SPICY LAMB STUFFED PITTA

EAT MYSELF SLIM

 

Hot and spicy lamb stuffed pitta with watercress and spinach salad dressed with the spicy oils from the kofte finished off with a touch of mango chutney

 

Each pitta approx.:  307 kcal  / 13.3g fat / 6.5g sat fat / 26.3g carb / 19.2g protein

 

 

INGREDIENTS

(serves 4)

 

300g lean minced lamb

1 tbsp crushed chillies

1/2 tsp turmeric

1/2 tsp harissa paste

1 tsp curry powder

salt and pepper

100g watercress

100g spinach

4 tsp mango chutney

4 wholemeal pitta breads

 

A real quick and speedy supper, mix all the spices with the lamb and squeeze together to form patties or sausage shape torpedo's.  In a non-stick pan, no need for oil as the lamb has enough fat, pan sear the patties, I like to caramelise each side adding more flavour, these take approx 7 minutes to cook, once cooked leave the lamb to rest while you toast your pittas, spring open and paint on the mango chutney, this makes the mango flavour go further therefore keeping the calorie count down. 

 

Stuff the pittas with the spinach and watercress salad and your rested lamb kofte.  The hot and spicy flavours from the lamb will ooze out acting like a oil dressing on the salad in the pitta bread making this a really flavoursome supper without being full of fat or calories.

HARISSA AND TURKEY STIR FRY

EAT MYSELF SLIM IN STYLE

 

This is a great healthy low fat filling dinner, full of antioxidants that stimulate liver support and antibacterial properties from the garlic and circulation stimulation from the chilli, along with beatcarotenes that protect the heart, riboflavin, niacin, vitamins C, B2, B12, selenium and zinc from a sprinkling of  Furikake (furry car key) a natural Japanese seasoning of black and white sesame seeds, nori seaweed and red shiso leaves.

 

Approx:  319 kcal / 4.8g fat / 0.8g sat fat / 42.6g carbs / 33.2g protein

 

 

INGREDIENTS

(serves 1)

 

125g turkey breast sliced

10ml soy sauce

100g broccoli florets

50g greens sliced

40g red pepper diced

1 garlic clove grated

1 tsp grated ginger

1/2 tsp Harissa paste

75g cooked brown or white rice

pinch of Japanese furikake seasoning

 

This only takes 15 minutes to prepare and cook.  First put the rice in a sauce pan with twice the amount in water and simmer for 6 minutes, take off the heat but do not lift the saucepan lid, leave to one side for 10 minutes and you will have perfect cooked rice ready to serve.

 

Put a pan of water on to boil, once simmering add the broccoli and greens and blanch for 4 minutes, remove from the heat, meanwhile heat a non stick pan and pan sear the turkey with the soy sauce, add the garlic, ginger and red pepper, then add the broccoli and greens once blanched, add a little of the greens water if the turkey is sticking, add the harissa paste and season to taste, serve with rice and a sprinkling of furikake seasoning and crushed chillies.

 



1950's CAMPBELLS WILD MUSHROOM AND CHICKEN STROGANOFF PIE

EAT MYSELF SLIM IN STYLE

 

This is a non guilt full flavour low fat chicken and wild mushroom stroganoff filo pie, the filo pastry is low in fat and does not disappoint as a pie crust.  The hot smoked paprika rich creamy wild mushroom and dark chicken meat filling is everything it promises to be, Ooh I Love a Pie...

 

Each pie approx.: Kcal 309 / 23g fat / 5.2g sat fat / 26.6g carbs / 14.5g protein

 

 

Such a passion for the Mushroom and Pie, I love this time of the year where mushrooms are growing wild everywhere.  We have recently been on a mushroom foray and found 28 different species of mushrooms in our local woods.  I was most pleased when we were encouraged to pick some, we took a Cep, Chicken of the Woods and some winter Chanterelles , I look forward to learning more in depth knowledge to forage for mushrooms on our own, but I am secretly still a bit of a scaredy cat at the moment!

 

 

INGREDIENTS

(makes 4 pies)

 

300g mixed mushrooms

4 chicken thighs meat only

1 small onion fine diced

2 cloves garlic fine diced

salt and pepper

1 tsp smoked hot paprika

2 tbsp ghee

250ml white wine

1 chicken jelly stock pot in 100ml water

1 can low fat Campbells mushroom soup

200g crème fraiche 1/2 fat

1/2 juice of a lemon

1 pack of filo pastry

 

Pan fry the onions and garlic in a little of the ghee until soft but not coloured, remove to the side, gently cook the mushrooms for two minutes, mushrooms only need to kiss the pan, remove and place with the onions, now add the chicken thigh meat and sear, sprinkle over the hot paprika and season, add the white wine which will de-glaze the pan lifting all the gorgeous flavours into the sauce and reduce by half, add the chicken stock, crème fraiche, Campbell's mushroom soup and stir well. 

 

Add back in all the mushrooms, garlic and onion to the sauce and bring up to a simmer and taste for seasoning, then leave to one side to cool before we place in the pie crusts.

 

I have allowed two sheets of filo per pie, which is generous and gives more depth to the pie crust,this is so you really feel you are getting more pie crust than you should when on a reduced calorie intake.  Line your individual or one large pie tin with the filo pastry, this is such a forgiving pastry so don't worry if you tear the sheets, make sure that the filo goes up and hangs over the top of the pie tin by a few inches, this is because you will fold these overhangs into the centre of the pie to create the pie crust top, brush with egg wash and bake for 20-25 minutes and enjoy.

 



HALLOWEEN SCARY MUFFINS

FUN FUNKY MONSTER MUFFINS

 

Love this time of the year, it is great fun to make and decorate these muffins with the children and even more fun to eat them!  Recipe below and then each muffin once cooled is topped with coloured butter icing then as follows:

 

 

Ready to roll regal icing red, yellow and blue.  I grated the blue icing to create the strands, and then shaped the lips and teeth and eyebrow, the eye is a chocolate covered candy ball.

 

 

On a piece of grease proof paper draw a witches head, then using coloured icing pens fill in the face and ice on the features, leave to dry.  Using some black regal ready to roll icing shape the hat and with the coloured icing pens draw a green ribbon and black square buckle.

 

 

Take an Oreo cookie, roll out some white regal icing and cut in to strips roughly the same thickness and then wrap up the Oreo cookie and with the icing pens draw on the eye with two colours looking through the bandages.

 

 

This is really quite simple but stunning, chocolate butter icing topped with a peeled Satsuma and a stalk made from celery, Ta-daa !

 

 

Using the black icing pen draw on your spiders web and with some black regal icing make your spider and place him/her on your web.

 

Again quick and easy on some grease proof paper draw a skull and using the icing writing pens fill in and draw your skull, decorate the eyes and mouth, leave to dry and peel off and stick on.

 

INGREDIENTS

(makes 12)

2 eggs beaten

200g caster sugar

1 tsp vanilla

125ml vegetable oil

250ml milk

Blueberries or chocolate chips

400g self raising flour

1 tsp baking powder

1 tsp salt

Beat the eggs until light and fluffy, add all of the sugar and vanilla and beat for a further couple of minutes, gently whisk in the oil and milk and your choice of flavours, chocolate chips, fresh blueberries which melt while cooking so you have pockets of gorgeous blueberry jam, how about cherry's and chocolate or banoffi and banana.

Now mix all the dry ingredients together, the flour, baking powder and salt, give a little whisk, this is to remove the lumps and easier than using a sieve, fold into the wet mixture, the secret to a good muffin is not to over mix, you will want some little clumps of flour in the mix, this puffs up during cooking giving you that classic muffin top.  Fill your muffin cases two thirds only, this allows the muffin to rise up nice and high.

 

Bake in a pre-heated oven 170 degrees for 23 minutes, eat immediately or leave to cool and then decorate. 

 

HALLOWEEN PUMPKIN COCONUT CURRY

FABULOUS SUMPTUOUS PUMPKIN COCONUT CURRY

This is a wonderful simple quick recipe for all the pumpkins we have carved out over Halloween, a rich coconut vibrant zingy curry that is perfect for a almost winter's night, warm creamy and  huggingly comforting, for some heat sprinkle over fresh sliced chillies.

 

 

INGREDIENTS

 

1 glug of ooil

1 onion fine diced

1 tbsp grated ginger

2 grated garlic cloves

2 tbsp curry powder

1 tsp turmeric powder

1 jelly chicken or veg stock

300ml water

1ltr coconut milk

Diced pumpkin

1/2 lime juiced

bunch fresh coriander

salt and pepper

 

Pan fry the onion, ginger and garlic in the ooil for five minutes until soft but not coloured, add the curry powder, turmeric and seasoning, pan fry for a few a couple of minutes, then add the chicken or vegetable jelly stock pot, water, coconut milk and bring to a simmer, add the diced pumpkin, or squash and simmer for 30 minutes until cooked, sprinkle over the coriander and serve with rice.

 

For great presentation serve the curry in a baked pumpkin, bake a hollowed out pumpkin in a moderate oven for 50 minutes and fill with the hot coconut curry.



ROLLED EGG STUFFED WITH GOOEY CHEESE AND TORN HAM

EAT MYSELF SLIM

Light and spicy lunch or canapés with the hint (diet!) of richness from the gooey nutty cheese.  If I was not watching my waistline I would like to stuff this with spicy shrimps tossed in butter or a thick creamy cheese sauce and more ham, or even a rich cheesey fish mornay, oh to be on a diet...

 

Per Omelette :  285 kcal / 19g fat / 3g sat fat / 25.5g protein / 3.2g carbs

 

 

INGREDIENTS

 

1 lrg egg lightly beaten

1 25g slice of Emmental cheese torn

50g torn ham

1 fine diced spring onion

1 red chilli diced

1 pinch cayenne pepper

sea salt and fresh black pepper

sprig of basil to finish

 

Heat a non stick pan medium hot, pour in the beaten egg and quickly swill so that it covers the whole pan in a perfect even circle, lower the heat cook till you have little air pockets, take off the heat, sprinkle over the chilli, ham and cheese, spring onion and seasoning.

 

With a pallet knife lift up the edge of one side and tightly roll up the omelette, slice into sushi rolls and enjoy.

 

MEXICAN THREE BEAN CHILLI WITH CHORIZO

EAT MYSELF SLIM

Fantastic fiery Mexican bean chilli, packed full of flavour, low in fat and a really filling dinner, if  I was not watching my waistline I would double the chorizo in this dish to add more naughtiness and serve with warm flour tortillas, spicy salad, corn chips, sour cream and cheese, well rather a good point that I am on a low fat low carb eating plan then I think !

 

Per portion:  535 kcal / 19.8g protein / 88g carbs / 10.7g fat / 4.4g sat fat / 9.1g fibre

150g rice and 200g Mexican bean chilli

 

 

INGREDIENTS

(serves 4)

 

800g tin borlotti beans drained and rinsed

800g tin channelling beans drained and rinsed

1 chicken jelly stock pot

1 tin tomatoes

2 tbsp tomato puree

20g chorizo thin sliced

1 tsp ooil

1 onion fine chopped

1 clove garlic fine diced

1 tbsp Mexine chilli powder

1 tsp cumin powder

1/2 tsp cayenne pepper

1 tbsp dried chilli flakes

1 tsp smoked paprika

Sea salt

fresh ground black pepper

bunch fresh coriander rough chopped

 

This only takes 15 minutes to make, but it is one of those dishes that once made and left to settle tastes so much better for it.

 

Heat a pan and sear the chorizo until cooked, put the chorizo to one side and using the same pan add the ooil and soften the onion and garlic for 5 minutes, add all the spices and stir in, add the tomatoes and bring to a simmer, add the chicken jelly pot and beans and mix well, bring to a gentle simmer and once heated through, season to taste and add the coriander.  Serve with rice.

STUFFED SQUASH WITH LEEKS AND CREAMY PARMESAN

EAT MYSELF SLIM (ish...)

My home grown bounty, this is a wonderful celebration of my mini Autumn harvest with a hint of decadence.  The sweet caramelised smell of the squash and the rich scent of thyme, leeks, cream and Parmesan is only a hint of the gorgeous creamy rich supper to come.  What is more this is only just naughty, if you behave and save your allowance during the day you can enjoy this guilt free !!!

 

Per Squash: 470 kcal / 33g fat / 14.6g sat / 18.6g protein / 42g carbs /  5.6g fibre

 

 

INGREDIENTS

 

Small squash or pumpkin 400g

1 tsp olive oil

1 small leek fine chopped

100g  half fat crème fraiche

1/2 tsp English mustard

1 sprig of thyme

20g Parmesan grated

Sea salt and fresh black pepper

dusting of fresh grated nutmeg

 

Pre-heat your oven to 190 degrees, heat the oil in a pan and gently soften the leeks slowly for about 10 minutes, remove from the heat and stir in the crème fraiche, mustard and cheese, season with the nutmeg, and generously with the salt and pepper.

 

Take your squash, trim the base to make the squash as level as possible when free standing.  Slice off the lid and with a spoon scoop out the seeds in the centre, being careful not to pierce the bottom of the squash. 

 

Fill the squash almost to the top with the filling, add the sprig of thyme, pop on the lid and place the squash in your pre-heated oven for around 60 minutes, if your squashes are larger, maybe for sharing, cook for longer and if you are cooking more than one, there should be plenty of room for hot air to circulate around them.  Serve immediately and enjoy.

MONKFISH RED THAI CURRY

EAT MYSELF SLIM

I am having such fun, I think if I had really thought about low fat cooking and the challenge of still cooking and eating exciting dinners, I probably would have reduced my size long before now, but the greedy cook in me disagrees and I think she is right!

 

This is another great low fat, low calorie dinner that is bursting full of flavour, here I have used half the amount of coconut milk I would like to have used but this is because I have used full fat, my reason for this is that I will not use any ingredients that have added sugars or hidden fats ie "half fat" products as these are more harmful to your health than honest fats, I feel better having a smaller cleaner portion than a bigger helping full of processed chemicals.

 

Per portion: 490 kcal based on serving three potions.

 

 

INGREDIENTS

(serves 3-4)

 

1 small onion diced

1 clove garlic diced

1 tsp olive oil

1 inch ginger grated

200ml coconut milk

1 jar Bart Red Thai curry paste

1 tsp Harissa paste

1 tbsp peanut butter

1 red pepper sliced

1/2 yellow pepper sliced

6 mushrooms quartered

6 stems asparagus chopped

3 stalks of stem broccoli sliced

200g monkfish thick sliced

1 cup of rice (brown is better)

10 peanuts crushed

handful chopped coriander

 

This only takes around 15 minutes to cook, so start the rice first, place the rice in a saucepan with a lid, add two more cups of water and with the lid on simmer for 6 minutes, do not be tempted to lift the lid or stir, take off the heat and leave to one side, lid on for 10 minutes, now your rice is perfectly cooked and ready to go, meanwhile cook the curry.

 

Soften the onions and garlic in the oil, add the ginger, coconut milk, red Thai curry paste, harissa, peanut butter, asparagus and broccoli, and simmer for a couple of minutes, now add the mushrooms, peppers and stir in, pop the monkfish on top and push down a little into the sauce, pop on a lid and gently simmer for around 5 minutes until the monkfish is just cooked. 

 

Serve with rice and finish off with a sprinkling of coriander and crushed peanuts.

 

 

LAMB SOUP AN ABUNDANCE OF B VITAMINS AND IRON

 EAT YOURSELF SLIM

 

This is a wonderful abundance of vitamin B and iron from the lamb, while the vegetables provide lots of fibre and minerals.  The zing from the cumin is not only for a Middle Eastern flavour but adds digestive benefits and anti-cancer properties.

 

Per portion:  363 kcal / 17g fats / 6.6g sats / 29.5g protein / 19g carbs / 2.6g fibre

 

 

INGREDIENTS

(serves 2-3)

 

200g lamb fillet diced

1 onion fine diced

1 clove garlic chopped

1 stick celery diced

1/2 turnip diced

1/4 swede diced

2 potatoes diced

1.5 ltr lamb stock

sea salt and black/white pepper

 

Where I am trying to keep fat to an all time low in my diet, the lamb here is a real treat and feels rather naughty, therefore I did not add any oil to my pan to soften the onions, this is optional.

 

In a non stick pan soften the onions, celery and garlic gently, add the lamb and brown off, add the stock and all the vegetables and gently simmer for 1-2hrs until the lamb is just holding itself together, if you want the soup to be a little thicker and more hearty, just gently crush some of the vegetables with a masher, season with some white pepper, freshly ground black pepper and sea salt. 

 

ANTI-CANCER IMMUNE BOOSTING WATERCRESS CHORIZO SOUP

EAT YOURSELF SLIM

 

Not only is this super low fat, low calorie and low carb it is also packed with lots of anti-cancer and immunity boosting phytochemicals from the watercress, plant chloroplylls from the spinach suck up environmental toxins, chemicals and pesticides from your blood.  Antibacterial properties are found in the garlic and wonderful chest and heart protective effects from the onion, in all a fabulous bowl of super life giving gorgeousness.

 

Per portion:  222 kcal / 19.5g fat / 5.1g sats / 8.2 protein / 5.5g carbs / 3g fibre

 

 

INGREDIENTS

 

30g onions chopped

1 clove garlic chopped

1 tsp olive oil

40g watercress

80g spinach

500ml chicken stock

10g 5 thin slice's of chorizo

1 tbsp 1/2 fat crème fraiche

 

This only takes a couple of minutes to make, heat the flat teaspoon of olive oil in a pan and crisply cook the chorizo slices, leave to one side and in the same pan gently soften the onion and garlic, add the chicken stock and bring to a simmer for a couple of minutes, add the watercress and spinach and take off the heat.  With a hand blender whiz the soup until smooth, stir in the crème fraiche, season to taste if needed and sprinkle over the chorizo.

 

WILD MUSHROOM, TRUFFLE AND GARLIC FLATBREAD

THIS IS ONE OF THE BEST FLAT BREADS EVER

 

The loveliness of the mushrooms, slightly pan seared in nutty butter oozing all their gorgeousness into the flat bread as it bakes is outstanding on it's own but then to finish off with lavish amounts of black truffle shavings just sends this all the way up the scale, unfortunately for me I did not make a big enough flat bread as the family all tucked in !!!

 

 

INGREDIENTS

(makes 6 x 12")

FOR THE DOUGH

500g 00 tipo or caputo flour

15g dried yeast

10g sea salt

50g olive oil

320g water

Pre-heat your oven and stone 230 degrees

 

Mix all the ingredients together and work for approx seven minutes until the dough becomes smooth and springy.  Rest for 1 hour at room temperature or rest in the fridge overnight, and use the next day.  Divide into six equal balls and roll out nice and thin.

 

300g wild mushrooms

Winter Chanterelle

Ceps

Morels

Chestnut mushrooms

3 tbsp butter

1 glug olive oil

3 cloves of garlic thinly sliced

Black truffle sliced

 

Melt a tablespoon of butter and glug of olive oil in a non stick pan and gently pan fry the mushrooms for one to two minutes only, mushrooms should only just kiss the pan, remove and reserve, add another tablespoon of butter to the pan and bubble until you have a light brown colour, take off the heat and the butter will darken just a little more, this butter will have a deep nutty rich flavour that with the cooking juices of the mushroom will intensify the layers on the finished flat bread.

 

Spread some butter on the flat bread, sprinkle over the garlic, layer on your mushrooms, bake in your hot oven for approx 5-7 minutes, served immediately with a drizzle of the nutty mushroom butter, a sprinkling of sea salt and generous amount of black truffle slices.

WILD MUSHROOM AND CHICKEN STROGANOFF

WOW what an amazing gorgeous creamy rich stroganoff, a beautiful dish to celebrate this seasons generous bounty of wild mushrooms. The more traditional stroganoff would general be served with beef, but I like to go with my mood, venison is great with this dish too, if I am going with red meat I would use the brandy instead of the white wine for a better balance.

 

Per Portion :  489 kcal / 33g fat / 13g sat fat / 31g protein / 28g carbs / 0.5g fibre

 

 

INGREDIENTS

(serves 4)

1 mug of rice

500g wild mushrooms torn

2 chicken breast

1 tsp smoked paprika

1 onion fine diced

3 garlic cloves chopped

3 tsps of ghee

250ml dry white wine

or

150ml brandy

juice 1/2 lemon

300ml crème fraiche 1/2 fat

salt and black pepper

small bunch flat leaf parsley chopped

 

In a deep pan fry the onion and garlic in one teaspoon of ghee until soft, remove from the pan and reserve to one side, add the other two teaspoon of ghee and gently pan fry the mushrooms, in batches so you don't overload the pan, once just cooked (a minute or two only) remove from pan and reserve to one side.

 

Slice the chicken, rub in the seasoning and smoked paprika, sear in the pan until half cooked, add the wine to de-glaze the pan and reduce by half, now add back the mushrooms and softened onions, stir in the crème fraiche reserving one tablespoon for later, and the lemon juice, stir well and bring to almost a simmer, taste and season if needed, meanwhile cook the rice.

 

Place the mug of rice in a pan with two mugs of water, bring to a simmer with the lid on for 6 minutes, then take off the heat and leave for 8 minutes to finish cooking.

 

To finish off the dish drizzle over the remaining crème fraiche and swirl a little so that the gorgeous paprika oils mingle then finish with the chopped parsley.

WILD MUSHROOMS AND TRUFFLE RISOTTO

Portion approx:   500 kcal / 60g carbs / 2g sugars / 14g fat / 7g sat / 15g protein

 

 

INGREDIENTS

(serves 2-3) 

300g arborio risotto rice

3 knobs of butter

2 tbsp ooil

1 small onion fine fine diced

1 clove garlic fine diced

200g wild mushrooms

50g dried mushrooms

Hot 500ml mushroom stock

(made with the dried mushrooms)

Hot 500ml chicken stock

200ml dry white wine

Salt and white pepper to taste

100g grated Parmesan

Truffle shavings and truffle oil

 

 

 Wild Ceps, Giant Funnel, Chicken of the Woods and Winter Chanterelle mushrooms, slice whatever mushrooms you have and in a non stick pan melt a large knob of butter and dash of ooil gently pan fry the mushrooms for only a minute, mushrooms need only to kiss the pan, reserve to one side.

 

Heat the butter and ooil in your pan and gently fry the onion and garlic, until opaque, do not colour, turn up the heat a little and add the risotto rice and stir for a few minutes until it starts to turn slightly translucent, we are now starting to release the gluten layers from the rice.  Now add the wine and gently keep stirring while the rice gently absorbs all the liquid.

 

Once the wine has been absorbed turn down the heat to a medium and add a ladle of the hot mushroom stock, keep stirring gently until all the liquid has been absorbed, keep adding ladles of mushroom and chicken stock, allowing each ladle to be absorbed before add the next, this should take around 15 minutes, when you add the last ladle of stock also add all the mushrooms.  Taste the risotto, you are looking for the rice to be soft with a slight bite, you want your risotto consistency to be slightly wet not thick and stodgy.

 

Remove the pan from the heat, season, stir in the knob of butter and grated Parmesan, cover with a lid and leave for a couple of minutes, this resting time will allow the risotto to become all creamy, smooth and gooey.

 

If you have a Truffle, shave a little over the top of your served risotto along with a drizzle of truffle oil, to add that extra layer of mushroom flavour.

 

 

MUSHROOM STOCK

This is a really simple way to make a deep flavoured stock, just pour 500ml of hot water over the dried mushrooms and leave for an hour as the mushrooms re-hydrate they will perfume the water.

  

MY FIRST TRUFFLE

 

LASAGNE AL FORNO EAT YOURSELF SLIM

 EAT MYSELF SLIM DINNER'S

 

My gorgeous sumptuous lasagne, slightly tinkered with but still able to deliver the very best flavours, the smaller portion will save me 500 calories and still gives me mouth watering satisfaction.

 

MY LASAGNE AL FORNO
 

 

I am slowly losing the 3 stone (42lb) that I have gained since I started my blog!  I don't believe in diets, I believe in small changes that will allow the gained lbs to drop OFF as slowly in the same way they dropped ON over the last three years!  I know just by halving your portion size, lowering carbs and cooking your meals in a healthier way will do just that.  My hypothesis is...that cooking all your own food removes hidden fats and salts which can allow you to eat your favourite foods in moderation and proportion, and keeping to these RDA'S...

 

1400kcal / Protein 70g / 100g carbs / sugar 50g / fat 40g / sats 20g / fibre 24g / sodium 2.4g / salt 4g

 

INGREDIENTS

(make 8 slim ptn / 4 regular)

 

FOR THE RAGU

1small onion fine diced

1 clove garlic grated

1 red pepper fine diced

500g lean beef or quorn mince

1 glass of red wine

2 cans chopped tomatoes

1 sprig of oregano chopped

1 bay leaf

salt and pepper

 

FOR THE PASTA

600g 00 Caputo or Tipo flour

6 large eggs

 

FOR THE BECHAMEL

1 flat tbsp butter

1 tbsp plain flour

400ml skimmed milk

50g - 100g Parmesan grated

(reserve 30g for topping)

white pepper

 

PORTION SIZER

1 scone cutter

 

First I make the ragu and béchamel sauce, as the pasta takes very little time and dries out very quickly, therefore I like to have everything ready to assemble the lasagne.

 

TO MAKE THE RAGU

In a non stick pan without the temptation for oil gently dry fry the onion, garlic and red pepper together, once softened add the mince and brown off,  drain off the fat through a sieve and return to the pan, add the red wine and deglaze the pan and reduce by two thirds.  Add the tomatoes, oregano and bay leaf and simmer until medium thick, taste and season to your liken and leave to one side.

 

TO MAKE THE BECHAMEL SAUCE

Place the butter in your pan and gently melt, add the flour and mix well, cook gently for a couple of minutes, then add a generous glug of the milk and mix in until smooth, add some more and repeat until all the milk is used, you will have a thick ribbon sauce, add the Parmesan cheese, stir in well, taste and season with white pepper to taste, Parmesan cheese is high in sodium so doubtful you will need any salt to season the béchamel sauce.

 

NOW TO MAKE THE PASTA

This is such a simple and fun method, I find making my own pasta very satisfying and again knowing that everything I eat is free from additives and hidden chemicals or fats.

 

Tip your flour onto your work top and make a well in the centre, beat the eggs and pour into the well, slowly flick the flour into the egg and bring together slowly to form a stiff ball.  Alternatively you can pop the ingredients into a blender instead and pulse until breadcrumbs and then bring together by hand to form a stiff ball instead.  You need to knead the ball of dough until the gluten has come to life, you will feel this when the ball becomes springy and soft, probably 7-10 minutes. 

 

Now to roll out, I do have a pasta machine but I like to be old fashioned and all the Nona's in Italy do not have pasta machines they use a rolling pin, it just takes some muscles to get the thinnest pasta.  Dust your work top with some of the 00 flour and in small portions roll out into long thin oblongs, keep rolling until really thin and then cut into sheets.  Lay on a damp tea towel and cover with another and use immediately as the pasta will want to dry out, if this happens, the edges will become crusty, this is not so bad when using in lasagne, but if you were to trim the sheets into linguine, or ravioli then you would have clumpy edges on your pasta.

 

TO ASSEMBLE YOUR LASAGNE

Pre heat your oven to 190 degrees.  Take your Lasagne dish I often use a 2-3lb loaf tin, only because it is super deep and that is how my husband likes his lasagne.  First layer in some of your ragu, then pasta sheets, followed by ragu, pasta sheets, half the béchamel, pasta sheet, ragu pasta sheet and finished off with either another layer of ragu and pasta or béchamel.  Sprinkle the top of the béchamel with 30g of Parmesan, this will become crispy and add fantastic depth of flavour to the finished dish, a must in my opinion.

 

Bake for approx. 30-40 minutes at 190 degrees, if your top browns to much to soon, just cover with tinfoil.  Leave to rest for 5 minutes and then for slim portion using a scone cutter and  pallet knife cut out your slimmer portion and serve with a spinach and basil salad or some crusty bread.

CHOCOLATE BROWNIE

MY BEST EVER BROWNIE 

This is one of those recipes that you come across that just works, not only that, the recipe is simple and results in an amazing moist chocolate brownie cake, that I am made to appear to be an amazing cook, more than I am, because believe me I do not do cakes very well...

 

 

INGREDIENTS

(makes 12) 

90g butter

3 tbsp cocoa powder

225g caster sugar

2 eggs

100g self raising flour

 

250g soft creamy cheese

1 tsp vanilla bean paste

(mix the two together)

 

Fudge topping

150g Green & Blacks plain chocolate

75g butter

 

 

Beat the eggs and sugar together until light, pale and fluffy.  Melt the butter and mix in the chocolate powder, gently add to the eggs and sugar  mix and then fold in the flour gently. 

 

 

 Pour half of the chocolate batter into your pan then layer on the vanilla cream cheese, pour over the rest of the brownie batter covering the cream cheese layer.  Bake at 190 degrees for 30-40 minutes until risen and springy to the touch, leave to cool in the tin.  Once cooled turn out and top with the chocolate fudge.

 

TO MAKE THE CHOCOLATE FUDGE

Melt the butter and chocolate together in a bowl over a simmering pan of water, leave to cool and thicken, then top the brownie.  Once the fudge topping has set cut the block into oblong cakes.

CHILLI CHEESE CORN BREAD MY BEST EVER



This is one of the most gorgeous delicious corn breads I have every made and eaten.  The corn bread is super moist from the onions and sweetcorn and the cheese gives a great depth of flavour, the chillies add a hint of zing which makes this cornbread the best I have ever made.

 

 

 

INGREDIENTS

 

100g butter

2 onions finely sliced

1 tsp sugar

4 corn on the cob

4 large eggs

350g cornmeal or polenta

100g plain flour

500ml top gold milk

500g cheddar cheese grated

5 red chillies de-seeded and finely sliced

Large pinch sea salt and black pepper

1 tsp baking powder

 

Preheat your oven to 200 degrees.  In a frying pan melt the butter and a dash of ooil, add the onions and gently fry for approx. 20-30minutes, after 20mins add the sugar and cook on until they are wonderfully caramelised, golden brown and sticky.

 

I love to take my corn off the cob, it really does make a huge difference to the flavour, so holding the cob upright on the board I run my knife from top to bottom cutting off all the kernels.  Add these to your onions and cook for a further 5 or so minutes.

 

In a large bowl place our eggs, milk, baking powder, flour and cornmeal, season with salt and pepper, add most of the grated cheese and chillies mix gently but well then add the slightly cooled onion mix.

 

I like to use a tall cake tin greased and lined with greaseproof paper.  Fill your mixture into the tin and bake for approx 35 minutes in your oven, 10 minutes before it's ready pull it out and sprinkle with the left over cheese and chillies and return to the oven. 

 

Leave to cool for 10 minutes or so if you can, I am often impatient at this point because I want a warm moist slice of this delicious cornbread straight form the oven, let alone stop my husband from diving in.  The corn bread is best serve immediately from the oven but you can cook in advance and serve on the same day, and it will still be a show stopper.

 

LAMB SHOULDERS SLOW BRAISED IN RED WINE

 This is a gorgeous way of cooking your Sunday roast, only takes a couple of minutes to prepare and then you can sit back and relax with your family and friends, while your oven does all the work.  You cannot beat the depth of flavour this style of cooking gives.

 

 

INGREDIENTS

 (serves 4-6)
 

2 half shoulders of lamb

1 bottle of Beaujolais village or claret

1000ml lamb stock

2 sprigs fresh rosemary

1 tbsp pink peppercorns crushed

5 cloves of garlic whole

1 onion quartered

6 carrots peeled whole
1 leek rough chopped
2 stalks celery
1 tbsp red current jelly

King Edward potatoes peeled and halved

100g semolina

salt and pepper

oil or fat for roasting the potatoes

150g cold butter cubed

 

Brown off the lamb in a hot roasting tin on the hob, once browned off add the carrots, leeks, celery, onion, garlic, rosemary, lamb stock and red wine, season the top of the lamb shoulders with some salt, pepper and the pink peppercorns.  Cover your roasting tin with tin foil and place the lamb in the oven at 160 degrees for 3-4hrs, this will give you fall of the bone juicy tender red wine braised lamb full of flavour with a lovely stock gravy.

 

For the fabulous rich gravy, pass all the roasting juices through a sieve into a large shallow pan and reduce by half add the red current jelly then whisk in some of the cubes of butter, stop adding butter once your gravy coats the back of a spoon and has a glossy finish.  Taste and season if needed.

 



 

To make fabulous crispy crunchy roast potatoes with a fluffy centre, peel and part boil the potatoes for 10 minutes, drain and tumble around in the colander to fluff up the edges, toss in the seasoned semolina.  Place in your pan of hot fat and roast for approx 1hr turning once half way through.  I like to keep my oven at 180-200 degrees for really crispy roast potatoes with great fluffy centres.

FAJITAS SPICED CHICKEN

CHICKEN FAJITAS 

 

Love fajitas, chicken, steak, prawn, fine vegetables or a combination of two or three!  This is one of those sharing dinners, with lots of side dishes that allow you to make your fajitas to your own liking, and creates fun conversation over gorgeous food with great people.

 

INGREDIENTS

(serves 4)

4 chicken breasts sliced

1 red pepper sliced

1 green pepper sliced

1 onion sliced

1 chilli sliced

1 lime quartered

16 6" flour tortillas

1 iceberg lettuce fine shredded

chopped tomato and cucumber mixed (salad)

1 pot sour cream

(side dips below)

 

FAJITAS SPICE MIX

1 tsp garlic powder

1 tsp corn masa flour

1 tsp soft brown sugar

1/4 tsp fresh ground black pepper

1/4 tsp chilli pepper

1/4 tsp ground cumin

1/2 tsp ground coriander

pinch of sea salt

4 tbsps of ground nut oil

1 lime juiced

 

Mix or grind all the dry spices together and then add the oil.

 

 

In a bowl add the lemon juice and then your choice of chicken, prawns, steak or fine vegetables and mix well, then add the spices and oil and leave to marinated for a few hours if you can.

 

 

 

FOR THE SALSA

1 tin tomatoes

1 lemon juiced

1 tsp sea salt

2 red chillies

1 lrg tbsp tom puree

20 sprigs of fresh coriander

 

Place all ingredients in a blender and blitz until smooth, taste and you can adjust the seasoning with the lemon juice, coriander and salt.  Chill until needed, this is also great as a dip with corn chips.

 

GUACAMOLE

2 ripe avocados

1/2 lemon juiced

1 roasted red pepper fine chopped

1 clove garlic grated

sea salt and black pepper

 

Mix all ingredients together and season to taste with the salt, pepper and lemon, the lemon juice will also help keep the guacamole from oxidising for a while.

 

TO COOK THE FAJITAS

If you have cast iron skillets for serving your fajitas sizzling, place them on your hob now on a medium hot heat.

 

Place all the dips, iceberg lettuce and salad on your table ready to go, along with your plates and cutlery, then pop the flour tortillas in the oven for a couple of minutes to warm up or warm them individually on a dry griddle, place in a flour tortilla warmer or wrap in a tea towel to keep warm.

 

In a hot wok add the marinated chicken and stir fry until 3/4 cooked, let some of the spices just catch, this is known as blackening the spice and is a Cajun cooking method, the trick is to add flavour but not a burnt flavour, add approx 50ml of water this will lift the spices off the bottom of the wok and de-glaze the pan releasing all the flavours back into the fajitas. 

 

Add the peppers and onion and stir through for a couple of minutes, now you are ready to serve.  Place your hot hot hot skillets on their wooden platters and divide your fajitas equally, quickly squeeze a quarter of the lime juice over the chicken as this will add some zing and sizzle to your fajitas platters as your serve.

 

I have a rather set routine when it comes to loading my tortilla, I like to spread a little guacamole and sour cream first, then load with crispy iceberg lettuce and the cucumber and tomato salad, next I add the chicken fajitas, peppers and onions, then drizzle on some salsa, more sour cream and sprinkled with fresh sliced chillies...enjoy.