The Naughty Buns

Just two friends showing off our home-made, healthy food recipes that are better than sex!

[thenaughtybuns]

Pure Pleasure Pouches for Olivia.

Happy Birthday to my baby girl! This is an oldie but goodie from when I was teaching cooking classes...always an easy and fun favorite. You can practically stuff and top these with anything! Here's a scrumptious one we always love.  

You will need:

One box frozen puff pastry sheets thawed on counter for an hour...no longer. Semi sweet Chocolate chips. White chocolate chips. Nutella. Peanut butter. Powdered sugar. Vanilla ice Cream. Store bought caramel sauce. Unfold the puff pastry sheets and cut them into squares. Usually 4-6 squares per sheet. Put some powdered sugar on a counter (and on a rolling pin) and roll out the pastry squares a bit so they aren't too thick. It's just about 4 to 6 rolls because you don't want them too thin or they fall apart. 

Next place a teaspoon of each the Nutella and peanut butter in the center of the rolled pastry. Top off with a tablespoon of both the chocolate and white chips. 

At this time you can also add anything you like! Bananas, raspberries, Heath Bar chips, marshmallows, you get the point.. Just DON'T overstuff these pouches because they won't cook properly get too messy!  To seal these up just take the corners of the pastry and close them off towards the center pinching so there are no holes anywhere. They do not have to be perfect and all look the same. It is so beautiful when they all look different especially when kids make these...and they all LOVE making them trust me! 

Place on a baking sheet and bake at 400 for about 25-30 minutes. They will be done when the pastry is slightly brown. Take out and let sit for at least ten minutes before serving or you will burn your mouth on the first bite and that SUCKS! I've done it... Serve with ice cream and caramel sauce in bowls. Happy Birthday Olivia!

[thenaughtybuns]

Make this luscious Pad Thai.. so delicious there is no need for expensive takeaway's. Try it! 3 large chicken breasts sliced into bite size pieces and seasoned with salt and pepper. 1 thinly sliced onion. 1 large handful sugar snap pea pods. 3 cloves crushed and chopped garlic. A thumb size piece ginger, peeled and grated. 1 red chilli, deseeded and chopped. 1/2 cup peanut butter. 1/2 cup low fat coconut milk. 1 tablespoon fish sauce. 1 or 2 tablespoons soy sauce. 1 tablespoon brown sugar. Groundnut oil (but any will do.) 1 package of rice noodles, soaked in hot water until soft, and then drained. *Lime wedges, 1/4 cup crushed peanuts, and spring onion to top off. Heat oil in a large wok or pan and on med heat sauté chicken until completely cooked and than take out of the pan to reserve for later. Next, in the same pan, add a bit more oil and sauté the onion, garlic, ginger and chilli pepper until the onion is nice and soft. Than add the sugar snaps and cook another 2 to 3 minutes. Add the chicken back to the pan along with everything else but the noodles. Cook and gently stir a further 2 minutes until everything is heated and the peanut butter is evenly distributed and melted. Lastly add the noodles and stir on a low heat just until everything is mixed together. Place in bowls and dollop with your garnishes remembering to squeeze the lime! Like I said... No takeaway required.

[thenaughtybuns]

Healthy Turkey and spinach burgers with a side Greek salad.

I made these burgers last minute with some leftover Ingredients and they were so frigging tasty I was eating them  while taking the pictures! In fact I am still eating them while writing down this recipe so I don't forget! LOVE these burgers. *Burgers One pound ground turkey or chicken. One cup frozen chopped spinach thawed, with all the liquid squeezed out. 3/4 cup fresh soft feta. Danish works best because it is creamy, not crumbly. Don't get your knickers in a twist if you can't find it, any feta will do. One heaping teaspoon dried oregano. One teaspoon onion powder. One teaspoon fresh ground pepper. Place the drained spinach and feta in a large bowl and mash with a fork so it mixes Being sure to leave some clumps in the feta. Next add the rest of the ingredients and GENTLY stir with a fork. Don't over mix because you don't want the ground turkey (or chicken) to get mushy.

With clean hands form into about 4 to 6 patties depending on how large or small you like them. Place on a plate covered in the fridge until use. This is a good time to make your salad (wink wink.)

I recommend you pan cook these burgers as they are very fragile (like us ladies) and we don't want them to crumble into a million little pieces. To keep these babies low calorie I just put a bit of olive oil on a paper towel and rub onto a pan. Heat the pan and cook the burgers on a medium heat until cooked all the way through flipping a few times. Be patient with the cooking as they take about 15 minutes due to the moisture in the cheese and spinach. They are well worth it! Greek salad is Greek salad... Clean some lettuce (I use romain in this) and cut into bite size pieces and put into a bowl. Clean a seedless cucumber and slice the way you prefer and add to the bowl with some feta, plump Greek kalamata olives, oregano, salt and pepper. Just before serving sprinkle in some red wine vinegar and olive oil and toss gently. Serve this along your burger and bravo!

[thenaughtybuns]

Afternoon Tea Anyone?

This recipe ... Oh my god even Jesus couldn't think of words to explain it! 

We love our savoury dishes and very rarely bake cakes but if you live in England ... and have been suffering from self diagnosed SAD (Seasonal Affective Disorder) this is the recipe for you!!! 

NONE of that faffing around egg whipping for peaks rubbish! We want cake and we want it FAST.

You will need:

2 cups flour

1 1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/3 cups sour cream

2/3 cup butter, softened

1 teaspoon vanilla

3 eggs

1/2 teaspoon baking soda

And chocolate chips / something delicious / Raisins (...YUCK, they are just humiliated grapes.)

You don't even need a cake tray / bakers dish thing! I cooked mine in the ceramic dish shown above and it was perfect. 

METHOD:

Heat the oven to 165'C and grease your dish with either butter or some spray cooking oil.

All you do is put ALL ingredients into a big bowl. 

Mix it all together, preferably using an electric whisk on medium, un till it forms a light batter with no lumps (Mine always has lumps lets be real here .. a couple of lumps are ok we are not the lump police!)

Pour half the mix into the dish, sprinkle with chocolate chips, nuts, raisins (YUUUUCK) crushed candy bars ... Whatever is delicious in the cupboard and cover it over with the rest of the cake batter. 

Put in the oven for about 35 minutes or un till a knife comes out clean when you poke it in the middle!

Slice it up and shovel it onto a cooling rack then enjoy warm with a nice cup of tea.

This cake is so so moist and will satisfy those miserable wintery tummies! 

[thenaughtybuns]

Poached chicken breasts with a "Silver Lining."

                    Don't underestimate The power of breasts! This chicken is a "MUST HAVE" in your fridge at all times. We use it for everything! Since I live in a country where it is very expensive to buy any sandwich meats I started to make this chicken for my kids lunches. It is so healthy and simple but don't take for granted how useful it will become once you get used to making it. We put it on sandwiches, pasta salads, green salads, risottos, tacos, couscous, everything! I make it at the beginning of every week as a habit now. I can't even count the amount of times I have given this recipe to friends, friends of friends, etc. The "Silver Lining" is that it makes the BEST chicken broth! If I don't use it in a day or two I freeze it In Tupperware containers. It is never wasted and if you are on a budget like me you will love this broth and the uses for it are endless. You will need: 4 to 6 chicken breasts boneless and skinless. 2 to 3 bay leaves. 1 tablespoon of salt. 1 tablespoon of fresh ground Pepper. Simply wash your chicken breasts, cut in half, and place in a pot filled with water covering the chicken about half an inch. Place the bay leaves, salt and Pepper in the pot and bring to a boil on med heat. Let boil for 10 to 15 minutes until there is no pink left in the center of the chicken. You can test this by taking out the thickest chicken piece and just slice it down the middle to look at the color. When the chicken has cooked through take out of the water and place into a bowl, cover, and let sit to cool down a bit.

Once the chicken has cooled down to where you can handle it start pulling the chicken apart into nice bite size pieces. That's it! When you are finished pulling apart the chicken Place in a Tupperware container and use for the days to come. I suggest using within three days. With the liquid left in the pot use a very fine strainer and just strain out all the bits and bay leaves. You should be left with a few cups of amazing clear broth. Store in fridge and use within a few days or freeze

[thenaughtybuns]

Seriously THE BEST cream cheese icing! This is a very loose recipe as I have lived in 3 different countries and the measurements are NEVER the same! I often have to figure it out for myself. Needless to say that this isn't science people and it is always amazing! Just make sure the frosting is thick enough so it holds the cake together and has a bit of fluff.  " A little bit more" or " a little bit less" wont make much difference. 6 oz cream cheese at room temperature 1/2 cup butter at room temperature 2 teaspoons vanilla 4 to 5 cups powdered sugar. 1 teaspoon milk. In a large bowl beat together cream cheese, butter and vanilla until a bit fluffy. Slowly ( and seriously on a low speed or it will go all over the place) add the powdered sugar beating until it is smooth. Lastly beat in the milk. Chill before frosting your cake ( or whatever devious things you may be frosting!) Soooooo  good and this should be enough that you have extra to keep in fridge for weeks.

[thenaughtybuns]

4 by 4 cake with raspberries. Soooooo moist it doesn't even need frosting... But who am I not to use the cream cheese frosting I just made! You will need 4 eggs at room temperature 1  1/4 cup of sugar 1  1/4 cup room temperature butter 1  1/4 cup flour I cup fresh or frozen raspberries Preheat oven to 375. Beet together the eggs and sugar for about a minute and than add the butter continuing for another minute. Slowly add the flour on a low speed so it doesn't spray everywhere (which is so annoying!) turn the blender off and add the raspberries gently folding with a spoon. Save a few raspberries for a garnish if you like. Pop in oven in the middle rack and bake for 35 to 40 minutes. Let cool and either frost or dust with powdered sugar and garnish with a few raspberries. Grated lemon zest also looks and tastes nice as a finishing touch. Simply one of the most moist and delicious cakes I have ever made or eaten... its also great in the morning with coffee. I have been serving this cake for over 15 years and every time it's a winner!

[thenaughtybuns]

Greek Chicken with sweet  potato and kale. This is the easiest dish and took only 15 minutes of my precious time to prepare! Make sure you use a baking dish large enough to place the ingredients without them overlapping so the chicken gets nice and crispy. * preheat oven to 375. You will need: 6 to 8 chicken pieces with bone and skin on. Thighs and breasts are best. 2 very large sweet potatoes peeled and cut into large chunks. 2 to 3 lemons cut into quarters. 3 large handfuls of cleaned and chopped kale. Should be chopped the size of salad greens, not smaller. 6 large cloves crushed garlic. 2 tablespoons Dried oregano. 2 teaspoons of salt and fresh pepper. Olive oil. One cup water. So easy folks! Just place the chicken skin-side up in the baking dish. Next place the sweet potatoes, kale and garlic around the chicken. Squeeze the lemons over the chicken and potato and than toss them into the dish with everything. Drizzle about 3 tablespoons of olive oil onto the ingredients trying to coat everything slightly. Sprinkle with the salt, pepper, and oregano making sure the chicken is generously coated. Lastly, add the water to the dish being careful not to let the seasoning come off the chicken. Pop in the oven and bake for 1  1/2 hours.

* while this is baking you will want to baste the chicken and potato a few times in the last  45 minutes of cooking to ensure crisp chicken and flavorful potatoes. If it doesn't have enough liquid for basting add another 1/2 cup water during the baking.

The sweet potatoes and kale add such a different pizzazz to this classic dish. Enjoy.

[thenaughtybuns]

Loaded Veggie Quiche   

You will need:

One store bought puff pastry crust. Bake blind in a pie dish for 15 minutes @ 350. 6 large eggs. * if you want to be healthier use 3 eggs and 6 egg whites 1 med. onion sliced thin. 1 zucchini very thinly sliced. 1/2 large or 1 small red pepper sliced thin. 1/2 package frozen spinach thawed and all the water squeezed out. 1 medium sweet potato peeled and cubed. Boil in salted water for 10 minutes until soft. 1/2 cup milk . 1 cup grated cheese such as gruyere or cheddar. 1/4 to 1/2 cup crumbled feta cheese. 1/2 teaspoon each salt, pepper, and thyme. A few sprinkles of grated parmesan cheese. Method: 

In a large pan sauté  the onion, zucchini, and red pepper in one Tablespoon olive oil, salt, pepper and thyme until slightly brown and a bit soft. When done, scatter the vegetables on the partially cooked pastry crust along with the boiled sweet potatoes. Scatter the spinach on top and than the feta cheese. In a separate bowl whisk together the eggs and milk. Add the grated cheese and pour over the prepared vegetables being careful not to overfill because this will rise a bit while cooking. Sprinkle with a bit more pepper, thyme, and some Parmesan cheese if you are feeling frisky. Bake another 45 minutes until lightly brown and cooked through. Serve hot or at room temperature with a simple green salad and you have the perfect light meal at any time of the day!

Your welcome..

[thenaughtybuns]

Chicken and Leek Pot Pie. We are far too lazy to make my our own pastry but if you are feeling heroic, look up any recipe for pie pastry and use for this pie. Otherwise be clever like us and buy one at the store in the frozen section! We particularly like the puff pastry as it bakes so golden and lustful. There should be 2 pastries per box. You will need:

2 to 3 chicken breasts cubed and boiled in about 3 cups of water (with salt, pepper and a bay leaf if you have one) for about ten minutes. Strain water and Reserve for later.

2 potatoes (sweet potatoes work great as well) peeled and cubed than boiled in salted water until semi-soft but not mushy. Do not overlook or they will become soggy. 1/3 cup butter. 1/3 cup flour. 1/2 cup cleaned and slice leeks. 2 cups of your reserved chicken broth. You can also used store bought. 2/3 cup milk. 1/2 cup peas if you want...most people pick them out! Bastards.. 1/2 teaspoon of each salt and pepper. *Fresh thyme and tarragon are amazing in this if you can get. Chop and add about a teaspoon of each. Dried herbs will work as well.

Method:

Start by lining with a pie dish or ovenproof bowl of your choice with a thawed pastry crust. Set aside. On med  heat Melt butter in a large pan and add leeks. Sauté until soft but not brown. Add flour, salt and pepper and stir for about 30 seconds. Slowly add broth left over from the chicken and milk and stir for a few minutes until the liquid becomes thicker and there should be no lumps. Gently Stir in the chicken,potatoes, herbs ( and peas if you are using.) Pour the filling into lined baking dish and cover with top layer of pastry. Make sure the pastry top is sealed with the bottom so there are no leaks. With a fork poke a few holes on the top of the pie and place on a baking tray. Bake at 400 for about 50 minutes until brown and bubbly. Sinful..... * pie can be frozen for weeks ( un- baked) and just let sit on the counter for a few hours to thaw the day of cooking. They can also be refrigerated for a few days ( un- baked) if you don't want to cook the same day.

[thenaughtybuns]

Chocolate pots with caramel and cayenne.

You need: 1  3/4 cups whole milk or cream. 1 vanilla pod split down the length. 1 cup milk or semi sweet chocolate chips. 6 egg yolks. 1/3 cup sugar. 1/8 teaspoon cayenne pepper. Store bought caramel sauce. Quality... Not cheap! Fresh whipping cream. Start by placing the milk ( or cream) and vanilla pod in a pan, heat up but do not bring to a boil. Add the chocolate and stir until melted. Take off heat. Take out vanilla pod. In a separate bowl beat the egg yolks with the sugar and add to the chocolate. Stir over a very low heat for a few minutes until the chocolate thickens just slightly.  Take off the heat and add the cayenne pepper. You can add a bit more cayenne pepper if you dare but remember to add slowly...once it's added it can't be taken out! Pour about a teaspoon of caramel into 6 to 8 small glass bowls. Than pour chocolate into bowls about 3/4 the way up.  Chill for a few hours and dollop with fresh whipped cream and garnish with JUST A PINCH of cayenne. These are heaven and will be sure to make you a sexy superstar.

Serve with loads of wine and let the magic happen..

[thenaughtybuns]

Spinach and artichoke dip. Heat oven to 425. Mix together in a bowl one bag of chopped frozen spinach (make sure to thaw and squeeze all the water out), one can of drained and roughly chopped artichoke hearts, two tablespoons of chopped jalapeño peppers (from a jar), one cup of low fat plain yoghurt, half cup low fat mayonnaise, half cup grated Parmesan cheese, salt and pepper. Mix all together and put in an oven proof baking dish. Sprinkle with extra parmesan cheese and pop in the oven for 45 minutes. This is so easy people ... I want to make sure you save enough time to make yourselves "Party Pleasing!"

[thenaughtybuns]

Don't be a purple prude! Get these ingredients for a healthy and delicious salad so filled with vitamins and minerals we should call it a POWER SALAD! Two cups of prepared quinoa (directions will be on the box.) A few washed handfuls of kale with the stems removed and greens finely chopped. 1/2 of a freshly roasted beet chopped into cubes (or half a can of chopped beets.) Fresh is best... You decide. Pomegranate seeds from half a pomegranate. One small log of goats cheese. Any soft cheese will do if you are a picky pain. One sliced avocado. Basic balsamic lemon vinaigrette dressing (recipe follows.) Place the kale and prepared quinoa in a bowl and gently toss with the dressing. Add the beets and pomegranate and toss a bit more. Add avocado and gently toss a bit more. Place crumbled goats cheese on top and dive in! 

Sit back and enjoy ... You deserve it after all that tossing! 

Balsamic lemon vinaigrette dressing. 1/4 cup balsamic vinegar. 1/2 cup olive oil. Juice of 1/2 fresh lemon. 1 teaspoon sugar. 1 clove crushed garlic. 1/2 teaspoon of each salt and fresh ground pepper. Place vinegar and all ingredients except olive oil in a bowl and whisk for a minute. Slowly add the oil whisking until all the oil is used. 

[thenaughtybuns]

WHO DOESNT HAVE 10 MINUTES FOR A FEW WEEKS OF PLEASURE!

Home Made Pleasure:

For the pesto place a few handfuls of cleaned fresh mint, 1/2 cup of grated Parmesan cheese,and 1 cup of walnuts in a blender. Add olive oil (about a cup) and blend away until the desired thickness. Season with salt and fresh pepper.

This pesto is like liquid gold…use for sandwiches, pastas, burgers, massage oil, just whatever you do don’t run out of it! It stays for weeks in the fridge if you keep topping it up with just a bit of olive oil to prevent the top from browning.

*No walnuts, no problem… Use pine nuts. *No mint, stop bitching… Use basil.

[thenaughtybuns]

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Home Made Pita Chips

These home made pita breads are our secret weapon and are completely divine. We love them because they are CHEAP, HEALTHY, EASY and DAMN TASTEY (Much like us.)

(If you buy a pack of basic pita breads at the grocery store it will knock you back a whole 22p, a bag of the most horrendous crisps would cost you more than that!) 

You will need: 

A couple packs of pita breads (White taste best but wholemeal are healthy, you choose.) 

Olive Oil.

A sprinkle of herbs - We like Thyme or Rosemary but be adventurous. 

Paprika (Unsmoked.)

Sea Salt and pepper.

Method:

Take a pair of scissors and chop the pita breads into crisp size. Just go crazy no need to be neat. 

 Because pita breads are a little thick we like to peel them in half after (or before) we cut them into chip shapes to ensure they go crunchy. 

Pour your chips out onto a baking tray and lightly pour some olive oil over them, toss and repeat. You don’t want them smothered but a glisten is perfect. 

Spread those sparkly babies out and sprinkle with paprika, a pinch of thymeand a generous amount of salt and pepper. 

Throw them in a hot oven at around 220C for about 15 minutes or till golden and crispy. To make life difficult and to keep us bitches on our toes … God made all ovens different … So just keep an eye on them and turn them over if necessary. 

Pour into a bowl next to our famous guacamole and crunch away!

[thenaughtybuns]

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THE NAKED SALAD 

ATTN: No Dressing Required. 

You will need:

A few handfuls of cleaned assorted lettuces. I like red leaf, Boston, spinach,etc. Stay the hell away from Iceberg and boring romaine!!

Tuna, cleaned and butterflied prawns, avocados, cherry tomatoes, walnuts,blue cheese, cucumber, fresh lime, sesame seeds, salt and ground pepper.

Method:

Start by seasoning the tuna with salt and pepper and sprinkle with sesame seeds on both sides. Heat a tablespoon of grape seed oil (or olive oil) in a pan and sear the tuna for about 3 minutes a side.

Take out of pan and slice into nice large chunks. Cook the seasoned prawns in the same pan for a few minutes until  they are cooked through and no longer transparent in color. Place the prawns and tuna on the lettuce and I am assuming you have a beautiful platter or bowl to serve this on or DON’T EVEN BOTHER!

Next just add some cucumber sliced thin, some cherry tomatoes sliced in half, sliced avocados, blue cheese, and walnuts. Top off with freshly squeezed lime and sprinkle with salt, fresh pepper and more sesame seeds. If you absolutely MUST I will allow a simple drizzle of olive oil and balsamic but it is so dam tasty without it! 

  *We think there is no point in eating a salad that will have you hungry five minutes later … So don’t you worry this Naked Salad hits the spot!! 

** As always if you don’t like Blue Cheese, put in a different cheese or leave it out! Just mix and match with similar ingredients! 

[thenaughtybuns]

Don’t hate me cause I’m beautiful.. Eat this healthy plate of sultry food  And you will be too! Grilled Lemon Chicken with Roasted Red Peppers and a splash of home made Pesto.

Ingredients: 

4 Boneless skinless chicken breasts

Lemon zest (2 lemons.)

Olive oil,

Red peppers,

Fresh mint,

Walnuts,

Parmesan Cheese

Salt and pepper.

METHOD: 

Start by cleaning the chicken breasts, slicing them in half, and pounding them with a rolling pin until they are 1/4 inch thick. Place in a bowl and toss gently with 2 tablespoons of olive oil, the zest of two lemons, salt and pepper.

No need to waste time marinating just throw these beautiful breasts on the grill and cook away until done. Divine served up with anything but I love them especially with roasted red peppers and fresh pesto ( recipe follows.)

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