Sunday, 29 January 2012

Lime & Ginger Thai Chicken Noodles - Easy & Healthy

Sorry, no photo yet.  We were starving so it just got eaten without any further ado.  I'll take a photo next time I make it!

1 tsp olive oil
250g egg noodles
1 medium red onion, roughly chopped
300g skinless chicken breast, diced
1 small red pepper, in bite size pieces
1 small yellow pepper, in bite size pieces
1 small courgette, in bite size pieces
1 clove garlic, finely chopped
1/2" root ginger, finely chopped
1/2 tsp ground ginger
2 kaffir lime leaves, crumbled
2 tsp honey
1/2 lime - finely grated zest & juice
250 ml vegetable stock
1/2 tsp Thai red curry paste
2 tsp cornflour,

Serves 2

Fry the red onions in a drop of olive oil in a saute pan or frying pan until soft. Add the chicken and brown it on all sides. Add all the vegetables and the garlic, ginger, ground ginger, curry paste, kaffir lime leaves, lime zest and lime juice and continue to cook gently until the chicken is just cooked. Add the vegetable stock and honey and stir.

In the meantime, add the noodles to a pan of boiling water and cook, according to the packet instructions for about 3/4 minutes until soft.

Mix the cornflour with a little cold water and stir into the sauté pan until the stock thickens.

Drain the noodles & serve with the chicken mixture piled on top.

Approx Nutritional Values Per Serving
CaloriesFatSat FatProteinCarbsSugar
509 Kj4.70.945.969.16.2 


Update 6th March 2012
Since writing the above, I've seen this interesting blog post from BBC Good Food entitled Top 10 tips for healthy Thai cooking. and specifically listing many of the ingredients which are in my recipe above!

Friday, 27 January 2012

Spanish Tortilla Omelette with Smoky Bacon

The Spanish would no doubt use chorizo rather than bacon and I guess a tradtional tortilla recipe wouldn't actually have either.  However, I had some particularly good smoked bacon waiting to be used, and in my opinion, it makes all the difference to this Spanish Omelette recipe and lifts it from the plain to the tasty!

Spanish Tortilla Omelette with Bacon

10 ml olive oil
1 large onion, chopped
3 rashers smoked streaky bacon, cut into thin strips
4 medium size starchy potatoes, thinly sliced
4 large eggs
1/2 teaspoon salt

Serves 4

It's best to select starchy potatoes for this recipe and these will be ones labelled good for baking, mashing and frying.  Varieties such as Estima, King Edward, Maris Piper and Desiree should be suitable.

In a large frying pan, fry the onions and bacon till soft.  Add the potatoes and cook slowly for about 30 minutes until they are soft.  Remove from the heat.  Beat together 4 eggs and pour into the potatoes.  Stir around to coat all the vegetables with the egg.

Heat a small drop of olive oil in a very small frying pan (20 cm).  Transfer the egg & potato mixture to the small frying pan.  It will be full almost to the top.

Cook gently until the base of the tortilla is reasonably firm.  Test for this by sliding a spatula down the side of the pan.  Remove from the heat and turn the tortilla.  You can do this by placing a plate on top of the frying pan, inverting it and then sliding the tortilla back into the pan.  Neaten the edges by smoothing with the spatula.  Cook for no more than about 10 minutes.

Serve hot or cold with some salad.  I cut mine into 8 pieces:  one will be sufficient for smaller appetities and two is a generous portion.

Spanish Tortilla Omelette with Bacon

Approx Nutritional Values Per 1/4 Tortilla Serving
CaloriesFatSat FatProteinCarbsSugar
240 Kj12.23.811.919.22.0


Sunday, 22 January 2012

Chicken Casserole - Easy & Healthy


Easy Chicken Casserole

This is a favourite of ours. Easy to make, cheap, filling, low fat etc etc. It's also a complete meal all in one pan, so not much washing up either.  Nothing not to like really! You can use up little bits of leftover veg from the fridge. This recipe is for 2 people and what's pictured here is as follows:

5 x chicken thighs (3 for him, 2 for me)
400g new potatoes, scrubbed & quartered
3 x outside leaves from a green cabbage, stalks removed, chopped
1 x onion, chopped
1 x small leek, sliced
1 x carrot, chopped
1 x large parsnip, chopped
150g x butternut squash, chopped
2 x stalks of celery
2 x tbsp chopped flat leaf parsley
1 x tsp herbes de Provence
Vegetable stock

Serves 2

If the chicken has skin on it, cut it off & discard. Place the chicken pieces in the bottom of an oven-proof casserole pan. Add the rest of the chopped vegetables & herbs on top. Add enough vegetable stock to just cover most of the veg.  Bring up to the boil & put the lid on. Put the casserole pot in the middle of the preheated oven at gas 6 and cook for 1 hour.

That's it!  Easy peasy!


Approx Nutritional Values Per 2 and 3 thigh serving
CaloriesFatSat FatProteinCarbsSugar
543 Kj11.62.639.071.312.1
656 Kj16.63.654.072.312.1

Friday, 20 January 2012

Tomato, Sweetcorn & Ginger Chutney

Tomato Sweetcorn & Ginger Chutney

I've been sitting on this blog post for some months now.  I made this chutney last year when the sweetcorn were in season but we hadn't actually eaten any of it till this week.

We had some the other night and it was a big hit.  I was told:  "That is the best chutney I have EVER eaten!" .  I quite liked it too and I'm glad I had the foresight to write down the recipe, as it looks like I might have to make it again.

500g tomatoes, chopped
430g cooking apples, peeled, cored & chopped
400g sweetcorn kernels stripped off the cob (3 ears corn)
1 large onion (170g prepared weight), finely chopped
200g butternut squash, peeled & finely chopped
120g chopped apricots, finely chopped
80g sultanas
50g crystallised stem ginger, finely chopped
1/2 teaspoon ground ginger
1/2 teaspoon mild chilli powder
1 teaspoon black mustard seeds
550 ml cider vinegar
450 g brown sugar

Put all the ingredients in a pan and heat gently until the vegetables & fruit start to give off liquid.  Turn up the heat and bring up to boiling point. Then simmer for about an hour or until all the vegetables & fruit are soft and the chutney reaches the desired consistency.

Spoon into clean, warm jars.  Leave it a 3 or 4 weeks before eating to allow the flavours to develop.

Tomato Sweetcorn & Ginger Chutney

Sunday, 15 January 2012

A Winter's Walk on West Runton Beach, Norfolk

West Runton Beach, Norfolk

This is where we ended up today, a chilly wintry Sunday in January.  We wrapped up warm and headed off up to West Runton on the North Norfolk coast, just a bit west of Cromer.

West Runton Beach, NorfolkWest Runton is great when the tide is out as the beach is wide with lots of interest.  Rocky pools which are endlessly fascinating to kids (and this big kid!), breakwaters, seaweeds and stretches of rocks like the one in the photo above.  Mostly it's flint but there are also stretches of this creamy coloured rock (chalk?) which looks a bit surreal in certain lights.  When you first approach, it looks like a giant froth that has washed up on the beach.

We strode out along the sandy bits as much as possible and picked our way carefully through the rocks covered in seaweeds where it wasn't.  Obviously stopping from time to time to take a number of photos!

Great opportunities for photographers, things to keep the kids amused and a good walk along the beach.   When the tide is out.

There's a small Pay and Display car park just next to the beach.  This beach is about 45 minutes drive away from our guest house.


View Larger Map





Related Posts Plugin for WordPress, Blogger...