For this recipe I have opted for a skinless chicken breast which contains less fat and is a great source of protein. Parmesan is generally high in calories so it important to eat it within moderation. As the recipe is baked rather than fried it is automatically healthier because there are no additional calories from the oil. When I ate this Parmesan chicken, it was alongside some salad, rice and broccoli but it is most commonly eaten with spaghetti and a rich tomato sauce. Parmesan can be quite rich to the pallet if you are not used to it, therefore I think it makes a great side dish.
Recipe: Parmesan Chicken (serves 3-4)
50g parmesan, finely grated
25g fine cornmeal
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp crushed chilli
400g skinless chicken breast, cut into strips
1 lemon, cut into wedges for serving
Preheat the oven to gas mark 6 and lightly oil an oven tray.
Whisk the egg in a bowl.
In another bowl mix the Parmesan, polenta, thyme, paprika and chilli. Even spread this mix onto a tray.
Place the chicken pieces into the egg until fully coated to allow the Parmesan crumb to stick.
Then one at a time add the chicken pieces to the tray and cover in the Parmesan crumb mixture.
Bake in the oven for 15-20 minutes until the crumb is slight crispy, golden and the chicken is fully cooked.
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.
Hi everyone, as I’m writing this post the weather is pretty gloomy and I’ve just eaten my dinner so I thought I would type up the recipe. When the weather is dull I always enjoy something warm and filling and this mac and cheese was just perfect. This recipe was inspired by Carbs by Laura Goodman but I’ve made many adaptations and put my own spin on it. I opted to use rice milk as a substitute and to cut out some of the dairy, also the drop of chilli has the slightest spicy taste which I love. This recipe goes really well with kale and peas, which is how I ate it.
Today I have another simple side dish to make for any occasion. It is nice and cheesy with crispy edges. This pie was very tasty and is best enjoyed hot. Also, if you are a gravy fan, it would be nice to drizzle some over the top.
Recipe: Cheesy Potato Pie (serves 4)
100g red Leicester cheese – grated
Splash of milk
1 tsp butter
1 tsp oil
1 tsp diced onion
Peel and dice the potatoes, wash and place in a pan of water to boil until just cooked.
Whilst the potatoes are cooking, heat oil in a small pan and add the onion and kale cooking for 5 minutes, then leave to cool.
Preheat the oven to gas mark 6.
Once the potatoes are cooked, pour off the water and mash with milk and butter until smooth.
Add the kale and cheese to the mash and mix well, spoon the mixture into an oven dish, grating more cheese on top.
Cook the pie in the oven for 45 minutes until the cheese has melted and gone crispy.
Hi everyone, welcome back to my blog. Today’s post is one of my favourites…PIZZA!!
I always love making pizza and usually I would make a dough using yeast leaving it to rise, but occasionally I will use the recipe below for a quicker meal. Homemade pizza always tastes so good because you can add all your favourite toppings and make it just how you like. Today I added red Leicester cheese which is an English cheese similar to cheddar but has a distinctive orange colour.
Recipe: Red Leicester Cheese Pizza (makes 1 tray)
175g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tbsp oil
Toppings: tomato sauce, spring onion, red Leicester cheese, kale, sweetcorn
Preheat the oven to gas mark 5 and lightly oil an oven tray,
To make the dough, weigh the flour, baking powder and salt into a bowl and gradually pour in the oil and water mixing with one hand until it forms a dough.
Knead for 5 minutes and roll out until 1cm thickness, then place onto the oven tray.
Spread the tomato sauce then add the onion, corn, kale and cheese.
Place in the oven for 30 minutes until the dough is cooked and serve.