Recipes

Poached Cinnamon Plums

This makes a delicious autumn dessert or brekkie option – with a big dollop of greek yoghurt!

Before we sold my late Nannie’s Bungalow we harvested the last of her Damsons and so I decided to put them to good use and stew them up into a tasty pud! I used half at the time and the other half I froze to make another batch later and this works perfectly with either option.

You will need:

Plums – as many as you want!

Sugar to taste

Cinnamon to taste

If you have a glut of plums when you may prefer to freeze some for later use. Cut them in halves, remove the stone and lay on a baking tray and pop in the freezer for a couple of hours. Once they’ve firmed up you can transfer to a ziplock bag or Tupperware and store in the freezer until needed!

If using fresh then cut into halves (or quarters if you prefer), remove the stones (these can also be removed after cooking if the plums are a little on the hard size). Place in a wide pan (I used a frying pan).

Add a little water to stop them burning (couple of tbsps) and a little sugar initially – especially if using damsons (you can add more later if necessary).

Using a very low heat allow the plums to start to soften. Then add cinnamon – start with a small amount and then add more to taste later.

Then pop a lid on and allow to gentlY cook through. Keep an eye on them as they will go soft and mushy very quickly.

Allow to cook gently, checking regularly until at the desired softness (this may only take mins) and then remove the lid. Taste and add more sugar and cinnamon if you feel you need it. Then allow it to cool down a little further – you can decide how you want it. The liquid will form a slightly sticky syrup and the plums will continue to break down – so keep gently cooking until your desired consistency. As it cools the syrup will thicken a little.

Transfer to a bowl or Tupperware and store in the fridge. Or you can freeze it too. It makes a perfect base for a crumble, or is delicious served with Greek yoghurt!

Enjoy 🙂 xx

Recipes

Cherry Tomato Soup

We had a massive glut of cherry tomatoes in the garden this year, so I thought I’d use them for a nice, light soup! You can actually use any tomatoes you like but cherry ones do lend a lovely sweetness.

I used almost all of ours – which was around 1.5kg but you can use fewer – just reduce the other ingredients to compensate. This makes at least 6-8 bowls and it’s ridiculously low calorie – under 100 cals per bowl!

You will need:

1.5kg Cherry Tomatoes

1 large onion

2 Carrots

2 Sticks of Celery

3 tbsp Tomato Purée

1 litre vegetable stock (2 stock cubes)

1 tsp oregano or mixed herbs (to taste)

1/2 tsp Celery Salt

Dash of Worcestershire sauce (or vegetarian alternative)

I/2 tsp sugar

Salt and Pepper

Chop the onion, carrot and celery into small pieces. Depending on the size of the tomatoes cut them into halves or quarters.

Add some oil or oil spray to a large saucepan and once hot add the onions, celery and carrots. Sauté them for around ten minutes until soft and slightly coloured.

Add the tomato purée and stir well

Add the tomatoes, together with the sugar and herbs and spices. Stir to mix everything, then put the lid on the pan and let the tomatoes cook on a low heat for around ten mins. Check occasionally and stir to prevent sticking.

Once the tomatoes have started to release their juices after around ten mins, add the stock and Worcestershire sauce if using. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring occasionally.

Depending how much liquid the tomatoes produced you may want to keep boiling a little longer to reduce it down – you can decide how thick you want your soup. (You can also add a little cornflour – mix a couple of tbsp in a bowl with cold water and then whisk that into the soup to thicken it).

You can leave it as it is if you want but I prefer to blend it. Wait for it to cool a little and then using a stick blender blend to the desired consistency. At this point you can also boil again to reduce it down if it’s still too thin for your taste.

You can freeze this for quick lunches or dinners. Serve as it is with a crusty loaf, or you can add a dollop of greek yoghurt for added creaminess!

Enjoy 🙂

Xx

Recipes

Asian Veggie Mince and Rice Bowl

This is a meal I used to have regularly when I was working in South-east Asia and so I thought I’d recreate it.

This makes a fab dinner or lunch, and can be modified if you don’t have all the sauces available (I’ve added some alternatives below). It serves approx 4-5 and comes in at around 367 cals per portion.

I’ve used a vegetarian mince but you could also use pork, turkey, chicken mince etc (but that will increase the cals)

You will need:

200g Rice (I used brown basmati)

400g Vegetarian mince (I used the meatless farm co, just use one pack – brands vary from 300 – 500g )

1 medium red onion

1 bunch spring onions (save some for garnish)

1-2 cloves garlic

3 tbsp sweet soy sauce (kecap manis) (or 1 tbsp brown sugar if you don’t have it)

5 tbsp light soy sauce

3 tbsp black bean sauce (or fish sauce or Worcestershire sauce if not)

1-2 tsp chopped mint, and some for garnish

Start by cooking the rice to your liking.

Chop the onions and garlic. Heat up a little oil in a wok and add the onions and garlic and sauté them.

Once they’ve softened add the spring onions.

Once browned add the mince, breaking it up as you go and cook until it starts to brown.

Add the sauces and keep the heat high to reduce the liquid quickly and almost caramelise the mince. Add the chopped mint and stir well.

Have a taste now and if you want to you can add a little more of the sauces – different brands have slightly different strengths.

Finally add the cooked rice and mix it in well And heat through.

Serve with some fresh mint and chopped spring onions!

Enjoy!

🙂

Xx

Recipes, Uncategorized

Lemon veggie ‘chicken’ and ‘bacon’ rice

This is something I used to make many years ago with ‘real’ chicken and bacon. You can obviously use the real deal if you want, but even if you’re not veggie it’s worth considering the vegetarian alternatives as they do save a lot of calories without sacrificing taste or satisfaction.

This works well with either freshly cooked or leftover rice. The lemon gives it a real freshness which is great for a warm spring/summer dinner or lunch.

It serves 4 and is approx 320 cals a portion.

You will need:

200g rice of your choice (uncooked weight)

300g Chicken alternative (I used Quorn chicken pieces)

120g Bacon alternative (I used Quorn)

1 onion, diced

A couple handfuls of frozen peas

Juice and zest of one large lemon (plus extra wedges for serving)

1/2 tsp oregano (or mixed herbs if not)

Black Pepper to taste

Start by getting the rice going – cook as usual (add to boiling water and boil until as soft as you like it). Drain and put to one side.

Use a little 1 cal oil spray in a hot pan and add the diced onion and sauté until brown.

Add the veggie chicken pieces and allow to brown.

Chop the veggie bacon into small pieces and add to the pan, allowing that to brown too.

Then add the peas – you can use as many as you like!

Cook through for a couple of minutes and then add the cooked rice and stir well.

Then add the oregano/ herbs, black pepper and lemon zest and mix.

Finally pour the lemon juice over and stir in well. Then serve, with a wedge of lemon.

Enjoy! 🙂

Xx

Recipes

Bunny butt pancakes!

I couldn’t resist a bit of Easter fun!

These are just my normal banana pancake recipe with some added decorations! Use whatever you like – I used blueberries, raspberries and Greek yoghurt – but any fruit, yoghurt or even melted chocolate would do! The pancake recipe is here : Quick Healthy Banana Pancakes

Happy Easter!

Xx