Breakfast, Food, Healthy, Serves 2, Uncategorized

Duck Eggs with Ham Wrapped Asparagus Dunkers

Just because I’m trying to shed a few (hundred) pounds does not mean that my love for a good weekend breakfast has disappeared. If anything I now resolve to keep my brunching antics but within plan!   aware that this makes me sound a bit posh but duck eggs are so under used and their flavour and yolks are worth the extra pennies – and if Sunday isn’t the day for a bit of luxury then when is?


So Dunkie Duck Eggs with Ham Wrapped Asparagus Dunkers.

it’s all in the title really. However for the sake of the blog and preserving a record of my meals:


serves 2

  • 4 Duck eggs
  • Bunch of Asparagus
  • Wafer Ham

Pre heat over to 180C,  fill sauce pan 3/4 full with water. Turn hob on and pop the asparagus in (or steam above the water if just using the tips….). When the water comes to the boil – take them out but leave the water on the boil. Take a slice of wafer thin ham and wrap around the asparagus shaft, lie on a baking sheet and mist with low cal cook spray if you really want (I didn’t)20170910_134110

Pop tray in to oven and put eggs in to boiling sauce pan. Cook for 4 -5 mins for Delicious gooey soft yolk, up to 10 if you want them harder (but then you cant really dunk)

Pop the eggs into egg cups – smack/crack the heads to let the heat out and prevent them from cooking much further while you get your asparagus out.

Serve with pinch of salt and a smug feeling of Sunday started well.



Dinner, Food, Healthy, Italian food Lola style, super filling, Uncategorized

Butternut Squash Lasagna




This Serves 4.

The healthy eating plan that I’m on allows for dried pasta (Yay Slimming World HEA = free/ 1 syn I think), so you can make this with lasagne sheets and not have a problem. I just felt like skipping the starch- and the pasta coma that I get from eating too much… (I might be Garfield reincarnated) plus they were on a good price at the shop when I nipped in for some bits as they were launching some carb alternatives.

It’s not a white wine béchamel sauce on a red wine beef ragu but then that’s the sort of thing that led me to need to be on a healthy eating plan! It’s very tasty and the Scottish one went back for seconds –

  • 400g lean beef mince (5% fat or less)
  • 1-2 red peppers deseeded and cubed
  • 1 courgette cubed
  • 1 onion finely chopped
  • 4 garlic cloves chopped
  • 400g can chopped tomatoes
  • 500g passata
  • 1/2 – 1 tsp each of dried rosemary, oregano, sage and thyme
  • 500g fat free natural yogurt
  • 2 eggs
  • vegetable stock cube
  • low Cal cooking spray
  • pack of butternut squash lasagne sheets
  • 160g half fat cheddar grated


  1. Heat a large non stick fry pan over a high heat
  2. Brown the mince, draining off any fat in the pan.
  3. Add the veggies, stir around and cook for 10 mins till softening, colouring and smelling good
  4. add the tomato based products and herb mix. Season to taste.
  5. Take the heat down to a simmer for 15 mins, stirring so it doesn’t stick20170908_204810
  6. In a bowl/ jug mix the yogurt, eggs and crumble in the stock cube- whisk gently till smooth and set aside
  7. Preheat your oven to 180C fan assisted (gas mark 6)
  8. Spray an appropriate (medium) sized over dish with low Cal spray. layer the mince then sheets then mince till you end with the last of the lasagne sheets- I got about 3 good layers, and I cut the sheets slightly because I was using a round dish and needed to play tetri s to get a good even cover.
  9. Spread the yogurt mixture over the top and sprinkle with cheese
  10. Bake for 45-60 mins – it needs a bit longer because of the butternut. If using normal pasta sheets then 30 mins will be fine.
  11. Remove from oven and let stand for 5-10 mins, (I assemble my side salad in this time because I love a bit of crunch green/ mixed salad on the side of my pasta)


BBQ, Dinner, Food, Healthy, Uncategorized

Vegetarian at the BBQ – Halloumi Squash skewers with Tamarind Marinade

I am not a vegetarian. I think some of the posts on here say that loud and clear. However I am a firm believed that everyone is welcome at my family BBQs as long as everyone accepts one another. As such when my mother’s annual summer soiree started to approach I realized that if my veggie friends and extended family were to have anything more than some frozen veggie bangers and green salad, I was going to need to roll up my sleeves. So where as a few years ago I was winner of the “rib off” between my older brother and I, and my dragons breath chicken wings- recipes to come, this year : meat free but far from boring.


So here I give you : Halloumi Squash skewers with Tamarind Marinade

  • 1/3 cup of tamarind paste
  • 1/4 cup  soy sauce
  • 1/4 cup sesame oil
  • 2-3 garlic clove, crushed
  • 2 limes: zest and juice
  • 2 red chilli, deseeded, chopped
  • 1 tblsp light brown soft sugar
  • Handful of mint and coriander, finely chopped

Basics of building

  •  butternut squash – 750g flesh cubed – not too small or they will fall apart when you try to skewer them
  • 300g halloumi , cut into cubes

Boil a large pan of salted water, add the cubes squash, cook till tender for about 15 mins- not too soft (see warning in  instructions)

Drain and set aside

Assemble the marinade in a big big bowl – whisking the tamarind with 1/4cup boiling water to is dissolves and gets loose. Add everything else and keep whisking till smoothed and nothing is distinctly scraping against the bottom of the bowl

Add your cubes- butternut and halloumi. Give it all a good mix and allow to marinade for at least an hour – I left mine for 4 hrs.

Once marinated thread halloumi and squash onto to skewers, alternating. If using wooden skewers you will have wanted to soak these in water for a while. Stops them burning.

Drizzle with some of marinade and strew with the herbs that you can strain out

Skewers go directly on to the BBQ and cook for 3-4 mins on each side till  lightly charred, brushing with the marinade as they cook.

Serve immediately. Tasty. Very tasty.

Breakfast, cake, Dinner, Food, Serves 2, super filling, Uncategorized

Bank holiday Best Eats: Brunches, Dinners and Bakes

So the spring bank holiday is coming to an end. Its dark outside. We are debating on if that was a bat or a bird we sort darting past the window… and i have to say it is one of the best dinner bank holidays that I can remember in a long time…. so heres a bit of a brag.

Roasted Harissa and Garlic Chicken in Pittas

It started with a Friday night: with a quick roasted small chicken dressed in Harissa paste, garlic, coriander and olive oil. Served in pitta breads with dips and some salad. Proper finger (licking) food that was really a bit of mucking about with the mortar and pestle, smothering the flesh and then letting it rock out in the oven while we (I) do the post work shake off and feet up and perhaps a bit of the ol’ red leg rum… Roast chicken doesn’t have to stay tucked away for a Sunday…

Saturday morning….

Continue reading “Bank holiday Best Eats: Brunches, Dinners and Bakes”

Breakfast, Food, Serves 2, Uncategorized, Under 15mins

Sunshine Eggs

Good Morning Bank Holiday Weekend (in the UK) Today is not the day for cereal or limp toast. Put away your quick fix get out the door smoothie. Today is the day for brunch. Something fantastic and filling served a little later (because you’ve gotten up a little later).Something that will bring you some joy.


I cannot guarantee the weather outside for bank holiday Britain I can put some sunshine on your plate. And if you can fry an egg… you can make these. Continue reading “Sunshine Eggs”