Chocolate Mango Madness

Chocolate, desserts, Fruit, Toast-it

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!

Om.

choc

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Roly Pavlova…..it’s only blooming healthy!!!!

desserts, Fruit

Board? Yes.

What do I do when I’m bored? Get in the kitchen! 😄

I pulled out an old weight watchers recipe book and decided on a beautiful summer dessert in homage to the glorious weather we are having here in Cheshire, U.K.


This is such a satisfying recipe to undertake, watching the egg whites transform into a heavenly, shiny, marshmallowy mix is just such a great thing to experience. 


It’s slightly time consuming but really requires little effort….just some waiting. Once you have mixed the meringue you can take 60minutes for yourself (I watched some “4 in a bed”!) whilst you wait for it too cook and cool. Then it’s simply a matter of filling and rolling.


Now I’m normally quite good at weighting but I had to dive right in and cut a slice. Heaven!!!

It’s a really versatile recipe too, I think next time I plan to make this for friends but I’m going to fall to the darks side and use cream and caramel! 😈

Curried vegetable stew

Spicy, Vegetarian

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:

  1. Chop 1 onion and fry in olive oil until softened
  2. Add 2 chopped carrots, parsnips and potatoes to the pan and fry for a further 3 minutes
  3. Cover the vegetable mixture in 1litre of vegetable stock and mix in 1tsp of cumin, turmeric, chilli (amend to your taste)
  4. 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

Grandad gives! (The result? RHUBARB CRUMBLE!)

Uncategorized

I LOVE visiting my Grandparents, aside from the fact I love them very much, they load me up with allotment goods!

On my recent visit I came home with Rhubarb and so of course, I made a crumble.


Really simple:

1.Stew 450g chopped rhubarb with 2tbsp of jam (I used my grandparents home made mixed fruit jam), 1tsb ginger, 2 TSB sugar, juice of an orange for 15 minutes


2. Meanwhile, mix 2 tbsp honey, 400g oats, 50g sugar…. Squish between your fingers for a crumbly mixture
3. Pour the rhubarb mixture in a baking dish and cover with the crumble. Bake for 20 minutes or until the crumble is golden

4. Serve (with vanilla ice cream!) ☺️

Whisky burger

Beef, Hamburger gourmet

Last night I made a whisky burger and there was no mistaking the whisky. Boy did it pack a punch!

I used the Hamburger gourmet book and it stated to use bourbon but as Gav isn’t too fond of that type of whisky I used a really peaty Scottish whisky called Smokehead. It was flipping amazing, really powerful and smoky.

It’s a really straightforward pattie, literally just 125g mince, doused in whisky and shaped. Griddle it for 2 minutes each side and it’s done. It was served in a brioche bun with rocket and a simple cheese sauce (chedder, water, chopped pepper)

A great Saturday night plate of food.

Curried vegetable stew

Spicy, Vegetarian

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:

  1. Chop 1 onion and fry in olive oil until softened
  2. Add 2 chopped carrots, parsnips and potatoes to the pan and fry for a further 3 minutes
  3. Cover the vegetable mixture in 1litre of vegetable stock and mix in 1tsp of cumin, turmeric, chilli (amend to your taste)
  4. 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

Trout, an ugly name but a beautiful taste!

Fish

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.


Simply….

  1. Mix 20g butter with 1 crushed garlic cloves, 2 chopped shallots, 1 small bunch of chopped parsley and 1 tsp of Dijon mustard.
  2. Score the skin of 2 trouts and rub the buttery mixture in
  3. 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
  4. Meanwhile boil some broccoli florets
  5. Fry 2 slices of streaky bacon in 5g butter. When nearly done, add 20g pistachio nuts
  6. If desired, cook 100g couscous and season with salt, pepper and ginger
  7. When it’s all cooked, serve and enjoy 

*serves 2

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.

Lemon glazed turkey noodles 

Weight watchers seasonal recipes

Noodles!!!!! 😊

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!!!

Recipe

  1. Fry enough turkey strips for two for 3 minutes
  2. Add a bunch of chopped Spring onions and 200g of mange tout to the turkey and fry for a further 3 minutes
  3. 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.
  4. Meanwhile boil 150g noodles in water and 2tbsp hoisin sauce until soft
  5. Serve!

Fast, tasty, healthy. Bing, bang, bosh.