Oh yummy, I was going through all my cookbooks and found this dish from Jamie Olivers Superfood Book. Was easy to make, very filling and very delicious. Fresh flavours and so nutritious. Squash is packed with Vitamin A which helps us see in the dark. Laksa originates from Southeast Asia, it is usually a noodle based soup with coconut.
2 sticks of lemongrass
2 cloves garlic
10cm piece of ginger
2 fresh chillies
3 spring onions
1 bunch of fresh coriander
80ml coconut cream
Splash white wine vinegar
Splash of Fish Sauce
Chicken Stock Cube with 700ml water
150g brown rice or wild rice
1 butternut squash
2 chicken breasts (or thighs)
1 tbsp Sesame oil
1 tbsp unsalted peanuts
- Preheat your oven to 180 deg.
- Bash the lemongrass and remove outer layers, peel the garlic and ginger and chop the spring onions and chillies roughly. Place all in a blender. Add the coriander, (reserving a few leaves for garnish) coconut cream, vinegar and fish sauce, blitz the mixture until smooth. This is your Laksa paste.
- Crumble the chicken stock cube into your oven dish and add 700ml boiling water to dissolve. Add in the rice.
- Cut up the butternut squash into 4 rounds off the bulbous part, removing the seeds.
- Cut the chicken breasts into large bite size pieces. Cover the chicken and butternut squash pieces with the Laksa paste. Place them into the oven dish with the rice & water. Drizzle 1 tbsp sesame oil over the top.
- Bake for 1 hour 30 minutes.
- Before serving, toast the peanuts and chop into small bits, sprinkle on top with the coriander leaves and squeeze the juice from lime over the top. Serve.
I got this recipe from one of my colleagues at an event, this is so delicious I just had to try myself at home. It is really easy to make and healthy. I used a steam assisted method to cook so this was lovely and moist.
Served with some Houmous and toasted almonds it was the perfect little dish, either as a snack, tapas style dish or an accompaniment dish.
1 whole cauliflower – outer leaves removed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 clove garlic minced
1 lemon juice & (Zest for serving)
30-40g Toasted Almond Flakes
1 tbsp fresh chopped mint to serve.
- Mix oil, salt, pepper, spices, garlic and lemon juice in a bowl. Rub this mixture into the cauliflower.
- Pre heat your oven on fan to 200 deg. Place a deep tray with water on level 2 and place a wire rack over the top, don’t allow the rack to touch the water. (the water is to create steam for more moisture)
- Place cauliflower onto the rack and cook for about 45 minutes.
- Place the houmous onto a plate, top with toasted almonds, the slice the cauliflower on top and sprinkle with lemon zest and mint. Serve.
Home comfort food, there is nothing better sometimes than a big bowl of a warming hearty stew. This was absolutely delicious and so filling.
Low calorie Spray oil
1 red onion chopped
1 tsp garlic granules or 1 clove crushed
1 red chilli (chopped) or 1 tsp crushed chillies
225g can of red kidney beans
225g can of cannellini beans
225g can of chickpeas
1 tbsp tomato paste
350ml vegetable stock
1 red pepper, chopped
225g can chopped tomatoes
90g fresh broad beans
1 tbsp fresh coriander, chopped
paprika to garnish
Soured cream to serve
- Heat the oil in a fry pan and add the onion, garlic & chilli and fry until softened.
- Add the kidney beans, cannellini beans, chickpeas and tomato paste and stir through.
- Pour over the stock and bring to the boil, reduce and simmer for about 15 minutes. Then add in the pepper, tomatoes and broad beans.
- Cover with a lid and simmer for about 20 minutes until vegetables are tender. Add in 3/4 of the coriander and mix through.
- Serve into bowl and top with 1 tbsp sourced cream, sprinkle over some paprika and remaining coriander.
OMG…..I saw this recipe from PON and just had to try as it was lower in calories. (I’m always curious how the flavour will be without all the sugar etc…lol). I have to say these were delicious. I did change the recipe slightly, but still low in calories. Just 70 calories a slice.
Makes 15 slices.
100g Self Raising Flour
50g low fat butter (I used lurpak lighter)
4 medium eggs
1 tsp baking powder
1 tsp vanilla extract
4 tsp clear honey
50g White chocolate chips (20g to melt for topping)
4 tbsp light brown sugar (or use sweetener for lower calories)
- Preheat your oven to 170 deg and line a square 8″ tin with greaseproof paper
- Place all of the ingredients, except 25g of the white chocolate chips.
- Pour into the baking tin and sprinkle about 10g of white chocolate chips over the top, bake for about 20 minutes or until a knife comes out clean.
- Meanwhile melt about 15g of chocolate chips in a microwave dish for about 1 minute.
- Allow the cake to cool at room temperature, once cooled drizzle the melted chocolate over the top and cut into slices.
- Serve with a lovely cuppa. Enjoy.
Well what can I say apart from sweet, luxurious and low calorie count! Yes, you heard right, LOW CALORIE Count, this little pudding is just 233 Kcal. Trust me too, you won’t believe it is a slimming version, the taste is so delicious. Another great little find from PON, I adapted slightly to my own tastes.
75g Self Raising Flour
1 tsp baking powder
1 tbsp black treacle
3 tbsp light soft brown sugar
50g reduced fat butter
2 large eggs
1 tbsp honey
1 tbsp maple syrup
- Preheat your oven to 180 deg.
- Put all of the ingredients into a bowl (except the honey & maple Syrup) and whisk them together until combined. Do not over whisk you want to keep as much air in the mixture as possible.
- Evenly distribute the clear honey and maple syrup into ramekins and then top with the cake mixture (about half way, leave room for the cakes to rise)
- Bake in the oven for about 20 minutes, remove and allow to cool slightly.
- Turn out on serving dishes and serve. I served with some low fat custard. Yum!