Cheese & Onion Crispbakes

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time to share another recipe from one of the Pinch of Nom recipe books. These Cheese & Onion Crispbakes can be found in the Everyday Light recipe book under Batch Cook.

Let's get cooking!

Ingredients:

500g potatoes, peeled and chopped

120g wholemeal bread

2 medium eggs

80g reduced-fat cheddar, grated

1 tsp mustard powder

6 spring onions, trimmed and thinly sliced

sea salt and freshly ground black pepper

low-calorie cooking spray

Start off by pre-heating your oven to 170C/150C Fan/Gas Mark 3. Then line a baking tray with greaseproof paper.

Cook the potatoes in a pan of boiling salted water for 20 minutes, or until a knife slides easily into the centre of each potato. Then drain well, return to the pan and mash.

Using a food processor or a mini electric chopper, blitz the wholemeal bread into fine crumbs. Place the breadcrumbs into a shallow dish.

Whisk the eggs in a bowl and set to one side.

Add the cheese, mustard powder and spring onions to the mashed potatoes and mix well. Season to taste.

Split the mashed potato mix into four. Shape each quarter into a large burger.

Carefully dip each burger into the egg, and then into the breadcrumbs, coating each side.

Place on the baking tray and repeat to make 4 burgers in total.

Spray each crispbake with cooking spray and place in the oven for 25 minutes, turning halfway and spraying with cooking spray again.

The crispbakes should be golden and crisp when cooked.

Once cooked, serve and enjoy.

I absolutely love this dish. 

They're really easy and simple to make.

The flavours work well together and even Skye seemed to be a fan of the crispbakes. 

I served them with mini corn on the cobs, but I think I'd also add some salad next time to add a little colour to the dish.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Cheeseburger Quiche

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's tome yet again to share another Pinch of Nom recipe. Today I want to share with you the Cheeseburger Quiche recipe, which can be found in the Quick & Easy recipe book, in the Batch Cook chapter.

Let's get cooking!

Ingredients:

500g 5%-fat beef mince

1 tsp paprika

1 tsp freshly ground black pepper

1 tsp ground cumin

1 tbsp soy sauce

1/2 tsp sea salt

1 tbsp Worcestershire sauce

Low-calorie cooking spray

1 onion, peeled & thinly sliced

2 tbsp white wine vinegar

2 garlic cloves, peeled & chopped

2 tsp granulated sweetener

1 tbsp tomato puree

1/2 x 400g tin chopped tomatoes

4 eggs

200g reduced-fat cream cheese

100ml semi-skimmed milk

60g reduced-fat cheddar, grated

Start off by pre-heating your oven to 200C/180C Fan/Gas Mark 6.

In a mixing bowl, add the minced beef, paprika, black pepper, cumin, soy sauce, sea salt and Worcestershire sauce and mix well.

Spray an ovenproof frying pan or a 30cm quiche dish with low-calorie cooking spray, then flatten the mince mix evenly in the base to form a flat disc.

Bake in the oven for 10-15 minutes until browned.

Remove from the oven and drain any excess fat from the dish.

While your mince is cooking, spray a frying pan with cooking spray and fry the onion for 15 minutes or until it's caramelised.

In a separate pan, add the white wine vinegar, garlic, granulate sweetener, tomato puree and the 1/2 tin of tomatoes.

Cook on a medium heat until the sauce has thickened.

Spread the tomato sauce evenly over the cooked mince and top with the caramelised onion.

In a bowl, mix the eggs, cream cheese, milk and a pinch of salt and pepper.

Pour this mixture into the dish on top of the  mince and tomato sauce and top with the grated cheese.

Cook in the oven for 20-25 minutes until the egg mix is golden brown and set.

Let the quiche rest for 5 minutes, then slice and serve with your choice of accompaniments.

Time to serve.

I used 2 dishes to create my quiche because I thought there was too much mince, forgetting that the meat would shrink. I think next time I'd stick to one dish.

I loved the flavours, they were really nice.

It was really easy and simple to make and I would happily make it again.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Chicken Dopiaza with Cumin Roast Potatoes

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's been a while since I've shared a recipe from the Pinch of Nom books, the last time I shared a recipe I had tried and tested was back in November, so it's definitely time to get back into sharing recipes again, and what better recipe to get back on it with this Batch Cooked Chicken Dopiaza, this recipe can be found in the Everyday Light recipe book and found in the Batch Cooking chapter.

If you would to batch cook this recipe, then all you need to do is cool within 2 hours of cooking, then divide the cooked recipe into individual servings, minus the potatoes and freeze immediately.

Let's get cooking!

Ingredients:

Low-calorie cooking spray

2 red onions, peeled and diced

4 garlic cloves, peeled and finely chopped or grated

2.5cm (1in) piece of root ginger, peeled and grated

1 red chilli, deseeded and finely chopped

500g chicken breast (skin and visible fat removed), diced

1 tbsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 x 400g tin chopped tomatoes

200ml chicken stock (1 chicken stock cube)

1 red pepper, deseeded and diced

1 tbsp chopped fresh coriander

For the Potatoes:

700g potatoes, scrubbed and cut into large dice

1/2 red onion, peeled and finely diced

Low-calorie cooking spray

sea salt and freshly ground black pepper

1 1/2 tsp ground cumin

Start off by pre-heating your oven to 190C/170C Fan/Gas Mark 5.

Next parboil the potatoes for 5 minutes. Drain and place in a bowl.

Add the diced red onion, spray with low-calorie cooking spray, season with salt and pepper, sprinkle the ground cumin over and mix well.

Tip onto an oven tray and cook for 30 minutes or until the potatoes are cooked through and golden brown.

Next, prepare the curry. Spray a large heave-based frying pan or wok with some low-calorie cooking spray, then add the diced onions, garlic, ginger and chilli and cook over a medium heat for 5 minutes.

Next add the chicken to the pan and cook for another 5 minutes until the meat starts to brown slightly.

Stir in the garam masala, cumin and coriander and continue to cook for another minute.

Add the chopped tomatoes and stock, stir well, then bring it back to the boil.

Turn the heat down and simmer for 15 minutes.

Add the red pepper and allow to cook for another 3 minutes.

Stir in the coriander and serve with the cumin roast potatoes.

I really enjoyed this dish, the dopiaza and the roast potatoes were really nice and full of flavour and they worked really well together, it's a nice change from having a curry with the usual rice.

This dish is not only perfect as a batch cook dish, but it's also perfect as a fake-away too when you're craving a take away but are either low on cash or on a diet.

This dis is really easy and simple to make, it's perfect for any novice chef.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye