Just a quick post today, and not a recipe as such, more of a chuck these together they taste quite good!

I am working quite hard at the gym at the moment and am ravenous when I get home but need to stay healthy or I would be un-doing all my good work… so this was a compromise between ‘I need more than a salad’ and staying healthy…

I literally chucked remains of the fridge on some chicken, left for 10 minutes (as I say… starving, no patience) but I suggest you leave to marinade longer and the wrapped it up in a parcel…

Baked it in the oven for about 15 minutes and served with the standard sweet potato chips (do a search for the recipe, it’s on here a lot) and some steamed asparagus… Perfect!

So I used;
2 red chillies
bunch spring onions
half bunch coriander
zest and juice of 1 lemon
zest of 1 lime
sea salt and lots of black pepper

I also mixed up some lemon and lime zest and juice with some creme fraiche to serve

Make your own Hummous

June 11, 2010

Once you have made your own you’ll realise just how rubbish shop-bought versions are! If you have done it before this is a slightly different version from the norm…

This is another great snack to have ready when you have people over for dinner… you should always have something for people to nibble on while they wait, just in case they are super hungry.

This is not a hummous made from chickpeas so is slightly different, it’s lighter and I prefer it.

200g/7oz canned cannellini beans
1 large garlic clove, peeled and crushed
2 tbsp tahini (sesame seed paste)
½ lemon, juice only
5ml/½ tsp ground cumin
salt and freshly ground black pepper
150ml/1/4 pint olive oil

Drain the cannellini beans and place in the liquidiser or food processor with all the remaining ingredients except the oil.

Blend to a smooth paste, adding a little oil at a time to make the smooth paste like consistency.

Taste, adding a little more salt, garlic or lemon juice if required. This is best prepared overnight and chilled.

To serve, sprinkle a little chopped parsley, optional. Drizzle with a little more olive oil over the top.

I served with plenty of black pepper and lemon zest, some chopped olives or tomatoes would be nice as well. The last time I made it we had some bread from the farmers market but crudities would be a lighter less filling option.

Simple Chicken Supper

June 11, 2010

This chicken recipe is so easy and simple and YUM!

Chicken with chilli, lemon, mint and yogurt

1 pack boneless chicken thighs (about 10)
4 cloves of garlic, crushed or chopped
1 red chilli (or more to taste) chopped
2 lemons (zest of 1, juice of 2)
Glug of olive oil
5-7 sprigs of fresh thyme
2 handfuls fresh mint leaves
sea salt and black pepper
greek yogurt

Pre-heated oven to 180-200

1. Make shallow slashes in the chicken thighs with a sharp knife and toss them in a large bowl with everything except the mint and yogurt making sure they are throughly coated. Add the lemon halves. Let them marinate for about half an hour if possible.

2. Place the thighs in a roasting dish and pour the rest of the marinade over them and add the lemon halves to the dish placing around the chicken. Crush salt over the thighs and cook for roughly 30-40 minutes, making sure you baste the chicken with the juices halfway through.

3. When they are done, sprinkle with about a tbsp of water and add the mint leaves and cook for another 4-5 minutes.

4. Add sea salt to the yogurt to taste and serve the chicken with the yogurt and a simple salad (I added chips as well!)

The leftover chicken made amazing sandwiches, wholemeal crusty bread, mayo and some salad leaves… so good!

This is an adapted recipe from The Times

Skip the Starter

June 11, 2010

Whenever I have friends over I never make a starter, I think I overfeed people anyway with massive mains so just have some crudities out for when people arrive to nibble on with a light dip that won’t fill people up.

This is an easy homemade sour cream and chive dip, really simple and better than shop bought!

Literally all you need to do is whip up sour cream (I use half fat) with a massive handful of finely chopped chives, with the juice of half a lemon and the zest of a whole lemon. The serve with as many vegetables as you like… I like to use lots of different colours.

10 Minute Dinner

June 11, 2010

Last night I made a very healthy yummy dinner that took just 10 minutes… the following is for 2 people

1 salmon fillet
2 portions linguine
1 lemon
2 portions asparagus (as little or as many as you want)
2 portions cherry tomatoes (as little or as many as you want)
half fat crème fraiche 

First boil some water and cook your pasta, I like my al dente so only cooked for about 7 minutes but this can take up to 10 as well, at the same time pop the salmon in the oven at 180C for about 10 minutes (this will vary depending on your oven), you could also poach or grill the salmon.

I sprayed it with a little olive oil and cracked some seat salt and black pepper over the top.

Then zest your lemon and add to about half a small pot of crème fraiche depending on your taste (whether you want a thin coating or lots of sauce), juice half of the lemon and add this as well, then crack some seat salt and black pepper into it to taste.

Steam your asparagus for 3 minutes to keep it nice and crunchy then cut into 1 inch piece, then half your cherry tomatoes and mix it all together, maybe heat for 2 minutes and serve!