Pistachio & Chocolate Chip Cupcakes

Image 1 Comment 24/02/2018 the wee caledonian cook

O.M.G!! What can I say………….this little creation is my best yet……absolutely delicious! 10/10 my boyfriend said….lol!

I just love a relaxing saturday afternoon baking, while my boyfriend was watching the Rugby I was listening to my favourite tunes by Imagine Dragons and creating some little afternoon delights.

Makes 12

70g pistachios

140g Golden Caster Sugar

140g Self Raising Flour

140g butter

2 eggs

5 tbsp milk

100g milk or dark chocolate drops (whichever you prefer)

1 tsp vanilla essence

1 tsp almond extract

250g icing sugar

Green food colouring

Preheat oven to 160 deg.
Line a Muffin tin with cases.
Blitz the pistachios in a blender under finely chopped. (keep a little back for decoration)
Mix flour, sugar, butter, eggs, milk, vanilla essence, almond extract and pistachios in an electric mixer until well blended and smooth.
Divide the mixture between the cases and then push some chocolate chips into each one.
Bake in the oven for about 23-25 minutes or until a knife comes out clean. Leave to cool on a rack after.
Meanwhile, sift the icing sugar into a bowl and add 1 tbsp at a time of water until you get a thick but still slightly running texture. Then drop 1 or 2 drops of food colour into icing to make a pale green colour.
Melt some chocolate in the microwave for the decoration. About 1 minute – 1m30secs.
When cakes are cool, top with the icing, then left over pistachios and drizzle with the chocolate. Refrigerate for about 1/2 hr to harden.
Then just devour! Oh so Yummy!

Spanish Chorizo Tortilla

Image Leave a comment 23/02/2018 the wee caledonian cook

Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!

Serves 4 (or 2 hungry people)

2 white potatoes

1 sweet potato

Chorizo – I used 1/3 of a 225g ring

1 red onion

6 eggs

1 large handful of kale

1 garlic clove or 2 tsp garlic granules

Salt & ground black pepper to taste

Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
Slice the potatoes and red onion about 1/2 cm thick
Slice up the Chorizo not too thick.
Whisk the eggs into a jug/bowl and season.
Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.
Cook on dynamic Crisp setting for 8 minutes
Remove then add on the red onion and chorizo, cook for a further 5 minutes
Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.
Gently remove and serve. Yummy!

Chocolate Coconut Macaroon Biscuits

Image 2 Comments 18/02/2018 the wee caledonian cook

I first saw this recipe on Pumpernickelandrye, they looked far too good not to give them a try…………………oh and how I was right, they were delicious, light and very moreish. A very simple recipe that packs flavour and satisfaction. Perfect with a cuppa. (or as my boyfriend says ‘perfect on their own too!’ lol!)

They are more like a biscuit or cookie with a little crunch.

Makes 12

80g Granulated Sugar

3 tbsp plain flour

1/4 tsp salt

200g shredded coconut

3 egg whites

1 tsp almond extract

100g chocolate chips

Preheat oven to 160 deg.
In a bowl mix sugar, flour and salt together then add the coconut.
In a separate bowl whisk together the egg whites and almond extract until foamy but not too stiff.
Pour the egg mixture into the dry mixture and combine until moist.
Lay parchment paper onto a baking sheet and take 1 heaped tbsp of the mixture and place onto sheet.
Bake in oven for about 20 minutes.
Meanwhile, melt the chocolate drops in a microwave dish for about 30 seconds intervals until melted.
Once macaroons have baked and cooled completely, dip each one into the chocolate to cover base and set aside. I lay back on tray upside down.
Place the macaroons in the fridge for about 10-15 minutes to allow to chocolate to harden. Once hardened, remove and you can then drizzle more chocolate over the top of the bakes (if you have any left, I only had enough for 2……maybe 150g chocolate drops would be enough to do this.) Allow to harden in fridge.
Serve with a lovely cuppa. Oh so Yummy!

Sesame Tuna Steaks

Image Leave a comment 15/02/2018 the wee caledonian cook

Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.

I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.

Serves 2

2 x tuna steaks

2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour

2 tbsps sesame seeds

100g baby spinach

spring onions

sugar snap peas

1 tbsp Red wine vinegar

Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.
Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.
Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.
Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.
Serve tuna with greens. Yummy!

Chocolate & Ginger Cake

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

I wanted to make a ginger cake but came across this recipe from Mary Berry that added cocoa powder, so I decided to give it a try. As there was only 2 of us I made a mini version. The combination of Chocolate and Ginger is just so moreish!

Serves 4 (double quantities for a 20″ size cake)

100g butter at room temperature

25g Cocoa powder

2 tbsp semi skimmed milk

2 medium eggs

90g self raising flour

1 tsp baking powder

1 tsp ground ginger

125 g caster sugar

1 tsp stem ginger

For the topping and filling:-

115g icing sugar

60g butter at room temperature

1 tbsp of stem ginger syrup

1 tsp semi skimmed milk

1 tsp of Stem ginger bits for topping.

Grease and line 2 cake tins, I used 2 x 5″ springform tins.
Preheat oven to 160 deg on fan.
Put the cocoa powder into a large, heatproof bowl. Stir in 3 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.
Add all the remaining ingredients and mix with an electric whisk for a few minutes, but watch not to over mix as you want it light and fluffy.
Divide the cake mixture evenly between tins and bake in oven for about 25-30 minutes. Then remove and allow to cool in tins for a few minutes before removing to cool completely on a rack.
To make the filling, sift the icing sugar into a bowl, add the stem syrup, milk and butter and whisk with an electric mixer until well blended.
Take 1 of the cakes and if needed trim the top of the cake so you have a flat base then spoon some of the mixture on and smooth with a palette knife. Take the other cake and place on top, then spoon the rest of the mixture and smooth with the palette knife. Finally garnish with the stem ginger pieces.
Serve with a lovely cuppa.

Chicken & Pasta Bake (with a mexican twist)

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

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

Serves 2 large portions or 4 smaller portions

150g cooked pasta (see my Fresh pasta Recipe)

2 chicken breasts – cut into bite size pieces

1 yellow and 1 red pepper – cut into slices

1 red onion – cut into wedges

200g Quark

120ml Chicken Stock

1 tsp dried garlic granules

1 tsp smoked paprika

1 tsp cumin

1 tsp dried oregano

Salt & pepper to taste

1 tin chopped tomatoes

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

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

Fresh Pasta

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

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

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

Makes enough for about 4 servings

300g ‘OO’ Pasta Flour

3 eggs

1 tsp olive oil

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

Low Calorie Doughnuts

Image 1 Comment 28/01/2018 the wee caledonian cook

I know right!….low calorie doughnuts! O.M.G! Who knew? These are inspired by Tom Kerridge, I just needed to give these a go after seeing him bake these on TV, I have to say they are amazing, the flavour is fabulous and they are extremely light and fluffy too. At ONLY 120 CALORIES per Doughnut……..why would you not?? I have to say I was in heaven this afternoon……my fav Sunday afternoon treat….Fresh Coffee & Doughnuts! (no guilt)

Makes 6

250g Self Raising flour

180ml milk – semi-skimmed

25g butter

2 tbsp sugar

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp chinese five spice

1/2 tsp dried yeast

1 egg beaten

1 tsp vanilla extract

Gently heat the milk, butter and vanilla extract in a saucepan on hob. (do not boil)
In a mixer, sift the flour, 1 tbsp sugar (keep 1 tbsp back for finishing), cinnamon, chinese five spice and yeast, mix together.
Add in the egg to the flour and mix then add in the milk mixture and mix until you get a thick batter.
If you have a doughnut tray…..brilliant! If not, (like me) spoon the mixture into a piping bag and grease a baking tray.
Gently pipe round circles like doughnuts onto the tray.
If you have a proving setting on your oven set or place in a warm place and allow to rise for about 2 hours.
Preheat your oven to 210 deg and bake for about 10 minutes.
Remove and allow to cool slightly.
Brush each doughnut with a little water and dip into the remaining sugar. You could also use light brown sugar and maybe add 1 tsp of cinnamon for extra flavour.

Then………devour………..and don’t feel guilty about it! Happy Days!

Perfect Poached Eggs

Image Leave a comment 28/01/2018 the wee caledonian cook

I have found a little trick to make the perfect poached eggs! For ages, probably like everyone, you make them in a pan of water and sometimes it works, sometimes it doesn’t. Plus they take about 10 minutes in total. This little trick is 1 minute……..yes 1 minute! So easy…..so quick….same taste and structure. What’s not to like?

First take a ramekin (or similar round deep dish), fill 3/4 way with water (cold is ok).

Secondly crack the egg into the water, then with a sharp knife gently prick the egg yolk (you must do this or else the egg will explode)

Thirdly put into a microwave on power level 900w for 1 minute = runny yolk, 1.5 minutes = hard yolk.

Honestly…….it’s that easy and that quick! You’ll never look back.

Note:- Timings may vary depending on microwave power.

Apple & Raisin Filo Parcels

Image Leave a comment 28/01/2018 the wee caledonian cook

I had some left over apples and filo in my kitchen so it was obvious it had to be little apple parcels. These were so tasty and so quick to cook using my little crisper plate……..oh did I tell you how much I love this little crisper? lol!

Makes 4

2 Granny smith apples – chopped into small chunks

3 sheets of filo pastry

1 beaten egg for wash

small handful of raisins

70g light brown caster sugar

2 tsp ground cinnamon

Fry oil – light

2 tbsps Icing sugar to finish

Spray a fry pan with oil on a medium heat
Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.
Lay your first sheet of filo on a worktop and brush with the egg wash, then take your 2nd sheet and lay onto, brush with egg wash, and then your 3rd sheet as above. Then cut vertically into 4 sections.
Preheat your crisper plate for 3 minutes on dynamic crisp setting
Once cooked, remove from plate and allow to cool slightly. Sieve some icing sugar over the parcels and serve. These are lovely with ice cream, whipped cream or even caramel sauce. oh so yummy!

You can of course bake these in a 190 deg oven for about 20 minutes.

Rose Harissa Chicken

Image Leave a comment 28/01/2018 the wee caledonian cook

This little dish is now becoming another go to dinner in my house, it so easy to prep, has a lovely taste and using my crisper plate is ready in under 15 minutes. I do love easy cooking sometimes.

Serves 2

2 Chicken Breasts

1 tbsp Rose Harissa

4-6 charlotte potatoes – halved

3-4 sweet peppers

1 red onion – cut into wedges

1 clove garlic – crushed

Salt & pepper to taste

1 tbsp olive oil

Cut chicken into large bite size pieces and place in a bowl with the harissa, mix to coats evenly.
In a separate bowl place the potatoes, onion and peppers with garlic, pour 1 tbsp olive oil then season with salt & pepper.
Preheat your crisper plate for about 2-3 minutes on dynamic crisp setting
Place the chicken and potato mix onto the crisper plate and cook for a further 12-14 minutes on dynamic crisp setting.
Mix and serve. Yummy!

Oak Smoked Apple & Cinnamon Doughnut Muffins

Image 2 Comments 21/01/2018 the wee caledonian cook

I recently bought this little jar of Oak Smoked Apple Butter from The Sweet Beet Company, I decided to give doughnut muffins a go……..oh WOW! So tasty and different, another great food find for my recipe book.

Makes 12

For the Muffins

260g plain flour

32g Caster Sugar

2 tsp baking powder

1 tsp salt

4 tbsp oak smoked apple butter

1 tsp cinnamon

2 eggs beaten

100ml milk

1 tsp vanilla extract

1 tbsp melted butter

For the Topping

1/4 cup of caster sugar

1/4 cup light brown sugar

1 tbsp cinnamon

1 egg beaten for wash

Preheat oven to 165 deg.
Grease a muffin tin
Mix flour, sugar, baking powder and salt in a mixing bowl
Add in melted butter, milk, vanilla, apple butter and eggs and mix together until well blended, if too thick just add a little more milk.
Spoon mixture evenly into the muffin tin, only about 3/4 full.
Bake for about 15 minutes or until a knife comes out clean.
Mix together the sugars and cinnamon in a bowl for the topping, and set aside the egg wash. Once the muffins have cooled, remove from tin and brush with egg wash then dip into the sugar mix, thoroughly coating the whole muffin, lay on a rack to set.
Serve with a lovely cuppa! These are so moreish!

Fluffiest Scottish Pancakes Ever!

Image 1 Comment 21/01/2018 the wee caledonian cook

In our house Sunday is always Brunch as we do like a lay in! So today was Pancakes, Bacon and Maple Syrup…..oh so yummy! If I do say so myself, these are the best and most fluffiest pancakes I’ve ever cooked……a full proof recipe that always works.

Makes 8

250g Self Raising Flour

125g Caster Sugar

2 Beaten eggs

Pinch of salt

Milk to mix – about 50ml

Mix the flour, sugar and salt together in a mixing bowl
Add in the egg and mix well
Slowly bit by bit add in the milk until you get a thick batter. (you don’t want it too runny or they won’t puff up as much)
Preheat some spray oil in a pan on medium to high heat
Using a ladle, spoon some of the mixture into the pan in a circular shape about 1/2 cm thick
When it starts to rise and bubble slightly, you know it’s cooked, then flip to other side. (approx 1-2 mins per side)
Remove and continue. Serve warm. Or cool later with some butter & Jam.

Crisperplate Bacon

Image Leave a comment 21/01/2018 the wee caledonian cook

This Crisperplate is just perfect for Bacon, cooks in only 1 minute per slice, no turning, no oil required, easy cleaning after as its non stick, cooking is quicker if its streaky bacon. Sunday morning is always brunch for us, so we were having pancakes, bacon and maple syrup.

Omelette Pockets

Image Leave a comment 21/01/2018 the wee caledonian cook

Have I ever told you how much I love this Crisper Plate by Hotpoint, LOL!, and have I ever told you how much I love breakfast time? Well my saturday morning was a case of up and out so I need something quick but filling, this little omelette pocket only took 4 minutes to cook and so tasty and filling. Mission accomplished!

Serves 2

6 eggs

50g Spinach

5-6 slices of smoked cooked ham

handful of grated cheddar cheese

Salt & pepper to season

Chives (optional)

Preheat the crisper plate for 2 minutes
Beat eggs together with seasoning
Pour onto crisper plate, lay evenly the spinach, ham, cheese and season to taste (you can of course use any combination of filling you like)
Cook on dynamic crisp setting for 4 minutes or until eggs have set.
Cut in half and fold over, serve. Yummy!

My perfect Saturday morning Brekkie…..:)

Crisper plate Burgers

Image 2 Comments 18/01/2018 the wee caledonian cook

I know I’ve said this before but I do love this little Crisper Plate from Hotpoint, it really does cook your food in a fraction of the time and the plate is so easy to clean as it’s non stick. Check out their range at Hotpoint

This was the cooking instructions on the packaging for the burgers:-

As you can see 14 mins is minimum time up to 30 mins in oven. With an added time of around 5-10 mins for the grill or oven to heat up first.

Using the Dynamic Crisp setting you preheat the plate for only 2 minutes, then I cooked the burgers for 8 minutes for a nice crisp finish. Amazing! Dinner in 10 minutes.

Almond & Orange Cake

Image Leave a comment 15/01/2018 the wee caledonian cook

I made this for my mum coming round for dinner this weekend, was looking for something light and refreshing, it totally hit the spot. I served it with cream but you could also serve custard which I think would be nice.

The orange rind gives this cake a fragrant hint of citrus while the almond flour makes it moist and dense, so its virtually melt in the mouth. Perfect with an afternoon cuppa.

Used a 20cm cake tin.

220g icing sugar (leave a little for decoration at end)

90g plain flour

90g Almond flour

Salt to taste

1/2 tsp baking powder

6 egg whites

115 g soft butter

Rind of 1 orange

Mix all the ingredients together in a mixing bowl
Preheat the oven to 180 deg, grease a cake tin.
Pour mixture into the baking tin and bake for about 25-30 mins or until a skewer comes clean. Oh so yummy!

Maple Bacon & Spinach Hasselback Chicken with Crisperplate potatoes

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

Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.

Serves 2

For the Chicken

2 Chicken Breasts

1/4 jar of Maple Bacon Jam – bought from The SweetBeet Co. Maple Bacon Jam

50g Spinach

Salt & pepper to taste

For the potatoes

6-8 charlotte potatoes – cut into quarters or halves (depending on size)

1 tbsp olive oil

Salt & pepper to taste

Preheat oven to 200 deg
Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom
Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.
Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).
Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
Serve both together….yummy! I used a drizzle of Maple Syrup over my chicken…delicious!

Cajun Spiced Scrambled Eggs

Image 1 Comment 13/01/2018 the wee caledonian cook

Told you I was on a mission to eat healthier without compromising on flavours! Another cracker of a wee dish, I had this for brunch today (I needed a lay in..lol!) Bonus:- Under 400 calories!

Serves 2

4 eggs

75ml Light Single Cream

Low calorie Spray

1 red onion – finely chopped

1 green pepper – finely chopped

50g kale – shredded

50g Spinach leaves – I used baby

2 tsp Cajun spice mix (1/2 tsp garlic, 1 tsp all spice, 1/2 tsp thyme), (my all spice mix was:- 1/2 tsp ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 3 cloves)

salt & pepper to taste

Beat together Cream and eggs with salt & pepper
Heat spray oil in a fry pan on medium heat and cook through onion and green pepper (3-4 mins)
Add kale with a splash of water, cook for a few minutes. Sprinkle on the Cajun mix and add seasoning, then add in the spinach, cook until spinach has wilted.
Spray the mixture with some spray oil and add in the egg mixture, allow to sit for 1 minute then stir through until you have scrambled egg effect. Serve immediately.

Pea & Ham Pasta (Low calorie version)

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

O.M.G!…this little dish was amazingly tasty and even better, it was under 500 calories too! I am on a mission to eat a bit healthier this year, I generally do, but I’m making more of an effort this year….( I know, I hear you, we all say that in January….lol!) It was also so quick to make, in just 10 minutes my dinner was ready, a great mid week or quick Friday night dinner. Bonus:- Under 500 calories and full of flavour!

Serves 2

150g Wholewheat Penne pasta

6 slices or Parma Ham – chopped

1 red onion – thinly chopped

1 tsp crushed garlic

1 chilli – chopped or 1 tsp dried chillies

60ml creme fraiche

1 handful of frozen peas

small handful of chopped parsley

small handful of chopped mint

Grated zest of 1 lemon

2 ladel’s spoonfuls of pasta water

Spray oil – low calorie

Bring a pan of water to the boil and cook pasta for about 8-10 mins or follow packet instructions.
Gently heat spray oil in a fry pan on medium heat
Add onion, parma ham, chilli and garlic and cook through. Half way add 2 ladle’s of the pasta water.
When pasta is ready, drain and add to the pan along with the peas, cook for 2 minutes to heat peas through.
Add creme fraiche, parsley, mint & grate lemon zest and stir through, only for 30 secs. Ready to serve.

Turmeric Stir Fried Eggs with Tomato

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

New Year, New Recipes, New ideas, New ways of thinking and so on………..yes we all do it in January and this one was no different. I am trying to look for new ways to add health benefit spices to my food, so thought I would start with Turmeric, a spice rice with anti-inflammatory effects, powerful antioxidants which protect our body from free radicals, know to improve brain function, lower your risk of heart disease, prevent cancer, it even has anti-ageing benefits (I so on this one…lol). So why not?

This little dish was so tasty, I will definitely be having it more.

Makes 2 portions

4 eggs

spray oil

2 tsps turmeric

Salt & pepper

6 cherry tomatoes – cut into quarters

2 tsps parsley (dried or fresh) – I used dried

Heat oil in a fry pan on medium heat
Gently heat through tomatoes until slightly soft
Whisk up eggs and pour into pan, add turmeric, parsley and salt & pepper, allow to sit for a minute then gently mix through until you have a scrambled egg consistency. Serve immediately.

Spinach & Maple Bacon Stuffed Beef Fillet

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

This was a magic little find, I love Maple, I love Bacon and I love them together. The Sweet Beet Company are based in North East of England but the owner Lizzy grew up in Texas and Aberdeen too, which is where her inspiration has come from, you can read her story here Lizzys story. Their flavours are unique and scrumptious, I have the oak smoked apple butter to try too (can’t wait for that one).

I made their tenderloin recipe and oh WOW!…that’s all I can say….delicious…delicious!

Makes for 4

Olive oil

4 smoked bacon slices – chopped

4 finely chopped shallots

1 tsp minced garlic

1/2 jar of maple bacon jam

500ml beef stock

200g baby spinach – finely chopped

800g Beef Fillet

125ml pinot noir red wine

2 tsp dried thyme

2 tbsp butter

Salt & pepper to taste

Heat a large fry pan with the oil on medium heat, add the bacon, shallots and garlic, cook for about 4 mins.
Add 250ml of the beef stock until it evaporates, about 5 mins then add in the spinach and cook until it wilts.
Remove and add to a bowl, then add in the maple bacon jam and mix together, set aside.
Preheat oven to 175 deg
Cut beef fillet horizontally but not right through, open up like a butterfly effect, cover with cling film and pound meat with a mallet or rolling pin until about 1/2 inch thickness. Brush beef with a little olive oil and season with salt & pepper.
Spread the spinach mixture evenly over the beef leaving about 1/2 inch around edges. Roll up like a swiss roll and tie at 2 inch intervals with twine. Brush outside of beef roll with a little oil.
Place beef into a baking tin and bake for about 20-30 minutes. Then increase the oven temperature to 230 deg and cook for about 15-20 mins. Remove and allow to rest. Slice and serve. Oh so delicious!
For the gravy, Combine remaining 250ml beef stock, red wine and thyme and bring to the boil. Cook until reduced (about 10-15 mins). If too thin add in some flour to thicken or cornflour. Remove from heat, add butter, gently season and mix through. Ready to serve.

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!

Pitta Breads (Black)

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

We were planning a Gothic Style Hogmany this year and part of my menu required pitta breads for my chilli, and the only decision that was easy was they had to be black. They turned out rather good I have to say, it creates a great visual and talking point at the table, so here is the recipe.

Makes 12

7g dried yeast packet

300ml warm water

1 tbsp olive oil

1 tsp salt

250g plain flour

250g wholemeal flour

3 tbsps activated charcoal powder

Mix the yeast and water together and leave to stand until frothy (about 10 mins), then add the oil
Sieve the flours into a mixing bowl with the charcoal powder and salt then mix.
Slowly add the wet mixture and knead for about 10 mins (preferably in a mixer using the dough hook)
Cover and leave to prove in a warm place until doubled in size (approx 2-3 hrs)
Preheat your oven to 230 deg and heat either a pizza stone or flat baking tray
Once proved punch the dough down and divide into 12 pieces, allow to prove for a further 30 mins-1hr
Roll out each piece to about 1cm thick and cover with a damp tea towel until ready to bake
Place each piece onto the preheated tray or stone and allow to puff up in oven, this should take about 3-5 minutes depending on size and thickness.
Remove and allow to cool then gently let out the hot air.
Ready to serve. Yummy!

Satay Chicken skewers

Image Leave a comment 11/12/2017 the wee caledonian cook

Decided to have a chinese nibble tonight, and you can’t have chinese without peanut satay….I just love peanut sauce. Having my Crisper plate I decided to try this plate instead of on my griddle and yip it cooked the chicken amazingly well, in only 8 minutes too….browned on both sides.

Made 6 skewers

2 Chicken Breasts cut into large strips or small pieces

2 tbsp soy sauce

2 tbsp squeezed lime juice

1 tbsp honey

1 tbsp Sriracha sauce

2 tsp ground ginger

2 cloves garlic minced

Put all of above ingredients (except the chicken) in a bowl and mix together.
Add in the chicken and toss to coat, leave in the fridge overnight preferably or for at least 4 hours to marinate.
When ready soak the wooden skewers and thread the chicken onto the skewers.
Preheat the crisper tray for 3 minutes, then place the skewers onto the plate and cook on crisper setting for 8 minutes…..no need to turn.
Serve with some Peanut Dipping Sauce. (I used shop bought)

Creamed Sweetcorn &Chicken Wontons

Image Leave a comment 11/12/2017 the wee caledonian cook

I was so excited last week as I received my Pasta Maker Attachment for my Kitchen Aid Mixer. I decided to give Wonton wrappers a go…….well what can I say, I just love this little gadget, so easy to use and perfect wraps. I decided to cook them 2 ways, 1 boiled and 1 oven baked for a crispy texture.

Unfortunately I didn’t cut them big enough for actual wonton shapes so wonton rolls/parcels it was……lol. (lesson learned)

Serves 2

For the Dough

150g plain flour

1 egg beaten

pinch salt

1 tbsp oil

2 tbsp hot water

For the Filling

1 tbsp oil

3 spring onions – chopped

250g chicken – minced

2cm ginger – finely chopped

1 clove garlic – finely chopped

2 heaped tbsp creamed corn

1 tbsp sweet chilli sauce

1 tbsp soy sauce or kepcup manis (if you can get it)

1 tbsp toasted sesame seeds

1 tsp dried chillies

Using the flat beater on your mixer, mix together flour, salt, hot water, oil and egg for about 2 minutes, change to the dough hook and knead until you get a soft silky dough, approx 8-10 minutes. Wrap in clingfilm and refrigerate for about 30mins-1 hour.
Remove from fridge and with floured hands knead for 30 secs. Cut into slices about 2cm thick.
Attached the pasta attachment and flour, firstly put dough through on level 1 then pull through and fold then put through on level 2 twice, now turn to level 4 and turn through twice again, then finally turn to level 6 and turn through 2 or 3 times until the dough is almost see through. & repeat.
Lay dough sheets onto a lightly floured surface and cut into rectangles
Meanwhile, heat oil in a fry pan and gently fry the spring onions, garlic, ginger and chicken mince until browned. (if you have breast just use a processor to blitz into mince)
Place chicken mix into the mixing bowl, then add creamed sweetcorn, sauces, chilli, sesame seeds and salt & pepper, mix for a minute until combined.
Lay dough sheets out and take 1-2 tsp of mixture and place in centre, lightly moisten the edges with water to help seal and pull up the edges to make a wonton, make sure it is tight and no air, if you’ve cut the dough too small (like me..lol) just roll them up and pinch the sides (almost like a spring roll type parcel). Repeat
To boil….bring a pan to boiling point reduce by 1 and place each wonton in to cook for about 3-5 minutes depending on size.
To Bake….preheat oven to 200 deg, place on a lightly greased baking tray and bake for about 12-15 minutes.
I served with sweet chilli sauce (shop bought)……….oh so yummy!

Pulled Chicken Massaman Curry

Image 2 Comments 10/12/2017 the wee caledonian cook

After visiting a Thai restaurant a few weeks ago I was inspired to try my own version, so I decided on a Thai Massaman, absolutely delicious! (if I do say so myself..lol) I just love the freshness and spice at the same time. You could of course cook this with beef also, which would be nice. I decided on chicken as I had loads in my freezer to use up. So here goes:-

Serves 2

2 Chicken Breasts – cut into chunks
1 tablespoon olive oil
1 red onion, diced
2cm piece of ginger, peeled and minced
1 stalk of lemongrass, finely chopped
1 cloves of garlic, minced
2 tablespoons massaman paste – I use a medium heat one.
1/2 block (100g) creamed coconut or 1/2 can coconut cream
1 cup chicken stock
1 tablespoon tamarind paste
1 tsp cinnamon
1 tablespoon soy sauce
1 tablespoon brown sugar
Handful of peanuts
1/2 cup fresh or canned pineapple pieces (optional)

Heat up the oil in a fry pan and add the diced onions, with the ginger, lemongrass and garlic until browned and aromatic.
Add in the massaman paste and cook for about 1 minute
Put in the chicken and brown on all sides
Add in the rest of the ingredients, stock, coconut cream, sugar, soy sauce, cinnamon, and tamarind paste and mix. Gently bring to the boil and reduce to a low heat. Cover with a lid and slow cook for about 3 hours.
30 minutes before ready add in the pineapple (if using) and peanuts, stir.
If there is too much liquid just gently boil for about 10-15 minutes until it thickens or add in a tbsp of cornflour mix.
Before serving gently with 2 forks pull the chicken apart and mix through.
You can serve with rice but we went for my Chapati’s instead…..ideal for soaking up the sauce.

Braised Red Cabbage

Image Leave a comment 05/12/2017 the wee caledonian cook

I was inspired to give this a try after seeing and tasting it at a Kitchen Aid event I attended recently. Beautiful flavour, and perfect for my New Years Day steak pie. So I gave it a trial run…..delicious! I even went all out and made proper Goose fat roasties. Mmmmm.

Makes enough for 10-12 people

500g red cabbage – sliced

250g onions – chopped

250g cooking apples – peeled, cored and chopped

1/2 garlic clove

1/4 tsp nutmeg

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1 heaped tbsp brown sugar

2 tbsp red wine vinegar

15g butter

Preheat your oven to 150 deg
Shred the cabbage then start to layer your dish, cabbage, seasoning, onions, apple, spices and sugar. Continue to layer up.
Now pour in the red wine vinegar and top with the butter.
Put a lid onto the casserole dish and cook for about 2.5 hours.

This is great as any leftovers you can pop in freezer for a later date or even use through a pie.

Harissa Chicken with Sweet pepper & Potatoes

Image Leave a comment 05/12/2017 the wee caledonian cook

I so love this little Gadget that Hotpoint have invented, this little crisper plate is used with the Combi Microwave to cook/bake food in a fraction of the time but with oven ready results. The Chicken is still succulent, vegetables cook perfectly and potatoes nice & soft without par boiling. It is great for quick meals, especially during the week when your busy with work etc.

Come in from work today hungry and couldn’t wait, so this was the outcome tonight & in just 12 minutes………….YES…..just 12 minutes!

2 Chicken Breasts – Cut into 1 inch cubes or you could do strips

2 tsps of Harissa Paste

1 onion – cut into wedges

Selection of mini sweet peppers – cut in half

4 Charlotte potatoes cut into wedges

Salt & pepper to taste

Season the chicken with salt & pepper then spoon the harissa paste into a bowl with the chicken and coat.
Lightly oil the vegetables and potatoes then season
Place everything onto the pre-heated crisper plate and cook for 12 minutes.

Black Brioche Buns with Chilli Chicken Burgers

Image Leave a comment 04/12/2017 the wee caledonian cook

So my experimenting with Black Food continues……………another successful outcome! Don’t you just love it when a plan comes together nicely.

Makes approx 12 Mini Buns

250g Strong White Flour

1 tsp salt

2tbsp activated charcoal powder

25g caster sugar

7g sachet yeast

70ml warm milk

2 large eggs

125g unsalted butter at room temperature

1 egg for wash with 1 tsp charcoal powder

Method for Brioche buns:-

Sift the flour into a large bowl and add the charcoal powder. Add the salt and sugar. Mix together.
Mix the eggs with the warm milk and add the yeast, allow to stand for approx 5 minutes until it starts to go frothy.
Add the milk/yeast mixture to the flour and mix on level 2 of your stand mixer for about 2-3 mins. Then turn up to level 4 (medium speed) and mix for about 10 mins or until you get a glossy elastic dough.
Add the softened butter and mix for a further 5 mins. If the dough is too soft and sticky just add some more flour 1 tbsp at a time.
Lightly oil a large bowl and tip the dough into it.
If your oven has a rising programme, turn on and leave to rise for about 2-2.5hrs, if not cover with oiled clingfilm and leave in a warm place.
Punch down the dough and place onto a worktop, divide the dough into small sections about 22-25g sizes.
Take into your palm and using your other hand roll to make a small ball. Place onto a baking tray with parchment paper, leaving enough space in between to allow expansion. Prove again for a further 2 hrs or until doubled in size.
Mix the beaten egg with 1 tsp charcoal powder for the wash, lightly brush the wash over the buns.
Preheat an oven to 180 deg and bake for about 15 minutes.

Chilli Chicken Burgers

2 Chicken Breasts

1 tbsp paprika

1 tbsp chilli flakes

1 tsp salt and pepper to taste

handful of breadcrumbs

1 egg

Place the chicken into a food processor and pulse until broken up – you don’t want it to fine.
Add in all other ingredients and pulse to mix through
Divide into equal portions to fit the burgers and place on a baking tray, place in fridge for at least 30mins -1 hr.
When ready preheat the Crisper plate for 2 mins and place the chicken burgers on, using dynamic crisp setting cook for about 10 mins until browned and cooked. If you don’t have a Crisperplate either cook on hob using fry pan or grill under medium heat.
Once the brioche buns are ready allow to cook then slice in half and start to assemble your burger.
Top with some Smoked Beetroot Sauce from the Foraging Fox

YUMMY!…….YUMMY!

Eton Mess – Gothic style

Image Leave a comment 03/12/2017 the wee caledonian cook

So….my planning for New Year starts now….this year we have hired a lovely big house where all the family will gather. We always have a theme and this year it’s Gothic Style.

So my experimenting has started, firstly with meringues…..oh they look amazing. I purchased some Activated Black Charcoal Powder to experiment with, brilliant stuff.

I used my Meringues recipe, which has always worked, and I added about 4 heaped tsp of charcoal powder to get a really dark colour.

I crushed meringues up once baked then 1 layer in jar of meringue and fresh raspberries then spoon some vanilla yoghurt in, then a second layer of meringue and raspberries then yoghurt then top with a final layer of meringue and raspberry. Finish off with some raspberry sauce. Oh so yummy!

Poached Eggs with Spinach and Tomatoes

Image 2 Comments 12/11/2017 the wee caledonian cook

I just love Lazy Sunday mornings, no alarm, no rushing, relaxing healthy breakfast with a good fresh cup of coffee, no better way to start the day. This little breakfast is so tasty and quick to pull together but also very nutritional:-

Spinach (Spinacia oleracea) is one of incredible green-leafy vegetable often recognised as one of the functional foods for its health benefiting nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. It is very low in calories and fats (100 g of raw leaves provide just 23 calories). Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Fresh leaves are a rich source of several vital antioxidant vitamins like vitamin-A & vitamin-C.

Eggs Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. One egg has varying amounts of 13 essential vitamins and minerals plus 6 grams of high-quality protein. The high-quality protein in an egg is essential for building and maintaining lean body mass.

Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. They are usually red when mature, but can come in a variety of colors, including yellow, orange, green and purple. The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato (123 grams) contains only 22 calories.

2 Large eggs

100g Spinach

Mixture of tomatoes

Rainbow pepper

oil 1 tsp

Chopped Chilli (optional if you like a bit of spice)

Heat a little oil in a fry pan on medium to high heat, half tomatoes and place face down in pan, cook for about 4-5 minutes or until browned and softened.
Meanwhile bring a pan of water to boil then reduce to a simmer and place eggs in one at a time to poach, I make a swirling motion in water to help bring the egg together. Poach for about 3-4 minutes.
Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!

Hash Browns and baked eggs

Image 1 Comment 04/11/2017 the wee caledonian cook

Breakfast at the weekends are my favourite……..long lazy mornings, the smell of fresh coffee, listening to some morning relaxing music on the radio, (oh I sound old…I should say Spotify!….lol!) a good homemade filling breakfast that sets you up for the day……sound perfect? It’s even more perfect when you have a gadget that simply works everytime, and only 1 pan to ever wash up….now that sounds perfect….does it not?

I’ve made hash browns before using a fry pan on hob, but thought I’d try on my crisper plate and wow, so easy, cooked to perfection, no oil used so therefore its healthier, no turning over and non stick………I’ve said it before but I love this little plate.

Makes 2

2 Potatoes – I used Maris Pipers with skin on, all the flavour is in the skin – don’t peel

Salt & pepper

Knob of Butter

Choice of spices or herbs (I used Turmeric for this one, 2 tsp) I’ve also made it with crushed red peppers for some spice and also a little curried powder.

Wash potatoes then grate using the large holes on a grater
Preheat the crisper plate on dynamic crisp for 3 minutes, remove from oven and put knob of butter in to melt.
Sprinkle the potatoes over the plate, leaving small gaps (like a spiders web), this allows the steam to escape and the potatoes to crisp up nicely
Season with Salt & pepper & your spices or herbs
Bake on dynamic crisp setting for 6 minutes
Remove from oven and crack 2 eggs on top of potatoes, put back in and bake for 1m30sec for runny and 2m for hard egg.
When you slide it off of the plate it should all stick together like a web.
Serve….yummy…yummy!

Scottish Fruit Scone

Image 4 Comments 03/11/2017 the wee caledonian cook

Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-

Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)

The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.

Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.

Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too. My preference is butter, always!

Makes 8 individual scones

120g of Self Raising Flour

60g Melted Butter

60g Rolled Oats – (Scotts of course)

40g Caster Sugar

2 tsp baking powder

1/2 tsp salt

50g sultanas

1 egg beaten

50ml milk

Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.
Beat the egg until frothy then add in the melted butter and milk, mix
Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.
Brush with a little milk to add glaze.
Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.
Remove and allow to cool on a rack.
Best bit…………………………add lashings of butter and devour!!!!

Crispy Parmesan Potato Slices with egg

Image 2 Comments 01/11/2017 the wee caledonian cook

Having some left over potatoes, I wanted something filling for lunch so decided on these little tasty bites. Again using my crisper plate they were ready on only 12 minutes. Quick lunch. Tasty lunch. I added a couple of eggs too for protein.

300g charlotte potatoes

50g parmesan cheese – hard

1/2 tsp garlic powder

1/2 tsp oregano dried

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp pepper

2 tbsp olive oil

Firstly grated the parmesan into a bowl, add in the oregano, paprika, salt, pepper and garlic powder and mix
Wash and slice the potatoes, I cut approx 1cm thick or just under. Pat dry with kitchen paper and toss in the olive oil to coat.
Put the potatoes into the parmesan mix to thoroughly coat
Preheat the crisper plate on dynamic crisp setting for 3 minutes, remove and empty the potates onto the plate
Bake on crisper setting for 12 minutes. If adding in the eggs….remove plate with 2 minutes left on clock and crack in the eggs. Cook further. If you like runner eggs, add in at 1.30 mins left.
Remove and serve…..yummy!

Apple Strudel on Crisper

Image 2 Comments 01/11/2017 the wee caledonian cook

Oh yes, its that time of year when the apple, cinnamon and warm comfort food come out. Thought I’d try a warming pastry using my little crisper, amazing, this would normally take about 40 minutes in an traditional oven, but on the crisper……just 16 minutes…YES! 16 minutes. Amazing.

Makes 6-8 servings

1 pre rolled puff pastry (all butter)

3-4 apples

1 orange (peel only)

50g walnuts – chopped

50g pine nuts – chopped

1 tsp cinnamon powder

50g sultanas

50ml dark rum

50g light brown sugar

100g breadcrumbs

1 egg and 50ml milk for brushing

Icing sugar for decoration

Soak the sultanas in the rum (preferably overnight or at least 4 hours)
Peel and slice the apple, then mix them with the walnuts, pine nuts, sugar, cinnamon and orange peel, mix well.
Add in the sultanas and breadcrumbs to the apple mixture and mix
Roll out the pastry
Pour the apple mixture onto the pastry then roll up lengthwise. Seal with egg and milk and press with either finger or fork to seal.
Preheat the Crisper Plate for 3 minutes on Dynamic Crisp setting, remove from oven and gently place the apple roll onto he plate. Brush the roll with Egg wash mixture and make a few small cuts on top of pastry to allow steam out.
Bake on the Crisper setting for about 16 mins, if you feel it is browning too quickly cover the top with some baking sheet.

Chocolate & Honeycomb Mousse

Image Leave a comment 01/11/2017 the wee caledonian cook

This was a little healthy dessert recipe I found on line, although having double portions doesn’t make it healthy…lol! It was so delicious we had to have seconds.!

Makes 4 pots

100g scottish rasperberries

80g dark chocolate

100g quark

2 egg whites

2 tsp caster sugar

1/2 Cadbury crunchy bar – chopped

Firstly melt the chocolate either in a bowl over warm water or on level 1 on an induction hob.
Set aside and allow to cool. (approx 10 mins)
Whisk egg white until stiff then whisk in the sugar
Mix quark into the chocolate mixture
Gently fold the egg whites into the chocolate mix.
Add in the chopped honeycomb, leaving a few chunks to decorate after
Place some rasperberries in the bottom of the dish then spoon some of the mixture evenly into each dish. Top with crunchy bits and rasperberries.

Italian Sausage Dinner on Crisper

Image Leave a comment 01/11/2017 the wee caledonian cook

I can’t tell you how this little crisper has changed my cooking methods and even given me quicker cooking times too. It is used in my Combination oven by Hotpoint, the microwave heats up the crisper plate and maintains the heat to cook and crisp from the bottom while the grill comes on to cook and crisp from the top……genius.

Serves 2

4 Italian Sausages (of course you can use any sausage flavour) – cut into thirds

6-8 charlotte potatoes – cut in half

1 red onion – cut into wedges

1 yellow and red pepper – sliced

1 clove garlic

Seasoning:- Pepper, Salt and rosemary

Preheat crisper plate using dynamic crisp setting for 3 minutes
Put all ingredients onto the plate and season
Cook using the metal round stand for about 10 minutes then remove, shake (ensuring sausages are getting browned all round) and put back in for another 10 minutes.
Remove and serve, if you like your sausages well cooked then put back in for another 5 minutes.
Just keep your eye on them.

Yummy quick dinner, NO pans, NO baking trays….simple cleaning up too!

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.

One Pot Chicken & Chorizo Paella

Image 3 Comments 08/10/2017 the wee caledonian cook

I love one pot meals, easy and hardly no washing up, if your sink looks like this after making a meal, then you need this in your life.

Sometimes I just want something quick and this little Steampot that came with my Hotpoint Combi oven is great for this, you just put everything in and cook.

Serves 2

150g Long grain and wild rice (you can just use long grain)

2 Chicken Breasts – cubed

300ml Chicken Stock

2 tbsp Smoked paprika

1 tbsp dried chillies

1 tin of garden peas (drained)

1 red pepper – chopped

1 white onion – sliced

Chopped Chorizo (my favourite is Picante)

Pinch of Saffron

Coat Chicken in the paprika
Place everything into the steam pot and place lid on
Cook on the Automatic Rice Setting for 18 minutes.
Perfectly cooked paella, the rice is amazing.

Best Scotch Pie 2017!

Image Leave a comment 07/10/2017 the wee caledonian cook

We do love our Scotch Pies here in Scotland and so many good bakers out there and so many different varieties to choose from, so how do you know your getting the best?

Well, The World Scotch Pie Championships of 2017 have just finished here in Scotland and also held in my hometown of Cumbernauld. We have our winner……Congratulations to Brownings the Bakers in Kilmarnock, a well deserved award. Read the full story here:- Scotch Pie Awards 2017

When will you visit? I’ll be getting mine soon…lol!

One Pot Mince, Bean & Pasta

Image 2 Comments 07/10/2017 the wee caledonian cook

This is one of my go to comfort foods, its warm, tasty and filling, great for this season. Sometimes I change it about and play with the recipe but anyway I cook it, it’s delicious.

Makes for 2

400g Aberdeen Angus Scotch Mince

75g wholemeal pasta (I use spirals…but you can use any you choose)

1 red onion – finely chopped

1 tin (400g) tomatoes – use plum as there is more flavour

1 tin red kidney beans OR you can also use baked beans (drained)

1 tsp dried garlic

100ml beef stock

1 tbsp dried mixed herbs

Salt & pepper to season

Splash of tabasco sauce to taste (optional)

Fresh coriander to garnish (optional)

Grated cheese to garnish (optional)

Gently heat up 1 tbsp oil in a deep pan and fry the mince until browned, add in the garlic, salt & pepper
Add in the onion until browned
Pour in the tomatoes, beans, stock and pasta and mix thoroughly, bring to the boil
Sprinkle the mixed herbs and mix, reduce to a simmer, then cover and cook for approx 20 minutes.
Remove lid, turn up heat slightly and cook until the sauce becomes thick, about 10-15 minutes.
If you don’t have non stick pans, stir every 5 minutes or it will burn to the bottom.
Serve with a sprinkle of coriander, a dash of tabasco sauce, handful of grated cheese or simply a slice of crusty bread…..it is entirely your choice.

Oh Yummy…..yummy!

And 1 pot to wash up………my kinda cooking!

Chorizo Egg Breakfast Muffins

Image Leave a comment 23/09/2017 the wee caledonian cook

Using some leftovers in my fridge, this is what I came up with for my brunch today. Yes brunch………I had a bit of a lay in this morning.”….I just love Saturday mornings……no alarms…..no rush to get up……no work……heaven.

Makes 6

100g diced chorizo

5 eggs – whisked

4 spring onions – diced

1 orange pepper – diced

1 red onion – diced

6 cherry tomatoes – quartered

spray oil

parmesan cheese – about 2 tbsps

salt & rainbow peppercorns for seasoning

Preheat your oven to 180 deg
Fry in a little oil the chorizo and red onion – approx 5 minutes until browned
Grease a muffin tin
Place a spoonful of the chorizo in the tin, then sprinkle the peppers, spring onion and tomatoes into the tin.
Pour in the egg mixture into each tin and then grate a little parmesan cheese on top and season with salt and pepper
Bake for about 25 minutes
Allow to cool slightly remove from tin and serve……..so Yummy!

Chocolate Nut Cake

Image Leave a comment 23/09/2017 the wee caledonian cook

On deciding what to do next using my crisper plate, I thought I’ve not really tried a cake?? Would it work?? Only 1 way to find out………………………..results were fab, tasty and baked in 10 minutes…….revelation!

Serves 12-16

200g Dark Chocolate – Melted (I used 70% cocoa)

240g butter

45g Walnuts

45g Hazelnuts

45g Almonds

170g golden caster sugar

1 tbsp flour

4 eggs

1 tsp vanilla extract

pinch salt

If you have an Induction hob, melt chocolate in a pan on No. 1, if not melt using a glass bowl over boiling water. Once nearly melted add in butter and melt through, stirring a couple of times. Remove from heat and allow to cool.
Chop nuts into very small pieces or use a processor and pulse but make sure not to make into crumbs.
Separate egg yolks from egg whites
One at a time add egg yolks to the chocolate and butter mix, stirring continuously.
Then stir in vanilla, sugar, nuts & flour
Whisk the egg whites together until stiff peaks, then gently fold into your chocolate mixture.
Pour the mixture onto the crisper plate and cook on dynamic crisp setting for 10 minutes.
Remove from oven and allow to cool. Once cooled remove from plate, slice and serve with some lovely whipped cream or ice cream if you prefer. YUMMY!!!!

Steamed Chinese Chicken & Rice

Image 1 Comment 15/09/2017 the wee caledonian cook

I got a Steam Pot with my Hotpoint Combi oven, so I decided to try something different to the normal fish and vegetables. Steam cooking is such a healthy way to cook as it keeps all the nutrients, moisture and structure in the food.

For the Chicken:-

2 Chicken Breasts – season with salt & pepper & crushed spiced red pepper (or chilli)

Place 200ml of water into the steam pot and place the grid in the pot.
Place the chicken breasts onto the grid plate and put on the lid.
Select Steam Cooking and steam for 10 minutes.

Result:- perfect succulent juicy chicken

For the Rice:-

150g of Long grain and wild rice (approx 75g per person)

300ml of Chicken Stock

Place the rice into the steam pot (remove the grid)
Pour the stock into the rice and cover with the lid
Cook on the rice setting for 18 minutes

Result:- perfectly cooked rice

I slightly cheated and bought some ready made Chow mein sauce which I heated up in a pan for a few minutes and poured over chicken and rice…..so yummy!

Serve with a Fortune Cookie! (For a bit of fun!)

Cherry Chocolate Mousse

Image 1 Comment 10/09/2017 the wee caledonian cook

This is my take on Jamie Olivers 5 Ingredient Recipe on his new Channel 4 TV Show and from his new book. It was really delicious and so easy to make.

Makes 6 small pots (or 4 big ones, if you’re like me….lol!)

200g Dark Chocolate

1 jar Black cherries (about 400g) I only used half.

4 eggs

2 tbsp golden cast sugar

200ml double cream

salt

First melt chocolate on Induction hob at No. 1 (or in a bowl over water) Keep 1 square of chocolate back for decoration.
Heat up the cherries in syrup gently for about 5-10 minutes
Divide the whites from the yolks into separate bowls
Mix the egg whites with a pinch of sea salt until stiff peaks
Mix the cream until slightly thick, then add egg yolks and sugar, mix to combine
Allow the cherries and chocolate to cool before adding
Gently add the chocolate to the cream mixture and fold together
Then gently fold in the egg whites to the chocolate mixture
Place mousse into a dish, then cherries, then mousse, then cherries……layer up as much as you want.
Grate some chocolate over top to finish……………devour!!!!

Slow Cooker Scottish Beef Brisket with Caramalised Red onions

Image Leave a comment 10/09/2017 the wee caledonian cook

I do love a good roast on a Sunday, my choice today was a good beef brisket. I haven’t tried this piece of meat before and decided to slow cook. It was so delicious.

1 x Beef Brisket – I used 1kg size

2 Red Onions – sliced into wedges

150m Beef Broth

2 tbsp Worcester sauce

1 tbsp Soy sauce

3 garlic cloves – minced

Salt & pepper to season

1 tbsp oil

Saute the red onions in a little oil on medium heat for about 20 minutes, remove from heat
Pat dry the brisket and rub salt & pepper all over
Heat a little oil in a fry pan to a high heat and sear the meat on both sides until browned.
Mix together beef broth, Worcester sauce and soy sauce.
Place the beef into a casserole dish (or slow cooker), pour the garlic and the red onions over the meat the pour the sauce mixture.
Place the casserole dish in the oven on the Slow Cooker Setting for approx 8 hrs.
Remove from oven and slice up meat or pull apart, serve with onions and sauce.

Black Pudding, Haggis & Apple pastry Rolls

Image Leave a comment 10/09/2017 the wee caledonian cook

Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself. So yummy!

Makes about 10 mini rolls

200g Stornoway Black Pudding

200g Haggis

2 x Granny Smith apples

1 shop bought ready rolled puff pastry (saves so much time)

Tomato or Brown sauce (whichever is your preference)

1 egg for wash

Salt & pepper to taste

Cook the black pudding and haggis as per instructions, about 4 minutes on each side.
Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.
Roll out pastry and cut length ways once
Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning
Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture
Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.
You can now cut into the size you desire
I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.
Serve….yummy!

Homemade Chips on the Crisper Plate

Image Leave a comment 10/09/2017 the wee caledonian cook

Perfectly cooked homemade Rustic Chips in just 12 minutes.

I love this little Crisper Plate from Hotpoint, it cooks most things in a fraction of the time and due to its non stick coating, you don’t need oil therefore its also healthier.

10 charlotte potatoes

1 tsp salt

1 tsp pepper

1 tsp olive oil

Wash and cut in half potatoes with skin on
Place in a bowl or bag and season, mix to coat evenly
Preheat the Crisper Plate on Dynamic Crisp for 2 minutes, place potatoes skin side up onto crisper and cook for 12 minutes on Dynamic Crisp setting.

Focaccia on Crisper Setting

Image Leave a comment 09/09/2017 the wee caledonian cook

Saturday lunch in my house today was Focaccia, although it turned out to much more like a pizza….lol…..I couldn’t decide on my toppings so just put it all in. Was absolutely delicious. (although note to self…….less toppings next time!)

I decided to try it using my crisper tray and it didn’t fail me, results were amazing in just 15 mins.

400g White bread flour

300ml warm milk

1 sachet 7g yeast

salt

1 tsp of dried Italian herbs (or you can use a mix of garlic, oregano, thyme, basil and black pepper)

1 tbsp olive oil

Toppings of your choice………I used Mixed Piccolo tomatoes (halved), sliced roasted peppers, sauteed red onion, black olives, fresh basil leaves.

Salt & pepper to season

Mix the yeast with the warm milk and leave for about 10 mins until it starts to froth.
Mix the Flour, salt & herbs in a large mixing bowl
Pour the milk into the flour and mix well. Knead dough for about 10 mins by hand or using a mixer for a few minutes until blended together into a dough.
Let dough rise for about 1 hour. Use rising setting on Hotpoint oven.
Preheat crisper plate for 2 minutes on Dynamic Crisp setting.
Once dough has risen, place directly onto crisper plate and spread it out evenly to cover crisper plate.
Place your toppings into the dough evenly and drizzle with a little oil
Cook on dynamic crisp setting for 15 mins. (Or oven at 220deg for 20 mins)

Meatball Burger

Image 3 Comments 08/09/2017 the wee caledonian cook

I am watching Jamie Olivers new 5 Ingredient Cook programme just now and every week I’m like….I really need to try that. So this week it was Meatball Burgers…just the name sounds amazing.

Its a friday night, you come home from work and want something quick, easy and filling but tasty too…..this is the go to recipe. It was so tasty and so quick and easy to cook. The sauce that you can dip your burger in just made it….yum!

Makes approx 14 meatballs

500g Aberdeen Angus Mince

Pesto with basil

1 tin Plum tomatoes

1 ball mozzarella

Rolls – make sure they are crusty, if you use soft rolls they will fall apart.

Mix the mince and 2 tbsp pesto together in a bowl and season
Preheat a fry pan with a little oil, spoon with a dessert spoon some of the mixture into your hands and mould into a ball. (best to have wet hands when doing this)
Place into fry pan and cook for about 10 mins turning to brown all over.
Empty the plum tomatoes into the pan and season with salt & pepper.
At the same time slice the mozzarella and place 1 slice over the top of each meatball, cook for about 2 minutes or until the mozzarella starts to melt.
Spread 1/2 tbsp pest onto each roll
Place about 3 meatballs onto each roll
Dish out the sauce either into a bowl on on your plate. Devour!

Perfect Rotisserie Chicken Rub

Image 2 Comments 08/09/2017 the wee caledonian cook

My new oven has a Rotisserie in it and I have to admit I have never cooked my chicken any other way now, rotisserie cooking keeps your meat so succulent and the skin…well what can I say…crispy…crispy…crispy…..so Yummy!

This is my favourite rub:-

2 tbs sea salt
2 tbs smoked paprika
3 tsp onion powder
1½ tsp garlic powder
3 tsp thyme
1½ tsp black pepper
3 tsp white pepper
1½ tsp cayenne pepper
1 tsp crushed dry rosemary

Just put everything into a jar and mix. Store in a cupboard.

When ready, simply rub about 2-3 tbsp into chicken and under skin and cook…..Yummy!

Food & Drink Festival at Loch Lomond 2017

Image 2 Comments 08/09/2017 the wee caledonian cook

I had an amazing day at this years Food & Drink festival in Loch Lomond, the weather was shining, the food was cooking, the drinks were pouring and my senses were going crazy as I walk around. So many new flavours and discoveries.

My favourite were these lovely Italian Whipped Cream delights and at only 70 calories whats not to like? Caramel, Hazelnut, Baileys Cream, White Chocolate there were so many flavours to choose from. Thank you to Ellies Cupcake Kitchen , this has given me some inspiration to try my own version……lol!

It was a beautiful sunny day, the band was playing fab tunes, everyone was happy……great day. Here are some pics of my day I’d like to share with you.

Fish Puff Parcels

Image Leave a comment 03/09/2017 the wee caledonian cook

These little fish puff parcels are just so yummy and a great quick snack.

I was trying out my little cooking gadgets that I got with my Hotpoint oven and I am amazed everytime I do, another quick tasty meal.

1 roll puff pastry

Fresh cod – approx 250g

Scottish Fresh salmon – approx 250g

50g goats cheese

1 rind lemon and 1 rind lime

spring onions – finely chopped

pepper to taste

egg for wash

First using the steam pot, place cod and salmon into pot and steam cook for 6 minutes
Pre heat the crisper plate
Cut the pastry into long rectangles
Place the citrus rind and spring onions into the middle of the pastry, then the cheese then place small pieces of cod and salmon. season with pepper
Using egg wash brush the edges of the pastry and fold the pastry over to make a parcel then seal the edges with a fork.
Finally egg wash the parcels and place a small hole in the middle for steam to escape
Cook on dynamic crisp setting for 8 minutes.
Serve with some balsamic tomatoes….yummy!

Jamie Olivers 5 ingredient Almond Puff

Image Leave a comment 03/09/2017 the wee caledonian cook

I started watching Jamie Oliver’s new 5 Ingredient TV Show and liked the sound of the Almond Puff Pastry. Using my little magic Crisper Plate, thought I would give this a go.

All butter puff pastry

100g ground almonds or whole and blitz

Icing Sugar

2 eggs (1 for wash)

1 tbsp double cream

Roll out puff pastry into 2 circles
Blitz almonds in a processor, or if using ground add to a mixing bowl, add 1 spoon icing sugar, 1 tbsp cream and egg and mix together until blended
Place 1 circle onto preheated crisper plate and fill the centre with the mixture leaving approx 1 inch all round
Place the other pastry circle on top and seal the edges with a fork
Brush will egg wash and put small knife hole in the middle
Cook on Dynamic Crisp setting for about 10 minutes.
Remove and dust with some icing sugar then serve with some fresh cream……oh so yummy!

Slow Cook Peanut Butter Chicken

Image Leave a comment 03/09/2017 the wee caledonian cook

O.M.G……if you love peanut butter and chicken you will love this…….even more so when the chicken just tears apart after being slow cooked……..melt in your mouth heaven.

Makes 2 servings

2 chicken breasts

2 tbsp peanut butter (smooth or crunchy…your choice)

1 tsp honey

1 tbsp soy sauce

1 clove garlic, minced

1 tbsp chilli paste

1/2 cup almond milk

1 red pepper – chopped

Salt & pepper to season

handful of coriander finely chopped for garnish

2 tbsp chopped peanuts for garnish

Add peanut butter, honey, soy sauce, garlic, chilli paste and almond milk to an ovenproof dish or slow cooker and whisk until sauce is well combined.
Place seasoned chicken breasts and peppers into dish and cover with the sauce. Cook on Slow Cooker setting for about 7.5 hours.
Remove from oven and shred chicken with 2 forks, then return to the oven for a further 1/2 hour.
Serve with your favourite rice and garnish with coriander and peanuts. YUMMY!

Vegetable Quiche

Image Leave a comment 03/09/2017 the wee caledonian cook

I love quiche and with this little magic crisper plate of mine I just had to give it a try. Amazing results in just 16 minutes with a lovely crusty bottom. I also got my creativity on and designed little patterns with the vegetables…….I just love playing around with food…lol!

1 x roll of puff pastry (shop bought)

2 eggs

2 large spoonfuls of ricotta cheese

1 large spoonful of parmesan cheese

1 tsp nutmeg

pinch salt

handful of grated Mozzarella cheese

1 tsp oregano

1 courgette

1 red pepper, green pepper

1 carrot

1 red onion

tsp olive oil

Roll out pastry and place onto preheated crisper plate. (or tart tin)
Mix together, eggs, all cheeses, nutmeg, salt, oregano in a bowl
Slice courgette and carrot lengthways and wide, slice onion finely and peppers into circle shapes.
Spoon cheese mixture into the pastry tin or plate evenly
Sprinkle the red onion evenly over, place the pepper circles into mix.
Roll up your courgettes and carrots and place into the cheese mix to decorate evenly.
Glaze with olive oil on top of vegetables
Cook on Dynamic Crisp setting for 16 minutes or in an oven at 190 deg for 45 minutes
Serve…..yummy!

Victoria Sponge with a Maple Syrup and Honeyed Whiskey twist

Image Leave a comment 03/09/2017 the wee caledonian cook

I visited the Loch Lomond Food Festival recently and purchased this amazing flavour pot from SA Sauces , not sure what to do with it, I visited their website and found this amazing idea. It was absolutely delicious and an excellent twist to the traditional victoria sponge.

Makes 1 cake

200g unsalted butter, softened, plus extra for greasing
200g caster sugar
4 medium eggs
200g self-raising flour, plus extra for dusting
about 6 tbsp raspberry jam
250ml double cream, whipped
icing sugar, for dusting
One pot of maple syrup and honeyed whiskey

Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and half the pot of maple syrup and honeyed whiskey into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
Mix the reminder of the pot of maple syrup with the cream. Whisk until you get a matt finish.
Spread the jam (optional) onto one cake and top with the mixed cream. Sandwich the cakes together and dust with icing sugar.

Homemade Burgers with Chilli Bacon Jam

Image 2 Comments 12/08/2017 the wee caledonian cook

I picked up a little deli delight recently……..a wee jar of Chilli Bacon Relish from eat 17, intrigued to taste I spooned a tbsp onto some crusty bread….yum……but then a thought popped into my head….oh yes this would be perfect with burgers…..and I was right…..a perfect match, was just heavenly.

Makes 4 burgers

400g Aberdeen Angus Steak mince – or a good quality one.

1 egg

4 sprigs or flat leaf parsley – finely chopped

1 tsp garlic

Salt & cracked black pepper to season/taste

1 tsp dijon mustard (optional)

1 slice bread crumbled to bind

Mix everything together in a bowl and shape into 4 burgers, making sure they are the same thickness.
Refrigerate for about an hour
Now for the best bit…….MY MAGIC CRISPER PLATE…..since I got my new Hotpoint ovens, I haven’t stop using this, it cooks everything in a fraction of the time and no oil is needed making everything healthier. You preheat the plate for about 2-3mins, place the burgers onto the plate and cook for about 12 mins using the crisper setting. You don’t need to turn over, just pop in and cook. It crisps and cooks the underside while cooking from the top……magic!
If you don’t have the crisper plate, to cook burgers I would heat a little oil on a griddle plate or fry pan on the hob to a medium to high heat and cook for about 6-8 minutes on each side or until cooked through.
Warm up your bread rolls in an oven for a few minutes, place burgers onto the rolls, place a few slices of cheddar, place under the grill until slightly melted then scoop a tsp of the chilli and bacon relish on top……serve. OH YUMMY!

Before:-

12 minutes later….no oil…no turning:-

Sweet Potato & Mixed Bean Burgers

Image 2 Comments 24/07/2017 the wee caledonian cook

Tonight I was using up leftovers, I hate seeing any food go to waste….lol!

With a sweet potato and 1/2 can of mixed beans, I decided on a burgers, my first time at a sweet potato burger too. It was absolutely delicious.

Makes 2

1 sweet potato

1/2 can of mixed beans ( I used five bean salad)

1/2 garlic clove

1 tbsp olive oil

1/2 tsp chilli flakes

1/2 tsp ground smoked paprika

1/2 tsp ground coriander

1/2 tsp salt

black pepper and nutmeg to taste

1 tsp maple syrup

2 tbsp flour to help bind

1 tsp sesame seeds

Cook the sweet potato, you can roast in an oven or boil them, I preferred to steam cook them as it keeps more of the flavour in. I used my fabulous Steam Accessory I got with my new Hotpoint oven. Only took 4 minutes.
Meanwhile, empty the beans and all the spices into a bowl and mix.
Then add the cooked potato to the bowl – please allow the potato to cool first. Take a masher and mash up.
Preheat the oil in a pan to medium heat.
If the mixture is too wet, add in a little flour to help bind. Take handful of mixture and make into a burger like shape.
Top with sesame seeds then cook for about 5 minutes on each.
Serve. Yummy!

Spicy Salmon with Avocado Cucumber Strips

Image 4 Comments 22/07/2017 the wee caledonian cook

I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!

Makes 1 portion – obviously add quantities for more.

2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!

1 tsp chilli powder

1 tsp rainbow peppercorns – ground

1 tsp ground cumin

2 tbsp olive oil – good quality

1/2 cucumber

Salt & pepper to taste

For the dressing:-

1/2 avocado

1/2 lemon juiced

1/2 garlic clove – crushed

Handful Dill – freshly chopped (or you could use parsley)

1/2 chilli – diced or 1/2 tsp dried flakes

2 tbsp water

Salt & pepper to taste

Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
Add the cucumber to the avocado dressing and coat.
Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!

Crunchy Peanut Butter Chicken

Image 2 Comments 21/07/2017 the wee caledonian cook

If your anything like me……I Love peanut butter, so when I saw this recipe being executed on TV I just had to try it. I have adjusted the ingredients slightly to suit our tastes and I have to admit it’s bloody lovely! This will soon be a staple recipe in my household I think.

You can serve it with some rice for a dinner, or even just on a toasted open baguette (which we done) or even as a filling in a wrap for lunch, its very versatile.

Makes enough for 4 people

For the Chicken Thighs and marinade:-

500g chicken thighs cut into strips

2 tbsp soy sauce

1 tsp cornflour

1 tbsp peanut oil

For the Sauce:-

1 tbsp balsamic vinegar (good quality one)

80g peanut butter – crunchy

1 tsp soy sauce

2 tbsp sesame oil

1 tsp sichuan peppercorns – toasted and ground (you can use rainbow peppercorns too)

2 tbsp peanut oil

2 red chillies – chopped finely or 2 tsp dried chillies

4 spring onions – finely chopped

2 garlic cloves – crushed

1 inch root ginger, finely chopped

For the marinade for chicken thighs – Mix the soy sauce, peanut oil and cornflour in a bowl, add the chicken and ensure coated evenly, allow to stand at room temperature for at least 1/2 hour.
Meanwhile for the sauce, combine together balsamic vinegar, peanut butter, soy sauce, sesame oil and peppercorns until smooth.
Heat a wok or large fry pan over a medium to high heat, add the peanut oil to heat through until pan is coated, then add in the chillies, ginger and garlic cook for about 1 minute.
Add in the marinated chicken and cook until chicken is browned all over. Add in the spring onions and the sauce mixture coating all the chicken pieces, cook for a further 2 minutes.
Serve with your choice of accompaniment.

Sicilian Lemon Cupcakes with a Gooey Centre

Image 4 Comments 21/07/2017 the wee caledonian cook

Oh WOW…….these are amazing, if you like all things lemony and fresh then this is the little cupcake for you.

I had a jar of Sicilian Lemon Curd to be used up so thought I;d try some little cupcakes. Yummy….Yummy! Perfect with an afternoon cuppa.

Makes 12

1 Cup of Cream – I used the double light cream (healthier option…lol)

1 cup of caster sugar

2 eggs – beaten

1 1/2 cup of self raising flour

1 Lemon – grated rind and juice

250g cream cheese

125g salted butter

grated rind and juice of 1/2 lemon

250g Icing Sugar – you may need more or less.

Preheat you oven to 180 deg
Put cream, caster sugar and eggs into a large mixing bowl and whisk until smooth.
Grate the lemon rind into the bowl.
Sift in the flour and whisk until batter is thick and smooth.
Divide the mixture into your cup cases and bake for approx 15-20 minutes.

6. Allow cupcakes to cool slightly. Then taking a small teaspoon or knife dig some holes into the centre, not too big or too small. Then gently fill the holes with the lemon curd.

7. To make the buttercream:- Add the cream cheese, icing sugar, butter, rind and juice of 1/2 lemon into your mixing bowl and whisk until light and airy.

8. Add into a piping bag and pipe on top of your cupcakes covering the hole. To finish sprinkle some lemon rind on top.

Enjoy!

French Toast Parcels

Image Leave a comment 18/07/2017 the wee caledonian cook

OMG! These were absolutely amazing! I love sweet and savoury, I know its not for all but I loved this little creation.

4 slices of wholemeal bread (you can of course use white)

2 tbsps extra light philly (cream cheese)

1 egg beaten

salt & pepper

splash milk

1 tsp honey

2 tsp cinnamon

Mix cream cheese, honey and 1 tsp cinnamon together
Take a rolling pin over the bread slices to flatten
Spoon the cream cheese filling into centre of 2 slices of bread
Place the other slices over top to make a parcel
Using a circular pastry cutter, cut out a circle on the bread, remove the crusts
Whisk the egg, milk, 1tsp cinnamon, salt & pepper together and pout into a bowl
Using a fork press down the outer edges of the 2 parcels to seal the bread together
Dip the parcels into the egg mixture coating thoroughly
Preheat oven to 180 deg and bake the parcels for about 15-20 mins.
I sprinkles some icing sugar over top and some Maple Syrup for extra taste, this is optional.

So Yummy and delicious!

6 Layer Wrap

Image Leave a comment 18/07/2017 the wee caledonian cook

Why not? 6 Layer fillings? Hungry?

This is full of flavour and very filling, great for a dinner or lunch. With the weather being rather warm of late I was looking for alternatives for a refreshing cool dinner and this certainly filled my expectations. Fresh, light, cooling, filling and flavoursome.

Makes 6 wraps.

6 Wholemeal Wraps (shop bought)

1 large avocado

1 can refried beans

Handful of lettuce leaves – your choice as anything goes. (I used peppery leaves)

Chorizo – chopped into small chunks

1 tbsp olive oil

Handful fresh parsley – chopped

1 tbsp lime juice

2 Handfuls of cheddar cheese – grated

1 small cup of sour cream

1/2 cucumber – chopped finely

1 yellow pepper – chopped finely

3 spring onions – chopped finely

pinch of Salt

1 chilli or jalapeno – finely chopped

Cook the chorizo in a pan over medium heat until browned, remove and allow to cool
Mash the avocado, lime juice, parsley and salt together until smooth
Prepare the wraps as per packet instructions.
Now the exciting and messy bit…….the assembly:-

1. Spread 1 tbsp of sour cream onto wrap

2. Then spread 2 tbsp of refried beans

3. Spread 1 tbsp of the avocado mix

4. Sprinkle some Chorizo over top

5. Lay the salad toppings – lettuce, cucumber, pepper and spring onions

6. Finally the cheese and sprinkle of chopped spice (chilli or jalapenos)

7. Roll up into a manageable wrap. Yummy!

Omelette in minutes on Crisperplate

Image Leave a comment 18/07/2017 the wee caledonian cook

Oh yes……my magic little crisper plate performs again with excellent results.

Thought I would try an omelette this time as it is a 50/50 chance I get the flip right in a pan……lol!

This crisper plate cooks right through without flipping in just 2 minutes…..oh yes just 2 minutes!

Makes 1 large omelette – 2 people or 1 if your hungry…lol!

5 eggs

Cooked smoked ham pieces

Grated cheese

Salt & pepper to taste

Preheat crisper plate on crisp setting for 3 minutes
Whisk together eggs and seasoning, pour onto crisper plate
Add on your fillings, for me this time it was ham and cheese. (spinach is another fav of mine)
Cook on dynamic crisp setting for 2 minutes. Yummy! NO FLIPPING! Perfect omelette.
Serve.

One pan dinner in 12 minutes using Crisperplate

Image Leave a comment 18/07/2017 the wee caledonian cook

When I got my new Hotpoint Combi Oven with this Crisper Plate, I didn’t realise just how much I would use it, I call it my magic plate as it cooks everything in a fraction of the time with tasty results.

We all want healthy meals in minutes these days and this little plate does it all. This was one of the first recipes I had seen and used, so tasty and in 12 minutes.

Serves 2 people.

1 large chicken breast – cut into large chunks

6 Salad potatoes of your choice – sliced in half

1 red & green pepper – sliced

1 red onion – wedges

1 garlic clove – sliced

Tomatoes on the vine – I used Piccolo (my fav)

1 tsp olive oil

Salt & pepper

I sprinkled my chicken pieces with some smoked paprika for extra flavour – you can of course use anything. I’ve also used rosemary.
Preheat the crisper plate on the crisper setting for 3 minutes
Place the potatoes, onion, garlic and peppers in a food bag and drizzle a teaspoon of olive oil in with salt & pepper and shake to coat.
Place all ingredients onto the crisper plate and cook for 12 mins on the crisper setting.
Its as easy as that………healthy quick meal in minutes.
The tomatoes turn very juicy while cooking for that length of time which gives you your juice for the meal, if you don’t like it too juicy, add the tomatoes after 6 minutes.

Homemade Pizza Sauce

Image Leave a comment 18/07/2017 the wee caledonian cook

This is my go to Pizza Sauce, ever since I started cooking I always look for healthier options to shop bought products and this is definitely one of them. Not only are your homemade options healthier but so much more tastier.

Makes enough for 2 large pizzas

250g of fresh tomatoes or 1 can 400g of chopped tin tomatoes. (I would urge you to try fresh it makes such a difference to the flavour.

4 garlic cloves – minced

2 teaspoons balsamic vinegar

salt & fresh cracked pepper

1 tbsp Olive oil

First place the fresh tomatoes into a pan of boiling water to loose the skins (about 10 mins). Remove skins before placing into processor.
Combine all of the ingredients into a food processor and blitz until smooth. Tasting through and adding more pepper or oil as required. If you prefer a really thick sauce, drain some of the tomato juice before putting into the blender.
The sauce can be used straight away or chilled in the fridge up to 1 week.

French Toast Baked Casserole

Image Leave a comment 25/06/2017 the wee caledonian cook

I had seen loads of recipes for this and keen to try it, so today was that day. It turned out really well and so delicious. I am a fan of Maple Syrup so anything with this ingredient I know I’m going to enjoy.

Makes about 4 portions

4 Slices of bread (you can use anything you like) – I used wholemeal.

4 eggs – beaten

150ml milk

1 tbsp cinnamon

1 tsp salt

1 tsp vanilla essence

For the topping:-

1 tbsp cinnamon

3 tbsp brown sugar

1 tsp nutmeg

pinch salt

3 tbsp Maple Syrup

1 tbsp butter

First oil a casserole dish.
Lay bread in casserole dish, layering up. I broke my bread into chunks.
Mix together egg, milk, vanilla, cinnamon and salt and pour over bread in dish
Leave overnight in fridge to soak or for at least 3 hours.
Next morning………..preheat oven to 180 deg.
To make the topping mix together sugar, cinnamon, nutmeg, maple syrup and 1 tbsp butter in a pan until melted together then pour over bread mixture.
Bake in oven for 40 minutes. It will rise slightly.
Serve with loads of Maple Syrup….Yummy!

Spanish Omelette

Image 2 Comments 25/06/2017 the wee caledonian cook

We decided to have a spanish afternoon and I was dying to try something different in my new Crisper Plate. Absolutely loved this recipe, healthy, tasty and only 12 minutes in my new crisper plate.

Perfectly served with some San Miguel…….we just needed the sunshine…lol!

Makes a 12 inch size – 4 portions

250g potatoes – sliced (I left skin on but it’s up to you)

4 eggs

1 tbsp butter or oil

Sliced onion (I used shallots – better flavour)

30ml milk

Salt & pepper to taste

Preheat crisp plate for 3 mins. Place butter on a allow to melt
Place potatoes onto plate.
Cook on Dynamic Crisp for 5 minutes.
Place the onion on top of potatoes and cook further for 3 minutes.
Meanwhile beat the eggs, milk and salt & pepper together then pour over potatoes.
Cook further for 3 minutes
Turn on grill and brown for about 2 minutes or until golden brown.
Serve. Yummy!

Peanut Butter Hummus

Image 4 Comments 11/06/2017 the wee caledonian cook

Oh yummy…yummy…yummy! In a bid to try and eat a bit healthier, I decided to make some peanut butter hummus for my saturday night munchies, I got the original recipe from Nigella but tweeked it slightly.

Makes enough for a medium tub – about 400g

1 can chick peas drained

1 clove garlic – peeled

2 tbsp olive oil

3 tbsp peanut butter

2 tbsp lemon juice

1 tsp sea salt flakes

1 tsp ground cumin

3 tbsp greek yoghurt

1 tsp smoked paprika to serve

Place everything (except paprika) into a food processor and blitz until smooth. If its too thick still add more yoghurt.
Sprinkle paprika before serving. Tuck in with some fresh carrots or some healthy crackers.

Moroccan Spiced Poussin

Image 2 Comments 10/06/2017 the wee caledonian cook

Having never tried a Poussin before (young chicken), I was intrigued when I saw one half price in my local market, so in my basket it went. Later, I’m now trying to decided how to cook and what seasoning to use, this moroccan spice was definitely a winner for me, not only flavoursome but deliciously succulent cooked in my rotisserie oven from Hotpoint.

1 Poussin (500g)

Stock if roasting in a pan.

Marinade:-

1 level tbsp cumin

1 tsp coriander

1 tsp black peppercorns – crushed

1 level tbsp paprika (I used smoked)

Zest and juice of 1/2 lemon

2 tbsp olive oil

Mix everything together in a bowl and spread over poussin, cover and marinate overnight in a fridge or for at least 4-6 hours.
If you have a rotisserie…..excellent….skewer and cook on medium level heat for about 45 mins. (Poussin was 500g). If not , preheat oven to 180deg fan, place in a roasting tin, add some stock, cover with foil and cook for 30 mins, remove foil then cook further for 15 mins.

Beetroot Hummus

Image 2 Comments 30/05/2017 the wee caledonian cook

Having some leftover beetroot and chickpeas in cupboard, it was an easy choice tonight to whip up a wee healthy snack after my gym session.

Makes a good size container – about 12 servings (depending on your serving size of course)

4 fresh beetroot – cooked and chopped

1 can 400g chickpeas – drained

2 tbsp tahini

1 tbsp extra virgin olive oil

2 garlic cloves – finely chopped

1 freshly squeezed lemon juice

pinch salt

2 tsp cumin

Put everything into a food processor and whip together until blended well.

Serve with some lovely crispbreads, crackers, carrot, celery the list goes on what this goes with.

Crisperplate Cheese & Bacon Quiche

Image Leave a comment 29/05/2017 the wee caledonian cook

I’m just loving my new oven from Hotpoint, it comes with a crisper plate which you preheat then cook directly on, great for crisping up food but also great for those crispy bottoms…..which means….no soggy bottoms!! lol!

I decided to try a quiche, normally you have to preheat your oven then blind bake your pastry, this little crisper plate eliminated all of that……..and in just 14 mins my quiche was baked to perfection with a crispy bottom. The plate is 12.5″ in diameter, so perfect family size too.

Makes 8 slices.

1 roll approx 250 g puff pastry

2-3 leeks – finely sliced

300 ml double cream

4 eggs

300 g grated Gouda cheese

8 slices of smoked bacon – chopped

Salt & pepper

1. Preheat your crisper plate (2mins) or your oven to 180 deg.

2. Fry the bacon on crisper plate for 3 mins (no oil required) OR in a fry pan with a little oil until browned.

3. Remove then lightly fry the leeks on the crisper plate with a knob of butter for 4 mins OR in a fry pan until browned slightly. Remove and put to side with bacon.

4. Beat together the cream and eggs then add in the cheese and mix

5. Lay the pastry over the crisper tray or basking dish if using the oven. (Blind bake pastry for about 10mins if using the oven)

6. Lay in the bacon and leeks evenly then pour in the cheese mixture evenly. Season with salt & pepper.

7. Trim off any ends for an even finish.

8. Cook on Dynamic Crisp setting for 14 mins. OR bake in oven for about 25-30 mins.

9. Serve….Yummy!

Classic Lasagne

Image 2 Comments 22/05/2017 the wee caledonian cook

My first try at making my own lasagne and it was delicious, there are so many different ways to making a lasagne but I decided to start it would be the classic, as you can never really go wrong with the good old recipes.

My new oven actually has a Lasagne setting which took away my thinking of what the correct temperature, humidity and cooking elements to be used. I am impressed, a perfectly baked lasagne. (ok some may say a bit too browned on top, but my partner likes it that way…lol).

Makes for 2-3

250g minced beef

1 red onion – finely chopped

1 clove of garlic – crushed

1 tbsp olive oil for fry

1 red pepper – diced

1 tbsp flour

250g tomatoes, skinned and chopped (to skin, score tomatoes and place in a pot of boiling water for about 10 mins, the skin will then easily peel away) or you could use chopped tin tomatoes.

2 tbsp tomato puree

100ml beef stock

100ml white wine

2 tsp dried oregano

Salt & pepper

Lasagne sheets – I used wholewheat

For the sauce

25g butter

25g flour

250ml milk

150g grated cheddar cheese

Method:-

Gently fry the onion and garlic in a pan with the oil for a few mins until brown.
Add the mince and cook through
Add the chopped pepper and cook for a few mins
Add the tomatoes, stock, wine, tomato puree and oregano, season well, mix through and simmer for 30 mins uncovered. If still too wet, add some flour to help thicken or increase heat and boil for a couple of mins.
Meanwhile to make the cheese sauce, add the butter, milk and flour to a pan and gently heat through stirring continuously until it starts to bubble, then add 100g of the grated cheese and mix through for about 2 mins.
Place some of the meat in a lasagne dish, then cover with some lasagne sheets, then pour over some of the cheese sauce, continue to layer until you finish with the sauce. I got 2 layers. Sprinkle with the remainder of the cheese.
Set your oven to 170 deg fan and cook for approx 35-40 mins if you haven’t got a lasagne setting.
Serve. Oh yummy!

You can do a vegetarian version by replacing beef stock and mince with veg stock and vegetables of your choice. You could even do a chicken lasagne with chicken stock. The options are endless.

Sticky Ginger Cake

Image 7 Comments 14/05/2017 the wee caledonian cook

Perfect bake on auto cake setting Class 9

oh Yummy…..yummy……yummy!

First Recipe trying out my new oven. Baked perfectly and tasted even better….lol!

225g Black Treacle

255g Soft Light Brown Sugar

255g Butter

2 eggs, beaten

350g plain flour

2 tsp ground cinnamon

1 tbsp ground ginger

pinch salt

1 tsp bicarbonate of soda

250ml warm milk (I used semi-skimmed)

Method:-

Melt together Treacle, sugar and butter, mixing all the time
Remove from heat and mix in the eggs
Sieve flour into a large bowl, add the salt, cinnamon and ginger and mix together until combined
Mix bicarbonate soda to warm milk then slowly add to the mixture and mix well
Line a 10″ square baking tin and grease
Pour mixture into tin and bake in the oven. I used my new Cake function, if you don’t have this then bake 140 deg for about 1-1.5hrs. Test with a knife, if it comes out clean its ready.
Serve with some warm custard or ice cream.

So Excited – New Oven!

Image Leave a comment 14/05/2017 the wee caledonian cook

I was so excited yesterday, got my new Hotpoint oven and Combi microwave fitted. It looks absolutely brilliant, the new black glass design is very stylish and minimalistic looking, perfect in my kitchen. Hotpoint Award winning oven range

You guessed it………I got to work straight away on baking a cake, the oven has automatic recipe settings where you select the type of food and the oven works out the time, temperature and cooking method by sensing……….genius. My cake came out perfect……check out my recipe here. Sticky Ginger Cake

Split pea & Pearl Barley Curry

Image 2 Comments 12/05/2017 the wee caledonian cook

Oh……I do love a good curry on a Friday! Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.

I served with my homemade Chapati’s too…..who says a curry can’t be healthy?

Serves 2

80g Green Split peas (if you soak overnight they will cook quicker)

80g Pearl Barley

100 g spinach – fresh

200g chopped tomatoes

1 red onion – finely chopped

1 clove garlic – finely chopped

1 tbsp Masala Paste

150ml veg stock

tbsp oil/spray oil

Method

Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.
Stir in masala paste and cook for further 1 min.
Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.
Stir in spinach and simmer for further 1 min
Serve with some chapati or which ever you like. Yum!

Cloudy Eggs

Image 2 Comments 10/05/2017 the wee caledonian cook

This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.

Makes 2

2 eggs – separate white from yolk

pinch salt & pepper

tsp chives

1/2 tsp smoked paprika

1/2 tsp dried chilli flakes

Method

Preheat oven to 230 deg and line a baking tray with non stick paper
Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff
Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.
Sprinkle the paprika onto the egg whites
Bake in the oven for approx 3-4 mins
Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.
Bake for a further 2-3 mins
Serve.

Curry Kedgeree

Image Leave a comment 08/04/2017 the wee caledonian cook

I visited the Springfest Food & Drink Festival at Loch Lomond Shores last week and was blown away by all the different flavours from different countries. More importantly it was great to see some new flavours and ideas being created.

One of the items I picked up was Curry Rock Salt by flavour magic something different. I decided to try it with my kedgeree recipe but adding the curry salt in and seasoning the eggs with the curry salt and WOW, what a taste sensation, it was delicious. I bought other flavours too so I’m now excited to try them out too.

Love of omelettes

Image Leave a comment 08/04/2017 the wee caledonian cook

I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.

This is one of my favourites:-

3 eggs

6 cherry tomatoes – halved

handful of spinach

1 mushroom sliced

Salt & pepper to taste

Lightly oil frying pan
Add in tomatoes, mushroom and spinach, cook for a minute
Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.
Serve. Yummy!

Here are my other favourites:-

Tomato and avocado

Ham & mushroom

Cheese & Ham

Spinach and bacon

Haggis and tomato

Spring onion & Feta cheese

Avocado and mushroom

Sundried tomato and Chorizo

Tomato & Basil Focaccia

Image Leave a comment 08/04/2017 the wee caledonian cook

Inspired by a post I seen on KitchenAid London’s Facebook and having recently invested in my own KitchenAid Stand Mixer it was a must that I had to bake. I adjusted some of the ingredients to my liking. For me it was a little bit too crispy on top but my partner loved it. Practise makes perfect as they say…..watch this space.

Makes 1 loaf

1 packet of 7g dried active yeast

200ml lukewarm water

pinch of sugar

400g strong white bread flour

1/2 tsp salt

50ml olive oil

1 tbsp honey

1/2 bunch of basil – finely chopped

1-12 Cherry tomatoes (of your choice) I used piccolo and sunblush

1 tbsp Tomato puree

Sea Salt flakes to garnish

Empty the yeast into the lukewarm water with the pinch of sugar and leave for about 10 minutes until foamy.
Stir in the olive oil to the yeast
Mix the flour and salt in a bowl, gradually add in the yeast mixture and tomato puree, using the dough hook, knead until a soft dough. Speed 1 for about 5 minutes.
Select proving on your oven (if you have one), if not, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about 1.5 hours.
Knock back the dough and knead on speed 1 mixing in the basil for about 2 mins.
Roll out the dough on a floured surface about 1.5-2cm thick
Place on a greased baking sheet on a tray and make 12 indentations with a damp fingertip, push your cherry tomatoes into each hole, prove again for about 30 mins.
Preheat your oven to 200deg, drizzle a little oil over bread and garnish with sea salt. Bake in the oven for about 25 mins or until bread sounds hollow on bottom.

I served with some balsamic vinegar and olive oil dip, but it is also really nice on its own.

Omelette and Avocado Smiley Face.

Image Leave a comment 01/04/2017 the wee caledonian cook

Hello Saturday Morning!

Woke up this morning feeling a bit creative. Decided to play with my food for breakfast, what do you think? lol!

Omelette, avocado, tomatoes, pepper and chives – yummy! & all with a smile…..what better way to have breakfast.

I then decided to give my blog a bit of a wake up, I felt it was a bit dark……..what do you think of my new look?

Have a great weekend everyone! I’m off to create.

Chocolate & Banana Marble Bread

Image 1 Comment 26/03/2017 the wee caledonian cook

First try at marbling, I’ve seen it loads of times in magazines but never tried it, who knew it would be that simple!

125g butter

150g light brown sugar

2 eggs

2 ripe bananas

1 tsp vanilla essence

200 g self raising flour

2 tbsp. baking powder

1/2 tsp bicarb soda

pinch of salt

2 tsp cinnamon

2 tbsp. cocoa powder

1. Preheat oven to 170 deg.

2. Line a baking tin with greaseproof paper

3. Place butter and sugar in a large bowl and mix together until smooth and fluffy

4. Add the eggs, one at a time, whisking well.

5. Mash the banana and add with the vanilla essence and mix

6. In a separate bowl sift the flour, baking powder, bicarb soda, salt and cinnamon together, fold into the wet mixture until combined.

7. Pour half the mixture into another bowl and mix through the cocoa powder

8. Spoon both mixtures into the baking tin alternating between each so you have layers.

9. Drag a knife through the mixture a few times to marble then bake for approx. 1 hr or until knife comes out clean. Leave to cool on a wire rack.

Chocolate Banana Cupcakes

Image Leave a comment 19/03/2017 the wee caledonian cook

Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cupcakes it was. So yummy! My decoration is in need of some practise though…lol!

Makes 6

80g self raising flour

120g light brown sugar (or you can use caster sugar)

20g cocoa powder

1 egg

1 tsp vanilla essence

1/2 tsp salt

30ml milk

1/2 tsp baking soda

1/2 tsp baking powder

1 medium ripe banana – mashed

Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.
Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.
Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.

I made some plain chocolate ones too, follow everything above but just take out the banana.

Spinach Pesto

Image Leave a comment 18/03/2017 the wee caledonian cook

I had some Garlic Bread left over from dinner last night, so I wanted to try something different with it rather than just heating it up. I just love spinach, so why not? It turned out absolutely delicious….if I do say so myself. lol!

Makes 1 small pot – about 1 cup

2 cups of fresh spinach leaves or 6 rounds of frozen spinach

1/2 cup of fresh flat leaf parsley. (you could use basil also)

1/4 cup of walnuts or pine nuts

1/4 cup of parmesan cheese – freshly grated

2 garlic cloves

juice of 1 lemon

1 tsp sea salt

1 tsp black pepper

2 tbsp olive oil

Put everything into a food processor and blitz until blended together.

Serve up. I had mine on bread but you could use this as a base for pizza, in salads, so much more. Will keep in fridge covered for up to 3 days.

Afternoon Tea Empire Biscuits

Image 4 Comments 11/03/2017 the wee caledonian cook

I just love my Empire Biscuits, I do have to say they are rather tasty. Having the afternoon to myself I fancied getting my creativity on this afternoon and trying some new techniques. I thoroughly enjoyed my creating and so glad they turned out…..I don’t have the steadiest of hands…lol. Although my love hearts could do with more practise…lol!

For the Empire Biscuits:-

Makes approx 12 – Empire Biscuits

Designs:-

I used 1 spoonful of the icing in each tub and added food colouring.

I used a skewer that I had in my kitchen drawer, but anything with a pen like nib would do.

Once you have put your white icing onto your biscuit you then choose your design colours.

I started off with roses. Put the nib of the skewer into the red colouring and place a small dot onto the icing and start to rock and circle the skewer to make your design. Clean nib then dip into the yellow and add a dot in the middle. Clean nib then dip into the green and draw small leaf shapes at the bottom. Finish design with small dots of colour randomly.

I done the same thing but on a bigger scale for me single rose.

Then using each colour draw lines on your biscuit.

Then drag the tip of your skewer firstly down the way then up the way to create the design.

Happy Baking!

Eggs in Toast with Spicy Avocado Bites

Image Leave a comment 11/03/2017 the wee caledonian cook

I just love eggs and toast on a Saturday morning but wanted to jazz it up a bit today, so here is my eggs in toast with some spicy avocado bites.

2 Slices of Wholemeal toast (you can of course use white if you prefer)
2 eggs
1/2 avocado – mashed
tsp of chilli flakes
rainbow pepper
knob of butter

1. Heat butter in a pan
2. Using a cutter take out the centre of the bread slices

3. Place bread slices into the pan and crack the eggs in the centre. Also put the circle bites into the pan.

4. Cook for about 1-2 mins, then flip over and cook for a further 1-2 mins (depending if you want yolk running or not)

5. Meanwhile, mash up the avocado and sprinkle with chilli flakes.

6. Remove the toasts from pan and place on a plate. Take the 2 round pieces and place the cutter you used to cut over then spoon in the avocado mix, remove cutter and place on plate. Sprinkle with rainbow pepper to taste. Yummy!

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Satay Stir Fry Sauce

Image Leave a comment 13/02/2017 the wee caledonian cook

Another one of my must makes this year is Satay Sauce, and yay…I’ve done it! So simple and healthier than shop bought versions. I went for a mild version tonight, but I also think that adding a little chilli or tobasco could work just as good if you wanted a little kick to it.

Makes enough for 2 portions of stir fry.

3 tbsp Peanut butter – I used Whole Earth Crunchy as I like the bit of crunch, but you can use smooth and any brand you wish.

2 tbsp Soy sauce

1 tbsp Light Brown sugar

1 tsp garlic powder

1 tsp sesame oil

1 tsp peanut oil

2 tbsp lime juice

Put everything in a microwave jug with 2 tbsp water and microwave for 1 minute. Stir and add to your stir fry.

As easy as that! Yummy!

Broccoli and Cheese Croquettes

Image Leave a comment 12/02/2017 the wee caledonian cook

One of my favourite meals is my waffle crusted chicken and Maple sauce, I thought I would try a more healthier accompaniment tonight.

I had some Broccoli to use up and decided on some little courgettes. These were really tasty and also low in fat.

Makes about 10 croquettes

1 large broccoli (about 3 cup fulls of florets)

2 eggs beaten

salt & pepper

1 small onion – finely chopped

1/2 cup of panko breadcrumbs

1 cup of reduced fat cheddar cheese – grated

1/2 tsp garlic powder

Preheat oven to 210 deg.
Blanch the broccoli in boiling water for 1 min, then transfer to cold water to stop cooking. Dry off excess water and chop broccoli finely.
Put eggs, cheese, onion, garlic, sat & pepper into a large mixing bowl then tip in the broccoli and mix through. Add in the panko breadcrumbs and mix again. Place in the fridge for about 1/2 hour to chill, this will help when making croquettes.
Line a baking tray with greaseproof paper. Take a small amount into the cup of your hands and shape into a croquette. Place on baking tray and spray with oil. Sprinkle a little paprika on each one and bake for 10 mins.
Turn over, spray with oil and bake for a further 10 mins or until golden brown and crispy.

Serve.

Yummy with my waffle chicken, you can find recipe here waffle chicken

Avocado Love on Toast

Image Leave a comment 04/02/2017 the wee caledonian cook

I just love playing with my food….lol! I was feeling in a creative mood this morning so rather than smashing the avocado (as I normally do) I thought it’s time to try the Avocado Rose bowl design that has been going about for a while now. Not only did I master that, since it’s February, the month of Love, a wee love heart appeared also.

Here’s how to do it.

1/2 Avocado

Little oil and a sharp knife

Firstly rub your knife and your work surface with a little oil, this helps the knife glide smoothly through the avocado.
Slowly slice the avocado as thinly as you can.
Wet your fingers slightly, then slowly fan out the avocado slices to make a long line or u shape.
Gently start to roll up into your rose bowl design or in fact any design you want to.

I then placed on a piece of toast with a poached egg inside and devoured!

Burns Night Recipes

Image Leave a comment 24/01/2017 the wee caledonian cook

Classed as the Best Scottish Supper of the year, with amazing local produce such a haggis, neeps and tatties to our Famous Scotch Whisky and our sensational Scottish tablet along with the bagpipes it is one amazing night celebrating the amazing poet Rabbie Burns.

Here are some of my favourite recipes:-

Haggis, Neeps & Tatties

Whisky Mousse

Scottish Cranachan

I have a love of bananas right now so I think I’ll be having my Whisky banana tomorrow.

100ml Scotch Whisky

100g soft brown sugar

100g butter

4 large bananas

Ice cream of your choice.

Melt the butter in a deep-sided frying pan over medium heat. Stir in the brown sugar and whisky. Bring to the boil and cook, stirring, until sugar has dissolved.
Reduce heat to a simmer. Add bananas and simmer gently until bananas are warmed through and glazed with the syrup. Serve immediately with vanilla ice cream.

French Toast Stack with Maple Syrup

Image Leave a comment 22/01/2017 the wee caledonian cook

I’ve seen posts about Baked French Toast and always wondered how it tastes, so today was that day that I would give it a go. I normally fry my eggy bread so I was intrigued. It tasted amazing with the Maple Syrup and a great Sunday Brunch recipe.

Serves 4-6

6 slices of thick white bread (it has to be white, I’ve tried wholemeal in the past and it just doesn’t work)

5 eggs

1 cup Milk

1 tsp vanilla essence

2 tbsp sugar (brown or white, your choice)

1 tsp cinnamon

2 tbsp butter – melted

Maple Syrup to serve

Preheat oven to 180 deg
Cut bread into long slices. Mix sugar and cinnamon and set aside.
Whisk together eggs, milk and vanilla
Soak the bread in the egg mixture and let excess drip off
Place some greaseproof or parchment paper on a baking tray and lay the bread strips on top, leaving a small space in between
Using the melted butter, brush the tops of the slices then sprinkle with sugar and cinnamon
Bake in oven for 15 minutes
Remove and turn over the slices, repeat with the butter and sugar and bake for a further 15 mins.
Allow to cool slightly, plate up and drizzle with Maple Syrup…..Yummy!!

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!

Summer Salad with Italian Dressing

Image Leave a comment 11/01/2017 the wee caledonian cook

With a weather forecast of snow on its way and an extremely windy night last night, I was wanting something to cheer me up and make me think that spring is nearly here..lol! So my summer salad was just the thing for a great healthy pick me up at the dinner table. I served this with my homemade flatbreads

Serves 4

Large handful of tomatoes….my favourite are Pomodorino baby plum

1 can of black beans 400g

1 red and 1 green pepper – sliced and cubed

1 red onion – diced

1 cup of sweetcorn

1 tsp garlic powder

1 can tuna flakes

fresh coriander to garnish

Italian dressing (my recipe here) Italian Dressing

Put everything into a bowl and mix through. Add in the dressing and serve.

Yep, its as easy as that!

This is also a great recipe for a salsa dip at a party, obviously taking out the tuna!

Italian Dressing

Image 1 Comment 11/01/2017 the wee caledonian cook

My favourite go to dressing for…well…just about everything. This, in my opinion is better than shop bought ones…….well I will say that but I’m serious. lol!

6 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

2 garlic cloves, chopped

1 teaspoon dried basil, crumbled

1/2 teaspoon dried crushed red pepper

Pinch of dried oregano

Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Homemade Chapati’s

Image 7 Comments 11/01/2017 the wee caledonian cook

I do amaze myself sometimes, first try at chapti’s and they turned out perfect first time! Again as I have said in a previous post this year, I’m going to try all those things I said I would and didn’t in 2016 and this is one of them.

Makes 6

300g plain flour (plus extra for dusting)

1 tsp salt

50g butter melted

180ml milk

oil for cooking

First melt the butter with the milk either in a pan on a hob or in a microwave for about 1 minute
Sift flour into a bowl add salt then add the milk and butter, mix until you get a soft smooth dough, if its too sticky just add more flour.
Roll into a ball and wrap in cling film for about 1 hour at room temperature.
When ready, tear into about 6 balls (about the size of a tennis ball)
Flour your work surface and roll out each ball into a circle or best you can circle shape about 2-3mm thick.
Preheat some oil in a fry pan to a medium to high heat then drop in the bread.
Cook on each side for about 1 minute, you shouldn’t need more than that if you have the right temperature.

Remove and allow to cool slightly before serving.

If you want more of a wrap just turn the temperature down so it cooks slowly and softly, same time on each side.

So much more healthier than shop bought ones or ones from your local take out and I personally think tastier too. Was definitely a hit with my partner.

Breakfast Smoothie Bowls

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

Oh…. I do love breakfast time! New Year, new ideas, new breakfasts. Having some yoghurt left over I decided to try out some healthy smoothie bowls for my breakfast this week, and they we sooooooo delicious! A lovely smooth thick texture and full of healthy vitamins, whats not to like?

Here are 2 combinations that I tried and succeeded with.

1 x Avocado, 1 x Banana, 5 x Walnuts, 1 tsp vanilla, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender or use a hand blender then top with 1 tbsp chia seeds, 1 tsp cinnamon to garnish
1 x Avocado, 1 x Banana, 6 Strawberries, 5 walnuts, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender then top with 1 tbsp chia seeds and 2 strawberries to garnish.

I now have the urge to try more combinations, keep you posted!

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.

Chicken Tikka Masala

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

One of my favourites from my Chicken Cookbook.

Serves 4

4 Chicken Breasts – chopped into 2-3cm cubes

2 garlic cloves – roughly chopped

2.5cm ginger – chopped

400g can tin tomatoes

4 tbsp natural yoghurt

1 onion – finely chopped

2 tbsp veg oil

2 tbsp masala curry paste

salt & pepper to season

1 tbsp plain flour to thicken sauce

coriander chopped to garnish

Heat oil in a pan and fry onions until browned, then add in the masala paste and heat through for a minute.
Add in the chicken and brown, season with salt & pepper
Add in the garlic, ginger, yoghurt and tomatoes, stir and bring to the boil.
Mix the flour with a little water and add to the mixture to help thicken sauce.
Cover and simmer for about 15 minutes, uncover and cook for a further 5-10 mins to thicken sauce.
Sprinkle over coriander leaves and serve immediately. So Yummy!

Sugar Work

1 Comment 10/01/2017 the wee caledonian cook

I have been dying to try this for ages now and decided 2017 is going to be the year of experimenting. I have to say it looks easy but it wasn’t, a few more practises I think before I master it….lol! But I have to say not bad for a first time.

To make the candy:-

1. Put about 3 cups of sugar with 1 tbsp of water in a flat based pan (depending on how much you want to make)

2. Gently heat the sugar until it starts to bubble

3. It will start to go brown in colour and may lump, please do not be worried at this point this is normal. Using a wooden spoon move it around a little just to combine. You do not want to stir constantly and this will ruin it, try to leave it as much as you can.

4. If you want you can at this stage add food colouring, I added red to mine.

5. Keep moving it around until it goes quick thick but not too thick, you want to be able to lift it up and for it to drop slowly back to the pan but still thin not thick, almost just coating the back of the spoon.

6. Using anything you have in your kitchen drawers that are metal like a ladle, pizza cutter, spoon etc, it is best if you chill the metal in the fridge first. Do not use wood, I tried my wooden spoon and it stuck, it has to be metal and cold. You can then drape, twist or simply squiggle onto greaseproof paper to make your designs. ( This is the fun bit but also the frustrating bit..lol) It should harden within seconds.

Here are some of my best and worst ones……lol!

Then imply decorate your cakes. Enjoy!

Chocolate Devil Delights

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

Oh well, what can I say, these are simply delicious! Initially I was just going to make some cupcakes but decided to try the gooey centre and also tackle my first time at sugar work, which is something I’ve always wanted to try. The sugar work is definitely work in progress…lol!

For the Cupcakes:- Makes 8-10

1 Cup all purpose flour (about 100g)

1 cup caster sugar

1/2 cup good cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

1/4 cup vegetable oil or rapseed oil

1 egg

1 tsp vanilla essence

Pre-heat oven 180 deg C
Place cake liners in a muffin tin.
Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl and whisk through to combine.
Add milk, oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined.
Evenly distribute cake batter. Each cupcake liner should be about 3/4 full.
Bake for about 12-15 mins or until a knife comes clean from centre.
Remove and allow to cool completely.

For the Gooey Centre:- I decided to go with caramel but you can choose anything you like, I also cheated and just melted some caramel instead of making the real thing.

I used some caramel curls and just added 1 tsp milk and melted in microwave. I also wanted to use my food colouring and decided to give it a nice pink colour….lol!

2. Once melted, I wanted it a bit thicker so whisked it up a bit until thick and creamy.

3. Once the cupcakes are cool, using a spoon, spoon out some of the centre of the cupcake.

4. Then using a tsp, spoon some of the caramel mixture into the holes.

Finishing off:-

Again I cheated slightly and used shop bought frosting but you can of course make your own if you have more time.

Put frosting into a piping bag and then pipe on top to cover up the centre.
And then simply serve and devour or if you like try my sugar work and make fancy toppings! see my post on Sugar work. sugar wor

Potato, Cheese & Ham Souffle

Image Leave a comment 27/12/2016 the wee caledonian cook

Hope everyone had a Good Christmas!

With left over Ham I decided to make some potato Souffles with it and they turned out a nice wee delicious lunch treat.

Makes 2

2 medium size potatoes – boiled and mashed

4 Spring onions – chopped finely

Grated Cheddar Cheese – depends on your taste (I used a good handful)

Leftover Cooked Ham

2 eggs

1 Tbsp Flour to bind

butter to coat ramekins

Salt & Pepper

1 tsp Paprika

Add mashed potatoes, spring onions, ham and cheese to a mixing bowl and mix together.
Separate eggs yolks from whites and add yolks to mixing bowl and mix together with some seasoning. If mixture is too wet add a little flour to help combine.
Whisk up egg Whites until stiff peaks form.
Fold the egg whites into the mixture then pour into some buttered ramekins. Sprinkle some paprika on top.
Cook in a preheated oven at 220 deg for about 15-20 mins or until golden brown on top.

And serve….yummy!

Chicken and Lentil Curry

Image Leave a comment 20/11/2016 the wee caledonian cook

Yet again I amaze myself with an absolutely delicious curry, another one for my favourites list. So healthy too and filling.

Serves 2

2 Chicken Breasts

1 tsp curry powder

1 tsp gram masala

1 tsp Cumin

1/2 tsp turmeric

2 cloves

1 tsp salt

1 chopped onion

1 chopped chilli

2 tsp ginger

1 yellow and 1 red pepper – diced

1 tsp garlic powder or 1 fresh clove

250ml beef stock

1 cup lentils

200ml coconut milk

parlsey

salt & pepper

Put spices into a tub, turmeric, gram masala, cumin, salt, pepper, cloves and garlic. Dice the chicken and rub in the spice mix to coat.
Heat a tbsp of oil in a pan and add the chicken to brown.
Add in the chilli, onion and peppers and cook for a few minutes.
Pour in the beef stock and lentils bring to boil then simmer and cook for about 1.5 hrs.
Pour in the coconut milk and simmer further for another 1.5 hrs. If too watery, remove lid and simmer uncovered until sauce has thickened (about 15 mins).
Serve and top with some fresh parsley. Yum!

Cinnamon Swirls

Image 4 Comments 20/11/2016 the wee caledonian cook

Oh it’s that time of the year where cinnamon is a staple ingredient in your household and no better way to use it than to make cinnamon glazed swirls……oh so yummy!

For the swirls:-

1 puff pastry sheet

spoonful of butter melted

3 tbsp caster sugar

3 tbsp brown sugar

1 tbsp cinnamon

For the Glaze:-

1/2 cup icing sugar

1/2 tsp vanilla essence

10ml milk

Pre-heat oven to 190deg
Roll out pastry sheet, brush with butter then sprinkle sugars and cinnamon evenly over pastry sheet
Carefully start to roll the pastry up not too tight but not too loose
Using a sharp knife, slice the roll into 6 or 7 sections evenly.
Grease a baking tin or tray and place the swirls upright leaving a little space between each to allow for expansion of pastry.
Bake for approx 20-25 mins until golden brown
Meanwhile to make the glaze, mix the milk and vanilla essence with the icing sugar until you have a thick but not too thick consistencey, if too runny just keep adding more icing sugar. Using a spoon drizzle over swirls once removed from oven, allow to harden and serve……oh so yummy!

Spinach, Tomato and Egg Pastry Breakfast Square

Image Leave a comment 20/11/2016 the wee caledonian cook

With some puff pastry left in the fridge and looking for a tasty Sunday brunch thought I’d have a go at a puff pastry tart. Such a simple and easy yet tasty delight. The fillings are endless too, I now have so many ideas going on in my head for next time…….goats cheese being one of my favourites.

1 sheet of puff pastry

1 egg whisked for the wash

2 egg yolks

handful cherry tomatoes – halved

handful of spinach

salt & pepper to taste

Firstly cut your pastry into a square, about 5″ x 5″, using a sharp knife draw a square around the pastry about 1 cm in, be careful not to cut right through.
Brush the pastry with the egg wash.
Place the spinach in the square then the cherry tomatoes around the edge.
Place into a preheated oven at 190 deg for approx 10 minutes.
After 10 minutes, pour the remaining egg wash into the centre and then place the egg yolks in the middle, put back in oven and continue to cook for approx 10-15mins.
Remove and serve……Yum!

Foodie Scotland, why not come and explore?

Image Leave a comment 06/11/2016 the wee caledonian cook

I Love my Homeland, I love the scenery, I love the places, I love the people but most of all I love our homegrown produce and our ever growing excellence in small businesses, here are a couple of more awards and successful business owners.

IN EDINBURGH

http://frame.bloglovin.com/?post=5247605895&blog=4930071&frame_type=none

IN GLASGOW

http://frame.bloglovin.com/?post=5247605895&blog=4930071&frame_type=none

If you haven’t visited yet, why not come taste and see for yourselves? I guarantee you, your senses will be heightened to a new level of excitement and surprise.

Spooky Scotland

Image Leave a comment 01/11/2016 the wee caledonian cook

Halloween Season has been and gone……but if you are like me and just love everything spooky, have a read at this article, it has everything from Myths and Legends to Ghosts around Scotland. Why don’t you come visit some of them some time?

http://ebooks.visitscotland.com/ghosts-myths-legends/?SilverpopMailing-UKHalloween%20Myths%20and%20Legends%20Long%20(1)&vsid=acbce555-aba8-e011-bbc8-d48564633160&vss=W4

Smokey Tomato Salsa

Image 1 Comment 15/10/2016 the wee caledonian cook

This is so yummy and goes with just about anything I think.

Makes 4 servings

Chopped pancetta

Handful of cherry tomatoes – halved

1 onion – chopped finely

1 clove Garlic

1 tbsp sugar

1 tbsp tomato paste

Salt & pepper

Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
Add in the cherry tomatoes, garlic, tomato paste, salt & pepper and sugar, mix through, cook for about 5-7 mins. Any liquid should thicken.

Cheesy Potato Pancakes

Image Leave a comment 15/10/2016 the wee caledonian cook

Another quick and easy recipe that always tastes great! I was having a lazy afternoon today as it was wet n cold outside, so this was a fab warm comfort lunch that just satisfied my craving for something warm and comforting. I made some of my homemade salsa which went perfectly with it.

Makes 4

2 medium potatoes – peeled and grated

3 spring onions – chopped finely

2 handfuls of cheddar cheese – grated

small handful of parmesan cheese – grated

1 egg

1/4 cup of flour

1 tsp chilli flakes

Salt & Pepper

Heat 1 tbsp olive oil in a pan
Peel and grate potatoes. Using some kitchen towel squeeze any excess water from potatoes.
Put potato, cheeses, onions, chilli, egg, salt & pepper and flour into a large bowl and mix through until combined.
Using an ice cream scoop, scoop mixture into the pan and flattened with back of spoon to make pancake like shapes.
Cook for approx 4-5 mins each side.

Serve with some of my lovely salsa. Recipe here:- https://cookingwithluce.wordpress.com/2016/10/15/smokey-tomato-salsa/

Avocado and Spinach Breakfast Muffins

Image Leave a comment 15/10/2016 the wee caledonian cook

A great way to start your day, or a fab brunch recipe. Nice and healthy and full of superfoods, what could be better?

Makes 4

4 eggs

Handful of Spinach

Handful of smoked pancetta cubes

2 tbsp of sweetcorn

1/2 avocado – chopped

Grated cheese – Handful

Salt & pepper to taste

Grease your muffin tin and preheat oven to 180 deg.
Roughly fry your pancetta cubes in a little oil and pat dry
Lay the spinach leaves at the bottom of your muffin tin
Then add in the pancetta, avocado and sweetcorn
Whisk the eggs and season with salt & pepper
Pour into the muffin tin then top with some cheese and chopped spinach.
Bake for approx 20 mins. Yummy!

Malteser Pie – Simply Heavenly

Image Leave a comment 08/10/2016 the wee caledonian cook

O.M.G. What can I say….delicious, moreish, delightful, dessert heaven….oh the list goes on, simply delicious!

Tip: Remove base from tray before putting filling in! (I had a terrible time trying to get it out)

Bake tin size – 26cm

450g Maltesers – leave a handful for decorating at end

110g butter – melted

100g caster sugar

4 egg yolks

200g dark or milk chocolate

400ml whole milk

3 tbsp malt powder

300ml double cream

1 tsp vanilla extract

Blitz the maltesers in a food processor until crumb like. Empty into a bowl.
Melt the butter and add to the maltesers, mix through until coated.
Grease the baking tin, push down the crushed malteser into the pan evenly, make sure that you go up the sides as it will need to hold a filling.
Put in the fridge to harden.
For the filling, in a pan heat gently the milk, sugar, egg yolks and malt powder until thickened. then add in the melted chocolate, stir through.
Once base has set, remove from tin and fill with the chocolate mixture. Place in fridge overnight to set.
When you are ready to serve, then we make the cream topping.
Pour cream and vanilla extract into a bowl and whisk until thick, then top the pie.
Using the left over maltesers, crush and sprinkle on top of pie. oh yeah….Yum…Yum!

Pesto Chicken Spaghetti

Image Leave a comment 08/10/2016 the wee caledonian cook

Always wanted to make my own pesto sauce, so today was that day! Decided to pair with some chicken and pasta for dinner, very tasty if I do say so myself! lol!

Makes for 2

For the chicken pan:-

1 1/2 large chicken breast – cut into small chunks

80g Spinach spaghetti pasta

Handful pancetta

10 cherry tomatoes

1 red & 1 yellow pepper – sliced finely

1 onion – chopped finely

Salt & pepper

Italian seasoning

1 tsp chilli flakes

For the pest sauce:-

Large handfuls of basil

80-100g toasted pine nuts

1 garlic clove

Salt & pepper

Lemon Juice (1 lemon)

50g Parmesean cheese (Parmigiano-Reggiano)

Olive oil (very important to use a very good quality oil)

Heat 1 tbsp oil in a pan, add the chicken, season with salt & pepper & Italian seasoning, brown all over.
Meanwhile bring a large pan of salted water to boil for your pasta, add pasta and reduce to simmer for 10 mins.
Add onion, pancetta and peppers to pan with chicken and cook until soft and slightly browned.
Add cherry tomatoes and chilli flakes cook for a few mins, stir through
To make the sauce, put everything into a food processor and blend until smooth, gently add the oil a little at a time until desired smoothness.
Drain pasta and add to the chicken pan, mixing through with the other ingredients. Tip in the sauce, mix and heat through for about 1 min.

Serve – Yummy!

Creamed Corn Pancakes with Salsa

Image 2 Comments 08/10/2016 the wee caledonian cook

I believe Creamed corn pancakes originally came from Australia, a popular brunch food on the menu, however, I think they call them fritters! I decided to give them a go, the weather is getting colder and I crave warmer filling food, so this is ideal either as a breakfast, brunch or lunch.

This recipe made 6 large pancakes:-

For the pancakes:-

100g flour

1 tsp baking powder

100ml full fat milk (or you could use buttermilk)

1 egg

1 can creamed corn

1 handful of fresh sweetcorn

handful of parsley

Salt & pepper

Whisk together milk, egg, creamed corn, sweetcorn, salt & pepper
Mix flour and baking powder together and add to the above mixture, throw in the parsley stirring through
Heat a large pan with 1 tbsp oil and then spoon into pan making a pancake shape (I love this bit, you always know when it’s homemade when it’s a weird shape and 2 are never the same….lol!)
Cook through for about 5-7 mins each side or until browned and cooked through (medium heat)

Meanwhile for the Salsa:-

Chopped pancetta

Handful of cherry tomatoes – halved

1 onion – chopped finely

1 clove Garlic

1 tbsp sugar

1 tbsp tomato paste

Salt & pepper

Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
Add in the cherry tomatoes, garlic, salt & pepper and sugar, mix through, cook for about 5-7 mins. Any liquid should thicken.

I served mine with some mashed avocado also. Yummy!

Exciting New Foodie openings

Leave a comment 06/10/2016 the wee caledonian cook

http://www.foodanddrinkglasgow.co.uk/new-openings/

Some exciting new foodie places in Glasgow and Edinburgh coming soon.

My Colourful Morning Scott’s Energy Oats

Image Leave a comment 05/10/2016 the wee caledonian cook

It’s starting to get chilly in the mornings now here in Bonnie Scotland, the Autumn has certainly arrived. I do love the Autumn though, apple pies, warm pumpkin soup, warming hearty stews and lovely hot breakfasts! Feeling cold and tired, I decided to colour up my porridge this morning and add some energy boosting foods, it certainly perked me up and put a smile on my face, great way to start the working day. Total calories:- 318

1 portion Scotts porridge oats (I used the so easy version for quickness)

1 banana – sliced

8g almonds – grinded to powder

7g pistachios – grinded to powder

5g chia seeds

pink food colouring

Cook porridge oats as per normal but adding in the pink colouring
Place the other ingredients in any way you choose. Make a different design and colour every day! Have fun with your food!

My Limoncello Creme Friache with Scottish Salmon and Med Veg!

Image Leave a comment 28/09/2016 the wee caledonian cook

A Lovely wee plate of food for a healthy mid week meal.

I’m the kinda person that always forgets ingredients and then improvise’s but somehow it turns out o.k.! Don;t get me wrong sometimes it doesn’t (as my partner always reminds me when I say ‘oh S**t’ I forgot……………

Today was one of those days, I had the salmon the creme friache etc but forgot the lemon…I know…I hear you say ‘ but that’s a staple ingredient for any kitchen’ but somehow I forgot to add to my shopping this week. So…yep, I improvised and it turned out quite delicious! and a wee bit naughty for a mid week meal too….which made it even better! lol!

Serves 2

For the sauce:-

2 tbsp creme friache – low fat if you can

1 tbsp limoncello

handful of chopped parsley (or you could use dill)

1 tsp mustard

rainbow peppercorns and salt to taste

1 x scottish salmon

1 x mix of your fav vegetables

Firstly heat 1 tbsp olive oil in a pan, once hot (medium heat not too high), place salmon skin side down first and cooker for 4 mins then turn and cook for further 4 mins. rest to side.
Mix in a bowl creme friache, parsley, mustard, salt & pepper and limoncello, thoroughly mix together.
Steam, fry or boil your vegetables ( I steam mine with a little butter)
Place sauce on a plate and top with the salmon and add veg to your plate…Yummy 10 min healthy meal.

Curried Pulled Chicken Bagels

Image Leave a comment 12/09/2016 the wee caledonian cook

Another one of my quick put together meals tonight, still had some chicken leftover and bagels from weekend so decided to give the pulled chicken idea a go. This was really tasty also low in fat and calories as I used the skinny bagels at 120 calories. A real Asian infused Spice dish with the fresh coriander makes a perfect Monday night dish!

Serves 2 or makes 4 bagels.

2 small chicken breasts (I cut into thick strips so that it would cook quicker)

2 tbsp of extra light philadelphia (spread for bagels)

1 Beef tomato – chopped into small chunks

1 onion – chopped into small chunks

1 red pepper – chopped into small chunks

1 tbsp olive oil

1 tsp ginger

1 tsp garlic powder

2 tsp Cumin powder

1 tsp Turmeric

1 tsp Gram Masala

1 tsp chilli flakes

Salt & pepper to taste

100g Creme Fraiche

300ml Vegetable stock

1 tbsp tomato puree

1 tsp cinnamon

1 tsp caster sugar

1 tbsp chopped coriander

Firstly heat the olive oil in a shallow pan.
Add in the chopped onion, red pepper, garlic and ginger cook on medium heat until onion and peppers are softened.
Now add in the tomato puree, cumin, gram masala, turmeric, cinnamon, chilli, sugar and mix through for a few minutes.
Pour in the chopped tomatoes and vegetable stock, bring to the boil then reduce to a low simmer.
Place the chicken into the sauce, cover the pan with a lid and simmer for approx 1 hour.
Remove the lid, mix in the Creme Fraiche and gently with 2 forks pull the chicken apart. Turn up the heat to medium and continue to cook for about 10 minutes until the sauce thickens up.
Spread the bagels with the philly cheese and top with the pulled chicken mix……..so yummy!

Churros with Chocolate dipping sauce

Image 4 Comments 04/09/2016 the wee caledonian cook

I have seen various different versions of this recipe and always wanted to try, so today was the day that I would have a go at these delicious little Churros. A Churro is a fried-dough pastry snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick, basically you can have them anyway you choose.

As you can see I didn’t have the iconic star shape nozzle for my piping bag, so mine are smooth unlike most images you see online, such as below. Yes I know…..they do look better…..I will definitely be going to get one.

This recipe makes approx 8

150g Plain Flour

1 tbsp Baking powder

1 tbsp olive oil

pinch salt

1 cup of boiling water

Oil for frying I love crisp n dry.

100g chocolate chips

120ml double cream

1/2 cup of caster sugar

1 tbsp ground cinnamon

In a large bowl mix the flour, baking powder, salt then add in the olive oil and water, mix together until combined, it should be like a very thick batter, it should not be runny and thin as this won’t work (trust me..my first batch was to watery and didn’t turn out at all) see my wrong batch below. wrong batch very thick batter
Heat in a wok some frying oil to 170 deg. If you don’t have a thermometer , drop a piece of bread in about 1cm and if it goes golden brown you know its ready.
Empty the batter into a piping bag. Slowly squeeze out the mixture into the oil making a long shape about 15cm long. You may find it easier to cut with a pair of sissors.
Cook for about 2-3 minutes or until a golden brown colour. Remove with a slotted spoon and place onto some kitchen towel to absorb the fat.
Place caster sugar and cinnamon in a bowl then roll each churro in until covered in sugar.
Place chocolate chips and cream into a microwavable bowl, micro for 30 secs then stir, then another 30 secs and mix together well. (800w should be o.k.)
Pour sauce into a serving dish and dip…Yummy!

Autumn Seasonal Foods

Leave a comment 02/09/2016 the wee caledonian cook

September marks the end of summer berries, but there’s lots of other fruit like apples, plums, grapes, figs and pears. Pumpkin, squash, kale and leeks make their debut, lamb makes a comeback and it’s the start of the mussels season.

Fruit
Apples (Bramley) (coming into season)
Apricots (end of season)
Blackberries
Blueberries (end of season)
Grapes (short season to October)
Figs (coming into season)
Melon
Nectarines
Peaches (end of season)
Pears (coming into season)
Plums (coming into season)
Raspberries (end of season)
Tomatoes

Vegetables
Artichokes (globe)
Aubergines
Beetroot
Broad beans (in season until early Sep)
Broccoli
Butternut squash (coming into season)
Carrots
Celery
Celeriac (coming into season)
Courgettes
Cucumber (end of season)
Fennel
Kale (coming into season)
Leeks (coming into season)
Pak choi (end of season)
Peas
Peppers
Potatoes (maincrop)
Pumpkin (coming into season)
Rocket
Sweetcorn
Watercress

Meat
Duck (coming into season)
Goose (coming into season)
Lamb
Rabbit
Venison (coming into season)

Fish and seafood
Crab
Haddock
Mackerel
Mussels (coming into season)
Pollock (pollack)
Salmon
Sardines
Scallops
Tuna (until end Sep)

Scottish Food & Drink Fortnight….best Fortnight in my calendar!

Image Leave a comment 01/09/2016 the wee caledonian cook

I just love everything about this fortnight, it brings local & new food and drink producers together and lets us foodie’s experience exciting new culinary ideas! Visit the official website for more details Food & Drink Scotland

I am off this Saturday to visit Loch Lomond where they are hosting a whole range of food, drink and experiences, so watch this space for some new and exciting produce ideas.

Kune Kune Pork Chops

Image Leave a comment 26/08/2016 the wee caledonian cook

O.k. so I visited my local Food Assembly this week in Glasgow and spoke to Harris Farm Meats harrisfarmmeats , she had some Kune Kune Chops ready, I was really interested as I’d never heard of this breed of pig before. Kune Kune is a small breed of domestic pig from New Zealand they are quite hairy with a rotund build, they range in different colours and are very rare. Watch her pigs here https://vimeo.com/163851647 they are so cute.

The pigs eat grass and forages naturally, this produces a very special meat different from another kind of Pork. It is almost reddish in looks and has a roast beefy taste. I was very impressed.

I decided to griddle then slowly and decided to use a mayo, hoisin and chilli marinade, which went very well. This was a mock up of things I had around so was taking a chance, but luckily it worked.

Yummy!

Good Food Top 50 Restaurants – Scotland is doing well!

Leave a comment 25/08/2016 the wee caledonian cook

GOOD FOOD GUIDE TOP 50 FOR 2017

GOOD FOOD GUIDE TOP 50 RELEASED

Thank you to the Glasgow Foodie for the report. Top 50

Gleneagles restaurant soars to top spot of Scotland’s best restaurant list in the 2017 Good Food Guide which

Restaurant Andrew Fairlie, is the top Scottish restaurant!
· Aizle, Edinburgh, a new entry to the guide, has been praised for sustainability and its use of seasonal and local ingredients
· Inver, Strachur, another new entry, was singled out for its use of heritage ingredients and its reliance on local resources in a remote area
· Number of Glasgow entries has almost doubled this year
The Good Food Guide (GFG), owned by Waitrose, is a guide to the very best restaurants and eateries across Britain.

Scotland also receives a new entry to the Top 50, with Castle Terrace in Edinburgh, run by chef-patron Dominic Jack, featuring at number 22

The Peat Inn in Fife (ranked 20 with a cooking score of 8), along with Tom Kitchin’s eponymous Kitchin (ranked 23) and Restaurant Martin Wishart (ranked 39), all make the coveted Top 50 list.

Speaking about Restaurant Andrew Fairlie, Elizabeth Carter, Waitrose Good Food Guide Editor, says, “Unimpeachable ingredients are at the heart of Fairlie’s culinary endeavours, from the Gartmorn Farm duck served with ceps to the seasonal pickings from his flourishing two-acre garden (some ten miles away). At the stoves, he’s a master technician, eloquently schooled in the refined traditions of French haute cuisine, but applying a modern sensibility to dishes that always feel newly minted.”

Glasgow has almost doubled its number of entries in the GFG this year, moving from seven entries last year to 13 in 2017.

Singled out for praise in the Longest Serving category, are Ubiquitous Chip, Glasgow, which has been featured consistently in the guide for 45 years; Airds Hotel, Argyll & Bute, 41 years; Ostlers Close, Fife, 34 years; The Three Chimneys, Isle of Skye, 31 years and Crannog, Fort William, 27 years (see our review here).

The top restaurant in the whole of the UK this year is L’Enclume in Cumbria, which scored a perfect 10 and kept the number one spot for the fourth year running – and we can’t argue with that (see our review here)!

1 L’Enclume, Cumbria (10)
2 Restaurant Nathan Outlaw, Cornwall (10)
3 Restaurant Sat Bains, Nottinghamshire (9)
4 Pollen Street Social, London (9)
5 Hibiscus, London (9)
6 The Fat Duck, Berkshire (9)
7 Restaurant Gordon Ramsay, London (9)
8 Hedone, London (8)
9 Restaurant Andrew Fairlie, Tayside (8)
10 Fraiche, Merseyside (8)
11 The Ledbury, London (8)
12 Midsummer House, Cambridgeshire (8)
13 Le Champignon Sauvage, Gloucestershire (8)
14 Alain Ducasse at the Dorchester, London (8)
15 Fera at Claridges, London (8)
16 Le Gavroche, London (8)
17 Marcus, London (8)
18 The French, Manchester (8)
19 André Garrett at Cliveden, Berkshire (8)
20 The Peat Inn, Fife (8)
21 Whatley Manor, The Dining Room, Wiltshire (8)
22 Castle Terrace, Edinburgh (7) New to the Top 50 this year
23 The Kitchin, Edinburgh (7)
24 Bohemia, Jersey (7)
25 The Greenhouse, London (7) New to the Top 50 this year
26 The Waterside Inn, Berkshire (7)
27 Casamia, Bristol (7)
28 Paul Ainsworth at No. 6, Cornwall (7)
29 Dinner by Heston Blumenthal, London (7)
30 Artichoke, Buckinghamshire (7)
31 Le Manoir aux Quat’Saisons, Oxfordshire (7)
32 Restaurant Story, London (7)
33 Gidleigh Park, Devon (7)
34 Restaurant James Sommerin, Glamorgan (7)
35 Simpsons, Birmingham (7) New to the Top 50 this year
36 Sketch, London (7)
37 Forest Side, Cumbria (7) New to the Top 50 this year
38 Murano, London (7)
39 Restaurant Martin Wishart, Edinburgh (7)
40 Ynyshir, Powys (7)
41 Adam’s, Birmingham (7)
42 The Raby Hunt, Durham (7)
43 Freemasons at Wiswell, Lancashire (7)
44 Orwells, Oxfordshire (7) New to the Top 50 this year
45 Restaurant Marianne, London (7) New to the Top 50 this year
46 Hambleton Hall, Rutland (7)
47 The Whitebrook, Gwent (7) New to the Top 50 this year
48 Llangoed Hall, Powys (7)
49 Lake Road Kitchen, Cumbria (6)
50 The Dairy, London (6)

The Good Food Guide will be available to buy at Waitrose from 5th September priced at £12.99 (rrp £17.99). The guide can also be pre-ordered now at thegoodfoodguide.co.uk

Indian Spiced Russian Kale served in Courgette Boats

Image 2 Comments 23/08/2016 the wee caledonian cook

Picking up my goodie bag again from the Glasgow Food Assembly on Monday, I got some lovely fresh Courgettes (Zucchinni to those of you that are from America) and some Red Russian Kale, with thanks to Locavore in Glasgow, the RR Kale is more tender and has a sweater flavour than the more traditional varieties. So what to do with it all…..well here goes, a nice wee spicy treat.

Red Russian Kale.

Makes 2 Boats

2 x Courgettes – Sliced in half longways

1 tbsp olive oil

1 tsp cumin seeds

1/2 tsp mustard seeds

1 chilli – chopped (red or green)

1 small piece of ginger – finely chopped or grated

1/2 tsp turmeric

about 8 strands of kale

small handful of peas and sweetcorn (I used frozen)

Juice of 1 Lemon

1/2 tsp corinader

1 tbsp coconut (dessicated or fresh chopped)

1 tbsp sesame seeds

Firstly preheat oven to 200 deg.
Lightly brush the courgettes with olive oil and place in a baking tin or tray, season with salt & pepper.
Oven bake for approx 30 mins or until turning slightly browned. Once roasted remove with a spoon the seeds. This of course could be done before hand, but I plan on mixing it with my kale mixture.
Meanwhile, heat some olive oil in a fry pan.
Sizzle the cumin and mustard seeds for approx 1-2 mins.
Then add in the chilli, ginger and turmeric fry for another 2 mins.
Add in the kale, peas and sweetcorn with a tbsp of water, Cover the pan and cook for 4-5 mins or until the kale has wilted.
Squeeze in the lemon juice, coriander, sesame seeds and coconut, toss everything together and heat through for another minute.
If mixing the courgette seeds add in now and then serve the mixture into the courgette halves.

A Yummy side dish with a little spice, nice and healthy or even a small lunch.

Quality Scottish Local Produce – Skinni Style

Leave a comment 21/08/2016 the wee caledonian cook

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Was so excited on Saturday as my food package arrived from West Coast Foods in Prestwick, the packaging was excellent and fully lined to help keep the produce fresh and cool.

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At West Coast Foods their ethos is all about quality and service, they strive to bring the finest local Scotch produce direct to our homes, produce that has been butchered and prepared by their award winning team. They also aim to deliver the fresh & chilled food within 24 hours of ordering. By bringing back the traditional high street butcher and offering a delivery service, we are able to eat quality butcher meat with ease. I’m all for supporting local small producers the taste and service is so much better than your marketwide retailers, and we are also supporting the communities.

Check out their website for more information:- http://www.westcoastfoods.co.uk/

I decided to try their Skinni range of black pudding, square sausages, chicken, curries, sauces and burgers to start with and I have to say so far I’m really impressed with the taste. The Skinni range is very low in fat but still delivers full flavour.

Some I’ve had to date:-

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Kedgeree

Image Leave a comment 20/08/2016 the wee caledonian cook

Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.

Makes enough for 2

2 x Smoked Haddock pieces

2 x eggs

2 x Bay Leaves

2 tsp mustard seeds

2 tsp turmeric

Thumb size ginger – chop small pieces or 1 tsp powdered ginger

1 Red Chilli – chopped

4 Spring onions – chopped

Handful coriander – chopped

150ml natural yoghurt

1 tbsp sweet chilli sauce

1 packet of pre cooked wholemeal rice (used this for quickness)

Handful of peas

1 lemon

Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.
Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.
Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.
Mix the yoghurt and sweet chilli in a small bowl and put to side.
Put the fish into the fry pan and mix through.
Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!

Chocolate, Banana & Peanut Butter Shake

Image Leave a comment 11/08/2016 the wee caledonian cook

This is so moreish and so healthy, you can have as your morning shake, lunch shake, snack shake, pre or post workout shake…….oh yes this is good anytime of the day….so yummy! At only 200 calories its even better!

Makes 2 shakes

2 bananas – preferably frozen

4 tbsp of peanut butter – chunky

2 tbsp cocoa powder

250ml water

pinch sea salt

Simply put everything into a blender and wiz up until smooth. Divide into glasses.

Hasselback Cheesy Chicken

Image Leave a comment 09/08/2016 the wee caledonian cook

Hasselback potatoes now has competition! lol! Using up leftovers in my fridge again! Tasty wee dinner treat tonight.

Makes 1

1 x Chicken Breast

1 tbsp Lightest Philadelphia (Cream Cheese)

Small handful of cheddar cheese – grated. I used my favourite, Scottish Galloway!

1 Smoked Bacon Medallion

Pepper to taste

Preheat oven to 180 deg.
Place chicken breast on a baking tray and make slices about 1 inch long and 3/4 way down to base.
Spoon cream cheese into slits, then slice the bacon medallion and place a slice in each slit.
Sprinkle grated cheddar on top and finish with sprinkle of pepper.
Oven bake for 25 mins.

Serve….so Yummy!

Spicy Guacamole

Image Leave a comment 06/08/2016 the wee caledonian cook

Nothing like homemade Guacamole. Here is my classic recipe that never fails to impress.

2 tbsp finely chopped white onion

1 tbsp fresh chopped red chilli

1/2 tsp salt (Kosher)

Handful of chopped parsley

1 large avocado

1 lime

Finely chop the onion, very finely
Add the salt, parsley and chilli and mix
Mash up the avocado lightly so you still have some chunky bits and add to the mixture
Cut the Lime in half and squeeze the juice into the mixture. Mix together and serve. Yum!

Brazilian Cheesy Bread

Image 1 Comment 06/08/2016 the wee caledonian cook

Decided to have a Brazilian Theme Dinner to help celebrate Rio 2016 Olympics, I was so pleased with my results, really tasty food.

You can get my Empanadas and Soffritto Recipe here:- https://cookingwithluce.wordpress.com/2016/08/06/empanadas-with-soffritto-filling/

I also made some Brazilian cheesy Bread, not only was I excited that there was cheese in this recipe but also the fact it was bread….I love both so much. Here is my recipe:-

Cheesy Bread – Makes 12

1 egg

1/4 cup Olive oil (or Canola Oil)

2/3 cup Milk

1/2 tsp salt

1 1/2 cups of tapioca flour – (now I didn’t have this, so I used 1/2 cup Cornflour and 1 cup white flour)

3/4 cup grated cheddar cheese

Preheat your oven to 190 deg.
In a bowl mix Milk, oil, salt and egg
Add in the flour and mix until combined – you should get a slightly thick batter
Add in the cheese and mix through
Grease a muffin tin and add about 2 tbsp of mixture into each muffin case.
Bake for about 25 mins until golden brown on top. Remove and allow to cool. I served with some Spicy tomato Salsa.

Empanadas with Soffritto Filling

Image 1 Comment 06/08/2016 the wee caledonian cook

So Rio 2016 is upon us, to help celebrate I decided to try my hand at a Brazilian themed dinner. I was so pleased with my results, so tasty! Here you are, my recipes:-

Empanadas are little pockets of leftovers, I filled mine with Soffritto, Mince and Black beans filling.

Traditional Empanada dough is made a bit like an unsweetened tart crust: flour, salt (and any other seasonings), and butter are mixed to combine, then eggs and water are added until the dough comes together. However, I cheated for quickness and used shop bought ready rolled shortcrust pastry.

For the Soffritto:-

1 carrot

3 celery sticks

1 large white onion

1 tbsp olive oil

Chop all the ingredients into very fine pieces (cubes).
Heat the oil in a pan and add the onion, cook until translucent and slightly browned. Then add in the carrot and celery, reduce to a low heat and cook for approx 1 hour until its all browned. The flavour that comes from the vegetables is amazing and almost caramelised like.
At this stage you can eat it on its own or add any other meats or flavourings.

For my filling for the Empanada’s I added to the Soffritto mix:-

200g Browned mince

200g Black beans

2 tbsp Chopped Chilli

1 tsp salt & pepper to season

When the filling is ready, you are now ready to make your Empanadas

Roll out your pasty into circular shapes, I used a 4″ pastry cutter.
Take a dessert spoonful of the filling and put onto pastry
Wet you finger and wet the edges of the pastry, fold over the pastry into a half moon shape and seal with your finger or a fork.
Place on a greaseproof paper baking tray and brush with either milk or egg wash.
Bake in a preheated oven at 200 deg for 25 minutes.

Also check out my Brazilian Cheesy Bread here:- https://atomic-temporary-46532287.wpcomstaging.com/2016/08/06/brazilian-cheesy-bread/

Cauliflower Rice with Tuna, Tomato and Sweetcorn.

Image Leave a comment 02/08/2016 the wee caledonian cook

Always wondered what the cauliflower rice would be like and as I’m trying to eat healthier, I said why not give it a go. I have to say it is quite bland on its own, so I jazzed it up a bit.

Makes 2 servings

1 packet of Cauliflower Rice

1/2 tin of tomatoes

1 tin of tuna in spring water (or any you like)

1/2 cup of sweetcorn

1 tbsp soya sauce

1 tsp turmeric powder (classed as a superfood)

1 tsp cumin

1 tsp chilli powder

chopped parsley to serve

Heat some spray oil in a large wok. Add in the cauli rice then flavour with the turmeric, cumin, chilli and soya sauce, stir to combine.
Then add in the tuna, sweetcorn and tin tomatoes, stir to combine through and gently heat for about 4 mins.
Serve with some fresh parsley. Yummy! and Healthy!

Spiced Braised Red Cabbage

Image Leave a comment 02/08/2016 the wee caledonian cook

Having some Red Cabbage left over, I decided to try my hand at a spiced red cabbage as I’m having red meat tomorrow and think this will be the perfect side dish.

Makes a full 400g jar

1/2 large Red Cabbage – very finely sliced

1 bramley apple – very finely sliced

1 garlic glove – sliced finely

3 tbsp brown sugar

3 tbsp red wine vinegar

For the spice bag:-

5 cardamon pods

1 cinnamon stick (or 1 tsp cinnamon)

1 star anise (or you could use chinese 5 spice)

1 muslin bag (I didn’t have this, so I used a tea bag!)

First of all preheat your oven to 130 deg.
Place all the spice ingredients into the muslin and gather to tie together and make a bag. If you don’t have this you can use a Tea Bag, I emptied the tea out carefully by cutting the top off the T Bag, added in all the spices and tied with some thread. If using the T Bag you will need to cut up cinnamon stick or use powder.
Place the spice bag in a casserole dish. Then layer the cabbage, garlic, apple and brown sugar.
Then pour in the red wine vinegar. Place lid on dish and put in oven and cook for 3 hours.
You might need to stir half way through.
Once finish, remove and serve. Or let cool and place in fridge for next day or later.

Healthy Banana & Walnut Pancakes

Image Leave a comment 02/08/2016 the wee caledonian cook

O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.

They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-

I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-

Makes 10 pancakes

2 bananas

2 eggs

1 tsp baking powder

4 tbsp plain flour

4 crushed up walnuts

1 tsp vanilla essence

Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.
Whisk the eggs together then add to the mixture, mixing together.
Once combined add in the flour and mix well, it should look like a pancake batter.
Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.
Plate up and serve.

I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.

Dark Chocolate & Pistachio Banana Bites

Image 4 Comments 28/07/2016 the wee caledonian cook

Love….Love…Love these! Full of goodness and energy.

1 banana

50g Dark Chocolate (70%)

handful of pistachio’s – crushed

oh….and 1 skewer to hold banana in place.

Melt the chocolate, peel the banana and insert the skewer, pour the chocolate over the banana while gently turning to cover. Then sprinkle the pistachio’s over.
Remove skewer, lay on a plate and allow to cool in fridge to harden the chocolate. (about 1/2 hour)

Love these for a post workout snack or simply just to indulge!

Spicy Pulled Goat Shank with Curried Coleslaw

Image 4 Comments 28/07/2016 the wee caledonian cook

This was simply amazing, I got the goat shank from Harris Farm Meats, https://harrisfarmmeats.scot/ , their meat is second to none. I decided to slow cook the shank and have a wrap like dinner. Wondering what to put in the wrap with the pulled goat, I decided to try a curried coleslaw….absolutely amazing!

Makes 8 wraps

For the Goat:-

650g Goat Shank

1 tbsp Rainbow pepper (or cayenne pepper)

1 tbsp paprika

1 tbsp cumin

1 garlic clove or tsp powdered garlic

Olive Oil – (good stuff, I use Bertolli)

For the Coleslaw:-

1/2 Red cabbage

1/2 White cabbage

2 carrots

150g natural yoghurt

2 tbsp mayonnaise

1 tbsp curry powder

1 tsp cumin

******

1 packet of wholemeal wraps

Mix all of the goat seasoning together and run into shank, leave to marinade overnight, or at least 12 hrs.
Preheat your oven to 120 deg. Flash fry your shank on all sides to seal the meat. Place in ovenproof dish and cover with foil, slow cook for at least 7 hrs. 1 hr before finishing remove the tin foil.
Meanwhile, chop the cabbages and carrot into fine strips and put into a large bowl, mix in the yoghurt, mayo, curry powder and cumin. Store in fridge until required.
Remove the goat from the oven and rest for 5 mins. Slowly pull the meat away from the bone, it should fall off easily.
Start to assemble your wrap, coleslaw, meat and wrap. I didn’t used any sauce as the coleslaw gave it moisture.
Enjoy!!

Avocado stuffed egg OR Egg stuffed avocado??

Image 4 Comments 27/07/2016 the wee caledonian cook

Avocado eggs 2 ways…..decided to go both ways this morning.

1 avocado

2 ggs

teaspoon chia seeds

pepper to taste

Softly boil the eggs…..about 6 mins.
Cut the Avocado in half and remove the stone.
Gently scoop out some of the middle to make room for the egg and set aside.
When eggs are done, remove shell and cut in half longways
Place 1 egg into the avocado and top with chia seeds and seasoning…enjoy!
With the remaining avocado, mash up, take out the yolks and fill the other egg. enjoy!

Egg fried rice stuffed pepper

Image Leave a comment 27/07/2016 the wee caledonian cook

This is not only lovely and tasty but healthy too…..I know your thinking egg fried rice? healthy? but I have used low fat cooking spray and basmati and quinoa rice!

Makes 2

2 x peppers (colours of your choice)

30g Basmati and Quinoa Rice (I used Tilda..my fav!)

small handful of sweetcorn

few cubes of feta cheese

2 eggs

Preheat oven to 220 deg and roast peppers for about 25 mins.
Meanwhile, bring to the boil a pan of water and cook the rice on high simmer for about 25 mins. The last 5 mins add in your sweetcorn to heat through.
Spray the pan with a little oil and add the eggs, you much constantly stir or it will stick, you want a scrambled effect.
Drain the rice mixture and add to the egg, mix together heating gently for a few mins. Season with pepper.
Remove from heat and take our your peppers, stuff the peppers with the mixture and sprinkle on some feta cheese.

Yummy lunch or side dish.

Spiced Butter Chicken Curry

Image 5 Comments 03/07/2016 the wee caledonian cook

Amazing Curry! Inspired by Donal Skehan, but a healthier version. This was absolutely delicious, so fragrant and spicy. Yum!

Serves 2

2 x chicken breasts – cut into chunks

50g butter, melted

1 tbsp olive oil

For the marinade:-

150ml semi-skimmed milk (or yoghurt)

1 thumb size piece of ginger – grated

3 garlic cloves – grated

1 tbsp gram masala

1 tsp cumin

2 tsp coriander

For the sauce:-

50g butter

1 onion – chopped finely

4 cardamom pods

3 garlic cloves – finely chopped

1 thumb size ginger – grated

1 green chilli – finely chopped

1 tbsp gram masala

1 tsp cumin

2 tsp ground coriander

1 tbsp smoked chilli powder

4 tbsp tomato puree

100ml Chicken Stock & remaining milk mixture from marinade. (if you used yoghurt, use 200ml chicken stock)

Sea salt & pepper to taste

Rice of your choice and Naan bread to serve

Place all the marinade ingredients in a bowl and add chicken, cover and marinade in a fridge for approx 2 hours or overnight.
Heat a large pan over a high heat and cook chicken until browned, baste with melted butter while cooking chicken. Remove and set aside.
For the sauce add the butter, once melted add in the onions and cardamom pods, cook until onions are browned and softened. Then add in the garlic, ginger and chilli, cook for further 2 mins.
Stir in the gram masala, cumin, coriander, chilli powder and tomato puree.
Lower the heat and gradually add in the stock and milk marinade mixture. Add in the chicken and season with salt & pepper. Cook at a simmer level for approx 20 mins or until sauce has thickened.
Serve over a bed of rice and some naan bread.

Chocolate & Orange Amaretto Biscuits

Image Leave a comment 03/07/2016 the wee caledonian cook

A wee afternoon treat to myself, I love Amaretto and I love coffee, no better way than to combine them. I had some Amaretto flavoured coffee left over so decided to try that instead of the liqueur in the biscuits (as I had none) and it so worked.

Makes 12 biscuits

200g all purpose flour

100g sugar

80g butter

1 egg

1 tsp baking powder

3 tbsp amaretto coffee, my fav from the Edinburgh Tea & coffee Company

1 tbsp orange flavouring

50g cocoa powder

Firstly make the amaretto coffee in a cafetiere.
Mix the flour, sugar, cocoa powder ,baking powder and butter together. Then add in the coffee and orange flavouring, mix together until you get a dough like consistency.
Wrap the dough in clingfilm and refrigerate for about an hour just enough so you can roll out.
Remove from fridge and roll out to approx 1cm thick, place some greaseproof paper or parchmont paper on a baking tray.
Using a cutter, cut out the biscuits and place onto baking sheet. Bake for approx 15 mins at 200 deg.
Remove and place on a wire rack to cool and crisp up. Sprinkle some icing sugar over and serve.

I love to dunk mine into fresh coffee……oh so yummy!

Smoked Halibut Roll ups with Cream cheese Mix

Image Leave a comment 30/06/2016 the wee caledonian cook

O.M.G, these were amazing! I bought some Smoked Halibut from my Glasgow Food Assembly https://thefoodassembly.com/en courtesy of Campsie Glen Smoke House http://www.campsieglen.co.uk/, wondering how I could creat something different, looking in my fridge I needed to use up cream cheese and hollandaise, so here is my wee creation with tasty results!

1 tbsp cream cheese

1 tbsp hollandaise sauce

1 packet smoked halibut

1 tsp dill

squeeze of lime juice

small handful of rocket leaves

rainbow peppercorns and salt to season

Mix everything together (except halibut)
Spread lightly over halibut and top with some rocket (or any garnish you like)
Gently roll up, one all rolled wrap in cling film and chill for 2-3 hours.
Remove and eat…..Yummy! I served with some salad and a nice chilled glass of Chardonnay!

Lentil Salad with Apple and Lovage

Image Leave a comment 19/06/2016 the wee caledonian cook

This recipe was inspired by fellow blogger Fae’s Twist & Tango, I have changed it slightly to suit what I had in my cupboard’s but all the same it was absolutely delicious, you can see the original recipe here from http://fae-magazine.com/2016/06/16/lentil-salad/.

50g Yellow Split peas

50g Green Lentils

2 tbsp Olive Oil (a good one)

1 lemon – juice off

1 tsp ginger

1 tsp honey

1/2 tsp salt

1/2 tsp ground rainbow peppercorns

1 medium apple, diced with skin – I used Golden Delicious

Handful of chopped Lovage (this is an erect, herbaceous, perennial plant growing to 1.8–2.5 m, the stems and leaves are shiny green to yellow-green and smell somewhat similar to celery when crushed.)

15g Almonds – chopped

Firstly cook the lentils, bring about 500ml water to boil and boil for 10 mins then reduce to a simmer for about 20 mins.
While lentils are cooking, prepare the dressing:- Olive oil, lemon juice, honey, ginger, salt, pepper mix together in a bowl.
Once lentils are ready pour in dressing a mix through.
Empty in with the apple, almonds and lovage and mix through.
Serve in a dish and enjoy!

Strawberry, Banana Yoghurt Delight with little surprises.

Image Leave a comment 10/06/2016 the wee caledonian cook

Oh yum! Looking for something fresh and different for breakfast, I came up with this little Parfait, that was absolutely delicious! Once you take a spoonful you taste the strawberry yoghurt then you get the hit of the chocolate mint with the crunch of the oats, coconut and pistachio’s…….oh yummy!

Makes 1

4 tbsp Strawberry Yoghurt

4 tbsp Vanilla Yoghurt

4 Strawberries – sliced

1 small banana – sliced

2 tbsp toasted oats

2 tbsp toasted coconut

3 Chocolate mint leaves – chopped

1 tbsp of pistachio’s chopped

Place 2 tbsp of strawberry yoghurt in a glass, then top with 2 tbsp of vanilla yoghurt.
Place a layer of strawberries and bananas on top and sprinkle 1 tbsp oats and coconut on.
Sprinkle on the chocolate mint leaves
Then do above over again for a second layer.
Top with any remaining banana or strawberries and pistachio’s and serve! YUMMY!

Smoked Fish Salads

Image Leave a comment 09/06/2016 the wee caledonian cook

Oh WOW! that is all I can say about this delightful wee salad, especially the smoked fish! I purchased the smoked fish again at my local Food Assembly this week https://thefoodassembly.com/en/assemblies/7907 in Glasgow from a new Company called The Campsie Glen Smokehouse http://www.campsieglen.co.uk/ , The Seafood Charcutier!

They are a small family run business producing artisanal seafood products. Based in Kirkintilloch, Scotland. Charcuterie is defined as the art of curing, drying and smoking.

They have begun their range with 3 cures. After they rest the salmon, trout, and halibut in their Island, Highland, and Lowland Cures for 7 days, they dry out up to 25% of their moisture whilst smoking with their unique blend of selected kiln dried wood chips. The whole process is completed by hand carving the products into the packs you see below.

I made a small salad again with using fresh produce from Rhone Cottage http://www.rhonecottage.co.uk/ , here is my list.

Fresh Salad leaves – I used rocket

2 radishes – sliced

1/4 Avocado – sliced

Grated Carrot

4 small cherry tomatoes – halved

1 tbsp olive oil – for dressing

1 tbsp balsamic vinegar – for dressing

Few slices of Smoked Salmon and Smoked Halibut

Oh so Yummy! I have already ordered more!

Smoked Halibut Salad Smoked Salmon Salad

Wee Italian toast snacks

Image Leave a comment 09/06/2016 the wee caledonian cook

I purchased some Soya Based Mozzarella from Muckle Coo Ltd at my local Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week. Jill (the owner) at Muckle Coo Ltd makes handmade Soya based Meltable Mozzarella style balls that are Dairy/Gluten free & Vegan friendly. The two day process uses 83% organic ingredients (however, as its not 95% I can’t list any of the components as organic).
They are: Soya beans, water extra virgin rapeseed oil, tapioca flour, Carrageenan, sea salt, bifidus & acidophilus.

It was absolutely delicious! I decided to melt them onto Olive bread topped with cherry tomatoes and fresh chopped basil, such a tasty wee snack.

Haggis Toast

Image Leave a comment 06/06/2016 the wee caledonian cook

Oh yes another Haggis dish, using up my leftovers, so tonight’s dinner is………………Haggis Toast! Yum! Quick, Tasty, filling and healthy.

2 slices of bread toasted to your liking. I like mine medium toasted!

Haggis leftovers cooked as per instructions and mixed with Beetroot Relish from http://www.everythingchilli.co.uk/, her relishes are so tasty.

Steam some spinach and lay on toast then top with haggis mix. Yummy!

The great thing about Haggis is, it is already spiced and peppered so no other seasonings are needed.

Haggis Omelette

Image Leave a comment 06/06/2016 the wee caledonian cook

Using up my leftover Haggis from yesterday, I decided on a wee breakfast treat this morning and not only did it taste amazing it also set me up for the day and kept me full for ages.

For those of you that don’t know what Haggis is, it is a traditional Scottish Dish simply containing sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, Scott’s from Huntly is my favourite one though.

Makes 1

2 eggs – beaten

100 g Haggis http://www.craftbutchers.co.uk/butchers/index.php?ID=8&town=HUNTLY&county=Aberdeenshire&region=scotland

Handful Spinach

2 tbsp Beetroot Relish from Everything Chilli. http://www.everythingchilli.co.uk/

Tomatoes to serve (optional)

Beat eggs together and preheat a pan to medium to high heat, cook until just nearly ready.
Cook haggis in a microwave per instructions (normally for 100g about 1m 30 secs on high)
Mix the Beetroot Relish through the haggis, set aside
Steam the spinach
Place the spinach onto the omelette and top with the haggis mix, fold the omelette over and cook for a further 2 mins. Serve. Yummy!

Haggis with Beetroot, Apple & Chilli Pepper Boats

Image Leave a comment 05/06/2016 the wee caledonian cook

Looking for something different to do with haggis and having some Chilli relish in the cupboard with thanks to Lynn from Everything Chilli http://www.everythingchilli.co.uk/ and my local Food Assembly, I came up with this perfect match.

Haggis – 100g – I used Scott’s of Huntly (really tasty Haggis)

2 tbsp of Beetroot and Apple Chilli Relish

Assorted Vegetables to serve

1 Pepper (Colour of your choice)

Firstly pre-heat your grill to high and slice in half the pepper then chargrill the peppers until slightly browned.
Using a microwave on high level cook the haggis for approx 2 mins per 100g.
Mash up and stir in the relish until mixed through.
Remove the peppers and spoon the haggis mixture into pepper boats……..Serve! Yummy!

Raspberry & Pomegranate Wine Spritzer!

Image Leave a comment 05/06/2016 the wee caledonian cook

Today was a scorcher! 22 deg (which is great for Scotland!), looking for a refreshing drink thought I would experiment with Tea and wine…..yes you heard me….Tea and wine! It was so refreshing and fruity, just what I needed on a Hot Sunday afternoon.

2 Tea Bags of fruit infused (I used Twinings Raspberry & Pomegranate)

Chardonnay or Pinot Grigio Wine (amount to your choosing!)

Firstly pop 2 T Bags in warm water and allow to infuse – about 3-5 mins.
Remove T. Bags and allow to cool.
Chill a glass and add some white wine, ice cubes and then fill with the Tea……Serve…Yummy!

Mint Chocolate Cupcakes with Chocolate and Raspberry Frosting

Image 2 Comments 22/05/2016 the wee caledonian cook

OMG….can a Sunday really get any better! I picked up some Chocolate Mint Leaves at the Glasgow Food Assembly on Monday https://thefoodassembly.com/en/assemblies/7907 , thanks to Rhone Cottage http://www.rhonecottage.co.uk/ , not really knowing what I was going to do with them, but one thing for sure I had to try them. I knew they had a delightful minty chocolate flavour to them so it had to be a dessert of some sort, these were just the ticket…….absolutely amazing flavours and so fresh tasting.

Makes 12

Cupcakes:-

150g self raising flour
50g cocoa powder
½ tsp salt
1 tsp baking powder
50g butter, softened
100g caster sugar
2 eggs
1 tsp vanilla extract
80ml milk
small handful of chocolate mint leaves, very finely chopped

Pre-heat the oven to 180 deg.
Combine flour, cocoa powder, salt, and baking powder in a medium mixing bowl. Set aside.
In a large bowl, cream butter with a mixer on medium speed for 30 seconds. Add sugar and whip until fluffy, about 2 minutes. One at a time, add the eggs, fully mixing after each addition. Add vanilla and mix just until combined.
To the butter mixture add 1/3 of the flour and combine, then add 1/2 the milk and mix. Next add another 1/3 of the flour and mix, add the rest of the milk and mix, then add the remaining flour and mix thoroughly.
At this stage add in your chopped chocolate mint leaves and mix together.
Place your cupcake cases into your tray and then using an ice cream scoop fill each case. (After years of try to get the right amount in a cup case with a spoon, this is just the ticket, perfect amount and easy to scoop. I thoroughly recommend you try….you’ll never look back)
Bake for approx 18 mins or until a knife comes out clean. Remove and allow to cool before frosting. Frosting:-

80g dark chocolate – at least 70% cocoa…I used Lindt (best chocolate in my book)
2 egg whites
50g icing sugar
30g butter, softened
½ tsp vanilla extract
100g Fresh Raspberries (Scottish is best!)

Melt Chocolate using either a bowl and pan of water method or of you have an induction hob, melt in saucepan on level 1.
Place raspberries in a sieve over a bowl and mash until you extract the juice only….if you want the texture of the seeds then just mash and put to one side. (I’m not a fan of the seeds, I wanted a smooth frosting)
In a bowl mix sugar and egg whites until stiff peaks appear, you can test this by switching of your mixer and removing, if the peaks stay up it’s ready, if the peaks flop, mix some more…..this should take around 10 mins….very boring point of the recipe…I suggest pouring yourself a glass of wine and sipping while mixing. Just starting out…….. after 5 minutes…….still no where near stiff………sip…..sip……sip…… Whoohoooo….we’re there….several sips of wine later!
Add the vanilla to the egg whites, then add the butter, little at a time mixing at each stage.
Now add in the chocolate and raspberry juice and mix thoroughly together.
If not using straight away, you can refrigerate or even freezer the frosting.

Decorate your cupcakes anyway you choose and enjoy!

Smoked Salmon and Avocado Omelette with Avocado Ranch Dressing

Image Leave a comment 22/05/2016 the wee caledonian cook

Oh so yummy lunch today or as I call it Superfood Sunday! Having some Avocado Ranch dressing https://atomic-temporary-46532287.wpcomstaging.com/2016/05/21/avocado-ranch-dressing/ left from yesterdays lunch and my determination to do well at the Jamie Oliver Food Revolution Omelette challenge http://www.jamiesfoodrevolution.org/news/the-food-revolution-international-omelette-challenge/ the 2 went hand in hand, the dressing added a lovely we extra zing to the omelette.

Makes 1

2 eggs

Small handful of grated cheddar cheese

1 slice of smoked fresh salmon

1/4 Avocado sliced thinly

Salt & pepper

1 tbsp avocado dressing (recipe above on link)

Whisk eggs and season with salt & pepper
Heat pan to medium to high heat and lightly spray with low fat oil.
Pour in egg mixture and cook for about 4-5 mins until cooked underneath but still slightly running on top
Place smoked salmon and avocado on 1 side, fold over omelette and cook for further couple of mins.
Serve with ranch dressing. Yummy!

Boil in the Bag Omelette!

Image 3 Comments 22/05/2016 the wee caledonian cook

Well…I have to say when I read about this I was a bit uncertain, but as per usual my curiosity got the better of me…….well what can I say…..it just went and worked didn’t it! A perfect folded omelette! Here goes:-

Makes 1

2 small to medium Eggs (if using large you may need to increase cooking time.)

1 Ziplock Bag – good one (cheap one might leak)

1 chopped mushroom

1 sliced small tomato

Handful of grated cheese

Salt & Pepper to taste

Spray oil

Spray inside the bag with oil to prevent from sticking.
Crack the eggs in….no need to whisk up.
Add in your ingredients…..of course you can add anything you like, I made it simple yet tasty.
Gently rub with your hands to coat all round and break the yolks. Remove any air from the bag gently and seal.
Bring a large pan of water to the boil and place bag in and boil rapidly for 8 minutes. Then reduce to a simmer for about 2-3 minutes.
Gently remove and open bag, roll onto a plate and serve…….oh WOW!

Banoffee Custard Tarts with Toffee Cream

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

This was a recipe I picked up from fellow blogger https://greencookingblog.wordpress.com/ , I just loved the sound of it as I love Banoffee…my ultimate fav! They turned out very tasty indeed, although I think I’ll get deeper trays the next time as I would have loved them to be bigger…lol! I wasn’t sure what to serve with it, I had some cream and toffee left so……yep…voila…toffee cream….and it just went so well.

Makes 12

250g granulated sugar
100g butter
200ml double cream
a pinch of salt
1 ripe banana
1 pack Shortcrust pastry (you can alternatively make your own)
3 egg yolks
300ml milk
1tsp nutmeg

In a medium saucepan, add 200g of the sugar and heat on a medium heat, stirring continuously…..please be patient as this can take about 10 mins but it will start to brown and dissolve. This was after 5 mins. This was after about 8 mins. Then 10 mins….
When all the sugar has dissolved to form a dark brown liquid, add the butter (cut into 5 chunks) and stir rapidly until mixed
Heat for a further 1 minute, and then slowly add 100ml of cream, stirring continuously
Bring the mix to the boil and then remove from the heat, adding the salt and stirring for a couple of minutes until cooler
Allow the caramel to stand for around 15 minutes before placing in the fridge to cool
Take the pastry and roll out so that it is around 1cm in thickness – cut out tart shapes and place these in a muffin tray.
Cover each pastry case with greaseproof paper and add baking beans, or alternatively prick with a fork
Bake the pastry blind for around 10 minutes at 200C/ 180C Fan
Remove the pastry cases from the oven and allow to cool slightly. Then remove the greaseproof paper
Cut the banana into small chunks and divide between the 12 pastry cases. Add 1tsp caramel on top of the banana
In a saucepan, heat the milk until it starts to boil. Whilst doing this, add the egg yolks and remaining 50g of sugar to a bowl and whisk until combined
Slowly add the boiling milk to the egg yolk and sugar, stirring with a whisk continuously
Divide the custard mix between the 12 pastry cases and then sprinkle some nutmeg over the top of each tart
Put in the oven for around 15 minutes – the custard should have browned on the top and started to set
With the left over cream (100ml and toffee (about 2 tbsp), whisk up in a bowl with 1 tsp of vanilla extract until light and fluffy.
Serve….oh so yummy!

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.

Avocado Ranch Dressing

Image 1 Comment 21/05/2016 the wee caledonian cook

I came across this recipe from fellow blogger http://thehomemakerslife.com/ , I loved the sound of it and simply had to try, and I’m glad I did, lively dressing for any salad, very tasty.

Makes enough for about 4 servings

1 medium-sized ripe avocado
1/2 lime
1/3 cup plain yogurt
1/2 clove of garlic
1 tbsp olive oil
2 tbsp ranch dressing
1 tsp fresh chives
1 tbsp chopped parsley
1 tbsp almond milk
Salt and pepper to taste

Put everything into a food processor and blitz together until a smooth like consistency.
Serve over any salad of your choice. Yummy!

Wee Scottish Brekkie Omelette

Image Leave a comment 21/05/2016 the wee caledonian cook

I love a full cooked Scottish breakfast but I also like to eat healthy……this little creation is only 240 calories and about 6g fat……you still get the full flavour without the guilty feeling. A win win all round. I just love breakfast times.

I source all my ingredients locally so everything is fresh and super tasty! Not joined a Food Assembly near you yet, sign up here:-

https://thefoodassembly.com/en

I’m also following Jamie Oliver’s Food Revolution and oh yes this is my omelette challenge entry too! Haven’t signed up yet? Here is the link below.

http://www.jamiesfoodrevolution.org/

Makes 1 omelette

2 eggs

2 slices of Black Pudding

1 rasher of low fat smoked bacon

1 mushroom

2 cherry tomatoes

Salt & Pepper to taste

1 Tbsp of baked beans

Heat some low fat cooking spray oil in a pan and lightly fry black pudding (6 mins), bacon (3 mins), mushroom and tomatoes (2-3 mins).
Beat eggs together, add in salt & pepper, heat oil in a pan and cook omelette until slightly running on top still.
Add in the filling above and cook for further 1 min, then fold and serve with some baked beans. Yummy!

I also love it when you get a doubler…….maximum flavour too!

Creative Scotland – How creative are you?

Leave a comment 20/05/2016 the wee caledonian cook

Hello,

I can be creative with my house decoration, creative with clothes and very creative with my food, but where do we get our inspiration from?

It’s the Year of Innovation, Architecture & Design 2016, and no better Country to look at than Scotland. Have a wee look at this link and discover your place for inspiration and go be creative!

https://www.visitscotland.com/blog/scotland/creative-places/

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When Thai meets Italy

Image Leave a comment 15/05/2016 the wee caledonian cook

Couldn’t decide between Thai or Italian for lunch……so why not have both? This was a tasty wee snack for lunch that just simply worked. I love creating in my kitchen. Sun was shining today and wanted a refreshing lunch snack with a bit of a punch.

4 x Thai Rice papers

About 12 king prawns (3 in each wrap)

Handful of my favourite Italian pasta – Spaghetti al Nero di Seppia (translated – black squid ink spaghetti)

Handful of Kalette leaves – steamed

Peanut satay sauce – my favourite is by Cottage Delights as it has a nice spice kick to it.

Parmesan Cheese – grated

1 tbsp crushed peanuts

Cook pasta as per instructions. It does look a bit like worms…..lol!
Heat a griddle pan to a high heat and griddle the prawns for a few minutes on each side. Then mix with the peanut sauce.
Soak the rice paper as per instructions.
Assemble together with kalette leaves, spaghetti, prawns then shavings of parmesan, the roll to make your parcels. I always find folding the sides in then rolling keeps everything in better.
Place on a plate, sprinkle peanuts over and serve with a little of the peanut satay sauce. Yummy!

Brazilian Style Grilled Pineapple

Image Leave a comment 15/05/2016 the wee caledonian cook

I visited a Brazilian restaurant recently and was served cinnamon pineapple that completely transported me to Brazil….amazing flavour that I hadn’t tried before. Oh yes you guessed it…..I recreated it in my kitchen!

Brazilians traditionally use a spit roast, unfortunately I don’t have one of these yet so I used my good old trusty griddle pan .

1 x Fresh Pineapple

1 x Spray Coconut oil

Cinnamon

1/2 cup brown sugar

Firstly prepare pineapple and cut into slices.
Spray little coconut oil into your griddle pan and heat to a high heat.
Rub some cinnamon and brown sugar onto each pineapple slice and place into griddle pan, cook for about 2 minutes on each side or until caramelised and brown.
Plate up and sprinkle cinnamon over and serve……..oh Yummy!

Moghul Style Roast Goat (Indian Inspired)

Image Leave a comment 15/05/2016 the wee caledonian cook

After collecting my Goat Joint from the amazing Harris Farm Meats https://harrisfarmmeats.scot/ at the Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week I then had to decided what I was going to do with it, I came across this amazing recipe and totally fell in love with the ingredients, so here is my creation which deliveries the most amazing flavours in your mouth.

Goat is a new taste for me and my partner and I would thoroughly recommend it.

1 x Goat Joint (this was 1.1kg) was enough for about 4 people.

2 x onions – red or white (I used 1 of each)

2 cloves of garlic or 1 tbsp granules

1″ ginger root or 1 tbsp ginger paste or granules

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp turmeric

1 tbsp gram masala

Juice of 1/2 lemon

2 Green Chillies

Salt & pepper to taste

1 tbsp ground almonds (optional)

4 -6 cloves

Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.
Preheat oven to 160 deg.
Remove any fat from the Goat Meat. Use a sharp knife and make deep pockets above the bone at each side and then small cuts all over the meat.
Push the cloves into some of the pockets and also push some of the spice mixture into the rest then cover the meat with remaining mixture.
Place into a lightly oiled baking tin and cover with tin foil loosely.
Bake for approx 3-4 hours and remove foil 10 minutes before end to brown. Allow to rest for 5 minutes before serving. Oh so Yummy!
I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.

Scottish Baker of the Year Awards

Leave a comment 09/05/2016 the wee caledonian cook

SCOTTISH BAKER OF THE YEAR CROWNED

REIGNING WORLD SCOTCH PIE CHAMPS WIN
SCOTTISH BAKER OF THE YEAR

Craft bakery and family owned business The Kandy Bar of Saltcoats has been announced as the Scottish Baker of the Year 2016 at a ceremony hosted by Scottish Bakers.

This week has been a roller coaster of award nights and it’s great that yet another Scottish Baker has been recognised for their passion in baking. Read all about it here.

http://www.foodanddrinkglasgow.co.uk/scottish-baker-of-the-year-crowned/

Simple Bright Summer Salad

Image Leave a comment 09/05/2016 the wee caledonian cook

Just come back from my local Food Assembly and I picked up some lovely greens along with some colourful edible flowers, (thank you to Rhone Cottage http://www.rhonecottage.co.uk/ ) so eager to try them I quickly put together some leftovers from my fridge and created this lovely little summer salad. The weather was glorious outside and warm so no better time than to have a lovely refreshing salad.

Handful of mixed salad leaves, I had rocket, baby leaf, kalette leaf, pea shots and Red Chard

Handful baby tomatoes – cut in half

Handful of Cucumber – cut into chunks

5 slices of smoked streaky bacon

1 tbsp bruschetta sauce mix

Spring Salad Flowers

1 tbsp Olive oil

1 tbsp balsamic vinegar

Put salad leaves, tomatoes and cucumber into a bowl and mix with the balsamic vinegar and olive oil vinaigarette.
Fry the bacon until slightly crispy and drain off excess oil.
Mix the bacon with the bruschetta mix and add to the salad.
Place your spring salad flowers on top and serve. I also grated a little parmesan on top (optional)

Chocolate Cake with a Gooey Peanut Butter Centre

Image Leave a comment 09/05/2016 the wee caledonian cook

Oh WOW…..oh WOW…..oh WOW! That’s all I can say about this………super tasty! My boyfriend said to me I could go a snickers bar…..so off I went into my creating area (my kitchen) and looking around my cupboards I had all the ingredients to mimic the flavours, so off I went and made an absolute master piece….so moreish!

Makes 2

100 g Dark Chocolate 70% Cocoa (I used Lindt, which is the best….in my opinion)

50g Butter

1 medium egg

1 medium egg yolk

40g light brown sugar

20g Self Raising Flour

2 tbps Peanut Butter

Cocoa powder for sprinkling

Icing Sugar to decorate

Pre-heat oven to 200 deg.
Melt chocolate and butter in a pan gently and combine.
In a separate bowl whisk egg, egg yolk and sugar together until fluffy and combine together.
Then add in the chocolate mix to the egg mix and combine together
Fold in the flour to the mix.
Butter your ramekins all round then sprinkle the cocoa powder all over so it sticks to the inside of the ramekins.
Pour in half of the cake mixture into each ramekin
Place 1 tablespoon of smooth peanut butter into each ramekin
Pour the remaining cake mix on top of peanut butter
Bake for about 11-12 mins in centre of oven.
Remove from oven and gently remove from ramekin, it should come out easily, Sprinkle some Icing sugar over top and serve with some vanilla ice cream…….oh so Yummy!

Simple Pea Puree

Image Leave a comment 09/05/2016 the wee caledonian cook

I had a steak pie in my fridge for dinner with some boiled potatoes, my quick easy Sunday dinner, but after watching Masterchef… the… Final I was inspired to create and wanted to try something new……..so instead of simple boiled gardens peas, this is my take on a simple pea puree.

Makes for 2

2 Handfuls of garden peas

100ml semi-skimmed milk

Salt & Pepper

Put milk and peas into a pan and bring to boil then simmer for about 5 mins.
Drain milk into a jug and put peas into a blender with pinch of salt & pepper and mix
Gradually add in the milk to you get a smooth thick puree.

Serve.

Tofu with Rice and Roasted Balsamic Beets

Image 4 Comments 02/05/2016 the wee caledonian cook

Oh yummy! A Combination I wasn’t sure would work but it absolutely did. Love experimenting! I marinated the Tofu first to give an light spice.

Serves 2

160g Tofu (Marinated)

1 Rainbow Beetroot (I used the white Albina Verduna)

1 Rainbow Carrot (I used the purple one)

Small handful of gardens peas

Small handful of sweetcorn

60g of Camargue Red Rice

2 tbsps Olive oil

1 tbsp Balsamic Vinegar

For the marinade:

Salt

1 tsp Dried Coriander

1 tsp Paprika

1/2 tsp Ginger

1/2 tsp Turmeric

1/s tsp red chilli flakes

1/2 tsp onion granules

1/2 tsp garlic granules

Squeeze lemon juice

Water

Cook Rice as per packet instructions, 5 mins before ready add in the peas and sweetcorn to warm through.
Pre-heat oven to 210 deg. Chopped carrot and beetroot into fine slices (or you can spiralize them) and coat with Olive oil and Balsamic vinegar. Roast in oven for about 15 mins.
Mix all the marinade ingredients together with olive oil and water, coat the tofu and let it soak the spices for a few mins.
Combine the rice mix, roasted veg mix and tofu together and serve. Yummy! Serve with a lovely crisp glass of Chardonnay or Pinot Grigio!

A-Z of Superfoods

Leave a comment 01/05/2016 the wee caledonian cook

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So…What is a Superfood???

Many nutritionists have recognised certain foods for their exceptional health-promoting properties, amongst them are berries for their antioxidising properties, salmon for its cardiovascular health benefits and soy products for their cancer prevention aids. Oh and my favourite one red wine……..yes you read right…..Red wine!, wine has been found to contain the antioxidant compound, resveratrol, which promotes cardiovascular health by reducing harmful blood clots, protecting the heart from radical damage. There are many more foods that contain vital health benefits.

So what is an Antioxidant???

They are molecules that slow and prevent the oxidation of free radicals, which if left start reactions that damage cells. In our body’s, Cholesterol is not harmful until it is oxidised, and thereby it starts to cling to blood vessels which can lead to heart problems. Antioxidants help to guard against this damage.

Here is my A – Z list of my favourite Superfoods!

A – Acai Berry, Apples, Aubergine, Avocado

B – Banana, Beans, Berries, Beetroot, Broccoli

C – Cabbage, Carrots, Chickpeas, Dark Chocolate (Cocoa), Cranberry Juice

D – Dill, Dates

E – Eggs

F – Fish, Fruits, Flax oil

G – Garlic, Ginger, Grapefruit, Green Tea

H – Honey

I – Iceberg Lettuce

J – Jalapenos

K – Kale

L – Lentils, Lemon, Lime, Leafy Greens

M – Mackerel, Mango, Milk, Mushrooms

N – Nuts

O – Oats, Olive oil, Oysters

P – Papaya, Peppers,Pomegranate, Potato, Prawns, Pumpkin seeds

Q – Quinoa

R – Radish, Raisin, Rocket

S – Salmon, Sesame Seeds, Soy products, Spinach

T – Tomato, Tofu Turnip, Tuna

U – Uncooked Vegetables

V – Venison

W – Wine, Walnuts

X – Xcellent Smoothies – sorry, struggled with this letter!

Y – Yoghurt

Z – Zucchini

Italian Parmesan Potatoes with Roasted Rainbow Vegetables

Image Leave a comment 26/04/2016 the wee caledonian cook

Another amazing purchase from the Food Assembly this week, Fresh Rainbow Beetroots and Carrots….I just love the colours and design of these vegetables, makes my plate of food more exciting. I made some lovely Italian potatoes to go with these for my fantastic veg dinner tonight. So tasty, full of flavour and very, very healthy, at under 400 calories per plate it’s a winner!

Serves 2

4 small roasting potatoes – cut into 4 lengthways (like wedges)

1 yellow beetroot – sliced (just look at the lovely rings inside)

1 purple carrot – chopped into chunks

1 orange carrot – chopped into chunks

Italian seasoning

Parmesan Cheese

Olive oil

Salt & pepper

Pre-heat your oven to 210 deg.
In a roasting tin, lightly spray base with light spray oil and place the potatoes facing upward in the dish. Sprinkle with a little olive oil and Italian seasoning to desired taste, then grate a little parmesan cheese over top of potatoes.
In a separate roasting tin, place in beetroot and carrots and spread out evenly, sprinkle a little olive oil over and season with salt & pepper, nothing else, you want to taste the amazing flavours from these vegetables.
Place both in hot oven and bake for about 40 minutes.
5 minutes before ready, remove potatoes and grate a little more parmesan cheese and put back.

Serve! Yummy!

Tuna & Bean Salad with Lemon Balm.

Image Leave a comment 26/04/2016 the wee caledonian cook

This Monday I went to my local Food Assembly to pick up all of my lovely fresh meat, vegetables and eggs, I decided to try some of the Lemon Balm from Rhone Cottage, https://www.facebook.com/Rhone-Cottage-1532484203665299/ . Looking at what I could use it with I decided a lovely healthy tuna bean salad and the lemon balm leaves just added that lovely flavour of lemon, it was very fragrant and gave that extra zing.

Serves 2 Approx 350 calories per serving.

1 tin tuna

1 tin of black eyed beans

1/2 red onion – chopped finely

3 spring onions – chopped

1 yellow pepper – sliced and diced

Handful of fresh sweetcorn

Handful of fresh garden peas

1 tbsp red chilli pepper flakes (optional)

1 tbsp Olive oil

1 tbsp balsamic vinegar

1 tbsp mayonnaise

small handful of lemon balm – chopped finely

Heat through the black eyed beans, approx 4-5 mins on medium heat, remove and allow to cool.
Meanwhile, mix everything else in a large mixing bowl making sure everything is coated.
Add the black eyed beans, mix through and then serve with a sprinkle of the lemon balm on top. Yummy!

Homemade Steak Pie

Image 2 Comments 24/04/2016 the wee caledonian cook

That’s when you know they are homemade when they aren’t quite perfectly put together…..Ooops!, my second one, the top shrunk a bit, however, they are still very, very tasty!

Makes 2 – 9.5cm pies

400g Scottish Stewing Steak

Pre-rolled shortcrust pastry

1 red onion – sliced

1 carrot – sliced

400ml Beef Stock

2 tbsp gravy granules

salt & pepper

Bay leaf

1 tsp Thyme

Pre-heat your oven to 180 deg, or if you have a pastry setting, set that.
Press the pastry into 2 9.5cm pie tins, and blind bake for 10 mins. Leaving some pastry aside for your top. Remove and allow to cool.
Meanwhile, brown your steak in a little olive oil in a pan and season with salt & pepper.
Add in the onion and brown, then add in the carrot, beef stock and bay leaf, bring to the boil, then simmer for 2 hours until meat is tender.
Stir in the gravy granules the meat pot to thicken up the sauce.
Now fill up your pastry cups with the meat mixture and sprinkle some thyme on top.
Cut out 2 round lids from pastry and press onto bases making sure you press the sides and attached to the base. Brush with a little egg.
Bake in an oven at 180 deg for 30 mins.
Remove from tins, and serve….Yummy!

Baked Courgette Boats with Tomato and Olive Quinoa

Image Leave a comment 19/04/2016 the wee caledonian cook

Want to get more veg into your life, eat healthy without compromising on flavour? This little creation ticks all those boxes, lovely little dinner after my workout at the Spin Studio.

Makes 1 serving.

1 x Courgette

50g Quinoa

50g Brown Rice

70g tin tomatoes

Black Olives – Small Handful (about 5 halved)

1 tbsp Black Olive Tapenade

1 tbsp Olive oil

Squeeze of Lemon Juice

1 tsp garlic

Ground Black Pepper

1 tsp Paprika

1 tsp Basil

Salt to taste

Pre heat oven to 210 deg.
Slice Courgette in half and scoop out centre, place on baking tray and bake for 30 mins.
Meanwhile cook Quinoa and rice as per packet, mix together
Add in tin tomatoes and mix through, heat gently
Add in the rest of the ingredients and mix through thoroughly.
Remove courgette from oven and spoon mixture into the boats…..Serve! Yummy!

Approx calories 241 per serving.

Chia Seed Green Tea Porridge

Image Leave a comment 19/04/2016 the wee caledonian cook

Looking again for something different, thought I’d combine my breakfast together, with my love of Green Tea and Porridge in the morning this was a bit of a chance but it kinda worked!

200ml Green Tea

50ml Milk

15g Chia Seeds

7g Toasted Coconut Flakes

7 g Walnuts – chopped

Make your Green Tea as usual, add in the milk and Chia Seeds and mix, allow to blend together overnight in the fridge.
In the morning, put your porridge oats in a bowl, pour over the green tea and chia mixture.
Cook in the microwave at 800 watt for approx 3 mins.
Sprinkle Toasted Coconut and Walnuts on
Serve….Yummy and very nutritious!

Coffee Delights

Leave a comment 17/04/2016 the wee caledonian cook

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I recently picked up some Amaretto Flavoured Coffee from my favourite shop ‘Brodies Country Fare’ https://www.brodiecountryfare.com/ , the coffee is manufactured by Edinburgh Tea & Coffee Company. I love a good after dinner coffee and as I love Disaronno, so this was the perfect little purchase.

To make it extra special I frothed up my milk and grated some luxury dark chocolate on top……oh Yum! So delicious.

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Chicken, Leek & Bacon Filo Pie

Image Leave a comment 17/04/2016 the wee caledonian cook

A Healthier and Lighter way for a truly scrumptious pie. Love this combination and love the fewer calories using filo. We do love our pie Sunday’s.

Makes 2 pies

2 Chicken Breasts – cubed

1 Leek – sliced finely

4 lean smoked bacon – sliced

300ml milk

1 Chicken Stock cube

2 tbsp flour

1 tbsp nutmeg

15g butter

Salt & pepper

Brown chicken in a medium heat pan, the remove from pan
In the same pan brown the bacon and remove from pan
Saute the leeks in the same pan and remove
Melt butter in the pan and gently stir in the flour to a smooth paste
Crumble the chicken stock cube into the milk and the slowly add to the pan little at a time stirring until thickened.
Add the chicken, leeks, and bacon, season and add nutmeg then simmer for 15 mins.
Brush the filo sheets with melted butter or a little olive oil.
Spoon the chicken mixture into an oven dish equally then scrunch each filo sheet and add to top of mixture in dish.
Bake in an oven 180 deg for 20-25 mins until golden brown.
Serve with some veg or potatoes….Yummy!

I always know I’ve made a perfect pie when my partner leaves nothing on the plate..lol.!

Toffee Apple Custard Tarts

Image Leave a comment 17/04/2016 the wee caledonian cook

I was inspired to try these by a local baker I met this week, I have to say I didn’t quite get the custard as I would have liked but they did taste absolutely divine.

Makes 6-8

For the filling:
3 large free range eggs, plus 2 large free range egg yolks, lightly beaten
1 pint of single cream (2 cups)
2 ounces caster sugar (a scant 1/4 cup)
1/2 tsp vanilla extract
1 1/2 whole nutmegs, grated
1 tsp of softened butter

For the toffee sauce:

150g caster sugar

75ml pot double cream

25g butter

Base:-

3-4 sheets Filo Pastry

1/2 Lady Red Apple – sliced very thinly

Place the cream and vanilla into a saucepan and bring it up to a simmer.
Whisk the beaten eggs and sugar together in a large heatproof jug.
Slowly pour the hot cream over the beaten eggs, whisking continuously.
Whisk in half of the nutmeg.
Carefully pour the whisked mixture into the pastry case and scatter the rest of the nutmeg over top.
Bake for 10 minutes, then place the sliced apple on top carefully, place back in the oven for a further 20 mins or until the filling is golden brown, firm in the centre and slightly puffed.
Meanwhile, cut the filo pastry into squares, size to fit your muffin tin. Lightly grease your tin.
Brush the filo with melted butter and place 3 squares on top of each other to form a star shape, carefully press into muffin tin.
Now to make the toffee, tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
Turn up the heat and bubble for 4-5 mins until you have caramel.
Take off the heat, then carefully stir in the cream and butter.
Once oven has finished, remove and spread the toffee over the top and allow to cool for about 1 hour. Serve! Yummy!

Goat Mince curry

Image 3 Comments 17/04/2016 the wee caledonian cook

I bought some Goat Mince from Harris Meat Farm at the Glasgow Food Assembly this week, dying to try something different. I got a curry recipe from my mother in law and gave it a go. A definite meat on my shopping list going forward, the flavour was intense and went really well with his recipe. A must if you haven’t tried Goat yet. I think I will try the bigger chunks of meat or even a leg and slow cook next time.

Serves 3-4

400g Goat Mince

75g fat-free natural yogurt

2 tsp mild chilli powder

2 tsp ground coriander

2 tsp ground cumin

4 garlic cloves, peeled and crushed

2 tsp peeled and finely grated ginger

½ tsp tumeric

1 large onion, peeled and finely chopped

2 tbsp tomato purée

Salt

Low calorie cooking spray

4 green cardamom pods, lightly crushed

5cm cinnamon stick

4 cloves

½ tsp grated nutmeg

2 tbsp freshly chopped mint leaves

4 tbsp freshly chopped coriander leaves

1. Place the yogurt, chilli, ground coriander, cumin, garlic, ginger and tumeric in a small bowl and mix.

2. Brown mince in some olive oil in a large pan, then fry the onions, place over a medium heat and stir until the mixture begins to sizzle. Add the yoghurt mixture, reduce the heat to low, and cook for 10 minutes, stirring occasionally, until the goat releases its juices.

3. Increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency. Add the tomato purée and 350ml of boiling water, season with salt, cover and leave to simmer for 15-20 minutes.

4. Spray a small frying pan with low calorie cooking spray and place over a low heat. Add the bay leaves, cardamom, cinnamon and cloves and allow to sizzle for 40-45 seconds. Pour the contents of this pan over the meat along with the nutmeg, stir to mix, cover tightly and cook gently for another 12-15 minutes or until the meat is tender. Remove from the heat and stir in the fresh mint and coriander before serving.

Yummy!

Oriental Duck Wraps

Image Leave a comment 16/04/2016 the wee caledonian cook

Oriental Duck Rice Paper Wraps with Hoisin Sauce Dip

3 x Spring Roll Wrappers – Rice paper (use how many you like)

6 slices cooked duck (I used my fav from Rannoch Smokery)

Cucumber strips no skin

Kalette leaves (1 per roll) chopped – or you can use Kale

Hoisin Sauce (I used blue dragon – my fav)

Take each rice paper and lay into lukewarm water until transparent, for about 30 secs
Remove and pat dry, lay ingredients longways and roll.
Trim ends and serve with some Hoisin sauce. Yummy.

Of course you could put anything in these wraps, prawn and sweet chilli is another favourite.

Three Bean Salad with Kalette Leaves

Image Leave a comment 13/04/2016 the wee caledonian cook

Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!

Serves 2

75g Red Kidney Beans

75g Borlotti Beans

75g Cannellini Beans ( you can of course use any beans you like, even chickpeas)

2 tbsp sweetcorn

1/2 chopped red onion finely

Handful chopped parsley

Handful chopped Mint

40g Sliced Black Olives

1 tbsp Olive oil

1 tbsp white wine vinegar

1 tsp balsamic vinegar

Salt and Black pepper to taste

4/5 Kalette Leaves Chopped

Mix everything in a large bowl and serve…….Yummy!

Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.

Mid week Spicy Superfood Seafood Stir Fry

Image Leave a comment 12/04/2016 the wee caledonian cook

I picked up some amazing Kalettes from my local Food assembly in Glasgow this week, they were kindly supplied by Donald from Rhone Cottage, (http://www.rhonecottage.co.uk/) they grow their own seasonal produce using only sustainable practises and no artificial fertilisers are used.

I decided to try and stir fry them with some seafood, and the flavour was amazing. Kalettes are a bit like a brussel sprout and Kale in one, also classed as a superfood. Below are the Kalettes.

He also kindly gave me the Kalette Top to try and the leaves are very nice, flavoursome and hold their texture. Here is the Kalette Top.

150g – 200g each Portion of Prawns, Mussels and squid

Slice of smoked Salmon – chopped

60g Red rice – cooked as per packet

Chilli – chopped finely

Parsley – finely chopped

Soy sauce

Handful of Kalettes

6 Kalette Leaves – cut in half

Warm through seafood mix for few minutes.
Add in the Kalettes and leaves with chilli and sprinkle with soy sauce. Cook for approx 2-3 mins.
Once rice is cooked through add into mix and stir through.
Top with smoked salmon and parsley.

Serve. Yummy!

My visit at the Global Market Village in Glasgow

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

I was lucky enough to win some vouchers for this years Global Market Village, it is another huge celebration of culture, flavour and diversity! With over 40 different traders, Glasgow was bursting with a fantastic atmosphere where shoppers have the chance to explore a number of represented countries during this free event!

From a range of different Curries to a Greek grill, Spanish paella, Traditional German Schwenkgrill, French Crepes and not forgetting the amazing Italian Cuisine on offer there was something for everyone, my mouth was watering with every step.

I well and truly spend all my vouchers, I went around the world but decided to France and Italy for my purchases, with some amazing spaghetti to French Patisserie delights and beautifully coloured and flavoured meringues I was in my element. Lovely day walking around and amazing smells.

Here is what I picked up, can’t wait to get cooking. The pastries and meringues were amazing.

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!

Spicy Beetroot and Potato Rosti

Image Leave a comment 03/04/2016 the wee caledonian cook

Brunch Sunday!

Waking up late today and hungry I decided to use up leftover Beetroot and make some Rosti’s for brunch.

Makes 4 large

2 medium potatoes – peeled and grated

1 large Beetroot – peeled and grated

1 medium egg

Ground Black pepper and salt to taste

1 tsp parsley

1 tsp chilli’s – chopped very finely

1 small onion – grated.

Preheat oven to 200deg.
Mix Beetroot, potato, onion, egg, pepper, salt, chilli and parsley n a large bowl until combined.
Place a baking sheet onto an oven tray and using chef rings, spoon mixture into each ring and pat down.
Remove rings and bake in the oven for 25 mins.
I served with some Sweet Chilli sauce, however, you can serve with the following:-

Creme Fraiche and chive mix.

Put a fried egg on top also.

A simple side salad would make a lovely lunch

or just a simple mayo mix.

Yummy!

Spicy Parsi Chicken Curry

Image Leave a comment 28/03/2016 the wee caledonian cook

This was inspired by Goats and Greens Blog (https://goatsandgreens.wordpress.com/), I loved the sound of the spices and decided to create for my dinner tonight, I didn’t have the potatoes so I left that out but I have to say it was absolutely delicious.

Here is my version:-

Makes 2 Servings

2 Chicken Breasts – cut into chunks

1 tin tomatoes

1 tbsp Tomato puree

1 white onion – sliced finely

1 Orange pepper – sliced finely

1 tsp Cumin

1tsp Gram Masala

1 tsp Garlic

1 tsp Ginger

1 tsp turmeric

1 chilli – finely chopped

200ml Chicken Stock

Salt & pepper to season

Put onion into a large pan and fry until golden brown, add in the cumin, gram masala, ginger, turmeric, chilli, pepper and tomato puree, stir through until blended.
Pour in the tin tomatoes and then add in the chicken, bring to the boil then simmer on a low heat for about 40 mins.
Serve on a bed of rice (to your choosing), or some lovely crusty bread. I used Camargue Red Rice which was delicious.

Yummy!

Beetroot Falafel

Image 2 Comments 28/03/2016 the wee caledonian cook

I love Falafel’s! Having some Beetroot that needed to be used up, I thought I would try it in a Falafel, these were not only a lovely Deep Red in colour but absolutely delicious! The good thing is you can make loads and then freeze them for a quick lunch or dinner during the week.

Makes 8

2 large beetroots – If buying fresh roast them in the oven first.

1 Can of Chickpeas – make sure you drain all the liquid and dry the chickpeas off

1/2 white onion

1 tbsp Roasted Red Pepper Spice

1 tsp Rapeseed oil or olive oil

1 tsp Garlic powder

1 tsp coriander

1 tsp cumin

Lemon Juice

1 tsp paprika

1 tsp chilli powder or 1/2 red chilli

salt

Mix everything in a food processor, if mixture is too wet add a little flour.
With your hands roll into small ball shapes and place onto a greased baking tin.
Place in a preheated oven 190 deg for 30 mins.
Finish off in a hot griddle pan turn for a few mins until slightly browned all round.
I served with goats cheese and chopped walnuts. Yummy!!

Homemade Profiteroles

Image Leave a comment 26/03/2016 the wee caledonian cook

I was inspired to try Choux Pastry by a chef called Vivan in Italy, I was on a training course with Kitchen Aid and he demonstrated Choux Pastry in one of their ovens which was amazing. My boyfriend loves Profiteroles so I thought I’d spend an afternoon in the kitchen today as it was rainy outside. My results were pretty good, considering it was my first time but definitely room for improvement.!

Makes 8

FOR THE CHOUX PASTRY

200ml cold water

100g Butter

130g Plain Flour

4 eggs

1 tsp Sugar

FOR THE CREAM FILLING

100ml double cream

1 tsp vanilla essence

20 g icing sugar

FOR THE TOPPING

100g Milk or Dark Chocolate

Bring to the boil water and butter together. Remove from heat.
Add in the sugar and flour and beat until mixture comes away from the sides of the pot.
Once cool, slowly add in beaten eggs, little at a time. It may seem the egg isn’t going to combine with dough but it will. Keep beating in until all egg mixture has been integrated.
Put mixture into a piping bag. I found it difficult to add and hold at the same time, so I used a measure jug to hold the bag while I put mixture in. (remember to fold bottom up or it might come out end).
Slowly pipe onto a baking sheet on a baking tray.
Put into a preheat oven at 220 deg and bake for about 15 mins or until golden brown.
Remove from oven and pierce a tiny hole underside to let steam out and prevent them from sinking, let cool on a wire rack or in fridge.
Meanwhile to make the cream. Empty 100ml cream, 20g icing sugar and 1 tsp vanilla essence into a bowl and whisk until thick and stiff.
Once pastry is cooled, make a small hole on underside and pipe in the cream.
Melt some chocolate and then spread on top of profiteroles, refrigerate to harden.
Serve with some yummy warm melted chocolate.

Camargue Red Rice Salad

Image Leave a comment 26/03/2016 the wee caledonian cook

For the love of Red! Love it when random ingredients put together turns out delicious!

40g Camargue Red Rice

1 Beetroot – grated

1/4 Avocado – chopped

1/2 tin of Chick Peas

1 tomato – chopped/sliced

Small chunk of Feta Cheese

4 Walnuts – chopped finely

1 tbsp good Olive oil

1 tsp balsamic vinegar

Cook rice as per instructions on packet (about 30 mins)
Mix all other ingredients into a bowl, add rice one cooked.
Mix together olive oil and balsamic vinegar, drizzle on top to flavour.

This is a great lunch, very healthy, full of protein and super tasty.

Lemon Puffs

Image 4 Comments 26/03/2016 the wee caledonian cook

I had some puff pastry left in the fridge and some cream, so, yep you guessed it…..cream puffs! Add a hint of lemon for an Easter flavour and voila……..Lemon Puffs were born! So Tasty, so easy, so happy!

1/2 sheet of ready made Puff Pastry

100ml double cream

25g icing

1 tsp vanilla essence

Juice of 1 lemon and Zest

Preheat oven to 180 deg.
Roll out Puff pastry as thin as you can without breaking.
Using a knife cut into strip about 2 inch wide and the cut lengthways about 6 inch long. Place onto greaseproof paper on a baking tray. Sift some icing sugar over pastry and refrigerate for about 5 mins.
Remove from fridge and bake for 10 mins or until golden brown and puffed up.
Allow to cool.
Meanwhile, to make cream, pour cream into a bowl, add icing sugar, vanilla essence and lemon juice and zest whisk until stiff and glossy.
Using a spatula put cream into a piping bag and then pipe dollops onto half of the puff pastry and using the other puff pastries make a stack, sift some icing sugar over and finish of with remainder of cream. You can do any design you like.

Yummy!!

Breakfast Baked Egg and Tomato Cups

Image Leave a comment 26/03/2016 the wee caledonian cook

I just love breakfast time it is one of my most enjoyable food times and creating something different every weekend has become an exciting challenge. My favourite food is of course eggs, love them anyway cooked. So this morning I went for something simple but very very tasty. I recently purchased some fresh eggs from Little Turnberry Farm and Chicken Nest at the Glasgow Assembly, all of their hens love their freedom at their farmhouse gardens, they enjoy foraging the grounds and a with little TLC they produce the most flavoursome eggs.

Here is my wee recipe for the best baked eggs and tomato:-

2 x Beef Tomato

2 x Fresh Eggs

Salt & pepper

pinch of basil (fresh or dried)

pinch of chives (fresh or dried)

1 x slice of cheddar cheese

First slice the top of the tomato and scoop out the insides.
Season the tomato with salt & pepper, crack the egg into the tomato, sprinkle basil over the top and some cracked black pepper.
Place into a preheated oven at 220 deg and bake for 20 mins for a runny egg, 30-35 mins for solid.
A few minutes before it’s ready, place slices of cheddar cheese on top and allow to melt.
Remove from oven and sprinkle some chives on top serve with some lovely avocado slices. Yummy!!

Smoked Duck Salad

Image Leave a comment 19/03/2016 the wee caledonian cook

Using my Rainbow Carrots and lovely Beetroots from my local Farmers I wanted a lovely salad for lunch today as the sun was shining, I had recently bought some Smoked Duck Breast from my local farm store which was already cooked, so combining everything I had the most amazing Saturday lunch Salad.

1 Cooked Duck Breast (from Fencebay) – sliced

1 Carrot – sliced longways into thin strips

1 Beetroot – sliced thinly

Fresh Salad leaves (of your choice)

Small handful of Feta Cheese

Small handful of Walnuts

1 tbsp Balsamic Vinegar

1 tbsp Good Olive oil

1 tbsp Hoisin Sauce

Mix together salad leaves, carrot, beetroot, balsamic vinegar and olive oil in a large bowl.
Place salad mix onto a plate
Top with crumbled feta cheese and sprinkle crushed walnuts over top.
Place sliced Duck breast on top and drizzle Hoisin sauce over duck.

This is do tasty and quick, very healthy and amazing flavour sensation in your mouth. All in 5 minutes. Yummy!

Rainbow Carrot Fritters

Image Leave a comment 13/03/2016 the wee caledonian cook

I bought some lovely Rainbow Carrots from the Glasgow Food Assembly this week, they were grown locally by Gordon Caldwell, from Caldwells, Ayrshire Kitchen Garden in Turnberry, Ayrshire, himself and his team work all year round growing vegetables that are in tune with our lovely Scottish seasons. They grow everything from Turnips, Cabbage, Beetroots to Kale and much more. Here is my idea and recipe for the lovely carrots. Even better this recipe is very low in calories and fat.

Makes 8 fritters

3 large carrots – grated

4 Spring onions – chopped finely

2 medium eggs

1 tbsp flour

100ml cream

Salt & pepper to taste

Handful of fresh coriander or 1 tbsp dried

Handful of grated cheddar cheese or you can use Parmesan

Olive oil for cooking

Grated the carrots into a large bowl. Add in the spring onions and coriander.
Add in the eggs, flour and cheese, this allows the mixture to bind together. Also add in the cream and seasoning and mix together.
Taking a small handful, squeeze the excess liquid out then form into a thin round fritter shape. By removing the excess liquid this will allow the mixture to bind together better.
Heat the olive oil in a frying pan and fry for about 3-4 minute each side or until browned, try not to move the fritters while cooking as they may come apart, just leave to cook and turn over gently.
Remove and serve. Yummy!!!!

These are great on their own for lunch with a salad, or even as an side dish with grilled meat or fish. I served these today for lunch with some Sweet Chilli Sauce which I have to say went fantastically.

Cinnamon and Apple Rose Bakes

Image 6 Comments 12/03/2016 the wee caledonian cook

I made these for my mum as she loves apple and cinnamon and a wee treat now and then. I first saw these on Pinterest and just had to give them a try. Not only do they look amazingly good they taste fantastic. Would be lovely served with some ice cream or cream.

Makes 6

Ready rolled Puff Pastry

2 tbsp Apricot Jam

2 Pink Lady Apples

Flour for rolling pastry

Juice from 1/2 lemon

Cinnamon Powder

little icing sugar to decorate

Firstly preheat oven to 180 deg.
Cut apples in half and remove core and any seeds, very thinly slice the apples to make arch like shapes.
Fill a bowl 1/2 full with water and squeeze the lemon juice in, place the apple slices in the water and microwave on full power for about 3-4 minutes until apples are soft and flexible.
Remove and allow to cool.
Mix apricot jam with 1 tbsp water and microwave for 1 minute on full power. Remove and allow to cool.
Roll out your pastry thinly, and cut into strips about 6-8 inches long and 2 inches wide.
Spread a little of the Apricot Jam onto pastry.
Lay the apple slices along the pastry overlapping them slightly, but placing them only half way down.
Sprinkle with cinnamon powder for extra flavour.
Take the bottom of the pastry and fold up onto the apples.
Then very gently and not too tight, take one end and roll the pastry up.
Once rolled, place into a lightly greased muffin tin.
Bake in the oven for about 35-40 minutes, until cooked and slightly browned.
Place into cake cases and lightly dust with icing sugar and serve. Yummy!!

Friday Night Takeaway – Homemade Pizza

Image Leave a comment 12/03/2016 the wee caledonian cook

I love pizza……….and always make my own, that way I can make it a bit healthier and not feel guilty eating it. Here are two different toppings we done this weekend. I also used my pizza stone to crisp the bottom of my pizza.

Makes 2 large pizza bases

For the Pizza Base:-

200g White Flour

200g Wholemeal Flour

7g yeast sachet

300ml warm water

1 tbsp golden caster sugar

1 tsp salt

Olive oil

Pepper to taste

Sift the flours into a bowl along with the salt. Make a well in the middle.
Add the yeast to the warm water and sugar, stir and let sit for 10 mins.
Meanwhile pre-heat oven to 220 deg or Pizza setting, if you have one.
If you have a pizza stone, preheat.
Little at a time add the yeast water to the flour and mix in until you get dough like mixture.
Put a little olive oil on your worktop and knead the dough for about 10 mins, stretching all the time until elastic like.
Prove the dough for about 1 hour or until double in size. Cut dough into 2 parts and wrap in cling film, refrigerate for about 1/2hr or overnight. (I find doing this make the dough easier to roll out)
Roll out to desired thickness and size. Prick with a fork so it doesn’t rise too much and cook gently at 220 deg for 5-10 mins.
Base now ready for toppings.

Tomato sauce topping:-

1 400g chopped tin tomatoes

1 garlic clove – chopped

1 handful of basil

salt and pepper

Gently cook the garlic and basil with salt n pepper. Add in the tin tomatoes and heat through for about 15 mins. Ready to serve.

Toppings:–

You can of course use any toppings of your choice, this is what I used:-

1 Choice:- Chorizo, Red Pepper, Grilled Chicken pieces, mozzarella, red onion grated cheddar cheese for top.

2 Choice:- Chorizo, Red pepper, mozzarella, mushrooms, grated cheddar for top.

Glasgow’s Food Assembly

Image Leave a comment 07/03/2016 the wee caledonian cook

The Food Assembly offers the people of Glasgow and surrounding areas a new way to shop for local and fresh produce. Currently Six producers from Glasgow are gathering to offer fresh and local food to their customers.

The Food Assembly is the British version of a French network of communities known as ‘La Ruche qui dit Oui!’ which offers fresh food from local farmers and was launched in the UK in July 2014.

The network is now spreading all across Glasgow to offer high quality food and support small local producers.

In order to shop with the Glasgow Food Assembly, the customers first need to create an account on their website. Then, they have to select the products they want and finally, pick them up on the day of the assembly. The Glasgow Food Assembly gathered for the first time on 8 February 2016 at the Drygate, the UK’s first experimental craft brewery, to deliver the orders that customers had made on the online shop a few before the event.

The network is now preparing its fifth assembly and discussing about future ones in Glasgow.
The popularity of ethical and local producers is growing steadily in Glasgow and the network is gaining new members. Geraldine Pitt, Food Assembly’s host, started organizing the gatherings in the UK in November of last year. She said: “The whole initiative takes about 12 weeks: finding producers, organizing venues, growing members, etc.”

The concept of the Food Assembly is widening and will from now on welcome not only food producers but any ethical local producers to take part in the process. One of the new participants is Carishea, a business that will be selling cosmetics for the network.

A lot of people from the city and beyond gathered on 8 February at Drygate in the desire to meet local farmers and food makers and enjoy fresh products grown within a radius of less than 150 miles from Glasgow.

The Food Assembly is also a way to help small-scale producers to promote their business all around the city while reducing food waste thanks to the online process the customers are going through to order their products.

*******************************************************

Last Wednesday I placed my first order, trying not to get too carried away as I viewed some amazing produce and vegetables that I never even knew existed, like rainbow carrots and beetroots!

I was absolutely excited today to go to the Drygate and pick up my goodies, a very good system too, all the producers were there ready with your order, all numbered so they knew exactly what was yours. They answered any questions very professionally and passionately and spoke about why their produce is the best and their procedures.

So here is what I picked up today, I am currently working on some new recipes to try with these, so watch this space!

Tuna & Avocado French Toast Sandwich

Image Leave a comment 05/03/2016 the wee caledonian cook

A Wee Saturday lunch time treat. I love tuna and avocado but thought I would try something different and put it into French Toast instead of plain bread or a baked potato………..and oh wow! It really does taste so much better!

Makes 2 Sandwiches (2 slices of bread)

2 Slices of wholemeal bread

1/2 tin of tuna

1/4 of avocado

1 spring onion – chopped finely

Grated cheddar cheese (handful)

2 eggs whisked

pinch cinnamon

ground pepper to taste

spray oil for frying

squeeze of lemon juice

1 tbsp light mayo or you can use a light cream cheese

Whisk eggs, cinnamon and pepper together, pour into a flat dish. Lay both slices of bread in egg mixture and allow to soak up, turning over to coat both sides.
Gentle heat up oil in a frying pan, (medium to high heat) place bread into frying pan and toast on both sides until turning slightly golden brown (about 3 mins on each side)
Meanwhile, put tuna into a bowl with avocado and a light mayo then mash together.
Squeeze lemon juice and put in spring onion and mix together.
Once bread has toasted lay on a plate and add the filling, topping with the grated cheese then closing up the sandwich. oh Yummy!

Moreish Mornflake Breakfast

Image Leave a comment 01/03/2016 the wee caledonian cook

I normally have porridge in the mornings but this week I fancied a change but still something that was quick, easy and healthy. I came across this Mornflake Oatbran Granola and thought…..yes…that will do……and oh my….it is so delicious.

I had it with natural yogurt (Low Fat), added some raspberries and blueberries for my berry superfood fix and WOW, this was absolutely scrumptious! My new quick healthy option breakfast.

Nutrition Facts

Ingredients:

Mornflake Wholegrain Oatflakes (36%), Toasted Oatbran & Oatbran (17%), Mixed Nuts (13%) (Flaked Almonds, Roasted Chopped Hazelnuts, Pecan Nuts), Honey (11%), Mixed Seeds (8.5%) (Pumpkin Seeds, Sunflower Seeds, Golden Linseeds), Palm Oil†, Apple Juice Concentrate (3%), Natural Flavouring, Caramelised Sugar Syrup Powder, Toasted Oatbran contains Antioxidants (Ascorbyl Palmitate, Alpha-Tocopherol), Emulsifier (Mono & Diglycerides of Fatty Acids), Citric Acid.

FSA Traffic Lights Labeling:

per 100g	per 45g (with 100mls semi skimmed milk)
Cal	473kCal	213kCal
Fat	22.8g	10.3g
Sat Fat	4.7g	2.1g
Sugar	13.6g	6.1g
Salt	Trace	Trace

Nutrition:

Nutrient	per 100g	per 45g (with 100mls semi skimmed milk)
Energy kCal	473kCal	213kCal
Energy kJ	1,977kJ	891kJ
Protein	13.5g	6.1g
Carbohydrate	48.5g	21.8g
of which sugars	13.6g	6.1g
Fat	22.8g	10.3g
of which saturates	4.7g	2.1g
Fibre	9.9g	4.5g
Sodium	N/A	N/A
Salt	Trace	Trace

My Green Delight Side Dish

Image Leave a comment 29/02/2016 the wee caledonian cook

I love this Combination of Greens, it’s great on it’s own or serve with some lovely fish or even chicken as a nice and healthy dinner.

Serves 1

4 pieces of asparagus

80g soya beans

2 rashers bacon (smoked)

2 Spring onions

1/2 avocado

olive oil 3 tbsp

1 tbsp balsamic vinegar

Zest of 1 lemon

Bring a large pan of water to the boil, place the soya beans in and boil for 4 minutes. Add in the asparagus and cook for a further 2 minutes. Drain well.
Meanwhile, place 1 tbsp olive oil in a frying pan chop the bacon into 2cm strips and crisp up the bacon.
Whisk the olive oil, lemon zest and balsamic vinegar together and season to taste.
Place the asparagus and soya beans into a bowl, add in the bacon and spring onions.
Slice the avocado and place on top, then drizzle the dressing mix over and serve. Yummy!!

Roasted Sweet Potato with Turkey and Black Eyed Beans

Image Leave a comment 17/02/2016 the wee caledonian cook

A very tasty mix up for dinner tonight, and somehow it just went together! This was me using leftovers again, very tasteful.

Serves 1

1/2 Sweet potato

2 small Beetroot’s

1/2 cup sweetcorn

1/2 tin of Black Eyed Peas

1 Turkey Breast – cut into chunks

2 tbsp olive oil

1/2 tsp garlic

1/2 tsp Chilli Powder

Zest and Juice from 1/2 lime

Handful of coriander

Roast in a tin the sweet potato and beetroot at 220 deg for 30-35 mins.
Meanwhile, mix 1 tbsp of olive oil, garlic, chilli powder and lime juice/zest together, this will be your drizzle.
Season the turkey with salt & pepper and fry gently until browned all over. Remove from heat.
Place the black eyed beans and sweetcorn on hob and gently heat through (4 mins)
Once roasted veg is ready, mix everything together with the oil mixture and serve with coriander on top.

Tuck into this beautiful mix which is also healthy and very filling too!

Roasted Winter Vegetables

Image 6 Comments 16/02/2016 the wee caledonian cook

Winter Vegetables……especially when roasted, they are so fulfilling, colourful and full of flavour. I love roasted veg, especially on a cold winters night like tonight, I wanted something to warm me up.

Here are a few of my favourites and why:-

Beets—Beets are one of the most overlooked Superfoods. They lower blood pressure, increase exercise endurance, and reduce inflammation. They contain potent phytonutrients called proanthocyanidins which give beets their brilliant purple color. Proanthocyanidins are proven anti-cancer compounds. They are packed in nutrients like folate which is important to prevent birth defects, potassium which is critical for healthy muscles and nerves, manganese which helps build strong bones, and vitamin C for a strong immune system.

Carrots—Just one carrot contains 13,500 IU of beta carotene which translates into a tremendous amount of nutritional power against free radicals. Beta carotene is anti-cancerous, prevents cellular damage and premature ageing, and is important to prevent cataracts.

Squash—Squash is rich in beta-carotene, the nutrient that gives squash its brilliant orange-coloured flesh. Enjoy it cut in half, seeded, and roasted. Add roasted squash to soups, salads, stews, or in wraps and on sandwiches. Use grated, raw squash in muffin recipes, in place of zucchini in zucchini bread recipes, or in other baked goods to increase their nutritional value.

Sweet Potatoes—Like squash, sweet potatoes are also high in beta carotene. They also contain vitamins C, B6, and minerals like blood-building iron, energy-boosting potassium, and Nature’s relaxant, magnesium. Enjoy them chopped into French fry-shapes, tossed in a little olive oil and sea salt and baked in the oven for about 45 minutes on 350 degrees Fahrenheit.

Turnips—Turnips are a good source of fibre which helps to keep blood sugar levels steady and stabilize energy and moods. They also have a rich source that have proven anti-cancer powerhouses.

So tonight I roasted some Sweet Potato, Turnip, Carrot and Beetroot, sprinkled with some olive oil and rosemary, baked in an oven at 220 deg fan for 35 minutes. YUMMY comfort food! I steamed a piece of Salmon to go with it.

My Greek Tuna Salad Leaf Sandwich

Image 2 Comments 16/02/2016 the wee caledonian cook

I wanted to try something a bit different………………and isn’t it just amazing when it turns out delicious! I fancied Greek style but healthy and with a kick, so here is my Greek inspired lettuce sandwiches.

1 Red mini Cos Lettuce (or any lettuce of your choice)

1 tin of tuna in spring water

2 tbsp of black olives – halved

1/2 red onion – chopped finely

1 tsp of chilli flakes

1 tbsp balsamic vinegar

2 tbsp mayonnaise low fat

1/2 avocado – sliced

Mix tuna, olives, balsamic, chilli, mayo and onion together in a bowl
Wash lettuce and place on a plate
Top lettuce with the tuna mix and place avocado slices on top
Place another lettuce leaf to close the sandwich and serve. Yum!

Beware if you are eating with your hands, you WILL get messy!

Peanut Butter, Chocolate and Toffee Mini Cheesecake

Image Leave a comment 16/02/2016 the wee caledonian cook

Valentines Day was slowly arriving and I wanted to treat my other half with something different but something I know he would enjoy…his favourite flavours for desserts are peanut butter, chocolate and toffee, so I decided to make some cheesecakes combining all the flavours. It was absolutely delicious!

Makes 12 Mini Cheesecakes

180g Cream cheese
100ml double cream
1 tablespoon of peanut butter smooth
60g Icing Sugar
1 tsp vanilla essence
13 Digestive Biscuits
50ml butter melted
Toffee Sauce of your choice – loads of squeezes
12 chocolate buttons or shapes of your choice

Melt butter in a pan
Put digestive biscuits into a food processor and blitz, add in melted butter and mix
Put some muffin cases into a muffin tin and scoop digestive mix about 2 tbsp into cases and press down.
Refrigerate for about 20-30 mins
Meanwhile mix cream cheese, peanut butter and icing sugar together
In a separate bowl mix double cream and vanilla until you get soft peaks
Fold in cream cheese and cream mix together
Spoon mixture into muffin cases and top with toffee sauce and a chocolate button.
Refrigerate overnight or a min of 12 hours. Serve

Nutrition Facts

Peanut Butter, Chocolate and Toffee Cheesecake

Servings Per Recipe: 12

Amount Per Serving

Calories: 134

Total Fat: 10.6 g
Saturated Fat: 6 g
Trans Fat: 0.1 g
Cholesterol: 30 mg
Sodium: 118.5 mg
Total Carbs: 8.1 g
Dietary Fiber: 0.1 g
Sugars: 5.9 g
Protein: 1.7 g

Chia Seeds…….Everyone is talking about them….so Why?

Leave a comment 10/02/2016 the wee caledonian cook

Nutritional Value of Chia Seeds & the Complete Nutrient and Calorie Profile

Chia seeds nutrition

The nutritional value of chia seeds, the dried seeds of the Salvia hispanica plant, is far superior to most other seeds and nuts. But exactly how many health-benefiting nutrients do these tiny mottled seeds contain?

In this article, we first analyse the nutritional value and calorie count of whole chia seeds. We then present detailed nutrition fact charts which provide data on a whole array of nutrients found in chia, broken by the type of nutrient (macronutrients, vitamins, minerals, and other). For easy comparison with other foods, the charts provide the actual amounts per 100 grams, as well as the percentages of daily values (%DV) per 100 grams. If you need the nutrition facts for chia seeds per 1 tablespoon (tbsp) instead of 100 grams, simply divide each value by 10. For example: A 100-gram serving of chia seeds contains 669 milligrams of calcium – thus, the amount of calcium in 1 tablespoon of chia seeds is 66.9 milligrams.

Nutritional Analysis

How much omega-3 do chia seeds contain?

Chia seeds are at the top of the list of plant-based dietary sources of omega-3 fats, the health promoting essential fatty acids that are touted for their heart health protecting and inflammation fighting properties. Whole chia seeds contain about 18 grams of omega-3 fats per 100 grams, and chia oil contains even more: 55 grams per 100 milliliters (or 1.94 oz per 0.4 US cup). Most of the remaining fatty acids, both in whole chia seeds and in chia oil, are omega-6 fats.

How many calories do they provide?

Chia seeds are calorie-dense, but as the average recommended daily dose is only 2 tablespoons of dried seeds, these little goodies will not contribute that many calories to your diet. Two tablespoons of dried whole chia seeds provide 98 calories. Chia oil is more calorie-dense, with a single tablespoon of chia oil providing a whopping 120 calories, so be sure to use it sparingly.

Do they deliver antioxidants?

Yes, chia seeds are an extremely good source of antioxidants. According to a research paper by Dolores Alvardado from the University of the Valley of Guatemala, chia seeds have an antioxidant rating of over 1900, expressed as Vitamin C Equivalent Antioxidant Capacity (milligrams of vitamin C per 100 grams). With this antioxidant rating, chia seeds beat many common food sources of antioxidants including blackberries, grapes, pineapple, mango, noni fruit and carambola. Nutrients and phytochemicals that contribute to the antioxidant capacity of chia seeds include flavonoids (such as quercetin, myricetin, kaempferol), phenolic acids (such as caffeic acid), lignin (don’t confuse this with lignan which is a phytoestrogen found in flaxseed), and vitamins C and E.

Are chia seeds a good source of minerals?

Chia seeds are an excellent source of minerals. They are a particularly good source of the calcium-magnesium combo, which is needed for strong bones and a healthy nervous system. Two tablespoons of chia seeds will provide you with 13% of the daily value for calcium and 18% of the daily value for magnesium. Other minerals that are abundant in chia seeds include copper, iron, manganese, phosphorus and zinc (for details, see the Chia Nutrient Facts tables at the end of this article). Chia seeds are not a good source of sodium.

What are the key vitamins found in chia?

Chia seeds are a very good dietary source of vitamin B1 (thiamin) and vitamin B3 (niacin). Both thiamin and niacin are involved in biochemical processes that enable the body to metabolize carbohydrates, fats and amino acids (protein). In addition, thiamin and niacin, along with other B vitamins, play an important role in maintaining a healthy nervous system and healthy hair.

How much fiber do chia seeds provide?

Chia seeds are an excellent source of fiber which, along with their significant omega-3 content, contributes to the widely touted cardiovascular benefits of these powerhouse seeds. The total fiber content of dried chia seeds is around 38 percent, and the soluble fiber content is around 5 percent.

Nutrition Charts

Nutritional information

Nutrition facts for whole dried chia seeds (Salvia hispanica) are provided per 100 grams (or 490 calories) in the charts below. The data below include both the absolute amount and the percent daily value for each nutrient. Note that nutritional values of foods are always estimates as numerous factors – such as the time of harvest, nutrient density of the soil, and weather conditions – can have a significant impact on the nutrient profile of a crop.

Macronutrient	Amount per 100g	% Daily Value
Water	4 g	NA
Protein	16 g	31 %
Fat	31 g	NA
Carbohydrates	44 g	15 %
Fiber	38 g	151 %

Vitamin	Amount per 100g	% Daily Value
Vitamin A Equiv.	30 IU	NA
Thiamin (B1)	0.8 mg	53 %
Riboflavin (B2)	0.05 mg	3 %
Niacin (B3)	8.6 mg	43 %
Pyridoxine (B6)	0.1 mg	5 %
Cobalamin (B12)	0.1 mcg	2 %
Vitamin C	3.7 mg	6 %
Vitamin E	0.74 mg	4 %

Mineral	Amount per 100g	% Daily Value
Calcium (Ca)	669 mg	67 %
Copper (Cu)	1.37 mg	69 %
Iron (Fe)	8 mg	45 %
Magnesium (Mg)	360 mg	90 %
Manganese (Mn)	2.2 mg	110 %
Phosphorus (P)	766 mg	77 %
Potassium	712 mg	20 %
Sodium (Na)	10.7 mg	< 1 %
Zinc (Zn)	3.5 mg	23 %

Substance
Caffeic acid	(✔)
Gluten (chia is gluten-free)
Lignin	✔
Myricetin	✔
Omega-3 fatty acids	✔
Quercetin	✔

Source: http://www.healwithfood.org/nutrition-facts/chia-seeds-value.php?utm_campaign=VIP+281+-+Organic+Chia+Seeds+1kg+over+%3F20+%28mm7rAC%29&utm_medium=email&_ke=a2FyZW5jXzFAaG90bWFpbC5jby51aw%3D%3D&utm_source=VIP+Weekly#ixzz3znLamlQN

Edinburghs’s Most Romantic Restaurants for Valentines Day

Image Leave a comment 07/02/2016 the wee caledonian cook

Edinburgh’s Most Romantic Restaurants:

1. The Stockbridge Restaurant »

Scottish | Stockbridge

£26 to £40

Welcome to The Stockbridge Restaurant Edinburgh.Edinburgh’s cozy, family-run restaurant is situated in the heart of historic Stockbridge where it’s not so much fine-dining as a relaxed, unpretentious experience. Head Chef Jason, his partner Jane and their…

Book now »

2. Monteiths »

British | The Royal Mile

£26 to £40

Monteiths bar & restaurant is nestled in a fairy-lit close in the heart of Edinburgh’s Old Town. The award winning venue is located just off the historic Royal Mile and combines chic cocktail bar with intimate restaurant. A favourite of locals and visitor…

Book now »

3. Angels with Bagpipes »

Scottish | Old Town

£26 to £40

Angels with Bagpipes is a stunning restaurant on Edinburgh’s historic Royal Mile. Mixing an atmospheric Old Town setting with chic and contemporary looks.

Choose from our full menu or fantastic 2 & 3 course dining offer

From Scottis…

Book now »

4. Blackfriars »

British | Old Town

£26 to £40

Our small, independent restaurant is located just off the Royal Mile, inthe heart of Edinburgh’s historic Old Town, on Blackfriars St. We focus onhonest, produce driven cooking.For dinner we offer a regularly changing 4/5 course set menu for £35 perperson…

Book now »

5. Twenty, Princes Street, Grill & Smokehouse »

Steakhouse | New Town

£26 to £40

Twenty Princes Street presents an elegant and stunning setting that is sure to bewitch even the most cosmopolitan of patrons with a seamless mix of traditional elegance and contemporary design. A distinguishing feature of the restaurant is the lush, cap…

Book now »

6. The Cellar Door »

Scottish | Old Town

£25 and under

Having taken over the restaurant in October 2012 we are passionate about creating Scottish dishes using fresh local produce. We are a relaxed family friendly restaurant, non-pretentious offering flavoursome food served by friendly staff. Happy to accommod…

Book now »

7. Contini Cannonball »

Scottish | The Royal Mile

£26 to £40

At Cannonball Restaurant we offer the finest Scottish dining in the very heart of the Old Town, with fabulous views of Edinburgh Castle, The Royal Mile and beyond.
Serving delicious dishes like Scottish Oysters with lemon; slow cooked duck leg with s…

Book now »

8. WHISKI Rooms Bar & Bistro »

Scottish | The Royal Mile

£25 and under

Award Winning Whiski Rooms, great fresh Scottish Food, extensive drinks list from wine, cocktails, beers and whisky selection. Whiski Rooms has a reputation as being one of the best restaurants in Edinburgh, one of the best Whisky Bars in the world, the f…

Book now »

9. C~shack »

Seafood | Leith

£25 and under

Located at Newhaven Harbour our new seafood restaurant offers an ever-changing daily market menu, presenting contemporary dishes from the finest that Newhaven Fish Market has to offer. This is supported by our regular menus which have a range of fresh fis…

Book now »

10. Victor & Carina Contini Ristorante »

Italian | New Town

£26 to £40

Since opening the doors in 2004, Contini Risorante has established an award winning reputation for the best Italian food in Edinburgh. Located in a beautiful former Georgian banking hall, the restaurant focuses on the finest quality ingredients served wit…

Delicious Creamy Cheese Puff Twists!

Image Leave a comment 07/02/2016 the wee caledonian cook

I had some left over Pastry and creme Fraiche……….oh what to do………Creamy Cheese Puffs….oh yes that is the answer….these are absolutely delicious! Perfect for my lazy comfort Sunday afternoon.

1 Roll of lighter Puff Pastry

1 tub of creme fraiche (I only used half a tub)

Grated Chedder Cheese

1 egg beaten for glazing.

Roll out pastry sheet and brush with egg, cover half with the creme fraiche (you could of course use cream cheese too) Make sure not to put too much in or it will run out, just a light covering. Use back of a spoon to even out.
Sprinkle grated cheese on top of creme fraiche evenly.
Fold over the pastry to make a parcel, press down around all the edges. The cut into strips about 2.5cm wide.
Place a baking sheet onto a baking tray and preheat oven to 180 deg.
Holding both ends of the strips gently twist in opposite direction to create your twist. Lay onto baking sheet and glaze with remaining egg mixture. Place into warm oven and bake for approx 25 minutes.
Make yourself a cuppa and watch the magic happen!
Remove, allow to cool for a few minutes as they will be roasting hot in the middle. Simply Enjoy! Yummy!

Homemade Brunch Egg Muffins

Image Leave a comment 07/02/2016 the wee caledonian cook

I simply love quick, easy, tasty comfort food and this is one of my favourite’s, especially on a Sunday morning! Today I decided I deserved a treat and had my Sunday brunch muffins with a glass of Bucks Fizz…..perfect pairing!

The great thing with Muffins is anything goes so you can add any flavour and ingredients you please.

Here are some of my fav’s:-

Makes 8

6 Eggs – beaten

Ground Black Pepper to season

These are the basics, you then add in everything you like…………….

Muffin 1 – Smoked Bacon, tomatoes, spring onion, chopped kale, cheddar cheese

Muffin 2 – Mushrooms, courgettes, tomatoes, spring onion, chopped kale, cheddar cheese

Simply place all your ingredients into a muffin tin, pour over the eggs and season. Bake at 180 deg for about 20-25 mins.

Mini Cheese Puff snacks

Image Leave a comment 06/02/2016 the wee caledonian cook

Looking for a snack I thought I’d try my hand at a little mini puff! Made 2 versions, both very nice!

Makes as many as you want.

1 x roll of ready rolled puff pastry – I used the light version from Sainsburys to save on calories (still tastes good)

1 x Portion of Brie (I found a lovely creamy one from my local deli, made in the Scottish Highlands)

2 small Piccolo tomatoes – halved

Jar of Caramelised onion (I cheated, you could make your own)

Unroll pastry as per packing instructions. Grease a muffin tin. Preheat oven to 180 deg.
Using a cutter to size, cut out small circles and place at bottom of tin.
Slice Brie to size and place onto pastry.
Add your toppings, tomatoes can go straight on, but leave caramalised onion off until last 5 minutes as it burns quickly (as I discovered…….lol!)
Place into oven and cook for about 15-20 mins.

Yummy……little wee snacks.

Quick Throw Together Salad

Image Leave a comment 06/02/2016 the wee caledonian cook

I have to admit this is still my favourite Salad, flavours are just so tasty and go with anything. So quick to put together too!

1 x Red Mini Cos Spanish Lettuce – sliced longways the halved (this is so crunchy and refreshing)……best lettuce in my books.

1 x carrot – sliced longways

1/2 cucumber – sliced longways

1/2 courgette – sliced longways

2 tbsp black olives sliced

4 small cherry or piccolo tomatoes – sliced halveways

2 tbsp lemon juice

big drizzle of Olive oil – good quality

2 tbsp balsamic vinegar

2 tbsp sesame seeds to top

Mix everything together – serve with anything or simply just eat on its own. Yummy!

Mushroom and Red wine Steak sauce

Image Leave a comment 06/02/2016 the wee caledonian cook

Our Saturday night is normally Steak night, after a while I am always looking for a change and as I love mushrooms and Red wine I thought I would try my hand at a homemade steak sauce instead of buying one. I have to admit this is pretty delicious and rich in flavour.

Serves 2

2 Shallots – sliced
4 tbsp olive oil
4 Chestnut mushrooms – sliced – I love our Scottish ones by Sainsburys, loads of flavour.

1 tsp garlic
1 tsp rosemary
4 tbsp balsamic vinegar
50ml red wine
50ml beef stock
2 tbsp creme fraiche
1 knob butter

Saute the shallots in a pan with oil
Season with black cracked pepper, garlic and rosemary
Add the knob of butter, melt, then add in the mushrooms, cook for few mins.
Pour in the balsamic vinegar until it turns into a syrup
Pour in the wine and reduce by 2 thirds
Pour in the beef stock and bring to the boil, simmer for a few mins.
Add in the creme fraiche and stir through. Serve. Yummy!

NOTE: You could use Beef Stock instead of Creme Fraiche if you don’t want it creamy.

Nutrition Facts

Mushroom and Red wine Steak sauce

Servings Per Recipe: 2

Amount Per Serving

Calories: 349

Total Fat: 33 g
Saturated Fat: 7.4 g
Trans Fat: 0.2 g
Cholesterol: 15.4 mg
Sodium: 113.4 mg
Total Carbs: 10.6 g
Dietary Fiber: 1.3 g
Sugars: 6.6 g
Protein: 1.9 g

Coconut & Turmeric Rice with Kale

Image Leave a comment 06/02/2016 the wee caledonian cook

This was inspired from a fellow blogger Ella. I loved the idea of the Turmeric and coconut together, and it really does go, this is a delicious mix of flavours. It is also full of protein and the superfood Kale!

Serves 2

For the rice:-
2 tsp olive oil for cooking
4 Shallots – chopped
2 tsp ginger
150g wholegrain brown rice
1 tsp turmeric
500ml vegetable stock
For the Kale:-
2 large Handfuls of Kale – red and green type
1 tbsp olive oil for cooking
1 tsp garlic
50ml vegetable stock
50ml coconut milk
30g toasted cashew nuts for topping
30g toasted coconut flakes for topping

Heat a pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one minute.
Measure in the vegetable stock and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, or until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.

3. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable stock, cover, and let kale cook for a few minutes, stirring occasionally.

4. Add in the coconut milk and continue to cook kale, roughly 1 more minute more.

5. Add the kale mixture to the rice mixture and stir through.

6. Top with the cashews and coconut and serve.

Nutrition Facts

Coconut Turmeric Rice with Kale

Servings Per Recipe: 2

Amount Per Serving

Calories: 519

Total Fat: 20.6 g
Saturated Fat: 3.3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 1098.3 mg
Total Carbs: 75.1 g
Dietary Fiber: 4.5 g
Sugars: 6.4 g
Protein: 11.1 g

Best Cakes in Dundee!

Image Leave a comment 26/01/2016 the wee caledonian cook

I was on my way to see one of my customers in Dundee today and after calling ahead, the designers asked if I would bring them in a Coffee Tower from Fisher & Donaldson Baker, so being the kind person I am and I was also intrigued as to what a Coffee Tower was! I thought I would treat them in the hope I would get a coffee after a long drive.

I decided to stop in at the Perth Rd, Bakers Shop at 9am this morning, walking through the door your are hit with the amazing smell of sweet and savoury that instantly makes you hungry. I was welcomed with a warm hello from the girl behind the counter, who was also very chirpy for 9am. (I am not a morning person!lol!) I asked for a Coffee Tower and she presented me with this deliciously looking Choux Bun filled with coffee flavoured cream and coffee glaze topping. Oh my it looked amazing, so I just had to get one for myself……..and oh boy…it was delicious! I had to stop myself going back in to get more……

The variety of cakes and breads they do was just amazing I couldn’t help wandering my eyes over the vast amount of selections they had. Here are a few:-

I would definitely come back here again and again. If you are in any of these areas that they have shops, please go in and try, you won’t be disappointed. Check out their website:- http://fisheranddonaldson.com/

They have stores in Cupar, Dundee and St. Andrews.

Happy Burns Night!

Image Leave a comment 25/01/2016 the wee caledonian cook

HAPPY BURNS NIGHT TO ALL!

Who is Burns and what is Burns Night I hear you ask?

It’s a night that features Whisky, Haggis and Poetry in honour of ‘Rabbie’ Burns our famous Poet from Ayrshire, Scotland.

Of all the poets who have written in the Scottish language, Burns is most well-known, although much of his writing is also in standard English and a light Scots dialect.

Burns, also known as Rabbie Burns, the Bard of Ayrshire and various other names and epithets is considered to be a pioneer of the Romantic movement.

After his death he became a great source of inspiration to the founders of both liberalism and socialism, and a cultural icon in Scotland and among the Scottish diaspora around the world.

Celebration of his life and work became almost a national charismatic cult during the 19th and 20th centuries, and his influence has long been strong on Scottish literature. In 2009 he was chosen as the greatest Scot by the Scottish public in a vote run by Scottish television.

To help celebrate here is my 4 course Burns Meal:-

https://cookingwithluce.wordpress.com/2015/05/03/homemade-haggis-and-chicken-pakora-with-sauce/

https://cookingwithluce.wordpress.com/2015/01/26/haggis-neeps-tatties-haggis-turnip-potatoes-lol/

https://cookingwithluce.wordpress.com/2015/05/16/scottish-chocolate-whisky-and-orange-mousse/

https://cookingwithluce.wordpress.com/2014/03/28/homemade-chocolate-dipped-shortbread/

His Famous Haggis poem:-

Address To A Haggis – 1786

Fair fa’ your honest, sonsie face,
Great chieftain o’ the pudding-race!
Aboon them a’ yet tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’a grace
As lang’s my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin was help to mend a mill
In time o’need,
While thro’ your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An’ cut you up wi’ ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin’, rich!

Then, horn for horn, they stretch an’ strive:
Deil tak the hindmost! on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
Bethankit! hums.

Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad make her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?

Poor devil! see him owre his trash,
As feckles as wither’d rash,
His spindle shank, a guid whip-lash;
His nieve a nit;
Thro’ blody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs an’ arms, an’ hands will sned,
Like taps o’ trissle.

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer
Gie her a haggis

Maple Syrup and Chocolate Muffins

Image 1 Comment 24/01/2016 the wee caledonian cook

This was my 2nd batch of today, after a night out last night we wanted some Home Comfort Food, so off to the kitchen I went and decided on a quick Muffin Recipe. After looking at what I had in cupboards my Maple Syrup and Chocolate combo were just the ticket to tackle our munchie (hungry) feeling!

Makes 6 Muffins

125g Self Raising Flour

50g Softened Butter

1 egg beaten

50g Caster Sugar

40g soft light brown sugar

1 tbsp semi skimmed milk

2 tbsp Maple Syrup

FOR THE TOPPINGS

1 handful (20-30g chocolate drops)

1 Cup (50g Icing Sugar)

1 tbsp Semi Skimmed Milk

1/2 tsp Vanilla Extract

Preheat oven to 180 deg. Line a muffin tine with paper cases.
Beat the butter until soft, gradually add in Brown sugar and caster sugar until combined and fluffy.
Beat the egg in a separate bowl, Slowly add in the eggs to the sugar mix, add in the Maple Syrup and mix.
Sift the flour into the sugar mix in 3 batches, adding a little of the tbsp of milk after each batch until combined.
Spoon the mixture into the muffin cases and bake in the oven for about 20 mins.
Meanwhile, mix the Icing sugar, milk and vanilla extract together until you get a fine paste like solution.
5 minutes before the muffins are ready, remove from oven and press the chocolate drops on top of the muffins, bake for the remainder, allowing chocolate to slightly melt in.
Remove from oven and using the icing sugar mix drizzle over the muffins……you can be creative here if you want!
Allow to cool for 10 mins……….and then devour….YUMMY!

Check out my banana and Coconut Muffins here also.

https://cookingwithluce.wordpress.com/2016/01/24/banana-and-coconut-muffins/

BEWARE!……your kitchen WILL get messy! lol!

Nutrition Facts

Maple Syrup and Chocolate Muffins

Servings Per Recipe: 6

Amount Per Serving

Calories: 257

Total Fat: 8 g
Saturated Fat: 4.6 g
Trans Fat: 0.3 g
Cholesterol: 45.4 mg
Sodium: 79.2 mg
Total Carbs: 42 g
Dietary Fiber: 1 g
Sugars: 19.6 g
Protein: 5 g

Banana and Coconut Muffins

Image 1 Comment 24/01/2016 the wee caledonian cook

Today I woke up late after one of my friends 30th Birthday Party last night, surprisingly I felt really good and awake, after a shower and breakfast I suddenly got the urge to bake after my boyfriend saying he had the munchies…lol! So off I went into the kitchen, music on and feeling creative. Looking in my cupboards I came up with 2 different muffin recipes….so here goes the first one:-

Makes 6 muffins

125g Plain Flour

1 tbsp baking powder

1 tsp cinnamon powder

50g caster sugar

40g desiccated coconut

1 really ripe banana

90ml semi skimmed milk

1 egg beaten

50g butter melted

1 tsp vanilla extract

Preheat oven to 180deg. Line a muffin tin with paper cases.
Sift the flour, cinnamon and pinch of salt into a mixing bowl. Stir in the sugar a 45g of coconut (leave a tbsp amount for after). Make a well in the middle.
Peel banana and mash 3/4 of it into a paste. Put 1/4 to side. Put banana paste into well of flour mix.
Lightly whisk milk, beaten egg, vanilla and melted butter together, pour into well of flour mix.
Mix all ingredients together but do not over mix.
Spoon mixture evenly into the 6 muffin cases.
Slice the remaining banana and place one or two slices on top and sprinkle remaining coconut over.
Place in oven and bake for about 20-25 mins until knife comes out clean. Leave to cool.

Then eat to your hearts content! YUMMY!

Also check out my other Muffin recipe:- Maple Syrup and Chocolate!

https://cookingwithluce.wordpress.com/2016/01/24/maple-syrup-and-chocolate-muffins/

BEWARE!! your kitchen WILL get messy! lol!

Nutrition Facts

Banana and Coconut Muffins

Servings Per Recipe: 6

Amount Per Serving

Calories: 204

Total Fat: 8.1 g
Saturated Fat: 4.7 g
Trans Fat: 0.3 g
Cholesterol: 45.5 mg
Sodium: 87.8 mg
Total Carbs: 30.4 g
Dietary Fiber: 3.1 g
Sugars: 11.8 g
Protein: 4.5 g

My discovery today was – Cauliflower Rice! AMAZING!

Image Leave a comment 22/01/2016 the wee caledonian cook

I just had to share this exciting new food product, CAULI RICE, yes of course it is Cauliflower rice, Gluten Free, low in calories, low in fat but full of flavour! They offer 4 different flavours and in a handy microwave pouch.

At only roughly 50 calories per 100g, it’s a great way to eat healthier and still enjoy the texture of rice and flavours. Made purely from Cauliflower grains.

I have already ordered. Check this weblink for more details.

https://www.caulirice.com/en/home/

EAT RIGHT, FEEL AMAZING!

After my post, I decided to pick some up in my supermarket.

I have just tried the Mediterranean one and it is lovely and at only 46 Kcal and 1.1g fat it is actually quite filling too.

Chia, Almond and Blueberry Morning Shake

Image 2 Comments 21/01/2016 the wee caledonian cook

This was one of those moments where I woke up and thought, I don’t fancy porridge for breakfast, lets see what I have………………after looking in the fridge this is what I put together, full of protein, fibre and superfoods galore it makes a fabulous breakfast shake…….or in fact a great shake at any time and only 154 calories per glass.

For 1 serving

200ml Almond Milk

80g Blueberries

15g Chia Seeds

Mix altogether in a blender until blueberries are broken down, serve and drink…YUMMY!

Avenue Coffee Roasting in Glasgow

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

I recently went to a Coffee Festival and this Company stood out for me, not only did they offer loads of Decaf options but their Full Caffeine options were amazing.

So who are they? What’s their Story?

We set up with one simple aim – we wanted to make the best coffee and share it with as many people as we could.

Starting a speciality coffee shop in 2011, we built a team with years of experience not only in coffee but in customer service and quickly gained a reputation as one of the best coffee shops to go in Glasgow. However, it wasn’t enough for us just to be making good coffee – we always wanted to have more influence on what was happening to our beans further up the line. We wanted to share our coffee with even more people. We soon started a second shop, and put a Diedrich IR12 coffee roaster in. We spent time meticulously profiling coffee beans and were inspired by the results – which we now bring to you.

They sell coffee in their shop or online either in bean form or they will filter for you. We choose bean form and grind ourselves as we feel you get that freshness better.

I recently purchase the Santa Lucia Decaff and I have to say it makes the most amazing after dinner coffee. A really creamy and sweet decaf. Super nutty with notes of milk chocolate & vanilla. Love this!

Check out the other flavours they do.

http://avenue.coffee/product-category/coffee/

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

Chia Seed Chocolate pudding

Image Leave a comment 17/01/2016 the wee caledonian cook

So, I am seeing a lot of different recipes for Chia Seed Puddings, I use Chia Seeds (Superfood) in my porridge for my breakfast but never though about puddings until now, my curiosity got the better of me. I would have usually used Cocoa Powder with this but as I never had any I used one of my Actidiet Powders (I am currently doing a 7 Day Shred and Cleanse for my friends business, check it out http://www.actidiet.co.uk/me/julie-pringle/).

Serves 2

250ml of Almond Milk

1 Sachet of Actidiet powder (I used chocolate) or 1/4 cup of cocoa powder

4 tbsp Chia Seeds

1 tbsp Maple Syrup

Mix the powder with the Almond Milk
Add in the Chia Seeds and Maple Syrup and mix through
Pour into serving bowls and refrigerate overnight
Serve……Yummy!

Well, to my delight it tasted absolutely heavenly…….love this!

Smoked Cod and Sweet Potato Fishcakes with Fried Rice

Image Leave a comment 17/01/2016 the wee caledonian cook

Continuing with my Superfoods, I fancied a Chinese Flavour Inspired dinner for my Saturday night in but also wanted to keep it healthy and not overload on calories. Looking in my cupboards and fridge I saw a lovely piece of smoked Cod I got from my usual fishmonger so decided to use this.

This is my Saturday do it yourself Chinese Takeaway Dinner.

Serves 2/3

FOR THE FISHCAKES:-

200 g Smoked Cod
1 medium Baked Potato
1 medium Sweet Potato
Handful of Fresh Coriander
1 Juice of lime
1 tsp smoked paprika
2 tbsp light olive oil
1 tsp of spiced red pepper or chilli
Plain Flour for dusting
Salt and pepper to taste

Bake the potatoes in the microwave on high heat for about 10 mins until soft
Scoop out the inside of the potatoes and place in a food processor
Slice the fish portion and add to food processor with paprika, coriander, red spice and lime juice, blend together.
With your hands shape into patties about 1cm thick and 10cm dia, dust with flour and refrigerate for about 1 hour
Heat the oil in a flat pan to medium heat
Place the fish cakes in the pan and cook through for about 5-6 mins on each side or until golden brown.

I served these with a little Sweet Chilli Sauce on the side which was lovely!

Nutrition Facts

Smoked Cod and Sweet Potato Fishcakes

Servings Per Recipe: 3

Amount Per Serving

Calories: 225

Total Fat: 9.6 g
Saturated Fat: 1.3 g
Trans Fat: 0 g
Cholesterol: 31.3 mg
Sodium: 283 mg
Total Carbs: 23.2 g
Dietary Fiber: 3.4 g
Sugars: 2.7 g
Protein: 12.6 g

FOR THE CHINESE FRIED RICE:-

75g Wholemeal Brown Rice
50g Frozen peas
1 Chopped Red pepper finely
4 Spring Onions – chopped finely
2 tbsp soy sauce
2 eggs
1 tsp Turmeric
1 tbsp sesame oil

Cook rice as per packet instructions and set aside.
Heat oil in a wok/pan
Crack 1 egg into pan and stir continuously until you get scrambled egg.

4. Then add in rice, peas, red pepper, onions, turmeric and stir together.

5. Crack in the other egg add in soy sauce and stir through until egg is cooked.

Make sure you stir continuously or it will stick together. If it does add a little water.

Yummy!

Nutrition Facts

Chinese Fried Rice

Servings Per Recipe: 2

Amount Per Serving

Calories: 324

Total Fat: 12.5 g
Saturated Fat: 2.6 g
Trans Fat: 0 g
Cholesterol: 163.7 mg
Sodium: 1105.2 mg
Total Carbs: 40.2 g
Dietary Fiber: 4.8 g
Sugars: 5.3 g
Protein: 12.9 g

World Scotch Pie Winners Announced for 2016!

Leave a comment 14/01/2016 the wee caledonian cook

Stephen and Rona McAllister from The Kandy Bar of Saltcoats have won the World Scotch Pie Championship 2016. Having taken the title in 2014, the Scotch Pie Club is delighted to announce that the winner of the 17th World Scotch Pie Championship is The Kandy Bar of Saltcoats making them THE WORLD SCOTCH PIE CHAMPION OF 2016.

WELL DONE to:-

Stephen and Rona McAllister from The Kandy Bar of Saltcoats have won the World Scotch Pie Championship 2016.
Having taken the title in 2014, the Scotch Pie Club is delighted to announce that the winner of the 17th World Scotch Pie Championship is The Kandy Bar of Saltcoats making them THE WORLD SCOTCH PIE CHAMPION OF 2016.

Stephen McAllister, who owns and runs The Kandy Bar with his wife Rona and their dedicated team said “To win again, I cannot believe it! To have been given the ultimate accolade today and once again to be able to call our pie the WORLD CHAMPION as judged by a panel of experts is just fantastic. This award is proof that The Kandy Bar team is the best in the land. I am really looking forward to the year ahead and to selling more of our winning pies than ever.”

“The competition, which has run for 17 years, aims to highlight that bakers and butchers create high quality artisan pastry products. Recognising the “great and the good” in this way rewards excellence and raises the bar in the industry” says head judge Ian Nelson who oversaw the judging process to ensure only the best pies were recognised and that only the best of the best was crowned world champion.

There was a record entry of 100 butchers and bakers entering over 500 pies, pasties, sausage rolls, bridies, savouries and apple pies into the competition.

Stephen and Rona McAllister from The Kandy Bar of Saltcoats.

My Veg Mash Up – Using leftovers

Image Leave a comment 14/01/2016 the wee caledonian cook

Had to use up some vegetables in my fridge up, if you’re like me, I hate waste, and I buy loads thinking I’m going to be good this week and have veg every day….some days that doesn’t work out so I’m left with a lot. I decided to do something I’ve never tried before and simply just mash it all up. Wanted to add some flavour and decided a Mediterranean flavour should be o.k.

Makes 1 Pepper

1 x Orange Pepper – Roasted and cut in half

2 x Carrots

Handful Broccoli (approx 50g)

30g Green Beans – chopped

2 tbsp Tomato Passata (I had some left in my fridge thought I’d chuck in it to help bind)

1 tsp basil

1tsp oregano

1 tsp spiced crushed red pepper (my fav from Costco), this gives a lovely kick!

Pre-heat oven to 220 deg. Cut pepper in half and spray with oil, place in a foil lined baking tin and bake in oven for 20 minutes.
Cook vegetables either boil or steam, I always steam as it’s healthier and much more tastier.
Once vegetables are cooked, place in a food processor or blender with the passata and herbs n spices until mix through.
Once peppers are ready remove from oven and fill with the veg mix. Serve. Yummy!

Of course you can tailor to your own tastes with any vegetable and any type of spice and herbs, the list is endless.

I do like it when you get a success in the kitchen! Happy Days!

So low in calories and fat too.

Nutrition Facts

My Med Veg Mash Up!

Servings Per Recipe: 1

Amount Per Serving

Calories: 162

Total Fat: 1.4 g
Saturated Fat: 0.2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 367.8 mg
Total Carbs: 36.8 g
Dietary Fiber: 9.5 g
Sugars: 11.9 g
Protein: 6.7 g

Oriental Turkey and Green Veg Mix

Image Leave a comment 12/01/2016 the wee caledonian cook

Looking in my fridge tonight I had a lot of greens needing to be used up, so as I had a curried meal last night I decided to go with Oriental, and it worked our deliciously. Don’t you just love it when you just fling everything in last minute and you create a delicious meal for yourself.

150g Breast Turkey
50g Kale
100g Broccoli
50g Trimmed Green Beans
2 carrots
2 tbsp soya sauce
1 tbsp chinese five spice
1 tbsp sesame seeds
1 tbsp crushed red pepper

Spray oil a griddle pan and heat to a high heat
Rub chinese five spice into turkey breast, then cook on griddle pan for approx 5-6 mins each side or until cooked through.
Meanwhile, place all the greens, (broccoli, kale and green beans in a steamer and steam for about 5 mins)
Peel carrot skin off then slice into thin strips
Once veg is cooked, mix in the carrot, soy sauce, sesame seeds and red pepper.
Place veg mix onto a plate and top with the turkey breast. Yum!

Nutrition Facts

Oriental Turkey and Mixed Greens

Servings Per Recipe: 1

Amount Per Serving

Calories: 464

Total Fat: 16.9 g
Saturated Fat: 3.9 g
Trans Fat: 0 g
Cholesterol: 97.5 mg
Sodium: 2242.2 mg
Total Carbs: 37.6 g
Dietary Fiber: 11 g
Sugars: 9.9 g
Protein: 46.4 g

Curried Cabbage with Salmon

Image Leave a comment 11/01/2016 the wee caledonian cook

Looking in Fridge I had to use the cabbage up but wondered how I could jazz it up! Looked in my spice rack and this is what I put together. Tasty absolutely sensational. This could also work with Cod and Chicken. It is also low in calories and fat….Result!

Serves 1

1/2 Savoy Cabbage – sliced
1 portion Salmon Fillet approx (150g)
1 clove Garlic – crushed
1 tsp Cumin
1/2 white onion – sliced
2 tbsp desiccated coconut
1 tsp curry powder
1 tsp Gram Masala
30g Lentil Sprouts (optional) I had these left over so I just put them in.

Mix the Gram Masala and Curry Powder together and rub into Salmon
Heat up a griddle pan with spray oil and place Salmon on to cook through (approx 10 mins)
Meanwhile, heat a wok to a high heat and cook the garlic and cumin with onion until soft (approx 2 mins)
Add to the wok the cabbage and coconut, stir through for about 5 mins. If adding the Lentil Sprouts put in 1 min before ready and mix just to heat through.
Plate the cabbage mix and place the salmon on top. Yum!

Nutrition Facts

Curried Cabbage with Salmon

Servings Per Recipe: 1

Amount Per Serving

Calories: 226

Total Fat: 2.4 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 106.5 mg
Sodium: 229.7 mg
Total Carbs: 14 g
Dietary Fiber: 4.1 g
Sugars: 4.5 g
Protein: 36.9 g

Foods that Aids Sleep

Image Leave a comment 08/01/2016 the wee caledonian cook

I always seem to have a problem getting to sleep, I have tried some of these options and they really do work so I thought I would share with you.

Here are a few of the foods that will help you drift off:

Cherry juice

The fruit juice is packed with melatonin, the hormone that controls sleep. With it being a natural remedy, you’ll need a fair amount so it is recommended drinking two 200ml glasses a day.

Milk

Yes, your mum was right all along. A soothing glass of milk contains tryptophan, an amino acid, and precursor to serotonin and melatonin. Oh, and it doesn’t have to be warm.

Sweet Potatoes

If you like the taste of them, sweet potatoes are a perfect pre-bed snack because they have loads of potassium which helps relax muscles.

Bananas

These are another ideal snack for before bed. Loaded with magnesium, taste alright and you can get them all year-round.

Whole Grains

Boring whole grains like quinoa, barley and buckwheat all contain magnesium which’ll help you feel calm.

It’s advised that you don’t have a big meal before bed, so keep it light.

Black Pudding the NEW Superfood!

Image Leave a comment 06/01/2016 the wee caledonian cook

Black Pudding a Superfood!

One thing you wouldn’t expect when compiling your superfood diet now that January is here would be something you’d find on a fried breakfast.

However, this year you can include black pudding to your new year shopping list as experts reckon it is about to be extremely popular in 2016.

The divisive breakfast staple – traditionally made using pig blood and oatmeal – is actually full of protein, calcium and potassium.

It also enjoys the benefit of being nearly carb free and packed full of anaemia-preventing iron – something lacking in modern diets.

The black pudding surge has already begun in earnest, with one Scottish butchers, famed for their blood sausages, already seeing sales soar.

Benefits: The blood sausage is full of iron that can prevent fatigue

Shona Macleod, managing director of Charles Macleod Butchers in Stornoway, told MailOnline: “The shop has just opened again.

“I opened the mail orders and we had about 40 black pudding mail orders to go out today.

“That’s is a lot for the first day open in January.”

Scotland’s Year of Food & Drink 2015 Review

Image Leave a comment 06/01/2016 the wee caledonian cook

Scotland’s 2015 Year of Food and Drink appears to have contributed to a 7 per cent spike in visitor numbers.

Two thirds (66 per cent) of overseas and domestic visitors credited the quality of food as an important factor for their choice of destination in Scotland, according to figures published by the Office of National Statistics and VisitScotland.

Last year alone, more than 1,000 tourism businesses received the Taste Our Best accreditation, recognising quality food of Scottish provenance.
Visitor numbers in the colder months rose from 4.7 million trips between October 2008 and March 2009 to 5.7 million in the same period in 2014-15, with the industry adapting accordingly.

Analysis from the Scottish Government in 2015 found the food and drink sector enjoyed a £550 million rise in turnover year on year and a staggering 24 per cent increase since 2008.

This means the sector is on track to meet the a turnover target of £16.5 billion by 2017.

Tourism minister Fergus Ewing said: “The Scottish tourism industry has finished 2015 on a high. Bolstered by a hugely successful Year of Food and Drink, businesses have continued to build on past successes, increasing the number of visitors from Europe, America and from crucial domestic markets.

Happy New Year to everyone and here’s for another great Food & Drink year in 2016!

Iron Bru done it again!

Image Leave a comment 05/01/2016 the wee caledonian cook

Famously projected holding up the Forth Bridge today celebrating 30 years of iconic Made in Scotland from Girders campaign.

2015 in review

Leave a comment 30/12/2015 the wee caledonian cook

Fantastic 2015, thank you to all who liked and commented on my blog. I am hoping to share even more with you in 2016! Happy New Year Bloggers and visitors!

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 2,700 times in 2015. If it were a cable car, it would take about 45 trips to carry that many people.

Click here to see the complete report.

Dorito Crusted Salmon

Image 2 Comments 01/12/2015 the wee caledonian cook

Raiding my cupboard tonight I found some left over Doritos from the weekend, so I decided to give my Salmon dinner tonight a make over. It was very tasty.

1 Salmon fillet

1 tsp parsley

salt and pepper

Handful Doritos (any flavour of your choice) I used Lime infused

Tbsp olive oil

Pre-heat oven to 190 deg. Coat salmon fillet in oil, season with salt and pepper, then sprinkle parsley over.
Put doritos into a bag and crush with a rolling pin, then roll Salmon Fillet to coat in crumbs
Place in tin foil and wrap loosely. Place in oven and cook for 15 mins.
Serve with some fresh vegetables for a healthy option dinner. YUMMY!

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.

Toffee and Chocolate Shortbread with Pecans

Image Leave a comment 14/11/2015 the wee caledonian cook

Having my breakfast this morning and sitting looking at the very wet and windy weather through the window, my thoughts were of feeling cosy and warm this afternoon, so I decided I wanted a nice bit of cake to go with my fresh warm coffee. Looking in my cupboards I saw Toffee Sauce and Chocolate and came up with this wee bit of delightful heaven. Cake, Coffee and a Comfy Couch on a rainy day, canny beat it!

Makes 15 squares

110g unsalted butter

105g Soft Brown Sugar

1 tsp Vanilla Essence

130g All purpose Flour

Pinch salt

150g chocolate (dark or milk)

30g Pecans – chopped

1. Preheat oven to 180 deg.

2. Line a 20cm baking tin with foil and grease.

3. Mix with an electric mixer the butter, sugar and vanilla until smooth

4. Then mix in the flour and salt and mix until combined but not too stiff.

5. Pour mixture into the baking tin and with a spatula evenly spread out.

6. Place on middle shelf in oven for about 20 minutes until golden brown.

7. Meanwhile, chop up chocolate into small bits, and chop pecans too.

8. Once base is ready, pour chocolate bits evenly over and put back into oven for 1-2 mins until melted, remove and spread evenly.

9. Top with the pecans and allow to cool. Once cool put into fridge to set chocolate (approx 1 hour)

10. Cut into small squares and serve. YUMMY!

I had some toffee sauce and decided to drizzle over squares which added extra flavour.

The Scottish Italian Award Winners 2015

Leave a comment 10/11/2015 the wee caledonian cook

Congratulations to all Italian Winners, we do truly have some amazing Italian restaurants and chefs. Visiting Scotland, have a look at the winners and runners up for a fab place to eat and dine.

http://www.foodanddrinkglasgow.co.uk/scottish-italian-awards-winners-2015/

A Great Day out at the Good Food Show

Leave a comment 09/11/2015 the wee caledonian cook

Had a great day at the Good Food Show on Saturday, loads of fabulous stalls all showcasing their unique produce and all local as well. I picked up some lovely cheeses, chutneys and oils, here are some:-

I also went to watch Michel Roux Jnr who was inspirational, he made pan fried duck breast with a red wine sauce and potato cakes, looked amazing so this will be my next recipe to try out. Watch this space.

The Good Food Show is such a great way to taste different and new local produce but also to get some new ideas. Click here for more shows:- http://www.bbcgoodfood.com/

Mini Cheesecakes

Image 2 Comments 08/11/2015 the wee caledonian cook

I love cheesecake and wanted to try making my own, but I couldn’t decided on the flavour….so I just made all the flavours I like, they turned out amazing…very tasty. My sister and her fiancee came over for dinner and my sister loved them, unfortunately her fiancee didn’t like cheesecake…..to my partners delight…more for him…lol!

There is nothing better than spending an afternoon or night in the kitchen, listening to music and making some amazing food! Oh, and a wee cheeky glass of vino too! 🙂

Makes 20 mini cheesecakes

Basic Cheesecake Base:-

20 Digestive Biscuits – use a mixer to crush them or put in a plastic bag and bash with a rolling pin.

120g butter, melted on hob

1. pour butter into biscuits and mix together until all crumbs are coated.

2. Press into cake cases in a muffin tray and chill in fridge for about 15-20 mins.

Cheesecake mix:-

300g soft cheese, I used Philadelphia (use full fat only, low fat might stop the mixture setting properly)

150ml double cream

85g icing sugar

1 tsp vanilla essence or 1 vanilla pod

Mix cream cheese and icing sugar together in a bowl
In a separate bowl whisk double cream and vanilla together until soft peaks form.
Add cream mixture into cheese mixture and fold together.

Vanilla Cheesecake:-

Spoon mixture into cake cases and chill overnight in fridge – minimum 12 hours. I served these with some raspberry coulis. Yummy!

Hazelnut and Chocolate Cheesecake:-

Crush some ferrero rocher, save some for topping. Mix into the cream cheese mix and spoon into cake cases.

Banoffee Cheesecake:-

1 Banana sliced, fry in a pan with knob of butter until slightly golden in colour then place slices on top of biscuit base in cake cases.

Spoon on top of banana the cream cheese mixture. I then served with some toffee sauce on top. Yummy!

I finished off the meal with a lovely liqueur coffee in my new cups and saucers. I used Disaronno but you can use whatever you like.

Potato, Spinach and Quinoa Bites

Image 3 Comments 22/10/2015 the wee caledonian cook

Makes 6

2 Medium potatoes – peeled, chopped and cooked (boiled)

1/2 cup of quinoa – cooked (normally 20mins simmer and 10 mins rest)

1 large handful of Spinach – chopped very finely

4 basil leaves – chopped finely (or 1 tbsp dried)

1 tbsp Lemon Juice

1/2 tsp sesame seeds

1/2 tsp Thyme

Salt & Pepper to taste

2 tbsp Plain Flour

Spray oil

Preheat oven to 200 deg.
Mash up potatoes finely .
Mix up Spinach, Basil, Thyme, Sesame Seeds, Lemon Juice into a paste.
Then Mix in the potatoes and quinoa with 1 tbsp of plain flour and season, mix until you can form a ball shape with the mixture without sticking to your hands, add more flour if you need to.
Roll the balls in some flour and place on an oiled baking sheet.
Bake for approx 30-40 mins. (You may need to turn over half way through cooking)
They will be slightly crunchy on outside and soft in the middle….serve on a bed of Steamed Spinach for extra healthyness! Yum!

Scottish Salmon – Just voted Best in World

Image Leave a comment 17/10/2015 the wee caledonian cook

Just announced today:-

Scottish salmon has been voted the ‘best farmed salmon in the world’ by some of the most influential seafood buyers in the world, based on superior taste, quality and appearance. Whooohoooo to Scottish Fish Farming.

Check out some of my Salmon Recipes….go on give it a try today!

Quick Spicy Tuna and Aubergine Salad

Image Leave a comment 14/10/2015 the wee caledonian cook

I got back late from work tonight and was looking for something quick and healthy, I still had some of my avocado salsa left from Monday night (see spicy salmon recipe), so I decided to mix it with a tin of fresh tuna, quickly griddled my leftover Aubergines and voila, a lovely tasty healthy dinner. It was yummy.

Salsa recipe:-

1/2 avocado – cut into slices/chunks

lime juice from 1 lime

1/2 red onion finely chopped

1 tsp olive oil

1 tbsp coriander

Mix all in a bowl and serve.

Slice Aubergine about 1cm thick, rub with oil and griddle for approx 2-3 mins each side.

Enjoy!

Avocado Salsa Salmon

Image Leave a comment 13/10/2015 the wee caledonian cook

This week we celebrate Scottish Seafood Week, an eight day celebration that aims to encourage people across the UK to eat more fish, more often – and the quality and quantity of seafood that comes from the rich, clear waters around Scotland is certainly something to celebrate.

From fine-dining favourites like oysters and langoustines to beautiful fish-and-chip-shop classics like cod and haddock, Scottish seafood offers something for every taste and budget. Not to mention that the current holders of two major national competitions, run by Seafish, are from Scotland. Glasgow-based Gamba are the proud holders of the Seafood Restaurant of the Year, while Independent Takeaway Fish and Chip Shop of the Year was handed to Frankie’s in Shetland earlier this year.

My Avocado Salsa Scottish Salmon

Serves 2

2 pieces of lovely Scottish Salmon

1/2 Avocado

1 tbsp Coriander

Juice from 1 lime

1 tsp olive oil

1/2 red onion – chopped finely

1 tsp Chilli powder

1 tsp smoked Paprika

Salt & Pepper

1/2 tsp Cumin

In a bowl, mix all the spices:- chilli, paprika, cumin, salt & pepper, then rub onto one side of the salmon, chill for 30 mins in fridge.

Meanwhile, chopped avocado into small chunks/slices, add to a bowl, mix in the red onion, lime juice, coriander and 1tsp of olive oil. Set aside.

Steam cook your salmon first then place on a griddle at high heat for a minute to seal in the spices. Alternatively, you can cook under the high grill for approx 6-7 mins until cooked through.

Place the salsa mixture on top of Salmon and serve. Yummy! The good thing with this is you can tailor to your own taste, more spicy…add more chilli….less…..add less, it’s up to you. Enjoy!

Coconut and Banana Upside Down Cake

Image Leave a comment 11/10/2015 the wee caledonian cook

Makes 1 x 8 inch cake tin

I cheated slightly with this and used ready made cake mix.

200g Betty Crocker Vanilla Cake Mix

2 eggs

2 tbsp olive oil

1/4 cup sour cream – approx 75ml

1/4 cup water – 75ml

2 large bananas – sliced

100g shredded coconut

1/2 cup brown sugar

2 tbsp butter

1 tbsp lemon juice

Preheat oven to 180 deg, grease the baking tin with spray oil.
With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes
Place banana slices evenly on bottom of tin.
In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. (approx 40 secs) Pour the brown sugar mixture into the cake tin over the bananas. Sprinkle coconut over brown sugar sauce.
Pour over the cake mixture and spread evenly.
Bake in oven for approx 40 mins. (If you have a Hotpoint Luce oven, use the dessert setting to bake).
Let it cool for 5 mins then serve with some ice cream, custard or even just some whipped cream. YUMMY!!

Tasty Veg and Goats Cheese Salad

Image 3 Comments 11/10/2015 the wee caledonian cook

Serves 1

1/2 Aubergine – Cubed

1/2 Red onion – diced

1 Tomato – cubed

1 tbsp lemon juice

1/2 garlic clove

1/4 tbsp Walnut oil

Salt & Pepper

1/4 cup of crumbled goats cheese

1/4 cup (30g) toasted walnuts – chopped

2 tbsp chopped parsley

1/2 tbsp sesame seeds

To make the dressing mix the lemon juice, walnut oil and garlic in a bowl with salt and pepper.
Steam the aubergine for 10 mins. Squeeze any excess water. (If you have a Luce Combi microwave use the vegetable setting to steam)
Combine the Aubergine, goat cheese, walnuts, tomato, red onion, and parsley in a large bowl with the dressing. Season with salt and pepper. Sprinkle the sesame seeds on top. Serve with a tasty glass of Chardonnay.

Crustless Quiche

Image Leave a comment 28/09/2015 the wee caledonian cook

My Homemade Crustless Quiche…great thing about this is you can add any ingredient you like. It is also lower in calories as there is no pastry, so you can make it as healthy as you like.

Serves 2

4 rashers of smoked bacon – chopped (I used morrisons 70% reduced fat bacon)

5 eggs

100ml milk or half fat cream (I used semi skimmed milk to help reduce calories)

handful spring onions – finely chopped

handful of cherry tomatoes – halved

Salt & Pepper

1 tbsp coriander

1 tbsp Nutmeg

Add chopped bacon to a little spray oil in a hot pan and brown all over. Remove.
Add bacon, tomatoes and spring onion to an oven dish (approx 15cm x 20cm x 2-3 cm deep) then sprinkle over the nutmeg and coriander.
Whisk the eggs with the milk and season, pour over the dish mixture evenly.
Finely grated some cheese of your choice over the top, I just used cheddar for this one.

5. Place into a preheated oven at 180 deg and bake for approx 30-40 mins, checking that your cheese doesn’t burn too quickly, if it does cover with some foil loosely or leave cheese off until 10-15 mins before ready. (Depends what cheese you are using).

6. Serve with a lovely salad for lunch or some boiled potatoes for dinner. Yum!

Cinnamon Pancakes with Chocolate and Maple Syrup

Image Leave a comment 28/09/2015 the wee caledonian cook

One again I had a truly different taste sensation when visiting Florida this year, pancake and Maple Syrup were everywhere….much to my boyfriends delight! You had them for brekkie with Maple Syrup, eggs, bacon etc and then again on the menu for dessert with ice cream and flavoured sauces……oh Yum! Here is my homemade version…inspired by (Denny’s).

Makes about 14 pancakes.

300g Plain White Flour ( to make it a bit healthier, you can use wholewheat instead)

4 tsp Baking Powder

1/2 tsp salt

4 tsp cinnamon

2 tsp caster sugar

2 eggs

300ml milk

2 tsp vanilla essence

100g chocolate – to make sauce

1 jar Maple Syrup (your choice)

Sieve the flour into a large bowl, add in Baking Powder, Salt, Cinnamon, Sugar and mix.
Then add in eggs, milk and vanilla essence, mix through with spoon until blended making sure there are no lumps in he mixture, do not over mix.

3. Sprat a little cooking oil into a frying pan and heat through at high heat. Pour 1/2 a ladle or 1/2 cup of mixture onto the frying pan and even out with back of spoon, cook for approx 1-2 mins, you know it’s ready to turn when you see an even covering of holes.

4. Flip and cook for approx 1 min. Remove and continued to repeat until all done.

5. Keep warm in a warming drawer or in your oven at 70-80 degrees until finished.

6. If using Chocolate Sauce – break bar into chunks and put into a small pan, melt on Induction Hob Number 1 for about 5 mins. If using conventional method, melt in a glass bowl oven boiler water on hob.

6. Serve with Maple Syrup and Hot Chocolate Sauce……Mmmmmmmmmmm!!

Waffle Crusted Chicken with Spicy Maple Sauce

Image 5 Comments 28/09/2015 the wee caledonian cook

I recently visited Florida on holiday and found my taste buds loving Waffles and Maple Syrup, a classic combo in America! Inspired by different flavours I put a twist on this fab and tasty dish.

Serves 2

For the chicken:–

2 Chicken Breasts

1 egg – beaten

Couple of Dashes of Tabasco Sauce

Salt & Pepper

2 Toasted Waffles

1 tsp coriander

Cooking Spray

For the Sauce:–

1 tsp olive oil

1 small garlic clove – crushed

200ml chicken stock

2-3 tbsp Maple Syrup

1 tsp white wine vinegar

1 tbsp Chilli flakes or powder

1 tsp coriander

Toast waffles and let cool, break into pieces and put into a food processor, blitz until you get fine breadcrumb pieces, lay baking sheet onto tray, pour waffle crumbs onto tray and bake in the oven for 4 mins at 180 deg.

2. Pat dry chicken pieces then season with salt and pepper. Beat egg with Tabasco sauce and pour into a flat dish, pour waffle crumbs into another flat dish and season with coriander. Take one piece of chicken breast at a time, first dipping in egg then into crumbs making sure they are fully covered. Lay back onto baking sheet.

3. Preheat oven to 180 deg and bake for approx 25-30 mins being careful not to over cook the crumb.

4. Meanwhile heat oil in a small pan and fry the garlic for about 1 min, then add chicken stock, vinegar, syrup, coriander and chilli, bring to the boil and allow to reduce by half (takes approx 5-7 mins). Put to the side to allow to thicken slightly.

5. Remove chicken from oven and serve with the spicy maple sauce……you can reheat the sauce in a microwave for 20 seconds if need to. Yum!

Pan Fried Salmon with Veg & Herb infused Wild Rice

Image Leave a comment 13/08/2015 the wee caledonian cook

Serves 1 Approx calories – 450

FOR THE SALMON

1 piece of Salmon

1 tsp butter

Small tbsp chopped chives and sage

Squeeze of lemon juice

Salt and pepper

1. Slight melt butter, Mix all ingredients together and rub into salmon.

2. Heat tbsp oil in a griddle pan and pan fry for about 6-7 mins until cooked through.

FOR RICE

50-60g wild rice

Handful green beans chopped

Red onion diced

1tsp thyme

1 tbsp chopped basil

1 tsp balsamic vinegar

Salt and pepper

6 walnuts chopped

4 baby plum tomatoes halved

Small portion goats cheese

2 fresh baby beetroots quartered

1. Cook rice in a pan of water for about 15 mins, 2 mins before ready add in the green beans.

2. Meanwhile fry the onion with the balsamic vinegar and thyme.

3. Add onion mix to rice once ready along with tomatoes, walnuts, beetroot and some basil mix through then crumble goats cheese on top and serve.

Yummy!

Chicken with black pudding

Image 2 Comments 09/08/2015 the wee caledonian cook

Serves 2-3

1 large or 2 small chicken breasts chopped

1 onion sliced

100g Stornoway or Halls black pudding sliced

4 small/medium potatoes peeled and sliced

1 cooking apple diced

250ml chicken stock

25g butter

Salt and pepper

Plain flour to coat chicken

1. Coat the chicken in flour and season well, Fry chicken and onions until browned

2. Layer half the potatoes on the bottom of a casserole dish, then add the chicken, then half the onions, then the black pudding and apple then with remaining onions and top with last layer of potatoes.

3. Pour in chicken stock, cook in the oven at 180 deg for 1.5 hours.

4. Add the butter and return to over to melt through, cook for 1/2 hour more.

5. Serve…..this is really yummy and filling. As you can see my partner loved it…empty plate!

Ricotta and Spinach stuffed Chicken wrapped in Parma Ham

Image Leave a comment 07/08/2015 the wee caledonian cook

Serves 1 approx 300 calories per portion

1 × Chicken Breast

Handful of Spinach

30g Ricotta cheese

1 tsp nutmeg

Pepper and salt

2 slice parma ham

1. Mix ricotta, chopped Spinach, nutmeg and pepper n salt in a bowl.

2. Slice the chicken breast down the side to open like a butterfly and stuff with the ricotta mix then close over.

3. Wrap the parma ham round chicken breast and fry in a hot pan for few minutes each side to brown.

4. Heat oven to 200 deg, place chicken in a casserole dish and cook for 15 minutes.

5. Serve with your choice of sides. Yum.

My Italian Spicy Chicken with Vermicelli

Image Leave a comment 04/07/2015 the wee caledonian cook

I really fancied something Italian tonight, already had most of these Ingredients in my kitchen, so a little of this and a little of that, and voila a tasty and still healthy little Italian Dish.

Serves 2

2 x Chicken Breast cut into chunks

4 tbsp of Paprika

2 nests of Wholegrain Vermicelli

1 Red and 1 Green Pepper – chopped

1 white onion – chopped

1 tbsp olive oil

10-12 Piccolo Tomatoes – halved

250ml tomato passata

1 tbsp chilli

1 tbsp oregano

1 tbsp coriander

1 tbsp basil

1 tsp garlic

1 tbsp red wine vinegar

1. Coat the chicken chunks with the paprika and brown in a saucepan or wok with the olive oil

2. Remove with a slotted spoon and set aside

3. Put onion, peppers and all spices in pan and cook under slightly tender

4. Add back to the pan the chicken and mix.

5. Then add the tomato passata and red wine vinegar, stir and reduce to a simmer for 5 mins.

6. Meanwhile place the vermicelli in a bowl and cover with boiling water for 4 mins, then add to the pan and stir through for 2 mins.

7. Serve. Yum! Goes well with a lovely glass of Chardonnay. You can also add some parmesan on top for extra flavour.

Poppy Seed Bread

Image Leave a comment 14/06/2015 the wee caledonian cook

Love my bread setting on my oven.

250g Strong White Bread Flour

250g Strong Wholemeal Bread Flour

1 sachet 7g yeast

Tsp salt

1tbsp honey

1tbsp olive oil

200ml like warm water

2 tbsp poppy seeds

1. Seive flours into a bowl, add in yeast to one side and salt to other.

2. Make a well in the middle and add honey, olive oil and small amount of water then mix with hands or wooden spoon.

3. Continue to add water slowly until mixture is firmed up.

4. Set oven to proving setting (if you don’t have this you can prove at room temperature covered or set your oven to conventional and 40 degrees). Place dough inside and prove for approx 2 hrs or doubled in size.

5. Remove and punch down dough, shape into a ball shape and continue to prove for another hour.

6. Light brush with milk on top and sprinkle the poppy seeds on top.

7. Set oven to bread setting and put a tray of ice cubes on level 5 to prevent over crusting.

8. Set aside to cool and serve with butter. Yum!

Roasted pepper couscous

Image Leave a comment 08/06/2015 the wee caledonian cook

Serves 2 – Approx 90 calories per serving.

100g couscous

1 red, green, yellow pepper

1 tbsp tomato paste

100ml Vegetable stock

1 tbsp paprika

1. Cut the peppers into quarters lengthways, place in a baking tin and drizzle a little olive oil then sprinkle the paprika over top.

2. Preheat the oven to 220 deg and roast peppers for 30 mins.

3. Meanwhile bring to boil the vegetable stock and add the couscous, reduce to a simmer and cook for 5 mins. Then remove from heat, cover and let sit for 10 mins.

4. Remove peppers from oven and let cool. Once cool chopped up finely.

5. Using a fork break up the couscous and add in the peppers. Add the tomato paste and stir through. Then serve.

Pistachio Chicken

Image Leave a comment 08/06/2015 the wee caledonian cook

Makes 2 Chicken breasts – Approx 320 calories.

2 x Chicken Breasts

20g Pistachios

1 tbsp golden breadcrumbs

1 tbsp Italian Seasoning or a mix of Basil and Oregano

1 tbsp mustard (optional)

1. Blitz the pistachios in a processor until fine like pieces

2. Mix the breadcrumbs, seasoning and pistachios together

3. Coat the chicken breasts with the mustard if using and place in seasoning pressing firmly into the chicken to coat well.

4. Place on a baking sheet and bake in oven at 190 deg for 30 mins.

My Spicy Homemade Meatballs and Spagetti.

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

My spicy meatballs with spaghetti Serves 2

For the Meatballs:-

300g Scottish steak mince

1 red onion finely chopped

1 tsp thyme

25g Parmasan

1 tsp Paprika

1 egg

1 tsp Garlic

Salt & Pepper

For the Sauce:-

300g Passata

100 g Water

Basil, Handful chopped

1 tbsp. Garlic

1 tbsp Tomato puree

1 tsp caster sugar

Few drops of Tobasco or more I you like it really spicy

Method:-

1. Mix all the Meatball ingredients together to form a ball, then break up into small meatball size portions. I got 14.

2. Brown meatballs in a frying pan until cooked all over.

3. Meanwhile cook pasta as per instructions.

4. Add all the sauce ingredients into the same pan as the meatballs and stir through, heat on a high heat but not boiling for about 10 mins.

5. Dish up and serve with some parmesan cheese on top and a wee glass of vino. Yummy!

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!

Homemade Healthy quick Pancakes

Image Leave a comment 31/05/2015 the wee caledonian cook

Approx 75 calories per pancake. Makes 4.

My boyfriend said he had a notion for something sweet, so a quick check in the cupboards and this is what I came up with.

For the Pancakes:-

2 medium eggs

1 banana

1 tbsp Desiccated Coconut

1tsp cinnamon

1 tbsp cocoa powder

For the banana, coconut and cinnamon pancakes:-

1. Mash up banana and add in 2 eggs then whisk together

2. Add in coconut and cinnamon, mix through

3. Heat a non stick pan then pour a small amount in and using the back of a spoon even out in pan. Cook for about 2-3mins on each side. I made 2 about 15cm diameter.

For the cocoa pancakes:-

1. With the remaining mixture I added tbsp of cocoa powder and cooked through. I made 2 approx 15cm in diameter.

You can pretty much add any flavour you like.

Serve with some Maple Syrup or ice cream for a tasty dessert.

My Boozy Summer Fruit Meringue

Image Leave a comment 30/05/2015 the wee caledonian cook

O.K….so I cheated a bit and bought shop meringues (time saving), as you have probably read before I got some Edinburgh Gin’s Raspberry Liqueur…….so yes you guessed it, I used this instead of syrup……oh sooooooo yummy!

5 mini meringues

Handful of summer fruits, I used Strawberries, raspberries, blackberries, blueberries and redcurrants

1 tbsp Raspberry liqueur

Mix all in a bowl and devour!

A fab dessert at only 155 calories per bowl

ASSORTED MERINGUES – makes about 18.

4 Large Egg Whites

115g Caster Sugar

115g Icing Sugar

Spiced Chicken Couscous

Image Leave a comment 30/05/2015 the wee caledonian cook

I’m always looking for a healthy option without compromise on taste, this is so tasty and at only 260 calories per serving with 4g fat…..you wanna try this! Leaves a bit of room for my glass of prosecco…lol!

Serves 2

2 tbsp Olive Oil or Rapeseed Oil

2 Chicken Breasts

1 tsp Coriander

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder or 1 garlic clove

1 onion chopped

80g couscous

150ml Hot Chicken Stock

120g Chick Peas

80g frozen Peas

1. Heat oil in a large saucepan, add chicken, coriander, paprika, cumin and onion and fry for 10 mins to lightly brown.

2. Add garlic, chickpeas, couscous, chicken stock and season with salt and freshly ground black pepper. Cover and cook on simmer (Low Heat) for 20 mins until the chicken is tender and the liquid absorbed.

3. Add peas then cook for 5 mins more.

Prosecco Cocktail Afternoon

Image Leave a comment 30/05/2015 the wee caledonian cook

I found this lovely wee bottle of Edinburgh Gin’s Raspberry Liqueur in the Hopetoun Farm Shop and thought it will go lovely with the bottle of Prosecco I have……..and yes it did, a lovely wee refreshing afternoon drink.

1 bottle Prosecco

1 bottle of Edinburgh Gin’s Raspberry Liqueur

Handful of Raspberries (depending on how many glasses you are having..lol!)

Pour about 2 tbsp of liqueur into Champagne glass, slowly pour in Prosecco and add in 1 raspberry……..Lay back and Enjoy!

EDINBURGH GIN:- Handmade in small batches in the heart of Scotland using Edinburgh Gin and the finest Perthshire raspberries.

This is perfect with soft drinks too, like soda, tonic or lemonade but of your like me it’s always better in a Prosecco or Champagne..! x

GO GREEN! Green Veg and rice dish.

Image Leave a comment 30/05/2015 the wee caledonian cook

I was inspired to give this a try by a fellow Blogger http://www.myfussyeater.com/, I have to say it was delicious, a very light, healthy and filling lunch. I made enough for 4 servings and chilled 3 for later.

Approx 270 calories per serving.

1 medium Cauliflower

3 Handfuls of Spinach

drizzle olive oil

75g Long grain and Wild rice (or you can use what you prefer)

1 Avocado

1/2 lime juice

1/2 tsp garlic

Salt & pepper to taste

1. Blitz the cauliflower in a processor until rice like consistency

2. Add in the Spinach and blitz to blend through adding a little olive oil if needed.

3. Meanwhile cook rice as per packet instructions until soft.

4. Also boil 2 medium eggs until slightly hard boiled (about 7 mins)

5. Empty Cauliflower and Spinach into a microwave container and cover with cling film, pierce film with a few holes and cook in a microwave for 3 mins on high power (900W)

6. Mash together the avocado, lime juice and garlic

7. Empty rice and cauliflower mixture into a large bowl then add in the avocado mix and stir well until mixed together. Season with salt & pepper to taste.

8. Put rice mixture onto plate and slice the boiled egg on top. You can drizzle a tbsp of low fat mayo for extra taste. YUMMY!

Serve with a Green Tea for maximum health benefits………………GO GREEN!!!

I might try putting some Chilli through it next time to give an extra kick.

Irn-Bru Sweets

Leave a comment 26/05/2015 the wee caledonian cook

Saw these at the Brodie Country fare, had to give them a go….and I just can’t get enough, they were just like Irn Bru too!

Due to the secret ingredients in Irn Bru, I would never attempt to try these as they just wouldn’t be the same.

I live in the same town as A.G.Barr creators of IRN-BRU. Here’s a bit about them.

A.G. BARR has been in the business of quenching the nation’s thirst since 1875, creating and selling some of the UK’s best-loved soft drinks in the process.

It was our former Chairman Robin Barr’s great grandfather Robert Barr who first established a soft drinks business at our first factory at Burnfoot Lane in Falkirk.

A second Barr soft drinks business was established in Glasgow in 1887 by Robert Barr’s son, Robert Fulton Barr.

His business was taken over by his brother Andrew Greig Barr (from whom the company gets its name) five years later in 1892, when Robert decided to move to Ireland.

In 1901 both Barr soft drinks businesses, Robert Barr Falkirk and A.G.Barr and Co. Glasgow, jointly launched their original recipe IRON BREW.

The phonetic spelling IRN-BRU was introduced in 1947 following concern over proposed changes to food labelling regulations.

IRN-BRU has since gone on to become the much loved and popular brand that it is today.

As well as IRN-BRU our range of popular soft drinks brands includes Tizer, D’N’B, KA, Barr flavour range, Barr’s Originals, Strathmore spring water, St Clements juice drinks, Simply juice drinks, Sun exotic and Rubicon exotic juice drinks.

In addition to our own brands, we have exciting partnerships with third party brand owners. We have an exclusive licence from the US company Rockstar Inc. to promote and distribute Rockstar Energy in the UK, Ireland and extending into Scandanavia.

Scottish Cranachan Panna Cotta

Image 4 Comments 24/05/2015 the wee caledonian cook

Decided to try the famous Cranachan dessert but wanted to change it slightly, turned out amazingly good. My first time at trying a Panna Cotta too.

For Panna Cotta:-

10g toasted oats (lightly toast in dry pan)

50g caster sugar

150ml milk

80g mashed raspberries

2 tbsp honey

250ml double cream

20ml Whisky or whisky essence

3 gelatine leaves, soaked in water

1. Mix milk, raspberries and sugar bring to boil then add in oats, honey and whisky reduce heat slightly

2. Add in gelatine and stir through

3. Add in cream, mix through and set aside to cool for 5 mins.

4. Pour into greased ramekins and chill for at least 2 hours.

For the syrup:-

20ml water

5ml whisky

10g caster sugar

1. Put all ingredients into a pan and bring to boil, boil until syrup consistency (about 2-3 mins)

For the honey cream:-

50ml double cream

5g honey

5g toasted oats

1. Put all ingredients into a bowl and whisk until a stiff consistency (few mins)

To plate up: turn out the Panna Cotta onto a plate, drizzle the syrup over and scoop some of the honey cream to the side with a couple of raspberries.

Oh yum!

Black Pudding Truffle with Scrambled eggs

Image Leave a comment 23/05/2015 the wee caledonian cook

I visited my local butchers (Patrick’s of Camelon), they had a new black pudding recipe with apple and onion through, they called it the Truffle Black pudding…sounding different and delicious I had to try.

1. Heat Black pudding in the microwave for 50 secs and mash up.

2. Scramble up 2 eggs adding in some crack black pepper and some chives. Serve up together.

The pudding was definately different a bit sweeter but absolutely delicious. A yummy scottish brekkie.

Spicy Tomato and Basil Seafood Stir Fry

Image Leave a comment 22/05/2015 the wee caledonian cook

I do love Seafood Dishes, they are my favourite. Living in Scotland we have amazing Fresh Seafood delivered every day. We have a lovely local fish delivery once a week too. Perfect.

Serves 1

Handful of King Prawns

Handful of Mussels

Handful of Crayfish

100g Tin tomatoes

2 tbsp tomato passata

1 Chilli – diced

1 clove garlic – chopped

1 tsp Brown Sugar

1 splash of white wine (approx 30ml)

Handful of Basil – chopped

Wholegrain Rice Vermicelli

1. Heat some oil in a pan and heat through the prawns, crayfish and mussels for a few minutes along with the chilli and garlic.

2. Add in the tomatoes, tomato passata, white wine and Brown sugar reduce the heat to a simmer, and simmer for 10 minutes.

3. Meanwhile place Vermicelli in a bowl and cover with boiling water, let sit for 4 minutes.

4. Drain the vermicelli and add to the seafood tomato mix then add the basil, cook for a further minute.

5. Serve with a lovely glass a Chardonnay.

Scottish Chocolate, Whisky and Orange Mousse

Image 3 Comments 16/05/2015 the wee caledonian cook

Happy World Whisky Day…..May 16th 2015!

Visited the Brodie Countryfare in Brodie near Inverness this week and picked up a wee Whisky Essence, thought I would try something different. Decided to make a dessert for after my dinner tonight and help celebrate world whisky day. Uncle Roy’s are made in Moffat in the Scottish Borders www.uncleroys.co.uk , they have won 21 Gold Awards and numerous Scottish Food and Drink Food Excellence awards, a make a variety of sauces, condiments and mustards.

100g 70% Dark Chocolate

Juice, strained from 1 x Fresh Orange

200ml Double cream

1 tsp Gelatine

2 eggs, 1 egg yolk

40g caster sugar

2 tbsp Whisky Essence or you can use straight Whisky if you prefer

1. If you have an Induction Hob, break up chocolate and melt in a pan on No. 1, if not, melt chocolate in a bowl over pan of hot water.

2. Strained juice into a bowl from orange and add gelatine, heat in a pan of water until gelatine is melted, then add whisky. Remove from heat.

3. Whisk eggs, egg yolk and sugar together until thick and pale in colour.

4. Gently fold the chocolate into the egg mixture and then add the orange mixture and fold through.

5. Whisk the double cream up until thick but not too thick, don’t want it stiff. Keep a tbsp back for decoration later. Then gently fold in the Chocolate mixture until mixed well together and decant into serving dishes, chill for about 1 hour.

6. Simply Delicious!

Mediterranean and Seafood Salad with a Scotch Whisky Dressing

Image Leave a comment 16/05/2015 the wee caledonian cook

World Whisky Day – 16th May 2015! What will your dram or delight be?

I visited the Brodie Countryfare this week and picked up this wee beauty, made in Dundee by the Whisky Sauce Company www.whiskysauce.co.uk it has loads of flavours and certainly packs a punch in your mouth. I couldn’t decided what to have with it, so really went for a mix up and it was absolutely delicious.

2 Handfuls of Spinach or alternative salad leaf

8-10 Green pitted olives

2 roasted red peppers – sliced

Handful of king prawns

Handful of Cooked Mussels

1 tsp red chillies

1 tbsp light mayo

1-2 tbsp of Scotch Whisky Dressing

1. Wash and place spinach in a bowl, add in sliced roasted red peppers and olives.

2. Meanwhile mix the prawns with the chillies and mayo then add to the bowl along with the mussels

3. Sprinkle in Scotch whisky dressing, mix well together and serve with a lovely chilled glass of Chardonnay.

Healthy Dinner in under 3 minutes!

Image Leave a comment 15/05/2015 the wee caledonian cook

Scottish Salmon with Potato, Spinach and Beetroot Gnocchetti. (Whole meal 420 calories and 3 minutes to cook!)

I visited the Hopetoun Farm Shop and found this Tri Gnocchetti, thought it sounded lovely and yes it tasted fabulous too. Made in Italy by the Fresh Pasta Company. Needed to Scottish the meal up though, so I bought some fresh Scottish Salmon.

1 x Portion of Scottish Salmon – I used my Automatic Fish programme on my Combi Microwave, it steam cooks it in under 2.05 mins for a 125g portion. I splashed some lemon juice and some fresh chopped parsley on top. Lovely!

1 x 150g portion of Gnocchetti – Bring a pan of water to boil, drop in Gnocchetti and cook on high heat for about 60 seconds or until they rise to top of water, remove with slotted spoon, place onto plate and top with Salmon.

Serve with a lovely Chardonnay. Mmmmmmmm! Perfecto Friday dinner.

My Scottish Nutella Creme Brulee (Quick option)

Leave a comment 11/05/2015 the wee caledonian cook

I love creme brulee and normally make it fresh, but I came accross the wee carton of delight in Aberdeenshire…..a ready made Creme Brulee from Devilishly Delicious based in Stonehaven.

Devilishly Delicious™ is a brand born from a true passion and commitment to food by the Macphie family. Based in Aberdeenshire, in the North East of Scotland, Macphie has been creating innovative, premium food ingredients for over 80 years and remain a family run company to this day.

The new Devilishly Delicious™ range heralds a new, exciting chapter in Macphie’s history. Building on its extensive experience and success supplying desserts and sauces into restaurants throughout the UK & Internationally, Macphie are delighted to now bring the new Devilishly Delicious™ range of products to you, to enjoy at home with friends and family.

The Devilishly Delicious™ team are passionate about great tasting food, after all its one of life’s great pleasures! Join the team in this exciting new journey and you too can experiment in the kitchen and create restaurant quality desserts from Devilishly Delicious™.

I still had some Nutella left in my cupboard and decided to combine the two to make an absolutely delicious pudding.

1. Melt the nutella in a microwave for about 30 secs until slightly smooth and spoon into a ramekin, only enough to cover the base.

2. Empty the DD Creme Brulee into a pan and bring to the boil stirring continually, remove from hob and pour into ramekins.

3. Put into a refrigerator for 1-2 hours to set. Before serving sprinkle some brown demerara sugar on top and heat under a very high grill for about 1-2 mins until bubbly and brown. (or if your lucky enough to have a kitchen blow torch, use that to brown), and serve. Deliciously yummy!

If you want to make creme brulee from fresh, here are the ingredients and method:-

1 large carton double cream

100ml milk

1 tsp vanilla extract or 1 pod

4 egg yolks

50g caster sugar

1. Mix Cream, milk and vanilla into a pan and heat through bringing to a boil, remove from heat once boiled

2. Beat eggs and sugar together with an electric whisk

3. Pour slowly the cream mixture into the egg mixture using a handheld whisk

4. Pour mixture into ramekins. Place ramekins into a large roasting oven tray and pour water into large tray so that it covers the ramekins about 1 cm from top. (like a ban marie), place into a preheated oven 160deg for 35 mins.

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!

Heavenly Healthy Chocolate Pudding

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

I had some ripe avocados and bananas left over and suddenly thought about all the blogs/websites I’ve read about avocado chocolate mousse, so I decided to give it a go and add in a banana…….and oh WOW, it tastes amazingly good. The best thing was it only took 5 minutes to make. This recipe does about 2 large portions (270 calories each portion) or 4 smaller portions (136 calories per portion).

1 Banana

1 Avocado

3 tbsp Cocoa Powder

1 tsp vanilla extract

2 tbsp maple syrup or agave

1. Put Banana and Avocado into a food mixer and mix thoroughly until to get a smooth mixture.

2. Add in cocoa powder, vanilla and syrup and mix together until very smooth mixture is blended.

3. Spoon into a serving dish and eat straight away…YUMMY! ot you can put into a refrigerator for later.

Scottish Cheeses

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

Picked up some new cheeses from the Hopetoun Farm Shop.

Orkney Smoked Red Cheddar – amazing and works well with being roasted.

Lazy Ploughmans from the Isle of Kintyre – just like the fav cheese and pickle combo, soft cheese very tasty.

A Smoked Dunlop Cheddar – lovely smoked rich taste

Cairnsmore Ewe’s Mil – very creamy, this is lovely with some caramalised onion chutney.

All served on some wholegrain crackers YUM!

Black Pudding, Smoked Venison with a Poached egg and beetroot sauce.

Leave a comment 09/05/2015 the wee caledonian cook

Visited the Hopetoun Farm shop on the grounds of Hopetoun House in Edinburgh and picked up some amazing foodie things. http://www.hopetoun.co.uk/farm-shop-home.html

They have their own butchery and delicatessen all produced on the Hopetoun Estate. They also support local new produce from Scottish suppliers and have a great selection. They have also won The Great Taste award 3 years on a row and also Scottish Champions for local food.

I picked up some Stornoway Black Pudding, Rannoch Smokery Smoked Venison Slices, Eggs and Baxters Beetroot from Fochabers.

1. Fry the black pudding in a pan using a light spray olive oil for about 10 mins (5 mins each side).

2. Bring a pan of water to the boil add in couple of tsp of vinegar then reduce to a simmer, stir the water so you make a swirling effect then slowly lower your egg into the pan and poach for about 4 mins, more if you like it hard centre.

4. Using the Beetroot juice spread some on plate, sit black pudding on top, then a piece of venison, then a slice of beetroot and finally top with your poached egg, season with some cracked black pepper and voila….yummy Scottish brekkie!

Scottish Fish Medley

Image Leave a comment 08/05/2015 the wee caledonian cook

Got some of my favourite fish from my fishmongers… Jim Mason from St. Monans (small fishing village in Fife), he’s brilliant, always has fresh fish thats caught that morning and delivers to your door the same day…can’t ask for better than that.

1 x Scottish Smoked Cod

1 x Scottish Salmon, flatter the better

2 x Handfuls of Spinach

1 tbsp cream cheese (Extra light philadelphia is my fav)

Few slices of beetroot

Handful of chopped parsley

squeeze of lemon juice

extra light mayo

Preheat oven to 180 deg (or Fish setting)

1. Spread salmon with cream cheese and lay some spinach on top, the carefully roll salmon into a roll, cut to desired portion size and tie tightly with string to hold each portion together. Put into an oven bag and make a couple of holes in bag, place on oven tray.

2. Place smoked cod into an oven bag sprinkle with little lemon juice, make a couple of holes in bag and place in oven on tray.

3. Bake for approx 20-25 minutes.

4. Meanwhile, place some spinach in a steamer and steam for 3 mins, or place in a casserole dish, add tsp water, cover and cook at 800watt in microwave for 1 minute.

5. Place cod on plate and sprinkle with some parsley and lemon juice, put some light mayo on side to serve.

6. Place salmon onto plate and remove string, splash with lemon juice.

7. Place steamed spinach on plate and top with some sliced beetroot.

8. Yum…Yum…Yum…..oh! serve with a lovely Chardonnay…..perfect meal!

Amazing Puddings in Argyll

Image Leave a comment 07/05/2015 the wee caledonian cook

As it is Scotland food and drink year 2015, I have been looking for some new ideas and quality products, and well……I think I have found the most amazing chocolate pudding EVER!

Bumble lovingly produces mouth-watering, delicious puddings, made from fresh, simple ingredients including Scottish butter and cream, in her kitchen in Achnabreck Farm, Argyll, Scotland

Scotland’s Year of Food and Drink 2015

Image Leave a comment 06/05/2015 the wee caledonian cook

Scottish Cuisine – 2015 is Scotland’s year of Food and Drink

The aim of the Year is to mark, highlight and promote Scotland’s abundant, quality produce to our people and visitors, demonstrating that we are a destination for delicious food and drink and its key role in our economic growth and cultural development.

It’s Whisky month in May or other words ‘The water of life’, interesting read about our brewing history:- http://www.eat-scottish.co.uk/2015/03/19/scots-brewing-history/

There are loads of events on throughout Scotland http://www.scotlandfoodanddrink.org/events.aspx and I will be out and about seeing what will inspire me next. I hope to bring you some exciting new foods and drink ideas. Watch this space.

Food and Drink in Scotland

Image 2 Comments 06/05/2015 the wee caledonian cook

To say that food and drink is at the very heart of Scotland would be an understatement. More than just a night out, Scottish food and drink is the very lifeblood of Scotland’s the country’s fabric, culture and economy.

With our rolling, rural hillsides, clear coastal waters and lush, fertile lands, Scotland produces some of the best, and most sought after, natural produce in the world.

From mouth-watering Aberdeen Angus steaks, to world-renowned sea-food such as wild trout, salmon, oysters and langoustines, not to mention our water of life – whisky – the Made in Scotland stamp has become synonymous with taste and quality. Even our cheese gives the French a run for their money!

Our natural larder

Produce

Scottish producers now grow 3,200 tonnes of raspberries and 21,500 tonnes of strawberries each year. Beef is worth more than £569m per year which is more than fruit, dairy and poultry combined.

Seafood

Scotland’s 16,000km coastline is home to thousands of species of fish and shellfish. In 2010, exports of fish accounted for over 59% of total exports in Scotland. Exports of fresh Scottish salmon alone in 2011 were valued at £341m. Scottish lobsters are currently used in over 20 Michelin starred restaurants in Tokyo.

Dairy

1,118 million eggs are produced annually, as well as 1,092 million litres of milk. There are more than two dozen cheese-makers across Scotland, ranging from large Cheddar creameries to smaller artisan and farmhouse cheese-makers. Scottish Cheddar accounts for 70-80% of total output and the main creameries are located at Locherbie, Stranraer and Campbeltown and on the islands of Bute, Arran, Islay, Mull, Gigha and Orkney.

Whisky

Between January and June 2011 global shipments of Scotch whisky reached £1.8 billion, up 22% compared to the first half of 2010.

Oatcakes

Scotland is famous for naturally healthy oat-based products such as porridge and oatcakes – the latter being first produced as far back as the 14th century when Scottish soldiers would carry a sack of oatmeal which they would moisten and heat on a metal plate over a fire when they were hungry. Today, they are commonly enjoyed as an accompaniment to soups, or after dinner with cheese and chutney.

Haggis

Scotland’s national dish, haggis, is a savoury pudding containing sheep’s heart, liver and lungs, minced with onion, oatmeal, suet, spices and salt, traditionally encased in the sheep’s stomach, although nowadays most haggis is prepared in a sausage casing. It is traditionally served with neeps and tatties (turnip and potato), particularly when served as part of a Burns supper. However, haggis is also enjoyed all year round with other accompaniments such as black pudding.

Tablet

Tablet is a medium-hard sugary sweet made from sugar, condensed milk, butter and vanilla essence, boiled to a soft-ball stage and allowed to crystallise. It dates back to the early 18th century.

Did you know?

Scottish food and drink exports hit a record high of £5.4bn in 2011.
Last year, the manufacture of Scottish food products and beverages accounted for 29% of all international manufacturing exports.
55 countries around the world imported fresh Scottish salmon in 2009.
Scottish farmed salmon has held the French Government’s top quality award, Label Rouge, for the past 19 years. It was the first non-French food to receive this accolade.

Cheese and Wine Partners

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

I love Cheese and I love Wine, so this pairing guide is right up my street.

I hope you find it useful too.

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!

My Nutella French Patisserie Delight

Image 2 Comments 04/05/2015 the wee caledonian cook

Makes 8 portions

I cheated a bit with this one and bought shop bought pastry. (Jus-~Rol) 1 x box

1 Jar Nutella

1 egg for glazing

a little flour for rolling.

1. Take out pastry from packet and split into 4 or 5 sections, Roll each section out to desired size using a little flour on surface to prevent sticking, you don’t want the pastry too thick or too thin.

2. Take one section of the pastry and spread nutella evenly over top, take next section of pastry and lay on top, then again spread with nutella etc, etc, keep on layering and spreading until you come to your last pastry layer and just lay that on top.

3. Take a large cutter or something circular like a cake tin lid to cut around pastry stack and make nice and neat all the way around.

4. Now come the tricky bit, take a small glass and position in the middle, the cut out your sections evenly.

5. Now take each section pull towards you slightly and twist about 3 times and seal the end.

6. Once all sections have been done, brush with some egg wash for the glaze.

7. Bake in a preheated oven for about 15-20 mins or until golden brown. (or as per packet instructions)

8. Break up sections and serve once cooled….oh so yummy!!!!

Homemade Haggis and Chicken Pakora with sauce

Image 1 Comment 03/05/2015 the wee caledonian cook

Serves 2-4

Pakora Batter

150g gram flour

200ml water

1/2 tsp chilli

1/2 tsp cumin

1/2 tsp gram masala

1/2 tsp Turmeric

2 cloves garlic or 2 tsp ground garlic

small handful coriander (chopped finely)

Pinch salt

1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.

Haggis Pakora

1 x 500g McSween’s Haggis, but Grants and Halls are also good. (500g serves about 3)

1. Cook as per package instructions and let cool. Make into small balls and dip into batter.

2. Gently drop into hot oil and fry for about 4-5 mins. Drain and pat excess oil off with kitchen paper.

Chicken Pakora

1 x Chicken Breast

1. Cut chicken breast into small chunks and lightly fry in a pan to brown.

2. Add some tomato paste to the left over batter mix and stir through until it turns pink, dip chicken chunks into batter and then drop gently into the oil and fry for about 3-4 mins. Drain and pat excess oil off with kitchen paper.

Pakora sauce for Chicken pakora

50g tomato ketchup

2g Mint leaves (finely chopped)

100g Natural Yoghurt

Pinch salt and chilli

50ml milk

1. Mix all the ingredients together, slowly adding the milk to produce a thin sauce. Pour into dish and set aside until ready.

Chilli sauce for Haggis Pakora

1/2 tin chopped tomatoes

Generous squirt of tomato sauce

1 tsp pepper

2 tsp paprika

1 tsp hot chilli sauce

Squeeze of lemon juice

1 beef oxo cube

1. Mix all ingredients into a pan and simmer until the oxo cube has fully dissolved. Remove and allow to cool before serving.

Spiced aubergine salad with pistachio yoghurt

Image 5 Comments 20/04/2015 the wee caledonian cook

I love pistachio’s and always looking for new ways to incorporate into my dining. This was delicious.

Serves 4

Salad:-

Mixed leaves of choice, Grated Beetroot, Grated Carrot, Cherry tomatoes (halved), cucumber sliced, Feta cheese, Olives (your choice), 1 pomegranate, Olive oil and Balsamic Vinegar for dressing.

Spiced Aubergines:-

3/4 Aubergines (Halved)

1 garlic clove

Olive oil (2 tbsp)

1 tbsp cumin

1 tsp paprika

1 tsp cinnamon

1 tsp chilli powder

1 tsp garlic

Salt and pepper to taste

Pistachio Yoghurt:-

6 tbsps Pistachio’s

Handful of fresh mint

250g natural yoghurt

1 tbsp olive oil

Method:-

1. Preheat oven to 220 deg.

2. Halved Aubergines longways, and make 1cm deep cuts diagonally about 2-3cm apart. Rub the garlic over the top of each one and season with salt and pepper. Drizzle with olive oil and bake in oven for approx 30-40 mins.

3. Mix up aubergines spices and dust over then cook for a further 5 mins.

4. For the yoghurt, mix pistachios, yoghurt, mint and olive oil in a blender until smooth. Set aside until ready.

5. Mix all salad ingredients in a bowl with dressing, serve onto a plate and sprinkle feta cheese over.

6. Cut pomegranate in half and carefully remove seeds, discarding any white pith, sprinkle seeds over salad.

7. Place baked Aubergines on top of salad and serve with the yoghurt dressing.

Yummy!

Limoncello Sorbet

Image Leave a comment 20/04/2015 the wee caledonian cook

Having visited Italy recently, I’ve grown to love Limoncello, it’s so refreshing on the palate. Decided to try my hand at some sorbet.

Makes approx 10 scoops.

2 cups water

1 1/3 cup sugar

1/2 cup Limoncello

1 cup fresh lemon juice (about 6 large lemons)

1. Combine water, sugar and Limoncello in a pan and bring to the boil, stirring until the sugar dissolves (approx 5 mins)

2. Remove from heat and add lemon juice, set aside allowing to completely cool.

3. Strain mixture through a sieve into a freezable container, discarding any solids.

4. After approx 2-3 hours, remove from freezer and stir around, put back into freezer, after 1 more hour, remove and stir again. Return to freezer for 1 more hour or until solid. Should be ready to serve. Lovely and refreshing for those long summer nights.

Option:- you can also add some mint, which is also delicious.

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!!

Breakfast Muffins

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

Makes 4 – approx 110 calories per muffin

4 Turkey Rashers – low fat

3 eggs – whisked

1 pepper (of your choice) – chopped

2 spring onions – chopped

handful chives – chopped finely

ground black pepper to taste

2 handfuls of Baby Spinach

1. Preheat oven to 180 deg. Lightly fry turkey in a pan for 5 mins with light spray oil.

2. Meanwhile, whisk eggs and add chives and pepper

3. Spray muffin tray with light oil to prevent sticking. To layer up, place turkey rashers on bottom of each muffin case (I used a cutter to shape them circular so they fit in perfectly), then place the baby spinach in and top with pepper and spring onions.

4. Pour into each one the egg mixture and bake for approx 20 mins.

5. Serve on a bed of spinach….yummy!

Sweet Potato and Chicken Curry

Image Leave a comment 18/04/2015 the wee caledonian cook

I am loving Sweet Potatoes at the moment, full of flavour and a great source of vitamins and fibre.

Serves 2 – This is so tasty!

1 large or 2 small Chicken Breasts – diced

8 Cardamom Pods

1 onion, finely chopped

2 Garlic cloves finely chopped

1 tbsp root ginger, peeled and grated

2 green chillies, chopped finely

1/2 tsp ground turmeric

2 tsp ground coriander

250ml coconut milk

1 sweet potato, cut into small chunks

1 lemon juiced

salt to taste

1 tbsp olive oil to fry

1. Heat the oil in a pan, add the cardamom pods and fry over a medium heat for about 2 minutes

2. Add the onion, garlic, chillies and ginger and fry gently, while continuing to stir, for about 5 minutes

3. Stir in the turmeric, ground coriander and coconut milk. Season to taste with salt and bring to the boil

4. Add the chicken pieces, pressing them down into the sauce. Reduce the heat and leave to simmer for 5 minutes, covered

5. Stir in the sweet potatoes, cover and continue to simmer for a further 10 minutes

6. Uncover the pan, increase the heat slightly and cook for a further 10 minutes, until the chicken is cooked through, the sauce has thickened and the sweet potato is tender. Stir once or twice towards the end of cooking time to prevent the sauce from burning.

7. Stir in lemon juice, cook for 1 more minute and then serve on a bed of rice or other preferred choice.

Marinated Chicken with Homemade coleslaw

Image Leave a comment 18/04/2015 the wee caledonian cook

Serves 2

Chicken Marinade:

3 garlic cloves, peeled and crushed

3 tbsp of soy sauce

2 tbsp of honey

2 tbsp of tomato ketchup

1 tsp of ground ginger

2 Chicken Breasts

Coleslaw:

1/4 red cabbage

4 carrots, peeled and grated

2 spring onions, washed

3 tsp of sweet chilli sauce

1/2 lime, juiced

3 tbsp of mayonnaise (light to save on those calories)

1 pinch of salt

1 pinch of pepper

1. Combine the garlic, tomato ketchup, soy sauce, honey and ground ginger to make a paste. Flatten the chicken breasts using a mallet or rolling pin, coat the 2 chicken breasts with the paste and marinade in the fridge for a least an hour.

2. Meanwhile, for the coleslaw, finely shred the cabbage and carrots, then finely slice the spring onions.

3. Combine the sweet chilli sauce, lime juice, seasoning and mayonnaise in a large bowl and stir to combine. Mix through the cabbage, grated carrot and spring onion until coated in the dressing and set aside in fridge until required.

4. Heat some oil in a griddle and cook chicken breasts until cooked through, approx 25 mins. Or heat oven to 200 deg and cook on a baking tray for approx 30-40 mins.

5. Serve on chicken on a plate and side with the coleslaw….yummy!

Healthy Five Spice Turkey Stir Fry

Image Leave a comment 15/04/2015 the wee caledonian cook

Another 15 minute meal under 300 calories.

Vegetables of your choice, sliced and chopped, I used:-

Courgette, Carrott, Cucumber, Chinese Beansprouts, Red cabbage, Red, Yellow, Green peppers, Spring onion

1. Coat Turkey strips in Chinese Five Spice and brown in a little sesame oil for approx 10 mins.

2. Add all the chopped vegetables and stir fry for 3 mins. Add in some Soy Sauce and cook for further 2 mins.

3. Empty into a bowl, sprinkle some sesame seeds and enjoy. Simple, quick, healthy yet tasty.

If you don’t like Soy, you could add some sweet chilli sauce.

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!

Healthy Bacon and Egg Flower Pots

Image 10 Comments 11/04/2015 the wee caledonian cook

My Bacon and Egg flower pots. – Avg calories per serving 250.

4 Lightly Smoked Turkey Rashers

2 Medium Eggs

2 tomatoes

Handful of kale

1/4 Avocado sliced

Ground Black Pepper to taste

1. Pre-heat oven to 190 deg.

2. Lightly spray a few holes in a muffin tin with spray oil

3. Lightly fry the bacon until slightly browned, approx 4 mins. Place into the muffin tin to make a base.

4. Crack the eggs into the bacon base and sprinkle some cracked black pepper on top to taste.

5. Half the tomatoes and place into one of the muffin spaces to cook.

6. Bake in the oven for approx 15 mins or 10 mins if you like eggs runny.

7. Meanwhile bring large pan of water to boil, add Kale and then simmer for 8 mins, drain.

8. Place Kales on a plate then top with bacon/egg cups, tomatoes and avocado. Yummy!

Pistachio Cake/ Bread

Image Leave a comment 11/04/2015 the wee caledonian cook

I had some Pistachio’s in the cupboard and didn’t know what to do with them, so I made a cake/Bread! Not sure what to call it, it looks like bread but tastes like a cake…lol!

I still have 50g of pistachios left and will try a topping for chicken through the week for something different. Watch this space.

My Pistachio Afternoon Cake/Bread – Serves approx 10-12

300g Self Raising/All purpose flour

1.5 tsp kosher Salt or table salt if you don’t have.

1 tsp baking powder

100g unsalted butter (room temp)

300g caster sugar

5 large eggs

2 tbsp fresh lemon juice

2 tbsp fresh orange juice

2 tsp grated orange zest

1 tsp grated lime zest

150g un-shelled pistachio’s

1. preheat oven to 160 deg.

2. Flour a baking tin and remove excess. Approx size 9x5x3 inch

3. Mix flour, salt and baking powder in a bowl, set aside.

4. Beat butter with electric mixer until light and fluffy, then add in the sugar and mix until well blended

5. Add in eggs, 1 at a time ensuring well blended, then add remaining juices (ie:lemon,lime,orange)

6. Now add the dry ingredients (flour mix) and mix.

7. Crush pistachio’s in a mixer until coarsely chopped, add in about 3/4 of pistachio’s and mix well in.

8. Pour mixture into baking tin and sprinkle remaining pistachio’s over top.

9. Bake in the oven for approx 1.5 hours or until knife comes out clean.

Amaretti Low Carb Biscuits and Disaronno Coffee

Image Leave a comment 11/04/2015 the wee caledonian cook

Amaretti Low Carb Biscuits – Makes approx 16-20 – Per biscuit: 51 calories, 0.5g carbs, 4g fat, 2g protein

150g Almond flour

3 Tbsp Splenda Sugar or alternative (Truvia)

2 Egg Whites

1.5 tbsp Amaretto Disaronno liqueur

1. Pre-heat oven 170 deg

2. Whisk egg whites until stiff

3. Mix flour and sugar together, then add flour mixture to the egg mixture 1 tablespoon at a time mixing in.

4. Add in Disaronno liqueur and mix well.

5. Line baking tray with greaseproof paper and spoon into small round shapes or roll into a small ball in hands and then flatten. Make sure there is at least 2 cm between as they will expand slightly.

6. Bake for 15-20 mins or until golden brown. Let cool and store in an airtight container until desired.

Goes well with a lovely Disaronno Liqueur coffee

1. Make up some real coffee ie: filtered or beans whichever is your preference.

2. While coffee is filtering, pour some milk approx 100ml into a jug and whisk until frothy, you can also heat milk up first before whisking.

3. Pour approx 25ml of liqueur into a tall latte style mug.

4. Pour coffee slowly in and then top with the frothy milk.

Serve with amaretti biscuits….Yummy afternoon delight!

Morning Bacon and Tomato Frittata

Image Leave a comment 28/03/2015 the wee caledonian cook

Love these variations for Brekkie. 225 Calories per frittata

2 medium eggs – beaten

50ml skimmed milk

1 tomato sliced

2 rashers of reduced fat lean smoked bacon

salt and pepper to taste

tablespoon of chives

1. Mix beaten eggs, milk, sat, pepper and chives together set aside

2. Lightly fry bacon with low fat spray olive oil or teaspoon of olive oil until browned

3. Put bacon into an oven dish, slice tomato and place on top

4. Pour in egg mixture evenly and bake for approx 20 mins at 200 deg.

Yummy filling brekkie 🙂 To make this even more healthy add in some Kale.

Five Spice Chicken Salad in under 12 minutes.

Image Leave a comment 23/03/2015 the wee caledonian cook

I love Fast Healthy Food. These days we seem to have less time, so quick healthy dinners are perfect.

Serves 1 – Calories per serving 350, 5.8g fat, 0.7g sat fat, 7g protein

1 x carrot sliced thinly

1/4 cabbage sliced thinly

1/4 courgette sliced thinly

1 red pepper sliced thinly

2 Handfuls of kale

small tin of sweetcorn or small handful of frozen sweetcorn

1/4 lettuce sliced finely

1 Egg (Boiled)

1 Chicken Breast, sliced or cubed

1 tablespoon of chinese five spice

1-2 tablespoons of Soy Sauce

1. Boil egg in a pan of hot water for about 7-8 mins until hard boiled.

2. Chop the chicken breast and coat in chinese five spice, then fry in a wok or pan with 1 tablespoon olive oil until browned all over.

3. Add in little at a time, all of the vegetables, stir and cook on high heat for about 5 minutes, splash on the soy sauce and cook for further 1 minute.

4. Remove egg, take off shell and slice.

5. Empty all ingredients onto a plate or bowl and serve…..Yummy healthy meal in under 10 minutes!

Chocolate ‘n’ Peanut Butter Balls

Image Leave a comment 22/03/2015 the wee caledonian cook

I was looking for a quick pre or post workout snack, so made these for a quick pick me up of energy.

Makes approx 20 balls

200g Peanut Butter (I used Crunchy but you can use smooth)

50g butter

1 tsp vanilla essence

150g Icing Sugar (or substitute)

100g Dark chocolate (I used 85% cocoa)

1. Put peanut butter, butter, vanilla, icing sugar in a pan and heat on a medium heat (No. 5/6 if using Induction), when it starts to bubble, remove and set aside to cool,

2. Once cool make into small balls and place on greaseproof paper on a tray. Place into freezer to harden for approx 1 hour.

3. Break up chocolate and place into a saucepan, heat on No. 1 if using Induction, or alternatively melt chocolate using bowl over pan or in microwave.

4. Remove balls from freezer and using 2 forks cover each one in the melted chocolate then place back onto the greaseproof paper and freezer for approx 30 mins until chocolate hardens.

5. To serve, remove from freezer approx 1o mins before to allow softening……..scoff….yum!

Can be kept in freezer up to 1 month. Yummy protein balls!

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!

Custard Creations

3 Comments 15/03/2015 the wee caledonian cook

Looking for a wee dessert tonight so raided my cupboards and came up with these little bowls of delights.

Made 4 ramekins – each one different

11/4 packet of custard Powder

1 pint boiling water

1 Banana

4-6 squares of Dark chocolate

Chopped Hazelnuts – 1 tablespoon

4 teaspoons of sugar (Demerara or Caster)

1. Mix custard and boiling water in a bowl to get your base ingredient

Ramekin 1 – Disaronno custard brulee

1. Chop 1/2 banana and soak in 1 tablespoon of disaronno/Amaretto liquor (could use brandy/orange liquor) for 5 mins.

2. Lay banana at bottom of Ramekin then pour over some of the custard mix.

Ramekin 2 – Chocolate delight brulee

1. Melt 2 Dark Chocolate squares and mix with some of the custard mix

2. I crushed a chocolate cookie and placed at the bottom of the ramekin for extra crunch, then pour in the custard mix.

Ramekin 3 – Chocolate orange custard

1. Melt 2 Dark chocolate squares and mix with the custard mix, then add in a 2 drops of orange essence, mix and pour into ramekin

Ramekin 4 – Chocolate, Banana and Hazelnut pot

1. Slice 1/2 banana and put at bottom of ramekin, sprinkle some chopped hazelnuts over banana

2. Melt 2 Dark Chocolate squares, mix with custard and pour over.

Once ramekins are ready put into a ban maree and cook at 160deg in oven for 30-35 mins to thicken up. Remove and let cool before putting in refrigerator for approx 3 hours to let set.

When you are ready to eat, sprinkle some Demerara Sugar or Caster if you prefer over top and place under a very high grill for about 5-10 mins until slightly bubbly. (or if you have a cooks blow torch, go for it)

Yummy….Yummy….Yummy.

Kale and Tomato Frittata

Image Leave a comment 01/03/2015 the wee caledonian cook

I love my eggs and always looking for alternative recipes to try, especially for breakfast or brunch. This was delicious and healthy too.

Serves 2 or 1 if your hungry!

Calories per serving 135, Fat 6g 2.1g sat. fat, Carbs 12g, Protein 9g.

1 cup or about 1 large handful kale

2 eggs, 1 egg white

50ml skimmed milk

salt and pepper to season

8 cherry tomatoes

20g cheddar cheese (grated) or you can use whichever you prefer

1 teaspoon oregano

1. Preheat oven to 190 deg. Lightly fry Kale and tomatoes in a shallow pan for about 6-8 mins.

2. Meanwhile whisk eggs, white, milk, salt, pepper and oregano together.

3. Transfer Kale and tomatoes into an oven ready dish, approx 8″ diameter.

4. Add grated cheese on top evenly and pour in egg mixture evenly.

5. Bake in oven for about 20 mins. Serve. Yummy!

You could use black peppercorn instead of pepper or even add in some paprika for that extra flavour.

Crust Free Bacon and Vegetable Quiche

Image Leave a comment 28/02/2015 the wee caledonian cook

A healthier version of your normal quiche. Even without the pastry this is delicious.

Serves 4 (big portions or 6 average portions) – big portion in pic is fish slice size.

6-8 smoked bacon (chopped)

5 eggs

1 red & green pepper (chopped)

1 onion (chopped)

4 spring onions (chopped)

1 tsp dried garlic or 1/2 clove

1 tsp salt and pepper

100ml skimmed/semi-skimmed milk

50-75g grated cheddar cheese

Garnish with Ground Black pepper

1. Pre-heat oven to 200 deg.

2. Lightly fry bacon in a pan for a few mins, then add in onion and fry for further few mins until lightly browned.

3.Transfer to an lightly greased oven dish.

4. Lightly fry the peppers with garlic for few mins then add to oven dish with bacon and onions.

5. Whisk together eggs, milk, salt and pepper.

6. Grate cheese over oven dish mix then pour in the egg mixture evenly.

7. Top with the spring onions and ground black pepper

8. Bake for approx. 30-35 mins. Let cool for 5 mins then serve. 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!

Chocolate orange custards

Image 2 Comments 15/02/2015 the wee caledonian cook

Aren’t we always looking for healthier desserts? Guilt Free? Low Fat? Low Calories? My answer is yes, but I don’t want to compromise on flavour. This is perfect, delicious and healthier.

Serves 2 – per serving 169 kcal, 5 g fat (3g sat fat), 23g carbs, 8g protein

3/4 cup of skimmed milk

4 squares of 90% cocoa chocolate

2 teaspoons of vanilla extract

1 egg

1/2 teaspoon of orange extract

1 tablespoon of splenda sugar

butter

1. Pre-heat oven on Multilevel to 160 deg. Butter bottom and sides of custard mould/dish and sprinkle some sugar around, shaking off excess. Place into a shallow dish and set aside.

2. In a saucepan mix milk, 1 tablespoon of sugar, chocolate pieces and 1 tsp of vanilla extract, gently heat through until chocolate is melted.

3. In a bowl combine egg, 1 tsp vanilla extract and 1/2 teaspoon of orange extract.

4. Gradually whisk the milk mixture with the egg mixture and remove any foam from surface.

5. Pour mixture into the moulds, pour boiling water into the shallow dish around the moulds and place in oven for approx 30-35 mins.

6. Remove moulds from dish and allow to completely cool in moulds/pots on a rack. Once cooled, cover and refrigerate for approx 2 hours.

7. To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Then place a dessert plate over each custard, turn mold or custard pot and plate over together releasing the custard onto plate. Decorate with some strawberries for garnish.

Yummy!!

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)

Chilli Cheese Turkey Burger

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

I am on the health hunt again, looking for alternative options. These were delicious.

Makes 6 or 4 large ones – (can be frozen) Per serving:- Calories: 191, Fat 3.6g of which 1.2g saturate, Carbs 8.3g, Protein 11.4g.

1 red onion

1 courgette or green pepper (your preference)

1 red chilli – chopped

2 cloves garlic

250g turkey mince (you can use chicken or lean minced beef)

2 eggs

50 g oat bran

120 g mozerella

salt & pepper

1. Chop the onion, courgette or pepper, garlic and chilli and saute in a little oil in a large pan for 5 mins, then let cool.

2. In a bowl mix the minced turkey, eggs, oat bran, salt and pepper and the cooled vegetable mix and mix well.

3. Form the burgers and push a slice of mozerella into the middle covering well.

4. Grill on a medium heat for 5 mins each side, or place on a griddle pan with little oil for 5 mins each side, check that it is cooked through.

5. Serve on it’s own with some side salad or low fat chips, or you can serve in a healthy flatbread with some tomato and salad.