Simple 5:2 Recipes. Bacon Hacks Pancake Dippers

Ingredients
8 slices streaky bacon
sunflower oil for frying

For the batter.
4oz plain flour, sifted
2 eggs beaten
1/4 tsp salt
250 ml milk


1/2 cup plain flour for coating bacon.

Method
Beat eggs together with salt and sifted flour, to make a smooth batter, don't worry about the odd lump it will taste delicious in the finished dipper.
Fry bacon till crispy, allow to cool.
Heat 1 tbsp oil in heavy 10inch frying pan till quite hot
Dip each piece of bacon in the flour to coat then into the batter, fry 1 minute on each side until done.
serve with maple syrup or honey to taste.

shared from; http://www.bustle.com/articles/44769-12-bacon-hacks-that-will-take-your-weekend-brunch-to-a-whole-new-level?utm_source=FBTraffic&utm_medium=fijifrost&utm_campaign=CMfacebook

Simple 5:2 Recipes. Mexican Fish Tacos

 

• Serves:8 (makes 16 tacos)
• Prep time: 20 mins
• Cooking time: 20 mins
• Total time: 40 mins
• Skill level: Bit of effort
• Costs: Mid-price

 

Mexican fish tacos

With beer battered white fish, handfuls of shredded veg and a delicious crispy shell, these Mexican fish tacos are seriously crunchy mouthful. This street food inspired dish is perfect for family-style dining where everyone can help themselves - there's no need for knives and forks, just pile up your plates and get stuck in!

Ingredients

• Vegetable oil, for deep frying
• About 500g white fish (eg, cod or basa) cut into strips about 9cm (31/2in) long
• 3tbsp plain flour, well seasoned

For the batter:

• 150g plain flour
• 250ml Mexican beer (we used Sol)

For the cream sauce:

• 4tbsp light mayonnaise
• 5tbsp light crème fraiche
• Grated zest and juice from 1/2 a lemon

To serve: 

• 16 taco shells
• Shredded spring or white cabbage, ready made tomato salsa and pickled whole green Jalapenos chillies (optional)

That's goodtoknow

Leaving the batter to rest gives the gluten in the flour time to develop.

Method

1. To make the batter, mix the flour, 1tsp salt and a generous grinding of black pepper in a mixing bowl, gradually whisk in the beer. Set aside for 15 mins.
2. To make the sauce, mix all the ingredients together.
3. Heat a good amount of oil in a large, deep pan to 180°C (or when the end of a wooden spoon sizzles in the oil).
4. Coat the fish strips in the seasoned flour, in batches, then dip them in the batter to coat well. Fry in the hot oil until golden brown and cooked through - about 5 mins. Drain on kitchen paper.
5. Fill the taco shells with the fish and top with shredded cabbage, the cream sauce and salsa, and jalapeno chillies, if you like.

shared from.goodtoknow.co.uk/recipes/541094/mexican-fish-tacos#7SaIjLUT4DdjLzBD.99

Simple 5:2 Recipes.Fish Pie

 

• Serves:4
• Prep time: 20 mins
• Cooking time: 10 mins
• Total time: 30 mins
• Skill level: Easy peasy
• Costs: Cheap as chips

 

This salmon and cod fish pie with peas and crème fraiche and topped with mash is a great-value and filling family meal.

Ingredients

• 750g potatoes, e.g. King Edwards, cut into large chunks
• Knob of butter
• 3tbsp milk
• 2 salmon fillets (approx. 350g) cubed
• 250g cod fillet, cubed.(if you don't like salmon use 500g cod or haddock)
• 100g peas
• 200g crème fraiche

1. Preheat the oven to 200ºC (gas mark 6).
2. Boil the potatoes for 10-12 mins until tender then drain. Mash with butter and milk and season.
3. Cook the salmon and cod in a pan of boiling water for 5 mins then drain and return to the pan. Add the peas, chives, crème fraiche and seasoning and cook gently for 2-3 mins.
4. Transfer to an ovenproof dish and top with the mashed potato. Bake for 10 mins until golden.

shared from. http://www.goodtoknow.co.uk/recipes/264991/quick-and-easy-fish-pie#IyMjoAzde84ujwOR.99

Simple 5:2 Recipes. Vegetarian Sausage Rolls.

 

• Serves:30-36
• Prep time: 15 mins
• Cooking time: 25 mins
• Total time: 40 mins
  plus chilling
• Skill level: Easy peasy
• Costs: Cheap as chips

 

Vegetarian sausage rolls are made with flaky pastry stuffed with cheese, onion, potato and mushrooms for a delicious vegetarian canape recipe

Ingredients

• 325g plain flour
• 1/4tsp bicarbonate of soda
• 200g cold butter
• 1 egg, beaten
• 500g potato
• 1tbsp olive oil
• 1 large onion, finely chopped
• 300g mushrooms, finely chopped
• 150g strong Cheddar, grated
• 50g Parmesan, or vegetarian Italian hard cheese, finely grated
• 1tbsp thyme
• 1-2tbsp wholegrain mustard
• Good pinch cayenne pepper
• 1tbsp sesame or poppy seeds
• 1 egg, beaten

That's goodtoknow

These cheesy rolls are delicious served with a chunky tomato chutney.

Method

1. For the pastry, sift the flour and bicarbonate of soda into a large bowl. Coarsely grate over the cold butter and using a knife, mix into the flour until crumbly. Add the beaten egg and then enough water to form a dough that leaves the bowl clean. Cover with cling film and chill for 30 mins.
2. Microwave the potatoes on a high heat for 10 mins then set aside. Meanwhile, heat the oil in a frying pan and cook the onion for 5 mins. Add the mushroom and cook for a further 5 mins until quite dry.
3. Spoon out the inside of the potato and transfer to a bowl. Mash, season and stir through the mushroom mixture, cheese, thyme, mustard and cayenne pepper.
4. Preheat the oven to 200°C/gas 6. Cut the pastry in half, roll out on a floured surface to form a long rectangle, about 16cmx40cm. Spoon half the filling along the length of the pastry strip. Brush one edge with beaten egg then fold the pastry over and seal carefully. Cut the pastry rolls into about 15-18 pieces and place seal down onto lightly greased baking trays. Repeat with remaining pastry and filling. Brush each with egg and scatter with the seeds and bake for 20-25 mins.

By Essentials

shared from.goodtoknow.co.uk/recipes/541698/vegetarian-sausage-rolls#7HtbLo5JUtbcMzxi.99

Simple 5:2 Recipes. Chicken Pasta Bake

 

• Serves:4
• Prep time: 10 mins
• Cooking time: 40 - 45 mins
• Total time: 50 - 55 mins
• Skill level: Easy peasy
• Costs: Mid-price

 

Nothing beats a pasta bake for a delicious and filling mid-week supper. This one has a lovely rich garlic and tomato sauce and is topped with masses of melting mozzarella cheese. You can choose any shape of dried pasta for this dish we've used spirals but shells, twists or short-cut macaroni will work just as well. To prepare the bake in advance, leave the pasta and chicken and tomato sauce to cool in the dish (without the cheese topping). Cover and chill for up to 24 hrs. To bake from chilled, sprinkle with the cheese and cook at 200°C/400°F/Fan 180°C/Gas Mark 6 for 25-30 mins until piping hot.

Ingredients

• 2tbsp olive oil
• 1 onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 400g skinless chicken breast fillet, cut into chunks
• 400g can chopped tomatoes
• 2tbsp sun-dried tomato paste
• Pinch of sugar
• 2tbsp chopped fresh basil, plus leaves to garnish
• Salt and freshly ground black pepper
• 400g dried pasta shapes
• 150g ready-grated mozzarella cheese

That's goodtoknow

Sun-dried tomato paste has a more intense and earth flavour than ordinary tomato puree. You'll find it in tubes or jars near the canned tomatoes in the supermarket

Method

1. Heat the oil in a large frying pan and fry the onion and garlic for 5 mins until just softened. Add the chicken and fry for a further 5 mins, until browned all over. Stir in the chopped tomatoes, tomato paste, sugar and basil. Season with salt and freshly ground black pepper and simmer gently for 15 mins.
2. Meanwhile, boil the pasta shapes in a large pan of lightly salted water according to the packet instructions. Preheat the oven to 220°C/425°F/Fan 200°C/Gas Mark 7.
3. Drain the pasta shapes and stir in to the chicken and tomato sauce. Transfer to a shallow heatproof dish and sprinkle over the grated mozzarella. Bake for 15-20 mins until the cheese is golden and bubbling. Serve garnished with basil leaves and a sprinkling of ground black pepper.

By Nichola Palmer

shared from; goodtoknow.co.uk/recipes/536624/chicken-and-tomato-pasta-bake#6GF2iu2XM8W6YGcl.99

Simple 5:2 Recipes. Mediterranean Sea Bass

 

• Serves:4
• Prep time: 10 mins
• Cooking time: 35 mins
• Total time: 45 mins
• Skill level: Easy peasy
• Costs: Splashing out

 

Make the most of the fresh flavours of summer with this Mediterranean sea bass recipe. Packed with healthy, protein-rich fish and coming in at just 377 calories per serving, it's a great healthy meal that the whole family can enjoy. Choose the ripest tomatoes and best-quality oil you can afford for the fullest flavour.

Ingredients

• 2 bulbs fennel, sliced
• 1-2tbsp green pesto
• 75g butter, softened
• 4 sea bass, heads removed and gutted
• Olive oil, for drizzling
• 150-200g cherry vine tomatoes
• 75-100g pitted black olives
• Basil leaves, for garnish

Nutritional information

Each portion contains:

• Calories377
  19%
• Fat25.0g
  36%
• Saturates11.0g
  55%

of an adult's guideline daily amount

• Low
• Med
• High

More Info

That's goodtoknow

Sea bass is cooked when the flesh turns a rich, creamy white and flakes easily.

Method

1. Set the oven to 200°C/400°F/gas mark 6.
2. Cook the fennel in boiling water for about 5-7 mins. Drain it well and spread it out in the base of a roasting tin.
3. Mix the pesto into the butter. Slash the top flesh of the fish and spread some butter in each of the slashes, then place the fish on the fennel. Drizzle over some olive oil and bake for 10 mins.
4. Add the tomatoes, cut into small bunches, and olives, the drizzle over a little more oil and bake for a further 10-15 mins, or until the fish is cooked. Remove from the oven and serve at once with garnished basil leaves.

By Sue McMahon

shared from. goodtoknow.co.uk/recipes/541282/mediterranean-sea-bass#e2HFCR1yB6dH7GWw.99