This is a great recipe where everything gets cooked together and all the flavours can marinade into one. I used a frozen piece of fish which works so well with this recipe because the fish retains a lot of moisture keeping it succulent and juicy. An oven parcel is a really versatile dish because you can pretty much add whatever type of fish or vegetables you like and the end result will be delicious.
Recipe: Fish and potato oven parcel (serves 1)
2 small potatoes
1/2 tsp creamed coconut
1/2 tsp oil
1/2 tsp soy sauce
1 tbsp Thai red curry paste
Sprinkle of salt and chilli
1 fillet of fish
Vegetables: corn, peas, kale
Preheat the oven to gas mark 6 and prepare equal sheets of baking paper and foil, roughly 20cm x 60cm.
Wash the potatoes well and slice 0.7cm thick. Place in a pan of water and bring to the boil for 5 minutes and drain.
In the meantime, melt the creamed coconut in the microwave for 30 seconds, mix with the oil, soy sauce, curry paste, salt and chilli in a bowl.
Tip the potatoes onto the baking paper and foil. Cover the curry paste mix over the fish and place on top of the potatoes. Sprinkle over the vegetables and bring the edges together to form a parcel.
Bake in the oven for 35-40 minutes until everything is fully cooked.
Leave to rest for a few minutes before opening and be careful of the steam.
Today I’m baking with fruits, based on a recipe I saw on the British Heart Foundation website. I’m not a massive fan of cooked fruit to be honest, so this was a little different for me but something I still liked to bake. I do enjoy apple crumble and that’s about it when it comes to fresh fruit in baking, but when I do have a crumble I’m one of those who prefers more crumble than apple. For a healthier version you could use wholemeal flour which I didn’t have at the time.
Traditionally scones are eaten with jam and clotted cream, a perfect British treat alongside a cup of tea. This recipe is great because they are nicely spiced from the cinnamon and you get a slight sweetness from the strawberries. Strawberries are a great source of vitamin K and C, helping the body to heal and keeping the cells healthy, also a great fruit to add towards your 5 a day.
This recipe is fairly quick and simple, it does require a bit of veg preparation which probably takes the most time. It’s also somewhat healthy and great for a satiate, nutritious lunch. Vegetable stir-fry’s are a great way to get your 5 a day, especially when you use a range of different, colourful vegetables. I’ve posted a couple of stir fry recipes before but I think this is my favourite so far, the taste is amazing and I think I’ve got the combination of ingredients just right.
Stir-frying is a great, quick cooking method, perfect for any night of the week and if you love a takeaway stir fry, this would be a nice, healthy alternative. Another bonus is you can customise this recipe with whatever vegetables you have in your fridge. I’ve used 2 types of cabbage which are both fairly inexpensive and high sources of vitamin C and K, aiding in healthy cells and helping the body to heal.
Recipe: Veggie noodles stir-fry (serves 2)
Handful of broccoli
1 heaped tbsp of sweetcorn
1 heaped tbsp of peas
1 tsp, oil for frying
1/2 carrot, finely sliced
1 garlic clove, crushed
30g red cabbage, finely sliced
1 leaf savoy cabbage, finely sliced
Egg noodles, 1 portion
1 tsp brown sugar
1 tbsp oil
2 tbsp soy sauce
1/4 tsp chilli flakes
1/3 tsp ginger powder
Pinch of salt
Sprinkle of nuts, crushed
Firstly, prepare all of the ingredients and set aside.
Bring a small pan of water to boil and add the broccoli, sweetcorn and peas for 3 minutes.
In the meantime, bring a pot of water to boil for the noodles and cook according to the packet.
Drain the water from the vegetables and noodles once cooked.
Heat 1 tsp of oil in a frying pan on a medium heat, once hot add the garlic, cabbages and carrot. Cook for 3-4 minutes.
In the meantime mix the sugar, oil, soy sauce, chilli, ginger, salt and water together in a bowl and add to the pan, stirring well.
Add the noodles to the pan and cook for a further 3 minutes until most of the liquid is dissolved.
Portion the stir fry into 2 bowl and sprinkle with crushed nuts before serving.
Today’s recipe came about as I was trying to find something I could make using up one egg yolk that I had left over and I found these potato croquettes by the Hairy Bikers on the BBC food website. They are really simple to make and also a great recipe if you have lots of potatoes that need to be used up. The breadcrumbs give it a golden, crunchy outer layer whilst the inside is smooth potato. The taste is quite plain so you’ll definitely want a sauce for dipping or you could add some herbs for more flavour.
These croquettes would make a great side dish for most meals or could be served as part of a starter with a light salad. I really like the fact that these croquettes are baked rather than fried which automatically makes them healthier. Potatoes are a well known carbohydrate source, accessible to most and have a high water content.
Recipe: Potato croquettes (makes 8)
350g potatoes, peeled and chopped
1 egg yolk
25g cheddar cheese, grated
Sprinkle of salt and peper
1 egg, gently whisked
25g plain flour
Put the potatoes to boil on a low heat for 15 minutes, drain and mash. Then mix in the butter, egg yolk, cheese and season with a sprinkle of salt and pepper.
Leave the potato mixture to cool down before shaping into the croquette shapes.
In the meantime, put the flour, egg and breadcrumbs out into separate bowls.
Preheat the oven to gas mark 6 and get a tray ready. Then put each croquette into the flour, egg and breadcrumbs one at a time before placing on the tray.
Spray the croquettes 3-4 times before putting in the oven to bake for 25 minutes.
Leave to cool for about 5 minutes before eating as they can be quite hot.
Hello everyone, I hope you’ve all been keeping well.
If you’ve been following me for a while you would know that I really like making pizza because it’s quick and simple. Not only that but most people really enjoy it and you can get really creative and add what ever toppings you like. Today I opted for sweetcorn and kale, two of my favourites!!
Sweetcorn is such a popular and tasty pizza topping, best known for it’s high fibre content. Dietary fibre aids digestion making it important for our health. I’ve featured kale often in my recipes because it is easy to prepare but also very healthy. Kale is a great source of vitamin K which is used by the body for blood clotting and healing wounds, this is useful for recovering quicker from injuries.
My quick tip for making anything dough related is to make sure you are using yeast that is in date. This is because in the past, I have tried to make dough related foods but it didn’t rise very well or have that desired fluffly, light texture.
Recipe: Mature cheddar, kale and sweetcorn pizza (makes 1 tray)
250g plain flour
Pinch of salt
1/2 tsp caster sugar
4g dried yeast
150ml warm water
1 tsp oil
3 tbsp tomato sauce
150g mature cheese, grated
50g kale, roughly chopped
Sift the flour into a large bowl and add the salt, sugar and yeast. Mix together and make a well in the middle.
Pour the warm water into the well along with the oil and use your fingers in circular motions to form a smooth dough.
Knead the dough for 5 – 10 minutes and leave to rest in a warm place for 1 hour until doubled in size.
After the hour is up preheat the oven to gas mark 5 and lightly grease an oven tray with oil.
Knock the air out of the dough a little, then roll out onto a floured surface until it reaches the same shape of the oven tray.
Carefully place the dough onto the tray and add the tomato sauce, kale, sweetcorn and cheese.
Put in the oven for 25 minutes until the edges are golden and the cheese has melted.