Its been a while since my last post because I have been caught up with so many other things. I have been away twice and have recently (2 days ago) returned from Turkey craving Fried Chicken but needed to cut down on my calories so here is the low fat version :-) Enjoy it as much as me.
Crispy Baked Chicken
- 4/6 boneless, skinless chicken breast cut into manageable pieces
- 4 egg whites
- 170g lightly crushed cornflakes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 tbsp. yogurt
- ½ tsp crushed or ground ginger
- ½ tsp fresh ground black pepper
- salt (to taste)
- 1/2 tsp chilli flakes (optional)
- 2 tbsps flour
- 1 tsp lemon juice
- 1 tsp of brown sauce (Worcester sauce)
- 1 tsp garlic paste/powder (optional
- Place the chicken in a bowl and add the crushed ginger, garlic, yogurt, lemon juice, sauce and mix together. Cover with cling film and marinate for at least 3 hours minimum.
- Preheat the oven as shown below. Line a baking sheet with foil and coat with non-stick cooking spray. In a plastic bag, combine the cornflake crumbs, thyme, oregano and pepper (chilli flakes) shake well. Dip and coat the chicken piece in egg whites then place in the bag, one piece at a time, and shake the bag to coat each piece of chicken well. Remove the chicken from the bag, and place on the prepared baking sheet.
- At this point you can drizzle 2-3 tablespoons of melted butter over the chicken for that little extra crispiness, if you don’t mind the extra calories.
- Bake until the chicken is cooked through and the juices run clear when the thickest part of the chicken is pierced with a fork. This is about 40 to 45 minutes but use your own judgment according to the size of your chicken pieces
Degree of Difficulty: Easy
Oven Temperature: 170fan/190 C/375F/Gas 5
Cooking Time: 40 minutes
Fennel seeds (Foeniculum vulgare) (Photo credit: Wikipedia)
- 500g mince meat
- 1 tsp ground or crushed garlic
- 2 pinches red chilli powder (optional)
- 2 tbsps split gram (split chickpeas soaked overnight)
- ¼ tsp cumin (toasted)
- ¼ tsp ginger paste
- 1 tsp garam masala
- 1/4 tsp fennel seeds
- salt to taste
- 3 eggs
- cooking oil for frying
- 1 small onion
- 4 green chillies
- add salt to taste
- 1 handful of fresh coriander leaves.
- In a pan put in the minced meat, the split chick peas, garam masala powder, garlic, ginger, red chillies, cumin, fennel and salt and cover just enough water so that the split chickpeas or ‘dhal’ becomes soft but not mushy. By this time the mince will also become tender.
- Next, in a grinder put in the onion, the green chilli and 1 small egg, the coriander and lastly put into the mince mixture and grind till it is a smooth mixture. When done remove and make small flat patties out of the mixture. Whisk one egg and keep aside.
- In a large frying pan heat some oil for shallow frying and then dip the patties in egg and fry in oil four at a time. When dark golden brown remove and serve immediately.
- Chicken Shami Kabab (amul24.wordpress.com)
- 500g leftover cooked potatoes or mash from the chiller cabinet
- 418g can pink or red salmon , drained or leftover fresh salmon
- 140g frozen peas , defrosted
- handful mint leaves, roughly chopped
- 1 tbsp sweet chili sauce or 1 tsp hot chilli sauce
- 1 tbsp tartar sauce
- about 3 tbsp plain flour, for dusting
- 3 tbsps olive or vegetable oil
- salt to taste
- lemon wedges to serve, optional
- 1 If you are using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and bones. Add the peas, mint, tartar sauce and mashed potato, and season to taste. Mix well, then, using floured hands shape into 8 flat fishcakes. Dust with flour. Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 minutes each side, turning carefully with a fish slice or spatula until golden and crisp. Serve with a squeeze of lemon and a green salad.
- Salmon Fishcakes (recipesfordisater.wordpress.com)
- Spicy fish cakes (thechillipad.wordpress.com)
- Flippen Lekka Fish Cakes (basadiblog.wordpress.com)
This recipe is an adaptation of a Lebanese dessert called Sfouf
Sfouf is really very similar to a Victoria sponge but with the flavour and the syrup it becomes delicious ,moist and exotic. Variations of this cake can be found from the Middle East along the Mediterranean. I will post a video of another variation at the bottom which i also love.
- 250g butter
- 200g golden caster sugar
- 2 oranges , finely grated zest and juice
- 4 eggs
- 50g plain flour
- 2 tsps baking powder
- 250g semolina
- 200g ground almonds
- 120g Greek yoghurt
- 2 oranges ,grated zest and juice
- 2 cinnamon sticks or pinch of saffron (optional)
- 275g sugar (caster or granulated)
- 500 ml water
- To make the syrup put all the syrup ingredients in a pan with 500ml water and bring slowly to a simmer, stirring until all the sugar has dissolved. Reduce the heat and simmer until syrupy, about 15 minutes.
- Heat the oven to 160 C. Butter and base line a 20cm spring form cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs then whisk in one at a time.
- Sift in the flour and baking powder and fold through along with the orange zest, semolina and almonds. Add the orange juice and yoghurt and stir gently. Place a few skinned almonds on the top for show if you want to but this is optional of course.
- Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.
- Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.
- Drizzle the cake with the remaining syrup and serve with a large spoonful of crème fraîche if you like.
Oven Temperature: 160 C/140f/Gas 3
Try this one as an alternative.
I have to share this recipe with you. Fat Free Pineapple Angel Food Cake and dont feel guilty for eating it
via Jo Cooks — Fat Free Pineapple Angel Food Cake.
You might also like this no egg no butter pineapple cake.
I love Greek food.its very similar to Turkish food. One of my favourites is Moussaka. There are various ways of making this dish and mine is quite standard with just a little of my own input. I hope you enjoy it.
- 1 tbsp olive oil, plus extra for brushing
- 1 large onion, finely chopped
- 6/8 garlic cloves, crushed
- 500g lamb mince
- 1 tbsp tomato purée
- ½ tsp ground cinnamon
- 400g can chopped tomatoes
- 2 tsps dried oregano
- 1 tsp dried basil
- 1/4 tsp paprika
- 600g (about 2 medium) aubergines
- for the topping
- 150ml Greek yoghurt
- 1 medium egg, beaten
- 25g freshly grated Parmesan
- 80g feta (crumbled or grated)
- salt and black pepper to taste
- a pinch of nutmeg
- Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until soft. Increase the heat; add the minced lamb and cook, stirring, for 5 minutes, until browned. Drain off the fat in a sieve and then return the meat to the pan.
- Add the purée and cinnamon and cook, stirring, for 1 minute. Add the tomatoes, then half-fill the can with water and pour into the pan. Add the oregano, basil, season and bring to the boil. Reduce the Meanwhile cut each aubergine diagonally into 5mm-thick slices. Brush with oil and flash fry them in a large frying pan, turning halfway, until pale golden. Drain on kitchen paper while grilling the remainder.
- Heat and simmer, stirring occasionally for 20 minutes.
- Preheat the oven to 200 C. For the topping, mix the yoghurt, egg and half the cheeses. Season with salt and pepper.
- Spread half the lamb mixture in a deep, 1.2-litre ovenproof dish. Overlap with half the aubergine and the rest of the lamb. Top with the rest of the aubergine, spoon over yoghurt mixture and scatter with the remaining cheeses. Bake for 35 minutes or until golden brown.
Oven Temperature: 200 C/180f/Gas 6
- almost moussaka (timetobeinspired.wordpress.com)
- Vegetarian Moussaka (thejoyofhomelife.wordpress.com)
The traditional Turkish “bride” soup is fed to new brides, right before their wedding, I wonder why lol.
- 30g butter
- 1 onion, finely chopped or diced
- 1 tbsp sumac (optional)
- 75g red lentils
- 2 tbsps tomato puree
- 3 or 4 cloves garlic, finely chopped or minced
- 40 fl oz water
- 75g bulgur wheat
- 1 tsp mild chili paste
- 2 tsps cayenne pepper
- 2 tsps dried mint
- Heat the butter in a large saucepan, add the onions and fry until golden brown. Halfway through,add the garlic.
- Add the lentils, tomato puree, chili paste, water, bulgur and salt, bring to the boil, mixing well then reduce the heat and cook for about 20 minutes.
- Add the cayenne pepper and dried mint. Mix well and continue to cook for a further 10 minutes or until the lentils and bulgur is soft. Serve immediately.
Cooking Time: 30 minutes