Oh Yum, this dish I found on the Whole Earths website, I just love their Peanut Butter especially the crunchy one….yum! My curiosity got the better of me because I wouldn’t have thought to put sweet potato and peanut butter together but wow, this was so tasty.
I also used my automatic setting on my Hotpoint Class 9 oven, the Potato Gratin setting. This was great as I didn’t need to worry about what temperature or oven function to set for a perfect bake the oven worked it all out for me.
This made 4 small servings (2 bakes in a 19cm x 30cm baking dish)
3 large Sweet Potatoes
2 tsp Crushed Chillies (or 2 chopped chillies)
100g Spinach – Chopped
300g Creme Friache
3 tbsp Peanut Butter, Crunchy
2 tsp dried coriander leaves
Salt & Pepper to taste
- If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
- Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.
- Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.
- Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.
- Cover with Tin foil and bake for about 30 minutes, remove the tin foil and continue to bake for the further 30 minutes or until sweet potatoes are softened and slightly browned.
A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you. Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.
Makes 4 Servings
1 tsp Ginger powder or 1″ piece fresh ginger minced
2 garlic gloves – minced
1 yellow onion – diced
2 tbsp Harissa Paste
Florets from 1 Caulifower
2 x 400g Chickpeas, drained
1 x 400g coconut milk
300ml vegetable stock
200g baby spinach
Salt & pepper to taste
- Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
- Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.
- Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
- Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.
- Serve with some Bulgur wheat or rice for a filling meal.
Oh yum! I still had some pakora batter left so decided to try these little bites….super good and tasty.
150g gram flour
1/2 tsp chilli
1/2 tsp cumin
1/2 tsp gram masala
1/2 tsp Turmeric
2 cloves garlic or 2 tsp ground garlic
small handful coriander (chopped finely)
1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.
1 x Cauliflower, cut into small florets.
I steamed my cauliflower using my steam pot for about 6 minutes, but if you don’t have this, you can cook in a pan of salted water on a gentle heat for about 20 minutes then drain.
Dip into the pakora batter and fry gently at 180 deg in rapseed oil for a few minutes until golden. Remove and place onto some kitchen paper to absorb any excess oil.
I served with my Pakora Sauce:-
50g tomato ketchup
2g Mint leaves (finely chopped)
100g Natural Yoghurt
Pinch salt and chilli
- Mix together until smooth.
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.
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.