Creamy Meatballs with Mushrooms

One of the numerous things I’m missing in lockdown is a cheeky visit to a well known Swedish furniture super store. This includes spending twice what I meant to and eating my own weight in meatballs.

You can freeze the meat balls (before they have been added to the sauce), and these make a really handy mid week meal. They can be added to a tomato sauce with pasta or in a meatball sub.

This creamy version is great for anyone following a keto or low carb diet. It’s also great with mashed potatoes or pasta for anyone who anyone who is isn’t reducing their carb intake.

Ingredients

For the meatballs

500 Grams Minced beef

250 Grams Minced pork

1 Egg (beaten)

1 Tsp Salt

1 Tsp Black pepper

1 Tsp Garlic granules, or 2 cloves of garlic (finely chopped)

For the sauce

250 Grams Mushrooms (sliced)

1 Tbsp Oil

250 ml Beef stock

250 ml Double cream

1 Tbsp Chopped parsley (optional)

Baked meatballs

Method

  1. Add all the ingredients for the meatballs to a large bowl and mix well with your hands to make sure the ingredients are well combined.
  2. Make meatballs slightly smaller than a golf ball and place in an oven proof dish. When all the mix has been used to make the meatballs, refrigerate for at least an hour to set
  3. Preheat your oven to 180 degree and bake the meatballs for 25 minutes
  4. To make the sauce, heat the oil in a large frying pan and add the mushrooms stirring occasionally until soft.
  5. Add the beef stock and cream to the mushrooms and alow to simmer over a medium heat for 5-10 minutes or until the sauce has started to thicken.
  6. Add the cooked meatballs to the sauce, and simmer for s further five minutes. Sprinkle with parsley and then serve

Cheese and Broccoli Soup

Serve with chunky croutons for some crunch

I don’t make soup that often (some soups are a little dull).

Anything with cheese in it gets my vote, and this is rich and satisfying.

Ideal for anyone following a low carb diet, this is also delicious with crusty bread.  I made this with vegetable stock so it’s suitable for vegetarians but you can use chicken stock if you prefer.

You’ll need cream cheese and a stronger flavoured cheese.  I used a mix of mature cheddar and parmigiana, blue cheese works really well too, but use what you have.

This rich creamy soup is even tastier topped with crunchy croutons, or crispy bacon (if you’re not vegetarian)

Ingredients

1 Large head of broccoli (roughly chopped)

1 Small onion, or 3-4 spring onions/scallions (chopped)

1 Tbsp Oil

750 ml Vegetable stock (I used a stock cube)

200 Grams Cream cheese

50 Grams Strong flavour cheese (grated)

Salt and pepper

Method

  1. Heat the oil in a large pot, and add the onion. Fry over a medium heat until soft but don’t brown
  2. Add the broccoli and vegetable stock. Cover with a lid and simmer for 10 minutes or until the broccoli is soft
  3. Add the cream cheese and stir until it has melted. Using a blender or hand held blender, blitz until the the soup it is smooth (how smooth you make it is up to you)
  4. Return the soup to the pot and add the stronger flavoured cheese. Heat for a further 5 minutes and stir well to make sure all the cheese has melted. Check the seasoning and add salt and pepper if needed

Coriander and Lime Chicken

I love this with some rice, avocado and salad.

Like most people who eat meat, chicken is a staple for me. Lets admit it, it can get a bit boring after a while. I was looking for something different and remembered that I had something similar to this in Mexican restaurant years before.

I like to use chicken thighs because I think they have more flavour and are cheaper than chicken breast, but use these if you prefer (just reduce the cooking time so they don’t dry out).

Brown in a pan before baking

The ingredients for the marinade are pretty straightforward and packs lots of fresh clean flavours. I only marinade the chicken for 30-60 minutes, which is good that you don’t have to plan to far in advance. If you don’t like coriander, I would still recommend giving this a chance, as cooking does change the flavour. I finish these in the oven, but they would also be great on a barbecue. I serve these with some rice, and avocado, but it’s also great served along with salad if you’re going low carb.

Super fresh and tangy marinade.

Serves 4

Ingredients

4 Large or 8 small chicken thighs

Juice and zest of 2 limes

2 Cloves of garlic (finely chopped)

1 Tsp Chilli flakes

2 Tbsp Olive oil

Handful of coriander (roughly chopped)

Method

  1. Combine oil, chilli flakes, garlic, zest and juice of a lime, and coriander in a bowl
  2. Add chicken and marinade for 30-60 minutes
  3. Heat a large pan (ideally one that is oven proof), on the stove top, and add the chicken. Pre-heat your oven to 180 degrees
  4. Brown the chicken quickly on both sides, add any remaining marinade, and place the pan in the oven. If you don’t have an oven proof pan, transfer the chicken to oven proof dish, and make sure to scrape in all the yummy juices and chicken bits in pan
  5. Bake for 30 minutes, and check that chicken juices run clear, (if not cook for another 5-10 minutes before checking again

Five Spice Pork Belly

Crispy and deeply delicious.

I love pork belly. If I go to a restaurant (remember those). I’m really predictable, if pork belly is on the menu that’s what I’m ordering.

If you haven’t tried it before, it’s pretty rich and can be fatty, but it’s also really tasty. I enjoy it, cooked long and slow, and then crisped up in the pan.

Pork belly lends itself particularly to Asian flavours. I like to marinade the pork, usually over night but at least for an hour.

This is really versatile, and freezes well. It’s great served with salad (if you’re following a keto or low carb diet), or sliced in sandwiches with coleslaw. Its also really good sliced and served with noodles. You can crisp it up on a barbecue instead of the pan for a delicious smokey flavour.

Marinade the pork for at least 1 hour

Ingredients

500 Grams Pork belly strips

2 Tbsp Soy sauce

1 Tbsp Sesame oil

2 Tsp Chinese five spice powder

1 Tsp White wine vinegar (or what ever vinegar you have, just not something really strong like malt vinegar)

1 Tbsp Sesame seeds (optional)

Method

  1. Cut the pork belly into 2-3cm thick strips
  2. Add the oil, soy sauce, vinegar, and five spice powder, to an oven proof dish and mix.
  3. Coat the pork strips with the marinade. Cover the dish and refrigerate overnight (or for an hour at least)
  4. Preheat your oven to 160 degrees, put the covered dish in to cook for 90 minutes,
  5. Remove from the oven. Heat a frying, and add the pork to pan.
  6. Crisp for a few minutes on each side, and then sprinkle with sesame seeds

BLT Salad with Homemade Ranch Dressing

Every bite is totally yum

This is the perfect salad for people who think they don’t like salads.

What makes it so good is the ranch dressing. I’m warning everyone in advance, this isn’t a salad for the diet conscious. Ranch dressing is rich and creamy and makes just about anything taste fantastic. It’s doubles as a dip, and is also fantastic in sandwiches with tortilla chips, chicken wings, or if you’re one of those people who like to dip their pizza, (FYI the Italians are horrified by this and have threatened to take pizza back if the rest of the world doesn’t behave itself. I won’t tell them if you don’t).

The salad hits all the bases, soft chicken, crispy salty bacon, sweet cherry tomatoes, and a rich creamy dressing. You can always use the shop bought ranch dressing if you don’t have time or the ingredients, but do yourself a favour and give it a try. This is great for anyone following low carb or gluten free diet.

Serves 2

Ingredients

For the salad

2 Cooked chicken breasts or chicken thighs (shredded or cut into cubes)

4 Rashers of streaky bacon (cooked until crispy and cut or crumbled into 2cm strips)

2-3 Scallions/spring onions (finely chopped)

Handful of cherry tomatoes (halved)

2 Handfuls of salad leaves

For the dressing

2 Tbsp Mayonaise (I use shop bought)

2 Tbsp Sour Cream

1/2 Tsp dried dill

1 Tsp Chopped parsley (or 1/2 tsp dried parsley)

1/2 Garlic powder

1 Tbsp Lemon juice/ or 1/2 Tbsp white wine vinegar

Salt and pepper to taste

Milk to loosen the dressing to the consistency you like (for people following a keto diet they can use cream)

  1. In a jar with a lid, add all the dressing ingredients except the milk/cream. Check the flavour and add salt and pepper if you think it needs it.
  2. When you are happy with the seasoning add a little milk/cream to loosen the mixture and shake the jar. Check the consistency, and add more milk/cream if you want a runnier dressing
  3. Combine all your salad ingredients and drizzle with the dressing before serving
  4. The dressing will keep quite happily in a sealed jar in your fridge for 4-5 days

Saag Paneer

Saag Paneer

Eating low carb is becoming increasingly popular. While I’ve never met a carb I didn’t like, I tried this recipe for a friend who shuns my beloved carbs. I have to say this is really tasty and satisfying (it’s even nicer with a naan bread on the side).

If you haven’t tried paneer before, you can find it in most supermarkets. It’s a semi firm Indian cheese that takes on a nutty flavour when fried (fried cheese, what’s not to love).

Serves 2 as a main or 4 people as a side dish

Ingredients

500 Gram bag of frozen spinach

200 Grams Paneer

25 Grams Butter/Ghee

3 Cloves of garlic (finely chopped)

Thumb sized piece of ginger (grated)

1 Green chilli pepper (finely chopped)

1 Tsp Dried tumeric

1 Tbsp Garam Masala (curry powder)

Method

  1. Defrost the spinach, and squeeze out as much excess water as you can
  2. In a large frying pan,over a medium heat, melt the butter
  3. Add the paneer to the pan and fry until it turns golden brown, stirring occasionally to make sure its brown on all sides
  4. Remove the paneer from the pan and add the ginger, garlic and chilli for a few minutes
  5. Add the Tumeric, garam masala and spinach and cook for a further 5 minutes
  6. Add the paneer to pan, stir well and cook for 2 more minutes before serving