Healthy Hannah

We are nearly there!! Was going to wait till it was finished before sharing but just love her so much already!! still waiting to out up the two final wall units once the wall has been repaired and currently on the hunt for some kitchen stalls and dining chairs and then the kitchen will be complete! ❤️

Need to take a break for a bit but then we will tackle the rest of the rooms one by one !!

My favourite pie recipe complete with Parmigiano Reggiano DOP!

Ingredients (serves 4):
- 60g of pancetta
- 1 leek
- 1 courgette
- 1 white onion
- 3 sprigs of thyme
- 2 tbsp flour
- 250ml milk
- 1 chicken stock cube + 300ml water
- 1 tbsp wholegrain mustard
- 1 tbsp lemon zest
- 1 tbsp creme fraiche
- 500g cooked chicken (I like it use thigh meat)
- Handful of frozen peas
- 100g Parmigiano Reggiano DOP
- 1 sheet of puff pastry + a beaten egg

Method:

1. In a pan fry off your pancetta for a few minutes before adding in your chopped leeks, courgette, onion and thyme leaves. Sauté for 3-4 minutes until soft.

2. Then cover with your flour and mix together, before covering with your milk and chicken stock. Bring to a simmer for a few minutes and then add in the Parmigiano Reggiano DOP and remaining ingredients with a generous amount of black pepper.

3. Once the sauce has reduced/thickened, remove it from the heat and place in an ovenproof dish and cover with the puff pastry. Egg wash the pastry and then bake for 30 minutes at 160 degrees.

Enjoy!



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Harrisa chicken baked sweet potato!

Ingredients (Serves 2-3):
- 2 medium sweet potatoes or 4 small
- 1 onion
- 1 pepper
- 100g cherry tomatoes
- 2 tbsp harissa paste
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 500ml chicken stock
- 2 chicken breasts

For the sauce:
- 2 cloves garlic
- 2 spring onions
- 80g yoghurt
- 2 tbsp mayonnaise
- Handful coriander
- Juice of half a lime
- 3 slices of jalapeños
- Little bit of salt and pepper

Method:
1. Bake your sweet potatoes in the air fryer for 25-30 minutes at 180 degrees.
2. Meanwhile, in a frying pan sauté the onions, peppers and tomatoes for a few minutes until soft and then add in the remaining ingredients one by one. Once you have covered the chicken in the chicken stock, take the heat down to medium and cover and leave for 10-15 minutes to cook. Check every 5 minutes or so to make sure the sauce isn’t drying out, if it is add more stock.
3. Whilst the chicken is cooking make the sauce by blending all the ingredients together.
4. Then it’s time to serve up! I like to add a little extra coriander to finish!

Enjoy ❤️