Discover, Save and Share Recipes!

Fast Days and Feast Days: 5:2 Diet Recipe – Herb and Spice Crusted Baked Chicken Breasts (180 calories)117
Fast days and feast days: 5:2 diet recipe – herb and spice crusted baked chicken breasts (180 calories)
Herb and Spice Crusted Baked Chicken Breasts Fast Days and Feast Days: 5:2 Diet Recipe Herb and Spice Crusted Baked Chicken Breasts (180 calories) Yes you CAN have lovely, tasty and exciting meals when following the 5:2 diet and on your fast days! Fast days on the 5:2 diet aren’t “no food” days, as many of you will know, but they are VERY low-calorie days, where the total calories allowed for women is 500 calories and the blokes get a better deal as they are allowed 600 calories! So, over the last week I have been interspersing my daily posts with some low-calorie meal ideas, as well as my usual recipes too of course. My recipe idea today would make a GREAT main meal on a fast day, as it is ONLY 180 calories, as seen served with some salad leaves and 200 calories when served with a sliced tomato too. The chicken breast is poached and baked with a herb and spice crust in the oven, and is tender and succulent and FULL of flavour; for me, all that is needed is a simple undressed salad to accompany it, and it’s hard to believe that is is diet food. If you serve this with salad AND a sliced tomato, the total will be 200 calories, which allows you 300 calories (400 calories for men) left for the day, so it’s a super meal to treat yourself to if you eat meat. The great thing is,  if you are a vegetarian, you can also have this by using a Quorn “chicken style” fillet, and the calories will be reduced by 20 calories for the meal, so a real WIN WIN situation! The spices and herbs add a real oomph and the oven baked-poaching method results in a VERY tender chicken breast! Herb and Spice Crusted Baked Chicken Breasts You can use any herbs or spices of your choice, and curry powder is also a great idea for the seasoned crust too, in fact, I have been experimenting, and the chicken breast shown in my photos was a curried chicken version, with no herbs, but JUST as tasty and totally delicious! I do eat Quorn, and I do have some “chicken style” fillets on the freezer, so I am going to try that next time for a lower calorie change. I served my salad sans dressing, but you can add salad dressing of your choice and just add the calories on of course. There is a VERY hand Salad Dressings calorie count chart here: The good salad dressing guide For example, a fat-free Italian vinaigrette with garlic is only 6 calories!  Herb and Spice Crusted Baked Chicken Breasts I am sharing the recipe below and this recipe is part of my Fast Day today, you can see the rest of my meal plan here: 5:2 Diet, Feast Days & Fast Days, Monday Meal Plan and Halloumi & Tomato Salad Platter Recipe. I had a boiled egg for breakfast with a peach, which was a total of 134 calories, this chicken recipe for lunch, making a total of 314 calories and I have 186 calories left for the rest of the day, and I plan to have Caprese Crispbreads: Mozzarella and Tomato Basil on Ryvita Dark Rye (122 calories) and another peach, which brings the total to 492 calories! I was recently sent some packets of Ryvita, and I will be sharing this recipe along with several more Ryvita recipe ideas in a separate post. Caprese Crispbreads: Mozzarella and Tomato Basil on Ryvita Dark Rye And, for those of you have made and enjoyed my Roast Tomato & Garlic Soup Recipe (70 Calories), I am posting a VERY handy Calorie Count Chart of accompaniments that go with soup below.…..I printed it and have it stuck to my fridge and I hope you will find it as handy as I do, for a little extra inspiration on Fast days! Calorie Count Chart – Accompaniments for Soups: Breads: 2 extra-thin crispbreads = 50 cals A slice of low-calorie bread = 30 cals A slice of medium-size bread, toasted and cut into croutons = 40 cals 6 small Melba toasts = 90 cals 1 mini pitta bread = 80 cals 3 rice cakes = 90 cals 1/2 medium size naan bread = 185 cals 1 medium size bread roll, soft or crusty = 110 cals 5cm (2″) slice of baguette = 100 cals 5cm (2″) slice garlic bread = 145 cals 1 heaped tablespoon croutons = 85 cals Creams – per tablespoon: Low-fat plain fromage frais = 7 cals Single cream = 25 cals Double cream or crème fraîche = 55 cals Half fat double cream or crème fraîche  = 25 cals Yoghurt – per 2 tablespoons: Low-fat bio = 7 cals Greek-style = 55 cals Low-fat plain = 25 cals Quark = 25 cals Miscellaneous: Rasher of grilled streaky bacon, grilled, and crumbled = 115 cals 1 teaspoon Parmesan cheese = 10 cals 5 cashew nuts or hazelnuts, chopped and toasted = 50 cals 1 tablespoon pumpkin, sunflower or sesame seeds = 80 cals 1 teaspoon desiccated coconut = 10 cals 5 green olives, sliced = 12 cals Herb and Spice Crusted Baked Chicken Breasts (180 calories)  That’s all for now, I’m sorry about the flurry of post lately, but I have QUITE a few review posts due, as well as some blog challenge posts to do this week, before the deadlines expire – but I HOPE you are finding my 5:2 diet ideas helpful and tasty, if you try them!  I will see you later with a FABULOUS Random Recipe, some Ryvita recipe ideas, as well as a Meals on Wheels review courtesy of Gousto – so keep checking back! Have a wonderful mid-week, Karen Herb and Spice Crusted Baked Chicken Breasts Print recipe Print with main photo Print text only Serves 2 Prep time 5 minutes Cook time 25 minutes Total time 30 minutes Meal type Lunch, Main Dish, Salad Misc Pre-preparable, Serve Cold, Serve Hot By author Karen S Burns-Booth A quick and easy dinner or lunch idea which is perfect for 5:2 diet fast days as well as Weight Watchers, and is packed with flavour. Serve at room temperature with a salad, which will be 180 calories; or serve hot with the cooking juices, vegetables, pasta, rice or potatoes, but you must add the extra calories if served that way. Ingredients 2 x 150g skinless and boneless chicken breast fillets a few sprigs of parsley, basil or oregano (very finely chopped) 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander low fat cooking spray 250ml vegetable stock salt and pepper to taste Optional a little chilli powder Note A quick and easy dinner or lunch idea which is perfect for 5:2 diet fast days as well as Weight Watchers, and is packed with flavour. Serve at room temperature with a salad, which will be 180 calories; or serve hot with the cooking juices, vegetables, pasta, rice or potatoes, but you must add the extra calories if served that way. Directions Step 1 Pre-heat oven to 200C/400f/Gas Mark 6. Make shallow cuts in the chicken with the tip of a sharp knife and place the chicken breasts in a non-stick baking tray/tin. Step 2 Mix the herbs and spices together in a small bowl and then spread the mixture all over the chicken breasts with your hands, patting the mixture in to the cuts on the chicken. Spray a little low-fat spray over the top and then pour the stock into the tray around the chicken, but NOT over the top. Step 3 Bake for 20 to 25 minutes, or until the chicken is cooked through and the herb and spice mix is golden brown and slightly crispy. Cut the chicken into slices, and serve with salad. Or, serve with the juices poured around the chicken with seasonal vegetables, rice or pasta. Powered by GetMeCooking Herb and Spice Crusted Baked Chicken Breasts  Links to my other 5:2 Diet Recipes: 5:2 Diet, Fast Days & Feast Days and Roast Tomato & Garlic Soup Recipe (70 Calories)  5:2 Diet, Fresh Fruit Salad Recipe, Meal Plan Ideas and Calorie Counters Fish on Friday with Pink Grapefruit and Prawn Salad suitable for 5:2 Diet and Weight Watchers  A Hot Day,The Lavender Harvest and Barbecued Peaches with Honey and Lavender (5:2 Diet) 5:2 Diet, Feast Days & Fast Days, Monday Meal Plan and Halloumi & Tomato Salad Platter Recipe
Low Fat Lime Jelly Cheesecake36
Low fat lime jelly cheesecake
This is a refreshing and light dessert perfect for a summer's day, post barbecue perhaps. It's based on a Slimming World recipe that I think came from one of the magazines but now I can't find it. I did note down the ingredients and quantities that I used at the time though. To make a 9-inch round cheesecake you need: 8 reduced fat digestive biscuits 60g low fat spread 1 sachet sugar-free lime or lemon and lime jelly crystals juice of 1 lime 1 tbsp powdered gelatine 2 x 125g pots low fat lemon and lime jelly eg Activia 200g Quark 4 tbsp sweetener Place the biscuits in a food processor. Meanwhile melt the low fat spread and then stir into the crushed biscuits. Spoon into the base of a loose-bottomed cake tin and press down firmly and place in the fridge to chill until needed. 8 digestive biscuits 60g low-fat spread suitable for baking* 1 sachet sugar-free raspberry jelly crystals 1 tbsp powdered gelatine (or agar agar) 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt) 200g quark 4-5 tbsp artificial sweetener 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries) A few fresh mint leaves Icing sugar to dust - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpuf 8 digestive biscuits 60g low-fat spread suitable for baking* 1 sachet sugar-free raspberry jelly crystals 1 tbsp powdered gelatine (or agar agar) 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt) 200g quark 4-5 tbsp artificial sweetener 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries) A few fresh mint leaves Icing sugar to dust - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpuf 8 digestive biscuits 60g low-fat spread suitable for baking* 1 sachet sugar-free raspberry jelly crystals 1 tbsp powdered gelatine (or agar agar) 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt) 200g quark 4-5 tbsp artificial sweetener 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries) A few fresh mint leaves Icing sugar to dust - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpuf 8 digestive biscuits 60g low-fat spread suitable for baking* 1 sachet sugar-free raspberry jelly crystals 1 tbsp powdered gelatine (or agar agar) 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt) 200g quark 4-5 tbsp artificial sweetener 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries) A few fresh mint leaves Icing sugar to dust - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpu 8 digestive biscuits 60g low-fat spread suitable for baking* 1 sachet sugar-free raspberry jelly crystals 1 tbsp powdered gelatine (or agar agar) 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt) 200g quark 4-5 tbsp artificial sweetener 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries) A few fresh mint leaves Icing sugar to dust - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpuf Make up the jelly with 150ml boiling water, stir in the gelatine and leave to cool. When the jelly is cool, place in a food processor with the yogurt, lime juice, quark and sweetener. Pour the mixture over the biscuit base and place in the fridge overnight. Meanwhile, make up the jelly with 150ml boiling water. Stir in the gelatine and set aside to cool. - See more at: http://group.slimmingworld.com/recipes/berry-burst-cheesecake.aspx#sthash.zl68rV5x.dpuf Here is the cheesecake ready to serve, having removed the loose bottom from the tin. I sprinkled some Dr. Oetker neon sugar over the top for decoration, I think it looks quite pretty! I'm sending this to Four Seasons Food, hosted by Louisa at Eat Your Veg and Anneli at Delicieux as the theme is celebrating spring, and the zesty refreshing flavour of this cheesecake is great for spring.
Bacon Roly Poly55
Bacon roly poly
I was recently sent a Mermaid Pudding Sleeve and discovered that there weren’t that many recipes mentioning how to use one. I had never made a roly poly style pudding before and suet never features on my shopping list. This called for some old fashioned British cookery and I knew just the place to look, my grandmother’s old book entitled The Birds Eye Book of Britains Favourite Recipes. I had never cooked from it before as it seemed so dowdy and old fashioned (1964) but I knew all the old cooking techniques were covered in there. I wanted to find an alternative to the obvious Jam Roly Poly so was pleased to find a savoury dish in the form of Bacon Roly Poly. In the original recipe the onions and bacon go into the pudding uncooked but I didn’t fancy taking my chances with this so fried them up and also added mushroom and changed the onions to red ones. There is mace in the recipe which I bought specially and then promptly forgot to use so if you don’t have any don’t worry as it tasted delicious without! I was very impressed with the way that the Mermaid Pudding Sleeve cooked the Roly Poly as the finished pudding was not like it had been purely steamed. Where the pudding had come into contact with the metal sleeve there was a slightly baked surface which I really liked. The original recipe was rolled up in pudding cloth and boiled for 2 hours so the texture would have been more spongy which you can see from the picture. Indeed I notice some recipes suggesting that you put your Roly Poly in the oven to crisp it up slightly after steaming – so no need with the Mermaid Sleeve! Why don’t you check out the Mermaid bloggers page where you find me and many other lovely bloggers The boiled roly poly had more spongy texture. Dig that photographic style! As this dish is made with fairly inexpensive ingredients I am entering it into this month’s Credit Crunch Munch which is run jointly between myself and Helen over at Fuss Free Flavours. I am also entering it into the Tea Time Treats challenge being run by Lavender & Lovage and What Kate Baked (who is hosting this month) where the theme is Perfect Puddings, both sweet and savoury. As this recipe is also made from scratch I also have to enter it into Made with Love Mondays challenge hosted by Javeline Warrior’s Cookin w/Luv. After mixing up and rolling out the dough you simply lay on the fried onion, mushrooms and bacon. After rolling up and sealing the edges with water, place into Mermaid Baking Sleeve. Then simply place in a steamer for 2 hours topping up the water regularly. Then simply remove the Roly Poly from the sleeve and serve. As it says in the original recipe “an honest to goodness dish for tough guys” ! 4.8 from 9 reviews Bacon Roly Poly Print Prep time 15 mins Cook time 2 hours 15 mins Total time 2 hours 30 mins An old fashioned British Pudding brought up to date, bacon, red onions and mushrooms all rolled into a suet pudding casing. Author: Camilla Recipe type: Main Cuisine: British Serves: 4 Ingredients 200g / 7oz Back bacon, chopped 1 tbsp Rapeseed Oil 2 Medium red onions, chopped finely 120g / 4oz Mushrooms, chopped Pepper Powdered mace (optional) 200g / 7oz Plain flour Pinch of salt 100g / 3.5oz Shredded vegetable suet Water about 5 tbsp Instructions Fry the bacon in a large non-stick pan in the oil until cooked and then set aside using a slotted spoon. Sweat the onions on a low heat in the same pan with a lid for about 5 minutes. Stir in the chopped mushrooms and sweat for a further 5 minutes under a lid. Sieve the flour, mix in the salt and suet and then add the water to give a firm dough which comes away from the sides of the bowl cleanly. Roll out the dough to a rectangle shape the same width as the pudding sleeve about ¼ “ thick. Lay the bacon and onions/mushrooms over the dough leaving a gap along the sides and the bottom edge. Season with the pepper and a little mace if using. Roll up the pudding and seal the sides and bottom edge with a dab of water. Put in pudding sleeve or roll up in a layer of grease proof paper and foil loosely (to allow for expansion) and scrunch foil to seal. Place in a steamer over boiling water for 2 hours topping up the water regularly. Once ready slice up and serve with your favourite vegetables and gravy or tomato ketchup if preferred. 3.2.1226
MacNean Wheaten Bread... recipe by Neven Maguire...3
Macnean wheaten bread... recipe by neven maguire...
There's something very comforting in home made bread. The making, the baking itself which fills whole house with fantastic smell and then the eating - of fresh, still warm bread with a generous spread of butter on top. I love brown bread, Irish soda brown bread. Always wanted to make my own. I've made Irish soda bread many times, but I've never made the "brown version" of it - that is until now. The MacNean wheaten bread is from now on officially my favourite brown bread! It's quick and very easy to make, rises beautifully, smells so delicious and tastes even better! It also keeps well for good few days. This recipe comes from a fantastic cook book "The Nation's favourite food" by Neven Maguire. Thank you Neven - for a superb recipe and the best brown bread I've tasted in Ireland! How to make it... Ingredients: - 450 g wholemeal flour - 100 g strong white bread flour - 2 teaspoons bread soda - 25 g light muscavado sugar - 600 ml buttermilk - 3 tablespoons sunflower seeds - 2 tablespoons golden syrup (I used honey) - 4 teaspoons melted butter - handful of porridge oats, to decorate - 1 tablespoon pumpkin seeds Preheat the oven to 200 C, grease 2 600 ml bread tins (I used one big 900 ml tin). Sift the flours, bread soda and salt into a bowl. Make a well in the centre and add the sugar, buttermilk, sunflower seeds, golden syrup and melted butter. Using a large spoon mix everything well. You're aiming for dropping consistency, mixture that binds together without being sloppy (I didn't have to use whole buttermilk, only about 500 ml, all depends on the flour you're using). Divide the mixture into your two prepared tins, sprinkle over some porridge oats, pumpkin seeds. Bake for about 40 minutes (my one big loaf took exactly 1 hour). Your ready loaves will have slightly cracked crusty top. Tip each loaf out of the tin and it tapped base sounds hollow it means it's ready. If it doesn't bake for another 5 minutes. Tip out onto a wire rack and leave to cool completely before slicing. Smacznego! You may also like: Irish soda bread English scones
TOP 10 FOOD BLOGS
Food Blogger?Join!
  1. Lovefoodies hanging out
  2. Amuse Your Bouche
  3. Lavender and Lovage
  4. frugal queen
  5. The Petite Cook
  6. 5:2 Recipes
  7. DOMESTIC GOTHESS
  8. eCurry
  9. Hungry Healthy Happy
  10. Dooney's Kitchen
South African Dinner: Bobotie with Yellow Rice and Tomato & Onion Sambal1
South african dinner: bobotie with yellow rice and tomato & onion sambal
Finally I safe one hour travelling time for every day I go to  work. That is even the case when I use my bike to go to work. So I get some exercise, although up to know it's quite exhausting to get back home after work, and I get more time at home. One thing I can do with that, is concentrate more on cooking and baking. I even might have the chance to work some of the puddings and cakes off with my exercises. Then maybe not, but I should do more sweet stuff anyway. Today, though, I am not focusing on the sweet side ... although ... hm ... there might be a slightly sweet touch in the dish for today. It's for Bloggers Around the World: South Africa. So I am having some Bobotie with Yellow Rice and Tomato & Onion Sambal. I did a little bit of research for that, so I reckon, that's the way to have it ... Now we have to see how to do it ... Mainly I like to focus on the Bobotie here. Ingredients: 1 slice white bread 1 cup of milk 2 tbsp. butter 500 g minced beef 1 onion, finely chopped 1 clove of garlic, crushed 1 tbsp. curry powder 1 tbsp. brown sugar 1 tbsp. mango chutney Salt, Pepper Juice of 3 lemons 3 eggs 50 g raisins 25 g chopped almonds Method: Start off by soaking the bread in the milk. In the meantime melt the butter in a pan and then fry the minced meet in it until all is cooked well. Transfer the meat to a large bowl. At this point it is sufficient that the bread was soaked in the milk. So, squeeze the bread and add the bread to the bowl with the meat. Keep the milk. In the remaining fat in your pan, the chopped onion and crushed garlic are added and cooked until the onions are translucent. At this point add the curry powder, brown sugar, mango chutney, salt and pepper. Use pepper at own free will. Stir through and cook for about two minutes and pour in the lemon juice ... hm ... or squeeze it in. Bring it to the boil and simmer until most of the liquid is gone again. Then transfer the content of the pan to the bowl with the meat. While you are at it, also put the raisins, almonds and one egg into the mix. Yes, of course, you don't add the egg with the shell. I thought, I didn't have to mention it. Anyway, knead the mixture so that everything comes together. Now you can push the mixture into an oven-proof dish. Did you really reserve the milk from the beginning? Yes, we need it right now. Whisk the two remaining eggs into the milk and pour it over the meat in the oven-proof dish. It only makes sense that we are using the oven right now. Why else should we use an oven-proof dish? Oh ... you are right, I didn't mention to pre-heat your oven t 180 °C, but ... you do read recipes completely anyway before you start cooking, don't you. Right, sometimes I forget that myself. No matter what the case is, the Bobotie needs to go to the oven for 30 minutes. That should give you ample of time to prepare the yellow rice and the tomato & onion sambal as well. For the yellow rice you will need a knob of butter, ground cinnamon, a small cinnamon stick, turmeric and some raisins. just cook those ingredients all together with the rice. For the tomato & onion sambal you need a few chopped tomatoes, one shredded carrot, one chopped onion, 50 ml vinegar, 10 g sugar and 2 chopped green chillies. Bring it altogether. If you want more, use more ... The Bobotie should work for 4 not so greedy people. Of course, a lot also depends on how much rice and sambal you offer or whether you have anything else on the table as entrée or pudding. Well, it's such a lovely dish. You have the combination of sweet and sour, soft and crunchy and if you take a bit from the sambal you have something hot as well. I enjoyed it that way very much and will for sure do it again one day. It's something good for visitors, I reckon ... if I get any. Right, it all depends on me inviting someone. I got it. Now I have to see, if I manage anything else South African this month. However, I hope, you find the time to get some nice ideas, too. Then, before I leave you with this, I add this post also to Javelin Warrior's Made with Love Mondays. After all, it's all from scratch ... 
5:2 Diet – Fast Days & Feast Days, Monday Meal Plan and a LOW CALORIE Salad Niçoise Recipe224
5:2 diet – fast days & feast days, monday meal plan and a low calorie salad niçoise recipe
5:2 Diet – Fast Days & Feast Days, Monday Meal Plan and a LOW CALORIE Salad Niçoise Recipe 5:2 Diet – Fast Days & Feast Days, Monday Meal Plan LOW CALORIE Salad Niçoise Recipe 5:2 Diet – Fast Days & Feast Days, Monday Meal Plan and a LOW CALORIE Salad Niçoise Recipe Welcome to another Monday Meal Plan and a new week…..and, a Bank Holiday for those of you in the UK, late August Bank holiday, the last  one before schools start back at the beginning of September, and where has the summer gone too? It seems to have passed by in a flash, once the warm weather arrived that is – prior to the sunny days we have been enjoying, summer was REALLY dragging! And, yes, I am STILL on my Weight Watchers diet as well as practising my two weekly fast days on the 5:2 diet too….last week, I lost 3 lbs, so  I was really pleased, plus, I didn’t feel deprived at all, as I have had a HUGE amount of fun developing new recipes, and they have been tasty and interesting – not your usual stale crisp-bread and a plate of rabbit food! My Roast Tomato & Garlic Soup Recipe (70 Calories) has been and absolute BOON to my diet, and we have also enjoyed it on NON fasting days with baguette and home-made bread. The soup has been all the more enjoyable as it is the season for tomatoes, and many a kilo of home-grown tomatoes have found themselves in my weekly batch of this tasty soup! Another recipe that has been enjoyed several times is my Halloumi & Tomato Salad Platter, and with this in mind, I set out to develop a NEW salad recipe to share with you this week, and I am delighted to offer you my Salad Niçoise recipe, which is posted at the end of the meal plan, and it is an amazing 2013 calories only! With lots and lots of delicious ingredients, whilst retaining the core classics of a  Salad Niçoise, with the addition of green beans, olives, eggs and tuna fish. It’s time to share my meal plan for the week ahead now, and I hope that you find some recipe inspiration, whether you are dieting or not! With thanks as always to At Home with Mrs M, who is kind enough to host the Meal Planning Monday event, and see you later today with a SECRET RECIPE! Karen Menu Plan for Week Beginning 27th August 2012 Menu Plan for Week Beginning 27th August 2012 Monday 27th August (5:2 Fast Day – 500 calories): Breakfast: fat-free natural yoghurt and small fresh peach = 75 cals Lunch: Salad  Niçoise = 203 calories 5:2 Diet – Fast Days & Feast Days, Monday Meal Plan and a LOW CALORIE Salad Niçoise Recipe Tea: Small (100g) grilled fillet of chicken with a low-calorie BBQ sauce and salad leaves = 140 cals 1 small fresh peach = 30 cals fresh peaches Daily: 300ml milk allowance = 51 cals TOTAL: 494 calories Tuesday 28th: Breakfast: Toast and home-made lemon curd  Lunch: Ragu Lasagne with Beef and Peppers (recipe to follow) Ragu Beef and Pepper Lasagne Tea: Salad with cheese and home-made sour-dough bread Sour dough starter Wednesday 29th (5:2 Fast Day – 500 calories): Breakfast: Small peach with zero fat fruit yoghurt = 80 cals Lunch: Low-Fat Steak Burger with Artichokes and Olives (NEW 5:2 recipe to follow) = 290 cals Low-Fat Steak Burger with Artichokes and Olives Tea: 4 Surimi crab sticks (60g) with salad leaves, 1 tablespoon Hellmans Dijonnaise & splash Tabasco = 100 cals Daily: 150ml milk allowance = 26 cals TOTAL:  496 calories Thursday 30th: Breakfast: Two boiled eggs and home-made bread Lunch: Cheese and Herb Omelette Tea: Picnic at the bottom of the garden - Poulet Nomade ~ Nomad’s Chicken (Herb Poached Chicken in a Jar)  Friday 31st: Breakfast: Honey, Banana & Blueberry Breakfast Buns  Lunch: Salad with Fantastique Jam Jar French Dressing Tea: Fish on Friday – NEW salmon recipe to be posted! Weekend Baking and Cooking: Sepia Saturday - Mystery bake from my one of my Be-Ro cookbooks Last of the summer BBQ’s for Sunday probably and BREAD making!  And now to my latest 5:2 recipe……below is the printable recipe for my latest low-calorie meal, Salad Niçoise – I hope you enjoy it as much I did, and keep stopping by for MORE new 5:2 recipes, as well as my usual FEASTING recipes too! Karen Salad Niçoise Niçoise salad (French pronunciation: [niˈswaz]), is a mixed salad consisting of various vegetables topped with tuna and anchovies. The salad is displayed on a flat plate or platter and arranged on a bed of lettuce. Ripe tomato wedges, wedges of hard-boiled eggs, are topped with canned tuna (tinned in oil), and Niçoise Cailletier olives. Finally the salad is garnished with tinned anchovies. The salad is served with vinaigrette. The original version of the salad always included raw red peppers, shallots, and artichoke hearts, never potatoes. The French, especially in the Nice area, will clearly state no cooked vegetables are to be used. “…… la salade Niçoise ne contient pas de légumes cuits.” Rumours suggest the famous choreographer Balanchine may have influenced the creation of this dish during his tenure in Monte Carlo. Others claim it is a Provençal dish.  This salad was made famous in America by “the French Chef”, Julia Child. Salade Niçoise and its ingredients are often debated by purists. A common debate is the use of lettuce, which differs from village to village. Salad Niçoise – Low calorie Version Print recipe Serves 1 Prep time 5 minutes Allergy Fish Meal type Lunch, Main Dish, Side Dish, Snack, Starter Misc Pre-preparable, Serve Cold By author Karen S Burns-Booth MY light and tasty version of a classic Salad Niçoise - this salad omits the anchovies and potatoes, which add to the calorie count in this rustic French salad. The total calorie count for this large salad, made my way, is only 203 calories, or 200 calories sans oregano! It's tasty and nutritious and leaves you feeling full, which is essential when dieting. This salad is EXCELLENT for anyone following the 5:2 diet for fast days, as well as those on Weight Watchers. The points for this salad on WW is only 3 1/2 points, (pre pro-points) making it an ideal salad for the lunch box, as well as for an indulgent salad at home. Ingredients 60g fresh green beans, steamed (or tinned green beans, 10 calories) 1 small egg, hard boiled (cut into quarters, 60 calories) 1 tablespoon black olives (10 calories) 85g (1/2 x 165g) tinned tuna fish (in spring water, drained 92 calories) 50g cherry tomatoes (halved, 10 calories) 3 sprigs of fresh oregano leaves (3 calories) 1 tablespoon Weight Watchers low calorie/low fat salad cream style dressing (18 calories) Note MY light and tasty version of a classic Salad Niçoise - this salad omits the anchovies and potatoes, which add to the calorie count in this rustic French salad. The total calorie count for this large salad, made my way, is only 203 calories, or 200 calories sans oregano! It's tasty and nutritious and leaves you feeling full, which is essential when dieting. This salad is EXCELLENT for anyone following the 5:2 diet for fast days, as well as those on Weight Watchers. The points for this salad on WW is only 3 1/2 points, (pre pro-points) making it an ideal salad for the lunch box, as well as for an indulgent salad at home. Directions Step 1 Arrange the cooked green beans in a salad bowl, or on a plate. Add the quartered egg, olives, cherry tomatoes and chunks of tinned tuna fish. Step 2 Scatter the oregano leaves over and then drizzle the salad cream style dressing over the whole salad. Season to taste before eating. Powered by GetMeCooking Salad Niçoise
Chakka Varuthathu/ Chakka Chips/ Chakka Upperi/ Jack Fruit Chips1
Chakka varuthathu/ chakka chips/ chakka upperi/ jack fruit chips
Chakka Chips is a popular snack item served at the teatime. Mild sweetness and the crunchiness of the chips liked by all people. Mostly Prepared when Jack fruits are abundant in season. The matured jack fruits are harvested from the tree before ripen and made this chips on the same day or the next day of harvest. If you fry a medium sized jack fruits carpels you will get around a kilogram of chips. Do not make at the ripen fruits as it drinks lots of oil and donot become crisp. A Traditional snack item liked by all people even those who does not like jack fruit. INGREDINETS: Jack fruit (carpels from mature unripe fruit)- 1 Turmeric powder- 1 tablespoon (optional) Salt- to taste (optional) Oil- 2 cups PROCEDURE: Cut the jack fruit and remove the carpels. Cut the carpels in to long thin strips. In a broad plate take turmeric and add a tablespoon of water and dissolve with hands without any lumps. Mix the turmeric paste with the carpels and combine well.(This step is optional) Heat oil till smoking hot. Reduce the flame and fry the jack fruit strips on low flame. Sprinkle very little salt water at the centre of the oil by reducing the flame. Once it becomes crisp remove them from oil and allow to cool. They becomes soggy once it cools down. After reaching room temperature heat the oil again and fry them again till crisp. If you are planning to store them double frying can be done at the same time. What i used to do is fry once and store them when they reach room temperature. It becomes slightly soggy. I will fry again at the day when i am planning to use to the required quantity. You can double fry them at the same time and store them. Note: Prepare this chips at the day or next say of harvest of the jack fruit. Because after that it starts to ripe. Fry the carpels always at low to medium flame. Adding turmeric powder, salt is optional.
Slimming World - Thai-style Turkey Burgers and Chips4
Slimming world - thai-style turkey burgers and chips
Serves 4 Ready in about 30 minutes Syns - Extra Easy ½ Add 6 syns if not using the wholemeal roll as a Healthy Extra Ingredients For the chips 3 baking potatoes, peeled and cut into chips Fry light salt For the burgers 2 garlic cloves, finely chopped ½ onion, finely chopped 650g extra lean turkey breast mince A small handful of fresh coriander, finely chopped 3 sprigs of fresh mint, leaves finely chopped 1 red chilli, deseeded and finely chopped 1 fresh lemongrass stalk, finely chopped 4 x 60g wholemeal rolls, split 8 romaine lettuce leaves 1 red onion, sliced 1 tomato, sliced For the salad 1 cucumber, cut into thin ribbons 2 carrots, peeled and cut into thin ribbons 12 red radishes, thinly sliced juice of 1 lemon salt and freshly ground black pepper For the spicy mayo ½ tsp smoked paprika 2 level tbsp extra-light mayonnaise Method 1. Preheat your oven to 180c/fan 160/Gas 4 and line a baking tray with baking paper. Boil the chips for 3-4 minutes, then drain, shaking them slightly to roughen up the edges. Transfer to the baking tray in a single layer, spray with fry light and bake for 15-20 minutes, or until golden. 2. Meanwhile, preheat your grill to medium-high. Put the garlic, onion, mince, coriander, mint, chilli and lemongrass in a blender and whizz until well combined. Divide into 4 portions and shape each into a burger. Grill for 12-15 minutes, turning halfway, or until cooked through. 3. Put the cucumber, carrots, radishes and lemon juice in a bowl, season and toss well. In another bowl, mix the smoked paprika and mayonnaise. 4. Toast the rolls for 1-2 minutes. Layer the lettuce, onion and tomato on the base. Top with the burger and ½ tbsp of the spicy mayo, then the roll lid. Season the chips with salt and serve with the burgers and salad.
A 5:2 Fast Day Diet Winter Meal Plan with Low Calorie Highland Stew Recipe144
A 5:2 fast day diet winter meal plan with low calorie highland stew recipe
A 5:2 Fast Day Diet Winter Meal Plan with Low Calorie Highland Stew Recipe A 5:2 Fast Day Diet Winter Meal Plan with Low Calorie Highland Stew Recipe A 5:2 Fast Day Diet Winter Meal Plan with Low Calorie Highland Stew Recipe I know what you all thinking, it’s all been quiet on the 5:2 diet front lately; well, what with doing my Wartime Kitchen and preparing for Christmas, I have not had time to post any meal plans, or indeed any of my new recipes, but, I am rectifying that today with a NEW recipe that’s just right for all the snow and frost we have been having over the last few days – a Scottish inspired Highland Stew. This winter warmer has only 150 calories in one hearty bowl with the optional smoked sausage, or a frugal 125 calories sans sausage, and it really is a VERY filling and tasty meal for all of those on a freezing cold fast day.  Coupled with a creamy porridge in the morning for breakfast (129 calories) it leaves you with over 20o calories to enjoy for another meal; maybe my Creamy Garlic Mushrooms on Toast would be the perfect supper dish, as just 190 calories……… or even a Cheese & Tomato Breakfast Omelette (170 calories), which is perfectly acceptable for tea as well as breakfast! Or, maybe you want a spicy sizzling stir-fry supper, in which case my Smoky Mexican Stir Fry with Chicken is just the meal for you, and is only 234 calories per GENEROUS portion, so should fit in very well with a porridge and stew day. I have been quietly sticking to my 5:2 meal plan whilst preparing for Christmas and living off WW2 rations, but, I have to admit for only one day; so, I have NOT gained weight, but I have not lost any either, which is fine, as I have been feasting and making merry for six days a week! I am sharing a new weekly meal plan with you today, for TWO 5:2 fast days, a seasonally inspired plan for cold morns’ and frosty evenings. I have also got lots of new “Festive” recipes up my sleeve, and I will be posting those over the next few weeks. Do try my comforting Low Calorie Highland Stew recipe, and let me know what you think; if you are vegetarian and  you fancy adding the sausage, I have added a cooked Quorn sausage to this recipe, as well as a very meaty (low-fat) smoked sausage too. Enjoy, the recipe and the 2 day meal plan follows, Karen  A 5:2 Fast Day Diet Winter Meal Plan with Low Calorie Highland Stew Recipe Low Calorie Highland Stew (5:2 Diet) Print recipe Print with main photo Print text only Serves 4 Prep time 15 minutes Cook time 45 minutes Total time 1 hour Dietary Vegetarian Meal type Lunch, Main Dish, Snack, Soup, Starter Misc Child Friendly, Pre-preparable, Serve Hot Occasion Region British By author Karen S Burns-Booth A hearty low-calorie Scottish inspired stew packed with vegetables and pulses, as well as low-fat smoked sausage if using. A bowl of this warming stew is only 150 calories per portion with the sausage or 125 calories without, making it a fabulous meal to have on fast days for those following the 5:2 diet or weight watchers. Vegetarian sausage can be added as an option, just make sure you add the appropriate calories. Ingredients 1 organic, low-fat, low-salt vegetable stock cube (made up with 300ml of water) 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 2 small leeks, cleaned. trimmed and sliced 2 medium carrots, peeled and diced 250g potatoes, peeled and cut into small dice 1 stick celery, cleaned, trimmed and diced 50g Pearl Barley, 50g red lentils Optional 100g low-fat smoked sausage (cut into small slices) Note A hearty low-calorie Scottish inspired stew packed with vegetables and pulses, as well as low-fat smoked sausage if using. A bowl of this warming stew is only 150 calories per portion with the sausage or 125 calories without, making it a fabulous meal to have on fast days for those following the 5:2 diet or weight watchers. Vegetarian sausage can be added as an option, just make sure you add the appropriate calories. Directions Step 1 Pour the vegetable stock into a large saucepan and add the onions, garlic, leeks, carrots, potatoes and celery and bring to the boil. Reduce to heat to a simmer, add the pearl barley and red lentils and simmer for 30 to 45 minutes or until the vegetables are soft and the pulses are cooked. Step 2 Season to taste with salt and pepper, and add the smoked sausage if using. Adjust the liquid if the stew is too thick and continue to heat for a further 5 minutes before serving with dumplings (non-diet), bread, crisp breads or croutons. Powered by GetMeCooking Two Day 5:2 Fast Day Meal Plan: (500 calories for woman and 600 calories for men) Day one: Breakfast: Porridge with skimmed milk and honey = 129 cals Lunch: Low Calorie Highland Stew Recipe without sausage = 125 cals Supper: Hungarian Savoury Minced Beef Recipe = 242 cals with cabbage and carrots  Total: 496 calories (Can this be diet food I ask myself!!) Day Two: Breakfast: Boiled Egg with Ryvita = 123 cals Treat: Milky coffee = 51 cals Lunch: Easy Low-Fat Monkfish Curry = 185 cals Tea: Roast Tomato & Garlic Soup Recipe  = 70 Calories Dessert: Low-fat Yoghurt = 49 cals Total: 478 cals  All my 5:2 diet recipes are here: 5:2 Fast Day Low-Calorie Recipes Day Six on the Advent Calender 6th December: Gold Pomegranate As this is a stew, I am entering this recipe into Linzi’s Season of Soups and Stews challenge over at Lancashire Food!
Limoncello1
Limoncello
I love to have a few types of liquors for cocktails and cooking but I don’t like the price tag, so whenever I see a way to make my own liquor, I go for it. This Italian lemon liquor is absolutely delicious. You can use Limoncello to flavour any lemon desserts: pana cotta, lemon tiramisu, ice cream, cakes… And also savoury dishes: in risottos, in sauces to serve with chicken, fish or seafood. This is super easy to do but you need to think ahead because this takes 3 weeks to macerate and a few more weeks to reach optimum maturity. It could also be a great Christmas present! Source: Les délices de Mimm Ingredients 6 organic unwaxed lemons (you’ll only be using the zest) 350g sugar 1 l. Vodka (or 1/2 l. 90° alcohol and 1/2l. water) Method Wash and dry the lemons. Carefully peel the zest to only get the yellow part (we don’t want the white bitter part). Place the alcohol in a jar with a lid (if using 90° alcohol, only use this, don’t add the water). Add the lemon zests into the alcohol and close the jar. Place in a dark cool place and leave for 3 weeks, shaking every so often. After 3 weeks, pour through a sieve to collect the alcohol (which will have turned yellow). Discard the zests. If using the Vodka, just add sugar to it and stir well until dissolved. If using the part 90° alcohol/part water: make a syrup with the water and sugar. Leave to cool and add to the alcohol. Pour into a bottle and tightly close the lid. Place in a cool dark place for at least 1 month to develop the flavours. Use in a recipe or drink (moderately!) with some ice cubes. Print PDFShare this:
5:2 Diet Meal Plan for Fast Days: Low-Calorie Haddock Goujons with Garlic Panko Crumb (Recipe)84
5:2 diet meal plan for fast days: low-calorie haddock goujons with garlic panko crumb (recipe)
5:2 Diet Plan for Weekly Fast Days: Low-Calorie Haddock Goujons with Garlic Panko Crumb (Recipe) 5:2 Diet Meal Plan for Fast Days: Low-Calorie Haddock Goujons with Garlic Panko Crumb (Recipe) The first full week in the New Year after all of the festivities brings me back to earth with a heavy bump, and it ‘s back onto my 5:2 diet plan with a vengeance. I have managed to fit in the odd the solo day of fasting since the Christmas and New Year holidays, but I notice that my jeans are slightly tighter! And, one of the best ways to keep on track, for me, is to devise a weekly meal plan; not a full weekly meal plan as such, although they do help, but to decide what I am making and eating for my two 5:2 Fast Days. It’s so much easier to follow the plan that way and I know what I am doing. So, today I am sharing my TWO menu plans for my two fast days – I usually fast on Mondays and Wednesdays, but as I hate being controlled (even by myself!) that changes according to my plans. However, it fits right into my schedule this week to fast on Monday and Wednesday, which leaves the rest of the week and the weekend to have fun in the kitchen with my new cookbooks that I received for Christmas! 5:2 Diet Plan for Weekly Fast Days: Low-Calorie Haddock Goujons with Garlic Panko Crumb (Recipe) My two day meal plan is recorded below, but, first to my new recipe; I have decided to “lighten” up some of my existing recipes, especially ones that I enjoy, and this recipe for Low-Calorie Haddock Goujons with Garlic Panko Crumb is a slightly adapted version of my Low-Fat Cumin Scented Plaice Goujons with a Panko Crumb recipe. I have lightened it up by using egg whites and not a whole egg as well as using garlic in the crumb for extra flavour, as this is a “dry baked” fish dish. The total calorie count for the this recipe when served with garden peas is 260 calories, and only 200 calories with no peas; so, you could serve these goujons with salad if you wishes, with a little tartar sauce. (One teaspoon of normal tartar sauce is between 35 and 45 calories depending on the brand.) This is a delightful and easy recipe for non-fast days too, and you can then serve it with chips or sautéed potatoes. 5:2 Diet Plan for Weekly Fast Days: Low-Calorie Haddock Goujons with Garlic Panko Crumb (Recipe) One thing that is VERY important to me on my 5:2 diet and especially on my fast days, is that I don’t feel deprived, so I always make a main meal and I always have breakfast too. So, I tend to sit down to a “proper meal” at least once, and also fill myself up with green tea, water and in the evening I save 40 calories for a cup of afloat hot chocolate, as a treat. Anyway, on to my meal plan for this week as well as my recipe for Low-Calorie Haddock Goujons with Garlic Panko Crumb. Have a great week, see you later, Karen  Low-Calorie Haddock Goujons with Garlic Panko Crumb Low-Calorie Haddock Goujons with Garlic Panko Crumb Print recipe Print with main photo Print text only Serves 1 Prep time 5 minutes Cook time 15 minutes Total time 20 minutes Allergy Egg, Fish Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter Misc Child Friendly, Freezable, Pre-preparable, Serve Hot Occasion Region British By author Karen S Burns-Booth A tasty low-calorie fish dish for the 5:2 diet and a Fast Day. These simple haddock goujons can be frozen at the crumbed stage - spread them out on a large tray and open freeze; once frozen put them into a freezer bag; they can then be cooked from frozen, allowing an extra 5 to 10 minutes of cooking time. Ingredients 1 x 100g fresh haddock fillet, skinned and boned 1 x tablespoon Panko - Japanese Style Panko, Plain Bread Crumbs 1 x teaspoon Granulated Garlic Salt and Pepper to taste 1 x Egg White, Medium Egg Fry Light Olive Oil Spray, 3 sprays Garden Peas, 80 g (3 heaped tablespoons) Lemon, to serve Note A tasty low-calorie fish dish for the 5:2 diet and a Fast Day.  These simple haddock goujons can be frozen at the crumbed stage - spread them out on a large tray and open freeze; once frozen put them into a freezer bag; they can then be cooked from frozen, allowing an extra 5 to 10 minutes of cooking time. Directions Step 1 Pre-heat oven to 180/375F/Gas Mark 4. Spray a large baking tray with the spray oil. Step 2 Mix the panko in a large roomy bowl with the garlic granules, salt and pepper. Place the beaten egg white in a large bowl. Step 3 Cut the haddock fillets into thin and fairy long strips, before dipping in the beaten egg white and then coating them in the panko crumbs. Step 4 As soon as they have been crumbed, place them on the oven tray until they have all be coated. Put the tray into the pre-heated oven and bake on the middle shelf for 15 to 20 minutes, or until they are golden brown and the fish is cooked through and is flaky Step 5 Serve immediately with peas for a low-calorie meal or with chips, sauté potatoes, seasonal vegetables. Garnish with lemon slices and fresh parsley. Step 6 Total calories for this recipe with peas is 260 calories or 200 calories without the peas. Powered by GetMeCooking Monday Meal Plan Monday 7th January 2013: (500 calories) Breakfast: Low-calorie microwave scrambled eggs with chives = 60 calories 1 small cup of milky coffee made with skimmed milk = 40 calories Lunch:  Roast Tomato & Garlic Soup Recipe = 70 Calories Roast Tomato & Garlic Soup Recipe = 70 Calories Dinner: Low-Calorie Haddock Goujons with Garlic Panko Crumb with peas = 260 calories 5:2 Diet Plan for Weekly Fast Days: Low-Calorie Haddock Goujons with Garlic Panko Crumb (Recipe) Dessert: Sugar Free Raspberry Jelly, 140 ml (1/4 pt) = 8 calories Milk allowance: 150 mls skimmed milk = 51 calories Total = 489 calories Wednesday 9th January 2013: Breakfast: Boiled Egg with Ryvita = 123 cals Lunch: Hungarian Savoury Minced Beef with cabbage and carrots = 242 cals Hungarian Savoury Minced Beef with cabbage and carrots = 242 cals Dinner: Allotment Soup = 100 cals Milk allowance: 100mls = 35 cals Total: 500 calories Lavender and Lovage 5:2 Recipes
Meal Planning Monday: 5:2 Diet Soups and Stews for Winter – Recipes and Meal Plans27
Meal planning monday: 5:2 diet soups and stews for winter – recipes and meal plans
Butter Bean & Chorizo Stew with Tomatoes Meal Planning Monday: 5:2 Diet Soups and Stews for Winter - Recipes and Meal Plans - Curried Leek and Apple Soup Recipe I have been a bit lazy with my meal plans lately, but I do have a weekly plan for most of the time, even if it is only in my head! However, as I continue to lose weight following the 5:2 diet and with the winter weather becoming much colder, I thought I would share my weekly 5:2 meal plan with you all today, and collate all of my soup and stew recipes here, so you have a handy cold weather “5:2 Diet Soups and Stews Recipe Book”. I am also linking up to Mrs M’s Meal Planning Monday, as it is a handy resource to see what other’s have planned for the week ahead. So, if you are wanting to shift a few pounds before the festive period, or, you just fancy discovering some healthy and tasty new soup and stew recipes, sit back and have a read, as I have linked to all of my soup and stew recipes here……as well as share my weekly 5:2 diet meal plan for this week. Monday 11th November Fast Day (500 calories) Breakfast: Low-fat and low-calorie vanilla yoghurt = 45 calories Lunch: Smoky Mexican Bean Soup = 170 cals Smoky Mexican Bean Soup (170 Calories a Bowl) Tea: Winter Ham and Cheese Salad with Yellow Beetroot (NEW recipe to follow)= 230 cals Yellow Beetroot Winter Salad Skimmed milk allowance of 150mls = 50 cals TOTAL:  495 calories Tuesday 12th November: Traditional Cottage Pie with Cheesy Mash Traditonal Cottage Pie with Cheesy Mash Wednesday 13th November: Fast Day (500 calories) Breakfast: 1 small Clementine and low-fat yoghurt = 80 cals Lunch:  Roasted Red Pepper Soup = 120 cals Roasted Red Pepper Soup Tea:  Low-Calorie Salmon & Herb Fish-Cakes Recipe = 285 Calories Low-Calorie Salmon & Herb Fish-Cakes Recipe TOTAL: 485 calories Thursday 14th November: Bonfire Chilli with Beef, Chocolate and Pumpkin Bonfire Chilli with Beef, Chocolate and Pumpkin Friday 15th November: Low-Calorie Day (800 to 1000 calories) Breakfast: Porridge made with skimmed milk = 250 cals Lunch: Poached Eggs and Smoked Haddock with Spinach (300 cals with 2 eggs) Poached Eggs and Smoked Haddock with Spinach Tea: Harvest Festival Minced Beef & Vegetable Casserole (5:2 Diet) = 270 cals Harvest Festival Minced Beef & Vegetable Casserole Cauliflower Mash = 30 cals Cauliflower Mash Total  = 850 calories The Lavender and Lovage 5:2 Diet Soups and Stews Recipe Book: Butter Bean & Chorizo Stew with Tomatoes Curried Leek and Apple Soup Recipe (5:2 Diet) Roasted Red Pepper Soup “100 Calorie” Gazpacho Soup Recipe Green Goddess “50 Calorie” Soup Recipe – A Green Smoothie in a Soup Bowl! Smoky Mexican Bean Soup (170 Calories a Bowl) Provençal Chicken and Fennel Braise Curried Carrot Soup (85 calories) Lemon Chicken with Cannellini Beans and Rosemary Recipe Low Calorie Highland Stew Recipe Hungarian Savoury Minced Beef Recipe Meat-Free Scotch Broth Recipe (5:2 Fast and Feast Diet) Autumn Broth Recipe (5:2 Diet) Roast Tomato & Garlic Soup Recipe (70 Calories) This meal plan has been added to Mrs M”s Meal Planning Monday linky This time last year: Remembrance Sunday Wartime Kitchen: Bacon Cakes, Baked Bean Tin Puddings & Sunday Tea Remembrance Sunday Wartime Kitchen: Bacon Cakes, Baked Bean Tin Puddings & Sunday Tea
Haggis Bon Bons - Party Food / Canapes27
Haggis bon bons - party food / canapes
Thought I'd share some of the party food from today with you all. These are Haggis Bon Bons. Haggis is a traditional Scottish dish made from sheep offal mixed with spices, oatmeal and onion. It's really really tasty - but due to being made from offal, many people write it off before tasting for some reason. Haggis can be pretty hard to get hold of here in England - though it is starting to appear in the shops from about now until January (when Scots celebrate Robert Burns who was a very well known poet of bygone years). I didn't actually buy haggis on this occassion, I received a massive box from my dad earlier in the week containing black pudding, lorne sausage and haggis. Most of it is now in the freezer. Haggis Bon Bons are ideal party finger food and very easy to make. Take some uncooked haggis and roll into approx 1" diameter balls. Roll the balls in flour and then in beaten egg before coating in breadcrumbs. I make my own bread crumbs with the halogen oven by cooking slices of bread at a low temperature for quite some time to dry it out but also keep it pale. After cooling, I then blitz this with my Bamix into fine crumbs. After making the balls, refridgerate until required. Shortly before you need them, heat some oil about 1/3 deep in a pan. Drop in the balls and fry until golden (about 5 mins) If you want to make these several hours in advance to save messing around with oil later - you can deep fry and then set aside. Pop on the baking tray into your halogen oven on top rack at about 200deg C for about 5 mins to reheat. They'll take at least 10mins plus preheating in a normal fan oven. They freeze well too after coating with the breadcrumbs - so easy preprepared party food !
Slimming World - Kofta Curry with Turmeric Rice3
Slimming world - kofta curry with turmeric rice
Serves 4Ready in about 1 hour 15 minutes Syns per serving - Extra Easy Free Ingredients For the turmeric rice: Frylight2 tsp cumin seeds2 cloves, 1 cinnamon stick and 1 dried red chilliHalf a tsp ground turmeric300g dried basmati rice300g baby spinach, roughly chopped700ml vegetable stockSalt and freshly ground black pepper For the Kofta curry: 700g extra-lean minced beef1 tbsp finely grated fresh root ginger2 garlic cloves, finely chopped2 tsp fennel seeds, crushed1tsp each of ground cinnamon and medium chilli powder500g passata2 tsp black mustard seeds4 plum tomatoes, roughly chopped1 tbsp medium curry powder1 tsp sweetener150g fat-free natural yogurtA small handful of fresh mint leaves, roughly chopped, to garnish Method 1. To make the rice, place a pan sprayed with frylight over a medium heat. Add the spices, rice and spinach and stir-fry for 1-2 minutes. Add the stock and bring to the boil. Season with a little salt, cover tightly, reduce the heat to low and cook for 15 minutes. Remove from the heat and leave to stand for 15-20 minutes. 2. Meanwhile, put the beef, ginger, garlic, fennel seeds, cinnamon and chilli powder in a bowl and season. Using your hands, mix until well combined, then divide into 28 portions and shape each into a small ball. Cover and chill in the fridge until needed. 3. Put the passata, mustard seeds, tomatoes, curry powder and sweetener in a pan. Bring to the boil then reduce the heat to medium-low. Season well and cook for 12-15 minutes, stirring occasionally. 4. Add the meatballs to the pan, cover and cook gently for 15-30 minutes, turning them occasionally, until cooked through. 5. Divide the rice and kofta curry between 4 bowls. Drizzle the yogurt over the curry, garnish with mint leaves and serve.
Creamy Leek and Potato Seafood Chowder1
Creamy leek and potato seafood chowder
I got woken up early this Saturday morning by a parcel delivery. My bell makes a really loud angry buzz noise, and it startles me every time. It also makes me think that the person at the door is angry and impatient (but they're always just lovely, well mostly...), so I scramble to the door phone as fast as I can every time. I'm in an upstairs flat in a building without lifts, so I feel bad for making the post man / courier man / delivery man walk all the way up just to give me my stuff. This means that I gotta go all the way down to get it. In mah PJs. Half asleep. With real (non-sexy) bed hair. So after the excursion down to the front of the building (with me running down because I worry that if I make them wait, they'll leave) and then back up again, I'm wide awake. What do you do when you're up early on a weekend? I decided to head down to the local market, which I don't get to do during the weekdays. After walking around a couple of fruit and vegetable stores, and deciding that nothing was terribly exciting (as in exotic or at least uncommon), I picked up some cheap and fresh deals instead. What caught my eye were some beautiful bright green firm leeks. I haven't had leek in a while, but it's one of my favourite vegetables. Inspired by the wintry gusts of wind this morning, I picked up some more winter vegetables (isn't it supposed to be spring already!?) to make a soup. Or a chowder, as it were. A seafood chowder, with fish and crabmeat. While I love a good leek and potato soup on its own, I find adding some fish gives it another dimension. The only problem is that it significantly increases the price of this dish... #studentmoneyproblems I popped into Tesco to have a look anyway, and found some kippers for £1.15 - i.e. £6.49 a kilo! Kippers are smoked fish (similar to smoked mackerel I think) but need to be cooked again before eating. The instructions on the packet say to boil them in the bag in boiling water for 15 minutes. I adjusted this in order to get maximum flavour out of the kipper into the chowder: I poached them out of the bag in some milk, and then reserved the milk for the chowder. My kippers also came with a knob of butter, which I chucked in as well, but that's probably optional. The smell of this cooking was incredible - smoky and fishy, but in the best way. The rest of the chowder is pretty straight forward. The hardest part, to me, is the chopping. You gotta slice up the leeks (and wash them thoroughly to get all the sand out) into discs, dice the onion, and peel and cube the potatoes and carrots. Then it'll all go into a pot and cook. It looks like quite a lot here, and it is! The higher your vegetables to liquid ratio, the thicker, creamier, or chunkier your chowder will be. There's not much to it after this. Just add stock, mash / blend (or don't), add your kipper infused smoky milk, and stir in your kipper bits. As an added bonus, I added in a can of crabmeat. Because it's not really seafood chowder if you've only got fish - it's fish chowder. I love crab, and canned crabmeat is a far cry from the real deal, but it's affordable, and convenient, so I use it. It's no good for dishes where crabmeat is supposed to the star, but in this chowder, it works brilliantly. You're not relying on the crabmeat for flavour, but texture, as it makes the chowder nice and thick and chunky, and really adds to it feeling like a filling meal (especially if you've blitzed the ritz out of the vegetables!) This winter soup will warm you from the inside ;) Full recipe --> Read more »
Duck in plum sauce and broccoli with noodles25
Duck in plum sauce and broccoli with noodles
I'm betting, like us, you've had many disappointing Chinese takeaways over the years. Adam bought Gok Wan's Chinese cookbook recently, and in a mood of defiance at the often substandard food we've consumed on a Saturday night, we thought "we can do this better...". We were really impressed at Gok's TV series. He can properly cook! What I like about it and the book is that he demystifies Chinese cooking. With a prerequisite array of ingredients at hand (what he calls his Love Box) he says you can conquer many Chinese dishes with ease. So, out Adam went to the local Chinese supermarket, and we were ready to go...Now, as with most recipe books, I take inspiration from them rather than follow the recipes in them ver batim. I do make some stuff word for word, but I don't blog many of those things here unless I have changed them. Apart from the plum sauce which is his recipe, this recipe is my own - though the broccoli dish is inspired by a recipe where he uses pak choi; I used broccoli and added noodles to his sauce.So, even though it is my creation (I bought ingredients and came up with the recipe - I did, I did!) Adam did the actual cooking... Credit where it's due and all that... I could lie to you but I won't because I am a good girl. I was feeding the baby, or something like that.The dish is a very easy alternative to getting a Chinese takeaway. It would make a great main course if you have people round as the plum sauce can be made in advance, and you can blanche the broccoli -  then the duck breasts are simply pan fried and the broccoli and noodles are assembled and served up in minutes. It tasted a-maz-ing, and we enjoyed it even more as novices to this type of cooking - in that kind of semi shocked way when something you've never tried before works out. This is what he did (I literally just took notes!)...You'll need:2 duck breastsa good quantity of plum sauce1 head of broccoli2 tablespoons of sunflower oil2 cloves of garlic, finely sliced100 ml water2 tablespoons of oyster sauce1 tablespoon light soy sauce2 teaspoons fish sauce1 packet of straight to wok noodlesFor the duck with plum sauce:- Make sure duck breasts are at room temperature.- Lightly score and season the fat side.- Put the breasts, fat side down, in a medium hot pan. Let them sizzle away, for 10 - 15 minutes. You want to render the fat down.- Season the other, non fat side and turn them over. Let the fry on the opposite side for a few mins. Rest them on a warm plate for 5 minutes.- Slice on the diagonal into bite size pieces.- Drain the majority of the fat from the pan - there is a lot! Either throw away or reserve for roasting potatoes. Leave the frazzly bits in the pan. Add your plum sauce and a good splash of boiling water. You want to 'deglaze' the pan, i.e. get all the good flavour out that is still there from the meat cooking. - Serve your sliced duck with the sauce napped over.For the broccoli with noodles:- Cut the florets away from the stalks and chop the stalks into roughly the same size as the florets. 'Blanche' the broccoli, i.e. boil the florets and stalks for a few minutes and then remove and put into cold water to retain the colour and stop further cooking.- Fry your garlic in the oil.- Add all your ingredients: water, soy, fish sauce, oyster sauce... and reduce slightly for a few mins.- Add your noodles and broccoli.
By using myTaste, you agree to our use of cookies.OKRead more