Given the popularity of the classic low carb cauliflower base pizza alongside my love for all things courgette, I decided to try and covert my regular cauliflower pizza recipe into a courgette based pizza. The challenge was easier said than done but, after a few tries, I am happy to report I have finally perfected it. The texture is a little less firm that the cauliflower version however the taste is even better. I served this with a large side salad to keep it nice and fresh.
I love a quick and easy pasta sauce recipe so prawns are the perfect ingredient to include in one. Taking less than 5 minutes to cook, they are difficult to get wrong. I used some lovely big raw king prawns (which were already deveined) which were lovely and meaty and filling. I like to cook my prawns from raw so I know they are as fresh as possible and so they can cook them in the garlic and chilli so that take on all the flavour. If you are funny about cooking prawns from raw though, there is no harm in buying the precooked ones and just heating them through in the sauce at the end.
Gnocchi is a great store cupboard essential to have in so that you can whip up a delicious home made tea really quickly and simply. We often have it with a nice tomatoey sauce usually but tonight I thought I would try something different. The result was this delicious creamy baked delight.
I have had a few requests for a healthy and tasty carbonara recipe so I thought it was about time I obliged! Now I’m not the biggest fan of carbonara as I find it rather carb heavy and plain so I decided to pump up the taste factor as well as the veg component and the result was delicious and tasted exactly like something you would have in a restaurant. The gorgonzola added a lovely distinctive flavour which both the OH and I really enjoyed but if you don’t like gorgonzola, feel free to replace this with some low fat crème fraiche. This was my first time cooking with kale and I really enjoyed it. It added a lovely texture to the dish and a lovely pepperiness (plus its so good for you!!)
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.
After the success of my last of my last experiment with Heck Chicken Sausages I decided to give them another go and come up with another recipe. This time I decided to go for a risotto and I have to say, these sausages are becoming one of my new favourites! If you can’t get a hold of the sausages in this recipe, you could replace it with diced chicken breast (around 360g) and fry this first instead of the sausages.
I’ve heard a lot about these Heck Sausages over the past few weeks so was over the moon today to discover that the Tesco nearest me stocks them. I’ve wanted to do chicken meatballs for a while but haven’t been able to get my hands on any chicken mince so I thought these sausages (out of their skins) would be the perfect replacement.
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.
This was the lovely starter that I made on my meat free Good Friday three course meal challenge. It’s something that I’ve had a few times in Italian restaurants and it’s always really satisfying. Making a light version seemed like a great way to start off my meat free 3 course meal however if you did fancy a bit of meat, pop a slice of prosciutto on top of the pesto.
I love a good meatball dish and so when I started brainstorming ways to make them even more exciting, I knew I would have to give this one a go. Cheesy and gooey in the middle, baked to perfection in a lovely tomato sauce, these really are the ultimate Italian meatballs.
If you don’t want to fiddle on making to meatball yourself you could use shop bought meatballs and use all the mozzarella on top to bake it. If you do have the time I would highly recommend giving these ago. I made up enough meatballs for four people (20 meatballs) and left half (10) uncooked in the fridge for tea the next day.
If you prefer the sauce wet and saucy, use passata, if you like it a bit more dry, use the chopped tomatoes.