All posts tagged: recipe

Recipe // Leek & Butternut Squash Spaghetti 

It’s been a while since I’ve made a new recipe to feature on here after feeling distinctly uninspired but after a short break to the lakes, I’m back and rearing to go! In a bid to use up leftover veg in the fridge, this meal was one of those ‘chuck everything in a pan and see what happens’ kinda evenings. And I can report, it was bloody delicious! Creamy, cheesy, leeky and super garlicky, which is my kinda pasta dish! Ingredients  1 butternut squash (pre-chopped or like me, a whole one!) 1 red onion 1 red pepper 2 leeks 1 punnet of chestnut mushrooms Garlic paste Ginger paste Double cream – half a tub Low fat cream cheese Salt and pepper to season Spaghetti Once I’d tackled the butternut squash by stabbing it multiple times all over and then popping in the microwave for 6 minutes, I started the recipe! Pop your spaghetti in a pan with a pinch of salt and set on a low heat setting to gently simmer and cook whilst you make …

Recipe // SW Tex Mex Chilli

Chilli is often my go-go dish when I want to make something yummy, healthy but quickly! I have my own chilli recipe down to an art but in a bid to shape up, I decided to give this completely syn free Slimming World chilli a go! The majority of the ingredients were the same, just lots of spices thrown in for good measure and give the dish a kick! Ingredients Lean mince – or quorn if you’re veggie 1 yellow pepper 1 red pepper Handful of mushrooms 1 red onion 1 tin of kidney beans Paprika Chilli powder Cinnamon Beef stock – I use Knor Rice! Method wise, it’s easy! Chop your veg and throw in a large frying pan along with a touch of frylite. Begin to flavour with a  dollop of paprika, garlic and chilli powder. Once the veg is simmering in the pan add your meat and stock to the mix. In a seperate pan cook your rice on a low heat. Allow the chilli mix to simmer for 20 minutes or …

Recipe // Lime Chicken & Cheesy Leeks

Sometimes I find that I make the same recipes on repeat but since I picked up a copy of the Lean in 15 cook book from Joe Wicks a few weeks ago I’ve been given fresh inspiration and want to create yummy, healthy meals again. Grilled chicken and veg is the oldest ‘healthy meal’ in the book…but sometimes it gets boring so I decided to mix it up with the introduction of spicy, marinated chicken that’s full of flavour and cheesy leeks on the side. I don’t like bland food so anything that combines lots of flavours and a hint of spice is a winner in my book! In my last post I mentioned that I recently went on a shopping trip to the Aintree Retail Park and whilst I was in The Range, I picked up this amazing grill pan. I’m not a fan of the oven in our rented house, so this is a great way to grill meat and veggies together on the hob. I just added a spritz of frylite and …

Recipe // Chicken & Chorizo Noodles

This week I’m working my way through the Lean in 15 cookery book and the latest offering was the chicken and chorizo recipe.  It’s meant to be eaten alone but after a busy day in work I wanted to pad it out a bit so I decided to add noodles. It truly is a 15 minute meal as it didn’t take long at all to prep and I had all the ingredients too – winning!  Ingredients  Chicken breast x 2 Chorizo Red onion Spinach  Mozzarella  Dried noodles  Cherry tomatoes Salt, pepper & paprika to season Optional – I added Greek yoghurt to thicken and create a sauce for our noodles  It’s essentially a one pot dish as you add each ingredient during the 15 minute cooking time.  I found this really easy to make and it was delicious and full of flavour. But I defo think adding the yogurt to make it saucey was a great shout! 

Recipe // Butternut Squash & Meatballs

This recipe was one of those nights where I had lots of leftover veg in the fridge and I was lacking on meat so I decided to defrost a pack of meatballs. I didn’t fancy cooking pasta, so I wanted to create a dish that would taste great with rice. And…I think I more than managed it – this recipe was delicious! So what was leftover in my fridge?  Spiralised butternut squash 1 red onion 1 courgette 6 beef meatballs (serves 2) Handful of spinach Passata Spices to season – paprika, garlic, cajun spice Salt & pepper Once I’d chopped and diced my veg, I added the onion, courgette and meatballs to a frying pan with a dollop of coconut oil. Once the veg began to brown and the meatballs were cooking, I added the butternut squash and spinach to the pan. Season and stir in the passata to make the sauce. Serve with boiled rice and enjoy!

Recipe // Dippy Eggs and Feta

Brunch is one of my favourite meals yet I very rarely take the time to prepare it. But as we enjoyed the Bank Holiday weekend I decided to take full advantage and make an old fave – dippy eggs. Dippy eggs is the ultimate sharing dish – throw in a handful of ingredients, expertly poach your eggs in the tomato sauce and get dipping! So what do you need?  Eggs – one of two per person should suffice Chorizo Feta cheese Chopped tomatoes Basil, salt & pepper to season Paprika / chilli flakes to add a kick! It’s a super simple recipe that requires zero prep – Add your tomatoes to a pan along with the chorizo. Once the tomatoes begin to bubble, create two ‘holes’ and this is where you will crack your eggs! Throw in the feta cheese and season. Serve straight from the pan once your eggs are cooked and enjoy with a few slices of your favourite bread or better still, a tear and share ciabatta to really mop up the …

Recipe // Chicken Peanut Butter Curry

The title of this blog post contains two of my favourite things – peanut butter and curry. To be quite honest with you, I’m surprised I hadn’t made this recipe before! I knew I was in the mood for something filling, hearty and full of flavour, but slightly healthier than a creamy curry. So after a quite consult of my fave food website – Good Food, I had found the answer! I can honestly say I was so happy with the result and totally didn’t plan on blogging this one but it’s too good NOT to shout about!! Ingredients time x2 chicken breasts 1 red onion 1 courgette Half a bag of baby spinach 2 generous sized tablespoons of peanut butter Garlic Paprika Dried noodles Coconut cream Slice your veg and place in a large frying pan with a small dollop of coconut oil / rapeseed oil / olive oil Dice your chicken and add to the pan too Once the veg has started to brown, the spinach has wilted  and the chicken is cooking, add …

Recipe // Lemon and Garlic Roast Potatoes

I’m sure you’ll agree, there’s something rather comforting about a mound of roasties. Whether it’s accompanying a satisfying pub roast lunch or a homemade meal for the family, you can’t go wrong with roast potatoes. However, I must confess something here before we continue…I like to mix my roasts up. Traditional roast dinners aren’t necessarily my thing, but throw in an infusion of flavours and I’m sold. So when I was faced with a stack of new potatoes, a leftover lemon from gin and tonics last week and a clove of garlic, it would be rude not to chuck them all in together! I love my food packed with flavour so this recipe was definitely a winner! What do you need? Potatoes – new, charlotte, maris piper or waxy potatoes work 1 red onion 1 leek 1 courgette 1 lemon sliced 3 cloves of garlic Olive oil – be generous! And quite simply, chop the veg, slice the lemon, peel the garlic – throw into a roasting dish and you’re away! I have an electric oven …

Food // Do you enjoy home cooking?

Following a catch-up with the girls earlier this week over a delicious Italian takeaway, (no that doesn’t mean just pizza, we had pasta too!) and a discussion around home cooking and preparing meals, it occurred to me that everyone had a different take on this. For me, it’s how I relax. During the week I love to rustle up a healthy-ish yet scrummy tea that stays within Slimming World guidelines. And at the weekend, I love to prepare a feast, set the table like I did last weekend in these pictures and enjoy chopping and stirring in the kitchen whilst Spotify plays and I enjoy a glass of merlot. Happiness personified! But some prefer the convenience side of cooking. Throwing together the ingredients to prepare a family meal yet without the prolonged time spent standing too close to the hob. To me, this is madness but I can appreciate it for sure. A lot goes into planning a meal – choosing what to cook, ensuring the ingredients are in the fridge, cooking, eating and then …

Food // Chicken & Leek Risotto

Lately I’ve got stuck in a rut of making the same meals so earlier this week i decided to mix it up and try a chicken  risotto. After a quick gander on the Good Food website I found relatively easy recipe. So what did I need? Ingredients Arborio rice  2 chicken breasts Red onion 1 leek Chestnut mushrooms Veg stock Salt and pepper to flavour Real Vitality coconut oil  So what do you need to do?  In one pan add your rice and a medium amount of water. Add to the heat and allow the rice to begin to cook. In a second smaller, frying pan add your chopped up veggies and chicken breast. Gently simmer in the coconut oil and allow the ingredients to brown. I absolutely adore the Real Vitality coconut oil. I picked up a huge jar and I use it every time I’m cooking. It’s so soft and perfect for both frying and roasting. I’m an official convert! Make a cup of veg stock and add to the frying pan after 7-10 …

Food // Veggie Filled Pasta Bake 

Pasta bakes are dead easy and if you pile yours with veggies, it can be on the healthy side too. I decided to fill up on broccoli, chestnut mushrooms and peppers. Oh and a portion of cheeee and chorizo too. You need something naughty to balance out the greens. What do you need? Pasta – whole meal or white 1 yellow pepper 1 onion 7/8 chestnut mushrooms halved 1 whole broccoli Chorizo Cheddar cheese Mustard Method Steam your broccoli and boil the pasta Whilst they’re cooking, dice up your veggies Pop your mushrooms, onion and peppers in a frying pan to gently sauté Once the pastas cooked, stir in a dollop of Dijon mustard Transfer the pasta and veg to an ovenproof dish Top with cheese and chorizo Bake on 180 degrees for 15 mins Plate up and enjoy!

Food // Chorizo and Tomato Risotto

Risotto is one of those recipes that I always chose when eating out and wonder why I don’t make it at home….and then when I gave it a go, I remembered. The constant stirring and adding stock means it’s quite time-consuming but thanks to the combo of flavours and the filling rice, it’s great for filling you up. And I had enough for an extra portion for lunch – bonus. So what do you need? Arborio rice – I picked up a small bag from Aldi. You don’t need to use loads either as it expands as it cooks Chopped or sliced chorizo Tin of chopped tomato 1 small red or white onion diced 1 clove of garlic diced Olive oil Chicken stock – 1 litre Balsamic vinegar Salt and pepper to season Recipe time Fry off the onion and garlic and add your chorizo to the pan Once oil has reduced add your risotto rice Add the chopped tomato and any extra seasoning to the pan Gently ladle in the stock, a spoonful at …

Recipe // Aubergine, Sweet Potato and Squash Curry 

Since I set myself the challenge of following a Pescetarian diet I haven’t missed meat but I’ve really been craving a huge, fattening curry. My old choice would have been a chicken tikka masala but now I’m open to new veggie-filled recipes! After a quick search on the Good Food website, which is an absolute gold mine, I stumbled across this recipe! Combining a handful of my favourite ingredients and after a quick trip to Aldi, I was good to go. So what do you need? 1 aubergine cubed 2 sweet potatoes cubed 1 butternut squash cubed 1 onion Passata Coconut milk Curry powder / turmeric    I marinaded the sweet potatoes, squash and aubergine and then roasted in the oven for 30 minutes. In a frying pan I gently fried the onions and then added the passata and coconut milk. I then added the veg to the same pan and left to boil. And because I wanted that real ‘trip to the Indian’ experience I’ve been missing, I ate it with boiled rice and …