Chicken & Kale Lasagne

Image Leave a comment 10/03/2022 the wee caledonian cook

My lovely neighbour came across with some fresh Kale the other day from her garden, so I decided to give a Chicken & Kale Lasagne a go, and this was delicious, full of flavour, nutritious and filling all at the same time. Another great wee recipe that the family can share.

Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures. It’s low in calories, low in fat, high on protein and potassium too, so a good all rounder vegetable to add to you diet.

Recipe makes 2 portions

For the Filling:-

2 Chicken Breasts

1 Bunch of kale

1 Carrot, grated

1 Leek, thinly sliced

1 Clove garlic, crushed

1/4 Tsp Nutmeg

1/2 Tsp Smoked Paprika

200g Chicken Stock

Salt & Pepper to season

Lasagne Sheets

For the Sauce (or you can use a Bechamel instead if you prefer):-

300ml Creme Fraiche

150g Grated Cheese (of your choice, I used a mild cheddar) plus 50g optional for topping

Season chicken breasts and place in a pan with the chicken stock, bring to the boil then simmer for about 45 mins – 1 hour, then shred with 2 forks. Most of the stock should have evaporated.
Pre-heat your oven to 180 deg.
Blanch the kale in boiling water for about 1 minute, drain and slice into fine pieces.
Add to the pan the leeks, kale & carrot along with seasoning, garlic & nutmeg, stir through until mixed and warmed, a few minutes.
Meanwhile, in a separate pan mix on a low heat the creme fraiche & cheese to make a smooth sauce. Do not allow to boil or the creme fraiche will curdle.
In an oven proof dish, layer your lasagne, chicken filling first then lasagne sheets, then more filling, then lasagne sheets. Pour over your sauce mix evenly and finish with extra cheese and little sprinkle of smoked paprika. Bake in an oven for 45 minutes or until topping is browned and bubbling.
Serve & Enjoy.

Haggis, Leek & Beetroot Lasagne

Image Leave a comment 07/02/2022 the wee caledonian cook

The Noble Haggis is a traditional Scottish dish, it is positively celebrated especially on 25th January each year, the birthday of Robert (Robbie/Rabbie) Burns whose 18th century poem ‘Address to a Haggis’ was instrumental in ensuring the Haggis’s place in the nations hearts.

Haggis is made from the meat & insides of sheep consisting of the heart, liver and lungs then combined with onions, oatmeal, suet, seasoning & spices. The mix is then stuffed into the sheep’s lining of the stomach and boiled. Haggis, Neeps & Tatties is the most common dish but I have been experimenting with what more we can do with this traditional food. This dish is definitely now on my Top list of comfort dishes, so filling, so satisfying & full of flavour.

Serves 2 large/ 4 small portions

450g Haggis, chopped into bite size pieces

300ml Creme Fraiche

150g Tangy White Cheese, grated

1 Leek, sliced

150g Cooked Beetroot (not pickled) – (dry with kitchen paper and using a kitchen glove, grate it coarsely)

Lasagne Pasta Sheets

Cracked Black/ Rainbow Pepper

Pre-heat the oven to 180 deg c.
Combine the creme fraiche and half the cheese, warm through in a pan on low heat to form a smooth sauce (do not boil as it will cause the creme fraiche to curdle), set aside.
Put a little spray oil in a pan and gently fry the leeks until softened. Add in the haggis and beetroot, mix through until combined and warmed through.
Pile half the haggis mixture into an ovenproof dish, arrange the pasta sheets on top, then the remaining haggis onto the pasta sheets and then another layer of pasta sheets. Cover the top with the white sauce, season with pepper and sprinkle over the remaining cheese. Bake for about 35 minutes until bubbling and golden. Remove & Enjoy.

Creamy Italian Chicken Pasta

Image Leave a comment 11/11/2021 the wee caledonian cook

I’m feeling all Italian this week….lol! Do you ever get days or weeks where you just have certain cravings? This week it was Italian for me, with Bruschetta at the start of the week (check my classic recipe here https://cookingwithluce.wordpress.com/2021/11/08/classic-bruschetta/ ), and now this fab little pasta dish, I am feeling all Italian Inspired. I even made a cheeky Limoncello Cocktail to finish off (you can view my recipe here..https://cookingwithluce.wordpress.com/2021/07/31/limoncello-spritz-cocktail/ )

This recipe is so easy to make and is packed full of flavour, great one for the whole family, especially as you can adjust your own Chilli portions. I made it a lighter option too with the lower fat Philadelphia and it tasted delicious, you would never know it wasn’t full fat.

Serves 2

2 Chicken Breasts, diced into bite size pieces

100g Wholegrain Pasta

1 White onion, diced finely

1 400g Tin Tomatoes

1 Red pepper, diced

150g Philadelphia Cream Cheese

1 Tsp crushed red chilli flakes

1 Tsp of Italian Seasoning

Handful fresh Basil to serve.

Bring a pan of water to the boil and cook your pasta until soft (about 8-10 minutes)
Meanwhile, in a fry pan on medium heat, season with salt & pepper the chicken and brown, add in the onions and peppers & cook until softened (few minutes). Next add in the chilli and mix.
Pour in the tin tomatoes and Italian seasoning and mix though, reduce to a simmer and cook for about 5 minutes.
Next add in the cream cheese and mix through until melted, then when pasta is ready, drain and add to the pan, mix through until coated and simmer for a few minutes.
Serve with some fresh basil. Enjoy!

CHEESY BEEF MINCE PASTA

Image Leave a comment 04/01/2021 the wee caledonian cook

My meal plan somehow didn’t go to plan this week as I seemed to run out of store cupboard essentials like tin chopped tomatoes etc. This dish was the result of that, having looked a what I had and what needed to be used up I decided on a simple, quick and one pot dish. This turned out so delicious that I am sharing it with you, not only is it an easy to make dish but one that could be made ahead of time and frozen for later. The flavours in this dish can be enjoyed with the whole family. The good thing about this dish is that you can add whatever vegetables you like, to be honest anything goes here.

Serves 2 – 3

250g Scottish Beef Mince (you could also use minced lamb)

1 Onion, chopped

1 tsp Ground Garlic Granules or 2 Garlic Cloves

100g Frozen Garden Peas

120g Pasta (I used fusilli but penne will do too)

400ml Beef Stock

2 Tbsp Tomato Paste

1 Tsp Dried Chilli Flakes

1 Tsp Smoked Paprika

Salt & Pepper to taste

1 Tbsp oil

100g Grated Cheddar Cheese

Handful of Chopped Parsley

Heat the oil in a pan on medium to high heat and fry the onions until softened and slightly browned
Add in the beef mince, season with salt & pepper & brown.
Add in the tomato paste, garlic, paprika, chilli flakes and frozen peas, mix through. Add in the pasta and beef stock, bring to the boil, reduce to a simmer and cook covered until pasta is cooked through, about 12-15 minutes.
Remove lid and sprinkle over the cheddar cheese and parsley, put lid back on, turn off heat and leave for 5 minutes. The heat in the pan will gently melt the cheese. Serve and Enjoy.

Smoked Haddock Pasta

Image Leave a comment 03/10/2020 the wee caledonian cook

Pasta is such a staple food in most households and I think one of the easiest fast foods around. It can be made healthier by using the Wholewheat variety. When eaten in moderation, pasta can be part of a healthy diet. Wholewheat pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. However, in addition to the type of pasta you pick, what you top it with is just as important.

This dish uses Scottish Smoked Haddock, fresh from my favourite fishmongers in Pittenweem, Ryan Black, they deliver straight from the Shore to your door.

It also uses some of my fresh vegetables from my garden….yum!

Makes enough for 2

2 pieces of Smoked Haddock (or any fish you like)

150g Wholewheat pasta

2 Carrots – chopped

Handful of Broccoli

Handful of peas

3 Sweet mini peppers – chopped

Salt & pepper to taste

White Cheese Sauce to serve (recipe here https://cookingwithluce.wordpress.com/2020/10/03/white-cheese-sauce/)

I used my Steam pot for my Combi Microwave for this recipe, but if you don’t have Steamer just cook your pasta as per packet instructions. In a pan, bring some water to the boil add your vegetables and simmer for 4 minutes until softened. (you could use frozen vegetables or tinned vegetables for this too). Bring a large pan of water to the boil, bring to a simmer and add in your fish, cook for about 10 minutes.
If you have a Steam pot, add the pasta with 300ml water to the base, then your fish and vegetables onto the grid and cook on Pasta Setting for 7 minutes.
Meanwhile, make your sauce as per above recipe.
Remove fish and place onto a chopping board and remove the skin, break up into bite size pieces.
Drain your pasta and vegetables. Add the vegetables to the pasta then pour over the sauce mixture and mix through, add in the fish, mix and serve.

Chicken & Chorizo Pasta Bake

Image 1 Comment 03/09/2020 the wee caledonian cook

Oh yum! Today was absolutely stoating it down (heavy rain) and very Dreich (dull, moody) weather, so it was a warming pasta bake for dinner. Not only is pasta filling but this dish is simple and easy to make, great for a family meal or just when you are looking for something comforting to warm you up. The recipe uses a lot of store cupboard essentials so easy to put together.

Serves 2 large portions (or 4 small)

100g Wholewheat Pasta (again your choice, I used Fusilli)

2 Chicken Breasts

1 onion – chopped

1 red pepper – chopped

Olive oil

1 Garlic clove – crushed or 1 tsp ground granules

1 tsp dried Italian herbs or Oregano

200g Chopped tomatoes

200ml Chicken Stock

100ml Milk (or cream)

Handful of Spinach leaves, chopped

Handful of frozen peas

100g Grated Cheese (I used cheddar)

1 tsp Chilli flakes (optional, if you like it spicy)

1 tsp Paprika (for sprinkling on top)

80g Chopped Chorizo

Salt & Pepper

Heat a little oil in a fry pan and preheat your oven to 190 deg fan.
Brown the onions & red pepper with the garlic in the fry pan until softened, add in the chorizo and cook for a few minutes then add the chicken, season & brown chicken on all sides for a few minutes.
Once browned, add in the chopped tomatoes, chicken stock, milk, herbs and chilli (if using) to the pan and mix through, bring to the boil and reduce to a low simmer, cover and cook for at least an 1 hr.
Meanwhile cook your pasta as per packet instructions.
Using 2 forks, remove the lid from the pan and shred your chicken breasts (if you prefer chunks, that’s fine but I like it shredded)
Add in the frozen peas and Spinach and cook for a further few minutes.
Drain your pasta and add to the pan and mix through.
Now decant the pasta chicken into an ovenproof dish and grate the cheese on top with a sprinkle of paprika and salt & pepper to season.
Bake on middle shelf for about 25 minutes. Serve. Yum!

Spicy Tomato & Mushroom Pasta

Image Leave a comment 03/12/2019 the wee caledonian cook

This is a great mid week dinner, super quick and easy (if you have prepared paste before hand). I had to use up some leftover vegetables in my fridge, and I had stored some coloured pasta I made a few weeks ago. So super easy and super quick.

Serves 2

Pasta of your choice

200g Baby Spinach

150g Cherry tomatoes, chopped

150g Mushrooms, sliced

1 tsp dried garlic (or 2 cloves if you have fresh)

1 tsp smoked paprika

Pinch of chilli flakes

2 tbsp tomato puree

1/2 tsp cayenne pepper

Salt & Pepper to taste

Cook pasta as per packet instructions, or if fresh, 2 minutes in simmering salted water.
Meanwhile, brown the mushrooms then add in the tomatoes, cook until slightly softened.
Add in the garlic, paprika, cayenne, chilli, tomato puree and stir through. Then add in the Spinach and cover to allow to wilt down (about 1 minute).
Drain the pasta and add to the sauce mix and stir until coated. Serve.

Lasagne

Image Leave a comment 25/11/2019 the wee caledonian cook

I first saw this recipe on Pinch of Nom site, I got their first book and have preordered their second, its full of healthier option recipes that do not compromise on flavour. This Lasagne was both delicious and lower in calories.

Makes 4 portions

400g Scottish Mince

1 Carrot, chopped

1 Onion, chopped

1 Red Pepper, chopped

2 tbsp Tomato Paste

1 400g tin chopped tomatoes

2 Oxo cubes

1 tbsp Worcestershire Sauce

1 tbsp Mixed Italian Herbs

2 tsp Dried Garlic Granules

For the White Sauce

350g Natural Yoghurt Fat Free

1/2 tsp Mustard

120g Low Fat Cheddar

2 eggs

Lasagne Sheets – I made my own but you can buy ready made

Heat pan with a little low fat spray oil. Fry onion, carrots, pepper and garlic for a few minutes until softened.
Add the mince and brown.
Add the Italian herbs and Worcestershire sauce and stir through
Add in tomato paste, oxo cubes, tin tomatoes and 200ml water and mix through until combined.
Put lid on and simmer for 30 minutes
Spread a layer of the beef mixture into a deep oven dish and then layer the lasagne sheets, then another layer of beef mixture, then layer lasagne sheets until you reach near the top.
To make the sauce, mix yogurt, mustard, eggs & salt to taste with the cheese in a bowl until combined. (leave a little of the cheese to sprinkle on top)
Spread the sauce mixture over the lasagne dish and garnish with pepper and leftover cheese.
I baked using my Lasagne setting on my oven, or you can bake in an oven at 190 deg for about 30-35 minutes until browned.

Yummy!

Coloured Pasta

Image Leave a comment 26/10/2019 the wee caledonian cook

This was my first go at coloured pasta, I’ve seen loads of posts on instagram showing beautiful colour pasta shapes and needed to give it a go. It was a lot easier that I originally thought, although my filling shape needs to be improved. lol! Practise makes perfect as they say….lol.

I use my Kitchen Aid pasta roller for this but any handheld pasta roller or even a rolling pin will do.

The general rule of thumb when making pasta is:-

100g ‘OO’ Flour, 1 egg, pinch salt. (makes enough for 2 small portions)

If you need more simply double everything ie: 200g flour, 2 eggs etc, 400g flour, 4 eggs etc.

For the basic past dough:-

100g ‘OO’ Flour

1 egg

Pinch of salt

For the Colouring:-

1 tsp Beetroot Powder (Red)

1 tsp Blue Pea Powder (Blue/Purple)

1 tsp Spinach Powder (Green)

You can of course use any colour you wish.

Extras:-

Semolina

Baking Sheet

Pastry Cutter

Filling:-

60g Ricotta

60g Marscapone

1 tsp nutmeg

handful chopped Dill or Spinach

40g Parmesan grated

Make a well in the middle of your flour on a flat surface.
Crack the egg into a jug, add the tsp of colouring and salt and whisk until blended, pour into the well of flour.
Gently with a fork mix a little of the flour into the egg, once it starts to come together use your hands to bring together into a dough. If it is too dry just dip your fingers into water and add. You want the dough to be like a child’s play dough type texture.
Once in a ball wrap in cling film and leave to rest for 30 minutes.
Using the pasta roller, roll through on 1 twice, then fold the edges in, this is to try and keep the pasta sheet shape, then roll through on 1 again twice then 2,3,4,5 twice then a final roll on 6 then 7 just once. Sprinkle some semolina on a baking sheet and lay pasta down, this is to try and stop it from drying and sticking too much.
Once all your sheets are ready, change cutter to tagliatelle. Choosing just 2 of the colours, pass through the cutter, then coat the strips in semolina to stop sticking together.
Take each strip of colour and lay onto the final colour past sheet and press down, then put through the pasta roller to combine on setting 4, then 6 then 7 just once.
Now you can decide on your shape, cut using pasta cutter.
If filling, turn upside down 1 sheet and add dollops of your filling leaving enough space between, using a little water to edge the pasta (this allows the seal). Take the other pasta sheet and place on top and press around filling to seal ensuring no air bubbles. Freeze the filled pasta and then cook from frozen when required. (By freezing you ensure that the filling doesn’t leak when cooking)

I had some tagliatelle left over, so I just cooked in a little salt water for 2 minutes using my steam pot on my pasta setting, drained and mixed with the left over cheese mixture (quick little snack)

If you have any excess, allow to completely dry out by hanging (48 hours) then just bag or jar (ensuring covered with semolina to stop sticking).

Enjoy.

Salmon & Broccoli Pasta Bake

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

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

Makes 2 portions

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

Handful or Broccoli florets and Cauliflower

1 tbsp low fat butter

1 tbsp plain flour

100ml skimmed milk

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

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

100g chopped tinned tomatoes

1 tbsp dried parsley

1 tbsp dried dill

Pepper to taste

1 tsp melted butter

2 tbsp panko breadcrumbs

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

Chorizo & Bolognese Bake

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

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

Makes 2 large servings

300g Scottish beef mince

350g passata

300g tin tomatoes

60g chopped chorizo

1 tbsp tomato puree

1 carrot, diced

1 red onion, diced

1 red pepper, diced

1 stick celery, diced

2 tsp garlic powder

1 tbsp worcestershire sauce

1 beef stock cube crumbled

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried rosemary

100g dried wholemeal pasta

150ml boiling water

40g low fat cheddar

Salt & pepper

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

Beef Ragout

Image Leave a comment 08/04/2019 the wee caledonian cook

Oh yummy! I’m still trying to look for alternative healthier options to my meals and this recipe I came across on Eating well website. A few tweeks to suit our own tastes and voila it was super tasty and quite filling too.

Serves 2

400 g Scottish Steak (cubed)

1 red onion – cut into wedges

1 clove garlic – minced

400ml Beef Stock

1/2 cup of Red wine

70g sugar snap peas

1 red pepper – sliced about 0.5cm thick

8 cherry tomatoes – halved

Cornflour to thick sauce – I used about 2 tbsps

1 tbsp tomato paste

Salt & pepper to taste

80-100g pasta (I used wholewheat as a healthier option)

Heat a little oil in a large pan, add in the steak and brown, season with salt & pepper. Remove with a slotted spoon once browned all over.
Fry the onions and red peppers with the garlic and tomato paste.
Add back to the pan the steak, red wine & beef stock bring to the boil then reduce to a very low simmer and slow cook with lid on for about 4-5 hours.
Just before serving cook your pasta as per packet instructions, drain then add the the pan along with the sugar snap peas and cherry tomatoes. Cook for a further 5 minutes.
If sauce is still watery, make up your cornflour and stir in until you achieve the desired thickness of sauce.
Season some more and serve.

Meatball & Chorizo Spicy Pasta

Image 4 Comments 10/03/2019 the wee caledonian cook

This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!

We served this with a glass of Chardonnay and it went perfectly well.

Serves 2

6-8 Beef Meatballs (sliced in half)

150g pasta (I used wholewheat Fusilli)

200g tin tomatoes

75g chopped chorizo (good quality, we love Picante)

1 red onion (chopped)

1 red pepper (chopped)

1 carrot (chopped)

1 garlic clove (crushed)

1 tsp dried thyme

1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)

1 chopped chilli or 1 tsp dried chillies

1 tbsp tomato paste

1/2 tsp sugar

Salt & Pepper to season

Parmesan to garnish

First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.
Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.
Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.
Serve with some grated parmesan and chopped basil. Yummy!

Italian Smokey & Spicy Sausage & mushroom pasta

Image Leave a comment 20/10/2018 the wee caledonian cook

Oh yummy. I had some pasta left over and some Italian sausage that I bought recently that needed to be used up, so looking in my cupboards this is what I threw together and it worked an absolute treat. Super tasty and filling.

Makes 2 servings

100g pasta (of your choice)

50g spiced italian sausage (any of your choice)

4/5 mushrooms – sliced

handful of piccolo tomates (or cherry if you have) – sliced in half

Cheesy White Sauce (find my recipe here)

Cook pasta as per instructions
Gently fry the sausage, tomatoes and mushrooms in a pan
Drain the pasta the add the sausage, mushroom and tomatoes to the pasta pan then pour over the sauce and mix through.
Serve. Yummy quick 10 minute meal.

I add some extra dried chillies to mine (optional)

Spicy Italian Sausage Agnolotti with a Creamy White Wine Sauce

Image Leave a comment 03/10/2018 the wee caledonian cook

OMG!…..I got my pasta maker a wee while ago and have been dying to try these.

Originally from Piedmont Italy, agnolotti are said to have been conceived at some point in the 14th century. The dish was so revered that it was named after the chef who created it.

Easier to make than its fiddly relatives ravioli and tortellini, agnolotti are small parcels made by piping dots of filling and folding and pinching it to seal. Normally around 3cm in size, miniature versions are also popular and are known as ‘Agnolotti del plin’, meaning ‘pinched’.

Makes 2-4 portions

To make the Pasta

275g ‘OO’ Pasta Flour

3 eggs

Salt

Sift Flour and make into a ring on your worktop or put into a bowl of a mixer and make a well in the middle. Whisk the eggs and pour into the middle, add salt. Gently mix the flour and eggs together until you get a dough, knead for a few minutes until smooth.
Wrap in cling film and refrigerate for at least 1 hour.

To make the Sausage mixture

1 packet of Italian Sausages or any of your preference. I found these in my local supermarket and they are super tasty.

1 Leek – sliced

Heat a little oil in a non stick pan.
Break up the sausages and lightly fry until browned, remove to the side.
Add a little butter to the pan and fry the leeks until slightly browned.
Add both the sausage and leek to a processor and blitz until small pieces.

To assemble to Agnolotti

Remove pasta from fridge and cut into 4 pieces.
Flatten each pasta piece with you hand and feed through a pasta machine. I used 5 passes on No. 1, 3 passes on No. 3, 2 passes on No. 5, 2 passes on No. 6, 1 pass through on No. 7. You want it so the pasta is about 2mm thick and at least 30cm long.
Take a small tsp of the sausage mixture and place onto the pasta in the middle leaving 1cm in between each spoonful.
Take the bottom end and fold over the mixture to make a tube like shape and press to seal along lengthways. Trim to neaten.
Taking your finger, press in between each section to make the individual parcels. Take the top section lengthways and fold back over the pasta to create a parcel.
Using a cutter slice each section and place onto a tray.
You can now refigerate until you are ready to cook.
When ready, bring a larg pan to boil add some salt, cook for about 3 – 5 minutes until ready.
Meanwhile make the sauce

To make the White wine sauce

1 x 18.7cl bottle of white wine

200g Creme Friache (I used low fat)

75ml Skimmed Milk

Salt & pepper to taste

Fresh Coriander – finely chopped

Squeeze juice of 1/2 lemon

Gently heat a non stick pan and pour the white wine in, bring to a boil and reduce until half.
Add in the creme friache, milk, salt, pepper, lemon juice and coriander and continue to boil for about 5 minutes or until sauce has thickened slightly.
When pasta is ready, drain and put into the pan of sauce and mix together.
I served on a bed a steamed vegetables.
I have a steam pot, so I put some asparagus, spinach and sweet peppers in and steamed for 2 minutes.

If you have some pasta left over, you can wrap in cling film and freezer for up to 1 month.

Balsamic Honey Glaze Chicken with Basil Infused Pasta

Image Leave a comment 18/08/2018 the wee caledonian cook

Fresh Pasta is just the best, but I always make far too much, I really need to learn my portion sizes…lol. Today I came across a recipe for balsamic chicken so I decided to try it out but add a little honey to it for the glaze and flavour, it was delicious.

For the pasta: (makes 4 servings)

275g ‘OO’ Grade Pasta Flour

3 large eggs

1 tbsp dried basil

Sift the flour & put basil into the large bowl on Kitchen Aid mixer or work surface.
Make a well in the middle. Crack one egg in and whisk gently.
Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
Attach the pasta attachment, cut the pasta dough into 4 sections.
Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
Change attachment to fettuccine and feed through. Hang until ready to cook.
Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain

For the Balsamic Honey Chicken:-

2 Chicken Breasts (1 per person)

2 tbsp balsamic vinegar

2 tbsp worcestershire sauce

2 tbsp honey

1 tsp rainbow pepper

1 tsp garlic powder

1 tsp ginger powder

1 tbsp olive oil

Place chicken breast in a dish. Combine all the marinade ingredients in a seperate dish then pour over the chicken. Marinade in the fridge for at least 2 hours.
Pre heat your grill to medium heat and gently grill the chicken on the wire shelf for about 16-17 minutes turning halfway through. Tip:- place a tray of cold water underneath to catch any drips but this also adds a little steam to help keep the chicken moist. (I have a chicken breast setting on my oven which I used, this automatically controls the temperature).
Meanwhile cut some baby tomatoes in half (I used vittoria tomatoes), and place in the dish with remaining marinade sauce and mix. Place in the oven with the chicken beasts and next shelf down (underneath).
Remove chicken from grill and slice lengthways, tip into the drained pasta along with the tomatoes and sauce and combine. Serve. Yummy!

Chicken, Bacon & Spinach cheesy pasta

Image Leave a comment 16/06/2018 the wee caledonian cook

Oh yum….that’s all I’m going to say.

I do love one pot meals, quick and easy cooking, especially on a Friday…..you’ve just finished work, weather is awful outside and you just need some home comforts and home comfort food. This is one of my go to recipes just for that occasion. Serve with a chilled glass of chardonnay and its perfection friday.

Makes 2

100g pasta – I used pasta twists but you can use any type

2 chicken breasts – cut into bite size pieces

200g Smoked Bacon Lardons

100g Spinach

1 white onion – chopped finely

salt & pepper

1 tsp crushed garlic

1 tsp spiced red pepper

low cal spray oil

1 cup milk (about 150ml)

1 large handful of grated cheese (I used cheddar), it is also delicious with parmesan.

Spray a little oil in a pan. Fry off the bacon until slightly crispy, add the onion and fry until golden brown. Remove with a slotted spoon.
Fry the chicken until browned all over.
Add back to the pan the bacon and onion, add the garlic, red pepper, salt & pepper and mix through.
Add in the spinach and mix until slightly wilted
Pour in the milk and bring to the boil, then reduce slightly and simmer until pasta is cooked about 10-12 mins.
Add in the cheese and mix through until melted.
Serve.

Delicious!

Pesto Chicken Pasta with Sundried Tomatoes

Image Leave a comment 14/04/2018 the wee caledonian cook

I just love fresh pasta, ever since I got my new pasta attachment for my Kitchen Aid Machine I’ve never bought dried pasta again. Having to use up some pesto I had left, this little dish was the result. The sun dried tomatoes just added that little extra flavour.

Makes 2-4

For the pasta:

275g ‘OO’ Grade Pasta Flour

3 large eggs

Sift the flour into the large bowl on Kitchen Aid mixer or work surface.
Make a well in the middle. Crack one egg in and whisk gently.
Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
Attach the pasta attachment, cut the pasta dough into 4 sections.
Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
Change attachment to fettuccine and feed through. Hang until ready to cook.
Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain

For the toppings:

2 chicken breasts

1/4 jar sundried tomatoes

3 tbsp green pesto

Handfuls of Broccoli & Baby Spinach

I steam cooked my chicken, broccoli and Spinach. (8 minutes for chicken, 3 minutes for veg)
Slice chicken into bite size pieces.
Place pasta into a bowl with chicken, broccoli, spinach and sundried tomatoes, spoon the pest into the bowl and mix through until chicken and pasta is coated.
Serve. Yummy!
For extra spice you could add in some chilli.

Chocolate & Black Cherry Ravioli

Image Leave a comment 25/03/2018 the wee caledonian cook

O.M.G. what can I say, another satisfying little dish. Ever since I got my pasta maker I’ve been keen to use it, so this weekend I decided to try something different. So deliciously scrumptious!

Serves 6

For the Ravioli

300g Plain Flour

1 tbsp of cocoa powder

3 eggs

1 tbsp olive oil

1 tbsp of milk

For the Frangipane

100g ground almonds

100g powdered sugar

100g butter

1 egg

1 tbsp flour

1 tbsp dark rum

Others

200g caster sugar

1 vanilla pod

Handful of Black cherries

1 egg for wash

Prepare the dough for the ravioli by mixing all the ingredients together in a mixer. Allow the dough to rest for about 1 hour covered in cling film.
Meanwhile, mix up the frangipane by mixing all ingredients in a mixer until you get a thick mixture. Put into a piping bag and refrigerate until ready to use.
Cut the dough in half and flatten with your hands, then feed through a pasta maker (No. 4 or 5 setting) (or roll out to about 2mm if you don’t have one).
Lay the pasta on a floured surface, with the piping bag place a dollop of frangipane evenly spaced on 1 of the sheets, then place a cherry on top and brush around each one with egg wash.
With the other sheet of pasta lay on top and press down to seal. Cut the ravioli using a cutter and seal the edges with a fork.
Bring about 2 litres of water with the sugar and vanilla to a boil, place the ravioli in the water and cook for about 3-4 minutes. Remove with a slotted spoon.
Meanwhile, heat up some custard.
Serve in soup bowls, pour custard in bowl and add in the ravioli, add in some black cherries and grated some dark chocolate over for extra sweetness. Yummy!

Chicken & Pasta Bake (with a mexican twist)

Image Leave a comment 03/02/2018 the wee caledonian cook

Two exciting things happened today, I used my new pasta toy from Kitchenaid and made fresh pasta for the first time, then I created an amazing bake and baked it using my automatic baked pasta setting on my Hotpoint oven……such a great day in my kitchen today. I love it when new Technology just work!

Serves 2 large portions or 4 smaller portions

150g cooked pasta (see my Fresh pasta Recipe)

2 chicken breasts – cut into bite size pieces

1 yellow and 1 red pepper – cut into slices

1 red onion – cut into wedges

200g Quark

120ml Chicken Stock

1 tsp dried garlic granules

1 tsp smoked paprika

1 tsp cumin

1 tsp dried oregano

Salt & pepper to taste

1 tin chopped tomatoes

Grated Cheddar Cheese – quantity to suit your tastes (We love our cheese here…lol!)

Heat a little oil in a pan on the hob, medium to high heat.
Gently brown the vegetables, chicken, spices and season.
Meanwhile cook your pasta.
Spoon about 2-3 tbsps of the tin tomatoes into a baking dish, then start to layer up the bake. I put pasta on next, then chicken, then vegetables, then rest of tomatoes.
Make up the stock and mix the quark in to make a thick sauce, then pour over the bake in the dish.
Set your oven (if you have a Hotpoint Class 9) to Baked Pasta and Cannelloni setting. If not, try 180 deg for approx 25-30 minutes.
When you have 15 minutes left, sprinkle on the grated cheese and bake until golden and crisp on top.
Serve. Yummy!

Fresh Pasta

Image 1 Comment 03/02/2018 the wee caledonian cook

Oh I do love new gadgets that work for you. I got my new pasta attachment for my KitchenAid machine last year and this is the first chance I’ve had to use it. I have to admit I was like a child at Christmas today….lol!

I decided to use the Fettuccine one and make a pasta bake for dinner, I was so pleased and amazed at how easy it is to use. Although I have decided that I need a pasta stand to dry the pasta…….as I use my kitchen doors….lol! #quickthinking

Makes enough for about 4 servings

300g ‘OO’ Pasta Flour

3 eggs

1 tsp olive oil

Pour flour onto a clean dry surface and make a well.
Crack eggs into the well and gently whisk with a fork, then add the olive oil.
Gradually start to fold in the flour to the eggs until you have a dough
Cover with cling film and refrigerate for about 1 hour.
Break up into small handfuls of balls and flatten out with your hand.
Attached the Pasta Roller first, lightly sprinkle with flour, on speed 1 and level 1 roll the pasta through about 5 times.
Change the level to no. 3 and roll through about 2 times
Change the level to no. 6 and roll through about 1 or 2 times or until the pasta becomes slightly see through. Put to the side and continue with the rest of the pasta.
Change the roller attachment to the Fettuccine attachment and roll the pasta through……voila! Perfect Fettuccine.
Leave to dry out then cook in slightly salted boiling water for only 4-5 minutes.

THE WEE CALEDONIAN COOK

DISCOVERING MY INNER CHEF

Pasta

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CHEESY BEEF MINCE PASTA

Smoked Haddock Pasta

Chicken & Chorizo Pasta Bake

Spicy Tomato & Mushroom Pasta

Lasagne

Coloured Pasta

Salmon & Broccoli Pasta Bake

Chorizo & Bolognese Bake

Beef Ragout

Meatball & Chorizo Spicy Pasta

Italian Smokey & Spicy Sausage & mushroom pasta

Spicy Italian Sausage Agnolotti with a Creamy White Wine Sauce

Balsamic Honey Glaze Chicken with Basil Infused Pasta

Chicken, Bacon & Spinach cheesy pasta

Pesto Chicken Pasta with Sundried Tomatoes

Chocolate & Black Cherry Ravioli

Chicken & Pasta Bake (with a mexican twist)

Fresh Pasta