Categories
Foodie things Product Review Recipes

Banishing the weekday blues with Primula*: fully-loaded potatoes

It has been seriously dull and rainy recently. I’m currently looking outside and everything just looks so grey. Raindrops are trickling down the windows,the trees are dancing about in the wind, and I’m still too cold to leave the heating off.

It was pretty much the same yesterday, so I decided to inject a bit of colour and deliciousness into my day with Primula Light. If you’ve read any of my other recipe posts, you’ll know I’m a sucker for Primula. I mean it’s just so easy to add a creamy, cheesy kick to meals and snacks without having to spend ages grating blocks of cheese. And believe me, my grating skills are almost non-existent (thanks, hemi!). So to kick start this drizzly year, I was asked if I fancied trying to incorporate Primula Light into my meals, and yesterday was the perfect day to showcase one of my favourite, easy lunches.

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Bright, colourful, and delicious enough to blow the cobwebs away: my Mexican-style bean salsa stuffed sweet potatoes. Yes, it’s a mouthful; but one you’ll be oh-so happy about.

You will need:

A tube of Primula Light cheese

Four large baking potatoes or sweet potatoes (I used a fancy purple one to make my meal even brighter)

A tin of your favourite beans (I used black beans, but kidney beans or cannellini beans would also be yummy)

A tin of sweetcorn

A punnet of small tomatoes, roughly chopped (I used baby plum here)

One red onion, chopped

One lime, squeezed

One mild chilli, chopped

Handful of shredded mint leaves

Salt and pepper to taste

Paprika to sprinkle

Method:

1. Cook the potatoes. I cheated slightly here: I pricked each with a fork, and cooked them on high in a microwave for ten mins to give them a head start. I then popped them into a preheated over at 190 degrees until their skins were crisp and their insides fluffy. Be sure to lightly oil some foil before placing them on top: sweet potatoes in particular have a habit of caramelising and completely  sticking to baking trays!

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Just look at the colour of this! No filter needed…

2. Whilst my potatoes were cooking, I  mixed together the drained beans, drained sweetcorn, chopped tomato and onions and shredded mint. I then squeezed over the juice of one lime, added the chilli and stirred. Then just season to taste and set aside.

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A delicious mix of ingredients that are nutritious and tasty. This would be great stirred into couscous, or on a salad

3. Next, you’ll want to prepare your potatoes. When cool enough to touch, cut you potatoes in half and fluff up the insides with a fork in order to leave enough space for the salsa filling.

4. Stuff as much filling into each potato as possible (you’ll want to: it’s yummy!). When stuffed, place back into the oven until the filling is cooked through.

5. Finally, drizzle some Primula Light cheese over each stuffed potato, and sprinkle that with paprika. Serve as it is for a lunch, or with a lightly dressed salad for something more substantial.

Just perfect: gooey, oozing with flavour, and deliciously bright. What’s not to love?

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That’s it! It’s really that easy to create something delicious, satisfying and nutritious for a weekday lunch or dinner. I’m going to make several of these to take into work for lunch, as I know they’ll keep me fuelled for the day. What do you think? Do you fancy giving this easy recipe a go?

Hope your week is off to a flying start; look after yourself, whatever you’re doing.

Heather x

 

 

Categories
Foodie things Product Review Recipes

Cooking up an Easter Feast with Primula: Creamy Chicken*

Hello! How are you? It’s really sunny over here today and I’m having a day of recipe-developing and MRes work (which never stops!). You might remember a few days ago I posted a recipe using Primula cheese and created a super-tasty tart. You can find that recipe here.

I wanted to come up with something quick yet tasty, and I think I made just the right thing to fulfil those requirements!

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Ingredients:

Two chopped chicken breasts,
Handful of chopped mushrooms,
1/2 chopped onion,
1/2 tube of Primula Original cheese,
150ml single cream,
2 chicken stock cubes,
2 crushed garlic cloves,
Rice/pasta to serve,
Green salad to garnish (optional).

Method:

1. Soften onion and brown chicken over medium heat in a frying pan. Add the crushed garlic.
2. Add the chopped mushrooms to the pan and fry with the chicken, onion and garlic.
3. Turn heat to low, and add 1/2 tube of Primula cheese. Combine well.
4. Stir in the cream, combining well. Here is where you can add the stock and cracked black pepper of desired.
5. Leave to simmer on low heat, ensuring the chicken is cooked through and everything well-combined.
6. Serve immediately over rice or pasta. I also served ours with a simple salad dressed with olive oil.

Couldn’t be easier!

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I hope you’re enjoying this Primula series; I have a really tasty dessert perfect for an Easter feast coming your way soon!

Have a wonderful day,
Heather x

Categories
Foodie things Recipes The Spoon Theory

Easy Eats: Nutritious Snacks

Hello there, lovely reader. A while ago I mentioned I was going to start writing up some easy, spoonie-friendly recipes and ideas. For new readers (hi!) I actually have a form of cerebral palsy called mild hemiplegia and a painful spinal condition called scheuermann’s. My cerebral palsy limits coordination and movement in my affected side and can also be painful, and alongside my recent diagnoses of depression and anxiety these can be a tiring mix!

On painful and tired days it can be a real struggle to eat well, so I thought i’d share some tips with you.

When having a bad day I tend to snack because I can’t muster up the energy to create a really nutritious, home-cooked meal. Here’s a few snacks I’ve come up with to help me on tough days:

Homemade granola
This is a really yummy, super easy thing to make. I store it in a big Kilner jar *insert heart emoji here* and then just dig in when I feel like it. It’s fab for breakfast, but like most cereals it’s great to snack on when you’re feeling a little peckish.

What you need:
2 cups of porridge oats (make sure they’re the proper ones, not the ones that make instant porridge)
2-3 tbsps of honey or maple syrup (I used half and half)
2-3 tbsps of oil (I used rapeseed oil but melted coconut oil would also be lovely)
Pinch of salt
Any yummy additions you’d like to add including dried fruit, nuts or even chopped chocolate. I used very dark chocolate (80% I believe) for a really chocolatey hit

Method:
1.Turn on the oven to around gas mark 2/150°
2. Mix all the oats, syrup, oil and salt in a mixing bowl until well combined. If adding nuts, you can add them to the granola at this stage to get them all lovely and toasty.
3. Prepare a baking tray by covering in grease proof baking paper to prevent sticking.
4. Spread the mixture onto the tray and place in the oven.
5. Cook for around 40 mins to get the oats lovely and toasted and golden. However you must make sure you continue to check the granola at 10 minute intervals: it can burn very quickly so be sure to keep an eye on it.
6. Remove the tray from the oven and leave to cool completely.
7. Once cooled, feel free to mix in as many yummy additions as you’d like. There is no measuring needed here; it’s completely up to you!
8. Once well mixed, place into a clean jar or container and this will keep for a good couple of weeks…if you can bear to leave it of course!

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I love mine with plain natural yogurt and the addition of fresh fruit. Blueberries and raspberries are lovely in this.

Fresh zesty salsa
One of my favourite dips. When feeling like a snack it’s great with tortilla chips, but for a more substantial meal I love eating it with oven baked wedges made using chopped potatoes or sweet potatoes.

What you need:
A handful of cherry or plum tomatoes (whichever you prefer)
Half a fresh lemon or lime (again, whichever you prefer)
A spring onion
Pinch of salt
Pinch of black pepper
Half a teaspoon of sugar
Glug of olive oil
Fresh chilli if you like it hot

Method
The easiest way to do this is to use a small food processor or chopper. We have a brilliant little processor from Aldi and this is really useful if low on energy (or simply don’t want to chop everything by hand!) If you don’t have a processor or if you want a chunkier salsa feel free to chop by hand

1. Wash veggies and put them into the processor/chop up.
2. If using a food processor, gently pulse to get required texture.
3. Add salt, pepper, olive oil, lemon/lime juice, sugar and chopped chilli if using. Taste and adjust seasonings accordingly.
4. Serve alongside tortilla chips, potato wedges, or anything else that takes your fancy!

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Sometimes I add chopped coriander which is also lovely. Sorry for the rubbish photo: I simply couldn’t wait to get stuck in!

Easy Banana “ice cream”

I’m oh so late to the party with this, but it is a delicious sweet something when you want to have dessert but feel too bad about diving into the tub of Ben and Jerry’s at the back of the freezer. Yummy!

What you need:
1 chopped banana per person
Optional toppings/flavours. I like nutella, peanut butter or Sweet Freedom’s Choc Shot

Method
1. Peel and roughly chop the banana.
2. Place into a sandwich bag and pop in the freezer
3. Leave until fully frozen and solidified
4. Remove from freezer and let it thaw out slightly
Place in a food processor or chopper, and pulse the banana until thick and creamy. Swirl any additional flavours in at this stage.
5. Serve and add toppings!

To make this really healthy omit the nutella (it is full of sugar but great for a treat) and replace with a drizzle of honey, chopped frozen raspberries, almonds or anything else that takes your fancy!

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The above pictures are an example of the less-healthy version…though choc shot is low calorie!

I hope you’ve enjoyed this post. Be sure to watch out for some more easy recipes; there’s lots more I want to share with you. Meanwhile, look after yourself and happy Thursday!

Heather x