Fillet Steak with White Bean Mash and Creamy Peas and Lettuce

I got the idea for this a few weeks ago, watching an old episode of Nigella Bites. Nigella used a sirloin 'minute' steak but as I made this just for myself on an evening when my partner was out with clients for a meal, I thought fillet steak was in order. I also added some vegetables to the equation as just steak and beans felt too plain for when I wanted something a little decadent, and the addition of creme fraiche to the veg just upped the ante a little further. I served simply, with a little whole grain mustard on the side and it was absolutely delicious together.

You could of course use sirloin or your own preferred cut of steak but I say if cooking for yourself, go fillet and treat yourself.

The wonderful thing about this dinner too is that it's completely low maintenance, it can be on the table in fifteen minutes, including marinading the steak but tastes terrific. 

Steak:
1 fillet steak or steak of your choice
2 tbsp olive oil
1 clove garlic
2 spriggs of Rosemary
Pinch of coarse sea salt
Pinch of black pepper

White Bean Mash:
1 tin of cannelini beans, chickpeas or butter beans
1 tbsp olive oil
1 clove garlic
Zest & juice of half a lemon
Pinch of salt
Pinch of black pepper

Creamy Peas and Lettuce: 
2 tbsp frozen peas
1 little gem lettuce
1.5 tbsp creme fraiche
Salt
Pepper
1 tsp grain mustard

Water from a recently boiled kettle

Firstly marinade the steak in the oil, Rosemary, seasonings and the crushed garlic and leave to infus or five minutes, or longer if you have it.

Get your steak griddle or pan on a low-medium heat to warm it up.

In a heavy-bottomed saucepan, drizzle in the oil and place on a low heat. Crush the garlic and add to the pan for 30 seconds just to slightly soften.

Open the can of beans of your choice, I used chickpeas here, drain the liquid and add to the pan.

Grate the zest of the lemon and squeeze out the juice and keep to one side.

With a wooden spoon keep moving the beans around, gently smooshing them downwards, after only a few minutes they will start to burst open, and their soft centres will start to take on the flavour of the oil. Now is the time to season and add the lemon juice and zest. Keep on stirring and smooshing downwards until the whole thing comes together and resembles mash. Then leave on the lowest heat and stir every few minutes to prevent any sticking to the pan and to make sure it stays hot.

My fillet steak was about 3cm thick and this is how I cooked it for blushing pink and rare inside, please check depending on your preference for steak and which cut and size you have to gauge cooking time.

Sear your steak for two minutes in the now hot griddle or pan without moving - if using a griddle this is what will give you those lovely griddle marks that I think make a steak that little bit more appealing.

After searing, allow to cook for 2-3 minutes further on each side, then remove and place onto a plate to rest. You can wrap with foil here to keep the steak hot, but remember the heat will keep the steak cooking, I tend to place onto a steak and then position a bowl over the top instead.

Remember to keep stirring the white beans throughout the steak preparation.

Finally you can prepare your vegetable accompaniment. Slice your little gem and wash then drain with a clean tea towel or some kitchen paper and leave to one side.

Place the peas into a small saucepan and then cover with boiling water and cook for two minutes.

In the meantime drizzle in the olive oil into a final pan and place on a low heat. Add the lettuce and allow to very gently saute.

Drain the peas and add these to the pan with the lettuce, also adding the creme fraiche and some seasoning. You can also add a little garlic here, but as the meal was already heavy on garlic I omitted here. Add the grain mustard and stir through. Once the creme fraiche has reduced down to a more liquidy form, this is ready - it takes no time at all.

Finally you are ready to plate up and enjoy this wonderful plate of food. Allowing the steak to rest for 4-5 minutes whilst getting the vegetables together will allow all of the juices to return and make for such a beautifully tender piece of meat.

A final flourish of coarse sea salt and pepper onto the steak before eating will again, up the ante. Enjoy!

Stella Di Mare - Sharm El Sheikh

Recently (February) the family and I visited the 5* Stella Di Mare Hotel and Spa in Sharm El Sheikh, Egypt for a two-week holiday in celebration of my Mum Vicky's 50th birthday.

There were six of us in total, my partner, Glen, and I and the baby, my brother Daniel, and of course my parents occupying three rooms.

Set in the Naama Bay area of Sharm, the hotel is in a peaceful and tranquil location and our fortnight here was a truly relaxing holiday. We occupied two double rooms and one twin, and each was adequately comfortable. Ours had a king sized bed, a couple of mini armchairs and a small table plus adequate clothing space in the wardrobe, dresser and bedside tables. We were also afforded a spacious bathroom with bath and shower. Each room was allocated a particular man who would do the room cleaning each day and who was happy to assist with any other particulars - we needed extra clothes hangers and the hotel hadn't yet put in a travel cot for Bridget for example, but these were soon remedied. Our rooms were cleaned every day, and they, like the rest of the hotel were kept immaculately clean at all times. 

Beautiful grounds of Stella Di Mare

In the lead up to Stella Di Mare

  

There are two main pool areas, one a family area and one a more grown up, couples and group area with swim-up-bar and loud music. We mainly kept to the family pool but did frequent the other one a few times too. Staff at both were excellent. Towels are provided for the pool or beach areas every day too. There was an animation team who put on various activities each day - as we were in a group we didn't really get involved but it's nice to know it's there if you are so inclined - also they didn't harrass you to join in either as in some resorts. 

My brother and I did join in with the daily stretching that took place a couple of times, this always attracted a large crowd and took place on some of the grass area of the grounds that overlooked the sea - a beautiful place for some yoga-esque activity. 

View over the pool from the bar

  

Daily stretching

The hotel has a built in spa with free use of the gym including daily exercise classes, steam rooms and sauna plus a heated outdoor jacuzzi pool which was lovely - and is adults only too, so very relaxing indeed. We also made use of the paid for spa activities, booking a course of massages for the family and my mum visited the hair salon for blow dries a few times too all of which were of good value for a five-star hotel. 

Jacuzzi pool beside the spa

In addition my Dad, Les took the PADI diving course at the on-site dive school too which was around £450 and which he thoroughly enjoyed. Food at the hotel could be taken in different places. There was the main buffet restaurant of the hotel where breakfast and lunch was served and then the evening meals tended to be themed to various nationalities which didn't much appeal to us, but we were happy with the alternatives.


Breakfast was always a fantastic offering of various nationalities dishes. A vast array of bread and pastries were baked on site daily and were excellent, there was a pancake and waffle station with every type of topping one could wish for and I can certainly vouch for these as I was a regular at this station - the man who made these daily was very friendly and accomodating too - he was happy to cook for a little longer if, like me, you prefer your pancakes a little more crisp than anaemic. There was also lots of fruits, cereals, yoghurts, granolas and the like too - all of good quality. On the hot stations you could find the likes of eggs benedict, turkey bacon, chicken and beef sausages and various types of beans too and there was of course the egg station where you could order a fresh omelette, or eggs any way you fancied. So a great selection and the staff in this restaurant were again really accommodating and they made such a fuss over Bridget too, which we thought was a nice touch.


Lunchtimes in this restaurant too were perfectly adequate but as with most buffet restaurants, we found that you had to get in there early to enjoy hot food, so we mainly eat in the other areas where food was cooked to order - but that said, we did enjoy some fantastic food in there at times. Dishes of note included the whole baked salmon with a dill flavoured Hollandaise sauce and the roasted chicken which was beautifully and delicately spiced and moist and juicy throughout. Lunch could also be ordered at the beach bar and in the Asian restaurant which also overlooked the sea so we headed to these most days. This was a varied menu ranging from salads, pastas, pizzas, sandwiches, wraps and the like. I must thoroughly recommend the chicken sharwarma wrap which was excellent and the chicken wings which we ordered every day for the table to share as they were just so delicious and crisp on the outside but with tender and juicy meat.


Evening meals could, as I've mentioned be enjoyed buffet style in the main restaurant or there were two other options, both waiter service style. The Asian restaurant which had dishes such as Thai Green Curry, Seabass and vegetables in a ginger sauce, Pad Thai and a few other dishes. We eat here a few times and I have to say on the days where a little too much alcohol had been consumed the night before, the Green Curry was an excellent hangover cure.


Our favourite though, was the Mediterranean restaurant where the food was fantastic and was matched only by the service. As we eat in here a lot, we got to know the waiters well, and our favourite was Ali, a 20 year old who literally couldn't do enough for anyone and could be seen working at breakfast, lunch and dinner and always with a smile - they do work hard.

Dishes enjoyed in this restaurant included the fillet steak, sea bass with roasted peppers, prawns in a saffron sauce, duck breast, seafood pasta and an array of other delicious items. We didn't once have a bad meal here. There was a singer in this restaurant too and it made for quite a romantic and elegant setting. 

Beef carpaccio

Seabass with roasted peppers

Prawns in a Saffron sauce

Fillet steak

Entertainment was provided in the ballroom each night but as we were in a group we preferred to enjoy a quieter drink in the main lobby area and chat among ourselves, enjoying the gentle piano music - the pianist was there every evening too and really did set a wonderful scene. 

We enjoyed ourselves whole-heartedly at the Stella Di Mare and would definitely return - it's the perfect backdrop to some guaranteed winter sunshine.

Creamy Leftover Chicken and Mushroom Pot Pie

This recipe is more of a thrown together Monday night dinner, perfect the day after cooking roasted chicken. 

It's quick and easy to prepare but delivers on flavour and comfort-food credentials. I can admit to never making my own puff pastry, instead I rely on shop-bought, and for this kind of meal it is utterly perfect. I only add a pastry lid too rather than all round the pie, to keep the calorie count down a bit.

Also I use dried tarragon rather than fresh, which always goes so well with chicken and adds a lovely, slightly aniseed element. 

Whilst it's a thick and creamy centre, this is created by making a quick roux, rather than the addition of any cream and I serve simply with vegetables and perhaps a sweet jacket potato - all very low rent. 

This serves 3-4 people.

200g leftover chicken

1 red onion

200g mushrooms (I used Chestnut as I had them in the fridge, but you can use any combination)

1 clove garlic

2 tbsp white wine (I used Pinot Grigio as it was open in the fridge - but use what you have in stock - also a splash of either sherry or brandy would work as well)

2 tbsp butter

2 tbsp plain flour

1/2 pint milk

1 tbsp tarragon (I use dried)

Pinch of sea salt

Pinch of black pepper

Sheet of puff pastry

1 tbsp milk

Firstly pre-heat the oven to 180-200.

Slice the red onions and mushrooms and crush the garlic. Add the onions and garlic to a pan with a drizzle of olive oil on a low heat and allow to soften. Add the mushrooms and the wine, sherry or brandy and cook until the alcohol has cooked off and then remove from the heat.

Cut the chicken into bite sized pieces, or shred if easier and add to the pan with the onions and mushrooms. 

In a different pan add the butter on a low heat and allow to completely melt. Add the flour a little at a time and stir continually with a wooden spoon, keep adding more until it's all combined and then slowly add the milk in the same method, stirring all the time. Add the salt, pepper and tarragon and keep cooking on a low heat for ten minutes or until the sauce has thickened. This is your roux.

Transfer the chicken, mushrooms and onion mixture to the roux, stir through to combine and then transfer the mixture to your preferred pie dish or other oven-proof dish. 

Place the pastry over the top, then cut off the excess around the edges. Crimp the sides any way you prefer and then brush the 1 tbsp milk over with a pastry brush. Finally with a knife, cut in a couple of slits in the top, to allow the steam to rise through the pastry during cooking. 

Place into the oven for 25-30 minutes, or until the pastry is nicely golden. Remove from the oven and allow to stand for a few minutes as the centre will be piping hot. Then serve with your preferred accompaniments and enjoy! 

Baby Bites Lightly Spiced Salmon Fishcakes

These salmon fishcakes are delicately spiced with a little turmeric - almost like an introduction to bolder flavours to come. The soft, fluffy middle with the crunchy breadcrumb exterior make for a fun two-textured finger food.

The amounts below make 7-8 small fishcakes and I give Bridget two with some cucumber or red pepper battons for a meal. One is probably enough if this is one of the first finger foods or you are just starting on solid food.

These freeze well too - just pop into sealable food bags once made and before frying and defrost fully before using next time.

• 1 large jacket potato or two smaller ones
• 2 spring onions
• 1 garlic clove
• 1 tsp turmeric
• 1 small salmon fillet
• 1-2 slices granary bread
• Drizzle olive oil
• 1 egg

Firstly bake the potato in the oven for 30 minutes until the centre is soft and fluffy. You could of course boil or steam the potatoes but I prefer to bake as they can go straight into the oven and it's one less piece of equipment for the dishwasher!

For the last ten minutes of the potato cooking, place the salmon into the oven in a small ovenproof dish with a little foil over.

Meanwhile finely chop the spring onion and crush the garlic clove into a small frying pan with a tiny bit of olive oil and just soften then remove from the heat.

Remove both and firstly scoop out the potato, discarding the skin and with a fork mash it up. It should still have some texture and not be too smooth.

Flake the salmon into the potato and mix through, also adding the spring onion and garlic. Add the turmeric and evenly stir through.

In a food processor blitz the bread into breadcrumbs and place into a bowl.

Crack the egg into another bowl and beat.

Next, with your hands, shape the salmon and potato mixture into small rounds until you have 7-8.

Drizzle a little more oil into the pan and place on a medium heat.

Meanwhile take each fishcake, place into the egg, turning over to ensure it's fully coated then place into the breadcrumbs, doing the same to ensure each fishcake has an even coating.

Next fry each fishcake for around 4-5 minutes on each side or until they are golden brown.

Remove from the heat and place onto a plate with some kitchen roll to draw out any excess oil.

Then allow to cool, break into halves and serve with some vegetable batons and let little one enjoy this tasty fishy supper.

Baby Bites Creamy Mushroom Soup Without Cream

I got the idea for making this soup whilst watching an episode of Jamie Oliver's Fifteen Minute Meals. Whilst he does use some cream in his recipe he makes it look, taste and feel creamy by cooking in some rice in the soup and so I've used this method here.

Despite being without salt, it makes a delicious soup with plenty of flavour from the garlic and mushrooms - I had a bowl myself, minus any seasoning so this is one the whole family can enjoy. I give to Bridget with a few soldiers of granary toast and she absolutely loves it.

The below makes enough for approximately 8-10 baby portions or six with a bowl for the chef! It freezes perfectly also and you just need to remove on the morning you wish to use to defrost fully before re-heating.

• 4 large flat or Portobello mushrooms
• 1 small red onion
• 1 clove garlic
• 2 tbsp basmati rice
• Pinch of black pepper
• 1 tsp olive oil
• 1 pt Baby vegetable stock (can just use water as Jamie does) 

Firstly place the oil into a non-stick saucepan and place on a low heat.

Finely dice the onion and crush the garlic and add to the pan to gently soften.

Roughly chop the mushrooms and add to the pan with the rice, using a wooden spoon to stir through and ensure all gets a coating in the oil.

Pour over the stock and allow to cook on a low heat for 30 minutes.

Remove from the heat and allow to cool for 10 minutes or so.

Either use a hand soup blender or pour into a liquidiser and blitz to a smooth soupy consistency. Serve with some wholemeal or granary toast and portion up accordingly. If freezing, allow to cool completely before popping into the freezer.

Baby Bites Vegetable Stock

Many recipes call for some liquid or a stock when cooking for baby, and whilst a lot of the time plain old water will suffice perfectly, often a stock will transform from bland to flavourful.

This is a simple salt-less stock method which costs very little and makes enough for a casserole, soup, risotto or any other dish you might need a pint or so of stock for.

• 1 large onion
• 2 carrots
• 2-4 celery sticks
• 1 bay leaf
• Pinch of black pepper

Roughly chop the onion, carrot and celery, there is no need to peel or remove the stalk of the onion.

Add to the pan with the bay leaf and pepper and cover with 1.5 pints water and place on a low heat.

Bring to the boil and then simmer slowly for 30-45 minutes. The stock should take on some of the colour of the vegetables by now.

Remove from the heat and allow to stand for five minutes.

Pour through a fine strainer over a large bowl or jug and leave standing over there for a few minutes.

Use a large spoon to press down onto the vegetables in the strainer to get out all of the flavoured stock.

This is now ready to use. If not using right away, allow to cool completely, cover and this will keep in the fridge for 2-3 days.

5:2 Honey, Ginger and Chilli Prawn Stir Fry

I've been doing the 5:2 diet on and off since January with some success on the weight loss front.

I've found that on fast days of only 500 calories, it's important to make friends with the best flavour-giving ingredients, such as citrus fruits, garlic, ginger, chilli, spices and fresh herbs, spices, oils and vinegars. They help to keep food tasting interesting and vibrant and avoid you getting bored of 'rabbit food'. 

This stir fry of prawns is absolutely delicious even when I've stripped off some of the quantities I would usually use to lower the calorie count. 

The frying of garlic, ginger and chilli in a tiny bit of sesame oil in a wok before adding the rest, gives the oil an amazing base flavour with a fiery heat running through and then the addition of honey towards the end gives a natural sweetness. The final flourishes of lime juice and some scattered coriander leaves just gives it a wonderful freshness and there's no way you could find this boring - fast day or otherwise. 

The below makes a dinner for two and each portion contains 297 calories which I've calculated using MyFitnessPal. (On the 5:2 diet, on two non-consecutive days per week your calorie intake cannot exceed 500).

• 140g raw prawns
• 1 red chilli
• 1 clove garlic
• 1 tbsp grated ginger
• 1 small green pepper
• 1 small yellow pepper
• 100g beansprouts
• 50g carrot
• 50g lettuce leaves
• 50g mushrooms
• 2 tsp sesame oil
• 2 tsp light soy sauce
• 1 lime
• 2 tsp runny honey
• Few coriander leaves

Firstly crush the garlic and finely slice the ginger and chilli. 

Add the sesame oil to a wok and place on a low heat, adding the garlic, ginger and chilli to slowly soften and give the oil plenty of flavour whilst you get everything else chopped.

Slice the peppers. Peel and slice or grate the carrot and add these to the wok.

Slice the mushrooms and lettuce leaves and leave to one side. 

Roll the lime around a bit pressing down with the palm of your hand to release as much juice as possible and cut in half ready for squeezing over at the end.

Once the peppers and carrot have softened a bit add the mushrooms and prawns. Prawns literally take a few minutes to cook and please don't overdo it or you'll be left with horrible rubbery things as they are useless once overdone. They are easy to gauge anyway as they turn pink on each side once cooked through. 

Use a wooden spoon or spatula to turn the prawns over once cooked and keep everything moving in the wok. 

Once almost cooked add the honey and mix through, then add the beansprouts and lettuce and cook for a further minute and then remove the wok from the heat.

Squeeze over the lime juice and scatter over some coriander leaves and you're ready to dish up.
If you're making this just for yourself, simply half the quantities and if for two, and your dining companion isn't on the 5:2, serve with some rice or noodles.