Two Ingredient Healthy Pancakes!!

179927_10152813374660648_80562364_n

So I’ve been trying to be healthy lately, as all of a sudden my holiday is 6 weeks away!! And I found this recipe for two ingredient pancakes – only banana and eggs! Quickly forgot all about it until I woke up starving with not much in for breakfast, and remembered this recipe! I had lots of eggs and a banana, and some strawberries to finish off! Oh my god – amazing. Don’t taste too banana-ery (is that a word?) but just enough to be able to taste it. I added a sprinkle of mixed spice because it’s what I had in, but you can add cinnamon, nutmeg, etc. I also served it with a drizzle of honey which I decided was better that fakey ‘no sugar’ syrup – and I could eat them all over again. The best bit is that it couldn’t be more simple – I love it when it’s easy!!

Ingredients:

  • 2 eggs, whisked.
  • 1 banana, mashed.
  • Oil for the pan – I used coconut!
  • Berries for serving.

Optional Extras:

  • All natural maple syrup
  • Honey
  • Mixed spice, cinnamon, vanilla, etc.

Directions:

  • Mash the banana up with a spoon or a fork or whatever you can find!! Mash it up with no lumps.
  • Whisk the two eggs together in a bowl.
  • Then add the mashed banana, and whisk together again.
  • Put some oil on a low medium heat.
  • Using approx. 2 tablespoons per pancake, spoon them into the pan.
  • Flip them after a minute, or when the centre looks bubbly!
  • Serve them with whatever berries you have in, and a little bit of syrup/honey!

This served two hungry people for breakfast/brunch, but could stretch to three maybe!!

I dare you to try it!

Advertisements

REVIEW: Gorilla Manchester & The Staves

Image

Tonight my Mum and I were off to see the lovely Staves (Spotify if you’ve never heard them, they’re perfection to your ears I promise!) who were playing in somewhere called Gorilla in Manchester. Looking on their website we saw they did food there and it looked like lovely food too, so decided to eat there.

When we got there it was chocker, but we sneakily found a jammy table after people didn’t show up (how rude!) but good for us I suppose – so thanks!! There was too much to choose from really, but the smells of the chicken from the table next to us were too much to bear, so we ordered the Chermoula Chicken Kebab and deluxe chips! I was going to get the Chargrilled Chicken but we were told it took an extra 20 minutes and we were a bit short of time, so unadventurously we both ordered the same!! Don’t care though as it was bloody marvellous. I have a real thing for chicken at the moment, but only when it’s done right (a la Gourmet Burger Kitchen – they know how it’s done!), but this place can join the list of Places That Can Do Chicken Well (a real list!). Perfect flavour and golden colour that tastes a bit of barbecue. Can’t be beaten. Along with the flatbread and puy lentil salad it was lovely.

And now the chips. Deluxe chips with truffle oil and parmesan cheese. Oh. Wow. I honestly do love chips so I am easily pleased, but these will have to be recreated. I’ll let you know how I get on, but I will dream of these chips until then.

Then we headed around the corner to see the Staves. I’m no music reviewer, but just give them a listen and you’ll understand how good they can be live. Three sisters with beautiful harmonies and a sharp sense of humour made for a perfect night. Please listen to them!

Now I’m off to dream of truffle oil and parmesan chips and listen to the Staves!

Happy Saturday!!

Image

Pea, Feta & Mint Fritters and Yoghurt Mint Dip

Image

Having finished uni this week, I can finally do all the things I never felt I had time for before!! Including these! Pea, feta & mint fritters with yoghurt mint dipping sauce from Gourmande In the Kitchen, found them the other day, and a combination of not needing the whole of ASDA to make them, and looking fairly quick and easy to do, meant they were on the list of things to make! I did them for lunch today and although they took longer than I thought to make, they were definitely worth it. Especially the little golden bits which was big hunks of melting feta – amazing!! The recipe was originally gluten free and grain free, but I wasn’t too bothered about that and changed it up a little bit to suit what I had in. I’m a big fan of mashing anything together, frying it and calling it a fritter, so I was easily pleased!! Here’s the recipe I used:

Ingredients

For the Yogurt Sauce:
  • 120 ml thick Greek or strained plain yogurt
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon fresh mint, finely chopped
  • Pinch of sea salt
  • Freshly ground black pepper to taste
  • Extra virgin olive oil for drizzling
For the Pea Fritters:
  • 260 g fresh or thawed frozen green peas
  • 2 large eggs
  • 2 spring onions (or one medium shallot), white and light green parts thinly sliced
  • 2 Tablespoons fresh mint leaves, coarsely chopped
  • The zest from half of an unwaxed or organic lemon, finely grated
  • 56g sheep’s milk feta
  • 28 g coconut flour, sifted
  • ½ tsp sea salt
  • ¼ tsp freshly ground pepper
  • Olive oil for frying

Instructions

  1. Make the Yogurt Sauce:
  2. Whisk all ingredients in a small bowl until smooth. Season to taste with sea salt and freshly ground black pepper and drizzle with olive oil.
  3. Refrigerate until needed. (Can be made ahead of time)
  1. Make the Pea Fritters:
  2. Cook peas in a large saucepan of boiling salted water until just tender (about 3-4 minutes).
  3. Drain and mash coarsely using a fork or pulse briefly in a food processor until chunky.
  4. In a large bowl whisk together the egg, green onions or shallots, mint, lemon rind, feta, coconut flour and salt and pepper. Add in the pea mixture and mix thoroughly. Set aside for 5 minutes to allow the coconut flour to absorb some of the moisture.
  5. Heat a thin layer of coconut oil in a medium frying pan over medium heat and place heaped tablespoons of the pea mixture in the pan pressing down the mixture into a disc. Cook in batches flipping when golden on one side (about 2 minutes each side).
  6. Drain fritters on parchment paper if needed.
  7. Serve immediately with the yogurt sauce on the side and additional lemon wedges and a green salad if desired.

I don’t really like a strong flavour of mint to be honest, but followed the recipe and it wasn’t too much, but add more if you like that sort of thing!! Same with the lemon really, but I did forget to serve with the lemon wedges at the end so I’d definitely do that next time. I served these for lunch for two with a salad which was enough, but it’d need to be served with more for a bigger number of people. Perfect for a picky tea – like the Sesame Seeded Halloumi from the other day!!

Happy frittering!

Sesame Seeded Halloumi

Image

So I’ve been busy of late with excessive uni work, dissertation deadlines and exams upon exams, meaning I’ve been heading home for tea without the time to figure out how to feed myself! Luckily mum’s ‘just thrown together’ tea’s resemble a banquet for me who generally hardly has anything in to throw together except beans and dried couscous. Not great.

The stand out for this however, was the sesame seeded halloumi. We’ve done this for years but I can’t remember where we first heard about it – but it gives it this amazing skin and crunch that is unbeatable. For ages we used to coat it in flour making it brown and crispy, but this adds something else to it and it’s amazing!! One of those things you have to tell people to try if they like halloumi, or even mention the word around me!

It’s quite simply halloumi sliced up and coated in sesame seeds, and then fried on a medium heat. Serve with salad, parmesan potatoes, and anything else you like to make up your picky tea! Garlic bread is a must though.

Vegetarian Pan of Scouse

20121023-011948.jpg

I am from Liverpool. So obviously absolutely love a pan of scouse (probably known to everyone else as stew). I don’t really care what you call it, as long as you make it and eat it.
My memory of scouse is of my Grandma’s – and was beautiful. Homemade, honest and delicious. And my Mum has since made it many times – and adapted it to be veggie to suit my brother using Quorn mince. Tastes just as nice to me, and also contains something like 80% less fat – like the advert says! Handy bonus.
So I wanted to make it last week, and rang my mum for the ingredients. The only thing was she knew what to get, but when asked how much of anything, replied with a bit of a vague non-answer, about how I’d ‘just know’. Unsatisfied I thought I’d find some quantities online for a scouse, if not a stew. Nope. Couldn’t find anything. Anyway, ended up buying wayyyy too much, but suppose I did ‘just know’ and didn’t use it all. So here’s the veggie recipe for a bloody amazing taste of Liverpool.

Ingredients
– 2 white onions, chopped up.
– 3 large carrots, chopped into discs.
– 6 Maris Piper medium sized potatoes, peeled and chopped into 2cm bite sized pieces.
– Quorn mince (500g).
– Bouillon vegetable stock (I think I made a litre up and used just under this, but best to have too much in case it goes a bit dry).
– Mixed herbs (a healthy sprinkle).
– Salt and pepper.
– Half a bag of washed spinach.

Recipe
– Fry the onions in a large pan on a medium heat. When they’ve softened, add the potatoes. Leave for them to soften a little bit too.
– Add the mince and mix well. Then add the carrots, and finally add the stock until it’s about 2 cm from the top of the mixture.
– Add the herbs, salt and pepper, and mix well. Leave to simmer for at least 20 minutes. If possible, make this in the morning and reheat at night for dinner – the potatoes will have soaked up all the juices and makes it 10x as amazing. Or reheat the leftovers the next day. Yum.
– When ready to serve, throw in the spinach until it’s wilted down.
– Serve with pickled beetroot and/or red cabbage, and a generous squirt of brown sauce or ketchup – much to my mum’s dismay – its got to be done!!

My Dad’s Fave Bread & Butter Pudding

20121023-005305.jpg

As promised, I ordered Mary Berry’s – ultimate OAP style icon – Baking Bible. And it truly is that – a bible of ultimate home making baking. With all that choice I didn’t know what to do first – but her Bread and Butter Pudding looked like exactly what I fancied in this rubbish weather – warm and comforting. And I knew how much my dad loved it so it was a no brainer.

I made it on my day off – didn’t need anything too fancy or any posh tools. It says it’s best if left for at least an hour in the fridge, but I made it about 2pm, and took it round to my mum’s about 5ish, and cooked it there – it was delicious.

Here’s the recipe – easy to follow and bloody delicious..

Ingredients
– 12 thin slices of bread, crusts removed
– 100g of butter, melted (although I ended up needing double this somehow..)
– 250g mixed dried sultanas and currants (although I found raisins which was fine too)
– 75 g caster sugar
– grated rind of a lemon
– 1/2 level teaspoon of ground mixed spice
– 3 large eggs
– 600ml (1 pint) full fat milk (or can use semi, which I did just to attempt to make it slightly healthier – tasted delicious all the same!)
– 2 tablespoons Demerara sugar to sprinkle

Recipe
– Grease an 18 x 23 cm (7 x 9 in) deep ovenproof dish with a little of the melted butter. Measure the dried fruit, sugar, lemon rind and spice into a bowl and mix well. Cut each bread slice into 3 strips.
– Take enough bread strips to cover the base of the dish and dip one side of each strip into the melted butter. Lay them in the prepared dish, buttered side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered side up, and sprinkle with the remaining dried fruit mixture. Lay the third and final layer of bread strips on top, buttered side up.
– Beat together the eggs and milk and pour over the pudding. Sprinkle with Demerara sugar, then leave to stand for about 1 hour if time allows. Meanwhile preheat the oven to 180C/fan 160C/Gas 4.
– Bake in the preheated oven for about 40 minutes, or until the top is golden brown and crisp and the pudding is slightly puffed up. Serve hot.

TIP You can prepare the pudding ahead of time and keep it covered in the fridge for up to 6 hours before baking. Don’t sprinkle the Demerara sugar over until 1 hour before you are ready to bake.

Jamie’s 30 Minute Cauliflower Macaroni Cheese

I have to say, I am Jamie Oliver’s biggest fan. Especially his 30 minute meals – yes I know they might not take 30 minutes for us mere mortals to produce, but if you tweak it here and there, the ideas are brilliant and easy to follow, and taste amazing. I would genuinely eat anything Jamie Oliver cooked for me. So I have to say my favourite meal, or the one I’ve made most often is his Cauliflower Macaroni Cheese. SO SIMPLE. SO DELICIOUS. I think the meal is meant to go with a salad? But I think it’s just fine by itself, and eventually does take only about 20 minutes. I highly recommend it.

I must also point out that it isn’t meant to be vegetarian, as it as pancetta in the breadcrumbs, but my brother is a veggie so I tend to make it without the pancetta and a bit of extra salt, and have never missed it. However, my boyfriend and his brother who I’ve been cooking for this week are diehard meat eating carnivores, and I can’t say I mind a bit of posh bacon – so included it this week and it was delicious! Definitely worth it.

Image

I can’t go without saying how excited I am for his 15 minute meals – I will be there like a crazy woman watching every night.

Here’s the recipe for the Cauliflower Macaroni Cheese –

Ingredients

  • 8 rashers of pancetta
  • 1 large head of cauliflower
  • 500g dried macaroni
  • Olive oil as required
  • 250g mature Cheddar cheese
  • 4 thick slices of bread
  • large sprig of fresh rosemary
  • 2 large clove of garlic
  • 250g crème fraîche
  • Salt & pepper
  • Parmesan cheese, to serve
  1. Fill the kettle with water and bring to the boil. Preheat the oven on to 220ºC/425ºF/Gas 7.
  2. Lay the pancetta in the dish you will eventually be using for the pasta mixture and put on the top shelf of the oven to pre-cook.
  3. Trim off any very coarse or spoiled outer leaves from the cauliflower and remove the tough end of the stalk. Quarter the head or break it up into large pieces. Place in a large saucepan, stalks downwards and add the pasta.
  4. Pour over the boiling water to cover the ingredients, season, add a little olive oil and place on a high heat. Stir well until it reboils, and cook with the lid just askew.
  5. Grate the cheddar cheese in the food processor and tip into a bowl. Add the crème fraiche and crushed garlic.
  6. Remove the bacon from the oven. Using a food processer, process well with the bread and rosemary leaves. Add a good drizzle of olive oil to bind the ingredients into a coarse breadcrumb consistency.
  7. When the cauliflower and the pasta is just cooked (a knife inserted into the cauliflower stalk should slip in easily), reserving the cooking water, drain it all through a colander into a large bowl.
  8. Tip the pasta mixture into the dish the bacon was cooked in.
  9. Add about 400ml (just under a pint) of the reserved cooking water.
  10. Stir in the crème fraîche and cheese mixture, breaking the cauliflower up with a fork or potato masher until you have bite-sized pieces.
  11. Season. The sauce should be loose and if necessary, add another splash of the reserved cooking water.
  12. Spread the mixture out evenly in the dish and scatter over the breadcrumb topping.
  13. Cook on the top shelf of the oven for around 8-10 minutes, or until the topping is golden and the mixture bubbling.
  14. To serve grate over some Parmesan.

Delicious!!