Chicken Curry with Almond Milk

Chicken Curry Pot

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.

Chicken Curry with Almond Milk

Serves 2

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)

Curry Paste:

1 Onion

1 tsp garlic granules

1 tsp ground ginger

1/2 tsp ground turmeric

1 tsp gram masala

Sea salt

  1. Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
  2. Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
  3. Add the Curry paste to the pan and heat through for about 2 minutes.
  4. Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
  5. 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.
  6. I served with some of my Chickpea Chaptai’s. https://cookingwithluce.wordpress.com/2020/08/29/chickpea-chapati/
Chickpea Chapati


Baked Pretzels

Cinnamon Sugar Coated Baked Pretzels

OMG! Delicious! This was a recipe from BakedIn https://bakedin.co.uk/pages/pretzels . First time I’ve tried the Pretzel shape too, fairly easy.

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!

Makes 4

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

100ml Milk

40g Butter (plus 30g melted for coating)

50g Chocolate (if using a dip)

Chocolate Dip for Pretzels
  1. Melt butter and milk in pan on low heat, do not boil, needs to be lukewarm about 40 deg.
  2. 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.
  3. 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.
  4. Knock back the dough and cut into 4 equal sections. Roll each section into a long rope approx 50cm long.
  5. 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.
  6. Preheat your oven to 200 deg and line a baking tray with greaseproof paper.
  7. 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.
  8. Meanwhile mix the caster sugar & cinnamon together in a bowl.
  9. 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.
  10. Melt chocolate with a little milk to serve. (if desired)
Yummy Baked Pretzels

Lemon Glazed Sweet Potatoes

Lemon Glaze Sweet Potatoes

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.

Serves 2

2 medium sweet potatoes – sliced into 1″ thick slices

1 tbsp butter

1 tbsp brown sugar

1/2 lemon juice

1/2 tsp cinnamon

Pinch Salt

  1. Preheat oven to 160 deg and grease a baking tin.
  2. Mix the Lemon juice with melted butter, sugar, salt and cinnamon
  3. Places the sweet potato slices in baking tin and pour over the mixture, cover with tin foil and bake for about 40-45 minutes.
  4. The last 5 minutes, remove the tin foil to allow glaze to thicken and brown in oven. Remove and sprinkle some goats cheese. Serve.


Vegetable Tagine

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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!!!

 

Serves 4

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

2 garlic cloves, crushed

1 tbsp Moroccan Spice Mix (1 tsp ground ginger, 1 tsp ground cumin, 1 tsp coriander, 1 tsp ground cinnamon, 1 tsp white pepper, 1/2 tsp mixed spice, 1/2 tsp ground turmeric)

1 x 400g tin chopped tomatoes

250ml vegetable stock

1 x 400g tin chickpeas, drained.

200g Baby Spinach

handful chopped fresh coriander

 

  1. Spray a Casserole dish with low cal spray and place over medium heat, add the vegetables and cook for about 5-10 minutes until lightly browned.
  2. Add the garlic and cook for a few more minutes, then add the spice mix and season ensuring all vegetables are covered.
  3. Stir in the chopped tomatoes and stock, bring to a simmer, cover and turn down low. Cook for about 1- 1 1/2 hours, stirring occasionally.
  4. Stir in the chickpeas and spinach and cook for about 5 minutes more.
  5. Sprinkle with fresh coriander and serve.

 

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Overnight French Toast

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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

300ml milk

1 tsp vanilla essence

cinnamon as per your taste

2 tbsp butter (not melted)

Icing sugar for decoration (optional)

Maple Syrup

 

  1. Add the melted butter and brown sugar together and mix thoroughly
  2. Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base              20190216_233400-1
  3. Add a layer of your bread slices                                                  20190216_233842
  4. Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
  5. Sprinkle about 15g of the sugar and some cinnamon over                                20190216_234037
  6. Add another layer of bread slices and butter the slices.
  7. Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
  8. Refrigerate overnight
  9. In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
  10. I popped under grill for a minute to gently crisp up and brown a bit more (optional)
  11. Drizzle a little icing sugar and Maple Syrup all over and devour!

 

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Banana Omelette

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I am starting my Detox Plan for the week and this was my breakfast, I have to say it was absolutely delicious.

 

Makes 1

3 eggs – whisked

1 banana – sliced

1 tsp olive oil

1 tsp cinnamon

Salt & pepper to season

 

  1. Heat the oil in a pan on medium heat
  2. Place the sliced banana in the pan and cook for a couple of mins until soft.      20181126_112352
  3. Pour in the egg mixture and season, cook until coming together, sprinkle with the cinnamon and flip over.
  4. Cook for a further minute and serve.

Yummy!

 

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Pastry Cinnamon Swirls

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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

 

  1. Mix the caster sugar & cinnamon together in a bowl (you can use quantities to your own taste)
  2. Lay out the pastry and sprinkle the sugar mix all over, then fold in half lengthways, seal with a little water
  3. Cut the pastry with a sharp knife or pizza cutter into long strips about 1cm wide        20180804_094011
  4. Take both ends of strip and slowly start to twist, not too tightly or the pastry won’t puff up.                                                                                                                            20180804_094123
  5. 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.                  20180804_094811    20180804_095322
  6. Serve with our favourite topping.

 

 


Shetland Saucermeat

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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

400g Saucermeat

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

 

  1. Mix the dry spice together and then add to the saucermeat, blending well.
  2. Take the meat and shape in a Lorne sausage about 1cm thick, season with salt
  3. I used my crisperplate to cook for about 10 minutes. Alternatively you can grill or shallow fry for the same time.
  4. Serve on a scottish butter morning roll. Yum!

 

 


Low Calorie Doughnuts

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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)

 

Makes 6

250g Self Raising flour

180ml milk – semi-skimmed

25g butter

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

 

  1. Gently heat the milk, butter and vanilla extract in a saucepan on hob. (do not boil)
  2. In a mixer, sift the flour, 1 tbsp sugar (keep 1 tbsp back for finishing), cinnamon, chinese five spice and yeast, mix together.                                           20180128_104504
  3. Add in the egg to the flour and mix then add in the milk mixture and mix until you get a thick batter.                                                                              20180128_104836
  4. If you have a doughnut tray…..brilliant! If not, (like me) spoon the mixture into a piping bag and grease a baking tray.                                                  20180128_105226
  5. Gently pipe round circles like doughnuts onto the tray.                                   20180128_105635
  6. If you have a proving setting on your oven set or place in a warm place and allow to rise for about 2 hours.                                                                 20180128_105656
  7. Preheat your oven to 210 deg and bake for about 10 minutes.
  8. Remove and allow to cool slightly.
  9. 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!

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Apple & Raisin Filo Parcels

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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!

 

Makes 4

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

 

  1. Spray a fry pan with oil on a medium heat
  2. Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.                                                                   20180127_151141
  3. 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.                                                                                               20180127_163457
  4. Preheat your crisper plate for 3 minutes on dynamic crisp setting
  5. 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.

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Oak Smoked Apple & Cinnamon Doughnut Muffins

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I recently bought this little jar of Oak Smoked Apple Butter from The Sweet Beet Company, I decided to give doughnut muffins a go……..oh WOW! So tasty and different, another great food find for my recipe book.

 

Makes 12

For the Muffins

260g plain flour

32g Caster Sugar

2 tsp baking powder

1 tsp salt

4 tbsp oak smoked apple butter

1 tsp cinnamon

2 eggs beaten

100ml milk

1 tsp vanilla extract

1 tbsp melted butter

For the Topping

1/4 cup of caster sugar

1/4 cup light brown sugar

1 tbsp cinnamon

1 egg beaten for wash

 

  1. Preheat oven to 165 deg.
  2. Grease a muffin tin
  3. Mix flour, sugar, baking powder and salt in a mixing bowl
  4. Add in melted butter, milk, vanilla, apple butter and eggs and mix together until well blended, if too thick just add a little more milk.
  5. Spoon mixture evenly into the muffin tin, only about 3/4 full.                            20180121_103442
  6. Bake for about 15 minutes or until a knife comes out clean.                              20180121_104002
  7. Mix together the sugars and cinnamon in a bowl for the topping, and set aside the egg wash. Once the muffins have cooled, remove from tin and brush with egg wash then dip into the sugar mix, thoroughly coating the whole muffin, lay on a rack to set.                                                                                                                                            20180121_121610
  8. Serve with a lovely cuppa! These are so moreish!

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Apple Strudel on Crisper

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Oh yes, its that time of year when the apple, cinnamon and warm comfort food come out. Thought I’d try a warming pastry using my little crisper, amazing, this would normally take about 40 minutes in an traditional oven, but on the crisper……just 16 minutes…YES! 16 minutes. Amazing.

 

Makes 6-8 servings

1 pre rolled puff pastry (all butter)

3-4 apples

1 orange (peel only)

50g walnuts – chopped

50g pine nuts – chopped

1 tsp cinnamon powder

50g sultanas

50ml dark rum

50g light brown sugar

100g breadcrumbs

1 egg and 50ml milk for brushing

Icing sugar for decoration

 

  1. Soak the sultanas in the rum (preferably overnight or at least 4 hours)
  2. Peel and slice the apple, then mix them with the walnuts, pine nuts, sugar, cinnamon and orange peel, mix well.
  3. Add in the sultanas and breadcrumbs to the apple mixture and mix
  4. Roll out the pastry
  5. Pour the apple mixture onto the pastry then roll up lengthwise. Seal with egg and milk and press with either finger or fork to seal. 20170923_162050
  6. Preheat the Crisper Plate for 3 minutes on Dynamic Crisp setting, remove from oven and gently place the apple roll onto he plate. Brush the roll with Egg wash mixture and make a few small cuts on top of pastry to allow steam out.   20170923_163127_001
  7. Bake on the Crisper setting for about 16 mins, if you feel it is browning too quickly cover the top with some baking sheet.

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French Toast Parcels

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OMG!  These were absolutely amazing! I love sweet and savoury, I know its not for all but I loved this little creation.

 

4 slices of wholemeal bread (you can of course use white)

2 tbsps extra light philly (cream cheese)

1 egg beaten

salt & pepper

splash milk

1 tsp honey

2 tsp cinnamon

 

  1. Mix cream cheese, honey and 1 tsp cinnamon together
  2. Take a rolling pin over the bread slices to flatten
  3. Spoon the cream cheese filling into centre of 2 slices of bread
  4. Place the other slices over top to make a parcel
  5. Using a circular pastry cutter, cut out a circle on the bread, remove the crusts
  6. Whisk the egg, milk, 1tsp cinnamon, salt & pepper together and pout into a bowl
  7. Using a fork press down the outer edges of the 2 parcels to seal the bread together
  8. Dip the parcels into the egg mixture coating thoroughly
  9. Preheat oven to 180 deg and bake the parcels for about 15-20 mins.
  10. I sprinkles some icing sugar over top and some Maple Syrup for extra taste, this is optional.

So Yummy and delicious!

 


French Toast Stack with Maple Syrup

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I’ve seen posts about Baked French Toast and always wondered how it tastes, so today was that day that I would give it a go. I normally fry my eggy bread so I was intrigued. It tasted amazing with the Maple Syrup and a great Sunday Brunch recipe.

 

Serves 4-6

6 slices of thick white bread (it has to be white, I’ve tried wholemeal in the past and it just doesn’t work)

5 eggs

1 cup Milk

1 tsp vanilla essence

2 tbsp sugar (brown or white, your choice)

1 tsp cinnamon

2 tbsp butter – melted

Maple Syrup to serve

 

  1. Preheat oven to 180 deg
  2. Cut bread into long slices. Mix sugar and cinnamon and set aside.
  3. Whisk together eggs, milk and vanilla
  4. Soak the bread in the egg mixture and let excess drip off
  5. Place some greaseproof or parchment paper on a baking tray and lay the bread strips on top, leaving a small space in between                                      20170122_104240
  6. Using the melted butter, brush the tops of the slices then sprinkle with sugar and cinnamon
  7. Bake in oven for 15 minutes
  8. Remove and turn over the slices, repeat with the butter and sugar and bake for a further 15 mins.                                                                                 20170122_112502
  9. Allow to cool slightly, plate up and drizzle with Maple Syrup…..Yummy!!

 

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Breakfast Smoothie Bowls

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Oh…. I do love breakfast time! New Year, new ideas, new breakfasts. Having some yoghurt left over I decided to try out some healthy smoothie bowls for my breakfast this week, and they we sooooooo delicious! A lovely smooth thick texture and full of healthy vitamins, whats not to like?

Here are 2 combinations that I tried and succeeded with.

  1. 1 x Avocado, 1 x Banana, 5 x Walnuts, 1 tsp vanilla, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender or use a hand blender then top with 1 tbsp chia seeds, 1 tsp cinnamon to garnish
  2. 1 x Avocado, 1 x Banana, 6 Strawberries, 5 walnuts, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender then top with 1 tbsp chia seeds and 2 strawberries to garnish.

I now have the urge to try more combinations, keep you posted!

 

 

 


Cinnamon Swirls

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Oh it’s that time of the year where cinnamon is a staple ingredient in your household and no better way to use it than to make cinnamon glazed swirls……oh so yummy!

For the swirls:-

1 puff pastry sheet

spoonful of butter melted

3 tbsp caster sugar

3 tbsp brown sugar

1 tbsp cinnamon

For the Glaze:-

1/2 cup icing sugar

1/2 tsp vanilla essence

10ml milk

 

  1. Pre-heat oven to 190deg
  2. Roll out pastry sheet, brush with butter then sprinkle sugars and cinnamon evenly over pastry sheet
  3. Carefully start to roll the pastry up not too tight but not too loose
  4. Using a sharp knife, slice the roll into 6 or 7 sections evenly.
  5. Grease a baking tin or tray and place the swirls upright leaving a little space between each to allow for expansion of pastry.                                                                                            20161120_100000
  6. Bake for approx 20-25 mins until golden brown
  7. Meanwhile to make the glaze, mix the milk and vanilla essence with the icing sugar until you have a thick but not too thick consistencey, if too runny just keep adding more icing sugar. Using a spoon drizzle over swirls once removed from oven, allow to harden and serve……oh so yummy!

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Churros with Chocolate dipping sauce

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I have seen various different versions of this recipe and always wanted to try, so today was the day that I would have a go at these delicious little Churros. A Churro is a fried-dough pastry snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick, basically you can have them anyway you choose.

As you can see I didn’t have the iconic star shape nozzle for my piping bag, so mine are smooth unlike most images you see online, such as below.  Yes I know…..they do look better…..I will definitely be going to get one.

download

 

This recipe makes approx 8

150g Plain Flour

1 tbsp Baking powder

1 tbsp olive oil

pinch salt

1 cup of boiling water

Oil for frying  I love crisp n dry.

100g chocolate chips

120ml double cream

1/2 cup of caster sugar

1 tbsp ground cinnamon

 

  1. In a large bowl mix the flour, baking powder, salt then add in the olive oil and water, mix together until combined, it should be like a very thick batter, it should not be runny and thin as this won’t work (trust me..my first batch was to watery and didn’t turn out at all) see my wrong batch below.                                          20160904_141413 wrong batch                          20160904_134248 very thick batter
  2. Heat in a wok some frying oil to 170 deg. If you don’t have a thermometer , drop a piece of bread in about 1cm and if it goes golden brown you know its ready.                                                                                               20160904_135034
  3. Empty the batter into a piping bag. Slowly squeeze out the mixture into the oil making a long shape about 15cm long. You may find it easier to cut with a pair of sissors.                                                                         20160904_134502
  4. Cook for about 2-3 minutes or until a golden brown colour. Remove with a slotted spoon and place onto some kitchen towel to absorb the fat.
  5. Place caster sugar and cinnamon in a bowl then roll each churro in until covered in sugar.         20160904_142919
  6. Place chocolate chips and cream into a microwavable bowl, micro for 30 secs then stir, then another 30 secs and mix together well. (800w should be o.k.)
  7. Pour sauce into a serving dish and dip…Yummy!

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Spiced Braised Red Cabbage

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Having some Red Cabbage left over, I decided to try my hand at a spiced red cabbage as I’m having red meat tomorrow and think this will be the perfect side dish.

Makes a full 400g jar

1/2 large Red Cabbage – very finely sliced

1 bramley apple – very finely sliced

1 garlic glove – sliced finely

3 tbsp brown sugar

3 tbsp red wine vinegar

For the spice bag:-

5 cardamon pods

1 cinnamon stick (or 1 tsp cinnamon)

1 star anise (or you could use chinese 5 spice)

1 muslin bag (I didn’t have this, so I used a tea bag!)

 

  1. First of all preheat your oven to 130 deg.
  2. Place all the spice ingredients into the muslin and gather to tie together and make a bag. If you don’t have this you can use a Tea Bag, I emptied the tea out carefully by cutting the top off the T Bag, added in all the spices and tied with some thread. If using the T Bag you will need to cut up cinnamon stick or use powder. 20160802_135138
  3. Place the spice bag in a casserole dish. Then layer the cabbage, garlic, apple and brown sugar. 20160802_135751
  4. Then pour in the red wine vinegar. Place lid on dish and put in oven and cook for 3 hours.
  5. You might need to stir half way through.                                                                          20160802_140600  20160802_140608
  6. Once finish, remove and serve. Or let cool and place in fridge for next day or later.

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Brazilian Style Grilled Pineapple

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I visited a Brazilian restaurant recently and was served cinnamon pineapple that completely transported me to Brazil….amazing flavour that I hadn’t tried before. Oh yes you guessed it…..I recreated it in my kitchen!

Brazilians traditionally use a spit roast, unfortunately I don’t have one of these yet so I used my good old trusty griddle pan                                                                                                                                      . Pineapple  images

1 x Fresh Pineapple

1 x Spray Coconut oil

Cinnamon

1/2 cup brown sugar

  1. Firstly prepare pineapple and cut into slices.                                                                               20160514_181824  20160514_182117
  2. Spray little coconut oil into your griddle pan and heat to a high heat.                                     20160514_182239
  3. Rub some cinnamon and brown sugar onto each pineapple slice and place into griddle pan, cook for about 2 minutes on each side or until caramelised and brown.                            20160514_192123
  4. Plate up and sprinkle cinnamon over and serve……..oh Yummy!

 


Goat Mince curry

goat

I bought some Goat Mince from Harris Meat Farm at the Glasgow Food Assembly this week, dying to try something different. I got a curry recipe from my mother in law and gave it a go. A definite meat on my shopping list going forward, the flavour was intense and went really well with his recipe. A must if you haven’t tried Goat yet. I think I will try the bigger chunks of meat or even a leg and slow cook next time.

Serves 3-4

400g Goat Mince

75g fat-free natural yogurt

2 tsp mild chilli powder

2 tsp ground coriander

2 tsp ground cumin

4 garlic cloves, peeled and crushed

2 tsp peeled and finely grated ginger

½ tsp tumeric

1 large onion, peeled and finely chopped

2 tbsp tomato purée

Salt

Low calorie cooking spray

4 green cardamom pods, lightly crushed

5cm cinnamon stick

4 cloves

½ tsp grated nutmeg

2 tbsp freshly chopped mint leaves

4 tbsp freshly chopped coriander leaves

1.    Place the yogurt, chilli, ground coriander, cumin, garlic, ginger and tumeric in a small bowl and mix.

2.    Brown mince in some olive oil in a large pan, then fry the onions, place over a medium heat and stir until the mixture begins to sizzle. Add the yoghurt mixture, reduce the heat to low, and cook for 10 minutes, stirring occasionally, until the goat releases its juices.

3.    Increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency. Add the tomato purée and 350ml of boiling water, season with salt, cover and leave to simmer for 15-20 minutes.

4.    Spray a small frying pan with low calorie cooking spray and place over a low heat. Add the bay leaves, cardamom, cinnamon and cloves and allow to sizzle for 40-45 seconds. Pour the contents of this pan over the meat along with the nutmeg, stir to mix, cover tightly and cook gently for another 12-15 minutes or until the meat is tender. Remove from the heat and stir in the fresh mint and coriander before serving.

Yummy!

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Cinnamon and Apple Rose Bakes

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I made these for my mum as she loves apple and cinnamon and a wee treat now and then. I first saw these on Pinterest and just had to give them a try. Not only do they look amazingly good they taste fantastic. Would be lovely served with some ice cream or cream.

Makes 6

Ready rolled Puff Pastry

2 tbsp Apricot Jam

2 Pink Lady Apples

Flour for rolling pastry

Juice from 1/2 lemon

Cinnamon Powder

little icing sugar to decorate

 

  1. Firstly preheat oven to 180 deg.
  2. Cut apples in half and remove core and any seeds, very thinly slice the apples to make arch like shapes.
  3. Fill a bowl 1/2 full with water and squeeze the lemon juice in, place the apple slices in the water and microwave on full power for about 3-4 minutes until apples are soft and flexible.
  4. Remove and allow to cool.
  5. Mix apricot jam with 1 tbsp water and microwave for 1 minute on full power. Remove and allow to cool.
  6. Roll out your pastry thinly, and cut into strips about 6-8 inches long and 2 inches wide.
  7. Spread a little of the Apricot Jam onto pastry.            20160312_111148
  8. Lay the apple slices along the pastry overlapping them slightly, but placing them only half way down. 20160312_110155
  9. Sprinkle with cinnamon powder for extra flavour.
  10. Take the bottom of the pastry and fold up onto the apples.       20160312_110929
  11. Then very gently and not too tight, take one end and roll the pastry up.   20160312_111053
  12. Once rolled, place into a lightly greased muffin tin.    20160312_112148
  13. Bake in the oven for about 35-40 minutes, until cooked and slightly browned.                    20160312_115731
  14. Place into cake cases and lightly dust with icing sugar and serve. Yummy!!

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Tuna & Avocado French Toast Sandwich

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A Wee Saturday lunch time treat. I love tuna and avocado but thought I would try something different and put it into French Toast instead of plain bread or a baked potato………..and oh wow! It really does taste so much better!

Makes 2 Sandwiches (2 slices of bread)

2 Slices of wholemeal bread

1/2 tin of tuna

1/4 of avocado

1 spring onion – chopped finely

Grated cheddar cheese (handful)

2 eggs whisked

pinch cinnamon

ground pepper to taste

spray oil for frying

squeeze of lemon juice

1 tbsp light mayo or you can use a light cream cheese

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  1. Whisk eggs, cinnamon and pepper together, pour into a flat dish. Lay both slices of bread in egg mixture and allow to soak up, turning over to coat both sides.
  2. Gentle heat up oil in a frying pan, (medium to high heat) place bread into frying pan and toast on both sides until turning slightly golden brown (about 3 mins on each side)
  3.                     DSC_0017
  4. Meanwhile, put tuna into a bowl with avocado and a light mayo then mash together.
  5. Squeeze lemon juice and put in spring onion and mix together.                  DSC_0016
  6. Once bread has toasted lay on a plate and add the filling, topping with the grated cheese then closing up the sandwich. oh Yummy!

 

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Homemade Healthy quick Pancakes

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Approx 75 calories per pancake. Makes 4.

My boyfriend said he had a notion for something sweet, so a quick check in the cupboards and this is what I came up with.

 

For the Pancakes:-

2 medium eggs

1 banana

1 tbsp Desiccated Coconut

1tsp cinnamon

1 tbsp cocoa powder

 

For the banana, coconut and cinnamon pancakes:-

1. Mash up banana and add in 2 eggs then whisk together

2. Add in coconut and cinnamon, mix through

3. Heat a non stick pan then pour a small amount in and using the back of a spoon even out in pan. Cook for about 2-3mins on each side. I made 2 about 15cm diameter.

 

For the cocoa pancakes:-

1. With the remaining mixture I added tbsp of cocoa powder and cooked through. I made 2 approx 15cm in diameter.

You can pretty much add any flavour you like.

Serve with some Maple Syrup or ice cream for a tasty dessert.


Chicken, Chickpea and Spinach Curry

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I am always looking to make me meals healthier. By adding Chickpeas this dish certainly fills you up. Chickpeas are rich source of vitamins, minerals and fiber, they may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Serves 2

1 400g can of chickpeas

1 chicken breast – cubed

1 white onion – finely chopped

1 red pepper – roasted and chopped

100ml passata

100ml Chicken Stock

1-2 tbsp curry powder (depending on flavour of your choice) I used 2, we like it spicy.

1 level tbsp cumin

1/2 tsp cinnamon

pepper taste

1 tbsp olive oil

2 handfuls of spinach

 

1. Brown the chicken in the olive oil for 5 mins

2. Add in the chopped onion and fry until brown, then add in chopped pepper

3. Add in the curry powder, cumin. cinnamon and pepper to taste, mix through

4. Add in tomato passata and chicken stock, bring to the boil and then simmer for 20 mins.

5. Throw in the spinach and allow to wilt stirring through, cook for a further 5 mins.

Serve on it’s own or with some rice of your choice. Yum!