The Crazy Kitchen: May 2016

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Tuesday 31 May 2016

Courgette Noodles (Zoodles) with Lime & Mint Pesto

I thought I would share another of my delicious courgette noodle recipes. This time I used lime, pine nuts and mint to make a pesto to cook the courgetti / zoodles in, and it was so tangy and delicious!

Courgette Noodles (Zoodles) with Lime & Mint Pesto

Courgette Noodles (Zoodles) with Lime & Mint Pesto - serves 1

handful of fresh mint leaves
juice of 1 lime
pinch of chilli flakes (optional)
half a ripe avocado
1 tbsp pine nuts
half a tsp coconut oil
1 courgette, spiralised

  • add the mint, lime, chilli, avocado and pine nuts to a powerful blender such as a Nutribullet, and blend until smooth (adding a little water if necessary)
  • heat the coconut oil in a large non stick pan over a medium/high heat
  • add the pesto and then the courgette noodles
  • heat for around 3-4 minutes, stirring occasionally, until softened and coated in the pesto

Courgette Noodles (Zoodles) with Lime & Mint Pesto Courgette Noodles (Zoodles) with Lime & Mint Pesto

Nourishing Noodles

More inspiring noodle recipes in Nourishing Noodles by Chris Anca rrp £14.99

Tuesday 17 May 2016

Courgette Noodles (Zoodles) with Peanut Chicken

This is a simple dish that requires few ingredients and takes well under 10 minutes to make. If you don't have a spiraliser, some supermarkets sell ready spiralised fresh vegetables these days. It's extremely tasty, and could quite easily pass for regular noodles.

Courgette Noodles (Zoodles) with Peanut Chicken

Courgette Noodles (Zoodles) with Peanut Chicken - serves 1

1 tsp coconut oil
1 tbsp crunchy peanut butter
pinch of chilli flakes
1 tbsp dark soy sauce (use GF if making a GF dish)
handful of cooked chicken breast pieces
1 courgette, spiralised
1 tbsp peanuts, chopped
  • heat a large non stick pan
  • add the coconut oil, peanut butter, chilli flakes and soy sauce until melted together
  • throw in the chicken and courgette noodles, and stir to coat
  • cook for 3-4 minutes until softened, stirring occasionally
  • serve sprinkled with chopped peanuts
Courgette Noodles (Zoodles) with Peanut Chicken Courgette Noodles (Zoodles) with Peanut Chicken Courgette Noodles (Zoodles) with Peanut Chicken

Sunday 8 May 2016

Brtish Sandwich Week - Peanut Butter & Strawberry Bagel

If you weren't already aware, this week is British Sandwich Week (8th - 14th May 2016), the week where we celebrate the good old British food staple. The sandwich is one of the easiest meals to make & take with you, wherever you go. Pop your creation in a sandwich bag or wrap it in foil, and you're good to go.

To help celebrate sandwich week, Skippy Peanut Butter have invited me to develop a sandwich using one of my very favourite sandwich ingredients, peanut butter. Personally I love a peanut butter & apple or banana sandwich, but neither of these fruits are great eaten later once they've been sliced. However, juicy strawberries are a great alternative for packing in the kids lunchboxes, and although it may seem like an odd combination, lovers of the classic PB & J sandwich (peanut butter and jelly, or jam as we call it this side of the pond), will see where I'm coming from.

Peanut Butter & Strawberry Bagel

Instead of using sliced brown or white bread, I made the sandwich a little more exciting with the use of Tiger Bagels, but plain or cinnamon bagels would work just as well.

Peanut Butter & Strawberry Bagel

Peanut Butter & Strawberry Bagel

Skippy smooth or crunchy peanut butter
sliced strawberries

  • slice the bagel in half and spread both cut sides generously with peanut butter
  • lay slices of strawberry on one half of the bagel, and top with the other bagel half

Peanut Butter & Strawberry Bagel

My kids absolutely loved this, and the youngest would happily take it to school in his lunchbox.

Peanut Butter & Strawberry Bagel

This post has been commissioned by Skippy Peanut Butter

Wednesday 4 May 2016

Inspired by The Body Coach - Sweet Potato & Courgette Fritters

I'm still loving my Lean in 15 cookery book, and at the weekend I went through it and chose a few recipes that I'd like to try this week, bookmarked them, and added all the necessary ingredients to my shopping list. Tonight we all ate Tomatoes, Eggs & Chorizo, but for my lunch I made some sweet potato and courgette fritters, inspired by the sweet potato fritters recipe on the Body Coach website. They were really tasty, and can easily be made in advance and heated through in the oven, or frozen for a later date.

Sweet Potato & Courgette Fritters

Sweet Potato & Courgette Fritters - makes 6

150g grated courgette
150g grated sweet potato
1 tsp paprika
1 egg
salt & pepper
handful fresh coriander (I used some that I'd recently frozen)
pinch of chilli flakes (optional)
tbsp coconut oil
  • add all the ingredients apart from the coconut oil, into a bowl and mix well
  • heat the coconut oil in a large non stick pan over a medium/high heat
  • spoon a mound of mixture into the pan and press down a little
  • repeat with the remaining mixture (you may need to cook them in 2 batches)
  • cook for around 3 minutes on each side until browned
  • remove from the pan and lay on a baking tray and pop into a preheated 180C oven for around 10 minutes to finish cooking (use this time to fry and egg or two to go on top of the fritters)

Sweet Potato & Courgette Fritters Sweet Potato & Courgette Fritters

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