Indian Raita Yoghurt Dip

The perfect accompaniment for curry and flatbread, this dip is super simple and delicious. The part is it takes no time at all to get together and you can make it in advance. Just chuck it all in together and mix, then pop it in the fridge until you’re ready to serve.

Prep – 2 mins

Recipe

250ml 0% Greek yoghurt or plain yoghurt

1 tsp mint

Half a cucumber – Grated and squeezed to drain the juice

1tsp Ground cumin

1 tsp Ground or fresh Coriander

1/2 tsp Lemon or lime juice

Check out my other recipes to go with this:

Spice Friendly Lamb Curry

Butter Chicken Curry

Two Ingredient Flatbreads

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Coconut Coleslaw

Coconut Coleslaw

I made this recipe to go alongside my meat feast pizza. It is a little bit different than your typical coleslaw. I created when having leftover Tzatziki but have changed it a little to make it better. I took out the lemon juice and the cucumber and hey presto – what I think is this perfect coleslaw. I love the minty, garlicky, coconutty yoghurt with the raw onion, cabbage and carrot. They just sit together perfectly.

Ingredients

Half red cabbage

Half Onion

1 Whole carrot

1 tub of natural yoghurt

1 packet of desiccated coconut ( You can buy yoghurt with the coconut already incorporated)

1 tsp dried mint

1 tsp dried dill

1 tsp dried parsley

1 tsp dried oregano

Salt and pepper to taste

1 tsp honey

1 tsp garlic granules

Method

  1. It’s really simple – put the yoghurt, honey, herbs and coconut in a bowl and mix until fully incorporated. Slice and grate the carrot, onion and cabbage. Combine them all together and you have the perfect accompaniment to pizza, salad or sandwich.

Low Sugar Brownie Recipe – Chocolate and Banana

Low Sugar Fudgey Chocolate Banana Brownies

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If you’re looking for a treat but don’t want to feel that inevitable guilt afterwards, I recommend this brownie recipe. I did a bit of research before having an experiment on Sunday morning -that seems to be the time I always have a little play in the kitchen. I usually let the kids join in and have a bit of fun whilst doing it. This week we created these yummy little treats that surprised and delighted us.

I have found that most recipes out there have a lot of sugar and aren’t really that healthy. Delicious, but definitely not that healthy. I have tried making one so that I can feel good about indulging in something a bit naughty but not so much that I regret it straight after. I think these hit the mark. My daughter loves them. They are fudgey brownies with a nice glossy finish to them. The dark chocolate makes it rich and the banana gives a fruity twist. I am sure some of you will still prefer the calorific sugary recipes, but for those of you that are trying to keep an eye on the diet, give these a try.

Recipe

One large banana

50g dark chocolate

One teaspoon of brown sugar

2 tbsp honey

150g flour

100g cup of cocoa powder

2 free range eggs (whisked)

2-3 Drop of vanilla extract

2 tsp oil (I use rapeseed oil)

Method

  1. Whisk the dry ingredients together in a bowl.
  2. Mash a ripe banana with a fork and combine with the other wet ingredients in another both.
  3. Melt the dark chocolate with some water in a microwave for 20-30 secs. Be careful to stop and start this so you don’t burn the chocolate. Add to the wet ingredients and mix.
  4. Add the wet ingredients to the dry ingredients and stir until fully combined.
  5. Preheat your oven to 150C
  6. Line a metal cake tin with a little bit of oil and add the mixture.
  7. Place in the centre of the oven for 25-30 mins.
  8. Allow to cool before cutting. Store in an airtight container for up to 5 days.

No Chilli Chicken Enchiladas

No Chilli  Chicken Enchiladas

If you can’t have chillis or chilli powder like me, this is a great recipe. I have always loved enchiladas – there’s nothing better than settling down for the night, watching your favourite TV show and then tucking into to a couple of tasty Mexican treats. I used to like mine spicy and cheesy. We used to do it the lazy way and buy the El Paso Enchilada kit, and although I loved it I would always add a few extras to make it spicier or a little bit more cheesy.

As I have mentioned a few times before, I cannot eat a few different things now due to a lot of ingredients triggering LPR. Enchiladas were going to be one of those recipes I was going to have to figure out pretty quickly – I could not live without this for too long. Needless to say I sorted a recipe out and it has gone through a few different changes to get it the way I like it over the past few months. I have tried it out on a few people, including my sister who is another mexican food lover like me. She loved it! I knew I was onto a winner and the litmus test had been passed.

I am a little biased obviously, but I think this recipe is far superior to any enchiladas I have tasted, although I haven’t been to Mexico so this recipe would probably be beaten by a traditional Mexican recipe. Maybe not. Suppose I will never know.

Ingredients (Serves 4 people)

3 Chicken breast fillets – Sliced into thin strips

1 onion or 4 spring onions (milder flavour) – Sliced into strips

Tomato puree

Chopped tomatoes – half can – blended

1 Bell Peppers  – Sliced into strips

1 Beef tomato – roughly diced – chunks are better

2 tbsp cider vinegar

Chopped tomatoes

Corn flour – 1 tsp

1 1/2 tsp Cumin

1 tbsp Paprika

Salt – To taste

2 tsp Chives

1 tsp Tumeric

200ml warm water with veg oxo cube dissolved

1 tbsp Tamarind Sauce

1 1/2 tsp Garlic Granules

100g Cream Cheese – Low fat (-5%)

Flour tortillas – Corn tortillas are better but I tend to have flour more often

Parmesan – 50g (or more if you like a stronger cheesy flavour)

Method

  1. Prepare the vegetables and chicken by slicing them all into strips of roughly equal size.
  2. Soften the onions in a pan for 5 mins. They should be translucent when they are ready.
  3. Add the beef tomatoes and cooked for a 3 mins on a medium heat.
  4. Add the cider vinegar and cook off the liquid until evaporated.
  5. Add the peppers and make sure to stir constantly until softened.
  6. Add the spices and herbs including the garlic but not the tamarind sauce.
  7. Add some corn flour – this will thicken the liquid that we are going to add. Stir for a minute until the cornflour has combined with the ingredients.
  8. Add the water and stir all the ingredients in.
  9. Blend the half can of chopped tomatoes and add to the sauce.
  10. Turn down to a simmer and cook for 20-25 mins until the sauce has reduced to a thick concentrated sauce. Add the tamarind here and simmer for another 5 mins.
  11. Put one half of the sauce aside.
  12. Brown the chicken in a pan. This takes about 5 mins. Add the sauce and cook for a further 5 mins.
  13. Preheat your oven to 220C or 200C for fan assisted.
  14. While this is good grate your parmesan, ready 4 – 6 tortilla by lining them with low fat cream cheese and a little bit of parmesan or low fat mature cheddar.
  15. Add the chicken and sauce and roll your tortillas. If you’re using the flour tortillas you will need to cook them without a topping first in order to get that crispy finish, otherwise it will become soggy and not very tasty. I use a George Foreman Grill, but a panini press with also do the job. It doesn’t take long. You want a nice browning or charring on the tortilla.
  16. Assemble the enchiladas in an oven proof dish.
  17. Then pour the rest of your sauce over the middle of the enchiladas. Do not full cover unless using corn tortillas.
  18. I then dollop cream cheese over the and then grate parmesan over the top.IMG_0264.JPG
  19. Place in the oven for 20-25 mins until the cheese and melted and starting to crisp.
  20. I serve mine with a nice Avocado salad and sweet potato wedges.

If you do try this, tell me what you think. It’s not the usual/traditional way to make enchiladas but it is extremely delicious and is definitely within the realm of mexican flavours I like.

Apple Crumble Cheese Cake

Apple Crumble Cheesecake

I got the basis of this recipe from @Somersetmum on her blog Somersetmum.com. It sounded like something we’d eat in our house. I had to change it a little bit to fit my dietary requirements, but I thought why not give it a try. It is an awesome little dessert – the apple crumble on top is caramelized apple and gives the taste of toffee apples as well as the usual apple crumble loveliness . For those of you who like cheesecake, those of you who like apple crumble, this is a match made in food heaven. My version is still a little bit naughty but it doesn’t really affect my LPR, so I am calling it a win. Plus you don’t need to eat the whole thing to yourself. The best bit about food is sharing it with others. The best thing is that it cost me a fiver!!! For a 12″ cheesecake. Absolute bargain.

Ingredients

Cheesecake Base:
A half pack of digestives (approx. 10 biscuits)

75g of toasted and blended oats

2 tablespoons of honey

Cheesecake Filling
2 packets lightest (5% or less) cream cheese
1 packet light mascarpone
25g sugar

Tsb of Cornflour

2 tsp honey
2 medium eggs

Baked Apples
4 chopped up cooking apples
25g brown sugar

2 tsp of honey
1 tbsp cinnamon
75g sultanas or mixed dried fruit

Crumble
50g brown sugar
100g plain flour
4 tsp of honey
50g oats

Method

  1. Heat the oven to 180°C/350°F
  2. In a baking tray mix apples, sugar, cinnamon and sultanas/dried fruit and bake for 25 minutes. Then Turn the oven down to 160°C/320°F. Adjust according to your oven. I have a bake option on mine so I use that instead of the fan setting. The result is always better when I do this.
  3. Toast the oats in a dry frying pan until they start to brown. Be careful not to burn the oats as this doesn’t take long. They should smell a little like popcorn when toasted. Yum! Put the the toasted oats and digestive biscuits in food processor and blend until they are just crumbs. Add the honey and mix. Press into the bottom of a lined, spring loaded, cake tin and refrigerate whilst you get the rest sorted.
  4. Add all the ingredients for the cheesecake filling and pulse until smooth. Use can you a food processor or a hand mixer like I did for this. So this is where I got confused and literally blended everything up together! Now blend half if the apples in the food processor and add to the cheesecake mix. Leave the other half of the apples to layer on top of the chesse cake.
  5. To make your crumble, put all your ingredients in a bowl and work the mixture with your hands. I was always taught to roll the mixture with your thumb over your fingers. Do this until the mixture is fully combinedIMAG0075.jpg
  6. Now pour all your cheesecake topping on top of the biscuit base you have in the fridge and then top with the rest of the apples and your crumble topping, put as much or as little as you want on.

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7. Bake for 1 hour then set for at least three hours in the fridge. I left mine over night and come lunchtime the next day when we tried it, it was perfect! Try Hot or Cold, So many people said it was better hot but ya’ll might like it cold!

 

Thanks to @Somersetmum for the original recipe. I truly enjoyed this dessert today. Sundays are the best for a treat after a roast beef dinner.

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