dinner · lunch · quick and easy · recipes

Chicken and Bacon Salad with Cajun Mayonnaise

This is an individual portion, increase ingredients as necessary.

4 rashers of smoked streaky bacon

4 slices of roast chicken

Butter for frying

2 handfuls of rocket leaves

6 cherry tomatoes

1 stick of celery, chopped

1 tbsp mayonnaise

1/4 tsp Schwarts Cajun seasoning

In a dish, mix together the seasoning and the mayonnaise.

Place the rocket on a plate and sprinkle on the tomatoes and celery.

Next fry the bacon, crispy is best for this. Once it is done remove from the pan and keep warm whilst you fry the chicken slices. Use the bacon grease for this as it adds more flavour.

Once the chicken is ready, place it and the bacon on top of the salad and then dollop on the mayonnaise.

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dinner · lunch · quick and easy · recipes · snacks

Sweetheart Salad

600g sweetheart cabbage roughly chopped

1 handful of radishes, trimmed and chopped

3 sticks of celery, trimmed and chopped

2 handfuls of walnuts, roughly chopped

6 large tbsp full fat Mayonnaise

2/3 tsp dijon mustard

Ground black pepper and sea salt to taste.

In a large bowl, mix together the chopped ingredients.

In a separate dish mix together thoroughly the dijon mustard and mayonnaise. Then pour over the salad and stir in with a large spoon until everything is evenly covered.

Serve immediately with barbequed meats or veggie burgers, steak or roasted chicken breast.

Store covered in the fridge for up to 2 days.

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dinner · lunch · quick and easy · recipes

Cheese and Tomato Quiche

9 inch ovenproof quiche dish.

serves 6/8

For the pastry recipe, click on the menu button above, blind bake the case for 10 minutes. Gas 4/ 350f/ 180c

200g cheddar cheese, grated
handful of cherry tomatos, halved
5 large eggs
260ml double cream
black pepper, to taste
sea salt, to taste
dried chives, to taste

Line a greased ovenproof dish with pastry and bake blind for 10 minutes.

Then add the grated cheese and place the halved tomatos on top.

Using a hand mixer, beat together the salt, pepper, eggs and cream. Pour over the cheese and sprinkle with the chives.

Bake for 30-35 minutes until the quiche is set.

Serve hot or cold. Store covered in the fridge for up to 3 days or can be frozen.

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dinner · lunch · quick and easy · recipes

Chicken and Coconut Curry

Serves two

Olive oil for frying

2 chicken breasts, chopped into bite sized pieces

2 large handfuls of sliced mushrooms

1/2 tsp sea salt

200ml full fat coconut milk

1 tbsp mild curry powder

1 large handful of shredded unsweetened coconut

Warm the olive oil in a large frying pan and then add the chicken. Once it has browned, add the sliced mushrooms and sea salt.
Once the mushrooms are browned, add the coconut milk and curry powder and simmer gently until the chicken is completely cooked through (there should be no pink in the middle of the pieces).
Then add the shredded coconut (save a little to garnish the curry when you serve it), and mix in well, let it soften slightly.

Serve alone or with a fresh green salad.

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dinner · lunch · quick and easy · recipes · snacks

Rustic Vegetable Pizza

You will need a batch of the Fathead Dough, click on the menu button above for the recipe, add 1/2 tsp of sea salt and 1/2 a tbsp of dried chives to the ground almonds and baking powder before you mix it with the mozzarella and egg.

Part cook 3/4 of a bag of Sainsburys frozen chargrilled vegetables in the oven with a little olive oil, you want them 3/4 cooked only because they will finish cooking once they are on top of the dough.

Gas 6/200c/390f for approximately 15 minutes.

Roll out the dough between 2 pieces of greaseproof paper into the size and thickness you want.
Then cover evenly with the vegetables and sprinkle with grated mozzarella.

Return to the oven, gas 3 /170c/325f for 15 to 20 minutes.

Serve hot or cold with a crisp salad.

Store in a airtight container in the fridge for up to three days.

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dinner · lunch · quick and easy · recipes · snacks

Mushroom and Cheese Loaf

Serves 8 to 10

200g ground almonds

2 tsp baking powder

5 medium eggs

1 tsp celery salt

80g butter, melted plus extra for frying the mushrooms

120g cheddar cheese, grated

300g mushrooms, peeled and sliced

Pre-heat the oven to gas 5/ 375f/ 190c

Line a large loaf tin with greaseproof paper.

Fry the sliced mushrooms in a little butter until they are lightly golden.

Using a electric mixer, beat the ground almonds, baking powder, eggs, melted butter and celery salt to a smooth batter. Fold in the grated cheese and mushrooms and then pour into the loaf tin and bake for 40 minutes or until a knife comes out clean.

Leave to cool in the tin before turning out onto a wire rack to cool completely or to be sliced and eaten warm.

Store in an airtight container in the fridge for up to 3 days.

Can also be frozen.

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dinner · lunch · quick and easy · recipes

Cottage Pie

Serves 4

500g minced beef

2 large turnips

beef stock cube

butter for frying and mashing

smoked paprika

sea salt

ground black pepper

red wine, optional

Begin by peeling and dicing the turnips (I used two large ones to cover the top of a 7 inch baking dish with a generous layer of mash), then boil until soft enough to mash with butter, salt and pepper.

Ensure they are well drained as there is quite a lot of water in turnips once they are mashed.

Fry off the mince in butter with salt, pepper and paprika to taste.

When it is browned, add 1/2 a pint of beef stock made up from the cube.
If you are adding a glug or two of red wine reduce the amount of stock accordingly.

When the beef is nicely cooked, transfer it to the baking dish and layer the mash over the top.
Bake on the top shelf of the oven, gas 6/200c/390f for around 20 minutes, or until the mash begins to turn golden and crisp.

Serve with steamed broccoli and an extra knob of butter.

Store covered in the fridge for up to 3 days. Can also be frozen.

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dinner · lunch · quick and easy · recipes · snacks

Cheesy Bacon Slice

You will need a batch of the Fathead Dough, click on the menu button above for the recipe.

Preheat the oven to gas 3/325f/170c
Line a baking tray with greaseproof paper.

I used 1 batch of the dough to make 4 large slices.

Grated cheddar cheese, approximately 4 handfuls
150g Streaky Bacon, chopped and fried till crispy
Mustard to taste

Divide the dough into 4 equal parts and roll out between 2 sheets of greaseproof paper.
Spread a little mustard over the dough and then grate the cheese onto it, leave a gap around the edge so that you can fold the dough over after you have sprinkled a quarter of the crisp bacon on top.
Crimp the edges with your fingers to seal the slice and then bake for 15 to 20 minutes so that the dough is golden.

Serve hot or cold.
Store in a airtight container in the fridge for up to three days, can also be frozen.

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dinner · lunch · recipes

Beef and Red Wine Crumble

Serves 4/6

450g rump steak, chopped OR 4 gluten-free quaterpounder beefburgers
2 tbsp olive oil
110g butter, softened
2 large peppers, red and green chopped into chunks
400g turnip, peeled
200g celeriac, peeled
200g swede, peeled
400ml red wine
2 tsp dried chives
1 tsp dried sage
100g ground almonds
100g finely chopped mixed nuts
1 tbsp splenda
60g cheddar cheese
sea salt
ground black pepper

optional:
2 tsp ground arrowroot powder

Preheat the oven gas 5/190c / 375f

Add the olive oil and 10g of the butter to a large frying pan over a medium heat.
Add the steak, or if you are using burgers, crumble them into the pan, and fry until browned.
Then add the peppers, a pinch of sea salt and 100ml of the red wine. Leave to simmer on a low heat for around 15 minutes then set aside.

Chop half of each of the turnip, celeriac and swede into very small pieces and put into a large saucepan with a knob of butter, pinch of sea salt, 1 tsp of chives and 1 tsp of sage.
Stir so that the butter and herbs are coating the vegetables, cook for around five minutes until the veggies are sizzling and begining to soften, then add the remaining red wine to the saucepan and bring to the boil, cover and then leave to simmer for 20 minutes.

In a large bowl, chop the softened butter and then add the ground almonds, chopped nuts, 1 tsp chives, 1/2 tsp sea salt and 1 tbsp splenda.

Rub together with your fingers ensuring the butter is well mixed with the other ingredients.
Then grate the cheese and the remaining turnip, celeriac and swede into the bowl and mix together well.

If you want to thicken the liquid that the veggies are in, before you add the beef, add 2 tsp arrowroot powder and mix thoroughly.
Then add the beef to the saucepan and stir well.
Next pour the beef mixture into a large ovenproof dish and then cover with the crumble topping.

Press it down gently and season with ground black pepper.
Bake in the oven for 25 to 30 minutes ensuring the top is crisp and golden.

Serve with toasted and buttered low-carb bread rolls, click on the menu button above for the bread roll recipe.

Store covered in the fridge for up to 2 days or can be frozen.

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This recipe was inspired by the Savory Beef Crumble in the October 2019 edition of Landscape magazine.

Bits and Bobs · breakfast · dinner · festive treats · pudding · quick and easy · recipes · snacks

New Year’s Eve

I’m keeping it simple today, dinner will be a pan-fried sirloin steak with bearnaise sauce and turnip wedges cooked in the oven, 30 minutes on gas 6 / 200c.

Minimal cooking and minimal washing up!

Pudding will be a slice of Chocolate and Almond Danish Pastry

I made these yesterday and I will put the recipe in my next post, stay tuned!

You will need the Fathead dough ingredients (click on the menu button above for the recipe), along with marscapone cheese, ground almonds, splenda, an egg, butter, almond extract and some dark chocolate chips or a bar of chocolate to chop up (70 / 85%).

It’s a very quick and easy recipe and is perfect at breakfast time if you’d prefer.

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