Instant Pot Chicken & Vegetable Soup

This hearty soup is perfect for those chilly winter evenings and will sort out a cold in no time!

And like all my recipes, it’s super quick and easy to make…

Ingredients

• Olive oil spray
• 1 cup sliced celery
• 4 carrots, sliced
• 1/2 a courgette, chopped
• 1 onion, chopped
• 2 tbsp tomato puree
• 2 tsp minced garlic
• 1-2 tsp chilli flakes, more or less to taste
• 3 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 3 whole uncooked skinless chicken breasts
• 3 cups (750ml) chicken broth
• 1/4 cup fresh parsley, chopped
• Juice of half a lemon

Instructions

1. Set the Instant Pot to the Saute setting and spray the bottom with oil. Once hot, add the celery, carrot, onion, and garlic. Cook for about 2 minutes then add the courgette, chilli flakes, thyme, oregano, salt and black pepper. Cook for about 2 more minutes.
2. Add the tomato puree, chicken and chicken broth, stir and change the setting to Pressure Cook/Manual (depending which model you have) on high pressure. Seal the lid and set the timer for 12 minutes. Once the time is up, let the pot sit for 10 minutes before manually releasing the pressure.
3. Remove the lid, transfer the chicken breasts onto a plate and shred with two forks.
4. Add them back to the soup along with the parsley and lemon juice. Give it a stir before serving hot and enjoy!

 

Low Fat Creamy & Cheesy Chicken Balls

I absolutely love this creamy, spicy, and slightly sweet flavoursome sauce. The star of the show here is the sauce itself, you can try it with anything you like, chicken breast, pasta or even just veggies! However personally I think it went really well with the chicken meatballs, it kind of felt like a cheat meal without actually being a cheat meal!

You see the sauce tastes super indulgent but actually is made with fat free yogurt and low fat Philadelphia so it’s actually not that bad! Also, I finally got my hands on a pot of smoked paprika which is oddly hard to find here in Dubai, and this was a sweet version so you get a mix of sweet and spicy with the addition of cayenne pepper. So good!

Ingredients:

2 cups fat free yogurt

1/2 cup light cream cheese

2 tsp smoked sweet paprika

1/2-1 tsp cayenne pepper

1 tsp basil

Salt and pepper to taste

1 tsp garlic paste

1/2 chopped onion

125g chopped mushrooms

16 chicken meatballs – store bought (or feel free to make your own!)

Oil spray

Your choice of side – I chose boiled broccoli and peas to keep the calories down.

Method:

1. Fry the meatballs in some oil spray for about 8-10 mins until cooked through.

2. Meanwhile, in a separate pan, fry the onion in a little more oil spray until soft, then add the mushrooms and the garlic paste. Cook until mushrooms start to sweat and add paprika.

3. After a few more mins stir in the yogurt and warm through but be careful not to boil. Now add the basil and pepper.

4. Remove from the heat and melt in cheese. Add salt to taste.

5. Serve over the cooked meatballs with side of choice and enjoy!

Delicious Instant Pot Prawn Stew (Moqueca)

I recently became the proud owner of an Instant Pot. I had never heard of one before I received it as a Christmas present from my boyfriend – apparently he had heard good things from one of his friends (yeah I had no idea guys talked about cooking either!).

Anyway, if you haven’t heard of them either, it’s basically a fancy pressure cooker that also slow cooks and sautes so you basically never have to use any other kitchen appliance to cook food again!

So I’ve used it 3 times now and I absolutely love it! It cooks everything super fast and the results come out juicy and perfectly cooked every time. As long as you can follow simple instructions, you can be a great chef.

That brings me to this amazing prawn stew I made the other day, using my Instant Pot of course. I adapted the recipe from a similar one which used white fish, but I honestly prefer eating fish grilled or oven baked to really enjoy the delicate texture and flavour of it. Prawns I feel are a perfect low calorie protein for stews, curries, stir fries etc basically any kind of meal where the sauce is the main event.

Without further ado, here’s the recipe 🙂 – serves 2/3

Ingredients:

Stew Base

• 1 onion, chopped
• 1 red bell pepper, chopped
• 10 cloves garlic, crushed
• 200g chopped tomatoes
• 200ml fish stock
• 200ml coconut cream
• 2 tbsp coconut oil
• 1 tbsp cumin
• 1 tbsp paprika (smoked or regular)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (mild spiciness)

For Finishing

• 1 kg raw king prawns
• 2 tbsp coconut oil
• Juice of half a lime
• 1 tbsp chopped fresh parsley

Method:

1. Add all stew base ingredients to your Instant Pot (or other type of pressure cooker) and stir until well-mixed.
2. Secure and seal the lid. Make sure switch is on ‘sealing.’ Cook for 10 minutes at high pressure, followed by a further 10 mins on ‘lo’ (just leave it for another 10 mins after timer has gone off). Then, switch to ‘venting’ until all pressure is released.
3. Remove lid and turn on the saute mode for 10 mins. Let the stew simmer to thicken the sauce, stirring frequently.

4. When the stew has thickened, stir in prawns until cooked through and pink, about 5 minutes.

5. Turn off the saute mode. Stir in coconut oil and lime juice until combined. Serve in bowls, with rice, quinoa or even warm crusty bread, and top with chopped parsley or dill (I used parsley).

Baked Sea Bass with Garlic, Ginger, Chilli & Lime

Sea bass is always a good idea! I especially love them marinated and baked in the oven as this keeps the fish juicy and full of flavour. Usually I’d just marinate them in olive oil, garlic and chilli, but I decided to add a few additions this time and it turned out to be quite the killer combo!

Use one sea bass per person.

Ingredients:

• 2 medium sized sea bass
• 3 tbsp extra virgin olive oil
• 3-6 garlic cloves, crushed – depending how much you like garlic! (I used 6 of course)
• 1-3 green chillies with seeds, chopped – again depending on your spice level requirement (I used 3)
• 1 inch fresh ginger, grated
• Handful fresh parsley, chopped
• Juice of 1 lime
• Salt & pepper to taste

 

Method:

Combine all the marinade ingredients in a bowl so they are well mixed. Pour over the fish and leave to infuse from anywhere from 30 min to overnight (in the fridge).

Cover the fish with all the marinade loosely but completely in foil, and pinch the edges to seal. Bake in the oven on 200c fan for about 25 mins. Check fish before serving, it should be white and flake easily.

Serve up with a nice salad of your choice.

 

Salmon in Garlic Cream Sauce with Spinach (Delicious!)

This is one of those super comforting recipes you’ll go back to over and over again. I’m sorry – I can’t say it’s healthy, or low fat, but seriously, who cares with flavour like this?! However, it is super easy, and quick, and have you coming back for more!

Recipe for 2 people:

Ingredients:

• 2 salmon fillets
• 2 tbsp salted butter
• 1 onion, finely chopped
• 6 cloves garlic, crushed
• 1 fresh tomato, chopped
• 350 ml single cream (creme fraiche would make it a little lighter, if desired)
• 100g Parmesan
• 2 handfuls spinach
• Salt and pepper, to taste
• 1 tbsp olive oil
• Chopped fresh parsley to garnish (optional)
• Desired sides (i.e. roast veg, rice or pasta)

Method:

1. Season salmon fillets with salt and pepper and pan fry 5 min each side in olive oil, set aside. 
2. In same pan melt butter and fry  onion, garlic and tomato, add cream and simmer gently. 
3. Add Parmesan and melt into sauce followed by spinach, cook until wilted. Add salt and pepper to taste. 
4. Add back salmon to the pan and sprinkle with chopped parsley. Serve with roast veg, rice, pasta or even salad.

 

Homemade Burgers (Better than your Local Burger Joint!)

Okay, I’m never ordering a burger again! (Well unless I’m hungover and lazy).

These homemade burgers are tastier and probably healthier than your local burger place, and they don’t take too much work. Make sure you get some good quality mince, not too fatty but not extra lean either as the burger will end up dry.

The following recipe will make 3 large burgers:

Ingredients:

• 400g beef mince (medium fattyness)
• 1/2 cup breadcrumbs (about 2 slices of bread, whizzed in a blender)
• 1/2 an egg, whisked
• 1/3 of an onion, finely chopped
• A spash of Worcester sauce
• Salt and pepper, to taste
• 1 tbsp olive oil
• 3 bread buns of your choice (I used sesame buns, but brioche would also be great!)
• Fillings of your choice (i.e. tomato, lettuce, red onion, avocado, fried egg, cheese plus condiments)

Method:

1. Combine the first five ingredients in a bowl and form burgers. 
2. Fry in the olive oil for approx five min each side on a medium/low heat. 
3. Meanwhile, toast your buns.
4. Place cooked burgers between a toasted bun and add desired fillings!

 

Creamy Sausage and Tuna Pasta Bake

Today was one of those days where I chose what to have for dinner based on what I had in the fridge and cupboards. Turned out I still had to go to the shop but my first idea was based on what I had, which was: tuna, pasta, tinned tomatoes, cream, cheese, onions. I decided to head down to the shop anyway as felt like adding some smoked sausage.

Got to say this is the best pasta bake I have ever made and it was totally random, based on no recipe I’ve seen or heard about. The best ones often are 🙂

Ingredients:

• 250g wholewheat penne pasta
• 4 medium sized smoked frankfurter style sausages, sliced
• 1 x 185g tin tuna in water
• 1 x 400g tin chopped tomatoes
• 1/2 cup frozen peas
• 160g tinned sweetcorn
• 150ml single cream
• 100g parmesan cheese, grated
• 1 onion, chopped
• 6 cloves garlic, crushed
• 2 chillies, chopped
• 1 tsp paprika
• 1 tsp dried basil
• 1 tbsp butter
• Salt and pepper, to taste

Method:

Heat oven to 180 C with fan.

Cook pasta as per packet instructions.

Meanwhile melt butter in a large frying pan. Add onions, garlic and chillies and cook until very soft (about 5 mins).

Add tin of tomatoes and heat through, then add sausage, tuna, peas and sweetcorn followed by cream and 2/3 of the parmesan cheese. Add paprika, basil, salt, and pepper. Taste and adjust.

Mix pasta in with the sauce, then transfer to a casserole/baking dish. Top with the remaining cheese and bake in the oven for 15-20 mins or until cheese starts to crisp.

Quick and Easy Chicken Jalfrezi

I have a few curry recipes on the blog so it’s not hard to notice curry is one of my favourite dishes. My mum’s curry recipe is quite similar to this, but takes a bit more time. This Jalfrezi is super quick and easy and includes more crunchy veg. The recipe usually does not call for peas but I had some in the fridge and thought I’d use them! Also, the amount of chillies in this recipe makes it quite spicy so if you are not a fan of spicy food I’d use fewer!

Ingredients:

• 500g chicken breast, chopped into small cubes (you can use thigh if you wish)

Tomato gravy

• 2 tbsp olive oil
• 4 chillies, chopped
• 1 tsp cumin
• 1 tsp turmeric
• 6 garlic cloves, sliced
• Salt to taste
• 4 fresh tomatoes, chopped
• 1 tin chopped tomatoes
• 2 tbsp Greek yoghurt

Fried veg

• 1 tbsp olive oil
• 1 onion, cut into thick chunks
• 1 green pepper, cut into thick chunks
• 1/2 cup garden peas
• 1 tsp cumin
• 1 fresh tomato, chopped
• 2 chillies, chopped
• 1 tsp garam masala

Method:

Sauce

Heat oil in a pan, add the cumin, chilli and garlic, and fry until lightly browned.

Add fresh and tinned tomatoes, salt and turmeric and cook until reduced a little.

Add chicken and stir to coat the pieces, reduce heat, cover and simmer for 15-20 mins.

Add Greek yoghurt at the end of cooking.

Stir fry

In a separate pan heat the oil and add cumin. Cook until fragrant. Add onion, peppers, peas and chilli and stir fry to your liking.

Stir in garam masala at the end of frying.

Combine stir fry with cooked chicken and sauce and serve with basmati rice.

 

Chicken Pasta with Peas and Spinach in a Spicy Tomato Cream Sauce

I haven’t posted a recipe in a while but I have a good reason. It’s because I didn’t have a kitchen to cook in! I recently moved and there was a gap between one place and the other and after a LONG few months living in a hotel I finally have an oven again. Well in this recipe I didn’t even use the oven actually, it’s a simple stovetop pasta dish, but as with all the recipes I post, it’s one of the best I’ve ever made! Combining pasta, chicken, green veg, tomatoes, cream and a kick of chilli, it’s the perfect week night meal for busy people.

Ingredients:

• 200g wholewheat pasta (I used penne)
• 500g chicken breast, chopped
• 200g single cream
• 1/2-3/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 x 400g tin of chopped tomatoes
• 1 handful spinach
• 1 cup garden peas (fresh or frozen)
• 3 shallots, chopped
• 6 cloves garlic, crushed
• 3 fresh red chillies, chopped (incl. seeds)
• 2-3 tbsp fresh parsley, chopped
• 2 tsp paprika
• 1 tsp dried basil
• 1 tsp dried organo
• Chilli flakes, to taste
• Salt and pepper, to taste

Method:

1. Cook your pasta according to pack instructions.
2. Meanwhile, heat 1 tbsp oil in a frying pan or wok. Add chicken pieces and cook until sealed. Add some salt, 1 tsp paprika and chilli flakes to the pan and stir fry for about 10 mins or until cooked through. Remove from the pan and set aside.
3. Add the second tbsp of oil to the same pan, followed by the garlic, fresh chillies and shallots. Cook for a minute or until garlic is fragrant. Add tinned tomatoes, peas, the other tsp paprika, oregano, basil, more chilli flakes (if you like it hot!), and salt and pepper. Simmer for 5-10 mins.
4. Add back the chicken to the pan along with the spinach and the parsley. Cook until the chicken is heated through and the spinach has wilted.
5. Add cream and bring the sauce to a boil. Then add Parmesan cheese and stir through until melted. Taste, and adjust seasonings if necessary.
6. Serve with your favourite wine and enjoy!

Tips:

• Try using prawns in place of the chicken.
• You can use any veg you like!
• Chilli amount is entirely down to personal taste, personally I like it spicy so used about a tbsp of chilli flakes plus 3 fresh chillies with seeds.

 

The Perfect Roast Chicken!

I love a good roast dinner, but for me it always has to be chicken as I don’t really eat beef, lamb or pork. And I’m not too keen on game either. So it has to be chicken every time (I’ll make an exception at Christmas and have turkey), but I’m not complaining as I have this little recipe, which produces the most succulent, juicy and flavoursome chicken you could dream of. It’s a pretty standard recipe really but I just add some extra touches that I think really make the difference between an average roast chicken, and mine 🙂

I always, always, ALWAYS make my own stuffing too. It is so much nicer than shop bought stuff, and SO worth that little extra effort.

I don’t restrict this to a Sunday either; I’m not sure where that rule came from but you can have it any day of the week you like! I made this yesterday (Thursday), yes a week night. It actually isn’t as much work as you think it is; it’s basically seasoning a chicken and putting it in the oven, then adding veg half way through. It’s only the cooking time that makes it lengthy, but you can be relaxing with a book during that while the oven does the work! So no excuses – it’s a roast night every night of the week!!

Ingredients:

• 1kg free range chicken (or whatever size you like, adjust cooking time accordingly)
• 1 large onion
• 1 large parsnip
• 2 large potatoes
• 1 lemon
• Fresh thyme
• Fresh rosemary
• Salt and pepper to taste
• Plenty of olive oil
• 1 bulb garlic, separated into cloves and peeled
• Greens of your choice (I used mange tout and broccolini)
• Chicken gravy granules (it is a weeknight, but of course make your own if you can be bothered!)

For the stuffing:

• 4-5 slices wholemeal bread, torn up and blended into breadcrumbs
• 1 large onion, finely chopped
• 1 tbsp fresh sage (or dried)
• 1 egg, beaten
• 50g butter
• 1 tbsp olive oil

Method:

Pre heat the oven to 200 degrees C (180 fan).

Start by making the stuffing. Melt the butter and oil in a saucepan and add the onion, cook until the onion is soft and fragrant, but not coloured. (If you are using dried sage, add this while you are cooking the onions to release the flavours).

Transfer the buttery soft onions to a bowl and add the breadcrumbs, fresh sage and as much of the egg you need for it to hold itself together (I used about half). Mix thoroughly and stick it all together using your hands.

Then, rub the chicken inside and out with the olive oil, salt and pepper. Be generous! Prick the lemon several times with a sharp knife and put in the microwave for 1 minute. Place the garlic cloves, a handful of thyme and then the hot lemon inside the chicken’s cavity.

Cut off a flat piece of the other onion (the middle section with the sides cut off works well) and place it on a well oiled baking tray, sit the chicken on top. Push the stuffing underneath the chicken around the onion it’s sitting on so that the chicken is surrounded by stuffing and a little is also underneath it.

Place the chicken into the middle of the oven with nothing above it.

Now prep your veg. Chop the potatoes into golf ball sized pieces and boil in salted water for 12 mins. While that’s doing, chop the parsnip and the rest of the onion too. When the potatoes are done, drain and mix with rosemary, salt and pepper and a little olive oil, then shake them around a bit to make the edges fluffy.

Once the chicken is 45 mins from being cooked, add the potatoes, onion and parsnip to the tray. Return to the oven for 25 min. Remove again and turn the veg and baste the chicken. Return the tray back again.

Once the full cooking time is over, remove the tray and let the chicken rest for 15 mins. Meanwhile boil your greens and make your gravy.

Finally, serve everything together on plates, and enjoy!