Thai red curry is one of my favourite go to’s when I’m eating out but the full fat coconut milk used in Thai restaurants often makes the dish high in calories and for me, a bit too rich. I often make a quick Thai curry at home using shop bought curry paste (which I’m still a big fan of) and light coconut milk but more recently I decided to give making my own paste a go. Continue reading
I’ve been meaning to post this recipe for months and something always seems to come before it!! So without further ado….I discovered my favourite restaurant of all time, Sugo Pasta Kitchen, some years back when we lived in Manchester and after I tasted their House Sugo I knew I would never find a better pasta dish. Time after time I went back with my hubbie, family or friends and I thought ‘I must try something else this time’ but on every single occasion I couldn’t turn down the opportunity to have a bowl of this heavenly pasta.
I don’t know about you but now that the festive period is over, all I can think about is how I need to get some serious fruit and vegetables into my system! We’ve had a wonderful time over Christmas and New Year but nearly 2 weeks out of our usual routines, food and meal plans has left me craving spending some time in the kitchen making fresh and veggie packed food.
Sticky Toffee Pudding is my all time favourite dessert but it is something that is firmly off the table when I’m trying to stick to plan, until now! I decided I wanted to try and come up with a lighter sticky toffee pudding that is both lower in points/calories but tastes just as good. The results speak from themselves – light, airy and sticky, this delicious dessert will make sure you never feel like you are missing out. The addition of some wintery spices make this the perfect Christmas Dinner dessert if you are trying to do a little damage control after a huge main course!
One of my husbands favourite meals when we go to an Italian Restaurant is Pollo Crema and so I’ve been promising him I’d make a healthy version that we could enjoy at home which would taste just as good but allow me to stay on plan. Tarragon is not something usually included in the dish but it’s a lovely addition to lift the flavour and add an element of freshness.
The Chicken Parmo is a classic, delicious takeaway treat originating from Teesside. Often associated with trips to the kebab shop after a boozy night out, in its hometown this famous dish is often served with lashing of garlic sauce after being gloriously deep fried. The result is delicious but off the scale in terms of points/calories.
This recipe is so quick to prepare but it’s really important you do everything at the same time so it’s nice and hot when you serve it. In the main recipe I’ve included my take on a traditional carbonara but below I’ve also included a couple of variations which you can try if you want to either mix things up or bulk the recipe out further. Continue reading
Usually I would test a recipe two or three times before I post it but since I cooked this one on my Instagram stories the other night, I have been inundated with requests for the recipe, even in its draft form so I thought, since it was pretty delicious first time around, I’ll pop the first test here for you all for easiness if you want to make it this weekend!
I love a Chinese takeaway however they are usually very points heavy and so I’m always trying to convert new dishes into the perfect fakeaway. I cooked this one up in the week after realising I had most ingredients in already and I was over the moon with how quick, easy and absolutley delicious. Don’t be put off by the longish list of ingredients. Most of them are store cupboard staples (well they certainly are if you cook lots of my recipes) and it’s worth having lots of them in to add instant flavour to many dishes.
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.
Coming back into the colder mornings, one of my favourite warming autumn breakfasts is baked oats. Easy to prepare in advance or on the day, they are a lovely filling breakfast which feel like a real treat at the same time.
Having had a craving for apple pie recently, I decided to combine the two dishes together to come up with something that would fill me until lunch but would satisfy my need for something sweet and fruity.