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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Wednesday, 30 July 2014

Super Quick Chicken Dippers

I've been such a bad blogger lately, posts have been few and far between.  It turns out that Gestational Diabetes and endless Morning Sickness are not a good combo.  Added to that, all 3 girls are on Summer School Holidays and the weather has been very hot indeed.  Blogging has taken a back seat to getting through the day most days so apologies for the lack of recipe inspiration of late.

I am gradually getting back into recipe development as and when I have the energy and feel well enough to do so.  Thank you so much for your patience.

As part of my low GI diet to help manage Gestational Diabetes I have been modifying recipes and creating meals that suit my dietary needs but are also family friendly.

These were a real hit for a tasty and easy dinner after a day out and about in the school holidays.  It takes no time at all to coat the chicken so will also be a handy recipe for when school starts back and quick dinners are required.

Super Quick Chicken Dippers

2 Tblsp plain wholemeal or white flour, I used wholemeal
2 Tblsp chopped fresh coriander or flat leaf parsley
500g chicken mini fillets or chicken breasts sliced thinly
a little oil

Mix together the fresh herbs and flour on a plate then coat the chicken strips on all sides with the herbed flour mixture.

Heat a little oil in a frying pan over a moderate heat, add the chicken and cook for a few minutes each side until cooked through.

I served ours with a green salad, crudites and a garlic and herb yoghurt dip.

Tuesday, 22 July 2014

Lemon and Blackcurrant Sundae with Vanilla Mövenpick Ice Cream

The lovelies at Mövenpick Ice Cream have asked their fifteen favourite food bloggers, including me, to create a brand new sundae recipe using delicious Mövenpick Ice Cream.

Once all recipes have been posted, they’ll select the best sundae and the winner will receive a fantastic prize of an exclusive 2 hour Masterclass with the Head Pastry Chef of the Langham Hotel in London, Cherish Finden, followed by an afternoon tea for two at Palm Court.

Choosing which sundae to enter into the competition was difficult. I ended up asking my family and neighbours to taste test two sundaes and they chose my Lemon and Blackcurrant Sundae with Vanilla Ice Cream as their favourite.  I used fresh blackcurrants from our allotment to make the compote.  You can purchase a total of 10 delicious Mövenpick Ice Cream flavours from Ocado in 900ml tubs.

Lemon and Blackcurrant Sundae with Vanilla Ice Cream

You will need:

Vanilla Mövenpick Ice Cream
Leftover lemon drizzle cake or muffins
Blackcurrant compote

Layer the three ingredients in a sundae glass, finishing with a drizzle of blackcurrant compote.  Serve immediately.

Blackcurrant compote

150g fresh or frozen blackcurrants, washed and destalked
Sugar to taste

Put the the fruit in a saucepan with a couple of teaspoons of sugar and bring it slowly to the boil.   You shouldn't need to add water, but if the fruit looks as if it is starting to catch on the bottom of the pan or stick, then add a tablespoon or two. When the mixture thickens, remove from the heat and allow to cool.  Adjust sweetness to taste.  Store, covered, in the fridge.

You might be wondering what flavour the other sundae I created was.  It was a Black Forest Sundae with Cherry Compote and Chocolate Fudge Cake drizzled with Kirsch layered with Swiss Chocolate Mövenpick Ice Cream.  Obviously you could leave out the Kirsch if you were serving this sundae to children or others who do not consume alcohol.  My taste testers said it was a very hard decision but the Lemon and Blackcurrant Sundae with Vanilla Mövenpick Ice Cream was chosen by 6 votes to 4.

What is your favourite sundae flavour?