It was another experimental dinner last night for Mr Fiancé. Like me, he’s on a slim down for the wedding, but is quite happy eating his carbs, which I’m cutting back on. He’s big into his chicken at the moment, but after having it with rice a lot, he asked me to whip him up a tasty chicken sandwich, that was still healthy.
I started by pounding a chicken breast to make it equal thickness and then coated in flour, dipped it into beaten egg and then into my special oaty mix. This mix was simply basic porridge oats, cayenne pepper, hot chilli powder, chilli flakes, garlic powder, paprika and cracked black pepper. Yes, my fiancé likes things hot and spicy.
Once I made sure the chicken was nicely coated with oats, I popped it onto a lined baking tray and put it in a pre-heated oven at 190C for around 25minutes – check it’s cooked through before serving.
To serve, I got some crusty bread, made a sweet chilli mayo with just a mix of these two condiments and smothered the bottom piece with that, layered up with salad and chicken and put some mango chutney on the top layer.
Apparently, it was a very good dish – too spicy for me! – but well worth a try I think.
The health kick continues, as the wedding slim down gets into full swing. So far, so good – I’ve lost 1.5lb in the first week. Slowly but surely! I do have eight months to get there.
This morning, I figured it was time to get back into smoothies. They’re so easy to whizz up.
I had a small punnet of blueberries.
Add a banana and a splash of milk and just blended it with a hand blender until smooth.
Ta-da! Easy breakfast, that’s tasty and healthy!
Like most people, I don’t enjoy dieting. However, with my wedding now all booked for this year, the clock is well and truly ticking for me to lose the 2 stone that’s been haunting me for the past two years.
I’m currently running – on the spot indoors admittedly – for an hour a day, which my pedometer says is around 7miles. On top of that, I’m doing sit ups, crunches, leg raises, planking and squats. I can’t say I’m enjoying any of it, but needs must.
Food is a struggle for me too, because I love tasty things! I’m being very good though and going for high protein where possible and avoiding chocolate, which isn’t easy.
I’ve been turning to my warm steak salad a lot and tonight, I opted for a warm chicken salad. Quite simply, I just cooked a chicken breast, cut it into pieces and served on a bed of mixed salad leaves, tomatoes, spring onion and avocado with just a small crumbling of cheese for added texture and flavour. Instead of a dressing, I used just a little balsamic vinegar and walnut oil.
Banana bread is one of the easiest cakes to make and is a great way of using up bananas that could otherwise be facing the bin.
All you need to whip up this family favourite is:
150g self raising flour
165g caster sugar (white or golden)
3 very ripe bananas
Sift the flour into a mixing bowl, add in the sugar and the egg.
In a separate bowl, mash the bananas with a fork until smooth and add that to the other ingredients.
Simply mix with a wooden spoon until the batter is combined and pour into a lined loaf tin. I always line my loaf tins, as it saves on the washing up!
Pop into a pre-heated oven at 180C for around an hour. Check with a skewer and it if comes out clean, the cake is cooked.
Allow to cool for a couple of minutes, before turning out on to a wire rack to cook complete and then enjoy with a cuppa.
As an alternative, you could stir through a handful of chopped nuts or chocolate chips or even a couple of spoonfuls’ of honey or peanut butter to jazz up the cake.
I love whipping up a soup. It’s so easy, you near enough just throw everything in a pan and let it take care of itself.
I had a mountain of veg that was just crying out to be used up.
Very simply, I peeled and very roughly chopped:
2 small potatoes
a handful of carrots
a red onion
a white onion
a good handful of sprouts
I add the potato as a thickening agent. Otherwise, any veggies you have begging, just throw them in! I also put in a chicken stock pot (use veggie stock if you’re keeping it all vegetarian), some course black pepper, paprika, onion salt and dried basil.
Top up the pot with water and allow to simmer until all the veggies are soft, then liquidise to your liking with either a handheld whizzy thing, or blender.
Once smooth, I allow some blue cheese to melt in. Again this is optional, depending on your taste or dietary requirements.
I’ve had my first go at icing a cake that wasn’t a standard round Christmas cake. For my birthday this year, I was given a Christmas tree cake tin and we thought we’d have a chocolate cake for our Christmas pudding this year.
As a trial run, I made a dummy run, which was going to be delivered to my in-laws, only for the snow to hit, so we had to eat it ourselves!
I won’t talk you through the chocolate cake, but I used Mary Berry’s recipe and it turned out really nice – well, she is the Queen of Cakes to me!
For this cake, I made two sponge cakes and after a slight wrestling match with the tin, I managed to get them out. Note to self, cooking spray isn’t enough, always line!
The two chocolate trees were filled with freshly whipped cream and a whole jar of strawberry jam. Then, I used ready-rolled (short cut) marzipan to top the cake, before rolling out green icing (I used two packets, but three would be better) and for the trunk, I used a pack of chocolate icing, which I rolled out.
To top the cake off, I used edible glitter spray in gold and silver, some little red sugar balls, silver sugar balls and some edible snowflakes. To get them to stick, I used a little bit of gin – vodka works well too.
I didn’t think I did too bad for my first attempt and was gutted I couldn’t get it to its intended recipients. I’ll now be having another go ready for Christmas next week.
It’s that time of year to start your Christmas cooking. This week, I have baked my Christmas cake. I used Nigella Lawson’s recipe from her Christmas book.
First up, was to soak the fruit in brandy – all 400ml of it! After bringing it to the boil, it was left to steep overnight and it smelt absolutely heavenly.
The next day, I prepared the rest of the mixture and was just about to start adding in the fruit and dry ingredients to the sugar, butter and eggs, when I found out I didn’t have enough nuts. Mad dash to the shop to get the missing ingredient and it was on with the mixing. Mixing together the finished batter is pretty tough going, but stick with it and think of the good it’s doing for your bingo wings!
Lining the tin is always fun, but after some adjustments, it was ready and full of cake mix, which was then popped in the oven on 150C.
Nigella said it would take between 2.75-3.25hours, but I checked mine after 2.5hrs and it was done.
After getting it out of the oven, I brushed the top with more brandy and wrapped in tin foil twice. It cracked!! But this was because I didn’t allow it to cool enough, so make sure you really allow yours to cool before taking it out of the tin. However, checking the cake again today and it has survived, hurrah!
For the next five weeks now, I shall feed the cake brandy every day, through until Christmas Eve, when I shall ice it, ready for the big day.