I love Tzatziki.

With eggs, with vegetables for dipping, slopped onto soup. I find it’s a great way of creating flavour contrasts. I wanted to make a Tzatziki chicken recipe that was healthy(ish,) and could be eaten for breakfast/brunch. Or just as easily stacked in lunch boxes for a satisfying afternoon meal. This is what I came up with.

Tzatziki Chicken Pittas

Put in your trolley

50g Greek yogurt

50g Mayo

cucumber, grated (about 2 inches long)

lemon wedge (ready to be squeezed.)

3 sprigs fresh dill, chopped

garlic powder (if you have any hanging about.)

salt and black pepper, freshly cracked

To Serve

Pitta Bread (I chose a seeded one from Sainsburys and they are delicious.)

An egg

Hot Sauce (Franks is good.)

2 Chicken Thighs, sliced and warmed (seasoned with salt and pepper.)

Step One

Pre-heat the oven to 200C and pop in the thighs. Bake for 20 minutes then check if cooked. Slice open one of the thighs, or poke with a cooking skewer. Take the chicken out of the oven, chill and shred. You could use deli meat instead or pre-cooked chicken but I had these hanging around.

Step Two

I haven’t added the exactly measurements for the Greek yogurt/mayo because you could make a massive bowl of this and store it in the fridge all week. Or you could just make one serving. But this is basically a good 50 g of each. But you do you.

Once you’ve added them together, grate the cucumber into the bowl and squeeze in a lemon wedge. Add the chopped dill and a sprinkling of the garlic powder, salt and pepper. Do this to your personal taste.

Step Three

Fill a saucepan with water and boil the water. Add the egg and cook for the desired time. I think hard-boiled works better here. So 7ish minutes. Once the egg has cooked, drain the saucepan and refill with cold water. Peel and slice.

Step Four

Toast the pitta bread, mix the chicken and the tzatziki and stuff. Pop the egg on top and then drizzle with hot sauce. Oh my – delicious.

Numbers if you’re bothered

You could add lots of extras to this. Advocado, onion and tomato if you wish. I kept it the recipe here and it came to 350ish calories. Add some hula hoops, a tangerine or two and it’s the perfect lunchtime option.

Recommended Reading

I recommend reading Charlie Breaker book number one. It’s a hard, smashing, book with a gritty main character and a great sense of storytelling. You can read my review here.

Tzatziki Chicken Pittas

Tzatziki Chicken Pittas

Tzatziki Chicken Pittas

Another recipe post today. Starring Salmon Pâté (and Quark)

Now before you ask Quark is a type of fresh dairy product made by warming soured milk. Yes it sounds a little gross, but mixed in with something else, it’s a brilliant low fat alternative for cheese. Perfect for making into dips and Pate. I learnt about quark from Slimming World instagrammers. They appeared to be using it for creamy pasta, or lasagne. I found a recipe for salmon pate and thought I would give it a go. And it is A-OKAY. Recipe below.

This is a really simple recipe, good as a spread on Ryvitas or toast for lunch, in a sandwich or as a dip with crudités. Perfect.

Healthy Salmon Pâté (using Quark)

Put in your trolley 

(Makes 2-4 servings.)

200g skinless and boneless salmon

200g quark

Good pinch of dried chilli flakes or other spicy seasoning

1 tablespoon lemon juice

1 tablespoon chopped parsley or coriander (optional)

salt and ground black pepper to taste

Step One

Cook the salmon in the oven at 200c. Should only take 15 ish minutes but keep an eye on it so it doesn’t overcook. Nothing worse than over cooked salmon. Allow to cook and then chop up into the same sized chunks.

Step Two

I tend to put all of the ingredients in the blender to make a smooth mixture. But you could mash up with a fork if you prefer something a little coarser. Either way, add all the ingredients into the blender and then blend until the preferred consistency. Check to adjust the seasoning and then blend again.

Numbers (if you’re bothered.)

This works out at about 150cals a portion. You can double or triple it if you want to take to work one day, or could use different fish to add different flavours. I’ve added capers before to add saltiness and red pepper also!

Recommended Reading

I recommend reading All the missing girls by Megan Miranda – a creepy, claustrophobic but brilliant book. 

Healthy Salmon Pâté (using Quark)

Healthy Salmon Pâté (using Quark)

I make a lot of rusty coloured soups. Carrots/butternut squash/tomato or pepper they look gorgeous but samey. So imma switching it up for a green recipe/ Specifically one with broccoli, pea and basil. It’s bustling because it takes no time at all to create. Mainly because you don’t want to over-cook the broccoli! Enjoy.

Bustling Broccoli, Pea and Basil Soup

Put in your trolley

(Would properly feed a dozen hungry mouths.)

Low cal cooking spray

2 large onions, roughly chopped

2 garlic cloves, diced

3 celery sticks, roughly chopped

A large pinch of dried oregano

80 g fresh basil (chopped the stalks and leave the leaves)

1,5 kg broccoli

1,5 l vegetable stock

500 g frozen peas

juice of 1/2 lemon

a sprinkling of Parmesan

One Slice of Campbells Bacon for garnish 

Black pepper

Step One

Heat up the low cal cooking spray and cook the onion on a low heat for around 10 minutes. Stir every often so they don’t brown so much. After the 10, add the garlic, celery and oregano and basil stalks (only) and stir well.

Step Two

After 6-10 minutes (ish) add the broccoli, vegetable broth and salt and pepper to taste. Keep stirring.

Step Three

Let it cook for 15 minutes and taste. You don’t want over cooked broccoli! At this point fry the bacon slice (chopped up till crispy) Remove from the heat and add the frozen peas, lemon and basil leaves. Blend until you have the consistency you desire. (Add more stock if you want it thinner.) And serve! Oh and sprinkle the bacon!

Numbers (If you’re bothered.)

This comes in at almost spot on 300cals. If you add on a delicious crust of bread and some tzatziki you’re up to 400 cals. Perfect for a lunch at your desk or as a lighter dinner.

Recommended Reading

I recommend reading COLORLESS TSUKURU TAZAKI By Haruki Murakami. I’ve read 1Q84 and thought it was really wonderful but not, well perfect. T recently read this and adored it so I’m looking forward to it too. T suggested that this would work quite well with this recipe. Lavely.

Bustling Broccoli, Pea and Basil Soup

Bustling Broccoli, Pea and Basil Soup

Time for another breakfast recipe – because you know I love them. Today I’m making Eggy Breakfast Crumpets (with bacon.)

I’ve been using the Campbells breakfast meat box regularly for the last few weeks, and wanted to use it again! This recipe came from seeing an instagram from (@whatgeorgiaeats) and I thought I would give it a go. The first time I didn’t soak the crumpets for long enough so there was a lot of egg to pour over the top but I’m learning. (So, keep that in mind.) Enjoy.

 

Put in your trolley

(Serves 1 but double/triple depending on hangreyness) 

A sprinkling black pepper

1 fresh red chilli chopped 

2 rashers of bacon. (I used Campbells from their breakfast box.) 

1 round crumpet

2 large eggs (free range obvs.) 

Step One

Crack the egg into a bowl, give a whisk with a fork and season well. Chop up the chilli and add to the mix. Heat up a large non-stick frying pan over a medium heat.

Step Two

Chop up the bacon rashers and pop into the pan. Let them crisp a little on both sides. (Crispy bacon for the win.) Meanwhile soak the crumpets in the eggy mix. Turn them over a couple of times so that they soak up allllll the eggy goodness. (Push them down too so you get it all in.)

Step Three

Move the bacon to the side of the pan, but move the bacon juice around the pan. Pop in the crumpets and fry until till golden on one side and then tip over to fry on the other side. Garnish with the bacon and whatever else you fancy. Maple syrup? Honey? Herbs? Feta? All will work. 12

Numbers if you’re bothered

This comes to under 300 cals even with the bacon which is brilliant. You could also add extra vegetables like peas/mushrooms/grilled tomatoes if you wanted to attempt the 10 portions a day I think they suggest.

Recommended Reading

I recommend reading Man or Mango by Lucy Ellwood. Brilliant, mixed up book, worth a flick through over this scrummy breakfast.

Recently I’ve thought about ordering meat online from a local butcher. It’s something I’ve wanted to do but it tends to be too pricey. With T being a vegetarian, I have to make sure I can store/use it. Recently I saw an offer on Campbells Prime Meat Breakfast box with Woucher. I decided to give it a go.

Although I ordered off the Wowcher website I did have a nosy of the Campbells website. It’s super easy to use. The types of meat are listed across the top with relevant products underneath. Plus they also sell cheese/pate/marinades and sauces too.

I did also spot that delivery is free over £50 and any UK Main orders placed before 12 noon M-Th is delivered by 6pm the next day! (Excluding fresh fish.)

Bacon from Campbells Breakfast Meat Box

Delivery

Cause I ordered from Wowcher the delivery was slightly different. I clicked order on Friday morning and it arrived Saturday 9am (which was spot on.)

It was packed brilliantly. Popped in a polystyrene box with a freezer pack inside (which I’ve kept.) The packs of sausages were huge, and looked delicious. I hadn’t tried Lorne Sausage before or cooked with haggis so was pretty excited/nervous.

What arrived

The Breakfast Meat Box Includes:

  • Campbells Black Pudding – 1 x 454g
  • Campbells Haggis – 1 x 454g
  • Lorne Sausage Sliced – 1 x 454g – approx 7 sausages
  • Cumberland Ring Sausage – 1 x 227g
  • Pork, Haggis & Herb Sausage – 1 x 454g – approx 6 sausages
  • Pork Sausages – 1 x 454g – approx 8 sausages
  • Unsmoked Back Bacon Sliced – 1 x 454g – approx 12 rashers

Campbells have included a variety of breakfast essentials within this pack so that you can enjoy your morning with these delicious products. PERFECT.

What did I think?

Everything I’ve tried has been incredible. The haggis and pork sausages had even T salivating. They smelt/tasted incredible and were very herby. The bacon was delicious and juicy. I’ve demolished half the pack from breakfasts alone. I even used the haggis for a ragu style dinner with mash (photo below.) Plus the packs were huge. The Lorne sausages have lasted me forever and have made this pack very purse friendly. I can’t wait to order another to be honest. I haven’t used all the meats for breakfast alone and although it’s marketed as a Breakfast Box it’s really versatile. Oh, and I made this incredible cheats courgetti carbonara. Recipe coming soon!

Recipe

I’m going to share a hella load of recipes that I’ve made with the box but I wanted to share a short one today.

Put in your trolley

100g plain flour

1 large egg

300ml Soy milk

Low Cal cooking spray 

100g of Campbells Bacon 

1 birdseye chillis

20g low fat cream cheese 

6(ish)g Encona West Indian Original Hot Pepper Sauce

Step One

Sift the flour and add the salt. Put in a nutri-bullet/blender and add the egg and milk. Heat the low cal spray in a frying pan, pour the batter into the pan until it thinly coats the base. Cook over a medium heat for 30 seconds to a minute. Then flip! Create more.

Step Two

Whilst managing cooking and flipping the pancake take the bacon and fry gently over a medium heat. Once just cooked at the cream cheese and hot sauce. Coat and gently cook together. Chop up the chili’s and throw in. Cook for a minute.

Step Three

Once cooked – fill the pancakes with the mixture and devour. Serve with something green. I didn’t because I was a little quick to eat the pancakes. (See picture below.)

Would I recommend Campbells?

Yes, yes, yes. I already have my eyes on another of their boxes. Maybe the lean meat? Maybe the slow cooker box? The quality was brilliant, the price was perfect and the delivery was spot on. But, most importantly the taste was on point. Brilliant quality and enough of a quantity I can’t recommend this box enough.

Pancakes and Bacon from Campbells Breakfast Meat Box