Pasta is such a staple food in most households and I think one of the easiest fast foods around. It can be made healthier by using the Wholewheat variety. When eaten in moderation, pasta can be part of a healthy diet. Wholewheat pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. However, in addition to the type of pasta you pick, what you top it with is just as important.
This dish uses Scottish Smoked Haddock, fresh from my favourite fishmongers in Pittenweem, Ryan Black, they deliver straight from the Shore to your door.
It also uses some of my fresh vegetables from my garden….yum!
I used my Steam pot for my Combi Microwave for this recipe, but if you don’t have Steamer just cook your pasta as per packet instructions. In a pan, bring some water to the boil add your vegetables and simmer for 4 minutes until softened. (you could use frozen vegetables or tinned vegetables for this too). Bring a large pan of water to the boil, bring to a simmer and add in your fish, cook for about 10 minutes.
If you have a Steam pot, add the pasta with 300ml water to the base, then your fish and vegetables onto the grid and cook on Pasta Setting for 7 minutes.
Meanwhile, make your sauce as per above recipe.
Remove fish and place onto a chopping board and remove the skin, break up into bite size pieces.
Drain your pasta and vegetables. Add the vegetables to the pasta then pour over the sauce mixture and mix through, add in the fish, mix and serve.
I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge. Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint Class 9 Combi Microwave too they were ready in under 16 minutes too!
I made 4 small Jackets
4 medium sized Scottish Maris Piper Potatoes
2 tbsp butter
handful spinach – chopped
20-30g Cheddar Cheese – grated
Cracker Black Pepper
Salt to taste
First wash potatoes and prick with a fork
Place onto the Crisperplate or Microwave dish.
Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
When ready remove and allow to cool slightly
Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
Place butter and spinach into potato bowl and mix through & season
Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.
Oh yummy! I fancied something a little naughty with my coffee this weekend so thought I’d try out my new Bundt cake tin. It was supposed to be marbled, however, I think I put to much chocolate into the mixture and swirled it too many times…….lol! The flavour was fantastic though.
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Kugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mould in North America was popularised in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminium. Publicity from Pillsbury saw the cakes gain widespread popularity.
Ingredients for 1 Bundt tin
180g softened butter
225g caster sugar
3/4 tsp almond extract
2 tsp baking powder
180 g plain flour
75g ground almonds
3 large eggs
2 tbsp milk
3 tbsp cocoa powder with 3 tbsp water – mix to a paste
100g dark chocolate chips
Icing sugar to decorate
Pre heat your oven to 180 deg or if you have a cake setting, set to Marble Cake setting. Brush the Cake tin with melted butter, ensure it is thoroughly covered.
Cream the butter and sugar together until fluffy, stir in the almond extract.
Mix together the flour, baking powder and ground almonds together. Beat in the eggs one at a time to the butter mixture with 2 tbsp of the flour mixture, repeat until all eggs have been added then fold in the remaining flour mix.
Stir in the milk and mix, then spoon 1/2 of the batter into a separate bowl and mix in the cocoa paste into 1 and the chocolate chips into the other.
Add spoonfuls of each batter alternately to the cake tin and drag a handle of a spoon through the mixture to create the marble effect, do not over do this.
Bake in the oven for about 40-50 minutes until a knife comes out clean
Let it cool for about 10 minutes in the tin before turning out. Once cooled, sprinkle with icing sugar and serve. Yummy!