Chicken & Mushroom pasta. 

Sometimes all you want is soul food, food thats comforts you and eases you into whatever you’re doing. Chicken is my least favourite bird, however combine chicken, mushroom, panchetta and goats cheese and you have something that simply tantalizes those tastebuds. This recipe is easy and just as spicy as you want it to be (note I like my food VERY spicy!). 

You will need: 

  • Diced chicken breast. 
  • A selection of mushrooms (button and the bigger ones) chopped. 
  • Chopped panchetta. 
  • A chopped chilli. 
  • Chopped onion. 
  • Chopped spinach. 
  • A hunk of goats cheese. 
  • A hunk (loaded spoonful) of cream cheese. 
  • Black pepper and cayenne (again depends on taste) 
  • A chopped clove of garlic. 

Method: 

Once you’ve resisted the urge to do an Arnold Schwarzenegger impression (after all the talk of chopping). Saute your chopped onion with some olive oil, the garlic and the chilli and add alittle water to the pot along with the stock so as to not burn the pan. The onions should be vaguely sauteed by now so add the diced chicken, mushroom and the goats cheese. Let the chicken and mushroom simmer adding water as and when needed. After about say 10 minutes add the cream cheese and panchetta, let it simmer further but be careful not to let the pan burn. I gave it roughly another five- ten minutes and added the chopped spinach, black pepper and cayenne. By now you should have something that smells delicious, serve with pasta and a glass of whatever takes your fancy- enjoy!  

Shaziya Niamh 

 

Roasted tomato, basil and quinoa risotto. 

  

Colder days are on here and I for one am very happy! Don’t get me wrong I love summer and the endless days and longer nights that come with it, but theres something comforting about Autumn. Cooler climes mean comfort food and as you may have gathered I love abit of comfort food. 

This recipe stemmed from a craving for roasted tomato soup, a new lust for basil and a need for something healthy. As always I researched and had a vague idea of what I wanted to make before I made it. Personally I like it simple with just a handful of spinach mixed in but you could add alittle something extra if you wanted. 

You will need: 

  • A jar/ carton of passata. 
  • 5/ 6/ 10 vine tomatoes (pending on how much you want to make) 
  • 3-5 cloves of garlic (depends on taste I like my food REALLY garlicy!) 
  • A handful of basil. 
  • One- two cups of quinoa. 
  • Extra virgin olive oil. 
  • A vegetable or chicken stock cube. 
  • A chopped white onion. 

Method. 

Drizzle a roasting tray with olive oil, sea salt and black pepper, add the chopped tomatoes, garlic and basil  roast in the oven on a high heat for about twenty minutes or until they look roasted. In a pot simmer your chopped onions with alittle olive oil (you could also use the one cal spray) add chilli if desired and once golden brown add you stock cube and alittle water. Pour the passata into a bowl and add the roasted tomato and garlic using a blender blitz until smooth, add the mix to the onions and simmer. You could have this as a roasted tomato soup, but if you fancy something with a bit more substance add the quinoa. Add alittle more water and cook until the quinoa goes translucent. 

Enjoy with a glass of wine or warming cup of tea! 

Happy Saturday. 

Shaziya Niamh xo

Mushroom rice

Honestly, going dairy free has been anything but easy, however it has led me to question my eating habits which can only be a good thing in the long term (for my nose). At some point I will go into more detail about it, but today I want to share this awesome recipe that sits somewhere between ‘I’ve got nothing in the house but I’ve got mushrooms’ and lazy yet healthy comfort food. This is the type of recipe you can make a big batch of and freeze for lunches and drunken nibbles to make it even healthier you could swap the brown rice for quinoa and it would be just as yummy.

As per usual the measurements are just a rough guide; delete, add or subtract as you wish because well that’s the beauty of f@*£ it when it comes to cooking!

Mushroom rice

Mushroom rice

The ingredients;

  • One white onion chopped
  • One cup of brown rice (add more depending on how many your cooking for)
  • One big mushroom chopped
  • A tablespoon of coconut oil
  • A little veg stock
  • A handful of chopped kale or spinach to mix in once rice is cooked
  • One or two chopped carrots for the top (I roasted these with a bit of honey and cayenne pepper)
  • A little chill
  • A little black pepper

Method;

Cook brown rice as you would usually, add the coconut oil and veg stock. After about five minutes add the onion, mushroom, chilli and black pepper then stir. Let the rice absorb the flavours and continue cooking as per rice instructions. Once rice is cooked mix in kale or spinach and add the roasted carrots. Serve with a dollop of houmous.

Happy Saturday!

Shaziya Niamh

 

 

 

Let them eat cake!

So before I talk about things like going to Wimbledon and getting rained on, doing a sponsored dog walk and seeing Black Sabbath whilst in the pangs of mild sunstroke. I did promise a dairy fueled recipe.

Back in April my youngest sister turned 21 and for me birthdays can mean only one thing…CAKE! (and presents obviously) In light of her milestone birthday and generally being an awesome person I had to bake a cake. At the time I was craving all things cheesecake related so I endeavored to find a recipe that contained cheesecake and my other favourite thing- brownies.

Philadelphia had a great recipe for here but as I wanted make something a little healthier I chopped and changed the recipe to suit my ideals.

As with all recipes this is just a rough guide as to what I used- add and subtract as you feel works for you.

The recipe for the brownies is;

-Half a bar of 125g plain chocolate

-Half a bar of 125g milk chocolate

-50g of salted butter

-1 tablespoon of coconut oil

-1 teaspoon of coco powder (I used green and blacks)

-2 eggs

-half a cup of wholegrain spelt flour

-Half a cup of potato flour (starch)

-a lingering drop of vanilla extract

-a pinch of cinnamon or ginger (depending on whats in your cupboard)

-a teaspoon of baking powder

-half a cup of brown sugar

For the cheesecake I used

-200g Philadelphia cheese

-50g brown caster sugar

For the topping I used

-One pack of cadburys milk chocolate shortbread biscuits.

(smashed using a rolling pin- great for getting out any anger)

Method;

Melt plain and milk chocolate in a saucepan on a very low heat, add the butter and coconut oil (add a smidgen more butter if needed) and the coco powder. Once melted leave to one side. In a bowl add spelt, potato flour, brown sugar, baking powder, pinch of cinnamon and eggs, mix together and you should see a cake like mixture forming. Then add the melted butter and chocolate mixture and mix. You’ll probably need to add a bit more flour so flit between the spelt and potato starch until its not too gloopy.

If you haven’t already make sure your ovens preheated to 180 c (fan oven) and line a baking tin with baking paper. Pour the brownies into the lined baking tin. Next you need to get a bowl and mix the cheese and sugar until its creamed, once you’ve done that marble the mixture into the brownie mix using a spoon. Then sprinkle the crumbled biscuits over the top. Put in the oven until for roughly 30 to 40 minutes but I would check after about 20. Once the mixtures cooked all the way through you’re ready for edible awesomeness.

I was so pleased with how the cheesecake brownies turned out.

Please let me know if you try to make them.

I’d also like to point out that I was not sponsored by Philadelphia for this post.

Have a great week!

 

Shaziya Niamh

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My new home…

Greetings and welcome to the new shaziyaniamh wordpress blog! As mentioned in a previous post I think owe you guys at least one dairy fueled recipe before I go all lactose intolerant on you all.

Obviously this is all a work in progress there will be more recipes, bits about health and links from the interweb!

Hope you’re enjoying the weekend!

 

Shaziya