Quick Porridge Pudding

Porridge Pudding

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

  1. Place oats, egg, 120ml yoghurt, raisins & berries along with essence into a mug and mix through until combined.
  2. 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
  3. Finish off with some yoghurt, nuts & seeds and enjoy!

Chocolate & Salted Caramel Pink Pitaya Creams

Chocolate & Salted Caramel Pink Creams

Oh Yum! Do you have a sweet tooth? Do you love Chocolate? Do you love Salted Caramel? Well, you will love these delicious biscuit creams. Perfect with a warm cuppa in the morning, afternoon or evening!

I do love experimenting, I was initially going to try espresso chocolate but decided that might be too many flavours and I’m glad I didn’t as these turned out so delicious. Want the recipe? Here you go. If you try, let me know what you think.


Makes about 8 Biscuits

For the biscuits:-

120g Plain flour

35g Cocoa Powder

35g Powdered Sugar

100g Butter

1 Tsp Vanilla Extract

For the Cream Filling:-

75g Butter

65g Powdered Sugar

1 Tsp Salted Caramel Flavouring

1 Tsp Pink Pitaya Powder

  1. Preheat your oven to 175 deg c. Line a baking tray with baking sheet.
  2. In a mixer, combine all the biscuit ingredients until it starts to come together as a dough (couple of minutes)
  3. Roll out the dough to about 5 mm thick and using a cookie cutter, cut out circles until you’ve used up all the dough. Lay onto the baking sheet and place in the fridge for about 30 minutes.
  4. Meanwhile, to make the cream, place butter into the stand mixer and on medium speed whip for about 1-2 minutes. Then add in the sugar, flavouring and pink Pitaya powder, mix on low speed until all combined. You will need to scrape the sides of the bowl to ensure mixture is all incorporated. Decant the cream mixture into a piping bag.
  5. Bake the biscuits in the oven for 15 minutes, remove and allow to cool on a wire rack. Once cooled, pipe the cream filling onto half of the biscuits and top with the remaining half. Enjoy!

I used my skull & bat embossed rolling pins from https://pastrymade.com/ , they have so many designs, you’ll be stuck for choice.


Classic Bruschetta

Bruschetta

I do love Bruschetta, in fact anything Italian, it has to be my 2nd favourite cuisine, next to Scottish Cooking, of course!

This is a classic recipe that never fails to satisfy the taste buds. Bruschetta is an antipasto starter consisting of toasted bread with oil and garlic, topped with tomatoes & basil. It’s light & refreshing, a perfect snack, starter or party food dish.

Serves 10-12

1 Baguette or any crusty bread- sliced diagonally (try Tiger bread, its delicious too)

250g Cherry Tomatoes – sliced into quarters

1-2 Garlic Cloves – crushed

Fresh Basil leaves – chopped or 2 tsp dried basil

30ml Balsamic Vinegar (use a good quality one – you’ll taste the difference)

60ml Extra Virgin Olive Oil (use a good quality one)

1/2 Small red onion – chopped finely

1 Tsp Sea salt

1 Tsp Cracked Rainbow Pepper

  1. Place the diced tomatoes, red onion, garlic, basil, balsamic vinegar & olive oil into a bowl & mix through. Season with salt & pepper. Cover & refrigerate for 1 hour to allow flavours to infuse.
  2. When ready to serve, brush the bread with a little olive oil & garlic, grill lightly under a medium grill heat until lightly toasted.
  3. Spoon mixture onto the bread, sprinkle a little basil & serve. Enjoy!


Irn-Bru Chicken Pakora

Irn-Bru Chicken Pakora

I first saw this on Tik-Tok by Myles Omar, https://www.tiktok.com/@mylesomar?lang=en. You can watch the video here https://www.dailyrecord.co.uk/scotland-now/tiktok-scots-irn-bru-chicken-23680157

I just had to try this, I love pakora, I love chicken & I love pakora so it was a must. Simple to make and very tasty. I didn’t quite have all the ingredients so here is my version. We enjoyed these pakora bites with sweet chilli dip rather than pakora sauce and was delicious. You have to give these a go.


Makes enough for 4 portions or 2 very large portions

2-3 Chicken Breasts – cut into strips

1 Tbsp Garlic & Ginger Paste

Juice of 1/2 a Lemon

Salt & Pepper to taste

1 Tbsp Fenugreek Powder

1 Tsp Paprika Powder

200g Rice Flour (or gram flour)

1/2 Tsp Biacarbonate of Soda

1 Tsp Chilli Powder

1 Tsp Cumin Powder

1 Tsp Garam Masala

1 Tsp Coriander Powder

3 Tbsp Rapeseed Oil (or vegetable oil)

200ml Irn-Bru

100ml Water

  1. First heat up your oil in a pan or fryer if you have one. (I use Rapeseed oil and heat to about 180-200 deg)
  2. Place the Chicken strips in a bowl, add in the garlic & ginger paste, along with paprika, lemon juice, salt & pepper, mix together and allow to sit and marinade for a few minutes.
  3. Add in the cumin, coriander, garam masala, fenugreek powder, biacarbonate soda, rice flour, oil, water and Irn-Bru, give it a good mix together.
  4. Drop the chicken strips into your hot fryer and cook until browned and crispy (about 8-10 minutes), remove with a slotted spoon or tongs and place onto some kitchen paper to drain the oil.
  5. Serve. Yum….Yum!


Cheesy Curry Scones

Curry Scones

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.


Makes 12

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)

2 Eggs

Milk to Bind

  1. Preheat your oven to 180 deg. Line a baking tray with baking paper.
  2. 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)
  3. 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.
  4. 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.
  5. Bake in the oven for about 15-20 minutes until lightly golden and risen.
  6. Remove and allow to cool. Serve with butter, chutney or anything you fancy really.


Avocado & Cucumber Salsa

Avocado & Cucumber

I was looking for something refreshing to go with my Salmon for dinner and looking around my kitchen, the little avocado sitting in my fruit bowl was just screaming out to me….eat me!….eat me! & there you have it, Avocado Salsa!

An 80g portion of avocado counts towards your 5 a day and contains vitamins, minerals and fiber. Fiber is good for your heart & gut health. These little fruits are a nutrient powerhouse, they contain nearly 20 different vitamins, minerals, and nutrients. The type of fat in an avocado is mainly unsaturated (specifically, monounsaturated), which, when eaten in place of high-saturated-fat foods, can help maintain healthy cholesterol levels. Olive and rapeseed oil are other well-known sources of monounsaturated fats.

The creamy taste and texture that avocados have means they can feel indulgent to eat, and they are good substitutes for high-saturated-fat options that you might add to a salad or a sandwich, like cheese or butter. When you see or hear avocado being used it’s usually on a piece of toast for breakfast, or in a guacamole for a side dish, but the combination of avocado & cucumber is a sure fire winner in my books and served alongside a piece of fresh Salmon, well, what’s not to like!


Serves 4

1 Large Avocado, skin & stone removed then diced

1/2 Cucumber, diced

Juice of 1 lime

1 Tbsp Mayonnaise (Light, to keep it healthier)

Pinch of Salt

Cracked Rainbow Pepper to taste.

Handful of fresh coriander, chopped finely.

(Optional, sprinkle of dried chilli flakes)

  1. Place everything in a bowl a mix trough to combine. Serve.

Tip!

  1. If making the salad a few hours ahead, combine all ingredients into a bowl (except the salt!). Squeeze lime juice directly over avocados and toss gently to combine.
  2. Cover tightly with cling film, placing it directly over the surface of the salad to keep the air out. Oxygen is what causes avocados to brown.
  3. Add salt just before serving to keep the cucumbers from wilting and becoming overly juicy.

Avocado & Cucumber Salsa with Salmon


Banana Custard & Cream Pudding POTs

Banana Custard & Cream Pudding Pots

In our house a Sunday is the only day we have a pudding after dinner and as we were having a filling stew today, I opted for something a little lighter. This was not only super tasty but really light and lower in calories as I used low fat versions. If you love banana’s and custard you will like this. It is also so quick to make, just 10 minutes to prepare with 30 minutes chilling time.


Serves 4

2 Bananas (keep a few slices to serve)

1 x 400g Tin of Low Fat Custard

1 x 150ml Double Light Cream

1 Tsp Vanilla Essence

2 Flake’s

  1. Empty custard into a large mixing bowl and chill in the fridge for 30 minutes.
  2. Mash the bananas with a fork and add to the custard, crumble in 1 1/2 of flake and mix through to combine
  3. Add 1 tsp vanilla essence to the cream and whisk up until thick, gently fold cream into the custard mix.
  4. Spoon custard into serving dishes and top with a couple slices of banana and crumbled flake.
  5. Serve immediately.

Note: If you have custard powder, put 2 tbsp of powder and 2 tbsp of caster sugar into a pan, add a little milk and stir to a paste, add the remaining milk (about 400ml) and bring to a gentle boil, stir continually until custard thickens. Remove from heat, place a piece of cling film over custard to prevent a skin forming and allow to cool then proceed as above.


Scottish Shortbread

Scottish Shortbread

I do love shortbread, I think it’s mainly because I grew up with it, we would visit my Gran’s house and get shortbread for a snack but more so every New Year as this is the tradition in Scotland.

Through the ‘Taste of Scotland’ scheme that promotes authentic and innovative Scottish cooking, Scottish cuisine has enjoying a renaissance and now many believe that the best food in Britain is to be found north of the Border. The story of shortbread begins with the medieval “biscuit bread”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.

Shortbread was an expensive luxury and for ordinary people, shortbread was a special treat reserved just for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home. The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolised the sun. In Scotland it is still traditionally offered to “first footers” at New Year.

Shortbread is traditionally formed into one of three shapes: one large circle divided into segments (“Petticoat Tails”); individual round biscuits (“Shortbread Rounds”), or a thick rectangular slab cut into “fingers.” However, these days as we see some amazing cookie cutter shapes, they can be cut into whatever you like. As it is the Winter Season here just now, I decided to go for some lovely Snowflake Designs.

From memory when my Gran’s used to make Shortbread, the rule of thumb is always 3,2,1, 3 parts Flour to 2 parts Butter to 1 part sugar. Stick with this and you can’t go wrong.


Makes about 10-12 Shortbreads

115g Plain Flour

55g Rice Flour

115g Butter

55g Sugar (Caster or Icing) – (Extra Sugar to finish)

  1. Pre heat your oven to 150 deg C Fan.
  2. In a mixing bowl cream together the butter and sugar, sift in the flours.
  3. Mix until it resembles bread crumbs, then tip onto a floured surface and work by hand to bring the dough together.
  4. Gently roll out to about 1/2 inch thickness, if using a cutter, cut into your designs and lay onto a greaseproof baking tray. If creating petticoats, press into a round baking tin, or fingers, press into a rectangle baking tin. Now refrigerate for about 20 minutes, this helps the biscuits to stop spreading when being baked. Prick the shortbread with a fork and bake for about 20-25 minutes until golden brown.
  5. Remove from oven and while still hot sprinkle with some sugar to finish. Allow to cool.


The Best Crispy Roast Potatoes

Best Crispy Roast Potatoes

It’s coming up to the Festive time of year when we start planning our Christmas dinner get together. Roast Potatoes are probably one of the most popular side dishes on the table for most households. We all hope for those crispy skins and fluffy insides for our Roasties but sometimes that just doesn’t happen for whatever reason, so this is my foolproof recipe for the most amazing Crispy Roast Potatoes every time . Great for the festive dinner table but also great throughout the year for the perfect accompaniment to a good Sunday Roast dinner. Enjoy.

Serves 4

1kg Maris Piper Potatoes (these are the best kind)

100g Goose Fat (I used high grade Goose Fat from my local Butchers, S.Collins & Son) (you can also use a good Duck Fat too)

2 Tsp Cornflour

Sea Salt Flakes to taste

Rainbow Peppercorns to taste

  1. First place a Baking Tray in an oven and pre heat to Fan 220 deg C.
  2. Peel and cut the potatoes into quarters (or which ever size you prefer), place into a pan of cold water and season with salt. Bring to the boil and reduce to a medium simmer, covered for about 10 minutes.
  3. Meanwhile, spoon the Goose Fat onto the hot baking tray (be careful) and put back into the oven to heat the fat up, about 10 minutes until the fat is smoking slightly.
  4. Drain the water from the potatoes, give the pan a good shake to fluff up the potatoes, sprinkle the cornflour in and give it another shake, keeping the lid on let the potatoes sit for about 10-15 minutes so that the steam can air dry the potatoes. (the Drier the crisper they’ll be)
  5. Carefully with a pair of tongs, place the potatoes onto the baking tray ensuring they are coated with the Goose Fat. Bake in the oven for 15 minutes, then turn the potatoes over and bake for a further 15 minutes, turn again and bake for another 15-20 minutes or until all golden brown and crisp.
  6. Serve immediately with a sprinkling of sea salt & some pepper.

Some people add garlic and herbs like rosemary etc, which is fine, but I love my traditional recipes to be traditional, if you get a good potato there is no need for extra flavouring, the duck fat & salt are simply perfect for a roastie.


Gingerbread & Coconut Kisses

Gingerbread & Coconut Kisses

Oh yum…..these were so tasty. I do love experimenting with flavours and using up what I have in my cupboards, sometimes my best recipes come from emptying my cupboards and using whatever is in there and trying things out…lol!

As it is coming up to the festive season I wanted to try some festive flavours and of course gingerbread is almost one of the all time favourites. With the coconut I wanted to create a snowy feel/look. I call them kisses because of the Jam, when you bite in you get the lovely gingerbread flavour and then the Jam gently kisses the back of your throat….yum! Baked in under 15 minutes these are a perfect quick snack with a cuppa. Will be best up to 3 days stored in an air tight container.

Makes about 20-24

200g Self Raising Flour

100g Rice Flour

1/2 tsp Baking Powder

Pinch Salt

2 Tbsp Olive Oil

40g Softened Butter

100g Dark Brown Sugar

1 Egg

2 Tbsp Honey

Finely Grated Zest of 1 Orange

For the Spice: 1 Tbsp Ground Cinnamon, 1 1/2 Tsp Ground Ginger, 1/2 tsp Ground Cloves

100g Desiccated Coconut

Rasperberry (or any flavour) Jam

2 Tbsp Icing Sugar for decoration.

  1. Preheat oven to 175 deg C Fan. Line Baking Trays with Greaseproof paper
  2. In a bowl beat together the butter, dark sugar, honey, oil, egg and citrus zest until blended.
  3. In a separate bowl mix together flours, salt, spice mix and baking powder. Spoon half of the flour into the wet mixture and bring together, add in the remaining flour mixture and mix until you have a soft dough. It will be slightly sticky, this is o.k., but if too sticky just add a little more flour. Let stand for a few minutes.
  4. Take about 1 Tbsp of the dough and roll into small balls. Place coconut into a bowl and roll each ball into the coconut to cover. Place onto the baking tray and press down with your thumb or finger to make a well in the centre.
  5. Place about 1/2 – 1 Tsp of Jam into the well and bake in the oven for approx 12 – 15 minutes until set. Remove and allow to cool for a few minutes then transfer to a wire rack.
  6. Finish off with a light dusting of Icing Sugar. Serve. Yum!