx 35-40 deg C)
1 tsp caster sugar
1 tsp salt
- Pour the yeast and sugar into the luke warm water and allow to activate, approx 10 minutes or until you see it frothing.
- Sift flour into a mixer bowl with the salt and make a well in the middle. Pour the yeast into the flour and on a low speed start to bring together the dough. Knead in the mixer on low speed for approx 10-15 minutes until it becomes elastic.
- Put into a slightly oiled bowl and place in the oven on rising programme for 2-3 hours. (or leave at room temperature for a few hours or until doubled in size)
- Remove from oven and knock back, separate into 2 or 3 batches if not making the full 6. I only made 3 and used 250g of dough which I put back into the oven to prove again for 1 hour. I put the other 2 amounts (approx 200g each) into an airtight bag and froze. You can freeze this dough for up to 3 months and use as pizza dough later.
For the Filling:-
8-10 cherry tomatoes – halved or quarted
Edam cheese – cut into cubes
2 tsps of Mixed Italian Herbs
2 tsps of olive oil
Salt & pepper
- Place the tomatoes, oil, S&P & herbs into a bag (or bowl) and coat.
- Spray a tin with spray oil and roll out the dough, not too thin, and press dough into the tin, allowing enough for the lid.
- Spoon the mixture into the dough case and top with the Edam cheese, pull the lid over and seal.
- Brush with a little milk and if you have any left over tomatoes press 2 into the top of the dough.
- Bake in a preheated oven at 185 deg for approx 25-30 minutes.
I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.
Makes 2 Servings
2 Chicken Breasts – cut into small chunks
1 red onion – diced
1 garlic clove – grated
1 cm piece of ginger – grated
1 tsp chilli flakes or 1 red chilli- diced
1 tsp curry powder**
1 tsp mixed spice**
**(I used this as an alternative to gram masala as I didn’t have any)
1 tsp cumin
1 tsp ground coriander
1 x 400g tin tomatoes
100ml chicken stock – 1 stock cube
1 red pepper – diced
1 tbsp chopped fresh coriander to serve.
- Heat a little low fat spray oil in a fry pan on medium heat
- Brown the onion, garlic, chilli and ginger together for a few minutes
- Add the chicken and brown all over.
- Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
- Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
- Serve a sprinkle with some fresh coriander…..YUM!
Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.
1 large Sweet Potato
1 cup of plain flour
1/2 tsp turmeric
1/2 tsp chilli flakes
1/2 tsp cumin
Salt & pepper to taste
- Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
- Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
- Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
- Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
- If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.