My easy, tasty and good Baked Chicken Meatballs
Alliyah Dawud
June 14, 2019

Baked Chicken Meatballs…like are they a thing?

Quick, easy, healthier than a lot out there…ladies and the odd gent I present to you Chicken ‘Meatballs’.

Give me a Kofta Curry and I’m happy. Give me some Kefta Kebabs and Naans and I’m also happy. Give me a meatball sub with some extra hot sauce and I’m happy….I love a good meatball.

As you know we are constantly being encouraged to focus on healthier recipes. Focus on reducing fats, salts and sugars in our diets. We are also encouraged (and quite rightly so) to get our children eating healthier from a young age so it’s a habit and lifestyle rather than a chore.

Recently I got playing in the kitchen and with Chicken mince being around £2.69 per KG at my local Butchers I decided I would make some ‘meatballs’.

Cheaper meat, leaner too. And if I play my cards right I can bake them off in the oven and reduce the fat too.

And believe it or not I’ve created a meatball the girls actually adore. And I’m happy because a simple bit of prep work means I can create, bake and freeze a few meals in next to no time…

To make these awesome meatballs (enough for 3-4 or more depending on the age of those you are feeding) servings you will need:

  • 500 grams chicken mince
  • About 16 olives chopped
  • Zest of 1 lemon finely chopped
  • 1 tsp salt (or to your taste)
  • 1/2 TSP dried thyme (leveled spoon not heaped)
  • 1/2 TSP dried oregano (leveled spoon not heaped)
  • Juice of one lemon
  • 2 heaped TBSP breadcrumbs
  • OPTIONAL flavourings:
  • 2 sun dried tomatoes finely chopped
  • 1 heaped tablespoon of crumbled feta (if you do decide to add feta reduce the salt intake).
  • Chili Flakes-if you want some need.
  • To bake:
  • Spray oil ( 1 Cal spray works, as do other varieties)
  • Baking trays (1 large pan will be enough or two smaller ones)
  • Kitchen Tongues
  • Greaseproof paper

1) Line the baking trays to keep cleaning to a minimum. Preheat to oven to 170 (160 on a fan assisted oven).
2) Place all the ingredients in a large bowl and with your hands mulch it all together. Yes it’s a messy job but dammit it will create awesomeness in the form of springy healthy meatballs!
3) Once you’ve mixed all the ingredients together take a tablespoon amount of meat mixture and form into a meatball using wet hands. Place on the greaseproof sheet. Leave a gap between the meatballs.
4) Repeat the process until you’ve used all the mixture.
5) Spray each meatball once with the oil.
6) Now bake for 10 minutes.
7) Remove from the oven and carefully turn the meatballs over using the tongues. Spray the other side of the meatballs with oil. Place back in the oven and bake for 15 minutes. Turn the oven off.
8) Allow to meatballs to ‘rest’ for 2/4 minutes and then serve. I add my meatballs to a simple sauce which I have featured before here:

To make this recipe extra healthy you can serve the meatballs with wholemeal spaghetti.

NOTES: If your meatballs release any liquids do not panic. This is a normal part of the cooking process. The amount you find really does depend on many factors so don’t worry yourself too much on the science. Think of the flavour.

Mini meatballs make great canapes.

Making meatballs can be fun and messy for younger children.

Meatballs can be cooked, cooled and frozen successfully for up to 3 months without losing texture etc.

My Green Lentil Bolognese (with hidden vegetables).
Alliyah Dawud
June 12, 2019

Make meat free VEGETARIAN meals AWESOME!

Green Lentil Spaghetti Bolognese with hidden vegetables

I have to admit that when I find/create a recipe I love and the family are happy to have seconds of I not only write it down but I schedule to blog it so it’s out in the blog world forever.

I first came across green lentils when I was looking at a robust lentil to add to my salads. As a daal fan I thought I knew most lentils. Turns out I didn’t.

I am making 2019 a year of big changes and adding more non-meat protein meals to our monthly planners is a big deal for me. The reduction in fat in my humble opinion is vital for my children’s future. They need to understand healthy can meat yummy food.

My preferred method of cooking is a two step process.

Starting the meal off on the stove.

Transferring it to a Slow Cooker.

Green lentils are small, earthy bursts of flavour that make a great alternative to meat because they pack a punch in the flavour department.

This recipe is economical and is started off on the stove and transferred to the Slow Cooker. But it can be cooked completely on the stove. However I love the carefree nature of my Slow Cooker.

My youngest ate bowls of this sauce without pasta; that’s how much she loved it.

So the actual recipe (serves 6).

NOTES:

Herbs used are dried.

Keep an eye on liquid levels especially if you are cooking on the stove. I like a semi wet sauce so some clings to the pasta and there isn’t much on the plate. You can adjust the stock/water amounts to make the sauce fit your needs.

  • 250 grams green lentils (I bought mine in Tesco-they have the best range ever).
  • 1 carton passata
  • 225 ml water (or stock of your choice. Note that stock cubes contain salt so you need to adjust accordingly)
  • 2.5-3 TBSP rapeseed oil
  • 2 medium onions-diced
  • 6 gloves of garlic-crushed
  • 3 medium carrots-peeled and grated (coarsely)
  • 2 red bell peppers-cored and grated (coarsely)
  • Handful of mushrooms-chopped finely
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • Salt-to taste
  • Freshly ground black pepper
  • Optional: chili flakes

To serve:
Pasta
Vegetarian Italian style hard cheese
Garlic Bread

1) Wash the lentils. Soak them in boiling water for a minimum of 1 hour. I placed them in a bowl and cling filmed it. It worked a treat. You could also place the lentils in a thermos and it would have the same affect.
2) Heat the oil in a large pan on a medium heat. Add the onions, black pepper, chili (if using) and herbs. Fry until softened. Add the garlic and fry for 20-30 seconds.
3) Add the carrots and peppers. Fry for 3 minutes. If the mixture starts to stick add a TBSP of stock or water.
4) Add the mushrooms and fry for a further minute.
5) Drain the lentils and add to the pan. Fry for a couple of minutes (I fried them for about 3 minutes).
6) Add the passata and stir well. Add the water (or stock). Lower the heat.
7) Taste the salt levels and add more if required.
8) Now transfer the mixture to your Slow Cooker and cook for 3.5 hours on High. I generally check the sauce and stir after 1.5 hours. I also add more stock if I want a more ‘sauce’.
9) If you are continuing to cook on the stove lower the heat and simmer until the lentils are tender. This can take a while. I would check regularly and stir well and keep an eye on liquid levels as you will need to add more as the amount I have added is more suited to evaporation during Slow Cooking.
10) Once cooked serve.

This dish freezes well.

You can add this to a Pasta Bake, Jacket potatoes or add a bit more stock and serve as a soup.

You could add olives and sun dried tomatoes for an extra hit of flavour.

Enjoy!

Vegetarian Taco Meat Burritos
Stylemesisteradmin
June 10, 2019

Over the past two years I’ve grown to love the idea of meat free meal days. Once upon a time I dreaded the idea of finding a vegetable based recipe that wasn’t coated in fat and spices to cover the fact there’s no meat in it.

Nowadays for me it’s no longer a challenge. Possibly because I have found that I simply need to adapt the meat element to be replaced by a non meat product.

There’s plenty of non-meat alternatives available in the UK. I personally love Morrisons own brand Vegetarian Mince from their Taste range for things like Spaghetti Bolognese (400 grams for £1.50 and no they have not paid me to compliment them).

Most Superstores have their own ranges however some famous brands include Quorn and Lindy McCartney. Considering how many more mouths we will need to be feeding in the future and how much farm land we actually have I’ve got to be honest with you; I feel we should all be looking into alternative proteins.

Anyhow….back to the recipe.

I love Burritos! I do. I reallllly do. However I find good ones hard to come by. So I literally created my own at home.

These Burritos contain:

My awesome vegetarian taco meat (recipe here)

My Tex Mex Inspired Burrito Rice (recipe here)

Plus a flurry of other ingredients that pack a punch.

To make 4 Burritos you will need:

  • 1 lot of Vegetarian Taco Meat (heated)
  • 1 lot of Burrito Rice (heated)
  • 4 large Tortilla Wraps (I use corn ones)
  • 1 large red onion diced finely
  • 80 grams of Sweetcorn (cooked)
  • 50 grams Cheddar Cheese (grated)
  • 4 TBSP Salsa
  • 4 TBSP Sliced Jalapeno
  • 1 large tomato deseeded and finely chopped
  • Optional :Hot Sauce

To serve:
Skewers/tooth picks (optional but I find they come in useful to keep things in place)
Burger wraps (I used colourful ones but that’s all I have in)
Tortilla chips
Salsa
Sour cream

The HOW TO:

1)Take a Tortilla Wrapper and gently warm it in the Microwave (10 seconds) or in a dry frying pan. Turn over to avoid it burning. Remove from the pan and place on a chopping board or large plate.

2) Now place the taco meat on the wrap. Spread it in a ‘line’ vertically. We need to pile up the ingredients in a ‘line’ as we need to wrap these badboys up as tight as possible.

3) Now add some rice.

4) Add the Jalepenos, Sweetcorn, Onions, Tomatoes and Cheese.

5) Drizzle on the Salsa and Hot Sauce (if using).

6) Now is the hard bit. It may take some practice but its worth it. Trust me. Fold the horizontal sides in. Now gently start rolling the Burrito trying to tuck everything in. Don’t speed this step up because things will fall to pieces; literally.

7) Once it’s all rolled up take the burger wrapper (or greaseproof paper if using) and wrap it tightly around the Burrito. Add a tooth pick if you feel it needs one. Just let people know there’s one there so they don’t hurt themselves on it.

8) Your Burrito is ready to serve. I serve mine with extra Salsa, Tortilla Chips and Sour Cream.

Easy-O Tex Mex inspired Spicy Rice (aka my version of Burrito Rice)
Alliyah Dawud
June 7, 2019

Easy-o Tex Mex inspired Spicy Rice (aka my version of Burrito rice).

Note: the image of the Burrito is to show you where else you will find my Rice recipe featuring. The Burrito Recipe will be posted on 10th of June 2019.

I love a good old fat Burrito filled with beans, rice, protein, salsa, cheese….all wrapped in a golden corn tortilla wrap. Certain fast food places make awesome ones but the fat content (and salt) can sometimes leave you feeling well…guilty.

I started making Burritos at home so I could control things better (in others words what was going in them). And the one thing I know my girls love is the spicy rice…so to make life easier for me I created a quick and easy recipe using basmati rice that has been cooked and cooled. This makes this recipe ideal for using up leftover rice or frozen rice too.

For this recipe I don’t have ‘weighed’ out ingredients. Such is the nature of using leftovers.

NOTE: I have added sweetcorn to my rice to add a bit of extra goodness. This is optional.

This recipe makes two bowls of the rice which is enough for 4-6 Burritos (depending on how big/curvy your Burritos are).

  • INGREDIENTS:
  • 2 bowls (I use bowls called cereal bowls….) of cooked cooled rice
  • 200 ml passata (or half a standard carton if that makes life easier)
  • 1/2 a 400 gram chopped tomato tin.
  • 1 400 gram tin of red kidney beans rinsed and drained
  • OPTIONAL: 100 grams Sweetcorn-cooked
  • 4 cloves of crushed garlic or 1 TBSP of garlic paste
  • 2 TBSP coriander leaves chopped finely
  • Salt-to taste
  • 1 medium onion diced finely
  • 1 TBSP rapeseed oil
  • 1/2 TSP chili powder
  • 1 TSP cumin powder
  • 1 TSP coriander powder
  • Juice of 1 lime

1) Heat the oil in a large pot on a medium heat.
2) Add the onion and fry until the onion is soft. Add the garlic and fry for about 1 minute. Stir well because burnt garlic tastes very bitter.
3) Now add the spices and beans and fry. You’ll smell a wave of spice which is good. Fry for about a minute. If the mixture starts to burn move onto step 4.
4) Add the tomato tins and passata and stir well. Bring to the boil and simmer for 2/3 minutes.
5) Add the majority of the coriander (keep some back if you wish to use it as a garnish). Now add the rice and stir through to encorporate all the ingredients.
6) Turn the heat off. Add the lime juice and your rice is ready to go.

Can be enjoyed as a side at your next Tex Mex night or in a rice bowl or well in a Burrito.

My version of Masala Chai…
Alliyah Dawud
May 13, 2019

Cheats (Easy!) Masala Chai

My fondest memories of time spent with my late Nana was her ordering family to sort breakfast out now rather than at Lunchtime. It was one of pet peeves when folk were lazy and avoided doing things that would inevitably need doing….e.g giving the family Breakfast so everyone can get a move on.

My Nana was old fashioned and she served Parathas, Eggs and old fashioned Desi Tea. Now for those of you unfamiliar with this delicious Asian take on tea let me walk through it.

Desi Tea is basically the standard tea where the tea (loose) has been boiled with water and sugar to cook it out. Milk (lots of it) is then added to the sweet tea mix. The tea is then strained into cups and served hot. Old fashioned folk would pour the tea out into the saucer, blow on it to cool it (epic fail; I mean really. Cooling down boiling milk by blowing on it?). And as a kid I remember tea being the Breakfast drink served with Parathas.

My Nana had a brood of 8 children. It should of been 13 but 5 passed away in infancy.

I on the hand have a small brood (2) and live in England where big Breakfasts with desi tea are not the norm (and before you hit my inbox saying you are upholding your family traditions here in sunny England let me say KUDOS but I am not one of those).

I love spice. I love the warmth of cinnamon, ginger, cardamom….all of them. The spectrum of spices we have available to us would surprise some of my forefathers back in the homeland.

I’m posting this recipe during Ramadan which may seem weird. However I am fully aware that Tea drinkers still like their drinks during the time of Iftar (opening of Fast) and of course Sahoor (closing of fast and commencement of the next fast). Plus I don’t know about you guys but seriously some fasting days leave me feeling cold; so cold I need a hot drink.

Anyhow; if you don’t use the recipe in Ramadan that’s absolutely fine. However if you find yourself hosting Iftars this Tea can be doubled/tripled etc to fit your needs. Plus it is healthier than traditional Desi Chai. We are not using full fat milk; or lots of sugar.

If you traditionally serve Desi Tea on Eid why not give this recipe a go?

Anyhow….when I want a leisurely drink at the weekends I love to opt for this….my take on desi tea with a hit of spice. Masala Tea is also a popular tea in Indian/Pakistan and neighbouring countries. It’s a tea spiced to give you a multi sensory experience. Popular spices used include my favourites (ginger, green cardamom and cinnamon).

This tea can be described as a cup of desi tea meets a latte with a hit of spice. My recipe makes two mugs.

Enjoy.

Ingredients:
400 ml water
150 ml skinned milk
2 standard tea bags (breakfast ones/PG tips/Tetley tea bags….any will do)
1 stick of cinnamon
2 green cardamom pods lightly crushed
1 thin piece of fresh ginger (around 2 cm in length).
Sweetener of your choice

1) Bring the water to a rolling boil. Add the spices and tea bags.
2) Reduce the heat and allow to simmer for three minutes.
3) Remove the spices and teabags carefully from the tea.
4) Bring the water back up to the heat and add the milk. Bring the mixture up the the boil.
5) Simmer gently for 3/4 minutes. Turned the heat off. Gently pour into the mugs.

Your tea is ready.

If you have a milk frothier carefully do your thing and give the tea a bit of fluffiness.

Tip: if you like your tea stronger boil the tea mixture (with the spices in) for longer. This adds to the strength.