Seasoning series: pesto

 

Good with pasta, fish, chicken or even mix through yogurt as salad dressing, this recipe is about tasting as you go. You may like more lemon or more pepper or more salt it's entirely up to you!

1 pot/large packet fresh basil

1tbsp grated Parmesan (1syn)

1tsp extra virgin olive oil (2 syns but syns vary so please check!)

1small clove garlic, 

Juice of half a lemon,

Generous pinch of salt and pepper

2tbsp water

Blend together and keep in the fridge for up to 5days, replace the fresh garlic with a pinch of garlic granules to last 10-14 days 

crispy garlic chicken

This really adds something to a salad or is a good way to start a curry as the cornflour keeps the meat nice and moist!

4 large bone less skinless chicken thighs, cut into small 1 or 2 cm cubes.
1/2 tsp garlic granules
1/2 tsp salt
1/2 tsp mixed white and black pepper
1 tbsp cornflour (1 syn)

mix all together in a bowl ensuring the chicken is coated all over with the cornflour garlic mixture
set for at least 20 minutes.

get a frying pan nice and hot with low calorie spray and lay the chicken in an even layer.

let cook for 1 minute then flip and cook for a further minute.

keep tossing the chicken until it is cooked through.

leave the chicken to rest for a couple of minutes as it helps the meat to relax and reabsorb its juices.

it just adds something to a plain salad, my little sister said they taste like chicken nuggets!

Tray bake posh fish and chips

OOOH yes.. the fish and chips. well i say chips, mine are usually random cuts of potato that go crispy and delicious. I so need to have this for dinner again soon!

Serves 4 people
4 pieces of fish (your choice what you use!
25g of semolina ( 4 syns)
1 tbsp reduced fat pesto (1.5 syns)
salt and pepper
zest of one large lemon
As many potatoes as you wish, cut into whatever shape you want.
4 onions, cut into wedges (optional)
(i usually serve mine with mushy peas and salad but its your choice entirely)

Put the potatoes on a lined oven tray with the onions spray with fry light and a little salt, put in the oven at 180oC for 30 minutes.
After the 30 minutes. pat your fish dry, in a cup mix your pesto with salt, pepper and the lemon zest. brush each fish with the pesto and press it into the semolina (or sprinkle it over preference again)
Place on top of the potatoes and cook uncovered for 10 minutes, check the fish, depending on the thickness you may need more time, or sometimes less time.
I know you dont exactly get a lovely crisp batter but you still get a little crisp and a punch of flavour from the topping!
(alternatively you could leave out thepesto and without patting the fish dry you could pat on the semolina salt and pepper)

i hope you enjoy!

Pasta primavera

I was in tesco yesterday and i saw some asparagus and it reminded me of my favourite ever pasta dish.. Pasta primavera! Full of fresh veggies and basil (or in our case low fat green pesto, i find the tesco own brand is the best!) This dish is great with fish or chicken or just on its own with a side salad! AND Low in syn coming in at 4 syns for the whole lot and it will serve 4-6 people (and its a hit with the kiddies or to freeze!!)

you will need
500g pasta of your choice
half a head of broccoli cut into small florets
1 pack of asparagus (trimmed and cut into bitesize pieces)
200g trimmed and chopped green beans
200g frozen peas
1 leek finely sliced
2 tbsp reduced fat green pesto (3 syns)
2 tbsp quark
1tbsp grated parmesan cheese (1 syn, this stuff is my pride and joy in the kitchen)
salt and pepper to taste
First, cook your pasta, look at the packet instructions and cook for 2 minutes less than it says on the pack. (this is crucial)
While the pasta is cooking add in the broccoli to the pasta.
While the pasta is cooking mix together the quark, pesto, parmesan, a pinch of salt and pepper and some of the cooking water. This is crucial for making the pasta creamy. Save some cooking water trust me!
2 minutes before the end of cooking time add the asparagus and peas to the boiling pasta.
Drain the pasta (again remember to save some cooking water!!!!)
while the pasta is draining, in the pan you boiled your pasta in, lightly fry the leeks. When they become soft and translucent add the sauce, stir, cooking for 30 seconds, add some more pasta water then the pasta, stir, thoroughly coating the pasta and the job is done!

YUM YUM YUM :') i love this dish i hope you do too!