Day two of our weekend in Wales and another winning recipe from the Hairy Dieters cookbook for dinner. This one is so easy and tasty that I defy anyone to argue about the fact it is low fat. The crispy crumb adds texture and flavour and lifts the humble, and often bland, chicken breast to another level. This recipe is easily adapted for larger or smaller numbers, or tweaked for different palettes – how about swapping the parmesan for monterey jack cheese and adding a handful of chopped jalapeños for a Mexican vibe?
My father-in-law has had a rough time over the last month and, following 3 long weeks in hospital, he’s been discharged with strict instructions for a low fat diet. To give them a bit of culinary inspiration, I bought them the Hairy Dieters cookbook and tonight we rustled up the chicken & mushroom risotto. It was delicious! Full of flavour, wonderfully creamy and, what’s more, kind on the hips.
The clocks went forward over the Easter weekend and whilst Mother Nature has been a little confused whether it is Winter or Spring, I’ve really started craving fresh light meals. Perhaps its the psychological effect of the lighter evenings or just a inevitable backlash after months of stodgy comfort food but, whatever it is, I need some fresh vibrant flavours and I need them now!
I’ve had this recipe from ’The Homesick Texan’ on my ‘wishlist’ for quite some time and I’m glad to say it didn’t disappoint. I’ll be honest, it’s hard to write about ‘cheesy balls’ with a totally straight face, but these retro orbs appear to be big business over the water. Whilst in America they are favoured for Thanksgiving & Christmas, I see no reason why these can’t enjoyed as alternative to our traditional after-dinner cheese and biscuits. They certainly didn’t hang around very long when I made them tonight!
This meal is so quick and easy and oozes mexican flavours. I served this with rice but, for a lighter meal, it’s great as it is. The recipe for the spicy seasoning is more than you will need for this dish. Put the extra in an airtight container and use it to add some smoky flavour to chicken, fish or potato wedges.
New Year, new resolution, and it’s time to kick start my blog (and my backside) into touch. The blog has been neglected for far too long, and as for my backside…. that’s another story but it’s definitely time to work of some off the Christmas excesses. Quick, healthy and ultra tasty, this super side dish pretty much ticks all the boxes. Its simple ingredients make it a good all-year round dish but it’d also be perfect for using up a glut of homegrown beans in the summer.
My first attempt at a savoury tarte tatin and, overall, I was pretty pleased with it. There wasn’t quite as much juice as I expected from the onions but this would probably solved by cooking them for slightly less time. Made as a French dish for a Eurovision party it certainly didn’t hang around for very long but, would be great as something a bit different for a weekend lunch. To make it easier, you could always use ready-made puff pastry for the base.
These little pancakes are quick and filling and perfect for a midweek meal. What’s more the beauty of them is that you can use pretty much anything in your fridge/storecupboard to create them so you can really mix up the flavours.
Wandering around the supermarket today I noticed some really nifty, special edition lids on the large packs of Philadelphia soft cheese. Using lenticular technology, the logo disappears and a recipe is revealed when the pack is tilted. That got me thinking about a really quick pie recipe that is virtually fail-safe – plus it’s pretty healthy too. The Philadelphia just forms the sauce so the main filling can be anything you like. This recipe is for chicken and mushroom but I’ve also done sausage, leek, fish and vegetable versions.
I have a bit of a love/hate relationship with curry. I love the taste but, more often than not, it leaves me feeling bloated and sluggish and very underwhelmed. I’ve never made one at home so when I saw this, and it’s relatively meagre list of ingredients, I thought it would be a shame not to give it a go. It was fantastic – zingy and light with a great flavour – and will definitely one I will make again. I used half-fat coconut milk instead of full fat to make it a bit lighter and I don’t think it suffered. Reducing the amount of nuts would reduce the calories too – once they are chopped up, there are plenty.