Recipes

On this page I will be sharing all the recipes I come across.

Coconut Snowballs

Makes 20-24
Prep time 10 minutes if using an electronic whisk or 30 minutes by hand
Cooking time 1 hour

Ingredients

50g egg whites (roughly 2 eggs)
2 drops of lemon juice
80g sugar
A pinch of salt
150g desiccated coconut

Instructions

Preheat the oven to 100°C. Line a baking tray with baking paper.
Whisk the egg whites until white and slightly thickened. Whisk in the lemon juice. Gradually sprinkle in the sugar and salt, whilst whisking, until stiff peaks form. Fold in the coconut.
Using two teaspoons, form small balls and drop onto the baking tray. Place the tray in the oven and use a wooden spoon to wedge open the door slightly.
Bake for an hour, or until the balls are dry on the outside but still slightly moist in the middle. Once done, they should slide off thr paper.
Remove from the baking paper and leave to cool completely on a wire rack.
The snowballs will keep in an airtight container for several weeks.
6

Tomato & Tamarind Fish Curry

Serves 4
Prep time 10 minutes
Cook time 25 minutes

Ingredients

6 garlic cloves
1 red chilli, roughly chopped
Thumb-sized piece ginger, peeled and roughly chopped
1 tsp turmeric
1 tbsp ground coriander
1 tbsp rapeseed oil
2 tsp cumin seeds
1 tsp fennel seeds
2 x 400g can chopped tomatoes
200g/7oz green beans, trimmed and halved
1 tbsp tamarind paste
4 firm white fish fillets
Handful coriander leaves, roughly chopped
Cooked basmati rice, to serve

Instructions

Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cummin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 minutes.
Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 minutes. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 minutes. Take of the lid and carefully turn the fillets, the bubble the suace until the fish is cooked through and the sauce is thick. Sprinkle over the coriander leaves and serve with rice.

Per serving 224kcal, protein 31g, carbs 11g, fatb7g, sat fat 1g, fibre 4g, sugar 9g, salt 0.6g

Speedy Green Chicken Curry

Serves 4
Takes 15 minutes

Ingredients

1tsp vegetable oil
1 red onion, cut into half-moon slices
4 tbsp Thai Green Curry Paste
2 x 400g cans light coconut milk
2 tbsp fish sauce
Zest and juice 2 limes
1 tbsp brined green peppercorns, drained and rinsed
200g/7oz green beans, trimmed and halved
4 skinless chicken breasts, cut into long strips
Handful basil leaves
Cooked basmati rice, to serve

Instructions

Heat the oil in a medium pan, add the onion and fry for 2 minutes. Tip in the paste and cook for 1 more minute. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 minutesbor until the chicken is cooked through.
Just before serving, add the basil leaves. Serve with basmati rice.

Per serving 352kcals, protein 35g, carbs 9g, fat 20g, sat fat 13g, fibre 3g, sugar 5g, salt 2.5g

Mexican Beef & Potato Pie

Serves 4-6
Prep time 20 minutes
Cook time 1 hour

Ingredients

1 tbsp cumin seeds
300g jar hot salsa
500g lean minced beef
1 beef stock cube
400g can red kidney beans
FOR THE POTATO TOPPING
1kg/2lb 4oz potato, cut into chunks
50g/2oz butter
100g/4oz mature cheddar, grated
50g/2oz cheese-flavoured tortilla chips

Instructions

Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few seconds. Tip in the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a can of water. Season then part cover and simmer for 40 minutes, stirring occasionally. If there is still a lot of liquid after 30 minutes, remove the lid completely and allow to reduce a littlenuntil thickened.
Meanwhile, boil the potatoes until tender, thenbdrain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the chesse with the tortillas, then scatter on top of the pie and bake for 10 minutesnto melt the cheese – take care that the tortillas dont burn.

Per serving 494kcals, protein 30g, carbs 39g, fat 24g, sat fat 12g, fibre 6g, sugar 4g, salt 2.2g

No-bake strawberry cheesecake

Ingredients
450g strawberries, washed and halved
120g caster sugar, plus an extra 1 tbsp
120g butter
300g shortbread biscuits, crushed
600g soft cheese
Grated zest and juice of 2 lemons
300ml double cream, whipped
Icing sugar for dusting

Instructions

Put the strawberries in a small bowl with the 1tbsp sugar, mix and set aside.
In a small pan, melt the butter. Add the biscuits and mix well. Press into the bottom of a 19cm grased and lined loose-based cake tin. Chill in the fridge while you make the filling.
In a bowl, cream the soft cheese with the 120g sugar. Lemon zest and juice using and electic whisk. Fold in the cream.
Spread over the biscuit base and set in the fridge ofr 4 hours. Decorate with the strawberries and their juices and a dusting of icing sugar.

Turkey wrapped in bacon

Ingredients

4 rashers unsmoked back bacon, trimmed of the fat
500g pack of turkey steaks
125g light garlic and herb soft cheese
1 1/2 tbsp olive oil
1kg baby potatoes halved
170g bag baby leaf salad

Instructions

Lay the bacon rashers on a board and place a turkey steak on the middle of each. Spread a 1/4 of the cheese onto each turkey steak, season with boack pepper, then wrap up with the bacon rashers.
Heat 1 tbsp of the oil in a large frying pan over a medium-high heat. Add ghe bacon wrapped turkey and brown all over. Reduce the heat to medium and cook for 15 minutes, turning occasionally, until cooked through with no pink remaining.
Meanwhile, put the potatoes in a pan of cold water, bring to the boil and cook for 10-12 minutes. Drian and stir through the remaing oil. Serve with the bacon wrapped turkey and italian salad.

Per serving 495 calories, 12.4g fat, 4.7g saturated fat, 0.78g salt, 3.4g sugar

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