Pink Apple Slaw

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안녕하세요

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こんにちは

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你好

(Ni Hao)

Here in the UK we've been getting quite a few heatwave's and I think this Pink Apple Slaw is perfect to go with salads during the summer heat.

This recipe comes from the Pinch of Nom Everyday Light recipe book and you can find it in the Snacks, Sides & Sweet Treats chapter.

Let's get making!

Ingredients:

2 tbsp cider vinegar

juice of 1/2 lemon

1 tbsp water

1/2 tsp granulated sweetener

1/2 tsp dried rosemary

1 pink lady apple, skin left on

1/2 red cabbage, finely shredded

5 spring onions, trimmed and sliced

sea salt & freshly ground pepper

Start off by mixing your cider vinegar, lemon juice, water, sweetener and rosemary together in a large bowl.

Then coarsely grate or cut the apple into thin strips, I grated the apple.

Then toss it immediately into the bowl, this will prevent the apple from turning brown.

Lastly add the cabbage and spring onions, and then season with salt and pepper.

Mix well and serve.

As you can guess this is really easy, simple and quick to make and I loved the flavour.

This side would pretty much go with anything, whether you were having a jacket potato, a salad or even a fully cooked meal like chicken.

I found it really refreshing, with a little sweetness and a delicious little crunch to it.

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

Banana Split

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こんにちは

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你好

(Ni Hao)

I thought I'd share with you a recipe that you could have either as a breakfast treat or even as a dessert, this recipe comes from the Pinch of Nom Everyday Light recipe book, this recipe can be found in the Breakfast chapter.

Let's get making!

Ingredients:

2 bananas

200g fat-free Greek yoghurt

1 tbsp granulated sweetener

1 tsp vanilla extract

10 blueberries

4 strawberries

25g flaked almonds

2 fresh cherries

Peel your bananas and cut them in half and then cut them in half again, this time lengthways.

Then arrange on 2 plates.

Mix the Greek yoghurt, sweetener and vanilla extract together.

Thinly slice the blueberries and strawberries, reserving 2 strawberry halves for garnish.

Stir the sliced berries into the yoghurt.

Spoon the yoghurt mix onto the middle of the banana slices.

Sprinkle the flaked almonds on top and decorate with the cherry and strawberries, reserved earlier.

Now you ready to enjoy.

This recipe is really easy and quick to make, there's no cooking or baking involved, it takes about 5 minutes to make. I absolutely loved this and would happily eat it often as part of a healthy breakfast.

Skye wasn't too fussed but that's probably because she's insanely picky with food.

I think with the weather starting warm up, this is a perfect treat to enjoy in the garden or as a nice healthy and refreshing dessert.

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

Sticky Pork Noodles

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こんにちは 

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你好

(Ni Hao)

I was scrolling through recipes on Morrisons' website when I came across these Sticky Pork Noodles and couldn't miss giving them a try.

Let's get cooking!

Ingredients:

4 pork loin steaks/medallions cut into strips

350 g stir-fry vegetables

300 g noodles - you can use fresh or dried noodles

1 tbsp sesame seeds

2 limes, zest and juice

2 garlic cloves, crushed

4 tbsp hoisin sauce

In a shallow bowl, mix together the lime zest, juice, garlic and hoisin sauce. Pop the pork in and coat well, cover and set aside.

Next heat either a large frying pan or wok on a medium high heat, then add the pork with all the marinade and stir continuously for 5 minutes.

Next add the vegetables and stir-fry for 4 minutes until hot but still crunchy.

Next turn the heat down to medium, add the noodles, mix well and heat for a further 2 minutes or until the noodles are piping hot.

Remove from the pan and divide the stir-fry between 4 bowls, then sprinkle over the sesame seeds and serve immediately.

I love this dish and recipe, it's so easy and quick to cook, even Skye did a pretty good attempt at giving it a try. She's always happy when I make dishes like this because it means we get to use chopsticks, I'm actually making this again tomorrow for our tea. I love the flavours, the first time round I didn't used coriander which is optional in the original recipe, but tomorrow I'm going to give it a go with the coriander and see if it adds anymore flavour to the dish.

So if you want to cook something simple and quick after a long day at work then give Sticky Pork Noodles a try.

If you want to follow the original Morrisons recipe then head over to Morrisons: Recipes: Sticky Pork Noodles.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Sweet and Sour Chicken

 Hello

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こんにちは 

(Konnichiwa)

你好

(Ni Hao)

In March, the UK went into lockdown and my main let down was that I stopped cooking and was mainly ordering in, we were having so many take away's that it was inevitable that I was going to put weight on, so I decided to hunt for a recipe that would mean I could have a fake away, meaning I could my usual treat without having to worry about extra weight.

Let's  get cooking

Ingredients:

1 onion, diced

2 garlic cloves, crushed

2 chicken breasts, diced

3 small to medium peppers, deseeded & diced - one of each colour.

8 baby corn, chopped

1 courgette, diced

1 handful sugar snap peas, cut in half

1/2 orange juice only

2 tbsp granulated sweetener

4 tbsp rice vinegar

70 g tomato puree

1 tin chopped tomatoes

400 ml chicken stock

1/4 cucumber

4 spring onions, chopped

2 tbsp dark soy sauce

1/4 tsp xanthan gum

pineapple

Low-calorie cooking spray

Spray wok with low-calorie cooking spray. then add the onion and garlic, and cook on a medium heat, until they start to soften.

Add the diced chicken breasts and cool until it starts to colour slightly.

Add the peppers (we don't really like peppers, so I only added 1 red pepper), and also add the baby corn and cook for a few minutes.

Next add the courgette and sugar snap peas and cook for another 2-3 minutes.

Next pour in the orange juice, sweetener, rice vinegar, tomato puree and chopped tomatoes. Stir well then add the stock, then stir again.

Cook for about 20 minutes, until it starts to thicken slightly. Then add the cucumber, spring onions and soy sauce, then stir.

Place 200 ml of the sauce into a jug and whisk in the xanthan gum a 1/4 of a tsp at a time. You will need to whisk well, and keep whisking.

Return the thickened sauce to the pan and stir well, it will thicken the sauce.

Next pop in the pineapple, stir and remove frim the heat straight away.

Now you're ready to serve, serve with either rice or noodles and a sprinkling of freshly chopped spring onions.

I served mine with rice and both myself and Skye really enjoyed it. While we still have a take away every now and again, I still make fake aways when we fancy too many take aways which helps with both the bank balance and the waist line. The recipe was really easy and simple to follow, and I didn't feel like I was cooking for hours to finally be able to sit down and tuck in. I'll definitely be cooking this again as it smelt and tasted gorgeous.

I came across this on the Pinch of Nom website when I was hunting for a nice sweet and sour chicken recipe, while I left out some ingredients I included them in this recipe as well as in the method, but if you would like to check the original recipe yourself then you can head over to Sweet and Sour Chicken.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye