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

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.   

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 

Frog-free Toad in the Hole

Toad in the hole was something I never really grew up with, unlike most families I know.  I was introduced to the stuff about a year ago and I’m actually quite a fan. It isn’t the healthiest of meals though.

So today I decided to make a low fat version of toad in the hole to die for. The recipe is from BBC Good Food, but I’ve managed to make it lower in fat using Musclefood’s virtually fat free sausages.

If you’re not a fan of pork sausages then using venison sausages may be an idea for this dish – and certainly would make it quite a bit more exotic! I feel that, next time, using Musclefood’s fat free chilli and garlic sausages would add tonnes of flavour and, at 0.066g saturated fat per sausage, would be divine for the waistline! 

Toad in the hole with red onions and thyme batter (serves 4)

Ingredients

1 red onion, cut into wedges, layers separated

8 thick low-fat pork sausages

1 tsp olive oil

For the batter

100g plain flour

1 medium egg

300ml skimmed milk

2 tsp wholegrain mustard

1 tsp fresh thyme leaf

steamed carrots and cabbage, to serve

 Method

  1. Preheat the oven to 200C/Gas 6/fan oven 180C. Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.
  2. While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.
  3. Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden. Serve with steamed carrots and cabbage.

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It really is that simple. 

As I said, my version may well have been lower in fat by using the virtually zero fat sausages – but it could be lower in fat STILL by using they’re certified fat free chilli and garlic sausages which I have in my freezer, ready for next time!

Happy cooking!

Henrietta x