OMG! What can I say, these are super tasty and very moreish. I do love a good scone, especially with butter & jam but I wanted to try something a bit different, we were having some pakora for dinner (Irn-Bru Chicken pakora recipe here https://theweecaledoniancook.com/2021/05/16/irn-bru-chicken-pakora/) so decided to try an Indian inspired flavour to go with. The curry powder lends that nice warmth of Indian spices to the cheese without being overbearing.
These scones are simple and quick to make, you can also change up the spices to suit your own palette.
400g Self Raising Flour
100g Butter, softened
4 Tsp Baking Powder
3 Tsp Curry Powder
1.5 Tsp Smoked Paprika
1.5 Tsp Turmeric (or Mustard Powder)
200g Grated Cheese (I used a good Scottish Mature Cheddar)
Milk to Bind
Preheat your oven to 180 deg. Line a baking tray with baking paper.
Place flour, baking powder, smoked paprika, turmeric & curry powder into a bowl and mix. Next rub the butter into the dry ingredients until it resembles crumbs then add in the grated cheese. (keep a little grated cheese back to top the scones before baking)
Crack in the eggs and add a little milk at a time to bind to a soft dough. You don’t want the dough too sticky.
Roll out to about 1″ thick, using a cutter cut into 12 rounds. Place onto your backing tray, brush with a little milk and top with some grated cheese.
Bake in the oven for about 15-20 minutes until lightly golden and risen.
Remove and allow to cool. Serve with butter, chutney or anything you fancy really.
I am always looking to experiment in the kitchen and today was no different. Green Lentil Curry was on the menu but rather than serving rice or naan bread, I thought I’d try my hand at Tortilla Bowls. I’ve seen these on numerous posts & feeds and they look really good.
Green lentils, unlike their yellow and brown counterparts, hold on to their shape while cooking. I infused them with garlic, ginger, coriander, and cumin, for a dish that’s a perfect weekend meal. I love lentils, they are such a great source of protein and filling too.
For the Green Lentil Curry:
125g Green Lentils – Presoaked overnight
1 Tsp Garlic Paste
1 Tsp Ginger
2 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Turmeric
1 Tbsp Olive Oil
1 Onion, diced
1 Tbsp Tomato Paste
1 Carrot, diced
Salt & Pepper to taste
Handful Chopped Fresh Coriander to serve
1 Tbsp Creme Fraiche to serve
For the Tortillas:
4 Tortilla Wraps (I used Corn Wraps)
Tin Foil & 4 Ramekins (or something similar)
Add a little oil to a pan and add the ginger, garlic, ground coriander & cumin, mix. Then add the onion and cook until softened. Stir in the tomato paste and cook for 1 minute.
Add the lentils, turmeric and 500ml water, bring to the boil then cover and simmer for about 20 minutes, add the carrot and season, continue cooking for about 15 minutes.
Meanwhile for the Tortillas, pre heat the oven to 180 deg. Warm the tortillas in a microwave for 90 seconds, lightly grease the ramekins on the outside, turn upside down. Place the wrap over the ramekin and mould to the shape, secure with the tin foil and fold into the ramekin. Place upside down into the oven and bake for 15 minutes.
Remove ramekins from oven and gently remove the foil and tortilla bowl from the ramekin, it should hold it’s shape. If you are struggling to remove, use a blunt knife to prize the tortilla away from the ramekin. Place the tortilla bowls back into the oven turned the right way and bake for a further 8-10 minutes until slightly browned.
Serve the green lentil curry into the bowls and serve with the creme fraiche and fresh coriander.
It is Winter Season here in Scotland and is -4 deg today and very snowy. There is nothing better that a big pot of homemade soup to warm you up on days like this. I had a big pack of lentils in the cupboard and was going to make a traditional carrot & lentil soup but then I discovered some Green Thai paste hiding behind my tin of custard & yes you’ve guessed it Green Thai Lentil Soup it was. Just the ticket too, with the spice it really warmed us up lovely and was very satisfying and filling. Another great recipe to add to the collection.
Makes enough for 4 servings
150g Green Lentils, pre-soaked and rinsed ready to cook
1 Large Sweet Potato, chopped into cubes
1 Tbsp Olive Oil
2 Garlic Cloves, crushed
1 Piece Fresh Ginger, grated (about 2cm)
50g Thai Green Curry Paste, (I used the Blue Dragon one)
1 400g Can Coconut Milk
1 Tbsp Dried Coriander & small handful chopped fresh to serve
1/2 litre Vegetable Stock
Juice of 1 Lemon (about 1 Tbsp)
In a large pan, heat the oil and cook the garlic and ginger for a few minutes then add in the Thai Green Paste and mix through for a further 3-4 minutes.
Add in the chopped sweet potato, lentils, vegetable stock, coconut milk and lemon juice, bring to the boil then simmer covered for about 30 minutes.
Remove lid and sprinkle in the dried coriander and mix through, stirring for a minute or 2.
Remove from the heat and using a hand blender, blend the soup until you reach a smooth and thick consistancey.
Serve with some fresh coriander on top.
This recipe is also good for batch cooking, freezing and keeping for later.
Due to the Covid 19 Restrictions most of us aren’t able to go visit our favourite restaurants to enjoy our best bites to eat or even get takeaways, so if you fancy a wee curry then this is for you. This 15 minute dish is quick and easy to make, and using staple ingredients that most of us have in our kitchen cupboards, its quicker than phoning a takeaway and can be made more healthier too by adding in your favourite vegetables.
This was a full flavour curry with loads of sauce, great for scooping up the rice. The flavours were so good that my other half said I needed to make this sauce again for his chips….lol! Yes, curry chips is his thing! If you make, let me know what you think.
2 Large Chicken Breasts, cut into bite size pieces
2 White Onions, cut into wedges
Handful of Frozen Garden Peas (optional)
2 Tbsp oil
1 Tsp Soy Sauce
2 Tsp Cornflour
350ml Chicken Stock
4 Tsps Curry Powder
1 Tsp Turmeric
1/2 Tsp Ground Ginger
1/2 Tsp Brown Sugar
Salt & Pepper to taste
50g per person of Cooked Rice (of your choosing) to serve.
Heat 1Tbsp oil in a pan or wok on high heat. Mix together the soy sauce and 1Tbsp oil in a bowl add in the chicken pieces and coat, sprinkle 1 Tsp of cornflour over to coat, season, then add to the hot pan and brown all over, remove with a slotted spoon.
Add the onions to the hot pan and stir fry until softened and slightly brown, about 3-4 minutes.
Add to the pan the Frozen Peas, Curry Powder, Turmeric, Ginger & Sugar, mix through for about 1 minute to release flavours.
Pour in the stock and bring to the boil, mix 1 Tsp cornflour with a little water and slowly pour little at a time into the sauce mix until it starts to thicken slightly. Add back to the pan the cooked chicken and mix through and simmer gently for about 5 minutes.
This time of year (January) it is very cold, wet, windy and snowy, so your immune system can take a bit of a battering. We tend to reach for medications such a cold & flu capsules, ibuprofen etc, which can help, however, I am a great believer that you can repair your body and fight infections from within and eating right does play a big part on that.
This recipe contains the following, so it is the ultimate winter fighter food.
Chillies contain Capsaicin which helps clear mucus. Ginger contains natural antibodies & anti-inflammatory agents & the ability to clear congestion. Garlic has antiviral & antibacterial properties. Butternut squash & wholemeal rice is good for boosting Vitamin C for your immune system. Cashew nuts are good source of fibre & magnesium both good for bone health & energy boosting.
This is also a great dish for batch cooking. It really is a win win all round.
2 Large Chicken Breasts – cut into chunks
2 Tbsp Thai Green Curry Paste (1 used the Blue Dragon Paste, but feel free to make your own)
1 Tbsp Coconut Oil or Olive Oil for cooking
1 400g Tin Coconut Milk
1 Vegetable Stock Cube
1 Tsp Turmeric
300g Butternut Squash, cut into chunks
200g Cauliflower, cut into small pieces
150g Baby Spinach
1 Tbsp Soy Sauce
Salt & Pepper
Juice of 1 Lime
30g Chopped Cashews (to garnish)
Handful chopped Spring Onion (to garnish)
50g Wholemeal Rice per person, cooked as per pack instructions.
Heat the oil in a pan on medium to high heat, brown the chicken and remove with slotted spoon.
If needed, put a little more oil in. Stir fry the curry paste for about 2 minutes to heat through and release the flavours.
Crumble the vegetable stock cube into the coconut milk and stir, pour into the pan with the curry paste and mix through. Add 1 Tsp of Turmeric.
Add back to the pan the chicken, butternut squash and cauliflower, mix and reduce to a simmer for 30 minutes, covered.
5 minutes before curry is ready, add in 1 Tbsp Soy Sauce, Juice of Lime and Spinach, mix through continue to cook for 5 minutes.
Serve with some wholemeal rice, spring onion and cashew nuts.
This quick and easy vegetarian meal is perfect for those Autumn and Wintry Days, a warming bowl of goodness in your tummy. Full or nutrition and good vitamins, with only around 300 calories per bowl is a great healthy option to a takeaway Curry. This is also a good recipe to batch cook with. You can serve with a toasted naan on the side for a more filling meal.
300g Sweet Potato – chopped and diced into 2cm cubes
300g Butternut Squash – chopped and diced into 2cm cubes
2 White Onions, diced
2 tbsps Mild Curry Powder
2 tbsps Garam Masala Powder
1 x 400g Tin Chopped Tomatoes
1 x 400g Tin Coconut Milk
1 x 400g Tin Green Lentils
200g Spinach – chopped
Sunflower & Pumpkin Seeds to garnish (yoghurt optional)
Steam cook the Sweet Potato & Butternut Squash, place in a microwaveable bowl with 2 tbsps water and cover, cook on medium level for 10 minutes. (you could always roast in oven for about 35 mins too)
While cooking add a little oil to a pan and cook the onions until softened, add the curry powder, garam masala powder and mix through. Add the tin tomatoes and coconut milk, bring to a simmer and cook for about 10 minutes to allow sauce to thicken slightly.
To the sauce add the sweet potato and butternut squash along with the lentils and spinach, season and mix through, allow to simmer for a few minutes.
Serve into bowls and garnish with a sprinkle of seeds.
Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze) is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.
This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.
2 Chicken Breasts – cut into chunks
1 tbsp olive oil
Salt & Pepper
1 tbsp Tomato Paste
300ml Almond Milk
1/2 tsp ground cinnamon
1 tsp Chilli powder
Handful of Cauliflower Florets (I used frozen)
Handful of Peas (I used frozen)
Curry Paste (see below)
1 tsp garlic granules
1 tsp ground ginger
1/2 tsp ground turmeric
1 tsp gram masala
Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
Add the Curry paste to the pan and heat through for about 2 minutes.
Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
Another great recipe from PON book, we are loving our curries at the moment, must be all this rainy weather we are getting thats putting us in the mood…lol! After all, who doesn’t love a good curry?
There is nothing better than a homemade Curry, fresh ingredients, good scottish beef and making from scratch you can save on those extra calories to make it a guilt free Curry. This little Curry is only 200 calories per serving. (add on 50g cooked brown rice to serve, still brings it to under 500 calories) Yummy!
1 Red onion, diced
1 tsp garlic granules (or 1 clove peeled and diced)
1 tbsp Curry Powder
1 tbsp Tomato Puree
400ml Beef Stock
230g Butternut Squash, diced
300g Scottish Beef Mince
Fresh Coriander, chopped
Salt & Pepper to taste
Lightly oil a saucepan and add the onion, cook until browned. Add in the garlic and curry powder and stir, add in the tomato puree, stir then add in the stock. Add the butternut squash and bring to the boil then simmer for about 20 minutes until squash has softened.
To make the meatballs, put the mince & coriander in a bowl then season with salt & pepper, mix together and then divide and roll into small balls. I got 10 out of mine.
Spray a pan with a little oil and brown the meatballs. Set aside.
Once butternut squash is ready, blitz with a hand blender to make a smooth sauce. Place the meatballs into the sauce and warm through for a few minutes. Remove and serve with a sprinkle of fresh coriander. Yum!
This is my best homemade curry yet! (as said by my partner) I have to admit this was very delicious. I do surprise myself sometimes with my combinations out of a hat…lol! We had just come back from a mini hike nearby so we were pretty hungry, the weather was scorching (now scorching in Scotland is about 21 deg of sunshine…lol!), we fancied something light and refreshing. Looking in my cupboards & fridge, I had coconut milk, chicken and spinach to use up, so a wee light curry it was. Perfect with a light beer too!
2 small or 1.5 large chicken breasts – chopped into bitesize pieces
1 jar roasted red peppers
1 can coconut milk (full fat for more flavour)
1 tbsp harissa paste
1 red onion chopped
1 tsp curry powder
100g Spinach – I chopped finely
Seasoning (salt & pepper)
Using a food processor, blend the roasted red peppers with the harissa paste and coconut milk until smooth.
2. In a pan heat a little oil, season the chicken and fry until browned. Then add the onion and cook for about 3-4 minutes. Add the curry powder and mix.
3. Pour in the Sauce mix and cook for about 10 minutes on a medium to high heat.
4. Add in the chopped spinach and mix through cooking for about 2 minutes.
5. If the sauce is still to thin, bring heat up to a slight boil to help thicken the sauce.
6. Serve with some brown rice or naan bread. I cooked some rice and added it to the pan mixture and mixed though.
This dish could be made vegan and gluten free by adding chickpeas instead of chicken and serving on its own.
A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you. Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.
Makes 4 Servings
1 tsp Ginger powder or 1″ piece fresh ginger minced
2 garlic gloves – minced
1 yellow onion – diced
2 tbsp Harissa Paste
Florets from 1 Caulifower
2 x 400g Chickpeas, drained
1 x 400g coconut milk
300ml vegetable stock
200g baby spinach
Salt & pepper to taste
Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.
Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.
Serve with some Bulgur wheat or rice for a filling meal.