LionHair's Recipes... "The Collection"

[LionHair]

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wow LH you got some good recipes there, and the healthy and high protein that i need would there be any chance of you posting all your recipes, cheers

As requested by Boldster in Scouse's thread Tips and advice needed!! (see quote above) I thought I'd start a place to link-in & list all of my recipes I've posted so far.

Hopefully, I can add to it over time (making this thread here much like a Contents Page/Index of my recipes). I intend [where appropriate] to pop each individual recipe into it's own separate thread. And, then I shall add links into this thread here (LionHair's Recipes... "The Collection") whenever I have added a new recipe.

I don't claim to be a chef , or even a great cook (nor do I go for fancy/complicated food in general). But, I do know what I like to eat, and hubby, family 'n' friends have never complained (so far!), most have been kind & complimentary in their feedback on my cuisine, so fingers-crossed I must be doing something right

Where I can I will give nutritional data (sometimes this means I'll have to pop-back at a later date and EDIT an older post to add this in, as I'll have to break out my paper, pen & the calculator to do a few sums... but I have observed that on the whole people on our forum prefer to be able to view the macronutrient figures).

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So, please bear with me... and give a girl a few minutes whilst I hunt down my old-posts and I'll pop back in 2-shakes of a lamb's tail (mmmm roast lamb yummy!) to add-in the existing LH recipes so far...

[LionHair]

Israeli CousCous (an alternative to Rice Salad)

Not so much a recipe... as an idea this one !

Originally posted this here (post #7).

Israeli Couscous (it's larger in size than normal couscous) I cook it (200g dry weight to start) with a tin of chopped tomatoes topped up with 100-150ml water, then drain & set aside. I then stir fry a whole packet of Tesco's Frozen Mediterranean Vegetables for 4-6 mins in wok (1 Tbsp Olive Oil used). Chop up the veg into bit size pieces. Combine veg + couscous and chill - make approx 6-8 servings (depending on how much you want to eat).

Photo - Israeli Couscous (NB: This is not my own photo - but shows you the size of the couscous in comparison to the usual variety available in supermarkets)

[LionHair]

'New' Potato Salad (Less mushy... more Mmmmmm!)


Originally posted this here (post #7).

Okay, Saturday/Sunday morning (to give it time to chill for the week ahead)... if you boil new potatoes they're more waxy than "normal" white potatoes and so will be less likely to loose their texture in a potato salad, and becuase you leave the skins on they will of course have more fibre (plus I personally think they're tastier).

1. Put new potatoes into a large saucepan.
2. Pour a kettle of boiling water on top to cover them completely.
3. Simmer for 20 minutes.
4. Drain & cool 2-3 times in the pan with fresh cold water from tap (leave for 5-10 minutes between changing the water each time).
5. Chill for an hour or so in the fridge.
6. If needed, chop up into smaller pieces for your potato salad.
7. Add mayonnaise / yogurt / chives / garlic puree / salt & black pepper... really just flavour however you like!

[LionHair]

Roasted 'New' Potatoes

Originally posted this here (post #7).

First follow steps 1 - 5 (inc. from post #3 for the New Potato Salad above)

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Not liking mushy potato salad? Okay... why not roast them!

1. Chop the cooked + chilled (chilling them first helps to prevent them disintegrating in the oven when their warm from the simmering pan!) new potatoes in half
2. Pop them into a baking dish, drizzle with olive-oil and coat well in the oil. (For a 1Kg bag of new potatoes I usually only need 2-3 Tablespoons of oil max.)
3. Sprinkle on fresh / dried oregano + rosemary (I used dried 'cos I'm lazy & it's always in the kitchen cupboard) - season with crushed black pepper (I avoid salt personally).
4. Cook them in the oven 160-180 celsius for 25-30 minyutes (depends on your oven really!), turning them over half-way through.

This makes nice alternative to roast potatoes (they get a nice golden colour with a slight crunch to the skins) and again you can eat them chilled.

[LionHair]

Chicken Fajita's / Tortillas

Originally posted this here (post #7).

You can make the chicken & eat it hot, or set it aside to cool to room temperature & then you can chill it in the fridge for lunch the next day.

1. Stir fry some skinless, boneless chicken (mixed in with Discovery Fajita Mix seasoning - or make up your own spices!)

2. Set aside the chicken in a covered dish.

3. Make some homemade guacamole (see this post here).

4. Lay piece of greaseproof paper on your worktop + place on top of this 1-wholemeal / seeded tortilla (the very adventurous can even make then own tortillas - but I found it fiddly).

5. Add 1x dessert or tablespoon of guacamole + then add your chicken pieces to top (as many as you fancy/can handle / can fit it ).

4. Add slices of fresh bell-peppers (red + yellow are nice).

5. Add sour-cream / greek yogurt on top... and some grated cheese too if you fancy it.... perhaps some jalapenos peppers for a bit of fire? (Discovery make some in a jar of vinegar that keep a long time on the fridge)


6. Fold the bottom half of the tortilla up to the top.

7. Then fold the left into the middle, then the right into the middle.

8. Wrap with the paper, then wrap the paper in cling film to stop it unraveling... chill & enjoy the next day (this if often in my lunchbox for work).

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TIPS 'n' HINTS: I wash & slice my bell peppers to store them in a plastic box in the fridge. I also make a batch of guacamole for the week ahead & store that too in a small plastic box/glass jar & I usually plan to have the same lunch everyday for 1 week... then something else the next week, saves me preparation time when assembling the tortilla each evening for the next day's lunch.

[LionHair]

Find these recipes were originally posted in this thread here Peri-Peri Recipes (aka Piri-Piri) Portuguese Marinade Sauce

Found these recipes below...
http://www.bbcgoodfood.com/recipes/3610/piripiri-guinea-fowl

http://www.bbc.co.uk/food/recipes/database/piripirichicken_72310.shtml

This post#5 shows them typed-up

I've not tried those recipes as yet... usually I do the following:

1. Take 1Kg of fresh (or defrosted) skinless boneless chicken breasts.

2. Cut into medium-size pieces (around the size of your open-palm).

3. Pop into a glass bowl & cover with half a bottle of Nandos Hot PERi-PERi Marinade Sauce (£1.69 a pop each in Tesco's).

4. Rub the marinade into the chicken pieces. Wash your hands thoroughly (should go without saying this one!). And cover with cling-film.

5. Leave the lovely flavours to develop for at least 1 hour (overnight in the fridge works well too).

6. Turn the grill on (or your oven to 220 degrees celsius).

7. Whilst your oven is coming up to temperature. Prepare a baking sheet (I use one with shallow-sides so any juices or liquid that drips off doesn't spill everywhere, something like a swiss roll tray would suit the purpose well). Line the bottom of the baking sheet with foil (or reuseable, washable lining paper). Place a wire cooling rack ontop of the foil/paper.

8. Pop the marinated chicken on top of the wire-rack. Cook/grill for 25-30 minutes.

9. Remove from the oven & check the chicken is fully-cooked through. EDIT: You may find that the chicken sticks to the wire0-rack a bit... normally soaks off fine for me in the washing-up, but if you find that this is a persisent problem juts brush/wipe the rack with some cooking oil before laying your chicken on top & this shoudl reduce the sticky-problem . Immediately chop into bite-sizes pieces (I use a pair of BBQ tongs & kitchen-scissors for speed).

10. Save the chicken into a glass-dish, cover & allow to cool to room temperature - before chilling in the fridge.

Swiss Roll Tin... Wire Cooling Rack ..... Non-Stick Reuseable Liner

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TIPS 'n' HINTS: Store the rest of bottle of your marinade in the fridge (I refridgerate my bottles before opening them) & use it next-time !
EDIT: Using the wire cooling rack allows excess juices to drip-through onto the tray beneath - so you don't get soggy chicken, also the hot air from the oven can circulate more freely, thus ensuring your chicken cooks faster & more evenly throughout - because my oven has Neff Circotherm I don't usually have to turn food over during the cooking time.

[LionHair]

Flourless Chocolate Cake - Low Carb

Originally posted this here (post #3) in this thread High Fat/Protein Low Carb Deserts/Cakes etc??

[LionHair]

Seriously Rich Chocolate Cake

Originally posted this here (post #17) in this thread High Fat/Protein Low Carb Deserts/Cakes etc??

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Was browsing the BBC Good Food Magazine website and found this recipe for Seriously rich chocolate cake



Dark, rich and delicious - the perfect dessert

Prep 20-30 minutes
Moderately Easy
Cook 35 minutes
Cuts into 8-10 slices

Nutrition per Serving:
401 kcalories, protein 10g, carbohydrate 24g, fat 30 g, saturated fat 11g, fibre 2g, salt 0.66 g

INGREDIENTS:
- 100g butter , diced, plus extra for greasing
- flour for dusting
- 140g best-quality dark chocolate, with 70% cocoa solids, broken into pieces
- 6 large eggs, separated
- 140g ground almonds
- 1 tbsp kirsch or Cointreau (optional)
- pinch of salt
- 85g caster sugar (perhaps swap for Xylitol / Erythitol sweetener instead?)
- cocoa powder and crème fraîche, to serve

METHOD:
1. Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.

2. Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.

3. Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.

4. To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

Mmmmm looks good to me!

[LionHair]

Okay.. that's them for now... time for ... will post back another time with my...Spicy Roasted Nuts, Rice Salad (with Mixed Beans) and Protein Pancakes another day....

EDIT... Protein Pancakes (not Flapjacks... I cannot go stealing Dope's great ideas now can I!)

[suj]

*dribbles Like A Basketball Player*
i been high fatting, and high protein-ing for a while, thanks to you (LH) i'm gonna go carb crazy muahahahahah
thanks again! (gotta spread the lurve, can't rep, i think they should have a "LH Button" next to your name, just to rep you, cos i do so much)