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Smoked Haddock With Spinach & Mustard Sauce

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A little later than planned, but I’m back πŸ™‚ and with a lovely recipe for you guys!

I cooked this recipe for my mum the other evening and I was really surprised at how easy it was and how filling it was! I couldn’t eat all of my serving.

The sauce was so simple to make but was surprising tasty, I’m going to keep this one in mind for future dishes. My mum felt that it would have been better with mash potato but personally I don’t think mash and fish really go unless its in a pie!

This dish would be great for a posh lunch with friends or as a simple but tasty dinner.

 

Smoked Haddock, Spinach & Mustard Sauce

Pro Points Per Serving: 8

Serves: 2 (Easily Doubled)

Prep Time: 15 Minutes

Cooking Time: 20 Minutes

 

Ingredients:

2 Tablespoons Wholegrain Mustard

3 Tablespoons Weight Watchers Creme Fraiche

Juice 1/2 Lemon

1 Tablespoons Finely Chopped Chives

2 Large Handfuls Spinach

250g New Potatoes, Thickly Sliced

2 Undyed Smoked Haddock Fillets (Raw), About 140g-150g Each

Splash White Wine Vinegar

2 Eggs

 

Method:

  1. To make the sauce, gently heat and stir together the mustard and creme fraiche in a small saucepan, then turn off the heat and set aside.
  2. Put your spinach in a colander in the sink. Pour over a kettle full of hot water to wilt, run under cold water, then set aside to dry off slightly.
  3. Put the potatoes in the bottom part of a steamer, just cover with water and bring to a simmer. Lay the fish fillets in the first tier of the steamer and after the potatoes have cooked for roughly 8 minutes, sit the tier of the steamer on top, cover and steam for a further 5 minutes or until the fish is cooked through.
  4. While the fish and potatoes are cooking, bring another pan of water to the boil, add the vinegar and poach the eggs to your liking.
  5. Gently reheat the sauce and add the lemon juice. Season and stir in the chives.
  6. Lift the fish tier off the potatoes and drain the potatoes, then tip them back into the pan. And the spinach to the pan and drizzle in 1/3 of the sauce, mix to combine.
  7. Divide the spinach and potatoes between 2 plates, sit a fillet of haddock on top of each and top with a poached egg.
  8. Drizzle with the remaining sauce and serve straight away.

 

Don’t worry if you don’t have a steamer, I don’t either! I just boiled the potatoes as usual and boiled some water in a baking tray with a rack in the over then placed the fish on the rack and covered with foil. This worked pretty well actually!

If you like smoked haddock you’ll like the recipe. I quite liked the way of cooking the spinach too so I think I will be using that trick again at some point! Spinach can go abit like a mush and soggy when boiled so I think this is a good way around it and 1 less pan to wash πŸ˜›

Happy Cooking πŸ˜€

Sarah xx

 

I’ll Be Back!

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For all you lovely guys who have been messaging me asking where I have gone, my life has been mega hectic over the last few months and has changed dramatically, for the better!

The last couple of weeks have involved moving back into my own house and re-decorating and re-furnishing that and all the “lovely” bit that come with moving… Not.

But what that does mean is that I am now free to roam around in my kitchen again and post my creations for you guys. As much as I thought I was going to be able to cook at my parents, it just didn’t work unfortunately.

I AM still doing Weight Watchers and have lost 1 st 7lb since the beginning of January when I really got back on the wagon.

I will be posting recipes again as of the 29th of April so keep your eyes and ears peeled for updates.

Thanks for sticking around and I look forward to being able to satisfy your recipe cravings very shortly! πŸ˜€

Sarah xx

Baked Spring Rolls

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Good Evening Guys πŸ™‚

As promised here is my baked spring roll recipe. They do taste like spring rolls but without all the fatty greasy bit. I do like spring rolls though whether baked or deep fried but I LOVE duck spring rolls, dipped in abit of sweet chilli sauce. I could eat them day in day out and I don’t think I would ever get bored. Infact talking about them is making me really want some, I haven’t had any in a good 6-8 months if not more. I may grab some from Tesco tomorrow πŸ˜› and actually point them up as I have never done it before, have a Friday treat lol.

These spring rolls are a perfect and quick addition to a Chinese meal and at 1 PP each you can have a couple, they aren’t exactly small either. Give them a gooo!

 

Baked Spring Rolls

Pro Points Per Serving: 1

Serves: 12

Prep Time: 15 Minutes

Cooking Time: 20 Minutes

 

Ingredients:

225gΒ  Lean Turkey Mince

1 Cup Shredded Cabbage

1/4 Cup Shredded Carrot

1/2 Cup Bean Sprouts

2 Spring Onions

2 Tablespoons Fresh Coriander

1/2 Teaspoon Sesame Oil

1/2 Tablespoon Oyster Sauce

2 Teaspoons Ginger, Grated

1.5 Teaspoons Garlic

1 Teaspoon Sweet Chilli Sauce

1 Teaspoon Cornflour

1 Tablespoon Water

6 Sheets Filo Pastry, Cut In Half Width Ways To Make 12

 

Method:

  1. Preheat your oven to 200 degrees C.
  2. Place the turkey in a medium saucepan.
  3. Cook over medium high until evenly browned.
  4. Remove from the heat and drain.
  5. In a large bowl, mix together the turkey, cabbage, carrot, spring onions, coriander, sesame oil, oyster sauce, ginger, garlic and chilli sauce.
  6. Mix the cornflour with the water in a small bowl.
  7. Place approximately 1 tablespoon of the turkey mixture about 2 inches down from the top of the pastry.
  8. Roll the pastry over the top of the mixture to make a sausage. The fold the 1 ends in to close off the ends and continue to roll. When you get to the end, brush the end of the pastry with the cornflour mixture then push together to join.
  9. Continue until your mixture is gone.
  10. Arrange on a baking tray and spray liberally with low fat cooking spray.
  11. Bake in the preheated oven for 10 minutes, take it out, turn and then spray that side. Return to the oven for a further 10 minutes. Then eat!

 

Don’t worry if your spring rolls look more like spring rectangles, mine did for the first few. You will get into the spring of things πŸ˜› just keep going.

You could deep fry these if you wish but it would obviously put the points up a little bit. Its up to you how you want to cook them.

I will be popping up my Chinese Pepper Steak recipe tomorrow πŸ˜› not what you might think it is.

Happy Cooking πŸ˜€

Sarah xx

Chinese Beef With Broccoli

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Good Evening Guys πŸ™‚

How is everybody doing? I hope everyone is all good and doing well with their weight loss. Tonight was my second weigh in after being back on the plan and I was pleasantly surprised. Last week I had a fabulous 3.5lb loss which I was obviously very please about and tonight I had another 2lb loss so I am feeling very positive. If I can carry on at this rate (or close to), I will be at my mini goal by June which is fabulous as its my friends wedding.

I am sorry that I have been slacking a little with posting, my mum is on a complete mission to empty her freezers and has put a ban on buying any more food lol. So currently I am just eating the staples, tonight I had jacket potato, salad and a Jamaican Jerk chicken breast. Other nights I have been having re-heats or more stuff out of the freezer like cod.

So, once the ban has been lifted I will start planning and cooking again lol.

I do however have a few nice recipes for you guys that I did cook before the ban was enforced lol. They are mostly Chinese recipes if I am honest, I am going through abit of a Chinese phase. Once thing I have noticed about Chinese cooking is it appears to be very reasonably low pointed. I cant say the same for a take-away but cooking these dishes from scratch results in an authentic tasting, low pointed, craving beating dish.

I do also have a 1PP baked spring roll recipe so I will pop that up tomorrow.

 

Chinese Beef With Broccoli

Pro Points Per Serving: 4

Serves: 4

Prep Time: 25 Minutes

Cooking Time: 10 Minutes

 

Ingredients:

250g Sirloin Steak (Or a cut that is suitable for very quick cooking)

1.5 Teaspoons Light Soy Sauce

1 Teaspoon Cornflour

Freshly Ground Black Pepper

450g Broccoli, Cut Into Bite Sized Florets

1 Tablespoon Vegetable Oil

1 Clove Garlic, Crushed

1 Teaspoon Root Ginger, Grated

3 Tablespoons Oyster Sauce

2 Teaspoons Chinese Rice Wine (Or Dry Sherry)

2 Teaspoons Young Balsamic Vinegar (Cheaper, Non Aged Bottle)

 

Method:

  1. Slice your steak thinly across the grain and place into a bowl. Add to the bowl the soy sauce, cornflour and a good pinch of black pepper. Marinate for 10-15 minutes at room temperature.
  2. In a small bowl, mix together the oyster sauce, Chinese rice wine and balsamic vinegar.
  3. In a large pan, add roughly 1-2 inches of water and bring to the boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp and you should be able to pierce the steam with a fork. Drain.
  4. Set a wok or a large frying pan over a very high heat, swirl in the cooking oil. When the wok is hot, add the marinate beef, be very careful at this point and use a pair of tongs or a wooden spoon to spread the beef out all over the surface of the wok.
  5. Keep the beef moving so that it doesn’t stick, you want it to be nicely browned. At this point add the garlic and ginger.
  6. Stir fry the garlic and ginger for 30 seconds then pour in the sauce mixture. Stir everything to combine and simmer until the sauce is thick enough to coat the beef.
  7. Add the cooked broccoli back into the wok and toss everything well to coat in the sauce. Cook for a further minute and then serve with rice.

 

If you are a fan of egg fried rice, go for it! At 4 Pro Points for the main event you have the points to spare to splash out on the rice πŸ˜› Here is my recipe for Egg Fried Rice.

Personally I love the stuff! If some of the ingredients look abit scary don’t worry they really aren’t and don’t worry, oyster sauce is NOT made with oysters, nor does it have a fishy taste. Its totally scrummy. If you do try this and like it, also try my Thai Stir Fry. That is one of my favourite meals ever! You really can use a cheaper balsamic vinegar for this, or you can use Chinese Black Vinegar but if I haven’t got an ingredient, I’m pretty sure most people wont. I have nearly everything these days, its mad!

I have also been told that this is lovely as a vegetarian option and instead of using beef use meaty shitake or portobello mushrooms.

As I mentioned, I am having abit of a Chinese phase at the moment so I do have 3-4 more Chinese recipes to post over the next few days. BUT did you know that Chinese new year is on the 10th Feb, how about putting a Chinese inspired feast on for your friends, or a loved one and spoil them twice in 1 week πŸ˜›

Anyways, ta ta for now!

Happy Cooking πŸ˜€

Sarah xx

Spanish Chicken Bake

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Hey Guys πŸ™‚

Sorry I haven’t been posting every night, been hugely busy with a little project for work. Which took me pretty much most of the weekend and Friday night.

But I have still been doing my cooking event though there was a slight change in menu plan as I had friends over on the Saturday night.

Thursday’s food was lovely, I did have my reservations as the ingredients list wasn’t massively exciting, and the cooking method was beyond simple. BUT it did actually produce a rather lovely meal so I will be keeping this recipe handy as I nearly always have these ingredients in the house.

 

Spanish Chicken Bake

Pro Points Per Serving: 13

Serves: 4

Prep Time: 15 Minutes

Cooking Time: 1 Hour

 

Ingredients:

1 Red Onion, Cut Into 8 Wedges

1 Onion, Cut Intp 8 Wedges

500g New Potatoes, Quartered Lengthways

8 Whole Garlic Cloves, Unpeeled

8 Medium Tomatoes, Quartered

75g Chorizo

8 Boneless, Skinless Chicken Thighs

1/2 Teaspoon Paprika

1/2 Teaspoon Dried Oregano

1 Green Pepper, Deseeded & Cut Into Strips

Sea Salt & Black Pepper

 

Method:

  1. Preheat the oven to 200 degrees C / 180 degrees fan C / 400 defrees F / Gas Mark 6.
  2. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and spray liberally with the low fat cooking spray then toss it all together with plenty of salt and pepper then roast for 20 minutes.
  3. While the vegetables are roasting, skin the chorizo and cut into 5mm rings. Put the chicken thighs on the board and carefully slash each one 2 or 3 times with a knife. Mix the paprika and oregano together and set aside.
  4. Take the roasting tin out of the oven and scatter over the chorizo, then toss everything again. Nestle the chicken in with vegetables and chorizo then sprinkle everything with the paprika and oregano. Return to the oven for 20 minutes.
  5. Take the tin out of the oven, tossing everything together again gently then tuck the pepper strips loosely around the chicken and veg.Β  Put back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

Ok so that sounds like alot of taking in and out of the oven but actually its really really easy and creates an impressive result. And personally I think food that you only need to attend to every 20 minutes is a winner, not only that but its all cooked in 1 big pan so that’s even better!

It was lovely and hearty, warming too which is great when the weather is like it is πŸ˜›

Happy Cooking πŸ˜€

Sarah xx

Spicy Beef & Noodles

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Good Evening Guys πŸ™‚

And a huge hello to anybody that may be popping by to have a look for the first time and if your new to WW good luck and welcome.

I pointed up this recipe last week and it came out at 12 Pro Points including the noodles which I thought was pretty good. After making it and eating it tonight I KNOW it was pretty good, this was delicious, I made it for me and my mum who thought it was great. You would never know that this was a Weight Watchers friendly recipe, it tastes completely naughty and the portion size was pretty darn large.

One little thing I will mention though is, I used Sharwood’s Medium Egg Noodles to serve with mine which do actually come in 60g nests, so I popped in 4 nests which raised the Pro Points per serving up to 13 (this meal is totally worth that amount). Although as I did mention the serving size was LARGE so I think you could easily get away with using 3 nests of Noodles which would make the Pro Points per serving – 12!! It is up to you if you think the reduction is worth the 1 PP πŸ™‚

 

Spicy Beef & Noodles

Pro Points Per Serving: 13 or 12 (See Above)

Serves: 4

Prep Time: 10 Minutes

Cooking Time: 20 Minutes

 

Ingredients:

1lb or 450g Extra Lean Minced Beef

2 Medium Onions, Chopped

2 Teaspoons Garlic, Crushed

1.5 Teaspoons Fresh Ginger, Grated

1 – 1.5 Teaspoons Chilli Flakes (To Your Taste)

2 Tablespoons Sesame Oil

2 Tablespoons Corn Flour

1 Beef Stock Cube Dissolved In 3/4 Cup Of Water

1/3 Cup Hoisin Sauce ( 5 Tablespoons )

2 Tablespoons Soy Sauce

3 or 4 Nests Of Egg Noodles

2-3 Spring Onions, Sliced

 

Method:

  1. Put a large pot of water on to start to boil, this will be ready for your noodles then a little later on.
  2. In a large frying pan, brown the minced beef until it crumbles. Remove from the pan with a slotted spoon.
  3. Pour the sesame oil into the pan and heat until medium. Cook the onion, ginger, garlic and chilli until the onions are tender.
  4. Stir your corn flour into your soy sauce until smooth, if you need to add a little more water, go ahead. At this point also pop your noodles into the boiling water.
  5. Now add the stock, soy sauce/cornflour mix and your hoisin sauce into the onions.
  6. Bring the liquid mixture up to the boil stirring constantly. It will get to a lovely thick and syrupy like consistency.
  7. At this point stir in the minced beef and any juices that may be with it and stir to coat in the liquid. Cook for a further 3-4 minutes.
  8. Whilst waiting, drain your noodles and divide between your bowls. Then serve your beef spooned over your cooked noodles and sprinkle with the sliced spring onion.

For me, all of the ingredients in this recipe are store cupboard staples so I know this will be a super quick recipe I will be using time and time again when IΒ  am stuck for ideas or haven’t got much time to get something together. If you are a fan of Chinese food this will definitely be a hit. Not only that but I will be popping up some other Chinese inspired dishes next week including a spring roll that is only 1 PP!! Bargain.

Hope everyone is on track and enjoying their week. I am soooo glad to be back in the zone and cant wait to jump on the scales again next Tuesday.

Happy Cooking πŸ˜€

Sarah xx

Sausage, Salami & Pepper Stew

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Good evening guys πŸ™‚

Just finished my tea tonight and it was totally scrumptious… Pretty simple and can be cooked in 2 ways, do it in your oven or throw it in your slow cooker for when you get home from work.

It has a reasonably small ingredients list and you only need to dirty one pan (as long as it is an ovenproof pan) so not much on the washing up!

It recommends that you serve this with a slice of crusty bread or a crusty roll which would be gorgeous… I just ate up the excess sauce with a spoon. I would have much preferred a piece of bread though so try and keep some points free.

 

Sausage, Salami & Pepper Stew

Pro Points Per Serving: 9

Serves: 4

Prep Time: 10 Minutes

Cooking Time: 1 Hour 30 Minutes

 

Ingredients:

1 Tablespoon Olive Oil

8 Half Fat Pork Sausages (WW, Light Choices, NU/ME)

50g Salami Slices

1 Red Pepper, Thickly Sliced

1 Yellow Pepper, Thickly Sliced

1 Large Onion, Thickly Sliced

1/2 – 1 Teaspoon, Chilli Flakes

1 Teaspoon Oregano

150ml Red Wine

400g Tin Chopped Tomatoes

60g Green Olives, Halved

1 Tablespoon Tomato Puree

1 Teaspoon Sugar

400g Tin Cannellini Beans, Drained

 

Method:

  1. Preheat the oven to gas mark 3/ 170 degrees / 150 degrees fan. Heat up the olive oil in a large shallow ovenproof pan to a medium-high heat.
  2. Fry the sausages in the pan for 5-8 minutes until browned on all sides. Remove and set aside.
  3. In the same pan, crisp up the salami for 2 minutes then remove and put with the sausages. Fry the peppers in the pan juices for 3 minutes until slightly coloured but still firm. Set the peppers aside with the sausages and salami.
  4. Add the onion to the pan and cook gently for 5 minutes then add the chillies and oregano and cook for 1 more minute.
  5. Pour the red wine into the pan and leave to bubble for 2 minutes, then add the tomatoes, olives, tomato puree, sugar and beans.
  6. Nestle the sausages and peppers into the mixture and scatter over the salami. Cover with a lid and pop into the over for 1 hour.
  7. Once cooked, remove from the oven and leave to settle for 5 minutes. Serve the stew with some crusty bread or a roll on the side.

Make it in a slow cooker:

Brown the sausages, pepper and salami as described above. Fry the onions, chilli and oregano then tip into a slow cooker with the rest of the ingredients. BUT this time only use 50ml of wine instead of 150ml. Add the cannellini beans and sausages, put the peppers and salami on top, cover and cook on low for 7 hours.

 

I currently have the leftovers of mine packed up ready for my lunch tomorrow and I have to admit I am looking forward to having it, I could eat it right now but I am back in the zone so I wont πŸ˜›

How did everyone fair with their weight loss over the weekend?? Hope there wasn’t any massive gains.

Also if anyone has any nice lunch ideas I would appreciate if you could pass them on πŸ™‚

Happy Cooking πŸ˜€

Sarah xx