Take three ingredients !

Each of these three recipes use just three ingredients
(the first and third recipes are lower carb)

 
Pesto and Parmesan stuffed mushrooms

Turn your favourite stuffed mushrooms into an easy canapé with this speedy three-ingredient recipe. Filled with vibrant fresh pesto and a golden Parmesan topping, they make a tasty, warm party nibble for any occasion. Could also be a delicious snack for lunch 😋


Ingredients

(12 servings)
12 closed cup mushrooms
40g basil pesto
20g Parmesan
Bake
Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper. Remove the stalks from 12 closed cup mushrooms and place, skin-side up, on the tray. Bake for 5 mins.

Stuff
Turn the mushrooms over, then fill each hollow with about ½ tsp basil pesto.
Top
Finely grate 20g Parmesan and sprinkle a little over each mushroom. Bake for another 5 mins or until lightly golden.
Serve
Serve warm.

Original idea, nutritional details here

Mackerel Fishcakes

Make a batch of these wallet-friendly smoked mackerel fishcakes for a simple family dinner using just 3-ingredients. Batch cook and freeze the rest for an easy last-minute meal another day.



Ingredients

(makes six patties)

1kg potatoes
300g frozen peas
250g smoked mackerel fillets

Mash
Boil 1kg peeled and diced potatoes in a large pan of water for 10 mins or until tender. Transfer the potatoes to a large bowl and mash.

Mix
Boil 300g frozen peas for 2 mins. Drain, mix with the mash and flake in 250g smoked mackerel fillets, discarding the skin and any bones.
Fry
Shape the mixture into 12 patties and chill for 30 mins. Heat 1 tbsp olive oil in a large frying pan and fry the fish cakes for 5 mins each side or until piping hot.
Serve
Serve the fishcakes whilst still hot, with salad, lemon wedges and a dollop of mayo, if you like.

Original idea, nutritional details here

Mini egg muffins

This easy breakfast egg muffin recipe is great for snacking on the go, or for packing into kids’ lunchboxes. Roasted peppers, have been added but you can add whatever you like to the mini frittatas. Try with ham or mushrooms, and make ahead and freeze to save time!


Ingredients
(makes twelve)
6 eggs
360g cottage cheese
285g jar roasted peppers antipasti, drained and patted dry with kitchen paper
oil, for greasing

Mix eggs and cheese
In a large jug or mixing bowl, gently whisk together 6 eggs and 360g cottage cheese until combined.
Add peppers

Drain the peppers from a 285g jar roasted peppers antipasti and pat dry with kitchen paper. Slice into thin strips and stir into the egg mix.

Bake
Divide the mixture between the holes of a greased 12-hole muffin tray. Bake in a preheated oven at gas 7, 220°C, fan 200°C for 16-18 mins until puffed up, golden and set.
Serve
Cool slightly before removing from the tin. Serve warm or allow to cool completely.

Original idea, nutritional details here

Those mushrooms are good! Do you have a favourite here you may try?
Perhaps you have a three ingredient recipe of your own? Do share in the comments 😊

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Each of these three recipes use just three ingredients
(the first and third recipes are lower carb)

 
Pesto and Parmesan stuffed mushrooms

Turn your favourite stuffed mushrooms into an easy canapé with this speedy three-ingredient recipe. Filled with vibrant fresh pesto and a golden Parmesan topping, they make a tasty, warm party nibble for any occasion. Could also be a delicious snack for lunch 😋


Ingredients

(12 servings)
12 closed cup mushrooms
40g basil pesto
20g Parmesan
Bake
Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper. Remove the stalks from 12 closed cup mushrooms and place, skin-side up, on the tray. Bake for 5 mins.

Stuff
Turn the mushrooms over, then fill each hollow with about ½ tsp basil pesto.
Top
Finely grate 20g Parmesan and sprinkle a little over each mushroom. Bake for another 5 mins or until lightly golden.
Serve
Serve warm.

Original idea, nutritional details here

Mackerel Fishcakes

Make a batch of these wallet-friendly smoked mackerel fishcakes for a simple family dinner using just 3-ingredients. Batch cook and freeze the rest for an easy last-minute meal another day.



Ingredients

(makes six patties)

1kg potatoes
300g frozen peas
250g smoked mackerel fillets

Mash
Boil 1kg peeled and diced potatoes in a large pan of water for 10 mins or until tender. Transfer the potatoes to a large bowl and mash.

Mix
Boil 300g frozen peas for 2 mins. Drain, mix with the mash and flake in 250g smoked mackerel fillets, discarding the skin and any bones.
Fry
Shape the mixture into 12 patties and chill for 30 mins. Heat 1 tbsp olive oil in a large frying pan and fry the fish cakes for 5 mins each side or until piping hot.
Serve
Serve the fishcakes whilst still hot, with salad, lemon wedges and a dollop of mayo, if you like.

Original idea, nutritional details here

Mini egg muffins

This easy breakfast egg muffin recipe is great for snacking on the go, or for packing into kids’ lunchboxes. Roasted peppers, have been added but you can add whatever you like to the mini frittatas. Try with ham or mushrooms, and make ahead and freeze to save time!


Ingredients
(makes twelve)
6 eggs
360g cottage cheese
285g jar roasted peppers antipasti, drained and patted dry with kitchen paper
oil, for greasing

Mix eggs and cheese
In a large jug or mixing bowl, gently whisk together 6 eggs and 360g cottage cheese until combined.
Add peppers

Drain the peppers from a 285g jar roasted peppers antipasti and pat dry with kitchen paper. Slice into thin strips and stir into the egg mix.

Bake
Divide the mixture between the holes of a greased 12-hole muffin tray. Bake in a preheated oven at gas 7, 220°C, fan 200°C for 16-18 mins until puffed up, golden and set.
Serve
Cool slightly before removing from the tin. Serve warm or allow to cool completely.

Original idea, nutritional details here

Those mushrooms are good! Do you have a favourite here you may try?
Perhaps you have a three ingredient recipe of your own? Do share in the comments 😊

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan