Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Pinch of Nom Enjoy: Great-tasting Food For Every Day
    Pinch of Nom Enjoy: Great-tasting Food For Every Day
    Pinch of Nom Enjoy: Great-tasting Food For Every Day
    Ebook484 pages3 hours

    Pinch of Nom Enjoy: Great-tasting Food For Every Day

    By Kay Allinson and Kate Allinson

    4/5

    ()

    Read preview

    About this ebook

    Enjoy more of the food you love.
    Never feel like you’re missing out.
    One hundred truly tasty recipes from Pinch of Nom.

    Number-one bestselling authors Kate and Kay Allinson are back with an irresistible collection of recipes that everyone will enjoy. From all-day breakfasts to cheeky fakeaways and one-pan meals to scrumptious desserts, these crowd-pleasers are so satisfying and delicious that you’d never guess they are also slimming-friendly.

    There are recipes for air fryers, slow cookers and electric pressure cookers, giving you loads of simple, flexible cooking methods to choose from.

    Featuring Pinch of Nom’s trademark bold flavours and easy-to-find ingredients, Enjoy is packed with food that you’ll want to savour and share with loved ones, over and over again.

    LanguageEnglish
    PublisherPan Macmillan
    Release dateDec 8, 2022
    ISBN9781529062274
    Pinch of Nom Enjoy: Great-tasting Food For Every Day
    Author

    Kay Allinson

    Kate and Kay Allinson owned a restaurant together on the Wirral, where Kate was head chef. Together they created the Pinch of Nom blog with the aim of teaching people how to cook. They began sharing healthy, slimming-friendly recipes and today Pinch of Nom is the UK's most visited food blog with an active and engaged online community of over 4 million followers. They are the authors of Pinch of Nom, Pinch of Nom: Quick and Easy, Pinch of Nom: Comfort Food, Pinch of Nom: Enjoy, Pinch of Nom: Budget and more.

    Read more from Kay Allinson

    Related to Pinch of Nom Enjoy

    Related ebooks

    Health & Healing For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Welcome

      Jan 4, 2023

      Welcome
      1 min read

    • Article

      Get The Most From Our Recipes

      Mar 13, 2024

      BBC Good Food is the UK’s No 1 food lifestyle media brand. We’re passionate about food and cooking. While recipes are our focus, we’re committed to helping you have the best food experience you can. We take food seriously, but also believe it’s a ple

      1 min read

    • Article

      Coeliac Awareness Week: 10 Best Gluten-free Cookbooks To Kick Coeliac Disease In The Gut

      May 12, 2021

      Nobody likes to be told they cannot eat something, and those with coeliac disease are no different. But for the hundreds of thousands of people with the autoimmune condition, eating foods containing gluten could prove dangerous. If gluten is eaten, t

      7 min read

    • Article

      Summer Slow-downs

      May 15, 2021

      Summer Slow-downs
      3 min read

    • Article

      The Power of Hot Air

      May 13, 2022

      The Power of Hot Air
      4 min read

    • Article

      CONVENIENCE meals MADE EASY

      Dec 23, 2022

      CONVENIENCE meals MADE EASY
      5 min read

    • Article

      The 7-Day SOUP DIET

      May 26, 2021

      Soup is a healthy, low energy, comforting meal, that keeps you hydrated and full. Plus, it can be enjoyed by the whole family. Forget slaving away for hours at the stove top, the recipes in this diet are fun and easy to make, using ingredients you ca

      5 min read

    • Article

      Easy As Pie

      May 24, 2023

      Easy As Pie
      4 min read

    • Article

      Time To Get Your Waffle On

      Apr 10, 2019

      Are you ready for a waffle of a time? Yes, you read that correctly, I said waffle! All my life I have loved waffles and when I first started my health journey I thought I would never be able to have them again. Waffles can hold a big place in your he

      3 min read

    • Article

      ‘Fast’ Food

      Aug 20, 2022

      ‘Fast’ Food
      4 min read

    • Article

      You Are What You Eat

      Aug 12, 2021

      You Are What You Eat
      1 min read

    • Article

      The Joy Of Food

      Sep 15, 2019

      The Joy Of Food
      11 min read

    • Article

      The Importance Of Meal Planning

      Jul 21, 2022

      The Importance Of Meal Planning
      5 min read

    • Article

      Something’s Cooking…

      Jul 29, 2022

      Something’s Cooking…
      7 min read

    • Article

      5 Tips To Help You Stay Vegan

      Dec 30, 2021

      It’s easy to start a vegan diet, but how do you stay motivated to keep it? Well, lucky for you these 5 tips will help motivate you to stay the course. Personally, I found these tips incredibly helpful in maintaining a vegan diet. Arming yourself with

      2 min read

    • Article

      Eat Well, Feel Great

      May 25, 2023

      Eat Well, Feel Great
      24 min read

    • Article

      No-acid House

      Nov 24, 2019

      No-acid House
      9 min read

    • Article

      Sugar Sos

      Apr 21, 2022

      Sugar Sos
      2 min read

    • Article

      Food

      Mar 11, 2024

      Food
      2 min read

    • Article

      Food for Thought

      Dec 15, 2018

      Food for Thought
      2 min read

    • Article

      A Chat With Author Toby Amidor

      Oct 9, 2020

      A Chat With Author Toby Amidor
      3 min read

    Related categories

    Reviews for Pinch of Nom Enjoy

    4/5

    2 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Pinch of Nom Enjoy - Kay Allinson

      CREAMY STRAWBERRY FRENCH TOAST

      10 MINS 6 MINS SERVES 4

      USE DF ALTERNATIVE FOR CREAM CHEESE USE GF BREAD

      French toast for breakfast always feels like such a treat, but our healthy twist means that this recipe is much lighter than you’d expect! We’ve filled these golden toasted sandwiches with sweetened cream cheese and a layer of fresh strawberries, and they’re just as irresistible as they look. Drizzle with maple syrup, grab your cuppa and tuck in.

      PER SERVING:

      196 KCAL /28G CARBS

      100g low-fat cream cheese

      4 tsp white granulated sweetener

      ¼ tsp vanilla extract

      4 slices medium-thick white bread (about 36g each)

      4 medium strawberries, stalks removed and thinly sliced

      2 medium eggs

      good pinch of ground cinnamon

      low-calorie cooking spray

      FOR THE TOP

      ¼ tsp icing sugar

      4 tsp maple syrup

      TO ACCOMPANY (optional)

      50g extra strawberries per person (+ 21 kcal per serving)

      Everyday Light

      Place the cream cheese, sweetener and vanilla extract in a small bowl and mix with a spoon until completely blended.

      Spread the cream cheese mixture over two slices of bread. Place the sliced strawberries in a single layer over the cream cheese mixture and pop one of the plain slices of bread on top of each, to make two sandwiches.

      Crack the eggs onto a large plate and add the cinnamon. Beat with a fork until the eggs and cinnamon are completely mixed.

      Dip the sandwiches in the egg on both sides, allowing all the egg to be soaked up into the bread.

      While the sandwiches are soaking, spray a large frying pan with low-calorie cooking spray and place over a medium heat. When the frying pan is hot, carefully transfer the sandwiches to the frying pan using a fish slice. The sandwiches may be fragile after soaking, so lift them carefully.

      Fry the sandwiches for 2–3 minutes on each side, using a fish slice to turn them once, until golden brown and a little crisp.

      Remove from the frying pan using a fish slice and cut each sandwich in half diagonally, to make a total of four triangles.

      Place on a plate, dust with a little icing sugar and drizzle with maple syrup. Serve while hot, either alone or with a few extra strawberries if you like.

      TIP: Using a fish slice is the best way to lift the sandwiches in and out of the frying pan as it will support them well. Depending on the size of your frying pan you may need to cook one toasted sandwich at a time.

      SWAP THIS: You could swap the strawberries for the same weight of raspberries.

      A couple of stacked golden brown roasted sandwiches with thinly sliced strawberries and cream stuffed between the layers. The stacked sandwiches are topped with thinly sliced strawberries and are laced with maple syrup. Icing sugar is drizzled from the top.

      HASSELBACK TOMATOES

      10 MINS VARIABLE (SEE BELOW) SERVES 2

      USE VEGETARIAN MOZZARELLA

      We’ve sliced these juicy tomatoes hasselback style, before stuffing them with melty mozzarella and fragrant basil, so you get all those Italian-inspired flavours in every bite. Serve as a starter before a tasty pasta dish, or add one on the side of grilled meat or fish. We especially love them with toast or a crunchy green salad for a light, refreshing brunch.

      PER SERVING:

      172 KCAL /9.8G CARBS

      low-calorie cooking spray

      2 medium beef tomatoes, stalks removed

      2 garlic cloves, peeled and crushed

      sea salt and freshly ground black pepper

      150g reduced-fat mozzarella, well drained and cut into 10 thin slices

      10 fresh large basil leaves, stalks removed

      TO ACCOMPANY (optional)

      1 slice of wholemeal toast (+ 93 kcal per serving) or 75g mixed salad (+ 15 kcal per serving)

      Everyday Light

      OVEN METHOD

      20 MINS

      Preheat the oven to 180°C (fan 160°C/gas mark 4). Grease a small ovenproof dish with low-calorie cooking spray.

      Place the tomatoes stalk side down on a chopping board.

      Make five deep cuts in each tomato, being careful not to cut right through, then place stalk side down in the greased ovenproof dish.

      Gently ease the cuts open, rub the garlic inside each cut and season well with salt and black pepper. Push a slice of mozzarella and a basil leaf into each cut.

      Spray with low-calorie cooking spray and place the dish in the oven for about 20 minutes until the tomatoes are tender and the mozzarella is melting.

      AIR-FRYER METHOD

      15 MINS

      SPECIAL EQUIPMENT

      Air fryer

      Preheat the air fryer to 160°C. Grease a small ovenproof dish with low-calorie cooking spray. If your air fryer isn’t big enough for an ovenproof dish, place a sheet of foil into the bottom of the basket and grease that instead.

      Place the tomatoes stalk side down on a chopping board. Make five deep cuts in each tomato, being careful not to cut right through, then place stalk side down in the greased ovenproof dish or on the foil.

      Gently ease the cuts open, rub the garlic inside each cut and season well with salt and black pepper. Push a slice of mozzarella and a basil leaf into each cut.

      Spray with low-calorie cooking spray and place into the air fryer for 12–15 minutes until the tomatoes are tender and the mozzarella is melting.

      TIP: Placing the tomatoes stalk side down in the dish helps to keep them stable.

      A couple of tomatoes are thinly sliced without cutting through the bottom. A basil leaf and sliced mozzarella are stuffed into each cut. The toasted wholemeal bread slices are on either side.

      CREAMY BACON and MUSHROOM PANCAKES

      10 MINS 20 MINS SERVES 4

      *PLUS 10 MINS RESTING

      BEFORE FILLING USE GF FLOUR

      Who said pancakes always have to be sweet? If you’re looking for a new breakfast idea, these savoury pancakes will get your morning off to a flipping good start! Nice and quick to make, we’ve loaded them up with bacon and mushrooms cooked in a creamy, garlicky sauce. Whip up a batch for a tasty weekend brunch.

      PER SERVING:

      282 KCAL /30G CARBS

      FOR THE PANCAKES

      125g plain flour

      ¼ tsp salt

      1 medium egg, beaten

      300ml skimmed milk

      low-calorie cooking spray

      FOR THE FILLING

      low-calorie cooking spray

      200g large flat mushrooms, sliced

      4 smoked bacon medallions, cut into large dice

      ½ tsp garlic granules

      180g low-fat cream cheese

      80g baby spinach leaves

      sea salt and freshly ground black pepper

      10g Parmesan cheese, finely grated

      Everyday Light

      To make the pancakes, sift the flour and salt into a medium mixing bowl and make a well in the centre. Whisk together the egg and milk in a small bowl. Pour the egg and milk mixture into the well, a little at a time, and beat with a balloon whisk until just smooth.

      Cover and place in the fridge to rest for about 10 minutes.

      Preheat the oven to 150°C (fan 130°C/gas mark 2).

      Spray a large non-stick frying pan with low-calorie cooking spray and spread around the pan using a piece of kitchen paper. Place the frying pan over a medium heat. When the pan is hot, pour in a small ladleful of the batter. Tilt the pan to swirl the batter quickly to coat the bottom of the pan and make a thin pancake.

      Cook for about 1 minute until golden on the underside. You can check by gently lifting one edge of the pancake with a palette knife to see if the pancake is golden.

      Flip the pancake over gently using a palette knife, or if you’re feeling brave you can toss it! Cook for about a minute on the second side until golden, then transfer to a plate and cover with a square of non-stick baking paper.

      Grease the frying pan again and repeat cooking until you’ve made another three pancakes; stacking them up with non-stick baking paper between each one. Cover tightly with kitchen foil and place in the preheated oven to keep warm while you make the filling.

      TIP: Rest the pancake batter in the fridge for at least 10 minutes before cooking, as this allows the flour to hydrate, resulting in better pancakes.

      On a shallow plate, browned pancakes are folded and stuffed with thinly sliced sauteed mushrooms and smoked bacon. The dish is drizzled with grated cheese.

      To make the filling, spray the same frying pan with low-calorie cooking spray and place over a medium heat. Add the mushrooms and fry for 3 minutes. Add the bacon and garlic granules and cook for 4–5 minutes until the bacon is cooked through.

      Remove the frying pan from the heat and stir in the cream cheese until completely mixed with the mushrooms and bacon. The heat from the pan will melt the cream cheese.

      Lower the heat and return the frying pan to the stove. Add the spinach and stir in until just wilted; this should take about 2–3 minutes. Season to taste with salt and black pepper.

      Remove the pancakes from the oven. Place a quarter of the hot filling on one half of the first pancake. Fold the pancake over the filling and then fold again – you should now have a triangle-shaped, folded pancake.

      Repeat until you have four stuffed pancakes. Place on plates and sprinkle with a little Parmesan cheese. Serve at once.

      A browned pancake is folded and stuffed with thinly sliced sauteed mushrooms and smoked bacon. Grated cheese is sprinkled on top. A fork is placed over the dish.

      Thank you Kay and Kate for giving me the confidence to cook healthy and delicious meals.

      ——TRACEY

      FRY-UP FRITTATA

      10 MINS 35 MINS SERVES 4

      USE GF SAUSAGES

      Fancy all the best bits of a fry up crammed into a frittata that you can pack up for later? Load it up with bacon, sausage, beans and mushrooms, before baking in the oven until it’s perfect. Make this super-filling brekkie ahead of time and keep it in the fridge, or slice it up and pack it into a picnic for later in the day.

      PER SERVING:

      323 KCAL /9.2G CARBS

      low-calorie cooking spray

      2 reduced-fat sausages, sliced

      3 smoked bacon medallions, sliced

      5 mushrooms, sliced

      10 cherry tomatoes, sliced in half

      10 medium eggs

      10g Parmesan cheese, finely grated

      100g tinned baked beans

      2 spring onions, trimmed and sliced

      sea salt and freshly ground black pepper

      TO ACCOMPANY (optional)

      1 slice of white toast (42g) (+ 104 kcal per serving)

      Weekly Indulgence

      Preheat the oven to 180°C (fan 160°C/gas mark 4).

      Spray an ovenproof frying pan with low-calorie cooking spray and place over a medium heat. Add the sliced sausage and bacon and cook for 4 minutes until browned. Place on a plate and put to one side.

      Add the mushrooms and tomatoes to the pan and cook for 2 minutes until coloured and soft. Place on a plate and put to one side.

      Put the eggs, 100ml of water and grated Parmesan into a mixing jug and whisk until combined. Season with salt and pepper.

      Spray the pan with a little more low-calorie cooking spray and pour in three-quarters of the beaten egg. Cook for 4 minutes, stirring the egg gently and creating ripples in the egg mixture as it begins to set.

      Once the egg has begun to set, scatter the sausages, bacon, tomatoes and mushrooms on top of the egg.

      Sprinkle over the sliced spring onions and add spoonfuls of beans. Pour over the remaining egg mix and cook for 5 minutes.

      Once the frittata has set underneath, pop the pan into the oven for 20 minutes until the top is golden brown and the egg is cooked through.

      Slice into quarters and serve.

      MAKE IT VEGGIE:

      For a vegetarian frittata, swap the meat for your favourite meat-free sausage and bacon alternative.

      A buttery yellow frittata in a bowl with smoked bacon medallions, sliced mushrooms, half-sliced cherry tomatoes, thinly sliced spring onions, and baked beans.

      VIKING TOAST

      5 MINS 10 MINS SERVES 1

      USE DF MILK ALTERNATIVE AND CHEESE USE GF BREAD AND HENDERSON’S RELISH

      Looking for a speedy brunch with bold flavours? This Viking Toast is the one! Inspired by the melty cheese and onion from our Viking Pork recipe, we thought we’d try out the same golden, tangy topping on toast (and it works a treat!). Forget about plain old cheese on toast, mornings don’t come much tastier than this.

      PER SERVING:

      294 KCAL /17G CARBS

      SPECIAL EQUIPMENT

      Grill pan and rack

      low-calorie cooking spray

      ½ small onion, peeled and thinly sliced

      40g reduced-fat mature Cheddar cheese, grated

      ½ tsp Henderson’s relish or Worcestershire sauce

      small pinch of mustard powder

      1 medium egg yolk

      1 tsp skimmed milk

      sea salt and freshly ground black pepper

      1 medium slice of wholemeal bread, about 37g

      Everyday Light

      Spray a small frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 2–3 minutes, until softened and beginning to

      Enjoying the preview?
      Page 1 of 1