Clare’s Warm Spanish Salad

Today’s #TastyThursday recipe was inspired by my recent holidays to Lanzarote. This is my take on a Warm Spanish Salad that can be enjoy all year round.

www.clarewiththehair.com

Makes: 4 servings

Preparation Time: 10 minutes

Total Time:  30 minutes

www.clarewiththehair.com

Ingredients

• 2 chicken Breast
• 100g Chorizo
• 200g Baby Potatoes
• 100g Tomatoes
• 3-4 chopped basil leaves
• 1 Yellow pepper
• 1 large white onion
• 1 bag of mixed salad leaves
• 2tbsp olive oil
• pinch of pepper
• pince of salt
• pinch of sugar

www.clarewiththehair.com

For the dressing:

• Bunch of chopped Parsley
• 1tbsp Grain Mustard
• 2tbsp Ground Almonds
• 1 grated clove of Garlic
• 1/2tsp Sugar
• 3tbsp Sherry Vinegar
• 4tbsp Extra Virgin olive Oil

www.clarewiththehair.com

PREPARATION

1. Dressing: Mix all ingredients together, add a splash more oil if the almonds soak too much, set to one side for the flavour to develop while you make your salad.
2. Pop the Chicken in a pan of water and bring to the boil, cook for 8-10 minutes and just leave in the pan to cool a bit.
3. Slice your baby potatoes and place in a pan of water, bring to the boil and cook until tender, remove and drain once cooked.
4. Place your tomatoes and sliced pepper on a baking tray, sprinkle with salt, pepper, sugar , chopped basil and olive oil and place in a  med oven for 8-10 minutes.
5. Place the cooked potatoes into a large saute pan, add the sliced onion and chorizo and cook for 2-3 minutes.
6. In a large bowel mix the potato mixture, roasted tomatoes and peppers mixed leaves in a large bowl, add 1/2 the dressing and mix well
7. Serve and top with the remaining dressing

www.clarewiththehair.com

❤ Clare with the Hair ❤

Clare’s Chinese Beef and Noodles

I am a big fan of stir fry’s because you can add what you like, you want a veggie stir fry, no problem , you want a mixture of meats, again no problem, you want a mix of meat, veg and seafoods again no problem, stir fry’s are fast, versatile, tasty and a great way to use up the end bits of your bags of veg in the fridge before you bin them and really good to cook more than you need for lunch the following day, I make many different stir fry’s but this one is one of my all time favourites, it is a little sweet, a little spicy and has the distinct aromatic flavour of five spice.

Clare’s Chinese Beef and Noodles 

Clare’s Chinese Beef and Noodles www.clarewiththehair.com

Makes: 4 servings

Preparation Time: 15 minutes (allow extra for marinating meat)

Total Time:  30 minutes

Ingredients

• 400g Lean Beef (slice into 1cm thick strips)
• 400g Wholemeal Noodles
• 200g Green vegetables (I used Green beans and Sugarsnap peas but use any you like)
• 200g Button Mushrooms
• 1 large onion diced
• 2 cloves of crushed Garlic
• Thumb sized piece of grated Ginger
• 1 med red chilli, diced finely, leave in the seeds for added heat.
• 2tbs Chinese Five Spice powder
• 1tbs Cracked black pepper
• 2tbs cooking oil
• 2tbs light soya sauce
• 1tbs fish sauce
• 3tbs honey

Clare’s Chinese Beef and Noodles www.clarewiththehair.com

PREPARATION

1/ Slice your beef and place in a bowel with marinade (mix 1/2 the oil, chilli, ginger, garlic, five spice, honey, soya sauce, fish sauce and black pepper for the marinade).

2/ While your beef marinades (if you can do this 1+ hours a head of time great, of not 15 minutes will do) Chop your vegetables to bite sizes pieces, dice the onions and slice your button mushrooms also get your pan of boiling water ready for the noodles and cook these as per packet instructions, once cooked, rinse under cold water and place to one side.

3/ Place 1tbs cooking oil into a wok or large frying pan, add the beef plus all the marinade, cook for 1-2 minutes, remove from the pan, add the onions, mushrooms, greens and stir fry for 3-4 minutes, add the beef and the noodles back to the pan and stir fry for another 1-2 minutes, serve and enjoy!

Top Tip: The cheaper the cut of the meat, the longer you should marinade as this will result in a tasty and tender piece of meat.

www.clarewiththehair.com

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Chicken Wraps

Some day’s you just want something super easy, non fuss, on the table in minutes rather than hours and this is when I reach for things like my Chicken Wraps, they are a favorite with my husband and children alike .

Clare’s Chicken Wraps

Clare’s Chicken Wrap’s

Makes: 4 servings

Preparation Time: 15 minutes

Total Time:  20 minutes

(if making my baked chips add 25 minutes for timing)

Food looks so much better in color , add lots to your meals

Ingredients

• 500g skinless chicken breasts
• 1ltr low salt chicken stock
• 1 yellow pepper , diced
• 4 tomatoes
• 4 spring onions
• 1/3 iceburg lettuces finely sliced
• large wholewheat wraps
• 1 pot of creme fresh / low fat cottage cheese
• Cracked black pepper
• 3tbs of French mustard
• 400g potatoes (if making the chips)
• 5tbs of tomato relish

PREPARATION

1/ Place the chicken and stock into a saucepan and cook on medium for 6-10 minutes, this will depend on the thickness of your chicken but always cut into the thickest part to ensure there is no pink color left , one cooked remove and shred

2/ Dice the pepper, tomatoes, onions and place in a large bowl, add the chicken, black pepper, half the tub of crem fresh , mustard and mix well

3/ warm the wraps in the oven/microwave for a few seconds, remove and fill with the chicken filling

4/ If making the chips, you need to peel and cut into large pieces, place on a baking sheet, add 1tbs of coconut oil and sprinkle with black pepper, cook for 20-25 minutes and serve with dip (mix some creme fresh with tomato relish)

Clare’s Chicken Wraps

Top Tip: These wraps are fabulous with egg and no meat, baked ham works great as does tinned tuna. Mix and match these to create many different options.

Thank you for reading you FABULOUS people

❤ Clare with the hair ❤

Clare’s Satay Fake Away Skewers

Fancy a take away but want a slightly lighter version? then try my Fake Away Skewers. I love this  tasty, versatile peanut sauce not only as a dip for grilled satay skewers, but also for Stir Fried Rice or Noodles with Chicken and Peanut Sauce. The Satay sauce contains a little bit of heat, but you can cut back on this or eliminate it altogether if you wish. The sauce keeps for days in the fridge so make ahead of time for a simple go to sauce mid week. You also can thin the sauce with a little coconut milk, water, or chicken stock.

http://www.clarewiththehair.com

Makes: 4 servings (main meal) 8 (starter)

Preparation Time: 30 minutes

Total Time:  50 minutes

Ingredients

• 4 Skinless / Boneless Chicken Breast Fillets
• 1⁄2 cup  peanut butter ( I used Almond Butter, reasons in week 6 Food & Activity Dairy)
• 3 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon brown sugar
• 1 tablespoon chilli paste / I clove of minced Garlic (Fresh can be unpredictable heat wise hence opting for the paste option)
• 1⁄2 teaspoon fresh chopped  coriander
• 1 cup water
• 1 tablespoon freshly squeezed lime juice.

http://www.clarewiththehair.com

PREPARATION

1/ In a small saucepan, combine the peanut butter, soy sauce, ginger, brown sugar, chilli, garlic and coriander. Stir in the water. Heat the ingredients over medium heat, stirring to combine. Do not let the sauce boil or it will separate. The consistency of the sauce should be pourable, like double cream. When the peanut sauce is hot, stir in the lime juice. Taste the sauce and add a little more lime juice if you like more acidity. The sauce will keep, covered in the refrigerator, for about 1 week.

2/ Then take the  chicken fillets and slice  into finger size lengths.  Thread onto skewers ( you can buy these in your supermarket or pick them up in your butchers.) then smother the chicken in your satay sauce, leave to sit for 30 minutes, place on a baking tray lined with baking parchment and grill, turning after 6-8 minutes and brushing with remaining sauce as you go.

http://www.clarewiththehair.com

Tip: Soak the Skewer Sticks in water while you prepar all the other bits, this will help them not to burn under the grill

I served these with some sweet chilli Prawn Skewers and Brown rice for our Saturday Night ‘Fake Away’ I will add these recipes next week.

http://www.clarewiththehair.com

Thank you for reading you FABULOUS people

❤ Clare with the Hair  ❤

Clare’s Prawn Fried Rice

I am a big fan of Fried Rice and this is one of my favourites, it is simple, like seriously simple to create but packs a real flavor punch and so much better than opting for the take out version, if you are not much of a cook, you will be able to create this and if you are a whiz in the kitchen you may tweak to create a whole different flavor. If you are not a fan of Prawn’s then add chicken,beef etc and for a fab veggie option add tofu, broccoli and or mushrooms.

www.newtecservices.com

Makes: 4 servings

Preparation Time: 10 minutes

Total Time: 40 minutes

www.clarewiththehair.com

Ingredients

250g of Brown Rice (I used the boil in the bag type, feel free to use the 2 minute micro version)

400g of Fresh water jumbo prawns

150g Baby Spinich

1 med white onion Peeled and diced

100g button mushroom sliced

3-4tbs coconut oil

1bs Chilli paste

1tbs Garlic paste

1/4tbs Cracked black pepper

2tbs Mirin

1/4tbs sugar

2tbs light Soya Sauce

www.clarewiththehair.com

PREPARATION

1/ Place the rice in a pan of hot water and bring to the boil and cook per packet instructions, or as per microwave instructions. Once cooked set to one side.

2/ Cook the onion and mushroom in the coconut oil until soft 3-5 minutes, remove from the pan and set to one side.

3/ Garlic, Chilli, Mirin, Pepper, Sugar and soya sauce in the pan and add the prawns, cook for 1 minute, add the spinach, mushrooms, onions and rice and mix well, cook for 2-3 minutes and plate up.

4/ Fry eggs in 2-3tbs coconut oil and place o top of your Prawn fried rice.

Enjoy!

http://www.clarewiththehair.com

Thank you for reading your FABULOUS people

❤ Clare with the Hair ❤

Clare’s Basil , Lemon & Pepper Chicken

The last few weeks have been pretty cold so we posted a lot of curry’s, stews and comfort foods but now the evening are getting longer and the temperature outside is increasing we will look at fresher, lighter and more summer friendly recipes, still good for you, always using little or nothing in the way of processed foods, quick to get on the table after work and super for all the family. This first one is packed with flavor, is very low in fat and my family just love it, I hope you enjoy this as much s my family do.

www.clarewiththehair.com

Makes: 4 servings

Preparation Time: 15 minutes

Total Time: 45 minutes

Clare’s Basil , Lemon & Pepper Chicken www.clarewiththehair.com

Ingredients

• 360g Skinless, Boneless Chicken Breasts
• 400g Peeled and diced Potatoes
• Bag of Salad Leave
• 1/2 a cucumber Sliced
• 12 Cherry Tomatoes
• 1 Finely Sliced red Onion
• 2 tbs Coconut Oil
• 16-18 Fresh Basil Leaves
• 3 tbs Cracked Black Pepper
• 1 tbs Smoked Paprika
• Juice and Rind of 1 Lemon

www.clarewiththehair.com

PREPARATION

1. Place the chicken in between two slices of grease proof paper and bash to 3/4 inch thick, place the basil, lemon rind and 2 tbs of cracked black pepper in a pestle and mortar and grind, add to the flattened chicken and place in the fridge while you get the rest of the meal ready.
2. Put 1tbs of coconut oil on a backing tray and pop into a hot over to heat the oil, place the potatoes, 1tbs black pepper and paprika in a bowl and mix well, add to the heated over tray and cook for 15 minutes, remove and turn and pop back in for another 15 minutes.
3. Chop the salad leaves, add the sliced onion, sliced cucumber and cut the tomatoes into 1/4 and add these, mix well (I leave this dressing free as the potatoes and chicken are tasty enough but feel free to add any low fat dressing of your choice to this)
4. Place 1tbs into a large frying pan, heat this and add the chicken, cook for 5-6 minutes without shaking the pan or moving the chicken, turn and cook for another 3-4 minutes. Make sure the chicken is cook through (all times are approximate and will depend on how thick your chicken is or how small you diced the potatoes)

Plate up and enjoy!

Clare’s Basil , Lemon & Pepper Chicken www.clarewiththehair.com

Top Tip: Cook extra chicken , add salad and place in a pitta or a wrap for a super lunch the following day

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Family Favourite Chicken Curry

This is a real winner of a dish and the perfect food to tweak by adding your choice of meat, vegetables and fish, use Chicken, Lamb, Beef , Tofu, Mushrooms, Vegetables , whatever you like, once you have the curry base and you can tweak this to your own personal taste you have a great base for a variety of curry’s .

This curry never fails to satisfy my family

Clare’s Family Favourite Curry / http://www.clarewiththehair.com

PS(you don’t have to have a beer but for me beer and curry is a match made in heaven)

Today it is the turn of the Chicken Curry and I sampled a Vegetable one with the same base and both were super tasty and very moorish.

Give Clare’s Tasty Chicken Curry a go and let me know how you get on making this x

Clare’s family favourite Curry / www.clarewiththehair.com

Makes: 4 servings

Preparation Time: 20 minutes

Total Time:  60 minutes

Ingredients 

• 1 tablespoon ground coriander 
• 1 tablespoon ground tumeric 
• 1 tablespoon paprika 
• 1 teaspoon funugeek leaves 
• 1 teaspoon mustard seeds 
• 2 teaspoons ground cumin
• 1/2 teaspoon chilli powder
• 2 teaspoons light oil (I use coconut, other light oils would work)
• 1 large onion chopped
• 3 cloves garlic  finely chopped
• 1 tablespoon minced ginger 
• I jar of pasata
• 1 cup water
• 1 teaspoon sea salt
• 3 bay leaves
• 1/4 teaspoon ground cardamom powder 
• 1 lemon, zest and juice
• 600g Chicken breasts
• 2 cups of Brown rice

Clare’s family favourite  Curry using vegetables / www.clarewiththehair.com

Directions

1. Measure out the 8 spices into a bowl (first 8 ingredients). warm up a large pan and bring to med-high heat. Gently roast the spices in the dry pan, watching the spices doesn’t burn, keep stirring. After about a minute it will become fragrant and begin to get dark at this point take it off the heat and pour back into the bowl,  set aside.
2. Put the pan back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well, watching the garlic doesn’t burn. Next add the spice mixture back in, followed by the sieved tomatoes. Pasata
3. Mix in about 1 cup of water , you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
4. Grate the zest off of the lemon, add to the pot, along with the juice from of the lemon. . Let it all simmer on medium-low for 10-15 minutes.
5. Poach your chicken and add to the curry, carry on cooking for min 30 minutes.
6. Cook brown rice as per packet instruction.

Clare’s family favourite Curry /www.clarewiththehair.com

Serve the curry on top of the rice and enjoy!

Top Tip: Make double and freeze for day’s you only have time to re heat a meal.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Tasty Chicken Curry

This is a real winner of a dish and the perfect food to end these cold dark days ,  add Chicken, Lamb, Beef , Tofu, Mushrooms, Vegetables , whatever you like, once you have the curry base and you can tweak this to your own personal taste you have a great base for a variety of curry’s .

This curry made its way to Clare FM this week and was thoroughly enjoyed by all 🙂

Clare’s Tasty Chicken Curry

PS(you don’t have to have a beer but for me beer and curry is a match made in heaven)

Today it is the turn of the Chicken Curry and I sampled a Vegetable one with the same base and both were super tasty and very moorish.

Give Clare’s Tasty Chicken Curry a go and let me know how you get on making this x

Clare’s Tasty Chicken Curry

Makes: 4 servings

Preparation Time: 20 minutes

Total Time:  60 minutes

Ingredients 

• 1 tablespoon ground coriander 
• 1 tablespoon ground tumeric 
• 1 tablespoon paprika 
• 1 teaspoon funugeek leaves 
• 1 teaspoon mustard seeds 
• 2 teaspoons ground cumin
• 1/2 teaspoon chilli powder
• 2 teaspoons light oil (I use coconut, other light oils would work)
• 1 large onion chopped
• 3 cloves garlic  finely chopped
• 1 tablespoon minced ginger 
• I jar of pasata
• 1 cup water
• 1 teaspoon sea salt
• 3 bay leaves
• 1/4 teaspoon ground cardamom powder 
• 1 lemon, zest and juice
• 600g Chicken breasts
• 2 cups of Brown rice

Clare’s Tasty Vegetable Curry

Directions

1. Measure out the 8 spices into a bowl (first 8 ingredients). warm up a large pan and bring to med-high heat. Gently roast the spices in the dry pan, watching the spices doesn’t burn, keep stirring. After about a minute it will become fragrant and begin to get dark at this point take it off the heat and pour back into the bowl,  set aside.
2. Put the pan back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well, watching the garlic doesn’t burn. Next add the spice mixture back in, followed by the sieved tomatoes. Pasata
3. Mix in about 1 cup of water , you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
4. Grate the zest off of the lemon, add to the pot, along with the juice from of the lemon. . Let it all simmer on medium-low for 10-15 minutes.
5. Poach your chicken and add to the curry, carry on cooking for min 30 minutes.
6. Cook brown rice as per packet instruction.

Clare’s Tasty Vegetable Curry

Serve the curry on top of the rice and enjoy!

Top Tip: Make double and freeze for day’s you only have time to re heat a meal.

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Clare’s Sticky BBQ Chicken

This tastes so good yet it is still super low in fat and packed full of goodness, a real family favourite, this is my Sticky BBQ Chicken, itis a little spicy, a little sweet but most of all it is low in fat and high in taste and goodness , it is a winner and one I will go back to more than a few times.

Clare’s Sticky BBQ Chicken

I am serving this with a little mixed salad, some cubed baked potatoes and roasted parsnip chips.

Makes: 4 servings

Preparation Time: 15 minutes

Total Time:  45 minutes

Ingredients

• 400g skinless , boneless chicken breasts (place between two sheets of grease proof paper & flatten with a rolling pin)
• 1tbs honey
• 1tbs mustard
• 2tbs tomato relish
• 1/2tbs of crushed chilli
• 1/2tbs grated garlic
• 400g Parsnips
• 1tb paperika
• 1tbs coconut oil
• 200g Potatoes
• 1tbs curry powder
• Mixed salad leaves
• Cucumber sliced and de seeded
• Cherry Tomatoes sliced
• Red onion sliced
•  1/2tbs cracked black pepper
• 1/2 the juice of a lime
• pince of salt

PREPARATION

1/ Flatten the chicken and place on a tray, mix the honey, mustard, relish, chilli and garlic and spread over the chicken, place in the fridge for at least 10 minutes but if you have an hour then leave it longer. One left to marinade remove from the fridge and place in the oven for 18-22 minutes, this will depend on how thick you have your chicken breasts.

2/ Peel and chop your parsnips into chip type shapes, place on a baking tray with 1/2 the teaspoon on oil and sprinkle with paprika, place in the over for 20-25 minutes until golden and crisp.

3/ Peel and chop your potato’s into cube shapes, place on the same oven tray (if large enough) as the parsnips, sprinkle with a medium curry powder and 1/2 the oil and place in the oven for 20-25 minutes until golden and crisp.

4/ Mix the salad leaves, cucumber, tomato’s, onions,  pepper, salt and lime juice

Serve as in pictures and enjoy.

Top Tip: Make a little extra chicken and sever in a baguette for lunch the next day , delicious.

Clare’s Sticky BBQ Chicken

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤

Day 19: Clare’s Sticky BBQ Chicken

The weeks and days are flying along on this plan and now the plan is to carry it on long beyond the initial 28 days because , lots of you are asking for this and because lots of you are finding it so convenient to follow.

Today it is my Sticky BBQ Chicken, this is a little spicy, a little sweet but most of all it is low in fat and high in taste and goodness , it is a winner and one I will go back to more than a few times.

Clare’s Sticky BBQ Chicken

I am serving this with a little mixed salad, some cubed baked potatoes and roasted parsnip chips.

Makes: 4 servings

Preparation Time: 15 minutes

Total Time:  45 minutes

Ingredients

• 400g skinless , boneless chicken breasts (place between two sheets of grease proof paper & flatten with a rolling pin)
• 1tbs honey
• 1tbs mustard
• 2tbs tomato relish
• 1/2tbs of crushed chilli
• 1/2tbs grated garlic
• 400g Parsnips
• 1tb paperika
• 1tbs coconut oil
• 200g Potatoes
• 1tbs curry powder
• Mixed salad leaves
• Cucumber sliced and de seeded
• Cherry Tomatoes sliced
• Red onion sliced
•  1/2tbs cracked black pepper
• 1/2 the juice of a lime
• pince of salt

PREPARATION

1/ Flatten the chicken and place on a tray, mix the honey, mustard, relish, chilli and garlic and spread over the chicken, place in the fridge for at least 10 minutes but if you have an hour then leave it longer. One left to marinade remove from the fridge and place in the oven for 18-22 minutes, this will depend on how thick you have your chicken breasts.

2/ Peel and chop your parsnips into chip type shapes, place on a baking tray with 1/2 the teaspoon on oil and sprinkle with paprika, place in the over for 20-25 minutes until golden and crisp.

3/ Peel and chop your potato’s into cube shapes, place on the same oven tray (if large enough) as the parsnips, sprinkle with a medium curry powder and 1/2 the oil and place in the oven for 20-25 minutes until golden and crisp.

4/ Mix the salad leaves, cucumber, tomato’s, onions,  pepper, salt and lime juice

Serve as in pictures and enjoy.

Top Tip: Make a little extra chicken and sever in a baguette for lunch the next day , delicious.

Clare’s Sticky BBQ Chicken

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤