Brunch time is King at the weekends, nice lazy starts so by the time you eat it’s halfway between Breakfast & Lunch. Plenty of time available to lounge leisurely over eating it with a hot cuppa & a Sunday paper. I was going to have Normal Potato Cakes with Bacon & Spinach but alas I had neither ordinary potatoes or bacon medallions when I went to look so came up with this instead. So tasty and filling at 6pp or free on F&H. I’ll see you all at Lupper!
150g Sweet Potato Peeled & Cubed
1/2 White Onion Finely Diced
Large Handful of Fresh Spinach
1/4 Fresh Nutmeg Grated
Salt & Black Pepper
Boil the sweet potatoes for approximately 10 to 12 minutes until soft. Meanwhile gently fry the onion in sprayoil for a few minutes until soft. Chop & add the spinach for a few minutes more until wilted. Drain the sweet potato well & place in a bowl with the spinach and onion mixture. Season well with the nutmeg, salt & pepper & divide into two forming medium patties. Fry in a hot pan sprayed well with sprayoil (a non stick pan helps) for approximately 5 minutes each side until golden brown. If I’m nervous of flipping something in case it collapses I always use the plate method: grab a plate that will fit in your pan & over the food, gently place it on top of the cakes holding it steady while you flip the pan so that the cakes are on the plate then gently slide them back in the pan to cook the other side, simples! Fry your egg in the usual way & serve it on top of the 2 cakes. Enjoy!
Creamy, tasty & full of gorgeous flavour this is pasta heaven! I absolutely love pasta, it’s so filling & comforting & there’s just something special about tagliatelle that makes it my favourite type of pasta. This would be equally fabulous with linguine either though. Perfect for entertaining friends or a special occasion dinner, this serves 4 hungry people at 12pp or 4pp on the filling & healthy plan if you use wholewheat pasta instead. 2 Medium Chicken Fillets
240g Dried Tagliatelle
2 Shallots or 1 white onion finely diced
1 Clove of Garlic
150g Fresh Spinach Leaves
250ml Avonmore Cooking Cream
40g Grated Parmesan
80g Sundried Tomatoes (not in oil halved again lengthwise)
1/4 Whole Nutmeg Grated
Large Handful of Fresh Basil
Salt & Black Pepper Cook the Pasta according to packet instructions in a large pot of salted boiling water. Meanwhile dice the chicken into small chunks & add to a hot pan sprayed with sprayoil & add the diced onion. Cook for approximately 8 minutes or until chicken is cooked through & the onion is soft. Add the spinach & sundried tomatoes & continue to cook until the spinach has wilted. Add the crushed garlic & cook for 30 seconds. Pour in the cream & season well with the salt & pepper & add the grated nutmeg. Simmer for 3 to 4 minutes. When the pasta is cooked drain it well & add the Parmesan (reserving a bit for the top) and basil & stir gently through the sauce. Add the pasta to the pan & gently fold the sauce through. Serve immediately garnished with the remaining Parmesan & some fresh basil leaves & enjoy!
I made this the night after the Flatbread with Chicken Goujons recipe back in February as I had the flatbread dough already made up to hand. Very simple to throw together & a lovely weekend treat. Made for sharing, serves 2 at just 7pp for 1/2 the pizza or 4pp on F&H. Here’s the skinny;
1 Portion of Flatbread Dough:
Makes 6 at 6pp each, 1 Flatbread serves 2 people
250g Plain White Flour
3/4 of a tsp of Dried Yeast
1 tsp Sugar
1 tsp Olive Oil
A pinch of Salt
2 Tbsps of Fat Free Greek Yoghurt
120ml Water Mix the Flour, Yeast, Sugar & Salt in a bowl. Make a well in the centre & add the Yoghurt oil & half the water. Mix together & slowly add the rest of the water while forming a dough. Knead the dough for 10 minutes & palce in a bowl sprayed with sprayoil & cover. Leave in a warm place for 1 hour until it doubles in size. Knock back the air by punching the dough & divide into 6 evenly sized balls. Roll out the dough into a thin flat circle. Place on a baking sheet on greaseproof paper & leave for 20 minutes to rest. Fry the flatbread in a pan with sprayoil for 2 minutes each side or until browning in spots & bubbling slightly. For the Toppings:
1 Chicken Fillet
1 tsp Cajun Seasoning
A Few tbsps of Passata
1 tbsp Tomato Purée
1/2 tsp Dried Oregano
Salt & Pepper
40g Low Fat Buffalo Mozzarella
1/2 Red Onion
1/2 Red Pepper
A Handful of Spinach
A Handful of Rocket
1 Tbsp Sweetcorn Roast a chicken fillet sprinkled with cajun seasoning for approximately 25 mins in a preheated oven at 200c. Mix the passata, tomato puree, oregano, salt & pepper & spread over the flatbread. Top with the chicken, 40g low fat buffalo mozzarella, spinach, red onion, sweet red pepper & season with salt & black pepper. Bake at 200c for 10 to 15mins until veg is soft & cheese is melted. Remove from oven & garnish with Fresh Rocket & Sweetcorn. Enjoy!!!
Weekends are made for cooked breakfasts & eggy ones in particular! 6pp & 4pp on F&H. Here’s the Skinny:
Fry sliced chilli & 2 spring onions for a few minutes in sprayoil. Remove the chilli & some of the spring onions for garnish. Wilt a good 2 handfuls of spinach with the remaining spring onions & squeeze out any excess water. Season well with salt & black pepper & crumble in 10g of Feta. Remove from heat & keep warm. Meanwhile lightly toast a slice of buttermilk soda under the grill & fry an egg to your liking. Place the bed of spinach, spring onions & feta onto the toasted bread & top with the egg, black pepper & the garnish of chilli & spring onions & Enjoy! I hope your Saturday is Fabulous!
A Nice Light Baked Sweet Potato, Spinach & Feta Frittata for Supper with a Fresh Bistro Mixed Leaf Salad. This makes around 6 Servings & is approx 2pps on F&H & around 6pps if pointing per Serving. An exquisitely light dinner before weigh in and can be enjoyed hot or cold. I really hope you enjoy x
Baked Sweet Potato, Spinach & Feta Frittata
2 Medium Sweet Potatoes
1 Bag Fresh Baby Leaf Spinach
5 Spring Onions diced
65mls Skimmed Milk
Salt & Black Pepper
Peel the sweet potatoes & cut into large cubes. Bake in a preheated oven at 200c on a lightly sprayed baking tray for around 25 mins until soft. Set aside to cool slightly. Meanwhile lightly fry the spring onions & spinach in spray oil in a pan until the spinach wilts down. Break the eggs into a bowl & season well with salt & pepper & grate about ¼ clove nutmeg into the mix. Beat the eggs with the milk well. Layer half the sweet potatoes, spinach & spring onion & half the crumbled feta into an ovenproof quiche dish lightly oiled with spray oil. Add another layer of the sweet potatoes, spinach, spring onion & pour the egg mixture over the top. Crumble the remaining feta on top & bake in a preheated oven at 200c for approx 35/40 mins or until golden brown & cooked through. Slice, serve with salad & Enjoy! Can be eaten hot or cold.
This is hands down one of the nicest breakfasts ever. Beautiful Silky Egg Yolk with Salty Creamy Feta and the Warmth of Fresh Nutmeg, Delicious!
1/2 Onion Finely Diced
Good Handful of Fresh Spinach
Cherry Tomatoes Halved
40g Feta Broken into Pieces
Salt & Fresh Black Pepper
Lightly saute the onion in a pan with sprayoil until soft & add in the spinach (spinach wilts down to nearly nothing so you’ll need a lot) When wilted place in a sieve & squeeze out any excess liquid from the spinach/onion mixture. Place in an ovenproof dish & add the tomatoes. Season well with salt & pepper & grate over the nutmeg. Make 2 small wells in the mix & crack in your eggs. Lightly season top of eggs with pepper. Sprinkle your feta over the top & bake in a preheated oven at 180c for about 20 minutes or until the egg whites are cooked & the yolks stay nice & soft. Yum yum! Enjoy on it’s own for 7pps or share it for 4pps & serve with some lovely wheaten soda bread or some nice crusty bread for around 2pps. Enjoy!