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Just Juiced : Apple, Orange and Lime

17 Feb

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This delightfully zesty and refreshing juice is made by juicing 1 apple, 2 peeled oranges and 1 peeled lime. Pour over ice and enjoy!

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Just Juiced: Carrot & Orange

16 Jan

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One large carrot and one large orange (peeled but with pith still on) juiced will make a portion of this delightfully bright orange juice.  It doesn’t have a strong flavour – the orange and carrot seem to cancel each other out. However it is pleasing and refreshing to drink, not to mention very healthy!

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Just Juiced: Apple & Ginger

5 Jan

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One of my favourite juices and so quick and easy to make.  2 apples and a thumb sized piece of ginger is all you need for a zingy tasty pick me up.

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Just Juiced – The Leftover Juice

4 Jan

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Not the most appetising looking juice but it tastes quite nice and is super healthy.  I think the key to healthy juicing is to use small amounts of ingredients you don’t particularly like (but that are really healthy) and mask their flavour with tastier fruit such as apple and orange.

This juice is made using 3 clementines, 1 apple, a small piece of ginger, a quarter stick of celery and a couple of inches of cucumber.  This helped to use up leftover ingredients in the fridge (hence the name) and the celery and cucumber are incredibly good for flushing out toxins and improving your skin (something I desperately need!)  Ginger is a natural antibiotic and adds real zing to cover up the not so pleasant celery taste!

Unfortunately this combination does result in an unattractive off-green colour, but if you close your eyes it’s actually a pleasant flavour!

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Just Juiced: Clementine, Lemon & Ginger

3 Jan

Just Juiced: Clementine, Lemon & Ginger

The perfect wake up drink – juice 5 clementines, half a lemon and a thumb-sized piece of ginger. Pour over ice and enjoy!

Lemon Chicken & Egg Fried Rice = Mmmmm!

9 Sep

I love ordering lemon chicken from my local Chinese takeaway but I have to say that making it fresh at home is much yummier!

Egg Fried Rice

For 2 people you will need:

  • 2 eggs
  • 1 tbsp peanut oil
  • 1 tbsp light soy sauce
  • dash of sesame oil
  • cooked rice
  • pinch of white pepper

1. Heat the wok with 1 tbsp of peanut oil and scramble the eggs for a couple of minutes.

2. Add the rice, soy sauce, sesame oil and white pepper and stir.

It’s as easy as that!  Transfer to an oven-proof dish and keep warm in the oven whilst you cook the chicken.

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Photo by Jack Fussell

 

Lemon Chicken

For 2 people you will need:

  • 2 chicken breasts – cut into bite-sized chunks
  • peanut oil
  • 100 ml chicken stock
  • 2 tbsp light soy sauce
  • 1 tsp cornflour blended with 1tbsp water (don’t blend this before you need it otherwise it will go thick and lumpy)
  • 1 tbsp sugar
  • 2 cloves of garlic, finely chopped
  • 4 tsp sesame oil
  • 1 lemon

1. Marinate the chicken in 2 tsp sesame oil, 1 tbsp soy sauce and juice from half a lemon and put in the fridge for a couple of hours.

2. Heat 1 tbsp peanut oil in the wok and stir fry the chicken before setting aside.

3. Reheat the wok and add the chicken stock, juice from the other half of the lemon, sugar, light soy sauce and garlic.

4. Bring to the boil and add the blended cornflour and water and simmer for 1 minute.

5. Add the chicken back to the wok, stir in 2 tsp of sesame oil and serve with the rice.

I enjoy this as it is for a quick and easy dinner, but it would go nicely with broccoli or garnished with chopped spring onions.

Enjoy!

Haggis Pie

10 Jan

I was too hungry to take a picture before we cut into it....

I just had to share this amazing recipe.  I can’t take the credit though, my boyfriend had this waiting for me when I got home from work the other day (I’m a lucky lady)!

For 4 portions (large portions!)
Ingredients
300-400g haggis
2 sausages
350g new baby potatoes
1 onion
2 carrots
puff pastry
1 egg (beaten)

Method

Boil potatoes and carrots (thinly sliced) in a pot for 8 minutes then drain and set aside.

Fry onions in a large frying pan for about 10 minutes until soft.

Add potatoes, carrots, sausages (cut into chunks) and crumble in haggis.  Mix together and cook for a couple of minutes before pouring into a casserole dish.

Roll out pastry to about 1/2cm thickness (you can make your own if you really want to but this dish is all about comfort so bought pastry is just as good!) and cover the casserole dish – remember to cut a hole in the middle to let the steam out.

Cook at 200˚C for around 40 minutes until pastry is golden.

We served this with green veg so we could pretend we were being healthy – I recommend broccoli or peas but any of your favourite veg would go.  I also made a small amount of gravy but the pie should be nice and moist without it (I just love gravy!)

I really hope you enjoy this dish and if you do make it please share a comment and photo with the rest of us!