Three Little Pigs

Three greedy sisters with a passion for cooking and eating!

[threelittlepigsrecipes]

Tiramisu

Tiramisu..... need I say more! Utterly devastated after a recent Tiramisuless holiday in Tuscany, I decided to take the matter into my own hands. This is my third attempt and I must say it was worth the wait. Adding a hint of orange and cointreau really intensifies the flavours of the chocolate and coffee, and just because I’m greedy it had to be 3 layers!

Serves 8-10

Ingredients:

50 g caster sugar

275 ml cup freshly brewed coffee

6 egg yolks

300 g mascarpone- room temperature

zest of 1 large orange

250 ml double cream

juice of 1/2 an orange

35 g dark chocolate, grated

1 pack of lady fingers (use approx 32)

85 ml sherry

25 ml cointreau

Method: Set a heatproof bowl over a pan of simmering water, add the egg yolks and sugar and cream together using an electric whisk. Then add 40ml of sherry and continue to whisk until the mixture is thick and has increased in volume. Remove from the heat. 

Add the mascarpone and orange zest to a large mixing bowl and beat until it has softened. Gradually add the egg mixture to the mascarpone, whisking until it is completely blended and smooth.

In a separate bowl whisk the cream until it forms soft peaks and gently fold it into the mascarpone mixture.

Combine the coffee, sherry, cointreau, orange juice and half of the chocolate in a small saucepan. Place over a medium heat until the chocolate has melted. Remove from the heat and leave to cool.

Quickly dip each ladyfinger into the coffee mixture and then arrange them in a single layer on the bottom of a 32x22 cm (9cm deep) oval glass baking dish (you can also user a wider shallower dish and do two layers instead). Pour 1 tbsp of the coffee mixture evenly over the lady fingers before spreading a 3rd of the mascarpone mixture over the top, and sprinkle with 1/3 of the grated chocolate. Repeat this process 3 times, on the last layer of lady fingers pour the remaining coffee mixture over the top before spreading on the mascarpone. Refrigerate for a minimum of 3 hours or over night before serving.

[threelittlepigsrecipes]

Chocolatey Pear and Almond Cake

Serves 8-10

Ingredients:

200g unsalted butter

175g granulated sugar

juice of 1/2 lemon

3 medium ripe pears, peeled cored and quartered

1 tsp almond extract

3 large eggs, beaten

75g plain flour 

1 1/4 tsp baking powder

80g dark chocolate, broken into chunks

150g ground almonds

pinch of salt

25g flaked almonds

Method: Preheat the oven to 170°C, gas mark 3. Grease a 20cm loose bottom cake tin and line the base with baking parchment.

Add 25g of butter to a saucepan and place over a medium heat, when the butter has melted add 1 tbsp of sugar. Once the sugar has dissolved add the lemon juice and pear quarters, fry in the butter for 10 minutes, turning occasionally until they start to brown. Once they are brown and sticky remove from the heat and leave to cool.

Put the remaining butter into a large mixing bowl, along with the sugar and cream together until light and fluffy. Add the almond extract to the beaten eggs and very gradually pour the egg mixture into the creamed butter and sugar, a small amount at a time. 

Sift in the flour and baking powder. Next add the chopped chocolate, ground almonds and salt, and gently fold into the mixture. Once all of the ingredients are combined pour the batter into the cake tin. Carefully arrange the pear quarters on top of the cake and drizzle over the remaining sauce from the pears. Place the cake into the oven and bake for 30 minutes.  

After 30 minutes sprinkle the flaked almonds over the cake and bake for a further 10 minutes, or until a skewer inserted into the middle of the cake comes out clean. Once the cake has cooled slightly, remove from the tin and place on a wire rack to cool completely. This cake is best served with a large dollop of crème fraiche!

[threelittlepigsrecipes]

Sticky Toffee Pudding Cake

Serves 10-12

Ingredients:

250g dates, stoned and roughly chopped

250ml hot tea

135g butter, softened

150g light brown muscovado sugar

50g dark muscovado sugar

2 tbsp golden syrup

1 tsp vanilla extract

3 large eggs, beaten

1 tsp baking powder

Toffee Sauce

75g light muscovado sugar

15g butter

1 tbsp golden syrup

50ml double cream

Icing

50g butter, softened

200g cream cheese

75g icing sugar

1 tsp vanilla extract

Method: Preheat the oven to 180°C (160°C fan). Grease a 22cm deep loose bottom cake tin and line the base. Pour the hot tea over the chopped dates and leave to soak for 15 minutes, before blending in a food processor, until smooth.

In a large bowl beat together the butter and both sugars with an electric whisk until it becomes pale and fluffy. Gradually whisk in the golden syrup, followed by the eggs, vanilla extract and finally the date mixture.

Next sift the flour and baking powder into the batter and gently fold in until well combined. Pour the cake batter into the lined tin and place into the oven for 55 minutes, or until a skewer inserted into the centre of the cake comes out clean.

For the toffee sauce add all of the ingredients except for the cream into a sauce pan and place over a low heat until the sugar has dissolved. When the sauce begins to boil add the cream, stir, then remove from the heat and set to one side.

Once the cake is cooked, remove from the tin and place onto a cooling rack. Prick the surface of the cake all over using a skewer, pour half of the toffee sauce over the cake and leave to cool.

In a bowl beat together the butter and cream cheese with an electric whisk. Once combined, turn the electric whisk down to a low speed and gradually add in the sifted icing sugar, until the mixture is light and creamy. Finally beat in the vanilla extract.

When the cake has cooled, spread the frosting evenly over the top of the cake before drizzling over the remaining toffee sauce.

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Parmigiana Melanzane

Serves 4

Ingredients:

1 red onion, chopped

2 cloves of garlic, crushed

2 anchovies, chopped

1 tbsp of oil reserved from the anchovies

1 tsp of chopped thyme

1 tbsp of brown soft sugar

1 tbsp of red wine vinegar

1 tbsp of chopped oregano

600g of chopped tomatoes

2 aubergines

200g of mozzarella, sliced into thin discs

70g of parmesan, grated

Method:

Pre-heat the oven to 200°C. Heat the oil from the anchovies in a large pan. Add the onions, garlic and anchovies, cook for 10 minutes until the onions have softened.

Add the sugar and red wine vinegar, turn the heat down and cook for a further five minutes. Add the chopped tomatoes, oregano, thyme and season, gently heat for 15 minutes.

Meanwhile heat a griddle pan and thinly slice the aubergine lengthways. Brush the aubergines with olive oil and cook for a few minutes on either side allowing the aubergine to brown slightly. Once all the aubergines have been fried, season and set aside.

In a medium baking dish layer a quarter of the tomato sauce and cover with a thin layer of aubergine. Cover with a quarter of the mozzarella, season and sprinkle over a tbsp of parmesan. Repeat this process until all of the sauce and aubergine have been used. Finish with a layer of tomato sauce and cover with mozzarella and parmesan.

Place in the oven for 30 minutes until brown and crispy on top. Sprinkle with chopped oregano and serve with a green salad.

#aubergine

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300 Kcal Prawn, Asparagus and Samphire Pearl Barely Risotto

I have been following the 5:2 diet for over 12 months now and have lost 16 lbs in total. Compared with other diets I have tried, it is easy to maintain and ensures results. When it comes to the (dreaded) 500 day, I try to eat a small amount during the day (200 kcal) meaning my evening meal needs to be tasty, nutritious and full of flavour. After experimenting with lots of different low calories dishes I came up with this 300 kcal Prawn and Pearl Barley Risotto recipe, a deliciously satisfying evening meal which certainly doesn’t taste like diet food.

Serves 2

Ingredients:

60g pearl barley (Approx 1 hour cooking time)

1/2 knorr veg stock pot

4 sprays of fry light olive oil

2 spring onions, roughly chopped

1 garlic clove, minced

125g asparagus, cut in half

200g raw kings prawns

large handful flat leaf parsley, roughly chopped

1 tsp smoked paprika

40ml low fat creme fraiche

few dashes of Tabasco

1 tbsp lemon juice

1/2 tsp black pepper

100g samphire

Method: Add the pearl barley and stock pot to a saucepan and pour over boiling water until 3/4 full. Place over a medium heat and leave to simmer for approximately 1 hour (or as instructed on the packet) adding more water when necessary.

Once the pearl barley is almost cooked place a frying pan over a medium heat, add the fry light, springs onions and garlic and cook for a few minutes. Next add the asparagus and a splash of boiling water and cook for a further 2 minutes before adding the king prawns. As soon as the prawns turn pink add the cooked pearl barley along with the remaining ingredients and stir. Do not add any salt as the samphire is naturally very salty.

When all the ingredients are well combined, divide equally between both plates and devour!

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Lime and Blackberry Cake with Mascarpone Icing

Serves 10-12

Ingredients:

175g butter, room temperature

200g caster sugar

3 eggs, beaten

2 limes, zest and juice

1 tsp vanilla essence

250g plain flour

2 tsp, baking powder

1/2 tsp baking soda

pinch of salt

125ml sour cream

130g Blackberries, large ones cut in half

Mascarpone Icing:

250g mascarpone

60g icing sugar

2 tsp vanilla essence

zest of 2 limes

200ml double cream

170g blackberries

30g good quality blackberry jam

Method: Preheat the oven to 160°C fan. Grease a 22cm loose bottom cake tin, and line the base.

In a large bowl beat together the butter and sugar until light and fluffy, then fold in the beaten egg a bit at a time, in order to stop it from curdling. Next mix in the vanilla essence, lime juice and zest until well combined.

In a separate bowl, sift together the plain flour, baking powder, baking soda, salt, and then stir.

Add the flour mixture to the batter along with the sour cream and mix gently before folding in the blackberries. Pour the cake mixture into the cake tin and place into the oven for 50-60 minutes. The cake is ready when you push a skewer into the centre and it comes out clean.

Leave to cool in the tin, then turn out onto a wire rack to cool completely. 

For the icing, beat together the mascarpone, icing sugar and vanilla essence until well blended. In a separate bowl whip the cream until it forms stiff peaks, then gently fold the cream and zest of one lime into the mascarpone mixture.

When the cake has completely cooled, cut in half horizontally and spread the blackberry jam over the bottom layer. Spread 2/3s of the icing over the jam and sandwich between both layers. Spread the remaining icing on top of the cake and decorate with the blackberries, finish by sprinkling over the lime zest.

[threelittlepigsrecipes]

Pak choi and chilli stir fry

Serves 2

Ingredients:

1 tbsp of sesame oil

1 pak choi

½ red chilli, thinly sliced

1 carrot

Small cube of ginger, grated

2 cloves of garlic, crushed

100g of medium egg noodles

3 spring onions, sliced

1 tsp of mirin

2 tbsp of soy sauce

1 tsp of fish sauce

1 tsp of sweet chilli

Method:

Break the leaves from the pak choi, thinly slice the stalks keeping the leaves intact. Cut the carrot in half lengthways and cut into long thin strips. Heat the oil in a wok, add the onion, garlic, ginger, carrot and chilli and cook gently for three minutes.

Add the mirin, soy sauce, fish sauce, sweet chilli and pak choi. Cook for a further few minutes until the pak choi and carrots have softened.

In a saucepan boil water, add the noodles and cook for four minutes until soft. Add the noodles to the wok and coat in the sauce. Serve with sliced chilli and a squeeze of lime.

#stirfry

[threelittlepigsrecipes]

Pea and Mint Risotto with Balsamic Roasted Lamb Chops

Serves 4

Ingredients:

8 lamp chops

5 tbsp rapeseed oil

2 tbsp balsamic glaze

2 garlic cloves, minced

1 tsp salt

1 tsp ground black pepper

5 sprigs of thyme

Risotto:

2 tbsp oil

knob of butter

2 garlic cloves, minced

1 large white onion, finely diced

300g arborio rice

1 red chilli, finely sliced

150ml dry white wine

1.2 litres good vegetable stock

150g frozen peas

40g parmesan

1 1/2 tbsp low fat creme fraiche

large handful of fresh mint, roughly chopped

1 tbsp lemon juice

pinch of salt

2 tsp black pepper

Method: For the lamb chops, begin by combining the oil, balsamic glaze, minced garlic, salt, pepper and thyme in a roasting tray, one in which the lamb chops will fit snuggly, and mix together. Place each lamp chop into the roasting tray and cover in the oil and balsamic mixture, ensuring the whole chop is coated. Cover the tray with cling film and leave to marinade in the fridge for 1-3 hours, the longer the better.

Preheat the oven to 200°C (180°C fan).

Add the oil and butter to a large, deep frying pan and place over a medium/ low heat. Once the butter has melted add the onions and garlic and cook on a gentle heat until soft. Once the onions have softened add the chilli and arborio rice and toast for 2-3 minutes on a higher heat, stirring continuously, before adding the wine.

Remove the cling film from the tray of lamb chops and place into the oven for 20 minutes.

Keep the stock hot in a separate saucepan over a medium heat. Once the wine has been absorbed add a ladleful of stock. Keep the heat low so the rice doesn’t cook to quickly. After each ladleful of stock has been absorbed by the rice, add another ladleful and stir continuously. Continue this process until you have used all the stock and the rice is Al Dente. If the rice is still too hard after the stock has finished just add some boiling water.

Remove the lamb chops from the oven, cover with tin foil and leave to rest.

Once the rice is Al Dente, add the frozen peas, parmesan and creme fraiche and stir well until the peas are cooked through. Finally add the mint, lemon juice, salt and pepper to taste, then leave to sit for 2 minutes.

After 2 minutes when the risotto is deliciously creamy, serve along side two lamb chops and drizzle with the oil and balsamic marinade

[threelittlepigsrecipes]

Shrimp and Courgette Korean Pancakes

Ingredients:

Dipping Sauce:

1 tsp of sesame seeds lightly toasted

3 tbsp of soy sauce

1 small chilli, chopped

1 tsp of honey

1 ½ tsp of rice vinegar

Chopped chives

Pancake Mix:

2 cups of flour

1 ½ cups of water

2 eggs

140g of raw king prawns

1 courgette spiralized, alternatively cut into thin ribbons

5 spring onions, slice length ways

Chives, chopped

3 cloves of garlic, minced

Sunflower oil for cooking

Method:

To make the dipping sauce simply mix all of the ingredients together in a small bowl.

For the pancake batter, gently mix together the flour, water and egg. Add in the remaining ingredients, season and combine.

Heat a non-stick, medium frying pan. Once hot add a tbsp of sunflower oil to the pan, heat and ladle in a third of the mixture. Spread the mixture around the pan to ensure it cooks evenly. Cook on a low-medium heat for eight minutes, turning the heat up for the final few minutes. Flip the pancake and fry for a further five minutes until the batter is cooked and the pancake is crispy and brown.

Repeat the process two more times until all the batter has been used up. Cut the pancakes into small squares, sprinkle with chopped chilli and chives and serve with the dipping sauce.

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Crayfish Noodle Salad

Serves 2

300 kcal per serving

Ingredients:

250g of crayfish tails

200g of egg noodles

2 handfuls of spinach

4 spring onions, sliced

Handful of coriander chopped

Squeeze of lime juice

¼ of a red chilli, chopped

Small cube of ginger, grated

2 tbsp of dark soy sauce

1 tsp of fish sauce

2 tsp of honey

¼ tsp of rice wine vinegar

1 tsp of sesame oil

2 tbsp of sesame seeds

Method:

Cook the noodles in boiling water for three minutes until soft (or follow the instructions on the packet). Drain and leave to cool.

Toast the sesame seeds until golden brown.

Mix together the soy sauce, sesame oil, honey, rice wine vinegar, fish sauce, ginger, chilli, coriander and lime juice. Taste to ensure the balance of sweet and sour is to your preference. Add the crayfish, spring onions and spinach to the marinade.

Finally, once the noodles have cooled, add them to the marinade and mix together thoroughly. Serve with coriander and a sprinkle of toasted sesame seeds.

#crayfish #healthy #salad

[threelittlepigsrecipes]

Basil and Walnut Crusted Cod with Roasted Fig and Beetroot Salad

Serves 2

Ingredients:

1 tbsp vegetable oil

3 beetroots, cut into wedges

3 garlic cloves, crushed

4 figs, cut into quarter

1 tbsp balsamic vinegar

1 1/2 tbsp maple syrup

squeeze of lemon

1 tsp wholegrain mustard

pinch of salt

pinch of pepper

170 g asparagus

100 g rocket

Cod

1 tbsp oil

50 g walnuts

2 large handfuls of fresh basil, roughly chopped

1/2 tsp salt

1 tsp pepper

1 tbsp lemon juice

Method: Preheat the oven to 180°C. Add 1 tbsp of oil to a roasting tray and place into the oven until the oil is hot. Then add the crushed garlic and beetroot wedges and cook for 20 minutes.  

Add the walnuts and basil to a food processor until it resembles pesto, then add the lemon juice and stir. Brush a baking tray with oil and place the cod fillets on top, then brush the top of each fillet with the remaining oil and cover with the basil and walnut mixture so that the surface of the cod is covered. Then place into the oven for 15 to 20 minutes until the fish is flakey.

Add the figs to the roasting tray and place into the oven for 20 minutes.

Mix together the balsamic vinegar, maple syrup, mustard, lemon juice, salt and pepper to make the dressing.

Fill a sauce pan one quarter full with boiling water and place over a high heat, before adding the asparagus spears. Cook for 3 minutes, drain and immediately place into cold water.

Remove the beetroot and figs from the oven, place on top of the rocket and drizzle over the balsamic dressing. Take the cod out of the oven and serve with the beetroot and asparagus.

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Spiced Butternut Squash and Lentil Soup

Serves 4-5

Ingredients:

1 1/2 tbsp oil

550 g butternut squash, deseeded, peeled and diced

200 g white onions, finely diced

3 garlic cloves, minced

1 tsp smoked paprika

1 tsp turmeric

1/2 tsp cumin

100 g red lentils

1.5 litres vegetable stock

large handful of fresh coriander, roughly chopped

1 tsp black pepper

Method: Heat the oil in a deep frying pan and place over a medium heat, before adding the onions and garlic. Sweat for 5 minutes, then add the butternut squash and ground spices and fry for a further 2 minutes. Next add the lentils and stock and leave to simmer for 20 minutes, until the butternut squash is soft.

When the butternut squash is soft, blend the soup using a hand blender until smooth. Garnish with the fresh coriander and some chilli flakes for some added heat!

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Salmon and Chorizo Salad with Grilled Artichoke and Avocado

Serves 1

Ingredients:

1 fillet of salmon

pinch of salt

pinch of pepper

1/2 lemon, cut in half

1/2 small avocado, sliced

80 g grilled artichokes in oil, drained and cut in half

40 g chorizo, sliced

1 spring onion, finely sliced

handful flat leaf parsley, finely chopped

70 g rocket

Dressing:

1/2 tbsp maple syrup

1/4 tsp salt

1/2 tsp black pepper

Method: Preheat the oven to 200C. Season the salmon fillet and wrap in tin foil, along with the lemon wedges. Place on a baking tray and put in the oven for 15 minutes, or until the salmon is flakey.

Add the artichokes, chorizo and spring onions to a frying pan over a medium/ high heat. Fry for 8 minutes until the chorizo has started to brown and the spring onions have softened, before stirring in the parsley and remove form the heat.

Arrange the rocket onto a plate and scatter over the artichoke mixture, as well as the sliced avocado.

Take the salmon out of the oven, remove the skin and flake over the top of the salad. In a small bowl squeeze 1/2 tbsp of lemon juice along with the rest of the dressing ingredients and mix together, before drizzling over the top of the salad.

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Pine nut and Pancetta Kale

Serves 2

Ingredients

50g pine-nuts 


6 rashers of pancetta


250g kale, roughly chopped

1tbsp olive oil

Method: Add the pine-nuts to a large frying pan and place over a medium heat, until golden brown and set aside. 

In the same pan, fry the pancetta for 1minute on each side until golden and crispy, remove with a slotted spoon and set to one side. 

Next, add the oil, kale and 50ml of water to the pan, cover and simmer for 4-5minutes. Remove the cover and continue to simmer until the water has evaporated, add the pine-nuts and transfer to a serving dish. Finally, sprinkle the pancetta over the kale and serve.

[threelittlepigsrecipes]

Chicken and Mushroom Stroganoff

This very tasty and healthy dinner is creamy yet very low in fat and gluten free!

Serves 3

Ingredients:

1 tbsp of vegetable oil

knob of butter

1 red onion, cut into semi circles

2 garlic cloves, finely chopped

50 ml white wine

2 large chicken breasts

150g chestnut mushrooms, roughly sliced

3 tbsp low fat creme fraiche

1 1/2 tbsp paprika

2 handfuls of fresh parsley, roughly chopped

Method: Add the oil and butter to a frying pan over a medium heat, once the butter has melted add the onions and garlic and fry for 5 minutes until the onions begin to soften. Next add the wine and leave to simmer until the wine has cooked off.

Place the chicken breasts on a chopping board, season with salt and peeper and 1 tsp of paprika and place a piece of cling film over the top of both breasts. Using a rolling pin bash the chicken breasts so that they are 1cm thick, then cut them into thin strips. Then add the chicken to the pan, and fry for 5 minutes.

Once the chicken has browned, add the mushrooms and continue to fry for a few minutes, before adding the creme fraiche and paprika. Leave to simmer for 5 minutes before finishing off with the lemon juice and parsley.

I have served mine with my delicious butternut squash and chickpea patties as a no carb/ gluten free option, for the recipe please follow the link- http://threelittlepigsrecipes.tumblr.com/post/123031129858/gluten-free-butternut-squash-and-chickpea-patties, however this dish also goes perfectly with mashed potato or rice!

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Cod Fillet with a Lentil and Chorizo Salad

Cod and Lentil Salad

85 g chorizo, cut into semi circles

2 garlic cloves, minced

8 vine tomatoes, cut into quarters

3 spring onions, finely chopped

125 g asparagus, cut into 4 lengthwise

1 tbsp vegetable oil

2 cod fillets

1 tin of green lentils, drained and rinsed

handful parsley, roughly chopped

70 g rocket 

Dressing

2 tbsp olive oil

1 tsp honey

juice of 1/2 a lemon

1 1/2 tsp balsamic vinegar

pinch of salt

pinch of pepper

Method: Put the chopped chorizo into a frying pan over a medium heat, along with the garlic, tomatoes, spring onions and asparagus. Cook until the chorizo releases oil and starts to brown at the edges. Then remove the chorizo and vegetables using a slotted spoon, to save the chorizo oil, and place into a bowl.

Add the vegetable oil to the frying pan and place over a medium heat. When the oil is hot add both cod fillets, skin side down, reduce the heat slightly and leave to cook for 15-20 minutes until the fish is flakey.

To the chorizo mixture add the lentils, and chopped parsley and stir thoroughly.

In a small bowl add all of the dressing ingredients, and stir. Then pour the dressing over the lentil and chorizo mixture and combine well using your hands.

Divide the rocket evenly between two plates and spoon the lentil mixture on top. Finally remove the cod from the heat and arrange on top of the lentils, garnish with some chopped parsley.

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Goats Cheese, Honey and Hazelnut stuffed Courgette Flowers

serves 5 (as a starter)

Ingredients:

10 courgette flowers, preferably with the baby courgette still attached

700ml flavourless oil

For the filling:

100g Ricotta

65g round of goats cheese

50g skinned hazelnuts roughly chopped

1tbsp honey

1 medium courgette grated

1tsp salt

1tsp pepper

For the batter:

1 egg

100g flour

200ml sparkling water

pinch of bicarbonate of soda

pinch of salt

In a blender combine all of the ingredients of the filling, except the courgette, ensuring there is still some texture to the mixture then stir in the grated courgette. Set the mixture aside for later, whisk together the batter ingredients until smooth and silky.

Open the courgette flowers gently along one side and begin to stuff with the filling, before doing this I removed the stamen of the flower, but this is optional. To make it easier to stuff the flowers, take a liberal scoop of the mixture with a teaspoon and make a rough quenelle shape. Place the quenelle inside and wrap the flower around and twist the top to secure.

Heat the oil in a medium sized heavy based pan. I don’t have a thermometer so I tested the temperature but dropping in some batter, when the oil is ready it with bubble and the batter should puff up. Dip the courgette flowers in the batter so that they are completely coated and then transfer to the hot oil. Allow them to fry for about 5 minutes, turning regularly, until golden brown and until the courgette is tender. Once they’re cooked place on some kitchen roll to absorb any excess oil and serve immediately with mixed leaves and drizzle with honey.

If you have any left over filling mixture don’t let it go to waste! Instead, make more quenelles and coat in plain flour, then dip in the batter and fry until golden brown. These make lovely little fritters that you can serve along with the courgette flowers!