So delicious! If you love peanut butter, you will love this.
With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat. This makes steaming a lower-calorie, low fat cooking method. Food stays moist, too, since it is being bathed in water vapor. Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.
Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.
2 Chicken Breasts
1 tsp garlic granules or 1 garlic clove
40g whole peanuts
1 tsp salt & pepper
350ml chicken stock
1 tbsp peanut butter
1 tsp peanut oil
Slice the Leek, using a bit with the green on
Peel and slice the shallots
Shell and peel peanuts (if not predone), blitz in a blender until fine
Cut the chicken into small pieces and season
Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.
With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.
Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
2 minutes before ready place the spinach in the pot also.
When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)
Serve meatballs on the bed a spinach and pour sauce over. Yummy!
Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!
Serves 4 (or 2 hungry people)
2 white potatoes
1 sweet potato
Chorizo – I used 1/3 of a 225g ring
1 red onion
1 large handful of kale
1 garlic clove or 2 tsp garlic granules
Salt & ground black pepper to taste
Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
Slice the potatoes and red onion about 1/2 cm thick
Slice up the Chorizo not too thick.
Whisk the eggs into a jug/bowl and season.
Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.
Cook on dynamic Crisp setting for 8 minutes
Remove then add on the red onion and chorizo, cook for a further 5 minutes
Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.
Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.
I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.
2 x tuna steaks
2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour
2 tbsps sesame seeds
100g baby spinach
sugar snap peas
1 tbsp Red wine vinegar
Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.
Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.
Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.
Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.
Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.
New Year, New Recipes, New ideas, New ways of thinking and so on………..yes we all do it in January and this one was no different. I am trying to look for new ways to add health benefit spices to my food, so thought I would start with Turmeric, a spice rice with anti-inflammatory effects, powerful antioxidants which protect our body from free radicals, know to improve brain function, lower your risk of heart disease, prevent cancer, it even has anti-ageing benefits (I so on this one…lol). So why not?
This little dish was so tasty, I will definitely be having it more.
Makes 2 portions
2 tsps turmeric
Salt & pepper
6 cherry tomatoes – cut into quarters
2 tsps parsley (dried or fresh) – I used dried
Heat oil in a fry pan on medium heat
Gently heat through tomatoes until slightly soft
Whisk up eggs and pour into pan, add turmeric, parsley and salt & pepper, allow to sit for a minute then gently mix through until you have a scrambled egg consistency. Serve immediately.
Breakfast at the weekends are my favourite……..long lazy mornings, the smell of fresh coffee, listening to some morning relaxing music on the radio, (oh I sound old…I should say Spotify!….lol!) a good homemade filling breakfast that sets you up for the day……sound perfect? It’s even more perfect when you have a gadget that simply works everytime, and only 1 pan to ever wash up….now that sounds perfect….does it not?
I’ve made hash browns before using a fry pan on hob, but thought I’d try on my crisper plate and wow, so easy, cooked to perfection, no oil used so therefore its healthier, no turning over and non stick………I’ve said it before but I love this little plate.
2 Potatoes – I used Maris Pipers with skin on, all the flavour is in the skin – don’t peel
Salt & pepper
Knob of Butter
Choice of spices or herbs (I used Turmeric for this one, 2 tsp) I’ve also made it with crushed red peppers for some spice and also a little curried powder.
Wash potatoes then grate using the large holes on a grater
Preheat the crisper plate on dynamic crisp for 3 minutes, remove from oven and put knob of butter in to melt.
Sprinkle the potatoes over the plate, leaving small gaps (like a spiders web), this allows the steam to escape and the potatoes to crisp up nicely
Season with Salt & pepper & your spices or herbs
Bake on dynamic crisp setting for 6 minutes
Remove from oven and crack 2 eggs on top of potatoes, put back in and bake for 1m30sec for runny and 2m for hard egg.
When you slide it off of the plate it should all stick together like a web.
Tonight I was using up leftovers, I hate seeing any food go to waste….lol!
With a sweet potato and 1/2 can of mixed beans, I decided on a burgers, my first time at a sweet potato burger too. It was absolutely delicious.
1 sweet potato
1/2 can of mixed beans ( I used five bean salad)
1/2 garlic clove
1 tbsp olive oil
1/2 tsp chilli flakes
1/2 tsp ground smoked paprika
1/2 tsp ground coriander
1/2 tsp salt
black pepper and nutmeg to taste
1 tsp maple syrup
2 tbsp flour to help bind
1 tsp sesame seeds
Cook the sweet potato, you can roast in an oven or boil them, I preferred to steam cook them as it keeps more of the flavour in. I used my fabulous Steam Accessory I got with my new Hotpoint oven. Only took 4 minutes.
Meanwhile, empty the beans and all the spices into a bowl and mix.
Then add the cooked potato to the bowl – please allow the potato to cool first. Take a masher and mash up.
Preheat the oil in a pan to medium heat.
If the mixture is too wet, add in a little flour to help bind. Take handful of mixture and make into a burger like shape.
Top with sesame seeds then cook for about 5 minutes on each.
Oh yummy…yummy…yummy! In a bid to try and eat a bit healthier, I decided to make some peanut butter hummus for my saturday night munchies, I got the original recipe from Nigella but tweeked it slightly.
Makes enough for a medium tub – about 400g
1 can chick peas drained
1 clove garlic – peeled
2 tbsp olive oil
3 tbsp peanut butter
2 tbsp lemon juice
1 tsp sea salt flakes
1 tsp ground cumin
3 tbsp greek yoghurt
1 tsp smoked paprika to serve
Place everything (except paprika) into a food processor and blitz until smooth. If its too thick still add more yoghurt.
Sprinkle paprika before serving. Tuck in with some fresh carrots or some healthy crackers.
I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.
This is one of my favourites:-
6 cherry tomatoes – halved
handful of spinach
1 mushroom sliced
Salt & pepper to taste
Lightly oil frying pan
Add in tomatoes, mushroom and spinach, cook for a minute
Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.