So delicious! If you love peanut butter, you will love this.
With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat. This makes steaming a lower-calorie, low fat cooking method. Food stays moist, too, since it is being bathed in water vapor. Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.
Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.
2 Chicken Breasts
1 tsp garlic granules or 1 garlic clove
40g whole peanuts
1 tsp salt & pepper
350ml chicken stock
1 tbsp peanut butter
1 tsp peanut oil
- Slice the Leek, using a bit with the green on
- Peel and slice the shallots
- Shell and peel peanuts (if not predone), blitz in a blender until fine
- Cut the chicken into small pieces and season
- Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.
- With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.
- Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
- 2 minutes before ready place the spinach in the pot also.
- When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)
- Serve meatballs on the bed a spinach and pour sauce over. Yummy!
I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.
Makes 2 portions
For the Jam
10 cherry tomatoes – 1/4
1 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp butter
1 red onion – finely chopped
For the French Toast
2 slices of bread (I used wholemeal)
1 tbsp butter for frying
Salt & pepper to taste
1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.
1/2 Avocado – sliced
- To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
- Saute the onion on medium heat until tender about 5 minutes
- Add brown sugar, stir and cook for a further 3 minutes
- Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
- To make the French Toast:- Heat 1 tbsp butter in a fry pan.
- Whisk the eggs and season with salt & pepper
- Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
- Steam cook your kale.
- Place kale onto toast, then avocado slices then top with the jam.
- Serve…….so Yummy!
Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!
Serves 4 (or 2 hungry people)
2 white potatoes
1 sweet potato
Chorizo – I used 1/3 of a 225g ring
1 red onion
1 large handful of kale
1 garlic clove or 2 tsp garlic granules
Salt & ground black pepper to taste
- Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
- Slice the potatoes and red onion about 1/2 cm thick
- Slice up the Chorizo not too thick.
- Whisk the eggs into a jug/bowl and season.
- Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.
- Cook on dynamic Crisp setting for 8 minutes
- Remove then add on the red onion and chorizo, cook for a further 5 minutes
- Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.
- Gently remove and serve. Yummy!
Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.
I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.
2 x tuna steaks
2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour
2 tbsps sesame seeds
100g baby spinach
sugar snap peas
1 tbsp Red wine vinegar
- Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.
- Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.
- Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.
- Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.
- Serve tuna with greens. Yummy!
Two exciting things happened today, I used my new pasta toy from Kitchenaid and made fresh pasta for the first time, then I created an amazing bake and baked it using my automatic baked pasta setting on my Hotpoint oven……such a great day in my kitchen today. I love it when new Technology just work!
Serves 2 large portions or 4 smaller portions
150g cooked pasta (see my Fresh pasta Recipe)
2 chicken breasts – cut into bite size pieces
1 yellow and 1 red pepper – cut into slices
1 red onion – cut into wedges
120ml Chicken Stock
1 tsp dried garlic granules
1 tsp smoked paprika
1 tsp cumin
1 tsp dried oregano
Salt & pepper to taste
1 tin chopped tomatoes
Grated Cheddar Cheese – quantity to suit your tastes (We love our cheese here…lol!)
- Heat a little oil in a pan on the hob, medium to high heat.
- Gently brown the vegetables, chicken, spices and season.
- Meanwhile cook your pasta.
- Spoon about 2-3 tbsps of the tin tomatoes into a baking dish, then start to layer up the bake. I put pasta on next, then chicken, then vegetables, then rest of tomatoes.
- Make up the stock and mix the quark in to make a thick sauce, then pour over the bake in the dish.
- Set your oven (if you have a Hotpoint Class 9) to Baked Pasta and Cannelloni setting. If not, try 180 deg for approx 25-30 minutes.
- When you have 15 minutes left, sprinkle on the grated cheese and bake until golden and crisp on top.
- Serve. Yummy!
I know right!….low calorie doughnuts! O.M.G! Who knew? These are inspired by Tom Kerridge, I just needed to give these a go after seeing him bake these on TV, I have to say they are amazing, the flavour is fabulous and they are extremely light and fluffy too. At ONLY 120 CALORIES per Doughnut……..why would you not?? I have to say I was in heaven this afternoon……my fav Sunday afternoon treat….Fresh Coffee & Doughnuts! (no guilt)
250g Self Raising flour
180ml milk – semi-skimmed
2 tbsp sugar
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp chinese five spice
1/2 tsp dried yeast
1 egg beaten
1 tsp vanilla extract
- Gently heat the milk, butter and vanilla extract in a saucepan on hob. (do not boil)
- In a mixer, sift the flour, 1 tbsp sugar (keep 1 tbsp back for finishing), cinnamon, chinese five spice and yeast, mix together.
- Add in the egg to the flour and mix then add in the milk mixture and mix until you get a thick batter.
- If you have a doughnut tray…..brilliant! If not, (like me) spoon the mixture into a piping bag and grease a baking tray.
- Gently pipe round circles like doughnuts onto the tray.
- If you have a proving setting on your oven set or place in a warm place and allow to rise for about 2 hours.
- Preheat your oven to 210 deg and bake for about 10 minutes.
- Remove and allow to cool slightly.
- Brush each doughnut with a little water and dip into the remaining sugar. You could also use light brown sugar and maybe add 1 tsp of cinnamon for extra flavour.
Then………devour………..and don’t feel guilty about it! Happy Days!
I have found a little trick to make the perfect poached eggs! For ages, probably like everyone, you make them in a pan of water and sometimes it works, sometimes it doesn’t. Plus they take about 10 minutes in total. This little trick is 1 minute……..yes 1 minute! So easy…..so quick….same taste and structure. What’s not to like?
First take a ramekin (or similar round deep dish), fill 3/4 way with water (cold is ok).
Secondly crack the egg into the water, then with a sharp knife gently prick the egg yolk (you must do this or else the egg will explode)
Thirdly put into a microwave on power level 900w for 1 minute = runny yolk, 1.5 minutes = hard yolk.
Honestly…….it’s that easy and that quick! You’ll never look back.
Note:- Timings may vary depending on microwave power.