Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

🔪 Step by step instructions

1. Make the sweet and sour sauce by mixing together tomato ketchup, plum sauce, honey, sweet chilli sauce, rice vinegar and soy sauce.
2. In a large pan fry off the chicken, peppers and tomatoes
3. Add chopped, fresh plums to the pan then pour over the sweet and sour sauce.
4. Simmer then serve topped with chilli flakes and chopped spring onions.

Plums leftover? Try them in a delicious Plum and rhubarb crumble.

🍱 Other Asian recipes

• Homemade Sushi Rolls
• Thai Green Curry Recipe
• Dragon Chicken
• Thai Red Curry Recipe
• Sesame Seed Chicken
• Chinese Prawns Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

This post was first published in September 2019. Updated in October 2022 with an improved images, step by step instructions and expert tips.

📖 Recipe

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Sweet and Sour Chicken Recipe

This easy recipe for sweet and sour chicken is made with a delicious sweet and sour plum sauce, healthy stir fried vegetables and slices of fresh, juicy plums. If you prefer your sweet and sour chicken without pineapple then this plum chicken recipe is definitely worth a try!!

Course Dinner, main meal

Cuisine Asian, Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 467kcal

Author By: Debbie Jones

Equipment

• Large pan or wok

Ingredients

For the sweet and sour sauce

• 2 tablespoon Tomato Ketchup
• 2 tablespoon Plum sauce
• 1 tablespoon Honey
• 2 tablespoon Sweet chilli sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Soy sauce

For the plum chicken:

• ½ tablespoon oil
• 1 Clove garlic finely chopped
• 2 Chicken breasts cubed 400g
• 1 Yellow bell pepper 150g
• 1 Red bell pepper 150g
• 2 Medium tomatoes roughly chopped 150g
• 100 g plums stones removed and quartered

For the toppings:

• 3 Spring onions sliced optional
• Sprinkle of chilli flakes optional

To serve:

• Rice optional

Metric - US Customary

Instructions

To make the sweet and sour sauce:

• In a small bowl mix together tomato ketchup, plum sauce, honey, sweet chilli sauce, rice vinegar and soy sauce. Stir together well then put to one side.
  2 tablespoon Tomato Ketchup, 2 tablespoon Plum sauce, 1 tablespoon Honey, 2 tablespoon Sweet chilli sauce, 1 tablespoon Rice vinegar, 1 tablespoon Soy sauce

To make the sweet and sour chicken:

• Place a large pan or wok on a medium heat and add ½ tablespoon oil. When the oil is hot add the garlic and cubed raw chicken. Cook for 3-4 minutes or until browned all over.
  ½ tablespoon oil, 1 Clove garlic finely chopped, 2 Chicken breasts cubed
• Keeping the pan on a medium heat add the red peppers, yellow peppers and tomatoes to the chicken. Stir fry for a couple of minutes until the vegetables start to go soft and the chicken is cooked through.
  1 Yellow bell pepper, 1 Red bell pepper, 2 Medium tomatoes roughly chopped
• Next add the freshly sliced plums and the sweet and sour sauce made earlier. Mix together well and bring to a gentle simmer. Simmer for a minute or so until heated through.
  100 g plums
• Serve up in bowls (with rice if desired) and top with sliced spring onions and chilli flakes.
  3 Spring onions sliced, Sprinkle of chilli flakes, Rice

Video

Notes

Chicken: Swap in for your preferred meat; try sweet and sour pork or hot and sour fish soup made with prawns and noodles.

Plums: For a more traditional version swap the plums for pineapple.

Vegetables: Add more vegetables or swap for different ones like carrots and onions. For a vegetarian sweet and sour recipe, leave out the meat and bulk up with extra veg; try with baby corn and chunks of courgette.

Fruit: To keep the fruit chunky in the finished dish make sure to add the plums (or other preferred fruit) just before the sauce. This will allow the fruit to be heated but still maintain its shape. Over cooking will cause the fruit to soften and even dissolve into the sauce.

Toppings: Spring onions and chilli flakes are optional,. You could also try topping with sesame seeds or chopped cashew nuts.    

Simmering: Simmer the dish gently and until just warmed through before serving. Over heating or boiling will ruin the sauce.

What is sweet and sour sauce made of? For a dish that is similar to that in Western Chinese restaurants, the sauce is usually made with vinegar, tomato ketchup and soy sauce. For this recipe I also included a couple of tablespoons of jarred plum sauce to add to the sweetness and enhance the flavour of the fresh plums.

How to make Hong Kong sweet and sour? For a sweet and sour chicken that is Hong Kong style you will just need to alter the way the chicken is cooked. In this recipe the chicken is stir fried in a little oil. Hong Kong sweet and sour chicken uses crispy chicken made by coating the raw chicken in a batter or in breadcrumbs and then deep frying until golden.

How to store? Store in an air tight container for up to 3 days in the fridge or 3 months on the freezer. Make sure the dish is fully cooled before storing in the fridge or freezer. When reheating make sure the sweet and sour chicken is thoroughly defrosted first and then heat through in a large pan or wok until piping hot.

Nutrition

Serving: 500g | Calories: 467kcal | Carbohydrates: 50g | Protein: 47g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 128mg | Sodium: 1155mg | Potassium: 1485mg | Fiber: 5g | Sugar: 31g | Vitamin A: 3620IU | Vitamin C: 256mg | Calcium: 57mg | Iron: 3mg

The post Sweet and Sour Chicken appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Mango salsa is a great recipe for a healthy starter or refreshing side dish. Its easy to prepare and perfect for a make ahead appetiser. Best served cold; toss in lime juice to keep the salsa at its freshest and then chill in the fridge.

🥘 Ingredients

This recipe makes enough mango salsa to serve 6 people:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Limes: Lime juice is essential in the recipe for keeping everything fresh and vibrant. The acidic lime prevents oxidation and browning of the chopped avocado. If you can't get hold of limes you can also use lemon juice.

Avocados and mangos: Use ripe avocados and mangos that feel soft but not squishy.

Chilli: Optional.

Coriander (cilantro): Also optional and could be replaced with freshly chopped parsley.

🔪 Step by step instructions

1. Finely dice the red onion and mix in a large bowl with the juice of one lime.
2. Add finely chopped chilli and diced mango and avocado to the red onion. Add the juice of a second lime and toss everything together well.
3. Season with salt and pepper (to taste).
4. Garnish with freshly chopped coriander (cilantro).

💭 Expert tips

• At the start of the mango salsa recipe add juice of one lime to the chopped red onion and leave to soak for a minute or two. This will help to take the harsh bite out of the raw onion flavour.
• Add the rest of the lime juice to the chopped avocado and mango to help keep it fresh and to stop the browning process.
• Sprinkle the coriander over the top as a garnish or for a more even finish and taste stir well into the finished salsa dish.
• Mango and avocado salsa is a dish I like to make in advance as the mango and avocado chopping can be a bit messy. However, if you don't mind a bit salad prep just before dinner or even once your guests have arrived then this is quite an easy recipe to knock together from scratch. For more salad ideas why not try my Vietnamese style beef salad, Italian pasta salad, roasted cauliflower salad.

❓ Frequently asked questions

🥗 Other starter recipes

• Easy Recipes for Avocado
• Homemade Sushi Rolls
• Chilli Garlic Prawns Starter
• Tuscan Ribollita Soup
• Pea and Ham Soup
• Roast Pumpkin Soup with Chestnuts
• Easy Bread Rolls Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Mango Salsa Recipe

A refreshing mango salsa recipe, great served on its own or loaded on tortilla chips. Made with chunks of avocado, fiery red chilli and a good handful of fresh coriander. A perfect Caribbean starter or side dish and especially great with anything spicy. 

Course Appetizer, lunch, Salad, Side Dish, starter

Cuisine cuban, Mexican

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Calories 43kcal

Author By: Debbie Jones

Equipment

• Sharp knife
• chopping board
• Large mixing bowl
• Large spoon
• Serving bowl and spoon

Ingredients

• 1 red onion finely chopped
• 2 limes juiced
• 1 chilli deseeded and finely chopped
• 2 mangoes peeled and chopped
• 1 avocado peeled and chopped
• Salt and pepper to taste
• Handful of fresh coriander (cilantro) roughly chopped

Metric - US Customary

Instructions

• Finely dice the red onion and mix in a large bowl with the juice of one lime.
  1 red onion, 2 limes
• Add finely chopped chilli and diced mango and avocado to the red onion. Add the juice of a second lime and toss everything together well.
  2 mangoes, 1 avocado, 1 chilli, 2 limes
• Season with salt and pepper (to taste).
  Salt and pepper
• Garnish with freshly chopped coriander.
  Handful of fresh coriander (cilantro)

Notes

Limes: Lime juice is essential in the recipe for keeping everything fresh and vibrant. The acidic lime prevents oxidation and browning of the chopped avocado. If you can't get hold of limes you can also use lemon juice.

Avocados and mangos: Use ripe avocados and mangos that feel soft but not squishy.

Chilli: Optional.

Coriander (cilantro): Also optional and could be replaced with freshly chopped parsley.

Can you make this recipe ahead of time? Yes, this easy mango salsa recipe can be made up to one day ahead of time. Make sure to mix in plenty of lime juice to keep all the ingredients fresh, then store in the fridge until ready to serve.

Is this recipe healthy? This recipe is bursting at the seams with nutrients; from the monounsaturated fats in the avocado to all the fibre and vitamins in the mango, lime and chilli. - Its really not just a pretty dish.

Expert tips:

• At the start of the mango salsa recipe add juice of one lime to the chopped red onion and leave to soak for a minute or two. This will help to take the harsh bite out of the raw onion flavour.
• Add the rest of the lime juice to the chopped avocado and mango to help keep it fresh and to stop the browning process.
• Sprinkle the coriander over the top as a garnish or for a more even finish and taste stir well into the finished salsa dish.

Nutrition

Serving: 75g | Calories: 43kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 140mg | Fiber: 1g | Sugar: 6g | Vitamin A: 438IU | Vitamin C: 19mg | Calcium: 10mg | Iron: 0.2mg

This post was first published in Nov 2016. Updated in Sept 2022 with an improved recipe, new images, step by step instructions and expert tips. 

The post Mango Salsa Recipe appeared first on ProperFoodie.

English Pancakes Recipe

This traditional English pancakes recipe is a great option for pancake day and is made simply with eggs, flour and milk (no baking powder required). The batter can be made in just 5 minutes and the recipe for this ensures a super smooth batter every time. Follow the link below for the full recipe and enjoy perfectly thin and light, English style pancakes on Pancake Tuesday.

English Pancakes Recipe

Traditional English pancakes with lemon and sugar.

Make this recipe

American Pancakes Recipe

Thick, soft and spongy American pancakes that can be made at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Unlike the British pancake, American style pancakes are small and stackable and have a thick spongy texture that is perfect for soaking up lashing of syrup. Make your own stack for a special breakfast, for pancake day or even for a dessert.

American Pancakes

Easy to make, light and fluffy American Pancakes.

Make this recipe

Blueberry Pancakes Recipe

Easy blueberry pancakes recipe filled with warm, juicy blueberries and topped with melted butter and thick golden syrup. Make a stack of these light and fluffy Blueberry Pancakes in just 25 minutes.

American Blueberry Pancakes

Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step recipe.

Make this recipe

Scotch Pancakes Recipe (Drop Scones)

These soft and sweet scotch pancakes are perfect for breakfast, hot and dripping with butter. Make up a batch at the start of the week and then pop a couple in the toaster to warm for your breakfast each day. This recipe is really easy and requires just 5 minutes to whisk together the batter.

Scotch Pancakes Recipe (Drop Scones)

Fluffy and light scotch pancakes recipe made with self raising flour, sugar, milk and 1 egg.

Make this recipe

Healthy Banana Pancakes Recipe

This healthy pancakes recipe is made with bananas, oats and eggs and is great alternative for pancake day if you need flourless pancakes, milk-free pancakes or just a generally stodge-free pancake. These pancakes are soft, naturally sweetened, healthy and nutritious! Serve up with extra banana to ensure you are getting in 1 of your 5 day and add a drizzle of honey to make them all the more tempting.

Healthy Pancakes Recipe (with Banana and Oats)

Make this nutritious pancake batter in just 5 minutes and enjoy warm and healthy banana pancakes straight from the pan.

Make this recipe

Recipe for Pancakes - Frequently asked questions

Recipes for Pancakes - Tips and tricks

How to stop pancakes sticking to the pan

If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

When to flip pancakes

For English pancakes its time to flip when you can shake the pan and the pancake loosens and starts to slide over the surface of the pan.

The indication that its time to flip American pancakes is when bubbles begin to appear on the surface of the batter. However, if your pan isn't hot enough the bubbles may not form and the pancake won't cook properly.

Be aware that the healthy banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.

Handle banana pancakes with care when flipping over as they can be quite delicate.

Keeping pancakes warm

For all of these recipes for pancakes, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.

Best toppings for pancakes

The traditional topping for English pancakes is sugar and lemon - nice and simple. However, you could also top with strawberries, mango, banana, nutella, honey, syrup, chocolate sauce, cream, yogurt, chocolate chips, nuts and seeds.

The most simple topping for American style pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey.

For extra flavour and texture in American pancakes mix fruit, spices, chocolate chips or spread into the pancake batter.

Scotch pancakes are best served hot with a good helping of butter spread on the top

Serve up healthy banana pancakes with extra fruit and a drizzle of honey

Equipment you'll need for making pancakes

• Sieve
• Large mixing bowl
• Whisk
• 9 inch pancake pan or frying pan
• Ladle
• Spatula

Difference between English pancakes and crepes?

In the UK, English pancakes are traditionally eaten on Shrove Tuesday at the start of lent (and hardly any other time). The french version of pancakes (crepes) are very similar to British pancakes except they are larger, thinner and eaten as a dessert at any time. A special tool is used for spreading the batter on a hot plate, which makes crepes very thin.

Difference between American Pancakes and English Pancakes?

Unlike English pancakes, American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than English pancakes.

Happy pancake flipping!!

The post 5 Easy Recipes For Pancakes appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

If you are looking for a flourless and milk free option for Pancake day then this is your recipe. These soft and naturally sweetened, healthy pancakes are packed with banana and oats and are held together with eggs. A lovely nutritious alternative to the usual stodgy pancake. Serve up with extra banana to ensure you are getting in 1 of your 5 day and add a drizzle of honey to make them all the more tempting.

🥘 Ingredients

To make this healthy pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Rolled oats: Use rolled oats or porridge oats which will absorb and soften up quicker than whole oats. If you are making gluten free pancakes, double check the label of the oats for gluten.

Bananas: Make sure to use ripe bananas or even bananas with skin that has browned slightly. Under ripe bananas will be less sweet and more difficult to mash.

Baking powder: Baking powder helps the pancakes to rise during cooking so making them light and fluffy. If you are making gluten free pancakes, double check the label on your baking powder and make sure it doesn't contain gluten.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess. Not using any butter or oil will mean the banana pancakes will burn easily or at the very least will go very dark brown during cooking.

🔪 Step by step instructions

1. Peel and roughly chop the bananas and place in a large bowl.
2. Use a fork or masher to mash up the bananas.
3. Add the eggs, oats, ground almonds and baking powder to the bowl.
4. Whisk everything together into a batter. The batter will have a more lumpy consistency compared to normal pancake batter, due to the oats and banana. These lumps will soften and blend during cooking.
5. Leave the batter to stand for 5 minutes to allow the oats to completely soften.
6. Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a low-medium heat scoop one heaped tablespoon into the pan and spread into a small circle shape with the back of the spoon. This pancake batter isn't as forgiving as usual batter and will need a little help to spread into a nice shape.
7. Cook for around 1 minute, keeping the heat low-medium. Gently lift one edge with a spatula to check how its cooking. Be aware that banana pancakes are more delicate than normal pancakes and brown a lot quicker.
8. Flip the pancake carefully using a spatula when it just starts to turn a golden brown underneath. Cook on the second side for a further 30 seconds or until golden brown. Don't be tempted to try and toss these pancakes!
9. Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil. Or eat as you cook and serve with extra sliced banana and a drizzle of honey.

💭 Expert tips

• During cooking, banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.
• Handle these pancakes with care when flipping over as they can be quite delicate.
• For extra flavour and texture mix dried fruit, spices, chocolate chips or spread into the pancake batter.
• Once the batter is mixed leave to stand for 5 minutes, or a bit longer if you have time, to allow the oats to fully soften.

❓ Frequently asked questions

🥞 Other Pancake recipes

• English Pancakes Recipe
• American Pancakes
• American Blueberry Pancakes
• Scotch Pancakes Recipe (Drop Scones)

🍌 Other Banana recipes

• Healthy Banana Bread
• Banana Birthday Cake

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Healthy Pancakes Recipe (with Banana and Oats)

Healthy pancakes recipe made with bananas and oats for a flourless and milk free pancake alternative. Make the pancake batter in just 5 minutes and enjoy warm and healthy banana pancakes straight from the pan.

Course afternoon tea, Breakfast, brunch, Dessert

Cuisine British

Diet Gluten Free, Low Fat, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 Pancakes

Calories 71kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Fork or masher
• Whisk
• Frying pan
• Large spoon or tablespoon
• Spatula

Ingredients

• 2 medium bananas
• 2 large eggs
• 1 teaspoon baking powder
• 1 tablespoon ground almonds
• 50 g rolled oats or porridge oats
• knob of Butter for cooking

Metric - US Customary

Instructions

• Peel and roughly chop the bananas and place in a large bowl.
• Use a fork or masher to mash up the bananas.
• Add the eggs, oats, ground almonds and baking powder to the bowl.
• Whisk everything together into a batter. The batter will have a more lumpy consistency compared to normal pancake batter, due to the oats and banana. These lumps will soften and blend during cooking.
• Leave the batter to stand for 5 minutes to allow the oats to completely soften.
• Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a low-medium heat, scoop one heaped tablespoon into the pan and spread into a small circle shape with the back of the spoon. This pancake batter isn't as forgiving as usual batter and will need a little help to spread into a nice shape.
• Cook for around 1 minute, keeping the heat low-medium. Gently lift one edge with a spatula to check how its cooking. Be aware that banana pancakes are more delicate than normal pancakes and brown a lot quicker.
• Flip the pancake carefully using a spatula when it just starts to turn a golden brown underneath. Cook on the second side for a further 30 seconds or until golden brown. Don't be tempted to try and toss these pancakes!
• Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil. Or eat as you cook and serve with extra sliced banana and a drizzle of honey.

Notes

Rolled oats: Use rolled oats or porridge oats which will absorb and soften up quicker than whole oats. If you are making gluten free pancakes, double check the label of the oats for gluten.

Bananas: Make sure to use ripe bananas or even bananas with skin that has browned slightly. Under ripe bananas will be less sweet and more difficult to mash.

Baking powder: Baking powder helps the pancakes to rise during cooking so making them light and fluffy. If you are making gluten free pancakes, double check the label on your baking powder and make sure it doesn't contain gluten.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess. Not using any butter or oil will mean the banana pancakes will burn easily or at the very least will go very dark brown during cooking.

Toppings: Sliced banana and a drizzle of honey for a simple topping. Other toppings you may want to use could include berries, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Can you reheat these pancakes? In my opinion pancakes are best eaten straight from the pan. However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes or pop each pancake in the toaster until warm.

Are these healthy pancakes gluten free? These healthy pancakes are gluten free but do contain oats and baking powder. In some instances oats and baking powder can contain gluten. Make sure to use gluten free baking powder and always check the labels of the oats and baking powder. Oats are naturally gluten free but can contain traces of gluten if they are produced in the same place as other gluten containing cereals.

Expert tips:

• During cooking, banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.
• Handle these pancakes with care when flipping over as they can be quite delicate.
• For extra flavour and texture mix dried fruit, spices, chocolate chips or spread into the pancake batter.
• Once the batter is mixed leave to stand for 5 minutes, or a bit longer if you have time, to allow the oats to fully soften.

Nutrition

Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 69mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

The post Healthy Pancakes Recipe (with Banana and Oats) appeared first on ProperFoodie.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

For a quick and easy, family friendly meal this recipe is up there with some of the best. Its quick, nutritious, and everyone gets a good helping of greens. Its also great for using up any leftover ham.

🥘 Ingredients

This recipe makes enough pea and ham soup to serve 2 people (or 4 starter-sized portions):

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Peas: Use fresh or frozen peas in this recipe.

Ham: Choose wafer thin or thick cut ham, which ever you prefer. This recipe is perfect for using up any leftover ham thats about to go out of date. Or why not try with gammon.

Crème fraîche: Crème fraîche is used here to add a slight creaminess to the soup without making it too rich, however it is completely optional. Alternatively use plain yogurt or soured cream.

Mint: Chopped mint is the perfect partner to this soup and adds a lovely freshness to the sweet peas, but again this is an optional extra.

Stock: Use good quality stock, both vegetable or a meat based stock will work well.

🔪 Step by step instructions

1. Melt the butter in a large pan on a medium heat. Add the onions and garlic and fry until soft.
2. Next add the flour and stir in well.
3. Gradually add the stock whilst continuing to stir.
4. Add the frozen peas then simmer for 2-3 minutes until cooked through.
5. Remove the pan from the heat and transfer the soup to a blender. Blitz until smooth. (alternatively use a hand blender).
6. Return the soup to the pan, once warmed through taste and season. Then add the ham, crème fraîche and mint leaves and mix in well. Serve with extra ham, crème fraîche and mint leaves.

💭 Expert tips

• Frozen peas: To get this meal on the table within 15 minutes I always opt for frozen peas. Frozen peas are a great veg to have handy in the freezer. Just add directly to the soup and cook for a couple of minutes. So easy! 
• Vegetarian version: For a veggie version of this recipe just leave out the ham or alternatively try my Tuscan Ribollita Soup, Leek and Potato Soup or Cauliflower Soup.

❓ Frequently asked questions

🍵 Other soup recipes

• Tuscan Ribollita Soup
• Leek and Potato Soup
• Hungarian Mushroom Soup
• Cauliflower soup
• Chicken Noodle Soup

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Pea and Ham Soup

Quick and easy pea and ham soup, made with fresh or frozen peas and your favourite choice of ham. A filling and nutritious midweek meal or easy starter for your next dinner party, ready in just 15 minutes.

Course Dinner, lunch, supper

Cuisine British

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 474kcal

Author By: Debbie Jones

Equipment

• large pan
• blender
• OR hand blender

Ingredients

• 20 g butter
• 1 onion finely chopped
• 2 celery stalks finely chopped
• 2 cloves garlic finely chopped
• 20 g plain flour
• 500 ml veg stock
• 400 g frozen garden peas or if you have fresh - 500g un-podded peas - additional time need to pod your peas!
• Sea salt and pepper to season
• 125 g of your favourite choice of ham or gammon and extra to serve on top
• 1 tablespoon crème fraîche and extra to serve on top (optional)
• Handful fresh mint leaves finely chopped and extra to serve on top (optional)
• Bread for dunking optional

Metric - US Customary

Instructions

• Melt the butter in a large pan on a medium heat. Add the onions, celery and garlic and fry until soft.
  20 g butter, 1 onion, 2 celery stalks, 2 cloves garlic
• Next add the flour and stir in well.
  20 g plain flour
• Gradually add the stock whilst continuing to stir.
  500 ml veg stock
• Add the frozen peas then simmer for 2-3 minutes until cooked through.
  400 g frozen garden peas
• Remove the pan from the heat and transfer the soup to a blender. Blitz until smooth (alternatively use a hand blender).
• Return the soup to the pan, once warmed through check consistency, taste and season. Then add the ham, crème fraîche and mint leaves and mix in well. Serve with extra ham, crème fraîche and mint leaves.
  Sea salt and pepper to season, 125 g of your favourite choice of ham or gammon, 1 tablespoon crème fraîche, Handful fresh mint leaves

Video

Notes

Ham: Choose wafer thin or thick cut ham, which ever you prefer. This recipe is perfect for using up any leftover ham thats about to go out of date. Or why not try with gammon.

Crème fraîche: Crème fraîche is used here to add a slight creaminess to the soup without making it too rich, however it is completely optional. Alternatively use plain yogurt or soured cream.

Mint: Chopped mint is the perfect partner to this soup and adds a lovely freshness to the sweet peas, but again this is an optional extra.

Stock: Use good quality stock, both vegetable or a meat based stock will work well.

Frozen peas: To get this meal on the table within 15 minutes I always opt for frozen peas. Frozen peas are a great veg to have handy in the freezer. Just add directly to the soup and cook for a couple of minutes. So easy! 

Vegetarian version: For a veggie version of this recipe just leave out the ham or alternatively try my Tuscan Ribollita Soup, Leek and Potato Soup or Cauliflower Soup.

How to store? Once made this soup can be stored in the fridge or freezer. Simply wait for the soup to fully cool then transfer to a sealable container. Seal and store in the fridge for 2-3 days or freeze for up to one month. To reheat defrost in the fridge overnight (if frozen) then transfer to a pan and gently heat until piping hot throughout.

How do you thicken pea and ham soup? This recipe uses flour as a thickening agent, which is added at the start of the recipe. The stock is gradually stirred in, allowing the flour to cook out and create a thick sauce.

How do you make soup thinner? If you find the soup to be too thick once its been blended, it can be thinned down by adding a ladle of water. Stir in the water and keep adding small amounts of water until happy with the consistency. 

Nutrition

Serving: 192g | Calories: 474kcal | Carbohydrates: 46g | Protein: 26g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1837mg | Potassium: 783mg | Fiber: 12g | Sugar: 16g | Vitamin A: 2332IU | Vitamin C: 85mg | Calcium: 78mg | Iron: 4mg

This post was first published in Jul 2018. Updated in Feb 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Pea and Ham Soup appeared first on ProperFoodie.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

If you've never made risotto before, this is the perfect recipe for first timers and risotto experts alike. With minimal fuss and ingredients, this smoked haddock risotto is easy to nurture into a pillowy pot of rice, with plenty of bite still left in each grain.

This is a warming, wholesome dish that is made by, simply and gradually, adding milky stock to starchy rice. A great option for the whole family, any night of the week.

🥘 Ingredients

This recipe makes enough smoked haddock risotto to serve 2 people (or 4 starter-sized portions):

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Risotto rice: For risotto rice you are looking for short grains with a high starch content. Look for rice labelled as Arborio, Carnaroli or simply; risotto rice.

Smoked Haddock: Smoked haddock gives risotto the most incredible flavour and in my opinion its the best fish to serve with this dish.

However, if you prefer you can opt for unsmoked haddock or smoked haddock that isn't dyed or try with another white, chunky fish such as cod instead.

Milk: This recipe uses whole milk, which adds to the creaminess of the risotto. If you prefer, use skimmed or semi skimmed or replace the milk completely with stock. Any of these options will result in a less creamy risotto.

Parmesan: Any hard Italian cheese will work well.

Wine: I love the flavour of white wine in risotto and so in my book, its always a must. But if required it can be replaced with a little apple juice or just left out completely.

🔪 Step by step instructions

1. Poach the smoked haddock in milk and stock. Then remove skin and flake the fish. save the poaching liquid (fish stock).
2. Cook onion and garlic in butter in a wide pan. Then add risotto rice and stir to coat each grain in butter.
3. Next, add the wine and cook until it has nearly all reduced.
4. Add rosemary and gradually start to add fish stock.
5. Gradually add all the stock until the rice is soft and plump.
6. Stir in grated parmesan and lemon juice. 
7. Hot water can also be added to loosen the risotto if you prefer a slightly soupier consistency. Once you're happy with the risotto, stir in the flaked smoked haddock.
8. Top with fresh parsley and extra grated parmesan and serve.

💭 Expert tips

Butter: Use butter! A good helping of butter is always the best starting point for any risotto dish. Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 

Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.

Poaching haddock: This is a delicate approach to cooking the fish, which keeps it moist and flaky. The fish juices will also flavours the milky stock, which is then added to the risotto.

❓ Frequently asked questions

🍝 Other Italian recipes

• How To Make Pasta
• Italian Pasta Salad
• Traditional Tiramisu Recipe
• Tuscan Ribollita Soup
• Amarone Risotto
• Basil Pesto Recipe
• Italian Style Slow Cooker Ragu

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Smoked Haddock Risotto

Creamy smoked haddock risotto flavoured with fresh rosemary and gently simmered in a pan of white wine, whole milk and vegetable stock. The fish is delicately poached in the warm stock and milk beforehand and the whole recipe takes just over 30 minutes to make.

Course Dinner, Main Course, starter or main

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 833kcal

Author By: Debbie Jones

Equipment

• Wide poaching pan
• Wide (30cm) pan to cook the risotto
• Ladle

Ingredients

• 2 fillets 280g of smoked haddock
• 450 ml vegetable stock
• 450 ml whole milk
• 20 g butter
• 1 onion finely chopped
• 1 garlic clove finely chopped
• 170 g risotto rice
• 150 ml white wine
• 1 sprig fresh rosemary
• 1 lemon juiced
• 25 g grated parmesan or other hard Italian cheese
• 15 g fresh chopped parsley
• Extra parmesan to serve

Metric - US Customary

Instructions

To poach the fish:

• Pour the cold stock and milk into a wide pan. Stir together then place in the haddock fillets and bring the pan to a simmer. Gently poach for 3 minutes making sure the pan doesn’t boil. Then remove the fish with a slotted spoon and break into chunky flakes, discarding any skin. Keep the milky stock warm in the pan ready for making the risotto.

To make the risotto:

• Melt the butter in a wide (30cm) pan. Add the chopped onion and garlic and cook until soft. Then add the risotto rice and stir into the onion allowing the melted butter to coat and gently warm each grain.
• Next, add the wine and cook until it has nearly all reduced.
• Add the sprig off rosemary and then start to add the milky stock one ladle at a time. Stir attentively between each addition, only adding another ladleful when the previous one has been fully absorbed.
• Make sure all the milky stock goes into the risotto. It will probably take around 15-20 minutes to gradually add the whole lot. By this point the rice should have softened and plumped.
• Add the grated parmesan and lemon juice. Stir in well and keep cooking for a further minute to allow the lemon juice to absorb. Taste the risotto, it should be soft and creamy. The grains should be firm but not chalky. If the rice still has a chalky bite, stir in a ladle of hot water and cook for a couple more minutes.
• Hot water can also be added to loosen the risotto if you prefer a slightly soupier consistency. Once you're happy with the risotto, stir in the flaked smoked haddock.
• Top with fresh parsley and extra grated parmesan and serve.

Video

Notes

Risotto rice: For risotto rice you are looking for short grains with a high starch content. Look for rice labelled as Arborio, Carnaroli, Vialone nano or simply; risotto rice.

Smoked Haddock: Smoked haddock gives risotto the most incredible flavour and in my opinion its the best fish to serve with this dish. However, if you prefer you can opt for unsmoked haddock or smoked haddock that isn't dyed or try with another white, chunky fish such as cod instead.

Milk: This recipe uses whole milk, which adds to the creaminess of the risotto. If you prefer, use skimmed or semi skimmed or replace the milk completely with stock. Any of these options will result in a less creamy risotto.

Parmesan: Any hard Italian cheese will work well.

Wine: I love the flavour of white wine in risotto and so in my book, its always a must. But if required it can be replaced with a little apple juice or just left out completely.

Butter: Use butter! A good helping of butter is always the best starting point for any risotto dish. Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 

Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.

Poaching haddock: This is a delicate approach to cooking the fish, which keeps it moist and flaky. The fish juices will also flavours the milky stock, which is then added to the risotto.

What is the best rice for risotto? Risotto rice is usually plump, short-medium grains with a high starch content. This gives risotto its well known creamy texture when cooked. In the shops look for rice labelled as Arborio, Carnaroli, Vialone nano or just simply; risotto rice. 



Arborio rice is the most widely available type of risotto rice and produces a lovely thick and soft risotto, but can be susceptible to overcooking (becomes sloppy). Carnaroli isn't as easy to find in the shops but is known to be the best due to its higher starch content and resistance to overcooking, which pretty much guarantees a thick and creamy risotto every time. Vialone nano has smaller, round grains and is considered to be as good as Carnaroli but produces a soupier risotto.

How to store? Risotto is best made fresh. The rice doesn't reheat well and more often than not, reheated risotto will overcook and become sloppy. So do bare this in mind when saving leftovers. 



Transfer any leftovers to sealable containers. Make sure the risotto has fully cooled before sealing and storing in the fridge for up to 2 days. Cooled risotto will set and become hard. Reheat by returning to the pan with a little hot water and stir until heated through and piping hot. (Please note that proper cooling and reheating is essential for rice dishes).

What is the best pan for cooking risotto? The key to cooking risotto is a large surface area and allowing the rice to cook thoroughly and evenly in the stock. So any type of pan will do as long as it has a wide base. I recommend using a 30cm wide pan. A non-stick pan isn't essential so long as you pay close attention to the rice and maintain a good stir.

Nutrition

Calories: 833kcal | Carbohydrates: 91g | Protein: 54g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 2339mg | Potassium: 1158mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1949IU | Vitamin C: 17mg | Calcium: 501mg | Iron: 7mg

This post was first published in May 2016. Updated in Jan 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Smoked Haddock Risotto appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

A whole roast chicken is a great option for Sunday dinner at home. Roast chicken is smaller, cheaper and easier to cook than any other roast dinner option. However, Roast beef, Roast Turkey or Leg of lamb are also achievable, but may just require a little more time, effort and expense.

This recipe is all about roasting that perfect chicken with a glistening skin that has been lovingly basted with lemon herb butter. With very little time and effort you can make a succulent whole roast chicken that will go down a storm, especially when served up with all the trimmings. Try with homemade Yorkshire Puddings, crispy roast potatoes, creamy mash potatoes, cauliflower cheese, honey glazed carrots and parsnips, green bean almondine and of course lashings of gravy.

📖 Recipe

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Roast Chicken

Roast chicken with lemon herb butter, cooked until golden on the outside and tender and juicy on the inside. This simple recipe shows how easy it is to make roast chicken for your Sunday dinner with minimal fuss and maximum flavour.

Course Dinner, roast dinner, sunday dinner, sunday lunch

Cuisine British

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 people

Calories 496kcal

Author By: Debbie Jones

Equipment

• Medium mixing bowl
• String (for tying herbs together and for tying together chicken legs)
• Large roasting tin
• Carving knife

Ingredients

For the lemon herb butter

• 50 g Softened butter
• 2 cloves Garlic
• ½ lemon juiced and zested
• 3 Sprigs fresh thyme leaves removed from stems

For the chicken:

• 1.5 kg Whole chicken
• ½ Lemon
• ½ Garlic bulb
• 2 Springs rosemary
• 3 Sprigs thyme
• 2 Bay leaves
• Salt and pepper
• Root veggies roughly chopped to sit the chicken on in the tray

Metric - US Customary

Instructions

• Pre heat the oven to 190°C (Fan) / 375°F. Prepare the herb butter by mashing the butter with minced garlic, lemon juice and zest and fresh thyme leaves. Set to one side. 
NOTE: Mash together using a fork.
  50 g Softened butter, 2 cloves Garlic, ½ lemon juiced and zested, 3 Sprigs fresh thyme
• Remove and discard any packaging from the chicken. If you have bought the chicken from your butchers check the cavity for the giblets. Remove and discard the giblets or if you prefer use to make gravy.
If the legs are tied together, un-tie and open up to see inside the cavity. Place half a lemon, half a garlic bulb inside the cavity. Next take 2 sprigs of rosemary, together with 3 sprigs of thyme and wrap 2 bay leaves around the sprigs. Secure the bunch of fresh herbs by wrapping and tying with string. Add the bunch of herbs to the cavity along with the lemon and garlic.
  1.5 kg Whole chicken, 2 Springs rosemary, 3 Sprigs thyme, ½ Lemon, ½ Garlic bulb, 2 Bay leaves
• Next, take the lemon herb butter and use the back of a spoon to spread the butter all over the surface of the chicken skin. Make sure to spread over the legs and wings as well. Sprinkle salt and pepper over the top of the butter.
  Salt and pepper
• Once the butter is evenly spread, bring the legs back together to close the entrance to the cavity and tie with string.
• Roughly chop up some root vegetables to sit in the base of the roasting tin to act as a rack for the chicken. Carefully transfer the prepared chicken onto the vegetable rack.
  Root veggies roughly chopped to sit the chicken on in the tray
• Place the roasting tin into the centre of the preheated oven and cook according to the weight of the bird: Cook for 20 minutes per lb or per 500g, plus an extra 20 minutes after this. Check the chicken at least once (ideally 2 or 3 times) during cooking and baste (spoon juices back over the skin). If the skin looks like it might be burning at any point, pop over a bit of foil.
• Check the chicken is cooked by inserting a skewer into the breast. The juices should run out clear. Alternatively insert a meat thermometer into the breast. If the chicken appears under cooked place back in the oven for 10 minute intervals until cooked.
If you are satisfied that the chicken is thoroughly cooked, cover with foil and then a tea towel (to keep the heat in) and rest for around 10 minutes. You can use this time to dish up the rest of your Sunday roast.
• After the chicken is well rested, remove the foil and transfer the chicken to a carving board. Carve with a sharp knife and serve.

Video

Notes

Garlic: This recipe uses fresh garlic but you could substitute with jarred garlic or garlic paste.

Fresh herbs: This recipe uses fresh herbs for the both the butter and chicken. However, if you can't get hold of fresh you can replace each with a teaspoon of dried herbs.

Root vegetables: the root vegetables are used as a rack for the chicken to sit on. I prefer to use veg as it adds to the flavour. However, if you have a metal rack for your roasting tin you can just use this instead.

Do you cover roast chicken? Covering a chicken with foil during roasting is not necessary and I much prefer to leave the skin uncovered giving it plenty of time to turn to a nice golden brown colour. Follow the ‘expert tips’ in the post above to ensure the meat stays nice and juicy.

How long does it take to roast a chicken? As a general rule chicken should be roasted for 20 minutes per lb or per 500g, plus an extra 20 minutes after that. So a 1.5kg chicken would need 1 hour 20 minutes and a 2kg chicken would need 1 hour 40 minutes. During roasting the chicken should be checked at least once (2 or 3 times if you can) and basted with the juices.

What oven temperature for roast chicken? To make sure a chicken is thoroughly cooked, it should be roasted at approximately 180-190°C (Fan) / 350-375°F. You can pick the higher or lower end of this depending on how your oven cooks.

What temperature should a thermometer read for chicken? If you like to use a meat thermometer to check that your chicken is cooked through, you should be looking for the thermometer to reach 75°C / 165°F when inserted into the middle of the chicken breast. 

Nutrition

Serving: 394g | Calories: 496kcal | Carbohydrates: 5g | Protein: 34g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 217mg | Potassium: 429mg | Fiber: 2g | Sugar: 1g | Vitamin A: 882IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg

This post was first published in Feb 2020. Updated in Oct 2021 with new step by step instructions and expert tips.

The post Roast Chicken appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Massaman is a mild Thai curry recipe made with a yellow Massaman curry paste, coconut milk and potatoes. Massaman curry recipes tends to be milder and sweeter than other Thai curries due to the addition of spices like cinnamon, star anise and cardamom. So its a great option if you're not a fan of spicy foods and whats more this lovely curry can be made and on the table within 45 minutes.

Massaman is the mildest of the Thai curries, so opt for the more spicy Thai red curry or Thai green curry if you're after something with a bit more heat.

🥘 Ingredients

To make massaman curry for 4 people you will need:

• ½ tablespoon Oil
• 1 Garlic clove finely chopped 
• 1 Onion sliced
• 2 Chicken Breasts cubed (360g)
• 25g potatoes, chopped into bite sized pieces
• 2 tablespoon Massaman Curry paste (homemade or shop bought)
• 400ml tin of Coconut milk (full fat)
• 1 teaspoon sugar
• 1 Star anise
• 100g sugar snap peas (roughly chopped)
• ½ teaspoon Fish sauce
• ½ a lime juiced
• Toppings: Fresh coriander, sliced red chillies and chopped cashew nuts

Ingredient notes

Recipe: For the full recipe and amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Potatoes: Choose a waxy variety that will hold together well such as Charlotte, Anya, baby or new potatoes. Leave the skins on for a more rustic finish and to add more fibre to your meal.

Coconut milk: Coconut milk is the base of most Thai curries. However, if you need a different option the best replacement in terms of consistency and flavour is cream. This can be a little heavy so you could also use yogurt (full fat).

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

🔪 Step by step instructions

1. Place a large pan on a medium heat and the oil, garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
2. Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
3. Return the pan to the heat and add 2 large tablespoon of Massaman curry paste (homemade or shop bought). Cook for a minute or so and allow the paste to release its flavours. Turn the pan to a low heat and stir in the coconut milk, sugar and star anise.
4. When the sauce has heated through add the partially cooked chicken, potatoes and onions and mix in until well coated in the sauce. Bring the pan to a very gentle simmer then place on a lid and cook for 20 minutes or until the chicken is cooked through and the potatoes are soft.
5. Next add the chopped sugar snap peas to the curry and simmer for a further 2 minutes.
6. Find and remove the star anise. Then taste the curry and season to your liking with lime juice and fish sauce.
7. Serve and top with freshly sliced red chillies, fresh coriander leaves and chopped cashews nuts.

❓ Frequently asked questions

🍛 Other easy homemade curry recipes

• Thai Red Curry Recipe
• Fish Biryani
• Thai Green Curry Recipe
• Chicken Tikka Masala Curry
• Thai Green Prawn Curry
• Quick Chicken and Almond Curry
• Thai Panang Curry
• Sweet Potato and Spinach Curry

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Massaman Curry

Massaman curry recipe made with an aromatic curry paste, chunks of juicy chicken, sliced new potatoes and a Thai coconut cream sauce. Great served up with cashew nuts, sliced red chillies and fragrant fresh coriander.

Course Dinner, Main Course, main meal

Cuisine Thai, Thailand

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 440kcal

Author By: Debbie Jones

Equipment

• large pan
• Bowl

Ingredients

• ½ tablespoon Oil
• 1 Garlic clove finely chopped
• 1 Onion sliced
• 3 Chicken Breasts cubed 500g
• 250 g potatoes chopped into bite sized pieces
• 2 tablespoon Massaman Curry paste homemade or shop bought
• 400 ml tin of Coconut milk full fat
• 1 teaspoon sugar
• 1 Star anise
• 100 g sugar snap peas roughly chopped
• ½ teaspoon Fish sauce
• ½ a lime juiced
• Toppings: Fresh coriander sliced red chillies and chopped cashew nuts

Metric - US Customary

Instructions

• Place a large pan on a medium heat and the oil, garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
  ½ tablespoon Oil, 1 Garlic clove finely chopped, 1 Onion sliced, 3 Chicken Breasts cubed
• Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
  250 g potatoes
• Return the pan to the heat and add 2 large tablespoon of Massaman curry paste (homemade or shop bought). Cook for a minute or so and allow the paste to release its flavours. Turn the pan to a low heat and stir in the coconut milk, sugar and star anise.
  2 tablespoon Massaman Curry paste, 400 ml tin of Coconut milk, 1 teaspoon sugar, 1 Star anise
• When the sauce has heated through add the partially cooked chicken, potatoes and onions and mix in until well coated in the sauce. Bring the pan to a very gentle simmer then place on a lid and cook for 20 minutes or until the chicken is cooked through and the potatoes are soft.
• Next add the chopped sugar snap peas to the curry and simmer for a further 2 minutes.
  100 g sugar snap peas
• Find and remove the star anise. Then taste the curry and season to your liking with lime juice and fish sauce.
  ½ a lime juiced, ½ teaspoon Fish sauce
• Serve and top with freshly sliced red chillies, fresh coriander leaves and chopped cashews nuts.
  Toppings: Fresh coriander

Video

Notes

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Potatoes: Choose a waxy variety that will hold together well such as Charlotte, Anya, baby or new potatoes. Leave the skins on for a more rustic finish and to add more fibre to your meal.

Coconut milk: Coconut milk is the base of most Thai curries. However, if you need a different option the best replacement in terms of consistency and flavour is cream. This can be a little heavy so you could also use yogurt (full fat).

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken massaman curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.

Coconut milk: This will have separated in the can so give it a shake and a stir before adding to the pan.

Spicy massaman curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.

How to store? Once made, allow the massaman curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

What to serve with massaman curry? Serve up with a helping of jasmine rice or plain rice, plus extra cashew nuts, fresh chilli and fresh coriander.

Nutrition

Serving: 279g | Calories: 440kcal | Carbohydrates: 20g | Protein: 31g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 223mg | Potassium: 1047mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 5mg

This post was first published in Jan 2020. Updated in Oct 2021 with new step by step instructions and expert tips.

The post Massaman Curry appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Italian Pasta salad is one of those recipes that literally has everything going for it. Its easy to make, easy to store, great for meal prep and really useful for using up any leftovers.

The best thing about pasta salad is the variety of ingredients that can be used; from different types of pasta to numerous different fruits, vegetable and cheeses. Also, as its a cold dish, its easy to store in the fridge keeping everything lovely and fresh and crisp.

🥘 Ingredients

To make a large bowl of Italian pasta salad at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Pasta: This recipe uses wholegrain fusilli, but any type of small pasta will work well.

Tomatoes: Use fresh, vine ripened tomatoes. For an extra vibrant salad look for different colours of tomatoes (heritage/heirloom).

Mozzarella: A soft Italian cheese is essential for making this Italian pasta salad. Use small pearls of mozzarella or alternatively tear up a larger ball. Burrata is also a great option. Look for vegetarian alternatives if you are making a vegetarian salad.

Pecorino cheese: This is optional and can also be substituted with parmesan. Look for vegetarian alternatives if you are making a vegetarian salad.

Fresh basil and parsley: Fresh herbs are just the best taste in salads and I highly recommend using fresh basil at the very least. Especially in this Italian salad as it pairs perfectly with the tomatoes and mozzarella

Cannellini Beans: Beans are an optional extra and are used here to bulk out the salad and boost the protein content without adding meat.

❓ Frequently asked questions

🥗 Other delicious salad recipes

• Vietnamese Style Beef salad
• Roasted Cauliflower Salad
• Mango Avocado Salad
• Chicken Satay and Quinoa Salad
• Chicken Fajita Salad

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Italian Pasta Salad

A fresh and vibrant Italian pasta salad made with wholegrain pasta, juicy tomatoes and creamy mozzarella. This nutritious and full flavoured pasta salad is perfect for dishing out at lunches or parties and is great as an on the go snack or working lunch. Make this Italian Pasta salad recipe in just 15 minutes and enjoy topped with fresh basil and a homemade Italian dressing.

Course Dinner, lunch, party food

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 450kcal

Author By: Debbie Jones

Equipment

• Large pan to cook pasta
• Large mixing bowl for the pasta salad
• Small bowl to make the dressing

Ingredients

For the Pasta Salad

• 250 g Wholewheat fusilli pasta dried uncooked
• 500 g heritage and/or baby tomatoes roughly chopped
• 100 g cucumber chopped into small cubes
• 80 g Red bell pepper chopped into small cubes
• 60 g Black olives halved
• 100 g Mozzarella pearls or large ball torn up
• Handful of basil leaves roughly torn
• Handful of fresh parsley finely chopped
• Half tin of cannellini beans optional

For the Italian Dressing

• 2 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar or any alternative cider vinegar
• 1 teaspoon Honey
• 1 teaspoon Wholegrain mustard
• ½ a lemon
 juiced
• 1 teaspoon Italian seasoning

Toppings

• 25 g Freshly grated pecorino cheese or alternative hard cheese
• Extra basil leaves

Metric - US Customary

Instructions

• Cook the pasta in boiling water for 10 minutes until al dente (or according to packet instructions). Place the cooked pasta and pasta salad ingredients in a large mixing bowl and toss together well.
  250 g Wholewheat fusilli pasta dried, 500 g heritage and/or baby tomatoes roughly chopped, 100 g cucumber chopped into small cubes, 80 g Red bell pepper chopped into small cubes, 60 g Black olives halved, 100 g Mozzarella pearls or large ball torn up, Handful of basil leaves roughly torn, Handful of fresh parsley finely chopped, Half tin of cannellini beans
• In a small bowl mix together olive oil, apple cider vinegar, honey, wholegrain mustard, lemon juice and Italian seasoning.
  2 tablespoon extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Honey, 1 teaspoon Wholegrain mustard, ½ a lemon
 juiced, 1 teaspoon Italian seasoning
• Pour the dressing over the pasta salad and mix in.
• Top with freshly grated pecorino and basil leaves.
  25 g Freshly grated pecorino cheese, Extra basil leaves

Video

Notes

How to store? Pasta salad will last 3 to 4 days if covered with a sealable lid or cling film and kept in the fridge. This recipe a great option for meal prep and will easily provide meals for 3 or 4 days.

How to you stop cooked pasta from sticking together? To ensure the pasta doesn't stick together make sure the cooking water is boiling and stir the pasta well as soon as its placed into the water. After cooking rinse under cold water. If you aren't using the pasta right away it may eventually start to stick together. All you need to do is rinse the pasta under cold water again and toss until the pieces separate.

Can this recipe be made in advance? Yes pasta salad can be made up to 3 days in advance then covered and stored in the fridge until ready to serve.

Pasta: This recipe uses wholegrain fusilli, but any type of small pasta will work well.

Tomatoes: Use fresh, vine ripened tomatoes.

Mozzarella: A soft Italian cheese is essential for making this Italian pasta salad. Use small pearls of mozzarella or alternatively tear up a larger ball. Burrata is also a great option. Look for vegetarian alternatives if you are making a vegetarian salad.

Pecorino cheese: This is optional and can also be substituted with parmesan. Look for vegetarian alternatives if you are making a vegetarian salad.

Fresh basil and parsley: Fresh herbs are just the best taste in salads and I highly recommend using fresh basil at the very least. Especially in this Italian salad as it pairs perfectly with the tomatoes and mozzarella.

Cannellini Beans: Beans are an optional extra and are used here to bulk out the salad and boost the protein content without adding meat.

Tips:

• For extra colour use green, red, orange and yellow tomatoes. Heritage or heirloom tomatoes are usually the best option.
• Make sure the cooked pasta is fully cooled before adding to the salad. To do this, drain into a sieve then rinse in cold water until the pasta is cold to the touch. There are 2 reasons for doing this. Firstly, to stop the cooking process and ensure the pasta doesn't go soggy. Secondly, to make sure that the rest of the ingredients stay crisp and fresh.
• If you are cooking pasta for a warm dish, then it is not necessary to rinse the pasta. Instead add straight to the sauce like in this salmon pasta recipe or this salmon and prawn linguine.

Nutrition

Serving: 296g | Calories: 450kcal | Carbohydrates: 61g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 417mg | Potassium: 553mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2061IU | Vitamin C: 63mg | Calcium: 250mg | Iron: 5mg

This post was first published in Aug 2019. Updated in Sept 2021 with an improved photos, and new step by step instructions and expert tips.

The post Italian Pasta Salad appeared first on ProperFoodie.

Raspberry and lemon muffins made in the traditional way for a perfectly light, crumbly and moist finish.

Find out how to make the perfect muffin mix without splitting the mixture and get these delicious raspberry muffins made and baked in just 1 hour!

Plus get the recipe for a zesty, lemon buttercream topping.

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🥘 Ingredients

To make raspberry and lemon muffins with lemon buttercream you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Flour: This recipe uses UK self raising flour, which is different to the USA version. If you don't have this type of flour, it can be substituted for: 250g (2 cups) of all purpose flour + 1 level teaspoon of baking powder. For more info see this article on how to make self raising flour.

Caster Sugar: The caster sugar (or bakers sugar) is added to the recipe to make the muffins sweet. Caster sugar is the best option as it dissolves quickly and produces a nice even flavour throughout the raspberry muffins. Either white or brown caster sugar can be used.

Icing sugar and unsalted butter: These are required to make the butter cream. A squeeze of lemon juice is added to make lemon flavoured buttercream. However, the buttercream is completely optional and these muffins are just as good served on their own.

Raspberries: The fresh raspberries could be swapped for your preferred soft fruit/berry. Why not try with blueberries for delicious blueberry and lemon muffins.

Lemons: Optional, leave out if you would prefer to just make raspberry muffins without lemon. The zest of the lemons is added to the muffin mixture and is also sprinkled on the top once baked. For no lemon-raspberry muffins, just omit these steps from the recipe.

📖 Recipe

Print

Raspberry and Lemon Muffins

Light and moist raspberry and lemon muffins. Made in the traditional way with fresh raspberries, lemon zest and lemon buttercream.

Course afternoon tea, Dessert, party food, pudding, Snack, sweet, treat

Cuisine British

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 muffins

Calories 457kcal

Author By: Debbie Jones

Equipment

• Muffin cases and muffin tray
• Stand mixer or electric hand-held whisk
• Piping bag and star-shaped metal nozzle for swirling on the buttercream

Ingredients

For the raspberry muffins

• 150 g soft unsalted butter
• 150 g light brown caster sugar
• 3 medium eggs
• 150 g sifted self raising flour
• 2 lemons zested
• 200 g fresh raspberries
• Extra lemon zest for topping

For the lemon buttercream

• 200 g soft unsalted butter
• 400 g white icing sugar
• Squeeze of lemon juice

Metric - US Customary

Instructions

• Preheat the oven to 150 degrees C, Fan. Cube 150g of soft butter and add to the stand mixer bowl (or a mixing bowl if using an electric whisk). Next add the caster sugar and use the beater blade attachment, or electric whisk, to cream together the sugar and butter. Mix for a few minutes on the highest setting until the mixture is light and creamy.
• Next whisk the three eggs together and whilst the mixer is still on high gradually add the eggs into the mix. Add a spoonful of flour from time to time if it looks like the mixture might split.
• Once all the egg is incorporated, removed the bowl from the stand mixer and add the sifted, self raising flour and lemon zest. Use a spatula to fold in gently.
• Place muffin cases in the muffin tray and spoon the mixture into each case. Leave plenty of space for the muffins to rise by filling each case halfway.
• Next wash and halve the raspberries and carefully push 4 or 5 raspberry halves into the mixture of each muffin.
• Place the muffins into the centre of the oven and bake for 30 minutes or until the tops have turned golden brown all over. Remove from the oven and set on a wire rack to cool.
• Whilst the muffins are cooling, prepared the buttercream. Clean out your mixer bowl and set back on the stand (alternatively use a bowl and electric whisk). Cube 200g of soft butter and add to the mixer or bowl along with the icing sugar.
• Use the beater attachment again (or electric whisk) and start the mixer on a low setting. This gives the icing sugar chance to mix in without covering you in icing dust. Once the icing and butter have started to combine, turn the mixer to high and leave for a few minutes until light and creamy. Add a squeeze of lemon juice and mix again for 2 more minutes. Taste and add more lemon juice if desired.
• Transfer the buttercream to a piping bag with star nozzle. Check the muffins are fully cooled then swirl on the buttercream. Serve with any leftover raspberries and with extra lemon zest sprinkled on top.

Notes

How to tell if the muffins are baked though? The muffins will be done if they are gold brown on top and appear firm but springy on top. Or an inserted toothpick will come out clean. How to store? Once completely cooled the raspberry muffins (with or without buttercream) can be stored in an air tight container for 3-4 days.

What to serve with muffins? If you aren't a fan of buttercream why not try these raspberry muffins with cream, ice cream, mascarpone, yogurt, honey or chocolate sauce.

What other ingredients could I add to these muffins? To really boost the flavour of these muffins try adding to or substituting the raspberries or lemon zest with different ingredients. For example: chocolate chips, chocolate spread, poppy seeds, cinnamon, ground nutmeg, chopped nuts or other fruits such as banana, chopped mango, blueberries, dried apricot or glazed cherries.

Top tips:

• For both the muffins and the buttercream bring your butter to room temperature and make sure it is nice and soft before you begin.
• Adding the eggs can cause the muffin mixture to split. Make sure to add the eggs as slowly as you can particularly towards the end. If the mix looks like its split, add a spoonful of the flour to help bring it back together.
• Mixing the flour too quickly into the muffin mix will remove the air and reduce the rise during baking. So use a spatula, fold the flour in gently and take your time.
• Adding the raspberries to the mixture once its spooned into the cases helps to keep them intact and keeps them juicy and full of flavour. Mixing them in would cause the raspberries to break and the juice to run into the cake mix, so diluting their taste.
• Check your muffins are fully cooled before adding the buttercream. If they are still warm the buttercream will melt and run. 



Nutrition

Serving: 82g | Calories: 457kcal | Carbohydrates: 57g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 20mg | Potassium: 61mg | Fiber: 1g | Sugar: 46g | Vitamin A: 794IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

This post was first published in Mar 2017. Updated in July 2021 with an improved recipe and photos, and new step by step instructions and expert tips.

The post Raspberry and Lemon Muffins appeared first on ProperFoodie.

Did ever you buy avocados and then, after having half of one on a salad, wondered what on earth you were going to do with the rest? Get some inspiration for your avocados with this simple avocado guide. Including lots of easy recipes for avocado.

Plus, find out all you need to know about the avocado! Where it comes from, why its so good for you, how to cut it, how to store it, how to stop it going that horrible brown colour and of course how to eat it.

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Sliced avocado

One of the easiest recipes for avocado is to simply slice or cube it and serve up with your meal. I love to slice avocado over salad, alongside homemade chilli con carne, inside burritos or wraps or even on a sandwich or burger.

Mango Salsa Recipe

A refreshing mango salsa recipe, great served on its own or loaded on tortilla chips. Made with chunks of avocado, fiery red chilli and a good handful of fresh coriander. A perfect Caribbean starter or side dish and especially great with anything spicy. 

Make this recipe

Chicken Tinga burritos with homemade chipotle sauce

Spicy chicken burritos stuffed with rice and avocado, served with a homemade fiery Chipotle sauce, Greek yogurt and green chilli.

Make this recipe

Fajita Spiced Chicken Platter

Spicy fajita chicken salad served with rice.

Make this recipe

Mexican Chilli Con Carne Recipe (with cannellini beans)

This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.

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Smashed avocado

Smashed avocado is as it sounds, mashed up avocado. This is really simple and really quick avocado recipe. First, half the avocado and use the knife to remove the stone (see below for further details on how to cut an avocado). Then with the flesh still in the skin use a fork to mash up the flesh and then turn out into a bowl or over/alongside your meal. This is also the basis for making guacamole.

Simple Guacamole Recipe

A simple and authentic guacamole recipe with creamy avocado, perfect for spreading on your tacos or for dunking in tortillas. Easy to put together in just 5 minutes and a squeeze of lime helps keeps this lovely Mexican dip nice and fresh

Make this recipe

Healthy Chicken Wraps

Healthy chicken wraps with paprika chicken and Mexican style side dishes. In this recipe find out how to make these easy and healthy chicken wraps and the best way to season the chicken. Also get the recipes for easy homemade guacamole and three bean salad, which can be added to the wraps or served as side dishes.

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Avocado breakfast

I love to start the day with avocado. Avocado on toast is of course one of the most popular recipes for avocado and its so easy to make. Just smash or slice the avocado and place on top of your toast. Avocado and egg is also a great combination. Why not finish off your avocado toast with a couple of poached eggs or top some scrambled eggs with cubed avocado.

Prepare some avocado in advance for a great breakfast on the go:

Breakfast on the go

These three meal prep breakfasts are great for breakfast on the go. I'm always looking for breakfast ideas for eating at work and breakfasts pots like these are a great solution. They all come in at under 300 calories, take minutes to put together, keep well in the fridge overnight, and are full of healthy nutrients and high in protein.

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Avocado sushi

Sushi rolls are another great partner to avocado. Use as a sushi roll filling or as a topping on California rolls or dragon roll sushi. If you want to have a go at making sushi have a look at this guide for homemade sushi rolls.

📋 Homemade Sushi Rolls

Make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I used to make this wonderful sushi platter.

The below will be enough to make a full platter (serves 4) of different sushi rolls or if you prefer a platter of one kind of sushi. See notes below for links to making a variety of homemade sushi rolls.

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📋 California rolls

California rolls with salmon, avocado and cucumber. This simple step by step guide will show you how to make your own California sushi rolls at home. Usually served without raw fish, this sushi roll is a great option for sushi-newbies, kids, and anyone who really can't stand uncooked fish.

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📋 Dragon Roll Sushi

Dragon roll sushi is a California roll with thin slices of avocado and salmon lay on the top and following the curve of the roll. In this sushi guide I'll show you how easy it is to perfect the dragon roll at home.

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When to eat avocados

Avocados are imported into the UK (mainly from Spain) and so are available year round. If you want an extra special reason to eat avocados then make a note of its celebratory days:

• 31st July 2021: National Avocado Day
• 16th Sept 2021: National Guacamole Day

The post Easy Recipes For Avocado appeared first on ProperFoodie.

Roasted cauliflower salad with a lemon herb dressing. Nutty quinoa mixed with roasted cauliflower and chickpeas. Great for batch cooking and making in advance. This cauliflower salad is packed full of nutrients and tasty ingredients, with everything you need to fill you up and keep you feeling satisfied for the rest of the day.

👩🏻‍🍳 Why make this recipe

This roasted cauliflower salad is all about making a few healthy ingredients taste good together. The charred cauliflower and lemon infused quinoa mix together to create the base for a nutritious and full flavoured salad. Its easy to prepare and once made it can be stored in the fridge and used over several days.

🥘 Ingredients

To make this cauliflower salad recipe you will need:

Ingredient notes

See recipe card at the bottom for full recipe and ingredients quantities.

Quinoa: Can be with your preferred grain. For a similar favour and nutrient content replace with brown rice. Or try with white rice, wild rice, couscous, barley buckwheat or bulgur wheat.

Chickpeas: Optional. Can be substituted for another pulse or bean.

Apple: Apple adds a sweet flavour to this citruses salad, which pairs perfectly with the crunchy hazelnuts and earthy quinoa. Can be substituted for your preferred fruit, try with dried cranberries, chopped mango or halved grapes.

Parsley: Optional but helps to brighten up the flavour and appearance of the salad

Hazelnuts: optional, leave out if your prefer or replace with another type of nut such as cashews, walnuts, almonds or peanuts.

Lemon, oil, dijon and creme fraishe: all of these are needed to make the salad dressing. If you prefer, swap for a salad dressing of your choosing.

🔪 Step by step instructions

1. Pre heat oven to 200 degrees C. Chop the florets off the main stem of the cauliflower then chop into smaller bitesized pieces.
2. Place chopped cauliflower florets in a bowl along with the drained chickpeas, oil, salt and pepper and lemon juice.
3. Toss together well with your hands then transfer to a baking tray and bake in the preheated  oven for 30 minutes, shuffling the mixture half way through.
4. Whilst the cauliflower is cooking place the quinoa in small saucepan with a wedge of lemon and covered with double the amount water. Simmer on medium heat for 15 minutes.
5. With the cauliflower in the oven and the quinoa cooking in the pan, the dressing can be prepared. In a small bowl or container mix together the oil, mustard, creme fraiche, parsley, salt and lemon juice. Chill in the fridge until ready to serve.
6. After the quinoa has been simmering for 15 minutes, take off the heat but do not remove the lid. Set to one side and leave with the lid on for 10 minutes.
7. When the cauliflower is cooked remove from the oven and transfer to a large bowl. Remove the lid from the quinoa and discard the wedge of lemon. Fluff up the quinoa with a fork and then add to the bowl alongside the cauliflower. Next add the chopped apple, hazelnuts, fresh parsley and half of the dressing.
8. Mix together well then serve with the remaining dressing.

💭 Expert tips

• Cut cauliflower up on the tray that you intend to roast it on so that the bits of cauliflower are caught on the tray (makes it quicker and easier when cleaning up).
• Roughly chop the cauliflower into bit size chunks. Try not to chop into tiny pieces as these can become mushy upon cooking.
• Chop the apple up just before mixing into the salad to keep it fresh and prevent any browning.
• The dressing for this recipe takes seconds to put together and really does transform the salad. The more you make - the better!! Place all the dressing ingredients into a small dish and mix together with a spoon...... Super easy and very tasty. I like to mix half of the dressing directly into the salad and leave the other half to drizzle on top.

❓ Frequently asked questions

📖 Recipe

Print

Roasted Cauliflower Salad

Roasted cauliflower salad with a lemon herb dressing. Nutty quinoa mixed with roasted cauliflower and chickpeas. Great for batch cooking and making in advance. This salad is packed full of nutrients and tasty ingredients, with everything you need to fill you up and keep you feeling satisfied for the rest of the day.

Course lunch, Main Course, Salad

Cuisine British

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 286kcal

Author By: Debbie Jones

Ingredients

For the roasted Cauliflower:

• 1 large cauliflower 700g
• 1 Small tin of chickpeas 210g tin, 130g drained
• 1 tablespoon Olive oil
• Salt and pepper
• ½ a lemon juiced

For the Quinoa:

• 160 g dried Quinoa
• ¼ of a lemon

For the Dressing:

• 1 tablespoon Olive oil
• 2 teaspoon Dijon mustard
• 2 tablespoon Creme Fraiche
• 15 g Freshly chopped parsley
• Pinch of salt
• ½ a lemon juiced

For the salad:

• 1 red apple chopped into cm cubes
• 50 g chopped hazelnuts
• 15 g freshly chopped parsley
• Extra lemon wedges to serve

Metric - US Customary

Instructions

• Pre heat oven to 200 degrees C. Remove the outer green leaves from the cauliflower and use a large knife to chop the florets off the main stem and then chop into smaller bitesized pieces.
• Place chopped cauliflower florets in a bowl along with the drained chickpeas, oil, salt and pepper and lemon juice.
• Toss together well with your hands then transfer to a baking tray and bake in the preheated oven for 30 minutes, shuffling the mixture half way through.
• Whilst the cauliflower is cooking place the quinoa in small saucepan with a wedge of lemon and covered with double the amount water. Place the pan on a medium heat and bring to the boil, then place on a lid and simmer for 15 minutes.
• With the cauliflower in the oven and the quinoa cooking in the pan, the dressing can be prepared. In a small bowl or container mix together the oil, mustard, creme fraiche, parsley, salt and lemon juice. Chill in the fridge until ready to serve.
• After the quinoa has been simmering for 15 minutes, take off the heat but do not remove the lid. Set to one side and leave with the lid on for 10 minutes.
• When the cauliflower is cooked remove from the oven and transfer to a large bowl. Once the quinoa has been sitting for 10 minutes, remove the lid and discard the wedge of lemon. Fluff up the quinoa with a fork and then add to the bowl alongside the cauliflower. Next add the chopped apple, hazelnuts, fresh parsley and half of the dressing.
• Mix together well then serve with the remaining dressing.

Video

Notes

Why should I roast the cauliflower? This recipe makes the most of the roasted flavour of cauliflower. Boiling cauliflower will cook it, but it won't have the same flavour as roasted cauliflower. Roasting cauliflower not only locks in flavour but also lock in its nutrients.

How to store? This salad is excellent for a bit of meal prep. Once made, place in one large bowl and cover or divide up into sealable containers. Keep in the fridge for up to 3 days. Great for making up on a Sunday and having ready for weekday lunches or as a side for your evening meals.

TIPS:

• Cut cauliflower up on the tray that you intend to roast it on so that the bits of cauliflower are caught on the tray (makes it quicker and easier when cleaning up).
• Roughly chop the cauliflower into bit size chunks. Try not to chop into tiny pieces as these can become mushy upon cooking.
• Chop the apple up just before mixing into the salad to keep it fresh and prevent any browning.
• The dressing for this recipe takes seconds to put together and really does transform the salad. The more you make - the better!! Place all the dressing ingredients into a small dish and mix together with a spoon...... Super easy and very tasty. I like to mix half of the dressing directly into the salad and leave the other half to drizzle on top.

Nutrition

Serving: 300g | Calories: 286kcal | Carbohydrates: 36g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 65mg | Potassium: 693mg | Fiber: 8g | Sugar: 7g | Vitamin A: 451IU | Vitamin C: 69mg | Calcium: 70mg | Iron: 3mg

This post was first published in Jan 2019. Updated in July 2021 with improved recipe and photos, and new step by step instructions and expert tips.

The post Roasted Cauliflower Salad appeared first on ProperFoodie.

A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

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👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Prawn curry is a great option for a healthy meal and its super easy to just throw the prawns in the pan. No need to chop up any raw meats, so it saves you time and the mess.

This Thai green prawn curry is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai green prawn curry you will need:

Ingredient notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Prawns: The prawns can be substitute for your preferred meat or fish. See Thai green chicken curry option. For a vegetarian option replace the prawns with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Edamame beans: Any type of green bean will work well here. I usally opt for soy or green beans. If you want more veg try with tenderstem broccoli, pak choi, baby corn, red onion, finely chopped carrot, aubergine, or courgette..

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

🔪 Step by step instructions

1. Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
2. Next add a can  coconut milk and stir well until fully combined with the paste.
3. Continue to stir until heated through.
4. Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
5. Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
6. Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until prawns are bright pink.
7. Next, add your choice of vegetables (I added edamame beans) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
8. Top with fresh basil, fresh chillies and Crispy onions. Dish up and serve with rice.

📖 Recipe

Print

Thai Green Prawn Curry

A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

Course Dinner, Main Course

Cuisine Thai, Thailand

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 668kcal

Author By: Debbie Jones

Equipment

• Wok or large shallow pan

Ingredients

• 3 tablespoon of homemade Thai green paste or shop bought green paste if you’re short on time
• 400 ml can of full fat coconut milk
• 1 tablespoon plain flour for thickening - optional do not use if making a gluten free version
• 250 g king prawns
• Juice and zest of half a lime
• 2 teaspoon soft brown sugar
• Few splashes of fish sauce
• 150 g frozen edamame beans
• Basil leaves fresh chillies and crispy onions to serve (optional)
• Rice to serve optional

Metric - US Customary

Instructions

• Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
• Next add a can of coconut milk and stir well until fully combined with the paste.
• Continue to stir until heated through.
• Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
• Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
• Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until prawns are bright pink.
• Next, add your choice of vegetables (I added edamame beans) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
• Top with fresh basil, fresh chillies and Crispy onions. Dish up and serve with rice.

Notes

Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking or as a topping. Taste the chillies first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. Add full fat yogurt to the sauce. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry. Or add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well.

How much curry paste is needed to make a curry? 2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.

How to store? Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Is this recipe gluten free? Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.

Nutrition

Calories: 668kcal | Carbohydrates: 22g | Protein: 39g | Fat: 50g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 1239mg | Potassium: 894mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3599IU | Vitamin C: 15mg | Calcium: 304mg | Iron: 12mg

The post Thai Green Prawn Curry appeared first on ProperFoodie.

Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.

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👩🏻‍🍳 Why make this recipe

This is one of those recipes that you can prepare in advance and then leave to slow cook in the oven whilst you enjoy your day. This incredible lamb pie will fill the house with the most amazing mint gravy aroma and will have you drooling at the oven whilst you wait for the lamb to melt down and the gravy to thicken up.

🥘 Ingredients

To make this Lamb pie recipe you will need:

Ingredient notes

See recipe card at the bottom for full recipe and ingredients quantities.

Pastry: For ease I've opted for shop bought short crust pastry. If you want to make your own, have a look at my Steak and Ale Pie for an easy shortcrust pastry recipe. For a gluten free version look for gluten free pastry. Double check labels of all ingredients for gluten.

Stock: The stock is the base of the gravy so choose a good quality beef stock. If you can't source any, an oxo cube dissolved in boiling water will do just fine.

Lamb: Leg or shoulder.

Red wine: For the best gravy use good quality red wine. If you would prefer to not add wine then leave it out and make up the quantity with extra beef stock.

Horseradish: Horseradish mash is a great flavour against the rich lamb filling, but its completely optional and just plain mash can be used if preferred.

Flour: The flour is used as a thickening agent. If you are making a gluten free version then opt for a gluten free thickener such as cornflour or potato starch. Double check labels of all ingredients for gluten.

🔪 Step by step instructions

1. Gently cook onions and garlic
2. Dust diced lamb with flour, add to the pan and brown.
3. Add the wine and deglaze the pan. Then gradually add the stock whilst stirring.
4. Make a gravy paste by adding cold water to the gravy powder. Add the paste, ketchup, Worcestershire sauce and dried mint to the pan. Stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form.
5. Transfer to slow cooker (low for 6 hours) or ovenproof dish (150°C Fan/300°F for 4 hours).
6. Place potatoes into a pan with boiling water and simmer for 45 minutes or until soft.
7. Line a greased, 21cm (8 inch) pie dish with shortcrust pastry. Store in fridge until needed.
8. Drain and mash up potatoes with milk, butter and horseradish. Then taste and season.  
9. Strain cooked lamb filling through a sieve allowing the gravy to collect in a small pan.  Use a fork to break up and shred the lamb. 
10. For best results blind bake the pastry. (For blind baking instructions follow link or see notes below). Gently spoon the shredded lamb into the blind baked pastry. Fill to half way up the pastry leaving plenty of room for the mash.
11. Add the mash over the top of the filling (Piping the mash on is optional but will ensure an even layer of mash on top of your pie).
12. Cook the pie in the oven at 180°C(Fan)/350°F for 40 minutes. Check after 30 minutes.
13. Remove the lamb pie from the oven and heat the pan of strained gravy. Plate up and serve with your choice of veg and hot mint gravy.

💭 Expert tips

• Keep the pan reasonably hot when making the filling. This will allow the floured lamb to brown nicely and add to the flavour.
• Bits of flour and meat that stick to the base of the pan will be easily removed when the wine is added (deglaze). Ensure the pan is hot and on the heat still.
• If you are preparing the mash potatoes the day before, then transfer to a dish, cool and cover with cling film. Store in the fridge overnight. When ready to use, reheat until just warm in either a pan or the microwave. If the mash appears crumbly upon reheating then mash in more milk until smooth.
• For an even mash topping, transfer the mash to a large pipping bag. Cut the end off to create a wide opening (1.5cm). Pipe balls of mash onto the top of the filling so it evenly covers the surface. Use a fork to pack down and bring the balls of mash together.

❓ Frequently asked questions

📖 Recipe

Print

Lamb Pie Recipe

Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.

Course Dinner, main meal

Prep Time 1 hour hour

Cook Time 4 hours hours

Total Time 5 hours hours

Servings 4 people

Calories 668kcal

Author By: Debbie Jones

Equipment

• large pan
• Ovenproof dish or slow cooker
• 21cm (8 inch) pie dish
• rolling pin
• Medium pan for potatoes
• Masher
• Small pan for the gravy
• Large piping bag to pipe on mash (optional)

Ingredients

Lamb pie filling:

• ½ tablespoon olive oil
• 1 large onion roughly chopped
• 2 garlic cloves finely chopped or minced
• 600 g diced leg of lamb or lamb shoulder
• 3 tablespoon plain flour
• 100 ml red wine
• 450 ml good quality beef stock
• 2 tablespoon ketchup
• 2 teaspoon Worcestershire sauce
• 2 teaspoon dried mint
• 4 teaspoon gravy powder

Pastry base:

• 375 g ready rolled short crust pastry

Potato topping:

• 750 g potatoes peeled and roughly chopped
• 4 tablespoon milk
• 15 g Butter
• 2 teaspoon horseradish sauce
• Pinch salt to taste

Metric - US Customary

Instructions

• Place a large pan on medium heat and add the oil. Once the oil has heated add the chopped onions and garlic and cook gently until soft.
• Lay out the lamb and dust evenly with flour. When the onions are soft add the floured lamb to the pan and cook until browned all over. The lamb and flour will stick and brown the base of the pan.
• Next add the wine, which should bubble as it hits the pan and help release any brown flour. Then gradually add the stock and bring to a simmer. Stir frequently allowing the stock to thicken as it combines with the flour.
• Next place the gravy powder in a small container or cup and stir in enough cold water to form a loose paste. Pour the gravy paste into the pan and stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form from the gravy powder. Then add the ketchup, Worcestershire sauce and dried mint. Mix well and then remove from the heat.
• Transfer the entire contents of the pan to your slow cooker or ovenproof dish. Set the slow cooker to low and cook for 6 hours or cook in the oven for 4 hours at 150°C(Fan)/300°F. Once the cooking time is up the meat should fall apart easily. If not, return to the oven or slow cooker for another 30 minutes or until the meat is tender enough to fall apart.
• Whilst the filling is in the oven peel place the peeled and chopped potatoes into a pan with boiling water and simmer for 45 minutes or until soft.
• Meanwhile roll out the pastry so its big enough to cover the base and sides of your pie dish (this recipe uses a 21cm (8 inch) pie dish). Grease the pie dish with a bit of soft butter (use kitchen paper to spread evenly over the base) then dust flour over the butter using a sieve. Gently place the pastry over the pie dish (drape over a rolling pin for easier manoeuvring). Gently push the pastry into the corners of the dish (don't stretch), then use a knife to cut off any excess pastry from the edges. Place the pastry lined pie dish in the fridge until you’re ready to put the pie together.
• When the potatoes are cooked, drain and mash up with the milk, butter and horseradish. Then taste and season. Let the potatoes cool slightly before transferring to a large piping bag, twist the open end of the bag and secure with a peg. Set to one side for later. If you don’t have a piping bag, then leave the mash in the pan and place the lid back on. Set to one side until later. NOTE: if you are preparing the mash potatoes the day before, then transfer to a dish, cover with cling film and store in the fridge overnight. When ready to use reheat until just warm in either a pan or the microwave. If the mash appears crumbly upon reheating then mash in more milk until smooth.
• Once the lamb is cooked leave to cool slightly then strain through a sieve allowing the gravy to collect in a small pan. Strain in batches placing the meat in a dish as you go. Use a fork to break up and shred the lamb. At this point the strained lamb filling and the gravy can be covered and chilled in the fridge overnight or frozen for up to 3 months. Or add the lamb straight to the pie as per the below instructions.
• Putting the pie together: Pre heat your oven to 180°C(Fan)/350°F. If your mash, filling and gravy are in the fridge or freezer make sure they have been left on the side with enough time to defrost/come up to room temperature. For best results blind bake the pastry. Gently spoon the shredded lamb into the blind baked pastry. Fill to half way up the pastry leaving plenty of room for the mash.
• Then take your piping bag of mash and cut the end off to create a wide opening (1.5cm). Pipe balls of mash onto the top of the filling so it evenly covers the filling. Alternatively, spoon the mash over the filling. Use a fork to pack down and bring the balls of mash together. The fork will leave a nice ruffled pattern. (Piping is optional but will ensure a even layer of mash on top of your pie).
• Place the pie in the centre of the pre heated and bake for 40 minutes. Check after 30 minutes to make sure the mash isn't burning. After the 40 minutes is up the mash should be golden brown and the filling should be just bubbling around the edges.
• Remove from the oven and allow to cool for 5 minutes. Whilst cooling, return to your pan of drained off gravy. Mix well and then heat gently for 5 minutes. Plate up the pies and serve with your choice of veg and hot mint gravy.

Notes

Pastry: For ease this recipe uses shop bought short crust pastry. If you want to make your own, have a look at my Steak and Ale Pie for an easy shortcrust pastry recipe. For a gluten free version look for gluten free pastry. Double check labels of all ingredients for gluten.

What cut of lamb is best for slow cooking? The best lamb for this recipe is leg or shoulder. Both are great for slow cooking and will become fall apart, tender in the pan.

How do you cook lamb so its tender? Tough cuts of lamb, such as leg and shoulder, need to be cooked long and slow for the meat to become tender. Cook for at least 2 hours on a low temperature (150°C Fan/300°F). If the meat is still tough cook for longer.

Do you cook shortcrust pastry before adding filling? To prevent a soggy bottom its always best to blind bake a pastry, particular if you are adding a wet filling. To do this line the pie dish with the pastry then prick all over with a fork. Line the pastry with a scrunched up piece of baking paper. Weight down the paper with dried pasta/baking beans. Bake for 10 minutes at 200°C Fan (400°F), then remove paper and bake for a further 5 minutes.

Can I use rice to blind bake pastry? Yes dried rice or pulses can be used when blind baking in place of baking beans. dried pasta also works well.

How to store? The uncooked pie can be wrapped in cling film and either refrigerated for 2-3 days or frozen for up to 3 months. When ready to cook, thoroughly defrost or bring to room temperature. Cook as per the recipe.

Once the pie is cooked any leftovers can be stored in the fridge for 2-3 days. Just leave in the pie dish, ensure the pie is fully cooled and cover in cling film. To reheat, remove from the fridge and bring to room temperature then cover with foil and place in a hot oven for 20 minutes.

Nutrition

Calories: 668kcal | Carbohydrates: 96g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 974mg | Potassium: 1504mg | Fiber: 7g | Sugar: 6g | Vitamin A: 143IU | Vitamin C: 42mg | Calcium: 78mg | Iron: 7mg

This post was first published in May 2017. Updated in May 2021 with improved recipe and photos, and new step by step instructions and expert tips.

The post Lamb Pie Recipe appeared first on ProperFoodie.

Easy to make healthy banana bread, baked fresh at home with wholegrain spelt flour, honey and olive oil. The mixture is easy to prepare and can be ready in just 10 minutes! This delicious banana bread bakes with a perfect rise, a moist crumbly finish, and has a scattering of nuts for that extra boost in healthy fats.

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👩🏻‍🍳 Why make this recipe

With a simple method that requires only 10 minutes of prep time, this is a great dessert for when you have mouths to feed and time to save! Theres no need for any mixers and theres certainly no concerns over adding eggs too quickly or mixtures splitting. Just mix together the ingredients, pour into a lined loaf tin and bake. Super simple.

The ingredients in this recipe are also super healthy and include honey instead of refined sugar, oil instead of butter, and a mix of ground almonds and organic wholegrain spelt flour instead of plain white flour. This healthy banana bread also has an extra egg white and a teaspoon of organic apple Cider Vinegar. The end product: a wholesome, flavourful, nutritious and no mess banana bread treat.

🥘 Ingredients

To make this healthy banana bread recipe you will need:

Ingredient notes

Bananas: Use bananas that are ripe and soft. Bananas that are underripe will be harder to mash up and less sweet

Ground cinnamon and nutmeg: spices work wonderfully well in banana bread and add a warming sweet and woody flavour. However, you can leave these out or replace with your preferred spices.

Apple cider vinegar: If you can't get hold of any replace with lemon juice.

Wholegrain spelt flour: Any type of wholegrain flour will work here. If you prefer you can replace with your preferred type of flour (gluten free, rye, almond). For a standard banana bread loaf opt for plain flour.

Ground almonds: If you don't have ground almonds or would prefer not use, then replace with the same amount of flour.

Toppings: Topping options could include nuts and seeds, dried banana chips, pieces of fresh banana or a whole banana sliced in half length ways and positioned on top with the inside facing upwards. Place all topping on the top of the cake mix before being baked.

🔪 Step by step instructions

1. Start by pre-heating the oven to 165 degrees C. Then lightly grease a loaf tin and line with strip of greaseproof paper (should be as wide as the length of the tin) (Paper just needs to cover the base and the 2 long inner sides). Peel the bananas and place in a large mixing bowl. Use a fork to mash the bananas to a rough pulp (no need for the banana to be pureed as a few lumpy pieces adds to the texture and flavour).
2. Next add in all the other wet ingredients: 6tbsp honey, 2 eggs and one egg white, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar (or lemon juice), and 3 tablespoon of olive oil. Whisk together until fully combined.
3. Next add all the dry ingredients, apart from the flour, to the wet mixture: 50g ground almonds, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon bicarbonate of soda. Use a rubber spatula or wooden spoon to gently stir together.
4. Lastly add the wholegrain spelt flour (or other variety of wholegrain flour) to the bowl and fold in gently using the spatula.
5. Carefully pour the banana bread mixture into the lined loaf tin and sprinkle over the flaked almonds and chopped walnuts. Alternative fold the nuts into the mixture before transferring to the tin. Place the loaf tin in the centre of the pre-heated oven. Bake for 50 minutes until golden brown and a inserted skewer comes out clean.
6. Remove from the oven and allow to stand for a minute or two before removing from the tin and placing on a cooling rack. When completely cool, remove the greaseproof paper, slice and serve.

💭 Expert tips

• For gluten free banana bread replace the wholegrain flour with gluten free flour and check the labels of all other ingredients for any traces of gluten.
• Use the nuts as a topping or stir into the cake mixture before pouring into the tin. Or if you prefer leave out altogether.

❓ Frequently asked questions

📖 Recipe

Print

Healthy Banana Bread

Easy to make healthy banana bread, baked fresh at home with wholegrain spelt flour, honey and olive oil. The mixture is easy to prepare and can be ready in just 10 minutes! This delicious banana bread bakes with a perfect rise, a moist crumbly finish, and has a scattering of nuts for that extra boost in healthy fats.

Course afternoon tea, Breakfast, Dessert, party food, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 slices

Calories 238kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Whisk
• Rubber spatula or spoon
• Loaf tin lined with greaseproof paper
• Cooling rack

Ingredients

• 2 Large ripe bananas or 3 small
• 6 tablespoon Honey
• 2 Large eggs
• 1 Egg white
• 1 teaspoon Vanilla extract
• 1 teaspoon Apple cider vinegar or lemon juice
• 3 tablespoon Olive oil
• 50 g Ground almonds
• 1 teaspoon Ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon Bicarbonate of soda
• 175 g Wholegrain spelt flour or any other variety of wholegrain flour
• 10 g Flaked almonds Topping - optional
• 25 g Chopped walnuts Topping - optional

Metric - US Customary

Instructions

• Start by pre-heating the oven to 165 degrees C. Then lightly grease a loaf tin and line with strip of greaseproof paper (should be as wide as the length of the tin) (Paper just needs to cover the base and the 2 long inner sides). Peel the bananas and place in a large mixing bowl. Use a fork to mash the bananas to a rough pulp (no need for the banana to be pureed as a few lumpy pieces adds to the texture and flavour).
• Next add in all the other wet ingredients: 6 tablespoon honey, 2 eggs and one egg white, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar (or lemon juice), and 3 tablespoon of olive oil. Whisk together until fully combined.
• Next add all the dry ingredients, apart from the flour, to the wet mixture: 50g ground almonds, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon bicarbonate of soda. Use a rubber spatula or wooden spoon to gently stir together.
• Lastly add the wholegrain spelt flour (or other variety of wholegrain flour) to the bowl and fold in gently using the spatula.
• Carefully pour the banana bread mixture into the lined loaf tin and sprinkle over the flaked almonds and chopped walnuts. Alternative fold the nuts into the mixture before transferring to the tin. Place the loaf tin in the centre of the pre-heated oven. Bake for 50 minutes until golden brown and a inserted skewer comes out clean.
• Remove from the oven and allow to stand for a minute or two before removing from the tin and placing on a cooling rack. When completely cool, remove the greaseproof paper, slice and serve.

Video

Notes

Bananas: Use bananas that are ripe and soft. Bananas that are underripe will be harder to mash up and less sweet

Ground cinnamon and nutmeg: spices work wonderfully well in banana bread and add a warming sweet and woody flavour. However, you can leave these out or replace with your preferred spices.

Apple cider vinegar: If you can't get hold of any replace with lemon juice.

Wholegrain spelt flour: Any type of wholegrain flour will work here. If you prefer you can replace with your preferred type of flour (gluten free, rye, almond). For a standard banana bread loaf opt for plain flour.

Ground almonds: If you don't have ground almonds or would prefer not use, then replace with the same amount of flour.

Gluten free banana bread: For gluten free banana bread replace the wholegrain flour with gluten free flour and check the labels of all other ingredients for any traces of gluten.

What other ingredients you can add to banana bread? To add a boost of flavour to your banana bread try topping with or mixing in walnuts, chopped hazelnuts, pistachio nuts or pecan nuts. Or why not try mixing in nutella or peanut butter. If you're not a massive fan of nuts you could try blueberries, chopped dates, chocolate chips, dried banana, fresh banana sliced in half, sultanas, black sesame seeds, sunflower seeds, orange peel or lime zest.

How to store? Banana bread will keep well and stay moist for at least 3-4 days if stored correctly. Wrap the banana bread in two layers of cling film or foil. Then store in a sealed, container at room temperature.

Nutrition

Serving: 75g | Calories: 238kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 131mg | Potassium: 143mg | Fiber: 4g | Sugar: 14g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

This post was first published in July 2019. Updated in May 2021 with improved step by step instructions and expert tips.

Please note that this post contains affiliate links to products I am recommending (apple cider vinegar and wholegrain spelt flour), which means if you click this link and then go on to purchase the product, I will receive a small percentage – this will not affect the amount you pay. I will only ever link to and promote products that I have tried and tested myself.

The post Healthy Banana Bread appeared first on ProperFoodie.

A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

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👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Perfectly tender chicken coated in coconut curry sauce and finished with fiery chillies and crispy onions. Simple and delicious.

Thai green curry is also great on a week night when you want something quick and tasty, that doesn't take too much effort. This particular recipe is a Thai chicken curry but feel free to replace the meat with your preferred choice or with extra vegetables.

This Thai green chicken curry recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai green curry recipe you will need:

Ingredient notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Mangetout: I love the crisp and fresh flavour of mangetout in this creamy Thai curry. However, this can be substituted for your preferred veg. Try with tenderstem broccoli, pak choi, baby corn, red onion, finely chopped carrot, aubergine, courgette or green beans.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Chillies: The chillies are used as a topping to the curry and will add extra heat to the dish. Taste the chillies first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy with the extra chillies. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour. I like to use red chillies just for the contrasting colours on the top.

Coriander, basil and onions: This are all suggested toppings and are optional.

🔪 Step by step instructions

1. Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
2. Next add a can a coconut milk and stir well until fully combined with the paste.
3. Continue to stir until heated through.
4. Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
5. Add the raw, cubed chicken to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
6. Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until chicken is cooked through.
7. Next, add your choice of vegetables (I added mangetout) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
8. Top with fresh basil, coriander, fresh chillies and Crispy onions. Dish up and serve with rice.

📖 Recipe

Print

Thai Green Curry Recipe

A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

Course Dinner, Main Course, main meal

Cuisine Thai, Thailand

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 763kcal

Author By: Debbie Jones

Equipment

• Wok or large shallow pan

Ingredients

• 3 tablespoon of homemade Thai green paste or shop bought green paste if you’re short on time
• 400 ml can of full fat coconut milk
• 1 tablespoon plain flour for thickening - optional (do not use if making a gluten free version)
• 500 g Chicken breast chopped into bitesize cubes
• Juice and zest of half a lime
• 2 teaspoon soft brown sugar
• Few splashes of fish sauce
• 125 g Mangetout
• Basil leaves fresh coriander, fresh chillies and crispy onions to serve (optional)
• Rice to serve optional

Metric - US Customary

Instructions

• Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
• Next add a can a coconut milk and stir well until fully combined with the paste.
• Continue to stir until heated through.
• Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if making a gluten free version and see expert tips below for other ways to thicken the sauce).
• Add the raw, cubed chicken to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
• Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until chicken is cooked through.
• Next, add your choice of vegetables (I added mangetout) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
• Top with fresh basil, coriander, fresh chillies and Crispy onions. Dish up and serve with rice.

Video

Notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help. When making this recipe, ensure that the the finished Thai green curry is heated gently until just boiling before serving. 

Other options for thickening the Thai green curry sauce include:

1. Add full fat yogurt, but be aware that this will reduce the spiciness of the dish, so you may need to add more chillies at the same time. Only add yogurt right at the end of cooking - too much heat and the yogurt will curdle. Take the Thai green curry off the heat and stir in enough yogurt to reach your desired consistency.
   Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. Then serve.
2. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry.
3. Add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well. For best results add the flour paste before its heated up to much. Then stir continually until the sauce thickens and the flour is 'cooked out'.

Storage: Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Nutrition

Serving: 400g | Calories: 763kcal | Carbohydrates: 20g | Protein: 60g | Fat: 51g | Saturated Fat: 40g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 556mg | Potassium: 1517mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4354IU | Vitamin C: 46mg | Calcium: 115mg | Iron: 10mg

This post was first published in May 2018. Updated in March 2021 with an improved recipe, new images, step by step photos and expert tips

The post Thai Green Curry Recipe appeared first on ProperFoodie.

Chimichurri steak platter recipe! Pan fried steak sliced into tender, juicy strips and served with fragrant chimichurri sauce. Make this steak platter and fabulous Argentinian dressing in just over 30 minutes. Perfect for a Saturday night in with a posh steak dinner.

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👩🏻‍🍳 Why make this recipe

This easy meal is great for a Saturday night in with a bottle of red and a good film. I love to have this dish with a good helping of rosemary potatoes and an avocado salad on the side. Its a lot of food, but sometimes a massive feast on a weekend is just what I need. If I'm going to eat big this is the way I like to do it - plenty of protein and lots of interesting flavours.

No need to peel the potatoes, just roughly chop, season and pop in the oven. The herby chimichurri dressing takes just 5 minutes to make. Throw all the ingredients into a blender or grab a knife and get chopping! It also keeps really well in the fridge, so its no problem to make ahead of time. The juicy steak is cooked simply in a pan and just 10 minutes before you're ready to eat.

This is also a great dish if you're cooking for a few people. Just pile everything on to a board to create a steak sharing platter and let people help themselves!

🥘 Ingredients

To make this chimichurri steak platter recipe you will need:

Ingredient notes

Steak: This recipe uses rump steak but you could also use sirloin, ribeye, fillet or flat iron. Fillet is very lean and tender and so tends to be the most expensive. - Great for a special occasion. For more details on different steak cuts have a look at this page on choosing the right steak or this guide to different beef cuts.

Herbs: Always use fresh herbs in chimichurri sauce for full flavours and bold colours.

Chilli: Always taste the chilli to test the level of heat before adding. For more heat add in smaller green chillies.

🔪 Step by step instructions

1. Preheat the oven to 200°C (400°F) and make sure steaks are out of the fridge and coming up to room temperature. Prepare the potatoes by slicing into 2cm cubes (skins can be left on). Place cubed potatoes in a bowl and add 1 tablespoon oil and 1 teaspoon dried rosemary. Toss together and mix well then transfer onto a baking tray. Bake in the oven for 30-35 minutes until golden brown. Check and turn half way through cooking.
2. While the rosemary potatoes are cooking, prepare the chimichurri dressing. Finely chop the fresh parsley, fresh coriander, basil leaves, red chilli and garlic. Place all the chopped ingredients on the same chopping board.
3. Use the knife blade to start to bring together all the chopped ingredients. Continue to chop whilst mixing the herbs until everything is well minced together.
4. Transfer the chopped herbs, chilli and garlic to a small bowl and add 4 tablespoon olive oil and 2 tablespoon red wine vinegar.
5. Mix the oil and vinegar into the herbs. Add more oil to loosen the sauce further if necessary. Cover and chill in the fridge until ready to serve.
6. Start to prepare the rump steaks when there is 15 minutes left on the timer for the rosemary potatoes. Place a large griddle pan or frying pan on a high heat. Prep the steak by drizzling both sides with olive oil and seasoning well. Then use your fingers to rub the oil and seasoning into the meat.
7. Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
8. Turn over and cook for 2 minutes on the other side (rare – medium), adjust the time according to your preferences). Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes.
9. Slice the cooked steak and serve alongside the rosemary potatoes and chimichurri dressing.

💭 Expert tips

• Remove steaks from the fridge at least an hour before you cook them so that they are at room temperature.
• Use fresh herbs for the chimichurri sauce to make sure the dressing is full of flavour and colour
• To save time whiz up the chimichurri ingredients in a small food processor or blender rather than chopping. However, chopping is the best way to really experience all the fantastic aromas!

❓ Frequently asked questions

🍖 Other steak recipes

• Steak and Ale Pie
• Steak and Chips
• Steak and veggie BBQ skewers
• Tuna Steak Recipe
• Vietnamese Style Beef Salad

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Chimichurri Steak Platter

Chimichurri steak platter recipe! Pan fried steak sliced into tender, juicy strips and served with fragrant chimichurri sauce. Make this steak platter and fabulous Argentinian dressing in just over 30 minutes. Perfect for a Saturday night in with a posh steak dinner.

Course Dinner, Main Course

Cuisine argentinian, spanish

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 889kcal

Author By: Debbie Jones

Equipment

• Mixing bowl
• Knife
• chopping board
• Griddle pan

Ingredients

For the steaks

• 2 Rump steaks
• 1 tablespoon oil
• Pinch salt

For the potatoes

• 2 large potatoes
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• Pinch salt

For the chimichirri dressing

• 20 g fresh parsley
• 10 g fresh coriander
• 10 g basil leaves
• 1 garlic clove
• 1 red chilli
• 4 tablespoon oil
• 2 tablespoon red wine vinegar

Metric - US Customary

Instructions

• Preheat the oven to 200°C (400°F) and make sure steaks are out of the fridge and coming up to room temperature. Prepare the potatoes by slicing into 2cm cubes (skins can be left on). Place the cubed potatoes in a bowl and add 1 tablespoon oil and 1 teaspoon dried rosemary. Toss together and mix well then transfer onto a baking tray. Bake in the oven for 30-35 minutes until golden brown. Check and turn half way through cooking.
• While the rosemary potatoes are cooking, prepare the chimichurri dressing. Finely chop the fresh parsley, fresh coriander, basil leaves, red chilli and garlic. Place all the chopped ingredients on the same chopping board.
• Use the knife blade to start to bring together all the chopped ingredients. Continue to chop whilst mixing the herbs until everything is well minced together.
• Transfer the chopped herbs, chilli and garlic to a small bowl and add 4 tablespoon olive oil and 2 tablespoon red wine vinegar.
• Mix the oil and vinegar into the herbs. Add more oil to loosen the sauce further if necessary. Cover and chill in the fridge until ready to serve.
• Start to prepare steak when there is 15 minutes left on the timer for the rosemary potatoes. Place a large griddle pan or frying pan on a high heat. Prep the rump steak by drizzling both sides with olive oil and seasoning well. Then use your fingers to rub the oil and seasoning into the meat.
• Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
• Turn over and cook for 2 minutes on the other side (rare – medium), adjust the time according to your preferences. Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes.
• Slice the steak and serve alongside the rosemary potatoes and chimichurri dressing.

Notes

Expert tips:

• Remove steaks from fridge at least an hour before you cook them so that they are at room temperature.
• Use fresh herbs for the chimichurri sauce to make sure the dressing is full of flavour and colour.
• To save time whiz up the chimichurri ingredients in a small food processor or blender rather than chopping. However, chopping is a best way to really experience all the fantastic aromas!

 

Whats the best steak to use for this recipe? When pan frying a steak I always opt for rump steak. Rump tends to be marbled with more fat so resulting in a rich and full flavoured steak. Rump steaks are also bigger and better value (and better for feeding hungry mouths!).

How to cook the perfect steak? The recipe above gives the times for a rare-medium steak. You can adjust this depending on how well done you like your meat. (2 mins on each side for rare and 6 mins on each side for well done).

For a perfect steak make sure the pan is hot and that the the rump steaks are seasoned and rubbed with oil. Once in the pan try not to touch the steaks or move around until you are ready to turn. Check how well-done they are by pushing on the meat with your finger, the firmer the meat the more cooked in the middle. Always remember to rest the steaks for at least 5 minutes before slicing and serving.

Can this recipe be made in advance? The chimichurri sauce can be made in advance and refrigerated. The potatoes can be chopped and seasoned ready for the oven. The steak can be brought out of the fridge an hour or two before cooking in order to bring up to room temperature.  If you really want to save time later you could bake the cubed potatoes, cool and refrigerate, and then just reheat in the oven for 5 minutes or so when you're ready for them.

What to serve with Chimichurri steak? As well as serving this steak platter with some delicious rosemary potatoes or Foil Pack Potatoes, I also love to serve a massive bowl of Mango Avocado Salad on the side. The creamy avocado flesh goes so well with the steak and spicy chimichurri dip. If you decide to have the avocado salad make you cut the avocado just before you serve the meal. This will keep the avocado nice and fresh and stop it turning brown. Or use another one of my easy avocado recipes as an accompaniment.

Nutrition

Serving: 1steak with dressing and potatoes | Calories: 889kcal | Carbohydrates: 47g | Protein: 56g | Fat: 53g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 156mg | Potassium: 2006mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1664IU | Vitamin C: 98mg | Calcium: 127mg | Iron: 7mg

This post was first published in August 2016. Updated in February 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

If you would like to access the original recipe you can do so here: Original Steak and Chimichurri recipe 2016

The post Chimichurri Steak Platter appeared first on ProperFoodie.

Its a fantastic way to fit in a portion of oily fish and to get dinner on the table in less than 30 minutes.

👩🏻‍🍳 Why make this recipe

This easy to make salmon linguine recipe is a great option for a healthy pasta dish. It uses a light yet full flavoured creme fraiche and lemon sauce and contains plenty of good fats and protein from the salmon fillets.

This fuss free pasta dish is quick to get on the table and is a filling but healthy recipe for the family. For more dinner inspiration have a look at my dinner ideas for two.

🥘 Ingredients

To make this salmon and prawn linguine recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fish: If you prefer you can choose something different to salmon. Try with trout, sea bass, tuna or cod. Or alternatively leave out the salmon completely and double up the prawns to make this a prawn linguine.

Prawns: This recipe uses the larger king prawns and cooks them from raw. Alternatively, substitute for cooked king prawns and add these in right at the end of the recipe before serving.

White wine: White wine adds to the flavour of the sauce, however, you can leave this out if you prefer.

Pasta: This recipe uses linguine pasta, but it would also work really well with spaghetti, papardelle or tagliatelle.

Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less likely to curdle and so produces a silky smooth sauce.

Flour: This is not in the ingredients list, but its an option to use if you would like to thicken the sauce. After the creme fraiche is added, check the consistency of the sauce, if you would like it thicker then add in 1 tablespoon flour. Mix the flour with a bit of cold water to create a paste and then pour in to the pan. Heat gently and stir continuously until the sauce thickens.

🔪 Step by step instructions

1. Start by cooking the linguine according to the instructions on the packet. Once cooked, drain and cool but keep the pasta water to one side for adding to the sauce later.
2. Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the dried dill.
3. Wrap the foil loosely around the fish leaving enough room for air to circulate around the fish whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
4. Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic and shallots in 1 tablespoon of oil until soft.
5. Next, add 100ml of white wine to the shallots. Keep the pan on a medium heat and simmer for 30 seconds to allow the wine to reduce a little.
6. Remove the pan from the heat and stir in the creme fraiche.
7. Season the creamy sauce with salt, pepper and lemon juice. At this point check the consistency of the sauce, if you would like it thicker you can add a bit of flour (see further details in the ingredients notes above under 'flour').
8. Return the pan to a low heat and add the raw prawns. Do not allow the sauce to boil at any point. Gently cook for a minute or so until the prawns start to turn bright pink. Remove the pan from the heat again until the salmon and pasta are ready to be added.
9. When the salmon is cooked, remove from the oven. Gently flake the salmon with a fork and add to the sauce in the pan. Mix in gently. (Any skin on the salmon should have stuck to the foil during cooking and can now be discarded.)
10. Next, add the cooked linguine to the pan. 
11. Add one or two ladles of the pasta cooking water and use tongues to mix the pasta into the sauce. Add more pasta water to further loosen the sauce if necessary.
12. Finally, return the pan to the stove for a final blast of heat (do not boil), then stir through freshly chopped dill and chilli flakes before serving.

💭 Expert tips

• Once the linguine has been removed from its cooking pan, set the pasta water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary. This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
• For ease, I use tongues to take the linguine straight out of its cooking water and into the pan. This is quicker and cleaner than draining and also means some of the starchy, cooking water also gets transferred at the same time.
• To make your salmon and prawn linguine a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.
• Prawns are so easy to cook but can very quickly become overcooked. In this recipe the best way to achieve perfectly cooked king prawns is to add them raw to the warm sauce and heat gently for a minute or so. As you add the remaining ingredients and give the dish a final blast of heat the warmth from the sauce will gently cook the prawns to perfection. You known the prawns are done when they start to curl together and become bright pink.

❓ Frequently asked questions

🍝 Other pasta recipes

• Italian style slow cooker ragu
• Creamy mushroom pasta
• Italian pasta salad
• Pea pasta

🦐 Other fish recipes

• Salmon Pasta Recipe
• Healthy Fish and Chips Recipe
• Classic Fish Pie Recipe
• Clam Chowder
• Chinese prawns Recipe
• Honey Glazed Prawns Starter

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Salmon and Prawn Linguine Recipe

Impress friends and family by serving up this full flavoured salmon and prawn linguine recipe for dinner. Made with a lemon and cream sauce and topped with fresh dill and chilli flakes, every mouthful of this creamy salmon pasta recipe is a slurp-ful delight! Its a fantastic way to fit in a portion of oily fish and to get dinner on the table in less than 30 minutes.

Course Main Course, starter or main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 725kcal

Author By: Debbie Jones

Ingredients

• 150 g dried linguine
• 2 boneless salmon fillets
• 1 teaspoon dried dill
• 1 tablespoon oil
• 2 garlic cloves finely chopped or minced
• 2 banana shallots finely chopped
• 100 ml white wine
• 150 ml creme fraiche
• 150 g raw king prawns
• Half lemon juiced
• Few sprigs of fresh dill optional
• Sprinkle of chilli flakes optional
• Lemon wedges to serve

Metric - US Customary

Instructions

• Start by cooking the linguine according to the instructions on the packet. Once cooked, drain and cool but keep the pasta water to one side for adding to the sauce later.
• Next preheat the oven to 180°C (360°F). Lay the salmon fillets side by side in the centre of a piece of foil and sprinkle over the dried dill.
• Wrap the foil loosely around the fish leaving enough room for air to circulate around the fish whilst cooking. This will cook the fish more evenly. Place the foil package on a tray and bake in the oven for 15 minutes.
• Whilst the fish is cooking, start to prepare the sauce. On a medium heat gently fry the chopped garlic and shallots in 1 tablespoon of oil until soft.
• Next, add 100ml of white wine to the shallots. Keep the pan on a medium heat and simmer for 30 seconds to allow the wine to reduce a little.
• Remove the pan from the heat and stir in the creme fraiche.
• Season the creamy sauce with salt, pepper and lemon juice. At this point check the consistency of the sauce, if you would like it thicker you can add a bit of flour (see further details in the notes below under 'flour').
• Return the pan to a low heat and add the raw prawns. Do not allow the sauce to boil at any point. Gently cook for a minute or so until the prawns start to turn bright pink. Remove the pan from the heat again until the salmon and pasta are ready to be added.
• When the salmon is cooked, remove from the oven. Gently flake the salmon with a fork and add to the sauce in the pan. Mix in gently. (Any skin on the salmon should have stuck to the foil during cooking and can now be discarded.)
• Next, add the cooked linguine to the pan.
• Add one or two ladles of the pasta cooking water and use tongues to mix the pasta into the sauce. Add more pasta water to further loosen the sauce if necessary.
• Finally, return the pan to the stove for a final blast of heat (do not boil), then stir through freshly chopped dill and chilli flakes before serving.

Notes

Fish: If you prefer you can choose something different to salmon. Try with trout, sea bass, tuna or cod. Or alternatively leave out the salmon completely and double up the prawns to make this a prawn linguine.

Prawns: This recipe uses the larger king prawns and cooks them from raw. Alternatively, substitute for cooked king prawns and add these in right at the end of the recipe before serving

White wine: White wine adds to the flavour of the sauce, however, you can leave this out if you prefer.

Pasta: This recipe uses linguine pasta, but it would also work really well with spaghetti, papardelle or tagliatelle.

Creme Fraiche: I prefer to use creme fraiche rather than cream as it is lighter and its slight sour flavour helps to cut through the richness of the sauce. Creme fraiche is also less like to curdle and so produces a silky smooth sauce.

Flour: This is not in the ingredients list, but its an option to use if you would like to thicken the sauce. After the creme fraiche is added, check the consistency of the sauce, if you would like it thicker then add in 1 tablespoon flour. Mix the flour with a bit of cold water to create a paste and then pour in to the pan. Heat gently and stir continuously until the sauce thickens.

Expert tips:

• Once the linguine has been removed from its cooking pan, set the pasta water to one side until the dish is nearly cooked. At this point check the sauce and add more of the starchy pasta water if necessary. This water will mix with the creme fraiche to create a lovely light sauce which clings to the pasta. The water can be added at any point to help loosen up the sauce and stop it from drying up.
• For ease, I use tongues to take the linguine straight out of its cooking water and into the pan. This is quicker and cleaner than draining and also means some of the starchy, cooking water also gets transferred at the same time.
• To make your salmon and prawn linguine a little more exciting why not try it with homemade pasta. Making your own pasta is super easy and all you need is eggs and flour.
• Prawns are so easy to cook but can very quickly become overcooked. In this recipe the best way to achieve perfectly cooked king prawns is to add them raw to the warm sauce and heat gently for a minute or so. As you add the remaining ingredients and give the dish a final blast of heat the warmth from the sauce will gently cook the prawns to perfection. You known the prawns are done when they start to curl together and become bright pink.

Nutrition

Serving: 1bowl | Calories: 725kcal | Carbohydrates: 63g | Protein: 60g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 672mg | Potassium: 1250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 5mg

The post Salmon and Prawn Linguine appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

When its cold out, this classic fish pie recipe will warm you through and leave you ready to face the elements the next day. Its also a pretty good dish for a cosy Saturday night in. Lock out the cold and get this pie in the oven!! Simple, easy and delightful. The classic dishes are always the best.

🥘 Ingredients

To make this classic fish pie recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Diced fish: For this recipe I used a mixture of salmon, cod and smoked haddock. However, feel free to choose your preferred fish. Or even swap some of the fish for prawns. You may also find that your local fish monger or supermarket offers a ready diced fish pie selection. This may work out cheaper than buying separated pieces of fish.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required for a smooth and silky sauce.

Flour: Use plain or all purpose flour as the thickening agent for the sauce.

Cheese: The cheddar cheese is melted into the sauce before mixing in the fish. If preferred you can leave out the cheese and just use a white sauce. Alternatively, swap cheddar for a different cheese to create your preferred flavour.

Baby spinach: This is optional and can be left out if preferred or swapped for another green veg such as garden peas, asparagus or tenderstem broccoli.

🔪 Step by step instructions

1. Peel the potatoes and roughly chop into cubes. Add to a large pan, cover with water and cook on medium heat for around 40 minutes or until soft. Preheat the oven to 180°C.
2. Meanwhile, take a medium pan and cook the onions and garlic in butter until soft.
3. Add the flour and stir in, the mixture should clump slightly and turn to a paste.
4. On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken. See tip below.
5. As the mixture thickens add another helping of milk. Heat and stir until it thickens again and then continue until all the milk has been added.
6. Next take the sauce off the heat and stir in the cheese.
7. Add the chopped, raw fish to the cheese sauce and mix in carefully.
8. Add the spinach leaves and stir in.
9. Transfer the fish pie mix to an ovenproof dish
10. Drain the cooked potatoes, add the milk and butter and mash. Spoon the mash potato over the top of the fish pie mix then use the back of a spoon to spread evenly to the edges of the dish.
11. Use a fork to mark and ruffle up the surface of the mash potato.
12. Place in the centre of a preheated oven and bake for 30 minutes. Serve with a scattering of freshly chopped parsley leaves.

💭 Expert tips

Sauce: When making the fish pie sauce try to keep the heat on medium-low. Heating too quickly can curdle the mixture. If the mixture does start to curdle remove from the heat momentarily and stir rapidly.

Recipe suggestion: If you're after an extra indulgent twist, dot the mash with extra butter and grate over extra cheese before baking in the oven.

❓ Frequently asked questions

🦐 Other fish recipes

• Salmon Pasta Recipe
• Frozen Salmon Traybake
• Chinese Prawns Recipe
• Salmon and Prawn Linguine
• Haddock and Rosemary Risotto
• Honey Glazed Prawns Starter
• Kedgeree with Poached Eggs
• Salmon and Mackerel Fishcakes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Classic Fish Pie Recipe

A warm and comforting classic fish pie recipe. Made with chunks of salmon, cod and smoked haddock in a creamy sauce with crisp mash topping. A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week.

Course Dinner

Cuisine British

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 562kcal

Author By: Debbie Jones

Equipment

• Flexible fish knife for skinning fish (if necessary)
• Peeler
• Large pan for potatoes
• Medium pan for filling
• Masher
• Large ovenproof dish

Ingredients

For the mash topping

• 1 kg potatoes
• 20 g butter
• Splash of milk

For the filling

• 20 g butter
• 1 onion finely chopped
• 1 garlic clove finely chopped
• 30 g plain flour
• 400 ml semi skimmed milk
• 50 g cheddar cheese
• 280 g cod cut into bite size chunks
• 140 g smoked haddock cut into bite size chunks
• 140 g salmon cut into bite size chunks
• 50 g baby spinach leaves

Metric - US Customary

Instructions

• Peel the potatoes and roughly chop into cubes. Add to a large pan, cover with water and cook on medium heat for around 40 minutes or until soft. Preheat the oven to 180°C.
• Meanwhile, take a medium pan and cook the onions and garlic in butter until soft.
• Add the flour and stir in, the mixture should clump slightly and turn to a paste.
• On low-medium heat, add around ⅕ of the milk to the onions and flour, stirring continuously until the mixture starts to thicken. See tip below.
• As the mixture thickens add another helping of milk. Heat and stir until it thickens again and then continue until all the milk has been added.
• Next take the sauce off the heat and stir in the cheese.
• Add the chopped, raw fish to the cheese sauce and mix in carefully.
• Add the spinach leaves and stir in.
• Transfer the fish pie mix to an ovenproof dish
• Drain the cooked potatoes, add the milk and butter and mash. Spoon the mash potato over the top of the fish pie mix then use the back of a spoon to spread evenly to the edges of the dish.
• Use a fork to mark and ruffle up the surface of the mash potato.
• Place in the centre of a preheated oven and bake for 30 minutes. Serve with a scattering of freshly chopped parsley leaves.

Notes

Sauce tip: When making the fish pie sauce try to keep the heat on medium-low. Heating too quickly can curdle the mixture. If the mixture does start to curdle remove from the heat momentarily and stir rapidly.

Recipe suggestion: If you're after an extra indulgent twist, dot the mash with extra butter and grate over extra cheese before baking in the oven.

Can you make this recipe ahead of time? Make this recipe up to just before the pie goes into the oven. At this point the pie can be covered and stored in the fridge or freezer until you are ready to cook it. Note: If you intend to freeze the uncooked pie make sure the fish is as fresh as possible and suitable for freezing. When you are ready to cook, remove from the fridge and leave on the side for a hour or so to bring to room temperature. Or defrost overnight. Then cook in the oven as per the recipe instructions.

What if my fish has skin on? If you choose to buy whole fillets of fish for this recipe then you may find that your fillets have skin on. Skinning a fish is quite easy if you use the right method and knife. The best knife to use is a sharp, flexible fish knife. Place the fish on a board skin side down. To remove the skin use the knife with the blade facing away from you. slightly peel back the skin from one corner, then place the blade between the fish and its skin and hold onto the skin with your other hand. Keep the skin and the side of the blade flat to the board and work along the fillet with the knife. Press the side off the blade downwards into the board as well as moving it across.

Can you freeze leftover fish pie? Make sure the fish pie is fully cooled then transfer to a sealed container and freeze for up to 3 months. To reheat simply remove the fish pie from the freezer and completely defrost before cooking in the oven for 30 minutes at 180 degrees C.  You should cover the pie with foil to prevent the top from crisping up too much as you are cooking it a second time.  Remove the foil for the last 5 minutes to finish, check the pie is hot throughout and enjoy. 


Nutrition

Serving: 0.25pie | Calories: 562kcal | Carbohydrates: 59g | Protein: 42g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 545mg | Potassium: 1955mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1733IU | Vitamin C: 57mg | Calcium: 304mg | Iron: 4mg

The post Classic Fish Pie Recipe appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

These soft and sweet scotch pancakes are perfect for breakfast, hot and dripping with butter. Make up a batch at the start of the week and then pop a couple in the toaster to warm for your breakfast each day. This recipe is really easy and requires just 5 minutes to whisk together the batter.

🥘 Ingredients

To make this Scotch pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe uses UK self raising flour, which is different to the USA version. If you don't have this type of flour, it can be substituted for: 250g (2 cups) of all purpose flour + 1 level teaspoon of baking powder. For more info see this article on how to make self raising flour.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess.

Caster Sugar: The caster sugar (or bakers sugar) is added to the recipe to make the pancakes sweet. Caster sugar is the best option as it dissolves quickly and produces a nice even flavour throughout the scotch pancakes. Either white or brown caster sugar can be used.

🔪 Step by step instructions

1. Start by sifting flour and sugar into a large mixing bowl.
2. Make a well in the flour mix and crack in 1 large egg.
3. Add half of the milk then start to whisk the milk and egg into the flour.
4. Slowly start to add more of the milk to the batter, whisking well between each addition. The gradual addition will ensure a lump free batter.
5. Add enough milk until the batter is the consistency of thick pouring cream.
6. Place a frying pan on a medium heat. Add a bit of butter and melt. Spread the butter around the pan using kitchen towel and remove any excess. Give your batter a good mix and then scoop ½ of a ladleful of pancake mix into the pan.
7. Cook for a minute or so, until bubbles start forming on top of the batter.
8. Flip the pancake and cook for a further minute on the second side.
9. Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

💭 Expert tips

• For extra flavour and texture mix fruit, spices, chocolate chips or spread into the pancake batter.
• Don't over mix the batter. Mix enough to just combine.
• If your pancakes are browning too much or are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions