Braised Scottish Steak with Root Veg Mash

Image Leave a comment 19/09/2021 the wee caledonian cook

I am always looking for healthier options but without compromise on flavour and enjoy sourcing locally. I started growing my own vegetables last year too and plan to grow more next year, so this recipe uses up homegrown tatties, onions and carrots from my garden (my swede are not quite ready yet).

My local butcher Forbes Raeburn in Huntly provided me with some delicious diced beef this weekend, my initial plan was to make a steak pie for Sundays dinner but having vegetables to use up, this little recipe was the outcome and definitely one I will make over and over again. End of summer is fast approaching and the colder days to set in soon, this recipe is a sure winner for all the family to warm you up from the inside. Very nutritional too as it’s high in protein, low in saturated fat and packs in your vegetable count.

Serves 4

For the Stew

1 Medium Potato, diced small

2 Celery Sticks, chopped small

2 Garlic Cloves, crushed

750g Diced Beef

1 Beef Stock Cube

1 Large Onion (or 2 medium)

1 Carrott, diced small

1 Tsp Dried Thyme

1 Tbsp Tomato Puree

2 Tsps Brown Sauce

2 Tbsp Worcestershire Sauce

Salt & Black Pepper to taste

For the Mash

1 Large Potato, chopped & peeled

1 Small Swede, chopped and peeled

3 Large Carrotts, chopped & peeled

Pepper to taste

Preheat your oven to Fan 160 deg.
Spray a casserole pan with low calorie oil on medium heat, add the celery, garlic and 3/4 onions and fry for about 10 minutes or until slightly caramelised. Meanwhile in a fry pan heat spray oil on medium heat, season the beef cubes and fry until browned.
Remove the casserole pan with the veg and add in thyme, tomato puree, brown sauce, Worcestershire sauce, beef stock cube with 700ml boiling water. Puree using a stick blender then add to the casserole pan the beef, potato chunks, chopped carrot and rest of the onion, bring to the boil then cover and transfer to the oven to cook for about 1.5-2 hrs until tender, stirring occasionally.
Meanwhile make the mash, put the potato, swede & carrot into a pan of water and bring to the boil, reduce to simmer and cook for about 45 minutes until tender. Drain and mash then season with pepper.
Serve on the side with the beef stew mix. Enjoy.

Mince HotPot with Sweet Potato & Carrot Mash

Image Leave a comment 27/02/2021 the wee caledonian cook

This is proper home comfort food and a dish that we love. Using simple ingredients, you’ll love the richness taste of this and with the sweet potato and carrot mash on top it is just packed with flavour! A great family dish that is simple to make that everyone can enjoy. Sometimes I love going back to basics, our ancestors would have cooked this all in one pot as back then there were no fancy cook tops with loads of rings.

We are lucky that we have access to a wide range of different foods and spices these days, so although sometimes it’s great to make classics, it’s also great to try out new flavours and ideas with them. This recipe surely does work with that little change.

If you make it, let me know what you think?

Makes 2-3 servings

250g Scottish Beef Mince (good quality is key)

2 Medium sized Sweet Potatoes, cut into small chunks

1 Red Onion, diced

1 Carrots, diced & 2 Carrots for mash (chopped)

1 Tbsp Balsamic Vinegar

50ml Red Wine (I used Merlot)

1 Tbsp Worcestershire Sauce

2 Handfuls of Frozen Garden Peas

300ml Beef Stock with 2 stock cubes

1 Tsp Mixed Herbs

1/2 Tsp Turmeric

Salt & Pepper to taste

1 Tbsp oil

1-2 Tbsp Beef Gravy Granules to thicken sauce

Pre heat oven to 180 deg fan. Place sweet potatoes and carrot into a large pan of slightly salted water and bring to the boil, reduce to a gentle boil and cook for 20 minutes until softened.
Meanwhile, heat a little oil in a pan and cook the onions until softened. Add the mince to the pan and cook until browned. Add in the balsamic vinegar, Worcestershire sauce, red wine, herbs, seasoning and beef stock, bring to the boil and reduce to a simmer for about 10-15 minutes, liquid should reduce by half.
Stir in the peas and cook for a further 5 minutes.
Add in the Gravy granules and stir to thicken.
Mash the sweet potatoes and carrot with 1 tsp turmeric
Place the mince mixture in a casserole dish, season with black pepper and top with the mash mix, cover with tin foil. Bake in oven for about 30 minutes.
After 30 minutes, remove foil and bake for a further 20 minutes or until golden brown.
Serve & Enjoy!

Green Lentil Curry Tortilla Bowls

Image Leave a comment 26/02/2021 the wee caledonian cook

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.

Serves 2

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

500ml Water

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.

Green Thai Lentil Soup

Image Leave a comment 31/01/2021 the wee caledonian cook

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.

Cullen Skink

Image 1 Comment 09/11/2020 the wee caledonian cook

Cullen Skink is an authentic Scottish Thick Soup from Cullen, North East Scotland. It’s main ingredients are Smoked Haddock, Potatoes and Onion, which makes a lovely home comforting dish that lasts through the years. It’s one of our most popular dishes in my household, especially in the Autumn/Winter Seasons. Traditionally it is served with bread.

Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle, hence ‘Skink’ as this means shin. Hard times in the early 1890s left the Northern people unable to buy this product. By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to smoked haddock which was in plentiful supply. By using smoked haddock and various other products all put together, a distinctive delicious soup was made.

Makes 2 large bowls

2 Smoked Haddock Fillets

1 White Onion, Diced

1/2 Leek, sliced, white part only

350g White Potatoes, peeled and diced

300ml Milk

100ml Single Cream or Creme Friache

1 Bay Leaf

40g Butter

Salt & Pepper to taste

Handful of Chopped Parsley

Melt the butter in a pan and add the onion & leeks, cook for a
few minutes then add the potatoes and continue to cook for a
few minutes.
Add the milk, bay leaf & season. Bring to the boil then reduce
to a simmer. Gently add the haddock to the pot and simmer
gently for about 15 minutes.
Using a slotted spoon remove the haddock,from the pan place
onto a chopping board and remove the skin, break into
chunks, add back to the pan along with the cream and mix
through, heat through gently for a few minutes.
Remove the Bay leaf and sprinkle over the parsley then serve into bowls.

Spicy Carrot & Parsnip Soup

Image Leave a comment 04/11/2020 the wee caledonian cook

It is definitely soup season, nights are getting darker, air is getting colder and a bowl of warm soup is the perfect recipe after a long days work. If you are looking for a really tasty soup that is simple to make with simple store cupboard ingredients then this is for you. The things I love about soup is that you can make a huge pot and freezer it for later. Tasty cooking can not get any simpler than this.

I harvested some of my Carrots and Parsnips at the weekend, so this was what I had decided upon. With some good quality crusty bread on the side this is perfect for lunch or dinner. The bright orange colour also brightens up your dinner table.

Full of nutrition too, with Carrots & Parsnips both being full of good Vitamin C this can help boost your immune system at this time of year and very low in calories too. Lets not forget the spices, with cumin being a great aid for the digestive system and also full or iron. Garlic, with its active compounds which can help reduce blood pressure and also combat sickness including the common cold. Turmeric is an anti-inflammatory and a powerful antioxidant, was classed as a Superfood too. It’s a win, win soup for me this season.

Serves 4

8 Medium Size Carrots, Chopped (I keep the skin on but you can peel if you prefer)

6 Medium Size Parsnips, Peeled & Chopped

3 Celery Stalks, Chopped

1 White Onion, Chopped

1 tbsp Olive Oil

1 tsp Ginger Granules or 1 tbsp freshly grated Ginger

1 tsp Garlic Powder or 2 garlic cloves – minced

1 tsp Cumin

1 tsp Ground Coriander

1 tsp Turmeric

1.5 litres good Vegetable Stock

Salt & Pepper to taste

A Little Swirl of Cream to serve and a sprinkling of pumpkin or sunflower seeds (Optional)

Crusty Bread to serve (Optional)

Pre heat the oil in a large pot on medium to high heat, add the onions and celery and cook until onions are translucent.
Add in the spices (cumin, garlic, coriander, turmeric, ginger) and mix through until coated.
Add in the parsnips, carrots and vegetable stock, season & bring to the boil then reduce and simmer for 25-30 minutes.
Take off the heat and using a hand blender, blend the vegetables to make a smooth thick consistancey.
Serve into bowl and finish with a swirl of cream and sprinkle of seeds.

You can keep soup in a fridge for about 3 days and freezer for up to 3 months.

Harissa Spice Beef Soup

Image Leave a comment 06/10/2020 the wee caledonian cook

A Moroccan inspired recipe and perfect for coming into the Winter months, it’s hearty, filling and warming. It is also a great batch cook recipe, make the soup up to 3 days ahead, cover and keep in the fridge. Freeze portions in food bags for up to 3 months. Add a splash of water when reheating.

Serves 4

300g Scottish Steak Mince (or any good quality beef mince)

1 Red Onion – chopped

1 Garlic Clove – crushed

400g Tin Tomatoes

1 tbsp Gram Masala

2 tsps Harissa Paste

1 litre Beef Stock

250g Puy Lentils (I used the pre cooked ones from Merchant Gourmet, my fav)

1 tbsp Dried Coriander

150g Spinach, chopped

1 tbsp Olive Oil

Salt & Pepper

Heat a little oil in a casserole dish on medium to high heat, add the mince with seasoning and brown, about 6-8 minutes, remove with a slotted spoon.
Add the onion and garlic and cook for a few minutes until softened. Add in the Gram Masala, Harissa Paste and stir, next add the tin tomatoes and cook for about 5 minutes to reduce down slightly.
Return the mince to the pot with the beef stock, bring to the boil then simmer and cook covered for about 30 minutes.
Add the lentils, spinach and coriander to the pot and cook uncovered for 10 minutes.
Serve into bowls.

Casserole pot of Harissa Spice Beef Soup

Chicken & Bacon Hotpot

Image Leave a comment 01/10/2020 the wee caledonian cook

It is my favourite time of the year, Autumn, the colours on the trees, the fresh crisp air, walks in the park, comfy jumpers and warming food. What’s not to like? After harvesting some of my vegetables from the garden today I decided to use them in this warming Hotpot. Nothing says home comfort food that a big pot a deliciousness & straight from the garden too.

The good thing with this recipe is that you can use just about any root vegetable and it will work just as good.

Some of my winter harvest this morning. Parsnips, Carrots & Potatoes

Makes enough for 2 large portions

4 Large Potatoes, cut into bite size pieces

2 Large carrots, cut into bite size pieces

2 Parsnips, peeled and cut into bite size pieces

1 Onion, sliced into wedges

6-8 Rashers of Smoked Bacon, sliced

2 Chicken Breasts, cut into chunks

500ml Chicken Stock

1 tsp oil

1 tsp Nutmeg

1 garlic clove, crushed

Salt & Pepper to taste

Cornflour to thicken sauce if needed.

1 tbsp flour

First coat the chicken with seasoning and the flour, heat the oil in a large pot or casserole dish then brown the chicken and remove.
Add in the garlic & nutmeg along with the onion and fry until softened then add the bacon and fry until cooked slightly, few minutes.
Add to the pan the potatoes, carrots, parsnips and mix, then add in the chicken stock & bring to the boil.
Reduce to a low simmer and cook covered for about 2 hours. Alternatively you can cook in the oven at 140 deg for about 2 hours.
Remove lid and if you like a thick sauce like me just add a little cornflour and stir through. 1 tsp mixed with water should be enough.
Serve with some lovely fresh crusty bread. Or if you are Scottish it has to be Plain Bread!

Caribbean Beef Stew

Image Leave a comment 19/07/2020 the wee caledonian cook

When I think of Caribbean Food, I think beans, rice, peppers, sweet potato & tomatoes to name a few. This dish is a mix of all my favourites and I was using up leftovers too. I hope you enjoy. This dish would be lovely with Lamb too.

Serves 2

300g Scottish Beef Mince

150g Diced Butternut squash (or sweet potatoes)

1 onion, chopped

1 Red Pepper, chopped

1 garlic clove, finely chopped

1 cm fresh ginger, finely chopped

1 tbsp sweet hot paprika

120ml Beef Stock

200g chopped tin tomatoes

200g Black Eyed beans

Handful of peas

Salt & Pepper to taste

Heat some oil in a large pan and brown the mince.
Add in the butternut squash, onion, red pepper, garlic, ginger, paprika and mix through, cook for 1 minute then add in the stock, tomatoes, peas and beans, bring to the boil then simmer covered for about 30 minutes. Season.
If using Lamb I would slow cook this so the Lamb in tender.
Serve on its own or with some rice.

Chorizo, Chickpeas & Spinach Chilli

Image Leave a comment 13/07/2020 the wee caledonian cook

Chorizo, Chickpea and Spinach Chilli with rice

I am now back to work after a long furlough period due to this Covid19 pandemic. Being back at work means that I prefer quick and easy cooking meals for mid week dining. Last thing I want is to finish a long work day and stand cooking for an hour, who’s with me?

This dish takes just 15 minutes, so its a quick throw together in one pan kinda dish, but packs flavour and spice. Good on its own or can serve with some rice. I also used freshly picked Spinach from my new veggie beds (furlough project).

Serves 2

200g chickpeas

200g chopped tomatoes

80g chorizo – sliced or cut into bite size pieces

1 brown onion – chopped

1 yellow pepper – chopped

Handful of Spinach – chopped

1 tsp chilli flakes

1 tsp garlic granules

1 tsp basil flakes or fresh leaves to serve if you have

Salt & pepper to taste

100g Wholemeal or Basmati Rice if serving. (cooked as per packet instructions)

Spray a pan with oil and heat on a medium to high heat
Brown onions in pan for a few minutes
Add in the pepper and chorizo with garlic and chilli flakes and cook for a few minutes
Add in the tin tomatoes and chickpeas, mix through, bring to the boil then cover and simmer for 10 minutes.
1 minute before serving, add in the spinach and basil flakes, mix through. Season
Serve on a bed of rice. Yum!

Highland Hotpot

Image Leave a comment 18/06/2020 the wee caledonian cook

I am craving home cooked comfort foods these days, maybe it’s because we are all out of routine in life at the moment.

A traditional Highland Hotpot is normally made out of a Brace of Grouse (a brace is one male & one female grouse) and rabbit, however, my partner is not a big fan of these meats so I decided to make my version with free range chicken. This is a great slow cook one pot meal. Easy to make and delicious.

Makes enough for 2

2 chicken breasts – cut into cubes

1 tbsp flour

Salt & black pepper seasoning

1 white onion – cut into wedges

2 sticks celery – sliced

Cabbage – shredded

4-6 rashers of smoked bacon – chopped

spray oil

1 tsp white pepper

1 tsp All Spice (cinnamon, nutmeg & cloves)

1 pint of vegetable stock

2 medium potatoes – cubed

Preheat your oven to 160 deg on fan.
In an oven proof dish with lid, heat spray oil on hob at medium to high heat. Coat the chicken with seasoning and flour then brown in the pan, remove with a slotted spoon.
In the same pan fry the onion and brown the bacon rashers for a few minutes.
Add the potatoes & celery & mix through for a few minutes.
Add back to the pan the chicken and add all spice & white pepper along with the stock, mix & bring to the boil. Then add the shredded cabbage mix, put lid on pot and transfer to the oven and cook for about 2 1/2 hours.
The stock should have absorbed into the meat & veg. Serve. Yummy!

Harissa Cauliflower & Chickpea Curry

Image Leave a comment 08/02/2020 the wee caledonian cook

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.

Sweet Potato & Butterbean Tikka Masala

Image Leave a comment 07/02/2020 the wee caledonian cook

Oh yum, this was absolutely delish! Another great low calorie option from Pinch of Nom

I don’t know why I don’t have butter beans more often, a meaty & creamy texture and filling too. This is a great healthier option curry for the weekend or mid week.

Serves 4

Low cal cooking spray

1 onion, diced

1 red chilli, diced

3 garlic cloves, minced

1 tsp ginger

2 tsp tomato puree

juice of 1/2 lemon

3 medium sweet potatoes, diced

250ml vegetable stock

1 x 400g tin tomatoes

Salt & pepper

1 x 400g Butter Beans

100g Baby Spinach

For the Spice Mix:

1 tsp paprika

1 tsp gram masala

1 tsp cumin

1 tsp ground coriander

1/4 tsp cinnamon

Spray a large pan with oil, add the chopped onion and chilli and cook over a medium heat for about 5 minutes. Add the garlic, ginger and spice mix and continue to cook for another minute.
Add the tomato puree and lemon juice and mix
Using a food processor or stick blender, blitz the onion mix to a smooth paste and return to the pan. Add the sweet potato and stir until coated.
Add the stock and chopped tomatoes and season. Stir, bring to the boil and then reduce to a simmer for about 20-25 minutes.
Drain the butter beans and add to the pan along with the spinach, stir through and cook for about 3 minutes until beans are heated through and spinach has wilted.
Serve and enjoy! I served with some rice and some chopped fresh coriander.

Sweet Potato, Butternut Squash & Chorizo Chowder

Image Leave a comment 07/01/2020 the wee caledonian cook

It was Blowin’ a Hoolie here today (very windy) & that just calls for something warm and home comforting. This was a tasty quick option in my kitchen tonight and certainly hit the spot.

Makes 2 portions

150g Butternut Squash – chopped into cubes

150g Sweet Potato – chopped into cubes

1 onion – chopped finely

60g Chorizo – sliced

1 garlic clove – minced

1/2 tsp nutmeg

1/2 tsp dried sage

Salt & pepper to taste

Handful of chopped carrots, sweetcorn and peas (I used frozen)

300ml chicken stock

50ml cream

150g Spinach

Heat some low fat spray oil in a pan and fry the chorizo for a few minutes, remove with a slotted spoon and drain on a kitchen towel.
Add to the pot the onion, garlic, sage & nutmeg and fry until onions are softened.
Add the sweet potato, butternut squash and vegetables and stir until coated.
Add the chicken stock with seasoning and bring to the boil, then simmer for about 15 minutes or until squash and potato are cooked.
Remove lid, add back to the pan the chorizo and spinach and stir in the cream allow spinach to wilt for a few minutes, stir through. Serve.

You could also sprinkle some nuts over for a more nutritious serving.

Carrot, Cumin & Coriander Soup with Bulgur Wheat

Image Leave a comment 18/11/2019 the wee caledonian cook

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

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.
Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.
Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.
Remove and stir. Season and serve.

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

Creamy Pumpkin Soup

Image 2 Comments 21/10/2019 the wee caledonian cook

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

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. Otherwise, place stock in a pan with pumpkin & leeks, & additional 100ml stock then bring to boil, reduce slightly & cook covered until soft.
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.
If using pot its the same method as above.
Add in the Bulgur Wheat to the creamed soup and cook on microwave 900w for 3 minutes.
Or simmer in pan for 5 – 7 minutes.
Remove from microwave/pan and serve with some toasted pumpkin seeds and a drizzle of olive oil.
You can also add in some toasted croutons if you like.

Vegetable Tagine

Image Leave a comment 02/09/2019 the wee caledonian cook

In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!

Serves 4

Low calorie spray

1 Large carrot, cut into chunks

200g Turnip (swede), peeled and cut into chunks

2 large parsnips, peeled and cut into chunks

6 shallots – peeled and cut into wedges

1 red pepper, cut into wedges

200g peeled and deseeded butternut squash, cut into chunks

2 garlic cloves, crushed

1 tbsp Moroccan Spice Mix (1 tsp ground ginger, 1 tsp ground cumin, 1 tsp coriander, 1 tsp ground cinnamon, 1 tsp white pepper, 1/2 tsp mixed spice, 1/2 tsp ground turmeric)

1 x 400g tin chopped tomatoes

250ml vegetable stock

1 x 400g tin chickpeas, drained.

200g Baby Spinach

handful chopped fresh coriander

Spray a Casserole dish with low cal spray and place over medium heat, add the vegetables and cook for about 5-10 minutes until lightly browned.
Add the garlic and cook for a few more minutes, then add the spice mix and season ensuring all vegetables are covered.
Stir in the chopped tomatoes and stock, bring to a simmer, cover and turn down low. Cook for about 1- 1 1/2 hours, stirring occasionally.
Stir in the chickpeas and spinach and cook for about 5 minutes more.
Sprinkle with fresh coriander and serve.

Scottish Salmon & Sweet Potato Chowder

Image Leave a comment 27/08/2019 the wee caledonian cook

I do love my salmon. This was a last minute little dish as I was going to have steamed teriyaki salmon and sweet potato fries tonight for dinner, but changed my mind as I fancied a warming soup type dish. It was delicious and with the lemon zest added that extra bit of flavour.

Makes 2 portions

2 Salmon Fillets – cut into chunks

1 large sweet potato – cut in 1 cm chunks

1 cup sweetcorn (I used frozen)

1 cup baby carrots ( I used frozen)

1 cup garden peas (I used frozen)

1 onion – chopped finely

1 tbsp butter

1 tsp dried dill

Salt & Pepper

200ml water

2 tbsp flour

150ml Milk

Grated Lemon zest and juice of 1 lemon

In a large pot, melt the butter and saute the onion.
Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
Whisk the flour into the milk and slowly add to the pan while stirring through.
Add in the chunks of Salmon, remove the lid and simmer uncovered for about 5 minutes or until salmon is opaque. Be gentle but stir every now and again but watch not to beak up the salmon pieces.
Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.

Chilli Bean Stew

Image 1 Comment 08/07/2019 the wee caledonian cook

Home comfort food, there is nothing better sometimes than a big bowl of a warming hearty stew. This was absolutely delicious and so filling.

Serves 2

Low calorie Spray oil

1 red onion chopped

1 tsp garlic granules or 1 clove crushed

1 red chilli (chopped) or 1 tsp crushed chillies

225g can of red kidney beans

225g can of cannellini beans

225g can of chickpeas

1 tbsp tomato paste

350ml vegetable stock

1 red pepper, chopped

225g can chopped tomatoes

90g fresh broad beans

1 tbsp fresh coriander, chopped

paprika to garnish

Soured cream to serve

Heat the oil in a fry pan and add the onion, garlic & chilli and fry until softened.
Add the kidney beans, cannellini beans, chickpeas and tomato paste and stir through.
Pour over the stock and bring to the boil, reduce and simmer for about 15 minutes. Then add in the pepper, tomatoes and broad beans.
Cover with a lid and simmer for about 20 minutes until vegetables are tender. Add in 3/4 of the coriander and mix through.
Serve into bowl and top with 1 tbsp sourced cream, sprinkle over some paprika and remaining coriander.

Cuban Beef

Image Leave a comment 29/05/2019 the wee caledonian cook

OMG! Super tasty meal, super healthy & low in calories, at only 417 Kcal per portion. Another thanks to PON for this recipe. The meat is so tender due to the slow cook match with cuban spices this is a real treat.

Serves 4

500g stewing scotch beef (fat removed)

Salt & pepper

2 onions sliced

240ml beef stock (2 stock cubes)

1 x 400g tin tomatoes chopped

2 green & red peppers, cut into strips

4 garlic cloves – crushed

2 tbsp tomato puree

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground turmeric

1 tbsp fresh coriander

50ml red wine (or you can use a stock pot for less calories)

1 tbsp white wine vinegar

Cooked rice to serve (corn tortilla wraps optional)

Season the meat well and brown over a high heat in a pan, remove with a slotted spoon and set aside.
Add the onions to the pan and saute for about 3-4 mins
Add the remaining ingredients to the pan and the browned meat
Bring to the boil then reduce the heat to a low simmer, cover and cook on low for about 2 hours. (Or in an oven at 140 deg fan for 2.5 hrs)
Pull the meat apart with 2 forks, serve on a bed of rice or with a low calorie corn tortilla.

Slow Cook Pulled Chicken & White Bean Stew

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

Oh this was rather tasty too, another recipe spied on the Eating well website. Again I slightly adjusted flavour to my own liking & this was very filling and healthy.

Serves 2

2 Chicken Breasts

1 can 400g cannellini beans – drained

400ml chicken stock

1 white onion – sliced

1 carrot – sliced

1 yellow pepper – sliced

100g kale

1 tsp dried rosemary

1 tsp Italian Herbs mix (thyme, basil, oregano,red bell pepper, marjoram, sage, parsley)

1 tbsp lemon juice

Salt & pepper to taste

Heat a little oil in a large pan and gently fry the onions and pepper
Add the chicken breasts and brown all over for a few minutes.
Add in the beans, chicken stock, seasoning, rosemary, italian herbs and mix, bring to the boil then reduce to a very low simmer. Simmer with lid on for about 4-5 hours.
1/2 hour before serving take 2 forks and shred the chicken, next add in the kale and continue to simmer.
Squeeze fresh lemon juice into pan mix then serve with some lovely fresh bread.

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.

Steak & Chorizo Slow Cook stew

Image 1 Comment 25/03/2019 the wee caledonian cook

We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour. All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!

Makes 2-3 servings

400g good scottish steak (diced)

75g-100g chorizo (diced)

1 x 400g can tin chopped tomatoes

1 x 225g tin chickpeas

1 x 225g tin red kidney beans

300ml beef stock

2 tsp cumin

1 tsp brown sugar

1 tsp cinnamon

1 1/2 tsp smoked paprika

1 clove garlic minced

100ml red wine

1 tbsp worcester sauce

1 tbsp tomato puree

1 red onion – chopped

Coriander – chopped to garnish

Salt & pepper to season

Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
Serve with a sprinkle or coriander. Yum.

Curried Cod

Image Leave a comment 27/12/2018 the wee caledonian cook

This is a tasty little dish and so healthy too. I’m always trying to get more fish into my meals (hard when my partner isn’t a fish fan!), but even he loved this one. Result!

Easy to make and full of protein and iron.

Makes 2 portions

1 tsp oil

1 onion, chopped

2 tbsp curry powder

1 tsp ground mixed spice

2 garlic cloves or 1 tsp dried garlic

1 x 400g chopped tomatoes

1 can chickpeas (optional)

100g Spinach (optional)

1 packet of fresh green peas

2 cod fillets

zest of 1 lemon

handful of chopped coriander to serve

Heat oil in a large pan and cook onion & garlic over a high heat until softened and slightly browned. Stir in the curry powder and mixed spice, mix through.
Add in the tin tomatoes, chickpeas and green peas with seasoning to taste.
Cook for about 10 minutes until sauce starts to thicken slightly.
Add in the cod and cover, continue to cook for another 10 minutes until fish is cooked through.
Squeeze on the lemon zest and coriander then serve. Yummy!

I served with some curry roasted parnsips and carrots.

Spicy Sausage, Bean & Lentil Stew

Image Leave a comment 29/07/2018 the wee caledonian cook

This was originally a slimming world recipe I found but thought it needed more flavour so I added my own spin on it. It was very delicious, if I do say so myself, and very filling.

I made some wholemeal baguettes to go with it too which went perfectly for soaking up the left over sauce on the plate.

Serves 2

6 Chorizo Style Sausages

3 sweet peppers – chopped

1 tsp garlic granules

1 tsp dried chillies

2 tsp smoked paprika

1 tbsp worcestershire sauce

500g passata

150ml chicken stock

250g red kidney beans (or any other bean can be used)

4 spring onions – chopped

150g red lentils

knob of butter

Chopped fresh parsley for garnish

Spray a large pan with little oil on medium to high heat, gently fry the garlic, peppers and onion for a few minutes.
Add in the sausages and brown all over, about 5-10 minutes
Meanwhile put red lentils into a pan and add about 5cm water, bring to the boil, once boiling remove the white foam then add the knob of butter and mix through, remove from heat.
Add into the pan with sausages and vegetables the chilli, paprika, worcestershire sauce, passata, stock, beans and lentils then mix through. Gently bring to boil then reduce to a medium simmer for about 20 minutes.
If sauce is still too runny, bring to boil and boil gently for about 5 minutes until it thickens.
Slice the sausages diagonally into thirds.
Garnish with some parsley and serve.

Sausage and Potato Stew

Image Leave a comment 02/04/2018 the wee caledonian cook

I picked up an amazing bargain recently in Aldi’s….29p for 2.5kg bag of Maris Piper potatoes…..Yes I know…..right…..29p!! So after picking up some lovely scottish beef sausages at my local butchers I decided a Stew was the perfect match for these potatoes.

A warm comfort filling dish.

Makes 4 servings.

8 Scottish Beef sausages (or any of your choice)

4 potatoes – washed and cubed (skin on)

1 tin chopped tomatoes

1 tbsp tomato puree

300ml chicken stock

2 garlic clove – crushed

1 tbsp olive oil

2-3 sweet red peppers – sliced

1 red onion – quartered

1 tsp crushed chillies

1 tsp hot smoked paprika

salt & pepper

1 tbsp worcester sauce

1 tbsp mixed herbs

Gently heat up to a medium heat a fry pan with oil.
Gently fry the peppers and onion with the garlic, chillies and paprika until softened, remove from pan with slotted spoon.
Put your sausages into the pan and gently brown on all sides.
Once sausages are browned add back to the pan the pepper mix, tomato paste, tin tomatoes, chicken stock, potatoes, salt & pepper, worcester sauce and mix. Bring to the boil then simmer for approx 25 minutes or until potatoes are soft.
A few minutes before ready add in the mixed herbs, and cut the sausages into 3 sections, then serve. Yummy!

Spicy Sausage & Bean Stew

Image Leave a comment 26/03/2018 the wee caledonian cook

Sundays are all about Stews……good home cooked food. Sundays are my chillout day and also my home comforts day, so there’s nothing better than a tasty Stew. This one was full of flavour, very spicy and full of protein too. I served it with some homemade crusty baguettes.

Serves 2

6 Sausages (to your own taste. I used Black pepper Beef sausages) you could use low fat sausages to make it even healthier.

1 Cal cooking Spray

1 red romano pepper (the long pointy ones), deseeded and cut into 1cm strips

1 clove garlic crushed

1 tbsp hot chilli powder – less if you don’t like it too spicy

1 tbsp hot smoked paprika

1 tbsp worcestershire sauce

300g passata

100ml chicken stock

200g cannellini beans, drained

200g red kidney beans, drained

6 spring onions, finely chopped

chopped parsley to garnish.

Spray a non stick fry pan and heat on a medium heat.
Gently fry the spring onions, pepper and garlic then add 3 tbsp water and cover. Cook on a simmer for about 5 minutes until soft.
Meanwhile, gently brown sausages in a fry pan with spray oil.
Once browned, remove and cut into 3 diagonally.
Add chilli powder, paprika and worcester sauce into the pepper mix and stir, then add the passata, chicken stock, sausages and beans, bring up to a boil, then simmer for about 10-15 minutes uncovered.
Serve in a soup bowl and garnish with parsley. Serve with some fresh crusty bread. Yummy!

Pearl Barley, Leek & Bacon Casserole

Image Leave a comment 13/01/2018 the wee caledonian cook

This is a proper little winter warmer dish. While away in our Xmas holiday cottage it was a chilly -3 with frost on the ground, while we were feeling cosy in our warm cottage we wanted something filling and warm in our bellies, so using up some of my store cupboard ingredients this little dish was perfect. (p.s. don’t forget the glass of chardonnay…..perfect match, I think…..lol!)

Makes 2 servings

1 tsp olive oil

1 large leek, thinly sliced

1 garlic clove, finely chopped

150g pearl barley

2 carrots, cubed

1 tbsp Dijon mustard

500ml Chicken Stock

2 Chicken Breasts – chopped to bite size pieces

150g savoy cabbage, finely shredded

100g smoked bacon, chopped

Black pepper and salt for seasoning

Heat the oil in a large pan and gently fry the leeks, bacon, chicken and garlic until browned.
Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally.
Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.
Serve. Yummy!

Sausage, Bean & Chorizo Stew

Image 2 Comments 15/10/2017 the wee caledonian cook

I love this time of the year, autumn colours outside, crisp fresh air, long walks, cosy comfort clothes, roaring fires, candles on, a good book and a really good one pot hearty warming meal. You really can’t go wrong with this little stew, filling, warm, comforting and easy to do. Oh and one pot…..yes we do like very little washing up in our house.

Makes for 2-4 (depends on how hungry you are…lol)

6 x good quality sausages

15cm approx length chorizo – (good quality like a picante)

1 tin of 400g baked beans (branston are our fav)

1 red onion

1 red pepper

2 garlic cloves

2 tsp hot smoked paprika

2 tsp tomato paste or puree

Salt & pepper

Coriander to garnish

Heat up a little oil in a fry pan
Firstly cook the sausages until browned and cooked, remove from pan
Gently cook the garlic, slice the chorizo, pepper and onion then add to the pan and cook until the red pepper is slightly soft (about 5-10 mins)
Cut the sausages in half and add back to the pan with the baked beans, paprika and tomato paste/puree, mix and gently simmer for about 5 minutes. Season with Salt & pepper.
Garnish with coriander and serve with either some crusty bread, crispy potatoes or rice, its entirely up to you. Oh and not forgetting a wee glass of red.

Lentil and Spinach Masala

Image Leave a comment 12/01/2017 the wee caledonian cook

Having some left over Masala Paste from the other nights curry, I wanted to try something different and a bit more healthier but filling, which means only 1 thing to me Lentils!

Lentils are so healthy and include all these beneficial nutrients like fibre, protein, minerals and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied.

Makes for 2 large portions or 4 smaller portions if having with an accompaniment.

3 tbsp Masala Paste

1 tbsp olive oil

1 red onion – finely chopped

1 garlic glove – chopped

400g tin of chopped tomatoes

1 tin of coconut milk – I use the lighter option to make it healthier

160g Red lentils, in my house it has to be Great Scot!

1 bag of fresh spinach (about 300g)

100ml vegetable stock

Heat the oil in a pan and fry the onion for a few minutes.
Add in the masala paste and cook for another minute
Add in the tomatoes and coconut milk then bring to the boil
Pour in the lentils and reduce heat to a simmer, cook for about 25 mins until lentils are soft.
Add in the stock, mix through then add in the spinach and allow to wilt for a minute.
Remove and Serve…Yum!

Turmeric Roasted Cauliflower and Rice Soup

Image Leave a comment 10/01/2017 the wee caledonian cook

After coming down with the cold over the holidays, I was on a mission not only to eat healthier but to use food as a natural healer, so that means more antioxidants and vegetables. Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.

Serves 2

1 Cauliflower

2 garlic cloves

2 tbsp olive oil

1 tsp turmeric

1 tsp cumin

1 tsp crushed red pepper

1 onion – chopped

salt & pepper to season

1 pint of vegetable broth

1/2 can of coconut milk

2 tbsp fresh chopped coriander

Pre-heat you oven to 230 deg C.
Chop up the cauliflower into small florets/cubes, add in the chopped garlic and oil into a bowl and mix through until all combined.
Place the cauliflower onto a baking tray and bake for about 25 mins.
Heat a tbsp oil in a pan and gently fry the onion, add the veg stock and bring to the boil, add in the cauliflower then cover and simmer for about 15 mins.
Add in the coconut milk and stir through, using a hand blender, blend until smooth.
Cook your rice separately then once ready add to the soup and mix through.
Serve in a bowl and garnish with coriander.

This was really tasty and so healthy and filling.

Mutton Spied Curry

Image 1 Comment 22/05/2016 the wee caledonian cook

I have to say this is the first time I’ve tried Mutton, I picked it up at the Glasgow Food Assembly from Harris Meat Farm, https://harrisfarmmeats.scot/ , https://thefoodassembly.com/en/assemblies/7907 , went with a spiced Indian flavour and some yellow lentils and oh my……absolutely loved it, rich, spicy, fragrant and so delicate, I slow cooked the meat and it just flaked on my plate…..absolute taste sensation!

Serves 2

500g Diced Mutton

1 onion – chopped

50g Yellow Split peas

350ml water

1 tsp Turmeric

1 tbsp Oil

1 tsp ginger

1 tsp garlic

1 Green Chilli – finely chopped

1 can chopped tomatoes 400g

1 tsp Red Chilli Powder

1 tsp Coriander

1 tsp Gram Masala

1 tsp Cumin

1 tsp Curry Powder

Handful of Kalette Leaves or Spinach

Firstly you want to marinade the mutton for around 1 hour, so in a bowl add 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1/2 tsp Coriander, 1 tsp Gram Masala, 1 tsp Cumin, 1 tsp Curry Powder, add the mutton and rub through.
Meanwhile, Bring the 250ml water to the boil and add 1/2 tsp Turmeric then add in the yellow split peas, boil for about 10 mins then simmer for a further 15 mins or until the water is all soaked up. Spoon out onto a side plate for now.
In the same pan heat through the oil, gently fry the garlic, ginger, onion and green chillies for a few mins until onion has cooked through (slighty brown).
Then add in the mutton to the pan and brown all over.
Empty in the Tin Tomatoes, about 100ml water, put the yellow peas back into pan and sprinkle 1/2 tsp coriander in, bring to the boil, reduce to a very slow simmer and slow cook on hob covered for about 2.5hrs or until meat is tender.
A couple of minutes before serving, steam some Kalette leaves or Spinach and serve. Yummy!

I found that a Tempranillo based wine went really well, due to it’s Spicy, Herbal and Cherry flavour combinations. This however is up to your individual taste palates.

Venison and Chorizo Casserole

Image Leave a comment 10/04/2016 the wee caledonian cook

On my travels back from Inverness this week, I stopped at the House of Bruar near Blair Atholl, they have an amazing Food Hall with everything Scottish and some. I picked up some lovely venison from Highland Game, Purveyors of fine foods in Dundee. With some Chorizo left over I decided this recipe, which was absolutely delicious and rich in flavour.

Serves 2

300g Diced Venison

75g Chorizo – sliced/diced

1 onion chopped

1 crushed garlic

1 tbsp smoked paprika

salt & pepper

250ml beef stock

100ml red wine (I used Merlot, perfect with venison)

1 Bay leaf

1 carrot sliced or you could use butternut squash

1 tbsp flour

Heat 2 tbsp olive oil in a pan, light coat the venison with flour and add to pan to brown all over. Season.
Add the Chorizo, garlic and onion and stir through for few mins until golden.
Sprinkle in the paprika and add the carrots, pour in the beef stock and red wine, bring to the boil, cover and simmer for 2-3 hours.
I served with some wild rice but it is also lovely with boiled potatoes and green veg.

YUMMY!

Sausage and Root Veg One Pot Delight

Image Leave a comment 18/01/2016 the wee caledonian cook

It was snowing outside and got down to -2 deg here at home in central Scotland and I was desperate for some warm home cooked Sunday Food (by Sunday food, I mean Hearty). I had sausages, winter veg and some harissa paste I needed to use, so this was my Sunday Meal and it didn’t half warm me up too. Happy Sunday!

The thing I loved about this was, it is a 1 pot wonder, chuck everything in 1 pot and cook, not only is it easier but it saves my boyfriend on the washing up…lol! We have a nice little agreement, I cook, he cleans……think I got the better deal! lol!

Serves 2

5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)

1/2 White onion – sliced into wedges

1/2 Red onion – sliced into wedges

1 Parsnip – peeled and halved lengthways, then halved again (about 10cm length)

2 Carrots – peeled and halved lengthways, then halved again (about 10cm length)

1 Medium Sweet Potato – peeled and cut into cubes about 2cm sq.

1 Clove Garlic

1 tbsp olive oil

1 tbsp tomato puree

1 tbsp harissa paste

3/4 pint hot vegetable stock

250g Tin of Chickpeas

250g Tin Tomatoes

Black pepper to season

Fresh Coriander to serve

Firstly prepare your vegetables.
Heat oil in a pan and brown the sausages then place to the side.
In the remaining oil fry the onions until browned and soft.
Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.
Add in tin tomatoes and chickpeas and warm through for about 5 minutes
Remove from heat and plate up, sprinkling some chopped coriander on top.

YUMMY!

Nutrition Facts

Sausage and Root Veg one pot delight

Servings Per Recipe: 2

Amount Per Serving

Calories: 531

Total Fat: 25.9 g
Saturated Fat: 5.6 g
Trans Fat: 0.6 g
Cholesterol: 19.9 mg
Sodium: 1217.4 mg
Total Carbs: 123.3 g
Dietary Fiber: 31.3 g
Sugars: 31.8 g
Protein: 32.6 g

Superfood Chickpea & Mexican Tortilla Soup

Image 2 Comments 29/11/2015 the wee caledonian cook

Well I was Opting for a Spicy Weekend this weekend………………….(naughty…naughty!)……..and this polishes off my Sunday. Delicious and filling Soup with a bit of spice!

Serves 2

1 Sweet Potato

1 tsp ground coriander

4 spring onions

1 red chilli

1 tsp olive oil

Handful of tortilla chips (I used Doritos with a hint of lime)

15g fresh coriander

400g ripe tomatoes

2 gloves of garlic

1 can chickpeas (400g)

Feta cheese for garnish (optional)

Preheat oven to 200 deg. Wash and peel sweet potato, cut into 1cm cubes.
Season potatoes with salt, pepper and ground coriander, drizzle with oil and bake for 30 mins.
Meanwhile, chop the spring onions finely, slice the chilli and coriander, add to a pan with little oil and fry for about 2 mins.
Crush into the pan the garlic, cut tomatoes into quarters then add in to pot.
Tip in the chickpeas with juices and top up with 500ml of boiling water, bring to a simmer, cover and cook for 20 mins.
After 20 mins, remove from heat and mash up the tomatoes. Add in the sweet potato and crush in the tortillas, mix through, season well and serve. Garnish with fresh coriander and feta if chosen. YUMMY!!!

Lentil Dhal and Masala Potato Curry

Image 2 Comments 28/11/2015 the wee caledonian cook

I cheated a bit with the dahl and bought ready cooked lentils, if using from scratch it can take 2-3 hours of cooking.

Serves 2

For the Lentil Dahl

1 x packet of Green lentils (250g)

1 tsp ginger

1tsp garlic

1tsp olive oil

1 tbsp chilli

200g chopped tomatoes

1 tbsp unsalted butter

1 tbsp Tamarind paste (or you could use Kasoori methi)

Pour oil into a pan and heat, add in ginger, garlic and cook for 1 min.
Add in the butter and let melt, add in the tamarind paste and chilli and mix through, then add in the lentils and chopped tomatoes. Mix through and heat for 4-5 mins. Ready to serve.

For the Masala Potato Curry

300 salad potatoes

1 tbsp olive oil

200 g chopped tomatoes

1 red chilli chopped

1tsp ground coriander

1 tbsp cumin

1 medium onion chopped

2 tbsp fresh coriander for garnish

Wash and chop potatoes into 2cm cubes.
heat oil in a pan, add in cumin. coriander and onion, cook for 5 mins.
Add in the chilli and potatoes and season with salt and pepper
Add 200ml of water, cover and cook for 8 mins
add the chopped tomatoes and cook uncovered for 7 mins or until tender
Ready to serve, then garnish with fresh coriander

If you don’t like it too spicy, use 1/2 chilli and 1tsp cumin instead.

Serve both with some Chapati….YUMMY!

My first Malaysian Inspired Curry – Best Ever!

Image 1 Comment 15/11/2015 the wee caledonian cook

Sometimes I forget what I pin to my pinterest, after browsing the other night I found several recipes for Malaysian curries which all sounded amazing, however, my partner doesn’t like fish sauce or lime in a meal which most had so I have mashed together my version. I have to admit it is one of my tastiest curries EVER! My partner was looking for more after 1 serving…..that’s when I know I’ve made a masterpiece! lol!

Serves 2

400-500g Scotch Beef – cubed

1 tsp salt and pepper

2 tsp light brown sugar

1 1/2 tsp tamarind paste

40g desicated coconut, toasted in a dry pan (reserve 2 tbsp for the paste)

Spice Paste:-

1 red onion chopped

1 red chilli – finely chopped

1/2 inch ginger, roughly chopped

2 cloves of garlic – chopped

2 tbsp toasted coconut (from above)

1 tbsp olive oil

Curry Sauce:-

1 tbsp olive oil

1 tbsp turmeric powder

1 tbsp Gram Masala

2 tbsp sugar

1 tsp salt

3 tbsp soy sauce

1 can coconut milk 400ml.

Mix together the salt, sugar, tamarind paste in 50ml water in a bowl. Add the beef cubes with are seasoned with salt & pepper and toss to fully coat, sprinkle in 2 tbsp of toasted coconut and stir through to coat well, leave to soak for about 1/2 hour.

2. Put all the spice paste ingredients into a food processor and blend together until you get a smooth paste.

3. Heat the oil in a large pan, brown the meat, remove to a bowl.

4. Add the spice paste to the pan and the rest of the curry sauce ingredients with any remaining marinade mix from the beef and cook for a few minutes. (high heat)

5. Add the coconut milk and simmer for a couple of minutes, gently add back to the pan the beef.

6. Turn the heat to low simmer, cover and cook for about 2-3 hours until the meat falls apart.

7. Uncover, turn the heat up to high and boil for 10 minutes to reduce and thicken the sauce.

8. I served on a bed of long and wild rice and garnish with Coriander.

OH SO YUMMY!!! BEST EVER CURRY!

It also tastes amazing with a glass of Rioja wine.

Low Calories, loads of flavour Beef Stew

Image Leave a comment 01/06/2015 the wee caledonian cook

As I am now on my countdown to my weeks holiday in the sun I am now on the healthy low fat, low calorie options. The one thing I don’t want to do is compromise on flavour, this recipe is BIG on flavour but so low calorie it’s great.

Serves 2 Approx 240 cals, 7g fat, (1.5g saturated), 16g carbs

250g Scottish Stewing Steak

1 red onion, cut into wedges

1 garlic clove, chopped

sprig of thyme or parsley

1 bouquet garni

3 carrots cut in half and sliced chunky

250ml beef stock

1 tbsp sundried tomato paste

1 tbsp balsamic vinegar

1 tbsp gravy granules

1. Preheat oven to 180 deg.

2. Brown steak cubes in a non stick pan until browned. (Save juices and add to stock for extra flavour)

3. Meanwhile add onion, carrots, garlic, herbs, tomato paste, vinegar and then add the steak to a casserole dish mix together.

4. Pour in the stock and sprinkle gravy granules push in the bouquet garni, cover and put in oven for approx 1.5-2hrs or until meat is tender.

5. Serve with your choice of sides. Yum!

Chicken, Chickpea and Spinach Curry

Image Leave a comment 10/05/2015 the wee caledonian cook

I am always looking to make me meals healthier. By adding Chickpeas this dish certainly fills you up. Chickpeas are rich source of vitamins, minerals and fiber, they may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Serves 2

1 400g can of chickpeas

1 chicken breast – cubed

1 white onion – finely chopped

1 red pepper – roasted and chopped

100ml passata

100ml Chicken Stock

1-2 tbsp curry powder (depending on flavour of your choice) I used 2, we like it spicy.

1 level tbsp cumin

1/2 tsp cinnamon

pepper taste

1 tbsp olive oil

2 handfuls of spinach

1. Brown the chicken in the olive oil for 5 mins

2. Add in the chopped onion and fry until brown, then add in chopped pepper

3. Add in the curry powder, cumin. cinnamon and pepper to taste, mix through

4. Add in tomato passata and chicken stock, bring to the boil and then simmer for 20 mins.

5. Throw in the spinach and allow to wilt stirring through, cook for a further 5 mins.

Serve on it’s own or with some rice of your choice. Yum!

Chicken, Bacon and Leek Stew with creamy mash

Image Leave a comment 04/05/2015 the wee caledonian cook

Serves 2

1 x Chicken Breast – cut into small chunks

4 rashers of smoked Bacon – chopped

1 leek – sliced

50ml chicken stock

150ml milk

salt and pepper to taste

1 tbsp coriander

oil for frying

100 g green beans trimmed and chopped

1 onion – chopped finely

75ml creme fraiche

2 Bay leaves

2-3 potatoes – peeled and cubed

Chicken Stew:-

1. Lightly brown the chicken in a pan, add in the bacon and brown further, add in the onion and brown, add in the leeks and cook for a further few mins.

2. Add salt, pepper to taste.

3. Pour in chicken stock and 100 ml milk and bring to the boil, add in green beans and drop in Bay leaves, then reduce to simmer for approx 30 mins.

4. Add in coriander and 50 ml creme fraiche and cook through for a further 5 mins. If your sauce needs thickened add a little flour (or cornflour) and mix.

Creamy Potatoes:-

1. Bring to the boil the potatoes until soft. Drain and mash.

2. Add in 2 tbsp butter, 50ml milk and 2 tbsp creme fraiche and mash up well until smooth and creamy.

Serve both on plate….yum!

Scottish Steak Bourgingoun with creamy mash

Image Leave a comment 19/04/2015 the wee caledonian cook

Serves 2

400g Scottish stewing steak cubed

2 tbsp flour

8 shallots peeled, halved

2 carrots sliced

1 red pepper

Handful mushrooms

1tbsp olive oil

1 garlic clove chopped finely

1 tbsp tomato paste

1 tsp thyme

1 bouquet garnish

Salt and pepper to taste

400ml beef stock

1/2 bottle red wine (red burgandy, pinot noir or a cotes du rhone)

1. Coat steak cubes with flour and brown in a pan with olive oil. Approx 5 minutes.

2. Remove with slotted spoon. Fry shallots until coloured, add carrots, peppers and mushrooms fry for about 2-3mins then add meat back to pan.

3. Add tomato paste, garlic and season, cook for further 1 min.

4. Add wine and beef stock with bouquet garnish and thyme, bring to boil then simmer for approx 3 hours until meat is tender.

5. Meanwhile 30 mins before ready, boil some potatoes in a pan for 20 mins until softened. Remove from heat add a knob of butter and 50ml milk or cream.

6. If sauce needs thickened, mix in some cornflour to thicken.

7. Serve all on a plate with some crusty bread to soak up gravy. Oh! and a wee glass of the left over wine…yum…yum!!

Scottish Stew with Kale

Image Leave a comment 13/04/2015 the wee caledonian cook

Using some leftovers, I made a stew and decided to have some Kale with it for a healthier option, I know a bit weird combination, but it really worked!

Serves 1 – Approx 490 calories

200g Scottish Stewing steak – cubed

Flour to coat

1 carrot – sliced

1 stalk celery – chopped

2/3 shallots halved

Handful of broccoli

2 Handfuls Kale

350ml Beef stock

Salt and pepper to taste

2 Bay leaves

1. Heat a little oil in a pan and coat the steak cubes with the flour, season with salt and pepper then lightly fry steak cubes until browned.

2. Add in the shallots and cook for a further 3 mins, add in the carrots, celery, broccoli, bay leaf and stock, bring to the boil and then simmer on a very low heat for approx 3-4 hours so the meat is tender. I used Setting No. 2 on my Induction Hob. You can also decant into a casserole dish and cook in a fan oven at 90 deg for approx 8 hours.

3. Approx 10 mins before serving, bring a pan of water to boil and put in Kale, reduce and simmer for approx 8-10mins.

4. Drain Kale, put on plate. Remove stew with a slotted spoon and place onto Kale, you don’t want to much of the gravy as the Kale would be soggy. Season with some cracked black pepper. Yum!

Chorizo, Sausage and Lentil Stew

Image 2 Comments 22/03/2015 the wee caledonian cook

Had some leftover Chorizo in fridge, so I decided to mix up my Lentil stew recipe. Please trust me…it tastes better than it looks..lol! Still learning my photography.

Serves 2

200g Brown Lentils

1 red onion chopped finely

1 carrot sliced

1 garlic clove

1 tsp chilli

1 tsp parsley

220g tin chopped tomatoes

250ml beef stock

1 bay leaf

pinch salt and pepper

50g-75g Chorizo

4-6 Aberdeen Angus Beef Sausages (halved)

1. Brown onions and garlic in a saucepan with spray oil or tsp olive oil until soft

2. Add in lentils, carrot, chilli, parsley, chopped tomatoes, stock, salt & pepper and bay leaf, bring to the boil and simmer for 15 minutes.

3. Meanwhile brown sausages and chorizo in a pan with 1 tablespoon olive oil for 5 mins, remove with slotted spoon and add to stew, simmer for a further 25-30 minutes.

4. Serve with some crusty bread. Yum!

My Smoked Baked Eggs

Image Leave a comment 23/02/2015 the wee caledonian cook

This is a brill Brunch dish. About 280 Calories per serving. (makes 2 servings)

40g Chorizo

1 onion finely chopped

500ml smooth tomato passata

1 tsp smoked paprika (or you can use chilli)

2 eggs

10g cheddar cheese

1. Preheat oven to 200 deg. Chop Chorizo into slices or cubes and fry in a pan until juices run, then add in onion and cook until soft, 2-3 mins.

2. Pour in passata and smoked paprika, stir and bring to the boil, simmer for few mins only.

3. Pour mixture into 2 small ovenproof dishes, using a spoon make a well in the middle and crack egg in, making sure not to burst yolks, grate the cheese over the top and bake in the oven for 10-15 mins depending on how you like your eggs.

4. Serve straight from dish. You may like some crusty bread to mop up sauce. YUM!

Spice Lentil Soup

Image Leave a comment 09/02/2015 the wee caledonian cook

This is a yummy, spicy lentil soup that pleases your palate and your tummy!

Serves 4 – per serving: 142 calories, 4.1g fat or which 2.1g sat. fat, Carbs 18.3g, Protein 5.7g

100g Red Lentils

100g Green Lentils

1/2 tsp olive oil or spray oil

1 onion

3 tsp. ground coriander

3 tsp. cumin

2 tsp. chilli flakes

4 carrots

1.5 litres chicken stock

1. Wash and drain lentils

2. Chop onion and saute for 5 mins in oil then add in the spices and stir for a further few mins.

3. Add in the carrots, lentils and stock and bring to the boil, then simmer for 40 mins.

4. Once cooked, blend with a mixture to a smooth texture. Serve with some fresh parsley or a spoonful of yoghurt (optional)

Lentil and Bacon Soup

Leave a comment 25/11/2014 the wee caledonian cook

I love Lentils, filling, tasty and full of goodness. It has to be the Great Scot lentils though, they are just the best.

Makes approx 6 bowls – per serving about 85 calories.

200g Split Red Lentils (Great Scots)

1 tablespoon olive oil

1 white onion – chopped

3 carrots – chopped

5 celery sticks – chopped

1 small potato – cubed

4/5 smoked back bacon – chopped

2.5 pints water

1 vegetable stock cube (knorr)

1/2 teaspoon dried parsley

salt and pepper to taste

1. pour oil into soup pan and heat through

2. Add in bacon and fry until juice runs, then add in onion and fry for another 2 mins

3. Add in carrot, celery, potatoes and lentils and stir for further 2 mins

4. Add in veg stock cube and parsley then top with water, and season.

5. Bring to the boil and reduce to a simmer for 40 mins.

6. With a hand blender or masher mix until smooth or until desired consistency

7. Serve with some warm crusty bread.

My Granny’s Homemade Vegetable Soup

Image Leave a comment 18/11/2014 the wee caledonian cook

This soup is always best served a day old, I make a big pot that does 3 days and it’s still yummy on Day 3. (approx 150 calories a bowl)

This was my Grans Recipe and I’ve used it all my life.

250g Great Scot Vegetable Broth, which gave me 10 bowls (soak for at least 8-12 hours)

4 x carrots – grated

1 x leek – chopped finely

1 x turnip – grated

small bite size chunks of potato (choose potatoes suitable for boiling) amount as per your liking. (I used 6 small boiling potatoes)

3 x vegetable stock cubes

3 litres water

Salt and pepper to season

1. Fill up a large soup pot with the water

2. Pour in the pre – soaked broth lentils and put in vegetable stock cubes (no need to dissolve before, put them in whole)

3. Bring to the boil, while waiting for water to boil, put in the grated carrot, turnip and leeks and mix through

4. Season with salt & pepper

5. Once boiled reduce heat to a simmer for 40 minutes.

6. Serve with some yummy bread.

Smoked Haddock Chowder

Leave a comment 10/08/2014 the wee caledonian cook

I love my seafood dishes and a chowder is perfect for a cold day. It may not look and smell the nicest but it is definitely tasty.

Serves 2/3

2 Scottish smoked haddock pieces (dyed) – sliced approx. 1″

150ml single cream

500ml chicken stock

Diced smoked bacon (3 slices)

Cubed potatoes (3 medium size)

1 white onion chopped

1 carrot sliced or chopped

2 Bay leaves

1 teaspoon thyme

1. Brown onion and bacon in pan of oil

2. Add potatoes and mix, continue to brown for 3 mins

3. Add stock, haddock, carrot, thyme and bay leaves simmer for 15 mins

4. Add cream and cook for further 3 mins

5. Slightly mash and serve with some warm bread.

Soups and Stews