R E C I P E S

My life is currently a medley of cooking too much, eating too much & exercising too much. To make up for the eating too much. I am also physically & mentally preparing myself for the fact my mother touches down on UK soil this month. Which means two whole weeks of eating out pretty much every single evening, drinking Prosecco pretty much every single night and taking a wee girls road trip up to Oban for a few days.

Hard life.

Moroccan-Style Skillet Chicken with Olives & Almonds

I went on a bit of a Moroccan cooking spree a couple of months back. A cupboard clear out resulted in a packet of Ras-el-hanout, a tiny jar of Harissa & some Morrocan style curry paste. This delicious looking Moroccan Style Chicken dish ended up tasting as good as it looked and you can find the recipe right here.

Moroccan Chicken Skewers with Minted Goats Cheese Yogurt

Still experimenting with all things Moroccan I made these quite frankly amazing kebabs a few weeks back. The goats cheese yogurt is delicious. This recipe (and all these recipes) were created pre me giving up dairy. God I miss dairy. Anyway you can find the recipe right here. 

Tagliatelle with raw Peas, Pecorino & Mint

I love pasta. And after a lifetime of avoiding the carb laden, tummy bloating stuff  I am cooking it more than ever. I got this recipe from a cookery magazine and it was too good not to share. This should serve 2.

100 gm raw podded peas, 40 gm unsalted butter, juice of 1/4 lemon, 80 gm finely grated pecorino, 10 shredded mint leaves, 200 gm dried tagliatelle

1. Cook pasta according to pack instructions
2. Coarsely pulse the raw peas with a food processor or mash with a potato masher. 
3. Put the peas, butter and lemon juice in a large saucepan. Transfer the cooked pasta to the pan with a ladleful of the cooking water. Turn the had to high and stir for 30 seconds then take off the heat.
4. Sprinkle the pecorino over the pasta while its still in the pan and let the residual heat melt the cheese. Do not stir until the cheese has melted then fold the cheese through the pasta, add the mint and season before serving.

Salmon & Pesto Rice Bake

Since I seemed to have turned into one of those women who literally never has any free time on her hands any more (see this blog for details) I am very much embracing the quick, easy 'bake' style dinners that us mums have become so famous for. I've even cooking a tuna pasta bake for dinner one night next week. I don't even know who I am either. But this salmon and rice bake was quick, easy, delicious and perfect for making on a week night.

Vegan Quinoa & Black Bean Tacos

Want to know about single girl problems? I'll tell you about single girl problems. Single girl problems is the fact that every single pack of flaming soft tortillas you buy in the supermarket has about 12 upwards in a packet. Meaning if I decide to cook tacos one night on my own then I am pretty much eating the damn things for a week. Anyway I wouldn't hugely recommend these if you are a massive carnivore. But if you are a bit like me and you love a fad then these vegan, dairy free, vegetarian, super healthy soft tacos are just the ticket.

Chicken & Egg Donburi

I love this recipe and I cook it all the time. It's the perfect thing to make after you've sweated your arse off for an hour and a half in a hot yoga class and it's 10pm and you just want to eat but you can't really be bothered getting out of your yoga pants. Recipe as follows, for one:

one chicken breast, 1/2 small onion, 2 spring onions. 100ml chicken stock, 1 tbsp sake, 1 dessert spoon sugar, 1tbsp mirin. 1 tbsp soy sauce

1. Put sliced onion, stock, sake, sugar, mirin & soy sauce in a small pan and boil. Add chicken & simmer until cooked through.
2. Pour beaten egg around and over chicken then cover. Simmer while shaking the pan. Cook the eggs to the desired firmness. 
3. Serve over rice and sprinkled with shredded spring onion.