I’m loving these right now! They’re (kind of) slimming world friendly… Christmassy, delicious, easy…
I’m going to try other flavourings based around the same recipe but for now this is perfect!!
100g natural yoghurt
Mix the above together in a bowl. Then put 2 tbsp mince meat in the bottom of a small ovenproof dish… I use a square one the size of a slice of bread. Bake in oven for 30-35 mins.
This makes 2 portions. I eat it with some skyr. The second portion is fine reheated the next day. SO good!
Saw this on TV so it’s a bit vague! We’re having it next week because I fancy a change!
2-3 frozen pieces of salmon
300-400g pasta (to serve 4, depends on appetite!)
chorizo- the type you cook- you can buy it ready chopped but I’m using 2 of the mini sausages
bread- about 1-2 slices
Chop the chorizo and rip the bread up small
Fry the chorizo. Add the bread and crisp it up
Cook the pasta
Poach the salmon to packet instructions. This shouldn’t take long
Flake the cooked salmon into the pasta while it’s still very hot. Add the eggs and stir very quickly so they cook Then add the cheese and again stir so it melts.
Add the chorizo mix- save a bit of this to go on the top at the end
Sounds easy and yummy!
From good Food. I made these for our GBBO competition and won that week, whoop whoop! They are yummy
150g icing sugar
300g plain flour
300g icing sugar
100g smooth peanut butter
2-3 tbsp. milk
Pulse the shortbread ingredients in a food processor with a pinch of salt
Bring together with your hands
roll into a log, 5cm diameter. Wrap in cling film and chill for 1 hour
Cut the log into 32 rounds, 6mm thick and bake for 22-25 mins
Whizz the buttercream ingredients in a food processor, adding enough milk to make a soft mixture
Sandwich the biscuits together
These are high calorie, 363 cals each so be careful!
The icing is nice just in itself!
I will not be using any other recipe for this now! Easy and delicious!
4-6 tomatoes (I use 6 salad tomatoes from Morrisons)
1 small clove garlic
1 tbsp. olive oil
Roughly chop the tomatoes
Cut the coriander with scissors
Mix all the ingredients and leave to rest!
A Good Food recipe which everybody loved! I’m blogging the salsa separately as we’ve done it with other meals to up our veg input!
400g low fat beef mince
fajita spice mix
accompaniments- sour cream, grated cheese, salsa, avocado
Mix the mince with the egg, spice mix and seasoning. Shape into 16ish balls (think I made them small and bigger) and put in fridge to firm up
Fry the meatballs (or oven) until cooked through
Serve with tacos and the accompaniments
4 tbsp. rice vinegar
2 tbsp. sugar
2 tbsp. olive oil
Thinly slice the cucumber, as thinly as you can!
Put all the other ingredients in a bowl and mix well
Add the cucumber and mix well
Leave to pickle while you make dinner. Mix occasionally
You can mix in with a salad, serve in a burger, or just on its own
Another Hello Fresh recipe but we’ve made this hundreds of times already! I could never make decent chicken burgers, but now we use Heck chicken sausages which are perfect, and you could make any flavour you wanted.
I’m blogging the pickle separately as it goes with anything!
2-3 chicken sausages per person
thai spice mix
Squeeze the meat out of the sausages and add the thai spice (be careful, it’s hot)
Mix and shape into burgers
Enjoy in a bun!
The recipe suggests you fry these, but nowadays I oven them as it’s easier!
This was a Hello Fresh recipe which we really enjoyed. Rushed out and bought dukkah but not made it again yet! Although the dukkah is a fab addition to couscous
2 chicken breast
1 small onion/ shallot
1 clove garlic
1 tin chickpeas
mint (I will prob use dried)
greek yoghurt (to serve)
Butterfly the chicken breasts
sprinkle schwarma seasoning and some salt and massage in with some oil
chop the courgette into batons
sprinkle schwarma seasoning on the courgettes and some oil and grill for 7-10 mins until charred
fry the chicken for 12-15 mins, turning occasionally- then wrap in foil to keep warm
cook the onion and garlic in the chicken pan for 5 mins
Add a stock cube and 100ml water, bring to boil, add the chickpeas. Cook for 5 mins (until reduced by 2/3)
Add lemon juice and half the mint
To serve, put chickpea mixture, then courgettes. Slice each chicken breast into strips and finish with a sprinkle of dukkah, mint, and the yoghurt
We made this at a kids’ cookery class. The recipe is perfect as very little weighing so the kids can do a lot, but I found the class itself hard-going… too much fuss!
3 tbsp. currants
1 tbsp. chopped mixed peel
2 tbsp. caster sugar
110g SR flour
Mix the currants, chopped peel and sugar in a little bowl
Put the flour and mixed spice in a another bowl
rub the butter into the flour until it looks like breadcrumbs
Add the sugar mix to the flour and lightly mix
Add the beaten egg, bit by bit (you might not need the whole thing)
Make into 5 and bake for 15-20 mins
Marketed as a way to get kids to eat veg on the recipe, which I’m not keen on! But I often have these veg to use up! Not tried this yet but I will.
250g SR flour
1 tsp bicarb
1 tsp mixed spice
100g grated carrot
100g grated courgette (you could vary these veg amounts to how much you have!
Grease and line 2 round tins
Beat the cake ingredients then add the grated veg
Divide between the tins and bake for 20-25 mins
Make an icing- could be a cream cheese one or recipe suggests using 140g icing sugar and zest and juice of 1 orange
Ice in middle and on top
Recipe says to vary veg to whatever you like!