Tandoori Chicken and a Chutney Trio

I love a good challenge and trying something new is a really good feeling for me, especially if executed well! A good friend of mine was asking me if I made my own tandoori chicken… and now I can absolutely tell him that I do.

I am obsessed with making my own sauces and chutney that I use alongside my own curries but thought this would be the perfect opportunity to share my tandoori recipe with a trio of chutneys to serve. This trio is like the Destiny's Child of chutneys... the mango one is definitely Michelle as it's one that I often forget about but secretly just as good.

Tandoori chicken can be made in advance which is perfect if you are having guests round for dinner and the chutneys I would advise making fresh as the herbs are a lot more potent if served immediately.

Ingredients:

Marinade

500g natural yogurt

2 x tsp garam masala

1 x tsp cumin

1 x tsp turmeric

½ tsp x chili powder

4 x crushed garlic cloves

Thumb size piece of ginger

To Serve

100ml lemon juice

12 x boneless chicken thigh

2 x red onions

3 x tsp paprika 

Basmati rice

Balsamic Chutney

1 x red onion

1 x tsp ketchup

2 x tsp balsamic

Handful of plum toms

Handful of fresh coriander

Cool Yogurt

3 x tbsp sour cream

1 x tsp mint sauce

Handful diced cucumber

Pinch of chopped fresh chives

Pinch of chopped fresh parsley

Sweet Chili and Mango glaze

1 x mango

2 x tbsp sweet chili sauce

Pinch of salt

1. Chop up the red onion and mix with the paprika and lemon juice in a small bowl. Once thoroughly mixed, lay the mixture onto a baking tray.

2. Chuck all the marinade ingredients in a large bowl and mix well.

3. Slice the chicken thighs a couple of times to ensure they soak up the marinade. Coat each piece of meat thoroughly in the marinade and place on the baking tray on top of the red onion mixture.

4. Let the meat marinate for about an hour before popping it in the oven at 200 degrees for 40 minutes - ensure you are checking the meat every ten minutes or so as the yogurt can start to char.

5. Whilst the meat is cooking, it’s time to start the chutneys…

6. To make the Balsamic Chutney, dice the red onion and baby plum toms in a small dish. Add the ketchup and balsamic vinegar and mix until ingredients are thoroughly covered. Chop up the fresh coriander and sprinkle into the chutney. BISH BASH BOSH.

7. For the cool yogurt, scoop the sour cream into a bowl, add the mint sauce and stir before adding the herbs. Finish off by adding the diced cucumber and finish with a sprinkle of black pepper to make it look jazzy.

8. Lastly, this one is for Michelle... sweet chili mango sauce. De-flesh the mango and blitz in the blender until smooth with a few chunks. Add the sweet chili sauce and salt, mix with a spoon and poor into a small dish to serve.

9. Once the chicken is looking a bit bbq’d in the oven, serve the thighs on a bed of rice and sprinkle with the red onion mixture from underneath the chicken.

10. Enjoy and thank me later…

Keeping you hungry,

Hannah x

Hannah’s Harissa Lamb

I’m absolutely obsessed with spices from around the world and really enjoy finding new meals to incorporate them into - it’s kind of like that child element in me that wants to experiment with potions and perfumes... but with food!

Harissa is a spice from Tunisia that you can buy in powder or paste form. I’ve tried a few different recipes from other chefs but none of them quite lived up to what I was expecting. I visualised the kind of dish I wanted to create and just went with it and ended up with Harissa sauce served with harissa marinated lamb which I served on top of quinoa but you could chose cous cous or veggies instead.

Ingredients: (serves 3-4)

700g diced lamb

2 x diced white onions

4 x tbsp harissa paste

1 x red bell pepper

1 x tbsp cayenne pepper

1 x tbsp paprika

1 x tsp chopped chillies 

Handful of fresh coriander 

1. Chop the red pepper and soften along with the white onion in a frying pan on a medium heat, ensuring that the veggies soften and don’t char.

2. Add the paprika, 2 x tbsp harissa paste, cayenne pepper and chopped chillies (I’ve used Lazy Food’s chopped chillies)

3. Once fragrant and smelling spicayyy, add a small glass of water and blitz in a blender until smooth.

4. Cut the chunky fat off of the lamb and marinate the meat in 2 x tbsp harissa paste for 30 minutes before frying on a medium / low heat until cooked through.

5. Serve the meat on a bed of quinoa or similar and cover in the harissa sauce.

6. Saucy darling... enjoy.

Keeping you hungry,

Hannah x

Satay Away

Sataaaay away queens. This meal is quick easy and yummy.

I never used to be a fan of peanut butter but it was quickly on my radar when I started having a keen interest in my diet. Natural peanut butter is full of natural fats and a smooth flavour which makes a killer satay chicken. Whether you serve with on it's own or with rice it's full of protein and really simple!

Ingredients: (serves 1)

1 x chicken breast

1 x chopped red chilli

1 x large tbsp natural peanut butter

1 x tbsp soy sauce

100ml water

Handful of spinach

1. Dice the chicken and fry until cooked through with no pink bits.

2. Toss in the spinach and let it wilt before adding the peanut butter, chilli, soy and water.

3. Ensure that you are fully coating the chicken in the satay sauce before serving.

4. Serve on it's own or alongside egg fried rice /noodles.

Keeping you hungry,

Hannah x

Working the Wicks

As a keen foodie, I pull a lot of inspiration from other chefs and lifestyle coaches. This recipe is a little spin on Joe Wick's bashed pork and red pepper mayo - after all who doesn't like (fancy) the body coach?

Pork is a toughy for me. I don't really enjoy the meat, however, healthy eating can be pricey and pork comes with a manageable price tag - so let's put faith in Joe and give his red pepper mayo a go.

I bought 8 pork steaks for around £3.50 which would serve family of four. I also chose to serve the pork on top of giant cous cous as well as rocket but this is entirely optional - I was just a hungry gal.

Ingredients (to serve 1)

1 x jarred red pepper

1 x clove garlic (minced)

2 x pork steaks

1/2 x pack of giant cous cous (ASDA below)

1/2 x an avocado

2 x pork steaks

1 x tsp butter

30g Light mayo

Handful of rocket

Pinch of Sage & Rosemary 

Salt & Pepper to taste

1. To make the sauce, chuck the garlic, red pepper and mayo into the blender and blitz until smooth.

2. Set aside the red pepper mayo. Heat up a tsp of butter in a frying pan.

3. Season the pork with salt, pepper, sage and rosemary - there are a lot of strong flavours, so be extra careful not to over season.

4. Fry the pork in the butter on a medium to low heat so that the meat stays tender.

5. Meanwhile, cook the cous cous in a sauce pan with boiling water.

6. Serve the pork on top of the cous cous and rocket, topped with avocado and the red pepper mayo.

7. BAM hunnay. Flavour overload.

Keeping you hungry,

Hannah x

Pongy Paella

Ok, so pongy might not be the perfect selling point but good marketing is being true to your word and this fish dish does kick up a little bit of a stink!

Rich in omega 3 this paella dish is perfect for lunch, dinner and meal prepping (but you may upset the office) if seafood isn't your thing you could try chicken and chorizo or experiment with Mediterranean veggies for a vegan option. The gist of making paella is very similar to making risotto - keep feeding it liquid until it is the perfect density & it's ready to serve...

Ingredients:

A handful diced chorizo 

500g mixed shellfish 

400g tinned tomatoes

300g paella rice

100g peas

500ml chicken stock

6 x cloves crushed garlic

1 x diced onion

1 x tbsp paprika

1 x tbsp cayenne pepper

2 x tbsp Worcestershire sauce

2 x chicken stock cubes

Serves 6 (could serve 8 for smaller portions)

Calories - 512

Carbs - 72g

Protein - 33g

Fat - 8g

1. Chuck the tinned toms, 4 of the 6 cloves of garlic, 1 of the 2 stock cubes, onion, paprika, cayenne pepper and Worcestershire sauce into a sauce pan and cook throughly.

2. Blend all the ingredients that are in the saucepan, in the blender until smooth and set aside.

3. Create 500ml chicken stock with the remaining stock cube and boiling water.

4. Pour the paella rice into a hot frying pan with a drizzle of oil and the remaining garlic and toast the paella rice for a couple of minutes. 

5. Gradually add the chicken stock, allowing the rice to soak up the stock before adding more.

6. Once the rice has soaked up all the chicken stock repeat number 5 with the blended sauce.

7. The paella should now be nice and gooey which means its time to add the cooked shellfish, peas and chorizo. Cook for a further 7-8 minutes.

8. Voilaaaaa amigos...

Keeping you hungry,

Hannah x

Tangy Hot Sauce

Lover of hot sauce but of all the additives? Make your own hot sauce from scratch in just 20 mins - in the best part is it's completely guilt free made purely with fruit and veggies.

This sauce can be used as a salad dressing, marinade or even just for dipping and dunking BUT it comes with a warning its hella hot (maybe just for my girly taste buds)... you adjust the heat by using less chillies or ensuring you de-seed them before cooking.

Along with the sauce I've prepared a fresh salmon dinner idea to go with your home made hot sauce to give a summery vibe on this cold miserable day! 

Ingredients (for the sauce):

2 x mangos

2 x sweet pointed peppers

4 x chillies

6 x cloves of garlic

For the dinner: (serves 1)

1 x pack of Asda steam bag "Cous cous & quinoa warm salad"

1 x 110g salmon fillet

Dinner specifications:

Calories = 530

Fat = 18g

Protein = 34g

Carbs = 54g

1. Peal and chop up your mangos - the best way to do this is to slice around the mango and use a spoon to scoop out the flesh and separate from the skin.

2. Blitz your mangos in the blender and set aside the mango puree.

3. Chop up your peppers, chillies and garlic and place on a grease proof or foil lined tray and drizzle with olive oil.

4. Cook the veggies for 15 minutes at 200 degrees.

5. Blitz all the veggies in the blender until smooth and then add the mango puree back into the blender until completely mixed. (Sauce done)

6. Cook the salmon at the same temperature for around 12 - 15 minutes until cooked through put still pink and moist (woah apologies for the innuendo)

7. Meanwhile cook the steam bag in the oven for two minutes.

9. Serve the salmon on top of the steam bag with a drizzle of hot sauce and voila... summer on a plate!

10. Buy yourself a cute jar - mine was £1 from Asda - to store the rest of your sauce.

Keeping you hungry,

Hannah x

Sweet Sticky Beef

Just because you're eating healthy doesn't mean it's all salads and steamed veg... you can still enjoy food - even when you're restricting yourself from certain foods, never restrict yourself from flavour!

When you're cooking a meal from scratch it helps you have a clearer understanding of what goes into your food and it can be really satisfying knowing that you are proactively making your own decisions on the ingredients you are consuming. This sweet sticky beef recipe is flavoured with honey and soy. That's it. But does it taste great? Helllll yes.

Ingredients:

Microwave packet egg fried rice

475g diced beef

250g tenderstem broc

100ml soy sauce

3 x tbsp honey

2 x eggs

1 x green pepper

1 x red onion 

Per serving: (serves 3)

Calories = 587

Protein = 72g

Fats = 11g

Carbs = 49g

1.  Dice the pepper and red onion and sauté in a little dash of oil.

2. Once cooked and soft set aside. Microwave the rice and once cooked chuck in a frying pan.

3. Microwave egg fried rice never tends to be as eggy as you want it so to get it to that take away level, crack two eggs into the the pan and whisk into the rice to make it hella eggy.

4. Whilst you're letting the egg cook through the rice chuck in the sautéed veggies.

5. Meanwhile, in a separate pan, chuck in the beef soy and honey.

6. Once hot, the honey will start to bubble and almost caramelise. Coat the beef fully in the sauce and add salt and pepper to season.

7. Boil the broccoli or nuke in the microwave to save time.

8. Serve the egg fried veggie rice alongside the sweet sticky beef and broccoli.

Keeping you hungry & healthy,

Hannah x

Keeping it Colourful

A stir fry is an easy way to pack a meal full of colourful veggies and leaves you feeling fully satisfied! 

You can adapt your stir fry with different meats, fishes or substitutes to keep your meals interesting - and I find that keeping your meal varied really is the key to maintaining a healthy eating habit. 

As well as all the veggies this stir fry does include carbs and fats... words everyone dreads to hear when they're dieting but these are truly aspects that our body needs in order to fuel throughout the day. 

If you are really limiting your carbs leading up to an event or a holiday this meal can be just as satisfying without the noodles, providing you are using a suitable substitute! A good substitute for noodles is beansprouts, once cooked your brain can be easily fooled into thinking that they are noodles or even along side the noodles to bulk out your portion (they're also really good raw too!).

Pick your ingredients and veggies to your own taste but remember a lot of veggies shrink in the wok so always add a little more than you need. Small unrealistic portions will lead to a hormone in-balance in the body ultimately leading you to binge eat later on. 

Create healthy balanced meals that keep you body fuelled for exercise and activities leading to healthy body and a happy mind.

Ingredients: (Serves 4)

2 x peppers

3 x cloves of garlic

1 x red onion

1 x tbsp soy

1 x tbsp light sweet chilli 

1 x tbsp oyster sauce

1 x tbsp coconut oil

225g x water chestnuts

160g x mangetout

360g x beansprouts

300g x noodles

600g x pre cooked prawns

Per Serving:

Calories = 411

Fats = 9g

Protein = 46g

Carbs = 45g

 1. Melt the coconut oil in the wok and add the sauces along with the red onion and cook until soft.

2. Slice the peppers into thin slices and add along with the garlic (crushed).

3. Once the peppers have softened and smelling sweet! Add the rest of the veggies and cook until they have started to wilt.

4. Add the noodles to the wok and cover in all the sauces and veggies before adding the prawns.

5. Once all the ingredients are nice as hot, serve into 4 bowls and season with salt and pepper (chopped chillies or sesame seeds are also a good topping) 

Keeping you hungry & healthy,

Hannah x

Just Another Vegan Soup!

Tasty? YAAAS, healthy? YAAAS and 100% vegan? YAAAS. This recipe is really is really low calorie and packed with goodness but it's important to understand that a healthy diet is about balance and although this soup is approx 207 calories per serving you need to ensure you are having a substantial amount of protein and carbs for your body to burn off through out the day - so if you are having soup for lunch or dinner ensure you are consuming the correct macronutrients for your body.

Anyway... enough lecturing from me and onto the tasty stuff. Roasting veggies brings out alllll the flavours and this soup gatttt spice hunny.

Ingredients: (serves 2)

1 x butternut squash

1 x yellow pepper

4 x chillies (mixed)

6 x cloves garlic

400ml veg stock

100ml coconut milk

Handful of pine nuts

Cracked pepper

Olive oil

1. Cut the butternut squash into small cubes and remove the skin. Chop the chillies (save a slice or two for garnish). Chop up the yellow pepper and peel the garlic cloves.

2. Place all of the veggies on a grease proof paper lined tray. Season with salt and pepper and a drizzle of olive oil and roast at 200 degrees for 25 minutes.

3. Now all the veggies are soft and super fragrant... chuck it all in the blender with the veg stock and blitz until smooth.

4. Add the coconut milk to make that soup creammmmy.

5. Top with pine nuts, sliced chillies and pepper.

6. Vegan, tasty, healthy.

Keeping you hungry,

Hannah x

Eggsellent Fun

It's the post you've all been waiting for... how to make them scrummy personalised cheesecake stuffed Easter eggs! I know you're all waiting for a genius recipe, but I promise you that you will be shocked on how simple it really is...

For each egg you will need:

1/2 hollow chocolate Easter egg (average UK size)

300g cream cheese

175g chosen chocolate 

Decorative chocolate of choice

Originally I had planned to make 4 cheesecake stuffed eggs but unfortunately as these things happen one of my egg halves cracked... typical! Therefore I would highly recommend sticking your eggs in the fridge before filling.

For my cheesecake filled eggs I chose; white chocolate cheesecake with creme egg filling, kinder chocolate cheesecake with a happy hippo topping and lastly, Nutella cheesecake with a Forrerro Rocher centre...

1. Melt your chosen chocolate.

2. Mix the melted chocolate with the cream cheese.

3. Fill the hollow, chocolate Easter egg halve.

4. Top or fill with decorative chocolate.

5. Thanks me later huns...

Keeping you hungry,

Hannah x

Creamy Vegan Risotto

I know that a couple of you have asked me to do more vegan recipes and I think it’s really important to make sure I appeal to all of my followers and make sure I give a wide variety of recipes for you!

I absolutely love a mushroom risotto and it was pretty easy to turn my go with the flow risotto into a vegan recipe with a couple of adjustments! This is a really yummy recipe everyone can enjoy...

Ingredients: (to serve 2)

150g risotto rice

200ml coconut milk

600ml vegetable stock (made with two veggie stock cubes)

300g mushroom (mixed button and chestnut mushrooms)

187ml vegan white wine 

1 x diced white onion 

3 x crushed garlic cloves

2 x tbsp balsamic vinegar 

Salt and pepper to taste

Handful of parsley

Olive oil 

1. Fry off one of the cloves of garlic with the onion and a dash of olive oil. Cook for a couple of minutes then add the rice along with the wine.
2. Once the rice has absorbed all the wine gradually add the stock allowing the rice to absorb before adding the next lot.
3. Meanwhile fry the mushrooms with remaining garlic and another dash of olive oil.
4. Once the mushrooms have cooked, add the balsamic and coconut milk and bring to the boil.
5. Add the creamy mushroom mixture to the rice and stir in allll that creamyness...
6. Add salt and pepper to taste and the parsley.
7. Serve and enjoy...

Keeping you hungry,

Hannah x

Fakeaway!

Been to the Chinese? No hunny b that all me! Fake your way to the perfect takeaway. Making your favourite take away dishes is really fun and allows you adjust the ingredients to suit your diet. 

Sweet N Sour chicken is my fella's favourite dish and he asked if I could make it just like from the take away - challenge accepted! It's unbelievably easy to replicate but you absolutely need enough time to prep. Prepping is the key to making this dish run smoothly.

What is the secret to the sauce I hear you ask? Well read on to find out just how easy it really is...

Ingredients: (serves 2)

3 x crushed garlic cloves

2 x chicken breasts

2 x peppers (one green & one red)

2 x sliced jalapeños

1 x spring onion

300g egg noodles

100g pineapple

Oil

For the batter...

2 x tbsp flour

2 x tbsp cornstarch

1 x tbsp baking powder

1 x cup of water

For the sauce...

2 x tbsp ketchup

2 x tbsp sweet chilli

2 x tbsp pineapple juice

2 x tbsp brown sugar

1 x tbsp plum sauce

1 x tbsp soy sauce

1 x tsp oyster sauce

1 x tsp white wine vinegar

1. Mix all the batter ingredients together in a large bowl.

2. Slice the chicken into small chunks and drop them into the batter.

3. Mix all the ingredients for the sauce into a jug or small bowl.

4. Slice the peppers, jalapeño and spring onion and set aside.

5. Heat up a inch deep amount of oil in a wok.

6. Once the oil is hot, one by one remove the chunks of chicken covered in batter from the bowl and drop into the wok. The oil will cook the batter leaving little chicken nugs! Set the nugs aside.

7. Remove the majority of the oil from the wok and leave just enough to cook all the veggies and garlic. Sauté the veggies until soft.

7. Add the sauce and the chicken back into the wok with the veg and stir through until all the ingredients are saucy and caramelised. 

8. Add your pineapple chunks and cook until soft.

9. For ease... nuke your noodles in the microwave for a few minutes to heat.

10. Thank me later huns...

Keeping you hungry,

Hannah x

Mama Mia

OH MAMA MIA we do love an Italian dish. But this dish comes with a first date warning... do not serve if you plan to pull because garlicyy is an understatement but boyyyyy it was delish.

I found this recipe on Cafe Delight's blog and was dying to give it a go but like all bloggers I couldn't help but tweak a little! This was a crowd pleasing dish with a thumbs up from me. Cook if for your pals and even your little Italian grandmama would be proud.

Ingredients: (serves 4)

500g king prawns

280g jar of sun-dried tomatoes

200ml milk

Large handful of spinach

6 x cloves of garlic

2 x tbsp butter

2 x cups of parmasan

2 x tsp of mixed herbs

2 x tbsp cornstarch  

1 x diced onion

1. Melt the butter and add the garlic - it's a nose tingler I tell you!

2. Add the shrimp (make sure they cook until pink) and add the sun dried toms minus the oil in the jar.

3. Add the onion and two tsp of the sun dried tom oil to help the cooking process and release the flavours.

3. Add the milk and bring to the boil. Add the spinach and simmer on a low heat.

4. Shake in  all the lovely cheesy goodness - the parmesan. Add the cornstarch to thicken the sauce and season with salt and pepper and mixed herbs if you have any stashed away!

5. Serve with crusty bread or pasta for a mouth watering meal...

Keeping you hungry,

Hannah x

You Little Tart

Having just celebrated International Women's day I think it was hella good timing to bow down to all ma queens, male and female and celebrate with this little pink tart. I have had this vision in pink on my brain for over a week and couldn't wait to execute it. Today was the day I made my pink pie dreams come true... thank u, next.

I love to cook but I'm no Mary Berry (all hail Mazza the queen) and I also love to cut corners and share those tips with you. This pink tart was made with a little pinch of innovation and a big dose cheating...

Ingredients:

300g mascarpone cheese

125g raspberries 

1 x egg

1 x tbsp sugar

1 x ready made pasty crust (ASDA)

2 x strawberries

Handful of blueberries

Vanilla extract

White choc stars

1. Put on some Ari and Rhi Rhi and get that YAAS queen feel.

2. Blend majority of the raspberries in the blender but keep some aside for decoration. Blitz until smooth and set aside for later.

3. Separate the egg yolk from the egg white. Mix the egg yolk with the sugar and add to the mascarpone cheese in a mixing bowl.

4. Mix the egg yolk with the mascarpone until smooth. Whisk the egg whites until fluffy then gently fold into the creamy mixture.

5. Add two drops of vanilla extract to the mixture and continue to fold.

6. Slowly add the blended raspberries to the mixture - you don't necessarily need all of it and could use some for decoration. The idea is to give the mixture a fruity flavouring and pink colouring. 

7. Pour the mixture in a ready made pastry case. I picked up this one from ASDA for a pound! Freeze the tart for at least an hour before decorating.

8. Once decorated pop back in the fridge until ready to serve.

Stay sassy,

Hannah x

Warm me up Buttercup!

I made it so far through the winter but my immune system has been defeated by the common cold. Ergh, don't you just hate it? Nose like a tap, puffy face and sinuses on fire. I want romantic comedies and lots of chocolate, all tucked up in bed. But, sadly I'm up waiting for the gas man so I might as well do my self a favour and prep for the day.

As I write this I am sat in a hoodie, fighting back the sniffles sipping on my miso veggie soup. Miso poorly, miso cold, miso hungry...

This soup is 100% full of goodness to help repair my my bod and is 100% vegan so that everyone can enjoy!

Ingredients:

(serves 1)

400ml vegetable broth

2 x tsp miso paste

2 x tsp soy sauce

2 x spring onions

2 x pinches of lazy ginger

1 x tsp sweet chilli sauce

1 x giant cous cous & quinoa salad bag (ASDA)

1 x carrots and peas veg bag (ASDA)

Sesame seeds and chilli powder to serve

1. Pour 400ml of veggie broth into a saucepan and bring to the boil.

2.  Add the miso paste, soy sauce, sweet chilli and ginger. 

3. Meanwhile, chuck the cous cous & quinoa steam bag into the microwave and cook for 2 mins.

4. Add the cous cous bag into the soup and chuck the veggie bag into the microwave for 2 mins.

5. Meanwhile, chop up the spring onions and put half of them in the sauce pan and save the other half for garnish.

6. Add the contents of veggie bag to the saucepan and cook until all the ingredients are soft.

7. Pour into the bowl and dress with the remaining spring onions, chilli powder & sesame seeds.

8. Enjoy whilst watching Bridget Jone's Diaries and fighting that cold like a boss.

Keeping you hungry,

Hannah x

Fiesta Bowl

Get your sombreros ready for a partayyy in your mouth! Can you make fajitas?... then you can make fajita bowls.

Ingredients:

2 x peppers

2 x red onions

3 x deli wraps 

3 x chicken breasts

2 x avocados

Salsa 

Sour cream 

Baby toms 

Lettuce 

Black beans 

1. Slice the peppers and onion and fry with a third of the fajita seasoning. Meanwhile dice the chicken into small chunks.

2. Once the veg is soft, set to one side. Season the chicken with the remaining seasoning and fry until golden and white in the centre. Once cooked throw the veg back in and add the black beans.

3. Place the deli wraps in small bowls to form a mould for the taco bowls. Place in the oven and cook at 150 degrees for around ten minutes until crisp.

4. Mash up a couple avocados, slice a few baby toms and lettuce and nuke some uncle Ben’s Mexican rice in the microwave.

5. Serve all the ingredients in the taco bowls with salsa and sour cream to finish. Fiesta baby.

Keeping you hungry,

Hannah x

No bake Oreo Cheesecake

Cheesecake is my fave desert. Victoria sponge? No thanks hun - I have a bday cheesecake every year.  I enjoy making cheesecake as much as I do eating it, especially when there’s no baking involved! 

This is one for the whole squad to get involved, it’s fun to make and it’s even better to eat! I’m going to be a little controversial here and tell you I didn’t actually use Oreos and that everything I used was own brand at Asda but the end result tasted just as good for the fraction of the price #fakeituntilyoumakeit

You will need:

A lightly greased cake tin

3 x packets of Oreos 

3 x tubs of cream cheese

3 x large bars of white chocolate

100g melted butter 

1. Separate all the Oreos from their cream in the middle. 

2. Crush all of the biscuit and mix the majority with melted butter (set some aside for decoration) Form the biscuit as the base in the tin and pop in the freezer.

3. Meanwhile, melt the cream filling for 30 secs in the microwave. Melt all the chocolate and mix together with the Oreo cream and soft cheese.

4. Pour the mixture onto the base and freeze for half hour.

5. Decorate with the left over biscuit and any chocolate. 

6. Refrigerate for at least 3 hours before serving! 

Keeping you hungry,

Hannah x

Go with the flow Risotto...

This is my go with flow Risotto... aptly named as you can absolutely chop and change the ingredients to suit you and because, well... the vino was aflowinn. 

I love a good prawn and asparagus risotto so it was only fair they were the stars of the show here. You can use any left over white wine - not that anyone has left over wine, I mean, I certainly don’t - or those little bottles of wine you get people you don’t really know for gifts... you know the ones?

 I chose to serve my risotto alongside a grilled chicken breast for an extra protein fix! Portion control is really important in a carb dense meal and little goes a long way to filling ya belly - I’ve ticked off my carb fix, protein, veggies and omega 3 with this yummy dish so I feel super satisfied this eve... or just a little tipsy? Who knows, but it was hella good. 

Ingredients:

200g cooked prawns

125g asparagus tips

2 x chicken breasts

100ml white wine 

700ml vegetable stock

1 x red onion

3 x cloves of garlic

30g butter 

150g easy cook long grain rice 

Parmasan 

Salt and pepper

Olive Oil

1. Dice the red onion and cook on high with the butter and 2x tbsp of olive oil until the onion is cooked and soft.

2. Crush the garlic and add the saucepan along with the rice and 100ml white wine.

3. Drink the rest of the wine. Never waste wine.

4. Cook until the wine has evaporated then gradually add the vegetable stock. Let it evaporate before adding the next pour. 

5. Meanwhile season two chicken breast with a drizzle of olive oil and salt & pepper and put under the grill cooking each side for 12-15 minutes on 200g.

6. Once the sauce is thick and the rice is cooked (takes about 20 mins) add the prawns and asparagus and cook until the veg is softened slightly.

7. Serve alongside your grilled chicken with a sprinkle of parmasan cheese!

Keeping you hungry,

Hannah x

Ps. Please drink responsibly