Friday, 27 June 2014

Baked yoghurt chicken with rice and a side salad

I haven't posted any recipes this week, as I am still using following the Tesco diet website as a guide to cutting down a little on the calories. I feel if you are following a food blog you don't really want to look at a load of low fat recipes. I miss eating what I fancy, I love good food and I love wine and restricting myself is very tough. However, I have made this low fat recipe twice now and have really enjoyed it. It doesn't feel like you are scrimping on flavour and satisfaction. The cakes and treatie things are on hold at the moment, but give it another couple of weeks and I'm sure I'll be back to my old ways. 

Serves 4
125 ml of greek low fat natural yoghurt
1 garlic clove, crushed
1 pinch of chinese five spice
1 pinch of chilli powder
2 teaspoons of soy sauce
juice of a lemon

Mix together the yoghurt, spices, soy sauce and garlic. Score the chicken and squeeze over the lemon juice. Mix the chicken with the yoghurt mixture and leave in the fridge to marinade for 3 hours.
Heat the oven to 180ºC. Bake the chicken on a baking tray placed on greaseproof paper for about 15 -20 minutes until cooked. Serve with brown rice and a side salad of your choice.

Tuesday, 17 June 2014

Baked white fish with a tomato and raisin topping

I have reached that point where I realise that I eat far too much and really should cut down a little. At least I'm trying this week, so my recipes are lower fat as I am using the Tesco diet plan as a guide. This recipe can be made with cod or haddock. I couldn't bring myself to pay the extortionate price for tiny cod fillets today, so I bought the haddock instead. This recipe is a blast from the past, it's very simple and would be equally as nice served with some brown rice instead of potatoes.

Serves 4
4 pieces of firm white fish
olive oil
1 red onion, chopped
1 clove of garlic, chopped
1 tsp of sugar
A pinch of oregano
A tin of tomatoes
Salt and pepper
A handful of raisins

Heat the oven to 180ºC. Fry the olive oil in a heavy based pan and fry the onion, garlic and sugar until cooked and slightly caramelised. Add the oregano, seasoning and tomatoes then simmer slowly until the sauce has reduced.
Cook the fish in the oven, dotted with butter and seasoned, loosely wrapped in a foil parcel for around 12 minutes, depending on the size of the pieces. Once the fish is cooked, plate and top with some of the tomato sauce. Add some raisins and serve with potatoes of rice and some steamed vegetables. 

Friday, 13 June 2014

Malted brownies with sea salt

You can tell from the photo just how rich and indulgent these brownies are. They were a little bit more difficult to make than my usual classic fudge brownie. The malt stayed in big chunks when melting the chocolate mixture, so they required a fair amount of attention. The mixture didn't look quite right as I put them in the oven, however there were no complaints. Is there ever where chocolate brownies are concerned? The recipe is from the April edition of Olive Magazine.

Makes approx 15
200g dark chocolate, broken into chunks
100g milk chocolate broken into chunks
250g butter
325g soft light brown sugar
5 tsp malted milk powder of Horlicks
4 large eggs
150g plain flour
50g cocoa powder
a couple of pinches of sea salt flakes
ice cream to serve

Heat the oven to 180ºC and line a 20 x 30cm baking tin with baking parchment. Put the chocolate, butter, sugar and malt powder in a saucepan and gently melt together, stirring occasionally. Lift off the heat and leave for 5 minutes before the next stage.
Beat the egg, one by one, into the chocolate mixture with a wooden spoon. Sieve over the flour and cocoa and stir in. Scrape into the tin and scatter with a couple of pinches of sea salt flakes - just a little. Bake for 30 minutes on a middle shelf, then cool completely before cutting into squares or chill overnight for slightly firmer brownies. Serve with a scoop of ice cream.

Tuesday, 3 June 2014

Chocolate & ginger refrigerator squares

I was looking for a dessert that required no cooking to make on holiday last week. Lazy I know, but holiday cooking should be easy. This was just perfect, everyone loves chocolate and with the use of a food processor it was made and in the fridge in 10 minutes. This recipe is also from the Goodfood website. 

300g ginger nut biscuits, roughly crushed
140g crystallised stem ginger, finely chopped
300g plain chocolate
100g butter, diced
100g golden syrup

Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.

Monday, 2 June 2014

Honey, mustard & crème fraîche baked chicken

This is another of those super meals, where you throw it all in a roasting dish and bung it in the oven. We all loved it, and it was very easy to prepare. It's garlicky, mustardy and sweet all at the same time, and those flavours go wonderfully together. I used chicken breasts instead of the thighs and drumsticks, I'm not a fan of chicken drumsticks. The recipe is from the GoodFood website. 

Serves 4
4 tbsp crème fraîche
2 tbsp grainy mustard
2 garlic cloves, crushed
150ml chicken stock
8 skin-on chicken drumsticks and thighs
500g baby potatoes
200g green beans
2 tbsp clear honey
½ small bunch tarragon, roughly chopped

Heat oven to 200ºC. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving.

Note: Having made this again at the weekend, I increased the amount of sauce, It is a really good sauce, so the more the better. I couldn't get hold of fresh tarragon and the dish was every bit as nice without it.