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.

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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”

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Dinner, Healthy, Lunchbox Revamp, super filling, Uncategorized, Under 15mins

Chicken Bomb Bang Salad For when you want a Healthy KICK

Renamed by She, the room-mate. This is a a step away of the same old (boring) chicken Salad and dressing.

It utilizes a spiralizer, one of the kitchen gadgets du jour.

I’m not going to pretend that courgetti replaces spaghetti in a good old fashioned  spag bol. But I am going to say that it is useful in making this Bang Bang Chicken “da bomb”

 

This served 4, (2 hungry after work dinners and 2 work lunch boxes that got a few “ooo that looks good)

What you need

The Basic Bones of your Salad

  • Courgette x2
  • Large Carrot x2
  • Spring onion – a  Bunch
  • Mangetout -130g
  • cooked chicken breasts x2 (you can poach/ grill these from raw but you gotta let them chill out, or even use left over roast chicken)

Dressing:

  • 4 tablespoons of nut butter- peanut or cashew – low fat is fine
  • 3 table spoons low salt soy sauce
  • 3 table spoons sweet chili sauce
  • 2 table spoons sesame oil
  • 1 table spoon water
  • Juice and zest of a lime

To serve

  • Coriander leaves
  • Smashed nuts- peanuts or cashews-handful – I use a mezzaluna, but you can use a smashing (rolling) pin while they’re in a baggy – or a mortar and pestle. You don’t want them too fine. They are for texture
  • Chili optional (not an option in my flat- required)

 

 

Spiralize the long thick veg -carrot and courgette. Diagonal splice the spring onions and mangetout, mix up in a bowl. Shred the chicken with some forks. – again mix into your veggies.

 

In a smaller bowl- or jug- mush up the soy into the nut butter – so it becomes “looser”

Add in the rest of the dressing ingredients, whisk away till it’s a “dressing consistency” – I add some chopped chili at this point depending on those around the table

Pour dressing into the salad bowl and mix it all up.

 

Serve on to a plate (bowl) and sprinkle with the “to serve items”

– you can dish this out on a big serving platter but it’s safer in my flat to serve into bowls for each person –

Dinner, Fish, Healthy, Serves 2, Under 15mins

 Happy Healthy Haddock with Parsley Gremolata

Something fresh and light, bit of lemon capers and olives makes me feel like I’m doing something fancy but really these are store cupboard examples of things that sit there towards the back until some sort of community food drive. Give them a bit of life this spring, on the table in under 15, a nice break from the carb loading pasta dishes. And for a girl that doesn’t like olives… this is my new exception to that rule. Flat leaf Parsley is in season and is such an under utilized flavour.

 

 

 

What you need:

280g Haddock Fillets
Tbsp. Rape seed oil
Asparagus and tender stem broccoli
1 courgette sliced
Squeeze of mayonnaise

For the Gremolata

50g flat leaf parsley leaves finely chopped
50g pitted green olives – chopped
30g capucine capers – chopped
1 garlic clove – fine grated
1 lemon, zested then cut into wedges.

 

  • Preheat the Oven to 180C (fan assisted) – Line a baking sheet with foil
  • Make the gremolata by combining the parsley leaves, olives, capers, garlic and lemon zest
  • fish fillets on the foil, skin down.- Drizzle with the oil -Sprinkle a tablespoon of the gremolata over each fillet, mixing the remaining gremolata with mayo and putting to one side – Voila homemade tartare sauce to serve with
  • Season the fillets with some black pepper and bake in the oven for 10-12 mins until flaky and cooked through.
  • Meanwhile steam your Veg, Broccoli for 2 mins then add asparagus 1 min, add courgette – 1 1/2 min (about 5 min in total, still al dente)

 

Serve the fish with the veg, freshly made tartare and a wedge of lemon

 

Wash up roll call:

Chop board, chop knife, bowl for gremolata, zester, fish slicer, steamer/saucepan, 2 set of cutlery and 2 plates.

 

Kcal 295
Fat 17g
Sat Fat 3g
Carb 5g
Protein 32g
Dinner, Italian food Lola style, Serves 2, super filling, Uncategorized, Under 15mins

Carbolara Imitation Carbonara

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Something tasty made with store cupboard standards. Doesn’t break the bank, but it does stop the tummy rumbles- on the table in under 15 minutes and the smile on His face when he knows it’s a Carbolara night – well that’s a bonus. It’s Carbolara because its not quiet carbonara…

 

  • Cup of pasta – I’m not going to tell you what shape. Whatever you have going.
  • Cooking bacon – ’bout half a pack, more if you want it.
    Less if your an idiot
  • olive oil – drizzle.
  • 1 egg
  • cup of Grated cheddar- something with a bit of flavor is always best
  • garlic- teaspoon of the crushed frozen ready to cook with stuff
  • Rosemary- teaspoon of dried if its what you got, Fresh is better, His preference is when I use the Rosemary and Olive shaker

prep everything before you get started. Because it starts slow with the boiling of the water but once you get frying things can move quickly. Your on the table in no more than 15 mins. My record is 9…

Get pan of water on the go and start cooking the pasta according to the pack.

Slice up the bacon – as you can see I prefer it chunky and get it sizzling in a good hot frying pan. When its getting golden and crispy add in the garlic and seasoning, give it a min or two while you give it a good stir. and then get it off the heat. Else the next steps going to leave you with scrambled eggs in your pasta….

Meanwhile whisk up an egg into the grated cheese with a fork. By now your pasta should be nearing being cooked. Take out about half a cup of the pasta water.Whisk into cheesy eggness till a bit smooth

Now this is the quick bit-

Drain the pasta, drop into the fry pan with the bacon bits, pour in the cheesy
mix and mix mix mix.
The heat of the pan and pasta will cook out the egg and make it into a creamy tasty sauce- promise. You just need to have done it quick but have gotten your pan off the heat.

Serve in to a bowl with some salad leafs and wolf down. Job done. Food coma in progress.

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Washing up : Chopping board (you can avoid this if you use scissors to cut up your bacon and do it straight into the pan.) kitchen scissors/knife, frying pan, saucepan, cheese grater, two bowls, two forks

Satisfaction – serious carb coma ensues. This is not a light lunch. Well maybe it could be if you serve it between more people. But no matter how much I cook in the hope that i have some for the next days lunch box there’s never enough left… but there is always seconds in His bowl.

Twists in the tale- add mushrooms if you got some in your fridge, cooked chicken if you fancy, olives if your inclined( i am not)

Dinner, Fish, Healthy, Serves 1, Under 15mins

Dinner For One – My Curry Crusted Salmon with Broccoli and Rice.

Tonight the flat was empty. He was at work on a late. She was out at rehearsals. Sofa space to myself. Long day at work (aren’t they always?) and the temptation of the freezer food called.

However He had done as requested and taken out the salmon fillet from the freezer to defrost – sleepy Lola with a brain full of cotton wool as she headed out the door forgot-so best not waste and do something speedy to hit the satisfy spot.

At this juncture I will point out that He – not a fussy eater- is not a fan of salmon. And by not a fan I mean would rather go hungry than eat it. I think he would rather stick his hand in boiling water than cook it but I have not tested this theory and I am digressing – my point is this – I am a fan of salmon. And this is my current favorite way to serve it – maybe cos it’s tasty, Maybe cos its 10 mins to cook.

 

CURRY CRUSTED SALMON ON RICE AND BROCCOLI.

The title pretty much says it all.

  • salmon fillet
  • curry powder -table spoon
  • sugar (granulated if you want specifics) Table spoon
  • Salt (table) 1/2 Table spoon
  • oil – a lug of
  • Rice-dry Basmati- 1/2 cup
  • Tender stem Broccoli- a good few stems
  • mini leaks (optional) 2-3, sliced diagonally

 

mix up your curry powder, sugar and salt in a bowl.
dredge your salmon fillet through this mix, coat all sides, leave fleshy side down to create a nice “curry crust”

cup of water on to boil, when simmering add rice, then cover with steamer (I use a sieve I confess) put your greens in to this and cover with lid- or if you want to be clever use your plate/ bowl you will be serving in to warm it a bit

Heat your frying pan with the lug of oil in – let this heat for a good min or so, we want it hot
In goes your salmon -I start skin side down, but I like crispy skin. Yes I eat the skin. trust me that’s not the weirdest thing your going to read that I eat if your following this blog

4 mins

turn over salmon – If its a thick fillet I try to press it a bit to the side of the pan as well to get the sides

4 mins

Drain your rice – on to plate, top with steamed greens – arrange as fancy as you wish to bother. Top this with you lovely seared salmon

(optional) add a smear of soy sauce below the rice to season with and also do the chef-y thing of having smears of sauces.

Put in your face and (hopefully) enjoy.

Time spent : minimal – 10 mins or under

washing up : minimal

2 pans, a sieve and a bowl (or 2 if you didn’t’ just rinse and dry the first bowl) 1 fork

satisfaction – it’s a Lola trusted favorite.