This is fast good food at it’s best. I always have these ingredients in my fridge / freezer which means that I can make this healthy, quick and substantial meal any time. Don’t consider leaving out the mint – it absolutely makes the dish. It is best to use a good non stick pan for cooking this as it makes it so much easier in that you don’t have to worry about the omelette sticking to the pan. Continue reading
Category Archives: Recipes
Quick (sugar-free) Chocolate chip cookies
This is a recipe from Derval O’Rourke’s cookbook ‘Food For The Fast Lane’ and is great for using up very ripe bananas that have been abandoned in the fruit bowl. There are only 4 ingredients so the cookies are very simple and quick to make as well as tasty. If like me you are trying to cut back on sugar these cookies are a great guilt-free alternative and are delicious (and filling) with a cup of tea!
(Makes 6 cookies)
Ingredients
2 bananas peeled and mashed
50g dark chocolate (70% cocoa solids) chopped
40g porridge oats
25g desiccated coconut
Method
Preheat the oven to 160˚C/325˚F/gas 3. Line a large baking sheet with parchment paper or use a silicone baking sheet.
Place all of the ingredients in a large bowl and use your hands to mix everything together. The bananas will bind the mixture so make sure to give them a good squeeze with your fingers. When the cookie dough has formed, roll it into balls, and place them a few centimetres apart on the prepared baking sheet. Use your hands to flatten the cookies slightly.
Bake for 15 minutes. Allow the cookies to cool slightly on the tray before removing to a wire rack. These are best kept in the fridge where they will last for 2/3 days.
Super-quick grilled salmon
This is great “fast’ food – it makes a super tasty quick lunch or dinner. It uses simple ingredients and contains those Omega 3 fatty acids that are so good for your heart! I served it with green beans which were steamed, then tossed in a little butter and some toasted flaked almonds. It is so tasty and looks a picture plus it gives the impression that a lot more work and effort has gone into making it.
Moroccan Spiced Orange Cake
I came across this recipe (by Clodagh McKenna) for a flour-less orange cake in a Christmas magazine last year and kept it as it sounded so appealing. It is so simple to make – the ingredients are combined to make up a batter which is just poured into the tin and then popped into a cold oven. (Having said that when I was making the cake for the first time I didn’t spot that until it was too late and I put it into a hot oven, however it was absolutely fine.) It doesn’t look promising when it comes out of oven but wow does it taste gorgeous. Soft, moist, orange flavour, dark brown on the outside and a rich yellow gold on the inside and so so light. I have made it twice recently and it disappeared faster than any cake I have made. Enjoy!
Chicken Breasts with honey & mustard
This is one of my fall-back recipes when I don’t have much time as it is quick, easy to prepare and very tasty. You only need a few ingredients one of which is Dijon mustard – don’t be put off by this and think that the chicken will taste of mustard, take my word for it, it doesn’t.
Tip: I often cook an extra piece (or two) of chicken as it tastes just as good when it is cold, in a sandwich or in a salad, the next day. You can cook potato wedges (see separate recipe) at the same time to have with it.
Ingredients (serves 4)
4 skinless chicken breasts
4 tablespoons honey
4 tablespoons Dijon mustard
Olive Oil
Salt & Pepper
Turn on the oven to 180°C
Method
Mix together the honey and mustard in a large bowl.
Add the chicken breasts and mix well with the honey & mustard
Put the chicken in an oven proof dish (or foil tray if you want to save on the washing up!)
Drizzle with olive oil
Season with salt & pepper.
Pop into the oven for 30 / 40 mins
Slice each chicken breast and serve with any green veg and mashed potatoes or potato wedges
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