Beetroot Hummus

Image 2 Comments 30/05/2017 the wee caledonian cook

Having some leftover beetroot and chickpeas in cupboard, it was an easy choice tonight to whip up a wee healthy snack after my gym session.

Makes a good size container – about 12 servings (depending on your serving size of course)

4 fresh beetroot – cooked and chopped

1 can 400g chickpeas – drained

2 tbsp tahini

1 tbsp extra virgin olive oil

2 garlic cloves – finely chopped

1 freshly squeezed lemon juice

pinch salt

2 tsp cumin

Put everything into a food processor and whip together until blended well.

Serve with some lovely crispbreads, crackers, carrot, celery the list goes on what this goes with.

Crisperplate Cheese & Bacon Quiche

Image Leave a comment 29/05/2017 the wee caledonian cook

I’m just loving my new oven from Hotpoint, it comes with a crisper plate which you preheat then cook directly on, great for crisping up food but also great for those crispy bottoms…..which means….no soggy bottoms!! lol!

I decided to try a quiche, normally you have to preheat your oven then blind bake your pastry, this little crisper plate eliminated all of that……..and in just 14 mins my quiche was baked to perfection with a crispy bottom. The plate is 12.5″ in diameter, so perfect family size too.

Makes 8 slices.

1 roll approx 250 g puff pastry

2-3 leeks – finely sliced

300 ml double cream

4 eggs

300 g grated Gouda cheese

8 slices of smoked bacon – chopped

Salt & pepper

1. Preheat your crisper plate (2mins) or your oven to 180 deg.

2. Fry the bacon on crisper plate for 3 mins (no oil required) OR in a fry pan with a little oil until browned.

3. Remove then lightly fry the leeks on the crisper plate with a knob of butter for 4 mins OR in a fry pan until browned slightly. Remove and put to side with bacon.

4. Beat together the cream and eggs then add in the cheese and mix

5. Lay the pastry over the crisper tray or basking dish if using the oven. (Blind bake pastry for about 10mins if using the oven)

6. Lay in the bacon and leeks evenly then pour in the cheese mixture evenly. Season with salt & pepper.

7. Trim off any ends for an even finish.

8. Cook on Dynamic Crisp setting for 14 mins. OR bake in oven for about 25-30 mins.

9. Serve….Yummy!

Classic Lasagne

Image 2 Comments 22/05/2017 the wee caledonian cook

My first try at making my own lasagne and it was delicious, there are so many different ways to making a lasagne but I decided to start it would be the classic, as you can never really go wrong with the good old recipes.

My new oven actually has a Lasagne setting which took away my thinking of what the correct temperature, humidity and cooking elements to be used. I am impressed, a perfectly baked lasagne. (ok some may say a bit too browned on top, but my partner likes it that way…lol).

Makes for 2-3

250g minced beef

1 red onion – finely chopped

1 clove of garlic – crushed

1 tbsp olive oil for fry

1 red pepper – diced

1 tbsp flour

250g tomatoes, skinned and chopped (to skin, score tomatoes and place in a pot of boiling water for about 10 mins, the skin will then easily peel away) or you could use chopped tin tomatoes.

2 tbsp tomato puree

100ml beef stock

100ml white wine

2 tsp dried oregano

Salt & pepper

Lasagne sheets – I used wholewheat

For the sauce

25g butter

25g flour

250ml milk

150g grated cheddar cheese

Method:-

Gently fry the onion and garlic in a pan with the oil for a few mins until brown.
Add the mince and cook through
Add the chopped pepper and cook for a few mins
Add the tomatoes, stock, wine, tomato puree and oregano, season well, mix through and simmer for 30 mins uncovered. If still too wet, add some flour to help thicken or increase heat and boil for a couple of mins.
Meanwhile to make the cheese sauce, add the butter, milk and flour to a pan and gently heat through stirring continuously until it starts to bubble, then add 100g of the grated cheese and mix through for about 2 mins.
Place some of the meat in a lasagne dish, then cover with some lasagne sheets, then pour over some of the cheese sauce, continue to layer until you finish with the sauce. I got 2 layers. Sprinkle with the remainder of the cheese.
Set your oven to 170 deg fan and cook for approx 35-40 mins if you haven’t got a lasagne setting.
Serve. Oh yummy!

You can do a vegetarian version by replacing beef stock and mince with veg stock and vegetables of your choice. You could even do a chicken lasagne with chicken stock. The options are endless.

Sticky Ginger Cake

Image 7 Comments 14/05/2017 the wee caledonian cook

Perfect bake on auto cake setting Class 9

oh Yummy…..yummy……yummy!

First Recipe trying out my new oven. Baked perfectly and tasted even better….lol!

225g Black Treacle

255g Soft Light Brown Sugar

255g Butter

2 eggs, beaten

350g plain flour

2 tsp ground cinnamon

1 tbsp ground ginger

pinch salt

1 tsp bicarbonate of soda

250ml warm milk (I used semi-skimmed)

Method:-

Melt together Treacle, sugar and butter, mixing all the time
Remove from heat and mix in the eggs
Sieve flour into a large bowl, add the salt, cinnamon and ginger and mix together until combined
Mix bicarbonate soda to warm milk then slowly add to the mixture and mix well
Line a 10″ square baking tin and grease
Pour mixture into tin and bake in the oven. I used my new Cake function, if you don’t have this then bake 140 deg for about 1-1.5hrs. Test with a knife, if it comes out clean its ready.
Serve with some warm custard or ice cream.

So Excited – New Oven!

Image Leave a comment 14/05/2017 the wee caledonian cook

I was so excited yesterday, got my new Hotpoint oven and Combi microwave fitted. It looks absolutely brilliant, the new black glass design is very stylish and minimalistic looking, perfect in my kitchen. Hotpoint Award winning oven range

You guessed it………I got to work straight away on baking a cake, the oven has automatic recipe settings where you select the type of food and the oven works out the time, temperature and cooking method by sensing……….genius. My cake came out perfect……check out my recipe here. Sticky Ginger Cake

Split pea & Pearl Barley Curry

Image 2 Comments 12/05/2017 the wee caledonian cook

Oh……I do love a good curry on a Friday! Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.

I served with my homemade Chapati’s too…..who says a curry can’t be healthy?

Serves 2

80g Green Split peas (if you soak overnight they will cook quicker)

80g Pearl Barley

100 g spinach – fresh

200g chopped tomatoes

1 red onion – finely chopped

1 clove garlic – finely chopped

1 tbsp Masala Paste

150ml veg stock

tbsp oil/spray oil

Method

Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.
Stir in masala paste and cook for further 1 min.
Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.
Stir in spinach and simmer for further 1 min
Serve with some chapati or which ever you like. Yum!

Cloudy Eggs

Image 2 Comments 10/05/2017 the wee caledonian cook

This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.

Makes 2

2 eggs – separate white from yolk

pinch salt & pepper

tsp chives

1/2 tsp smoked paprika

1/2 tsp dried chilli flakes

Method

Preheat oven to 230 deg and line a baking tray with non stick paper
Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff
Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.
Sprinkle the paprika onto the egg whites
Bake in the oven for approx 3-4 mins
Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.
Bake for a further 2-3 mins
Serve.