Five – A – Day Scotch Eggs

Processed with VSCO with wwf presetScotch eggs were always a favourite of mine when I was a kid, until I learned what they were actually made of and while Quorn do vegetarian scotch eggs, I have to eat the whole pack just to feel satisfied. So, last night I wrote this recipe with monster scotch eggs in mind and they certainly were huge – the size of my palm. Now I know what you’re all thinking, these are going to be complicated with weird ingredients that you don’t have in your cupboards and I would have to disagree with you all because you should have these ingredients in your cupboards and if you know how to use a food processor, you’re half way there.

The reason I called these Five – a- day scotch eggs is because they are made with beans and pea protein which are both considered one of your five a day, plus there are mushrooms and onions in there too. So not only will you be reliving your childhood when you bite into one of these delicious scotch eggs,  you will also be getting vital vitamins and minerals too. I will add that these scotch eggs are much nicer warm, but I like my food to be hot, so it could be down to personal preference.

Ingredients

  • 1 Can Beans (I used butter beans)
  • 4 Free Range Eggs
  • 1 Free Range Egg White
  • 100g Mushrooms
  • 60g Red Onion
  • 35g Pulsin Pea Protein
  • 1 Garlic Clove
  • 2 tsp Mixed Herbs
  • 1 tsp Chilli Powder
  • Salt to taste.

Directions

Start buy boiling your eggs in a saucepan of cold water for 10 mins. When they are cooked run them under cold water for 5 minutes, peel and dry them and set aside.

Pre-Heat an oven to 175c (fan assisted)

Drain the can of beans and empty the contents into a food processor, blend until the beans are puréed and put the beans into a separate mixing bowl

Add the garlic, mushrooms and onion to the food processor and finely chop the vegetables, before adding them to the beans with the mixed herbs, chilli, salt and protein powder and combine the ingredients well.

I will agree that at this point the mixture doesn’t look very appetising, but take a heaped dessert spoon and place the mixture into the palm of your hand, add the egg to the centre and add another heaped desert spoon of the mixture over the top of the egg and secure it tightly around the whole egg. If the mixture doesn’t stick to the egg, roll it in some pea protein or flour. Continue this method until you have used up all the mixture.

Blend the bread in a food processor until it is breadcrumbs. The scotch eggs should be sticky enough for the breadcrumbs to stick to, if not you will need to dip the scotch egg in egg white before rolling in the breadcrumbs.

Pop the scotch eggs into the oven and bake for 10-15 minutes. I tried frying these and they stuck to my pan, so I would advise baking.

And that’s it. I told you it was simple.

For more recipes, reviews and ideas follow me on Instagram: Happy.Hungry.Healthy and please tag me in any of my recipes that you try, I would love to see what you create and whether they could do with any improvements.

Creamy No Churn Ice-Cream

Ice-cream is one of my favourite dessert foods, it goes well with everything: brownies, cake, cookies; everything and like the majority of the world, I’ve always wanted to make my own ice-cream, minus the ice-cream maker. I just don’t have the money or space in my kitchen for another gadget that I wouldn’t use that often. So when I came across this recipe for a no-churn ice-cream on pinterest, I rushed out and got all of the ingredients straight away. Actually, that’s a lie…I just did an online order from Asda because the twenty first century rocks like that. At the time of this epic discovery I didn’t stop to think about alternatives to have less calories, which I find incredible because usually I’d have counted the macros and probably not have ended up making this which would have been a HUGE mistake as this is fantastic ice-cream and because of the fat, it’s filling too and one scoop should be more than enough for you. Continue reading “Creamy No Churn Ice-Cream”

Mozzarella & Tomato Pizza.

Processed with VSCO with a6 presetDoes anybody else start to suffer with aches and pains when the colder months hit? I first noticed these aches and pains three years ago when I first started to lose weight. Back then I put it down to the stress on my body from exercising, but every autumn and winter since they seem to get worse: every joint and muscle feels like it’s been put through its paces at some sort of military boot camp. Its annoying and worrying nonetheless. So, I’m writing this blog post in the cosiest environment I know: my bedroom; cwtched under my duvet with the heating on and some fairy lights – cosy right? I’m also feeling sorry for myself and craving, coffee, carbs and cwtches 😉 Although, all I’m ever able to get is coffee and carbs. I guess I shouldn’t complain.

This week I’ve consumed an astonishing amount of both carbs and coffee, which is why today I decided to cut back on one and sadly carbs lost. It didn’t help that I woke with an intense craving for pizza this morning either and obviously there’s no pizza places open first thing in the morning, so I had to make my own. This pizza recipe has been doing the rounds on the internet for years, especially pinterest and I’ve also used it before for naan breads too, so I knew it worked. But, this week has been my first time working with pea protein and I wasn’t sure if the recipe would be as successful. I don’t know why I was so worried because it was a triumph and the pizza was actually delicious. I’ve embraced  pea protein ever since I received my bag on Wednesday and I’ve literally added it to everything but my coffee, although the night is young! Being a vegetarian, I’ve always struggled with my protein intake and my recent use of pea protein has just made my life so much easier.

In case you don’t know what I’m talking about, let me give you a run down. Pea protein is low carb, low fat, natural protein powder and it can be added to any food: sweet or savoury and I’ve definitely been having fun with it this week, which you would know if you follow my Instagram or Twitter account – I even made vegan banana ice cream with it today. It’s just so versatile and it has barely any flavour so adding it to food is a breeze. I have been using the Pulsin brand of pea protein and honestly  I don’t think I would use any other brand now: it’s good quality, natural protein made from yellow split peas and its packed with natural branch chain amino acids (BCAAS) too. I was lucky enough (make that thrifty) to find a 1kg bag on Amazon for £20 including delivery and now I’m tempted to buy another while it’s on offer – I’m that obsessed. However, pea protein isn’t all that Pulsin sell, as they have a wide range of protein powders: hemp, sunflower, grass-fed whey protein, to name just a few and there are also snack bars too and everything seems to be relatively cheap over on Amazon.

But, I guess you guys didn’t come to this page to hear me moan about my aches and pains, or for me to waffle on about my new love for Pulsin. No. I’m pretty sure its the pizza recipe you were after, so here it is….

Ingredients: Pizza Base

  • 80g  Pulsin Pea Protein
  • 30g Wholemeal Flour
  • 120g 0% Plain Greek Yoghurt (soy would work too)
  • 1 tsp Italian Seasoning
  • Salt to taste

Ingredients: Toppings

  • 1 Ball Lighter Mozzarella
  • 1 Medium Tomato
  • 80ml Tomato Sauce
  • 40g Low-fat Cheddar

Directions

  • Pre-heat oven to 180c (fan-assisted)
  • If you own a food processor toss all the ingredients into it and leave it whizz around until the ingredients turn into a ball of dough. If you don’t own a food processor, you can purchase Kenny here, otherwise you will have to do it the old fashioned way and combine the ingredients by hand – sorry.
  • When you have your ball of dough, clean and dry a work surface and dust it with some pea protein, then knead the dough for five minutes to work the gluten, following that roll the dough with a rolling pin and make two pizza shapes.
  • Next, stab the entire centre of both pizzas with a fork and cook it in the oven for 10 minutes. Remove the pizza and top with your favourite tomato sauce, mozzarella, slices of tomato and a little low fat cheddar; some basil leaves would be lovely too.

For more recipes, reviews and ideas follow me on Instagram: TheHungryWelshGirlor Twitter: @HungryWelshGirl

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Tuna, Chickpea & Quinoa Meatballs.

 It’s been a while since I last posted a recipe, but I’ve been busy with this, that and the other and I haven’t done much baking or cooking lately; just quick meals. However, yesterday I had some time to try a new recipe, and thankfully it was a success. At first, I wasn’t sure what to call these: patties, mini burgers, meatballs; I was confused, but today I settled on meatballs, because that is what I had in mind when I was making them. Continue reading “Tuna, Chickpea & Quinoa Meatballs.”

Cauliflower, Horseradish & Parsnip Mash with Baked Trout

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I love experimenting in the kitchen, more with savoury than I do sweet. But, I enjoy eating both equally. Today I decided to put my chefs hat on and create something delicious. For those of you who read this blog often – if any – then you would remember a similar dish I created a couple of months ago with salmon; this dish is pretty similar, but I thought a lot more tastier.

Continue reading “Cauliflower, Horseradish & Parsnip Mash with Baked Trout”

Victoria Sponge with Sweet Cream Cheese & Blueberry Jam

image I can’t remember the last time I had a slice of Victoria sponge, it must have been all the way back when I was a little girl  The only trouble with a Victoria sponge is that it’s usually loaded with fat and sugar and while I love both of those ingredients, I don’t like adding it to my food in large quantities. But that wasn’t going to stop me from making a healthier version – every balanced lifestyle needs cake after all. I will say I was very pleased with how it turned out. I’ll be the first to admit that I’m not the best at baking, but it would seem that I’m becoming better at it with practise and this Victoria sponge was the perfect example. It was edible, it held its shape and it didn’t kill me; therefore I will deem it a success and one that I must share with all you cake lovers out there.

Continue reading “Victoria Sponge with Sweet Cream Cheese & Blueberry Jam”

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