Healthy Turkey Mixed Pepper Chilli

Winter, the season where stews and casseroles become feasts that fill us with warmth and comfort. Chilli certainly is a giant, teddy bear hug in a bowl. Spiced meat, peppers and beans, cooked gently and slowly, providing a warm, filling dish. Here, the emphasis has been to keep the recipe low fat and healthy. Let me share my Healthy Turkey Mixed Pepper Chilli.

FF Healthy Turkey Mixed Pepper Chilli
Healthy Turkey Mixed Pepper Chilli

A healthy twist on a classic recipe

While traditionally Chilli-Con-Carne is made with beef mince, substituting turkey mince would have been the obvious choice. Yet, I wanted, indeed needed a Chilli with texture, such as this Chunky Chilli. Since turkey breast is a naturally low fat meat, using breast steaks provided the ‘bite’ required. Cooked low and slow this dish is as easy to make as it is delicious to eat.

FF Healthy Turkey Mixed Pepper Chilli
Healthy Turkey Mixed Pepper Chilli

Since the meat is seared separately, removed while the onion is sautéed and then added back into the dish, this recipe could easily be made in a slow cooker. Either cooked on the hob or in a slow cooker there are no difficult processes involved in making this Chilli. Simplicity in the kitchen is always welcome during a busy week.

Recipe: Healthy Turkey Mixed Pepper Chilli serves 4-6

500g/1lb 2oz Turkey Breast Steak

2 tbsp Ground Cumin

1 tbsp Raspeseed Oil (Canola oil) – I use Borderfields

2 Large Onions

4 Bell Peppers

2 x 400g Tins Chopped Tomatoes

2 x 400g Tins Red Kidney Beans rinsed and drained, or 500g cooked red kidney beans

3 tbsp Tomato Purée

1/2 tsp Sea Salt – I use Maldon

1 tsp Chili Flakes – adjust according to taste

2 Cloves Garlic – crushed

1/2 tsp Freshly Ground Black Pepper

3 tsp Corn Flour (corn starch) – I use Doves Farm

Method:

You will need a large heavy bottomed pan for this recipe. A Dutch oven (cast iron casserole dish) is ideal. While the recipe calls for simmering on a hob, alternatively the assembled dish can be left in the oven on a low heat.

Making the Chilli

  • First of all cut up the turkey breast into bite size chunks. Toss the chunks in the ground cumin so they are all coated in spice.
  • Place a heavy bottomed pan on a medium heated hob. Add half the oil and then when hot place the turkey chunks, spaced evenly apart, into the pan. Brown the meat, turning to ensure each piece is seared in the hot pan. As soon as the meat is seared on all sides remove from the pan on to a clean plate.
  • While the meat is searing prepare the onions. Peel and cut into medium dice (approximately 1.5cm/0.5”).
  • With the meat removed from the pan turn the heat down to low. Tip in the diced onions and add the salt. Sauté on a low heat for 5 minutes, stirring occasionally.
  • Prepare the peppers while the onions are cooking. Wash, de-seed and cut into large dice – 2.5cm/1” pieces.
  • As soon as the onions have started to soften add the seared turkey chunks and the mixed peppers into the pan.

 

FF Healthy Turkey Mixed Pepper Chilli
Preparing the Chilli.
  • Add the crushed garlic, chili flakes and black pepper to the pan.
  • Next pour in both tins of chopped tomatoes. Rinse the tins with cold tap water, keeping any tomato juice and fill three quarters full, add this to the pan.
  • Tip in the drained and rinsed kidney beans and add the tomato purée.
  • Stir all of the ingredients together, adding more water if needed. The meat and peppers should be just covered with liquid.
  • Bring to a simmer on the lowest heat, uncovered on the hob for 1.5 – 2 hours. Stir occasionally.
FF Healthy Turkey Mixed Pepper Chilli
Slow cooking the Chilli.

Adding the finishing touches to the recipe

  • The liquid should be reduced by half. Place a lid on the pan if it reduces too quickly.
  • Mix the corn flour with 2-3 tablespoons of cold water.
  • Pour the corn flour slurry into the Chilli and stir immediately.
  • Gently simmer for a further 10 minutes. Stir frequently while the liquid thickens.
FF Healthy Turkey Mixed Pepper Chilli
Healthy Turkey Mixed Pepper Chilli

To serve ladle the thickened, spicy Chilli into warmed bowls. Fresh, homemade bread such as my Seeded Cob Loaf, baked tortilla chips or rice all make tasty accompaniments. Also adding a sprinkle of fresh coriander (cilantro) or parsley, provides the finished dish with a fresh, herb hit.

FF Healthy Turkey Mixed Pepper Chilli
Healthy Turkey Mixed Pepper Chilli

If you have enjoyed this recipe for Healthy Turkey Mixed Pepper Chilli you may also like these:

Winter Warming Vegetable Soup

FF Healthy Turkey Mixed Pepper Chilli
Winter Warming Vegetable Soup

Spicy Sausage Bean Casserole

FF Healthy Turkey Mixed Pepper Chilli
Spicy Sausage Bean Casserole

Creamy Tomato Spinach Chicken Pasta

FF Healthy Turkey Mixed Pepper Chilli
Creamy Tomato Spinach Chicken Pasta

Chilli can be enjoyed in the summer as well as in winter. Yet when the weather is cold I find warming food really does add an extra layer of comfort. Also this is a very versatile meal. While I have specified amounts in the recipe, adding extra tomatoes, beans or peppers will allow this dish to stretch to feed more people. Since feasting with friends can only improve on how good food tastes.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Creamy Tomato Spinach Chicken Pasta

Who doesn’t love an easy, quick to make, healthy meal? Quick to cook, versatile, economical and delicious, pasta ticks all of these boxes. Since any number of sauces or meals can be made to go with a million varieties of pasta. Where would we be without it? And thank you Italy, you may have invaded Britain, however it’s time to let things go, as you gave us pasta. More specifically the fusilli bronze die pasta used in this Creamy Tomato Spinach Chicken Pasta.

FF Creamy Tomato Spinach Chicken Pasta

Next time you think of tossing a jar of pesto into pasta for dinner, think again. Since this dish only took 30 minutes to make, it is definitely worth trying. Not only do you get a balanced healthy meal, it is filling, like a proper meal should be. Bite sized pieces of chicken breast, fresh baby spinach wilted into the tomato and cream cheese sauce.

FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta a filling meal

Feasting food

If you are cutting down on carbs you may not like my next suggestion. Which is, to serve this tasty bowl of goodness with a chunk of baguette, or crusty bread and salad. While not swimming in sauce, there will be some pooled on your plate or bowl. And this is where bread is important. Dunking. Using the bread to absorb every last drop of the luscious, creamy sauce. Also, keeping with the low fat theme, why not leave the bread unbuttered? While reducing calories, the bread is more absorbent without butter.

FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta dinner time!

Eating should be an enjoyable experience. Indeed it should be a feast. It should feed more than our tummies, it should feed our soul. Giving thanks before eating is a custom here at home. Yet stopping for a moment to look and smell the food in front of you is also important. Too much food is literally shoved down throats while watching television. I wonder if the taste even has time to register with the brain. Eating with family, while sitting up at a table, not only slows down the rate at which we eat, the entire experience is altogether more pleasurable. My conclusion is that all food always tastes better when it is shared.

Time to make this delicious dish.

Recipe: Creamy Tomato Spinach Chicken Pasta serves 4-6 people

500g Diced Chicken Breast  skin off cut into bite size pieces- I use Graig Farm

1tbsp Olive Oil – I use Filippo Berio

1 Large Leek – washed and cut into small dice

2 x 400g Chopped Tin Tomatoes plus 1 tin of pasta cooking water. Alternatively use the same weight of chopped, fresh tomatoes and approximately 400mls of pasta cooking water.

200g Washed Baby Spinach – frozen can be used if out of season

1tbsp Fresh Thyme finely chopped – plus additional Thyme for garnishing the finished dish

140g Philadelphia Cream Cheese – I use full fat, by all means try a lower fat version if you’re confident cooking with it

1tsp Sea Salt  – I use Maldon

Good Grinding of Fresh Black Pepper to taste

450g Fusilli Pasta – bronze die leaves rougher edges on the pasta and so it absorbs more sauce

Method: Making the Creamy Tomato Spinach Chicken Pasta

  • First of all, place a heavy bottomed pan on to the hob over medium heat. Add the olive oil and allow to heat.
  • At the same time place a large pan of water on a high heat, ready to cook the pasta. When the water is boiling add a teaspoon of sea salt and then the pasta and cook for 8 minutes.
  • Into the other pan add the chopped chicken breast and cook until lightly browned.
  • Remove the cooked chicken to a plate and then add the chopped leek to the pan.
  • Saute the leek until it is softened and then add the cooked chicken back to the pan.
  • Immediately add the 2 tins of chopped tomatoes and use a wooden spatula to scrape the base of the pan clean. Follow by adding the chopped fresh thyme.
  • Now tip the baby spinach into the pan. Don’t worry if it is piled high it will wilt down.
FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta the tomatoes clean the base of the pan.
  • Remove a can full/2-3 ladles (approximately 400ml) of hot pasta water and pour on to the spinach. Take extra care as it will be hot.
  • Drain the pasta and tip on to the spinach. Allow the spinach to wilt down, it will release it’s water and make the sauce thinner.
  • Next add the cream cheese to the pan and stir so that it melts into the sauce.
  • Most importantly, taste the sauce. Add a good grinding of fresh black pepper to taste. Additional salt should not be needed as the pasta water used is salty.
  • Sprinkle over fresh Thyme and the dish is ready to be served.
FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta creating the finished dish.

Time to eat

Serve this delicious Creamy Tomato Spinach Chicken Pasta in bowls.

FF Creamy Tomato Spinach Chicken Pasta
Creamy Tomato Spinach Chicken Pasta dinner’s served.

This pasta dish is not only ideal to make ahead, it is also easy to transport. Which makes it an easy dish to gift to a new family, friend who is unwell, or anyone who really needs a break from cooking. Resulting in a great meal that is as perfect to share outside the home, as well as with family and friends around the dinner table.

If you have enjoyed this recipe for Creamy Tomato Spinach Chicken Pasta then you may also like these:

Cheesy Vegetable Pasta Bake

FF Creamy Tomato Spinach Chicken Pasta
Cheesy Vegetable Pasta Bake.

Lemon Garlic Vegetable Orzo

FF Creamy Tomato Spinach Chicken Pasta
Lemon Garlic Vegetable Orzo

Chicken and Four Cheese Lasagne

FF Creamy Tomato Spinach Chicken Pasta
Chicken and Four Cheese Lasagne

Pasta is a very important ingredient in my kitchen. A go to staple when I need to whip up something super tasty, super quick. Another bonus it that after cooking it can very often be frozen as this Creamy Tomato Spinach Chicken Pasta, Chicken Four Cheese Pasta and Cheesy Vegetable all can be. While cooking from scratch takes barely more than 10 minutes. Even though there are countless ready made sauces to buy available, this homemade pasta dishes is quick and easy. And here at home, easy meals are a busy household’s must.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. See my Disclosure Policy for full details.

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Creamy Low Fat Mushroom Soup

Autumn is well and truly here. Golden and red leaves, flutter like confetti to the ground. The perfect time of year for walks in the park or woods. Also, it is the season for fungi and mushrooms. If you go foraging, whilst out on a walk, make sure you have a guide, or book, to ensure you only pick what is edible. The mushrooms for this Creamy Low Fat Mushroom Soup came from the supermarket where they are available all year round.

FF Creamy Low Fat Mushroom Soup

Being able to buy mushrooms all year round means that this soup can also be made whenever you want. Since this soup is incredibly easy to make and completely delicious, you may find yourself making it year round!

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup perfect with rustic wholemeal bread.

Mushrooms And Their Unique Flavour

While I used white, button mushrooms for this recipe, chestnut, or portobello would also taste delicious. Sautéing the mushrooms slowly, ensures that they release their deep, earthy flavour. As a result, the finished soup has a rich mushroom flavour, that is not heavy. Sneaking in a potato not only thickens the soup, it also gives it beautiful creamy texture too.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup add a splash of cream if you dare 😉

Ok so I added a swirl of cream, just to see what it would add to this soup. While it does add an extra luxurious note, perfect for special occasions, or dinner parties, the soup doesn’t need it. For example in my Leek and Potato Soup the cream really rounds out the flavour and texture. Whereas here, with the mushroom soup, the creaminess is already present.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup so full of healthy flavour.

Full of flavour and texture, an immersion blender is used to ‘cream’ this soup. Rather than whizzing the soup to a completely smooth consistency, very small chunks are left in to give a better, more interesting texture. However, you may purée the soup to whatever consistency you desire.

Recipe: Creamy Low Fat Mushroom Soup serves 4 people

1 Leek washed and trimmed

1tbs Butter – alternatively you may use olive oil

300g Mushrooms

1 Medium Sized Floury Potato

1 Vegetable/Chicken Stock Cube – I use Knorr

1L Very Hot Water – from a kettle

1/4tsp Freshly Ground Black Pepper

1/4tsp Sea Salt – I use Maldon

Making The Mushroom Soup

  • First, place a heavy bottomed soup pan on to the hob, over a medium heat. Now add the butter.
  • While the butter is melting chop the leek into a medium dice – approximately 1cm pieces.
  • Once the butter has melted add the chopped leek to the pan and sauté for 3-4 minutes until they become soft.
  • Meanwhile slice the mushrooms and then cut the slices in half.
  • Next add the sliced mushrooms to the softened leeks.
  • Lower the heat slightly and continue to cook the mushrooms and leeks for a further 10 minutes, until the mushrooms are soft.
  • Peel and medium dice the potato, then add it to the saucepan.
  • Now add 1 litre of very hot water, from the kettle and a stock cube. Stir, put on the lid and allow to simmer for 30 minutes.
FF Creamy Low Fat Mushroom Soup
Preparing the soup.
  • After simmering for 30 minutes, remove the saucepan from the heat.
  • Make sure you are wearing an apron for the next step. I speak from soup splattered experience!
  • Use an immersion blender to blend the soup until it is almost smooth. One of the benefits of using this method to blend soup is, it allows you to feel, as well as see, how smooth the soup is. Also, if you do not have an immersion blender, a standard blender will still blend the soup well. Take care not to overfill the blender and allow the soup to cool slightly before using this method.
  • Check the soup for seasoning and adjust as necessary.

Serving The Soup

To serve, warm the soup and serve with thick chunks of rustic bread, such as my homemade Seeded Cob Loaf.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup a delicious way to warm up!

Each mouthful of this soup is a treat to your tastebuds. Perfectly balanced flavour that is nutritious and delicious.

This soup will keep, cool and place into an airtight container, keep in the fridge for up to 4 days. Alternatively, freeze in single portions and eat within a month.

If you have enjoyed the recipe for my Creamy Low Fat Mushroom Soup you may also like these other healthy and low fat soup recipes:

Carrot Soup

Carrot Soup in a bowl with crumbled Stilton cheese on top.
Carrot Soup

Roast Chicken Noodle Soup

Roast Chicken Noodle Soup served with rustic homemade bread.
Roast Chicken Noodle Soup

Roasted Garlic Butternut Squash Soup

Roasted Garlic Butternut Squash Soup served in a bowl with curly parsley to garnish.
Roasted Garlic Butternut Squash Soup

Homemade soup is so easy to make. Also, the reward, far outweighs the minimum effort needed to prepare and cook the soup. Delicious, good for you and incredibly soothing on cough ravaged, sore throats, which seem in abundance at this time of year. While eating this soup, you can almost feel it doing you good.

Do you have a favourite soup recipe?  Please let me know as I love new ideas, old ideas, any ideas that taste great!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

 

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Wholemeal Loaf

What have I got here for you today? Only a 100% Wholemeal Loaf!

Delicious,tasty, Wholemeal Loaf www.feastingisfun.com
Delicious,tasty, Wholemeal Loaf www.feastingisfun.com

Gorgeous, crusty, healthy bread. Perfect for increasing fibre in your diet and keeping you feeling fuller for longer.

A completely Wholemeal Loaf is never going to be as light, or rise as much as a Large White Bloomer.

This is because the wholemeal flour has less protein (gluten) per gram than white flour, as the bran and germ have not been removed. So a Wholemeal Loaf is always going to be denser than a white loaf. What I have found, is, that when making wholemeal bread using the regular, knead/prove/knockback and then prove again, I’ve had disappointingly heavy loaves. So I set about trying to improve the result.

Wholemeal Loaf full of fibre and flavour www.feastingisfun.com
Wholemeal Loaf full of fibre and flavour www.feastingisfun.com

I am not claiming the following method is fool proof, or the only way to make 100% Wholemeal Bread, a quick search on the internet proved that! Sorry no pun intended well maybe! What I’ve found is, by triple proving the dough, the resulting bread is far more digestable and totally delicious.

Wholemeal Loaf where's the butter? www.feastingisfun.com
Wholemeal Loaf where’s the butter? www.feastingisfun.com

Wholemeal bread is extra delicious when paired with oily fish, such as smoked salmon, smoked mackerel or tuna. I particularly enjoy it, toasted, alongside a golden, dippy yolked, free range egg – the perfect breakfast.

Whatever your reason for wanting to make and bake this bread, the triple proving method ensures the resulting loaf is delicious and more easily digested.

I personally enjoy baking and eating a variety of breads, yet this Wholemeal Loaf and my Crunchy Seeded Bread are top of my favourite loaves for sandwiches and toast.

Well they do say that “Variety is the spice of life!!”

Recipe: Makes 1     Wholemeal Loaf (750g)

450g/1lb Strong Wholemeal Flour

2tsp/1 sachet Fast Action Dried Yeast

1tsp Runny Honey

325ml/1/2 pint Tepid Water

1tsp Salt

25g/1oz Unsalted Butter plus extra for greasing the loaf tin.

Method: Grease a 3lb Loaf Tin with butter.

Using either a bread maker or free standing mixer, with dough hook attachment, add the water, yeast and honey into the bowl. Gently mix together with clean fingers.

Add the flour on top of the water mixture.

Next add the salt.

Break the butter into small pieces and add to the bowl.

If using a bread maker, set the programme to dough cycle and start. When the cycle is complete, start the dough cycle again. This will knock back the dough and prove it for a second time.

If using a stand mixer, lower the dough hook and mix on a medium speed. Once all the ingredients have come together to form a dough, continue mixing for 10 minutes on a low – medium speed. Stop the mixer. Remove any dough from the dough hook and form into a ball. Place back into the mixer bowl, cover with a damp cloth and leave in a draft free place for an hour.

In the stand mixer, after an hour, lower the dough hook into the bowl and proceed to mix, as before for 10 minutes, this will knock back the dough. As before, stop the machine, scrape any dough off the hook, form the dough into a ball, cover with the cloth and leave for a further hour.

Once the second prove is complete, gently press the dough into a flat rectangle. Fold the bottom third upwards and then fold the top third down, over the first fold. Place the dough, seam side down, into the greased loaf pan. Cover with the cloth and leave for a further 1 – 2 hours, until doubled in size.

You can add a light dusting of flour to the top of the loaf before it bakes.

Preheat the oven to its highest setting 10 minutes before the wholemeal loaf is ready to bake.

Wholemeal Loaf a few gentle slashes across the top and a little sprinkle of flour give the loaf an extra special look www.feastingisfun.com
Wholemeal Loaf a few gentle slashes across the top and a little sprinkle of flour give the loaf an extra special look www.feastingisfun.com

Place a baking tray, or grill pan in the bottom of the oven and fill with boiling water. Creating a steamy environment, will help the bread form a delicious crust.

When the oven is hot and full of steam, carefully place the loaf tin (with the cloth removed) into the oven and bake for 30-40 minutes.

The bread is baked when it is a golden, crusty brown and sounds hollow when rapped on the base with your knuckle.

Remove the bread from the oven. Turn out the loaf immediately and leave to cool completely on a rack.

Wholemeal Loaf - how do you like your bread? www.feastingisfun.com
Wholemeal Loaf – how do you like your bread? www.feastingisfun.com

If you make this loaf I would love to see your photos. Post them on Twitter and Tag me in with #feastingisfun.

I really hope you enjoy this delicious Wholemeal Loaf and you may also like this recipe –

Wholemeal Cob Loaf

This Wholemeal Loaf was baked in a British manufactured 3lb loaf tin available from British Bakeware.

I did not receive any payment for using this tin. All opinions and content are my own.

Sammie xx

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Oat Bran White Bread

For those of you who regularly read this blog, you may have noticed a few things about the way I cook and bake. Primarily I make food that is tasty to eat using ‘natural’ ingredients. For example, I unashamedly use butter when baking and cooking and tend to avoid overly processed foods. While I have a passion for baking bread, with nuttier and seeded loaves being my preferred loaves, yet I live in the real world. In a family of five people, three prefer white bread. So here is my compromise. Oat Bran White Bread is a soft loaf without the heaviness or chewing required by its wholemeal cousin.

FF Oat Bran White Bread

Since this bread is so soft it is perfect for sandwiches and also makes the most incredible toast. In fact, this loaf makes the best toast, in my opinion, of all the bread recipes here on Feasting is Fun. Packed full of fibre from the whole oats and oat bran, it is good for you as well as being a tasty, filling bread. Yet also having the lightness of a white loaf.

FF Oat Bran White Bread
Oat Bran White Bread Loaf

Choosing To Eat Well

While I am not into faddy food, having food allergies myself means I am attempting to increase the variety recipes on this site. For example gluten free, dairy free and vegetarian. I try to use fresh local and seasonal food as much as possible in my everyday cooking and that is reflected in the recipes posted here. I am not perfect and we have standby dinners in the freezer for days when I can’t cook.

FF Oat Bran White Bread
Oat Bran White Bread

All that said, I do try to make as much of our own bread as possible. If I didn’t have a bread machine or stand mixer I simply would be unable to make bread from scratch. Kitchen machinery that earns its place will always be welcomed by me. Far better to make good quality, homemade bread with the help of a mixer, than buy its mass produced counterpart. Bread is a staple and a great tasting, fresh loaf will always be at the heart of any kitchen that I use.

FF Oat Bran White Bread
Oat Bran White Bread

A quick note about this Oat Bran White Bread: I have recently updated the recipe, replacing the butter for Rapeseed oil. First of all it gives the baked loaf a softer texture and also makes the recipe both dairy free and vegan. I am NOT jumping on the ‘vegan’ bandwagon, however, creating a loaf that more people can make and enjoy will always be a priority for me, providing there is no compromise on flavour.

Recipe:  Oat Bran White Bread

420ml Water at room temperature

450g/1lb Strong White Bread Flour – I use Shipton Mill

100g/4oz Fine Oat Bran available from health food shops and Amazon

50g/2oz Rolled Oats

7g /1sachet Active Dried Yeast – I use the green tub/sachets from Allinson

7g Sea Salt – I use Maldon

2 tbsp Rapeseed Oil (Canola Oil)

 

Method :

Making And Proving The Bread Dough

Using a bread maker or stand mixer, pour the water into the  bowl and then add the yeast.

Next add the flour, oat bran and oats.

On top of the dry ingredients add the salt and oil.

Set the bread machine to dough cycle and start.

If using a stand mixer, attach the dough hook and mix until all the ingredients come together. Continue to mix for 10 minutes. Stop mixing and remove the dough hook. Cover the bowl with a damp cloth until the dough has doubled in size, approx 1 hour.

Knocking Back And Shaping The Dough Ready For The Second Prove

Once doubled in size, remove the cloth and tip the dough out on to a lightly floured worktop so that the top of the risen dough is in on the bottom, in contact with the work surface.

Once the bread mixer has finished the dough cycle, start it again, allowing it to mix (knock back) the dough for one minute. Turn the dough out onto a lightly floured surface.

Working around the dough, take hold of the dough with your hand, pull out and then press into the centre. Continue, as in the photographs below, until you have a tight, neat lump of dough.

FF Oat Bran White Bread
Creating structure within the dough.

Gently, using your fingers, press the dough out to form a square shape.

Fold the bottom third of the dough up and then the top third of the dough is folded down, slighlty overlapping the seam.

Turn the dough over and place into a well greased loaf pan.

Spray or brush with water and sprinkle over rolled oats and oat bran.

FF Oat Bran White Bread
Shaping the dough ready for the tin.

Cover with a clean tea towel, place in a straight free place and leave to rise until doubled in size.

Scoring And Baking The Oat Bran White Bread

Preheat the oven to 220C/200C fan, 425F, gas mark 7.

As soon as the dough has risen score across the dough with a very sharp knife or grignette 4-5 times.

FF Oat Bran White Bread
Proved and slashed Oat Bran White Bread ready for the oven.

Place the bread in the centre of the oven and bake for 30-40 minutes. The bread is baked when golden brown and carefully rapped with a knuckle and it sounds hollow.

As soon as the loaf is baked remove from the oven and turn out immediately on to a cooling rack to cool completely.

FF Oat Bran White Bread
Oat Bran White Bread

Allow the bread to cool fully before slicing.

If you have enjoyed this recipe for Oat Bran White Bread you may also like these:

Sunflower Seed Heart Cob Loaf

FF Oat Bran White Bread
Sunflower Seed Heart Cob Loaf

Lighter Wholemeal Loaf

FF Oat Bran White Loaf
Lighter Wholemeal Loaf

Seeded Cob Loaf

FF Oat Bran White Bread
Seeded Cob Loaf

This Oat Bran White Bread loaf has a wonderful texture and flavour. While it does contain oats it certainly doesn’t taste like porridge. The oat bran lends a slight nuttiness, without the full on slog you get from a wholemeal loaf. It slices beautifully and makes equally good toast and sandwiches, although I confess to enjoying a slice with just butter on it. A really good loaf should have its own flavour and not just be a package for some cheese and ham.

If you love white bread, but want to incorporate more healthy fibre in your diet – this loaf is a great place to start!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Peach and Banana Smoothie

Hi and thanks for dropping by.  Are you having a good Monday or is it a bit of a drrrraaaagggg?  Mondays can be a real dichotomy.  If you’re on holiday, honeymoon or just cos the sun’s shining, then Mondays can be great!! If it’s another week at work or school, with deadlines looming, meetings pressing and the sun nowhere to be seen, it can be the hardest thing ever having to haul yourself outta bed and start another working week.  This super easy Peach and Banana Smoothie not only looks like sunshine in a glass, it tastes amazing, is made in moments and it’s good for you!!  Just the pick me up needed on a Monday, or any other day of the week.

Peach and Banana Smoothie - a glass of sunshine to brighten your day!
Peach and Banana Smoothie – a glass of sunshine to brighten your day!

So whatever day you are having this super easy, super delish, Peach and Banana Smoothie is exactly what you need to give you the energy to face the day!

Peach and Banana Smoothies - ideal to have with Breakfast!
Peach and Banana Smoothies – ideal to have with Breakfast!

Although I’ve pitched these as ideal for breakfast, I actually made this mid afternoon!!! We’d had a late breakfast, skipped lunch and I didn’t want us (me included) snacking on sugary treats whilst waiting for dinner.  So far, so good! Dinner’s still an hour away and no ones hungry.

A healthy, filling, sunshine Smoothie.
A healthy, filling, sunshine Smoothie.

To make these Peach and Banana Smoothies all you need is:

Recipe : Makes 4 servings.

3  Bananas

2 x 400g Tubs/Cans Peach Slices in Fruit Juice

Method :

Tip the peaches and juice into a blender, or a food processor.

Peaches in....
Peaches in….

Next peel the bananas, break them into chunks and add them to the peaches.

Your Peach and Banana Smoothie is a few pulses away.
Your Peach and Banana Smoothie is a few pulses away.

Blitz the peaches and bananas until you have a lump free Smoothie.

Get ready to pour....
Get ready to pour….

And then pour your smoothie into a tall glass…

It's like pouring liquid sunshine!!
It’s like pouring liquid sunshine!!

Next enjoy!

Such a scrummy smoothie
Such a scrummy smoothie

During the summer you could add frozen bananas, or substitute tinned peaches for fresh and add some ice to make this a cool drink.  But for mid February this Smoothie was fab as is. Enjoy!!!!

Easy, quick Peach and Banana Smoothies - delish x
Easy, quick Peach and Banana Smoothies – delish x

I hope you give this a try and that it makes you smile on a Monday, Tuesday, in fact what ever day you make it!

Sammie x

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