Creamy Roasted Squash Soup

A modified version of a soup from WW serves 2

1 medium Onion  

1 whole (small) Butternut Squash  

2 clove(s) Garlic

1 cube Oxo Vegetable stock   

1 tbsp Fat Free Natural Yogurt  

1 tbsp Semi Skimmed Milk

1. Cut off skin and pips from squash and chop into cubes 
2. Quarter Onion 
3. Remove skin from garlic 
4. Roast all veggies on silicon mat for 30 minutes on high heat until squash is slightly brown 
5. Remove any really burnt pieces (I took out the onion)
6. Make stock cube up to 1 pint and cook squash with salt & pepper until really tender 
7. Allow liquid to cool 
8. Liquidize with 1 tbsp of yogurt and milk 
9. Reheat and serve

1 WW Point per serving

Mushroom Boats

This is a definite buffet favorite that my sister Linda makes :)

For 16 boats you need

8 slices of toast buttered - cut into 2 pieces minus crusts
4 hard boiled eggs
16 medium sized mushrooms
8 heaped tsp of sandwich spread

Bake mushrooms in milk covered with foil until tender
Slice each egg to get at least 4 slices of white with a hole in
Chop rest of egg pieces in a bowl and mix with some sandwich spread

Assemble boat:
- White egg slice in center
- 3 blobs of egg and sandwich mix across boat
- Mushroom stalk as funnel
- Mushroom halves each end

Ellen's Salmon Pate

My aunt gave me this lovely recipe for Salmon Pate - I replace the oil with another tbsp of sherry

7 1/2 oz tin Salmon (remove bones)
4 oz softened butter
Juice 1/2 lemon
1 tbsp Sherry
1 tbsp Olive Oil
1 small chopped onion

Blend everything with salt & pepper
Chill overnight

Sugar & Mustard crusted Ham

Normally cook this for Christmas eve. Delia does a similar recipe but cooks the gammon in coke.

Unsmoked gammon joint (about 3 lb) - I normally soak overnight in water to remove some salt

Boil for about 1 hour 15 minutes (my mum used to do 15 mins per lb plus 15 plus 15 if joint is cold)

Allow to cool then remove skin and criss-cross fat

Rub 2 tbsp demera sugar mixed with 2 tsp dry mustard into the skin

Bake on a high oven for 10 minutes

Alternative glaze

• • 4 tablespoons apricot preserves/jam
  • 250ml apple juice
  • 50g brown sugar
  • 50ml white wine vinegar

Ann's Curried Chicken & Rice

Super recipe that I had from my sister-in-law over 20 years ago

6 oz long grain rice
8 tbsp mayonnaise - I used light
1-2 tbsp curry paste - I used 4 tsp Pataks Tikka Marsala
Little grated orange rind
Black pepper
4 rings canned pineapple
8 oz cooked chicken - I had about 10 oz left from last Sundays joint

Cook the rice in boiling water till tender then rinse under cold water and let cool completely
Place half round a dish as a border
Shred the chicken into pieces
Finely chop 2 pineapple rings
Mix all ingredients well together
Place in center of border and decorate with a little more orange rind and the other 2 pineapple rings
Chill till required

Almond Croissant Bites

Found a recipe for Cherry Croissant Bites and used it with an Almond Custard (recipe below) instead of doing my usual custard eclairs. The recipe used Pillsbury croissant dough but I could only get Jus-Rol which I think were far bigger triangles. If I did again I would cut the pastry triangles down some.

1. Unroll the pastry triangles and place the largest part of each in a muffin tin.
2. Fill with desired filling and wrap the corners across.
3. Bake at 375 (Fan 160) for 12 - 15 minutes - I turned the oven down after 10 as they were cooking very well.

Allow to cool and top with icing (mix icing sugar with milk to a stiff runny consistency).
Decorate as you like :)

Almond Custard Filling

1 cup milk

1 tsp vanilla essence

1 tsp almond essence (optional)

2 egg yolks

¼ cup caster sugar

¼ cup flour

1 cup ground almonds

1.  Bring the milk and essence to scalding point in a saucepan.

2.  In a bowl beat the egg yolks, sugar and flour together to make a thick paste. Gradually pour the hot milk onto the egg mixture, beating quickly to mix together.

3.  Return the mixture to the saucepan and stir over a low heat until the mixture becomes quite thick. Boil for 1 minute stirring all the time. Add the ground almonds and set aside to cool.

Chocolate Peppermint Patties

I made this and chocolate marzipan's today for Christmas - what a mess as my chocolate did not want to stick to the marzipan's so they look a little sad :(

Decided to just half dip the peppermints in the chocolate and they turned out better

• 2 1/2 cups powdered sugar
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons water
• 1 teaspoon Peppermint extract
• 1 tablespoon vegetable shortening
• 12 ounces chocolate

1. Using a mixer, blend 1 cup powdered sugar with corn syrup, water, peppermint extract and shortening. once completely blended, add in remaining powdered sugar, 1/2 cup at a time. (If dough is too stiff to use mixer, you can knead remaining sugar in by hand.)
2. Divide dough into 1 inch balls (or 1/2 inch balls for small mints) using your hands, pat dough into 1/4 to 1/2 inch thick discs. place on a wax paper lined tray and place in freezer for 4 hours.
3. When ready to coat in chocolate, follow package directions for melting chocolate.
4. Line a second tray with wax paper. Remove mint discs from freezer. Dip bottom side on disc in melted chocolate then place on a fork and using a spoon, pour chocolate over top of mint to cover. Tap off excess chocolate then place on new wax paper covered tray for chocolate to set. Repeat with remaining mint discs.
5. Store in a airtight container for up to 2 weeks.

I found these very sweet but they did all get eaten christmas day

recipe source ChocolateChocolateandmore.com

New York Cheesecake

I cheated with this and used a bought sweet pastry case as I am no good at making pastry. I used up some of my frozen strawberries to make a sauce.

2 x 8oz of Philadelphia Cheese
1 cup buttermilk - you can substitute yogurt
2 eggs
1/4 cup sugar
1 heaped tbsp cornstarch
2 tsp vanilla extract

Beat the cheese then mix in the cornstarch and vanilla
Beat the eggs with the sugar then add the buttermilk
Mix the egg mix into the cheese - do not over beat

Pour the batter into the pastry case - I raised up the sides of the foil to stop it overflowing

Bake at 450 degrees for 15 minutes then at 200 degrees for an hour
Allow to cool in the oven for 3 hours
Chill overnight

Strawberry sauce made with 1 cup frozen strawberries; zest from 1/2 lemon and sugar to taste
Just heat through in a saucepan mashing the strawberries as they defrost

Savoury Rolls

I made these for Christmas Eve and froze them; up North I believe they are known as Stovies

1 packet ready rolled shortcrust pastry
1 tin corned beef
1 large onion finely chopped
Mashed potato - I had a packet to use up
1 egg beaten

Break up the corned beef and mash together with the onion
Add enough mashed potato to give a 50/50 mix
Bind with half of the egg

Roll the pastry out a little thinner so you can get 3 reasonable size strips
Put some potato mix in the center of each strip
Wet the edges with water and roll the strips into large sausages
Cut the sausages into portions - I made 11 from each
Place on baking tray and snip the middle of each piece
Place in fridge for 10 minutes
Put Oven on to Fan 160

Brush tops of rolls with the beaten egg
Cook for 15 minutes or till nicely brown
These can be frozen when cold and reheated later

I also made a variation adding some additional chopped beetroot
Another variation is to add peas and some curry powder

Chicken with Tarragon Cream sauce

Made this to use up some mushrooms and cream; will go with jacket potato and green vegetables

3 chicken breasts each sliced into 4 pieces
3 tbsp chopped onion
2 cloves of garlic chopped
3 tbsp fresh tarragon - I used 1 1/2 dried
Juice 1/2 lemon
1 1/2 cup sliced mushrooms
1/4 cup white wine
1 oz butter
3/4 cup cream

1. Sprinkle salt & pepper over the chicken and fry in olive oil until well browned on both sides, set aside
2. Add onion to pan and fry for 3 minutes, then add garlic for another 2 minutes
3. Add butter, lemon juice and mushrooms to pan and fry till mushrooms have browned
4. Add tarragon and wine to pan and cook for 2 minutes
5. Return chicken to pan and cook for 5 minutes
6. Add cream to pan and heat gently till sauce is hot

Buttermilk and Rhubarb Cake with cinnamon topping

I have made this as an alternative to the "Christmas Pud"; Cake bottom is quite gooey due to the fact I use tinned rhubarb instead of fresh, the cinnamon breadcrumb topping is delicious. I cut off and ate the end to make sure it was done before freezing it :)

1 1/2 cups chopped rhubarb (small bite-sized)

3 tbsp sugar - I omitted this as I used tinned rhubarb

4oz butter at room temperature

3oz demera sugar

2 large eggs at room temperature

1 tsp pure vanilla extract

1 1/2 cups unbleached all-purpose flour

1/2 tsp salt

1 tsp baking powder

1/8 tsp baking soda

1/2 cup buttermilk

For the Topping:

2oz cup butter, at room temperature

1/2 cup unbleached all-purpose flour

1/4 cup sugar (white)

1 tsp ground cinnamon

Line a loaf tin with parchment and preheat oven to 350 degrees/ fan 160.  

Place the chopped rhubarb in a small bowl and toss with 3 tbsp sugar, set aside.  

In large mixing bowl, cream butter and (second amount of) sugar and beat in eggs one at a time, then add vanilla (you could do this part with an electric mixer if you want to, but do the rest by hand so the batter does not get over-mixed).  

In another bowl, mix all remaining dry ingredients together and add to the butter/sugar/egg mixture alternately with the buttermilk, mixing just until combined.  

Fold in the sugared rhubarb and scrape the batter into prepared pan, smoothing top somewhat.  

Mix the topping ingredients together by hand until big crumbles form and scatter them evenly over the batter.  

Bake cake at 350 for 45 minutes or until done in the centre.  

Recipe adapted from mmmisformommy.com

Mum's Cheese Spaghetti

My Mum used to make this for us as kids - a definite for meat-free days

Makes enough for 2 people

150g Wholewheat spaghetti
150g grated cheddar
1 medium onion finely chopped
1 can of plum tomatoes
Sprinkle of salt - Lots of black pepper

1. Boil spaghetti for 7 minutes then add in the chopped onion for another 3 minutes
2. Strain the water from the spaghetti and onion and put back in the pan
3. Add the tomatoes with liquid and chop them into pieces
4. Add the grated cheese, salt & pepper
5. Add enough milk to give a liquid for cooking and simmer for 20 minutes, stir often

Chicken Paprikash

Made this to go with some wild rice and mixed vegetables - lovely creamy sauce.
I used some left over double cream with a tsp of lemon juice. Was enough for 3 people

1 tbsp vegetable oil

2 large Chicken Breasts cut up in pieces

1 Medium Onion, chopped

1 clove garlic, crushed

2 tsp sweet paprika

1 tbsp Tomato Sauce

300ml chicken stock

6 medium mushrooms, sliced

170ml Soured Cream OR Half Fat Creme Fraiche

chopped parsley to garnish

Heat the oil in a non-stick sauté pan and brown the chicken on all sides. Drain on kitchen paper. Add the onion, garlic and paprika to the pan and cook for 3 minutes until softened. Stir in the tomato sauce and stock, then return the chicken pieces to the pan and season.

Bring to the boil, cover and simmer gently for 15 minutes until the chicken is tender and cooked through. Add the mushrooms to the pan and simmer for a further 5 minutes. Stir in the soured cream and sprinkle with the chopped parsley.

Recipe adapted from Waitrose.com

Asparagus & Pea Soup

Made this soup with the ends of some asparagus I had frozen after using the tips in the summer. Need to get some vitamin C into Ricky as he has a bad cough. Serves 2-3 people

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 clove garlic minced
• 6oz asparagus, finely chopped
• 250ml hot chicken or veg stock (I used a veggie OXO)
• handful of frozen peas
• salt and freshly ground black pepper
• pinch of thyme
• 4 tbsp double cream or enough milk to give a creamy taste
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1. Heat the olive oil in a saucepan over a medium heat. Add the onion and garlic, fry for four minutes, until softened.
2. Add the asparagus and cook for another two minutes.
3. Add the stock and peas, bring to the boil. Season, to taste, with thyme, salt and freshly ground black pepper and reduce the heat to simmer for 10-15 minutes, until the asparagus is cooked through.
4. Add the cream or milk and blend until smooth.

Recipe adapted from Ready Steady Cook

Chicken Soup

There's nothing like a comfort soup when your suffering from a cold - these quantities made enough for a good sized bowl of soup for 2 of us. I used fresh herbs to get more goodness.

1 chicken breast, cooked and shredded

1 small yellow onion chopped

2 small carrots peeled and diced

1 pint chicken broth – I used an OXO

1 medium diced potato

2 cloves garlic minced

1/4 tsp dried parsley

pinch dried thyme

pinch dried crushed rosemary

Salt and freshly ground black pepper

1/2 cup frozen peas

1 oz butter

1 cup milk

3 Tbsp all-purpose flour

1. Boil the carrots, onion, potato, garlic and herbs in the chicken broth for 30 minutes or till the carrot is tender - add more liquid if some evaporates
2. Add the frozen peas and chicken and cook for 10 minutes
3. Make a thick white sauce by melting the butter, adding the flour and then the milk
4. Stir the white sauce into the vegetables and heat for 5 minutes

Baked Ranch Chicken

Make up the Ranch Dressing as per previous recipe but leave fairly thick.

Use half the mix and stir in grated cheese to top some chicken breasts which have been flattened. Pat breadcrumbs on top and cook at Gas Fan 160 for 45 minutes till done.

The other half of the dressing can be thinned with milk to make a dressing for the salad.

Chicken and Guinness Bake

This was a nice combination of ingredients like a Coq Au Vin but with Guinness the recipe serves 4; I thickened the sauce before serving with bisto granules. The second time I made this I used par boiled carrots instead of the tomatoes and mushrooms.

3 Chicken Fillets 

Salt and Black Pepper

1 tablespoons olive oil

1 garlic cloves, peeled and crushed

4 ripe tomatoes, quartered - I used 6 of my frozen ones

1 packet of bacon, cut into squares

1 onion, finely chopped

4 mushrooms halved

1 can Guinness beer

1 tablespoon Thyme 

Preheat oven to fan 160°C

Season the chicken pieces with salt and pepper and cut each into 3-4 slices.

Heat the frying pan and cook the bacon till brown then set aside.

Heat the oil and fry the chicken and garlic quickly – this should take 1-2 minutes max with the heat on medium to medium-high. We are not trying to cook the chicken through here, just brown the sides. 

Add the bacon and onion back to the pan with the mushrooms and cook for 2 minutes.

Add the tomatoes and Guinness stirring till mixed.

Place all ingredients into an oven proof dish and scatter with thyme.

Cover with aluminium foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until done.

Serve with mashed potato.

Ranch Dressing

Recipe on internet for home made Ranch Dressing which keeps for months, you make the dry seasoning then add mayonnaise later to get the dressing.

In a pestle and mortar mix the following:-

2 tbsp dry parsley
1 tsp dill
2 tsp garlic powder
3 tsp onion powder
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp paprika
1/4 tsp cayenne

To make the dressing use 1 tbsp of the above with

4 tbsp yogurt
2 tbsp mayonnaise
2 tsp lemon juice
1 tbsp milk or as much as you need to make it runny

I used the yogurt and lemon juice as I could not get buttermilk

Also seen a recipe that has 2 tsp dried thyme in the Ranch Dressing and you just mix dry ingredients with greek yogurt

Chestnut Stuffing

One of the best things to eat at Christmas - I made double for 10 people
Will freeze this and cook on Christmas Day

12oz Chestnuts
1/4 pint beef stock (I used an Oxo)
2oz butter
Tsp chopped parsley
1 chopped onion
4oz breadcrumbs

Slit the skins of the chestnuts and boil for 10 minutes; remove skins while still warm
Place chestnuts in a pan with stock and cook for 15 minutes until mushy
Mash chestnuts with the butter
Stir in onions and parsley
Add enough breadcrumbs until the mixture is a firm consistency
Cook for 20-25 minutes Gas 5

Toad in the Hole

Served with mash and baked beans and lots of Daddies Sauce - yum
I did 2/3 of this for 2 of us and it was too much

1 cup plain flour

Salt & Pepper

3 large free-range eggs

1 1/4 cup milk

Pinch of thyme

8 good quality pork, beef or vegetarian sausages

Dijon mustard

2 tbsp beef dripping or lard

1. To make the batter, sift the flour into a large bowl. Add the salt and pepper.
2. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
3. Stir in the thyme. Cover and leave in the fridge for 30 minutes, or ideally 1-2 hours.
4. Preheat the oven to 200C/400F/Gas 8.
5. Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
6. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
7. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 20 minutes; then reduce to Gas 6 for 10 minutes or until well-risen and golden-brown.

Recipe from BBC TV - Antony Worrall-Thompson

KETO Version

2 Tbsp Plain Flour

2 Tbsp Almond Flour

3/4 cup Milk

3 Eggs

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Apple Charlotte Cake

Had some apples going very soft so made this for pudding with clotted cream :)

1 cup Plain flour
1/2 tsp cinnamon
tsp baking powder
1/4 cup honey
1/4 cup oil
1/4 cup dark brown sugar
1 egg
1/2 tsp vanilla essence
2 cups peeled and chopped apples

Preheat oven to Gas 5 Electric Fan 160
Mix together flour, cinnamon and baking powder
Mix together honey, oil, sugar, vanilla and egg
Stir wet mixture into dry - if too thick add a few drops of milk
Combine batter with apples
Spread into buttered dish and sprinkle granulated sugar on top
Bake for 20-25 minutes

Tikka Marsala Chicken & Vegetables

Fancied a curry so made Ricky Chicken & Mushroom with rice while I had a curried version with more vegetables

1 Chicken Breast in small pieces
4 mushrooms
1/4 white onion
2 small tomatoes quartered
4 cauliflower florets thinly sliced
Handful of peas
1 tsp Pataks Tikka Marsala paste or to your liking
3 tbsp fat free yogurt

Fry chicken in a little oil until browned on one side
Turn chicken and add cauliflower
Cook till cauliflower going brown then add onions
Mix paste in yogurt and add to pan with tomatoes and mushrooms
Add some water to give plenty of sauce
Cook till all vegetables tender

Bacon topped Salmon

Watched Nigella make this while I was cycling on our exercise bike - made me really hungry. It does give the salmon a nice smoky flavour.

2 rashers smoked streaky bacon per salmon fillet
1 salmon fillet
lemon juice
salt & pepper

Fry the bacon in its own fat; when nice and crisp transfer to a serving plate to cool
Put the salmon fillet skin side down and fry for 5 minutes in the bacon fat
While it is frying toss salt, pepper and lemon juice on the top side
Turn the fillet over and allow to cook for at least 4 minutes or until it is done to your liking
Serve with bacon pieces on top and any juice from pan

Banana Brownies

Need lots of banana recipes due to using them to make tomatoes go red; this turned out very tasty I made half with 1 banana in a loaf tin

1/4 cup unsalted butter
4oz white chocolate
2 medium mashed bananas
1/2 cup dark brown sugar
1 egg
1 tsp vanilla extract
1 tsp cinnamon
1 cup SR flour

Preheat oven to Gas 5 Electric Fan 160
Melt butter and white chocolate
Stir in sugar, mashed bananas, egg and vanilla
Mix in flour and cinnamon until well combined
Spread batter into pan and bake for 15-20 minutes
Cool and store covered

Recipe adapted from backforsecondsblog.com

Ham & Cheese Stromboli

This can be an appetizer but I made to have with a meat salad - was very nice but next time would use a mix of mozzarella & cheddar for a stronger cheese flavour

Just take a pack of ready rolled puff pastry and dab with mustard - I used wholegrain
Add a layer of wafer thin ham and top with grated mozzarella
Roll up from the short side and chill for 30 minutes
Brush with egg wash and sprinkle with herbs - I used oregano

Cook Gas 5 Electric 160 for 25 minutes or till nice and brown

Spicy Cajun Chicken

Another recipe from Jamie Oliver's 15 minute meals - I would do it again but without the salsa so have not included the ingredients here for it. I also used green beans instead of Okra and no feta cheese. I made half of the recipe for 2 of us and did jacket potatoes in case we did not like the Sweet Potato and chilli  which I did in fact like.

3 Sweet Potatoes
2 tbsp sweet chilli sauce

4 skinless chicken breasts
1 tbsp cajun seasoning
1 tbsp polenta - I used cornflour
olive oil
4 rashers streaky bacon - I used unsmoked
175g Okra
20g feta cheese

1. Peel and dice sweet potatoes and put on to boil; when soft mash with the chilli sauce and keep warm
2. Fry the bacon until nice and crispy and set aside; if using Okra you can fry in the bacon fat until done and set aside
3. Slice the chicken breasts and toss in the cajun and polenta
4. Fry the chicken slices until done about 8-10 minutes
5. Serve the chicken on top of the mash with bacon pieces and Okra on top
6. Sprinkle crumbled feta cheese on top

Lemon and Zucchini Loaf

I made half of this as I had a lemon and a zucchini going to waste. It will be frozen for a family meal in the future. I will just have to make the lemon glaze later and update picture :)

2 cups plain flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup rapeseed oil

1/2 cup sugar

1/2 cup buttermilk - I used fat free yogurt

Juice of 1 lemon or 2 tbsp lemon juice

Zest of 1 lemon

1 cup grated zucchini

1. Whisk eggs then add all ingredients except flour and baking powder - mix well

2. Stir mixture into flour and baking powder

3. Spread into a greased or lined loaf tin

4. Bake Gas 5 Electric Fan 160 for 30-40 minutes or until done

5. When cool ice with a mix of icing sugar, cream cheese and lemon juice

Recipe adapted from NancyCreative 

Banana Oat Yogurt Muffins

Had some very black bananas that were ripening the tomatoes in the airing cupboard so made the Banana Bread and tried these muffins. They didn't turn out very banana tasting so would use 2 bananas next time. I made 6 with walnuts and 6 with chocolate chips.

100g soft butter
160g dark brown sugar
1 egg
1 ripe banana
2 tbsp fat free yogurt
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground cloves
1 cup plain flour
1 cup porridge oats
1 tsp baking powder
Chopped Walnuts or chocolate chips

Beat butter and sugar till creamy
Add egg, vanilla, cinnamon and cloves to butter and mix well
Mash banana with yogurt and stir into mix
Stir in flour, oats and baking powder
Add walnuts or chocolate chips
Spoon mixture into muffin cases and bake Gas 5 Electric Fan 160 for 20 minutes or until done
Cool on a wire rack

Lemon Cooked Fish and Garlic Roasted new potatoes

This fish came out very moist and lemony - garlic potatoes very nice with it

4 small fillets of white fish (for 2 people)
Juice of half a lemon and all the zest
Chopped chives
Mix of 4 tbsp milk to 1 tbsp cream
Salt & Pepper

New Potatoes - cut in half
2 tbsp melted butter
1/2 tsp Garlic granules - or more if you want

Put potatoes in cold water and bring to boil; simmer for at least 5 minutes until just tender - do not allow to get mushy. Strain and allow to dry - then mix with melted butter and garlic. Put in baking dish and wait to cook with fish.

Put milk and cream mix into baking dish to come half way up; place fish in mix and sprinkle on lemon juice, chives, salt & pepper; Milk mix should almost cover fish sprinkle zest on top - you can put cut lemon pieces in dish for extra lemony flavor.

Place both dishes in Oven Gas 5 Electric fan 160; turn potatoes after 15 minutes; take fish out after 25 minutes (if done) and allow to stand; if potatoes not crispy turn up heat for last 5 minutes. Serve with green vegetables.

Drunken Noodles

Very nice quick meal, the only thing I did different was cook the eggs in the wok first and then set aside for later. I added them back all chopped up with the noodles.



4 nests of egg rice noodles
½ onion sliced
2 garlic cloves, chopped
3 cooked chicken breasts cut in small pieces
Handful of frozen peas
8 mushrooms sliced
3 large eggs, beaten
1/2 cup soy sauce
1/2 cup sherry
squeeze lime juice
1 cup basil leaves (optional)
3 tbsp oil

1. Boil the noodles and set them aside to drain.
2. Fry the garlic and onion after 3 minutes, add the chicken pieces and frozen peas. After 3 minutes more, you can add the mushrooms and let them cook together for about 5 minutes.
3. Add the beaten eggs on top of the chicken mixture and stir well. When the egg is cooked, add the soy sauce, sherry and lime juice.
4. Once the sauce is boiling, add the noodles and mix well. Remove the dish from the heat, add basil and serve.

Pink Salad

My version of Nigella's Pink Salad - I replaced olives and feta cheese with radish and tomatoes :)

Just plate up the following:-

Mixed red and green lettuce leaves
1 Beefsteak tomato sliced
Watermelon cubes - I brought a prepared tub
3 radish sliced
8 slices cucumber halved
Sprinkle over a few chopped mint leaves
Top with a red onion that has been thinly sliced and soaked in juice of a lime

Caprese Pasta Bake with fresh garden tomatoes

This quantity serves 4; all of us liked it :)

8oz Pasta Twirls (or your choice)
3 chicken breasts cut into small portions
4 large mushrooms sliced
1/2 Jar Ragu Pasta Sauce with Basil
4 tbsp fat free natural yogurt
2-3 medium garden tomatoes
8oz fresh mozzarella

1. Cook pasta till al-dente
2. Fry chicken until cooked in some oil
3. Add salt & pepper, mushrooms to pan and turn over till browned
4. Add Ragu sauce and heat gently
5. Stir in yogurt and drained pasta and pile into cooking dish
6. Top with sliced tomatoes and sliced Mozzarella
7. Cook 160 for 20-30 minutes until nicely browned on top

Can sprinkle on grated parmesan for a more cheesey flavour

Recipe adapted from The ReluctantEntertainer

Skinny Yogurt Donut Muffins

Absolutely delicious and only 115 calories each - I made 8 from the mix

1 C. Whole Wheat Flour - I used strong white flour

1/4 C. Sweetener

1 Tsp. Baking Powder

1/4 Tsp. Ground Cinnamon

1 Large Egg

1/4 C. Plain Fat Free Greek Yogurt - I used plain yogurt

2 Tbsp. Fat Free Milk

1 1/2 Tbsp. Light Butter, Softened

1 Tsp. Vanilla Bean Paste - I used Vanilla essence

Vanilla Bean Glaze:

1/2 C. Powdered Sugar

1 Tbsp. Fat Free Milk

1/2 Tsp. Vanilla Bean Paste - I used Vanilla essence

Directions:

Preheat the oven to 325 degrees F. and lightly spray a muffin pan with non-stick cooking spray or use cases.

Combine the first four dry ingredients (flour, sugar/sweetener, baking powder, and cinnamon) into a marge bowl until well blended. Set aside.

In a medium bowl, whisk together the remaining wet ingredients until smooth and creamy.

Add the wet ingredients in with the dry and combine just until everything is fully incorporated.

Spoon the dough into the prepared pan, dividing evenly among the sections.

Place the pan into the oven and bake for 10-15 minutes, or until the donuts are cooked through.

The donuts will not turn golden brown, but should 'spring back' to the touch when done.

In the mean time, whisk the ingredients for the glaze together in a small bowl and set aside.

Once done, remove the donuts from the oven and allow to cool.

Dip the donuts face-down into the glaze and set on a wire rack until set. Maybe 5 minutes or so.

Recipe from  TheSkinnyFork.com

Crispy Chicken Caesar Salad

Another recipe adapted from Jamie Oliver's 15 minute meals; I used cornflour instead of polenta and ordinary bread instead of ciabatta. Also did not add anchovy fillets to dressing - Rob and I both loved it.

2 skinless Chicken Breasts - cut into strips
1/2 tsp smoked paprika
2 tbsp polenta
4 slices pancetta - I used pre-bought cubes
2 shallots - I used small white onions
oil for cooking

4 slices ciabatta
1 clove garlic
2 little gem lettuces
Mixed tomatoes
balsamic vinegar
Cucumber slices
Cress - I used a bit of mint as cress had gone off

Dressing:-
Sprinkle of garlic powder
Tsp lemon juice
Tsp grated parmesan
4 tbsp fat free yogurt
Splash worcester sauce
tbsp red wine vinegar
Tsp english mustard
pinch of basil

Mix all ingredients for dressing and set aside
Toast bread and rub with garlic
Toss sliced tomatoes with balsamic vinegar and plate on top of lettuce with cucumber and cress
Fry pancetta and when nice and brown add sliced onions; cook for a few minutes ans set aside
Toss chicken in polenta and paprika
Cook chicken until nice and brown; add pancetta and onion back to pan and reheat

Serve toast fingers; chicken and salad with dressing on the side

Black Forest Ice Cream Cake

Made this for a light sweet course while the weather is so hot; only used half for 6 people so can use the other half another time

2 cups cherries, pitted and halved (you may also use frozen cherries)

1/4 cup sugar

2 tablespoons water

1 cup heavy cream

1 cup semi skinned milk

1 can (14-ounce) sweetened condensed milk

2 teaspoons vanilla

1 chocolate loaf cake ( I made with a packet mix)

Place cherries, sugar and water in a heavy-bottomed sauce pan. Bring to a boil, then reduce heat and allow to simmer until the fruit breaks down and the juices thicken, about 15 minutes. Place the mixture into a bowl and refrigerate until cool.

Combine cream, milk and sweetened condensed milk in a large bowl and beat until thick and creamy, and soft peaks form. Stir in vanilla and cool in fridge for 2-3 hours

Make in ice cream maker for 20 minutes then stir in cherry mixture

Place half the chocolate cake in the bottom of a loaf tin and top with the ice cream; allow to harden slightly then place the other half on top and freeze for minimum of 3 hours (Optional - you can drizzle chocolate cake with kirsch)

Take out 15 minutes before serving and decorate with cream and cherries

Corned Beef and Beetroot Savoury Rolls

In true River Cottage left-overs style I made these; I had some pastry left from the mushroom triangles and some left-over corned beef and beetroot from last nights salad. Just added some chopped onion and an egg to mix - Voila

Mushroom pastry triangles

Made as a starter course (they are quite large may only need 1 per person) I cooked for 15 minutes then froze.

1 sheet frozen puff pastry, thawed

1 minced or finely chopped yellow onion

1 clove garlic, minced

8 oz mixed mushrooms, cleaned and rough chopped

1 tsp dry mixed herbs

2 tbsp dry white wine

1/2 cup (half of a small tub) of light cream cheese

1/2 tsp each of salt and black pepper

2 tbsp grated parmesan

Preheat your oven to 160 Gas 5

Roll out puff pastry and cut into 16 squares - depending on filling you will make 12-16 triangles

To make the filling, cook the chopped onion and garlic in a little butter

Add chopped mushrooms and herbs and cook until the mushrooms have released most of their liquids.  

Add the wine and continue to cook until the liquid is mostly evaporated.  

Remove from heat and stir in the cream cheese until smooth, also adding the salt and pepper.  

Mix in the parmesan and then spoon the filling into the centre of each square.

Brush 2 sides of the square with water and fold into a triangle pinching the edges.

Cut a hole in the middle for heat to escape and brush with beaten egg.

Bake for 20 minutes or until the puff pastry is golden brown 

Oreo Ice Cream Cake

When I do this again I will put ice cream on top instead of the whipped cream - Makes about 8 slices

1 package Oreo cookies
5 Tablespoons butter, melted
1 (1/2 gallon) container of chocolate ice cream, see below
1/2 bottle of chocolate syrup (about 1/2 to 3/4 cup)
2 (8 oz.) containers whipped topping, softened

Crush the Oreos into crumbs by running them through your food processor or putting them in a ziptop bag and crushing them with a rolling pin. Reserve 1/2 cup of the crushed Oreos for later.
In a mixing bowl, add the melted butter to the remaining crushed Oreos and stir. Spread the Oreo/butter mixture into a greased 9″ x 13″ pan, pressing firmly to form a crust on the bottom of the pan.
Spoon softened ice cream onto the Oreo crust. Spread evenly.
Drizzle chocolate syrup in a thin layer over the ice cream. Spread softened whipped topping on top of the chocolate syrup. Sprinkle reserved Oreo crumbles on the whipped topping.
Freeze for at least 4-5 hours, or overnight (for best results). Remove from the freezer about 10-15 minutes before serving to thaw slightly.

Recipe from moneysavingmom

Simple Chocolate Ice Cream

Makes about 5 cups (ten ½-cup servings)
¾ cup cocoa powder, sifted
½ cup granulated sugar
¹∕³ cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract

1. In a medium bowl, whisk together the cocoa, sugars and
salt. Add the milk and, using a hand mixer on low speed
or a whisk, beat to combine until the cocoa, sugars and
salt are dissolved. Stir in the heavy cream and vanilla.
Cover and refrigerate 1 to 2 hours, or overnight.

2. Turn the Cuisinart® ice cream maker on; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. The ice cream will have a soft,
creamy texture. If a firmer consistency is desired, transfer
the ice cream to an airtight container and place in freezer
for about 2 hours. Remove from freezer about 15 minutes before serving