Since my friend brought me back some amazing ras-el-hanout from Morocco I have been looking at different ways to incorporate it into my meals. It has the most gorgeous flavour and so I started doing a bit of digging to see what else I could get it into. I came across a few recipes on the Good Food website so the below recipes is a combination of them all! Best of all it includes one of my favourites at the moment, CHICKPEAS. It also has some gorgeous apricots in which add a nice subtle sweetness to the dish. It’s so filling and really quite cheap to make as you don’t need too much meat. I served mine with some Ainsley Harriot Cous Cous and topped with yoghurt and coriander. Amazing!!
I watched a rerun of Jaime’s 15 minute meals the other night and saw the end of him making this dish. It looked delicious and so I thought I would give it a go but when I got a hold of the recipe it was rather plain and boring. Keen to try gnocchi anyway I added a few bits and pieces and changed a few bits round and came up with the below recipe! It was delicious and although you don’t get much gnocchi for your points, it’s a nice change from pasta and adding lots of free veg bulks your bowl out a treat! It’s a perfect dish to make if you are in a rush as the gnocchi itself takes only 3 minutes!
I got a giant portion of lean pork mince from Morrison’s with my meat vouchers so I split it into three. Now usually I make my Sweet Chilli Chorizo Burgers or some meatballs with pork mince but I really wanted to make something with it last night that didn’t require any fuss (i.e blending or getting my hands dirty). I’ve had lettuce cups a few times in both Thai and Korean restaurants so I thought why not try and recreate them at home myself!
This is a really easy recipe and a proper winter warmer. It tastes lovely and creamy without being as naughty and its really filling. It’s really good to cook for just two people and as the sauce doesn’t require a full tin of tomatoes, the quantities can be easily halved to make for one, or doubled to make for four!
Whenever I have steak in a restaurant, I always opt for a lovely Diane sauce but it’s not something I’ve ever tried at home before. This week, after defrosting a couple of rump steaks, I decided to give it a go. At first I thought some major adaptation would be required to make it Weight Watchers friendly but once I started to look into it I realised that in actual fact, the sauces weren’t too points heavy. The recipe I went for was an Anthony Worral Thompson recipe that I found on the BBC Food website. No adaptation was required (other than leaving out the butter!!). The sauce was lovely and ideal paired with the steak and hassleback sweet potatoes!
Chicken on the bone is one of my favourite ways to eat meat and so I’m always trying to think of new ways to cook it. Last night, after my OH took chicken thighs out to defrost, a colleague at work mentioned the old crème fraiche and mustard combo. I previously done this with pork and thoroughly enjoyed it so I decided a bit of free styling on this recipe would be worth a try.
I have salad most days for lunch at work so to make sure I don’t get bored, I like to change it up every now and then. As I’ve mentioned before, I often bring in my ingredients on the Monday and make my salads fresh every lunchtime, but there are just some days when I don’t remember to bring everything in from home. This is my go to salad for one of those days. Tesco have got a great range of salad ingredients and accompaniments so I know that if I’m short, I can pop out and pick up their edamame bean and pea salad and chick pea and aubergine salad quickly and that it will make a satisfying and healthy lunch. When I buy these two together, they last a good three days and added with feta and the other salad ingredients, it makes for a nice change from my regular cous cous and chicken staple. The feta goes so well with it that I don’t even mind that it’s actually a veggie recipe!
Serves 1 = 6pp
Large handful of mixed leaves
1 spring onion, finely sliced
2 small salad peppers, sliced
Large piece of cucumber (however much you fancy), halved and sliced
Handful of cherry tomatoes, halved
Glug of balsamic vinegar
65g Tesco Finest Edamame and Pea Salad
70g Tesco Finest Roasted Aubergine & Chickpea Salad
40g light feta cheese, crumbled
Pop the salad leaves in the bottom of a large bowl (or lunch box if like me, you want to take it to work). Add all of the salad vegetables on top of this and add a glug of balsamic vinegar and toss a little.
Next pop in the edamame and chickepea salads as well as the feta, top with a little of the dressing that comes with the bean salad, combine and season with salt and pepper.