Honey Glazed Roast Chicken
Honey Glazed Roast Chicken
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Ingredients
- 4 chicken breasts halves on the bone with skin
- 2 tsp Dijon Mustard
- 2 cloves garlic Minced
- 0.25 jar honey
- 2 tbsp Lemon juice
- 1 tsp Paprika
- 0.25 tsp Cayenne
- salt a pinch
- Pepper Freshly ground
Method
Preheat the oven to 425°. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
Put the chicken breasts on a rimmed baking sheet.
Using a sharp knife, make 2 deep slashes in each breast.
Season the breasts with salt and black pepper, then brush most of the honey glaze all over them.
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Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
Remove the chicken breasts from the oven and preheat the broiler.
Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp.
Serve the glazed chicken right away.
Quinoa Salad
Quinoa has become very popular among vegetarians as a source of protein and with everyone for its nutty flavour. This is a tasty, Summer salad with fresh flavours.
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Ingredients
- 1 onion chopped
- 1 Pepper chopped
- 1 Lemon juiced
- 1 tbsp olive oil
- 5 scallions sliced
- 3 Vine tomatoes diced
- 1 handful Fresh Parsley roughly chopped
- 170g Quinoa uncooked
- 300 ml water
Method
Bring the water to the boil in a saucepan. Add the quinoa with a pinch of salt. Turn down the heat to a low simmer (about ‘2’ on most hobs).
Put on the lid and cook for 15 minutes. It should soak up all of the water. Allow the quinoa to cool down and then fluff it with a fork.
Using a large bowl(big enough to hold all of the quinoa and the vegetables) mix the vegetables with the lemon juice and parsley and add a little pepper.
When the quinoa is at room temperature, stir it into the vegetables.
This is ready to eat but If you can leave it for a while before eating, the flavours will develop and it will taste even nicer.
Saucy Spanish Omelette
Also known as a tortilla, this deliciously quick and easy to make spanish omelette will add an exotic twist to the start of your day.
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Ingredients
- 4 Centra Free Range Eggs
- 1 tbsp Centra Olive Oil
- 8 Cherry Vine Tomatoes washed and halved
- 1 clove garlic finely diced
- 25 g Greek Feta Cheese
- 1 small onion liced into thin half-moons
- 1/2 tsp Pepper
- 1 large Potatoes peeled and cut into 1/2 cm slices
- 1 tsp salt
Method
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Boil the potato slices in a saucepan for 5 minutes.
Meanwhile, heat the olive oil in a small non-stick frying pan over a medium heat.
Fry the tomatoes for 2 minutes.
Then add the onions and garlic and fry for a further 3 minutes, mixing everything well.
Drain the potatoes and mix into the frying pan. Using kitchen tongs, position the potatoes so they are flat and overlapping.
Beat the eggs in a bowl and add the salt and pepper.
Finish off your omelette by putting the frying pan under the grill for 2 minutes. Be careful when you take it out from under the grill – the handle will be hot!
Now pour this egg mix over the potato and tomato mix. Move the pan around so that the egg is evenly distributed.
Crumble the feta cheese over the top.
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Luscious Breakfast Bagel
Add that little bit of luxury to your morning with this tasty classic – a mouth-watering bagel filled with smooth cream cheese and smoked salmon.
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Ingredients
- 1 Bagel
- 1 Lemon
- Cream Cheese
- 50 g Smoked Salmon
- Black Pepper
Method
Cut the bagel in half and toast both pieces.
Once toasted, spread generously with the cream cheese.
Top it off with the smoked salmon,
dust with some black pepper and coat with a squeeze of lemon juice.
You can add extra toppings to suit your preference
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Five A Day Spag Bol
Spaghetti bolognese is a family favourite and a recipe every kid needs to know how to cook. This recipe packs in 2 of your five a day per serving.
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Ingredients
- 500 g Lean Mince Steak
- 1 Large onion Diced
- 3 - 4 Cloves garlic Crushed
- 1 Tbsp olive oil
- 1 red pepper
- 1 Green Pepper
- 1 Medium carrot Grated
- 2 celery sticks Finely chopped
- 6-8 mushrooms Chopped
- 680 g Passata Or 2 cans of chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp Dried Oregano
- 450g Spaghetti
- grated cheese To serve
Method
Heat the oil in a large, heavy based pan over a medium heat.
Add the mince and cook until brown
Add the onion and garlic and cook until softened, stirring all the time.
Cook the spaghetti according to the pack instructions.
Add red and green pepper, grated carrot, celery and mushrooms and stir well. Cook for another 2-3 minutes.
Open the passata or tinned tomatoes and add to the saucepan with the tomato puree and oregano . Bring to a simmer, then reduce the heat and cook for 10-15minutes
Drain the spaghetti and serve with the bolognese and a little grated cheese.
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Ingredients
- 2 Apples cut into chunks
- 2 Bananas chopped
- 2 Kiwi cut into chunks
- 8 Strawberries cut in half
- 16 Red and Green Grapes quartered
- 8 Pineapple Chunks chunks
- 8 Wooden Skewers
Method
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Peel the banana and kiwi.
Chop the banana, apple, pineapple and kiwi into 8 bite size chunks and cut the strawberries in half and quarter the grapes.
Carefully thread the chopped fruit onto the wooden skewers.
Chocolate Monkey Smoothie
Chocolate Monkey Smoothie
Pack a nutritional punch with this antioxidant rich smoothie kids will love. Use cocoa or cacao powder to up the antioxidants and keep sugar levels low.
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Ingredients
- 250 ml milk
- 1 Banana chopped
- 1 tsp Runny Honey
- 1 tsp Cocoa Powder
Method
Put all the ingredients in a blender or smoothie maker and blitz until smooth.
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Ingredients
- Fresh Spinach
- 1 cup Fresh Pineapple
- 1 Kiwi Peeled and chopped
- 2 Celery Stalks Chopped
- 1 inch Root Ginger Peeled
- 1 cup water
Method
Pop all of your ingredients into a blender and give it a whizz!
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Ingredients
- 2-3 handfuls jumbo porridge oats
- 2 tablespoons nuts & seeds
- fresh berries or an apple
- cinnamon, ginger or nutmeg
- 2 cups milk (coconut, almond, cow’s milk, etc.)
Method
Simply place the oats and the nuts & seeds into a couple of containers with lids - I like to use kilner jars, because the look lovely, but any container will do.
Grate the apple and divide between the 2 jars, add some berries if you have them, sprinkle on the spices and then top up with the milk. Seal the lid, pop in the fridge overnight and enjoy a healthy breakfast tomorrow morning.
Jane's Satay Chicken with spinach, sweet potato and tomato
Jane's Satay Chicken with spinach, sweet potato and tomato
Warming, hearty and healthy too! Pop the chicken and vegetables on skewers if you're serving for a party.
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Ingredients
- 2 chicken breasts
- 1 large sweet potato cut into bite-size chunks (or 2 medium)
- 15 cherry tomatoes
- 1 red pepper
- 1/2 red chilli chopped
- 1 tbsp reduced salt soy sauce
- 1 tsp sesame seed oil
- 1 tsp no-added-sugar peanut butter
- 100 g spinach
- 1 tbsp olive oil
Method
Preheat the oven to 190/fan 170/gas 5.
Make the marinade for the chicken by mixing the chilli with the soy sauce, sesame seed oil and peanut butter in a bowl. Place the chicken in the bowl and leave to marinade for 10 minutes.
Layer the sweet potato and red pepper on a roasting dish and drizzle with a little olive oil. Bake for 10 minutes, then add the cherry tomatoes and bake for another 25-30 minutes until the sweet potato is cooked through.
Place the chicken on a separate baking tray with the marinade and bake for 25-30 minutes until cooked through.
Steam the spinach for 5 minutes.
Serve the chicken on top of the steamed spinach with the roasted vegetables.
