Lime Panko Prawns with Ginger and Soy Vegetables

Just a little Asian dish to show today. It’s uncomplicated and quick to make but tasty and can be replicated with different Asian flavours in the stir fry for next time. 

Serves 2

Ingredients

  • 150g prawns
  • 1 egg, beaten
  • flour (to half fill a bowl), seasoned
  • panko breadcrumbs (to half fill a bowl)
  • 100g edamame beans
  • 100g mushrooms, chopped
  • 100g spinach, roughly chopped
  • 1 pepper, chopped
  • 3 spring onions, diced
  • 3 garlic cloves, diced
  • thumb sized piece of root ginger, diced
  • chilli flakes
  • 1 lime, split into quarters, saving 2 for garnishing
  • 2-3 tbsp soy sauce

Method

  1. Start by prepping the prawns – stretch each prawn out that that it is slightly straighter, being careful not to break them. Dip each prawn in the flour, then the egg, then the panko breadcrumbs and set aside
  2. For the stir fried veg, using a wok, fry off the garlic and ginger for a couple of minutes, then add the mushrooms and peppers and cook for 6 minutes
  3. Meanwhile heat a frying pan with 1cm of oil and once hot fry the prawns for 5 minutes, flipping halfway through. Squeeze half of the lime over the prawns whilst cooking
  4. Back to the veg, whilst the prawns are cooking, add the edamame beans, spinach, soy sauce and spring onions and fry for 3 minutes or until everything is cooked through. Season and add chilli flakes to taste
  5. To serve, plate up the vegetables and prawns and garnish with the reserved lime

Salmon with Roasted Vegetable Salad and Lemon Crème Fraîche

So, following on from my previous post, here is the other half of the pack of the salmon. This was another quick and easy after work dinner and I can’t wait to cook it again.

Serves 1

Ingredients

  • 1 salmon fillet
  • 1 lemon juiced
  • chilli flakes
  • couple slices butternut squash, chopped
  • 1/2 courgette, sliced
  • 2 beetroot, sliced
  • 1/2 avocado, chopped
  • 60g lentils and quinoa mix (I buy the microwave packs from Ocado/Waitrose)
  • 1 tbsp crème fraîche

Method

  1.  Preheat the oven to 180 fan/200/gas mark 6
  2. Spread the courgette and butternut squash on a baking tray, season and roast for 15-20 minutes
  3. After 8 minutes, squeeze half lemon juice on the salmon fillet, season, wrap in foil and pop on the baking tray for 10 minutes
  4. Cook the lentils and quinoa in the microwave for a minute (the packs are pre-cooked)
  5. Place all veg on the plate and top with the salmon. Mix the crème fraîche and lemon together and dollop on top

Roasted Salmon with Italian Spelt, Veg, Avocado and a Lemon Dill Crème Fraîche

I go to Vietnam in 2 week for 2 weeks! So it’s time to start eating healthily. My boyfriend is away so I bought a two pack of expensive salmon to treat myself so this recipe and the following will use up the pack. Hope you enjoy it as I did!

Serves 1

Ingredients

  • 1 salmon fillet
  • chilli flakes
  • 1 tbsp chopped dill
  • 3/4 lemon, juiced (save the remaining 1/4 to garnish)
  • 1 tbsp crème fraîche, heaped
  • 50g spinach
  • 1/2 pack tender stem broccoi
  • 1/2 avocado, sliced
  • 35g spelt (or however much you want)

Method

  1. Preheat the grill to a medium heat
  2. Cook the spelt as per instructions on the packet
  3. To make the dill crème fraîche mix the chopped dill, lemon and crème fraîche and season
  4. To cook the salmon, season with chilli flake, 1/4 lemon juice and salt & pepper and wrap in foil. Cook for 10 minutes or until only just done (I like mine ever so slightly raw in the middle)
  5. Cook the broccoli in the microwave for 5 minutes, add the spinach after 2
  6. Assemble as above and enjoy

Bacon Cheeseburger with Sweet Potato Fries

This is a really simple, obvious meal but thought I’d post it anyway. It is my firm belief that a good burger will always consist of a beef patty, cooked medium, bacon, cheese and a brioche bun although here I omitted the bun as was trying not too eat too many carbs. The sweet potato fries are my boyfriend’s contribution – he makes the best so I am learning from him. I seem to burn them everytime!

Serves 2

Ingredients

  • 2 good quality beef patties
  • 50g cheddar cheese, grated
  • 2 rashers of good quality bacon
  • 2 tbsp red onion chutney (a great addition)
  • 1 large sweet potato, chopped into large fries
  • olive oil
  • paprika
  • cumin
  • chilli flakes
  • asparagus (or whatever veg you have)
  • salad bits (whatever you like)

Method

  1. To makes the sweet potato fries, preheat the oven to 180 fan/200/gas mark 6. Spread the fries out on a baking sheet, drizzle with lots of olive oils, sprinkle with paprika, cumin, chilli flakes, salt and pepper and bake them for approx 15 minutes until browning on edges. Then transfer to a frying pan with a little oil and fry for 3 minutes
  2. Cook the beef and bacon as per instructions and the packet – I like to grill both. In the last few mins of the burger top with grated cheese and finish grilling
  3. Cook the veg in the microwave
  4. To assemble, put the salad down, burger on top, top with the bacon then chutney. Place the asparagus next to it and eat.

Prawns and Scallops with a Chunky Tomato and White Wine Sauce and Greens

My sister had a night to herself so she indulged by having two pots of prawns with a lobster sauce and a dressed crab from the Taste the Difference range in Sainsbury’s. I love the idea of a fishy main with a thick sauce and bread to mop it all up. So I did a slightly more budget version of her prawns. Using the other half of the packs of prawns and scallops from last night’s recipe and the rest of the asparagus and broccoli, I made this delicious dish. Although I definitely plated up too much bread, so the recipe below only calls for one slice each.

Serves 2

Ingredients

  • 100g raw prawns
  • 100g raw scallops
  • 1 onion, finely chopped
  • 250g cherry tomatoes, chopped
  • 150ml white wine (to taste)
  • 4 cloves garlic, chopped
  • ½ lemon juiced
  • handful spinach
  • 2 tbsp parmesan, grated
  • 25g butter
  • tenderstem broccoli
  • asparagus
  • 2 thick slices of white bread

Method

  1. To make the tomato sauce, fry the onion gently for 5 minutes until soft and golden. Then add 3 cloves of garlic and cook for a minute. Add the tomatoes and let them stew down for 7 minutes ensuring they still hold some of their shape
  2. Add the spinach, white wine and lemon juice and mix together. Season, taste and keep warm on the hob until the other components are done
  3. Meanwhile steam the asparagus and broccoli in the microwave for 5-6 minutes
  4. To cook the seafood, heat the butter and 1 clove of garlic in a frying pan. After a minute add the prawns and scallops and cook for 4-5 minutes until done
  5. To assemble place the vegetables on the plate, position the seafood mix next to them and spoon the tomato sauce over and between. To finish sprinkle parmesan over everything.

Spanish Prawns, Scallops and Chorizo with Patatas Bravas and Greens

One foodie tip of mine is, if you love food, go to Spain. Just the South’s native way of eating – tapas – means you get to taste so many different flavours in one night. Spanish food is rich and hearty and once you have it you will crave it. Patatas bravas is a very common dish, consisting of fried or baked cubes of potato with a spicy tomato sauce and aioli. A dish which is now a staple for me when choosing tapas. I incorporated it into this dish as it compliments the smokey prawns and scallops perfectly and I love it. For this recipe I used 1/2 a pack of prawns and 1/2 a pack of scallops from Ocado – I used the other half in the next recipe I’ll post.

Serves 2

Ingredients

  • 1 potato, peeled and chopped into cubes
  • 1/2 can of chopped tomatoes
  • 1 heaped tbsp paprika
  • 2 garlic cloves, finely chopped
  • 1/2 red onion, finely chopped
  • pinch of sugar
  • 1 small chilli, finely chopped
  • 2 1/2 tsp tomato puree
  • 2 heaped tbsp mayonnaise
  • 1 tsp garlic
  • squeeze lemon juice
  • 100g raw prawns
  • 100g raw scallops
  • 40-60g chorizo
  • tenderstem broccoli (as much as you want)
  • asparagus (as much as you want)

Method

  1. Preheat oven to 200 degrees/180 fan/gas mark 6
  2. Spread the chopped potato on a baking tray, drizzle with olive oil, season and roast for 20 minutes. After 10 minutes cover the potato with foil and add the asparagus and broccoli to the tray to roast for the leftover 10 minutes
  3. To make the bravas sauce, fry off the red onion, chilli and garlic for 4-5 minutes. Add the chopped tomatoes, paprika, tomato puree and sugar, season and cook together for 5 minutes
  4. Meanwhile fry the chorizo for a minute then add the prawns and scallops to the pan and fry for 4-5 minutes until cooked through
  5. To make the aioli, mix the mayo and garlic paste together and season
  6. To assemble place the veg and seafood chorizo mix on the plate along with the roasted potatoes topped with the bravas sauce and the aioli and enjoy!

 

Mexican Avocado Toast

I love avocado – but hey doesn’t everyone! Particularly if you go by Instagram or what every brunch place has on its menu. Avocado is a versatile ingredient and the list of what compliments is almost endless. For this recipe I have given it a slight twist by adding the corn salsa and crumbled feta. A great snack or lunch!

Serves 2

Ingredients

  • 1 large one
  • 2 slices of bread, toasted
  • 2 tomatoes, chopped
  • 1/2 red onion, finely chopped
  • 1-2 jalapeños, finely chopped (dependant on spice tolerance)
  • 4 tbsp canned corn or a husk
  • 40g feta cheese
  • 1/2 lime, juiced (save the other half to garnish)

Method

  1. Preheat oven to 220 degrees/200 fan/gas mark 8
  2. Roast the corn until browning – about 6-8 minutes. Ensure to move it during cooking. Once cooked, mix with the tomato, red onion and jalapeños.
  3. For the smashed avo, mash it with a fork and mix until smoothish. Add the lime juice and season
  4. To assemble, spread the avocado on to the toast, top with the corn salsa then crumble feta on top

Stuffed Peppers

Stuffed peppers are one of my favourite recipes to make. They always turn out differently each time, but are always delicious. You can incorporate any ingredients you like and use the same basic recipe.

Serves 2

Ingredients

  • 2 peppers
  • 2 sausages, chopped into cubes
  • 60-80g bulgar wheat
  • 1/2 courgette, diced into cubes
  • 1 pepper, diced into cubes
  • 6 baby tomatoes, diced into cubes
  • 1/2 red onion
  • 2 garlic cloves
  • 40g feta
  • paprika

Method

  1. Preheat oven to 200 degrees/180 fan/gas mark 6
  2. Slice the peppers in half and arrange them cut side down on a baking tray. Drizzle with oil and season
  3. Boil a pan of water and cook bulgar wheat for 15 minutes, drain when done
  4. Meanwhile fry  the onion until softened
  5. Then add the garlic and chopped sausages and fry for 5 minutes – until done
  6. Meanwhile put the peppers in the oven as prepped for 5 minutes – keep an eye on them
  7. In the pan, add the chopped vegetables and cook for another 5 minutes
  8. Mix in the drained bulgar wheat, diced tomatoes and crumble in some feta, leaving some for the top of the peppers
  9. Fill the peppers with the mix, crumble the remaining feta on top and bake for 5 minutes or until the feta has melted

 

Turkey Stir Fry

This dish was one partly used to use up ingredients in the fridge and also because I wanted a quick and healthy dish. Stir fry’s are a great as they can use any ingredients that you need to use up and they can be made in 20 mins.

Serves 2
Ingredients

  • 250g/half apack of turkey mince
  • 150g udon noodles
  • handful sugar snap peas
  • 1 smallish courgette, chopped into batons
  • 2 pak choi, chopped into squares
  • 1/2 red onion
  • 75g water chestnuts
  • 75g bamboo shoots
  • 2 or 3 large garlic cloves
  • 2cm root ginger, chopped
  • 2 tbsp soy sauce and more to taste
  • chilli flakes to taste

Method

  1. Heat a little oil in a frying pan or wok and add the onion. Fry until softened
  2. Add the turkey mince, ginger and garlic and fry off until almost cooked through
  3. Add the courgette, sugar snaps, pak choi and soy and cook for 5 minutes
  4. If it looks a bit dry add more soy and the chilli flakes
  5. Add the noodles, water chestnuts and bamboo shoots and fry for a few minutes
  6. Season and serve!

Roasted Italian Cod on Pea Mash with Broccoli, Pancetta and a Tomato sauce

The idea behind this dish was the have the cod on more of a pea and potato puree – rather than the peas being mixed into the mash. However it still tasted delicious so I decided to post this recipe despite it not being how I had planned. Though I put it in the Healthy category, this recipe is more healthy-ish.

Serves 2

Ingredients

  • 2 cod fillets
  • 1 large potato or 2 small, chopped
  • 150g peas
  • knob of butter
  • splash milk – to taste
  • broccoli
  • 1/2 pack pancetta cubes
  • italian herbs

For the tomato sauce

  • 150g small tomatoes, quartered
  • 8g basil, chopped
  • 1/2 red onion, diced
  • 1 tsp garlic puree

Method

  1. Preheat oven to 180 degrees/160 fan/gas mark 4
  2. Boil the potatoes for 15 minutes or until soft
  3. Drizzle with olive oil then put the broccoli in the oven for 5 minutes
  4. Fry the pancetta until done, usually takes 5 minutes, set aside on a new plate keeping the pan
  5. Add the cod to the same tray, drizzle with olive oil, sprinkle with italian herbs and season
  6. Cook for 10-12 minutes or until done
  7. Meanwhile for the sauce, using the pancetta pan, fry off the red onion
  8. Add the tomatoes, basil and garlic
  9. Cook for 5 minutes on a medium heat until softened and stewed a little
  10. Once the potatoes are done mash the peas in with the butter and milk and season
  11. Serve up!