Ever since I posted a picture of this dinner on my Instagram Page (@skinnykitchensecrets) I have been getting requests for the recipe and whilst the picture might look like a lot of cooking is required, this one is less of a recipe and more of a quick and easy assembly of yummy ingredients.
I love try new pizza toppings and one of my favourites to have when I’m eating out is a Chicken Tikka Pizza. I therefore couldn’t wait to try and make my own healthy version so that I could indulge in it at home, guilt free.
I’ve been waiting to give the whole cauliflower trend a run for its money for a while now and after experimenting with cauliflower rice, I thought it was about time I moved onto something that felt a little more indulgent.
I got a Ching-He Huang Chinese cookbook a while back and I pick it up at least once a month with the intention of giving something a whirl. This week I actually did it and had a little trip to the Chinese supermarket to get in all the supplies I didn’t have. The Chinese supermarket was great, everything was in much bigger portions and MUCH cheaper than a normal supermarket (especially for sauces and herbs and spices!!). A lot of the ingredients listed are store cupboard lovelies, so whilst you may have to buy a few things to start off with, they will last you a good while! I really fancied a new oriental dish and tastes totally different to anything else I’ve made before so if you are a fan of a good old Chinese takeaway, this is one for you. You can find Ching’s original recipe pre WW friendly adaptation here.
I love a nice spicy curry and it’s something I love to go out and have in an Indian Restaurant. In the past whenever I’ve tried to make an Indian style curry it has never tasted as good as a take away (I think a lot of other takeaway meals can be home made much nicer!!) and so I have been attempting to create a good one for a while now. This little gem was exactly what I wanted, so quick and easy but so fresh tasting. The ‘final ingredients’ added at the end add a real fresh, spicy kick and the sauce is full of flavour.
My friend made a gorgeous curry for me one night while I was at uni (feels like a lifetime ago now!!) and when I later asked for the recipe,she couldn’t find it! The only thing she could remember were the spices that were in it. It was so nice that I fiddled about for a while and came up with my own version of the recipe and it was even better!!
My lovely auntie informed me of this amazing recipe from the Facebook page recipe binder yesterday and whilst I usually like to create or adapt recipes (as you will see from all my other posts haha) this one was rather delicious as it was. I only made a few of my own amendments and this was mostly during the cooking and portioning process.
It was so quick to make, so tasty and for so little points! My OH really didn’t believe that they were WW friendly. Make sure your oven is hot when you pop your bhajis in as you don’t want them to go soggy. To store pop into a box on top of some strong kitchen roll (to soak up any excess liquid created when cooling). According to the recipe builder 1 bjahi is 1sp, 2 bhajis is 1sp, 4 is 2sp and 8 is 4sp.
This is a recipe that I found in last year’s Slimming World calendar and whilst it is totally ‘syn’ free, it is also a yummy low pro points recipe (and you get a giant portion!!!). My OH loves this as it tastes nothing like a diet recipe and it is absolutely delicious! I haven’t made many changes to the original recipe other than to add an element or portion control (which SW sadly lacks) and lots of lime as its my fav!