Archives for posts with tag: smoked paprika

The moment the temperature tips over 16 degrees I start eating salad again. I’m also on a bit of a health kick. This salad is massive and would easily do you for dinner.

[5 mins prep / 40 min baking @ 180 degrees C / serves 1 : 1 salmon fillet, 1 sweet potato, 2 eggs, rocket]

1) peel and chop 1 sweet potato, drizzle with olive oil and season with salt and pepper, place in the oven at 180 degrees.

2) in a ramekin, mix 1 dessert spoon of olive oil with cayenne pepper and smoked paprika to create a paste. Then smother on a salmon fillet. Pop in the oven 15 mins after the sweet potato.

3) after 15 more mins, boil two eggs for 8-10 minutes. Peel and halve.

4) flake the salmon and place on top of mixed leaves with the sweet potato.

Pop on your eggs with symmetry!

  
It’s taken me a while to get round to making hummus. I bought tahini ages ago but it’s been sitting in my cupboard doing nothing. Since it’s a lazy Sunday I’ve finally got a chance to try making it, and use up some of the leftover bits in my fridge. Everyone has that random jar of sun dried tomatoes they opened once for a recipe and didn’t know what to do with the rest. 

1) in a food processor whizz up 2 dessert spoons tahini, 1 tin of rinsed chickpeas, 5 sun dried tomatoes, 1 large clove of garlic, 1 tsp of smoked paprika, 1 tsp cumin seeds.

2) after 2 mins, add a drizzle of olive oil whilst blending. I found it didn’t need as much as normal recipes call for. 

3) leave the processor whizzing for a couple of mins.

Spoon out into a bowl and sprinkle with smoked paprika. Chop up some pitta and bake for 10 mins to create the perfect dipping aid! 

  

I had a bucket load of chicken stock and chicken left from my roast dinner yesterday, so risotto seemed like an obvious use of the leftovers. I’m awful at making risotto on the stove (I have no patience), and actually baked risotto (I think) tastes better.

1) chop up 1 red onion and fry in a heavy pan with olive oil. Once softened add 1 chopped red pepper.

2) add chorizo and one chopped up tomato. Cook for a minute.

3) pour in 800ml of chicken stock and bring to the boil. 

4) add 200g of arborio rice, pop a lid on and place in the oven.

5) after 20 mins, remove, stir in the leftover chicken, smoked paprika and black pepper.

6) after 10 more mins take pot out and serve up with some Parmesan on top.

  

 So I need to work on the presentation of this but I was in a hurry on my lunch break. It filled me up before giving a lecture this afternoon. It’s simply baked chicken with salad and pitta (not homemade soz, I will try that one day soon).

Drizzle a chicken breast with olive oil and shake over:

Salt and pepper

Lots of smoked paprika

Cayenne pepper

Cumin seeds

Chilli powder

And bake on 180 degrees c for 30 mins.

I put the chicken in a tuppaware once cooked and popped in the fridge. Today I plated it up with spinach leaves, chopped tomato and sweetcorn. I microwaved my pitta so it went crunchy. Healthy and happy 🙂