Cooking

Healthy(ish) ‘on the go’ muffins

Breakfast – banana and dark chocolate oat muffins

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Ingredients:

  • 2 bananas
  • 1 egg
  • 1 cup of oats
  • 1 tablespoon of self raising flour
  • 1 tablespoon of brown sugar
  • 1 teaspoon of baking powder
  • 1 cup of milk
  • 1 tablespoon of Greek yoghurt
  • 1 tablespoon of honey
  • 1/2 cup of dark chocolate pieces
  • 1/2 teaspoon of nutemg
  • A pinch of salt
  • 1 teaspoon of vanilla extract

Recipe:

  1. Mash one banana in a bowl and combine all ingredients with it, mix well
  2. Chop the other banana and add to mixture
  3. Pour mixture into a muffin tray
  4. Bake in the oven at 170c for 30 minutes

Lunch – bacon, broccoli, potato and cheese egg muffins

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Ingredients:

  • 5 rations of bacon
  • 2 shallots
  • 2 cups of broccoli
  • 1/2 cup of vegetable stock
  • 1 chicken stock cube
  • 1 cup of cheddar cheese
  • 1/2 of a large potato
  • 3 cloves of garlic
  • Seasoning- salt, pepper, dried basil, dried parsley
  • 4 eggs

Recipe:

  1. Fry the bacon in a pan until crisp
  2. Add chopped shallots and fry on a medium heat for five minutes
  3. Add the garlic and fry for 1 minute
  4. Add the vegetable stock to the pan and crumble in a chicken stock cube
  5. Add the chopped broccoli and grated potato and stir on a medium heat for five minutes
  6. In a large bowl, add the eggs, cheese, seasoning and mixture from the pan, mix well
  7. Pour the mixture into muffin tins and bake at 170c for 20minutes

 

Shakshuka

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Ingredients:

  • Half an onion
  • 1 clove of garlic
  • 1 can of tomato sauce (I used Jamie Oliver’s)
  • Seasoning – cumin, paprika, chili flakes, salt, pepper, parsley, basil
  • 1 teaspoon of sugar
  • Feta
  • Ciabatta

Recipe:

  1. Fry the onion and garlic until soft
  2. Add tomato sauce, seasoning and sugar to the pan, also crumble in a handful of feta and cook for 5 minutes on a medium heat until slightly reduced
  3. Move sauce aside to create a space to add the eggs
  4. Cover sauce with a lid, for around five minutes, until eggs are cooked/runny in the middle
  5. Once cooked, take off heat and crumble feta over
  6. Toast slices of ciabatta to dip into sauce

Bacon and Courgette pasta bake in a creamy Parmesan and white wine sauce

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Ingredients:

  • 500g pasta
  • 1 tablespoon olive oil
  • 8 rations of bacon
  • 2 large courgettes
  • 4 large cloves of garlic
  • 3/4 bottle of white wine
  • 2 cups of cream
  • 1 1/2 packets of parmesan
  • Seasoning – salt, pepper, nutmeg, dried basil and parsley
  • 1 teaspoon of butter

Recipe:

  1. Preheat oven to 200 bake
  2. Heat the olive oil in a frying pan and add the bacon, fry until crisp
  3. Add the garlic and chopped courgettes
  4. Add the white wine to the pan, bring to boil and reduce for 10 minutes
  5. At the same time cook the pasta until aldente and place on a cooking tray
  6. Turn the heat to low and add the cream, butter, seasoning and parmesan to sauce
  7. Pour sauce on top of pasta in the tray
  8. Sprinkle extra Parmesan over the top
  9. Place tray in oven and cook for 10 minutes until the tops are golden brown

Chocolate Banoffee Pie

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Recipe from https://www.carnation.co.uk/Recipes/7/Cheats-Chocolate-Banoffee-Pie

Ingredients:

  • 85g butter, melted
  • 250g dark chocolate digestive biscuits, finely crushed
  • 200g dark chocolate, melted
  • 397g can Carnation Caramel
  • 4 bananas
  • 300ml carton whipping cream, lightly whipped

Recipe:

  1. Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.
  2. Melt the chocolate gently in the microwave then mix in the Carnation Caramel. Beat until smooth. Spread the filling over the biscuit base and chill for about 1 hour, until firm or until ready to serve.
  3. Slice the banana and fold half of them into the whipped cream and spoon over the base. Decorate with the remaining bananas and dust liberally with cocoa powder (or shaved chocolate).

Bacon and egg fried rice

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Ingredients:

  • 1 cup of rice (basmati or jasmine)
  • 3 tablespoons of vegetable or sunflower oil
  • 5 rations of eye or streaky
  • ½ a brown onion
  • 2 cloves of garlic
  • 3 eggs
  • ½ a cup of peas
  • spring onion
  • 1 teaspoon of sugar
  • 1 tablespoon of sesame oil
  • 3 tablespoons of dark soy sauce
  • salt and pepper
  • a pinch of cayenne pepper
  • a pinch of dried chili

Recipe:

  1. cook the rice and set aside in the fridge
  2. on a medium-high heat add 1 tablespoon of oil to a drying pan or wok and cook the bacon
  3. once the bacon is crisp, add 1 more tablespoon of oil and add the diced onion
  4. once browned, add the garlic and fry for several minutes
  5. push all ingredients to one side of the pan and add 1 more tablespoon of oil
  6. break 2 eggs into the oil and mix
  7. once the eggs are scrambled and cooked, add half of the spring onion, the rice, sugar, peas, sesame oil, soy sauce, seasoning and cayenne pepper, mix until all combined and turn down to a low heat
  8. fry an egg in a separate pan
  9. place the rice in a bowl or plate and add the fried egg, the rest of the spring onion and chili for garnish

Dark Chocolate Mousse

Ingredients:

  • 5oz 70% dark chocolate
  • 2 tablespoons of butter
  • a small pinch of salt
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of caster sugar
  • 3 eggs
  • 1 cup of cream

Recipe:

  1. On a bain marie, place the chocolate and butter in a bowl to melt
  2. once melted, take off the heat and add the salt, vanilla extract and 1 tablespoon of sugar, mix and allow to cool for a few minutes
  3. separate 3 eggs and add the yolks to the mixture
  4. whip 1 cup of cream, add this to the mixture and combine
  5. beat the egg yolks, while slowly adding the rest of the sugar, until stiff peaks have formed and gently fold this into the mixture
  6. place the mixture in bowls or cups and leave in the fridge to set for at least 3 hours

One pot chicken, bacon and mushroom alfredo

Ingredients:

  • 1 chicken breast
  • 2 teaspoons of butter
  • 1 tablespoon of olive oil
  • 4 rations of eye or streaky bacon
  • 1 brown onion
  • 4 mushrooms
  • 2 cloves of garlic
  • 2 cups of chicken stock
  • 1 ½ cups of cream
  • 400g of egg fettucine (usually found in the fridge section)
  • A handful of parsley
  • A pinch of dried basil
  • Salt and pepper
  • 100g parmesan

Recipe:

  1. Add a teaspoon of butter to a frying pan
  2. Add one seasoned chicken breast (chopped into small pieces)
  3. Once chicken is just cooked, remove from the pan and leave to one side
  4. Add 1 tablespoon of olive oil to the same pan
  5. Add bacon and fry until cooked through
  6. Add 1 diced brown onion and fry until browned
  7. Add the mushrooms and garlic and continue to cook all ingredients for several minutes
  8. Turn the heat up to high and add chicken stock, cream, parsley, basil, seasoning and pasta and cook for around 3-5 minutes (or until the pasta is al dente), if the sauce reduces too much, add more chicken stock and cream
  9. Turn the heat to low and add the chicken, parmesan and 1 teaspoon of butter, mix and serve