I think I’m one of the only people I know who doesn’t LOVE a Sunday lunch. Don’t get me wrong, I’m partial to a roast every now and then, but as a fan of spice I often find a normal roast to be a bit plain and unexciting. A few weekends ago when I was brainstorming what to make for Sunday lunch, I decided to mix things up a little and put together an Indian style affair. Gorgeous, tandoori roast chicken, spiced potato wedges, garlic and coriander flatbreads, kachumba and raitha all on one plate made for the perfect Sunday roast alternative.
Who doesn’t love a chicken Kiev? Meaty, buttery and crispy, these freezer goodies have always been a treat but they are often a treat which come with a crazily high SP value. My hubby has always been a fan of a Chicken Kiev so a few years ago I thought I should set about creating a more healthy version for us to enjoy without the over indulgence and this recipe was born. We had it so many times and then promptly forgot about it and so when, a couple of weeks ago, the hubbie asked for it again I dug the recipe out and made some tweaks and improvements. The result was even better than I remembered and the dish ended up on our menu plan three weeks in a row!
Before you crack on making this one, I would urge you to read my little blurb below as there are a few different ways you can serve this dish. All are delicious, but some take a little more time than others.
I initially created this duck stir fry mixture when I was whipping up some spring rolls to go with my egg fried rice. They were delicious but I couldn’t help but think that this tasty mixture was being wasted in such small quantities inside the rolls and should instead be the star of the show on the plate so I set about adapting my initial recipe to make it the main part of 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!!).
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.
My hubby and I always roast a chicken on a Sunday night so that we know during the week we will always have something healthy to hand for lunches or quick evening meals. Easily bored of eating the same thing, I’m always trying to come up with new ways to use this chicken in salads and soups, keeping the smart points low but the flavour level high. This recipe is one I first started making last summer and it’s been a firm favourite ever since. I love the easy harissa feta dressing as it really lifts the salad ingredients and the ingredients in it are usually bits I always have lurking around the cupboards/fridge. If you don’t have a blender for the dressing, simply mash the feta into a paste before mixing through the other dressing ingredients. If you prefer your beans cold, these can be drained and added straight to the cooked kale and green beans.
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.
The Slow Cooker
The slow cooker is one of my favourite kitchen accessories and something I know a lot of my followers regularly rely on to rustle up gorgeous meals with minimum preparation.
Being able to pop dinner in the slow cooker in the morning helps me to feel uber organised and ready for the day ahead and for me, there is nothing better than being greeted by the delicious smell of dinner bubbling away when I come home from work in an evening.
Mexican chicken fajitas are one of my favourite go to quick and easy dinners on a Friday night but equally, we do love a good Indian treat so last week, whilst brainstorming my weekly menu, I thought why not combine two of my favs and come up with a new Friday night mash up….. Indian chicken fajitas!