Another one of my must makes this year is Satay Sauce, and yay…I’ve done it! So simple and healthier than shop bought versions. I went for a mild version tonight, but I also think that adding a little chilli or tobasco could work just as good if you wanted a little kick to it.
Makes enough for 2 portions of stir fry.
3 tbsp Peanut butter – I used Whole Earth Crunchy as I like the bit of crunch, but you can use smooth and any brand you wish.
2 tbsp Soy sauce
1 tbsp Light Brown sugar
1 tsp garlic powder
1 tsp sesame oil
1 tsp peanut oil
2 tbsp lime juice
- Put everything in a microwave jug with 2 tbsp water and microwave for 1 minute. Stir and add to your stir fry.
As easy as that! Yummy!
One of my favourite meals is my waffle crusted chicken and Maple sauce, I thought I would try a more healthier accompaniment tonight.
I had some Broccoli to use up and decided on some little courgettes. These were really tasty and also low in fat.
Makes about 10 croquettes
1 large broccoli (about 3 cup fulls of florets)
2 eggs beaten
salt & pepper
1 small onion – finely chopped
1/2 cup of panko breadcrumbs
1 cup of reduced fat cheddar cheese – grated
1/2 tsp garlic powder
- Preheat oven to 210 deg.
- Blanch the broccoli in boiling water for 1 min, then transfer to cold water to stop cooking. Dry off excess water and chop broccoli finely.
- Put eggs, cheese, onion, garlic, sat & pepper into a large mixing bowl then tip in the broccoli and mix through. Add in the panko breadcrumbs and mix again. Place in the fridge for about 1/2 hour to chill, this will help when making croquettes.
- Line a baking tray with greaseproof paper. Take a small amount into the cup of your hands and shape into a croquette. Place on baking tray and spray with oil. Sprinkle a little paprika on each one and bake for 10 mins.
- Turn over, spray with oil and bake for a further 10 mins or until golden brown and crispy.
Yummy with my waffle chicken, you can find recipe here waffle chicken
I just love playing with my food….lol! I was feeling in a creative mood this morning so rather than smashing the avocado (as I normally do) I thought it’s time to try the Avocado Rose bowl design that has been going about for a while now. Not only did I master that, since it’s February, the month of Love, a wee love heart appeared also.
Here’s how to do it.
Little oil and a sharp knife
- Firstly rub your knife and your work surface with a little oil, this helps the knife glide smoothly through the avocado.
- Slowly slice the avocado as thinly as you can.
- Wet your fingers slightly, then slowly fan out the avocado slices to make a long line or u shape.
- Gently start to roll up into your rose bowl design or in fact any design you want to.
I then placed on a piece of toast with a poached egg inside and devoured!
Classed as the Best Scottish Supper of the year, with amazing local produce such a haggis, neeps and tatties to our Famous Scotch Whisky and our sensational Scottish tablet along with the bagpipes it is one amazing night celebrating the amazing poet Rabbie Burns.
Here are some of my favourite recipes:-
Haggis, Neeps & Tatties
I have a love of bananas right now so I think I’ll be having my Whisky banana tomorrow.
100ml Scotch Whisky
100g soft brown sugar
4 large bananas
Ice cream of your choice.
- Melt the butter in a deep-sided frying pan over medium heat. Stir in the brown sugar and whisky. Bring to the boil and cook, stirring, until sugar has dissolved.
- Reduce heat to a simmer. Add bananas and simmer gently until bananas are warmed through and glazed with the syrup. Serve immediately with vanilla ice cream.
I’ve seen posts about Baked French Toast and always wondered how it tastes, so today was that day that I would give it a go. I normally fry my eggy bread so I was intrigued. It tasted amazing with the Maple Syrup and a great Sunday Brunch recipe.
6 slices of thick white bread (it has to be white, I’ve tried wholemeal in the past and it just doesn’t work)
1 cup Milk
1 tsp vanilla essence
2 tbsp sugar (brown or white, your choice)
1 tsp cinnamon
2 tbsp butter – melted
Maple Syrup to serve
- Preheat oven to 180 deg
- Cut bread into long slices. Mix sugar and cinnamon and set aside.
- Whisk together eggs, milk and vanilla
- Soak the bread in the egg mixture and let excess drip off
- Place some greaseproof or parchment paper on a baking tray and lay the bread strips on top, leaving a small space in between
- Using the melted butter, brush the tops of the slices then sprinkle with sugar and cinnamon
- Bake in oven for 15 minutes
- Remove and turn over the slices, repeat with the butter and sugar and bake for a further 15 mins.
- Allow to cool slightly, plate up and drizzle with Maple Syrup…..Yummy!!
Having some left over Masala Paste from the other nights curry, I wanted to try something different and a bit more healthier but filling, which means only 1 thing to me Lentils!
Lentils are so healthy and include all these beneficial nutrients like fibre, protein, minerals and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied.
Makes for 2 large portions or 4 smaller portions if having with an accompaniment.
3 tbsp Masala Paste
1 tbsp olive oil
1 red onion – finely chopped
1 garlic glove – chopped
400g tin of chopped tomatoes
1 tin of coconut milk – I use the lighter option to make it healthier
160g Red lentils, in my house it has to be Great Scot!
1 bag of fresh spinach (about 300g)
100ml vegetable stock
- Heat the oil in a pan and fry the onion for a few minutes.
- Add in the masala paste and cook for another minute
- Add in the tomatoes and coconut milk then bring to the boil
- Pour in the lentils and reduce heat to a simmer, cook for about 25 mins until lentils are soft.
- Add in the stock, mix through then add in the spinach and allow to wilt for a minute.
- Remove and Serve…Yum!
With a weather forecast of snow on its way and an extremely windy night last night, I was wanting something to cheer me up and make me think that spring is nearly here..lol! So my summer salad was just the thing for a great healthy pick me up at the dinner table. I served this with my homemade flatbreads
Large handful of tomatoes….my favourite are Pomodorino baby plum
1 can of black beans 400g
1 red and 1 green pepper – sliced and cubed
1 red onion – diced
1 cup of sweetcorn
1 tsp garlic powder
1 can tuna flakes
fresh coriander to garnish
Italian dressing (my recipe here) Italian Dressing
- Put everything into a bowl and mix through. Add in the dressing and serve.
Yep, its as easy as that!
This is also a great recipe for a salsa dip at a party, obviously taking out the tuna!