Salmon, Beetroot & Caramelised Onion Quiche

Salmon, Beetroot & Caramelised Onion Quiche

I was inspired to make this by a recipe posted to Instagram from @theweelarder https://www.instagram.com/theweelarder/?hl=en. As I didn’t have the Tomato Chutney, I decided to use caramelised red onions as I just made a batch from my garden, this dish was so delicious and the sweet flavour from the onions went perfectly with the salmon.

This dish is perfect for these long summer days especially when served with a fresh salad. Can be eaten warm or cold.

Serves 4-6

For the Pastry:-

250g Plain Flour

Pinch Salt

100g Cold Butter

2Tbsps water

For the Filling:-

2 pieces of Fresh Salmon or 250g Pre-packed Smoked Salmon, flaked

4 Tbsp of Caramelised Onion (see here for my homemade recipe https://theweecaledoniancook.com/?p=9446 )

1 large Cooked Beetroot, chopped into small bite size pieces

Handful of finely chopped Spinach (uncooked)

4 Large Eggs

80ml of Single Cream

100ml Milk

2 Tbsp Chopped Dill

Seasoning, Salt & Pepper

  1. To make the Pastry, Sift the plain flour into a bowl and add the butter cubes and salt, with your fingers rub butter into flour to form breadcrumbs. Add 2 tbsp water and bring to together to make a stiff dough. Cover in cling film and refrigerate for at least 1 hour, or overnight.
  2. Once pastry is ready, bring to room temperature and roll out onto a floured surface and lay over your quiche tin pressing the pastry to the sides, trim off any excess. Place a piece of greaseproof paper over the pastry and pour in some baking beads to weigh down.
  3. Preheat your oven to 180 deg fan and place pastry in oven for about 15 minutes. Remove the beads and paper, brush the pastry with some egg wash then return the pastry to the oven and bake for a further 5 minutes. Remove and allow to cool.
  4. Whisk up the eggs with the cream & the milk.
  5. Sprinkle some flaked salmon into your pastry case then some spinach then another layer of salmon then spinach and finally the caramelised onion, pour over the egg mixture evenly, season with salt, pepper & dill then dot pieces of the beetroot over.
  6. Place into a preheated oven at 170 deg fan for 30 minutes.
  7. Slice & serve….Yummy!


Smoked Haddock, Beetroot & Potato Hash

Smoked Haddock, Beetroot & Potato Hash

This is a great dish that can be enjoy all year round, as a main meal or a side salad dish. Now that the weather is changing and we will soon be entering the Autumnal period we often crave more substantial dishes & this is one of those dishes. Healthy, filling and very satisfying.

I grow my own potatoes and beetroot, nothing more enjoyable than harvesting your own vegetables and preparing a delicious meal for you & your family. I live in Scotland (as you know) and of course my smoked haddock is fresh from the north sea, I get a door stop delivery every week from my local fishmonger who always has the best to offer.

Takes about 10 minutes to prepare and only 20 minutes to cook. A good quick meal.


Makes 2 Servings

2 Pieces of Smoked Haddock

2 Medium/Large fresh Beetroot (or you can buy the vacuum packed cooked beetroot in supermarkets)

250g Potatoes (I used charlotte)

1 Tbsp of low fat mayonnaise or natural yoghurt (I’m definitely a mayo person, but yoghurt will work too)

50g peas

Salt & Pepper to taste

Handful of Chopped Fresh Dill

  1. If using fresh beetroot, bake in tin foil in an oven at 200 deg fan for 45 minutes (you can check my how to roast beetroot post for further info here – https://theweecaledoniancook.com/2020/08/10/roasted-beetroot-salad/)
  2. Wash potatoes and place in a pan of water, bring to the boil and simmer for 20 minutes until softened. If using peas add to pan 4-5 minutes before ready.
  3. If you have a steamer, steam cook the haddock for about 6-7 minutes, otherwise poach in a pan of milk, bring milk to a simmer, place fish in skin side down and simmer for 7-8 minutes. Remove with slotted spoon. Once cooked break into bite size pieces.
  4. When potatoes are cooked, cut into bite size pieces and place in a bowl with peas, add in chopped beetroot then add in 1 tbsp mayonnaise with salt & pepper to taste, using a spoon mix together to coat. Mix in the smoked haddock and dill.
  5. Serve. Yummy!

Fresh Beetroot


Beetroot & Goats Cheese Bites

Beetroot & Goats Cheese Bites

I recently visited Transylvania Shop & Coffee in Glasgow, https://www.transylvaniashopandcoffee.co.uk/, the shop opened this year and they are so passionate about their home produce and Country. Everything that you could wish for from Transylvania, Romania, they have it. Their selection is vast and all excellent quality produce, from grocery store to a cake store to even coffee, yes they have it all. If you are a foodie and love seeking out new products then this shop is for you. If you are a massive Dracula fan, like me, and just love everything Transylvanian then you must visit this shop, you will not be disappointed.

Transylvania Shop & Coffee

On my visit I decided to try out some Romanian Meats, Cheeses, Coffee and of course their awesome selection of cakes, honestly, I have never seen anything like it……mouth watering flavours and designs that just take your breath away.

Coming soon is a season of get togethers and this gives us the opportunity to share all things food. I believe food brings people together, whether it’s just around the table in your home or different families & friends coming together for a celebration, there is always food around. With the recent Lockdown situations this year it has definitely given people more time to spend at home and to find their new love of food, be it baking with the kids or experimenting on using up store cupboard essentials to create new recipes, we have all tried something new. I would like to help with this journey and give you some new ideas. Please have a look around my blog, hopefully you will find your inner chef too!

This recipe brings both of the above together, I used a fabulous Romania Goats Cheese from the Transylvania shop and harvested some Beetroot from my garden to make these little bites, they are perfect for that get together event, or even just a simple snack for something different with the family in your home.

Makes about 20

About 4 Medium Sized Beetroots – Pre cooked

100g Goats Cheese (preferably the LaColline)

Handful of Pistachio’s or Walnuts, chopped

Cocktails sticks to hold together and a choice of your cutter shape (I used a star from my cookie cutter selection)

  1. Using a cutter, cut out the beetroot and goats cheese into your desired shape. Make sure the Beetroot is slightly bigger than the goats cheese. Stack the goats cheese on top of the beetroot, sprinkle your choice of nuts/seeds and secure with a cocktail stick. Refrigerate until ready to serve.

Black Pudding, Beetroot & goats cheese salad

Black Pudding, Beetroot Salad & Goats Cheese Salad

I’ve loads of Beetroot growing in my garden just now and perfect season for it too, so decided on a little treat for lunch today. Certainly beats the Ryvita’s….lol.

Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Perfect pairing with Beetroot for me is definitely Stornoway Black Pudding & Goats Cheese, just so yummy! I served with some Homegrown Spinach too.

Serves 2

4 large Beetroots – Cooked and Sliced into bite size chunks

60g Goats Cheese

4 Slices of Black pudding

1 tbsp Balsamic Vinegar

Pinch salt

1 tsp Mixed Herbs

Handful of Spinach – chopped

Sunflower & Pumpkin Seeds to top

  1. Place Beetroot into a bowl, add balsamic vinegar, salt & mixed herbs and mix through.
  2. Cook Black Pudding in a pan on medium to high heat for about 3-4 minutes each side with a little oil. Remove and pat dry, break up into bite size pieces and add to beetroot and mix through.
  3. Chop up the spinach and lay on a plate, top with the beetroot and black pudding then tear the goats cheese over and serve with pumpkin & sunflower seeds.
Plate of Black pudding, Beetroot & Goats Cheese

Roasted Beetroot Salad

Roasted Beetroot Salad

As you may know I started my very first Raised Vegetable Beds this year, it’s something I’ve been wanting to do for a while but as the story goes, we work & we work and never seem to find time to start anything. This was the year that I was finally going to put a plan of action together, ordered my raised beds, got them all painted and treated, filled them up, planted the seeds and waited. I can’t tell you how exciting it was to see my first little green shoot pop up.

I love Beetroot, so that was the first seed planted and I am now starting to harvest them. Oh my, freshness, freshness, freshness…..there is nothing better that eating straight from your garden, I harvested some yesterday and decided on a lovely refreshing salad today for my lunch.

Fresh Beetroot from my garden

How to Roast Beetroot

First wash all the mud etc off of the beets and trim of the stalks & leaves, but keep the leaves aside for later. If not using straight away, store in a perforated plastic bag in the salad bins in your fridge, these will keep for about 2 weeks.

Beetroot & Beetroot Leaves Storage in Fridge

Using Tin foil, place the Beets (with the skin on) on and sprinkle a little olive oil & salt, wrap up into a parcel, not too tightly as you want the steam to help cook the beets, then bake on a tray in centre of your oven at 200 deg for about 45 minutes.

Remove and allow steam to escape from parcel then allow to cool slightly. At this stage, I advise to wear gloves, you WILL get Beetroot stained if you don’t…lol! With gloves on gently rub the skin and you’ll notice it comes away very easily, remove all the skin and slice into wedges or bite sized pieces. Yum!

Using the saved leaves, these can be cooked just like Kale. Bring a pan of water to the boil add a little salt and blanch for a few minutes, remove and drain excess water through a colander/sieve. I love the colour of the water here too.

Place leaves in a bowl with beetroot, squeeze some lemon juice and 1 tbsp balsamic vinegar over and mix. Sprinkle over some Goats cheese or Feta cheese and chopped walnuts to serve.

You could also cook some couscous or bulgur wheat to add to make it a more filling bowl.

A Bowl of Roasted Beetroot, Beetroot Leaves, Goats Cheese, Walnuts


Beetroot Hummus

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In a bid to eat a bit healthier, this little dip was perfect as I love Beetroot and always looking for different ways to use it. I saw this from The Veg Space, a great website if you love vegetables, some great ideas too.

The great thing is you can freeze hummus, so I made a big batch and split into smaller portions for later.

 

Makes approx 600g

3 Large cooked Beetroots, diced

1 can 400g Chickpeas

2 garlic cloves, crushed

Juice & zest of 2 Lemons

4 tbsp tahini

2 tsp smoked paprika

Salt & Pepper

 

  1. Drain the chickpeas and keep the juice.
  2. Put the chickpeas, beetroot, lemon juice & zest, tahini, paprika, garlic and seasoning into a blender or food processor and blitz to a smooth paste.
  3. Gradually add about 1-2 tbsps of the chickpea juice until you get the consistency you want.

Serve as you please. Makes a great dip.

Healthy too at just 71 calories per 50g.

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Beetroot Hummus

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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

 

  1. 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.

 


Haggis with Beetroot, Apple & Chilli Pepper Boats

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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)

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2 tbsp of Beetroot and Apple Chilli Relish

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Assorted Vegetables to serve

1 Pepper (Colour of your choice)

 

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

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Italian Parmesan Potatoes with Roasted Rainbow Vegetables

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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)

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1 purple carrot – chopped into chunks

1 orange carrot – chopped into chunks

Italian seasoning

Parmesan Cheese

Olive oil

Salt & pepper

 

  1. Pre-heat your oven to 210 deg.
  2. 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. 20160426_193920
  3. 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.   20160426_173054
  4. Place both in hot oven and bake for about 40 minutes.
  5. 5 minutes before ready, remove potatoes and grate a little more parmesan cheese and put back.

Serve! Yummy!

 

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Spicy Beetroot and Potato Rosti

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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.

 

  1. Preheat oven to 200deg.
  2. Mix Beetroot, potato, onion, egg, pepper, salt, chilli and parsley n a large bowl until combined.
  3. Place a baking sheet onto an oven tray and using chef rings, spoon mixture into each ring and pat down.20160403_141753
  4. Remove rings and bake in the oven for 25 mins. 20160403_145142
  5. 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! 20160403_145135