Broccoli Fritters

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Oh yum! I wanted to try broccoli rice in my new KitchenAid mini Food Processor and then decided to turn it into little fitters, these were super tasty and so nutritious. These are freezeable so you can make a large batch for later in the week.

 

Makes 8

200g Broccoli – fresh

1 egg

80g Gram Flour (Chickpea Flour), you can use almond flour or plain flour too.

30g shredded cheese (I used Le Gruyere but parmesan would be nice too)

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp mixed pepper

1 tsp onion granules

1 tsp garlic granules

 

  1. In a bowl add flour, salt, pepper, paprika, onion and garlic granules, cheese, flour and egg, mix together                                                                                      20190730_124702
  2. Blitz the broccoli in a food processor and add to the mixture, bring together. If its a little too sticky, just add in some extra flour.
  3. Taking a ladle, scoop some mixture and place into a hot pan with a little oil or Crisperplate (if using), cook for about 4 minutes on each side or until slightly browned. You could also bake in an oven at about 200 deg for about 20-30 minutes.
  4. Serve. Yummy!

 

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Chickpea & Scottish Salmon Cakes

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Had some Scottish Salmon for dinner tonight and 1/2 a can of chickpeas to use up, so I thought I’d cook something different. These were really tasty and so quick to cook too using my Crisperplate, just 10 minutes. You can of course gently fry these if you don’t have a Crisperplate.

I also wanted to use my Kitchenaid mini food processor, I got this last week, it’s a brilliant wee machine, so quick and a great size for smaller portions.

 

Makes 4

1 x 120g Scottish Salmon Fillet (cooked, I steam cooked mine)

200g chickpeas drained

1 tsp garlic granules

2 tbsp dried coriander

1 lime, zested & juice

1 tsp onion granules

1 egg

30g Panko breadcrumbs

Salt & Pepper to taste

 

  1. Place the chickpeas, garlic, coriander, lime, onion granules, egg, salt & pepper into a food processor and blitz until combined.                                                         20190730_122031
  2. Add in the cooked salmon and gently blitz, don’t break up too much.
  3. Add in the panko breadcrumbs and mix together. Mould into 4 cakes about 1 ” thick and place on some greaseproof paper and refrigerate for at least 1 hour.

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  4. If using the Crisperplate, preheat for 2 minutes and place onto plate and cook for about 10 minutes. If using fry pan, add a little oil and cook for about 4 minutes each side.
  5. Serve. Yummy!

 

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A Taste of Scotland

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Scotland’s abundant natural larder is amazing, from Stornoway Black Pudding, Aberdeen Angus Beef, Highland Wagu from Perthshire, Arbroath Smokies, Shetland Salmon and of course our delicious rasperberries, all washed down with our amazing Whisky’s.

This trail guide is a perfect guide for foodies, whether its a whisky trail or chocolate trail you will find the best here. Food and drink scotland

You can also check out all our excellence awards here. Excellence awards So don’t just take my word for it, come visit, come eat, come drink, come have some fun!

 

 

 

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Crunchie Biscuit Base Galaxy cake

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I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.

I was only making a small one for my other halves birthday, he loves chocolate…lol!

 

Makes a small portion for 1 or 2

For the filling:-

100g Milk Chocolate, minimum 35% cocoa

100ml single cream

50ml whole fat milk

1 egg

For the base:-

4 Digestive biscuits

1 Crunchie chocolate bar

1 tbsp butter – melted

For the toppings:-

small chunks of honeycomb to decorate

small edible spray glitter (optional), it was a birthday after all.

 

  1. In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
  2. Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
  3. Empty the cream and milk into a pan and bring to the boil.
  4. Place the chocolate into bowl in pieces.
  5. Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
  6. Crack the egg into a dish and using a hand mixer, mix until fluffy.
  7. Once chocolate has cooled, pour egg into bowl and mix through.
  8. Remove biscuit base from fridge and pour in the chocolate mix.
  9. Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
  10. Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
  11. This can be chilled and kept for later. Serve at room temperature.

 

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Moroccan spiced Mince with Bulgur Wheat & Spinach

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I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving.  Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.

 

Makes 2 Servings

Spray oil

1 medium red onion, finely chopped

200g Scottish Beef Mince

1 tbsp cumin

1 tsp ground cinnamon

2 tsp turmeric

1 tbsp smoked paprika

1 tsp white pepper

1 tsp ground ginger

250ml vegetable stock

100g Spinach

30g Cashew nuts (slighty toasted and chopped)

80g Bulgur Wheat

Zest of 1 lemon

2 tbsp chopped fresh mint

Salt & pepper to taste

 

  1. Heat oil in a large fry pan and fry the onions until browned and softened
  2. Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
  3. Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
  4. Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
  5. Season, serve and sprinkle the toasted cashews on top. Yummy!

Goes well with a little glass of Rioja.

 

 

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Avocado Pancakes

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OMG! I do love Avocado’s & if you do too, you will love this little recipe. A good nutritious and healthy way to start your day. Creamy luxurious texture, full of good vitamins, healthy fatty acids, flavour and fiber, why would you not want to? Good on their own or serve with a poached egg or crispy bacon for a more luxury weekend treat.

 

Makes 4 large pancakes

1 Large avocado

100g Plain Flour

1 tsp baking powder

1 1/2 tbsp sugar

1/2 tsp salt

1/4 tsp nutmeg

1/2 cup milk

1 egg

1/2 tsp vanilla extract

1 tbsp coconut oil – melted

butter for the pan

 

  1. Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
  2. Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
  3. Mix the avocado into the flour until blended
  4. Melt the butter in a fry pan on medium to high heat, scoop the batter into the pan (whichever size you like) and cook for about 2-3 minutes per each side.
  5. Serve. I put on a bed of Spinach with a poached egg on top, Yummy!

 

 

 

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Mince Beef Rogan Josh

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I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.

 

Serves 2

2 tbsp olive oil

2 tsp ground cardamom

2 tsp ground cumin

1 tsp salt

1 onion, sliced thinly

1 tsp garlic granules

1 tsp turmeric

1 tsp gram masala

1 400g can chopped tomatoes

1 tbsp grated fresh ginger

2-3 chillies chopped or 1 tsp chilli flakes

250g scottish beef mince

225g can of chickpeas

Small handful of Fresh coriander to serve.

 

  1. Heat the oil in a large fry pan
  2. Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
  3. Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.                                                                          20190713_172151
  4. Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.                                                                                                  20190713_172746
  5. Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.
  6. Season with the fresh coriander and serve.

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Cranberry & Walnut Scones

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Oh yum. I’ve not had a scone in a while, so looking in my cupboards I had some Walnuts & Cranberries to use up and decided to give it a try. These were absolutely delicious, served with a good quality butter they were perfect with a cuppa. Lovely little afternoon tea scone.

 

Makes 6

100g Light Brown Sugar (or white caster sugar) (plus 1 tbsp)

2 tbsp lemon juice

300g Plain Flour

1 tbsp baking powder

Freshly grated lemon zest – 1 lemon

1 tsp salt

75g unsalted butter

50g dried cranberries

50g chopped walnuts

50ml Milk

50ml Double cream

 

  1. Preheat your oven to 190 deg. Line a baking tray with baking paper.
  2. Mix 1 tbsp sugar & 1 tbsp lemon juice together in a dish and set aside, this will be for the glaze.
  3. Whisk flour, baking powder, lemon zest, salt, and sugar in large bowl. Add chilled butter & using fingertips, rub in until you get breadcrumb like mixture.        20190710_141425
  4.  Mix in cranberries and walnuts. Then add in the milk & cream and mix through 1 tablespoon of lemon juice. Toss with fork or hands until dough comes together in moist clumps.
  5. Floured a work surface and roll out till about 1 inch thick. Using a cutter (about 7-8cm diameter) cut out 6 servings and place onto your baking sheet. Using the glaze brush lightly over the scones. Bake for about 18 minutes. Or until a knife comes out clean and slightly browned                                                                              20190713_145835
  6. Serve with some butter. Yummy!

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Rose, Pistachio & White Chocolate Biscuits

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A Little Afternoon Tea for us today, I had some Rose Water in my cupboard and Pistachio’s to use up so this was the decider. I originally saw a recipe similar on Sous Chef a while ago and was intrigued by the flavour combination, but these were delicious.

 

Makes 8 Biscuits

65g unsalted butter, softened

40g light brown caster sugar

95g Plain Flour (a little extra for dusting)

35g pistachio kernels, finely chopped

2 tsp Rose Water

50g White Chocolate, melted

 

  1. Preheat your oven to 170 deg and line a baking tray with baking paper
  2. Beat the butter and sugar together with an electric hand whisker
  3. Fold in the flour, rose water & pistachios (keep about 1 tbsp of pistachios for finishing)
  4. Roll out the mixture onto a floured surface to about 1/2 cm thick.
  5. Using a circle cutter about 6.5mm, cut out your biscuits and place onto your baking sheet. Bake in the oven for about 20 minutes. Remove and allow to cool.
  6. Once completely cooled, dip 1 end of the biscuit into the melted chocolate and place onto a wire rack with a tray underneath, or you can spoon the chocolate on. Sprinkle some pistachios over.                                                                                20190713_155604
  7. Place in a fridge and allow the chocolate to harden.  Serve with a lovely cuppa.

 

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Easy Sweet Pastry

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This was my first attempt at sweet pastry, it was actually quite simple and tasted amazing.  I was making a bakewell tart. (recipe to follow)

 

250g plain flour

50g icing sugar

125g unsalted butter, cool

1 tsp vanilla essence

1 large egg

Splash of milk

 

  1. Sieve the flour and icing sugar into a bowl
  2. Chop the butter into cubes and gently work it through the four mixture so that it resembles breadcrumbs                                                                  20190710_141425
  3. Beat the egg with the milk and vanilla essence, add to the flour mixture and bring together to create a ball of pastry. Do not over work.
  4. Sprinkle a little flour onto a work surface and flatten pastry to about 2.5cm thick, wrap in cling film and refrigerate for at least 30 minutes.                                20190710_142015
  5. Using a 25cm spring form tart tin, lightly oil all over.
  6. Dust a work surface with flour and roll out the pastry to about 1/2 cm thick. Using the rolling pin  wrap pastry around and unroll over the tart tin. Ease the pastry into the tin pushing to the sides. Trim of any excess pastry.
  7. Prick the base with a fork and put in freezer for 30 minutes.
  8. Remove and line baking paper over the pastry, fill with baking beans and blind bake for 10 minutes at 180 deg. Remove the paper and beans and continue to bake for a further 10 minutes. Remove from oven and allow to fully cool.

 

Roasted Squash & Chicken Laksa Bake

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Oh yummy, I was going through all my cookbooks and found this dish from Jamie Olivers Superfood Book. Was easy to make, very filling and very delicious. Fresh flavours and so nutritious. Squash is packed with Vitamin A which helps us see in the dark. Laksa originates from Southeast Asia, it is usually a noodle based soup with coconut.

 

Serves 2

2 sticks of lemongrass

2 cloves garlic

10cm piece of ginger

2 fresh chillies

3 spring onions

1 bunch of fresh coriander

80ml coconut cream

Splash white wine vinegar

Splash of Fish Sauce

Chicken Stock Cube with 700ml water

150g brown rice or wild rice

1 butternut squash

2 chicken breasts (or thighs)

1 tbsp Sesame oil

1 tbsp unsalted peanuts

1 lime.

 

  1. Preheat your oven to 180 deg.
  2. Bash the lemongrass and remove outer layers, peel the garlic and ginger and chop the spring onions and chillies roughly. Place all in a blender. Add the coriander, (reserving a few leaves for garnish) coconut cream, vinegar and fish sauce, blitz the mixture until smooth. This is your Laksa paste.                                              20190710_155318
  3. Crumble the chicken stock cube into your oven dish and add 700ml boiling water to dissolve. Add in the rice.
  4. Cut up the butternut squash into 4 rounds off the bulbous part, removing the seeds.  20190710_155752
  5. Cut the chicken breasts into large bite size pieces. Cover the chicken and butternut squash pieces with the Laksa paste.  Place them into the oven dish with the rice & water. Drizzle 1 tbsp sesame oil over the top.
  6. Bake for 1 hour 30 minutes.
  7. Before serving, toast the peanuts and chop into small bits, sprinkle on top with the coriander leaves and squeeze the juice from lime over the top. Serve.

 

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Kale & Cabbage Frittata

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Oh Yummy! Healthier Eating doesn’t get any better, this was delicious. A middle eastern style frittata and so versatile, you can eat it cold or warm, lunch or dinner.

 

Serves 9

Spray Fry oil or veg oil

1 red onion, sliced finely

200 g curly kale

200g cabbage – cut into ribbons and chopped

2 tsp garlic granules

1 tsp ground fenugreek

1 tsp turmeric

8 large eggs

2 tsp baking powder

2 tbsp plain flour

2 tbsp greek yoghurt, I used low fat

2 small handfuls of cranberries

40g pine nuts

200g feta cheese

Salt & pepper to taste

 

  1. Heat the oil in a large saucepan over medium heat. Add in the onions and cook until soft.
  2. Increase the heat to medium to high and add in the kale, stir fry for about 4 minutes until wilted. Add in the cabbage and stir fry for about 5 minutes, add in the garlic and spices, season and cook until wilted and cooked through, about another 5 minutes. Remove from heat and allow to cool.
  3. Preheat your oven to 200 deg and line an ovenproof dish with baking paper. I used a tin 24 x 24cm.
  4. Crack the eggs into a mixing bowl and whisk. Add the baking powder, flour, yoghurt and salt, mix well.
  5. Add in the cranberries and pine nuts, stir through.
  6. Once the greens mix is cooled add to the egg mixture little at a time and mix through.
  7. Fold in the feta pieces and pour into your prepared oven dish, evenly spreading the mixture.                                                                                                      20190710_135251
  8. Bake for about 30 minutes. Insert a knife and make sure it comes out clean. Allow to cool slightly. Slice and serve.

This will keep in the fridge for 2-3 days and you can also freezer any leftovers.

 

 

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Moroccan Spiced Meatballs

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I served this little dish with my Moroccan Spiced Cauliflower as a tapas style dinner. These were so yummy and the sauce was rich with a little bit of sweetness.

 

Makes 8 Meatballs

200g scottish beef mince

30g panko breadcrumbs

1 egg

handful chopped coriander

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cinnamon

1/2 tsp cumin

1/2 tsp dried coriander

1/2 tsp minced ginger

225g tin chopped tomatoes

150ml beef stock

1 red onion – finely sliced

 

  1. Place everything in a bowl and mix. Shape into 1″ balls and chill in the fridge for about 30 minutes.
  2. Heat up a fry pan with spray oil and cook meatballs until browned all over.
  3. Add in the onions a cook until softened and slightly browned.
  4. Add in the tomatoes and beef stock, bring to the boil then simmer medium heat until sauce starts to thicken, about 15-20 minutes. serve.

 

 

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Moroccan Spiced Cauliflower

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I got this recipe from one of my colleagues at an event, this is so delicious I just had to try myself at home. It is really easy to make and healthy. I used a steam assisted method to cook so this was lovely and moist.

Served with some Houmous and toasted almonds it was the perfect little dish, either as a snack, tapas style dish or an accompaniment dish.

 

Serves 3-4 

1 whole cauliflower – outer leaves removed

2 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

1 clove garlic minced

1 lemon juice & (Zest for serving)

200g Houmous

30-40g Toasted Almond Flakes

1 tbsp fresh chopped mint to serve.

 

  1. Mix oil, salt, pepper, spices, garlic and lemon juice in a bowl. Rub this mixture into the cauliflower.
  2. Pre heat your oven on fan to 200 deg. Place a deep tray with water on level 2 and place a wire rack over the top, don’t allow the rack to touch the water. (the water is to create steam for more moisture)
  3. Place cauliflower onto the rack and cook for about 45 minutes.
  4. Place the houmous onto a plate, top with toasted almonds, the slice the cauliflower on top and sprinkle with lemon zest and mint. Serve.

 

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Spinach, Asparagus & Tomato Tart

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Another home comfort food dish, delicious for lunch or dinner, hot or cold.

 

Serves 4

Butter for greasing tin

1 Roll ready made shortcrust pastry

1 bunch of asparagus spears

250g Spinach leaves

3 large eggs

150ml double cream

1 garlic clove, crushed

10 small cherry tomatoes

handful fresh basil, chopped

40g grated cheddar cheese (or you could use parmesan)

Salt & pepper

 

  1. Pre heat oven to 190 deg on convection bake setting.
  2. Grease a 10-12 inch tart tin with the butter, roll out the pastry and line the tin, trimming of excess.
  3. Cover the pastry with greaseproof paper and fill with baking beans. Blind bake for about 20 minutes until lightly browned. Remove and allow to cool slightly. Reduce oven to 180 deg.                                                                                                    20190709_133912
  4. Meanwhile, bend the asparagus spears until they snap and discard woody bases.
  5. Bring a large pan of slightly salted water to the boil and blanch the asparagus for 1 minute, remove. Using the same water put the spinach in then remove immediately. Drain well and squeeze excess moisture out.                                                              20190709_135328
  6. Mix the eggs, cream & garlic together in a bowl and season with salt & pepper.
  7. Lay the spinach into the pastry case, then the asparagus and tomatoes cut side up, sprinkle with the basil. Pour the egg mixture into the case and sprinkle the grated cheese over evenly.
  8. Transfer to the oven and bake for about 35 minutes, remove and leave to cool to room temperature, serve.

 

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Chicken & Broccoli Casserole

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Love home comfort food? This is a great little dish that never fails to satisfy. Easy to make, economical and very filling. Using the Gruyere cheese gives it a lovely rich flavour and the panko breadcrumbs give it a lovely bite.

 

Serve 2

2 Chicken Breasts – cut into bite size pieces

200g broccoli florets – fresh

1 tbsp butter

1 brown onion, sliced thinly

100ml creme fraiche

200ml chicken stock

40g panko breadcrumbs

55g Gruyere Cheese, grated

Salt & pepper to taste

 

  1. Pre heat your oven to 200 deg.
  2. Bring a saucepan of salted water to the boil and add the broccoli, cook for 5 minutes.
  3. Meanwhile, melt the butter in a pan and cook the onions until browned and softened, about 4 minutes.
  4. Layer the broccoli, onion & chicken in an oven proof dish and season well with salt & pepper.                                                                                          20190707_195205
  5. Pour over the stock and creme fraiche, mix through.
  6. Using the remaining butter in the pan from onions add the breadcrumbs and cheese and mix through, only heat for about 1 minutes until panko crumbs go slightly brown and cheese is combined.                                                  20190707_195212
  7. Sprinkle the panko crumbs and cheese over the chicken in the dish and bake for about 25 minutes until golden brown.                                                              20190707_195615
  8. Serve & Enjoy!

 

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Chilli Bean Stew

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Home comfort food, there is nothing  better sometimes than a big bowl of a warming hearty stew. This was absolutely delicious and so filling.

 

Serves 2

Low calorie Spray oil

1 red onion chopped

1 tsp garlic granules or 1 clove crushed

1 red chilli (chopped) or 1 tsp crushed chillies

225g can of red kidney beans

225g can of cannellini beans

225g can of chickpeas

1 tbsp tomato paste

350ml vegetable stock

1 red pepper, chopped

225g can chopped tomatoes

90g fresh broad beans

1 tbsp fresh coriander, chopped

paprika to garnish

Soured cream to serve

 

  1. Heat the oil in a fry pan and add the onion, garlic & chilli and fry until softened.
  2. Add the kidney beans, cannellini beans, chickpeas and tomato paste and stir through.
  3. Pour over the stock and bring to the boil, reduce and simmer for about 15 minutes. Then add in the pepper, tomatoes and broad beans.                                      20190708_155813
  4. Cover with a lid and simmer for about 20 minutes until vegetables are tender. Add in 3/4 of the coriander and mix through.
  5. Serve into bowl and top with 1 tbsp sourced cream, sprinkle over some paprika and remaining coriander.

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Spinach Pancakes

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I do love Lazy Sunday Mornings. I pulled back the curtains and the sun was shining again, lovely! I opted for a fueling healthy breakfast this morning, first time I’ve tried Spinach Pancakes and they were lovely.

 

Makes 2 Pancakes

30g Gram Flour (chickpea)

85ml water

Pinch of sea salt

1/2 tsp garlic

2 handfuls of Spinach

2 tbsp olive oil

1 tbsp coconut oil for frying.

 

  1. Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.                                                                            20190707_105216
  2. Heat the coconut oil in a fry pan on medium heat
  3. Pour a thin layer of the batter into the pan and swirl, when you start to see it bubble, flip over and cook. The pancake is very light so I would toss rather than using utensils to flip over as it might tear.                                                20190707_105924
  4. To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!

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