Tag Archives: Gluten Free

Whether you follow a Gluten Free diet because you are coeliac or for health benefits, here you will find sweet and savoury recipes. 

Bacon Wrapped Dates

So simple and only two ingredients, these Bacon Wrapped Dates are parcels of deliciousness. They make a great canapé or nibble and are perfect with a glass of something bubbly! 

Have you tried Bacon Wrapped Dates before?

If you haven’t had tried a bacon wrapped date before you are missing out! I first had them when I was on holiday in Fuerteventura. Bacon wrapped dates are a popular starter there and each restaurant does them slightly differently. Some serve them drizzled with a balsamic vinegar reduction which I recommend. I’ve even had them deep fried which was a bit different. 

I also had Bacon Wrapped Dates when I went to the Duck and Waffle in London. If you get the chance to go there I would definitely recommend ordering theirs. They serve them with a mustard sauce which is so tasty!  

Not all dates were created equal!

If you think you don’t like dates, you may not have tried a medjool date. Medjool dates are bigger and soften than regular dates and have a rich almost caramel like flavour. They are definitely not those small hard dates you may be thinking of. Plus doesn’t wrapping anything in bacon make it instantly better?! Give these a try and see if you change your mind about dates. 

I would recommend using standard sized medjool dates for this recipe. If you use the king sized medjool dates you might feel like you have too much date and not enough bacon! 

When do you eat these?

Anytime you like is the simple answer! I think these Bacon Wrapped Dates are particularly good as a starter or canapé. You wouldn’t want to sit there and eat all twelve yourself because too much soft fruit is never ideal. A couple of these with a glass of something bubbly would be absolutely perfect. 

These Bacon Wrapped Dates are best eaten warm so I would recommend putting them in the oven just before you need them. You can definitely prepare them earlier in the day and keep them in the fridge until you are ready for them though. 

5 from 6 votes
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Bacon Wrapped Dates

So simple and only two ingredients, these Bacon Wrapped Dates are parcels of deliciousness. They make a great canapé or nibble and are perfect with a glass of something bubbly! 

Course Snack, Starter
Cuisine Mediterranean
Keyword Bacon, Dates
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 286 kcal
Author Curly

Ingredients

  • 12 medjool dates
  • 6 slices thick streaky bacon

Instructions

  1. Start by soaking 12 cocktail sticks in water. Set aside

  2. Preheat the oven to 180°C (fan assisted, 200°C non fan)

  3. Remove the pits from each of the dates by cutting a small slit into the side

  4. Cut each rasher of streaky bacon in half. Place a date at the end of the bacon and roll it around the date

  5. Secure the bacon with one of the soaked cocktail sticks and place on a baking tray. Continue with the rest of the bacon and dates

  6. Cook in the oven for 20 minutes, turning the dates after 10 minutes, until the bacon is crisp

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Bacon Wrapped Dates
Amount Per Serving
Calories 286 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1mg0%
Potassium 501mg14%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 48g53%
Protein 1g2%
Vitamin A 107IU2%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Broccoli & Potato Hash

A delicious breakfast or brunch dish perfect for the weekend. This Broccoli & Potato Hash is packed full of vegetables and topped with a fried egg. 

Broccoli & Potato Hash 

Broccoli for breakfast?!

I can imagine this is the reaction a few of you may have when you see this Broccoli & Potato Hash. People all over the world eat lots of different vegetables for breakfast so why not broccoli? I love broccoli, specifically Tenderstem broccoli. I always have some in the fridge and eat it numerous times each week. One of my favourite ways to eat it is my Roasted Parmesan Tenderstem Broccoli

But one meal I hadn’t eaten it for was breakfast. I used my Chorizo & Cavolo Nero Hash recipe for inspiration and came up with this lighter, vegetarian recipe. This Broccoli & Potato Hash is more suited to breakfast and brunch in my opinion because I haven’t added garlic. 

Perfect for weekend brunch

I know a lot of people eat differently at the weekend from during the week. If you’re having a relaxing weekend and having a lie in, brunch may be you go-to meal. This Broccoli & Potato Hash is perfect for this. It is simple to make so you can continue the relaxed and half asleep feel while making this! 

I have suggested cutting the vegetables into quite a small dice as this speeds up the cooking time. You can absolutely cut them into larger pieces and just allow for a slightly longer cook time. I realise when you’re having a lazy weekend, you might not feel like dicing vegetables. 

Broccoli & Potato Hash makes great leftovers 

You could easily make a larger portion of this on a Sunday and keep it in the fridge ready to reheat on Monday morning. You could reheat it in the microwave if you’re tight for time, or in a pan to ensure you don’t loose the crispness of the potatoes. Then just top with a fresh fried egg and you have a delicious breakfast for a Monday morning that took minutes to assemble. Who wouldn’t want to start the working week with this Broccoli & Potato Hash?!

 

5 from 4 votes
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Broccoli & Potato Hash

A delicious breakfast or brunch dish perfect for the weekend. This Broccoli & Potato Hash is packed full of vegetables and topped with a fried egg. 

Course Breakfast, Brunch
Cuisine British
Keyword Potato, Breakfast Burrito, Broccoli
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 284 kcal

Ingredients

  • 400 g potatoes (waxy)
  • 1 pepper
  • ½ tbsp sunflower oil
  • 170 g tenderstem broccoli
  • ½ tsp sea salt

For the fried eggs

  • 1 tbsp sunflower oil
  • 2 eggs

Instructions

  1. Cut the potatoes into roughly a 1cm dice. Put them in a pan of boiling water for 7-10 minutes until they are cooked through

  2. While the potatoes are boiling, cut the pepper into roughly the same size pieces. Separate the stems of the broccoli from the florets and cut the stems into similar size pieces as the other vegetables

  3. Add the oil to a pan over a medium high heat and add the peppers and the broccoli stalks. Cook for 3-4 minutes stirring occasionally

  4. When the potatoes are cooked, drain them and add them to the peppers and broccoli stalks. Cook for 2-3 minutes before adding the broccoli florets

  5. Add the broccoli florets and the salt. Turn the heat to medium and allow to cook for 5 minutes or until the broccoli is tender

  6. In a separate pan on a high heat, add the oil and crack in the eggs. Fry until they are to your liking

  7. Serve the hash with a fried egg on top

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Broccoli & Potato Hash
Amount Per Serving
Calories 284 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 164mg55%
Sodium 666mg29%
Potassium 991mg28%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 2g2%
Protein 11g22%
Vitamin A 458IU9%
Vitamin C 71mg86%
Calcium 91mg9%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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Mauritian Chicken Curry

Bring a bit of Mauritius into your house with my tasty Mauritian Chicken Curry. Delicious and simple to make; cooking from scratch doesn’t have to be complicated.                       

A trip to Mauritius 

Until a few months ago, I used to work in travel. A couple of years ago I was lucky enough to go on a work trip to Mauritius. These work trips were as great as they sound. We’d get to go abroad for around a week to experience a country and visit hotels so we could make better recommendations for our clients. They heavily involved being wined and dined and a fair amount of time to experience the hotel relax.  

As part of this trip to Mauritius, we had some free time to explore the capital, Port Louis. I obviously found myself at the food and spices market. When I was buying some vanilla pods, the trader gave me a piece of paper with a couple of recipes on. One of them was for a Mauritian Curry. 

What took me so long to make my own version of a Mauritian Chicken Curry?

I loved the idea of making my own version of an authentic Mauritian curry, but there was one ingredient stopping me. The recipe that I was given used roasted coconut. I don’t like coconut. It wasn’t until I made a delicious beef rendang a week or so ago that used coconut milk that made me realise with the rest of the spices you couldn’t pick out a specific coconut taste. 

I decided that the next recipe I developed had to be a Mauritian Chicken Curry that I had been scared of for the last two years! Instead of using roasted coconut I would just use coconut milk instead. 

Mauritius’ unique and mixed food culture 

Mauritius was colonised by the Dutch, French and British which saw an influx of slaves and immigrants from Africa, India and the Far East. All of these influences have given Mauritius a unique and delicious cuisine. 

I was able to get the basics from the recipe I was given; chicken, curry powder, cinnamon and chilli. But it wasn’t written in the clearest English. This gave me the perfect opportunity to get creative and come up with my own interpretation. 

How spicy do you want your Mauritian Chicken Curry?

This recipe is deliberately easy to adapt the spice level. If you would prefer to keep it mild, leave out the red chilli altogether. If you like a bit of spice add up to two chillies. Obviously chillies vary in heat but generally speaking the smaller chilli the hotter it will be. 

What to serve with this Mauritian Chicken Curry 

I like to serve this with  some simple Basmati rice. It would also be delicious with some chapatis. I can also personally recommend accompanying this with an ice cold beer. I would be rude not to would it! 

5 from 2 votes
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Mauritian Chicken Curry

Bring a bit of Mauritius into your house with my tasty Mauritian Chicken Curry. Delicious and simple to make; cooking from scratch doesn't have to be complicated.

Course Main Course
Cuisine International, Mauritian
Keyword Chicken, Curry, Mauritian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 410 kcal
Author Curly

Ingredients

  • 500 g chicken thighs boneless & skin removed
  • 1 onion
  • 3 cloves garlic
  • 1 inch ginger peeled
  • 1 red chilli
  • ½ tbsp sunflower oil
  • 1 tbsp garam masala powder
  • ½ tsp ground coriander
  • 1 tbsp mild curry powder
  • ½ tsp sea salt
  • 400 g tinned tomatoes
  • 400 ml light coconut milk
  • 3 Kaffir lime leaves
  • 1 stick cinnamon
  • 2 tomatoes large
  • 250 ml water

Instructions

  1. Remove any fat from the chicken thighs and cut them into large chunks. Set to one side

  2. Add the onion, garlic, ginger and chilli to a food processor and mix until finely chopped

  3. Heat the oil in a large pan before adding the onion, garlic, ginger and chilli. Cook for 2-3 minutes until slightly softened

  4. Add the garam masala, mild chilli powder and ground coriander and stir until completely mixed. Cook for 2 minutes, stirring often

  5. Add the chopped chicken and cook for 5 minutes until the chicken is opaque

  6. Add the chopped fresh tomatoes, tinned tomatoes, light coconut milk and water. Add the cinnamon stick and Kaffir lime leaves before bringing to the boil

  7. Cook uncovered for 30 minutes until the sauce has thickened. Make sure you stir every ten minutes or so to prevent sticking

  8. Remove the cinnamon stick and Kaffir lime leaves before serving with rice

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Mauritian Chicken Curry
Amount Per Serving
Calories 410 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g75%
Cholesterol 123mg41%
Sodium 479mg21%
Potassium 487mg14%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 22g44%
Vitamin A 715IU14%
Vitamin C 27.3mg33%
Calcium 35mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Potato & Thyme Stacks

Tasty little stacks of potato flavoured with thyme. These Potato & Thyme Stacks will add a special touch to any meal. 
   

Who doesn’t love a potato?

Potatoes are so versatile and absolutely delicious. But this isn’t news to you I am sure! For Christmas, I got a Microplane Slicer (not an affiliate link). I have always been a bit scared of mandolines so thought this was a better place to start! Since getting the slicer I knew I wanted to use it to make a potato stack dish. 

What if you don’t have a slicer or mandoline?

Don’t panic, if you don’t have a slicer of mandoline you can still make these Potato & Thyme Stacks! If you have a food processor, you may have a slicer attachment. Otherwise, you can just use a knife. This will obviously take some time but it can definitely be done. Try to slice the potatoes as evenly as you can. You can always cut the potatoes slightly thicker and cook them for a bit longer. Just make sure they are completely cooked before serving. 

A side dish that is a little bit special 

These Potato & Thyme Stacks do take a little bit more time than mash for example, but they are worth the extra effort. They are a really simple idea, but look a bit fancier which is always nice! 

What to serve these Potato & Thyme Stacks with

You can serve these with so many different meals. I like to have them with one of my all time favourite meals; pork loin, Brussel Sprouts with Bacon & Garlic and Roasted Parmesan Tenderstem Broccoli. But the combinations are endless. I think these would make a great alternative potato side for a roast. They would also be a great option if you were hosting a dinner party. 

5 from 5 votes
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Potato & Thyme Stacks

Tasty little stacks of potato flavoured with thyme. These Potato & Thyme Stacks will add a special touch to any meal. 

Course Side Dish
Cuisine British
Keyword Potato, Thyme, Side dish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 150 kcal
Author Curly

Ingredients

  • 2 large potatoes (approx 600g)
  • ¼ tsp salt
  • 3 thyme sprigs
  • sprinkle garlic powder
  • spray oil

Instructions

  1. Preheat the oven to 180ºC (fan assisted or 200ºC non fan assisted)

  2. Using a mandolin or food processor, slice the potatoes into slices 2-3mm thick  

  3. Spray a muffin tin with oil. Cut the sliced potatoes into half or quarters so they fit into the muffin tin 

  4. Layer the potato slices into the muffin tin over lapping them to make sure there are no gaps. Every few layers, sprinkle some salt and thyme leaves 

  5. When you have reached the top of the muffin tin, spray with oil and sprinkle with a few more thyme leaves, salt and garlic powder 

  6. Bake in the middle shelf of the oven for 25 to 30 minutes. Check the potatoes are cooked through by poking a sharp knife into the middle 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Potato & Thyme Stacks
Amount Per Serving
Calories 150
% Daily Value*
Sodium 163mg7%
Potassium 761mg22%
Carbohydrates 23g8%
Fiber 4g17%
Protein 4g8%
Vitamin A 35IU1%
Vitamin C 22.3mg27%
Calcium 58mg6%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.

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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
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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.

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Roasted Halloumi & Za’atar Tray Bake

Delicious roasted vegetables subtly seasoned and topped with halloumi. This Roasted Halloumi & Za’atar Tray Bake is so easy to make and will soon become a family favourite! 

 
As I have mentioned previously, Mr Curly and I are trying to eat less meat this year. So far I have made a Vegan Lentil Chilli and revamped my Vegetable & Red Lentil Curry. Both of these went down really well which gave me the confidence to create more veggie recipes!

Just because a recipe is vegetarian does not mean it shouldn’t be exciting and full of flavour. I love tray bakes because of their simplicity and how easy they are to adapt. I already have a Sausage & Mustard Tray Bake recipe and when I thought of what I could replace the sausages with, halloumi instantly came to mind. Who doesn’t like halloumi?! It is a favourite cheese with so many people that it was a no brainer to use. 

The za’atar and smoked paprika drizzle provides a really subtle flavour to the tray bake. if you haven’t heard of it before, za’atar is a blend of Middle Eastern herbs and spices typically including oregano, thyme, sesame seeds and sumac. I didn’t want to over power the halloumi because it is quite a mild flavoured cheese. I also didn’t want to mask the flavours of the tasty veggies! 

You can use whatever vegetables you like in this Roasted Halloumi & Za’atar Tray Bake. It is also a great way to use up veggies that you might have lurking in your fridge. Roasting vegetables very forgiving and crisps them up nicely so you will never tell if they were slightly wrinkly! 

I like my halloumi to me quite well cooked. If I’m grilling it I like to get dark grill marks because I love the flavour and crispiness it gives to the cheese. If you prefer it paler and softer, cook it for less time. 

You can serve the Roasted Halloumi & Za’atar Tray Bake as it is or I like to serve it with some steamed broccoli. 

5 from 8 votes
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Roasted Halloumi & Za'atar Tray Bake

Delicious roasted vegetables subtlyseasoned and topped with halloumi. This Roasted Halloumi & Za'atar Tray Bake is so easy to make and will soon become a family favourite! 

Course Main Course
Cuisine Mediterranean, British
Keyword Vegetarian, Roasted Vegetables, Halloumi, Za'atar
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 523 kcal
Author Curly

Ingredients

  • 4 potatoes
  • 1 sweet potato
  • 3 carrots peeled
  • 2 parsnips peeled
  • 1 pepper
  • 1 courgette
  • 1 red onion
  • 225 g halloumi

For the drizzle

  • 1 tbsp za'atar
  • ½ tbsp smoked paprika
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • twist black pepper
  • tbsp water if needed

Instructions

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

  2. Cut the vegetables into similar sized chunks and add them to a roasting tray

  3. Mix together all of the drizzle ingredients together in a bowl. Add the water if it needs loosening slightly to be pour able

  4. Pour the drizzle over all of the vegetables and thoroughly mix them until they are completely covered. Roast in the oven for 10 minutes before turning and cooking for a further 10 minutes 

  5. Slice the halloumi into roughly ½ cm slices. Lay them on top of the vegetables and roast for a further 15-20 minutes until the halloumi is cooked to your liking

Nutrition Facts
Roasted Halloumi & Za'atar Tray Bake
Amount Per Serving
Calories 523 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g69%
Sodium 1341mg58%
Potassium 1614mg46%
Carbohydrates 57g19%
Fiber 13g54%
Sugar 10g11%
Protein 20g40%
Vitamin A 12820IU256%
Vitamin C 52.2mg63%
Calcium 712mg71%
Iron 9.4mg52%
* Percent Daily Values are based on a 2000 calorie diet.

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Chorizo & Cavolo Nero Hash

This Chorizo & Cavolo Nero Hash has quickly become a favourite and regular recipe in my house! It is so delicious and perfect at anytime of day. 

As I have mentioned in previous posts, I have been ordering organic vegetable boxes for a couple of months now. The company I order them from let you be extremely flexible with what you have in your box. They provide you with a set box each week but you can swap any vegetables you don’t fancy for one you do. This is great, but after a few weeks it meant I was playing it a bit safe. 

So a few weeks ago I decided to make as few swaps as possible and try some new vegetables. Cavolo Nero was available that week and although I had heard of it; I hadn’t tried it before. The recipes I saw when I had a quick look were hearty stews and soups which all looked delicious. Instead, I decided to tweak my Mexican Eggs recipe to come up with this Chorizo & Cavolo Nero Hash.  

Since I first made this Chorizo & Cavolo Nero Hash  a month or so ago, we have had it every week since. We absolutely love it! It is a great mid-week meal because it is quick to make. The only step that takes a few minutes is chopping the potatoes. That is because I finely dice them which means they cook quicker. If you would prefer you can cut them into bigger pieces and then just cook them for a bit longer. 

Cavolo nero is also known as black kale and Italian kale to name a few. It is packed full of nutrients and iron as well as looking quite pretty in my opinion! I really recommend that you give it a try, but if you decide it’s not for you, you could swap it for normal kale or spinach in this recipe. 

You could easily have this Chorizo & Cavolo Nero Hash for brunch, lunch or dinner. It is very versatile and also easy to cook for a lot of people. It also is great for leftovers. I quite like to make more than we will want to eat and have it for lunch the next day (minus the egg!). 

5 from 8 votes
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Chorizo & Cavolo Nero Hash

This Chorizo & Cavolo Nero Hash has quickly become a favourite and regular recipe in my house! It is so delicious and perfect at anytime of day. 

Course Main Course
Cuisine British, International
Keyword Chorizo, Cavolo Nero, Potato Hash
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2
Calories 746 kcal
Author Curly

Ingredients

  • 600 g potatoes unpeeled
  • 120 g pepper (1 large pepper)
  • 50 g cavolo nero
  • 100 g chorizo
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 2 cloves garlic minced

To finish

  • 2 eggs
  • 1 tbsp sunflower oil

Instructions

  1. Prepare the cavolo nero by washing thoroughly and removing the central stem. Then slice it into strips. Leave to one side

  2. Cut the potatoes into a small dice and boil them for 5-7 minutes until you stick the point of a sharp knife in them

  3. While the potatoes are cooking, dice the pepper into a similar size as the potatoes and heat ½ tbsp olive oil in a pan over a medium heat

  4. Add the peppers to the oil and cook for a couple of minutes until softened. When the potatoes are cooked, drain them and add them to the pan with the peppers. Add the other ½ tbsp olive oil if needed

  5. Remove the skin from the chorizo and dice. Add to the pan along with the cavolo nero, salt and garlic

  6. Leave to cook for 2-3 minutes until the cavolo nero is wilted. In the mean time fry the eggs in the sunflower oil  

  7. Serve by spooning the hash into a bowl and topping with a fried egg 

Recipe Notes

Make sure you wash the cavolo nero thoroughly.

Nutritional information is given as a guide only. 

Nutrition Facts
Chorizo & Cavolo Nero Hash
Amount Per Serving
Calories 746 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 11g69%
Cholesterol 207mg69%
Sodium 1885mg82%
Potassium 2296mg66%
Carbohydrates 77g26%
Fiber 22g92%
Protein 31g62%
Vitamin A 565IU11%
Vitamin C 35.1mg43%
Calcium 386mg39%
Iron 17.1mg95%
* Percent Daily Values are based on a 2000 calorie diet.

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Gluten Free Blueberry Muffins

These Gluten Free Blueberry Muffins are so light and fluffy they make the perfect breakfast or midday treat whether you follow a gluten free diet or not. 

Blueberry muffins have been one of my favourite muffins for years. The blueberries add a lovely sweetness to the deliciously soft and fluffy muffins. When my Coeliac friend Zoe came to stay, I had the perfect excuse to try out some Gluten Free Blueberry Muffins.

When I make any gluten free recipe, I always like Zoe to taste it and give her opinion. She has far more experience with gluten free food than I will ever have, so I really value her option. When she gives me the thumbs up, I know a recipe must be good because she has unfortunately had a few less then great bakes!

The Gluten Free Blueberry Muffins didn’t just have to be suitable for people on a gluten free diet; they had to be tasty enough for everyone. Just because recipes are gluten free, they shouldn’t taste like they are lacking something. 

As with other gluten free bakes, these Gluten Free Blueberry Muffins tend to become drier more quickly than those using standard flour. Therefore I would recommend either eating all of the muffins in a couple of days (go on, try it!) or freezing some on the day you baked them. Muffins freeze really well and it means you then have tasty muffins at your fingertips. 

 

5 from 5 votes
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Gluten Free Blueberry Muffins

These Gluten Free Blueberry Muffins are so light and fluffy they make the perfect breakfast or midday treat whether you follow a gluten free diet or not. 
Course Snack
Cuisine British
Keyword Gluten Free, Blueberry Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 124 kcal
Author Curly

Ingredients

  • 340 g gluten free plain flour
  • ½ tsp xanthan gum
  • 3 tsp baking powder
  • 160 g caster sugar
  • 150 g blueberries frozen or fresh
  • 320 g non fat plain yogurt
  • 60 ml sunflower oil
  • 1 egg

Top with a couple of extra blueberries on each muffin

Instructions

  1. Preheat the oven to 180°C (fan assisted or 200°C non fan) and line a muffin tin with paper liners

  2. Add the flour, xanthan gum, baking powder and caster sugar to a large bowl and mix before adding the blueberries. Gently mix the blueberries with the rest of the ingredients 

  3. In a jug, whisk together the yogurt, vegetable oil and egg 

  4. Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix

  5. Divide the mix between the 12 muffin cases and bake in the oven for 15 - 20 minutes. Test the muffins after 15 minutes by inserting a cocktail stick, if it doesn't come out clean, put them back in for a few minutes 

Nutrition Facts
Gluten Free Blueberry Muffins
Amount Per Serving
Calories 124 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 14mg5%
Sodium 30mg1%
Potassium 208mg6%
Carbohydrates 17g6%
Sugar 16g18%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 1.5mg2%
Calcium 109mg11%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Slow Cooker Shredded Pork with Pineapple

This deliciously tender Slow Cooker Shredded Pork with Pineapple has flavours that make it perfect for stuffing into tacos and adding your favourite toppings. 

Something you may, or may not know about me; is my love of obsession with pork. I am constantly looking for ways to celebrate my favourite meat. What better way than to seek inspiration from one of my favourite cuisines – Mexican! 

Pork and pineapple is a combination I have loved for as long as I can remember. When I have a gammon steak, I have to have grilled pineapple with it. The sweet flavours of the pineapple compliment the pork so well which is where I started when coming up with my Slow Cooker Shredded Pork with Pineapple. 

Fresh ingredients are fantastic, but with this recipe I chose to use tinned pineapple. This is firstly because of ease, but mainly because I wanted to use the juice as well as the pineapple and a tin made this easier. You may think that the pineapple juice will make the pork too sweet, but it really doesn’t. It helps keep the meat really succulent. 

Bringing in the Mexican influence, I added some ancho chile. It doesn’t add heat at all, but a depth of flavour that works really well. So rest assured that this is suitable for children and people who don’t like any spice!

I have used this Slow Cooker Shredded Pork with Pineapple as a tasty filling for tacos because who doesn’t love tacos?! Seriously if you don’t love them comment below because I don’t believe such people exist! If you want to serve this with tacos too, I would recommend using the small corn tortillas you can now buy in most supermarkets (or online from Mexican food specialists). If you generously fill the tacos (how else would you fill them), then you should have enough for 8 tacos. For me this works as a filling dinner for two people or a starter for at least four. 

Tacos aren’t your only option though! This Slow Cooker Shredded Pork with Pineapple can be eaten simply with rice, in a tasty burrito or even just with salad. It is so versatile that you could really enjoy it with whatever you fancy!

5 from 3 votes
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Slow Cooker Shredded Pork with Pineapple

This deliciously tender Slow Cooker Shredded Pork with Pineapple has flavours that make it perfect for stuffing into tacos and adding your favourite toppings. 

Course Appetizer, Main Course
Cuisine Mexican
Keyword Pork, Pineapple
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 4
Calories 178 kcal

Ingredients

  • 700 g pork shoulder
  • 150 ml pineapple juice
  • 1 tsp sea salt
  • ½ tsp ancho chile powder
  • ½ tsp ancho chile flakes
  • ¼ tsp black pepper
  • 50 ml water
  • 432 g tin of pineapple rings

Instructions

  1. Add the pork shoulder to the slow cooker along with all of the ingredients apart from the pineapple. Lie a few slices of pineapple on top of the pork and leave set the rest aside. 

  2. Cook on high for 4 - 4½ hours. After the pork it cooked, remove it and the pineapple from the slow cooker. Shred the pork using two forks and add back to the slow cooker. 

  3. Cook the shredded pork on high for a further 30 minutes. 

  4. While the pork is finishing cooking, grill the pineapple for a couple of minutes on each side until you have dark grill marks 

  5. If serving in tacos, fill the tortillas with the shredded pork and top with the grilled pineapple, coriander and sliced chills. 

Recipe Notes

If you're serving this with tacos it makes 8 good sized tacos which I would serve for 2 people as a main course or 4 people as a starter. 

Alternatively cook for 6 - 7 hours on low. 

Nutrition Facts
Slow Cooker Shredded Pork with Pineapple
Amount Per Serving
Calories 178 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 71mg24%
Sodium 668mg29%
Potassium 412mg12%
Carbohydrates 5g2%
Sugar 3g3%
Protein 21g42%
Vitamin A 75IU2%
Vitamin C 4.6mg6%
Calcium 20mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Raspberry & Lemon Curd Meringue Nests

 Looking for an easy pudding that is perfect for the summer? These Raspberry & Lemon Curd Meringue Nests look impressive without loads of effort. 

I’m a big fan of puddings that look and taste great but don’t take lots of effort. This is especially true in the summer when you’d rather be out enjoying the sunshine rather than spending all day in the kitchen. 

These Raspberry & Lemon Curd Meringue Nests are a fantastic example of this. The meringues are the only element which take a bit of time but most of that is leaving them to do their own thing in the oven. At which point you can be in the garden with your feet up and a glass of something cold in your hand. 

Whether you are looking for a tasty pudding for a family BBQ or something a bit more special looking to finish a dinner party; these Raspberry & Lemon Curd Meringue Nests work so well for both. You can make the meringue nests a couple of days in advance and whip the cream up a good few hours in advance. It is then as easy as some simple assembling and you’re good to go! Don’t be tempted to assemble these too far in advance though as the cream will soften the meringues. 

If you want to go the extra mile, you can make your own lemon curd. Personally, I think using a good quality shop bought lemon curd is perfectly acceptable. It helps add a lovely fresh flavour to cut through the richness of the cream – yum. 

These Raspberry & Lemon Curd Meringue Nests look and taste so summery that you’ll find yourself making it again and again. 

Are strawberries more your thing? Why not try my Eton Mess with Meringue Kisses

5 from 5 votes
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Raspberry & Lemon Curd Meringue Nests

 Looking for an easy pudding that is perfect for the summer? These Raspberry & Lemon Curd Meringue Nests look impressive without loads of effort. 

Course Dessert
Cuisine British
Keyword Meringue, Raspberry, Lemon curd
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 247 kcal
Author Curly

Ingredients

Meringue nests

  • 80 g egg whites (2 large eggs)
  • 150 g caster sugar

Filling

  • 300 ml double cream
  • 3 tbsp lemon curd
  • 250 g raspberries

Instructions

  1. Preheat your oven to 100ºC (fan assisted or 120ºC non fan)

  2. Make sure you have a very clean bowl before cracking in the egg whites. You must not get any of the yolk in the bowl

  3. Whisk the egg whites until stiff - you will be able to hold the bowl over your head when they are stiff enough

  4. Add the sugar gradually, a large spoonful at a time

  5. After all of the sugar is added, keep whisking for five minutes until the egg whites are glossy and smooth. If you rub a small amount between your finger and thumb, you shouldn't be able to feel the sugar grains. If you can whisk for a bit longer

  6. Line two baking trays with parchment paper and use a small dab of the meringue to stick the paper to the baking trays

  7. Add a piping nozzle to a piping bag and snip off the end. Spoon the meringue into the piping bag. Pipe a blob of meringue onto the baking tray and then pipe a circle around it twice, piping the second circle on top of the first 

  8. Bake in the oven for 1 hour 30 mins until the meringues easily come off the baking paper and are hollow when you tap the underneath

  9. Turn off the oven and leave to cool completely in there

  10. When the meringue nests are completely cooled, make the filling. Whisk the double cream until it is in soft peaks. You want it to be firm enough to hold it's shape, but still soft and smooth. Keep watching the cream to make sure you do not over whisk it

  11. Stir the lemon curd together in a bowl to make it runnier before adding it to the cream. Gently fold the lemon curd through the cream with a spatula. You don't want to completely fold the lemon curd through, it is nice to have a rippled effect 

  12. Spoon the cream into the middle of the nests and top with the raspberries. Serve immediately 

Recipe Notes

Store meringue nests in an airtight container and only top with the cream when you are ready to serve. If you prepare them too far in advance they will become soft 

Nutrition Facts
Raspberry & Lemon Curd Meringue Nests
Amount Per Serving
Calories 247 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 51mg17%
Sodium 52mg2%
Potassium 91mg3%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 24g27%
Protein 2g4%
Vitamin A 560IU11%
Vitamin C 8.4mg10%
Calcium 32mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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