I do love it when an ad hoc recipe comes together. We fancied some Thai tonight but didn’t really have the right ingredients, so I compromised! I am so bad at compromising…..lol….. I am forever adding and changing things to suit what I have in my cupboards…..but that’s where good recipes come from…right?
This was one of them, super tasty and satisfied us for dinner tonight.
Made 18 Bitesize Balls
250g Scottish Beef Mince (you could use Chicken or Turkey)
2 tbsps Soy Sauce
4 Spring Onions – chopped finely
1 tsp Dried garlic granules
1 tsp Dried ginger powder
2 tsps Dried coriander
1 tsp Chilli flakes
Zest of 1 lime (keep lime for juice later)
150g tin Broad Beans (crushed) (Water chestnuts, blitzed in a processor would be nice too)
Preheat oven to 180 deg and place greaseproof paper onto a baking tray.
Mix the Soy sauce, ginger, garlic, chilli, lime zest, coriander, spring onions and seasoning in a bowl. Then add mince & broad beans, mix together with hands until it comes together.
Take a small amount and roll into a ball, put onto baking tray. Bake in oven for 15 minutes. At end of cooking, turn on grill and brown for a few minutes.
Serve with a Lime Wedge. I also served with Thai Potato Wedges (recipe below) and some Lime & Coriander Mayo.
For the Potato Wedges
Slice your potatoes into wedges and place in a food bag or bowl.
For the coating, mix 3 tbsps olive oil with 1 tsp chilli flakes, 1/2 tsp ginger, 1 tsp garlic and 2 tsps coriander. Season then mix with the wedges and cook as normal. (I use my Crisper plate in my microwave to cook them as it only takes 10 minutes) Check below for info on the Crisperplate. https://www.hotpoint.co.uk/Appliances/Cooking/Microwaves
Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.
I’m always looking for new flavours to try and this has got to be one of my favourites.
2 tbsp Maple Syrup
2 tbsp Teriyaki Sauce
1 tbsp Hot Sauce
1 Clove garlic
Select of vegetables to serve.
I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
Remove food from bag, keeping the marinade.
I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.
Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.
Makes about 6
200g butternut Squash – sliced
200g Sweet Potato – sliced
1 medium onion – finely chopped
1 clove garlic – crushed
1 tsp dried chilli flakes
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried coriander
Salt & Pepper to taste
Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.
Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.
Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.
I added some potato wedges to my crisperplate at the same time for a one pan meal.
After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland. These are a traditional breakfast item.
Makes about 8
4 potatoes (preferably a starchy potato, such as russet)
3 tbsps plain flour
1 tsp baking powder
Salt & pepper to taste (I use rainbow peppers, more flavour)
1 tsp onion powder
30g melted irish butter
30g irish butter to cook with
Cook and mash potatoes, leave to cool
In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.
Flour a work surface and gently flatten to about 1cm thick
With a 3″ cutter, cut out circles.
Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.
Serve with breakfast items or with a delicious poached egg on top.
There is nothing more I like than a lazy sunday morning breakfast (well after my little morning workout to wake me up). Good breakfast, fresh coffee and orange juice, catching up with the world, reading a little, planning my meals.
Today, I was using up leftovers in the fridge so pork sausages it was, with a little bit of cookingwithluce twist. 🙂
2 Pork Sausages (meat removed from skin)
1 tbsp scottish oats
1 tbsp chopped chives
1 tsp nutmeg
Salt & pepper
Mix everything in a bowl, take a small handful and flatten to about 1cm thick
I used my Crisperplate to cook these and it took just 6 minutes. (Turned after 4 minutes)
I also added a few cherry tomatoes onto plate.
I then added 1 large egg onto the crisperplate 1 minute before sausages were ready.
Friday night is mostly pizza night in our house, but as I’m on my Detox this week it was finding an alternative for me and why not Butterfly chicken? I have to say this dish was so delicious and very healthy and nutritious too. Win, win for me!
2 x Chicken Breasts
1 onion – chopped
handful of sweet peppers – chopped
1 tbsp olive oil
1 tsp dried chilli flakes
1 tsp Italian herbs
1 tbsp tomato paste
Salt & pepper to taste
30g Goats Cheese
Butterfly your chicken and flatten the thicker part so it will cook evenly.
Add the chopped onion, peppers, chilli flakes, olive oil and all seasonings into a food bag and make sure all are coated.
Take 1 tsp and spread onto each chicken breast evenly
Next add the onion & pepper mix and spread evenly
Preheat your Crisperplate for 2 minutes on crisp setting then place the chicken breasts on and cook for 5-6 minutes (depending on size of your chicken)
Remove crisp plate and crumble on the goats cheese evenly, put back into the oven and cook on crisp for a further 3 minutes.
(If you don’t have a crisper plate, bake in oven at 200 deg for about 15-20 minutes)
Another quick yummy breakfast for a sunday morning. I always try to use up leftovers, so having some puff pastry left this is what I decided to do this morning. Again I used my lovely little Crisperplate to cook these. Have I told you how much I love this little bit of Technology?? I do love gadgets that simply work in your favour to help save time in the kitchen. You can get more information here
1 Roll of Puff Pastry
7 eggs (1 for wash)
Grated Cheddar Cheese (I used 1 tbsp per basket)
Salt & pepper
Flavourings as per your choice (I used smoked paprika, but you could use chives, chilli, parsley, the list is endless)
Preheat your Crisperplate for 2 minutes on Crisper setting.
Place a sheet of greaseproof on the plate once heated.
Roll out the pastry and using a round cutter, cut out 6 circles.
Using a smaller circle cutter, gently press into the middle of the circle pastry – dont cut right through. (This makes the outer edge of the basket)
Using a fork, press the centre to prevent it from rising too much. Brush with egg wash.
Place the pastry onto the crisper plate and cook for 4 minutes.
Remove and gently edge the inner circle using a spoon and press down to make bottom of basket.
Place your cheese into the basket and flatten, crack the egg in, gently using a knife pierce the yolk (this prevents it from popping) and season with your flavourings.
Place back into the Combi Oven and bake for a further 2.5 mins – 3.5 mins, depends how you like your eggs cooked. Serve. Yummy!
Oh I know I keep going on about it, but this Crisperplate is just magical, it has saved me so many minutes in my kitchen and has given me perfect cooking results every time. This time it was a little afternoon treat.
Makes a 12″ cake
150 g Caster Sugar
225g Self Raising Flour
110g butter softened
1 tin of pineapple rounds (drained)
1 tsp vanilla extract
Whipping cream to serve
1. Mix everything together (except pineapple) in a mixer until smooth
2. Preheat Crisper for 2 mins, then pour on batter evenly
3. Place pineapple on top
4. Bake on Crisp setting for 10 minutes.
5. Serve with a large dollop of whipped cream.