Healthy Couscous Salad

Healthy Couscous SaladSummer is coming and it’s always great to have some lighter meal ideas under your belt. I want a bit more from a salad than a bit of lettuce, tomato & cucumber though… I need some flavour! This gorgeous couscous salad recipe (adapted from Oh My Dish) does that by the bucket load. It’s packed full of goodness & it’s seriously tasty! I particularly love the addition of the sweet potato, it really kicks it up a notch.

Here is what you will need to serve 2 as a main or 4 as a side dish:

  • 150g Couscous
  • 300ml Boiling Water
  • Olive Oil
  • 1 Sweet Potato, peeled & cubed
  • 1 Shallot, finely diced
  • 1 Garlic Clove, finely diced
  • 1 Aubergine, sliced *
  • 4 Sundried Tomatoes, sliced + the Oil
  • 8 Cherry Tomatoes, halved
  • Handful of Rocket or chopped Romaine Lettuce
  • Juice of half a Lemon
  • Salt & Pepper

 * I ended up picking out the aubergine but, even if you don’t like it, keep trying! It’s the only way to change your tastebuds. Trust me – I was the worlds fussiest eater as a child!

In a large glass bowl, add in the couscous, a generous helping of salt & pepper and about 1 tbsp of the oil from the sundried tomatoes jar.

Pour in the boiling water, stir with a fork and cover with cling film. Leave to one side whilst we prepare the rest of the dish.

Heat a non stick frying pan over a medium heat then add in about 1 tbsp of olive oil.

Dump in the cubed potato and fry for a few minutes.

Then add in the diced shallot & garlic and fry for about 10-15 minutes until the potato is golden and cooked. (Soft in the middle.) Season to taste with salt & pepper.

Healthy Couscous Salad

Healthy Couscous SaladIf adding aubergine – heat a griddle pan over a medium/high heat. Brush both sides of each slice with olive oil and grill on each side until nice charred lines appear.

When cooked, take out the pan and sprinkle with a little salt.

Healthy Couscous SaladBack to the couscous, which should be nice & plump by now. Remove the cling film & fluff up with a fork.

Healthy Couscous SaladNow all your ingredients are ready, add the sundried tomatoes, cherry tomatoes and cooked sweet potato in with the couscous.

Season with a little more salt & pepper if it needs it. Squeeze over the juice from the lemon and add a good glug of olive oil.

Give it all a good stir and divide between serving plates. Top with slices of aubergine and a handful of either rocket or romaine lettuce.

Healthy Couscous SaladI absolutely love this salad. It only takes about half an hour to make, it’s tasty, satisfying & good for you too! In my opinion, it’s a perfect, bright & colourful Spring/Summer dish. Great if you want a bit of light, al fresco dining in your back garden or on the park!

I hope you enjoyed this week’s post my lovelies, until next time!

Miss KitchenMason

Caramelised Onion & Rosemary Quiche

Caramelised Onion & Rosemary QuicheMe and the Mr love a good quiche. It’s proper comfort food but not like the Winter kind… more a spring/summer kind. Nothing beats it when you’re out on a picnic or enjoying an evening meal in the garden. It’s perfect for lunch, dinner, packed lunches or even the dish you take to your friend’s Summer BBQ! Always guaranteed to be a hit, it’s also a fantastic fridge clearer. You can pretty much chuck any leftovers into a quiche & it will still taste great! This particular combination was one I came across over at The Chefscapades blog and I couldn’t resist trying it out.

So here is what you will need to make 1 x 8″ quiche:

For the Pastry *

  • 250g Plain Flour
  • 125g Unsalted Butter, cold & cubed
  • Pinch of Salt
  • 1 Egg
  • 1 tbsp Cold Water
  • 1 Egg white, beaten for glaze

For the Filling

  • 2 Large Onions
  • 1 tbsp Butter
  • 90ml Milk
  • 90ml Double Cream
  • 2 Eggs
  • 1 tbsp Fresh Rosemary, chopped
  • 50g Gruyere Cheese, grated
  • Salt & Pepper

Essential Equipment

  • 8″ Round, Fluted, Loose Bottomed Tin
  • Food Processor

* You can, of course, buy your pastry & prepare/bake in the same way as below.

To make the pastry, dump the flour, butter & salt into a food processor & blitz until it becomes like fine breadcrumbs.

Caramelised Onion & Rosemary QuicheBeat the egg with the water & gradually pour it into the food processor whilst it’s still on. Stop when the pastry starts to clump together. If necessary, add a little more water.

Caramelised Onion & Rosemary QuicheTip out onto your work surface & bring together to form a ball. Cover in cling film, flatten into a disc and rest in the fridge for 30 minutes.

I like to roll my pastry out in-between 2 sheets of cling film because if you roll it out on lots of flour, you can upset the balance of ingredients & potentially ruin your pastry.

So, roll out your pastry into a rough circle approx 2 – 3 mm thick and big enough to cover the base & sides of your tin.

Caramelised Onion & Rosemary QuichePeel off one layer of cling film, and using the other cling film layer to help, lift the pastry over your tin & press into the edges. (Cling film on top of course!)

Peel off the cling film, cut away the excess & prick the base all over with a fork.

Caramelised Onion & Rosemary QuichePlace the base into the freezer to chill again for 30 minutes.

Preheat your oven to 190°C/Fan 170°C and place a baking tray large enough to fit your tin on into the centre.

Meanwhile, you can crack on with the onions.

Peel and slice the onions as finely as you can and melt the butter in a large, non stick frying pan over a low heat.

Add in the onions & cook, stirring often so they don’t catch on the bottom.

Caramelised Onion & Rosemary QuicheAfter about 30 minutes, they should be beautifully golden and soft.

Caramelised Onion & Rosemary QuicheLeave to one side to cool whilst we bake the pastry case.

Now your prepared case is sufficiently cold, scrunch up a large piece of baking paper, (not greaseproof as that will stick!) place over the pastry and cover with baking beans or rice.

Caramelised Onion & Rosemary QuichePlace into the preheated oven on the hot baking tray and bake for 15 minutes.

Caramelised Onion & Rosemary QuicheTake out the oven and remove the baking paper & beans. Brush all over with beaten egg white & place straight back into the oven for another 12 minutes until a light golden brown.

Caramelised Onion & Rosemary QuicheLeave to cool for a few minutes whilst we make the filling.

In a jug, add in the milk, double cream, eggs, chopped rosemary & a very generous amount of salt and pepper to season.

Lay the caramelised onions over the base and spread out evenly.

Caramelised Onion & Rosemary QuichePour over the egg mixture until it reaches the top of the pastry case. You may wish to do this after placing the tin in the oven to avoid any spillages.

Caramelised Onion & Rosemary QuicheLastly, sprinkle all over with the gruyere cheese.

Caramelised Onion & Rosemary QuicheWith the oven still at 190°C/Fan 170°C, bake for 25-30 minutes until the cheese on top is bubbling and golden.

Caramelised Onion & Rosemary Quiche

Essentially, this is a glorified cheese & onion quiche. I tell you what though, it’s totally worth the extra effort! Me and the Mr enjoyed this with some sweet potato chips and it barely touched the sides! A definite winner in the KitchenMason household and one that I will definitely be making again/playing about with over the Summer months to come.

I hope you enjoyed this week’s post my lovelies, until next time!

Miss KitchenMason

Mango & White Chocolate Cheesecake!

Mango & White Chocolate CheesecakeMy folks came round for Sunday dinner and I wanted to make a refreshing & light dessert to finish. This stunning cheesecake was just the ticket! It’s beautifully light & the perfect end to, what is usually, quite a heavy meal.

So! Here is what you will need to make about 8 fairly generous portions.

(Recipe adapted from Here.)

  • 150g Digestive Biscuits
  • 50g Unsalted Butter
  • 425g Tin Mango Slices
  • Zest & Juice of 1 Lime
  • 300g White Chocolate
  • 280g Philadelphia Original *
  • 150ml Double Cream

Essential Equipment

  • 22cm (8 1/2″) Springform Pan
  • Food Processor

* Do NOT substitute the full fat original cheese for a lighter version or it will not set.

Lightly grease and line the base of your tin, set to one side until needed.

Roughly break the biscuits into a food processor and pulse until fine crumbs.

Melt the butter in a small saucepan over a low/medium heat.

Pour the butter into the biscuit crumbs and mix well, then press firmly into the base of the prepared tin. Place into the fridge whilst we make the filling.

Mango & White Chocolate Cheesecake

Mango & White Chocolate CheesecakeDrain the mangoes and place the slices into a food processor along with the zest & juice of the lime.

Blitz until you get a nice smooth purée.

Mango & White Chocolate CheesecakeGently melt the chocolate either in the microwave or in a glass bowl over a pan of barely simmering water.

In another bowl, lightly whip the double cream until soft peaks form.

Now to bring it all together!

In a large bowl, whisk the Philadelphia cream cheese until soft & smooth.

Mango & White Chocolate CheesecakeCarefully beat in the melted white chocolate and the whipped cream until it’s all blended together.

Mango & White Chocolate CheesecakePour in half the mango purée and stir together. Then pour the mixture over the biscuit base.

Mango & White Chocolate CheesecakeDot the remaining mango purée on the surface and, using a skewer, swirl it around to create a hap-hazard pattern.

Mango & White Chocolate Cheesecake

Mango & White Chocolate CheesecakePlace in the fridge to set for a minimum of 3 hours, preferably overnight before removing from the tin & serving.

Mango & White Chocolate Cheesecake

Mango & White Chocolate CheesecakeThis was a HUGE hit with both me and the parents! Logic says that with all that white chocolate, it’s going to be really sweet but the mango & lime purée cuts through it beautifully. It’s so refreshing and gorgeously light, definitely a recipe I will be making again in the future! Also helps that it’s a really easy, make ahead recipe. So perfect for dinner parties too.

I hope you enjoyed this week’s post my lovelies, until next time!

Miss KitchenMason

 

 

 

 

Chicken Teriyaki!

 

Chicken Teriyaki!Finally… as promised, Teriyaki Chicken!

So, the traditional Japanese book I borrowed from my Dad is called Everyday Harumi. It is probably worth mentioning that my Dad lived in Japan for about 6 months so will have obviously picked up quite a bit whilst he was there! He fully recommended this book as being jam packed with tasty and authentic recipes. So I thought I would give it a go : D

I used the recipe from the book for the teriyaki sauce but used my own cooking method to create the dish. This sauce made it, hands down, the most flavourful, lip-smacking  meal I have ever made in my kitchen! I whole heartedly recommend this recipe to anyone!

What you will need:

  • 2 Large Chicken Breast (or 3 medium)
  • 50ml Light Soy Sauce
  • 50ml Mirin (sweet Japanese white vinegar)
  • 2 tbsp Caster Sugar

For the Rice

  • 2 Portions Cooked Rice, cooled
  • 1 x Garlic Clove, chopped
  • 4 x Spring Onions, chopped
  • 2-3 Small Mushrooms, chopped

Note: I found mirin in Tesco’s for about £1.50 for those of you who are struggling to find it.

First thing’s first. Preheat your oven to 200°C
Season the chicken with salt & pepper. Heat a little oil in a heavy based frying pan & fry the chicken breasts for about 5 minutes on each side, or until starting to turn golden.
Chicken Teriyaki!
Meanwhile, put the light soy sauce, the mirin & the caster sugar in a heavy oven proof saucepan & bring to the boil. Turn down the heat and simmer for about 15 mins until it’s like a runny sticky syrup.
Chicken Teriyaki!
When the sauce & chicken are ready, put the chicken in the saucepan with the sauce & spoon the sauce over to coat. Put in middle of the oven for about 15-20 minutes until the chicken is cooked through. Remove from the oven half way through and spoon the sauce over the chicken again.
Chicken Teriyaki!
Whilst that is in the oven, using the pan you fried the chicken in, fry the garlic and mushrooms for 1-2 minutes. Then add the spring onions & the rice. Season with salt and pepper, I also added a few chilli flakes for extra warmth and flavour but you don’t have to. Keep over a low heat to keep warm until the chicken is ready. Stir occasionally so it doesn’t catch and burn on the bottom.
Make sure you use cooked & cooled rice, otherwise you will make it difficult for yourself. I speak from experience, trust me! Another very important thing to mention about the rice is to rinse it. Rinse the rice before you cook it until the water runs clear to get rid of any starch. If you don’t, your rice will end up being sticky & stodgy. For this recipe, I also rinsed the rice after it was cooked before refrigerating until needed. This stopped it from sticking together whilst being cooled.
Chicken Teriyaki!
Chicken Teriyaki!
When the chicken is done, remove from the saucepan and cut into slices. Spoon the rice into dishes, place the chicken on top & pour over any leftover sauce.
Chicken Teriyaki!
And there you have it. A delicious, authentic & simple meal for two. Recipe is easily doubled, just make sure to bear in mind the size of the pans you are using.
I honestly can’t describe enough how tasty this meal really is. I implore you all to give it a go, you won’t regret it!
Thanks again for reading. If you would like to support the blog please subscribe by clicking the “Sign me up!” button on the home page.
Miss Kitchen Mason