Wagamama regular.. 

Anyone who know me, or even follows my Instagram, will know the endless love I have for wagamama. 


I mean, come on, just look at it. 

Besides tasting great, my Wagamama favourite dish is actually surprisingly healthy too. 

None of that Katsu curry rubbish, just chilli beef ramen for the soul. 

Well, I have the Wagamama cookbook and I do often make my own ramen, and a few of you have commented asking for the recipe. It is easy to find online but I’ll post it here too. 


I’m a true Wagamama fan, and a few years ago they used to sell their ramen bowls and spoons online. I don’t know why they don’t anymore, but I gathered a collection luckily! If you don’t have the ramen spoon then it might be slightly difficult to slurp the amazing broth, but you can always use a straw! 


Now the chilli sauce that you add to the broth is open to interpretation. I’ve followed the recipe for the chilli sauce before and it wasn’t the same, but I asked someone who worked for Wagamama (dream – free food on your lunch break!!!) and they suggested using sriracha because that’s what Wagamama used to print on their recipe table place-Matt. 

So that’s what I do, and it is so close to the real thing that it’s insane. My only suggestion is that you make your own stock if you can – because using a stock cube or stock from the supermarket makes it taste less authentic. The stock is the only difference I notice when I make my own ramen vs when I eat at Wagamama. It’s such a shame I’m so close to perfection with this dish. 

Anyway, I’m sure the suspense is killing you, so here is the recipe. 


Now if you would like to try and make this chilli ramen sauce then I will post the recipe for that too, but I really do recommend sriracha. 

And if you’re not into steak, you can make the same ramen with a chicken breast. 


The secret to wagamama’s stock is that they use a mixture of chicken and pork bones – so definitely try making their stock if you can. If not, it doesn’t matter too much – but you can taste a slight difference when using supermarket stock. 




Happy cooking! 

Henrietta x

2 months and counting.. 

Today, on the 19th October, marks 2 months away from my surgery date. I have waited patiently. I have had this booked since February and it’s finally starting to feel real. 

So how am I going to celebrate? 

With a recipe post, of course! It’s been a while, so I’m making it a double to satisfy those of you who keep asking for recipes on my Instagram posts. 

Fakeaway chicken (or turkey) korma


Now I am not accompanying this recipe with my baked onion bhaji recipe, as I am yet to perfect the quantities and I would hate to disappoint with what is potentially such a crowd pleaser. 

Ingredients (serves 2)

2 chicken breasts – I sometimes substitute with turkey because it’s slightly leaner (but one turkey breast is plenty for two people!)

100ml chicken stock 

1 chopped onion, diced 

2 tsp korma curry paste (even better if you make your own!) 

200g 0% fat Greek yoghurt (or coconut alpro yoghurt)

1 tsp curry powder (optional)  

Designated coconut (optional) 

Thickening granules (optional)

Method 

1) dice the onion and fry in a little olive oil – I use a spray mechanism to prevent too much oil hitting the pan! 

2) add the chicken/ turkey (cut into chunks) and fry until browning. Once browned, add the chicken stock and bring to the boil. 

3) separately, mix the yoghurt with the korma curry paste until you get a beautiful golden colour – you can adjust the amounts if you prefer! 

4) add the yoghurt mixture to the chicken and stock and mix thoroughly. Let the curry simmer for 10 minutes, adding the curry powder and designated coconut if you would like. 

5) if you prefer your curry sauce thicker, add some thickening granules. You can buy these from most supermarkets. Alternatively, add a little cornflour solution. 


Serve with some cauliflower rice, or basmati rice, and mango chutney! I make my own mango chutney and nothing beats it. 

That brings me on to my next recipe. 

Homemade mango chutney 


Makes 500 ml in total – I fill 4x 125ml jars. 

Ingredients 

  • 4 large mangoes, peeled, stoned and sliced
  • salt
  • 4 cloves garlic, peeled and crushed
  • 200ml agave syrup
  • 2 baking apples, peeled, cored and chopped
  • 1 tbsp English mustard powder
  • 1 tbsp grated fresh root ginger
  • 600ml/1 pint white wine vinegar
  • 1 tbsp cayenne pepper
  • 2-3 teaspoons cumin seeds 

Method

1) slice the mango and sprinkle with salt, put to one side.

2) Put the garlic, agave syrup, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, combine. 

3) wash the mangos. 

4) Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Add the cumin seeds depending on your taste. Spoon into sterilised jars and seal.

These will last for months if your jars are sterilised! And they go down a treat! 

So to finish my catch-up post (and I know it’s been a while – the final year of university is taking its toll!) here is a progress photo to celebrate 2 months until my skin is removed

Happy eating!

Henrietta x 

21 and counting..

It’s been a while world, and for that I can only apologise. The new year bought new challenges for me, and I had a ridiculous amount of work to do – finding internship opportunities and all sorts. 

I’ve made a few recipes along the way…

  

HOME BAKED ONION BHAJI = dream come true 😍

   TURKEY STACK OF DREAMS 😘

  

LOW FAT COTTAGE PIE?! 😧😍

Anyhow, the recipes will follow in the coming months – I have exams to study for!

But let’s not forget I turned 21 recently. 

  

And how did I celebrate? 

Well, with food. 

  

Loch fyne SEAFOOD GRILL

 
Loch fyne SQUID TEMPURA WITH CHILLI JAM

  

And, following loch fyne, a family wagamama. 

  

But let’s not forget Gordon Ramsey’s beef Wellington. 

Well wasn’t that the most delicious birthday I’ve ever had. 

  

And don’t forgot the cake! (Or soufflé in this case)! 

Henrietta x

Guilt-free pasta bake 

A pasta bake is a dish that uses minimum effort but gives a big reward.   

I mean, come on, look at that?! 

Often pasta bakes are largely smothered in cheese and not as healthy as we’d all like them to be. 

Well not today. 

No one will stop me from eating whatever I want, I will find a way of enjoying every fat-filled dish in a low fat form.    
So a good pasta bake sauce is obviously required for a pasta bake – if you feel confident making your own then go for it! But I have only recently become aqainted to the pasta bake, so I have used pre-made sauces. Low fat only though! These jars serve four, but I use them to serve six. As far as I’ve noticed, it doesn’t make the bake dry so it makes more sense than buying two jars and being tempted to use all of the contents. 

  
Smokey bacon and chicken pasta bake 

Serves 6.

Ingredients 

500g dried pasta of your choice – cooked

Pasta bake sauce (home pride or dolmio is good – I’ve used dolmio tomato and cheese) 

12 smokey bacon streaky rashers (the ones I used had 2.5g saturated fat per 2 rashers)

225g chicken breast fillet (it’s not a lot but there’s plenty of bacon to add meat)

100g bread crumbs 

Parmesan to finish 


Method 

1. Preheat the oven to 180 degrees Celsius. 

2. Ensure that the 500g of dried pasta is cooked. 

3. Chop chicken and bacon into small pieces, just under an inch long.

4. Fry the chicken in a pan with a little oil for 5-10 minutes, until browned. Add the bacon to the pan and fry until the bacon looks cooked (about 5 further minutes) with the chicken. 

5. Add the pasta and pasta bake sauce to the meat and stir until there is an even distribution of meat throughout the pasta. 

6. Pour contents into an oven proof dish. Flatten for an even surface and evenly spread the breadcrumbs on the surface. 

7. Cook in the oven for 25-35 minutes – until bread crumbs have gone golden.

8. Serve with a sprinkling of Parmesan cheese and enjoy! 

 

With 2.5g saturated fat from the bacon, less than a gram from the sauce, 0.7g (roughly) from the chicken, and a very small amount from the pasta and breadcrumbs – you’re looking at a total of around 5g saturated fat per serving in this dish. Much less than your typical pasta bake.

Happy cooking!

Henrietta x 

Chips just got interesting.. 

So it was my partner’s 21st birthday the other day and he wanted a tefal actifry. Don’t ask why – we’re like an old couple really, we like kitchen appliances. 

So today I used it. I got him the tefal actifry express XL because he is hell bent on having something that’s ‘future proof’ and it was on offer for Black Friday. (It’s normally £250 but I got it for £160).

I highly recommend it, but a cheaper model perhaps. The actifry mini makes two portions and is frequently on offer at £99.99. 

  
So it’s chip time, and I cut up 150g peeled Maris piper potatoes into chip sized chunks. 

  
Oh they do look good.

  
So I put them into the actifry like so… And I only put one portion worth in there but the capacity is 1.5kg if anyone’s interested on this particular model! 

  
So it’s famous that 1kg of crispy chips only needs 1 spoon of oil – as I was only making one portion I used a minimal amount of oil. 

  
For a single portion of chips in the express actifry I set it for 20 minutes to create crispy, beautiful chips. 

  

 
So they started looking quite nice and crispy. 

  
And can I just say how impressed I was with this machine! It’s amazing. These chips are genuinely crispy and seriously 100 times better than any chips I’ve ever had from a deep fat fryer before.

  
Hey fish and chips – looking good. 

Henrietta x 

Baked chicken nuggets for those Macdonalds moments.. 

Now I have to admit, I used to eat a hella amount of macdonalds. 

Macdonalds chicken select was my favourite. Mmmmmm yes. 

So how do I combat a macdonalds craving? 

Baked chicken nuggets. Good ones. 

  

All I have to say is: you’re welcome. 


Ingredients: serves four.

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste

2 tsp olive oil

6 tbsp whole wheat Italian seasoned breadcrumbs

2 tbsp panko

2 tbsp grated parmesan cheese

olive oil spray 
Method:

1. Preheat oven to 425°. Spray a baking sheet with olive oil spray.

2. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.

Recipe found from skinnytaste.com. 

Henrietta x