helen
@helentaylorrr • 404,500 subscribers
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great minds think alike hehe (although his preference would be to make it all SPICY lol x) (for the cornflake chicken): - 2 chicken breasts - 100g cornflakes - 2tsp smoked paprika - generous pinch of sea salt & pepper - 2 eggs - 2tbsp full fat greek yogurt - 1tbsp dijon mustard - 4tbsp olive oil (for frying) (for the cucumber salad / mizeria): - 1/2 large cucumber, peeled and thinly sliced - 1/2tsp sea salt (a generous pinch) - 2 heaped tbsp full fat greek yogurt (or you can use soured cream / crème fraiche!) (to serve): - fresh rocket - shaved parmesan - extra virgin olive oil - pepper method: 1. begin by placing the chicken breasts between 2 sheets of baking paper on a sturdy chopping board (alternatively, you can use clingfilm!). 2. use a rolling pin / basher to bash the chicken until they are thin enough to your liking (i’d say about 1cm thick). 3. peel away the paper and place to one side. 4. in a large shallow bowl, pour in the cornflakes and begin crushing them with your hands and fingers until you reach a fine crumb. alternatively, place into a ziplock bag and bash away! 5. add in the smoked paprika and salt & pepper and mix through. 6. in a seperate shallow bowl, whisk the eggs, dijon mustard and yogurt until thoroughly combined. 7. submerge one chicken breast into the egg mixture and flip over a couple times until it is completely covered. 8. now transfer and lay flat onto the cornflake mixture. flip over a few times, patting the cornflakes into the chicken until it is thoroughly coated. 9. place back onto your baking sheet and repeat these steps with the other chicken breast. 10. heat the oil in a large frying pan on a medium to high heat. 11. place the chicken breasts onto the pan and allow to fry for at least 5 minutes before carefully flipping over. 12. once beautifully golden, flip over and cook for another 5 minutes or until both sides are golden and crisp and cooked ALL the way through. 13. meanwhile, mix the cucumber, yogurt, salt and dill until thoroughly combined. 14. serve the chicken whilst hot along with a handful of fresh rocket, parmesan and olive oil. 15. and of course the cucumber salad (mizeria!)… enjoy xxx🥒 (i watched the amazing nigella lawson make something similar the other day and had to make my own!) #lunch #chicken #yogurt #easyrecipes #dinner
helen308,100 Aufrufe • vor 3 Tagen
guys i’m back in my kitchen but i miss the other kitchen :( (for the super green sauce): - 250g fresh baby spinach leaves - 30g fresh basil leaves - 30g parmesan, grated - 3 whole garlic cloves, peeled - 2tbsp pine nuts - 2tbsp lemon juice - 50ml olive oil - 150g full fat greek yogurt - pinch of sea salt & pepper (to serve): - 400g gnocchi - full fat greek yogurt - chilli flakes - extra virgin olive oil method: 1. begin by boiling a large pot of water. once boiling, add in the spinach and basil leaves, pressing into the water as you go. 2. blanch the leaves for 2 minutes before removing with a pair of tongs and placing into a bowl. 3. in a blender, add in the blanched spinach and basil leaves, parmesan, garlic cloves, pine nuts, lemon juice, olive oil, yogurt and seasoning. 4. blitz until completely smooth. 5. pour the sauce into a large saucepan on your choice and place on a medium heat. 6. meanwhile, boil the gnocchi according to the packet instructions. 7. remove the gnocchi from the water using a slotted spoon and transfer straight into the green sauce. 8. toss around until the gnocchi is completely coated in the sauce. 9. ensure not to over cook the gnocchi as it will keep cooking in the sauce! once piping hot, remove the pan from the heat and serve right away. 10. top with a generous dollop of greek yogurt, a sprinkle of chilli flakes and a drizzle of evoo… enjoy!💚 #lunch #dinner #easyrecipes #yogurt #gnocchi
helen1,100,000 Aufrufe • vor 21 Tagen
we made this 2 days in a row and on soft bread it’s EVEN better🍅 you’ll need: - 1 avocado - 100g cottage cheese (or 2 heaped tbsp) - 1tbsp pesto - 1/2 red onion, chopped - salt & pepper to taste (to serve) - a slice of bread (toasted / untoasted) - fresh tomato - extra virgin olive oil - sea salt & pepper method: 1. begin by placing the avocado, cottage cheese, pesto, red onion and seasoning in a medium sized bowl. 2. using a fork, mash until the mixture is thoroughly combined! 3. place some of the mixture on your piece of bread in a neat layer. 4. top with slice tomatoes, a drizzle of olive oil and finally: a sprinkle of sea salt & pepper! enjoy xxx🥑🍅 #lunchideas #cottagecheese #easyrecipes #lunch #avocado
helen2,500,000 Aufrufe • vor 10 Monaten
they hate to see me coming…🥕 for these carrot cake pancakes: - 100g cottage cheese - 1 small grated carrot - 1 egg - 1 tbsp honey - 1tsp vanilla - 1/2tsp cinnamon - 2 heaped tbsp plain flour - 1tsp baking powder - a handful of sultanas - knob of butter for frying - greek yogurt & icing sugar to serve method: 1. combine cottage cheese, grated carrot, egg, honey, vanilla and cinnamon in a bowl and mix until thoroughly combined. 2. then add the flour and mix until incorporated. 3. heat butter in a pan and spoon a heaped tbsp of the mixture into blobs. 4. fry until golden brown on each side. 5. serve whilst hot with greek yogurt and icing sugar. enjoy! these are literally like carrot cake…🥕🍰 #recipe #healthypancakes #pancakes #breakfast
helen1,600,000 Aufrufe • vor 1 Jahr
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