Thursday, 24 July 2014

Lamb, Spinach & Sweet Potato Curry

Love a good Curry! 
This is one is very subtle so my daughter would eat it. 

You could easily double of spices in this recipe! (Which I would have done had I only have been making it for myself)  I have thrown this one together with left over roast lamb!
Great for lazy days and to use up leftovers. I usually use left over Roasts in pies but wanted to do something different so I used the curry recipe I generally use adding the cooked meat  at the end. If you want to make this curry with fresh meat, marinate the Lamb in the yoghurt and spices for 2 - 4 hours or overnight. Heat a non stick pan and cook the brown the meat first, then simply add the rest of the ingredients and cook until tender.  To make it with leftovers follow my recipe below.


350 Diced Cooked Lamb
50 Grams of Baby Spinach
1 Teas Ground Coriander
1 Teas Ground Cummin
1 Tablespoon of Lemon Juice
100g No Fat Greek Yoghurt
1 Onion diced
1 Clove of Garlic Crushed
1 Tin of diced Tomatoes
2 Tablespoons of Tomato Paste
200 Grams of Sweet Potato diced

What to do:

Heat a non stick pan and add a splash of olive oil. Add the diced onion, garlic and spices. Saute until the onion is tender. Add the yoghurt and lemon juice and give it a good stir to combine. Add the tinned tomatoes, tomato paste, cooked lamb and diced sweet potato. Simmer until the sweet potato is tender. By this stage the meat will also be tender. Add the baby spinach just before serving, it will take only moments to wilt. Serve with steamed rice or Naan Bread.

 I made Garlic Naan Bread... YUM! ENJOY!

Thursday, 10 July 2014

Lj's Chilli Penne Pasta Bake

I wanted to do something really simple tonight so I could just relax and enjoy the evening. I had a scratch around the fridge and freezer and came up with this pasta bake recipe. So easy and quick to prepare and it was really delicious! I love the combination of Chicken & Choritzo!!


1 large Chicken Breast diced
1 Onion diced 
1 Garlic clove finely diced
1 Chorizo Sausage
6 Button Mushrooms sliced
3 Shallots sliced 
125 grams of cooked pasta of choice ( I have used a gluten free chilli penne)
125ml of Extra light Cream
500 grams of pasta sauce ( use a jar if you like to make it even easier. I've used homemade that I make and freeze for convenience) 

What to do: 

Heat an oven proof cast iron frypan. Add a splash of olive oil and add the onions, garlic and mushrooms. 
Sauté until golden. Add the chorizo and chicken and cook until the chicken is golden brown. 

Add the shallots, pasta sauce and cream and stir to combine. 

Finally stir in the cooked pasta. Top with grated cheese and pop into the oven until the cheese is golden. 


Cherry Ripe Brownies


85 g plain flour
1/2 teaspoonBaking Powder
85 g dark chocolate, chopped fine
85 g unsalted butter, chopped
1 cups sugar
2 large Eggs
1 teaspoons Vanilla extract
1/6 cup ofvery strong coffee
115 g of Cherry Ripes (or more if liked)

Pre-heat oven to 165C (that was fan forced, allow about another 10C for normal).

Line a slice tray with baking paper.

Chop up cherry ripes roughly.

Sift together flour, salt and baking powder in 1 bowl, set aside.

Melt chocolate and butter together in a large bowl over heat, stirring occasionally until smooth. Add shots of espresso. When completely smooth, remove from heat and gradually whisk in sugar.

Add eggs one at a time, whisking in between until completely combined.

Whisk in vanilla.

Add flour mixture in 3 separate batches, folding with rubber spatula until completely smooth.

Add in cherry ripe pieces, stir gently.

Pour in to tray, cook for approx 30 mins, or until skewer comes out with a few crumbs still attached. Cool in tray for minimum of 2 hours (until room temperature). Cut in to pieces and serve.

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Friday, 4 July 2014

Cream Cheese Pastry

Easy pastry, no rolling! Press straight into a pie dish. 

Process 125 grams of butter and 125 grams of low fat cream cheese. 

Add 1 cup of plain flour and a tablespoon of dried herbs and parmesan cheese. Pulse until it forms a dough.

Done. Blind baking this one for a quiche....

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Easy Bacon & Mozarella Pull Apart Bread!

Basic Bread Dough..
Bread Machine Method

300ml Water
1 1/2 Teas Salt
3 Cups Bread Flour
2 Tbs Powdered Milk
1 Tbs Caster Sugar
1 1/4 Teas Dried Yeast

Place the water, oil and salt in the bread pan. Place the bread flour, milk powder, caster sugar and dried yeast on top. Set the bread machine to dough setting. 

Mean while saute 4 Rashers of Bacon and 1 onion. Let it cool on a tray and then add 1/2 Cup Tasty Cheese and 1/2 Cup Mozzarella slightly chopped and some chopped fresh chives.

Cut the dough into 12 even pieces. Roll each piece in the bacon mix and place into a bread tin. Let it rise in a warm place for 30 minutes. Bake at 200 degrees for 15 minutes, place foil over the top and bake for a further 20 mins. Nom Nom Nom!

Thursday, 3 July 2014

Beef and Bacon Casserole ~ Pressure Cooker

My pressure cooker is getting a major comfort food workout at the moment! Tonight I'm cooking a Beef & Bacon Casserole.. yum yum... mash or breadrolls not too sure yet!


800 grams of diced lean beef
1 tablespoon of olive oil
1 large onion diced
1 large carrot sliced
6 button portabello mushrooms sliced
3 rashers of bacon diced
2 tablespoons of gluten free plain flour
2 tablespoons of tomato paste
2 teaspoons of beef stock powder
1 teas of onion powder
1 teas of garlic powder
1 teas on dried onion flakes
1 teas of dried or fresh parsley
1 375 ml Beer (I use Coopers Pale Ale)

Start with some diced lean beef. I bought a whole blade from the butchers and cut it in half. One half I will use to dice for this casserole, the other half I am going to pot roast next week.

Place the beef into a plastic freezer bag with the flour and shake to coat.

Turn the pressure cooker on to the saute setting. Let it heat up and add the olive oil. Saute the onion, garlic and mushrooms until brown and tender. Add the beef stock powder, onion and garlic powder, dried onion and parsley.

Add the beer and the tomato paste and stir to combine, and then add the carrots.

Seal the pressure cooker and cook for the required time as per your pressure cooker's instructions.
I have a Kambrook Electric Express and set it to setting No 4. Once the cooking process has finished and you let out the steam you can put it back onto the saute setting if you think it needs to be a little thicker. Add some frozen peas during the thickening process as well... yum yum!!

You can cook this the same in a slower cooker, in the oven or on the stove top. I love my pressure cooker as it gives me more time to do other things! Tonight I am serving this with mashed potatoes that I have mashed with homemade garlic butter and finely sliced shallots.

I hope you enjoy it!

Tuesday, 1 July 2014

Pistachio Dukkah

Pistachio Dukkah..

1/2 cup of chopped pistachios
1/4 cup of sesame seeds
3 teaspoons of ground cumin
3 teaspoons of ground coriander
1 teaspoon of dried thyme
1 teaspoon of dried oregano

Shake it together in a jar and keep it on your spice shelf. 

Yum yum!

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