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Sriracha hot sauce is so delicious and can be used in so many different ways. This time I've used it as a base for a salmon marinade - giving the salmon a nice spicy edge. I wanted to fry something new with salmon. I usually just bake it in the oven with various garnishes. This turned out delicious and is really straight forward to make as well.

Ingredients:

4 Salmon Fillets
60 ml Tamari
2 tbsp Honey
1 tbsp Rice Vinegar
1 tbsp Sriracha Sauce
1 tbsp grated ginger
1 tbsp minced garlic
Sesame oil
Spring onions to garnish
Egg Noodles

Method:

1. In a big bowl, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon and ensure it gets well coated. Let marinade for at least 1 hour, before cooking it.

2. Prepare an oven proof dish with foil and put your oven to 170C. Remove the salmon from the marinade, but make sure to keep the marinade. Put the salmon on top of the foil and bake in the oven for 20 minutes.

3. While your salmon is baking, prepare the egg noodles as per the instructions on the package.

4. In a frying pan, heat the sesame oil. Remove the salmon from the oven and put in the frying pan. Fry for a couple of minutes on each side to finish it off.

5. Remove the salmon and in the same pan add the left over marinade and the egg noodles. Fry for a couple of minutes. Letting the noodles get well coated in the marinade.

6. Serve the salmon on top of a bed of noodles, finish off with garnishing the dish with spring onions.



Enjoy x

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This is a really simple and fast recipe. It's a very mild curry, full of delicious ingredients. It's very straight forward to cook and anyone could make it. It's perfect for making in a big batch and eating during the week. On a different note, I try to buy as much organic ingredients as I can. It's pretty weird here in England, not everything has an organic version of it (in the big super markets at least). But I buy what I can find. Anyhow, I will usually list any ingredients that I used that are organic. I imagine the taste of an organic product is better and if not better tasting, better for the environment.

Ingredients:

2 Tbsp Mild Curry Paste
3 Chicken Fillets, Diced
5 Tbsp Red Lentils
2-3 Organic Sweet Potatoes
1 Can Coconut Milk
300ml Organic Chicken Stock
175g Baby Broad Peas
3cm Grated Ginger (Optional)
1 Red Chilli, Finely Chopped (optional)
Organic Rapeseed Oil

Method:

1. Heat the oil in a big wok, add the curry paste and fry for 2 minutes.

2. Add the chicken, red lentils, sweet potatoes, and ginger/red chilli if you're using that (this time I did). Fry for a minute and coat it in curry paste.

3. Add the coconut milk and chicken stock, cover with a lid and let simmer for 15 minutes.

4. After 15 minutes ad the baby broad peas and let simmer for another 3 minutes.

5. Serve on its own or with a nice bread.



Enjoy x

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I whipped up this lemon "mousse" last night. I'm calling it "mousse" as it's doesn't really have the same texture as a traditional mousse, but unsure of what else to call it! I am slightly obsessed with any desert/cake/cookie that tastes of lemon. I just love it. It's such a fresh taste and I love the mixture between sweet and bitter/sour/zesty. Anyhow, I fancied a desert, I had all these ingredients at home and this is the result. We really enjoyed it and I probably ate way too much... But to my defence, it was Saturday evening!

Ingredients:

1 jar (397g) condensed milk
150 ml whipping cream
2 organic unwaxed lemons

Method:

1. Whip the cream until quite hard.

2. Combine the zest and juice from both lemons with the condensed milk. When stirring, the mixture should thicken.

3. Fold in the whipped cream with the condensed milk.

4. Put into 4-6 desert glasses and let chill for at least 2 hours before serving.


Enjoy x

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I love yoghurt and have finally found one I really like in the UK (Yeo Valley Organic Natural Yoghurt). Coming from Sweden, I am used to having aisles of different yoghurts. Here in the UK, the selection is far for good.. But now I've found a perfect yoghurt and I wanna share this delicious "recipe" with you. I love it so hopefully you will. I usually eat this in the evening, but would work just as well for breakfast.

Just mix natural yoghurt, honey, granola, kiwi & flax seed. All organic - Yummy!



Enjoy X

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I first made this recipe a weeks ago with Jack and his brother, Scott. We had decided to cook a meal for their parents and we wanted to make Indian. Scott brought along a cook book and we made this Tikka. It's just so delicious. It proper tastes like a take-out curry. It's actually not too difficult to make either and the ingredients are easy enough to find. Needless to say, I decided I must make it again and share the recipe with you guys.

Ingredients:

Juice from 1 lime
150g natural yoghurt
5 tbsp tikka curry power
4 chicken breast
1 onion, grated
4 garlic gloves, crushed
2cm ginger, grated (i always use frozen ginger, handy to always keep in the freezer)
1 red chilli (I was cheeky and added 2 for extra spiciness)
1 tsp cinnamon
1 tsp ground cumin
6 tbsp tomato puree
250ml water
5 tbsp
Crème fraîche

Serve with:
Rice, naan, mango chutney, poppadoms etc

Method:

1. In large bowl, mix the lime juice, yoghurt and 3 tbsp of the tikka curry powder. Add the chicken and toss around to coat well. Let marinade for at least 4 hours.

2. Once you're chicken is ready, preheat your oven broiler. Prepare an oven proof dish with foil. Scatter the chicken across and broil under the grill for 12-15 minutes. The chicken should be just about cooked and have a nice golden colour.

3. While the chicken is grilling, preheat oil in a large frying pan. Add the onion, garlic, ginger, chilli, cinnamon, cumin and remaining tikka curry powder. Fry for 2-3 minutes.

4. Stir in the tomato puree and 250ml water and bring to the boil. Reduce the heat and let simmer for 12-15 minutes.

5. Once the chicken is ready and your curry has simmered for 12-15 minutes, add the chicken in and mix around. Stir in the c
rème fraîche and mix well. Let simmer for another 2-5 minutes and let the curry thicken.

6. Serve over steaming rice, warm naan and a pile of mango chutney.


Enjoy x

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​So, this is my first time making chia pudding. It's been one of those real popular breakfast recipes lately. I've seen so many recipes all over the internet. I am keen to use natural sweeteners for any breakfast recipes, so I have used dates in this one. It's also a low carb little dish, so perfect for anyone looking for a healthy breakfast or snack. I'm really excited to try lots of different versions of chia pudding and I will, of course, share them here as I go. 

So why eat chia pudding? Well, chia seeds are very high in Omega 3 and contains more of it gram for gram than salmon. They're also very high in fiber and protein. Chia seeds are also loaded with antioxidants and almost all the carbs are fibres. 

Serves: 2

Ingredients:
​175 ml almond milk
4 dates (add more if you like it sweeter)
2 tbsp chia seeds
2 tbsp cocoa powder
1 tsp Vanilla Powder

Method:
1. Combine all the ingredients in a belnder.

2. Blend until you have a nice smooth paste. If your mixer isn't very powerful, you can let all ingredients sit mixed together for 30 min or so, before mixing it.

3. Pour into two cups and let chill overnight. Serve with some fruit or why not some granola.


Enjoy x

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