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About fifteen years ago a friend of mine from Canada came to stay with us for a few nights at our cottage down south.  I remember being a bit worried at the time about what I was going to feed her.  She actually brought her own bread and cereal with her, so it ended up being not too bad.

People who are gluten free can sometimes find it difficult to eat out at restaurants, and making meals at home often takes a little more work and planning than cooking a normal meal. In the past, there have been certain types of food that gluten free dieters typically had to avoid, and these included pasta, sandwiches and pizza. This can be tough when your family is searching for the cheapest pizza specials and you know you cannot join in.

These days however, more and more places are catering to this gluten free lifestyle. If you are looking for some gluten free alternatives to your favorite foods, it is now becoming much easier to dine out and eat while in a hurry, with a lot more options being available!
 




Why Some People Are Gluten Free

 Gluten is a protein that is found in products such as wheat, rye and barley. People with celiac disease suffer from a disorder in which gluten affects the immune system in a way that it harms the lining of the intestine. These people must avoid gluten, or they can get really sick.

Others may not have celiac disease, but are gluten sensitive. This can cause bloating, constipation and other abdominal issues. Some people stay away from gluten because they are allergic to wheat, while others simply try to avoid it as part of a healthy diet.  




Favorite Foods That Now Have Gluten Free Options

Eating gluten free can be difficult, especially if you have always loved to eat foods that contain gluten. You may find yourself occasionally craving your favorites. Thankfully, many companies and restaurants are now using other grains as an alternative to wheat. For example, pasta can be made with quinoa, corn, rice and lentils. You can also find a wide variety of gluten free bread options for sandwiches as well as for your morning toast.

I adore Pizza, its one of my favourite foods.  I cannot imagine living in a world where I could not eat pizza!  Fortunately, there are now pizza crusts that are gluten free. Some are made with cauliflower while others are made from potato starch, rice flour and ancient grains such as quinoa, sorghum and teff. If you have written off pizza, it is time to start the search for the best tasting gluten free pizza



Eating Gluten Free While on the Go 

Whether you are running errands all day, or you are transporting the children to and from activities, eating healthy and, especially, gluten free can be really tough to manage. However, there are numerous options for keeping you satisfied and on track with your eating plan. Some good gluten free on-the-go items that you can snack on throughout the day include:

 • Nuts
• Yogurt
• Dried fruit
• Beef or turkey jerkey
• Hardboiled eggs
• Fresh fruit and vegetables
• Cheese

 Making a trip through a drive thru? Ask for a grilled chicken breast or burger on lettuce leaves instead of the bun, or ask what other gluten free options they might have.  You will find that most places are quite accomodating these days and will have at least one gluten-free option available.

Sometimes,  on really busy days, the last thing you want to think about when you get home is cooking.  What do do when all you want to do is sit down and kick back but you have a ravenous family nipping at your heels???  Those are the perfect times to order in delivery such as a gooey, delicious gluten free pizza. You can even throw in a salad to improve the nutritional benefits. With the best pizza tracking app, you can also keep tabs on your order so you know when it is ready.




Enjoy Gluten Free Anytime 

Its really nice to know that people who eat gluten free now have many more feasible options at their behest than they did years ago. The availability of gluten free items in a variety of cuisines make it easy to avoid gluten yet still eat great tasting food. Having to keep to a gluten-free diet need no longer be the landmine that it used to be, and that makes me happy.


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Cod Cheeks.  Yep you read that right.  Cod Cheeks.  I adore Cod Cheeks.  To me they are every bit as delicious if not more so than scallops or lobster.  Seriously. If you have never tried them, you have no idea what you are missing. 



Fish cheeks are a great delicacy.  A tiny pocket of meat, found just below the eyes,  they are tender and have a wonderful flavour.  Little nuggets of deliciousness.  Most Chef's love them as they are boneless, skinless and have a beautiful texture which lends itself to a variety of cooking methods.



My favourite way of cooking them is to coat them in a well flavoured cornmeal crumb and then fry them in hot oil.


They take literally just a few minutes to cook and are so tender and delicious when done. 



And it is such a simple way to prepare them.  You just mix cornmeal (which is like a fine polenta) together with some simple seasonings . . .  cayenne pepper, black pepper and salt. 


Don't freak out at the amount of pepper.  Its the perfect amount. Trust me on this.


You simply roll the cod cheeks in the cornmeal mixture and then fry.  It only takes 3 to 4 minutes per side for them to be done to perfection. 


Perfectly crisp and golden brown on the outside . . .  tender and succulent on the inside.  You can't ask for much better than that. 



Bite sized and filled with flavour.  I get mine from The Fish Society.  Their Cod Cheeks are sustainably sourced from Norwegian waters.  



Fish from the Fish Society comes straight to your door, with an overnight delivery, and it is beautifully packaged.  It arrives in perfect condition ready to throw right into your own freezer.  All of their fish is frozen shortly after catching and is of a far superior quality than that which you can buy at the shops, which in all likelihood has already been frozen once, thawed and then presented to you on ice.  I have never been disappointed in any fish I have received from them and they have a huge range to choose from.


Today I served these lovely cheeks with some chips and homemade coleslaw . . .  just like you would be served in a restaurant back home in Nova Scotia.


In the old days, when Cod was plentiful, it would not have been unusual to find Cod Cheeks the size of your fist, but sadly Cod of that size are no longer very common.  They are coming back however, and that is a good thing.  Of all the fishes in the sea, Cod is my favourite.



I tried to get a photograph so I could show you how tender and succulent these are inside.  Kind of hard because it is so white, so I guess you will have to take my word for  it.  These bite sized babies are delicious!

Yield: 4
Author: Marie Rayner
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Cornmeal Crusted Cod Cheeks
Cod cheeks are a really delicious part of the cod that is often overlooked. Boneless, skinless and firm, they are meaty and sweet.  Coating them with a spiced cornmeal mixture gives them a crisp exterior whilst protecting all that succulence inside.
ingredients:
  • 450g of cod cheeks (1 pound)
  • 170g fine cornmeal (1 cup)
  • 1/2 tsp cayenne pepper, or to taste
  • 1 TBS finely ground black pepper
  • 1 tsp fine sea salt
  • oil for frying (you want to use a flavourless oil, like canola)
instructions:How to cook Cornmeal Crusted Cod Cheeks
  1. Mix the cornmeal, cayenne, pepper and salt together in a shallow bowl. Take your cod cheeks out of the refrigerator. Remove them from the packaging and roll them in the cornmeal mixture to coat, setting them aside on a plate while you finish coating them all.
  2. Heat about 1/4 inch of oil in a skillet over medium heat. Once it is hot enough to brown a cube of bread (between 180/190*C or 350/375*F) add the coated cod nuggets,
  3. a few at a time. Take care not to crowd the pan, or your oil will cool down too much. Cook for 3 to 4 minutes per side, until golden brown. Scoop out to a baking tray lined with paper towelling to drain and keep warm in a slow oven while you cook the rest. Once done serve immediately with your favourite accompaniments. We like chips and coleslaw.
Created using The Recipes Generator



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Down East Coast Coleslaw
Yield: 6
Author: Marie Rayner
Crisp and delicious and lightly flavoured with Maple syrup. Don't knock it until you try it.
ingredients:
  • 1 white cabbage (about 2 lb in weight), trimmed and cored
  • 2 medium carrots, peeled
  • 2 sticks celery
  • 4 spring onions
  • 200g of good quality mayonnaise (scant cup)
  • 4 TBS buttermilk
  • 2 TBS maple syrup (I used a no sugar sub)
  • 2 tsp cider vinegar
  • salt and black pepper to taste
instructions:How to cook East Coast Coleslaw
  1. Using a sharp knife, shred your cabbage very fine and place into a bowl.  Grate your carrots on the large holes in a box grated and add them to the bowl with the cabbage.  Thinly slice the spring onions and the celery.  Add to the bowl as well. Whisk together the mayonnaise, buttermilk, maple syrup, and seasoning to taste. Pour this over the vegetables in the bowl and toss all together to coat.  Cover and chill in the refrigerator until ready to serve.
Created using The Recipes Generator



I called this down East Coleslaw because it is lightly sweetened with Maple Syrup.  Because I am a Diabetic I used a no sugar one, which isn't really Maple Syrup, but trust me when I tell you that it is very, very good nonetheless.  Even better with the real thing.

I really hope you want to try Cod Cheeks!  I think you will find that they are really very  wonderful, and highly underrated!  Give cheeks a chance!





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We have had some lovely weather the past couple of days.  Nice and summery weather. Not too hot, and not too cold. Just right as Goldilocks would say.  Summery salad kind of weather.  There is nothing I like more than enjoying a nice salad for my dinner sitting outside at our patio table.  Today I made an Italian Chicken Salad, inspired by the contents of my June Degustabox!


Every month I am the lucky recipient of a Degustabox.  Once a month, around the middle of the month, I am gifted with one of these lovely boxes which contain a delicious assortment of all things foodie.  I just love these boxes. Opening each one is tiny a bit like opening a Christmas gift. Always a surprise, and always filled with things that pique my interest and desire to try. Degustabox is a monthly foodie subscription service that sends out a range of 10 to 15 specially selected foodie products. I even have a code that  can give you which will  give you a £5 discount off of your first box. I will tell you about that at the end.


There's always a great mix of new products that I haven't tried before, as well as plenty of treats from more established brands. Quite often you will have the opportunity to try  new products before they arrive in the shops, so it can be a bit of a sneak peak! Each Degustabox costs only £12.99, delivery costs are included in the price, and there is no fixed contract involved. You can cancel at any time. I love getting these boxes! In my opinion, they are great value for money spent.   



One of the items in the June box was Newman's Own Italian Salad Dressing.  I love the Newman's Own dressings, and the fact that a portion of the proceeds go towards charity.  I also love the flavours of them.  They are really nice. One thing I like to do with Italian Salad Dressing in the summer is to marinade chicken breasts in it for grilling. So I created a salad around that premise, but first, here is a bit about what else was in the June Box.


TREK Dark Chocolate & Sea Salt Protein Nut Bars (3 X 40g)  1X £2.50

Crunchy roasted peanuts & whole almonds, with a sprinkling of dark chocolate chips & a touch of sea salt. TREK Dark Chocolate & Sea Salt Protein Nut Bars are packed with 10g of plant-based protein, have less than 5% of sugar and are high in fibre.

Available at Asda, Ocado, Sainsbury's, Waitrose and Amazon

This is a product I was already familiar with as I buy them all the time.  Delicious!  I had not tasted this flavour of them yet, and really enjoyed the taste.

SAVOURSMITHS Truffle and Rosemary Crisps 1 X £1.50

Fresh sprigs of Rosemary is combined with a hint of the wild, earthy and decadent taste of black truffle to create a unique snacking experience.

What can I say, I've never met a potato crisp I didn't like except for maybe prawn cocktail ones. These were no exception. Thoroughly delicious!  Moreish even.  Very crisp. I am not sure what a truffle tastes like, but I did get the rosemary flavour.

HELLMAN'S Chilli Mayonnaise fired by Tabasco 1 X £1.99

The nations favourite Hellmann's Mayonnaise combined with the iconic Tabasco brand pepper sauce to create new Hellmann's Tabasco Mayo. The perfect addition to spice up your chicken tacos, burgers, falafel wraps and everything in between.

Available at most major supermarket chains.

Next to homemade, Hellman's has always been my mayo of choice.  This was lovely with a nice heat. 

GARBANZO SNACKS Bombay Twist/Thai Sweet Chilli/Tomato Salsa £2.29

Garbanzo Snacks is a new Gourmet range of  Vegan snacks in three wonderful flavours with crunchy chickpeas, caramelised Pumpkin seeds and sweet caramelised red onions. Our Artisan kitchens use only natural ingredients, Gluten-Free with no artificial additives or preservatives. Healthy doesn't have to be boring, enjoy!

Available at Ocado.

The perfect snack for when the boss is barbecuing and you are having drinks before dinner. I have not tried them all yet, but they are nice and crunchy which is something I really like. I have tasted the Bombay Twist ones and quite liked them.


DRGN Turmeric Superdrink 1 X £1.85 

DRGN Turmeric Superdrink is an 'Asian fusion' natural energy and wellness drink, without caffeine. Inspired by the Far East, this refreshing Citrus drink is packed with pan-Asian 'superfoods', vitamins and minerals. DRGN can be enjoyed any time of the day. With less sugar and nothing artificial, DRGN is the smarter choice.

Available on drgndrink.com and on Amazon, independent grocers and cafes.  

Quite pricey for such a small can, but it did have a lovely flavour. It reminded us of Apple Cider in a way, which was rather odd as it is supposed to be citrus.  My husband really enjoyed it and found it quite refreshing.

LUCOZADE Energy Watermelon and Strawberry Cooler 1 X £1.20 

Introducing the newest great tasting flavour to the Lucozade Energy Range! Watermelon &Strawberry Cooler is a blend of refreshingly fruity flavours which will get your taste buds tingling this summer. For maximum enjoyment, chill it in the fridge before drinking.

Available at Morrison's and multiple high street and convenience stores.  

I wasn't able to taste this myself as I am a diabetic, but Todd loves Lucozade and enjoyed this new flavour.

KOLIBRI BOTANICAL DRINKS Strawberry & Basil/Cardamom & Chili 2 X £3.75
Award winning, luxury lightly sparkling botanical infusions with very low sugar and flavours tailored to taste. Made in Britain, all natural ingredients, low calorie and no artificial sweeteners.

Available on Amazon and Holland & Barrett. 

Nice drinks with beautifully different flavours. I love that they are low in calories and sugar.  The packaging is very pretty also.


THE FREE FROM KITCHEN CO Free from Choc Bar 100g/Salted Caramel Chocolate Slab
£1.50 Choc
£2.50 Salted

Here at The Free From Kitchen Co., we promise to always be gluten, wheat and milk free. Our products will suit everyone, whether its for a lifestyle choice or medical reasons, we aim to deliver fun, colourful and innovative products without compromising on quality.

Available in Tesco.   

I have not tried these yet, but hello  . . . chocolate. What can be wrong with that!

MAVERICKS Healthier Snacks for Kids $0.75

We believe every Maverick Maker should be fired up for fun an adventure, so we've created a range of healthier snacks for kids, which do just that. Pick up a pack of Poppin' Corn, Breadkicks, Fruit Brix, Smart Cookies and Fruit Laces. Always under 100 cals, always no added sugar options, and always added goodness. 

I have eaten the Poppen Corn one and it was quite nice.  Rather reminded me of those other puffed corn snacks in texture but there was a nice cheesy flavour. I think it is a positive that they are healthier for children than many of the regular snacks available today.  A bit pricey however for a child's snack and the size of the bag.


ROWNTREE'S RANDOMS  Sharing Bag 1 X £1.29

More random than a monkey playing a saxophone. Let your random side out with every pack of completely unpredictable Rowntree's Randoms. From ping-pong paddles to paintbrushes, snowflakes to saxophones, every bag contains billions of possible combinations. You'll never know quite what you are going to get!

Available in the major supermarket chains, wholesale, convenience & independent shops. 

Again I was unable to try these as I can't eat sugar.

 NEWMAN'S OWN Italian Dressing 1 X £1.75 

Our best selling original dressing with red wine vinegar and extra virgin olive oil.

Available in the major supermarket chains. 


This was the product I chose to highlight with a recipe and what a tasty recipe it is!  A tasty dressing for a delicious recipe! 


Boneless, skinless chicken breasts are marinated in some of the Italian Salad Dressing for about an hour or so.  I pound them to an even layer first and prick them all over with a fork before marinating so that the flavours get right in there.


While the chicken is marinating I get busy with roasting my pepper, softening my sun dried tomatoes and making my cheese crisps.


Roasting peppers is really quite easy.  Just pop them onto a baking tray and bang them into a really hot oven until they look quite charred.  Remove and set aside. They will deflat and cool, and the skin will be really easy to remove.


The cheese crisps are also very easy to make and whilst optional I highly recommend making them.  They add a really nice touch.


These ones are a combination of grated Parmesan and Cheddar cheeses along with some Italian Garlic seasoning.  You put them onto a baking sheet in  tablespoon quantities and bake at a hot temperature for a few minutes.


The cheese melts and spreads out and becomes quite crisp. Very moreish.  I used to make these all the time when I worked at the Manor for luncheons and dinner parties.  They are great served with drinks also. (On their own of course!)



The salad also includes minced re-hydrated sun dried tomatoes. I really love the kick that sun-dried tomatoes bring to any dish.


As well the salad includes one of my all time favourite ingredients, especially served with chicken.  Artichokes.  Tinned artichokes, drained, quartered and dried.  Lovely.


Finally there are Italian green olives, quartered . . .  I do so adore olives.


You grill the chicken and mix it with the remaining ingredients and some more of the Italian dressing to moisten.



This gets spooned over top of the lettuces to serve, and a few cheese crisps are popped on top. Totally delightful!   This salad is a wonderful blend of flavours, textures and deliciousness!


Yield: 4 - 6
Author: Marie Rayner
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Italian Chicken Salad
Lovely salad with bits of sun dried tomato, roasted peppers, artichokes, olives and grilled chicken.
ingredients:
For the chicken:
  • 4 boneless, skinless chicken breasts
  • 120ml Italian salad dressing (1/2 cup)
You will also need:
  • 1 (400g/14oz) tin of artichoke hearts
  • 1 roasted red bell pepper, skinned and cut into strips
  • 6 to 8 sun dried tomatoes
  • 12 French green olives, pitted and sliced lengthwise into quarters
  • 3 TBS minced fresh parsley
  • 300g salad greens (4 cups)
  • Your favourite Italian salad dressing to dress (about 120ml/1/2 cup)
Optional Cheese Crisp Topping:
  • 45g grated Parmesan Cheese (1/4 cup)
  • 30g grated cheddar cheese (1/4cup)
  • 1/2 tsp Garlic Italian Seasoning
instructions:How to cook Italian Chicken Salad
  1. If you are making the cheese crisps make them first. Preheat the oven to 200*C/400*F/ gas mark 7. Line a baking tray with baking paper.. Mix the two cheeses in a bowl along with the seasoning mix. Place in TBS on the baking paper, leaving at least 2 inches between each for spreading. Bake in the preheated oven for about 5 minutes until golden brown. (Watch carefully as there is literally seconds between them being brown or being burnt). Let cool on the sheet or a few minutes, then scoop off onto paper..
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Chicken, herbs and lemon are a wonderful trinity of taste, especially when you throw garlic into the mix!  I think you are really going to love this method of preparation I am sharing today! 



Not only are the flavours great, but the preparation is dead simple, and if you line your baking sheet with foil, no clean up of a dirty roasting pan either!


Today I have chosen to use bone-in, skin-on chicken thighs, which also adds to the succulence and flavours of the end result. You could certainly use skinless and boneless, but the cook time would need to be cut down considerably. I would say no longer than 20 minutes.



You create a basic and simple marinade using fresh lemon juice, fresh herbs and some light olive oil By that I mean light in colour, not extra virgin.  You can use EVOO if you want of course, but really I find it a waste to use a good one in cooking when it is better suited to and saved for something like a salad where you can really appreciate its finer qualities.



I have used fresh thyme and rosemary from the garden.  You can use any combination of fresh herbs which you enjoy, but thyme and rosemary go particularly well with garlic and lemon.   And chicken for that matter! 



The chicken pieces are seasoned and marinated in the marinade for at least an hour and up to four hours.  Obviously the longer you let it sit the more the marinade flavours will penetrate the meat. You don't want to marinade it for any less than an hour.


After that you put the chicken pieces (I include the marinade) skin side up on a baking sheet and scatter some bruised cloves of garlic in between them  . . .


Along with a quartered lemon.  The lemon roasts along side and imparts more flavour as does the garlic.
 


This really is lovely . . .  tender, juicy, delicious  . . .


I served Todd's with a Roasted New Potato Salad that I had created for another site and some vegetables.


Mine I served with some mashed swede and carrot, and cooked cabbage.  I also squeezed the juice from the roasted lemons over top.


Roasting takes away from the harshness of the lemon flesh, it really mellows out and it is truly delicious squeezed over top  . . .


Todd was happy. I was happy.  Goals were kept.


We were both in "Finger Lickin' Chicken" Heaven!

Yield: 2
Author: Marie Rayner
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Lemon & Herb Roasted Chicken Thighs
Herb infused marinated chicken thighs that you can either cook in the oven or on the BBQ.  Deliciously simple!
ingredients:
  • 4 bone-in, skin-on chicken thigh portions
  • 2 lemons
  • 1 TBS light olive oil
  • 1 TBS fresh thyme leaves
  • 1 TBS fresh rosemary leaves
  • coarse sea salt and black pepper to taste
  • 6 to 8 cloves of garlic, bruised and bashed
instructions:How to cook Lemon & Herb Roasted Chicken Thighs
  1. Squeeze the juice of one lemon into a bowl. Add the salt and pepper, olive oil and herbs. Put the chicken thighs into the bowl, turning them to coat them well with the marinade. Cover and marinate for at one hour or up to 4 hours in the refrigerator.
  2. Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with foil. Dump the chicken pieces, skin side up, onto the baking tray. Scatter the garlic between them. Quarter the remaining lemon and place it on the baking tray with the chicken.
  3. Roast in the preheated oven for 35 to 40 minutes, until the chicken is tender, cooked through, and golden brown. The juices should run clear. Let rest for about 5 minutes before serving. Serve with a salad and your favourite vegetables. I like to squeeze the roasted lemons over top for additional flavour. Delicious!
Created using The Recipes Generator



To cook the swede/carrot, I just boiled them together until tender,  and then I  mashed them up.  For the cabbage I melted a small knob of butter in a skillet and cooked it over a moderate heat, covered, adding a ladle full of the water from the cooking swede/carrot so that it didn't burn.  Oh boy was this ever good!

Enjoy!



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I know, I got rather fanciful with the lavender which is blooming in the garden right now. It smells so nice and lavender and lemon go very well together  . . .  but there is no lavender in this recipe, just lemon.


To be honest I am not quite sure how I feel about eating lavender.  I have done . . . and I made lavender sugar every year, but the jury is still out as to whether we love it or not. 



As a decoration, absolutely  . . .  in my underwear drawer, pour surement . . . actually flavouring my food, not so in love . . .



We were having all of the missionaries over for our annual Summer BBQ that we love do for them, and that they love to come to and I wanted to make a dessert that was not only easy, but that the girls would love . . .


Girls are always watching their waistlines, young men, not so much  . . .  so I decided to bake a Lemon Drizzle Loaf and serve it with fresh berries and squirty cream.  



They were free to put it together as they wanted to  . . . with or without cake or cream.  More berries, less berries  . . .


This is a simple loaf with lovely lemon flavours and a deliciously tart lemon glaze. You can use either confectioners sugar in the glaze or granulated sugar.  On a lemon drizzle cake, I like the granulated best . . . but you go with whatever floats YOUR boat!



Moist, delicious, lemony  . . . proper lemony  . . .  with a sweet/tart crunchy crust on top  . . .



What's not to love about that???



You apply the drizzle while the loaf is still quite warm  . . .  some gets absorbed, some doesn't.  Some pools in the corners . . .


There was none left at the end of the BBQ.  NONE!  It went down a real treat! Go figure.

Yield: 1 largish loaf
Author: Marie Rayner
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Proper Lemon Drizzle Loaf
A moist and delicious loaf filled with lovely lemon flavours. You can either top it with an icing sugar glaze or a granulated sugar glaze. I prefer the granulated sugar one as it adds a bit of interest and crunch. Its your choice.  Goes wonderfully with a hot cuppa or a bowl of berries and some whipped cream.
ingredients:
For the cake:
  • 3 large free range eggs, lightly beaten
  • 170g self raising flour (1 1/4 cups)
  • 170g caster sugar (3/4 cup + 2 tsp)
  • 170g butter, at room temperature (3/4 cup)
  • the finely grated zest of 2 lemons
For the Lemon Drizzle Glaze:
  • the juice of 2 lemons
  • 130g icing sugar (1 cup) (You can also use 190g/1 cup granulated sugar for a grittier finish and crunch, which I prefer)
instructions:How to cook Proper Lemon Drizzle Loaf
  1. Preheat your oven to 180*C/350*F/ gas mark 4. Butter your loaf tin and line with some baking paper. Set aside.
  2. Rub the lemon zest into the sugar until quite fragrant. Beat in the butter until fluffy. Beat in the eggs, a third at a time, until smooth. If it starts to curdle add a bit of the flour and continue. Fold in the flour until thoroughly combined. Pour into the prepared pan and bake in the oven for 30 to 35 minutes, until golden brown and risen and the top springs back when lightly touched.
  3. Prick the top all over with a toothpick.
  4. Whisk together the sugar and juice of the lemons until smooth. Spoon over the warm cake allowing it to be absorbed. Let cool in the tin. Once cold lift out and cut into slices to serve. Store any leftovers in an airtight container.
Created using The Recipes Generator



If you are looking for a superdy-duperdy lemon loaf to bake for your family, you can't really go wrong with this one!!  Oh I do so love it when people gobble up what I bake.  Don't you?



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It was so lovely and sunny today that I decided to make us a salad for our supper.  I loosely based the flavours on a traditional Nicoise Salad (which uses Tuna), but used chicken instead and added some potatoes for my Carb Loving husband! 


My version was low carb, which meant no potatoes. Instead I had some leftover steamed asparagus that I used and some sliced cooked beetroot. In all truth I could not finish it, and it was delicious!


I have only recently discovered that you can roast frozen beans on a baking tray at the same time you roast other things like potatoes or meat.  They come out beautifully.  A bit caramelised on the edges, perfectly cooked, and the flavour is fantastic!


To be honest I have never been overly fond of frozen beans, but this way I love them.  We are funny in our family, we like tinned beans . . .  that's what we were brought up on.


I had some leftover Rotisserie Chicken from one we had bought at Costco.  This is the chicken I used. You could  could a couple of chicken breasts if you don't have any leftover. But the Rotisserie Chicken is lovely.


Roasted fingerling potatoes  . . .  just tossed with a bit of olive oil and seasoning and roasted along with the beans.  Perfect.


Ideally you should use Nicoise Olives, but I didn't have any. I did have a mix of Kalamata and Green with small cubes of feta cheese.  This is what I used. Yum!


Hard boiled eggs . . .  I always use free-range eggs.  Its the least I can do.  I refuse to support an industry that is inhumane, and if I can find them I use RS PCB approved.  Then I know for sure that they are really produced humanely.  Want to know my secret to perfectly cooked hard boiled eggs. Its a electric egg boiler just like this one.  They turn out perfectly no matter the degree of doneness you wish, every single time.


The dressing is a very simple one.  Just lemon juice, white wine vinegar, Dijon mustard, olive oil,  seasonings and fresh herbs.  A simple vinaigrette.  The original used 1 tsp of granulated sugar, which if you are not bothered you can use.  I am bothered so I used a tsp of sugar substitute. Without it, the dressing would be very tart.


My low carb salad was every bit as visually appealing as Todd's full carb one, and just as delicious.  Its very easy to  leave out the carbs for on without affecting the other!



Yield: 2
Author: Marie Rayner
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Chicken Nicoise Salad Platter
I have two ways of doing this. One is full carb and one is low carb.  Both are delicious. Simple, easy and very pretty on a plate.
prep time: cook time: total time:
ingredients:
You will need:
  • Leftover Roast chicken
  • 2 hard boiled free range eggs
  • 1/2 (4 serving size) bag of haricots verts (I used yellow wax)
  • 5 or 6 fingerling salad potatoes, washed and halved or quartered lengthwise (use only half the potatoes or leave out altogether if you are doing low carb)
  • salt and freshly ground black pepper to taste
  • olive oil to drizzle
  • a mix of nicoise olives and feta cheese (or kalamata) (about 1/4 cup)
  • about 6 cherry tomatoes, halved (I forgot these)
For the dressing:
  • 3 TBS fresh lemon juice
  • 3 TBS white wine vinegar
  • 3 TBS finely chopped herbs (I used parsley and dill)
  • 1/2 tsp onion powder
  • 1 tsp sweetener or granulated sugar
  • 1 TBS Dijon mustard
  • salt and black pepper to taste
instructions:How to cook Chicken Nicoise Salad Platter
  1. Preheat your oven to 230*C/425*F/ gas mark 7. Line a baking tray with foil. Place the frozen beans on one side of the baking tray and the potatoes on the other side. Drizzle with a bit of olive oil and season with some salt and black pepper. Toss each to coat. Roast in the preheated oven for 15 minutes or so, until the potatoes are golden and the beans are beginning to caramelise just a bit. Remove and set aside.
  2. Have ready two large dinner plates. Slice some roast chicken and put a portion on each plate. Peel and halve the eggs. Place two halves on each plate. Divide the potatoes between the two plates (Not if you are doing a low carb plate, then just put half the potatoes on one). Divide the beans between each plate also, as well as the olives, cheese and the tomatoes.
  3. Whisk together all of the ingredients for the dressing. (You will have plenty. You can store any leftovers for a few days in the refrigerator for another time.) Drizzle some of the dressing over each and serve immediately.
  4. If you are doing low carb, leave off the potatoes and replace with something else. Today I sliced myself up some cooked beetroot and had some leftover chilled asparagus. In all honesty I couldn't finish it all.
NOTES:
If you haven't got any leftover roast chicken (I used the breast meat of a Rotisserie Chicken), then you can always cook two chicken breasts to use in its place.


I hope you are enjoying these new recipes I am sharing. I would really love your feedback. I promise you there will be something deliciously sweet tomorrow. I am trying to stay away from those things as much as possible, but its not fair to punish Todd for my sinful ways. 



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This is another quick and simple supper we enjoyed recently that is low in fat, carbs and sugars.   That's because I make the fajita seasoning from scratch . . .  not from  packet.


It is quite surprising the amount of sugar that will be in a ready-prep seasoning packet!!  Or maybe not.  We have been conditioned through the years to eat sugar in just about everything without even knowing it.


Its only been in recent years that healthy studies have confirmed that it really isn't fat that is our enemy, but sugar. There are several generations of people who have been sadly misinformed about that, and I am one of them.


For years I have been buying and eating low fat this and low fat that, only to keep getting, well . . .  fatter.  When you take the fat out of things you take out a lot of the flavour and sadly the need to put the flavour back in has resulted in gross amounts of sugar being added to things in on form or another.


This recipe uses full fat Greek Yogurt as a garnish to the finished fajitas.  It is rich and creamy and a little bit goes a long way.  I add some green Tabasco sauce to it to give it some spark! 



Ideally you should use iceberg lettuce to hold the fajitas, as it forms a bit of a cupping shape, but I didn't have any, so used Cos (Romaine) lettuce on this occasion.  I just dolloped the fajita filling and the sour cream on top, and ate it like a salad.



If you are not bothered by carbs, by all means enjoy the filling in some warmed soft tortillas  . . .  Todd did.  He still eats them with a knife and a fork however. He thinks that eating with ones hands is a bit barbaric. 



I've been following this low carb, low sugar, low calorie diet for about a week or so now, and nothing had budged.  *Sniff*sniff*


I am trying very hard not to get discouraged.  In that week I have sniffed but not eaten  . . .  fresh strawberry pie  . . .


Just for-going the pastry was torture for me.  Pastry is my favourite thing.  Our whole family loves pastry. If it is in pastry, we are all over it like a rash.  Sweet or savoury. It doesn't matter.



I shall keep slogging along. After all I didn't gain the weight in a week and I won't lose it in a week.  I just hope I start to see some progress soon.  Its so easy to be discouraged!

Yield: 4
Author: Marie Rayner
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Turkey Fajitas
Spicy and yes, delicious. I am sure you get tired of that word.  Quick and easy as well. If you are not watching the carbs or calories, you can have this with some salsa and warmed tortillas. Maybe even some Guacamole. What's good about this dish is there is no sugar in it. You won't miss it. I promise.
ingredients:
For the turkey:
  • 1 TBS rapeseed oil
  • 400g turkey breast steaks, cut into thin strips (about 1 pound)
  • 1 medium red onion, peeled and cut into wedges
  • 1 red pepper trimmed, de-seeded and cut into thin strips
  • 1 yellow or green pepper trimmed, de-seeded and cut into thin strips
  • 1 tsp hot smoked paprika
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • salt and black pepper to taste
To serve:
  • 8 ice berg lettuce leaves (cup shaped)
  • a handful of fresh coriander leaf, coarsely chopped (cilantro)
  • 100g full fat Greek Yogurt (about 1/2 cup)
  • 1/2 tsp green Tabasco sauce
  • lime wedges
instructions:How to cook Turkey Fajitas
  1. Heat the oil in a large non-stick skillet over medium heat. Add the turkey, onion and peppers. Cook, stirring and tossing together, until the turkey is cooked through and the peppers and onions are crispy tender. Add all of the spices, and salt and black pepper to taste. Cook for another minute or two. Scatter the coriander leaf over top and serve immediately.
  2. Stir the Tabasco sauce into the Greek yogurt, just to marble it. Spoon the turkey mixture into lettuce leaves to serve. Top with a dollop of yogurt and pass the lime wedges.
Created using The Recipes Generator



There are less than 200 calories in this tasty dish, which is in fitting with the 800 Fast diet. If you are only low carbing it, you could certainly have some cheese on top, or even if you are not on a fast day a bit of cheese would be okay.  I don't think, on a non-fast day, a small tortilla would even be out of line, but I am holding to the less carbs the better school!!  Interestingly I haven't felt like I was starving.  Oh, I have had cravings for sure . . . but that's all they were.



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I received a beautiful box of fish the other day from Seafresh Quality Foods.   I had been contacted by them and asked I would like to try some of their products and review their service, etc.  I am wanting to eat more fish at the moment, so I said sure. 


Seafresh is an online fish monger, which sells quality fish, seafood, poultry and meat. They have access to some of the best quality products from Britain and around the world, largely due to the good relationships they have fostered with their suppliers since 1996, when they began with the very simple concept of selling high quality frozen foods to their customers right in the comfort of their own homes.   



I have to say right from the outset I have been extremely impressed with their customer service.  Rhoda their Customer Service Rep was in touch with me through the whole process of ordering and delivery, and checked back afterwards to make sure that it got to me in a timely manner and was up to standard. I was given a one hour delivery slot (delivery is by DPD) and it arrived bang on time, and was really packaged well.


I was really impressed with the packaging all together.  Not only was it in a very sturdy box, but inside it was packed inside a woolcool bag which is completely reusable and recyclable. Woolcool is made from excess sheep wool and it can go straight into the compost bin or if even better it can be re-used for things like hanging baskets, potted plants, insulating, even cushion fillers! It was also packed with dry ice, which was clearly labelled for safety.   

There were cooked Shrimps, raw King Prawns, Undyed Smoked Haddock, Cod Loins, Haddock Loins and Salmon Fillets.  I was so impressed with the packaging of everything. All arrived frozen solid and ready to pop into the freezer.  Each fish package was double bagged as well, and perfectly labelled not only with the contents, but also with basic  cooking instructions!


I am really impressed.  This is a quality product, responsibly  & sustainably resourced, and it shows. 

There is more to fish than most people know like the cut, portion size, the glaze on the fish ( amount of water glaze added), how it’s frozen. Their fish is all individually quick frozen, right at sea.  Air Blast frozen within four hours.  The amount of time it takes to freeze fish can really affect the taste, with some places taking up to 48 hours before it is frozen at the docks.  Being quick frozen means that this fish tastes really fresh, and I can say that it is fabulously tasty fish!  I also really love that each piece is individually frozen so that I can take out only as much as I need at any one time.


Today I wanted to cook Low Carb Fish Pies for us. One each and so I only needed small portions of fish as altogether it comes to a lot of protein.  I used one smoked haddock fillet, one each cod and haddock loin and one salmon fillet. Then for Todd I added some King Prawns.  The fish loins are perfectly sized and meaty, as is the salmon. I cooked each piece according to the package directions. Todd was really excited about the King Prawns, as it is not something we have very often in our home.


This fish pie recipe is quick and easy. You cook all of the fish first and then break it up into individual casserole dishes. I did only two servings, but you can easily double everything up to serve more people.


The sauce is a simple one, requiring only minimal cooking. It is basically just cream, cream cheese, half an egg yolk, Dijon mustard and some seasonings.  This cooks quickly in less than 2 minutes in the microwave. 


This gets poured over the fish in the casseroles  . . .  you might not think it is much, but trust me when I tell you it is ample.


Most low carb fish pies will use cauliflower mash for the topping, but I didn't want to do that.  I wanted something crunchy and so I used filo pastry.



I brushed it with an egg wash (using the other half of the egg yolk) and scrunched it up, putting one scrunched up sheet on top of each casserole.



 I lightly dusted it with some Parmigiana Reggiano Cheese which gives you a lot of flavour from only a tiny bit.


10 to 15 minutes is all the time you need to cook it, in a hot oven, which crisps up that filo pastry really well and gets the sauce bubbling.  Because it is such a short time, the fish doesn't over-cook.  It is in short  . . .  perfect!



Perfectly delicious!  I served it with a mix of steamed vegetables  . . .


Asparagus and broccoli  . . .  both of which go really well with fish.  I added some boiled new potatoes for Todd because he isn't on any kind of diet and loves his potatoes!


Just look at how perfectly that fish is cooked  . . .  not dry in the least.



And that sauce is amazing.  Just the right amount of flavour without taking anything away from that beautiful fish!

Yield: Serves 2 generously
Author: Marie Rayner
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Low Carb Fish Pies
Delicious, low carb and easily doubled to feed more people. Quick and easy as well.
ingredients:
For the fish:
  • 1 piece of smoked haddock (6 ounces)
  • 1 cod loin (5 ounces)
  • 1 haddock loin (5 ounces)
  • 1 skinless salmon fillet (5 ounces)
  • several king prawns (optional)
For the Sauce:
  • 60g full fat cream cheese (1/4 cup)
  • 60ml double cream (1/4 cup)
  • 2 TBS water
  • 1 large free range egg, beaten and divided in half
  • 1/2 tsp Dijon mustard
  • 1/4 tsp onion powder
  • salt and black pepper to taste
To finish:
  • 2 sheets filo pastry
  • finely grated Parmigiana Reggiano cheese
instructions:How to cook Low Carb Fish Pies
  1. First prepare the fish. Simmer the smoked haddock in some water for about 5 minutes until done. Remove and set aside to cool. Poach the remaining fish fillets in a clean pot of water until the fish flakes easily with a fork. Remove with a slotted spoon and set aside to cool. Add the prawns(If using) to the water and cook until pink. Scoop out and set aside to cool.
  2. Have ready two buttered individual casserole dishes. Remove the skin from the smoked haddock and discard. Break the haddock into the buttered dishes, dividing it between the two. Likewise, break the remaining cooked fish into large bits and divide between the casseroles. Top with prawns if using.
  3. Preheat the oven to 200*C/400*F/ gas mark 6.
  4. To make the sauce, put the cream cheese, double cream and water into a measuring beaker. Warm in the microwave on high for 30 seconds to melt the cheese. Remove and whisk. Add half of the beaten egg yolk, tempering it with a bit of the warm mixture if necessary. Return to the microwave and cook on high for 30 second intervals, whisking well after each, until smooth and thickened. Whisk in the Dijon mustard, onion powder and salt and black pepper to taste. Divide between the two casserole dishes, pouring half over each to cover the fish. Press lightly so that it reaches the bottom.
  5. Unroll two sheets of filo pastry. Beat a bit of water with the remaining egg yolk and brush over each sheet. Crumble the sheets and place one on top of each casserole dish. Grate a bit of the cheese on top and place the casseroles onto a baking sheet. Bake in the preheated oven for 10 to 15 minutes until the pastry is crisp and golden brown and the pies are heated through. Serve hot.
Created using The Recipes Generator



I worked out the calorie count for the 800 fast diet. It comes in at 487cal per serving, which means I was bang on eating only half the serving myself. (approx 245cal) The carb count per full serving 10.37g.  All told (for a full serving) it was 64% Protein and 5 % Carb. So not too bad. And it was delicious!  

Overall I am very impressed with Seafresh.  Their products and service are outstanding.  I would highly recommend them to anyone.  I see a Kedgeree in our future with some of that smoked Haddock, which is something I haven't done on  here yet, but have always wanted to.  Watch this space.  There is still a whole lot of goodness to come!

A few things about Seafresh:

  • Same Day dispatch on orders received before 1 PM.
  • All packages are carefully hand packed.
  • Free delivery on orders above £50, £8 on orders below that amount. 
  • Responsibly and sustainably sourced.
  • Air Blast Frozen at source within 4 hours of being caught.
  • Wide variety to choose from. 
Do check them out on their website to find out more.
Follow them on Facebook, Twitter and Instagram.

Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.
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This is a fabulously tasty granola that is high in protein and low in sugars.  I have adapted it from the Fast 800 diet, which is a food plan in which participants follow a low carb, Mediterranean style of eating. It also encompasses intermittent fasting. So most days you follow a low carb, low calorie diet, and two days or so a week, you follow an 800 calorie a day diet.  Whew!  That's pretty low, but it is thought to be quite effective in weight loss and good for people trying to reverse Type 2 Diabetes.


I was keen to try this granola out (from the book The Fast 800 Recipe Book) as I have always been a person who eats granola for breakfast.


I have been making my own granola since the early 1980's.  It was my good friend Mabel who got me turned onto Granola.  I was a child who grew up with Kellogg's for breakfast.  Usually cornflakes, or rice crispies, sometimes cheerios. My brother favoured Shreddies. My mom always made sure she had a box of Shreddies in the cupboard for him when he came home to visit.



We used to sprinkle sugar all over our cereal.  I know!  Not a practise I have followed for many years now.  Can you imagine a bowl of already sweet cereal with sugar sprinkled on top?  Its no wonder we are sugar addicts!  Sometimes if my mom ran out of cereal before pay day, she would give us buttered bread with sugar sprinkled on top and milk.  We loved it! 



You will be happy to know that this Granola only has 1 TBS of Maple Syrup in it, so its sweetened naturally with something which comes from nature and hasn't been uber-processed  . . .


Its half old fashioned large flaked oatmeal and nuts, each in equal weights.  Old Fashioned Oatmeal is low GI, which means it is slowly digested, and causing a lower rise in blood glucose and insulin levels.  Its also high in fibre and good for your heart.  Likewise nuts, whilst higher in fat (but good fats), are also filled with fibre and low GI.  So together a great combination.



The chocolate comes from the use of cocoa powder.  I used this one, which can also be used to make hot chocolate.


Dairy, sugar and gluten free, it is infused with cinnamon, which is also very good for you and for your heart!  It also helps to lower your blood sugar levels.  There is nothing bad about that!



That doesn't mean you should fill up on cinnamon rolls and cinnamon toast however  . . .  there's too much sugar and other stuff in those for them to do your body much good, other than being a once in a blue moon treat . . .


Oh boy . . . . now why on earth did I have to think about cinnamon rolls?   😭😭😭  I'm not doing myself any good. 



When my children were growing up I often made them Mom's Quick Cinnamon Rolls for a bedtime snack.  They loved them.  So did my husband, and I confess, I did also.  The best thing about them was they were not great keepers so you really needed to eat them on the day! 



I have been enjoying this granola in a small serving each morning along with some Greek Yogurt and fresh berries.  Raspberries and Blueberries at the moment  . . .  so good.


There is the option of going uber-indulgent with this, but not over the top.  Simply grate dark some chocolate over it before you finish baking it and pop it back in the oven until it melts.  Then you just let it sit and cool.


That does sound really scrummy.  Maybe next time.

Yield: 8
Author: Marie Rayner
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Chocolate Cinnamon Granola
A filling, fibre filled breakfast alternative that is low in sugars and deliciously high in protein and flavour.
prep time: cook time: total time:
ingredients:
  • 4 TBS Coconut oil
  • 1 TBS cinnamon cocoa powder
  • 1 TBS pure Maple syrup
  • 200g jumbo rolled oats (2 1/2 cups)
  • 100g mixed nuts (2/3 cup)
instructions:How to cook Chocolate Cinnamon Granola
  1. Preheat the oven to 170*C/325*F/ gas mark 3. Have a medium baking tray ready.
  2. Roughly chop the nuts. Set aside.
  3. Heat together the coconut oil, cocoa powder (I like to sift it into the oil) and maple syrup, stirring until well amalgamated the the coconut oil has melted thoroughly.
  4. Measure the oats into a bowl. Add the cocoa mixture. Combine well and then spread out onto the baking sheet evenly.
  5. Bake in the preheated oven for about 15 minutes. Remove from the oven, stir and add the chopped nuts.  Stir to combine.  Return to the oven.
  6. Bake for a further 15 minutes. Leave to cool and crisp.  Then store in an airtight container.
NOTES:
For a more luxurious version you can add up to 100g (1 cup) grated dark chocolate to the granola for the last five minutes or so of cook time.  Don't stir it. Let it cool and harden for several hours prior to putting into the jar to store.
Created using The Recipes Generator


I've been following this food plan for about a week now.  I am afraid to get on the scales.  If I haven't lost any weight, I might be really discouraged.  So I am waiting until I am a few weeks in before I check.  Fingers crossed.   I just keep telling myself, its not forever.  Once I get back down to a reasonable weight, I can treat myself again, once in a while. MY problem is I have been treating myself far too much!



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With there only being two of us, more often than not these days I only cook for two.  I had a piece of Pork Tenderloin in the freezer that I wanted to take out to make room for something else and so I roasted it up for us the other night.


We only ever very rarely eat red meat, so this was a nice treat. I love sheet pan dinners.  They are quick and easy to throw together.


Everything just gets seasoned and thrown onto a baking sheet.  In this case I used quartered new potatoes (they were medium sized) and half a bag of frozen yellow beans, the four serving sized bag.



I tossed both the potatoes with some seasonings and a bit of olive oil. That helps the potatoes to crisp up when they are roasting and the beans do benefit from it as well. 



You can season your meat with just about anything.  Back when my children were growing up I used to make a fabulous pork tenderloin casserole that involved fried bacon and onions, cubed squares of pork, breaded with cracker crumbs and browned in the bacon fat, all thrown together and baked in a slow oven in some fruit juice. I used apple or orange, just whatever I had.  It was so tender and delicious. My family loved it.


Today I used Oriental flavours.  I created a rub using Chinese five spice powder, brown sugar and some other bits.


I cut the piece of pork in half and rubbed it all over with the rub and placed it on top of the beans on the baking sheet, leaving some space in between each piece of meat for the air to circulate.


I brushed them generously with hoisin sauce and then popped the baking tray into the oven.


The oven is at a high temperature, so it cooks really fast. It almost sears in the heat and retains a lot of the moisture.  I basted it every so often with more hoisin sauce.


The moisture evaporating from the frozen beans helps to keep it tender and moist also,  which kind of works both ways because the pork also helps to flavour the beans!


The potatoes get nice and crisp because they are open to the air at both ends of the pan.  Golden, crisp . . .  yummy!


You will have just enough time to throw together a nice salad to serve along side of this fabulously tasty meal while it cooks.


The internal temperature of the pork will be  between 63*C - 70*C (145*F - 160*F).  I prefer it on the lower end of the scale.  Just stick a thermometer into the thickest part of the meat.  If it needs a bit longer, then just bang it back in for a few more minutes.


I suppose if you wanted to feed more people, you could just double everything and cook it on two baking sheets.  I guarantee your partner and your family are going to love this deliciously simple meal!

Yield: Serves 2 Generously
Author: Marie Rayner
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Sheet Pan Hoisin Pork Tenderloin for Two
Deliciously tender, perfectly cooked pork tenderloin, beautifully flavoured with oriental flavours and baked on a bed of string beans and roasted new potatoes. No fuss no muss, and if you line your baking sheet with foil, no washing up either!
ingredients:
For the pork:
  • 1 (1 pound) pork tenderloin fillet, trimmed of any fat and sinew
  • 1 TBS soft light brown sugar
  • 1 tsp Chinese five spice
  • 1/2 tsp fine sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cracked black pepper
  • 60g hoisin sauce (1/4 cup)
For the beans:
  • 1/2 four serving size bag of frozen whole string beans (I used yellow beans)
  • 1 tsp olive oil
  • salt and black pepper to taste
For the potatoes:
  • 3/4 pound of new potatoes, halved, quarter if larger
  • 1 TBS olive oil
  • 1/2 tsp seasoning salt
  • 1/4 tsp garlic powder
  • 1/4 tsp cracked black pepper
instructions:How to cook Sheet Pan Hoisin Pork Tenderloin for Two
  1. Preheat the oven to 230*C/450*F/ gas mark7.  Line a baking tray with aluminium foil and spritz lightly with low fat cooking spray.
  2. Wash and quarter your potatoes.  Pat dry and toss together in a bowl with the oil and all of the seasonings, turning to coat well.  Divide between both sides of the baking sheet, placing half on each side.
  3. Toss your frozen beans together with the oil and seasonings in the same bowl and place into the centre of the baking sheet.
  4. Mix together the brown sugar, five spice powder, sea salt, black pepper, garlic powder and onion powder.  Take the trimmed tenderloin and cut it in half through the centre crosswise.  Rub the pieces all over with the dry sugar mixture and place them on top of the beans.
  5. Roast in the oven, brushing generously with the hoisin sauce every 10 minutes, for about 25 to 30 minutes, until the pork tests done and the potatoes are crisp and golden brown.
  6. Remove from the oven.  Let the meat rest for several minutes before cutting into slices to serve.  Serve the sliced meat with a portion each of beans and potatoes.   A salad on the side goes very nicely!
Created using The Recipes Generator



I've been trying to eat healthier and doing a lower carb style of eating lately.  This was actually cooked prior to beginning that. I've been trying to think of what I could do instead of the brown sugar and the hoisin sauce . . . You could use some Sukrin Gold brown sugar replacement, and I am not sure how much sugar there is in Hoisin sauce  I found a recipe for a low carb Hoisin Sauce here.  I haven't tried it, so I can't say if it is any good or not. I like Hoisin Sauce, so I am sure I will give it a go at some point.  In the meantime, I hope you will enjoy this fabulous supper for two! 





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