Sizzled sausage pasta (BBC Goodfood) - with a few adaptions

Ingredients

• 400g pasta shapes
• 6 good-quality sausages
• approx 8-10 sun-dried tomatoes
• any chopped fresh herb of choice 
• 1 onion diced 
• 2 tablespoons of grated parmesan

1. Spray a little olive oil into the pan (ideally the oil from the sun-dried tomato jar, decanted into your oil sprayer as it is so yummy!). Chop and fry off onion. Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces. Chop the sun-dried tomatoes into small chunks. and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until they're crumbly and golden. Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through. 

   

2. Cook the pasta in boiling water according 10 mins chopped fresh herb of choice, 100g per person.    

 

3. When the pasta is ready, drain it well and toss into the sausage mixture with any chopped fresh herb of choice and a couple of tablespoons of grated parmesan and some freshly ground black pepper. Make sure everything is well mixed and coated with the oil. Serve straight from the pan. 

 

 

Per serving

755 k calories, protein 28g, carbohydrate 86g, fat 38 g, saturated fat 10g, fibre 5g, salt 3.24 g 

(original link)

Gizzi's Chicken, courgette and lemon pasta bake recipe (with a few adaptions)

Serves 4
Preparation time 10 minutes
Cooking time 35 minutes

Nutritional breakdown

Per serving
18.1g of fat
596 calories

Ingredients

• 4 large Portabella mushrooms (or regular mushrooms)
• 350g dried linguine (or spaghetti or any other pasta you fancy)
• 300g courgette, grated
• 300ml low fat crème fraiche
• 200ml low fat Greek yoghurt
• 1 large free-range egg yolk (hen or duck)
• 35g Parmesan cheese
• Zest of 1 unwaxed lemon
• Sea salt and freshly ground black pepper
• 250g cold roast chicken, shredded (I used left over homemade chicken kiev here and it worked fine - just broke it up into strips with my fingers)
• A small bunch of fresh chives, snipped (or any other appropriate fresh herbs you have to hand) or rocket

Method
 
1. Put a large pan of water on to boil for the pasta
2. Fry off your chicken in a small separate frying pan and cook until golden as below (add a little garlic + salt + pepper for extra flavour too if you like) - obviously this is only if you need to cook the chicken from raw not if you're using left over chicken

2.Heat a pan and spritz in a few spritzes of olive oil. Fry the mushrooms then remove from the pan and set aside. Fry the grated courgette for a couple of minutes.

3. Meanwhile mix together the crème fraiche, yoghurt, egg yolk, Parmesan, lemon zest, salt and pepper.

4. Drain the cooked pasta, leaving a few tablespoons of water in the bottom of the pan. Return the pan to a low heat and pour in the sauce.
5. Toss the pasta in the sauce, then add the roast chicken and chives, giving it all a good mix round until it’s evenly incorporated.

In the pan:

(used rocket instead of chives this time and it worked as a really good alternative)
On the plate:

(original link, including video version of recipe)

Summer soufflé omelette (BBC GOOD FOOD)

Ingredients

• 4 eggs
• 1 tbsp grated Parmesan (or vegetarian alternative)
• small handful basil leaves , finely shredded
• 1 tbsp olive oil
• 50g goat's cheese , broken into chunks
• 4 cherry tomatoes , halved

1. Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.
2. Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat's cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.

Make it a pudding
Raspberry soufflé omlette Whisk the whites as stated, then whisk the yolks with 3 tbsp golden caster sugar. Beat in the whites, then proceed as above using a knob of butter instead of oil. Scatter a handful raspberries over the omelette before popping the pan under the grill.

Per serving

302 kcalories, protein 20g, carbohydrate 1g, fat 24 g, saturated fat 8g, fibre 0g, sugar 1g, salt 0.81 g

(Original link)

Margaret's Yummy Chocolate Cake!

175g Self raising flour

2 Tbsp Cocoa Powder

1 Tsp Bicarbonate soda

150g Caster sugar

3 Eggs Beaten

150 ml (1/4 pint) Sunflower oil

150 ml (1/4 pint) Semi skimmed milk  

 2 tablespoons of golden syrup

For the Coating and filling

75g Unsalted butter

175g Icing Sugar

6oz cooking chocolate (melted as shown below)

At least 3 mins electric beating 

electric oven 180° for 25 mins