Tag Archives: Savoury

Banana Oatcakes with Walnuts

As my new favourite low calorie, feel naughty snack I have been experimenting with my recipe for Banana Oatcakes over the past week. This time my experiment included the addition of walnuts, so here is my recipe for Banana Oatcakes with Walnuts;

Ingredients

  • 3 Bananas
  • 100g of Rolled Oats
  • 50g of Crushed Walnuts

Banana Oatcakes with Walnuts

Banana Oatcakes with Walnuts

Method

  1. Preheat the oven to 180c
  2. Mash the bananas in a large mixing bowl
  3. Add the oats and walnuts and stir until thoroughly mixed
  4. Using two spoons create mini cakes with the mixture and place on a lined baking tray
  5. Bake in the oven for 15 minutes
  6. Allow to cool on a rack before enjoying

If it is possible these Banana Oatcakes with Walnuts were even better than before and it is so amazing to be able to eat them guilt free, unless you eat them all, which I usually do!

Tonight’s addition is almonds! I will be sure to let you know how they taste!

Banana Oatcakes

One morning I was made happy at work when a colleague passed me a snack and said try this my partner made them last night, it was delicious, a sweet but savoury snack that was suitable for the morning but could be eaten as dessert, it really had it all. Of course, I demanded the recipe so I could make them for myself (all the time). The recipe is really simple for these Banana Oatcakes;

Ingredients

  • 2 Bananas
  • 90g of Rolled Oats
Banana Oatcakes Ready for the Oven

Banana Oatcakes Ready for the Oven

Method

  1. Preheat the oven to 180c
  2. Mash the bananas in a large mixing bowl
  3. Add the oats and stir until thoroughly mixed
  4. Using two spoons create mini cakes with the mixture and place on a lined baking tray
  5. Bake in the oven for 15 minutes
  6. Allow to cool on a rack before enjoying
Banana Oatcakes

Banana Oatcakes

I was not lying when I said that it was simple but the end result you get with these Banana Oatcakes is truly worth it, I have made them twice now and next time I intend on adding some crushed walnuts, but you could also add chocolate to the recipe if you did not mind adding a few more calories!

Honey and Lemon Stir Fry

As I have been trying to eat healthily my meals have been becoming a little bit repetitive and tedious, which is making the healthy eating even harder to stick too. This week I decided that if I wanted to keep up the healthy eating I was going to have to experiment a bit more with my cooking of low calorie meals, even if it is not as fun as high calorie treats! So I had quite a few ingredients left over from last weeks curry that helped to give me an idea. So here is my recipe for Honey and Lemon Stir Fry:

Ingredients

  • 150g of Chicken Breast Chopped into Small Pieces
  • 300g of Thick Egg Noodles
  • 1 Red Pepper Chopped
  • 2 Red Onions Peeled and Chopped
  • 2tbsp of Oil
  • 3cm Piece of Fresh Ginger Peeled and Finely Diced
  • 3 Cloves of Garlic Crushed
  • 2tbsp of Soy Sauce
  • 2tsbp of Honey
  • 2tbsp of Lemon Juice
  • 1 Pinch of Chilli Flakes
  • Salt and Pepper
Honey and Lemon Stir Fry

Honey and Lemon Stir Fry

Method

  1. Firstly pour some hot water into the bowl and soak the egg noodles
  2. Then begin to heat the oil in the pan
  3. Add the ginger, garlic, chilli and salt and pepper and stir
  4. Then add the chicken and fry for 4-5 minutes until cooked through
  5. Then add the onion and pepper and fry for 2 minutes
  6. Now it is time to make the sauce, add the soy sauce and honey to the wok
  7. Let this heat up whilst you drain the noodles and add to the stir fry
  8. Fry for a further 3-4 minutes whilst stirring regularly to ensure that all of the noodles are covered in sauce
  9. Finally add the lemon juice and cook for a further minute

I cannot put my finger on what but this dish really reminded me of something, possibly even from my favourite Chinese takeaway in the UK, and although I am not sure what, that flavour has ensured that I will be making this on a regular basis from now on! It was really quick to cook so is a great way to get a delicious meal even on an evening after work when you are just not in the mood to cook. all in all I think my Honey and Lemon Stir Fry Recipe is a keeper!

Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken

This weekend was bank holiday weekend in Berlin and as we had some extra time on our hands we decided it was time to try out a new recipe. This involved us flicking through the recipe books on the shelf until we decided on Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken. Here is the recipe:

Ingredients

For the Marianade

  • 500g of Chicken
  • 2 Garlic Cloves Chopped
  • 4 cm Piece of Ginger Grated
  • 1 Red Chilli Chopped
  • Juice of 1/4 lemon
  • 2 tsp of Coriander Seeds
  • 1 tsp of Cumin Seeds
  • 1/2 tsp of Ground Turmeric
  • 150g of Natural Yogurt
  • Salt and Pepper
My Ingredients Ready for Cooking

My Ingredients Ready for Cooking

For the Sauce

  • 2 tbsp of Olive Oil
  • 1 Small Onion Chopped
  • 2 Garlic Cloves Chopped
  • 3 cm Piece of Ginger Chopped
  • 1 tsp of Ground Coriander
  • 1 tsp of Garam Masala
  • 1/2 tsp of Ground Turmeric
  • Pinch of Chilli Powder
  • 2 tbsp of Tomato Puree
  • 25g of Butter
Gordon Ramsay's Coriander, Ginger and Chilli Butter Chicken

Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken

Method

  1. Firstly toast the coriander and cumin seeds and grind to a powder
  2. Then mix up with the rest of the marinade
  3. Add the chicken and keep in the fridge overnight
  4. Then when ready to cook your curry heat the oil in a pan
  5. Add onion and saute with a pinch of salt for 5 mins before adding garlic and ginger
  6. Then add the spices and fry until aromatic
  7. Add the tomato puree and stir for 30 seconds.
  8. Add butter and allow it to melt before stirring it through.
  9. Remove chicken from marinade and fry in the pan for 10 minutes
  10. Then add the rest of marinade and cook it through. Being careful not to let the sauce boil as this will split it.

Serve with cardamom infused rice and Homemade Naan Bread

Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken is yet another recipe of his that I have enjoyed cooking and have enjoyed eating! I made it mild but it could easily be spiced up with some extra chilli, it was really creamy and rich which is surprising when there is no calorie crazy cream included at all! If you love delicious curry’s then this has to be added to your homemade list!

Chicken and Broccoli Stir Fry with Egg Noodles

In honour of my engagement this week I thought I would share a recipe that I am lucky enough to have made for me, sometimes not cooking is fun too, by my amazing Fiance. This recipe is his own twist on one found in Gordon Ramsay’s Cookbook. Here is his recipe for Chicken and Broccoli Stir Fry with Egg Noodles;

Ingredients

  • 200g of Wide Egg Noodles
  • 250g of Chicken Breast Fillet cut into chunks.
  • 4tbsp of Oil
  • 2 Garlic Cloves, peeled and sliced
  • 200g of Broccoli, cut in half lengthways
  • 2tbsp of Soy Sauce
  • 2 Eggs, beaten
  • Sea Salt and Freshly Ground Black Pepper
  • Wedges of Lime to Serve
Chicken and Broccoli Stir Fry with Egg Noodles

Chicken and Broccoli Stir Fry with Egg Noodles

Method

  1. If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about 10 minutes, depending on the brand.)
  2. Whilst the noodles are soaking heat a wok over a high heat and add a dash of oil.
  3. Season the chicken with salt and pepper, and stir-fry for about 3 minutes until golden brown all over but not quite cooked through.
  4. Add the garlic and stir-fry for 30 seconds
  5. Then add the broccoli and continue to stir-fry for a few minutes until tender; add the soy sauce to season.
  6. When the broccoli is tender, remove the contents of the wok and set them to one side. Wipe out the wok, add a dash of oil and heat through.
  7. Drain the soaked noodles.
  8. Add the eggs to the hot wok, season and stir over the heat, allowing the bottom of the egg to cook.
  9. Add the noodles and toss well, breaking up the egg as you do so.
  10. Return the chicken and broccoli mixture to the wok and heat through, stir-frying over a medium heat.
  11. Serve with 2 wedges of lime

I can vouch whole heartily that this recipe for Chicken and Broccoli Stir Fry with Egg Noodles is absolutely delicious. This recipe was for 2 but we usually use it to serve 3 or even 4 and no one goes hungry. The addition of the lime is really refreshing and compliments the noodles perfectly.

What are your favourite meals that are cooked by your other (or better) halves?

Curried Cauliflower Soup

So although I love my delicious soup recipes it had been a while since I tried something new and I felt it was time to branch out. This Curried Cauliflower Soup recipe I have wanted to try for while and here it is;

Ingredients 

  • 1000ml of Vegetable Stock
  • 1 Large Chopped Onion
  • 600g of Cauliflower
  • 3tbsp of Curry Powder
  • Black Pepper
  • 1tbsp of Oil
Curried Cauliflower Soup

Curried Cauliflower Soup

Method

  1. Fry the onion in the oil for 3 minutes
  2. Add the curry powder and black pepper and cook for 1  minute
  3. Add the cauliflower and cook for a further 30 seconds
  4. Add the vegetable stock and bring to the boil
  5. Once boiling turn down to a simmer and put a lid on the pan
  6. Simmer 30 minutes
  7. The blend the soup and serve

Serving Suggestions

With a dollop of yogurt in the middle of the soup

This recipe for Curried Cauliflower Soup was really delicious and had a taste of that Indian takeaway I miss whilst dieting! It is so easy to make and really low calorie too, the perfect light dinner or starter for any day!

I am always looking for soupspiration so I would love to hear your favourite soups too!

Naan Bread

The inspiration for this weeks new recipe was a forgotten cheat item on the shopping list. I was making my Chicken Korma for friends on Sunday Night and forgot to buy any Naan Bread or Poppadoms to accompany the meal! So to Google I went to see if I had the ingredients at home to make some myself. Luckily I did and with the addition of my own flavouring here is my recipe for Naan Bread;

Ingredients

  • 250g of Flour
  • 2tsp of Sugar
  • 1tsp of Salt
  • 1/2tsp of Baking Powder
  • 130ml of Milk
  • 2tbsp of Vegetable Oil
  • Seeds from 6 Cardamom Pods
Naan Bread

Naan Bread

Method

  1. Sieve the flour, sugar, salt, baking powder and cardamom seeds into a bowl
  2. In a separate jug mix the milk and oil together
  3. Make a well in the dry ingredients and gradually pour in the milk and oil whilst working together with your fingers
  4. Bring all of the flour into the wet ingredients from the outside of the bowl and work until the mix forms a dough and roll into a ball
  5. Oil a clean bowl and place the dough in it
  6. Cover with cling film and put somewhere warm to rest for 15 minutes
  7. Preheat your grill to a medium heat
  8. Once the dough has rested divide into 4 equal parts
  9. Roll out each piece thinly into your desired shape
  10. Place onto a baking tray and grill for 3 minutes either side until the bread starts to brown
  11. Serve warm

I was so pleased that not only was this recipe really simple but they actually tasted like proper Naan Bread. Easily impressed maybe but learning to cook new things and expand my own recipe book still excites me! I must say that my decision to add some Cardamom seeds, because I had them in the cupboard, was a delicious addition and added to the authentic taste! Now I have this recipe I certainly will not be buying pre-made ones again.

What is your favourite pre-made replacement recipe?

Slow Baked Sweet Potato

This is not a recipe as such, the actual ‘cooking’ involved is minimal but the results you get could not taste better! I used to eat slow baked potatoes from my university canteen all the time and recently had a craving. To make it a little bit more exciting I decided to make Slow Baked Sweet Potato with Cottage Cheese and Salad. Here is how to bake your potato to perfection:

Ingredients (For One)

  • 1 Sweet Potato (around 350g)
  • 100g of Cottage Cheese
  • 200g of Fresh Salad
  • 1tbsp of Oil
Slow Baked Sweet Potato

Slow Baked Sweet Potato

Method

  1. Preheat the oven to 150C
  2. Wash the sweet potato in warm water
  3. Pat dry and poke with a fork several times
  4. Then brush with the oil and wrap in foil
  5. Place in the preheated oven and leave for 4 hours
  6. Once slow baked remove from the oven and cut down the middle
  7. Fill with the cottage cheese and serve with salad

Simplicity at its best!  Delicious and low calorie I am not sure there is a better meal on my weekly shopping list than this Slow Baked Sweet Potato at the moment!

What are your favourite simple meals?

Chicken Korma

More savoury dishes than I am used to cooking but if I want to lose weight there has to be less of the cakes (sad face)! However, it may not be sweetly delicious but it is delicious, another low calorie takeaway imitation provided to me by the hairy bikers! This weekend’s takeaway is Chicken Korma and this is how you make it;

Ingredients

  • 600g of Chicken Breast
  • Freshly Ground Black Pepper
  • 25g of Low Fat Yoghurt
  • 1tbsp of Sunflower Oil
  • 2 Large Onions Chopped
  • 4 Garlic Cloves Pressed
  • 20g of Grated Fresh Root Ginger
  • Seeds from 12 Cardamom Pods Crushed
  • 1tbsp of Ground Cumin
  • ½ Heaped tsp of Ground Tumeric
  • 1tbsp of Ground Coriander
  • ½ Heaped tsp of Chilli Powder
  • 4 Whole Cloves
  • 1tbsp of Plain Flour
  • Small Pinch of Saffron
  • 2tsp of Caster Sugar
  • 1/2tsb Sea Salt
  • 3tbsp of Double Cream
  • 300ml of Cold Water

 

Chicken Korma

Chicken Korma

Method

  1. Cut the chicken into equal bite sized chunks and place in a bowl, season with black pepper and stir in the yoghurt. Cover with cling film and chill for 45 minutes
  2. Heat the oil in a large saucepan and add the onions, garlic and ginger. Cover and cook on a low heat for 15 minutes until very soft and lightly coloured, stirring occasionally
  3. Once the onions are softened stir in the crushed cardamom seeds, cumin, coriander, turmeric and chilli powder. Pinch the ends of the cloves into the pan and throw away the stalks. Cook for 5 minutes stirring constantly
  4. Then stir in the flour, saffron, sugar and salt then slowly pour the cold water into the pan whilst stirring
  5. Bring to a gentle simmer then cover and cook for 10 minutes stirring occasionally
  6. Remove the pan from the heat and blend the mixture until it is as smooth as possible
  7. Set the sauce to one side and drain the chicken in a colander over the sink, shaking it a few times so that the chicken has just a light coating of yoghurt
  8. In a clean saucepan bring the sauce to a simmer
  9. Add the chicken and cream and cook for 15 minutes (until the chicken is cooked)

Serving Suggestion

Tastes great with boiled rice

Again with this recipe I would suggest preparing all of the ingredients before you start cooking, the preparation time will make the cooking quick and easy! This Chicken Korma really was as good as a takeaway, if not better as it did not have that greasy base sauce that is oh so familiar from Indian restaurants.  It has such a deep delicious flavour that anyone you feed it to will be extremely pleased with their dinner.

If you have any great low calorie recipes I would love the links!

Sweet and Sour Chicken

New Years Resolution – lose a lot of weight, easier said than done when I just love baking, so this year baking has been cut down to treats, real treats, not every week treats and birthdays! This started my quest to find meals that are low calorie but not low portion, otherwise I will just eat more than I should, during my quest I stumbled upon the Hairy Biker’s Diet show ”The Hairy Dieters‘ where they set out to lose a substantial amount of weight by still eating good food and not eating like a rabbit! This show has become the source of my imagination as they created loads of great recipe where they just use more of the good bits so you can still eat well and lose weight. But first I decided to try out their recipe for creating  a takeaway Sweet and Sour Chicken at home;

Ingredients

  • 425g of Pineapple Chunks in Natural Juice
  • 2tbsp of Cornflour
  • 2tsbp of Soy Sauce
  • 2tbsp of White Wine Vinegar
  • 2tbsp of Brown Sugar
  • 2tbsp of Tomato Ketchup
  • ½ tsp of Dried Chilli Flakes
  • 2 Boneless, Skinless Chicken Breasts cut into even chunks
  • 2tbsp of Sunflower Oil
  • 1 Onion cut into Wedges
  • 2 Peppers cut into large chunks
  • 225g of Water Chestnuts, Drained and Sliced
  • 2 Garlic Cloves, Peeled and Crushed
  • 25g of Fresh Root Ginger, Peeled and Grated
  • Freshly Ground Black Pepper

 

Sweet and Sour Chicken

Sweet and Sour Chicken

Method

  1. Firstly you need to prepare the sauce, to do this drain the pineapple in a sieve over a bowl so you keep all of the juice (you need around 150ml), set the pineapple aside
  2. Place the cornflour and 3tbsp of pineapple juice in a bowl and mix together to create a smooth paste
  3. Add the remaining juice and 150ml of water, then stir in the soy sauce, vinegar, sugar, ketchup, and chilli flakes until thoroughly combined and set aside for later
  4. Heat 1tbsp of oil in a frying pan and stir fry onion and peppers for 2 minutes over a high heat
  5. Add another tbsp of oil and the chicken to the pan and stir fry for another 2 minutes until coloured on all sides
  6. Then add the garlic, ginger, pineapple chunks and water chestnuts and stir fry for another minute
  7. Give the sauce mixture a good stir and add to the pan with the chicken and vegetables and stir well
  8. Season with some black pepper and bring to a simmer
  9. Cook for 8-10 minutes until the sauce has thickened and glossy and the chicken is tender and cooked throughout stirring occasionally.

Serving Suggestions

Serves 4 and tastes great with boiled rice!

The idea of this Sweet and Sour Chicken recipe was to be low calorie and taste great and it really did achieve both for under 500 calories you get a large meal that reminds you of a takeaway! Win win! One warning I have for this recipe is, prepare everything first, most of your time will be spent preparing then when you start cooking it all goes so fast and I was glad to have been organised, if you try to do it as you go it won’t work! However, after the first time you make it, it seems easy and you will want to make it again and again! In fact this is on the menu tonight in our house and will certainly become a regular treat for us!

I have one more low calorie takeaway recipe to share with you but if you have any I would love to hear them!