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