Grilled Nectarine, Parma Ham and Mozzarella Summer Salad

Grilled Nectarine, Parma Ham and Mozzarella Summer Salad
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Ham Summer SaladThis is such a delicious Summer Salad, I can’t get enough of it!
Nectarines are a good source of vitamin C, vitamin A, potassium and are abundant in antioxidants, so at a mere 55 calories, they are a fantastic option to liven up your salad.
And even better – it’s such an easy recipe to make…

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Parma Ham and Mozzarella Summer Salad

Ingredients:

  • 3 whole Nectarines
  • Mixed Salad, such as water cress and Rocket
  • Parma Ham (smoked tastes especially nice!)
  • Cucumber
  • Fresh Basil
  • Red Peppers
  • Baby Mozzarella Balls
  • Olive Oil

Method:

  1. Mix all your normal salad items in to a big bowl – Watercress (note below about why watercress is a MUST!), Rocket, Chopped Red Peppers, Cucumber, and Fresh Basil.
  2. Whip up a quick salad dressing (or buy a tasty one if you’re cheating!) For this I just whisked together Dijon mustard, vinegar, honey, a dash of sugar and a dash of mango juice for fruity sweetness.
  3. Then, cut your nectarines in to about 6 pieces and drizzle with a little olive oil. Grill the cut-side down for 2-3 minutes, turning halfway so they have pretty grill lines on them.
  4. Meanwhile, add the Parma ham and Mozzarella to the top of the salad, and dress.
  5. Finally, place the beautiful grilled nectarines on the salad, and voila! Lunch is served.

Hope you enjoy!
PW Pantry x

p.s. In case you’re wondering why I always use Watercress… I will tell you on my site!

This recipe comes from PwPantry.com checkout her site for more great recipes

Peanut Butter & Poppy Seed Cookies

Peanut Butter & Poppy Seed Cookies
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Peanut Butter & Poppy Seed CookiesNone of the dairy and refined sugar of normal naughty cookies, but equally as tasty, all made with mani life peanut butter, which is on another level delicious made with no sugar and no palm oil…
As a protein-rich food, when you eat peanut butter you feel fuller for longer, so with these you can have just one bite and not have to eat the whole tray..! Maybe…

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Peanut Butter & Poppy Seed Cookies

Ingredients

  • 250g of Almond Flour
  • 100g of Mani Life Peanut Butter
  • 125g Coconut Sugar
  • 25g Poppy Seeds
  • 1tspn Baking Powder
  • 1 Pinch of Sea Salt
  • 100g Coconut Oil
  • 25g Sesame Seeds
  • Few Drops of Vanilla Essence
  • (25g Cacao Nibs optional!)

Method:

  1. Oven at 350’F
  2. In a food processor mix together the peanut butter, vanilla essence, coconut sugar and coconut oil until smooth.
  3. Scrape it all out into a big mixing bowl, then mix in the Ground Almonds, half the Sesame Seeds, Poppy Seeds, Sea Salt & Baking Soda.
  4. Put small walnut sized balls out on some baking paper, squidge down with a fork to add the ‘biscuity’ decoration and pop in the oven.
  5. 12 minutes later take out and put on a grill. Before they cool, sprinkle the remainder of the Sesame Seeds for more decoration. Let them cool then then enjoy!
  6. In hindsight I wish I had put some cacao nibs in them to add a little chocolatey hit too… So have a try!
  7. Coconut sugar and almond flour is sometimes tricky to get the right “cookie” consistency but keep at it, and make sure you tag me in all your cooking creations – i love seeing them!
    PWPantry x

This recipe comes from PwPantry.com checkout her site for more great recipes

Egg and Bacon Paleo Breakfast Muffins

Egg and Bacon Paleo Breakfast Muffins
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Paleo Breakfast MuffinsSometimes breakfast is one of the hardest meals to stick to a healthy and nutritious diet, particularly when you’re in a rush to the office and don’t have much time to whip up a full gourmet balanced meal before you head off… To avoid turning to those sugary breakfast cereals at your desk, try making your own homemade granola (as per my previous blog post ) or making these gluten-free, sugar-free, paleo muffins which are perfect for breakfast on the go.

So easy to do, they are also delicious to serve up with a tasty salad as a sort of “healthy quiche” on the weekends.


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Paleo Breakfast Muffins

Ingredients: (6 muffins)

  • Coconut oil (for greasing your tin)
  • 6 eggs
  • 8 rashers of bacon or pancetta
  • 5 Feta / parmesan (optional!)
  • Chopped chives
  • Chopped chillies
  • Sea Salt and Pepper to season

Method:

  1. Preheat the oven to 200ºC and then smother your muffin tray in coconut oil so your muffins don’t stick!
  2. Next, line your muffins cups with bacon. I chopped the rashers in half so they were easier to loop around the side and on the bottom. Make sure all the gaps are filled and you make little bacon lined cups.
  3. Pop these in the oven for 5 minutes. Then, now they have started to brown, take them out and break an egg in to each one.
  4. Sprinkle your chives and chillies on each one, as well as the cheese if you are using, and season well.
  5. Sprinkle your chives and chillies on each one, as well as the cheese if you are using, and season well.
  6. Place them back in the oven for 15 minutes and bake until the egg looks white. It’s a little trial and error in knowing when to take them out so that the yolk is as runny or hard as you like it, but either way tastes delicious!
  7. You can then spoon them on to a plate and eat hot with salad for lunch, or some steamed spinach for breakfast. Sometimes to change it up, I also pop a bit of spinach or kale in with the eggs before cooking so they are little cupcake omelettes almost.
  8. Alternatively, these will keep for 3 days in the fridge so bring them in Tupperware to work and snack at your desk on these protein filled, healthy little treats!
  9. Sprinkle your chives and chillies on each one, as well as the cheese if you are using, and season well.
  10. I hope you enjoy! And if you’re interested, here is a little egg-stra information on eggs for you at the bottom… PWPantry x

This recipe comes from PwPantry.com checkout her site for more great recipes

Homemade Chorizo Eggs

Homemade Chorizo Scotch Eggs with Chitpotle Mayonaise
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Homemade Chorizo EggsThis all-time British favorite is a classic for summer picnics so with the non-existent British summer time in full swing, I thought I should try and brighten up the week… The Scotch Egg needs no introduction, and everyone has their favorite type. I like my egg runny, and outside perfectly crispy but you can make these to your liking. I tried to twist the classic by adding Chorizo to the usual Pork Sausage meat, and think it makes these even better, but again – taste to your desire!

In terms of preparation you have to be careful as the lack of fat can mean the meat can dry out, so it’s best eaten quite rare.
Today’s marinated in Apple Cider Vinegar, Red Wine, Oregano Flakes & Dried Chilli Flakes to keep it a little tastier and moist. Ostrich has a very distinctive gamey flavour so you don’t need too much flavouring.
A few minutes in a very hot griddle and voila!


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Homemade Chorizo Eggs

Ingredients

  • 8 best quality free range eggs you can find (it makes the eggs brighter and more delicious!)
  • 600g of best quality Pork Sausage Meat and Chorizo Meat (I just peeled off the outer skin and squeezed out the meat and mixed them together in a nutribullet)
  • A large handful of different herbs depending on your tastes, e.g. Tarragon, Oregano, Saffron, Mixed Herbs, Chipotle, Sage.
  • 2 Tspn Squeezy Garlic / Crushed Garlic
  • 2 Tspn English Mustard
  • Pinch of Nutmeg
  • Salt & Pepper
  • 1 egg (whisked)
  • Plain flour (for dusting)
  • Panko Breadcrumbs
  • Groundnut / Vegetable Oil (plus some Dried Chipotle Chile Seeds and Mayonnaise for Dipping)

Method:

  1. Soft boil the eggs – 5 minutes in already boiling water, then put them straight into cold water, peel and leave to one side.
  2. Mix up your sausage and chorizo mince in a bowl with the herbs, garlic, and mustard. I mixed mine together in a nutribullet as the Chorizo is always slightly harder. Season well then divide into 8 balls.
  3. Put a whisked egg into one bowl, flour into another, and the breadcrumbs into another to begin your production line!
  4. Lay a big piece of cling film onto the work surface and dust on some flour. Put one ball of mince on the cling film, then put another layer of cling film on top. Roll out the meat through the cling film into a flatter round shape that could fit around one egg.
    Peel off the top cling film layer and pop an egg on your flat mixture. Wrap the meat around the egg, using the cling film to make it all smooth. Make sure the egg is fully covered.Do the same for all your eggs.
  5. Next, dip your ball into the beaten egg bowl and cover, followed by the flour, and the breadcrumbs and put to one side. Repeat until all eggs are covered and ready to go!
  6. Fill a big sauce pan with oil and begin to heat. Add the eggs until they sizzle, slowly turning crisp and brown. Cook for 7-8 minutes then take out and drain on kitchen towel.
  7. Serve with Homemade Chipotle Mayonnaise / Aioli and Salad.

Enjoy!x

This recipe comes from PwPantry.com checkout her site for more great recipes

Fresh Italian Tortellini

Fresh Italian Tortellini
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Italian TortelliniLast week we made the most delicious traditional Italian tortellini & ravioli from scratch at Mama Anna & Co using stunning free range bright orange egg yolks to give the pasta its fresh yellow colour, and the most authentic of Italian ingredients. Below is a brief recipe for my first fresh pasta attempts. I am not an experienced ravioli maker so the below is only a rough guide, however I can wholeheartedly suggest going to Mamma Anna in Fulham, which is an independent family run kitchen to either buy or learn to make your own.

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Ingredients: (Quantity for about 30-40 tortellini)

Italian Tortellini

  • Plain Flour (or Pasta Flour): 300g
  • Eggs: 3 free range eggs
  • 1 tea spoon of Italian Extra Virgin Olive Oil
  • Water – a dash only if needed

Method:

  1. We stuffed the Tortellini with Italian Ricotta Cheese (100g) mixed with Fresh Mint (finely chopped), Marjoram, Parmesan, Salt and Pepper, although you can use anything you want to fill your fresh pasta, such as chicken, meats, potatoes etc. Italians recommend avoiding the modernised fillings of chillies etc., and using more subtle flavours so as to let the fresh pasta taste shine through.
  2. Wrapping the filling in our rolled out Pasta mix and shaping it was the best part.
  3. Always make sure all the air is out when you are closing the tortellini/ravioli so that they do not open when you are cooking them.
  4. You can make a variety of different shapes but my favourite were these little bow ones.
  5. Once they are filled, they are ready to be cooked, for approximately 8 minutes in boiling water. Slather with fresh butter or olive oil, with parmesan, and enjoy!

This recipe comes from PwPantry.com checkout her site for more great recipes