Last night we made it home from London and knowing I would be zonked I decided to do a very rare thing for my household….. I ordered ready made food! 😱
This tapas selection came from Tesco and despite it offering a tasty and varied sounding selection, it was wholly disappointing. Everything tasted pretty much the same and has this underlying synthetic taste.
The best part was the ciabatta which I personally toasted and drizzled with truffle oil and fig balsamic.
Lesson learnt, cheaters never prosper.
*Dont be fooled by its alluring look!
Once again I have frequented Altrincham Market House and loved it! It’s quirky, cute, reasonably priced and super tasty!
This time I ate from “honest crust” the pizza place and without a doubt it was the best pizza I have recently had!
If you like variety and relaxed eating this is the place for you!
And supreme indeed it is
What a delightful dish, a total all rounder! It’s filling, nutritious, creamy, fresh, tasty and even a little cheesy.
What is it? Well it’s pretty much just salmon fillets cooked with leeks, courgettes and asparagus in a creamy, but low fat, bachamel sauce. I could of easily eaten this on its own but I did add some couscous. It really was beautiful in taste, the soft salmon against the slightly sweet sauce was a heavenly melt in the mouth affair.
It’s also a very easy dish to make, pretty much a one pot deal, in the oven, 25 minutes, bish, bosh, done!
*Recipe courtesy of the Weight Watchers Seasonal cook book (I don’t follow weight watchers, it’s an old book but contains some good, low fat material)
It shouldn’t feel like winter but it does! And when it’s this blooming cold I simply want a wholesome, hot and comforting lunch at work.
This dish meets the brief plus it’s cheap and simple for added bonu points.
All you need to do is:
- Chop 1 onion and fry in olive oil until softened
- Add 2 chopped carrots, parsnips and potatoes to the pan and fry for a further 3 minutes
- Cover the vegetable mixture in 1litre of vegetable stock and mix in 1tsp of cumin, turmeric, chilli (amend to your taste)
- Leave to simmer until the mixture has reduced slightly and then it’s done!
*serves 4 portions
If you find its a little thin you can add cornflour to thicken. Plus if you need a heartier meal you can add rice, or a naan, or both!! Yum
Tonight’s dinner called for high protein (Minday night boot camp) with great taste (Just because Monday needs help to be good!) and so this tasty trout dish was on the menu.
Not only is it healthy and tasty but from start to finish it takes 25 minutes to prep and cook.
- Mix 20g butter with 1 crushed garlic cloves, 2 chopped shallots, 1 small bunch of chopped parsley and 1 tsp of Dijon mustard.
- Score the skin of 2 trouts and rub the buttery mixture in
- Peel 2 bulbs of chicory and lay on two individual baking sheets, place the fish on top of the chicory and fold the parchment into a parcel. Cook the fish parcel for 15-20 minutes in the fm oven at 180
- Meanwhile boil some broccoli florets
- Fry 2 slices of streaky bacon in 5g butter. When nearly done, add 20g pistachio nuts
- If desired, cook 100g couscous and season with salt, pepper and ginger
- When it’s all cooked, serve and enjoy
If you are not overly familiar with Trout it’s a really delicate fish with a very light and fresh taste. It’s easy to over flavour but this dish offers a beautiful mix of bitter chicory, fresh fish and creamy nuts.
I often swoon at the thought of noddles, I really have an extreme enjoyment for them but paired with Turkey (not a meat I particularly like), well I just wasn’t sold. However I trooped on and followed the recipe.
My oh my was I proven wrong! The turkey stayed tender and soaked up the sweet and tangy honey, lemon glaze and the noodles packed a savoury, salty punch. Thoroughly delightful!!!
- Fry enough turkey strips for two for 3 minutes
- Add a bunch of chopped Spring onions and 200g of mange tout to the turkey and fry for a further 3 minutes
- Add the juice of 1/2 a lemon, 2 tbsp honey, salt, pepper and 1 tbsp sesame seeds and fry for an additional 5 minutes.
- Meanwhile boil 150g noodles in water and 2tbsp hoisin sauce until soft
Fast, tasty, healthy. Bing, bang, bosh.
Well chaps and chapets, its been another 1st for me with this dish. Yes, can you believe I have never had Ramen before? Seriously, if you read my blog you will know I love noodles and so to have never had Ramen seemed an insult to the noodle lords!
So I recently pulled out Mr Olivers comfort food cook book and I made my way through this little beauty of a recipe. Its a somewhat complex recipe, it takes time so be prepared to enjoy your kitchen for a while but its defiantly worth it!
I really enjoyed the whole mix. The soft noodle soaked up all of the delicious salty broth and the runny soft boiled egg was beautiful against the tender flavorful meat. I even enjoyed the crackling (which I don’t normally), although it was a little awkward to eat and I resulted in diving in with the fingers!
Paella isn’t my favourite dish due to its faffy nature. I don’t love getting my fingers dirty with food and especially not with fish as sometimes it can reduce my enjoyment, but every now and again I’ll relax my issues and I’ll tuck in.
That time recently came and I put together a fresh, seafood filled dish which actually was really very good.
The rice was fluffy and deep in flavour and the meat was a bountiful array of squid, mussels and prawns. Fresh is the key word here and it really delivered on that front.
Ummm ummmm ummm this sweet salmon with sticky coconut rice and fresh greens tasted soo good that I lost my ability to speak!
Easy, nutritional, healthy and quick…a fantastic post work out meal!
Simply make a marinade of:
- 1tbsp runny honey, soy sauce, rice wine vinegar, sesame oil
- 1tbsp grated fresh ginger
- 1 chopped garlic clove
And marinade the salmon for an hour if possible.
Boil 75g per person of basmati rice, when cooked add salt, pepper and 100ml coconut milk and cook for another 5 minutes.
Whilst the rice is cooking boil some broccoli and green beans for just 2-3 minutes, keep them fresh!
Also grill the salmon for 4 minutes each side. Then serve!
A really light but supremely flavoured dish, the garlic and ginger really zing on your tongue and the creamy rice just takes off the edge. As i said…..nom!