For lasagnes and mac and cheese, the healthier option is to use low fat creme fraiche and cornflour. Add equal amounts of cornflour and creme fraiche to a saucepan and hand whisk, then bring to boil. Ensure you continuously whisk, whilst adding grated cheese until the sauce thickens.
I once had the most amazing lemon chicken, it wasn’t just chicken breast covered in lemon goo it had been marinated to perfection. Unfortunately, this was in Portugal. Since then I have been searching for decent lemon chicken dishes and decided to make my own.
Marinade chicken breasts in a mixture of a whisked egg, the zest of a lemon, sesame oil and soy sauce to your taste. Cover and leave in the fridge for at least an hour.
Heat about 1cm oil in a pan on high heat. Put cornflour in a shallow bowl, reduce the pan to medium heat to cook the chicken in small batches after covering each chicken piece entirely with cornflour.
Turn once when it has gone a golden brown colour. Once completely cooked remove from pan and place on kitchen towel and pat dry.
A sauce is optional, it contains a lot of sugar. In a pan put the juice of a lemon and a small amount of sugar, mix until it’s dissolved. Pour the sauce on the chicken pieces and topped with sesame seeds.
Gluten free pasta is a little bit more expensive but a million times healthier. It cooks a little quicker too. Sometimes it can stick together so put a little salt and oil in the water when boiling.
Also, quorn mince is a healthy alternative to mince and has the exact same taste and texture in a spag bol. And you can buy it frozen so if you’re cooking for one it’s not wasted! Fry the red onions with the mince if you’re including them.
Making pasta sauces from scratch is simple and cost effective, and you don’t have all those added ingredients. Just add passata, basil, garlic and a splash of red wine and balsamic vinegar. You may need to add excess passata as it does reduce.
Mozzarella cheese is a winner to grate on the top. Yumm.
Par boil the sweet potatoes for about 5 minutes. Then place them on a baking tray with the chopped red peppers, yellow peppers, basil, oil, salt and ground black pepper. Cook for 20 minutes at gm 6 or 200 degrees.
After 20 minutes, add halved cherry tomatoes and sliced halloumi. Cook for another 5 minutes at 220 degrees.
You don’t realise until you become a student and have to shop for yourself, how expensive meat is and how quickly it can go off. This is partially the reason why I, along with so many other students, have been eating meat substitutes.
It’s slightly easier for me to do this, as my two best friends are vegetarian and have slowly introduced me to Quorn and tofu whilst I’ve been on my quest to broaden my pallet.
Quorn, as you’ll see on the new adverts is still extremely high in protein an has less saturated fat. It has a longer expiry date, less risk of making yourself ill if you’re a novice cook like myself. And last but not least IT’S CHEAPER!!
I thought I’d treat myself last valentines day. I got a sirloin steak from the counter for 2 quid, peppercorn sauce – shop bought, didn’t have the confidence to make my own, however I added a splash of red wine and balsamic vinegar.
The chips are sweet potato and parsnip chips- par boiled then covered in oil, salt and pepper and cooked for 35 minutes at 190 degrees.
Glass of red wine (or 3) which in moderation is known to have cancer preventing qualities, anti ageing qualities and surprisingly can prevent tooth decay.