I have loved fish tacos when I’ve had them in restaurants, but I’d never made them at home before, so we decided to give it a try. And it turns out they are super simple and quick to do at home, whilst remaining really tasty!

They’re actually super healthy too, as I’m still sticking to the WW diet, but I guarantee this wont leave you hungry. We served the tacos with butternut sqush chips as well, yum yum!

This recipe serves 2 and takes less than 30 minutes to prep and cook. Enjoy!

Ingredients

• 2 cod fillets, cut into chunks(around 200g of any firm white fish will do)
• 2tsp of cornflour
• Taco seasoning – either shop bought, or make your own like we did using:
  • 1 tbsp. chilli powder
  • 1/2 tbsp. cumin
  • 1/4 tbsp. salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • pinch of black pepper
  • 1 tsp of cayenne pepper (if you like it nice ‘n’ spicy!)
• 8 mini white tortillas
• 4 tbsp. no fat Greek-style yoghurt
• 1 tbsp. mayonnaise
• 1/2 lime, juice of
• Any taco toppings you like! We used:
  • Avocado
  • Sweetcorn
  • Fresh chopped coriander
  • Slide red onion
  • Red cabbage

Method

1. First create the taco seasoning (if needed) by mixing all the spices listed above in a small bowl
2. Add most of the seasoning to the fish (reserve 1 tsp for the sauce) along with cornflour. Mix well and set aside
3. Prepare the sauce by mixing the yoghurt, mayonnaise, lime juice and taco seasoning in a bowl, and season to taste
4. Chop up all the toppings ready for taco assembly!
5. Fry the fish in a hot oiled pan for around 2 mins per side until nice and crispy. Be gentle when turning so as to not make the fish fall apart in the pan
6. Whilst the fish is cooking, put the tortillas in the microwave and heat until warm (approx. 30 secs)
7. Assemble the tacos, placing the fish on first, then any desired toppings and finishing with the taco-yoghurt sauce. Serve with salad, or roasted butternut squash chips, seasoned with garlic salt and pepper

I absolutely love my soup maker and this recipe for a simple tomato soup is awesome and super quick! If you haven’t yet got a soup maker then you can also do this on the hob and just blitz at the end.

I’ve just started doing Weight Watchers and this soup works out at only 1 point, and you wouldn’t guess it because it’s super tasty! Hope you enjoy!

This recipe serves 3, and takes around 20-30 minutes to prep and cook.

Ingredients

• 2 x tomatoes (deskinned and chopped roughly)
• Tomato passata (500g)
• 1 red onion (roughly chopped)
• 3 garlic cloves (roughly chopped)
• Fresh thyme (3 sprigs, stems remove, finely chopped)
• Fresh basil (approx. 10 leaves, chopped)
• 1 tsp Worcestershire sauce
• 300ml boiling water
• 2 tsp corn starch (make into a slurry)
• 1 Chicken stock cube
• Black pepper and salt to season
• Onken Fat Free Natural Biopot Yoghurt (1 dollop per serving)
• 3 tsp parmesan cheese (grated)

Method

1. Add the onions, tomatoes, garlic, passata, water, stock cube, thyme, Worcestershire sauce, black pepper to the soup maker
2. Set the soup maker to smooth and leave for 20 minutes or until the setting is complete.
3. Stir in the corn flour slurry to thicken slightly and adjust the seasoning if needed
4. Serve topped with a dollop of yoghurt, chopped basil and 1tsp of grated parmesan

We bought a pasta maker, and oh my gosh, fresh pasta is so tasty and easy to make! 😍🍝

So I thought I’d share our pasta dough recipe here, along with a homemade pesto recipe, which we made in a pestle and mortar.

It’s delightful, hope you give it a try and let us know what you think!

This recipe feeds two, and takes less than 20mins! ⏱⚡️

Ingredients

For the pesto:

• Large handful of fresh basil roughly chopped
• 1 cup Parmesan
• 2 1/2tsp pine nuts
• Good quality olive oil
• 1 clove garlic
• Sea salt
• 2 chicken breasts (or mushrooms if you prefer!)

For the pasta:

• 2 medium eggs
• 120g Plain flour
• 40g Semolina flour

Method

1. Start with the pasta as it will need to rest in the fridge for 30mins before shaping
2. Combine eggs and both types of flour in a bowl, mix in with hands, you don’t want the pasta to be too sticky, just springy, if it is too wet add a little more plain flour, if too dry add a little water.
3. Roll dough into a ball wrap in cling film and place in fridge for at least 30mins before cooking
4. Now for the pesto! Roughly chop the garlic and add to the pestle with a little salt, grind to a paste
5. Add 2tsp if pine nuts and crush into the mixture
6. Now add a small portion of the basil and grind until smooth, repeat until all basil is added
7. Now add half the cheese and grind until combined
8. Add a glug of oil to loosen the mixture
9. Now add the rest of the cheese and combine
10. Finally stir in a good amount of oil until the pesto is the consistency you like and a few whole pine nuts
11. Once the pesto is ready, cook some chicken in a pan (or mushrooms if you’re veggie) add a spoonful of pesto.
12. When the chicken is around 1 minute from being ready, drop the fresh pasta into a boiling pot of well salted water, cook for around 1 minute (it cooks super quick!)
13. When the pasta is ready, use tongs to pull it from the pot and straight into the frying pan with the chicken, stir in the remaining pesto and get a good coating
14. Serve with some cracked black pepper over the top

Bon appetito! 😋 🍝 🌿 🍗 🍴

So we found a recipe for Mongolian beef on Pinterest and thought we’d give it a go. Was absolutely lush and super easy to make, took less than 30mins including prep.

Would recommend giving it a go! Here’s the recipe for 2 people:

Ingredients

• 400g (ish) of beef sliced thinly (1/4 inch) (we got the stir fry strips of beef and they were a great size)
• 1/4 cup corn flour (season with salt and pepper)
• 2 large garlic cloves minced/finely chopped
• 2 cm chunk of ginger minced/ finely chopped
• 1/8 cup dark soy sauce
• 2 tbsp dark moscavado sugar
• 2 tbsp honey
• 1/8 cup water
• 1 tsp rice vinegar
• Pinch chilli flakes

Method

1. Start by tossing the slice beef in the season cornstarch in a mixing bowl, get good coverage over all the strips of meat
2. Heat a pan on high with a light coating of oil, cook the beef in batches a to makes sure it gets nice and crispy on the outside, only cook for 45secs per side. Set the cooked beef aside on a plate
3. Mix the ginger, garlic, soy sauce, water, rice vinegar, sugar and honey in a bowl. Add to the pan and bring to the boil
4. Then add the beef to the pan and heat for 2mins until the sauce thickens (you may need to a add a little corn flour slurry if you want it thicker).
5. Finally stir in a pinch of chilli flakes and some spring onions
6. Serve on top of basmati rice and topped with a few of the remaining spring onions

Hope you enjoy! Let us know if you’ve given it a go and what you thought! 🥩 🍚 🌶 🥢

A quick, summery and delicious dinner, adapted from a Joe Wicks lean in 15 recipe.

Took only around 20 mins to make! The recipe below is for one person. Here’s how to make it 🍴

Ingredients

Skin on salmon fillet

Handful frozen edamame

1/2 red chilli, deserves, finely diced

1 tsp honey

2 tsp fish sauce

1 tbsp light soy sauce

2 tsp sesame oil

2 spring onions, finely slices

1/2 red pepper finely sliced

Small handful walnuts, chopped roughly

Handful of rocket (I used a rocket, spinach and watercress mix)

Pinch of ground ginger

1 garlic clove, cut in half

Sprinkle of sesame seeds

Method

1. Bring pan of water to the boil, drop in edamame and simmer for 1.5mins. Drain and rinse under cold water. Set aside
2. Mix together the chilli, honey, fish sauce, soy sauce, sesame oil and spring onions for the dressing. Set aside.
3. Now for the salmon! Rinse the fillet off and pat dry with kitchen towel. Season both sides with salt and pepper. Then on the skin side also rub in a pinch of ground ginger
4. Heat a frying pan on medium/high heat, with some veggie oil and the garlic. Place the salmon in the pan skin side down, press down. Cook for 3 minutes, the skin should crisp up nicely in this time. Flip and cook for a further 1.5-2mins.
5. Meanwhile, add the edamame, peppers, walnuts and salad leaves to the dressing and toss it all together.
6. Place the salad on a plate, slide the salmon on top, sprinkle over some sesame seeds. You can serve it cold as well, but it is delicious warm!

Enjoy and hope you give it a go – let us know what you think! 😋🌶🐟🥗

This curry is delightful, really deep spices and so yummy. We’d been thinking about making a keema curry for a while and when we found this one in Dan Toombs’ ‘The Curry Guy’ recipe book, we just had to try it! Is delicious served with a good naan bread or rice.

This recipe serves 2-3 people (2 if you are serving with only a small amount of rice or naan, or 3 if you are serving with rice and other sides). It takes around 45 minutes to conjure up this delish curry,

It looks like a lot of ingredients below, but once you start to buy Indian spices you will build up a good store cupboard of these ingredients. The method below also shows a recipe for a basic curry sauce which is a component part of this dish.

Main Ingredients

• 1 onion (any colour) thinly sliced
• 1 tbsp. finely chopped/ minced garlic
• 1 tbsp. finely chopped/ minced ginger
• 1/ 2 de-seeded red chillies finely chopped
• 2 tbsp. curry powder
• 1 tsp pach poran (Indian Five Spice) – equal parts of cumin seeds, fennel seeds, brown mustard seeds, fenugreek seeds, all ground up with a pestle and mortar. (the traditional fifth spice is nigella seed but we haven’t been able to find them so don’t use them in our spice blend)
• 500g lamb mince
• 2 large vine tomatoes chopped small
• 150g baby spinach shredded
• Salt
• 1tsp garam masala to serve
• Up to 1 cup of ‘base curry sauce’ ingredients for which are shown below…

Base Curry Sauce: Ingredients and Method

Here’s the ingredient list and method for a component part of this yummy curry – a good hearty base curry sauce which will be added to the keema curry near the final stages of cooking. It’s pretty simple and quick to make and really adds to the flavour overall!

Ingredients (curry sauce)

• 1/2 brown onion finely chopped
• 1/4 red pepper (you can also use the jarred ones, we have done this before!)
• 1 clove garlic, finely chopped
• 1-2cm cube of ginger finely chopped
• 1 small vine tomato diced
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1/4 tsp. paprika
• A pinch of tumeric
• pinch of ground fenugreek seeds
• 100ml of water for thinning

Method (curry sauce)

1. Heat veggie/ rapeseed oil over medium heat and fry off the onions and pepper for around 5 min until onion goes soft
2. Then add all the remaining ingredients except the water and stir well – cook for 1 min (make sure the spices don’t stick, if they start to stick just add a splash of water)
3. Then add around 50ml of water, and allow the mixture to cook for 5-10minutes until the veggies are soft
4. Once soft, add another 50ml of water and blend the mixture until smooth
5. If you think the sauce is too thick, feel free to add a little more water
6. Now your read to use this later on in your keema dish later! Also a quick tip: you can use this curry sauce recipe as a base for lots of curries such as tikka masala!

Main Method

Now time for the main event! Here’s the recipe for our beaut keema curry!

1. Heat a large frying pan over a medium heat and add a flavourless oil such as vegetable oil/ rapeseed oil
2. Once the pan is hot add the panch poran spices, which have already been ground together, and heat this for around 30 seconds
3. Add the onions and fry for around 5 mins until translucent and soft
4. Then add the garlic and ginger along with the chopped up chillies, fry for a further minute
5. Then add the curry powder, followed by the lamb. Brown off the meat for a few minutes, then add in the chopped tomatoes and cook until they go nice and soft.
6. Add in spinach and allow it to wilt
7. Then add the curry sauce, as much as you want depending how saucy you want the curry to be
8. Let it bubble away until it’s at the consistency you want.
9. Taste and season with a generous helping of salt
10. Serve with a good pinch of garam masala over the top, along with rice or naans, and whichever other sides you’d like!

Mmm this is proper comfort food: tomatoes, smokey chorizo, eggs and Parmesan. Leaves you feeling lovely and full without any of the carbs. Proper quick to prepare too! Slightly adjusted Joe Wicks’ recipe.

This recipe below serves 2, and took around 20mins to make. Yum yum 😋

Ingredients

• 150g chorizo (around 2/3rds of a ring), chopped
• Pinch of chilli flakes
• 1 red onion
• 2 cloves garlic
• Paprika to taste
• Salt and pepper to taste
• Little glug of Worcester sauce
• 3 spring onions chopped finely
• 1 tin chopped tomatoes (400g)
• 4 eggs
• Good sprinkle of grated Parmesan
• Chopped parsley

Method

1. Add the onions and garlic to a pan (or skillet, as we used), until they start to soften
2. Add the chorizo and chilli flakes, cook until the chorizo starts to release its oil
3. Add the tomatoes, and 2/3rds of the spring onions, bring to the boil and simmer for 3mins
4. Taste your sauce, and then add salt, pepper, paprika, and Worcester sauce to taste
5. Reduce the heat to medium/ low, use the back of a spoon to make 4 grooves in the sauce. Crack an egg into each groove.
6. Cook uncovered for around 2-3mins, or until the eggs look cooked underneath. Then sprinkle over the Parmesan and transfer to a preheated grill, for another minute.
7. Remove from the grill and garnish with parsley and the rest of the spring onions before serving in bowls

Hope you enjoy making this! Let us know if you’ve given it a go and how you found it 😁🍳🍅🍴

This recipe is a super quick, super tasty mid week meal, bound to be a crowd pleaser. The original recipe is from Joe Wicks’ Lean in 15, but we’ve made a few spice additions. Let us know what you think!

It’s a super quick meal to make and only takes about 30 minutes from start to finish.

Ingredients:

• 1 red onion finely diced
• 2 cloves garlic finely diced
• 2/3 sprigs of rosemary
• 8 low fat sausages
• 1 tbsp. balsamic vinegar
• 1 x 400g tin of chopped tomatoes
• A good squeeze of tomato puree (approx. 1/2 tbsp.)
• 300g gnocchi
• good handful of basil, chopped
• 1/2 chicken/ veggie stock cube
• Dash of Worcester sauce
• Season with salt and pepper to taste

Method:

1. Fry the onions, garlic and rosemary together in a frying pan over a medium heat until onion starts to soften. Bring a large pot of water to the boil ready to cook the gnocchi later on.
2. Whilst the onions and garlic are frying, prepare the sausage ‘meatballs’. Take one sausage at a time, squeeze tightly about a third of the way down the sausage so that a small ball of meat is forced from the skin. Repeat for all of the sausages.
3. Once the onions etc. have been fried off, add the sausage balls in. Gently tumble them around the pan until they have browned slightly on the outside.
4. When the sausages are browned on the outside, turn up the heat and add the balsamic vinegar and let it bubble away until it goes thick.
5. Add the tomatoes to the pan, bring to the boil and leave to simmer for 10 minutes, during this time the sausages should cook through fully in the sauce.
6. Whilst the sauce is simmering., drop the gnocchi into a pan of well salted boiling water, and cook for 2-3 minutes (or according to your packet instructions).
7. Cut into a sausage to make sure they are cooked through. Then divvy up the gnocchi into two bowls, top with the ragu and garnish with a good helping of the chopped basil.

We hope you enjoy making this dish, and do experiment with the sausage ragu, we’re thinking of using different flavoured sausages next time and might even add some chilli to the sauce. Let us know your creations in the comments below. 😀 😛

First post in a while! We made this stir fry the other week, it’s super easy and really delicious. Recipe taken from the Wagmama ‘Ways with Noodles’ recipe book by Hugh Arnold.

Ingredients

• 2 nests of dried ramen egg noodles
• 200g spinach
• 3cm piece of root ginger, grated
• 1 tbsp. dark soy sauce
• 2 garlic cloves peeled, finely chopped
• juice of 1/4 lemon
• 1 tsp. fish sauce
• 1 tsp. rice vinegar
• 4 spring onions, chopped
• 2 tsp. seasoned cornflour (with salt and pepper)
• 200g sea bass fillets cut into bite-sized pieces (roughly 2 fillets)
• 2 tsp. toasted sesame oil
• 1 tsp. sesame seed, briefly toasted in a hot dry frying pan

Method

1. Cook the noodles based on pack instructions. Drain, leave to cool and run under cold water
2. Blanch spinach in boiling salted water, until wilted. drain, refresh under cold water and squeeze out excess liquid. Fluff up and set aside.
3. Mix ginger, soy sauce, garlic, lemon juice, fish sauce and rice vinegar in a bowl.
4. Heat oil in wok or large frying pan. Fry spring onions for 1 minute, until just start to brown.
5. In a separate dry frying pan toast the sesame seeds until just browned, around 1 minute. Set aside for later.
6. Dust seabass with cornflour in a bowl. Add to the pan with the spring onion, stir fry until fish is almost cooked (~3mins). Add spinach, noodles, ginger mixture and cook until everything is combined and the sauce is bubbling.
7. Remove from the heat and pour over the sesame oil and scatter over the sesame seeds to serve

This is a brilliant quick dinner which is filling, tasty and refreshing – we have made this multiple times and would absolutely recommend!

I love Thai food for its aromatic flavours and fresh taste, but I’m always a little bit conscious that it can be super spicy! Last night we made a Thai red salmon noodle recipe from Wagamama’s noodle cook book, and it was actually a really refreshing dinner, and not too spicy either!

We poached the salmon in the curry sauce which made it super tender and delicious – we’ve never cooked salmon in this way before and will definitely be doing it again!

We did make a few tweaks and additions to the Wagamama recipe. They ask for a whole lime for two people, we reduced it down to half a lime, but id recommend cutting down on the zest and adding more when you serve if you fancy it. For the recipe below I’ve reduced the amount of lime to what we think is enough.

Would recommend tasting this as you go along to check spice/lime levels, before you pop the salmon in and again before you serve.

Ingredients

• 2 salmon fillets
• 4 golf ball sized shallots, diced
• 2 cloves of garlic, diced

• 200-300ml coconut milk (depending on how strong/spicy you like it – can add as you go along

• 2tsp red Thai curry paste
• 1/4 if a lime, zest and juice
• 2tsp fish sauce
• 2tsp muscovado sugar
• Thai rice noodles (the flat ones you use in pad Thai)
• Small handful of mint and basil finely chopped
• Salt and pepper to taste

Method

1. Fry the garlic and onion until soft
2. Then add the Thai red curry paste and fry for around 3 minutes
3. Then add the lime, fish sauce, coconut milk and sugar. Season to taste.
4. Bring all to the boil and then reduce to a simmer for 5 minutes
5. Now lower the salmon into the sauce, cover with a lid and poach for 8-10minutes until salmon is fully cooked
6. Whilst the salmon is cooking, cook the rice noodles and any other veg you are serving as a side (we did some tenderstem brocolli). Drain the noodles immediately
7. Once the salmon is cooked, lift the fillets out of the pan and set aside. Add the cooked noodles to the sauce and stir in, along with the mint and basil.
8. Serve with the salmon on top of the noodles with a wedge of lime and green veggies

Hope you enjoy making the fresh Thai recipe! 😋 🍜