Tag Archives: recipe

Prawn & Sweet Potato Fishcakes

I saw a similar recipe to this in Delicious magazine, it was indeed delicious but after I over bought some sweet potatoes and ran out of paprika I thought I would make a a couple of substitutes to see what the end result tasted like and it was pretty great! Elix preferred the sweet potato version which was a positive and obviously the addition of sweet potatoes instead of the usual white potatoes gives this dinner an extra boost of vitamins A and C so are good for the immune system and healthy bones aswell as being a good source of fiber which helps our hearts and tummys.

Anyway on to the recipe which is pretty easy to make (even in the building site which is my kitchen at the moment!) – get a frying pan and a food blitzer ready as we will be using these.

Serves 3 (makes 6 fishcakes)
1 large roasted red pepper (i used one from a jar)
40g Ground Almonds
1.5tsp Lemon Juice
2 Garlic Cloves
1tsp Cayenne Pepper
2 Sweet Potatoes – peeled and diced
250g Prawns – roughly chopped
100g Breadcrumbs (i used wholewheat bread)
2 Eggs

First thing first, get those sweet potatoes on to boil and cook until just soft enough to mash – dont want to overcook as they will be too wet for the fishcake.
Whilst these are on the hob, blitz together the pepper, cayenne pepper, ground almonds, 1 garlic clove and lemon juice to make a paste and leave to one side in a large bowl. When the potatoes are
cooked, drain and mix with the pepper paste – mash everything together and leave to one side to cool. In the frying pan, lightly fry the remaining garlic clove with the prawns until the prawns are cooked through. Pop the cooked prawns and any garlic into the potato and paste mix and mix together.
When the mixture is cool enough to handle, use your hands to mould into 6 fishcakes. To ensure the fishcakes are firm enough to coat and cook, place in the fridge for 30 minutes, dont worry if you dont have time though – I coated them and cooked them when they were still a little warm and as long as you’re careful they will cook fine!
To coat, place the eggs into a bowl and beat and place the breadcrumbs onto a plate. Heat some rapeseed oil in the frying pan and once you have gently coated the fishcakes in the eggs and then the breadcrumbs, place into the pan and allow 3 minutes on each side for the fishcakes to crisp up and heat up (dont forget everything is already cooked!).
I served with a broccolli, sugarsnap and spinach salad and cider vinegar dressing but any fresh side salad or veggies would work well as the fishcakes are packed with flavour – sweetness from the pepper and potatoes and a little kick from the cayenne pepper. Next time Elix wants a fried egg on top which will also be delicious!

Hormone Balancing Sesame Tuna Salad

During a stressful time where i am a moody little wotsit; tired, teary and lethargic I wanted to use ingredients which would help to bring me balance – cheer me up, keep my skin and hair healthy, calm me down and taste delicious. Balanced hormones keep weight down, keep us happy, ensure our skin and hair are clear, healthy and strong. Hormone inbalance can disrupt sleep, deplete energy and reduce the strength of our immune system so you can see its important to look after our hormones all the time!

This tuna salad did just that. Just cooking and putting it together cheered me up – its a very colourful salad. According to some research, Omega-3 rich foods such as tuna can have a positive effect on mental health reducing depression. Cooking the sesame tuna in coconut oil rather than another oil also helps to balance hormones – good for the skin, easy to digest, quick source of energy and protects against bad bacteria. The avocado is also great – its high potassium, vitamins B and E and folic acid are also essential im maintaining hormonal balance. Dark green veggies are powerful sources of antioxidents – here i use kale and broccoli. I could use up a whole blog post on how fabulous kale is so i’ll go into detail another time – suffice to say its amazing! The brightly coloured veggies including radish, mango and carrot are great sources of vitamin C too.  

Serves 2

Tuna

2 Tuna Steaks
1 Garlic Clove – finely sliced
2 Red Chillis – finely sliced
2cm Ginger – peeled and sliced into matchsticks
1tbsp Sesame Oil
2tbsp Coconut Oil
Handful Fresh Coriander – chopped
20g Cashew Nuts
3tbsp Sesame Seeds (I used black and white)
2 Spring Onions – sliced

Salad
200g Kale – I massaged this is a little cold water to soften the leaves slightly
1 Mango – chopped into chunks
8 Radishes – sliced
½ head broccoli – chopped into florets and cooked to al dente to retain crunch
1 avocado – diced
Handful of Coriander – chopped
1 nest of Whole-wheat Rice Noodles – to cook, place in boiling water for 3 minutes

Dressing
1 Chilli – diced
2tbsp Soy Sauce
1tbsp Lime juice
1tbsp Maple Syrup
3tbsp Sesame Oil
1tsp AllSpice

This is the straight forward part! Marinate the tuna in the chilli, ginger, garlic and sesame oil – place in the fridge for at least an hour. Make the dressing my mixing all ingredients together and seasoning to taste. Bring al the salad ingredients together making sure everything is mixed together and pour the dressing on the top. Leave in the fridge to infuse – not for too long though as you don’t want everything to go soggy – I would say 20 minutes whilst you prep and cook the tuna is fine. Meanwhile, toast the cashews in a dry pan for a few minutes, let them brown slightly and start to smell toasty! Leave to one side. Once the tuna is marinated remove from the marinade (I poured the marinade into the salad for extra taste and so as not to waste as those lovely flavours). Mix the sesame seeds together in a bowl and place the tuna steaks into the seeds to cover on all sides. Heat the coconut oil in a frying pan and fry the sesame coated tuna for 3 minutes on each side. This should ensure the steaks are cooked medium and the sesame seeds are nice and toasted.

To bring together, place the dressed salad on the base of the bowl and top with the tuna steak. Scatter the cashews, remaining coriander and spring onions on top. I defy anyone not to enjoy this salad – its fabulously nutritious, tasty, light and pretty!

Spring Time Carbonara

This recipe is a light, spring twist on a normal carbonara. Slightly healthier with no creme freche or cream and more veggies – also no added salt. 

Broad Beans are added to this recipe – i LOVE broad beans – despite the effort of cooking them and de-podding them as they cook they are so worth the effort. Not only are they are great source of vegetable protein and fibre so they give us energy and keep out digestive system ticking along, they are also packed with vitamin B – this is good for pregnancy, helps cell strength and finally are a great source of calcium, manganese and iron.

The dish was delicious, rich sundried tomatoes and salty, crispy pancetta were balanced with the creaminess of the broad beans and parmesan and the tang from the lemon juice and zest. Fresh herbs were added for extra freshness especially mint, which goes so well with pancetta, parmesan and the beans. 

Serves 2
1 courgette – spiralized for courgetti
1 serving wholewheat spaghetti
100g pancetta cubes
1 clove garlic – finely diced
Olive Oil
Juice and Zest of 1/2 Lemon
8 sundried tomatoes – sliced
100g Peas
200g Broad Beans
1 egg – beaten
Handful of Parmesan – grated
Handful of fresh mint and fresh parsley – chopped

Pop the spaghetti in a pan to cook in boiling water for 8 minutes until al dente.
Cook the pease and broad beans in a pan of boiling water for 3-4 minutes and shell the beans discarding the skins.
Get yourself a frying pan and in a little olive oil, fry the pancetta until slightly crispy, as the pancetta starts to caramelise, add the garlic. Once cooked, remove from the pan and set to one side.
In a large mixing bowl, mix the courgetti, tomatoes, lemon juice and zest and herbs.
Next pop the cooked pasta into the large frying pan (utilise that pancetta and garlic oil for extra flavour) on a very low heat and add the egg. Keep mixing through and add the pancetta and garlic. As the egg scrambles and mixes through the pasta add the courgetti and tomatoes and mix everything together. The egg should lace through the dish
providing a creamy element and tying all the other ingredients together. Finally scatter over the parmesan and stir through. Try not to leave the pan on the heat after the egg is cooked through as the dish could overcook and there is a risk it could all turn to mush when you want to retain that light, fresh, zing.

Nasi Goreng – my style

Hi folks, having recently moved house and missing my cookbooks which are still in boxes in “the outhouse” (my garden shed) I have been making up recipes for dinner lately and this Nasi Goreng is one.

Traditionally Nasi Goreng is fried rice with chicken or seafood topped with a fried egg and spiced with Indonesian spices. My version uses cauliflower rice (after my cleanse I am loving substituting regular for cauliflower – it makes dishes lighter, is more nutritious and tastier) and I have no idea whether the spice mix is Indonesian – i made it up! 

After a long weekend in Krakow (amazing place!) where I ate a lot of comforting but rather stodgy meat dishes I wanted a lighter dinner so elected seafood for my nasi goreng mixing squid into the spiced rice and topping with a lovely fillet of turmeric spiced seabass. 
The dish is gluten free, packed with your 5 a day veggies and high in protein from the seabass and squid.

Serves 2
Paste – blitz the below in a food processsor until a smooth paste is formed:

4 cloves garlic
2cm ginger
1tsp shrimp paste
2tbsp lime juice
1 red chilli
1tsp palm sugar
2tbsp roasted flaked almonds
1 tbsp veg oil
salt and pepper
1tsp turmeric
1tsp chilli powder

Nasi Goreng

Spice Paste (above)
1tbsp Kecap Manis (this is Indonesian ketchup, if you cant find any, use equal amounts of soy sauce and palm sugar)
1tsp Soy Sauce
1 handful of baby corn (chopped)
2 heads Pak Choi (sliced)
1 handful of mange tout (chopped)
3 spring onions (sliced)
1 handful green beans (chopped)
1/2 head Cauliflower – coarsely grated to a rice-like consistency
2 fillets seabass
1 tbsp turmeric
2 eggs
Rapeseed oil

Sprinkle the turmeric over the seabass fillets and leave to one side. Warm the cauliflower rice in a dry pan and leave to one side.
To ensure everything is cooked well, I part cooked the veggies in boiling water so that they were ready to be stirfried into the nasi goreng and would be nicely al dente.
Heat the paste in a wok or large frying pan with a little rapeseed oil and wait until it sizzles and smells fragrant. Add the kecap manis and the soy and mix again.
Add the veggies and squid and cover with the spice mix. Whilst this is cooking through, fry the seabass in a little oil, skin side down for 2 minutes on each side. At this stage, mix the cauliflower rice into the wok with the squid and veggies to mix together and heat through.
If you can multi task, now is the time to fry your eggs as they can be cooking through as you plate up.
Serve the nasi goreng topped with the seabass and the fried egg on top.

Elix had a Blinder!

Last week, after a tough few days, Elix treated me to a dish which I had seen on the Delicious instagram site. Watercress, Bacon and Goats Cheese Risotto. It was AMAZING! Fresh, comforting, tasty and with an entire bag of watercress used was packed with Vitamin K which helps healing, it also contains Vitamin C good helping maintain healthy cells, skin and bones and also Vitamin A which we need for a strong immune system.

According to Elix, the recipe was also easy to follow (always a good thing!) so here we go!

Serves 4
100g Watercress (plus a handful left reserved)
2 Garlic Cloves
Grated Zest & Juice of one Lemon
Olive Oil
200g Pancetta Cubes
2 Shallots – diced
300g Arborio Rice
1.2l Chicken Stock
2tbsp Grated Parmesan
30g Soft Goats Cheese
20g Pistachios – toasted in a dry pan

To start, make a pesto by whizzing the watercress, garlic and lemon zest and juice in a processor to a paste consistency. Add 1 tbsp olive oil with some salt and pepper and whizz again. Hey Presto – watercress pesto! Next in a large frying pan, fry the pancetta until crisp and remove to one side. In the same pan, add the shallots with a little olive oil until translucent and then add the rice. Mix together for a few minutes and then begin to add the stock a ladel-ful at a time when all the liquid has been absorbed. After around 20 minutes or so all the rice should be fluffy and cooked through and the liquid will have been absorbed. Now stir in the pesto, the parmesan and pancetta – the risotto will turn a lovely rich green colour with flecks of pink pancetta throughout. Stir through the reserved watercress for that fresh, peppery kick. Finally add the goats cheese in small chunks and sprinkle the pistachios on top.


This really was the best risotto i’ve ever eaten – I think I’ll be asking Elix to make this one again!

Cleanse Weeks 2 and 3

Sorry for the delay in posting this but work and my new house combined with seeing friends and being away etc have made me a very busy bee the past two weeks.

So…..the cleanse….week one was a breeze, far easier than i imagined. Week two was slightly harder – being the only one on our work trip away not drinking lovely red wine with our tapas dinner and starting off life in my new house without chocolate to get me through the stress of it! I had a couple of nice meals out which were gluten, sugar and grain free including Jin Juu’s Jap Chae Noodles and a simple Flat Iron Steak with a side salad of green beans, heritage tomatoes and a light citrus dressing at Bordelaise in Toots.

On top of that my meals and snacks have been easy to include in the cleanse. Cauliflower Rice and Courgetti have been fabulous substitutes for regular rice and pasta. Elix was shocked the other day when I announced I would never have rice again as I love the cauli stuff so much! Fruit and Veg smoothies for breakfast with eggs, avocado and salmon at weekends as a treat has also been easy to continue with. Packed lunches at work have involved chicken, walnut and apple salad, tuna nicoise and roast vegetable salad. Whilst rooibos and peppermint tea are delightful I continue to pine for cappuccinos and a milky earl grey cuppa!

My weight loss has continued – nothing huge but a little nip and tuck here and there which my skinny jeans have been grateful for! Most importantly my skin is in a far better state now with some little irritable patches I used to suffer from now completely clear and my face pretty much free from blemishes.

To confess, I did take my best friend Bex for afternoon tea for her birthday at The Goring. We enjoyed sandwiches, scones and pastries aswell as a glass of champagne. I felt ok afterwards, fuller than usual (i would normally devour extra servings of sandwiches and scones and I didnt!) and a little bloated but nothing too concerning. I think this showed me that everything in moderation, for me, is ok although I do think I have a slight intolerance to milk which I will investigate.

My favourite recipe from the past couple of weeks has been Seafood Stew with Tomato and Saffron.

Serves 2
200g Mixed Seafood including prawns, mussels and squid
6 Scallops
1 Onion – diced
4 cloves Garlic – crushed
1/2 Carton Tomato Passata
1 tin Plum Tomatoes
Sprinkle of Saffron
1tsp Chilli flakes
1tsp Turmeric
Flat Leaf Parsley
Lemon Juice

Start by slowly frying the onion and garlic in some olive oil in a saucepan. As they begin to soften, add in the spices and mix. Pour in the passata and tinned tomatoes and stir together – leave to simmer gently in the pan for 30 minutes.
If you need to sweeten the sauce add a little sugar or agave – I found that mine didn’t need it.
Add the seafood for a couple of minutes to cook through and stir through the chopped parsley. Finally add a little lemon juice and mix again.
When the sauce has a good balance of chilli heat, sharpness from the lemon and sweetness from the tomatoes and the seafood is cooked through you are ready to serve.
I served mine with kale, tenderstem broccoli and cauliflower rice.

My last meal in my first Flat

I’m about to move house and leave my lovely huge kitchen for the delights of a “do-er upper”. I am not moving far but will have a whole house – i’ll be knocking some walls down and building some new rooms so will have a lovely new kitchen in no time but tonight – as the last time i’ll cook here it was quite emotional.

So my last meal was a vegetable curry and it was delicious. It ticks all the gluten free, dairy free, low fat, no salt, no sugar boxes and was packed with nutritious vegetables.

Serves 4
1 tsp Cumin Seeds
Coconut Oil
1 onion – blitzed to form a paste
1 carrot – diced
1 potato – diced
1 tin plum tomatoes
1/2 tsp ground cumin
2tsp ground coriander
1tsp turmeric
1/2 cauliflower – chopped to florets
1 red pepper – diced
1 courgette – sliced
1/2 tsp Garam masala

For the Masala – blitz the below:
1 red chilli
2 cloves garlic
4cm Ginger

In a large pan heat some oil, once hot add the cumin seeds until they start to pop. At this point when fragrant, add the onion and gently cook until caramelised and dark. Add the carrot and potato along with the spices, mix in the tinned tomatoes and then half fill the can with water and add this too. Leave on a high heat, covered for 10 minutes.

As the vegetables begin to soften, add the cauliflower, courgette and pepper and a little water if needed. Mix together and add the chilli masala paste. Leave covered on the hob, bubbling away for another 15 minutes. For the final 5 minutes uncover to allow the sauce to thicken a little. The curry will be ready when the veggies are soft and the sauce is thick and punchy!

Serve with cauliflower rice and a sprinkle of fresh coriander.


And with that il say a fond farewell to my lovely flat in Toots and sign off….next time I blog it will be from my new house!