An overdue catch up… with SAUSAGE ROLLS.

I am going to desperately try to commit a little more to this page. As I have previously mentioned, I am far better at using my instagram, but for the last year I have been frantically working ridiculously hard to pass my PGCE (and I did!). It really didn’t leave me with a lot of time to post on here, or on my instagram. BUT, I am really going to try this time.

I love cooking. I love everything about it – not just eating the final product. 

And I miss this blog. I miss it. So I am coming back, and we will see how long it lasts.

The truth is, in the last few years I have become very independent when it comes to cooking. I don’t often follow recipes anymore. I throw together what I fancy and something new is born. BUT, as useful as that is for me, its really not that useful for those of you who message me and ask for the recipe. Truth is, I have no idea what the recipe is.

Alas, I’ll give this one a go.

Now this is a favourite of mine. FOR THOSE OF YOU WHO LOVE A SAUSAGE ROLL then you need to listen up. 

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These babies are good – they are great. I saw the idea on an episode of “Eat Well for Less” and I never looked back.

First thing is first, get yourself to Marks and Spencers because they do the best skinny sausages I have ever had. (Added a link for you – because I’m good to you). These are GREAT and they have never not been on the 2 for £5 offer. If you fancy popping to Sainburys, they stock heck super lean sausages which are great too – I just prefer the juicier M&S ones. ** GIVE IT A GO WITH CHICKEN SAUSAGES TOO – THEY ARE STILL GREAT! **

However, if you really aren’t the bothered about the fat content of your sausages then just go ahead with your favourite bangers – BUT THE BETTER THE QUALITY, THE BETTER THE SAUSAGE ROLLS. Please get some bangers with a good amount of pork percentage. (Equally, if you are a veggie or vegan then given these a go! I made these at christmas with some chestnut and cranberry soy-sages from a great little vegan shop in Norwich called Tofurei – give them a visit if you are ever around because I just eat their soy-sage rolls because they’re great).

Enough with the chit-chat, right? You want the sausage rolls.

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Ingredients

  • 50g/1¾oz butter or vegetable oil
  • 6 pork sausages (or whatever else you fancy!)
  • 6 large sheets filo pastry, room temperature (ideally remove from the fridge 20 minutes before needed)
  • salt and pepper
  • OPTIONAL (but a must-have if you are me) – caramelised onion chutney. (Here’s a little idea that I like to use – whack in whatever you want! I’ve tried chilli jam, mustard, pesto when using chicken sausages.. whatever you fancy!)

Method

  1. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper.

  2. Melt the butter in a small saucepan over a low heat and season with salt and pepper. If using oil, just season the oil in a bowl with a pastry brush to hand. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard.

  3. Lay a sheet of filo pastry on a clean work surface and brush with the melted butter/oil. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. If you are using the caramelised onion chutney they layer a thin line on top of the sausage meat and roll with the sausages. Cut into four pieces and place onto the baking tray. Repeat this step another two times.

  4. Brush the tops of the rolls with any remaining butter/oil and bake in the oven for 25 minutes until cooked through and golden-brown.

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I mean, they are beautiful right?

I’ve seen various slimming world videos circulating around facebook where they use wraps as the pastry too – worth a go if you are feeling inventive! 

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Lots and lots and lots of love,

Henrietta x

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

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 

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

For the beef eaters too..

 Just a heads up – the earlier posted lasagne recipe works for beef lasagne classics too!  

 Just use lean minced beef and dry red wine instead!

 And I used the right sized dish this time so it looks perfect! 

Henrietta x

Viva la lasagne 

I don’t know about you but I love lasagne.

Just like Garfield.
So how can I find a low fat lasagne recipe to die for? 

Well, I start with one thing. Google.

BBC good food recipes always have low fat options if you search for them, and this recipe didn’t disappoint. 

  
You just may want to use the right sized dish so you don’t get curling, overspill like I did. 

  

  
Look at that beautiful spilling lasagne sauce. 

So good. 

So here it it. Pork and rosemary lasagne for champions. 


Ingredients 

1 tsp olive oil, plus extra for greasing400g lean minced pork (less than 5% fat)

1 onion, finely chopped

2 sticks celery, finely chopped

1 tsp dried rosemary

150ml white wine

425ml chicken stock

2 tbsp tomato purée

400g can chopped tomatoes

1 tsp cornflour

2 x 250g tubs Quark (easier to find than I though! So isle placement to Philadelphia and other cream cheeses in supermarkets.)

250ml skimmed milk

freshly grated nutmeg

10 dried lasagne sheets, about 175g/6oz in total

15g/½oz freshly grated parmesan (about 5 tbsp)

Method

Preheat the oven to 190C/Gas 5/fan oven 170C. Heat the oil in a non-stick pan, add the pork and quickly fry until starting to become brown and crumbly. Add the onion, celery, rosemary and wine and bring to the boil. Cover and gently cook for 10 minutes, until softened.

Add the stock, tomato purée, canned tomatoes, and season. Stir well, then bring to the boil, cover and simmer for 30 minutes by which time it will be nicely pulpy. Blend the cornflour to a paste with a few drops of water, then add to the pan and cook briefly until slightly thickened. Remove from the heat.

Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.

Brush a 1.4 litre/2½ pint oblong dish with a little oil. Spoon a third of the meat over the base, then cover with 2 sheets of lasagne, breaking them to fit, if necessary. Try to avoid overlapping. Spread with a third of the sauce, a little parmesan, then 2 more sheets of lasagne. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce.

Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.


Super easy and super tasty. Now excuse me whilst I go eat some more.


Henrietta x

 

Mamma Mia, it’s-a pizza! 

I know what you’re thinking. There is no way this girl is about to tell me I can eat pizza.

Well I was determined to find a way to eat a healthier pizza. When I have a craving nothing will stop me from eating it. 

Obviously a dominos couldn’t be had (even though I really miss their beautiful gooey cookies) but I did find a healthier version of a good old pizza. 

First of all, the pizza base. When I was younger I was bought up on pitta bread pizzas, and I really have no idea if they were common or not.. But I sure love them. 

I searched the shelves for wholemeal pitta bread (but white would still work as long as it’s still low fat). Wholemeal bread is lower GI so more diabetes friendly!

But what on earth would I do about the cheese? I’m sure every dieter out there is aware of the high fat content in cheese. Even reduced far cheese is still high in saturated fats. 

Enter Musclefood’s new virtually zero fat cheese. Now the link I’ve posted is for cheddar, but you can also find mozerella and sharp cheddar for all you mature cheddar fans.   ** UPDATE FOR 2018 – EAT LEAN PROTEIN CHEESE IS A THING AND IT IS AMAZING. BASICALLY AVAILABLE IN TESCOS, MORRISONS, AND WAITROSE **

So the toppings were my next issue. I’m sorry everybody but pepperoni isn’t healthy. But you can easily find ham or roast beef in supermarkets with the nutritional information on the front showing how low in fat they are – especially compared to pepperoni. 

Now if you really need to treat yourself to pepperoni then so be it, just don’t tell anyone! 

Create your pizza with pitta bread, tomato Passata, 30g cheese and your toppings. Bake in the oven for 12-15 minutes at 180 degrees Celsius. 

And if you’re a vegetarian just don’t add any meat toppings! 

A perfect pizza every time! 

Happy cooking!

Henrietta x