This is a product that I’ve been using for about a year, when they first brought it out here in the UK and it is one of the best things I’ve had with chicken.

Before you jump to any conclusions, this is not a sponsored post in any way. It’s just something I want to share out of the kindness of my heart, how great am I!

This is a product that is part of the Maggi range, and it comes in 3 flavours – Italian herb, garlic and paprika, and it is pretty good value as you get 4 in a pack.

The best part is that you don’t have to use oil when you cook it. Just be careful though because the chicken probably won’t cover the whole area so the spice on the uncovered area may burn and set off the fire alarm!

I really love the paprika one, I’ve tried the garlic one but I found it too salty and I didn’t enjoy it much. Just to make it even better there's only 25 calories per papyrus paper so you aren't adding a whole lot to your meal, except a ton of flavour!

When you cook the chicken in this paper, it keeps it moist and doesn’t go dry as it sometimes does in the oven. It only takes about 10 minutes to cook so it makes a quick and healthy dinner!

This is what the papyrus paper looks at first

Pop it in the frying pan, with no oil or anything!

I normally serve mine with a load of vegetables but I overcooked my cabbage last time I had it, how embarrassing…

I can't recommend these enough! Have you tried any Maggi products? Do you think you will be trying these?

Marinated Salmon

I’ve been meaning to do a recipe with salmon for a while; I normally just use soy sauce and some chilli flakes, which has to be one of my favourite dishes. You should definitely try using this, as it is so simple and quick.

However, this recipe is an adaptation of my basic recipe, as I wanted to try something different and use a few more ingredients.

Ingredients:

2 Salmon fillets

1 tsp of fresh chilli, chopped

1 tsp of fresh ginger, chopped

5 tsp of soy sauce

2 tsp of maple syrup

I was originally going to use honey but I didn’t have any so I used maple syrup instead.

Method:

Start my skinning the salmon fillets if they have the skin still on them, then chop them up into small chunks and place in the frying pan or wok.

Mix together all the ingredients for the marinade, taste and adjust to your liking.

Pour the marinade over the salmon and leave for 20 minutes or leave for as long as you can.

Cook on a medium heat until the salmon is cooked through, around 5 to 10 minutes.

I normally serve it with rice and on this occasion I did, along with some cabbage, delicious!

Chilli con carne

I recently found a few new ingredients that I wanted to try out so I made this for my housemates on Sunday night and they can’t stop telling me how much they love it. If they keep telling me how much they love my food I might want to live with them forever!

Ingredients:

450g beef mince

1 tin of kidney beans

1 tin of Heinz vegetable chilli beans

1 tin of chopped tomatoes

1 chopped pepper

1 chopped onion

Chilli flakes

Salt and pepper

Olive oil

Method:

Start by putting some olive oil in a saucepan then adding the onion. Cook for 3 minutes then add the pepper and cook for another 2 minutes.

Add the beef mince and brown off, cooking for roughly 10 minutes. Adding salt and pepper whilst it is cooking.

Add all of the beans and the chopped tomatoes and a teaspoon of chilli flakes and cook for another 5 minutes.

Leave the chilli con carne to simmer for 15 minutes.

I served mine with rice and an Old el Paso Stand N’ Stuff Soft Taco Kit and some salsa. It was so much better than any chilli I had had before and maybe that’s why my housemates loved it so much. Next I’ll be trying burritos!

Moussaka

This is a traditional Greek recipe, which my family fell in love with when we visited Athens last month. I used beef in my recipe instead of lamb but you could use any minced meat that you have available. I made it in the same way as a lasagne with a couple of layers whereas it is traditionally made with one.

Ingredients:

A batch of white sauce

A batch of bolognaise sauce

4 medium potatoes

1 aubergine

Olive oil

Salt and pepper

Method:

1. First of all make up your batches of white sauce and bolognaise sauce.
2. Peel your potatoes and chop them up into slices. Boil them for about 8 minutes; tip them into a colander and blast with cold water to cool them down.
3. Next chop the aubergine into slices, put them in a colander with some salt for 10 minutes. Then put them into a saucepan with some olive oil and cook on each side for 5 minutes, do this for all of the slices. Put them onto some kitchen towel to soak up all of the oil that isn’t required.
   
   
   
   
   
   
   
   
   
   
4. Assemble the moussaka. Put a layer of bolognaise sauce, then a layer of aubergine, followed by a layer of potatoes and then the white sauce over it all. As mentioned before I repeated this again but you could just do one layer of all of them but use all of the mixture for each layer.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
5. Place in the oven for 45 minutes at 180C. I served this by itself and my sister said it was really good! I will take that from her!!

Courgette Lasagne

Last week, I tried something a bit different; I had already tried “courgetti” and I absolutely love lasagne, so I thought I would replace the pasta sheets with slices of courgette instead. Here is my recipe for courgette lasagne.

Ingredients:

Slices of courgette

A batch of white sauce

A batch of bolognaise sauce

Method:

Peel the courgette; with a normal vegetable peeler; into slices of courgette, they will be quite slim so you will need quite a few slices.

Assemble the lasagne after you have made your batches of white sauce and bolognaise sauce. In your baking dish, put a layer of bolognaise sauce, then a layer of courgette slices and then a layer of white sauce. Repeat this until you have used up all the ingredients or the dish is full. Try to keep the layers similar in size.

Place in the oven at 180C for 30 minutes. It won’t need to cook for as long because the layers of courgette are thinner than the pasta sheets.

Serve with garlic bread or more vegetables, I had mine all on its own, as I didn’t feel I needed any more than that.

I know it’s not the most attractive looking plate of food, but trust me, it tasted even better than normal lasagne.