Quick Porridge Pudding

Image Leave a comment 09/02/2022 the wee caledonian cook

Who wants a pudding for breakfast? Oh yes….this little 2 minute pudding is perfect, nutritious, filling, tasty & quick to make, whats not to love!

I love my porridge in the morning as you may know, especially in the winter months. I love experimenting with different techniques & flavours and I just had to try this, the great thing is that you can add any flavour you like, making it your own.

Oats are gluten free and whole oats are rich in antioxidants making them great for you. A great source of fibre & good carbs too.

Makes 1 Cup

40g Porridge Oats

1 Medium Egg

120ml Yoghurt (whichever flavour you prefer, I used Raspberry)

1 Tbsp of raisins & dried Goji berries

1/2 Tsp Vanilla essence (or you could use cinnamon or any flavouring of your choice)

1 Tbsp of Chopped walnuts & seeds for topping (or you could use banana or blueberries etc)

1 Tbsp Yoghurt for topping

Place oats, egg, 120ml yoghurt, raisins & berries along with essence into a mug and mix through until combined.
Cook at 800w power in a microwave for 2 minutes, ensuring it doesn’t spill over, remove, loosen the edges with a spatula or knife and tip onto a plate
Finish off with some yoghurt, nuts & seeds and enjoy!

NEW E BOOK LAUNCH TODAY! ENERGY BOOSTING BREAKFAST RECIPES!

Image Leave a comment 15/03/2021 the wee caledonian cook

In today’s hectic lifestyle and especially in the wintery months, it can feel impossible to achieve those recommended eight hours of sleep. Sleep deprivation catches up to us all, however, and it can be difficult to find energy-granting options that are healthy as well. Luckily, many foods boost energy naturally, offering a mid-day pick-me-up that will not derail a healthy diet.

I have put together a small collection of delicious Breakfast Recipes that I enjoy, these tasty morning starters will help get your energy set for the day ahead.

I was inspired a few years ago when I decided to look more into nutrition, it was really interesting learning about micronutrients and the true benefits of all those minerals & vitamins. I completed a health & nutrition course with BNF (British Nutrition Foundation) https://www.nutrition.training/ & learned how to use foods to our advantage to better our diets & lifestyle.

Simple to make dishes that the whole family will enjoy.

Please visit my eBook Recipe page for the link to purchase and download. https://cookingwithluce.wordpress.com/recipe-e-books/

The eBook only costs £1.99 and this is just to cover my expense of running this blog and designing the book. I hope that you see the value in this and that you enjoy.

Preview of the recipes in my book below.

Stripey Omelette

Image Leave a comment 03/06/2020 the wee caledonian cook

Happy National Egg Day! (well in the U.S it is on 3rd June). I am helping them celebrate today my making myself eggs for lunch and a stripey omelette at that & why not! I do love experimenting with food…lol!

Eggs are so nutritious and filling, stored with lots of protein, about 13g in a large egg size. Eggs are also low in calories and full of vitamin D & B, so a good all rounder for any meal. I love eggs, you can scramble, poach, fry, bake, boil they are very versatile. Want to know even more, check out egg info here….https://en.wikipedia.org/wiki/Egg_as_food

I get my eggs delivered straight to my door from McQueens Dairies. This omelette made from Scottish eggs from Beaton Farms in Inverurie, Scotland.

3 Eggs – Large

Spray oil

Seasoning

Start by separating the yolks from whites. Mix the yolks.
Heat a little spray oil in a pan on a low heat and pour in the yolks only, cook gently for a few minutes until cooked.
Using a knife gently & I say very gently as you don’t want to damage your pan, then slice into strips about 1-1.5cm thick and remove every 2nd one. (you can use the spare strips for another omelette or create a lattice design).

4. Then pour in the egg whites and cook gently on a low heat until the egg whites start to bubble.

5. At this stage if you are using a filling, lay it onto omelette and start to roll up in pan then decant onto a plate.

Serve. Yummy and Eye catching.

Breakfast Doughnuts

Image Leave a comment 18/05/2020 the wee caledonian cook

If you’ve seen my last post on Baked Doughnuts, then you’ll know that I found my Doughnut tin…lol! I decided to jazz up my breakfast into doughnuts instead of muffins, still super tasty, just a different shape.

Makes 6

6 large eggs

Pepper (any colour) chopped finely

Spring onions or small white or red onion – finely chopped

Cooked ham or any cooked meat of your choice – finely chopped

Salt & Pepper to taste

Paprika

Grated Cheese of your choice (I used cheddar)

Grease doughnut tin with some spray oil and preheat oven to 150 deg fan.
Place the pepper, onion and ham evenly into the moulds.
Whisk up the eggs
Pour evenly into moulds, don’t over fill. Season.
Sprinkle with cheese and then sprinkle some paprika on top. Bake for about 20 minutes.
Remove and serve immediately. Yummy!
These can also be kept in the fridge for next morning, then just reheat.

Banana, Peanut Butter & Oat Choc Chip Muffins

Image Leave a comment 09/02/2020 the wee caledonian cook

Today was a day of using up leftovers and I had bananas that were crying out to be used. This little recipe is so easy to make and delicious too, you can store for 2-3 days in an airtight container or freeze if you are making a large batch. Gluten Free too.

A great healthier option too with the oats having 4 grams of fiber & 6 grams of protein. In addition to fiber, oats are rich in magnesium, zinc and iron. The bananas which are loaded with fiber, potassium, vitamin B6, vitamin C, and various antioxidants. The Peanut Butter is a good source of magnesium too.

A great grab & go breakfast option or simply a little snack in between meals.

Makes 12

200g Scottish Oats

60g Peanut Butter

2 small bananas, mashed

1 egg

3 tbsp Maple Syrup

120ml milk

1/2 tsp cinnamon

1/4 tsp salt

1 tsp baking powder

1 tsp vanilla extract

3 Dark Chocolate squares, chopped (or you can used choc chips)

Preheat your oven on fan to 175 deg and grease a muffin tin.
Put ALL ingredients into a bowl or mixer bowl and combine together.
Pour into muffin tin, filling approx 3/4 way.
Bake for about 25 minutes or until a knife comes out clean and muffins are set.
Remove and allow to cool for a few minutes. If freezing allow to cool completely.
Best served slightly warm. Yum!

Scottish Oats Crusted French Toast

Image Leave a comment 18/01/2020 the wee caledonian cook

Oh yum, this might seem a bit odd but the toasted oats give this eggy bread a bit of a crunch that tastes so good. A Good protein breakfast too.

Makes 2 Slices

1 tbsp milk

2 large eggs

30g Scottish Oats

2 thick slices of bread (of your choice, but Brioche & Tiger Bread give extra flavour)

Maple Syrup to serve

Salt & pepper to taste

Beat the eggs and milk together and decant into a large dish, season.
Place the bread into the egg mix and allow bread to soak up the egg, turn over so both sides are soaked.
Then place into the Scottish oats and coat.
Heat some spray oil or butter in a large fry pan and heat on a medium to high heat.
Place the bread into the pan and leave to cook for about 3-4 minutes on each side until slighty toasted.
Finally, remove and drizzle Maple Syrup over….Devour! Yummy!

Cheese ‘n’ Ham Omelette

Image Leave a comment 02/11/2019 the wee caledonian cook

I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.

Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.

Makes 1

3 eggs

30g Gruyere Cheese, grated

30-40g Ham Hock shredded

1 tsp nutmeg

1 handful of spinach

Salt & pepper to taste

Heat some spray oil in a fry pan on medium heat
Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
Remove and serve. Yum!

Egg, Smoked Paprika & Spinach Breakfast Boats

Image Leave a comment 18/08/2019 the wee caledonian cook

Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.

Makes 2

1 1/2 Wholemeal Sandwich thins (or you could use bread)

knob of butter melted

2 large eggs

small handful of baby spinach

Seasoning

1 tsp smoked paprika

Chilli flakes

Preheat your oven to 180 deg
Spray a baking tin with a little low fat spray oil
Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
Bake for about 15-20 minutes until set and browned.
Serve. Yummy!

Avocado Pancakes

Image Leave a comment 28/07/2019 the wee caledonian cook

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

Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
Mix the avocado into the flour until blended
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.
Serve. I put on a bed of Spinach with a poached egg on top, Yummy!

Spinach Pancakes

Image 1 Comment 07/07/2019 the wee caledonian cook

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.

Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.
Heat the coconut oil in a fry pan on medium heat
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.
To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!

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!

Oat & Banana Pancakes

Image Leave a comment 05/04/2019 the wee caledonian cook

Oh yum! These were so tasty and so healthy. Waking up this morning to cold and wet rain outside I fancied something warm for my breakfast, so looking in my cupboards I had some scott porridge oats, a banana left and some Maple Syrup in the fridge………so yes, you guessed it, pancakes it just had to be.

My first time at oat & banana and they were pretty tasty.

Makes 4-6

30ml milk

1 egg separated

1 small banana

30g scotts porridge oats

1 tsp baking powder

1 tsp vanilla extract

Toppings:- I had crushed hazelnuts and Maple Syrup, but you could have yoghurt and fruit which would be nice too.

Put oats, baking powder, milk, egg yolk, vanilla extract and banana into a processor or blender and mix until you get a smooth consistancey.
Whisk the egg white until you get stiff peaks. Gently fold the egg whites into the pancake mixture.
Heat up a non stick fry pan with a tsp oil and drop about 2 tbsps of the mixture into the pan and cook on a medium heat until you start to see the bubbles appearing, then flip and cook for a further minute or 2.
Serve.

Irish Potato Cakes

Image 1 Comment 16/02/2019 the wee caledonian cook

After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland. These are a traditional breakfast item.

Makes about 8

4 potatoes (preferably a starchy potato, such as russet)

3 tbsps plain flour

1 tsp baking powder

Salt & pepper to taste (I use rainbow peppers, more flavour)

1 tsp onion powder

30g melted irish butter

30g irish butter to cook with

Cook and mash potatoes, leave to cool
In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.
Flour a work surface and gently flatten to about 1cm thick
With a 3″ cutter, cut out circles.
Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.
Serve with breakfast items or with a delicious poached egg on top.

Pork, Oat & Chive Square Sausage

Image Leave a comment 27/01/2019 the wee caledonian cook

There is nothing more I like than a lazy sunday morning breakfast (well after my little morning workout to wake me up). Good breakfast, fresh coffee and orange juice, catching up with the world, reading a little, planning my meals.

Today, I was using up leftovers in the fridge so pork sausages it was, with a little bit of cookingwithluce twist. 🙂

Made 2

2 Pork Sausages (meat removed from skin)

1 tbsp scottish oats

1 tbsp chopped chives

1 tsp nutmeg

Salt & pepper

Mix everything in a bowl, take a small handful and flatten to about 1cm thick
I used my Crisperplate to cook these and it took just 6 minutes. (Turned after 4 minutes)
I also added a few cherry tomatoes onto plate.
I then added 1 large egg onto the crisperplate 1 minute before sausages were ready.
Serve. Yummy good protein breakfast.

Banana Omelette

Image Leave a comment 26/11/2018 the wee caledonian cook

I am starting my Detox Plan for the week and this was my breakfast, I have to say it was absolutely delicious.

Makes 1

3 eggs – whisked

1 banana – sliced

1 tsp olive oil

1 tsp cinnamon

Salt & pepper to season

Heat the oil in a pan on medium heat
Place the sliced banana in the pan and cook for a couple of mins until soft.
Pour in the egg mixture and season, cook until coming together, sprinkle with the cinnamon and flip over.
Cook for a further minute and serve.

Yummy!

Fluffiest Omelette

Image Leave a comment 02/09/2018 the wee caledonian cook

I saw this idea on the KitchenAid Recipe FB site and decided to give it a try. Oh my…..it is by far the fluffiest and lightest omelette I’ve ever had. Great idea of using the Mixer and separating the eggs.

Makes 1 omelette

3 eggs

1 tbsp milk

Salt & pepper to taste

Dill or chives (your preference)

Choice of fillings (again your choice) I used sweet peppers and spring onions.

Handful of cherry tomatoes to serve – grown in my own garden.

Seperate the eggs and whisk until fluffy with. Pour the milk into the yolk mixture. I whisked on power 6 for 3 mins, the 4 for 2 mins.

2. Gently fold the yolks into the whites and season.

3. Heat 1 know of butter in a non stick pan. Gently fry off the peppers and spring onions.

4. Once browned pour the egg mixture into the pan and gently cook for a few minutes on eash side.

5. Remove onto a plate, cut in half the tomatoes and gently brown in the pan for a few minutes and serve.

Pancakes

Image Leave a comment 11/06/2018 the wee caledonian cook

I used my Best Pancake recipe for this, it is one recipe that always works. Light Fluffy pancakes guaranteed. This morning was a more healthier option with low fat toffee yoghurt, blueberries and a little Maple Syrup…….oh so yummy!

I love mixing up pancakes, there are so many toppings you can choose. What is your favourite?

Bacon, Egg & Hashbrown Bake

Image Leave a comment 13/05/2018 the wee caledonian cook

I love breakfast time, my favourite meal of the day. I am always looking for new things to try with my Crisperplate and this little recipe was delicious and baked in just 15 minutes too.

Makes 4 servings.

4 Charlotte potatoes – grated with skin on (more flavour in the skin)

8 slices of smoked bacon – back or rashers either is fine

Cheddar cheese – grated (amount to your preference)

6 green spring onions – chopped

6 large eggs

1/2 cup of milk

1 tbsp flour

salt & pepper to season

Grate potatoes and squeeze out excess water, pat dry and sprinkle the flour over to soak up any water.
Preheat the crisper plate for 2 minutes then evenly lay the grated potatoes onto plate and season. Leave some spaces on the plate as this allows the potatoes to crisp up better. Cook for 6 minutes
Place the bacon onto the potatoes and cook for 3 minutes or longer if your prefer extra crispy bacon.
Meanwhile whisk the eggs with the milk and season
Evenly spread the spring onions and cheese onto the bacon and potatoes then pour over the egg mixture and season.
Bake for about 6 minutes or until desired browness.
Serve. Yummy!

Omelette in Bread

Image Leave a comment 15/04/2018 the wee caledonian cook

I just love my relaxing Sunday mornings, today the sun was out and I felt great, the sun beaming into my kitchen through my living room. It’s amazing how a little bit of sun makes you feel, especially after our really bad and long winter.

Feeling good I decided to experiment, I was sent an idea recently….omelette in bread….brilliant, easy, tasteful, quick and simple cooking. Loved this.

There are so many combinations you can do, I went with cheese and tomato.

Makes 2

2 Slice of Bread – Thick slice is best

2 large eggs – whisked

2 tomatoes – sliced

Gouda cheese – small handful grated

Seasoning

Heat a little oil in a fry pan and gently cook your filling ingredients, in this case I gently fried the tomatoes.
Cut out the centre of the bread and set aside.
Arrange the filling in the pan to the shape of the centre of the bread, then place the outside of the bread in the pan.
Gently pour some of the egg mixture into the centre of the bread covering your filling. Do this slowly so it sets. Then sprinkle the cheese on top
Allow to set slightly, then place the centre of the bread on top and flatten down. Then flip over and cook for 2 minutes.
Remove and serve…so yummy.

French Toast with Kale, Avocado and Tomato Balsamic Jam

Image Leave a comment 25/02/2018 the wee caledonian cook

I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.

Makes 2 portions

For the Jam

10 cherry tomatoes – 1/4

1 tbsp balsamic vinegar

1 tbsp brown sugar

1 tbsp butter

Sprayoil

1 red onion – finely chopped

For the French Toast

2 slices of bread (I used wholemeal)

1 tbsp butter for frying

2 eggs

Salt & pepper to taste

1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.

1/2 Avocado – sliced

To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
Saute the onion on medium heat until tender about 5 minutes
Add brown sugar, stir and cook for a further 3 minutes
Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
To make the French Toast:- Heat 1 tbsp butter in a fry pan.
Whisk the eggs and season with salt & pepper
Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
Steam cook your kale.
Place kale onto toast, then avocado slices then top with the jam.
Serve…….so Yummy!

Perfect Poached Eggs

Image Leave a comment 28/01/2018 the wee caledonian cook

I have found a little trick to make the perfect poached eggs! For ages, probably like everyone, you make them in a pan of water and sometimes it works, sometimes it doesn’t. Plus they take about 10 minutes in total. This little trick is 1 minute……..yes 1 minute! So easy…..so quick….same taste and structure. What’s not to like?

First take a ramekin (or similar round deep dish), fill 3/4 way with water (cold is ok).

Secondly crack the egg into the water, then with a sharp knife gently prick the egg yolk (you must do this or else the egg will explode)

Thirdly put into a microwave on power level 900w for 1 minute = runny yolk, 1.5 minutes = hard yolk.

Honestly…….it’s that easy and that quick! You’ll never look back.

Note:- Timings may vary depending on microwave power.

Omelette Pockets

Image Leave a comment 21/01/2018 the wee caledonian cook

Have I ever told you how much I love this Crisper Plate by Hotpoint, LOL!, and have I ever told you how much I love breakfast time? Well my saturday morning was a case of up and out so I need something quick but filling, this little omelette pocket only took 4 minutes to cook and so tasty and filling. Mission accomplished!

Serves 2

6 eggs

50g Spinach

5-6 slices of smoked cooked ham

handful of grated cheddar cheese

Salt & pepper to season

Chives (optional)

Preheat the crisper plate for 2 minutes
Beat eggs together with seasoning
Pour onto crisper plate, lay evenly the spinach, ham, cheese and season to taste (you can of course use any combination of filling you like)
Cook on dynamic crisp setting for 4 minutes or until eggs have set.
Cut in half and fold over, serve. Yummy!

My perfect Saturday morning Brekkie…..:)

Cajun Spiced Scrambled Eggs

Image 1 Comment 13/01/2018 the wee caledonian cook

Told you I was on a mission to eat healthier without compromising on flavours! Another cracker of a wee dish, I had this for brunch today (I needed a lay in..lol!) Bonus:- Under 400 calories!

Serves 2

4 eggs

75ml Light Single Cream

Low calorie Spray

1 red onion – finely chopped

1 green pepper – finely chopped

50g kale – shredded

50g Spinach leaves – I used baby

2 tsp Cajun spice mix (1/2 tsp garlic, 1 tsp all spice, 1/2 tsp thyme), (my all spice mix was:- 1/2 tsp ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 3 cloves)

salt & pepper to taste

Beat together Cream and eggs with salt & pepper
Heat spray oil in a fry pan on medium heat and cook through onion and green pepper (3-4 mins)
Add kale with a splash of water, cook for a few minutes. Sprinkle on the Cajun mix and add seasoning, then add in the spinach, cook until spinach has wilted.
Spray the mixture with some spray oil and add in the egg mixture, allow to sit for 1 minute then stir through until you have scrambled egg effect. Serve immediately.

Turmeric Stir Fried Eggs with Tomato

Image Leave a comment 13/01/2018 the wee caledonian cook

New Year, New Recipes, New ideas, New ways of thinking and so on………..yes we all do it in January and this one was no different. I am trying to look for new ways to add health benefit spices to my food, so thought I would start with Turmeric, a spice rice with anti-inflammatory effects, powerful antioxidants which protect our body from free radicals, know to improve brain function, lower your risk of heart disease, prevent cancer, it even has anti-ageing benefits (I so on this one…lol). So why not?

This little dish was so tasty, I will definitely be having it more.

Makes 2 portions

4 eggs

spray oil

2 tsps turmeric

Salt & pepper

6 cherry tomatoes – cut into quarters

2 tsps parsley (dried or fresh) – I used dried

Heat oil in a fry pan on medium heat
Gently heat through tomatoes until slightly soft
Whisk up eggs and pour into pan, add turmeric, parsley and salt & pepper, allow to sit for a minute then gently mix through until you have a scrambled egg consistency. Serve immediately.

Poached Eggs with Spinach and Tomatoes

Image 2 Comments 12/11/2017 the wee caledonian cook

I just love Lazy Sunday mornings, no alarm, no rushing, relaxing healthy breakfast with a good fresh cup of coffee, no better way to start the day. This little breakfast is so tasty and quick to pull together but also very nutritional:-

Spinach (Spinacia oleracea) is one of incredible green-leafy vegetable often recognised as one of the functional foods for its health benefiting nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. It is very low in calories and fats (100 g of raw leaves provide just 23 calories). Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Fresh leaves are a rich source of several vital antioxidant vitamins like vitamin-A & vitamin-C.

Eggs Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. One egg has varying amounts of 13 essential vitamins and minerals plus 6 grams of high-quality protein. The high-quality protein in an egg is essential for building and maintaining lean body mass.

Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. They are usually red when mature, but can come in a variety of colors, including yellow, orange, green and purple. The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato (123 grams) contains only 22 calories.

2 Large eggs

100g Spinach

Mixture of tomatoes

Rainbow pepper

oil 1 tsp

Chopped Chilli (optional if you like a bit of spice)

Heat a little oil in a fry pan on medium to high heat, half tomatoes and place face down in pan, cook for about 4-5 minutes or until browned and softened.
Meanwhile bring a pan of water to boil then reduce to a simmer and place eggs in one at a time to poach, I make a swirling motion in water to help bring the egg together. Poach for about 3-4 minutes.
Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!

Hash Browns and baked eggs

Image 1 Comment 04/11/2017 the wee caledonian cook

Breakfast at the weekends are my favourite……..long lazy mornings, the smell of fresh coffee, listening to some morning relaxing music on the radio, (oh I sound old…I should say Spotify!….lol!) a good homemade filling breakfast that sets you up for the day……sound perfect? It’s even more perfect when you have a gadget that simply works everytime, and only 1 pan to ever wash up….now that sounds perfect….does it not?

I’ve made hash browns before using a fry pan on hob, but thought I’d try on my crisper plate and wow, so easy, cooked to perfection, no oil used so therefore its healthier, no turning over and non stick………I’ve said it before but I love this little plate.

Makes 2

2 Potatoes – I used Maris Pipers with skin on, all the flavour is in the skin – don’t peel

Salt & pepper

Knob of Butter

Choice of spices or herbs (I used Turmeric for this one, 2 tsp) I’ve also made it with crushed red peppers for some spice and also a little curried powder.

Wash potatoes then grate using the large holes on a grater
Preheat the crisper plate on dynamic crisp for 3 minutes, remove from oven and put knob of butter in to melt.
Sprinkle the potatoes over the plate, leaving small gaps (like a spiders web), this allows the steam to escape and the potatoes to crisp up nicely
Season with Salt & pepper & your spices or herbs
Bake on dynamic crisp setting for 6 minutes
Remove from oven and crack 2 eggs on top of potatoes, put back in and bake for 1m30sec for runny and 2m for hard egg.
When you slide it off of the plate it should all stick together like a web.
Serve….yummy…yummy!

Chorizo Egg Breakfast Muffins

Image Leave a comment 23/09/2017 the wee caledonian cook

Using some leftovers in my fridge, this is what I came up with for my brunch today. Yes brunch………I had a bit of a lay in this morning.”….I just love Saturday mornings……no alarms…..no rush to get up……no work……heaven.

Makes 6

100g diced chorizo

5 eggs – whisked

4 spring onions – diced

1 orange pepper – diced

1 red onion – diced

6 cherry tomatoes – quartered

spray oil

parmesan cheese – about 2 tbsps

salt & rainbow peppercorns for seasoning

Preheat your oven to 180 deg
Fry in a little oil the chorizo and red onion – approx 5 minutes until browned
Grease a muffin tin
Place a spoonful of the chorizo in the tin, then sprinkle the peppers, spring onion and tomatoes into the tin.
Pour in the egg mixture into each tin and then grate a little parmesan cheese on top and season with salt and pepper
Bake for about 25 minutes
Allow to cool slightly remove from tin and serve……..so Yummy!

French Toast Parcels

Image Leave a comment 18/07/2017 the wee caledonian cook

OMG! These were absolutely amazing! I love sweet and savoury, I know its not for all but I loved this little creation.

4 slices of wholemeal bread (you can of course use white)

2 tbsps extra light philly (cream cheese)

1 egg beaten

salt & pepper

splash milk

1 tsp honey

2 tsp cinnamon

Mix cream cheese, honey and 1 tsp cinnamon together
Take a rolling pin over the bread slices to flatten
Spoon the cream cheese filling into centre of 2 slices of bread
Place the other slices over top to make a parcel
Using a circular pastry cutter, cut out a circle on the bread, remove the crusts
Whisk the egg, milk, 1tsp cinnamon, salt & pepper together and pout into a bowl
Using a fork press down the outer edges of the 2 parcels to seal the bread together
Dip the parcels into the egg mixture coating thoroughly
Preheat oven to 180 deg and bake the parcels for about 15-20 mins.
I sprinkles some icing sugar over top and some Maple Syrup for extra taste, this is optional.

So Yummy and delicious!

Omelette in minutes on Crisperplate

Image Leave a comment 18/07/2017 the wee caledonian cook

Oh yes……my magic little crisper plate performs again with excellent results.

Thought I would try an omelette this time as it is a 50/50 chance I get the flip right in a pan……lol!

This crisper plate cooks right through without flipping in just 2 minutes…..oh yes just 2 minutes!

Makes 1 large omelette – 2 people or 1 if your hungry…lol!

5 eggs

Cooked smoked ham pieces

Grated cheese

Salt & pepper to taste

Preheat crisper plate on crisp setting for 3 minutes
Whisk together eggs and seasoning, pour onto crisper plate
Add on your fillings, for me this time it was ham and cheese. (spinach is another fav of mine)
Cook on dynamic crisp setting for 2 minutes. Yummy! NO FLIPPING! Perfect omelette.
Serve.

French Toast Baked Casserole

Image Leave a comment 25/06/2017 the wee caledonian cook

I had seen loads of recipes for this and keen to try it, so today was that day. It turned out really well and so delicious. I am a fan of Maple Syrup so anything with this ingredient I know I’m going to enjoy.

Makes about 4 portions

4 Slices of bread (you can use anything you like) – I used wholemeal.

4 eggs – beaten

150ml milk

1 tbsp cinnamon

1 tsp salt

1 tsp vanilla essence

For the topping:-

1 tbsp cinnamon

3 tbsp brown sugar

1 tsp nutmeg

pinch salt

3 tbsp Maple Syrup

1 tbsp butter

First oil a casserole dish.
Lay bread in casserole dish, layering up. I broke my bread into chunks.
Mix together egg, milk, vanilla, cinnamon and salt and pour over bread in dish
Leave overnight in fridge to soak or for at least 3 hours.
Next morning………..preheat oven to 180 deg.
To make the topping mix together sugar, cinnamon, nutmeg, maple syrup and 1 tbsp butter in a pan until melted together then pour over bread mixture.
Bake in oven for 40 minutes. It will rise slightly.
Serve with loads of Maple Syrup….Yummy!

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.

Love of omelettes

Image Leave a comment 08/04/2017 the wee caledonian cook

I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.

This is one of my favourites:-

3 eggs

6 cherry tomatoes – halved

handful of spinach

1 mushroom sliced

Salt & pepper to taste

Lightly oil frying pan
Add in tomatoes, mushroom and spinach, cook for a minute
Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.
Serve. Yummy!

Here are my other favourites:-

Tomato and avocado

Ham & mushroom

Cheese & Ham

Spinach and bacon

Haggis and tomato

Spring onion & Feta cheese

Avocado and mushroom

Sundried tomato and Chorizo

Eggs in Toast with Spicy Avocado Bites

Image Leave a comment 11/03/2017 the wee caledonian cook

I just love eggs and toast on a Saturday morning but wanted to jazz it up a bit today, so here is my eggs in toast with some spicy avocado bites.

2 Slices of Wholemeal toast (you can of course use white if you prefer)
2 eggs
1/2 avocado – mashed
tsp of chilli flakes
rainbow pepper
knob of butter

1. Heat butter in a pan
2. Using a cutter take out the centre of the bread slices

3. Place bread slices into the pan and crack the eggs in the centre. Also put the circle bites into the pan.

4. Cook for about 1-2 mins, then flip over and cook for a further 1-2 mins (depending if you want yolk running or not)

5. Meanwhile, mash up the avocado and sprinkle with chilli flakes.

6. Remove the toasts from pan and place on a plate. Take the 2 round pieces and place the cutter you used to cut over then spoon in the avocado mix, remove cutter and place on plate. Sprinkle with rainbow pepper to taste. Yummy!

Avocado Love on Toast

Image Leave a comment 04/02/2017 the wee caledonian cook

I just love playing with my food….lol! I was feeling in a creative mood this morning so rather than smashing the avocado (as I normally do) I thought it’s time to try the Avocado Rose bowl design that has been going about for a while now. Not only did I master that, since it’s February, the month of Love, a wee love heart appeared also.

Here’s how to do it.

1/2 Avocado

Little oil and a sharp knife

Firstly rub your knife and your work surface with a little oil, this helps the knife glide smoothly through the avocado.
Slowly slice the avocado as thinly as you can.
Wet your fingers slightly, then slowly fan out the avocado slices to make a long line or u shape.
Gently start to roll up into your rose bowl design or in fact any design you want to.

I then placed on a piece of toast with a poached egg inside and devoured!

French Toast Stack with Maple Syrup

Image Leave a comment 22/01/2017 the wee caledonian cook

I’ve seen posts about Baked French Toast and always wondered how it tastes, so today was that day that I would give it a go. I normally fry my eggy bread so I was intrigued. It tasted amazing with the Maple Syrup and a great Sunday Brunch recipe.

Serves 4-6

6 slices of thick white bread (it has to be white, I’ve tried wholemeal in the past and it just doesn’t work)

5 eggs

1 cup Milk

1 tsp vanilla essence

2 tbsp sugar (brown or white, your choice)

1 tsp cinnamon

2 tbsp butter – melted

Maple Syrup to serve

Preheat oven to 180 deg
Cut bread into long slices. Mix sugar and cinnamon and set aside.
Whisk together eggs, milk and vanilla
Soak the bread in the egg mixture and let excess drip off
Place some greaseproof or parchment paper on a baking tray and lay the bread strips on top, leaving a small space in between
Using the melted butter, brush the tops of the slices then sprinkle with sugar and cinnamon
Bake in oven for 15 minutes
Remove and turn over the slices, repeat with the butter and sugar and bake for a further 15 mins.
Allow to cool slightly, plate up and drizzle with Maple Syrup…..Yummy!!

Breakfast Smoothie Bowls

Image Leave a comment 10/01/2017 the wee caledonian cook

Oh…. I do love breakfast time! New Year, new ideas, new breakfasts. Having some yoghurt left over I decided to try out some healthy smoothie bowls for my breakfast this week, and they we sooooooo delicious! A lovely smooth thick texture and full of healthy vitamins, whats not to like?

Here are 2 combinations that I tried and succeeded with.

1 x Avocado, 1 x Banana, 5 x Walnuts, 1 tsp vanilla, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender or use a hand blender then top with 1 tbsp chia seeds, 1 tsp cinnamon to garnish
1 x Avocado, 1 x Banana, 6 Strawberries, 5 walnuts, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender then top with 1 tbsp chia seeds and 2 strawberries to garnish.

I now have the urge to try more combinations, keep you posted!

Avocado and Spinach Breakfast Muffins

Image Leave a comment 15/10/2016 the wee caledonian cook

A great way to start your day, or a fab brunch recipe. Nice and healthy and full of superfoods, what could be better?

Makes 4

4 eggs

Handful of Spinach

Handful of smoked pancetta cubes

2 tbsp of sweetcorn

1/2 avocado – chopped

Grated cheese – Handful

Salt & pepper to taste

Grease your muffin tin and preheat oven to 180 deg.
Roughly fry your pancetta cubes in a little oil and pat dry
Lay the spinach leaves at the bottom of your muffin tin
Then add in the pancetta, avocado and sweetcorn
Whisk the eggs and season with salt & pepper
Pour into the muffin tin then top with some cheese and chopped spinach.
Bake for approx 20 mins. Yummy!

Creamed Corn Pancakes with Salsa

Image 2 Comments 08/10/2016 the wee caledonian cook

I believe Creamed corn pancakes originally came from Australia, a popular brunch food on the menu, however, I think they call them fritters! I decided to give them a go, the weather is getting colder and I crave warmer filling food, so this is ideal either as a breakfast, brunch or lunch.

This recipe made 6 large pancakes:-

For the pancakes:-

100g flour

1 tsp baking powder

100ml full fat milk (or you could use buttermilk)

1 egg

1 can creamed corn

1 handful of fresh sweetcorn

handful of parsley

Salt & pepper

Whisk together milk, egg, creamed corn, sweetcorn, salt & pepper
Mix flour and baking powder together and add to the above mixture, throw in the parsley stirring through
Heat a large pan with 1 tbsp oil and then spoon into pan making a pancake shape (I love this bit, you always know when it’s homemade when it’s a weird shape and 2 are never the same….lol!)
Cook through for about 5-7 mins each side or until browned and cooked through (medium heat)

Meanwhile for the Salsa:-

Chopped pancetta

Handful of cherry tomatoes – halved

1 onion – chopped finely

1 clove Garlic

1 tbsp sugar

1 tbsp tomato paste

Salt & pepper

Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
Add in the cherry tomatoes, garlic, salt & pepper and sugar, mix through, cook for about 5-7 mins. Any liquid should thicken.

I served mine with some mashed avocado also. Yummy!

My Colourful Morning Scott’s Energy Oats

Image Leave a comment 05/10/2016 the wee caledonian cook

It’s starting to get chilly in the mornings now here in Bonnie Scotland, the Autumn has certainly arrived. I do love the Autumn though, apple pies, warm pumpkin soup, warming hearty stews and lovely hot breakfasts! Feeling cold and tired, I decided to colour up my porridge this morning and add some energy boosting foods, it certainly perked me up and put a smile on my face, great way to start the working day. Total calories:- 318

1 portion Scotts porridge oats (I used the so easy version for quickness)

1 banana – sliced

8g almonds – grinded to powder

7g pistachios – grinded to powder

5g chia seeds

pink food colouring

Cook porridge oats as per normal but adding in the pink colouring
Place the other ingredients in any way you choose. Make a different design and colour every day! Have fun with your food!

Kedgeree

Image Leave a comment 20/08/2016 the wee caledonian cook

Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.

Makes enough for 2

2 x Smoked Haddock pieces

2 x eggs

2 x Bay Leaves

2 tsp mustard seeds

2 tsp turmeric

Thumb size ginger – chop small pieces or 1 tsp powdered ginger

1 Red Chilli – chopped

4 Spring onions – chopped

Handful coriander – chopped

150ml natural yoghurt

1 tbsp sweet chilli sauce

1 packet of pre cooked wholemeal rice (used this for quickness)

Handful of peas

1 lemon

Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.
Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.
Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.
Mix the yoghurt and sweet chilli in a small bowl and put to side.
Put the fish into the fry pan and mix through.
Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!

Healthy Banana & Walnut Pancakes

Image Leave a comment 02/08/2016 the wee caledonian cook

O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.

They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-

I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-

Makes 10 pancakes

2 bananas

2 eggs

1 tsp baking powder

4 tbsp plain flour

4 crushed up walnuts

1 tsp vanilla essence

Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.
Whisk the eggs together then add to the mixture, mixing together.
Once combined add in the flour and mix well, it should look like a pancake batter.
Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.
Plate up and serve.

I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.

Avocado stuffed egg OR Egg stuffed avocado??

Image 4 Comments 27/07/2016 the wee caledonian cook

Avocado eggs 2 ways…..decided to go both ways this morning.

1 avocado

2 ggs

teaspoon chia seeds

pepper to taste

Softly boil the eggs…..about 6 mins.
Cut the Avocado in half and remove the stone.
Gently scoop out some of the middle to make room for the egg and set aside.
When eggs are done, remove shell and cut in half longways
Place 1 egg into the avocado and top with chia seeds and seasoning…enjoy!
With the remaining avocado, mash up, take out the yolks and fill the other egg. enjoy!

Strawberry, Banana Yoghurt Delight with little surprises.

Image Leave a comment 10/06/2016 the wee caledonian cook

Oh yum! Looking for something fresh and different for breakfast, I came up with this little Parfait, that was absolutely delicious! Once you take a spoonful you taste the strawberry yoghurt then you get the hit of the chocolate mint with the crunch of the oats, coconut and pistachio’s…….oh yummy!

Makes 1

4 tbsp Strawberry Yoghurt

4 tbsp Vanilla Yoghurt

4 Strawberries – sliced

1 small banana – sliced

2 tbsp toasted oats

2 tbsp toasted coconut

3 Chocolate mint leaves – chopped

1 tbsp of pistachio’s chopped

Place 2 tbsp of strawberry yoghurt in a glass, then top with 2 tbsp of vanilla yoghurt.
Place a layer of strawberries and bananas on top and sprinkle 1 tbsp oats and coconut on.
Sprinkle on the chocolate mint leaves
Then do above over again for a second layer.
Top with any remaining banana or strawberries and pistachio’s and serve! YUMMY!

Haggis Toast

Image Leave a comment 06/06/2016 the wee caledonian cook

Oh yes another Haggis dish, using up my leftovers, so tonight’s dinner is………………Haggis Toast! Yum! Quick, Tasty, filling and healthy.

2 slices of bread toasted to your liking. I like mine medium toasted!

Haggis leftovers cooked as per instructions and mixed with Beetroot Relish from http://www.everythingchilli.co.uk/, her relishes are so tasty.

Steam some spinach and lay on toast then top with haggis mix. Yummy!

The great thing about Haggis is, it is already spiced and peppered so no other seasonings are needed.

Haggis Omelette

Image Leave a comment 06/06/2016 the wee caledonian cook

Using up my leftover Haggis from yesterday, I decided on a wee breakfast treat this morning and not only did it taste amazing it also set me up for the day and kept me full for ages.

For those of you that don’t know what Haggis is, it is a traditional Scottish Dish simply containing sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, Scott’s from Huntly is my favourite one though.

Makes 1

2 eggs – beaten

100 g Haggis http://www.craftbutchers.co.uk/butchers/index.php?ID=8&town=HUNTLY&county=Aberdeenshire&region=scotland

Handful Spinach

2 tbsp Beetroot Relish from Everything Chilli. http://www.everythingchilli.co.uk/

Tomatoes to serve (optional)

Beat eggs together and preheat a pan to medium to high heat, cook until just nearly ready.
Cook haggis in a microwave per instructions (normally for 100g about 1m 30 secs on high)
Mix the Beetroot Relish through the haggis, set aside
Steam the spinach
Place the spinach onto the omelette and top with the haggis mix, fold the omelette over and cook for a further 2 mins. Serve. Yummy!

Smoked Salmon and Avocado Omelette with Avocado Ranch Dressing

Image Leave a comment 22/05/2016 the wee caledonian cook

Oh so yummy lunch today or as I call it Superfood Sunday! Having some Avocado Ranch dressing https://atomic-temporary-46532287.wpcomstaging.com/2016/05/21/avocado-ranch-dressing/ left from yesterdays lunch and my determination to do well at the Jamie Oliver Food Revolution Omelette challenge http://www.jamiesfoodrevolution.org/news/the-food-revolution-international-omelette-challenge/ the 2 went hand in hand, the dressing added a lovely we extra zing to the omelette.

Makes 1

2 eggs

Small handful of grated cheddar cheese

1 slice of smoked fresh salmon

1/4 Avocado sliced thinly

Salt & pepper

1 tbsp avocado dressing (recipe above on link)

Whisk eggs and season with salt & pepper
Heat pan to medium to high heat and lightly spray with low fat oil.
Pour in egg mixture and cook for about 4-5 mins until cooked underneath but still slightly running on top
Place smoked salmon and avocado on 1 side, fold over omelette and cook for further couple of mins.
Serve with ranch dressing. Yummy!

Boil in the Bag Omelette!

Image 3 Comments 22/05/2016 the wee caledonian cook

Well…I have to say when I read about this I was a bit uncertain, but as per usual my curiosity got the better of me…….well what can I say…..it just went and worked didn’t it! A perfect folded omelette! Here goes:-

Makes 1

2 small to medium Eggs (if using large you may need to increase cooking time.)

1 Ziplock Bag – good one (cheap one might leak)

1 chopped mushroom

1 sliced small tomato

Handful of grated cheese

Salt & Pepper to taste

Spray oil

Spray inside the bag with oil to prevent from sticking.
Crack the eggs in….no need to whisk up.
Add in your ingredients…..of course you can add anything you like, I made it simple yet tasty.
Gently rub with your hands to coat all round and break the yolks. Remove any air from the bag gently and seal.
Bring a large pan of water to the boil and place bag in and boil rapidly for 8 minutes. Then reduce to a simmer for about 2-3 minutes.
Gently remove and open bag, roll onto a plate and serve…….oh WOW!

Wee Scottish Brekkie Omelette

Image Leave a comment 21/05/2016 the wee caledonian cook

I love a full cooked Scottish breakfast but I also like to eat healthy……this little creation is only 240 calories and about 6g fat……you still get the full flavour without the guilty feeling. A win win all round. I just love breakfast times.

I source all my ingredients locally so everything is fresh and super tasty! Not joined a Food Assembly near you yet, sign up here:-

https://thefoodassembly.com/en

I’m also following Jamie Oliver’s Food Revolution and oh yes this is my omelette challenge entry too! Haven’t signed up yet? Here is the link below.

http://www.jamiesfoodrevolution.org/

Makes 1 omelette

2 eggs

2 slices of Black Pudding

1 rasher of low fat smoked bacon

1 mushroom

2 cherry tomatoes

Salt & Pepper to taste

1 Tbsp of baked beans

Heat some low fat cooking spray oil in a pan and lightly fry black pudding (6 mins), bacon (3 mins), mushroom and tomatoes (2-3 mins).
Beat eggs together, add in salt & pepper, heat oil in a pan and cook omelette until slightly running on top still.
Add in the filling above and cook for further 1 min, then fold and serve with some baked beans. Yummy!

I also love it when you get a doubler…….maximum flavour too!

Chia Seed Green Tea Porridge

Image Leave a comment 19/04/2016 the wee caledonian cook

Looking again for something different, thought I’d combine my breakfast together, with my love of Green Tea and Porridge in the morning this was a bit of a chance but it kinda worked!

200ml Green Tea

50ml Milk

15g Chia Seeds

7g Toasted Coconut Flakes

7 g Walnuts – chopped

Make your Green Tea as usual, add in the milk and Chia Seeds and mix, allow to blend together overnight in the fridge.
In the morning, put your porridge oats in a bowl, pour over the green tea and chia mixture.
Cook in the microwave at 800 watt for approx 3 mins.
Sprinkle Toasted Coconut and Walnuts on
Serve….Yummy and very nutritious!

Spicy Beetroot and Potato Rosti

Image Leave a comment 03/04/2016 the wee caledonian cook

Brunch Sunday!

Waking up late today and hungry I decided to use up leftover Beetroot and make some Rosti’s for brunch.

Makes 4 large

2 medium potatoes – peeled and grated

1 large Beetroot – peeled and grated

1 medium egg

Ground Black pepper and salt to taste

1 tsp parsley

1 tsp chilli’s – chopped very finely

1 small onion – grated.

Preheat oven to 200deg.
Mix Beetroot, potato, onion, egg, pepper, salt, chilli and parsley n a large bowl until combined.
Place a baking sheet onto an oven tray and using chef rings, spoon mixture into each ring and pat down.
Remove rings and bake in the oven for 25 mins.
I served with some Sweet Chilli sauce, however, you can serve with the following:-

Creme Fraiche and chive mix.

Put a fried egg on top also.

A simple side salad would make a lovely lunch

or just a simple mayo mix.

Yummy!

Breakfast Baked Egg and Tomato Cups

Image Leave a comment 26/03/2016 the wee caledonian cook

I just love breakfast time it is one of my most enjoyable food times and creating something different every weekend has become an exciting challenge. My favourite food is of course eggs, love them anyway cooked. So this morning I went for something simple but very very tasty. I recently purchased some fresh eggs from Little Turnberry Farm and Chicken Nest at the Glasgow Assembly, all of their hens love their freedom at their farmhouse gardens, they enjoy foraging the grounds and a with little TLC they produce the most flavoursome eggs.

Here is my wee recipe for the best baked eggs and tomato:-

2 x Beef Tomato

2 x Fresh Eggs

Salt & pepper

pinch of basil (fresh or dried)

pinch of chives (fresh or dried)

1 x slice of cheddar cheese

First slice the top of the tomato and scoop out the insides.
Season the tomato with salt & pepper, crack the egg into the tomato, sprinkle basil over the top and some cracked black pepper.
Place into a preheated oven at 220 deg and bake for 20 mins for a runny egg, 30-35 mins for solid.
A few minutes before it’s ready, place slices of cheddar cheese on top and allow to melt.
Remove from oven and sprinkle some chives on top serve with some lovely avocado slices. Yummy!!

Moreish Mornflake Breakfast

Image Leave a comment 01/03/2016 the wee caledonian cook

I normally have porridge in the mornings but this week I fancied a change but still something that was quick, easy and healthy. I came across this Mornflake Oatbran Granola and thought…..yes…that will do……and oh my….it is so delicious.

I had it with natural yogurt (Low Fat), added some raspberries and blueberries for my berry superfood fix and WOW, this was absolutely scrumptious! My new quick healthy option breakfast.

Nutrition Facts

Ingredients:

Mornflake Wholegrain Oatflakes (36%), Toasted Oatbran & Oatbran (17%), Mixed Nuts (13%) (Flaked Almonds, Roasted Chopped Hazelnuts, Pecan Nuts), Honey (11%), Mixed Seeds (8.5%) (Pumpkin Seeds, Sunflower Seeds, Golden Linseeds), Palm Oil†, Apple Juice Concentrate (3%), Natural Flavouring, Caramelised Sugar Syrup Powder, Toasted Oatbran contains Antioxidants (Ascorbyl Palmitate, Alpha-Tocopherol), Emulsifier (Mono & Diglycerides of Fatty Acids), Citric Acid.

FSA Traffic Lights Labeling:

per 100g	per 45g (with 100mls semi skimmed milk)
Cal	473kCal	213kCal
Fat	22.8g	10.3g
Sat Fat	4.7g	2.1g
Sugar	13.6g	6.1g
Salt	Trace	Trace

Nutrition:

Nutrient	per 100g	per 45g (with 100mls semi skimmed milk)
Energy kCal	473kCal	213kCal
Energy kJ	1,977kJ	891kJ
Protein	13.5g	6.1g
Carbohydrate	48.5g	21.8g
of which sugars	13.6g	6.1g
Fat	22.8g	10.3g
of which saturates	4.7g	2.1g
Fibre	9.9g	4.5g
Sodium	N/A	N/A
Salt	Trace	Trace

Homemade Brunch Egg Muffins

Image Leave a comment 07/02/2016 the wee caledonian cook

I simply love quick, easy, tasty comfort food and this is one of my favourite’s, especially on a Sunday morning! Today I decided I deserved a treat and had my Sunday brunch muffins with a glass of Bucks Fizz…..perfect pairing!

The great thing with Muffins is anything goes so you can add any flavour and ingredients you please.

Here are some of my fav’s:-

Makes 8

6 Eggs – beaten

Ground Black Pepper to season

These are the basics, you then add in everything you like…………….

Muffin 1 – Smoked Bacon, tomatoes, spring onion, chopped kale, cheddar cheese

Muffin 2 – Mushrooms, courgettes, tomatoes, spring onion, chopped kale, cheddar cheese

Simply place all your ingredients into a muffin tin, pour over the eggs and season. Bake at 180 deg for about 20-25 mins.

Chia, Almond and Blueberry Morning Shake

Image 2 Comments 21/01/2016 the wee caledonian cook

This was one of those moments where I woke up and thought, I don’t fancy porridge for breakfast, lets see what I have………………after looking in the fridge this is what I put together, full of protein, fibre and superfoods galore it makes a fabulous breakfast shake…….or in fact a great shake at any time and only 154 calories per glass.

For 1 serving

200ml Almond Milk

80g Blueberries

15g Chia Seeds

Mix altogether in a blender until blueberries are broken down, serve and drink…YUMMY!

Homemade Healthy quick Pancakes

Image Leave a comment 31/05/2015 the wee caledonian cook

Approx 75 calories per pancake. Makes 4.

My boyfriend said he had a notion for something sweet, so a quick check in the cupboards and this is what I came up with.

For the Pancakes:-

2 medium eggs

1 banana

1 tbsp Desiccated Coconut

1tsp cinnamon

1 tbsp cocoa powder

For the banana, coconut and cinnamon pancakes:-

1. Mash up banana and add in 2 eggs then whisk together

2. Add in coconut and cinnamon, mix through

3. Heat a non stick pan then pour a small amount in and using the back of a spoon even out in pan. Cook for about 2-3mins on each side. I made 2 about 15cm diameter.

For the cocoa pancakes:-

1. With the remaining mixture I added tbsp of cocoa powder and cooked through. I made 2 approx 15cm in diameter.

You can pretty much add any flavour you like.

Serve with some Maple Syrup or ice cream for a tasty dessert.

Black Pudding Truffle with Scrambled eggs

Image Leave a comment 23/05/2015 the wee caledonian cook

I visited my local butchers (Patrick’s of Camelon), they had a new black pudding recipe with apple and onion through, they called it the Truffle Black pudding…sounding different and delicious I had to try.

1. Heat Black pudding in the microwave for 50 secs and mash up.

2. Scramble up 2 eggs adding in some crack black pepper and some chives. Serve up together.

The pudding was definately different a bit sweeter but absolutely delicious. A yummy scottish brekkie.

Breakfast Muffins

Image Leave a comment 19/04/2015 the wee caledonian cook

Makes 4 – approx 110 calories per muffin

4 Turkey Rashers – low fat

3 eggs – whisked

1 pepper (of your choice) – chopped

2 spring onions – chopped

handful chives – chopped finely

ground black pepper to taste

2 handfuls of Baby Spinach

1. Preheat oven to 180 deg. Lightly fry turkey in a pan for 5 mins with light spray oil.

2. Meanwhile, whisk eggs and add chives and pepper

3. Spray muffin tray with light oil to prevent sticking. To layer up, place turkey rashers on bottom of each muffin case (I used a cutter to shape them circular so they fit in perfectly), then place the baby spinach in and top with pepper and spring onions.

4. Pour into each one the egg mixture and bake for approx 20 mins.

5. Serve on a bed of spinach….yummy!

Healthy Bacon and Egg Flower Pots

Image 10 Comments 11/04/2015 the wee caledonian cook

My Bacon and Egg flower pots. – Avg calories per serving 250.

4 Lightly Smoked Turkey Rashers

2 Medium Eggs

2 tomatoes

Handful of kale

1/4 Avocado sliced

Ground Black Pepper to taste

1. Pre-heat oven to 190 deg.

2. Lightly spray a few holes in a muffin tin with spray oil

3. Lightly fry the bacon until slightly browned, approx 4 mins. Place into the muffin tin to make a base.

4. Crack the eggs into the bacon base and sprinkle some cracked black pepper on top to taste.

5. Half the tomatoes and place into one of the muffin spaces to cook.

6. Bake in the oven for approx 15 mins or 10 mins if you like eggs runny.

7. Meanwhile bring large pan of water to boil, add Kale and then simmer for 8 mins, drain.

8. Place Kales on a plate then top with bacon/egg cups, tomatoes and avocado. Yummy!

Morning Bacon and Tomato Frittata

Image Leave a comment 28/03/2015 the wee caledonian cook

Love these variations for Brekkie. 225 Calories per frittata

2 medium eggs – beaten

50ml skimmed milk

1 tomato sliced

2 rashers of reduced fat lean smoked bacon

salt and pepper to taste

tablespoon of chives

1. Mix beaten eggs, milk, sat, pepper and chives together set aside

2. Lightly fry bacon with low fat spray olive oil or teaspoon of olive oil until browned

3. Put bacon into an oven dish, slice tomato and place on top

4. Pour in egg mixture evenly and bake for approx 20 mins at 200 deg.

Yummy filling brekkie 🙂 To make this even more healthy add in some Kale.

Kale and Tomato Frittata

Image Leave a comment 01/03/2015 the wee caledonian cook

I love my eggs and always looking for alternative recipes to try, especially for breakfast or brunch. This was delicious and healthy too.

Serves 2 or 1 if your hungry!

Calories per serving 135, Fat 6g 2.1g sat. fat, Carbs 12g, Protein 9g.

1 cup or about 1 large handful kale

2 eggs, 1 egg white

50ml skimmed milk

salt and pepper to season

8 cherry tomatoes

20g cheddar cheese (grated) or you can use whichever you prefer

1 teaspoon oregano

1. Preheat oven to 190 deg. Lightly fry Kale and tomatoes in a shallow pan for about 6-8 mins.

2. Meanwhile whisk eggs, white, milk, salt, pepper and oregano together.

3. Transfer Kale and tomatoes into an oven ready dish, approx 8″ diameter.

4. Add grated cheese on top evenly and pour in egg mixture evenly.

5. Bake in oven for about 20 mins. Serve. Yummy!

You could use black peppercorn instead of pepper or even add in some paprika for that extra flavour.

My Smoked Baked Eggs

Image Leave a comment 23/02/2015 the wee caledonian cook

This is a brill Brunch dish. About 280 Calories per serving. (makes 2 servings)

40g Chorizo

1 onion finely chopped

500ml smooth tomato passata

1 tsp smoked paprika (or you can use chilli)

2 eggs

10g cheddar cheese

1. Preheat oven to 200 deg. Chop Chorizo into slices or cubes and fry in a pan until juices run, then add in onion and cook until soft, 2-3 mins.

2. Pour in passata and smoked paprika, stir and bring to the boil, simmer for few mins only.

3. Pour mixture into 2 small ovenproof dishes, using a spoon make a well in the middle and crack egg in, making sure not to burst yolks, grate the cheese over the top and bake in the oven for 10-15 mins depending on how you like your eggs.

4. Serve straight from dish. You may like some crusty bread to mop up sauce. YUM!

Savoury Muffins

Image Leave a comment 31/01/2015 the wee caledonian cook

Experimenting in the Kitchen again today. These were tasty and healthy, what’s not to like? Result!

A. Carrot and Sesame Cups – (95 calories, 5g fat, 0.6g sat fat, 7g carbs, 4g protein)

Makes 12

250g Cauliflower

500g carrots

50g oat bran

3 eggs

1 tsp sea salt

50g sesame seeds

1 tbsp sesame oil

1 tbsp of chilli flakes for extra spice (this is optional, but tastes great!)

1. Roughly chop cauliflower and carrot and blitz in a food processor until fine pieces, tip into a large bowl.

2. Add the oat bran, eggs, salt and sesame seeds and mix through.

3. Lightly oil a muffin tin and spoon the mixture into the cups and pat down flat, spoon a little on top a mould to make a rounded top.

4. Preheat oven on Multilevel or fan to 180 deg and cook for 20-25 mins, leave to cool slightly (a few mins) and serve with some fresh salad for lunch or some rice for dinner.

B. Bacon and Leek Frittata Cups – (cal 115, fat 8g, sat fat 2.3g, carbs 3g, protein 6.4g)

Serves 12

150g new potatoes (or you can use sweet potato)

1 tbsp olive oil

2 leeks

8 rashers bacon

6 eggs

bunch parsley fresh or dried

salt and pepper

1. Wash potatoes, slice or dice finely and boil for 10 mins

2. Finely slice leeks, chop the bacon ans saute them on the olive oil until soft and browned.

3. If sliced potato, arrange on bottom of mould, if diced, mash roughly and press into bottom of mould, spoon in the leek and bacon mixture.

4. Whisk the eggs with the salt & pepper and pour evenly into each cup to fill. Sprinkle a little parsley in top.

5. Preheat oven on Multilevel to Fan to 180 deg and cook for 25 mins. Leave to cool slightly (a few mins), then serve with some fresh salad or rice.

YUM…YUM..

Both of these can be frozen and reheated in an oven for 10 mins.

Oat Bran Pancakes

Image Leave a comment 31/01/2015 the wee caledonian cook

I love pancakes and was looking for a healthier option, these are really tasty.

Measurements for 1 pancake:- (per serving 203 calories, 9g fat = 4g sat, carbs 14g, protein 15g)

1.5tbsp oat bran

1.5tbsp cream cheese

1 egg

1. Mix oat bran, cream cheese and egg together in a bowl.

2. Preheat a non-stick omelette pan or similar and pour in mix, spread evenly, flip over when bubbles start to appear, approx 2-3 mins, then cook for another 2-3 mins on other side.

3. Serve with your favorite toppings:- some suggestions:-

> Breakfast – Banana and walnuts with 1/2 tbsp agave syrup

> Breakfast – Low fat Bacon

> Breakfast – Scrambled or poached eggs with spinach

> Pudding – stewed fruit, cream cheese

> Pudding – Ice cream and tbsp maple syrup

Yum..Yum..