Cabbage & Chorizo Filo Roll

Image 1 Comment 25/06/2019 the wee caledonian cook

This was a recipe I put together trying to use up leftovers in my fridge. It was absolutely delicious, if I do say so myself. Next time, I would probably use 2 less filo sheets though and maybe omit the panko breadcrumbs.

Makes 1 roll (about 8 slices)

6-8 filo sheets

1/2 a large white cabbage – finely sliced

1 carrot – shredded

2-3 orange sweet peppers – finely sliced

60g chopped chorizo

small handful of panko breadcrumbs

Salt & rainbow pepper to taste

1 tbsp butter – melted

1 tbsp dried onion granules

Preheat your oven to 190 deg. Line a baking tray with greaseproof paper.
Heat a little spray oil in a pan on medium to high heat and add in the onion granules, cook for about 30 seconds.
Add in the cabbage, peppers and carrot and stir through for about 10 minutes.
Then add in the chorizo and continue to cook for about 5 minutes or until everything is softened and slightly browned. Allow to cool.
Meanwhile, unroll the filo pastry and with the melted butter brush lightly on 1 filo then sprinkle some panko breadcrumbs, then lay another filo sheet onto, then brush with butter, then sprinkle some breadcrumbs over, then another filo sheet on top and so on and on until you have used all the sheets.
Take the cooled cabbage mixture and place in the middle of the sheets, leave about a 2″ border all the way and brush with melted butter.
Take the 2 short ends and fold into the mixture
Then gently roll up the filo pastry, place onto the baking tray and bake for about 30 minutes.
Remove, slice and enjoy. (Beware, it is very crumbly..lol)

Basic Crepes Recipe

Image 5 Comments 25/06/2019 the wee caledonian cook

I really was looking for something different for breakfasts this week but I’m also in a rush to get out the door in the mornings, so I decided to make some crepe batter the night before and keep in the fridge. Just a quick 1 minute cook in the morning and there you go, super quick breakfast. I decided to have a poached egg this morning, but you could spread with jam or stuff with spinach and ham also.

These ones were savoury, but you can easily change to sweet by adding more sugar.

This mixture made 4

50g Plain Flour

200ml milk – I used skimmed to keep the calories down

1 large egg

Spray light oil

1 tsp sugar for savoury (2 tbsp for sweet)

1 tbsp butter – melted.

pinch salt

Whisk the milk & eggs in a bowl/jug, then melt 1 tbsp of butter and add to milk.
Place the flour, salt & sugar in a bowl and pour 1/2 the milk mixture into the flour and mix, then slowly add in the rest of the milk mixture. Do not over whisk, I used a hand whisk for this.
Leave overnight in a fridge or for at least 30 minutes. Your batter should be watery.
Heat up some spray oil in a small fry pan (about 8″ dia) or brush on some melted butter, turn to a medium to high heat
Stir the batter first then take a soup ladle and pour some of the mixture into the pan off the heat and swirl around, put back on heat and cook for about 30 seconds, when you start to see the edges cook and slightly bubble flip over the other side and cook for a further 30 seconds. Remove to a plate.
Serve. Yum!

White Chocolate Blondies

Image Leave a comment 24/06/2019 the wee caledonian cook

OMG…..I saw this recipe from PON and just had to try as it was lower in calories. (I’m always curious how the flavour will be without all the sugar etc…lol). I have to say these were delicious. I did change the recipe slightly, but still low in calories. Just 70 calories a slice.

Makes 15 slices.

100g Self Raising Flour

50g low fat butter (I used lurpak lighter)

4 medium eggs

1 tsp baking powder

1 tsp vanilla extract

4 tsp clear honey

50g White chocolate chips (20g to melt for topping)

4 tbsp light brown sugar (or use sweetener for lower calories)

Preheat your oven to 170 deg and line a square 8″ tin with greaseproof paper
Place all of the ingredients, except 25g of the white chocolate chips.
Pour into the baking tin and sprinkle about 10g of white chocolate chips over the top, bake for about 20 minutes or until a knife comes out clean.
Meanwhile melt about 15g of chocolate chips in a microwave dish for about 1 minute.
Allow the cake to cool at room temperature, once cooled drizzle the melted chocolate over the top and cut into slices.
Serve with a lovely cuppa. Enjoy.

Spicy Peanut Slaw

Image Leave a comment 24/06/2019 the wee caledonian cook

This little dish is so refreshing. It was a lovely sunny day here this weekend so decided I wanted something cool and refreshing & this done just that job. I served with my pulled peanut butter chicken and was delish.

Makes enough for about 4 people or 8 smaller side portions.

1/2 large white cabbage – sliced finely

100g or more of peanuts – chopped

5 spring onions – chopped

3-4 sweet peppers sliced – various colours

1 large handful of coriander – finely chopped

Salt & pepper to taste

For the dressing:–

2 tbsp Rice vinegar or apple cider vinegar

1 tbsp sweetener (I used a low calorie option)

2 tsp toasted sesame oil

2 tsp soy sauce

2 tsp Hot Sauce (less or more if you like it spicy or not)

3 tbsp toasted peanut oil

In a bowl mix up the dressing thoroughly until combined.
Place all the slaw vegetables in a bowl and season
Pour over the dressing and mix to combine.
Serve immediately or keep in fridge for up to 1 day.

Peanut Butter & Chocolate Baklava

Image 2 Comments 24/06/2019 the wee caledonian cook

I’ve been dying to try this recipe for a long time & it was just as dreamy as I thought. I love peanut butter, so any recipe with it in I simply have to try.

This was so easy and quick to make, just 3 ingredients.

1 packet of Filo Pastry (I only used 8 sheets)

3 tbsp Peanut Butter (I used crunchy but you could use smooth if preferred)

3 tbsp Nutella (got to be Nutella…lol)

Line a baking tray with baking paper and preheat oven to 220 deg
Place 4 filo sheets onto tray and gently spread nutella chocolate over the sheet, lay another 4 sheets of filo over the chocolate spread and then gently spread the peanut butter over.
Gently roll up the filo (not too tight) and bake in the oven for about 20-30 minutes.

Slice up and serve.

Honey Balsamic Chicken

Image Leave a comment 24/06/2019 the wee caledonian cook

Oh yum. You can make these as an appetizer or as part of a main meal. I served these with my homemade Chow Mein , super tasty. They were sweet and sticky just what I wanted.

Makes 5 Skewers

2 Chicken Breasts – cut into chunks

For the Marinade:-

2 tbsp Balsamic Vinegar – good quality one.

2 tbsp Worcestershire Sauce

2 tsp onion powder

2 tbsp clear honey

1 tsp rainbow peppercorns

1 clove garlic crushed

1 tsp ginger grated

2 tsp sesame seeds – for garnish

Mix up the marinade in a small bowl. With the exception of the sesame seeds
Add in the chicken chunks and make sure they are covered completely with the marinade. Leave to marinade in fridge for about 1-2 hours.
Heat a little oil into a pan on medium to high heat. Skewer the chicken pieces onto a bamboo skewer. About 4 pieces is about right.
Place in pan and turn down heat slightly, cook on each side for about 3-5 minutes until its golden brown and the liquid starts to caramelize.
If you like extra sweetness you can baste a little more honey at this point, then sprinkle over the sesame seeds and serve.

Quick Chow Mein

Image 1 Comment 24/06/2019 the wee caledonian cook

This is really quick and east to pull together and tasty too. Quicker than phoning out for a chinese takeaway…lol.

Serves 2 portions.

100ml oyster sauce

1 tbsp soy sauce

1 clove garlic minced

2 tsp fresh grated ginger

1 tsp of Hot sauce or Sriracha

300g Rice Noodles or any kind of thin noodles

4-5 Spring onions, chopped

2 tbsp olive oil

2 Pak Choi – chopped

200-300g Beansprouts

In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Hot Sauce and set aside.
Heat 1 tablespoon oil in a large wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes, set aside.
Heat remaining 1 tablespoon oil in the wok. Stir in pak choi until just wilted, about 1 minute.
Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts and spring onions.
Serve. Yum.

Salmon & Broccoli Pasta Bake

Image Leave a comment 19/06/2019 the wee caledonian cook

Yum. Looking in my cupboards tonight I needed to use up an opened carton of tomatoes, packet of broccoli and cauliflower so this is what I came up with. Already planning on having salmon just didn’t know what with, so this was one of those delicious last minute meals. And under 500 calories it was healthier too.

Makes 2 portions

100g Wholemeal Fusilli Pasta (or penne if you prefer)

Handful or Broccoli florets and Cauliflower

1 tbsp low fat butter

1 tbsp plain flour

100ml skimmed milk

10g grated blue cheese (or cheddar if you prefer)

2 Scottish salmon fillets – cut into strips. (bite size pieces)

100g chopped tinned tomatoes

1 tbsp dried parsley

1 tbsp dried dill

Pepper to taste

1 tsp melted butter

2 tbsp panko breadcrumbs

Pre heat oven to 180 deg
Boil the pasta as per instructions and add the broccoli and cauliflower 4 minutes before ready.
Meanwhile, to make the béchamel sauce melt 1 tbsp butter in a pan and add the flour, mix, slowly add in the milk, little at a time constantly whisking to prevent lumps. Remove from heat when it starts to thicken up. Then stir in the grated cheese.
Mix the sauce into the pasta and empty into an oven proof dish, add the salmon and tomatoes and mix through. Season. Mix the panko breadcrumbs with the melted butter and sprinkle the panko breadcrumbs over.
Bake in the oven for approx 30 minutes. Serve.

Quick Sweet Potato Fries

Image Leave a comment 19/06/2019 the wee caledonian cook

My little Crisperplate from Hotpoint is fantastic, it cooks food so quickly saving time and energy. For more info click see Hotpoint video Crisperplate & Hotpoint website.

1 Sweet Potato (medium size)

1 tbsp olive oil

Salt & pepper to taste

Optional to add any herbs or spices (rosemary goes well as a herb and paprika as a spice)

Cut off skin and slice into strips about 0.5 – 1cm wide
Coat with the oil and season.
Preheat crisperplate on crisp function for 2 minutes and place fries onto plate, bake for 8 minutes.

Sticky Toffee Pudding

Image Leave a comment 17/06/2019 the wee caledonian cook

Well what can I say apart from sweet, luxurious and low calorie count! Yes, you heard right, LOW CALORIE Count, this little pudding is just 233 Kcal. Trust me too, you won’t believe it is a slimming version, the taste is so delicious. Another great little find from PON, I adapted slightly to my own tastes.

Makes 4

75g Self Raising Flour

1 tsp baking powder

1 tbsp black treacle

3 tbsp light soft brown sugar

50g reduced fat butter

2 large eggs

1 tbsp honey

1 tbsp maple syrup

Preheat your oven to 180 deg.
Put all of the ingredients into a bowl (except the honey & maple Syrup) and whisk them together until combined. Do not over whisk you want to keep as much air in the mixture as possible.
Evenly distribute the clear honey and maple syrup into ramekins and then top with the cake mixture (about half way, leave room for the cakes to rise)
Bake in the oven for about 20 minutes, remove and allow to cool slightly.
Turn out on serving dishes and serve. I served with some low fat custard. Yum!

Cajun ‘Dirty’ Rice

Image Leave a comment 16/06/2019 the wee caledonian cook

This recipe is so easy to make and a great quick and satisfying classic. The word ‘Dirty‘ comes from the fact it looks dirty with the colour of the minced beef. Made with rice and vegetables this is so healthy too, at only approx 300 Kcal per serving.

Serves 4

150g Long Grain Brown Rice (or white if you prefer)

1 Chicken Stock Cube – (300ml water if steaming, using Steam pot)

400g Scottish minced beef

1 red onion – chopped finely

4 bacon medallions – diced

3-4 tsp Cajun seasoning (depending on how spicy you like it)

1 tbsp Worcestershire sauce

1 carrot, diced

1 red pepper, diced

100g gardens peas

200ml beef stock

1 beef stock cube

bunch spring onions, sliced

Cook the rice as per packet instructions. I used my Steam pot, decant rice into pot, add the frozen peas and chicken stock, cover and cook on Auto Rice setting for 18 minutes.
Meanwhile, spray a fry pan with low fat cooking spray, brown the mince, onions and bacon.
Add in the Cajun seasoning, salt & pepper, worcestershire sauce and stir. Then add in the carrot, peppers and beef stock. Simmer for a few minutes until peppers are softened.
Add the cooked rice to the pan and mix through. Finish with the spring onions and serve. We served with some Corn Folded Flatbreads. Yummy!

Chorizo & Bolognese Bake

Image 1 Comment 15/06/2019 the wee caledonian cook

Yummy little dish, I got this recipe from Pinch of Nom and added my own stamp to it. I do love one pot cooking and especially slow cooking too, it is sometimes so good just to put something in the oven and carry on with your daily tasks. This was slow cooked for 5 hours and was delicious. A really good simple throw together meal.

Makes 2 large servings

300g Scottish beef mince

350g passata

300g tin tomatoes

60g chopped chorizo

1 tbsp tomato puree

1 carrot, diced

1 red onion, diced

1 red pepper, diced

1 stick celery, diced

2 tsp garlic powder

1 tbsp worcestershire sauce

1 beef stock cube crumbled

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried rosemary

100g dried wholemeal pasta

150ml boiling water

40g low fat cheddar

Salt & pepper

Set your oven to slow cook setting if you have one, if not this can be done in a slow cooker on med-high setting.
Firstly brown the mince in a pan with salt, pepper and garlic then remove and place into an oven proof dish
Next add in all the other ingredients with the exception of the pasta, cheese and boiling water, cover and bake for 4.5 hours
Add in the pasta and boiling water to the dish and mix through, bake for a further 30 minutes or until pasta is cooked through.
10 minutes before ready, sprinkle on the cheese and allow to melt through.
Serve. Yummy!

Rumbledethumps

Image 1 Comment 03/06/2019 the wee caledonian cook

This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious. It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.

Serves 2

250g potatoes – skin on and cut into small chunks

200g Turnip – cut into small chunks

1 white onion – finely sliced

1/2 green cabbage – finely sliced

Salt & Rainbow pepper (or black pepper)

1 egg yolk

40g low fat cheddar cheese

Preheat the oven to 200 deg
Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.
Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.
Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.
Bake in the oven for 15-20 minutes.
Serve. Yummy! (A little splash of Worcestershire Sauce with this is amazing also)

Healthier option Sloppy Joes

Image 3 Comments 02/06/2019 the wee caledonian cook

Sloppy Joes is a traditional United States Dish and usually served on a Brioche Bun, but as I’m always looking for healthier options, this little alternative was simply superb and still very very tasty without the carb guilt. Thanks to PON again for another fab recipe.

Serves 2-4

1 onion finely chopped

2 garlic cloves finely chopped

1 green pepper, finely chopped

400g 5% fat scotch minced beef

1 tsp mustard powder

3 tbsp worcestershire sauce

3 tbsp tomato puree

1 tbsp red wine vinegar

120ml water

sea salt & rainbow pepper

1 red pepper cut lengthways

1 yellow pepper cut lengthways

40g reduced fat cheddar cheese

Preheat oven to 200 deg.
Spray a fry pan with a little oil and heat to medium heat.
Add the onion, garlic & green pepper and cook until softened, about 5 minutes
Add in the minced beef, turn up heat slightly and cook mince until browned
Then add in the mustard powder, worcestershire sauce, tomato puree, red wine vinegar and water, turn heat down and cook for about 5 minutes, season with salt & pepper
Divide the beef mixture between to pepper halves, scatter the cheese over and bake in oven for about 10 minutes.
Serve. Yummy!

Cod in Soft Corn Tacos

Image 4 Comments 02/06/2019 the wee caledonian cook

I love this recipe, another great find from PON

Quick & Easy to make, full of flavour, refreshing, light and only 190 Kcal per serving, whats not to like. We had these for lunch with a cheeky wee low cal beer. Yummy!

Serves 2

2 small Fresh cod Fillets cut into strips

1/4 tsp mild chilli powder

1/4 tsp garlic granules

1/4 tsp ground coriander

Salt & rainbow pepper

Handful of mixed leaves (I used watercress, spinach & rocket)

2 spring onions – finely chopped

4 small corn tortillas (or low calorie ones)

2 x Wedges of lime

4 tsp Low fat greek yoghurt

1 tsp chilli flakes

Heat a little oil in a pan on high heat.
Sprinkle Chilli powder, garlic and coriander over the fish slices and add the fish to the pan, cook for about 4 minutes then flip and cook for a further 3-4 minutes until slightly browned & crisp.
Meanwhile, heat your tortillas as per packet instructions and place the green leaves, chopped spring onion and a little coriander onto the tortilla.
Once fish is cooked through, place onto the green leaves, season with salt & pepper, add a dollop of yoghurt, sprinkle with chilli flakes and squeeze lime juice over, Serve. Yum Yum!