Garlic and Parsley Prawns, New Potatoes, Tomatoes and Rocket

I feel like thats a bit of a mouthful but I didn’t want to leave anything out of the title!

I nearly didn’t bother with a recipe for this as its just so simple, but I took some photos and thought I may as well pop it up. Just a few good quality ingredients made for a really tasty, quick dinner, perfect for the end of a hot day.

For 1 person you will need:

  • 6-7 Tiger Prawns
  • 3-4 New Potatoes cut into quarters
  • 12 Cherry Tomatoes
  • Handful of Rocket
  • Half a Lemon
  • 2 cloves of Garlic
  • Chopped Parsley
  • Rapeseed Oil
  • Salt and Pepper

Put the Potatoes into salted water and bring to the boil. Drizzle some oil into an oven proof dish and pop into the oven on 180′ to start getting hot.

Par boil the potatoes for 5 minutes, drain then, toss in the hot oil with some Salt and Pepper and roast in the oven for 10 minutes.

After 10 minutes, add the Cherry tomatoes to the tray and put back in the oven for 5 minutes.

After 5 minutes, remove from the oven and add the Rocket and mix all together so the Rocket starts to wilt then set to one side.

Start frying off the Prawns in a hot pan with a little oil. Fry on one side for around 2 minutes, flip them over, add salt, 2 cloves of crushed Garlic, a squeeze of Lemon and a dash of water then cook for another 2 minutes till the liquid reduces. Add the chopped Parsley.

And thats it! I had mine with an extra wedge of Lemon to squeeze on top.

Hope you enjoy.

L x

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‘next level’ Tuna Nicoise

Exactly what it says on the tin, next level! I bloody LOVE a salad but tbh yeah, they are boring AF.

If I’m making one, I will always try and jazz it up a bit and this is so much nicer than your bog standard Nicoise with just a little more effort put in.

You will need:

  • Tuna (I used a Tuna steak which I found in Asda)
  • New Potatoes
  • Green Beans
  • Olives
  • Cherry Tomatoes
  • Eggs
  • Lettuce
  • Lemon
  • Olive Oil
  • Salt and Pepper

First slice the Cherry Tomatoes in half, season with salt and pepper, and either grill or oven roast on a rack, on a very low temperature for about half an hour. They turn into like fresh slow roasted Tomatoes, that are packed with flavour and so SO much nicer than your regular Cherry Tom.

Boil the New Potatoes and once they are very nearly cooked, add the Green Beans for the last 2 minutes.

Boil some water for the Egg, boil for 6 minutes then refresh into cold water.

For the dressing, zest 1 lemon, then mix with the juice of 1/2 a lemon and 1 tbsp of Olive Oil, this made enough for one person… so if you are cooking for others, multiply the recipe.

For the Tuna, lightly oil and season on both sides, pre heat a Chargrill pan to very hot. Then sear the Tuna for a few minutes on each side, you could also Pan Fry or Grill the Tuna.

Mix the Potatoes, Green Beans and Olives with the dressing.

In a bowl, put the chopped Lettuce, then the Potatoes, Green Beans, Olives and Tomatoes. Top with the Tuna and the boiled Egg cut into quarters.

And thats it!

Hope you enjoy.

L x

Creamy Chicken Caesar Pasta

Another day, another Pasta recipe.

I love Pasta and I love Chicken Caesar, but I wanted to be able to have it hot and not use Caesar Dressing. So this Pasta sauce is made using all the flavours in Caesar dressing but using Chicken Stock and a little Cream for a seriously tasty Pasta sauce. I know some people might read the recipe and turn their nose up at the Anchovies, but trust me, they add so much flavour to the Sauce and doesn’t make it taste fishy at all, they add a certain kind of saltyness and just take it to next level yummy.

For 2 people you will need:

  • 2 Chicken Breasts sliced
  • 4 Bacon medallions cut into lardons
  • 3 Anchovies finely chopped
  • 2 cloves of Garlic chopped
  • 200g Penne Pasta
  • 60g Parmesan
  • 300ml Chicken stock
  • 100ml Single Cream
  • chopped Parsley
  • Salt and Pepper

Heat a large frying pan and boil some water with a large pinch of salt. Fry off the Chicken and Bacon with a pinch of Salt and Pepper and start boiling the Pasta.

Once the Chicken and Bacon has started to brown, add the Anchovies and Garlic and fry for a minute.

Add the Chicken stock to the pan then reduce by half till thickened slightly.

Next, add the Single Cream and reduce by half too.

Keep an eye on the Pasta it will only take around 8-9 minutes, drain when cooked saving some of the Pasta water.

Add the Pasta to the Chicken along with most of the Parmesan and stir through. Add some of the Pasta water to loosen the sauce a bit.

Plate up, top with the Parmsan and chopped Parsley.

I had mine with some Veg on the side, it was SO GOOD. I think this will become a regular in our house, I usually avoid using cream in Pasta but 100ml for two people is not alot and it really makes a difference to the sauce, feels like such a treat!

Hope you enjoy!

L x

Herb Crusted Salmon with Cous Cous and Roasted Tomatoes

This is the sort of food I could never get bored of. Fresh, summery, lots of flavour, filling and balanced… win win win. It wasn’t too tricky either… I just made it for myself but the crust would be enough to top 2-3 pieces of Salmon!

For 1 Person you will need:

  • 1 portion of Salmon
  • 1 slice of Bread blitzed into Breadcrumbs
  • 1 Bunch of Parsley
  • 4 sprigs of Basil
  • 2 cloves of Crushed Garlic
  • 1 Lemon
  • 2 tbsp Olive Oil
  • Salt and Pepper
  • Cherry Tomatoes on the vine
  • Tenderstem Broccoli/Green Beans
  • Cous Cous
  • 1 Chicken Oxo
  • 1/4 tsp Mild Chilli Powder

First preheat the oven to 180′, then blitz the Bread Crumbs with the Crushed Garlic, the zest of 1 Lemon, half the Parsley, half the Basil and a good pinch of Salt and Pepper.

Once blitzed, mix with 2 tbsp of Olive Oil.

Put the Salmon skin side down onto a lined/oiled tray, top with the Crust. Put the Cherry Tomatoes on the same try, season and put into the oven to roast for 10 minutes.

For the Cous Cous, I always use equal amounts of Cous Cous to boiling water and use this glass with a line to measure it out. Mix the Cous Cous with 1 Chicken Oxo and the mild Chilli Powder then add the boiling water, clingfilm and leave to stand for 5 minutes.

Chop the remaining Parsley and Basil and mix with the Cous Cous. After 10 minutes, take the Cherry Tomatoes out of the oven and set to one side (there is nothing worse than biting into a boiling hot Cherry Tomato) and leave the Salmon in to roast for a further 5 minutes.

Blanch and drain the Broccoli then the Salmon should be ready!

Plate everything up with a wedge of Lemon to squeeze on top.

I could eat this again right now and it would go so nice with a large cold glass of Sauvignon

Hope you enjoy!

L x

Thai Prawn and Salmon Noodle Soup

Firstly, WOW. Birdseye Chilli’s are seriously hot. It’s only as I write this I remember being a Commis Chef at my first restaurant job and the older more senior chefs getting me to eat one…not fun!!! TBH I think if I make this again I would leave them off… I love a bit of heat but it was a little too much for me!!

So anyway, I wanted something quick, easy and healthy for dinner and this definitely ticked all of those boxes! You could totally make your own paste if you wanted to, but lets be honest, no one has time for that… and the shop bought Curry Pastes are pretty spot on IMO.

For 2 people you will need:

  • 1 Salmon Fillet
  • 12 Tiger Prawns
  • 2 nests of Noodles (I used Rice noodles)
  • 1 handful of Beansprouts
  • 1/2 pack of Stir Fry Veg (I got the one below from Sainsburys, it was really good for a Thai style stir fry!)
  • 300ml Chicken Stock (I used 2 stock cubes and 300ml boiling water)
  • 1 tbsp Thai Curry Paste (Green or Red, whichever you fancy)
  • Chilli, Coriander, Spring Onion and Lime to Garnish

Season the Salmon with Salt and Pepper then Roast in the oven for 10 minutes on 180′.

After 10 minutes, boil the kettle, put the noodles into a large bowl and cover with boiling water. Then make up the Chicken stock in a jug.

Heat a Wok/Large Frying Pan with a little oil and start frying off the Veg, keep back the Beansprouts.

After a minute of frying the Veg, add the Prawns, take the Salmon out of the Oven and set to one side.

Fry the Prawns for a minute, add the Thai Curry Paste and then fry for a further minute.

Drain the Rice Noodles from the boiling water.

Layer up everything in a bowl, flaking up the cooked Salmon and adding in the Beansprouts too.

Pour over the hot Stock, then top with Chilli, Coriander, Spring Onions and a wedge of Lime.

And that’s it!

So quick and simple, but it certainly packs a punch with the Birdseye Chillis so leave them out if you don’t want to knock your socks off.

Hope you enjoy!

L xx

Lemon, Thyme and Garlic Chicken Pasta with Creme Fraiche

I’m forever just thinking of yummy, different ways to eat Pasta. This one in particular was so nice with a Spring/Summery twist, it felt fresh and light for a creamy Pasta dish and I had it with a side of Tender-stem Broccoli and Asparagus.

For 4 people (2 big, 2 little) you will need:

  • 3 Large Chicken Breasts diced
  • 250g Pasta
  • 500ml Chicken Stock
  • 3 cloves of Garlic
  • 2 tsp chopped Fresh Thyme
  • 100g Creme Fraiche
  • Salt and Pepper
  • Chopped Parsley

Start frying off the Chicken in a large pan on a high heat, put a pan of water on to boil. Once the Chicken has started to brown, add salt and pepper, the Thyme and Garlic then fry for a few minutes.

Add the Chicken Stock, bring to the boil and reduce down for 5 minutes.

Add the Pasta to the boiling water whilst still reducing the Chicken Stock, cook the Pasta for 8-10 minutes.

Once the Chicken Stock has reduced right down, turn down the heat.

Once the Pasta is cooked, drain then add to the Chicken. Turn off the heat and stir in the Creme Fraiche, the juice of half a Lemon and some of the chopped Parsley.

And that’s it! This is so simple and easy and packed with some of my favourite flavours! I went heavy on the Garlic because I love it but you could use less if you aren’t as much of a fan.

Hope you enjoy!

L x

Being a Blogger chit chat

There was a time not very long ago at all, that I would roll my eyes at the term Blogger.

Not so much other people, but myself.

Like it wasn’t an actual thing that I could be or even dare say that I was.

On stories yesterday, I spoke about the fact that I now have management. Even saying that makes me feel funny and thats mainly because I don’t want others to think ‘Oh who does she think she is?’

I have been on Instagram for 4 and a half years and in that time my Instagram has grown and changed, I used to feel guilty about this and the fact that it started out as a ‘weight loss Instagram’ but lets be honest, in life we grow and change too and when I was pregnant with Isla, sharing my pregnancy and those early days of being a Mum to two, well it pretty much saved me.

Then theres the other side to it. I started making money, to be completely frank. I realised that putting a bit more thought and effort into my content could potentially make me a living. So I started doing that too and to be honest, it’s going really well, better than I could of ever imagined.

But why can’t I say that without feeling bad? I constantly feel like I have to justify myself to everyone, partly because I give too much of a shit what people think sometimes and partly because it’s really hard to talk about working with brands, having management, creating content for Instagram and my Blog and calling it work without sounding like a dick. Without sounding like its all gone to my head, which believe me it hasn’t.

But sometimes it is exactly that, it’s work and I literally have to pinch myself when certain brands want to work with me… and I think it is important for me to continue caring what people think (to a certain extent) because again, without sounding like a dick, I wouldn’t have these opportunity’s if I didn’t have you lovely lot engaging and interacting with me.

Then that brings me to feeling unworthy. I often say that I don’t know how this happened, I don’t know how I ended up here, getting to do some amazing things and work on things that I genuinely love… like I don’t deserve it. I don’t know if thats just me? I know I have terrible ‘imposter syndrome’ which I just googled and I’ll pop it here…

Impostor syndrome (also known as impostor phenomenon, fraud syndrome or the impostor experience) is a psychological pattern in which people doubt their accomplishments and have a persistent, often internalized fear of being exposed as a “fraud”.

This is me all over, and it genuinely needs to stop.

I need to start feeling proud and just enjoying it for what it is, because who knows how long it will last. The fact that I can do this around my ‘day job’, school runs, nap times, bed times well its bloody perfect and I know that I am very lucky to have that.

Having management for me doesn’t mean that I now think I’m a celebrity just for the record. I will explain a little about what it means, Lauren basically talks to brands for me, she does the back and forward emailing which can take a lot of time, negotiating a fee for any paid content, finding out what content they want, when they want it for and if its actually something I am happy to do. I have never felt so ‘myself’ with anyone so quickly which is so important to me because I don’t feel like I have to say yes to anything if it doesn’t feel right. Then I send her my content, which she then sends for approval… (which is usually how it works if there is money involved for anyone who is interested)… then she will let me know when/if its approved, then I post it and she takes care of the invoicing too. So basically she is giving me the huge and very much needed gift of more time on my hands, and that is basically it.

I felt so pathetic after chatting on my stories about it and was like why on earth do I feel the need to justify myself so much? I need to just keep on doing what I’m doing, following my gut instinct and more than anything stop caring too much what people think. As long as I’m happy and feel good about something that should be the bottom line, especially if its benefiting my family and not just financially but more importantly, a little more time and a little less stressed for them.

So yeah, that is that, nothing is going to change here, I will continue to only work on things that I genuinely love…(I have linked an old blog post here about doing #ads)… I will start having a bit more self belief and also let myself enjoy it more and focus on the future on some ideas that I have that I’m really excited about and I’m not keeping them to myself to be a dick and all mysterious… I just don’t want anyone to steal my idea 😂!

L x