Chicken tabbouleh

A light, summery bulgur wheat dish

Perfect for a healthy lunch (can prepare the night before and eat cold the next day) or for a light dinner.

My version is not spicy as I am not a big fan of spicy food but feel free to cook the chicken with spices. Since the onion is raw, prepare for strong flavours but they work so well together and this dish tastes deliciously fresh and nutritious!

This will be perfect at barbecues or picnics in the summer time but it's okay to start a little early!

Serves 2

- 2 chicken breasts, chopped
- olive oil
- 1 garlic clove, crushed
- paprika
- 1 red onion, finely chopped
- 2 large tomatoes, chopped
- 1/2 cucumber, chopped
- 100g bulgar wheat
- lemon juice
- fresh mint, torn (I didn't have any but I would recommend)
- fresh parsley, chopped

1. Pre-heat the oven to 180 degrees, then in a small roasting tin, brush the chicken with olive oil, and coat in the garlic and as much paprika as you would like, as season. Cover with foil and cook in the oven for about 20 minutes.

2. Place the chopped onion, tomatoes and cucumber into a large bowl and set aside.
3. Prepare the bulgar wheat according to packet instructions (Cook in a pan of boiling water - enough to be fully absorbed - keep adding more until soft to bite).
4. Mix the cooked bulgar wheat into the large bowl with the other ingredients and stir until combined.
5. When the chicken is cooked, stir into the bulgar wheat mixture than squeeze fresh lemon juice on top and mix in the parsley and mint, leaving some to garnish.
6. Either eat straight away as a warm dish or leave to cool for later or the next day!

Enjoy :)

Sun-dried tomato stuffed pepper

A delicious meat-free dish, perfect as a starter or for a healthier mid-week dinner

Serves 1 as a main, or 2 as a starter
- 1 large red pepper
- 60g cous cous
- 2 tsp red pesto (I used a Napolina tomato & garlic one)
- salt & pepper
- dried mixed herbs
- sun dried tomatoes, chopped
- soft goats cheese, crumbled
- 1/2 slice of bread, crumbled
- parsley to garnish

1. Pre-heat the oven to 180 degrees.
2. Cut the red pepper in half and de-pip it. In a baking tray, brush the pepper inside and out with oil from the jar of sun-dried tomatoes (or olive oil). Place in the oven for 10 minutes to soften.
3. Prepare the cous cous according to packet instructions (add boiling water to a bowl of dried cous cous and cover for 5 minutes until soft to the bite and fluffy).
4. Stir the pesto into the cooked cous cous, season with salt & pepper and dried herbs, and stir in as many sun dried tomatoes and as much goats cheese as you wish.

5. Remove the peppers from the oven (they should be softer and have a bit of colour), and stuff each half with the cous cous mixture.

6. Sprinkle with the chunky breadcrumbs then bake in the oven for another 15-20 minutes, or when the pepper is cooked and the breadcrumbs crisp. Garnish with parsley and serve!

Enjoy :)

Valentine's chocolate & raspberry cupcakes

Double chocolate chip cupcakes with a raspberry jam centre, chocolate frosting and a raspberry topping

Perfect for Valentine's day - for your boyfriend, girlfriend, friends, family, or just for yourself!

They taste divine too

Makes 18 deep cupcakes
- 225g margarine
- 225g caster sugar
- 4 eggs, beaten
- 225g self raising flour
- 1/2 tsp baking powder
- dash of milk
- 1 tsp vanilla extract
- cocoa powder
- 100g milk chocolate chips
- raspberry jam

For the frosting and topping
- 200g butter, softened
- 275g icing sugar, sifted
- dash of warm milk
- 150g dark cooking chocolate, melted
- fresh raspberries
- freeze dried raspberry pieces (or red sprinkles or hearts)
- edible glitter (optional)

1. Pre-heat the oven to 180 degrees and line a cupcake tin with cases. (Use special ones for valentine's day!)

2. In a large mixing bowl, cream together the butter and the sugar until well combined. Whisk in the beaten egg, then fold in the flour and baking powder.

3. Stir in the milk, vanilla essence, enough cocoa powder to change the mixture to a deep brown colour, and the chocolate chips. Mix until well combined and then spoon into the cupcake cases (about 2/3 full).

4. Bake in the oven for about 20 minutes or until a knife comes out clean from the middle.

5. Once cooled, cut the top centre out of each cupcake and spoon in a teaspoon of raspberry jam into each.

6. Place the tops back on (trying not to eat them) and set aside.

7. To make the chocolate buttercream frosting, beat together the butter, icing sugar and milk until smooth (be patient). Then stir in the melted chocolate.

8. Spoon the frosting into a large piping bag with a star nozel and get piping! (you can also just spoon and spread onto the cakes if you prefer)

9. Place a raspberry on the top of each cupcake and sprinkle with the freeze dried raspberry pieces, or whatever decoration you are using, and finish with a dusting of edible glitter.

They will look something like this when you finally get to eat them!

Enjoy :)

Spaghetti with tuna & parsley

 This is the perfect pasta dish to make mid-week when you fancy something a bit comforting, a bit special, but quick and easy. It uses ingredients you will most likely already have which is a bonus (who doesn't always have a tin of tuna in the cupboard?)

 It would also make a super quick Valentine's meal, if you don't want to spend a lot of time in the kitchen but want to make something special for a fellow pasta lover.

(I made this just for myself but will double the quantities below to serve two)

Serves 2 

- 200g spaghetti

- 25g butter

- 2 garlic cloves, crushed

- 1 large onion, finely chopped

- 1 tin of tuna, in oil

- 50-100ml creme fraiche

- handful of fresh parsley, chopped

- parmesan, to grate on top

1. Cook the spaghetti according to packet instructions in salted, boiling water (around 10 minutes).

2. Meanwhile, melt the butter in a saucepan and fry the garlic for a couple of minutes.

3. Then add the onion and cook until softened. 

4. Drain some of the oil away from the tin of tuna and pour the rest of the tuna oil into the pan with the onion and garlic. Tip the tuna into a separate bowl and mash with a fork, then add to the pan and stir.

5. Mix the crème fraiche and parsley into the tuna mixture and heat through.

4. Drain the pasta and add to the pan with the tuna mixture, stirring until combined.

5. Serve and top with a generous grating of parmesan!

 Enjoy :)

Rosemary, wholegrain mustard & garlic lamb steaks

A perfect, quick mid-week meal - very tender and full of flavour!

 The best part for me was having leftovers and making a lamb steak sandwich the next day...

Serves 2
- olive oil
- 4 lamb steaks
- 2 tsp wholegrain mustard
- 2 cloves of garlic, crushed
- sprig of fresh rosemary
- 1 red onion, quartered

1. Pre-heat the oven to 200 degrees and drizzle some olive oil in a small roasting tin. Place in the oven to heat up whilst you prepare the lamb.
2. Coat the lamb steaks in the wholegrain mustard. Feel free to cut the fat off the lamb if you prefer - I kept it on for extra flavour and some of it crisped up which tasted great, but you can just cut off the fatty parts when eating.

3. Remove the tin from the oven and place the lamb steaks in the hot oil. Spread the crushed garlic on top of the lamb and sprinkle with plenty of fresh rosemary, tearing with your fingers. Place the quartered onion around the lamb steaks and drizzle with some extra olive oil.

4. Cook in the oven for 15-20 minutes, or longer, depending on how you like your lamb.

Enjoy :)

Oreo Cheesecake

Oreo's and cheesecake - does it get any better?

Warning: you will want to eat the whole thing.

This recipe is basically the same one as I created for the honeycomb/Crunchie bar cheesecake which you can find here. This one is even more delicious though, it will make a perfect dessert for a dinner party or just for a Friday night in... It is really quick and simple to make as it is a no-bake-cheesecake, unlike this bad boy. Make sure you crumble the Oreo's on top just before serving because the longer they are on top of the creamy filling, the softer they will go and although it still tastes great a day or two later, it is better with a biscuity crunch on top!

Serves 6-8

- 200g dark chocolate digestive biscuits, finely crushed

- 50g slightly salted butter (plus more if the biscuit isn't sticking together very well)

- 150ml double cream

- 50g icing sugar

- drop of vanilla essence

- 200g cream cheese

- 1 and a half packs of Oreo's

1. Grease a circular loose-bottomed tin, or line a normal circular tin with grease proof paper.

2. Melt the butter and mix with the crushed biscuit. Press into the tin until compact and set aside.

3. Whisk the double cream with the icing sugar until thick consistency, and add the vanilla essence. 

4. Beat the cream cheese in a separate bowl then add the cream and sugar mixture and stir until combined.

5. Roughly crumble one pack of Oreo's with your fingers.

6. Stir the crumbled Ore's into the cheesecake mixture, then spread on top of the (buttery) biscuit base.

7. Leave in the fridge for a few hours then carefully take the cheesecake out of the tin and place on a serving plate. 

8. Place an Oreo in the centre of the cheesecake, then crumble half a pack (or as much as you want) all over the top, then slice and serve!

Enjoy :)

Pork Spaghetti Bolognese

A twist on the classic beef bolognese!

Serves 4

- 500g lean pork mince

- 1 large red onion, chopped

- 2 cloves garlic, crushed

- 4 rashers of smoked bacon, chopped

- 400g spaghetti

- 400g tin chopped tomatoes

- mixed dried herbs

- salt & pepper

- balsamic vinegar

- cheddar or parmesan cheese, to garnish

1. In a large saucepan, brown the pork mince in olive oil. Then add the onion, garlic and bacon. Stir and cook for 5-10 minutes.

2. Meanwhile, cook the spaghetti in salted, boiling water for about 10 minutes, or according to packet instructions.

3. Add the chopped tomatoes, herbs, salt, pepper and balsamic vinegar to the mince mixture and mix together thoroughly, bringing to the boil then simmering for a further 10 minutes.

4. When the spaghetti is cooked, drain, and dish up.

5. Top with the mince and sprinkle with some grated cheese!

Enjoy :)