Category Archives for what I’ve cooked

Poached Rhubarb and Apple Sorbet

PoachedRhubarbandAppleSorbetI love sorbet and wanted to end the meal with a bit of wow, so I looked through my collection or recipe books. I came across Adam Handlings book and found the perfect dessert that I wanted to try. This desert is not directly the same but inspired from If your interested in his book, take a look at my review here(insert link)


Poached Rhubarb

* 4 Rhubarb Sticks

* Grenadine

Apple Sorbet

* 4 Apples – I would recommend Granny Smith

* 5 Tablespoons of Sugar

* Pure Apple Juice

* Green food colouring


Apple Sorbet

1) Remove the Apple Skin, Core and cut into roughly 1 cm cubes

2) Put Apples into a saucepan along with Sugar and Apple Juice

3) Boil until apples are soft

4) Remove from heat and allow to cool

5) Put into a food processor until its a puree

6) Strain mixture into a small container and mix in Green Food Colouring to give it a nice green colour

7) Place in freezer

8) Once frozen blend to a puree and then return to freezer

Poached Rhubarb

1) Cut the Rhubarb into roughly 9 cm

2) Peel skin off

3) Place into a container and cover with grenadine

4) Leave for at least 2 hours

5) Place in Oven at 160c/Gas mark 3 for 15-20 minutes or until soft

To Serve

I placed 4 of the Rhubarb onto the plate and then placed the Apple Sorbet on top. I then surrounded this with broken biscuits and some poached apple.

PoachedRhubarbandAppleSorbet PoachedRhubarbandAppleSorbet2

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Skewers – Chicken, Pork, Beef or Vegetarian

I have made skewers a number of times and they continue to be one of my favourite meals, not only are they tasty but they are also perfect for those that are dieting! As I have started eating more slimming world meals, it made sense to share a few of these.

Even though they are slimming world, it doesn’t mean there is not taste. That’s why I like the diet you can still eat most things but just in moderation.

These skewers can be made with a range of meat, Beef, pork or chicken – whatever takes your fancy!

They can be cooked in the oven, grilled or if you are experiencing a nice sunny day – why not stick them on the BBQ.

I also like them as you can have them as a lunch time snack with a bit of salad or try adding some sweet potatoes chips and salad for a evening meal.


Serves: 6-8 Skewers

NOTE: This is the amount of ingredients I normally use, may vary depending on how many you wish to make and the size of them.

  • 500g of meat (chicken, pork or beef)
  • 1 Bell Pepper
  • 1 Onion
  • 1 Courgette
  • Wooden or Metal Skewers
  • Any seasoning required

Method To Make Skewers

  • If using wooden skewers soak them in water as if they go in dry there is more chance of them burning.
  • Cut meat into roughly 2 cm/1 inch cubes
  • Season/marinate meat and leave to one side
  • Chop courgette into 1 cm slices and then half these
  • Cut the onion and pepper into squares
  • Once meat has been marinated and skewers have soaked put meat and vegetables onto the skewers. Making sure you have one of each before starting again with the first makes them look great and unified!
  • Pop into the grill, BBQ and cook until meat is done. You will want to rotate a number of times to ensure all sides are equally cooked.

Make sure you check the meat is fully cooked before serving.

Feel free to comment below on what you think about this dish and don’t forget to let me know how it goes if you make them! 🙂

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Honey Roast Vegetables

I love vegetables, they go amazing with a wide variety of meats. The problem I sometimes find is simply roasting them can be a little dull, this honey roast vegetables recipe is perfect for adding a little something extra to them!

First thing you need to do is get yourself the vegetables that you want to roast, I would recommend the following;

  • Parsnips
  • Carrots
  • Potatoes
  • Sweet Potatoes
  • Courgette

There are many others that could be added but I find these work great together!

Honey Roast Vegetable Ingredient List

It depends on how many you are cooking for, I always tend to make too much.

  • Vegetables x2 of each type
  • Olive Oil – Nice Amount
  • Runny Honey – 4 table spoons

How Do You Make It?

  • Get a large mixing bowl and put in the Olive Oil and 4 spoons of runny honey. Mix this together with a wooden spoon to make sure it’s all mixed up well.
  • Remove the skin from the carrots and parsnips, cut them so that they are roughly 2 inches long. You then want to half these and then half them again, this will make them the perfect size.
  • Skin the sweet potatoes and cut them into roughly 1 inch thick circles and then half them, they don’t want to be too thick as they can take longer to cook than the other vegetables
  • Skin the potatoes, cut these into quarters so they are roughly the size of roast potatoes.
  • With the courgettes you can simply cut these into roughly ½ inch discs
  • Get all of your prepared vegetables and put them into the mixing bowl, add some salt and pepper to season.
  • Get your wooden spoon and then stir all of the vegetable to try and get an even spread of the mixture. I tend to then cover the bowl with cling film and shake everything around for a couple of minutes, this helps to ensure that the honey has been fully spread around.
  • Stick all of the veg into a roasting dish and stick it into the oven. I normally set it to around 200 degrees and keep cooking it until it’s a golden brown colour.

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