My freezer is always well stock with beef mince and I love coming up with new ways to jazz upwhat can be a fairly dull ingredients These burgers are far from dull. Glazed, sticky and bursting with flavour, not only is this recipe nice and easy, it also has limited amounts of chopping and maximum satisfaction. You can serve the burgers with anything you like, I usually serve with butternut squash chips as they fill you nicely for 0sp.
I am a huge fan of pesto, in particular when its home made. The fresh and vibrant flavours can really lift a dish to the next level. When I was flicking through this months Good Food magazine, a recipe for Broccoli Pesto and Pancetta Pasta really took my fancy as not only did it involve pesto, but it used a whole load of broccoli which is packed with goodness. To start with I tweaked the recipe to make it WW friendly but I found that the recipe in the magazine didn’t actually have much taste so I continued to tweak and taste until it was perfect. The result is the recipe below.
Whenever we order rice as part of an Indian takeaway my hubbie and I get ‘peas pilau’, largely as he is rather obsessed with peas! It’s a lovely side dish which is a bit more interesting than just plain rice and so this week, when I fancied an Indian style dish, I thought I would try and recreate this rice at home. I had some lean mince in the freezer so I paired some spiced beef kofta’s with the rice and served with the mint yoghurt from my Tandoori Salmon recipe.
I’m a huge fan of a comforting, oozy risotto. Not only does it feel like an indulgent meal, its one which is easy to make extra portions of to have the next day for lunch or dinner. Last week, after defrosting a couple of steaks from the freezer, I thought it might be a nice change to serve them with a bit of a different risotto and this lovely little dish sprang into my mind as I had some light mascarpone left over that needed using.
As you will have seen in many of the other recipes on my site, I love using sausage meat as a cheap, quick and easy way to make a filling and tasty tea and this recipe is exactly that. Whacking everything into a blender right at the start means both minimal chopping and means that rustling up this dish doesn’t take much longer than cooking the pasta. This is also a great dish to make for little ones as blending everything disguises many of the veggies that you may find hard to get into their meals usually and you end up with a bolognaise type texture for the sauce which always goes down a storm.
I’ve always enjoyed a prawn curry but adding enough prawns to make it filling can end up a little pricey at times. That is unless you use the delightful option that is frozen king prawns! A large bag of these little beauty’s in the supermarket is so much cheaper than buying them fresh and so many people say they are actually better quality as they are frozen at sea as soon as they are caught. If you are using frozen, raw king prawns, make sure they are properly defrosted before adding to the dish.
One of my lovely friends got me a Good Food Magazine subscription for Christmas. Now I have a terrible habit of absolutely loving reading recipe books and magazines, but never actually making anything out of them as I tend to just go off and do my own thing so I decided that I would try and make a least one thing out of each monthly edition. The January edition was full of tray bakes and, having had a read through the mag, I decided the Harissa Cauliflower Pilaf was the most up my street. Now whilst I committed to making something out of the edition, I knew it wouldn’t be too the letter and so, having made this a few times now, I can confirm my version is actually rather different to the original.
I originally wrote this recipe in early December as a nice Christmassy addition to the fakeaway/burger selection on my site but with Max’s early arrival I never got around to the second testing and posting of it so it’s been somewhat delayed…until now. This is a lovely burger recipe that is bursting with those classic Christmas flavours but that actually works all year around (who doesn’t love a bit of brie!!).
Who doesn’t love Mac and Cheese!? A few of you may have tried the other Mac and Cheese recipe on my site which uses Butternut Squash to recreate the smooth and creamy texture of a regular Mac and Cheese and I love it but this week I thought I would try and make a more traditional style Mac and Cheese – whilst still keeping it WW friendly. The result, I have to say, was amazing. This is probably one of my hubbie and I’s favourite dishes I’ve created in a while as its both cheesily good and bursting with that lovely smoky chorizo flavour. It’s a little higher in points than other dishes but it really doesn’t feel like a ‘diet’ dish so in my view, it’s worth every single point! Give it a whirl and let me know what you think!
Whilst I was pregnant, one of the things I wasn’t supposed to eat was goat’s cheese. Goat’s cheese is one of my favourite cheeses and 9 months without its creamy delight was hard going so I knew one of the first recipes I would write once I could have it again would include it! I also love the combo of lamb, harissa and goat’s cheese and so, after a bit of experimentation, I came up with this lovely salad which works perfectly as both a healthy, filling evening meal as well as for left overs for lunch the next day.