Posts Tagged With: permanent collection

Turkey and fennel bolognese

So, this is based on a few recipes I’ve seen in good food magazine, but is much simplified as I was making it for today’s lunch… Whilst breastfeeding the baby and putting away The shopping. Next time I’ve promised panther to do it as turkey meatballs and sauce, as she liked that idea better. I cheated by adding sugar, because I was only cooking it for 10 minutes, but you could probably miss this out if you have a bit longer. Feat this as a blueprint rather than a recipe!

About 100g turkey mince each (I used this as loads cheaper)

About half a can chopped tomatoes each


Fennel seeds (I used about 1.5 tbsp)

Marjoram (or similar)

You could include other veg in the sauce like carrot, peas, sweetcorn, mushrooms, onion, and similarly if you make it into the meatballs these could be included in the meatballs

Fry the mince… I needed a bit of spray oil but not much

When it’s cooked, add the tomatoes and whatever other ingredients you fancy 

Keep cooking it until your pasta is ready and you want to eat it!

The flavours worked really well 🙂

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Lentil and cardamom soup

This recipe was in good food magazine a couple of months ago. I tried it because I love cardamom, and it’s a bit of an unusual flavour in a soup. We absolutely loved this. It’s a bit high in fat/ calories compared to the normal soups I make, but worth it for how tasty it is. Serving 3, it’s 363 calories and 20g fat. But yummy and definitely worth a try, we’ve made it a few times already

Large onion, chopped
2 garlic cloves, crushed
Carrot, chopped
Ginger, thumb-sized, chopped
1/2 tsp turmeric
10 cardamom pods (you just need the seeds, which you get by prising them open with a knife on the seam and scraping the seeds out. I halved use extra cardamom)
1 tsp cumin (seeds or ground)
100g dried lentils
200ml coconut milk (half a can)
200ml milk (or make it a full can of light coconut milk, but really a bit of a waste of money!)
1 lemon, zest and juice (think I used just bottled juice)
Parsley/ coriander (dried if you have them or omit)
Chilli flakes

Fry onion, garlic, carrot and ginger in large pan
Add turmeric, cardamom and cumin, stir well and cook for a few more minutes
Stir in lentils
Add the coconut milk, milk and 400ml water
Simmer for 15 mins
Blend with a hand blender
Add the remaining ingredients in, or serve on top of the bowl of soup, and serve with bread/ naan

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Barbecue sauce

This sauce came from an olive magazine recipe for gourmet hot dogs (which in turn came from a cook book called gourmet hot dogs). Chris has made it for the hot dogs, using the milk bun recipe it goes with and frankfurter hot dogs, which was delicious, but I think we will probably use this part of the recipe more, it’s a delicious barbecue sauce, and if you need barbecue sauce it’s always best to make it yourself… Shop bought ones are really tangy, good for some stuff but not for pork buns!

Reckons to be the amount for 4 hot dogs

2 onions, chopped
4 cloves garlic, chopped
2 tbsp oil
3 tbsp tomato purée
3 tbsp tomato ketchup
1 tbsp mild mustard
2 tbsp Worcester sauce
2 tbsp wine vinegar
100ml white wine
100ml vegetable stock
1 tbsp molasses

Cook the onion and garlic in the oil over a low heat until softened
Add all the other Ingredients and cook for 45 mins
Purée with stick blender and store in fridge

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Slow cooker pulled pork

This recipe is one of the greatest things to happen to me recently. It’s totally delicious! We served it in buns with the barbecue sauce and a sweetcorn and black bean salad on the side (dressed with coriander, avocado oil and lime). It was so yummy and a firm favourite with panther. In general pork shoulder cooks well in the slow cooker, you could flavour with apple or similar instead if you wanted

Pork shoulder (not sure what weight I bought, but it cost £3.57)
3 tbsp dark sugar
2 tsp paprika
1/2 tsp ground cumin
1 tsp wholegrain mustard
1/2 cup apple cider vinegar
3 tbsp tomato purée

Mix 1 tbsp sugar, the spices, salt, pepper and mustard together
Spread this mix over the pork
Put vinegar, rest of sugar, tomato purée and two cups water in the slow cooker and mix a bit
Add pork
Cook all day on low and enjoy in buns with barbecue sauce (homemade loads better), coleslaw etc

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Lamb koftas

This is a great recipe for me as I really don’t like lamb that much and in is recipe it doesn’t have a very strong lamby taste. Also, as a bonus, panther loved it. I didn’t make the raita to go with it as morrisons didn’t have the ingredients, but will try it next time. However, will almost certainly use ready cooked beetroot so we will see how that goes 🙂 the original recipe is from latest good food magazine. It serves 6 but I’ve cut it down to use the 500g size of lamb mince sold in morissons and therefore serve 4. Calories in original are 488 with 19g of fat, but that doesn’t include the wraps/ rice you serve it with

500g lamb mince
2 tsp garam masala

200g natural yoghurt
1 apple grated
1 small beetroot, about 50g, grated
Lemon juice
1 tsp garam masala

Small bunch coriander
Chopped onion soaked in some lemon juice, if you like onion
Wraps to serve

Mix mince with seasoning and garam masala and divide into 4 long sausage shapes
Cook in oven for 20 ish mins or grill for 5 mins each side

Make the raita by mixing together yoghurt, apple, beetroot, 1 tsp garam masala, lemon juice and some seasoning

Serve the koftas with wraps and raita, and some veg/ salad

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Gnocchi with peas and bacon

Think this will become a common meal on shopping Tuesday, as I like us to have a fresh and exciting meal, but don’t get home until around 9pm. This is delicious, super quick and super easy, winner!
The original involves pancetta and comes from the latest olive magazine. I used bacon as it’s cheaper and easier, and as I used 3 rashers I then had 5 left which is what our little family needs for our Saturday morning bacon sandwiches!

Gnocchi, 1 pack (this is 500g in morissons but 400g in recipe, so final calorie count would be over the 548 given. Nowadays I use dried as it’s 2/3 the price)
3 rashers bacon, fat cut off
Shallot, 1 chopped (omitted this)
4 tbsp white wine or chicken stock (I used wine, was delicious)
100g frozen peas (I used a full tin of peas as freezer is still off)
3 tbsp low fat creme fraiche
25g Parmesan

Cook gnocchi according to pack instructions
Heat oil and fry bacon until cooked
Add shallot and cook for a few more minutes
Add wine/ stock, peas and creme fraiche and simmer for 1 minute
Tip in the drained gnocchi and Parmesan, stir and serve

This makes mammoth portions. 548 calories and 20.7g fat

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New potato and mince curry

This is normally a chris special but I made it last week! It is from our big green book of good food recipes. Be careful not to make it too hot, you’ll need plenty of yoghurt. Serve with rice and naan, and a mango lassi helps too!

450g minced beef
1 tbsp oil
1 small onion
3 garlic cloves
1 tbsp grated root ginger
1 red chilli (I freeze these and use straight from freezer)
2 tsp cumin
2 tsp cinnamon
1 tbsp curry paste
500g new potatoes in skins (I use just any small ones)
100g fresh spinach
150ml yoghurt

Brown mince
Remove from pan, put oil in and fry onion
Add crushed garlic, spices and curry paste and stir fry for 1 minute
Add mince, potatoes and 600ml water
Simmer for 30 mins
Stir in spinach and simmer for 1 min
Swirl in yoghurt and serve

363 calories for 4 portions, without accompaniments

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Chicken, sweet potato and coconut curry

I’ve been cooking this recipe for years, it’s delicious! Normally I use korma paste and call it a korma, but I used tikka paste this time, as that’s what I had. It was a bit general rather than specifically Indian though so decided to serve it with noodles as that’s what I fancied. It’s a eat child-friendly recipe. It comes from a little booklet good food magazine did using their best-rated website recipes. The recipe itself is from Lesley Waters.

1 tbsp oil
2 tsp milk curry paste
2 chicken breasts
2 medium sweet potatoes
4 tbsp red lentils
300ml chicken stock (that makes this a very runny curry)
400ml coconut milk (I use 200ml and 200ml skimmed milk)
175g approx frozen peas (forgot these this time, even though I’d bought them specially)

Heat oil and fry curry paste
Add chicken, sweet potato and lentils and stir to coat in paste
Add the coconut milk, milk and stock
Bring to boil then simmer for 15 mins
Add the peas, bring back to boil and simmer for 4-5 mins
Serve with rice or noodles

Apparently serves 2 adults, 2 children, with 291 calories for a child portion

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Chicken, peach and feta salad

I’m adding this to the permanent collection! I’m not great at salads, I never seem to make good ones that’ll fill you up, but this one definitely will and has the added bonus that panther loved it. I did cheat and didn’t put any dressing on her salad leaves, but will risk it next time. The original recipe comes from good food magazine, but involves grilling the chicken, which I’m not great at, so I ovened the chicken and grilled the peaches. A bit awkward, but I’m just not great at grilling. This amount served 2 adults and a child, for a bit over 300 calories

2 chicken breasts, chopped into pieces
Feta (I used about half a block)
3 peaches
1 bag salad leaves

1 tbsp olive oil
3 tbsp sherry vinegar
Chilli flakes (or a chopped chilli)
1 tsp honey

Oven the chicken
Mix the dressing ingredients together
Put the leaves in a bowl and dress
Chop the feta
When chicken is done, chop peaches into quarters and briefly grill
Put leaves, then other ingredients onto plates and serve

I served with homemade croutons. Ripped up 2 slices of bread, out in a bowl with olive oil and pepper and tossed, then ovened until crispy. But increases the calories and fat a bit!

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Spanish chicken traybake

I’ve been planning to do this for years! It’s a hairy dieters recipe which appeared in good food magazine one time, and I never got round to cooking it. You can find a more authentic version of the recipe here, I winged it a bit!

Chicken thighs, skinless and boneless (should be 2 per serving, but a packet in morrisons has 6 thighs, so I guess this then serves 2 adults and 2 children)
Chorizo (half a loop)
500g new potatoes (not too big, mine didn’t all cook through)
1-2 green peppers (could be other colours, but might as well use up green if you have them)
Tomatoes (I only had 2 but ideally about 6 big ones)
1-2 onions
8 ish cloves garlic, just as they are
Paprika (I used smoked)

Essentially, do something every 20 minutes and you can’t go wrong. I cooked this in a lasagne dish which was a good size.

Step 1
Chop onion and tomato
Toss potatoes, garlic, onion and tomato together and put in dish
Roast in oven
20 mins later
Slash chicken on top
Slice the chorizo (you could use more, but original calorie info only counts 75g in total and it’s quite calorific)
Put the chicken on top of the veg
Nestle the chorizo in with the potatoes
Sprinkle the herbs and season! (I forgot)
Put in oven
20 mins later
Slice the pepper and nestle it in with the veg
Decant any juices and drizzle back over chicken (great idea as will flavour it with chorizo… But I was too lazy this time!)

We didn’t serve anything with this as we were having fondue for pudding, but it would be delicious with a bit of bread.

Original recipe is only 370 calories so pretty good for you!

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