Monday, 11 June 2012

Healthy Triple Turkey Balls Watercress Ricotta Lasagne

This is my entry for the BritMums Lean on Turkey competition, sponsored by

450g minced turkey (divide into 3 portions)

1 packet fresh lasagne sheets

250g soft ricotta cheese

50g watercress leaves (chopped)

1 onion (chopped)

4 fresh tomatoes (chopped)

1 teaspoon tomato puree

1 clove garlic (chopped)

1 red chilli (chopped)

½ teaspoon cornflour

A handful chopped mixed herbs (parsley, basil, oregano and marjoram)

50g grated cheddar cheese

1 tablespoon olive oil

Salt and pepper

1.      Heat ½ of the olive oil in a pan. Fry garlic and onion till soft. Add in one portion of minced turkey, tomatoes, tomato puree, ½ of the herbs and 100ml of water. Stir well. Leave to simmer for 20 minutes. Season.

2.      Mix ricotta cheese, 2nd portion of turkey and chopped watercress together. Season  and set aside.

3.      Mix chilli, rest of the chopped herbs, cornflour and the 3rd potion of turkey together. Season. Make the turkey mixture into 8-10 small  balls.

4.      Layer the lasagne, tomato turkey sauce and ricotta turkey sauce a rectangular ovenproof dish. ( In alternate layers)
Arrange the turkey balls on top. Sprinkle with grated cheese. Brush the turkey balls with the rest of the olive oil. Bake in a moderate oven (Gas 5/ 190C/375F) for 45 minutes until the cheese on top is golden brown in colour. Garnish with fresh herbs. Serve with jacket potatoes and a green salad ( Serves 4)

Saturday, 9 June 2012

Three Cup Turkey

This is my entry for the BritMums Lean on Turkey competition, sponsored by

This dish is originated from Taiwan and it is now very popular in America. The 3 cups referring to 1 cup of sesame oil, 1 cup of soy sauce and 1 cup of sherry.

Three cup Turkey

(Serves 2)

500g turkey thigh

6 slices fresh root ginger

6 clove garlic (skin removed)

3 tablespoon sesame oil

3 tablespoon soy sauce

3 tablespoon dry sherry

1 teaspoon dark soy sauce

1 teaspoon cornflour

1 teaspoon brown sugar

1 bunch basil leaves

6 spring onions (sliced)

6 dried chillies (soaked in water)

Salt and pepper


Cut turkey into bite size pieces. Marinate in soy sauce, sugar and cornflour.

Heat the sesame oil in a large frying pan or a wok. Add in the garlic, ginger and chillies and fry until aromatic.

Add in the turkey and the spring onions. Quick fry for 5 minutes. Add in the sherry and dark soy sauce. Cover and lower the heat and simmer for 30 minutes.

Add in basil leaves. Stir well. Serve with steamed rice.

Tuesday, 20 December 2011

Christmas Carrot Chocolate Nutty Nougat Cake

My family love this lighter version of Christmas Cake.

150g grated carrots

125g SR flour

25 g cocoa

150g Demerara sugar

2 eggs

150g Soften butter

100g melted chocolate with Almond and Nougat

2 tablespoon chopped walnuts

Juice and rind of ½ an orange

½ teaspoon mixed spice

For Carrot cream:

100g carrot puree

250 g cream cheese

2 tablespoon icing

1 teaspoon orange juice

For decorations:

Whipped cream

Glace' carrot strips

Compote of fruit and nuts

Carrot Christmas trees

Grease and line two 18 cm tins.

Sieved flour, cocoa and mixed spice together.

Cream sugar and butter together. Add in the eggs. Add in flour with cocoa and spice.

Stir in melted chocolate, walnuts orange juice and rind.

Transfer the cake mixture into the 2 prepared tins. Bake in the centre of the oven Gas mark 4/ 180C/350F  for  25 to 30 minutes. Leave to cool.

For the carrot cream:

Puree 100g of carrot in a liquidiser.

Soften cream cheese with orange juice and icing sugar. Add in carrot puree.

Sandwich the cake together with the carrot cream.

Decorate the top of the cake with whipped cream and glace' carrots and fruit and nuts.

To glace' the carrots, place a few slices of carrots in sugar solution. Simmer for 5 minutes. Leave to cool.Cut  the carrots into thin strips and use to decorate cake.

Decorate the side with carrot Christmas trees.
This is my entry for the Christmas Carrot competition

Wednesday, 12 October 2011

Simple Tomato Chicken and Herb Casserole

Serves 4

Preparation time: 25 minutes

Cooking time : 45 minutes

4 pieces chicken joints (skin removed)

10 fresh large plum tomatoes (chopped)

2 tablespoon tomato puree

1 handful chopped herbs (basil, thyme, oregano and parsley)

2 clove garlic (chopped)

1 teaspoon brown sugar

6 shallots (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

3 tablespoon olive oil

2 tablespoon flour

Salt and pepper

  1. Sprinkle the chicken joints with salt and pepper. Dredge with flour.
  2. Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.
  3. With the remaining oil the pan, sweat the shallots and garlic. Add in mushrooms, herbs, white wine, tomato puree, chopped tomatoes and sugar. Simmer for 30 minutes.
  4. Transfer the chicken into a casserole dish. Pour over the sauce. Cover and bake in an oven (190C/ 375F/Gas Mark 5) for 45 minutes till the chicken is tender.
  5. Stir in the diced courgette. Sprinkle with grated Parmesan cheese. Cook in the oven for another 5 minutes.
  6. Season to taste. Garnish with freshly chopped herbs. Serve with rice or mashed potato.