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Food And Nutrition

Keto Lemon-Garlic Chicken Thighs in the Air Fryer



These keto-friendly and low-carb chicken thighs are packed with tangy lemon and garlic flavor. Serve with mashed cauliflower or your favorite keto side dish.

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Food And Nutrition

Stuffed roast turkey breast




Less than 2 hours of roasting makes this roast turkey breast a relatively quick Christmas dinner. As well as lemon and thyme, the stuffing features tart dried cranberries, crunchy almonds and sweet leeks.


For the stuffing

  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 leek, trimmed and finely sliced
  • 4 pork sausages, around 275g/9¾oz
  • 50g/1¾oz dried cranberries
  • 25g/1oz flaked almonds
  • 1 unwaxed lemon, finely grated zest only
  • 1 heaped tbsp roughly chopped fresh thyme leaves
  • 40g/1½oz dried white breadcrumbs
  • salt and freshly ground black pepper

For the turkey

  • 1.5kg/3lb 5oz turkey breast joint, fully thawed if frozen
  • 16 rashers smoked streaky bacon
  • 2 tbsp sunflower oil, plus extra for oiling
  • fresh thyme and bay leaves, to garnish

For the gravy

  • 2 tbsp plain flour
  • splash of wine
  • 450ml/16fl oz chicken stock, made with 1 chicken stock cube
  • 1 tbsp redcurrant jelly
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Food And Nutrition

How To Make Vegan Grilled Cheese Sandwich




A grilled cheese sandwich is an easy lunch for kids and adults. You can make it with vegan cheese if you are eating dairy-free or eliminating animal products.

Making a delicious vegan grilled cheese is dependent on two things—the bread and the vegan cheese. Try a few different brands to find the ones you like best; three are Follow Your Heart, Daiya, and Teese. With Daiya, you have a choice of their Daiya shreds or slices. Another choice that emulates American cheese slices is Earth Island American Style Slices.

Your choice of bread is also important for making a great vegan grilled cheese sandwich. You don’t have to use sourdough, as in this recipe. A whole-grain, dairy-free bread will add even more texture. Whatever bread you choose, it should be about 1/2-inch thick in order to not dry out when grilled.

This recipe uses olive oil for pan-frying. If you want a buttery flavor, try using a vegan butter instead.

Pair it with a bowl of Vegan Tomato and Barley Vegetable Soup, or whatever soup you desire, or a tossed green salad for a delicious meal.


  • 8 ounces vegan cheeseof your choice, shredded or cut into thin slices
  • 8 slices dairy-free sourdough bread
  • 2 teaspoons olive oil, for pan-frying


  1. Gather the ingredients.

    Vegan Grilled Cheese Sandwich ingredients
  2. Place about 2 ounces of dairy-free cheese–shredded or in strips–on top of 4 of the bread slices.

    Place dairy-free cheese on top of four of the bread slices
  3. Then top with the remaining 4 and press the sandwiches together firmly.

    Then top cheese with the remaining four and press the sandwiches together firmly
  4. Lightly oil a nonstick cooking pan with olive oil, then place it over medium-high heat and add the sandwiches.

    grilled cheese cooking on a skillet
  5. Cook each sandwich on one side for 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes until golden brown on each side.

    cook grilled cheese on the other side
  6. To fully melt the vegan cheese, finish by adding 1 tablespoon of water to the pan, cover, and allow to steam for 30 seconds to 1 minute. Remove sandwiches and serve immediately.

    cooke grilled cheese in a covered skillet
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Food And Nutrition

Chicken pitta




This simple chicken pitta makes a filling lunch or a quick and easy dinner when you want a tasty meal that takes less than 10 minutes to cook.

Each serving provides 854 kcal, 47g protein, 54g carbohydrates (of which 15g sugars), 49g fat (of which 6g saturates), 7g fibre and 1.3g salt.


For the piri-piri sauce

  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • ½ tsp hot smoked paprika
  • ½ tsp dried oregano
  • pinch cayenne pepper
  • 1 tsp lemon juice

For the chicken pitta

  • 1 chicken breast, skin removed, cut in half lengthways
  • ½ lemon, zest plus 1 tsp juice
  • 1 garlic clove, crushed
  • 2 tbsp plain yoghurt
  • 2 tbsp mayonnaise
  • ¼ onion, very thinly sliced
  • 1 large pitta bread (or 2 mini pitta breads), warmed or toasted
  • 2 large lettuce leaves
  • 1 carrot, peeled and then grated, shredded or peeled into ribbons
  • salt and freshly ground black pepper
  1. For the piri-piri sauce, mix the vinegar, oil, paprika, oregano, cayenne pepper and 1 teaspoon lemon juice in a small bowl and season with salt and pepper. Spoon 2 teaspoons of the sauce into a bowl and set aside.

  2. Lay the chicken fillets in a shallow dish, pour over the rest of the marinade and turn the chicken a few times to thoroughly coat. Leave for 10 minutes or chill for a few hours.

  3. Mix the lemon zest, a teaspoon lemon juice, garlic, yoghurt and mayonnaise together to create a creamy sauce. Place the onion in a sieve and rinse with boiling water – this stops it being too strong.

  4. Heat a frying pan until really hot and add the chicken fillets, shaking off any excess marinade into the shallow dish. Fry, turning halfway, for about 5 minutes until browned and cooked through. Towards the end, carefully drizzle the marinade from the dish over the chicken, it will splutter and steam but it should keep the chicken moist.

  5. Stuff the bread with lettuce, carrot, onion and plenty of garlic sauce. Shred or cut the chicken into strips, toss with the reserved marinade and stuff into the bread. Serve immediately.

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