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Italian style soup

Hey peeps,

Sorry it’s been a while since I posted a recipe, I’m getting a new bathroom fitted and it has just been chaos!  But I will try and post as much as I can until it is all completed!

Well today for lunch I made an amazing vegetable soup which I think is more of an Italian style than anything else.  It is extremely light and filling at the same time and uses whatever veg you have lying around.  This is how I made my batch today but feel free to add/remove anything you want and make the soup your own!

Now I’m not going to take you through how to chop vegetables because I am pretty sure even the most basic of cooks knows how to chop vegetables but here is a picture of all the veggies I used in this soup:

Onion, celery, garlic and chilli

Carrot, potato and mushrooms

Cabbage and courgettes

Now I don’t believe that everyone in the world is as strange as I am so feel free to use whatever you prefer.  But I personally don’t like using chopped tinned tomato’s, I always buy plum tomato’s and chop them up.  I prefer this as you can see exactly what you are putting in your dinner and it gives you an opportunity to remove any skin that has been left behind.  Tomato skin upsets me greatly!

My wonderful chopped plum tomato’s

The rest of the ingredients – Basil, oregano, parsley and vegetable stock

Now if you are a very lazy cook you can add all the ingredients into the pot at the same time; however I like to do it in stages.  I think it adds a better flavour.  So if you want to be like me you need to do the following:

Fry your onion, celery, garlic and chilli in frylight until soft

The add all the other chopped vegetables and cook until the vegetables start to release their water.  How colourful does the pot look?

Then add the herbs, tomato’s and stock cubes.  Then top up the pot with boiling water until all the vegetables are covered.

Simmer the soup for about 20-30 mins or until the veggies are tender and the finished product should look like this:

I like to top my soup with some cheese but a nice crouton made out of a french baguette would be really nice too.

Italian style vegetable soup:

Ingredients:

  • 2 large carrots
  • 2 large potato’s
  • 2 sticks of celery
  • 2-3 garlic cloves
  • 1 chilli
  • 2 small onions
  • 6 mushrooms
  • 2 courgettes
  • Quarter of a small red cabbage
  • 1 tin of tomato’s
  • 2-3 vegetable stock cubes
  • Selection of herbs
  • Salt and pepper

Method:

  • Peel the onion, garlic and celery (I like to use a peeler to take away the stringy bits of celery) and chop
  • Finely chop the chilli, use as much as you like.  I like this soup spicy but if you don’t adjust the quantities accordingly.
  • Peel the carrots and potato and dice
  • Dice the courgettes and mushrooms
  • Slice the cabbage into thin slices
  • Fry the onion, garlic, celery and chilli in a large soup pot with frylight.  Fry until the vegetables are starting to soften
  • Add the rest of the veg and fry until the vegetables start releasing their water
  • Add the tinned tomato’s, stock cubes and a pinch of whatever herbs you want.  I used parsley, basil and oregano
  • Top up the pot with boiling water to cover all the vegetables and simmer the soup for 20-30 mins until the vegetables are tender
  • Serve 🙂
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Posted by on February 12, 2012 in Uncategorized

 

The best burger in the world

Hey peeps,

Well I have been good today, all on plan.  Had a yummy “fry-up” for breakfast and some free soup for lunch, which I will post the recipe for tomorrow probably.  And then oh my word I had the most AMAZING burger ever, I’m drooling thinking about it and I just ate it!

It was very similar to the burger here but I didn’t add egg, breadcrumbs or herbs but instead added some pickled jalapeno’s when mixing it all together in the food processor and probably a little bit more liquid beef stock but it was soooo tasty!  I then added cheese (HEA), fried onion and a bacon medallion.  This was all on a warburtons thins bun which is about 4 syns but I cheated and called it my HEB since I had a bite of my daughters toast this morning(cheating I know before anyone says it but I am not that strict!)  I also added a teaspoon of sweet chilli sauce at about 1 syn.  This was all served with garlic and herb wedges and some coleslaw to make up my 1/3 superfree.  You can find the recipe for that here

You HAVE to make this, just have to!

 
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Posted by on January 21, 2012 in Uncategorized

 

Creamy and Yummy Philli Chicken Recipe

Hmmmm I just had the most amazing dinner ever and it was all free on Extra Easy(if using 1 A choice HE) and it was sweet chilli philli chicken with roasted garlic and herb roasties and steamed carrots and it was yum yum yum.  You will need to excuse the picture as I only had my mobile to hand but if you make this I promise you will love it.

Oh and I normally make this with garlic philli but I decided to try the sweet chilli this time and it was just as good!

Philli chicken

Recipe (Serves 2):

I haven’t given measurements for the veggies as I tend to see how much I can fit on the foil and take it from there.  These veggies plus some extra steamed veg will more than make up your 1/3 super free.

  • Mangetout
  • Baby sweetcorn
  • Green beans
  • 2 Chicken breasts
  • 150g light philli – whatever flavour you want
  • Salt and pepper

Method:

  • Tear off 2 large pieces of tin foil, enough to hold all your veggies and the chicken.
  • Cut the mangetout in half down the middle and split between the foil
  • Cut the baby sweetcorn into 4 and also split between the foil
  • Place the green beans onto the foil also
  • Split the chicken breasts horizontally so you can place the philli between the 2 slices
  • Spread the philli between the 2 chicken breasts and place the other piece of chicken on top
  • Season the chicken with salt and pepper and place a breast on top of the veggies on each piece of foil
  • Cover the chicken by making the foil into a parcel and place into a pre-heated oven at 200 degrees C for about 30 mins

Once the chicken is cooked slide the entire dish onto a plate from the foil and serve with whatever you like.

I hope you like this, it is one of my favorite meals.

 
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Posted by on January 20, 2012 in Uncategorized

 

Back for good!

Hey guys,

Please forgive the cheesy Take That lyric but I figured it was a pretty good description of what is happening right now.  Scarily I realised today that is is almost 2 years (minus a week) since I last posted on this blog.  A lot has happened since then and I am now finally ready to get back on this weight loss journey and finally get to a place where I feel happier in myself!

Well let me see what have I done since I have been away??? Hmmm well I had a baby who is now growing up to be a gorgeous and precocious little girl, I have finished my graduate program and am now a fully fledged geek and have finally decided that now is the time I am going to make changes to my life.

There are a few changes that I want to make but the main and most important one at this time is to start eating healthier and start living a bit healthier.  I already cook lots of lovely and healthy meals for my daughter so now it is time for me to extend that a bit more and take a closer look at what I have been/am going to eat.

I have decided to go back to Slimming World as I love the program and it is ridiculously easy to follow and I will start posting up new recipes, with pictures of course, of all the wonderful food I am going to be eating.

I seriously doubt that anyone that used to check this blog still does but that doesn’t matter, this is a record for me and I just hope that it can be of some use to other people!

Well that’s it for just now but I will post another blog later with details of the fabulousness that will be my dinner tonight – philli chicken.

 
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Posted by on January 20, 2012 in Uncategorized

 

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Hey there strangers

Hey peeps,

I apologise for the lack of posts lately, I have a good reason honest, but I know how annoying it can be to keep checking a blog and they can’t be bothered updating!

Anyway I haven’t been cooking at all for the past couple of months.  That is due to the fact that I fell pregnant and the morning sickness made it impossible to be around food let alone even think about cooking it!  I am now getting better and can now even look at pictures of food without wanting to run away to the toilet!

As I am now starting to get better I most certainly don’t want to start piling on the weight by eating for 2 so I am going to force myself to get back to cooking healthy meals again!  Plus due to the morning sickness I am now at my lightest for a long time and certainly don’t want to ruin that.

Sooooo tonight is the second time I am going to cook since I stopped feeling so sick and it is going to be a nice new recipe for the blog.  I love this recipe but my partner doesn’t so since I have the house to myself I am going to try and make it and see how I get on.  So expect another post either tonight or tomorrow and I fully intend to start posting again regularly.

Thanks for being so patient….

K.

********Update**********

Sorry guys, due to the worst headache that I couldn’t shake I had to go straight to bed when I got in from work yesterday therefore no new post.  I will cook over the weekend though and will post that.  Sorry.

 
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Posted by on January 27, 2010 in Musings

 

Chilli Chicken Ramen

So I was craving something spicy and virtuous so I looked for a recipe for Chilli Chicken Ramen.  I eventually found one that checked all my boxes and had a bash.  When I was making it though, I had to make a few changes to suit my tastes better, but you can find the original recipe here.

Serves 2

Syns per serving:  1 1/2 syns to be safe on EE

Ingredients:

150g beansprouts

150g dried noodles

2 Chicken breasts

1 tsp teriyaki sauce – 0.5 syns

1 litre chicken stock

2 spring onions – chopped

1 red chilli – deseeded and sliced

1/2 red onion sliced

1/2 lime – quartered

1/4 tsp sugar – minimal

1 tbsp malt vinegar

1 1/2 tbsp hot sweet chilli sauce – 2 syns

1 1/2 tbsp soy sauce

 

So here are the ingredients I used:

Ingredients 1

Ingredients 2

Ingredients 3

Ingredients 4

Ingredients 5

Okay so first make the ramen sauce. Dissolve the sugar in the vinegar over a low heat. Allow to cool and combine with the chilli and soy sauce.

Cook the noodles in the boiling water for 2-3 minutes or until tender.

Heat a griddle pan until hot and almost smoking. Spray the chicken with frylight and cook for 3 minutes each side or until cooked through. Remove from the griddle and brush with teriyaki sauce. Cut into thin slices.

Sliced Chicken

Heat the chicken stock and add the ramen sauce once hot.

Divide the noodles between two bowls and add the beansprouts, red onion, spring onions and chilli slices.  Place the chicken on the top and spoon the stock over the chicken until the bowl is nearly full.

Chilli Chicken Ramen

I hope you make this, it is wonderful and I definately recommend it!

 
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Posted by on November 26, 2009 in Recipes

 

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The best chicken tikka marinade ever

I went through a phase of trying to make as good a curry as you can get from a takeaway, I am still searching for a recipe for the ever elusive South Indian Garlic Chilli Chicken!  However on my curry journey I came across a few recipes which are complete winners, one of which is the recipe I am about to show you.

Now I am not sure where I could put this recipe as it could easily be a good and a bad recipe, I guess it depends on what you would use it in (mine went into an exceptionally calorific curry).  I am not going to give syn values at the moment because I can’t be bothered but if anyone wants me to please just let me know and I will update it.

Now this is not my recipe but was added by Blade1212 on a fantastic website called crO which you can find here, and the recipe can be found here also.  I am going to add the recipe this time though because I have taken about a million pictures to show the steps involved. Silly me though, forgot to take pictures of the finished article but I can assure you they were absolutely fabulous!

Serves: 4-6 people

Ingredients:

600g Chicken  – 4 or 5 breasts
1 heaped tbsp Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce (Could use reduced sugar one to make it free)
1 heaped tsp garlic paste
1 tsp ginger paste
2+2 tbsp lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder).
1/4 tsp red food colouring
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil – Could leave out also
3 tbl water

You can see the ingredients below

Ingredients

Chop the chicken breasts into bite size pieces and place in a bowl.  Then mix in 2 tbsp of lemon juice to the chopped chicken and leave for 15 mins

Stage 1

Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)

As you can see I pretty much buggered up this montage, my first time and I didn’t realised it was saving all the changes.  Oh well you live and learn.

Tikka montage

Add the chicken to the spice mixture , cover and leave in fridge for 2 hours minimum.  I went for 24 hours.

Chicken and marinade

Thread the chicken onto skewers making sure to leave a small gap between each piece

Place the skewers onto a tray, preferably one that is deep so the chicken is suspended.

Please the tray with the chicken into a pre-heated oven at 200 degrees celcius, and turn after about 10 mins

Cook for a further 5 mins and remove a piece to check it is cooked.  Once the chicken is cooked remove from the skewers and serve as is or add to any curry that you like.

 
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Posted by on November 25, 2009 in Recipes

 

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