breakfast · lunch · quick and easy · recipes · snacks

Waffles

This makes 5 small indivdual waffles, but it really depends on the size of your waffle maker.

Melted butter for greasing

2 medium eggs

110g shredded mozarella

2 tbsp ground almonds

pinch of sea salt

Optional extras for savoury or sweet waffles:

shredded ham, to taste

chopped chives, to taste

3/4 tsp dijon mustard

Or:

3 tbsp splenda

1 tbsp ground cinnamon

Heat and grease your waffle maker according to the manufacturers instructions.

Mix together well all the ingredients and then carefully spoon onto the waffle maker. Take care not to overfill as it will ooze out the sides. Cook for the manufacturers reccomended length of time.

The waffles are lovely either hot or cold.

Store in an airtight container in the fridge, can also be frozen.

For other posts in this category please click on the link in pink at the top of the page.

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.

For other posts in this category please click on the link in pink at the top of the page.

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.

For other posts in this category please click on the link in pink at the top of the page.

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.

Please click on the link in pink at the top of the page for other posts in this category.

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.

For other posts in this category please click on the link in pink at the top of the.

breakfast · lunch · quick and easy · snacks

Cloud Bread

Makes 12

3 eggs, separated

80g full fat cream cheese

1/2 tsp cream of tartar

Preheat the oven to gas 2/150c/300f. Line 2 large baking trays with greaseproof paper.

Add the cream of tartar to the egg whites and whisk with a electric hand mixer until they firm stiff peaks. You should be able to turn the bowl upside down without the egg whites moving.

Next add the cream cheese to the yolks and mix thoroughly with the whisk.

When they are well combined gently add the egg whites. Fold the egg whites in very carefully and gently to the yolk mix. You need to keep as much air as possible in the mixture.

Once they are combined, gently spoon out onto the baking trays into roughly circular pieces.

Bake for 20 to 25 minutes.

Use each piece as you would a slice of bread. They are great for sandwiches.

Store in an airtight container for up to three days. You can freshen them up by lightly toasting them and they can also be frozen, put a piece of greaseproof paper between each slice to stop them from sticking together.

There are other variations of cloud bread online, the Diet Doctor recipe has psyllium husk in it which makes it more ‘bready’.

For other posts in this category please click on the link in pink at the top of the page.

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.

For other posts in this category please click on the link in pink at the top of the page.

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.

For other posts in this category please click on the link in pink at the top of the page.

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.

For other posts in this category please click on the link in pink at the top of the page.

lunch · quick and easy · recipes · snacks

Cheese Scones

175g ground almonds
1 & 1/2 tsp baking powder
pinch of salt
25g butter, melted
75g grated cheddar
1 large egg
2 tbsp double cream

Preheat the oven to gas 5/190c/375f

Line a baking tray with greaseproof paper

In a large bowl, mix the salt and baking powder into the ground almonds.
Then add the butter, egg and cream and beat together with a electric hand mixer.
When the dough is well combined, add the cheese and mix in gently.
Divide the dough into 6 evenly sized balls and place on the baking tray. Press each one down slightly to make a traditional scone shape.

Bake for 15 minutes and serve sliced in half and buttered, either warm or cold.

Store in an airtight container for up to 4 days.

For other posts in this category please click on the link in pink at the top of the page.