A few years ago the hubbie and I but devoured every episode of Rick Stein’s India cooking show. After the series finished, we picked up the accompanying cookbook and we have made a few bits and pieces from it but I can never seem to follow a recipe without tweaking it for myself.
I love buffalo sauce and the combo of that tangy orange delight paired with creamy blue cheese is one of my all-time favourites. After craving a burger this week, I decided to knock up a new recipe which would combine these two delicious flavours and the result was delicious!
The recipe below makes 8 burgers and each burger patty works out at 1sp. The sauce makes enough for 8 burgers and is 2sp per serving (when split between 8). If you aren’t planning on serving all the burgers within the same meal, I would still make all of the sauce as it can be kept in the fridge for a couple of days and used on things like salads and wraps too.
Always keen to try new ways to jazz up banana pancakes, I thought the peanut butter and chocolate combo would work a treat and I have to say, I was definitely right. I love these little pancakes as they feel so indulgent and yet they are only 1sp per portion. So whether you are making these for pancake day, as breakfast or for a snack they will be sure to hit the spot!
Having had half a packet of blinis left to use, I thought I would throw together another quick and easy canape recipe for over the festive period. This one is just as easy as the last!! Beetroot and goat’s cheese are a classic pairing and, added to a little bit of beetroot houmous, they make a lovely bite sized treat (they lasted less than an hour in my house!).
Over the next couple of days lots of us will be hitting the supermarkets to do our ‘big Christmas shop’. Now if you, like me, want to prepare yourself to avoid the temptation of all the high point foods on the Christmas table, try and pop a few ingredients into the trolley so you can make yourself a low point option which still feels like a treat.
Having rejoined classes and now going along on a weekly basis, I’m always interested to see what the topic for discussion will be on the night. In my class in last week of November we spent some time discussing ways in which to tackle to Christmas season, and in particular, parties full of the foods we know won’t get us to where we want to be.
I was watching Saturday kitchen last weekend and watched as one of the chefs made the most delightful looking salad out of julienne celeriac. My mouth was watering as they plated up the dish and it was at that point that it struck me, I don’t think I’ve ever cooked or even tasted celeriac. I decided then and there that I was going to pick some up to start experimenting with it.
We often treat ourselves to a nice rump steak if we go for a big Aldi shop (they are such good value) and so I’m always looking at new, quick and easy sauces I can whip together to add to the finished dish.
The sauce was inspired by a dressing I had on a steak salad when visiting the ‘big smoke’. I got home and the next day set to work with my blender trying to work out what was in the dressing and how I could adapt it for us Weight Watchers.
As you will have no doubt seen by my Instagram, curry Sunday has become a regular thing in our household. Always keen to come up with new and interesting things to serve on a Sunday, this week I decided to give making my own Tandoori Marinade a go. It is exceptionally easy and I have to say, the results were fantastic. Whilst not strictly a curry, the delicious Indian flavours which burst from this dish definitely make it Sunday worthy.
I’m always keen to try a new curry recipe and so when my next door neighbour whipped this one up for me, I knew I had to recreate it for you all. I have adapted the original recipe to suit my own taste (so this version is a little spicier and zestier than the original) but I have to say, it is by far the nicest homemade curry I have tasted. Not only is it 1sp per person but it honestly tastes like it has come straight from an Indian restaurant.