Nutty Energy Balls

As the Covid19 Lockdown is slowly and gently easing, we are now allowed to travel to the mountains again. We have longed to get back outdoors and into the picturesque landscape we call home. The Scottish Mountains are my headspace, a place where I grow, think, be at peace, laugh and get fitter…lol! To read more about the Scottish Munros, Corbetts, Grahams etc, head over to my travel post https://theweecaledoniancook.com/2020/07/08/a-list-of-scotlands-mountains/.

Anyway, back to food, my first passion. To walk or climb the Scottish Mountains you need energy firstly (then waterproofs…lol), so I made these to pack and take with us for a wee boost when needed. Great for a pre workout snack too & also Gluten Free.

Nutty Energy Balls

Makes about 16

For the Balls:-

4 heaped tbsp of Crunchy Peanut Butter (good quality, I use Whole Earth)

200g chopped mixed nuts & raisins (I used a food processor to chop finely)

2 tbsp Icing sugar

Coating/Topping:-

Choice 1:-

Dark or Milk Chocolate, 1 tbsp Butter – Melted together

Chopped Pistachios

Choice 2:-

Butter icing – Icing Sugar 80-100g, 1 tbsp butter – Melted together

Desiccated Coconut

  1. Place all ball ingredients into a bowl and mix together until combined. You may find it best to us clean hands for this. Take a tsp size and roll into a ball.
  2. Dip the rolled balls into your wet mixture of choice and then roll into the coconut or pistachio toppings to coat. Place onto a greaseproof lined baking tray and refrigerate to harden.
  3. These can be stored for up to 2 weeks in an airtight container. Enjoy!

Of course you can use any coating or topping you like.

Enjoy these bite size energy boosters

Stripey Omelette

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

  1. Start by separating the yolks from whites. Mix the yolks.
  2. 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.
  3. 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.


Spinach Leaf Creamy Pesto

Since in Lockdown I’ve had the chance to build & plant my first proper Vegetable Beds and today was my first harvest of my Radishes….yummy! There is nothing better than homegrown fresh food. The obvious choice is a salad as radishes are just so refreshing and add that bit of crunch. Did you know you can eat the leaves also? Chop them up add to potatoes or pasta or make a pesto!

Left Over Radish leaves – 2 handfuls approx

1 Garlic Clove

1 tbsp pistachios

30g Grated Cheese (Parmesan)

2 tbsp olive oil – good quality one for best flavour

2 tbsp creme fraiche

Salt & pepper

  1. Thoroughly wash the green leaves and put into a blender or food processor along with the rest of the ingredients and blitz until smooth, if too thick add a little more olive oil.

I used mine to make a lovely radish & avocado salad for lunch. I will probably use the rest for some pasta later on in week. Cover and store in fridge for max 3 days.


Potato & Chorizo Bake

Since we are still in lockdown, we fancied something special for lunch today, sun was shining through the window, temperature was rising, so we thought we’d treat ourselves to this lovely little dish. Oh & of course we had a cheeky glass of wine with our meal too, just to help wash it all down.

Serves 2 portions.

3 medium size potatoes – cut into small cubes

1 red onion – diced

80 g Chorizo – sliced

2 eggs

200g tin tomatoes

50g grated cheddar cheese

1 tsp dried chilli flakes

1 tsp paprika

Salt & pepper to taste

Spray oil

1 tbsp butter

  1. Preheat oven to fan 190 deg.
  2. Place cubed potatoes into a pan of salted water and bring to the boil, simmer for about 5 minutes. Drain.
  3. Meanwhile, in a pan brown and cook the chorizo for a few minutes, remove with a slotted spoon.
  4. Add the onion & chilli flakes to the chorizo pan and fry until browned, then add back to the pan the potatoes with tin tomatoes, butter & paprika, stir until combined and cook for a few minutes.
  5. Place mixture into an oven proof dish, make 2 wells and crack the eggs in, season the eggs then sprinkle grated cheese over.
  6. Bake in oven for 10-15 minutes depending on how you like your eggs.
  7. Serve. Yummy!


Banana, Peanut Butter & Oat Choc Chip Muffins

 

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)

 

  1. Preheat your oven on fan to 175 deg and grease a muffin tin.
  2. Put ALL ingredients into a bowl or mixer bowl and combine together.                        20200209_113300
  3. Pour into muffin tin, filling approx 3/4 way.
  4. Bake for about 25 minutes or until a knife comes out clean and muffins are set.
  5. Remove and allow to cool for a few minutes. If freezing allow to cool completely.
  6. Best served slightly warm. Yum!

 

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Mini Loaded Potato Jacket Bites

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I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge.  Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint  Class 9 Combi Microwave too they were ready in under 16 minutes too!

 

I made 4 small Jackets

4 medium sized Scottish Maris Piper Potatoes

2 tbsp butter

handful spinach – chopped

20-30g Cheddar Cheese – grated

Cracker Black Pepper

Salt to taste

 

  1. First wash potatoes and prick with a fork
  2. Place onto the Crisperplate or Microwave dish.
  3. Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
  4. When ready remove and allow to cool slightly
  5. Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
  6. Place butter and spinach into potato bowl and mix through & season
  7. Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
  8. You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.

 

 

 

 


Carrot, Cumin & Coriander Soup with Bulgur Wheat

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Its definitely soup season, I woke to -5 deg this morning….very cold.   Using up some leftovers in my fridge, mainly carrot and onion I decided to make a warming soup. This was delicious and hit the spot right. I used my steampot, so steaming the vegetables made this even more nutritious and flavorsome.

 

Makes 3 Servings

4 large carrots

1 large onion

500ml Vegetable Stock

60g Bulgur Wheat

1 tsp garlic granules

1 1/2 tsp Cumin

1 1/2 tsp dried coriander

Salt & Pepper to taste

 

  1. Chop up the onion & carrots into chunks and place in the steam pot with 200ml of the vegetable stock and cook on steam setting for 8 minutes.                                  20191118_130805
  2. Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.                                                      20191118_132702
  3. Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.                                                                                                20191118_133322
  4. Remove and stir. Season and serve.

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20191118_134019 you can of course make a big batch and freezer for later.

 


Carrot Salad

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A lovely refreshing side salad. Perfect with fish.

 

Courgette – Spiralized or julienne style its up to you.

1 orange Carrot – as above

1 purple Carrot – as above

6 spring onions – sliced diagonally

small piece of ginger grated

Juice of 1 lime

2 tbsp olive oil

small bunch fresh coriander – finely chopped

Seasoning

 

  1. Mix everything in a large bowl and serve.

 

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Creamy Pumpkin Soup

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It’s Halloween Season, my favourite time of the year, beautiful crisp air, colourful leaves on the trees, dark cosy nights, everything spooky and weird, and amazing food flavours around. To be honest this is my first time with Pumpkin, I’ve never cooked it before myself, I thought I would try steam cooking it for more flavour and making a creamy soup as it was a really cold day here today. Was delicious.

 

Makes 1 large portion

250g chopped pumpkin

30g sliced leek

30ml double cream

300ml vegetable stock

30g Bulgur Wheat

Salt & pepper to taste

 

  1. Place the pumpkin and leeks with 100ml of the stock into the bottom of the steam pot and cook on dynamic steam for 8 minutes
  2. Remove lid and pour in the rest of the stock and the cream, season with salt & pepper and blend with a hand blender until smooth.
  3. Add in the Bulgur Wheat to the creamed soup and cook on microwave 900w for 3 minutes
  4. Remove from microwave and serve with some toasted pumpkin seeds and a drizzle of olive oil.
  5. You can also add in some toasted croutons if you like.

 

 

 

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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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