Monday, 27 February 2017 - , , , , , , , , 1 comments

RECIPE : Creamy Smoked Haddock & Leek Pancakes topped with Chorizo ‘Breadcrumbs’



It's easy to forget how delicious savoury pancakes can be. One of my favourite flavour combinations is smoked haddock and leek with chorizo, so I decided to combine all three ingredients with some WeightWatchers thick cream to make an amazing creamy filling for these pancakes. I've blitzed the chorizo into tiny 'breadcrumbs' and fried them until crispy to make a fabulous sprinkle topping.

This recipe works out to 10sp/9pp/approx 400kcal per serving
(for 2 filled pancakes)

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RECIPE : Serves 4
(2 pancakes per serving)

For the pancakes; 

125g plain flour
1 medium egg
125ml skimmed milk


For the Filling;

3 medium leeks
400g smoked haddock fillets, skin removed
4 tablespoons skimmed milk
120g Weight Watchers West Country Thick Cream
1 teaspoon wholegrain mustard
fresh dill
black pepper
1 tablespoon cornflour mixed with a little cold water

For the Chorizo ‘Breadcrumbs’;

80g chorizo sausage, diced

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Make the pancake batter by sifting the flour. Make a well and add the egg. Whisk together, gradually adding the milk until you have a smooth batter.
Make 8 small-medium pancakes in a hot pan using low fat cooking spray.


Slice the leeks finely and fry gently for around 10 minutes in a little low fat cooking spray until soft.
Cut the smoked haddock into small cubes. Add to the leeks with 4 tablespoons skimmed milk. Pop a lid on the pan and poach gently for about 5 minutes until the fish is cooked.


While the fish is cooking, pop the chorizo into a food processor and blitz until it resembles fine breadcrumbs. Fry in a pan with no added oil until crispy.


When the fish is cooked, add the Weight Watchers cream, wholegrain mustard and a few sprigs of dill. Season to taste with black pepper. Add the cornflour to thicken the sauce. Mix very gently so that the fish doesn’t break up too much.


Serve by adding the creamy fish sauce into the warm pancakes and sprinkle with chorizo breadcrumbs before rolling up. Allow 2 filled pancakes per person.

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Savour the flavour.

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Wednesday, 8 February 2017 - , , , , , , , , 1 comments

RECIPE : Houmous


Houmous has to be one of my favourite 'go to' foods for snacking and light meals-it's so tasty and nutritious too.
For some reason I've always preferred shop-bought but now I've perfected my own recipe I realise it's so much nicer if you make your own! It's cheaper too and makes a large quantity so goes much further than an expensive supermarket pot. 
It is the easiest thing in the world to make as long as you have some form of food processor...in 2 minutes you have this impressive pot of wonder!

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My recipe works out to 18sp/approx.680kcal for the WHOLE amount. This will easily serve 8 people as a dip working out to 2sp/approx.85kcal per portion. 
(You could weigh the whole amount then divide into individual ramekins for accurate portioning).

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YOU WILL NEED: 

 1 carton organic chickpeas
(230g drained weight-keep the water)

(I used the Tesco variety. I find for a few pence more the organic chickpeas taste less sour and are larger, but you can use any regular tin of chickpeas)

2 tablespoons tahini

Juice of 1 lemon

1 tablespoon garlic puree

2 teaspoons olive oil

black pepper to taste

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Drain the chickpeas and keep the water on one side-you may like to add a little at the end to adjust the texture/ consistency of the houmous.
Pop the chickpeas into the food processor with the tahini.

The water from chickpeas is known as aquafaba. This is a useful ingredient in vegan recipes as it can be used as a replacement for egg whites for coating foods before covering in breadcrumbs, or even whisked to make vegan meringues!


Add the juice of a whole lemon.


Add the garlic puree and black pepper.


Once all the ingredients are in the food processor, pulse-blend until the houmous is your desired consistency. I like mine really smooth but you could leave it quite coarse.


Have a taste. This is really important-you might prefer yours more lemony, or with a little more tahini or garlic...just remember to add any extra smartpoints/calories if you do this.

Add the olive oil, blitz again then mix in a little of the chickpea water if required, mixing thoroughly until it is just how you like it.


Serve with vast amounts of carrot and cucumber sticks!


Try serving with tortilla chips-just add the neccessary smartpoints/kcal.

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TIPS
Just remember, you could add fresh garlic, herbs, or any flavourings you really like. Experiment with curry powder, chilli and lime, fresh coriander, add beetroot for a vibrant pink houmous!

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SERVING SUGGESTION


One of my favourite meals is to serve the houmous with falafel and pita bread;

Simply toast a pita bread(4sp),load with 4 tablespoons houmous (2sp),spinach leaves, 2 hot,crispy Cauldron falafel (2sp each)
2 teaspoons tahini (2sp)and a drizzle of sriracha chilli sauce.
Completely amazing!

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Houmous Happiness

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