Made these for a quick and easy dinner and they were so tasty served with sweet potato fries, salad and some peas and sweetcorn. (extra veg on top of salad! madness I know, but was for my baby)
This served me and my baby and enough for this again in the freezer. Feel free to double etc.
You will need:
2 tablespoons mixed dried herbs (mine had thyme, marjoram, parsley, oregano, sage and basil but I don’t think it matters what mix)
25grams ground almonds
1/2 cup flour
4 teaspoons greek yoghurt
2 large chicken breasts
oil for cooking
Zest lemon into a large bowl and add in the herbs, almonds, flour, yoghurt and seasoning and mix.
Chop chicken into bitesize chunks, add to the bowl and coat in the mixture.
Leave chicken to marinade briefly whilst you preheat the oven to 180’c fan and then get a large baking tray and drizzle generously with oil.
Once oven is at temperature, place chicken onto tray and mix into the oil with your hands so that its all coated and then evenly space apart and bake in the oven for 18 minutes. Check chicken is completely cooked and then serve.
I also served with garlic mayo, amazing. Simple to make and tastes so much nicer than bought. Mince a small-ish clove of garlic into a bowl and add enough mayo for a generous portion or for 2 people. I like a lot so be generous. (this is also the only time I say 1 small garlic clove and this is important here, anymore and its really hot and stings your tongue)
I love chicken a la king! My mum made it all the time growing up but she used tins of condensed soup for her sauce so I wanted to make a version a lot lower in salt but still taste the same. Managed it and it is so good, full of flavour and delicious. I hope you enjoy.
Serves 2 big portions. I serve with rice and green peas as my mum always did.
You will need
large knob of butter and oil to cook
250 grams button chestnut mushrooms
1 red pepper
1 green pepper
1/2 cup double cream
2 tbsps cornflour
1/2 cup hot water
1 low salt vegetable stock cube (my baby had some, feel free to use normal)
1 shot glass whiskey (you can use brandy but we don’t keep that in the house)
2 chicken breasts
2 garlic cloves
1 teaspoon paprika
1 teaspoon white pepper
Firstly prep your ingredients, slice up the mushrooms and peppers, finely dice the onion and chop chicken into bite sized chunks.
In a heavy ceramic pan, heat the oil and butter and fry the onion and chicken for 5 minutes before adding in the mushrooms and peppers. Put on a lid and cook on low for 5 more minutes until veg is soft and chicken cooked through. You’ll want to give it a stir every so often to prevent it sticking.
Sprinkle over paprika and white pepper and then add the whiskey, cook for a couple of minutes (lid off) until whiskey is all cooked away/evaporated.
Mince garlic into a measuring jug and add in the cream, water and crumble in the stock cube. Pour into the pan and simmer on a low heat for 15 minutes.
Cook rice and peas to serve along side now if using.
Mix cornflour with a little water to make a thin paste and stir through sauce to thicken, cook for a minute more and then serve.
Lovely rich dish lightened up with lemon, super tasty and flavourful.
I made this in winter and it instantly made me feel summery, roll on sunshine!
You will need
250 grams pork mince
1 tsp fennel seeds
2 cloves garlic
1/2 cup of double cream (I’m not american but cup measurements when cooking are so much easier, get yourself a set!)
zest of 1 lemon
butter and oil to fry
1 tsp white pepper
tender stem broccoli and parmesan to serve (optional)
Firstly wash and finely chop up the leek and use a vegetable peeler to make lots of long ribbons of courgette. (any extra that you cant peel just thinly slice with a knife)
Heat oil and butter in a large pan and fry leeks on low for 10 minutes until soft (you may wish to use a lid) and then add the pork and cook for a further 10 minutes.
Add courgette and cook for a further 3 mins and boil water to cook spaghetti.
Put fennel seeds and garlic into pestle and mortar and bash up into a paste. Put spaghetti onto cook according to pack instructions or until soft.
Pour cream into pestle and mortar and then add 1/4 cup of the pasta water, mix and add all to the pan of meat and let bubble away for a couple of minutes.
Stir through spaghetti and a little more pasta water if needed and cook for another couple of minutes. Season with the pepper and sprinkle over the lemon zest. Mix all together and serve with broccoli and grated parmesan.
Made this lovely strawberry cake for mothers day and it was delicious. The icing takes a bit of work but is so worth it. Super strawberry flavour and not too sweet.
You will need:
the weight of the eggs in flour, sugar and butter
2 tablespoons strawberry jam (use the best one you can get, farm shops usually sell the best ones)
1 tbsp custard powder
100mls natural yoghurt
1.5 tsps pink gel food colouring
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
200 grams butter
400 grams icing sugar.
100 grams strawberries and another 100grams strawberries for the decoration.
Grease with butter two shallow 7 inch cake tins and line with baking paper, then preheat oven to 170’c fan.
Whisk sugar and butter together until light in colour and super smooth, then sieve in the flour and add rest of the ingredients and whisk until combined. Stop occasionally to scrape the sides of the bowl to ensure it is all mixing evenly as you dont want to over mix it as this affects the texture of the cake.
Evenly share out the batter between the 2 tins and then bake in the oven for 23 mins or until cake is away from sides of the tin and a skewer comes out clean then leave to cool on a wire rack.
Next put the strawberries into a blender and whizz up until smooth, then pour through a sieve (to remove pips) into a saucepan and cook away on low until really reduced and thick (about 10-15 minutes) as this concentrates the strawberry flavour.
Beat the butter until pale and creamy and then slowly whisk in the icing sugar. Once the strawberry puree is completely cool mix it in too.
Slice a very thin layer off the tops of the cake to make even and remove the top brown part. (you don’t have to it just makes it look neater) then place a small dollop of icing onto your cake stand and stick down the first cake. Use a quarter of the icing to sandwich the cakes together and then another quarter to apply a thin crumb coat to the top and sides of the cake and place in the fridge.
Slice up the remaining strawberries, place in a bowl and sprinkle with a couple of teaspoons of sugar then place in the fridge to maserate.
Remove cake from fridge and cover top and sides with the rest of the icing and then arrange the strawberries in a delicious looking pile on top. Enjoy😀
Probably not authentic but it tastes really amazing even though it doesnt photograph that well. I havent used much paste or fish sauce as was keeping salt content low enough for my baby to eat (he loved it!) but honestly it doesn’t need more. Full of flavour and delicious.
Serves 2 and a greedy baby but can easily be doubled.
You will need:
3 garlic cloves
thumb sized piece of ginger
1 tsp red thai curry paste
1 tsp fish sauce
1 lime (juice and zest)
1 tsp ground white pepper
half block of creamed coconut
very low salt vegetable stock cube (if not cooking for a baby just use normal)
1/2 a white onion
1 heaped tsp peanut butter
stalks from bunch (fist sized) of coriander
4 chicken thighs (skin on)
1/2 green pepper
1/2 red pepper
3 spring onions
handful green beans
coriander leaves from above bunch
couple handfuls spinach leaves
Firsty put a wok on to heat with a good glug of rapeseed oil, don’t be stingy, enough to cover the base of the wok. Then start frying the chicken thighs skin side down. Then put the paste ingredients in a mini chopper/blender and whiz up.
Slice peppers into thin strips and the white of the spring onion into inch long thin strips (like you get with peking duck pancakes, mmm) then the green on the spring onion into rounds. Top and tail the green beans.
When the chicken has been frying for 10 minutes remove the wok from the heat and add paste, coat and return to heat. (It will spit if you dont remove from heat) Cook this for another few minutes stirring occasionaly to stop it sticking and then pour in the water. Let it bubble away for 10 more minutes before adding the sliced peppers, green beans and spring onions.
Simmer for 15 minutes adding more water if sticking (you dont want it too runny though) and then remove chicken from wok and take the meat from the bones before returning. Chop up the spinach leaves and coriander leaves a bit and mix into dish, reserving a bit of coriander for after.
Serve with rice when all chicken is fully cooked and sprinkle with remaining coriander. Hope you enjoy😀
Cold, wet and windy calls for warming, comforting fish pie. Hope you love it as much as me.
300grams mixed fish fillets. (I like salmon, smoked haddock and cod, but any mix works)
1 white onion
250mls whole milk
1 tsp dijon mustard
2 large gherkins (bare with me, they work!)
200 grams spinach leaves
handful chopped fresh parsley
150grams mature cheddar cheese, grated. (never use mild, complete waste of calories and extra mature is too crumbly to grate)
2 tablespoons cornflour
4 medium potatoes (I always use Maris Piper)
knob of butter
salt and ground pepper for seasoning
Preheat oven to 200’C fan.
Peel and chop up potatoes into quarters and place in large pan of boiling water and let bubble away for 20minutes adding in the eggs for the last 5minutes, turning to a simmer as you do.
Finely dice up your onion and fry in a large frying pan on medium with a tablespoon of oil (I use rapeseed) for 2-3 minutes until just starting to go translucent. You don’t want the onion to colour. Turn off the heat and pour in the milk.
Rinse the gherkins to remove any brine (to ensure your milk doesn’t curdle) and then chop the gherkins super fine and add them and the mustard to the milk. Add the fish fillets and turn the heat back on to low.
Chop up the spinach and then add to the milk along with the parsley and simmer gently for 5 minutes making sure the milk doesn’t boil over. Turn off the milk and potatoes. Drain potatoes and peel the eggs. Return potatoes to saucepan and mash well with the butter and a pinch of seasoning.
Chop up the eggs a bit and place into ovensafe dish. Then use a slotted spoon to transfer the fish over to the dish trying not to break it up too much.
Mix the cornflour with a bit of water to form a smooth paste and then stir into the milk and turn back on the heat, stirring well until thick and then remove from heat. Stir through 100 grams of the cheese and pour over the fish mix, season (if using smoked fish go easy with the salt!) and gently fold through.
Dollop the mash all over the top in spoonfuls and then gently spread out using a fork, then use the fork to run lines over the top of the mash so it looks pretty and top with the remaining cheese.
Bake for 25 minutes (on a tray to catch all the drips) until golden, bubbling and delicious and serve with peas and buttered bread.