Category Archives: Soups, Salads & Light Meals

For days when you don’t want to eat something filling, check out my Soups, Salads & Light Meals. Here you’ll find something delicious for anytime of the year. 

I have a number of easy but delicious soup recipes which are great for the colder weather. And don’t just assume salads are for summer, I have a number of salads perfect for any season. You’ll also find a number of Light Meals here which are great for lunch. 

Popular in Soups, Salads & Light Meals:
Mexican Sweetcorn Salad
Simple Chicken & Bacon Salad
Leek & Potato Soup 
Korean Chicken Wings 

Moroccan Chicken Soup

Comforting and warming, this Moroccan Chicken Soup is the perfect meal on a cold day. It’s a mildly spiced soup that is so chunky it could almost pass as a stew! 

 

Who doesn’t love a good soup?

When the weather starts getting colder, we get to what I call soup season. It no longer seems suitable to have something like a sandwich for lunch. Instead I find myself wanting a big bowl of soup and of course some bread for dipping!

As I have mentioned before, I am not a fan of shop bought soups. Obviously I haven’t tried them all, but the ones I have I haven’t liked. This is why to fulfil my soup needs I make my own. I often use my trusty soup maker but that only makes enough for three portions which doesn’t always last long!

What makes this soup Moroccan?

The subtle and delicious spices along with the dried fruit make this chicken soup Moroccan. The spices provide a lovely warmth that aren’t overpowering. This makes the Moroccan Chicken Soup even more perfect for the colder weather! 

The dried apricots and raisins are often used in Moroccan cooking. The apricots almost melt into the soup providing a sweetness along with the raisins and mango chutney. 

Do you prefer a smooth of chunky soup?

I don’t think I have a preference between smooth and chunky soups. I like and have recipes for both like my Easy Chicken & Rice Soup which is chunky and my Roasted Tomato & Red Pepper Soup which is smooth. Chunky soups do tend to feel more filling and I think this is because there is chewing involved!

This Moroccan Chicken Soup is so chunky and packed with vegetables and chicken that it could almost pass as a stew! I dice the vegetables quite finely, but if you can leave them bigger for an even chunkier soup. 

Make a batch to freeze 

I love soup, but I don’t want to eat the same soup for three days in a row. This recipe makes enough for six portions so you can easily freeze the leftovers. You will then have a freezer that looks like mine and is lots of containers of one portion of soup ready to be taken out and defrosted the night before you want to eat it. 

5 from 5 votes
Print

Moroccan Chicken Soup

Comforting and warming, this Moroccan Chicken Soup is the perfect meal on a cold day. It's a mildly spiced soup that is so chunky it could almost pass as a stew! 

Course Soup
Cuisine Moroccan
Keyword Chicken, Soup, Moroccan
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6
Calories 271 kcal
Author Curly

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1 leek finely sliced
  • 2 carrots finely diced
  • 400 g chicken thighs skinless and boneless, diced
  • 3 tbsp plain flour
  • 3 tbsp mild curry powder
  • 1 tbsp ground cumin
  • ½ tsp ground allspice
  • 1 tsp sea salt
  • pinch black pepper
  • 1 litre chicken stock
  • 2 tbsp mango chutney
  • 45 g raisins
  • 30 g dried apricots finely diced
  • 5 tbsp whole milk

Instructions

  1. Prepare all of your ingredients. Finely dice the onion, carrot and celery. Half the leek and finely chop. Move to one side while you prepare the chicken. Remove any fat from the chicken thighs and dice. Put on a plate and leave to one side

  2. Heat the oil over a medium heat in a large pan. Add the onion and garlic and slowly sweat, stirring frequently until they have softened

  3. Add the carrot, celery and leek and cook for 5 minutes, stirring often

  4. Dust the chicken thighs with the flour making sure they are thoroughly coated before adding them to the pan

  5. Add the curry powder, cumin, allspice, salt and pepper to the pan and stir thoroughly

  6. Pour in the chicken stock, cover and allow to simmer for 20 minutes

  7. Add the raisins, dried apricots and mango chutney and simmer for a further 5 minutes

  8. Finish by adding the whole milk or double cream. Stir through and leave for a minute or so before serving

Recipe Notes

You can use gluten free flour to make this gluten free.

Nutritional information is given as a guide only.

Nutrition Facts
Moroccan Chicken Soup
Amount Per Serving
Calories 271 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 65mg22%
Sodium 464mg20%
Potassium 393mg11%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 8g9%
Protein 12g24%
Vitamin A 3889IU78%
Vitamin C 6mg7%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

Cook Blog Share

Quick Pulled Pork Pizza

This Quick Pulled Pork Pizza can be made in a matter of minutes making it a perfect weeknight meal. The delicious creamy white sauce makes a lovely change from your typical pizza sauce. 

A quick and easy weeknight meal 

This Quick Pulled Pork Pizza is so easy to make and incredibly versatile. The biggest time saver is that the pizza base is actually a flat bread. By all means, make your own pizza dough and the white sauce and pulled pork toppings will be absolutely delicious. But not everyone has time, or wants to make pizza dough!

I like flat breads because they are roughly the same thickness as a think crust pizza. If you have tortilla wraps to hand, you can use these instead. The tortilla wrap will get quite crispy so you may need to cook it for a couple of minutes less. 

Have you ever had white sauce on a pizza?

If you haven’t had white sauce on a pizza before you haven’t lived! This Quick Pulled Pork Pizza is a variation of a pizza I had in an Italian restaurant. Personally, I think the white sauce goes much better with the pork than a traditional tomato based pizza sauce would. 

The white sauce is essentially a béchamel but with a twist. I have used it a number of times in recipes such as my Chicken & Ham Hock Filo Pie.  This version of my white sauce has garlic and Parmesan. This means you don’t have to add more cheese because it is already in the sauce. Parmesan is also healthier than other cheeses such as cheddar so is a great option to use. Obviously if you want to add more cheese as well as the sauce, you can do. 

Customise your toppings

As these quick pizzas are one per person, you can really customise them to what you like. The pulled pork is really the star of the show and I like to use my Slow Cooker Cuban Pork. If you’ve made my Cuban Pork, this Quick Pulled Pork Pizza is a great way to use up any leftovers. A small amount of pork will go a long way on these pizzas. It is also so different from the original dish that people won’t be bored thinking they’re eating the same meal again. 

If you don’t have any of my Slow Cooker Cuban Pork to hand, you can use any pulled pork you like. I know you can buy pulled pork in the cold meat section of a lot of supermarkets which is a time saver. I would recommend not using pulled pork that is in any form of sauce like BBQ. This is just because I don’t think it will go very well with the white sauce base. 

I chose to keep my toppings quite minimal like they would be on a Neapolitan pizza. Obviously I added my beloved tenderstem broccoli because few things can make me happier than pork and tenderstem broccoli in the same meal. Add whichever toppings you would like, just try to resist the urge to overload it too much! 

5 from 5 votes
Print

Quick Pulled Pork Pizza

This Quick Pulled Pork Pizza can be made in a matter of minutes making it a perfect weeknight meal. The delicious creamy white sauce makes a lovely change from your typical pizza sauce. 

Course Lunch
Cuisine Italian, International
Keyword Pork, Pizza
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 200 kcal
Author Curly

Ingredients

  • 4 flat breads
  • 1 tbsp sunflower oil
  • tbsp plain flour
  • 1 clove garlic minced
  • 125 ml chicken stock
  • 125 ml semi skimmed milk
  • 25 g Parmesan grated
  • salt & pepper to taste
  • 300 g Cuban pork
  • spray oil
  • 150 g tenderstem broccoli

Instructions

  1. Preheat the oven to 200°C (fan assisted, 220°C non fan)

  2. Add the oil to a pan over a medium/low heat. Add the garlic and heat for a minute stirring often

  3. Add the flour and stir to create a paste. Cook for 1-2 mins

  4. Gradually whisk in the stock making sure it is all absorbed before you add any more

  5. When all of the stock has been added, whisk in the milk and leave to simmer for up to 5 minutes until it has thickened

  6. Add the grated Parmesan and set aside

  7. If you are using my Slow Cooker Cuban Pork, heat it in a frying pan until any liquid has reduced

  8. Spray trays with oil and lay a flat bread on each. Split the sauce between the four flat breads

  9. Top each flat bread with the pork and tenderstem broccoli and then bake for 7-10 minutes until golden

  10. Finish by grating a small amount of Parmesan on each pizza before serving

Recipe Notes

Nutritional information is given as a guide only. 

Nutrition Facts
Quick Pulled Pork Pizza
Amount Per Serving
Calories 200 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 337mg15%
Potassium 145mg4%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
Vitamin A 81IU2%
Vitamin C 1mg1%
Calcium 118mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to 

Cook Blog Share

Cuban Pork Sandwich

My Cuban Pork Sandwich is a next level sandwich that is really simple to make. Decadent, delicious and definitely a recipe you should try.

Some preparation is required

Although my Cuban Pork Sandwich is very easy to make, you do need to do some preparation in advanced. You will need to make my Slow Cooker Cuban Pork ideally the day before you want to make this sandwich. You then not eat it all so you have leftovers to make this sandwich! 

My take on an authentic Cuban Pork Sandwich 

Cuban Sandwiches all have certain ingredients which makes them authentic. Most of them you will find in my recipe below. One ingredient I left out by choice, the other I had to substitute. 

In a truly authentic Cuban Sandwich you will find gherkins or pickles. Personally, these really aren’t for me so I left them out. If however you do like them, I would add a few to your sandwich before you toast it. 

The other ingredient I couldn’t find was authentic Cuban bread. Now this might not seem like a huge shock to you seeing as I don’t think Cuban cuisine is very well known here in the UK. It is similar to a French baguette but softer. I decided to use ciabatta as an alternative to the Cuban bread because it is readily available and has a soft crust. 

An easily adapted recipe 

Although I have obviously included quantities of ingredients in the recipe, it is just a guide. If you like more mustard, cheese or ham then add more. It is also hard to give exact quantities because slices of cheese and ham aren’t always the same size. So use this recipe more as a guide than exact rules. 

Half of one of the ciabattas would make a generous sized lunch. If you are feeling particularly hungry you could attempt to eat the whole thing.  

5 from 3 votes
Print

Cuban Pork Sandwich

My Cuban Pork Sandwich is a next level sandwich that is really simple to make. Decadent, delicious and definitely a recipe you should try.

Course Lunch
Cuisine Cuban
Keyword Cuban Pork, Cuban Sandwich
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 660 kcal

Ingredients

  • 300 g Cuban Pork
  • 2 large ciabattas
  • 8 slices ham
  • 4 slices Emmental
  • 4 tsp Dijon Honey Mustard
  • spray oil

Instructions

  1. In a small frying pan, gently heat the Cuban pork to reduce any liquid

  2. Cut the ciabattas in half and spray with oil. Lightly toast on the inside on a griddle pan until you have golden brown lines

  3. Spread the Dijon honey mustard on both sides of the toasted ciabatta

  4. Spread the pork onto the bottom half of both of the ciabattas

  5. Add the emmental on top of the pork

  6. Lay the ham slices on top of the cheese and place the top on both ciabattas

  7. Spray the bottom of the ciabattas and add them to the griddle pan over a medium heat. Place a heavy bottomed pan on top of the ciabatta to press it down. If you have a panini press or table top grill, spray both sides and cook for 4-5 minutes until the cheese is melted

  8. After 3-4 minutes spray the top of the ciabatta and then carefully turn it over and press using the pan

  9. Cook for a further 3-4 minutes until the cheese is gooey and melted. Cut in half an serve

Recipe Notes

Nutritional information is given as a guide only. 

Nutrition Facts
Cuban Pork Sandwich
Amount Per Serving
Calories 660 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 60mg20%
Sodium 1846mg80%
Potassium 182mg5%
Carbohydrates 109g36%
Fiber 2g8%
Sugar 1g1%
Protein 39g78%
Vitamin A 232IU5%
Calcium 225mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to 

Cook Blog Share

Grilled Peaches & Prosciutto on Sourdough

Think of this Grilled Peaches & Prosciutto on Sourdough as a whole lot of deliciousness piled on posh toast. It is so simple to make incredibly tasty! 

                              

Grilled peaches are delicious! 

If you haven’t tried grilling your peaches you haven’t lived! I’ve been seeing them all over social media at the moment. And seeing as it is peach season I had to make a recipe!

When choosing peaches for grilling, you want to pick ones that are firmer than you would typically eat. These hold their shape well whilst being grilled. It also means you can usually grill them as soon as you’ve bought them and you don’t have to wait a few days for them to ripen fully! 

Grilled Peaches & Prosciutto on Sourdough

Grilled Peaches & Prosciutto on Sourdough – Elevated posh toast 

This Grilled Peaches & Prosciutto on Sourdough is essentially posh toast. You could also think of it as an open toasted sandwich. However you want to think of it, it is delicious. I’m really into sourdough bread at the moment. It’s such a delicious bread and really lends itself to being toasted. If you don’t want to you use sourdough, you could use any thick crusty bread. 

Grilled Peaches & Prosciutto on Sourdough  

Shake up your lunch! 

I did some quick googling and the the top four most popular lunch choices here in the UK are sandwiches. And pretty basic sandwiches at that! People also seem to get stuck in a rut of what they have for their lunches. This Grilled Peaches & Prosciutto on Sourdough is just what you need to shake up your lunch. 

Grilled Peaches & Prosciutto on Sourdough

This would make the perfect weekend lunch but it is also easy to take with you midweek. You can grill the peaches at home and then assemble at work. I am assuming that most workplaces at least have a toaster! 

Grilled Peaches & Prosciutto on Sourdough 
Make these for a starter or canapé

These Grilled Peaches & Prosciutto on Sourdough can easily be made as a starter or canapé. You could cut the slices of bread from a large sourdough loaf in half for a smaller portion. Alternatively you could use a smaller sourdough baguette. 

Grilled Peaches & Prosciutto on Sourdough

5 from 6 votes
Print

Grilled Peaches & Prosciutto on Sourdough

Course Appetizer, Lunch
Cuisine Mediterranean, International
Keyword Proscuitto, Goat's Cheese, Grilled Peaches, Sourdough, Toast
Prep Time 10 minutes
Cook Time 6 minutes
Servings 4
Calories 310 kcal
Author Curly

Ingredients

  • 3 peaches
  • tsp oil vegetable or sunflower
  • 4 slices sourdough bread
  • 8 slices Prosciutto
  • 75 g soft goat's cheese

Instructions

  1. Stone the peaches and cut each into 8 slices. Brush each side of the peach slices with oil

  2. Heat a griddle pan over a medium heat. When hot, lay the peaches on one of the cut sides. Leave to grill for 2-3 minutes before turning over to the other side

  3. Finish by grilling the peaches on the skin side for one minute

  4. Cut the sourdough into thick slices and toast

  5. Spread each slice of toasted sourdough with goat's cheese before topping with the prosciutto and grilled peaches

Recipe Notes

Nutritional information is given as a guide only. 

Nutrition Facts
Grilled Peaches & Prosciutto on Sourdough
Amount Per Serving
Calories 310 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 434mg19%
Potassium 327mg9%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 11g12%
Protein 11g22%
Vitamin A 365IU7%
Vitamin C 7.4mg9%
Calcium 35mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
You may also like my Fig, Prosciutto & Rocket Salad

Pin for laterLinking to 

Cook Blog Share

Baked Haddock Fishcakes

These Baked Haddock Fishcakes make a delicious lunch, dinner or even brunch. A great fishcake that everyone will like; even people that aren’t usually fish fans! 

             

Baked Haddock Fishcakes are my first fish recipe!

These fishcakes are the first and currently only fish recipe on my blog. This is because I am not a fish person. At all. The fish I will eat is tinned tuna and battered haddock. I really want to like fish and keep trying small tastes every so often, but am still not getting any further towards my goal! 

As a child my Mum used to make kedgeree using smoked haddock. I did like this, well when she made it without onions and peas for me! So when I saw some smoked haddock on special offer in the supermarket I decided it was time to try a new recipe! 

Fishcake recipe experimenting  

I decided to experiment making these Baked Haddock Fishcakes when I had some fish lovers over so I would get proper opinions on whether they were spot on. My sister and brother in law came over which was a great opportunity for me to test these out. When Squish (my nephew) was having his afternoon nap, my sister and I set about making these. 

It was definitely a case of trial and error! We experimented with the quantities of ingredients, size of the fishcakes, cooking method and cooking time. All of this testing and tweaking meant we made the best Baked Haddock Fishcakes. 

Baked instead of fried

We initially decided to fry the fishcakes. This was because we thought it was the best way to get the panko breadcrumbs nice and crispy. The fishcake we fried was lovely and crispy, but obviously wasn’t the healthiest method of cooking. It was also a bit fiddly! Plus who likes having a pan full of hot oil?! Instead we next tried baking the fishcakes which was a much more simple way of cooking them and still provided the crispy panko we were looking for. 

Which haddock to use 

I have used smoked haddock for these Baked Haddock Fishcakes. You can use smoked or unsmoked haddock’ whichever you prefer. After making these, my sister did say that in her opinion unsmoked fish has a less ‘fishy’ taste than smoked. So if like me, you aren’t a big fish fan, you may want to use unsmoked haddock. 

What do I serve these Baked Haddock Fishcakes with?

One of the great things about these fishcakes is they can be a light lunch or a full dinner. They would be delicious with a simple salad served with some lemony mayonnaise. I cheated and mixed some fresh lemon juice into shop bought mayonnaise. This was a really simple but tasty sauce to serve with the fishcakes. You could obviously make your own mayonnaise if you would prefer. 

Another tasty option would be to serve them in a nice soft bap with this lemony mayonnaise with some chips and salad (or peas if you’re like my sister). I think they would also be great for brunch with a poached egg on top. 

5 from 4 votes
Print

Baked Haddock Fishcakes

Course Main Course
Cuisine British
Keyword Haddock, Fishcake, Baked
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 217 kcal
Author Curly

Ingredients

  • 500 g smoked haddock
  • 400 g potatoes
  • 1 tsp sea salt
  • 600 ml semi-skimmed milk
  • 1 egg
  • 80 g panko breadcrumbs
  • 30 g plain flour

Instructions

  1. Place the haddock fillets in one layer in a large pan and pour in enough milk so that the haddock is just covered. You may not need all of the milk.

  2. Put a lid on the pan and bring to a simmer before turning the heat down so it is just bubbling. Remove the lid slightly and cook for 10 minutes or until your fish is opaque in the middle. The time for this will vary depending on the thickness of your fillets.

  3. As your fish is cooking, peel the potatoes and cut into roughly 2cm chunks. Boil them for 10-15 minutes in salted water until they are cooked through

  4. Drain the potatoes and mash them until smooth

  5. Once the haddock is cooked, remove from the pan with a slotted spoon and put on a plate to cool

  6. Add 50ml of the milk the haddock was cooked in to the mashed potatoes and mash again

  7. When the haddock is cool enough, remove the skin

  8. Using two forks or your fingers, flake the haddock into large chunks

  9. Add the mashed potatoes and flaked haddock to a large bowl along with the salt. Mix gently until the haddock is mixed through the potato

  10. Split the mix into 6 and shape into patties. At this point you can put the fishcakes in the fridge for 30 minutes to firm up if you want

  11. Preheat the oven to 200°C (fan assisted, 220°C non fan)

  12. Crack the egg into a shallow bowl and add the panko breadcrumbs and flour to two separate plates

  13. Coat the fishcake in the flour before dipping it in the egg and finally in the panko breadcrumbs. Repeat for all fishcakes

  14. Place the fishcakes on a baking tray lined with a silicone liner or sprayed with oil

  15. Bake the fishcakes for 15 minutes before turning and cooking for a further 15 minutes until golden brown

Recipe Notes

Nutritional information is given as a guide only. 

Nutrition Facts
Baked Haddock Fishcakes
Amount Per Serving
Calories 217 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 91mg30%
Sodium 1138mg49%
Potassium 657mg19%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 1g1%
Protein 26g52%
Vitamin A 105IU2%
Vitamin C 7.6mg9%
Calcium 89mg9%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to 

Cook Blog Share

Za’atar Chicken & Couscous Salad with Tahini Dressing

A salad with a difference! This Za’atar Chicken & Couscous Salad with Tahini Dressing is packed full of Middle Eastern flavours. Who wouldn’t want this for lunch?!

 Za’atar, zaatar or zatar?

I’ve seen this delicious Middle Eastern spice blend spelt a number of different ways! I’m not sure which is the ‘correct’ spelling, but I have opted for za’atar. But what is za’atar? It is a mix of sumac, sesame seeds and dried herbs such as oregano and thyme. 

It is quite readily available. I have seen it in Waitrose and Sainsbury’s but you may also be able to find it in the ethnic food aisle in other supermarkets. 

I’d like an exotic salad please

That is what one of my lovely friends said to me when I asked her what she would like for lunch when she came over. Oh and that she would like some chicken to be involved. So my brief was an exotic salad with chicken. Exotic can mean different things to different people so there wasn’t just one direction to go in!

After I worked out I was going to use za’atar, I used my organic veg box for inspiration and came up with this Za’atar Chicken & Couscous Salad with Tahini Dressing. I wasn’t sure how it was going to turn out to be completely honest. I was really pleased with it and what is even better; my friend Abi loved it.

Salads don’t have to include lettuce

I don’t know about you, but growing up a salad always seemed to have lettuce, tomatoes and cucumber. I’m not knocking these in a salad, but not all salads have to have these. Don’t worry you definitely won’t miss the lettuce in this Za’atar Chicken & Couscous Salad with Tahini Dressing. Couscous is a fantastic ingredient to add to a salad because it helps to bulk out and keep you fuller for longer. 

I chose to use carrots and courgettes because they came in my veg box this week and because they are in season. I got some lovely young carrot with their tops still on. These didn’t need peeling, just a quick wash so you don’t necessarily have to peel your carrots. You can definitely change these vegetables to what you have in your fridge or what is in season. 

 

Don’t miss out the tahini dressing! 

I’ll let you in on a little secret; this was my first time using tahini! If you didn’t already know, tahini is made from sesame seeds. This made it the perfect ingredient to use in a dressing to combine the flavours from the za’atar. I then kept playing with the flavours until I had the perfect dressing (that is after making it a little too lemony at first!).  

This recipe makes enough tahini dressing for two generous portions. If you’re anything like us, you’ll start off with a modest drizzle and keep adding more and more! I would recommend making the quantity below and if you happen to have any left over it would be great on salad or drizzled over vegetables. 

Vegetarian alternative

If unlike Abi you don’t want chicken, you can easily make this Za’atar Chicken & Couscous Salad with Tahini Dressing vegetarian! Instead of chicken, some grilled halloumi would work really well. The halloumi would work just as well with the za’atar as it does with the chicken. I used the flavour combination before in my Roasted Halloumi & Za’atar Tray Bake

5 from 5 votes
Print

Za'atar Chicken & Cous Cous Salad with Tahini Dressing

Course Salad
Cuisine International, Middle Eastern
Keyword Chicken, Salad, Za'atar, Couscous
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 60 days
Servings 2
Calories 669 kcal
Author Curly

Ingredients

For the vegetables

  • 250 g carrots
  • 1 courgette (approx 250g)
  • 1 tbsp olive oil
  • 1 tbsp Za'atar
  • ¼ tsp sea salt

For the couscous

  • 100 g couscous
  • 160 ml boiled water
  • ½ tsp concentrated chicken stock
  • ½ tsp olive oil

For the chicken

  • 1 chicken breast (approx 200g)
  • ½ tsp olive oil
  • ½ tbsp Za'atar
  • pinch sea salt

For the tahini dressing

  • 40 g tahini
  • 30 ml lemon juice freshly squeezed
  • 2 tbsp water
  • 1 tsp clear honey
  • 1 tbsp olive oil
  • pinch sea salt

Instructions

  1. Preheat the oven to 180°c (fan assisted, 200°c non fan)

  2. Peel the carrots if needed and cut them however you like so they are approx 1cm thick. Cut the courgettes into roughly the same thickness and add them all to a large bowl

  3. Add the olive oil, Za'atar and salt to the bowl with the carrots and courgettes. Mix thoroughly to make sure the vegetables are evenly coated

  4. Tip the vegetables onto a baking tray so they are on one layer. Roast in the oven for 30 minutes, turning over every 10 minutes

  5. While the vegetables are roasting, prepare the rest of the salad

  6. Prepare the chicken by adding it to a bowl. Add the oil, Za'atar and salt and mix until the chicken is completely coated

  7. Heat a pan over a medium high heat and cook the chicken for 5-7 minutes on each side until cooked though. Remove from the pan and leave to one side

  8. Make the dressing by adding the tahini, lemon juice, water, honey, olive oil and salt to a jar. Put the lid on and shake until it is mixed

  9. Assemble the salad by stirring the couscous through with a fork and adding it to a plate. Top the couscous with the roasted carrot and courgette. Slice the chicken and add it to the salad before drizzling with the dressing

Recipe Notes

If you do not have a griddle pan or you would prefer to cook it in the oven you definitely can. I'd put it in with the vegetables and cook for 10-15 minutes depending on the thickness of your chicken. 

Nutritional information is given as a guide only.

Nutrition Facts
Za'atar Chicken & Cous Cous Salad with Tahini Dressing
Amount Per Serving
Calories 669 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 5g31%
Cholesterol 72mg24%
Sodium 531mg23%
Potassium 1249mg36%
Carbohydrates 64g21%
Fiber 9g38%
Sugar 12g13%
Protein 37g74%
Vitamin A 21225IU425%
Vitamin C 34.4mg42%
Calcium 159mg16%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for laterLinking to

Cook Blog Share hosted by Monika at Everyday Healthy Recipes

Korean Chicken Wings

Deliciously crisp chicken wings coated in a sticky and slightly spicy glaze. These Korean Chicken Wings are the perfect starter or snack with a cold beer. 

 Korean Cuisine 

For the last year or so, Korean food has become my new obsession. I love the delicious flavours and slight heat that comes with it. I first tried Bibimbap which I have now recreated my own recipe for. I also tried Korean Fried Chicken which is definitely on my list to recreate – and fast! If you find yourself in London, take a trip to On The Bap for mouthwatering Korean Fried Chicken! 

Why chicken wings?

I’m not always the biggest fan of chicken on the bone. I know it imparts flavour, but I’m a bit fussy when it comes to chicken. I do love a chicken wing though! I love that the meat stays moist and that you can get tasty crispy skin quiet easily. 

To cook in the oven or on the BBQ?

For the recipe below, I have included instructions for cooking these Korean Chicken Wings in the oven. This is because they should be made all year round and not just when it is sunny! Here in the UK our summer’s can be a little unpredictable so having a recipe that can easily be cooked in the oven is a good option! 

These Korean Chicken Wings would be perfect cooked on the BBQ. It does depend how hot your BBQ is, but these would cook in roughly 20 minutes. Just make sure they are cooked through and the skin is nice and crispy. 

When to eat these Korean Chicken Wings?

The simple answer is whenever you like! Personally I think they would make a tasty starter or a snack with a nice cold beer. Make a big batch of these to eat on a hot day in the garden with a cold drink with friends or family. You can’t get much better than that in my opinion! 

How hot do you like it?

If you were to try the marinade before adding it to the chicken, it would be quite spicy. However when the chicken is cooked it is more of a mild to medium heat. If you would like it spicier than this, you can obviously add more Gojuchang to the marinade. 

5 from 9 votes
Print

Korean Chicken Wings

Deliciously crisp chicken wings coated in a sticky and slightly spicy glaze. These Korean Chicken Wings are the perfect starter or snack with a cold beer. 

Course Appetizer, Snack, Starter
Cuisine International, Korean
Keyword Korean, Chicken Wings, Gochujang
Prep Time 10 minutes
Cook Time 40 minutes
Marinading 12 hours
Total Time 50 minutes
Servings 4
Calories 336 kcal
Author Curly

Ingredients

  • 1 kg chicken wings wing tips removed
  • tbsp Gochujang
  • 2 tbsp tomato ketchup
  • 1 tsp apple cider vinegar
  • 3 garlic cloves
  • ½ tsp sesame oil
  • 1-2 tbsp water
  • spray oil

To serve

  • ½ tbsp sesame seeds
  • 1 red chilli sliced
  • 1 spring onion sliced

Instructions

  1. Remove the wing tips from the chicken wings if they are attached then add them to a large bowl/dish

  2. In another small bowl, add all of the marinade ingredients (apart from the spray oil) and stir until combined. Add as much water as you need to get a thick but pourable consistency 

  3. Pour the marinade over the chicken wings making sure each wing is completed coated

  4. Leave to marinate in the fridge for at least 2 hours but overnight is better (12 hours)

  5. Preheat the oven to 190ºC (fan assisted or 200ºC non fan assisted)

  6. Spray a large baking tray with oil and line the chicken wings on the tray. Bake for 20 minutes before turning and cooking for a further 20 minutes 

  7. Sprinkle with the sesame seeds, chilli and spring onion and serve 

Recipe Notes

These would be great on the BBQ. Cook for roughly 10 minutes each side or until cooked through and the skin is crispy. 

Nutritional information is given as a guide only.

Nutrition Facts
Korean Chicken Wings
Amount Per Serving
Calories 336 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 103mg34%
Sodium 179mg8%
Potassium 306mg9%
Carbohydrates 6g2%
Sugar 3g3%
Protein 25g50%
Vitamin A 390IU8%
Vitamin C 19.7mg24%
Calcium 31mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later Linking to

Cook Blog Share

Easy Slow Cooker Chicken Tikka

Love chicken tikka but don’t like to be too hands on in the kitchen? My Easy Slow Cooker Chicken Tikka is for you! All of the flavour without the faff. 

I love chicken tikka. It is always my go-to Indian recipe which I know is quite boring and unauthentic. I’ve already come up with my Skinny Chicken Tikka recipe which I still love. But it isn’t a recipe that you can just leave to cook. 

Why use a slow cooker?

I love using my slow cooker for a number of reasons, but ease is probably number one. Being able to add the ingredients and leave them to cook without much intervention is great! We all lead busy lives and we don’t always have the time on a weeknight to be grilling chicken to crispy perfection. 

I wanted to create an Easy Slow Cooker Chicken Tikka that had all of the flavours you would expect, but with minimal effort. 

How easy is this Slow Cooker Chicken Tikka to make?

It is honestly a very easy recipe to make. As long as you can make sure there are no bones in chicken thighs – you can make this dish! You then add all of the marinade ingredients to the chicken and let it work it’s magic. 

When cooking, I let it cook down until the sauce is thick and coating the chicken. If you didn’t want the sauce to thicken, you could always serve it once you have shredded the chicken. 

Why use chicken thighs and not breasts?

I typically prefer chicken thighs to breasts. I think they have more flavour and also keep their moisture when cooking. This is particularly important when slow cooking chicken because it is easier for it to become dry as it is cooking for longer. You can use breasts if you prefer though. 

Are there any differences to normal chicken tikka?

As this chicken tikka is cooked in the slow cooker, you don’t get the lovely charred edges. I do absolutely love these charred edges, but sometimes you want the flavours without the hassle! This Easy Slow Cooker Chicken Tikka is perfect if you are an inpatient cook and don’t like to be very hands on in the kitchen.

How to serve this Easy Slow Cooker Chicken Tikka

The reason why I created this recipe was because I wanted an easier chicken tikka recipe. I felt like my Skinny Chicken Tikka took a little bit too much time to use for lunches. I like to serve this Easy Slow Cooker Chicken Tikka with salad and some mango chutney. Another equally delicious way to serve it would be in a flatbread or wrap with salad. As the chicken is already shredded it works well for either of these options. 

5 from 2 votes
Print

Easy Slow Cooker Chicken Tikka

Love chicken tikka but don't like to be too hands on in the kitchen? My Easy Slow Cooker Chicken Tikka is for you! All of the flavour without the faff. 

Course Main Course, Lunch
Cuisine Indian, British
Keyword Slow Cooker, Crock pot, Curry, Chicken Tikka
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 4
Calories 310 kcal
Author Curly

Ingredients

  • 500 g chicken thighs skin & bones removed
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tsp caster sugar
  • 175 g non-fat natural yogurt
  • 1 tbsp ginger puree
  • 1 tbsp garlic puree
  • 2 tbsp tandoori masala powder
  • ½ tsp tumeric powder
  • ½ tsp garam masala power
  • 1 tsp dried coriander powder
  • ½ tsp chilli powder

Instructions

  1. Remove all the skin and bones from the chicken thighs. If you have bought thighs with the skin and bone removed, make sure you check for small bones 

  2. Add the chicken thighs to a large bowl and add the rest of the ingredients 

  3. Stir all of the ingredients so they are evenly mixed and coating the chicken 

  4. Leave the chicken to marinade for 2 - 60 hours - the longer the better! 

  5. After the chicken has marinated, add the chicken and any marinade to the slow cooker. Cook for 4 hours on high 

  6. Take the chicken out of the slow cooker and shred it using two forks

  7. Add back to the slow cooker and cook for 1 - 1½ hours

  8. Cook until the sauce is as thick as you'd like it

Recipe Notes

I use a 3.5L slow cooker.

Nutrition Facts
Easy Slow Cooker Chicken Tikka
Amount Per Serving
Calories 310 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 123mg41%
Sodium 717mg31%
Potassium 382mg11%
Carbohydrates 6g2%
Sugar 4g4%
Protein 23g46%
Vitamin A 200IU4%
Vitamin C 3.1mg4%
Calcium 104mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

Cook Blog Share

Cavolo Nero & Sweetcorn Quesadillas

These Cavolo Nero & Sweetcorn Quesadillas a delicious vegetarian lunch or snack. Who could resist a cheesy quesadilla with a hint of spice?

Cavolo Nero is my go-to vegetable at the moment. You may have already seen me use it in my Chorizo & Cavolo Nero Hash and Easy Chicken & Rice Soup recipes. It has quite a subtle taste which lends itself to being added to recipes with lots of flavour. 

Cavolo Nero is packed full of vitamins and iron which makes it a great addition to lots of meals. I decided to use it this time to make vegetarian quesadillas. I’ve already got a recipe for Chorizo & Potato Quesadillas but I wanted to make a vegetarian version because as I’ve mentioned before we’re trying to eat less meat. 

Can I adapt these quesadillas?

These Cavolo Nero & Sweetcorn Quesadillas are really simple to make and can be easily adapted. For example I have used a red chilli and a pinch of chilli powder. The fresh chilli gives the quesadillas a lovely fleck of colour; but if you don’t have one you can just use chilli powder. You can also really easily adapt the heat by adding more or less chilli powder. If you are making these for children you can obviously completely leave the chilli out. Hopefully the cheese and potatoes will help disguise the veggies if your children aren’t keen!

Do the quesadillas make good leftovers?

The recipe below makes enough quesadillas for two people. You can easily double the recipe when you are catering for more people. I would also recommend doubling the recipe if you would like leftovers. These Cavolo Nero & Sweetcorn Quesadillas make a great lunch whether you eat them hot or cold. 

5 from 9 votes
Print

Cavolo Nero & Sweetcorn Quesadillas

These Cavolo Nero & Sweetcorn Quesadillas a delicious vegetarian lunch or snack. Who could resist a cheesy quesadilla with a hint of spice?

Course Lunch
Cuisine Mexican, International
Keyword Sweetcorn, Cavolo Nero, Quesadillas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 462 kcal
Author Curly

Ingredients

  • 300 g potatoes
  • 1 tsp sunflower oil
  • 50 g cavolo nero washed and stems removed
  • 1 red chilli
  • 198g tin sweetcorn drained
  • ½ tsp sea salt
  • pinch ancho chilli powder
  • 70 g cheddar cheese grated
  • 2 large flour tortillas
  • spray oil

Instructions

  1. Peel the potatoes and dice. Boil in salted water for 10 minutes or until just tender

  2. Add the oil to a frying pan over a medium heat and add the potatoes. Using a wooden spoon, smash the potatoes slightly before adding the cavolo nero, sweetcorn and red chilli 

  3. Cook for 5 minutes until the cavolo nero has wilted and the potatoes are broken down. Set to one side 

  4. Take one tortilla and scatter cover one half with a quarter of the grated cheese

  5. Add half of the potato filling on top of the cheese and spread out until it is even and right up to the edge 

  6. Sprinkle with some more cheese and fold the plain side of the tortilla over onto the filled side

  7. Heat a large frying pan on a medium/low heat. When hot spray with oil. Place the folded tortilla into the pan and cook for 2-3 minutes before it is golden brown

  8. Carefully flip the tortilla over and cook for a further 2-3 minutes until both sides are golden and the cheese is melted

  9. Repeat with the rest of the ingredients to make the second quesadilla 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Cavolo Nero & Sweetcorn Quesadillas
Amount Per Serving
Calories 462 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 36mg12%
Sodium 1036mg45%
Potassium 1039mg30%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 8g9%
Protein 18g36%
Vitamin A 750IU15%
Vitamin C 56.2mg68%
Calcium 329mg33%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

Cook Blog Share

Easy Chicken & Rice Soup

Sometimes all you want is a comforting bowl of soup and this Easy Chicken & Rice Soup is definitely that. Everyone needs a go-to chicken soup recipe and this is not only tasty but easy too!

As I have mentioned in previous posts, I am just a little fussy when it comes to soup! Because of this I don’t buy soup and always make my own. The beauty of soup is that it is really easy to make and you can make a whole pot full at a time.

Some of my favourite recipes are my Leek & Potato Soup and Roasted Tomato & Red Pepper Soup. In fact all of the recipes on my blog are smooth soups which have been blended. It was about time I made a chunky soup recipe!

I’ve wanted to make a chicken soup recipe for a while because a few years ago I did find a chicken soup in the shops that I really liked. They then changed the recipe – not good. Although this recipe isn’t like that one because it was smooth and creamy; this Easy Chicken & Rice soup still provides the same comforting feel. 

Unlike my other soup recipes that include milk to give them a creamy taste, this recipe is more of a broth. Broths are lighter but I wanted this chicken soup to still be a filling meal which is why I added the rice. They are also the perfect kind of soups to add lots of veggies to. 

As well as the staple flavour enhancing vegetables of carrot, onion, leek and celery I also added cavolo nero. This is partly because it is my new favourite vegetable; but also because it adds lots of nutrients and a lovely colour to the soup. 

This Easy Chicken & Rice Soup makes enough for five lunch sized portions. By that I mean that if you wanted to enjoy it as your main meal you might want some more! If you are going to freeze this soup, make sure you don’t overcook the rice. This is because it is going to cook further when you reheat it. If you were to initially cook it a bit too long when you reheat the soup, it might be a little too soft. 

5 from 9 votes
Print

Easy Chicken & Rice Soup

Sometimes all you want is a comforting bowl of soup and this Easy Chicken & Rice Soup is definitely that. Everyone needs a go-to chicken soup recipe and this is not only tasty but easy too!

Course Soup
Cuisine British, International
Keyword Vegetables, Chicken, Rice
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5
Calories 256 kcal
Author Curly

Ingredients

  • 1 leek
  • 2 carrots
  • 2 sticks celery
  • 1 onion
  • 2 bay leaves
  • 3 thyme sprigs
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 2 chicken legs de-skinned
  • 1 chicken stock pot
  • 2 litres water boiled
  • 150 g long grain rice
  • 50 g cavolo nero washed and stalk removed

Instructions

  1. Wash the leek and peel the carrots. Cut them both in half and slice along with the celery. Peel the onion and cut it in half 

  2. Add the chopped vegetables to a large pan along with the herbs, salt, pepper, stock pot and chicken legs. Bring to the boil and then reduce to a simmer and cook with a lid on for 25 minutes 

  3. Remove the chicken legs, thyme stalks, bay leaves and onion from the pan

  4. Add the rice to the pan and allow to simmer for 15 minutes. While the rice is cooking, remove the chicken from the bone and set aside

  5. After 15 minutes, add the chicken back to the pan along with the cavolo nero and stir through to heat for five minutes until the chicken is heated through and the cavolo nero is wilted. 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Easy Chicken & Rice Soup
Amount Per Serving
Calories 256 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 47mg16%
Sodium 544mg24%
Potassium 322mg9%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 3g3%
Protein 11g22%
Vitamin A 4520IU90%
Vitamin C 6.7mg8%
Calcium 45mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

Cook Blog Share