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
- 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)
Everyone loves pancakes and most people buy a ready-made mix. Why not try making your own? They taste far better and are really easy to make and you know exactly what went into them. No preservatives, no artificial flavours.You can make these pancakes with plain milk but they taste much better when made with buttermilk.
- *For the butter milk
- 120 ml plain yogurt
- 180ml milk
- 1 table spoon lemon juice
- For the pancakes:
- 300 ml buttermilk *
- 2 eggs beaten
- 320g flour
- 1 level tsp baking powder
- 1/2 tsp bicarbonate of soda
- 60g sugar
- 60 ml of vegetable oil
- 1 tsp vanilla essence
- a pinch of salt
- To make the buttermilk, put the yoghurt and milk into a jug add the lemon juice and mix. Leave to stand for 15 minutes. This allows the milk to curdle slightly and the yoghurt gives a light fluffy texture to the pancakes. If you don’t have yoghurt just use more milk instead, but I have found that the mixture of the two works better.
- To make the pancake mix. First add the dry ingredients to a bowl and mix. Next break the egg into the dry ingredients, add vanilla and mix with a fork. Next add the buttermilk and oil and beat.
- In a small frying pan add 1 tsp of oil (or spray with cooking spray) and heat on a medium heat. When the oil is hot, add some mixture to the pan. About 3 tbsps should be more than enough depending on how thick you want them. I would suggest a liquid thickness the size of a 1 pound coin.
- Cook over a medium to low heat until the top of the mixture hardens enough to turn it over, turn and cook the other side. The cooking takes very little time, perhaps 3 minutes. When the pancakes are brown they are ready. Serve with butter, maple syrup or fruit of your choice.
You can buy buttermilk in most supermarkets if you don’t want to make your own.
I like the sweeter flavour of the sugar and vanilla. I also like to add a few raisins if we eat them at tea time. But if you want them savoury omit ½ the sugar and the vanilla.
Servings: 6 to 8 medium pancakes