For Aubergine and Yoghurt Dip
2 medium aubergines
half a bulb of garlic,
2tsp of ground cumin
2 tsp of paprika
4 big tbs of Greek natural yoghurt
6 tbsp finely chopped parsley
Jalapenos for topping
Method for White Bean Mash
Chop off the top of a bulb of garlic (to use with both recipe.) Pop the oven on 200 and slam in the garlic and leave to roast. While you’re waiting, drain the cannellini beans and chop the chilli. Once the garlic is soft (only takes 5/6 minutes,) squeeze half the garlic into a blender. Add the beans, lemon, chilli, rosemary, salt to season and blitz. Use the lemon juice to your taste and to help with consistency. I like it thick but not chalky. Serve!
Method for Aubergine and yoghurt dip
Oven should be nicely warm. Chop up the aubergines into slices, season well with salt and pepper. Cook in the oven, turn over regularly until they are cooked. Take from the oven, and once you ‘can’ chop into smaller chunks. Then add all the ingredients into the nutri-bullet/blender until mixed. Whiz until blended and serve. Top with jalapenos if you so wish.
Numbers (if you’re bothered.)
Both of these are very calorie friendly coming in at 50 calories per portion for the aubergine and closer to 90 for the white bean mash. (Depending on how much you demolish.)
One of the most used things in my kitchen is a vegetable sharpener.
I mean you could call it a spiralizer but to me it looks like a pencil sharpener. But, you use it on courgette/carrot/sweet-potato, not crayons.
Recently I bought a meat hamper from Campbell’s. It was stuffed with sausages, black pudding, haggis and bacon. Due to buying it through Wowcher it cost me only £10. I told myself I would revert from my tried and tested bangers n’ mash and make something different. This is my Tomatoey Courgette Spaghetti and Vegetable Medley.
Put in your trolley
Serves 4 hangry people
A couple of spritzs of low Cal cooking spray
400g of Chestnut mushrooms cut into slices
1 tbsp of Paprika
2 Birdseye chilies chopped finely (adjust to your taste.)
Salt and Pepper
600g of courgette
280g of sweetcorn
700g of chopped tomatoes (with basil/garlic/chilli.)
Take the sausages out of their casings and roughly chop. Fry in a small pan with the low Cal cooking spray till browned. Add the mushrooms and cover the pan with a lid to create moisture. Cook for a minute. Add the paprika, chillies, and a sprinkle of salt and cracked black pepper. (Lots of it.) Cook for another minute.
Spiralise the courgettes. Just pop them in the end and then twist until you get pasta like ribbons. If you don’t have a spiralizer, use a potato peeler (works just as well.) Set aside ready for cooking.
Add the sweetcorn to the pan and cook for a minute then tip in the chopped tomatoes and heat until bubbly hot. Then add the courgette spirals and toss in the mixture. Cook for a two minutes. You don’t want them to go too soft but you don’t want them crunchy.
Take off the heat and pile high in gorgeous bowls.
Numbers if you’re bothered!
This works out to around 500 cals a portion (depending on the sausages. But this is the perfect dinner that’s filling but not full of carbohydrates. Using the courgette instead of pasta allows you eat a lot more (which is always good non?)
I recommend reading Angela Carter’s book of dark fairy-tales. I saw a gorgeous copy featured on Katy’s blog and it reminded me it’s been forever since I dived into that rollercoaster of a book! PERFECT MATCH.
I read somewhere that you should have one signature dish that you can always whip up.
Writing this I think Hannah Gale wrote in one of her very fab blog posts. The idea being that on a Saturday at midnight, when you’ve missed the last train home, you can still make this recipe. You can perfectly create it every damn time. You don’t need to weigh out 59603059220 different ingredients. You’ve made it so many times it’s inscribed on the cookery book you keep inside your noggin.
For me that did is homemade pizza. It started last year when I oddly had all the ingredients in the cupboard. I then lived off homemade pizza for six months. (Almost.) T and I recently celebrated two years together and I suggested making pizza. T pulled a face thinking it would take 98 hours. But, I whipped it up in half hour or so. So I’m sharing how you can do the same.
Put in your trolley (For the dough.)
200g strong white flour
50ml of lukewarm water (Give or take.)
1tbsp of olive oil
Tomato and basil passata
Deli Chicken (We used chicken tikka, T had quorn.)
Anything else you fancy topping your masterpiece with.
You may have noticed there is not yeast in this recipe. I like very, very thin and crispy pizza bases so I don’t wait for the dough to rise. I’ve done it before and (with yeast and proving,) and found it unsuccessful. (If you were wondering.)
Measure out the flour into a bowl, spoon in the oil. Make a well in the middle and pour in the water bit by bit. I add very little amounts at a time – you don’t want it too sticky. Stir with a spoon until it comes together and then use your hands.
Put the oven on to pre-heat at 200C.
Take the dough from the bowl and knead. Youtube helps if you’re struggling with the motion. Knead until it resembles mashed potato. Then roll out using a rolling pin. (Or a bottle of tomato sauce.) It will spring back, so keep rolling until it’s circular(ish) and the thickness of a pound coin. Liberally sprinkle a baking tray with flour and place the dough on-top.
Top with the passata (quite a lot) and then add your toppings (minus the egg.) We added a mixture of the toppings featured but just use your favourites. Mushrooms, olives, artichoke – whatever you fancy. Pop in the oven and cook for 7 minutes.
Once the base is cooked – give it a prod, crack the egg on top and then whip back in the oven. T likes his quite cooked so he put his on a couple of minutes earlier. Once egg is cooked take out, slice and devour.
Numbers (if you’re bothered.)
Depending on how many toppings you use this comes to between 450 – 500 calories which is higher than a lot of the recipes I’ve been posting. But compared to ordering a large dominos you’re onto a winner. It’s a brilliant way to treat yourself without ruining your healthy eating mission.
I’m not going to suggest reading for this one. Pop on Project Runway with a glass of diet coke and while the evening away. Perfection.
If you haven’t got a spiralizer you need to.
Maybe need is too strong.
I would recommend it.
They’ve been around a little while now so you can pick them up for pennies from Amazon and the like. I’ve been experimenting the past few weeks with different recipes and vegetables. I’m currently on a toning up mission and one of the big wobbles has been a reliance on carbs. Carbs are good for you, there’s no doubt about it. But, I was VERY reliant. Breakfast, lunch and all my snacks, and it was making losing weight tougher. Cutting pasta from evening meals and replacing with carrot spaghetti has been, eye opening. Here’s one of my favourites from the past month.
Put in your trolley
Serves two people
200g of carrot peeled and spiralised. (Use a potato peeler if you don’t have one.)
50g of red onion
140g of sweetcorn
200g of bacon (I used Campbell’s from my box that I’m still getting through.)
120g of chopped tomatoes
20g of feta cheese
1 heaped tbsp of jerk seasoning
You might have noticed that a lot of recipes contain the same types of ingredients. It’s because everything I make is something I eat regularly which means a lot of the recipes rely on the same types of things. Hope this is cool with you all.
Chop up the bacon into small bits and fry with the onion until caramalised around the edges. If you wanted you could save a couple of bits to really crisp up and sprinkle on the top. I don’t actually like crispy bacon (sorry) but you could. Chuck in the sweetcorn and jerk seasoning and cook for a minute
Spiralize the carrots and add to the pan. Cook for a good 5 minutes. Carrots are a lot tougher than courgette which takes about 2 seconds to cook. You don’t want the carrot to be tough. Slop the chopped tomatoes into the pan and let bubble for a good couple of minutes. You want this to thicken nicely and coat everything.
Once everything has come together and it’s bubbling nicely put into a lovely looking bowl and sprinkle with the feta to add contrast. Add some cracked black pepper and you’re good to go. So, DEMOLISH.
Numbers (if you’re bothered.)
This is super low cal, but really filling because of the carrots and sweetcorn mix. It comes to around 370 cals depending how much feta you add. Really great for a lighter evening meal which I tend to prefer before bed. Breakfast like a king and all that.
I recommend reading The Graces by Laure Eve. The cover is sublime and the blurb sounds fabby.
Everyone said the Graces were witches.
They moved through the corridors like sleek fish, ripples in their wake. Stares followed their backs and their hair.
They had friends, but they were just distractions. They were waiting for someone different.
All I had to do was show them that person was me.
Like everyone else in her town, River is obsessed with the Graces, attracted by their glamour and apparent ability to weave magic. But are they really what they seem? And are they more dangerous than they let on?