No excuses here.
This is some high calorie, high taste, deep fried mother macaroni!
Take macaroni cheese. Roll it in a ball. Coat it in bread crumbs. Fry it.
Immense. Naughty. Tasty.
It was so good, despite the fat content I ate the left overs the next day……with a salad to ease my guilt.
Prezzo (Euston): The food was nice. The service was pants. 🙃
Summer nights call for light scrumptious dishes and this meets the brief. This tomato and rocket flan throws fresh, vibrant flavours at you and treats you to a naughty pastry punch.
You can of course make your own pastry but in this case I didn’t…..hands slapped!
So all you need to do is:
- Put your pastry in your dish and blind bake for 10 minutes with baking beads, then bake for a further 5 minutes without the beads
- Whilst baking whisk 4 eggs with 150g chedder cheese, 150ml double cream, salt and pepper
- Also roast 250g cherry tomatoes in olive oil
- When ready, fill your pastry case with as much rocket as you desire, plus the cooked tomatoes
- Then fill the case with the egg mix and bake for 25-30 minutes until golden
- Serve with a simple side salad!
So This happened.
Brioche! Nutella! Mango! Chocolate Ice Cream!
Literally toasted Brioche, slathered in Nutella and then loaded with sliced Mango and Chocolate Ice Cream!
I like to please the fella every once in a while and as he is fond of root beer, I thought I’d envelope it in to a cake!
Super simple, just use the usual sponge cake recipe but add 3tbsp of root beer to give the sponge that added flavour.
Also, whip up a typical cream cheese frosting but again, add root beer to taste. Be careful here, add it slowly. If you add too much it will be too runny to use!
Fancy something naughty but not TOO naughty? Fancy something cheesy? Fancy something similar to a pizza but not a pizza? Well your luck is in! Try these…..
* This was my portion for 1!
- 2 English muffins, halved and toasted
- Spread a mixture of tomato purée and BBQ sauce on the toasted muffin
- Add ham and cheese and then grill
Easy peasy pizza squeezy!
Really fast to make….5 minutes tops!
These are actually not too bad on the fat and calorie count and as you can imagine, are open to your own interpretation. Next time I’ll be jazzing mine up with spice!
Summer is here, we have the reddened skin and smily faces to prove it, and one thing I love more than anything in summer, is the light tasty meals that keep us content. We don’t need steaming hot bowls of soup or the comfort of stodge, it’d s great time to feel healthy!
This dish is a summer doozy, it’s the epitome of simple and its fresh zingy taste makes it a great lunch or dinner for a high temp day.
All you need to do is:
- Put the griddle on high, slightly oil your asparagus, chopped red peppers and Cod and when hot, griddle for about 3 minutes each side, turning everything in the pan for an even cook.
- Meanwhile, slice some fresh avocado and a lemon
- When the fish is cooked and the veg charred, serve it all together with a wedge of lemon and a drizzle of a sticky balsamic glaze.
Beautiful, refreshing and light!
I love a good chilli and it can’t be beaten when you have some lovely big nachos to scoop with!
I’ve recently started making a cheats version of home made nachos, simply cut up some tortilla wraps, drizzle in oil (I use chilli oil) and bake for 5minutes on 180 fan. (Be careful as they can quickly burn)
They are totally tasty with a great crunchy texture.
If you want an easy peasy little sweet to make, this is the one for you!
Simply do the following:
- Mix 250g cream cheese with 50g of peanut butter (or more if you fancy a stronger peanut taste) 2 tbsp powdered sugar and 50g chocolate chips.
- Spoon out the mixture and roll into bite size balls. Place these in the fridge to chill
- Melt 300g dark chocolate. When melted, cover the balls in chocolate. That’s it! But you can decorate them if you so desire…..I did.
They are quite decedent, very creamy and sweet. My top to you would be to make them slightly smaller tun your tempted to do.
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.