My taste buds were swaying towards a Chilli tonight, but fed up with the same old serving of Chilli mince on top of a bed of Rice, I decided to try something a bit different. It worked a treat, a mix between meatballs and chilli….Yum! At under 500 calories per portion too this dinner is perfect and nutritious.
Serves 2 portions
For the Balls
300g Lean Scottish Mine Beef
40g Basmati & Wild Rice Mix (you can just use Basmati Long grain if you wish) Cooked
1 tsp dried Garlic Granules
1 tsp Cumin
1 tsp Dried Coriander
For the Chilli Sauce
200ml Beef Stock
1 Red onion – diced
1 tsp dried chilli flakes
200g Tinned tomatoes
200g Red Kidney Beans, chopped
Salt & Pepper
Few dashes of Tabasco Sauce
- Cook your rice as per packet instructions and ensure it is very soft, once cooked allow to completely cool before added to your bowl of mince.
- In a bowl, add Mince, Garlic, Cumin, Coriander and season with salt & pepper. Once Rice has cooled add to bowl and mix through.
- Heat a little oil in a pan. With wet hands take small amounts of the meat mixture and roll into balls (you should get about 12 balls), place into your pan and brown all over. Remove.
- Add the onions to the pan and fry until browned, then add the tinned tomatoes, chilli flakes, kidney beans and beef stock then season with salt & pepper. Bring to the boil then reduce and bring to a simmer. At this point add back the meat and rice balls and cook covered for about 15 minutes.
- Just before you are ready to serve, add a few splashes of Tabasco sauce for that extra kick! (please take out if you don’t like it spicy hot)
Since we are still in lockdown, we fancied something special for lunch today, sun was shining through the window, temperature was rising, so we thought we’d treat ourselves to this lovely little dish. Oh & of course we had a cheeky glass of wine with our meal too, just to help wash it all down.
Serves 2 portions.
3 medium size potatoes – cut into small cubes
1 red onion – diced
80 g Chorizo – sliced
200g tin tomatoes
50g grated cheddar cheese
1 tsp dried chilli flakes
1 tsp paprika
Salt & pepper to taste
1 tbsp butter
- Preheat oven to fan 190 deg.
- Place cubed potatoes into a pan of salted water and bring to the boil, simmer for about 5 minutes. Drain.
- Meanwhile, in a pan brown and cook the chorizo for a few minutes, remove with a slotted spoon.
- Add the onion & chilli flakes to the chorizo pan and fry until browned, then add back to the pan the potatoes with tin tomatoes, butter & paprika, stir until combined and cook for a few minutes.
- Place mixture into an oven proof dish, make 2 wells and crack the eggs in, season the eggs then sprinkle grated cheese over.
- Bake in oven for 10-15 minutes depending on how you like your eggs.
- Serve. Yummy!
If you’ve seen my last post on Baked Doughnuts, then you’ll know that I found my Doughnut tin…lol! I decided to jazz up my breakfast into doughnuts instead of muffins, still super tasty, just a different shape.
6 large eggs
Pepper (any colour) chopped finely
Spring onions or small white or red onion – finely chopped
Cooked ham or any cooked meat of your choice – finely chopped
Salt & Pepper to taste
Grated Cheese of your choice (I used cheddar)
- Grease doughnut tin with some spray oil and preheat oven to 150 deg fan.
- Place the pepper, onion and ham evenly into the moulds.
- Whisk up the eggs
- Pour evenly into moulds, don’t over fill. Season.
- Sprinkle with cheese and then sprinkle some paprika on top. Bake for about 20 minutes.
- Remove and serve immediately. Yummy!
- These can also be kept in the fridge for next morning, then just reheat.
Any doughnuts I’ve made I normally fry but I decided to give the baked kind a go. I bought a doughnut tray ages ago and forgot all about it until I was clearing out my cupboards…lol! Having loads of colours in my baking drawer I went for it and got my creative flare going. I’ve loads more ideas now, so watch this space on my designs coming soon.
Makes 8-10 – Large size doughnuts
90g Butter, Softened
130ml milk at room temperature
1 Dried Yeast Sachet
Pinch of salt
1 tsp vanilla essence
270 plain flour
- Melt some butter and glaze the doughnut pan. Preheat oven to 160 deg fan.
- Pour milk into a mixing bowl & add the yeast, salt, egg, sugar, vanilla and flour and mix until combined into a smooth dough. Add the butter and mix for 4-5 minutes.
- Cover and allow to rest at room temperature for 10-15 minutes.
- Using a piping bag, pipe the dough evenly into your moulds, smooth down with a little water on your fingertip. Cover the tray and allow to rise at room temperature for about 45 minutes.
- Bake in centre of oven for about 15-20 minutes.
- Remove doughnuts carefully from tray and allow to cool on a wire tray.
- Meanwhile for the toppings:- Mix some icing sugar together and add your choosen food colouring, Not too thin, you want it quite thick. If using chocolate, melt your chocolate accordingly. (In a microwave for 30 secs, then stir, then 30 secs and stir until melted.)
- Once doughnuts have cooled, simply pour over the icing and decorate with any sprinkles, nuts etc if you have them. Allow icing and chocolate to harden before devouring.
- YUMMY!!!!!!! Perfect with a cuppa.
I hope everyone is doing o.k. in these unusual times. If you are like me, I get bored very easily and need to be doing something productive with my day, so today I was talking to a friend and saying how we miss our coffee & cake dates at our fav coffee shop, then idea to use up whatever was in my cupboards to bake a cake and have a virtual coffee & cake date. I do love pistachio’s and always have some on hand, so this little cake bite was perfect.
Makes about 16 squares
150g shelled pistachios
200g milk chocolate (I used Dairy Milk bar)
200g golden caster sugar or light brown sugar
200g soft butter
200g Self raising flour
50g butter for chocolate
100g icing sugar
- Preheat oven to 160 deg and line a square tin (approx 20cm) with baking paper
- Mix up 125g of pistachios and 75g of the milk chocolate with 100g sugar in a blender until finely chopped.
- Tip into a bowl with the remaining sugar, butter, eggs, flour & milk with a pinch of salt and mix thoroughly.
- Empty the mixture into your prepared tin and bake for about 40 minutes or until a knife comes out clean. Leave to cool slightly.
- Meanwhile, break up the chocolate and place into a microwave bowl with the 50g of butter, microwave for 1 minute, remove and stir together until fully melted. Next pour the icing sugar into the chocolate and beat together until combined and thick.
- Pour over the top of the cake and even, using the remaining chopped pistachios, sprinkle over the top and allow to set. Cut into bite slices. Serve with a yummy cuppa!
Wanted some home comfort food today and trying to use up leftovers this little dish was perfect, tasty & filling.
Makes 2 servings
1 1/2 chicken breast (large)
1 Green Pepper
1 Large Leek
3 large Potatoes
250ml chicken stock
50ml Cream or milk
1 tsp nutmeg
1 tsp dried garlic granules
Salt & pepper to taste
Grated cheese (I used cheddar but Gruyere is nice if you have it)
Paprika to taste
- Pre heat your oven to 180 deg (or if you have a class 9 Hotpoint use the Potato Gratin function)
- Heat a little spray oil in a pan and slice the chicken into small strips, season with salt & pepper & nutmeg then brown, remove with a slotted spoon.
- Heat a little butter in the pan, slice the leek and gently saute the leeks with the garlic until slightly browned, remove with a slotted spoon.
- Add the peppers are cook until slightly softened and browned. Remove.
- Peel and slice thinly the potatoes.
- Lightly butter a baking dish and start by layering the potatoes then the chicken mix with vegetables then potatoes then chicken mix then potatoes. Pour in the stock and milk and finally finish off with the grated cheese sprinkled on top. Then sprinkle with the paprika to taste.
- Bake for about 50-60 minutes.
Oh Yum, this dish I found on the Whole Earths website, I just love their Peanut Butter especially the crunchy one….yum! My curiosity got the better of me because I wouldn’t have thought to put sweet potato and peanut butter together but wow, this was so tasty.
I also used my automatic setting on my Hotpoint Class 9 oven, the Potato Gratin setting. This was great as I didn’t need to worry about what temperature or oven function to set for a perfect bake the oven worked it all out for me.
This made 4 small servings (2 bakes in a 19cm x 30cm baking dish)
3 large Sweet Potatoes
2 tsp Crushed Chillies (or 2 chopped chillies)
100g Spinach – Chopped
300g Creme Friache
3 tbsp Peanut Butter, Crunchy
2 tsp dried coriander leaves
Salt & Pepper to taste
- If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
- Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.
- Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.
- Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.
- Cover with Tin foil and bake for about 30 minutes, remove the tin foil and continue to bake for the further 30 minutes or until sweet potatoes are softened and slightly browned.
I do hate food going to waste so I used up my leftover apples and made an upside down cake and served with custard……OMG! Yummy! Scrummy!
Classic desserts don’t come much better than this. It was an extremely windy and cold day today so this little warming dessert was just a perfect home comfort Sunday dessert.
Makes 2 small individuals (2 x 4-5″ tin) or 1 large (10″ tin)
For the caramelise apples:-
2 Apples (of your choice)
60g unsalted butter
70g Brown Sugar
1/2 tsp ground cinnamon
For the cake:
110g unsalted butter
110g Self raising Flour
110g Caster Sugar
1/2 tsp ground cinnamon
1 tbsp milk
- Pre heat oven to 180 deg fan
- Melt 60g butter with the 70g brown sugar and cinnamon, stir together and put into the bottom of your tin.
- Peel and slice your apples and place on top of the caramel.
- Beat the cake ingredients together in a mixer and pour over the apples.
- Bake for about 35-40 minutes or until the cake springs back when pressed.
- Remove from oven and tin and serve. Yum!
Today was a day of using up leftovers and I had bananas that were crying out to be used. This little recipe is so easy to make and delicious too, you can store for 2-3 days in an airtight container or freeze if you are making a large batch. Gluten Free too.
A great healthier option too with the oats having 4 grams of fiber & 6 grams of protein. In addition to fiber, oats are rich in magnesium, zinc and iron. The bananas which are loaded with fiber, potassium, vitamin B6, vitamin C, and various antioxidants. The Peanut Butter is a good source of magnesium too.
A great grab & go breakfast option or simply a little snack in between meals.
200g Scottish Oats
60g Peanut Butter
2 small bananas, mashed
3 tbsp Maple Syrup
1/2 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
1 tsp vanilla extract
3 Dark Chocolate squares, chopped (or you can used choc chips)
- Preheat your oven on fan to 175 deg and grease a muffin tin.
- Put ALL ingredients into a bowl or mixer bowl and combine together.
- Pour into muffin tin, filling approx 3/4 way.
- Bake for about 25 minutes or until a knife comes out clean and muffins are set.
- Remove and allow to cool for a few minutes. If freezing allow to cool completely.
- Best served slightly warm. Yum!
A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you. Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.
Makes 4 Servings
1 tsp Ginger powder or 1″ piece fresh ginger minced
2 garlic gloves – minced
1 yellow onion – diced
2 tbsp Harissa Paste
Florets from 1 Caulifower
2 x 400g Chickpeas, drained
1 x 400g coconut milk
300ml vegetable stock
200g baby spinach
Salt & pepper to taste
- Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
- Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.
- Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
- Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.
- Serve with some Bulgur wheat or rice for a filling meal.