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
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.
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.
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.
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.
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.
Serves2 – 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.
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!
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.
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
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!
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.
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.
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
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.
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
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.
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).
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)
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.