Cheesy Creamy ‘Chicken’ Dinner

This ones so simple I’m actually embarrassed to post it but in the true sprit of my blog – recording the good eats so I never run out of inspiration for myself – I will.

4 Quorn Fillets (or real chicken breast)
1/2 carton Alpro Single
40 – 50gs Grated Mature Cheese
Knorr Aromat All Purpose Savoury Seasoning
Glug Rapeseed Oil (or similar)
Salt and pepper

Feeds one very hungry person or two with plenty of extra veg.  Max 15 mins start to finish.

Chop the fillets into biggish bite-sized bits.  Heat the oil in a frying pan over medium high and bung them in.  Fry until golden and ready.  Sprinkle on plenty of the Knorr seasoning and cook for the last couple of minutes.

Take off the heat and immediately pour on the cream and throw in the cheese – stir well and season to taste (go easy on salt through, as Knorr stuff will give it that kick).

Serve with salad or loads of fresh steamed greens.  Yum.


Halloumi and cucumber salad with a chilli dressing

1 block halloumi
1 chilli, finely chopped
2 tablespoons white wine vinegar
1 desert spoon of Splenda (or similar)
1 clove of garlic, finely chopped
1 cucumber, chopped in to nice sized batons
4 tablespoons water
Rapeseed oil, just a splash
Teaspoon sesame seeds and/or pinenuts (optional)

Serves 4 as a side or 2 as a main.  Takes 10 mins to prep and cook – but 35 mins start to finish, so a bit extra time needed to salt the cucumber, start before kids bath-time and do the rest after!!!

Chop the cucumber into 2 inch-ish long batons.  Pop in a sieve, sprinkle with a little salt and leave over a bowl for 30 minutes, drawing out the excess water.

Put the vinegar, sugar and water in a saucepan and bring up to almost boiling and then allow to simmer for a minute or two before taking off the heat.  Allow to cool down but add in the garlic and chilli whilst its still warm.

Rinse the salt off the cucumber and pat dry.

Toast the pinenuts and/or sesame seeds and set aside.

Use the same frying pan, chop the halloumi into 1-2 inch long batons, fry in a pan using a little oil until golden and delicious.

Put everything on a large plate and toss together, drizzling over the dressing.  Add a little at a time, to your taste.

Satisfying and lovely served with a few other bits and bobs, big green salad maybe …some avocado … I enjoyed it with veggie sausage, chopped into chunks, fried with a little Harissa paste.

More Comfort Food Alert: Sausage and ‘pasta’ in a Yummy, creamy mustard sauce

Yep, its veggie.  Yep its low-carb.

6 Quorn frozen sausages, defrosted and chopped into bite sized bits.
Rapeseed Oil, just a splash.
One onion, chopped into thin strips.
Handful of parsley, chopped (optional).
Desert Spoonful of whole grain mustard
Desert Spoonful of Djion mustard (English will do too).
Salt and black pepper.
One good sized courgette.
100 – 150 ml Single cream (or Alpro substitute, if you prefer)

Serves two, less than 20 mins including the prep time.  Hello happy tummys!

Ideally in a heavy based saucepan, heat the oil on a low heat.  Chuck in the onion stir around a bit and pop the lid on.  The onions sort of steam and caramelise at the same time.  You want them nice and soft and lightly browned, takes about 8 – 10 mins.

Whilst that’s going on, sort out your courgette.  Slice it up to look like either spaghetti, or Tagliatelle – whatever you prefer.  Chuck in a microwave friendly bowl, splash of water and cover – nuke for around 2 -3 minutes, until tender.

Now, chuck the sausage bits in with the onion, stir well and pop the lid back on and leave for about 5 mins, stirring occasionally (if you use real sausages, peel off the outer skin and roll up the meat into bite sized balls and then drop in).

In the meantime, finely chop your parsley if you have it!  I usually don’t and its still great without, just a little bit better with.

Finally lid off the saucepan, stir in the parsley, mustards and plenty of seasoning to the onions and sausage mix.  Remove from the heat, pour on the cream and mix well.

This is a fabulously comforting and satisfyingly tasty meal.  Its got a bit of a treat factor and when I make this, my Meat-a-saurus husband converts for the night and joins me in veggie heaven.

Adapted from Nigel Slater.