Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze) is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.
This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.
2 Chicken Breasts – cut into chunks
1 tbsp olive oil
Salt & Pepper
1 tbsp Tomato Paste
300ml Almond Milk
1/2 tsp ground cinnamon
1 tsp Chilli powder
Handful of Cauliflower Florets (I used frozen)
Handful of Peas (I used frozen)
Curry Paste (see below)
1 tsp garlic granules
1 tsp ground ginger
1/2 tsp ground turmeric
1 tsp gram masala
Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
Add the Curry paste to the pan and heat through for about 2 minutes.
Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
Sunday for me is a chillout day and normally a baking day, so today I decided to give these a go for our Sunday Brunch picnic at home. Sugar & Spice & all things nice……so yummy!
150g Strong White Bread Flour
1 packet 7g Dried Yeast
15g Caster Sugar (plus 40g for Topping)
1/2 tsp Salt
2 tbsp Bicarbonate Soda
1 tsp Ground Cinnamon
40g Butter (plus 30g melted for coating)
50g Chocolate (if using a dip)
Melt butter and milk in pan on low heat, do not boil, needs to be lukewarm about 40 deg.
Place strong white flour, yeast, salt and sugar in a bowl and mix. Make a well and pour in the melted butter and milk mixture.
Mix everything together until a soft dough forms and knead either using a stand mixer with dough hook or on a work surface with your hands for about 8-10 minutes. Grease a bowl and place the dough in, leave to rise for about 90 minutes or until doubled in size.
Knock back the dough and cut into 4 equal sections. Roll each section into a long rope approx 50cm long.
To make the Pretzel shape, curve the rope into an upside down U Shape, then twist the ends together twice, each time left over right. Bring the ends of the rope up to the top of the curve (loop) and press down to secure.
Preheat your oven to 200 deg and line a baking tray with greaseproof paper.
Bring a pan of water to the boil. Place 1/2 tsp of Bicarbonate Soda into the pan of water for each Pretzel, 1 at a time using a slotted spoon, slowly lower the pretzel into the water on the slotted spoon, leave for about 10 secs, lift out the spoon & drain the water then place onto the baking tray. Bake for about 10-12 minutes or until golden brown.
Meanwhile mix the caster sugar & cinnamon together in a bowl.
As soon as the Pretzels come out of the oven, brush with the melted butter and leave to cool for a few minutes. Once cooled toss in the sugar mix and serve straight away.
Melt chocolate with a little milk to serve. (if desired)
I recently harvested my first sweet potatoes, so decided to have a little quick potato lunch today. If you love sweetness, you will love this. I served with some crushed goats cheese for that extra creamy texture.
2 medium sweet potatoes – sliced into 1″ thick slices
1 tbsp butter
1 tbsp brown sugar
1/2 lemon juice
1/2 tsp cinnamon
Preheat oven to 160 deg and grease a baking tin.
Mix the Lemon juice with melted butter, sugar, salt and cinnamon
Places the sweet potato slices in baking tin and pour over the mixture, cover with tin foil and bake for about 40-45 minutes.
The last 5 minutes, remove the tin foil to allow glaze to thicken and brown in oven. Remove and sprinkle some goats cheese. Serve.
In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!
Low calorie spray
1 Large carrot, cut into chunks
200g Turnip (swede), peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
6 shallots – peeled and cut into wedges
1 red pepper, cut into wedges
200g peeled and deseeded butternut squash, cut into chunks
Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good! I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna
Makes enough for about 4 large portions or 6 smaller portions
70g butter melted
140g light brown sugar, 30g from sprinkling
Bread with crusts cut off (I used plain bread)
5 eggs – medium
1 tsp vanilla essence
cinnamon as per your taste
2 tbsp butter (not melted)
Icing sugar for decoration (optional)
Add the melted butter and brown sugar together and mix thoroughly
Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base
Add a layer of your bread slices
Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
Sprinkle about 15g of the sugar and some cinnamon over
Add another layer of bread slices and butter the slices.
Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
I popped under grill for a minute to gently crisp up and brown a bit more (optional)
Drizzle a little icing sugar and Maple Syrup all over and devour!
I had some pastry left over and decided to give these quick little bites a try, the flavour was amazing so sweet. I drizzled with a little Maple Syrup and I have to say it went really well, but so would chocolate…Mmmmmmm!
I used my little Crisper plate to bake and it only took 5 minutes……..what could be better? 5 minute bites!
1 sheet puff pastry
5 tbsp Golden Caster Sugar
3 tbsp cinnamon
1 egg for wash
Mix the caster sugar & cinnamon together in a bowl (you can use quantities to your own taste)
Lay out the pastry and sprinkle the sugar mix all over, then fold in half lengthways, seal with a little water
Cut the pastry with a sharp knife or pizza cutter into long strips about 1cm wide
Take both ends of strip and slowly start to twist, not too tightly or the pastry won’t puff up.
Then gently wrap around into a swirl shape and seal the end underneath to the centre. Make sure to seal tightly or they will unravel as some of mine did while cooking. Brush with the egg wash and place onto the preheated crisper plate. Cook onto Dynamic crisp for 5-6 minutes or until puffed and golden brown.
Saucermeat or Sasermeat (as its pronounced) is n Iconic traditional dish in Shetland Islands. Mainly beef but sometimes lamb is used. The islanders mix it with a beautiful dry spice mix to give it a unique flavour. Meat can be made into meatballs, burgers, oven dishes it’s really your choice.
I decided to go for the traditional Lorne sausage (square sausage).
Makes about 4 sausages
1 tsp salt
2 tsp spice mix
For the Spice Mix
1 tsp black peppercorns
1 tsp white peppercorns
1 tsp whole allspice
1 tsp whole mace
1 tsp cinnamon
pinch of whole cloves
Mix the dry spice together and then add to the saucermeat, blending well.
Take the meat and shape in a Lorne sausage about 1cm thick, season with salt
I used my crisperplate to cook for about 10 minutes. Alternatively you can grill or shallow fry for the same time.
I know right!….low calorie doughnuts! O.M.G! Who knew? These are inspired by Tom Kerridge, I just needed to give these a go after seeing him bake these on TV, I have to say they are amazing, the flavour is fabulous and they are extremely light and fluffy too. At ONLY 120 CALORIES per Doughnut……..why would you not?? I have to say I was in heaven this afternoon……my fav Sunday afternoon treat….Fresh Coffee & Doughnuts! (no guilt)
250g Self Raising flour
180ml milk – semi-skimmed
2 tbsp sugar
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp chinese five spice
1/2 tsp dried yeast
1 egg beaten
1 tsp vanilla extract
Gently heat the milk, butter and vanilla extract in a saucepan on hob. (do not boil)
In a mixer, sift the flour, 1 tbsp sugar (keep 1 tbsp back for finishing), cinnamon, chinese five spice and yeast, mix together.
Add in the egg to the flour and mix then add in the milk mixture and mix until you get a thick batter.
If you have a doughnut tray…..brilliant! If not, (like me) spoon the mixture into a piping bag and grease a baking tray.
Gently pipe round circles like doughnuts onto the tray.
If you have a proving setting on your oven set or place in a warm place and allow to rise for about 2 hours.
Preheat your oven to 210 deg and bake for about 10 minutes.
Remove and allow to cool slightly.
Brush each doughnut with a little water and dip into the remaining sugar. You could also use light brown sugar and maybe add 1 tsp of cinnamon for extra flavour.
Then………devour………..and don’t feel guilty about it! Happy Days!
I had some left over apples and filo in my kitchen so it was obvious it had to be little apple parcels. These were so tasty and so quick to cook using my little crisper plate……..oh did I tell you how much I love this little crisper? lol!
2 Granny smith apples – chopped into small chunks
3 sheets of filo pastry
1 beaten egg for wash
small handful of raisins
70g light brown caster sugar
2 tsp ground cinnamon
Fry oil – light
2 tbsps Icing sugar to finish
Spray a fry pan with oil on a medium heat
Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.
Lay your first sheet of filo on a worktop and brush with the egg wash, then take your 2nd sheet and lay onto, brush with egg wash, and then your 3rd sheet as above. Then cut vertically into 4 sections.
Preheat your crisper plate for 3 minutes on dynamic crisp setting
Once cooked, remove from plate and allow to cool slightly. Sieve some icing sugar over the parcels and serve. These are lovely with ice cream, whipped cream or even caramel sauce. oh so yummy!
You can of course bake these in a 190 deg oven for about 20 minutes.