My White Chilli

Image Leave a comment 31/01/2015 the wee caledonian cook

Decided to try different beans in my chilli (as that’s what I had in cupboard…lol!), yummy alternative.

Serves 2 (422 cal per serving, 9g fat, 2g sat fat, 1.6g salt, 27g carbs)

2 x chicken breasts ( cubed )

1 tbsp olive oil or spray oil

1 large white onion, finely chopped

2 cloves garlic, crushed

1 tbsp of cumin

1 tbsp smoked paprika

1 tbsp chilli powder

1 tsp dried oregano

1 x 400g chopped tomatoes

1 x 150-200g tin cannellini beans

2 tbsp fat free Greek yoghurt (optional)

2 spring onions, chopped

1. Heat oil in saucepan and fry the onion and garlic until slightly browned

2. Add the cumin, paprika, chilli and oregano and stir through for 1 min.

3. Add in the chopped chicken and stir for about 5-10 mins making sure the chicken is covered in the spices and beginning to cook through.

4. Add in the chopped tomatoes and simmer for about 20 mins until sauce thickens.

5. Add in the cannellini beans and heat through for about 5 minutes.

6. Taste, season and serve with a dollop of yoghurt and sprinkle chopped spring onions.

Yum…Yum!

Savoury Muffins

Image Leave a comment 31/01/2015 the wee caledonian cook

Experimenting in the Kitchen again today. These were tasty and healthy, what’s not to like? Result!

A. Carrot and Sesame Cups – (95 calories, 5g fat, 0.6g sat fat, 7g carbs, 4g protein)

Makes 12

250g Cauliflower

500g carrots

50g oat bran

3 eggs

1 tsp sea salt

50g sesame seeds

1 tbsp sesame oil

1 tbsp of chilli flakes for extra spice (this is optional, but tastes great!)

1. Roughly chop cauliflower and carrot and blitz in a food processor until fine pieces, tip into a large bowl.

2. Add the oat bran, eggs, salt and sesame seeds and mix through.

3. Lightly oil a muffin tin and spoon the mixture into the cups and pat down flat, spoon a little on top a mould to make a rounded top.

4. Preheat oven on Multilevel or fan to 180 deg and cook for 20-25 mins, leave to cool slightly (a few mins) and serve with some fresh salad for lunch or some rice for dinner.

B. Bacon and Leek Frittata Cups – (cal 115, fat 8g, sat fat 2.3g, carbs 3g, protein 6.4g)

Serves 12

150g new potatoes (or you can use sweet potato)

1 tbsp olive oil

2 leeks

8 rashers bacon

6 eggs

bunch parsley fresh or dried

salt and pepper

1. Wash potatoes, slice or dice finely and boil for 10 mins

2. Finely slice leeks, chop the bacon ans saute them on the olive oil until soft and browned.

3. If sliced potato, arrange on bottom of mould, if diced, mash roughly and press into bottom of mould, spoon in the leek and bacon mixture.

4. Whisk the eggs with the salt & pepper and pour evenly into each cup to fill. Sprinkle a little parsley in top.

5. Preheat oven on Multilevel to Fan to 180 deg and cook for 25 mins. Leave to cool slightly (a few mins), then serve with some fresh salad or rice.

YUM…YUM..

Both of these can be frozen and reheated in an oven for 10 mins.

Oat Bran Pancakes

Image Leave a comment 31/01/2015 the wee caledonian cook

I love pancakes and was looking for a healthier option, these are really tasty.

Measurements for 1 pancake:- (per serving 203 calories, 9g fat = 4g sat, carbs 14g, protein 15g)

1.5tbsp oat bran

1.5tbsp cream cheese

1 egg

1. Mix oat bran, cream cheese and egg together in a bowl.

2. Preheat a non-stick omelette pan or similar and pour in mix, spread evenly, flip over when bubbles start to appear, approx 2-3 mins, then cook for another 2-3 mins on other side.

3. Serve with your favorite toppings:- some suggestions:-

> Breakfast – Banana and walnuts with 1/2 tbsp agave syrup

> Breakfast – Low fat Bacon

> Breakfast – Scrambled or poached eggs with spinach

> Pudding – stewed fruit, cream cheese

> Pudding – Ice cream and tbsp maple syrup

Yum..Yum..

Multi Grain Rolls

Image 2 Comments 26/01/2015 the wee caledonian cook

Diabetic Rolls – makes 20-24

400g all purpose flour

2 x 75g packs of dried active yeast

1 cup (150ml) fat free milk

35g honey

35g butter (unsalted)

2 tsp salt

2 eggs

100g wholemeal flour

75g Rye flour

75g rolled oats

50g toasted wheatgerm

1 tbsp water

Sesame or poppy seeds or any seed of your choice

1. In a large mixing bowl combine 300g of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir milk, honey, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the 2 eggs. Beat with an electric mixer on medium speed for 30 seconds, scraping bowl frequently. Beat on high speed for 3 minutes, scraping bowl occasionally. Using a wooden spoon, stir in whole wheat and rye flours, the oats and the wheat germ. Stir in as much of the remaining all-purpose flour as possible.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease the surface of the dough. Cover and let rise in a warm place until double in size (1 to 1- 1/2 hours).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 6 portions. Cover; let rest 10 minutes. Meanwhile, lightly grease 2 large baking sheets.

4. To shape, divide each portion of dough into four equal portions (to make 20-24 total portions). Shape each portion of dough into a ball by pulling dough and pinching underneath. Flatten and pull each ball to form a 4 x 1-1/2-inch oval. Place on prepared baking sheets. Using kitchen shears, make three slanted cuts about 3/4-inch deep on top.

5. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat oven to 190 deg (375F). In a small bowl combine the beaten egg and water. Brush tops of ovals with the egg mixture. Sprinkle each with sesame seeds and/or poppy seeds. Bake for 12 to 14 minutes or until golden. Remove rolls from pans. Cool on wire racks.

Nutrition Facts Per Serving:

PER SERVING: 153 cal., 4 g total fat (2 g sat. fat), 32 mg chol., 224 mg sodium, 26 g carb. (2 g fiber, 4 g sugars), 5 g pro.

Haggis, Neeps & Tatties (haggis, turnip & potatoes…..lol!)

2 Comments 26/01/2015 the wee caledonian cook

One of my favourite Scottish meals!

1 x Scottish haggis

2 large Potatoes, I used Albert Bartlett potatoes (yum)

1 turnip

pinch salt and pepper

50ml warm milk

1 knob of butter

Choice of sauce – the usual is whisky cream sauce but we’re not that keen, so a good old sweet gravy it is for us!

1. Cook haggis as per instructions, normally in a casserole dish at 190 deg for 1/5 hours.

2. Peel and dice potatoes and turnip,bring to the boil (in a separate pan) and then simmer for 25 mins, add in pinch of salt.

3. Once all cooked, mash potatoes with the warm milk and butter added so make a smooth consistency.

4. Also mash the turnip to a good smooth consistency.

5. Take a cookie cutter and lay on plate spoon in haggis first making sure it is well patted down, then lift the cutter up slightly but not out and then spoon the turnip on top of the haggis and pat down, repeat the same with the potatoes.

6. If you have any left over add to plate in your own design, pour over sauce and serve. Yum Yum!

Healthy Sunday Salad

Image Leave a comment 26/01/2015 the wee caledonian cook

Easy Sunday Salad – makes 2 servings

2 x Handfuls of favourite leaves, I used mixed baby leaf and rocket

200g or 2 handfuls of plum or cherry tomatoes

1/2 Chopped cucumber

1 x Chopped red pepper (cooked or uncooked your choice)

1 or 2 x Sliced cooked beetroot

1 x avocado

2-4 slices Halloumi

balsamic vinegar, olive oil, lemon and lime juice for dressing

1. Mix all salad foods together in a large bowl and pour in dressing

2. Heat a tablespoon of oil on a griddle and fry halloumi cheese for approx 2-3 mins on each side

3. Serve salad mix on a plate, lay cooked beetroot and avocado on top of leaves and then lay halloumi

4. Serve and enjoy.

Lamb and Bean Stew

Image Leave a comment 19/01/2015 the wee caledonian cook

I do love my Stews, especially in the winter. We don’t have Lamb much as my partner is not a fan but I love it, so I won today…lol!

Serves 2/4

1 tsp olive oil

350g lean lamb cubed

6-8 shallots

1 garlic clove or tsp dried garlic

1 tbsp plain flour

400ml lamb stock, made with concentrate

200g chopped tomatoes

1 bouquet garni

1 x 400g flageolet beans, drained

300g or handful green beans

200g or handful of cherry tomatoes

salt and pepper

1, Heat oil in pan, add the lamb and fry for 3-4 mins until browned all over, set aside.

2. Add the onions and garlic and fry until drowned slightly, approx 3-4 mins.

3. Return the lamb to the pan adding any juices, stir through the flour to thicken. Then add in the stock, tomatoes, bouquet garni and beans. Bring to the boil then cover and simmer approx 2 hours or until lamb is tender.

4. Add the cherry tomatoes to the stew and season well. Continue to simmer for about 15-20 mins.

5. Meanwhile place the green beans in a pan of boiling water for 3 mins then blanch cold water. Alternatively you can steam cook.

6. Divide the stew between plates and serve with green beans. Yum! You can also serve some crusty bread to soak up the sauce. Yum Yum!

Healthy Sweet Chilli Turkey with Avocado Wraps

Image Leave a comment 11/01/2015 the wee caledonian cook

Healthy options are here again. Well it is January! Who else needs a detox after all that Christmas Food?

Lettuce wraps…..who knew they would be tasty!

Avg Calories per wrap 100.

6 x salad leaves like Little Gem lettuce or equivalent

3 teaspoons of sweet chilli sauce

100g of turkey breast strips or chicken if preferred

1/2 Avocado

3 tablespoons of sweetcorn and red peppers

Cucumber strips – approx 6

1. Lay out lettuce leaves and top with turkey strips, then drizzle chilli sauce

2. Cut Avocado into slices and place on top

3. Spoon sweetcorn and peppers on

4. Slice cucumber with potato peeler keeping 3 strips to tie wraps, drape strips over mix

5. Take another lettuce leaf and place on top to close then wrap and tie with cucumber strip to hold

6. Enjoy!

Orange and Dark Chocolate Biscuits

Image Leave a comment 07/01/2015 the wee caledonian cook

Trying my hand at something a wee bit different. Not bad! Tasty too.

Serves 10-12

1/2 cup 60-70% vegetable oil spread

1/4 cup softened butter

2/3 cup sugar or sugar substitute such as Splenda

1 tsp baking powder

1/4 tsp salt

1 egg white

2 cups all purpose flour

1.5 tsp finely grated orange peel

40 dark chocolate stars or alternative

1. Preheat oven to 170 deg.

2. In a large bowl, combine veg oil spread and butter beat with an electric mixer on medium speed, add sugar, baking powder and salt, beat until light and fluffy.

3. Beat in egg white and as much flour as you can with the mixer. Using a wooden spoon stir in remaining flour and orange peel.

4. Shape dough into 1 inch balls, place balls apart onto ungreased cookie sheets and bake for 7-9 mins or until edges are set and bottoms are very lightly browned.

5. Immediately once out of oven press a chocolate star into the centre of each cookie. Transfer cookies to wire rack to cool. YUM!

77 cal each, 9g carb each.

Low calorie Chicken and Veg Pie

Image Leave a comment 09/12/2014 the wee caledonian cook

A lower calories alternative for one of my favourites.

Serves 2 – 267 calories per portion

2 smoked back bacon rashers

oil for spraying

100 g mushrooms button, halved (optional)

1 leek, finely sliced

2 chicken breasts, cut into chunks

25 g plain flour

400ml chicken stock, made with 1 stock cube

100g fresh broccoli, cut into small florets

50g peas

2 tbsp half fat creme fraiche

3 sheets filo pastry

salt and pepper

1. Preheat oven on Fan to 200 deg.

2. Trim bacon rashers and cut into small strips.

3. Mist the frying pan with oil, add bacon and mushrooms to pan and cook for about 4 mins.

4. Add the leek and chicken and cook until browned, sprinkle over flour and stir, slowly pour in the stock, little at a time.

5. Bring to a simmer and season well with salt and pepper, Add broccoli and peas and bring water back to a simmer. Cook for 5 mins or until sauce thickens, remove from heat and add creme fraiche.

6. Put the mixture into a deep dish. Cut each file sheet into strips about 4cm wide then Spray each filo sheet with oil and working quickly top the dish with filo oil side up, crumpling and scrunching them.

7. Bake for about 15 mins. Serve with some roast potatoes or fresh veg.

Low Calorie Chicken Tikka Masala

Image Leave a comment 09/12/2014 the wee caledonian cook

Oh Yum! This tastes just as good as the high calorie version, don’t believe me? Try it.

Makes 2 – 302 calories per serving (add 120 calories for 50g wholegrain rice)

2 chicken breast

1 tsp frying oil

MARINADE:

2 tbsp curry powder

1 1/2 tsp smoked paprika

1 tsp sea salt

10g chunk fresh ginger, grated

1 garlic clove, crushed

4 tbsp plain fat free yoghurt

SAUCE:

1 tbsp oil

1 medium onion, chopped

2 garlic cloves, crushed

10 g chunk ginger, grated

1 tbsp curry powder

2 tbsp tomato puree

2 tsp caster sugar

1 tsp sea salt

250ml cold water

2 tbsp single cream

1. Make the marinade:- mix curry powder, paprika and salt in a bowl, add ginger, garlic and yoghurt and mix well.

2. Cut chicken breast into chunks and add to marinade, mix well and leave for 1 hour in fridge at least or up to 12 hours.

3. To make the sauce: heat the oil in pan, tip in the onions and ginger and cook for 10 mins, cover. add the curry powder and cook for another 2 mins, add the tomato puree, caster sugar and salt and stir constantly for another 30 secs.

4. Pour water and simmer for 4 mins. Remove the pan from heat and blitz with hand blender until smooth.

5. Heat oil in pan, add marinated chicken and fry over medium heat or No. 7 on Induction Hob for about 5 mins until browned.

6. Pour into the chicken the masala sauce and add the cream, cook for 4 mins. Serve with some rice.

Lentil and Bacon Soup

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

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

Makes approx 6 bowls – per serving about 85 calories.

200g Split Red Lentils (Great Scots)

1 tablespoon olive oil

1 white onion – chopped

3 carrots – chopped

5 celery sticks – chopped

1 small potato – cubed

4/5 smoked back bacon – chopped

2.5 pints water

1 vegetable stock cube (knorr)

1/2 teaspoon dried parsley

salt and pepper to taste

1. pour oil into soup pan and heat through

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

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

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

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

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

7. Serve with some warm crusty bread.

My Granny’s Homemade Vegetable Soup

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

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

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

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

4 x carrots – grated

1 x leek – chopped finely

1 x turnip – grated

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

3 x vegetable stock cubes

3 litres water

Salt and pepper to season

1. Fill up a large soup pot with the water

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

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

4. Season with salt & pepper

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

6. Serve with some yummy bread.

Beetroot, Goats Cheese and Walnut Salad

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

One of my favourite Salads.

Serves 2

150g Salad leaves of your choice – I had spinach, flat leaf parsley, red chard mix

2 x Fresh Cooked beetroot, sliced into strips about 5mm wide (you can use tinned beetroot also)

50g goats cheese

50-75g walnuts – toasted lightly in pan

50ml balsamic vinegar

1 tbsp lemon juice

1. Mix balsamic vinegar, lemon juice season with salt and pepper in a bowl. ( leave out a small drop)

2. Throw leaves into the bowl and mix together

3. Serve onto plate, throw on beetroot, walnuts and crumble cheese over

4. pour remaining dressing over……..and serve with a lovely glass of chardonnay. (or white wine of your choice) (or glass of chilled water)

Low Calorie Sweet and Sour Chicken

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

My take on my favourite Sweet & Sour Chicken from my Chinese Takeaway.

Makes 2 – approx 450 calories with rice.

2 x chicken Breasts – cubed

50g per person of chosen rice (I had long grain and wild rice)

1 red, green, yellow peppers – chopped

1 handful of garden peas (optional)

2 spring onions – chopped finely

FOR THE SAUCE

50 g brown sugar

2 oz Malt Vinegar

6 oz/150g Tomato Sauce (Ketchup) has to be Heinz

1 small tin pineapple chunks

1 tbsp light soy sauce

(remember 1 part sugar, 1 part vinegar to 3 parts sauce/ketchup)

1. Brown off chicken in pan with light spray oil and cook through for about 10 mins

2. Add peppers to pan and cook for further 10 mins, throw in peas and spring onions and heat through for 5 mins.

3. Meanwhile combine all ingredients for sauce and bring to a simmer for 5 mins. If you need to thicken the sauce more put tbsp of cornflour or flour in.

4. Put chicken mix into a bowl or plate and pour sauce over….yummy.

Low Calorie Chicken Bhuna

Leave a comment 09/11/2014 the wee caledonian cook

Alternative to one of my favourites from my Local Indian Takeaway. Full of flavour, lower in calories.

Serves 2 – 305 calories per portion (add 180 calories for 50g rice)

2 chicken breasts – cubed

1 red, yellow and green pepper – chunks

20g root ginger – cut into small pieces

1 medium onion – quartered

2 garlic cloves – peeled, cut into small pieces

1 tbsp mild curry powder

1 tsp garam masala

1/2 tsp hot chilli powder

1 tbsp olive oil

200 g can chopped tomatoes

300ml chicken stock (1 cube)

1 tsp caster sugar

1 tbsp cornflour or plain flour

fresh coriander to garnish (optional)

salt, pepper (seasoning)

Put ginger, onion, garlic, curry powder, garam masala and chilli powder into a food processor and whizz up until blended finely.

Heat oil in a pan, add the spiced mixture and cook on medium heat for 10 mins.

Pour in chopped tomatoes and cook for further 5 mins, stirring regularly

Add chicken and peppers and mix through for 2 mins

Add chicken stock and sugar, bring to gentle simmer and cook for 20 mins.

Mix cornflour with 1 tbsp water and mix into sauce to help thicken, season with salt and pepper

Garnish with some coriander.

Cook chosen rice as per packet instructions…..serve. Yummy.

Light Low Calorie Chocolate Mousse

Image 1 Comment 03/11/2014 the wee caledonian cook

Did someone say Low calories Chocolate Mousse? Oh yes…..yummy and low calorie!

Serves 2-3 about 150 calories per serving.

50g plain chocolate 70% solids

150g low fat ready made custard

2 medium egg whites

Rasperberries and icing sugar to decorate

Melt the chocolate over a bowl or boiling water or in a pan on Induction Hob, number 1 setting

Remove and let cool but do not let it set. Stir the custard into the melted chocolate.

Whisk the egg whites together until fairly stiff

Stir/Fold the egg whites half at a time into the melted chocolate mixture with a metal spoon

Divide the mixture into small bowls or teacups, cover with cling film and refrigerate for 1 hour.

Remove from fridge and dust with some icing sugar or grated chocolate and decorate with rasperberries

Delicious low fat/calorie pudding…

Homemade Low Calorie Hummous

Image Leave a comment 18/10/2014 the wee caledonian cook

This is only 120 calories per pot or 10 calories per dip (and I like big dips)

1/2 can Chickpeas (110g)

Handful of Basil

1/2 lemon zest

1 1/2 tablespoon peanut butter

Pinch Cumin

Teaspoon of Salt

150g Zero Fat Natural Yoghurt

Teaspoon of chilli (Optional) tastes great though

Put everything in a Food Processor and Wiz Up for a minute or until all mixed.

Chill and serve with favourite condiment.

To keep low in calories serve with Carrot sticks or Celery sticks or poppodums (no oil, cooked in microwave)

Paprika and tomato bread

Image Leave a comment 11/10/2014 the wee caledonian cook

Trying my hand at bread and flavours. Was lovely.

125g Strong White Bread Flour

125g Strong Wholemeal Flour

1 sachet of yeast

1 teaspoon sugar

2 tablespoon of tomato puree

1 tablespoon of paprika

150ml warm water

pinch salt

2 tablespoon olive oil

Mix sugar and yeast in warm water and leave in a warm place for 10-15 mins to help yeast rise

Sieve all Flour into a bowl and mix in salt and paprika

Make a well in the middle then add in tomato purée, oil and yeast mixture

Fold in well until it forms a dough, remove onto floured surface and knead for approx 5 mins

Put into floured bread tin or tray and place in oven (shelf 2) on proving setting for Approx 1.5/2hrs or until double in size

Brush with milk on top and switch oven onto Bread setting

Place tray with ice cubes on level 5 and bread on level 2 (ice stops the bread from over crusting)

Enjoy.

You could add in sundried tomatoes as an extra…..this is tasty also.

Cake Pops

Leave a comment 30/09/2014 the wee caledonian cook

Just had to give these a go. Quite tricky but got there.

OREO CAKE POPS

2 x packets or OREO biscuits

1 tub Nutella Chocolate Spread

Cake pop sticks

500 g bar of chocolate

Sprinkles of choice

1. Put biscuits in a food processor until well mixed and broken into fine pieces

2. Empty into a bowl and add the nutella until well mixed together, it should form a hard sticky ball

3. Once mixed tear off small (approx 1 inch) pieces and roll into balls in palm of hand and place onto oiled baking tray

4. Put into freezer for approx 30 minutes to harden.

5. While cake pops are hardening, melt the chocolate in a heatproof glass dish over a pan of boiling water or on No. 1 on Induction Hob

6. Take Cake pops from freezer, dip the cake pop sticks into chocolate (just about 1cm) and pierce into cake pops, then re-freeze for about 20 minutes.

7. Once ready take out and decorate as desired with melted chocolate and spirnkles etc. Then chill to harden chocolate for about 1 hour.

8. Serve and enjoy. (Pops will last in a tub or cupoard for about 1 week).

**Alternatively you can use a cake mix instead of Oreo’s** – same procedure, bake cake then break up in a food processor, then add frosting instead of nutella.

***To keep round shape use polystyrene block to hold pops***

Spicy Chicken and Rice

Leave a comment 22/09/2014 the wee caledonian cook

This is my go to one pot chicken meal. So easy and delicious.

A really good dish that the whole family will enjoy. If you don’t like spice, not to worry just take out the chilli.

SPICY CHICKEN AND RICE

Serves 2

2 x Chicken Breasts – cubed

100 g Long Grain and Wild Grain Rice (or rice of your choice)

1 Onion – chopped into wedges

Peppers of your choice – sliced/diced

2 Salad Tomatoes

1 Tsp Paprika

1 Green/Red Chilli – chopped finely

300ml Chicken or Vegetable Stock

1 Tbsp Mixed Herbs

Splash of Tabasco Sauce

1. Brown of chicken, onion and peppers in little frying oil and then set aside.

2. Meanwhile make a few cuts down the tomatoes and let sit in boiling water to help release the skin later.

3. Put rice, paprika and chillies into pan and fry for about 1 minute or until rice is coated in oil.

4. Pour stock into pan of rice and bring to boil, then simmer for about 10 mins.

5. After 10 mins, remove the skin from the tomatoes and chop.

6. Add back to the pan, chicken, onion, peppers, tomatoes and mixed herbs then stir and let simmer for about 20 minutes or until the juice has reduced and thickened.

7. About 2-3 minutes before ready add the the few drops of tabasco sauce.

8. Serve.

Assorted Meringues

Image 3 Comments 14/09/2014 the wee caledonian cook

My very first go at Meringues…was very pleased, but would love to learn more.

ASSORTED MERINGUES – makes about 18.

4 Large Egg Whites

115g Caster Sugar

115g Icing Sugar

Food Colouring (Optional)

Crushed Hazelnuts (Optional)

1. Pre-heat oven on Eco Cooking to 100 deg. Line baking trays with baking parchmont paper (don’t use tin foil or baking sheet as they will stick)

2. Break egg whites into a glass bowl and using a handheld whisk, whisk on medium speed until it resembles a fluffy cloud and has stiff peaks.

3. Turn up the speed and gradually mis in the sgar a little at a time, leaving about 5-6 seconds between each whisk. When ready the mixture should be thick and glossy (see picture above)

4. Sift 1/3 of the icing sugar in and using a rubber spatula fold in gently the icing sugar, and repeat until all icing has gone.

5. At this stage you can add any additional flavours or food colourings and fold in gently.

6. Using 2 dessert spoons gently ease a scoop onto the baking sheet or just drop them on.

7. Bake on levels 1 & 3 or 2 & 4 for about 1 3/4hrs – 2hrs. Meringues should sound hollow/ crisp when tapped on bottom, leave on rake to cool.

8. Serve like an Eton Mess with fresh berries (see picture) and some cream or put two together with some cream in the middle.

9. For the hazelnut version, melted some chocolate, pour over, whip some cream and sprinkle crushed hazelnuts on top. (picture to come)

Mmmmmmm………first attempt at these and they were great.

Rainbow Layer Cake

Image Leave a comment 31/08/2014 the wee caledonian cook

Having Fun in the Kitchen today, have been dying to try this for a while now. Certainly cheered me up.

RAINBOW LAYER CAKE

350g Plain Flour

4 teaspoons baking powder

3/4 teaspoon salt

4 egg whites

300 g caster sugar

170g butter softened

350ml milk

1 teaspoon vanilla paste

food colouring of choice

Icing –

75g butter

500g icing sugar sifted

4-5 tablespoons milk

1 teaspoon vanilla paste/extract

1. Preheat oven to 180 deg on Multilevel mode and grease 5-6 cake tins and line with parchment paper. 18cm tins.

2. Sift the flour, baking powder and salt together and set aside.

3. In separate bowl beat egg whites until foamy, then add 100g of caster sugar gradually, continue beating until soft peaks form

4. Beat butter until smooth in separate bowl, gradually add remaining caster sugar and cream together until fluffy.

5. Add sifted ingredients alternately with milk in a small amount beating until smooth. Add in vanilla. Add in egg whites and fold in gently till no streaks of eggs appear.

6. Divide mixture into separate bowls 5-6, add food colouring to each and mix well.

7. Put into oven on shelf levels 1,3,5 – can fit 2 ins on each level and bake for about 15-20 mins or until skewer runs clear when inserted, then remove and cool in tins.

8. To make the icing, beat butter until fluffy, gradually add half of the icing sugar beating well. Slowly beat in the half of the milk and vanilla. Slowly beat in remaining icing sugar adding milk if needed to desired consistency. I used 5 tablespoons.

9. Once cakes are cooled remove from tins and place first layer on a cake plate, cover top with the icing thinly, add second layer, then add icing layer etc, etc. Finally use remaining icing to cover top and sides of cake and smooth with palette knife or spatula. Decorate to your desire.

The Big Jaffa Cake

Image Leave a comment 31/08/2014 the wee caledonian cook

THE BIG JAFFA CAKE

2 eggs

150g Caster Sugar

150g Butter

150g Self Raising Flour

2 teaspoons vanilla paste

1 packet orange jelly

juice of 1 orange/ or 1 tablespoon of orange liqueur (optional)

2 tablespoons orange marmalade

100g dark chocolate

splash of milk

**Night before make Jelly as instructed on packet adding in either the juice of orange or liqueur, leave in fridge overnight. (Tip…put in tin about 1″ diameter smaller than cake tin and lay in cling film before putting jelly mixture in.**

1. Preheat oven using Cake Mode (approx. 10 mins)

2. Grease cake tin – approx. 18-23cm

3. Cream together using a mixer, butter and sugar until pale and fluffy

4. Add eggs one at a time and beat for few minutes, add in vanilla paste and fold in the flour.

5. Pour mixture into cake tin and put in oven for approx 30 mins or until skewer inserted is clear.

6. One cake is cooked leave to completely cool.

7. Once cooled slice a very thin layer off top of cake to level it

8. in microwave for about 30 secs, melt orange marmalade and then brush marmalade onto top of cake (this helps jelly stay on)

9. Finally melt the chocolate either using an induction hob on No. 1 or in bowl over boilng water, add in butter and milk and mix. May need to add more milk to get it more runny.

10. Pour chocolate over cake evenly and leave to set.

Enjoy!

Smoked Haddock Chowder

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

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

Serves 2/3

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

150ml single cream

500ml chicken stock

Diced smoked bacon (3 slices)

Cubed potatoes (3 medium size)

1 white onion chopped

1 carrot sliced or chopped

2 Bay leaves

1 teaspoon thyme

1. Brown onion and bacon in pan of oil

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

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

4. Add cream and cook for further 3 mins

5. Slightly mash and serve with some warm bread.

Seriously Scoffable Banoffee

Image Leave a comment 30/07/2014 the wee caledonian cook

My favourite dessert of them all, biscuit, banana, toffee and cream what’s not to like? Yummy!

Base:-

350g digestives biscuits – crushed/mashed

150g butter melted

Filling:-

1 pot 284ml double cream

3 bananas

Sauce:-

1 can of condensed milk (400g)

Topping:-

Shaved Chocolate or Toffee bits

1. To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 – 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water at all times, otherwise, the tin will explode.

2. For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan/cake tin. Make sure that there are no holes. Chill. Meanwhile, whip the cream until it’s stiff.

3. Remove biscuit base from fridge, chop bananas into slices, put toffee onto biscuit base and spread evenly, place bananas on top of toffee then spread cream mixture and decorate with some toffee toppings or chocolate whichever is preferable.

Tip:

I suggest using a spring form or loose bottomed cake tin. If not, line your tin with either a cling film or parchment paper so it will be easier to lift the whole pie out without breaking it.

Homemade Sugar Doughnuts

Image Leave a comment 17/05/2014 the wee caledonian cook

I do love a good Doughnut, it reminds me of being at the Fair or an amusement park. They are definitely best served warm.

Homemade Sugar Ring Doughnuts – makes about 10-12

1 tbsp yeast

4 tbsp caster sugar

150ml warm milk

225g plain flour

Pinch salt

50g butter

1 egg

300ml vegetable oil

Mix yeast, 1/2 tbsp sugar and 2 tbsp of warm milk together and leave in warm place for 15 mins or until frothy

Sift the flour into a bowl add the salt and 1 tbsp of sugar and make a well in the middle

Pour the yeast mixture, with the beaten egg and melted butter into bowl and mix all together until a dough is formed

Knead the dough and leave to rise/prove for about 45 mins or double in size. Select proving on Luce oven or cover with a tea towel and leave in a warm place.

On a floured surface, knead the dough for 5 mins and make into small balls, flatten to approx 2 cm thick and using a cutter make small hole in the middle to form a ring shape

Leave to rise/prove for a further 30 mins or till double in size

Using Induction hob set to power level 6 and heat oil in a wok until it reaches 190 deg (drop a cube of bread in, if it sizzles and turns golden brown in 30 secs, it hot enough)

Drop doughnuts into oil and cook for about 3-5 mins, turning halfway

Remove using slotted spoon and put onto kitchen paper, using the remainder sugar coat doughnut and serve.

Option to have chosen sauce for dipping….ie: melted chocolate……Mmmmmmmm.

Homemade Crisps

Leave a comment 15/11/2013 the wee caledonian cook

HOMEMADE HEALTHY CRISPS

I used A. Bartlett potatoes but you can use any to your taste.

1. Slice thinly the potatoes, you can use your grater or mandoline if you have one.

2. Blot potatoes to remove excess moisture

3. Line plate or tray with greaseproof paper to prevent sticking and place potatoes around area, try to not get them touching or they may stick together

4. If you like you can brush very lightly with olive oil for extra taste, but this isn’t necessary if you are watching the calories.

5. Set Microwave to 800w for approx 7 mins (times may vary depending on thickness and potatoes)

6. Remove from microwave and paper and leave to cool on wire rack for a few minutes

7. Place in a food bag or container and season with your favourite…I used paprika and salt, and give them a good shake to even.

8. Enjoy!

Slow Cook Chilli Chicken

Image Leave a comment 11/11/2013 the wee caledonian cook

Slow Cook Chilli Chicken (serves 2-3)

1 small tin (250g) red kidney beans

1 small tin (250g) of chopped tin tomatoes

1/2 packet of original Taco seasoning Mix

2 tablespoons of chilli powder (more or less can be added to personal taste)

1 chopped red onion

1 tablespoon of tomato sauce

2 x chicken breasts

1. Drain beans

2. Combine beans, onion, tomatoes, chilli powder, tomato sauce, and taco seasoning in a casserole dish and mix

3. Place whole chicken breast on top and cover with lid

4. Set oven to Multilevel and 90 deg C or use Slow Cook Meat in Intelligent settings and cook for approx 6 hours

5. 1/2 before serving take out breast and cut into chunks, return to dish, stir through and continue to cook.

6. You can top with sour cream, cheese, tortillas or have it with rice…..it’s your preference.

Microwave Poached eggs

Leave a comment 22/09/2013 the wee caledonian cook

MICROWAVE POACHED EGGS

Use Microwave container and fill with boiled water (NO Vinegar)

Break eggs into water carefully

Set Microwave to 800w and programme 1min 20 secs

Cook and enjoy perfect runny poached eggs, serve on toast.

Beetroot and Butternut Squash Panzanella

Image Leave a comment 16/09/2013 the wee caledonian cook

Serves 4

500g beetroot cut into chunks (fresh)

1/2 butternut squash peeled and cut into chunks

2 tsp dried italian herbs

3 tbsp olive oil (extra virgin or hazelnut for extra taste)

200g bread torn into chunks

2 garlic cloves, chopped finely

1 red chilli, chopped finely

3 tbsp red wine vinegar

1 red onion thickly sliced

handful of chopped fresh basil

50g -100g baby leaf salad (peppery for more flavour)

1. line a baking tray with foil. In a large bowl toss the beetroot, butternut, red onion, dried herbs and olive oil. Spread the mixture onto the baking tray and roast at 200 deg Fan for 25 mins.

2. Meanwhile toss the bread chunks, garlic, chilli and olive oil together in a bowl. After 25 mins remove the vegetables from the oven and scatter the bread mixture on top evenly, put back into oven a cook for a further 5 mins.

3. Meanwhile to make the dressing whisk together olive oil, red wine vinegar and seasoning. Transfer the vegetable and bread mixture to a large bowl and pour over dressing. leave for 5 mins to cool. Once cooled then add in the salad leaves and basil and toss again, then serve.

BALMORAL CHICKEN

Image Leave a comment 18/08/2013 the wee caledonian cook

I love this dish, another one of my favourites.

SCOTTISH BALMORAL CHICKEN

2 chicken Breasts

4 slices Smoked Back Bacon

100g Haggis

10g melted butter

Salt & Pepper

Slice chicken Breast along length to form an envelope
Roll haggis into sausage shape and insert into chicken, then fold over to make parcel
Wrap bacon around chicken and brush with melted butter, then season
Put into tin foil parcel and place in oven on Multilevel at 200 deg for 30 mins.

WHISKY SAUCE

100ml double Cream

250ml Chicken Stock

2 tbsp of Whisky

1 tbsp of dijon mustard

20g butter

Mix Whisky with Chicken Stock and bring to Boil until liquid is reduced by half
Add in Mustard and Cream stirring continually
Add in butter and stir until it thickens and serve.

ALTERNATIVE SAUCE

250ml Chicken Stock

100ml Single Cream

2 tbsp White Wine

1 tbsp honey

20g butter

Mix White Wine and Chicken Stock and bring to boil for 5 mins
Add in Cream and honey and stir continually for approx 5 mins
Add butter and stir until melted and sauce thickens slightly, then serve.

Roll haggis into sausage shape and insert into chicken breast

Wrap the Bacon around chicken parcel

Luxury Chocolate & Mint Truffles

Leave a comment 20/07/2013 the wee caledonian cook

Luxury chocolate & Mint Truffles

100g Plain chocolate with Min 75% cococa

100g Plain Chocolate with mint (or orange flavour if you prefer)

60g Butter

4 Tablespoons of Caster Sugar

1 Large Egg

Chocolate Sprinkles for Decoration

Melt the chocolate and Butter in a saucepan on Level 1 on an Induction Hob (if using normal hob, use glass bowl method)
Once melted add in sugar and stir together for a minute
Take off heat and break egg in and mix until thick texture
Put into fridge for about 1 hour until slightly hardened
Remove from fridge and roll into balls, then dip into sprinkles and chill in fridge for approx 1/2 hour.

Mmmmmmmmm……………….Delicious Sweet Treat.

Homemade Tea Loaf (Dundee Cake)

Leave a comment 27/04/2013 the wee caledonian cook

Delicious warm with load of butter!

HOMEMADE TEA LOAF

200g Dried Mixed Fruit
100g Demerara Sugar
220ml Cold Tea
225g Self Raising Flour
1 Large Beaten Egg
50ml Milk
1 teaspoon mixed spice (optional)

1. Mix Dried Fruit and sugar together, then pour over in a bowl the cold tea, cover with cling film and soak overnight.
2. Sift in Flour, Beaten Egg and Milk
3. Mix until it sofly drops of spoon, then pour into lightly greased loaf tin.
4. Select Cake setting and change time to 1hr 10mins and bake. Or Convection Bake Setting.
5. Finally serve warm with lashings of butter….Delicious.

Rump in Black Treacle Marinade

Leave a comment 25/03/2013 the wee caledonian cook

I got this idea from Tom Kerridge, I would never have thought to marinade in Black Treacle but it was absolutely delicious.

Season Rump Steaks with salt and pepper put into dish and cover with black treacle, cover with cling film and marinade in refrigerator for 24 hrs or overnight.
Flash fry steaks on both sides in frying pan with little oil for about 4 mins each side.
Transfer to cooking tray and put in oven on Multilevel at 60 deg for an hour. (will be cooked rare)
If well done cook for about 15-20 mins at 210 deg and then let rest for 5 mins.

So tasty!

Chicken and Leek Pie

Image Leave a comment 03/03/2013 the wee caledonian cook

I do love a good pie, well we are known for our pies up here in Scotland, especially our Scotch Pies.

SHORTCRUST CHICKEN AND LEEK PIE

2 chicken breasts – cut into chunks

1 Leek, finely chopped

300ml Milk

1 Chicken Stock Cube (Mix with milk)

Salt and pepper to season

2 tablespoons of plain flour

1 teaspoon of nutmeg

15g butter

1 roll of ready rolled pastry

1.Roll out and place pastry into tart tin.

2. Prick the base with a fork and lay greaseproof paper on top of pastry

3. Tip in the baking beans

4. Place in oven at 190 deg for 15 mins

5. While pastry in oven, gently fry off chicken until lightly browned then remove from pan

6. Saute the leeks for about 5 mins and remove from pan

7. Melt butter in a pan gently, stir in the flour until a smooth paste

8. Add stock cube to milk and add to pan little at a time until it thickens slightly

9. Add back the chicken and leeks

10. Add seasoning and nutmeg, stir and gently simmer covered for about 15 mins

11. Remove greaseproof paper and baking beans from pastry and add in the chicken, leek mix

12.Cover with pastry or lattice, brush with little milk

13. Select Shortcrust Pastry setting and cook or convection bake for about 40 mins.

Chocolate Fondant

Image Leave a comment 27/02/2013 the wee caledonian cook

Crisp on the outside, lovely and runny on the inside.

Chocolate Fondant

1 tsp cocoa powder

1 tsp plain flour

150g plain chocolate – minimum 70% cocoa solids

150g butter

3 eggs and 3 egg yolks

50g caster sugar

25g self raising flour

4 x ramekins

*Melt chocolate and butter together (best done on Induction hob at power level 1) if not, melt using glass bowl over boiling water method

*Whisk eggs, egg yolks and caster sugar, mix well until it starts to go thick and you can leave a line trail with whisk. (electric whisk is recommended)

*Gently fold in the melted chocolate mixture into above with a metal spoon until just combined

*Sift in the self raising flour and continue folding until fully combined

*Gently grease with butter the bottom and sides of the ramekins and place a circle of greaseproof paper on bottom

*Mix together cocoa powder and plain flour then sift into ramekins all around base and sides. Remove any excess

*Pour mixture into ramekins then cover with cling film and refrigerate for about 1 hour.

*Place ramekins in oven and select fan programme at 200 deg and bake for 11 minutes.

* Serve with your prefered sauce or garnish or your choice.