Recipes | Hooked on Running

5 Quick and Easy Barbecue Recipes

Tandoori Chicken

So quick and easy. You just need to plan far enough ahead to marinate the chicken for a couple of hours before cooking.

Grilled Vegetables with Balsamic Vinegar

For a variation on this one, try chopping the vegetables into chunks and threading onto a skewer along with some halumi.

Strawberry Spinach Salad

I haven’t tried this one, but it looked so interesting I had to throw it in!

Refreshing Watermelon Salad, with Feta Cheese and Olives

This one has become a personal favourite of mine since discovering it a couple of years ago.

Easy Bar-B-Q Tandoori Chicken

Ingredients

Pataks Tandoori Paste ( this seems to work better than other brands)
Full Cream Plain Yoghurt
Chicken Thigh Fillets (using things will ensure a more succulent finished product)

Method

You can prepare the chicken in two ways. Either keep the thigh fillets whole, if you’re serving them as part of a sit down meal, otherwise you can cut into bit-size strips which go down very well as finger food.
Prepare the tandoori paste as directed on the jar.
Add the chicken. Marinating overnight gets best results, but a couple of hours will do it.
Heat the barbecue plate so it is really hot when you add the chicken to seal in the juices.
Put the chicken on the barbecue plate. Turn as needed. I like to cook so that parts of the chicken are just barely beginning to turn charred.

Serve with lemon wedges, and sprinkled with coriander.

B-B-Q recipes Easy Recipes Tandoori Chicken

Simplest Ice Cream Recipe Ever

Of course we rarely ever eat ice cream in our house… but when we do, we definitely make the most of it with the simplest ice cream recipe ever. You can add whatever flavour you like to the base of cream and sweetened condensed milk. Here are some of our favourites.

This is definitely a sometimes food!!

Coffee Icecream

The original, and some in our household say the best!

Ingredients

1 * 600 ml thickened cream
1* 400 gm tin sweetened condensed milk
1-2 tablespoons chicory and coffee essence (taste after the first tablespoon and add more to taste)

Method

Beat all the ingredients together-using a handheld electric mixer is simplest – you can mix it in the bowl you’re going to serve the ice cream in, as long as you can cover it in the freezer.
Place in the freezer, take out and re-beat every 1-2 hours to prevent it from going icy-depends a bit on how quickly your freezer freezes.
Make sure you go out for a run between beatings to make room for those extra calories you’ll be packing in!

Berry Ice Cream

Substitute the coffee and chicory essence for a mix of your favourite berries. Make sure you blend the berries first so the flavour.

You’ll need to be vigilant about beating whilst the ice cream is freezing. Due to the water content of the berries, it does have a tendency to ice up.

Vanilla Bean Ice Cream

Split a vanilla bean, scrape out the seeds and add to the cream and sweetened condensed milk. I also chopped the pod roughly into big pieces and threw that in, but be careful not to serve anyone these pieces. I haven’t tried it, but I think it would work best if you leave the mixture in the fridge for an hour or 2 before freezing, to let the vanilla bean seeds infuse the creamy mixture with their aromatic flavour.

It’s a toss up between vanilla bean and chili choc for my favourite.

Chili Choc Ice Cream

You can buy bars of Lindt dark chocolate and chili, but when I made this mixture, I didn’t find it hot enough. The combination of the dairy and the cold temperature has a rather cooling effect on the fiery chili. I usually add heaps of chopped chili to the chocolate mix.

Melt dark chocolate – I just used a regular chocolate bar, not cooking chocolate, chop some chili -your spice tolerance will determine how much chili and whether or not you chuck in the seeds. Mix with the cream and sweetened condensed milk.

Pine Lime Ice Cream

Add crushed pineapple (very well drained if you are using a tin) and lime cordial or lime flavouring to the cream mixture, and you have your very own splice. Another one which requires quite a bit of blending during the freezing process, both to prevent it from icing up, and to stop the pineapple from settling on the bottom.

There’s almost a limitless number of variations on this amazingly simple ice cream recipe. Have some fun, and create.

Watermelon Salad

Refreshing Watermelon Salad, with Feta Cheese and Olives

I first went searching for a similar recipes when one of our runners brought watermelon, feta and black olive canapes along to a post running session Christmas celebration. This recipe comes from Nigella Lawson.

It’s super simple, and everyone loves it. Having said that, I do have a few exceptions in my family -my mother is not a watermelon fan, my husband can take it or leave it, and my sons think olives are “disgusting”, but other than that, everyone loves it!!

The Easy Version

Serve chunks of watermelon with black olives on a plate, sprinkled with feta and mint, with a splash of lime juice.

The Full Version

1 small red onion
4 limes
1.5 kilograms watermelon (sweet and ripe)
250 grams feta cheese
1 bunch fresh flatleaf parsley
1 bunch fresh mint (chopped)
4 tablespoons extra virgin olive oil
100 grams pitted black olives
black pepper

Cut the red onion into very fine slivers, put in a bowl with the lime juice. The juice of a couple of limes should do.

Cut the watermelon into triangular chunks, about 4cm each side. Cut the feta into 4cm triangles. Put them both into a wide, shallow bowl.

Add chopped mint and torn parsley.

Tip the onions and the juice over the salad bowl, add oil and olives.

Toss using your hands gently so that the feta and watermelon keep their shape.

Add cracked pepper, and more lime juice if you like.

Quick, easy, yummy, and VERY SUMMERY!

Reference

http://www.nigella.com/recipes/view/watermelon-feta-and-black-olive-salad-205

Best Watermelon Salad Ever Easy Summer Salad

Spicy Rice Paper Rolls

Sharing a conversation over a family meal is a great way to get to know what your kids are up to. We sometimes lose sight of this these days, and many families rarely sit down to eat together. Or, if you’re like me, much of the time at the table is spent correcting manners (If only I had a dollar for everytime I’ve said “don’t speak with your mouth full” or “use your knife and fork!”).

One of our favourite family meals is rice paper rolls. They’re a great way to get all the family involved in preparation, and they can be put together at the table and eaten immediately. Manners go out the window for the night, (which is good thing), and conversation flows.

If you’ve not made rice paper rolls before, don’t be intimidated. They are very easy to make-my kids have no problems soaking the rice paper and then assembling their own rolls. Have a couple of shallow dishes such as a quiche flan at the table to soak the rice paper in – just make sure everyone washes their hands before you get started!!

Rice paper rolls are a great healthy meal the whole family can enjoy, and work well as part of your family meal plan, if you’re trying to lose a few kgs.

Spicy Rice Paper Rolls

Serves : 4
Total Preparation Time : Up to 15 minutes.

Ingredients

2 tsp peanut oil
4 spring onions (approx 15g each)
4 piecechilli, red, fresh (approx 2g ea)
2 medium cucumber, lebanese, fresh, skin on (approx 100g ea)
4 tbsp mint, fresh, chopped
4 tsp ginger, raw, grated 4 tspfish sauce
400 gprawns, raw, shelled
8 pieces rice paper sheet (approx 10cm sq.)
2 tbsp lime juice
2 kaffir lime leaves

Method

Shred the chilli, lime leaf, spring onion, mint and cucumber.-
Heat the oil in a frying pan over high heat.
Add the ginger and the chilli and cook until crisp.
Add the kaffir lime leaf and prawns and cook for 3 minutes or until prawns are cooked through. Set aside to cool.
Once cooled, combine with spring onion, cucumber, mint, lime juice and fish sauce.- Place a rice paper roll in a bowl of warm water for 30 seconds or until soft and pliable. Remove and pat dry.
Place a little of the chilli mixture down the center of the rice paper wrapper.
Fold over one end of the rice wrapper to make a base. Roll over the other sides of the wrapper to enclose the filling.
Serve the rice paper rolls with soy sauce or sweet chilli sauce in bowls for dipping.

Nutritional Details

Calories:219
Total Preparation Time : Up to 15 minutes.
Fat: 3.0 gms
Protein: 23.4 gms
Carbohydrates: 23.8 gms
Fibre: 1.8 gms

Very Quick and Easy Option

You can put pretty much anything inside the rolls. I often use a Sang Choi Bow mix you can buy in the supermarket – I think I usually get it from Woolies – a small packet of spices is packaged with pork mince, and you just need to add water, spices and pork and cook. I always add very finely chopped carrots and broccoli into the mix, along with some oyster sauce. Then chop extra carrot carrot and cucumber strips to add to the rolls. Make sure you let the mince cool before assembling, and you may need to drain some of the liquid off before serving.

If you like this recipe, you can download 7 more healthy dinner recipes for the whole family here

Light English Breakfast

If you’re trying to lose weight, you don’t have to go without the yummy things completely. Try this traditional English breakfast for a great Sunday lunch which won’t break the calorie bank!

Just 10 minutes to prepare yourself a yummy 313 calories.

Nutritional Information

Calories: 313

Fat: 11.0

Protein: 23.8

Carbohydrates: 27.6

Fibre 7.2

Ingredients

60g	baked beans in tomato sauce
2	flat mushrooms,large (approx 2Sg each)
40g	back bacon,extra lean,thinly sliced
1	eggs,large (approx SOg each)
1 1slice	tomatoes,small (approx 100g each) bread,wholemeal(approx 40g each)
3 spray	cooking oilspray

Method

Arrange ttle mushrooms on a non-Stick frying pan ttlat has been sprayed witt! cooking oil spray and cook over a medium-high heat untilthe undersides are golden.
Tum over and cook ttle ottler side ttlen remove ttle mushrooms from ttle frying pan onto a warm serving plate.
Spray ttle frying pan again and add ttle bacon and tomato halves and cook until ttle bacon is golden and tomato softened.
R.emove to ttle serving plate.
Put ttle bread In the toaster and put the beans In a microwaveable dish to heat ttlrough;1.5 minutes on High (you will need to Increase this dme by approximately 30-45 seconds per additionalserving).
Meanwhile,spray the frying pan again and break ttle egg Into ttle frying pan.
Leave undlttle underside Is golden and ttlen carefully,using a wide spatula,flip the egg over and cook the other side for approximately 30 seconds.
Put ttle tDast on ttle serving plate,put ttle cooked egg on tDp and spoon the baked beans ontD the plate. Chefs suggestions:

– If you don’t have a warmed plate,heat the bacon/mushrooms/tomato on the plate in the microwave for 30 seconds on Medium before adding the toast, eggs and beans to the plate to serve.

English breakfast

Yummy Christmas Biscuits

Thanks to Monday night runner (and domestic goddess) Michelle Thornton, for this great Cheese and Paprika Biscuit recipe. Michelle brought these to our post session Christmas drinks. I can vouch for them being yummy!

Paprika and Parmesan Biscuits