Thai Beef Balls

Image Leave a comment 30/07/2020 the wee caledonian cook

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.

Thai Beef Balls & Thai Potato Wedges with Lime & Mayo

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.

Thai Beef Balls on Baking Tray with Potato Wedges

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

Maple & Teriyaki Glaze Salmon

Image 1 Comment 09/11/2019 the wee caledonian cook

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.

1 Serving

2 tbsp Maple Syrup

2 tbsp Teriyaki Sauce

1 tbsp Hot Sauce

1 Clove garlic

Salmon Fillet

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.

Quick Sweet Potato Fries

Image Leave a comment 19/06/2019 the wee caledonian cook

My little Crisperplate from Hotpoint is fantastic, it cooks food so quickly saving time and energy. For more info click see Hotpoint video Crisperplate & Hotpoint website.

1 Sweet Potato (medium size)

1 tbsp olive oil

Salt & pepper to taste

Optional to add any herbs or spices (rosemary goes well as a herb and paprika as a spice)

Cut off skin and slice into strips about 0.5 – 1cm wide
Coat with the oil and season.
Preheat crisperplate on crisp function for 2 minutes and place fries onto plate, bake for 8 minutes.

Sweet Potato, Butternut Squash & Spinach Curry Burgers

Image Leave a comment 16/02/2019 the wee caledonian cook

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

100g Spinach

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.
Serve. Yummy!
I added some potato wedges to my crisperplate at the same time for a one pan meal.

Irish Potato Cakes

Image 1 Comment 16/02/2019 the wee caledonian cook

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.

Pork, Oat & Chive Square Sausage

Image Leave a comment 27/01/2019 the wee caledonian cook

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. 🙂

Made 2

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.
Serve. Yummy good protein breakfast.

Butterfly Chicken Pizza

Image Leave a comment 01/12/2018 the wee caledonian cook

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!

Makes 2

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.
Serve. Yummy!

(If you don’t have a crisper plate, bake in oven at 200 deg for about 15-20 minutes)

Parsnip Fries

Image Leave a comment 26/11/2018 the wee caledonian cook

A lovely little quick lunch today. Part of my Detox plan.

I used my crisperplate for these and they only took 6 minutes.

3 Parsnips – cut into fries

1 tsp olive oil

Salt & pepper

1 tsp dried Rosemary

1 tsp dried Thyme

Coat the parsnips with olive oil and season with herbs.
Cook on Crisp setting for 6 minutes.

Quick lunch or quick snack and healthy.

Eggy Puff Breakfast Baskets

Image Leave a comment 25/11/2018 the wee caledonian cook

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

Makes 6

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!

10 minute pineapple cake

Image Leave a comment 17/11/2018 the wee caledonian cook

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
100ml milk
110g butter softened
2 eggs
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.

Crisperplate Sweet potato fries

Image Leave a comment 14/11/2018 the wee caledonian cook

Oh I do love my little crisper plate from Hotpoint. It just cooks and bakes most things in half the time with the same results as an oven or hob. I wanted something quick for my lunch and needed to use up some veggies, so sweet potato fries it was. Just 10 minutes!

1 sweet potato – cut into fries

1 tsp olive oil

Salt & pepper

1 tsp paprika

Preheat your crisper plate for 2 minutes
Coat the sweet potato fries with oil and season with spices.
Bake for 10 minutes. Yum!

Bacon & Vegetable Quiche

Image Leave a comment 19/08/2018 the wee caledonian cook

Sometimes you want home cooked food without the hassle of trying to decided how to cook it and what temperatures etc to use, this was one of those days for me. Sundays are generally my lazy days, a day for recharging the batteries so to speak. I wanted a good home cooked quiche and decided to let my oven do the rest of the work and thinking. Hotpoint have designed a range of ovens with Automatic Recipe settings, the settings are already pre-programmed to control temperature, function and browning control……amazing, I know….right? Oven Range

I used the quiche setting and it was cooked and evenly browned perfectly due to the Multiflow Technology

I also used the Combination Oven with the Crisperplate to cook crispy potato wedges in just 12 minutes, perfect with a tasty quiche.

Makes 1 quiche

1 ready roll puff pastry

200g smoked bacon – diced

1 leek – sliced

handful of asparagus – chopped

200ml milk

200ml single cream

150g grated Gouda cheese

4 eggs

Salt, Pepper & Paprika to season

Grease a quiche tin and lay pastry in covering base and edges.
Gently fry the smoked bacon until slightly browned, remove from pan. Add to the pan the leek and saute for a few minutes.
Meanwhile blanch the asparagus in a pan of salted boiling water.
In a bowl whisk the eggs with the milk and cream.
Start to layer up the bacon and vegetables on pastry, then some of the cheese
Then pour in the egg/milk mixture and rest of the cheese to top, generously season with salt, pepper and paprika
Place on shelf 3 in oven and select auto recipes, quiche setting. The oven comes up 43 minutes but will sense temerature and auto adjust if necessary.

8. Serve….Yum!

Egg, Bacon & Spinach Pastry Bites

Image Leave a comment 04/08/2018 the wee caledonian cook

OMG!, these were absolutely delicious. I don’t normally eat pastries but I was trying out some new recipes for an event and my first idea didn’t go to well, so I got my thinking cap on and tried out these instead……oh wow! they were so tasty. I was so naughty though as I couldn’t stop my hand from grabbing one then another then another….lol! But we are allowed on occassions……aren’t we?

Makes 12

1 x ready rolled puff pastry

2 tbsp grated gruyere cheese

1 tbsp creme friache

4-6 smoked bacon rashers – chopped into bite size pieces

100g baby spinach

2 large eggs

Salt & pepper to taste

Heat a little spray oil in a pan and cook bacon until slightly brown, remove with slotted spoon and keep to the side.
Place spinach into the bacon and wilt down (will take a few minutes)
Meanwhile mix the grated cheese with creme friache
Beat the eggs and season well, pour over the wilted spinach and stir until scrambled in pan, remove from heat.
Cut the pastry into 12 small squares about 4″ x 4″ roughly
Place 1 tsp of the cheese mixture on base, then top with bacon and spinach mix, season well.
Wet your finger in water and run your finger along outer edge of pastry square, carefully lift 1 corner and pull over mixture making a diamond like shape, take the opposite corner and pull over the pastry corner you have just moved and seal. Make sure they are sealed well or they will open when cooking.
Refrigerate for about 10 minutes as this will help the pastry puff better.
When ready to cook preheat your crisper plate for 2 minutes on dynamic crisp setting and then bake for 7 minutes or until browned. If you don’t have one of these, then you could cook on baking tray at 200 deg for about 16-18 minutes or until golden.

Sweet Chilli Salmon with Zingy Basmati, Quinoa and veg salad

Image 2 Comments 29/05/2018 the wee caledonian cook

I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.

Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.

Serves 2

80g Basmati & quinoa rice (I used Tilda)

2 x Scottish Salmon Fillets

4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)

2 tbsp sesame seeds

3 spring onions

1 fresh red chilli

60g sugar snap peas

2 carrots

4 springs of fresh coriander

2 tsp toasted sesame oil

1 lime (juice only)

80g smoked beetroot

1/2 cucumber

Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)
Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.
Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.
Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!

Rotisserie Beef

Image 2 Comments 21/05/2018 the wee caledonian cook

I do love a good Sunday Roast Dinner. I got a lovely bit of Scotch Beef Topside and decided to cook it Rotisserie Style, O.M.G! it was delicious. Meat was still Juicy on the inside with a lovely crispy outside. If you haven’t tried this cooking method, you are missing out…..seriously this is the only way I will cook this now.

I am lucky as my oven has a built in Rotisserie to it, such a great accessory. Check them out here Hotpoint Rotisserie Oven.

1kg Topside Scotch Beef

Rock Salt, Cracked Black Pepper and a little oil to season.

Rub the seasoning into the meat and leave at room temperature for 15 minutes.
Skewer the meat onto the Metal Skewer and insert into the oven.
Select Turbo Grill and a medium heat. Place a pan of water underneath to catch any fat (which can be used for the gravy).
Cook for about 1 hr 15 minutes for medium.

I also cooked some crispy potatoes using my crisperplate in my Combi Microwave. Perfect match.

You can of course marinade the beef the night before in any spices you like, but I believe that when you have a really good bit a meat, salt & pepper is all you need.

Breakfast Tartlets

Image Leave a comment 13/05/2018 the wee caledonian cook

This was a quick throw together breakfast this morning. Being out the night before, we woke quite hungry and a simple bowl of cereal or toast was not going to cut it….lol! It’s amazing sometimes what you can put together when you just take 2 minutes to look in your fridge and cupboards! Using my crisper plate these little tartlets baked in just 8 minutes.

Makes 4

1 Roll of Puff Pastry

4 Chipolata Sausages or Wee willy winkies (cocktails sausages!)

4 tsp tomato pasta with Chilli

4 medium eggs

handful of tomatoes (small) halved

8 rashers of smoked bacon

Salt & pepper to season

Preheat the crisper plate for 2 minutes.
Place bacon and sausages onto plate and cook for about 3 minutes
Meanwhile, cut the pastry into squares and with a sharp knife score a 1cm border around the pastry, like a picture frame. Do not cut all the way through.
Remove the bacon and sausages to a plate and wipe dry the crisper plate
Spoon 1 tsp of tomato paste over the centre of the pastry.
Chop the cooked bacon and sausages into small pieces and place onto the tomato paste, leave room in the middle for the egg later.
Place onto crisper plate and bake for 6 minutes, the edges will start to puff up.
Remove plate and crack the egg into the middle of the pastry, add the tomatoes and season. Bake for a further 2m 30 secs. or until desired egg setting.
Remove and devour! Yummy!

Bacon, Egg & Hashbrown Bake

Image Leave a comment 13/05/2018 the wee caledonian cook

I love breakfast time, my favourite meal of the day. I am always looking for new things to try with my Crisperplate and this little recipe was delicious and baked in just 15 minutes too.

Makes 4 servings.

4 Charlotte potatoes – grated with skin on (more flavour in the skin)

8 slices of smoked bacon – back or rashers either is fine

Cheddar cheese – grated (amount to your preference)

6 green spring onions – chopped

6 large eggs

1/2 cup of milk

1 tbsp flour

salt & pepper to season

Grate potatoes and squeeze out excess water, pat dry and sprinkle the flour over to soak up any water.
Preheat the crisper plate for 2 minutes then evenly lay the grated potatoes onto plate and season. Leave some spaces on the plate as this allows the potatoes to crisp up better. Cook for 6 minutes
Place the bacon onto the potatoes and cook for 3 minutes or longer if your prefer extra crispy bacon.
Meanwhile whisk the eggs with the milk and season
Evenly spread the spring onions and cheese onto the bacon and potatoes then pour over the egg mixture and season.
Bake for about 6 minutes or until desired browness.
Serve. Yummy!

Red Pepper Chicken with Crispy Potatoes & Steamed Vegetables

Image Leave a comment 02/04/2018 the wee caledonian cook

Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.

Makes 2 servings.

For the Crisper Plate:-

2 Chicken Breasts – cut into large bite size pieces

2-3 potatoes – cut into bite size chunks (skin on)

2-3 sweet peppers – cut into wedges

1 red onion – cut into wedges

Handful of plum tomatoes

Salt & Pepper

Red Pepper Chilli flakes

Garlic & Parsley seasoning

Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.
Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
After 6 minutes, add in the plum tomatoes and cook.
Serve…..Yummy!

For the Steamed Vegetables:-

Your choice of vegetables, I choose broccoli, asparagus and spinach.

Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.

2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.

Chilli Chips

Image Leave a comment 02/04/2018 the wee caledonian cook

So after my bargain purchase of potatoes, I decided to make some homemade chilli chips using my crisper plate. You know how much I love this little Crisper plate don’t you? lol! You can find more information here:- Crisper Plate Technology

I decided on a bit of spice today, so I seasoned the chips with salt, pepper and chilli flakes…..soooooooo Yummy!

Wash potatoes and cut into desired chip length and width. Approx 1-2 cm cube is perfect.
Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp setting.
Coat chips with a little spray oil and season, then place onto plate & cook for 12 minutes. Perfect little chips.

Spanish Chorizo Tortilla

Image Leave a comment 23/02/2018 the wee caledonian cook

Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!

Serves 4 (or 2 hungry people)

2 white potatoes

1 sweet potato

Chorizo – I used 1/3 of a 225g ring

1 red onion

6 eggs

1 large handful of kale

1 garlic clove or 2 tsp garlic granules

Salt & ground black pepper to taste

Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
Slice the potatoes and red onion about 1/2 cm thick
Slice up the Chorizo not too thick.
Whisk the eggs into a jug/bowl and season.
Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.
Cook on dynamic Crisp setting for 8 minutes
Remove then add on the red onion and chorizo, cook for a further 5 minutes
Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.
Gently remove and serve. Yummy!

Sesame Tuna Steaks

Image Leave a comment 15/02/2018 the wee caledonian cook

Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.

I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.

Serves 2

2 x tuna steaks

2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour

2 tbsps sesame seeds

100g baby spinach

spring onions

sugar snap peas

1 tbsp Red wine vinegar

Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.
Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.
Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.
Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.
Serve tuna with greens. Yummy!

Apple & Raisin Filo Parcels

Image Leave a comment 28/01/2018 the wee caledonian cook

I had some left over apples and filo in my kitchen so it was obvious it had to be little apple parcels. These were so tasty and so quick to cook using my little crisper plate……..oh did I tell you how much I love this little crisper? lol!

Makes 4

2 Granny smith apples – chopped into small chunks

3 sheets of filo pastry

1 beaten egg for wash

small handful of raisins

70g light brown caster sugar

2 tsp ground cinnamon

Fry oil – light

2 tbsps Icing sugar to finish

Spray a fry pan with oil on a medium heat
Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.
Lay your first sheet of filo on a worktop and brush with the egg wash, then take your 2nd sheet and lay onto, brush with egg wash, and then your 3rd sheet as above. Then cut vertically into 4 sections.
Preheat your crisper plate for 3 minutes on dynamic crisp setting
Once cooked, remove from plate and allow to cool slightly. Sieve some icing sugar over the parcels and serve. These are lovely with ice cream, whipped cream or even caramel sauce. oh so yummy!

You can of course bake these in a 190 deg oven for about 20 minutes.

Rose Harissa Chicken

Image Leave a comment 28/01/2018 the wee caledonian cook

This little dish is now becoming another go to dinner in my house, it so easy to prep, has a lovely taste and using my crisper plate is ready in under 15 minutes. I do love easy cooking sometimes.

Serves 2

2 Chicken Breasts

1 tbsp Rose Harissa

4-6 charlotte potatoes – halved

3-4 sweet peppers

1 red onion – cut into wedges

1 clove garlic – crushed

Salt & pepper to taste

1 tbsp olive oil

Cut chicken into large bite size pieces and place in a bowl with the harissa, mix to coats evenly.
In a separate bowl place the potatoes, onion and peppers with garlic, pour 1 tbsp olive oil then season with salt & pepper.
Preheat your crisper plate for about 2-3 minutes on dynamic crisp setting
Place the chicken and potato mix onto the crisper plate and cook for a further 12-14 minutes on dynamic crisp setting.
Mix and serve. Yummy!

Crisperplate Bacon

Image Leave a comment 21/01/2018 the wee caledonian cook

This Crisperplate is just perfect for Bacon, cooks in only 1 minute per slice, no turning, no oil required, easy cleaning after as its non stick, cooking is quicker if its streaky bacon. Sunday morning is always brunch for us, so we were having pancakes, bacon and maple syrup.

Omelette Pockets

Image Leave a comment 21/01/2018 the wee caledonian cook

Have I ever told you how much I love this Crisper Plate by Hotpoint, LOL!, and have I ever told you how much I love breakfast time? Well my saturday morning was a case of up and out so I need something quick but filling, this little omelette pocket only took 4 minutes to cook and so tasty and filling. Mission accomplished!

Serves 2

6 eggs

50g Spinach

5-6 slices of smoked cooked ham

handful of grated cheddar cheese

Salt & pepper to season

Chives (optional)

Preheat the crisper plate for 2 minutes
Beat eggs together with seasoning
Pour onto crisper plate, lay evenly the spinach, ham, cheese and season to taste (you can of course use any combination of filling you like)
Cook on dynamic crisp setting for 4 minutes or until eggs have set.
Cut in half and fold over, serve. Yummy!

My perfect Saturday morning Brekkie…..:)

Crisper plate Burgers

Image 2 Comments 18/01/2018 the wee caledonian cook

I know I’ve said this before but I do love this little Crisper Plate from Hotpoint, it really does cook your food in a fraction of the time and the plate is so easy to clean as it’s non stick. Check out their range at Hotpoint

This was the cooking instructions on the packaging for the burgers:-

As you can see 14 mins is minimum time up to 30 mins in oven. With an added time of around 5-10 mins for the grill or oven to heat up first.

Using the Dynamic Crisp setting you preheat the plate for only 2 minutes, then I cooked the burgers for 8 minutes for a nice crisp finish. Amazing! Dinner in 10 minutes.

Maple Bacon & Spinach Hasselback Chicken with Crisperplate potatoes

Image Leave a comment 13/01/2018 the wee caledonian cook

Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.

Serves 2

For the Chicken

2 Chicken Breasts

1/4 jar of Maple Bacon Jam – bought from The SweetBeet Co. Maple Bacon Jam

50g Spinach

Salt & pepper to taste

For the potatoes

6-8 charlotte potatoes – cut into quarters or halves (depending on size)

1 tbsp olive oil

Salt & pepper to taste

Preheat oven to 200 deg
Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom
Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.
Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).
Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
Serve both together….yummy! I used a drizzle of Maple Syrup over my chicken…delicious!

Satay Chicken skewers

Image Leave a comment 11/12/2017 the wee caledonian cook

Decided to have a chinese nibble tonight, and you can’t have chinese without peanut satay….I just love peanut sauce. Having my Crisper plate I decided to try this plate instead of on my griddle and yip it cooked the chicken amazingly well, in only 8 minutes too….browned on both sides.

Made 6 skewers

2 Chicken Breasts cut into large strips or small pieces

2 tbsp soy sauce

2 tbsp squeezed lime juice

1 tbsp honey

1 tbsp Sriracha sauce

2 tsp ground ginger

2 cloves garlic minced

Put all of above ingredients (except the chicken) in a bowl and mix together.
Add in the chicken and toss to coat, leave in the fridge overnight preferably or for at least 4 hours to marinate.
When ready soak the wooden skewers and thread the chicken onto the skewers.
Preheat the crisper tray for 3 minutes, then place the skewers onto the plate and cook on crisper setting for 8 minutes…..no need to turn.
Serve with some Peanut Dipping Sauce. (I used shop bought)

Harissa Chicken with Sweet pepper & Potatoes

Image Leave a comment 05/12/2017 the wee caledonian cook

I so love this little Gadget that Hotpoint have invented, this little crisper plate is used with the Combi Microwave to cook/bake food in a fraction of the time but with oven ready results. The Chicken is still succulent, vegetables cook perfectly and potatoes nice & soft without par boiling. It is great for quick meals, especially during the week when your busy with work etc.

Come in from work today hungry and couldn’t wait, so this was the outcome tonight & in just 12 minutes………….YES…..just 12 minutes!

2 Chicken Breasts – Cut into 1 inch cubes or you could do strips

2 tsps of Harissa Paste

1 onion – cut into wedges

Selection of mini sweet peppers – cut in half

4 Charlotte potatoes cut into wedges

Salt & pepper to taste

Season the chicken with salt & pepper then spoon the harissa paste into a bowl with the chicken and coat.
Lightly oil the vegetables and potatoes then season
Place everything onto the pre-heated crisper plate and cook for 12 minutes.

Hash Browns and baked eggs

Image 1 Comment 04/11/2017 the wee caledonian cook

Breakfast at the weekends are my favourite……..long lazy mornings, the smell of fresh coffee, listening to some morning relaxing music on the radio, (oh I sound old…I should say Spotify!….lol!) a good homemade filling breakfast that sets you up for the day……sound perfect? It’s even more perfect when you have a gadget that simply works everytime, and only 1 pan to ever wash up….now that sounds perfect….does it not?

I’ve made hash browns before using a fry pan on hob, but thought I’d try on my crisper plate and wow, so easy, cooked to perfection, no oil used so therefore its healthier, no turning over and non stick………I’ve said it before but I love this little plate.

Makes 2

2 Potatoes – I used Maris Pipers with skin on, all the flavour is in the skin – don’t peel

Salt & pepper

Knob of Butter

Choice of spices or herbs (I used Turmeric for this one, 2 tsp) I’ve also made it with crushed red peppers for some spice and also a little curried powder.

Wash potatoes then grate using the large holes on a grater
Preheat the crisper plate on dynamic crisp for 3 minutes, remove from oven and put knob of butter in to melt.
Sprinkle the potatoes over the plate, leaving small gaps (like a spiders web), this allows the steam to escape and the potatoes to crisp up nicely
Season with Salt & pepper & your spices or herbs
Bake on dynamic crisp setting for 6 minutes
Remove from oven and crack 2 eggs on top of potatoes, put back in and bake for 1m30sec for runny and 2m for hard egg.
When you slide it off of the plate it should all stick together like a web.
Serve….yummy…yummy!

Apple Strudel on Crisper

Image 2 Comments 01/11/2017 the wee caledonian cook

Oh yes, its that time of year when the apple, cinnamon and warm comfort food come out. Thought I’d try a warming pastry using my little crisper, amazing, this would normally take about 40 minutes in an traditional oven, but on the crisper……just 16 minutes…YES! 16 minutes. Amazing.

Makes 6-8 servings

1 pre rolled puff pastry (all butter)

3-4 apples

1 orange (peel only)

50g walnuts – chopped

50g pine nuts – chopped

1 tsp cinnamon powder

50g sultanas

50ml dark rum

50g light brown sugar

100g breadcrumbs

1 egg and 50ml milk for brushing

Icing sugar for decoration

Soak the sultanas in the rum (preferably overnight or at least 4 hours)
Peel and slice the apple, then mix them with the walnuts, pine nuts, sugar, cinnamon and orange peel, mix well.
Add in the sultanas and breadcrumbs to the apple mixture and mix
Roll out the pastry
Pour the apple mixture onto the pastry then roll up lengthwise. Seal with egg and milk and press with either finger or fork to seal.
Preheat the Crisper Plate for 3 minutes on Dynamic Crisp setting, remove from oven and gently place the apple roll onto he plate. Brush the roll with Egg wash mixture and make a few small cuts on top of pastry to allow steam out.
Bake on the Crisper setting for about 16 mins, if you feel it is browning too quickly cover the top with some baking sheet.

Italian Sausage Dinner on Crisper

Image Leave a comment 01/11/2017 the wee caledonian cook

I can’t tell you how this little crisper has changed my cooking methods and even given me quicker cooking times too. It is used in my Combination oven by Hotpoint, the microwave heats up the crisper plate and maintains the heat to cook and crisp from the bottom while the grill comes on to cook and crisp from the top……genius.

Serves 2

4 Italian Sausages (of course you can use any sausage flavour) – cut into thirds

6-8 charlotte potatoes – cut in half

1 red onion – cut into wedges

1 yellow and red pepper – sliced

1 clove garlic

Seasoning:- Pepper, Salt and rosemary

Preheat crisper plate using dynamic crisp setting for 3 minutes
Put all ingredients onto the plate and season
Cook using the metal round stand for about 10 minutes then remove, shake (ensuring sausages are getting browned all round) and put back in for another 10 minutes.
Remove and serve, if you like your sausages well cooked then put back in for another 5 minutes.
Just keep your eye on them.

Yummy quick dinner, NO pans, NO baking trays….simple cleaning up too!

Chocolate Nut Cake

Image Leave a comment 23/09/2017 the wee caledonian cook

On deciding what to do next using my crisper plate, I thought I’ve not really tried a cake?? Would it work?? Only 1 way to find out………………………..results were fab, tasty and baked in 10 minutes…….revelation!

Serves 12-16

200g Dark Chocolate – Melted (I used 70% cocoa)

240g butter

45g Walnuts

45g Hazelnuts

45g Almonds

170g golden caster sugar

1 tbsp flour

4 eggs

1 tsp vanilla extract

pinch salt

If you have an Induction hob, melt chocolate in a pan on No. 1, if not melt using a glass bowl over boiling water. Once nearly melted add in butter and melt through, stirring a couple of times. Remove from heat and allow to cool.
Chop nuts into very small pieces or use a processor and pulse but make sure not to make into crumbs.
Separate egg yolks from egg whites
One at a time add egg yolks to the chocolate and butter mix, stirring continuously.
Then stir in vanilla, sugar, nuts & flour
Whisk the egg whites together until stiff peaks, then gently fold into your chocolate mixture.
Pour the mixture onto the crisper plate and cook on dynamic crisp setting for 10 minutes.
Remove from oven and allow to cool. Once cooled remove from plate, slice and serve with some lovely whipped cream or ice cream if you prefer. YUMMY!!!!

Black Pudding, Haggis & Apple pastry Rolls

Image Leave a comment 10/09/2017 the wee caledonian cook

Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself. So yummy!

Makes about 10 mini rolls

200g Stornoway Black Pudding

200g Haggis

2 x Granny Smith apples

1 shop bought ready rolled puff pastry (saves so much time)

Tomato or Brown sauce (whichever is your preference)

1 egg for wash

Salt & pepper to taste

Cook the black pudding and haggis as per instructions, about 4 minutes on each side.
Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.
Roll out pastry and cut length ways once
Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning
Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture
Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.
You can now cut into the size you desire
I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.
Serve….yummy!

Homemade Chips on the Crisper Plate

Image Leave a comment 10/09/2017 the wee caledonian cook

Perfectly cooked homemade Rustic Chips in just 12 minutes.

I love this little Crisper Plate from Hotpoint, it cooks most things in a fraction of the time and due to its non stick coating, you don’t need oil therefore its also healthier.

10 charlotte potatoes

1 tsp salt

1 tsp pepper

1 tsp olive oil

Wash and cut in half potatoes with skin on
Place in a bowl or bag and season, mix to coat evenly
Preheat the Crisper Plate on Dynamic Crisp for 2 minutes, place potatoes skin side up onto crisper and cook for 12 minutes on Dynamic Crisp setting.

Focaccia on Crisper Setting

Image Leave a comment 09/09/2017 the wee caledonian cook

Saturday lunch in my house today was Focaccia, although it turned out to much more like a pizza….lol…..I couldn’t decide on my toppings so just put it all in. Was absolutely delicious. (although note to self…….less toppings next time!)

I decided to try it using my crisper tray and it didn’t fail me, results were amazing in just 15 mins.

400g White bread flour

300ml warm milk

1 sachet 7g yeast

salt

1 tsp of dried Italian herbs (or you can use a mix of garlic, oregano, thyme, basil and black pepper)

1 tbsp olive oil

Toppings of your choice………I used Mixed Piccolo tomatoes (halved), sliced roasted peppers, sauteed red onion, black olives, fresh basil leaves.

Salt & pepper to season

Mix the yeast with the warm milk and leave for about 10 mins until it starts to froth.
Mix the Flour, salt & herbs in a large mixing bowl
Pour the milk into the flour and mix well. Knead dough for about 10 mins by hand or using a mixer for a few minutes until blended together into a dough.
Let dough rise for about 1 hour. Use rising setting on Hotpoint oven.
Preheat crisper plate for 2 minutes on Dynamic Crisp setting.
Once dough has risen, place directly onto crisper plate and spread it out evenly to cover crisper plate.
Place your toppings into the dough evenly and drizzle with a little oil
Cook on dynamic crisp setting for 15 mins. (Or oven at 220deg for 20 mins)

Fish Puff Parcels

Image Leave a comment 03/09/2017 the wee caledonian cook

These little fish puff parcels are just so yummy and a great quick snack.

I was trying out my little cooking gadgets that I got with my Hotpoint oven and I am amazed everytime I do, another quick tasty meal.

1 roll puff pastry

Fresh cod – approx 250g

Scottish Fresh salmon – approx 250g

50g goats cheese

1 rind lemon and 1 rind lime

spring onions – finely chopped

pepper to taste

egg for wash

First using the steam pot, place cod and salmon into pot and steam cook for 6 minutes
Pre heat the crisper plate
Cut the pastry into long rectangles
Place the citrus rind and spring onions into the middle of the pastry, then the cheese then place small pieces of cod and salmon. season with pepper
Using egg wash brush the edges of the pastry and fold the pastry over to make a parcel then seal the edges with a fork.
Finally egg wash the parcels and place a small hole in the middle for steam to escape
Cook on dynamic crisp setting for 8 minutes.
Serve with some balsamic tomatoes….yummy!

Jamie Olivers 5 ingredient Almond Puff

Image Leave a comment 03/09/2017 the wee caledonian cook

I started watching Jamie Oliver’s new 5 Ingredient TV Show and liked the sound of the Almond Puff Pastry. Using my little magic Crisper Plate, thought I would give this a go.

All butter puff pastry

100g ground almonds or whole and blitz

Icing Sugar

2 eggs (1 for wash)

1 tbsp double cream

Roll out puff pastry into 2 circles
Blitz almonds in a processor, or if using ground add to a mixing bowl, add 1 spoon icing sugar, 1 tbsp cream and egg and mix together until blended
Place 1 circle onto preheated crisper plate and fill the centre with the mixture leaving approx 1 inch all round
Place the other pastry circle on top and seal the edges with a fork
Brush will egg wash and put small knife hole in the middle
Cook on Dynamic Crisp setting for about 10 minutes.
Remove and dust with some icing sugar then serve with some fresh cream……oh so yummy!

Vegetable Quiche

Image Leave a comment 03/09/2017 the wee caledonian cook

I love quiche and with this little magic crisper plate of mine I just had to give it a try. Amazing results in just 16 minutes with a lovely crusty bottom. I also got my creativity on and designed little patterns with the vegetables…….I just love playing around with food…lol!

1 x roll of puff pastry (shop bought)

2 eggs

2 large spoonfuls of ricotta cheese

1 large spoonful of parmesan cheese

1 tsp nutmeg

pinch salt

handful of grated Mozzarella cheese

1 tsp oregano

1 courgette

1 red pepper, green pepper

1 carrot

1 red onion

tsp olive oil

Roll out pastry and place onto preheated crisper plate. (or tart tin)
Mix together, eggs, all cheeses, nutmeg, salt, oregano in a bowl
Slice courgette and carrot lengthways and wide, slice onion finely and peppers into circle shapes.
Spoon cheese mixture into the pastry tin or plate evenly
Sprinkle the red onion evenly over, place the pepper circles into mix.
Roll up your courgettes and carrots and place into the cheese mix to decorate evenly.
Glaze with olive oil on top of vegetables
Cook on Dynamic Crisp setting for 16 minutes or in an oven at 190 deg for 45 minutes
Serve…..yummy!

Homemade Burgers with Chilli Bacon Jam

Image 2 Comments 12/08/2017 the wee caledonian cook

I picked up a little deli delight recently……..a wee jar of Chilli Bacon Relish from eat 17, intrigued to taste I spooned a tbsp onto some crusty bread….yum……but then a thought popped into my head….oh yes this would be perfect with burgers…..and I was right…..a perfect match, was just heavenly.

Makes 4 burgers

400g Aberdeen Angus Steak mince – or a good quality one.

1 egg

4 sprigs or flat leaf parsley – finely chopped

1 tsp garlic

Salt & cracked black pepper to season/taste

1 tsp dijon mustard (optional)

1 slice bread crumbled to bind

Mix everything together in a bowl and shape into 4 burgers, making sure they are the same thickness.
Refrigerate for about an hour
Now for the best bit…….MY MAGIC CRISPER PLATE…..since I got my new Hotpoint ovens, I haven’t stop using this, it cooks everything in a fraction of the time and no oil is needed making everything healthier. You preheat the plate for about 2-3mins, place the burgers onto the plate and cook for about 12 mins using the crisper setting. You don’t need to turn over, just pop in and cook. It crisps and cooks the underside while cooking from the top……magic!
If you don’t have the crisper plate, to cook burgers I would heat a little oil on a griddle plate or fry pan on the hob to a medium to high heat and cook for about 6-8 minutes on each side or until cooked through.
Warm up your bread rolls in an oven for a few minutes, place burgers onto the rolls, place a few slices of cheddar, place under the grill until slightly melted then scoop a tsp of the chilli and bacon relish on top……serve. OH YUMMY!

Before:-

12 minutes later….no oil…no turning:-

Omelette in minutes on Crisperplate

Image Leave a comment 18/07/2017 the wee caledonian cook

Oh yes……my magic little crisper plate performs again with excellent results.

Thought I would try an omelette this time as it is a 50/50 chance I get the flip right in a pan……lol!

This crisper plate cooks right through without flipping in just 2 minutes…..oh yes just 2 minutes!

Makes 1 large omelette – 2 people or 1 if your hungry…lol!

5 eggs

Cooked smoked ham pieces

Grated cheese

Salt & pepper to taste

Preheat crisper plate on crisp setting for 3 minutes
Whisk together eggs and seasoning, pour onto crisper plate
Add on your fillings, for me this time it was ham and cheese. (spinach is another fav of mine)
Cook on dynamic crisp setting for 2 minutes. Yummy! NO FLIPPING! Perfect omelette.
Serve.

One pan dinner in 12 minutes using Crisperplate

Image Leave a comment 18/07/2017 the wee caledonian cook

When I got my new Hotpoint Combi Oven with this Crisper Plate, I didn’t realise just how much I would use it, I call it my magic plate as it cooks everything in a fraction of the time with tasty results.

We all want healthy meals in minutes these days and this little plate does it all. This was one of the first recipes I had seen and used, so tasty and in 12 minutes.

Serves 2 people.

1 large chicken breast – cut into large chunks

6 Salad potatoes of your choice – sliced in half

1 red & green pepper – sliced

1 red onion – wedges

1 garlic clove – sliced

Tomatoes on the vine – I used Piccolo (my fav)

1 tsp olive oil

Salt & pepper

I sprinkled my chicken pieces with some smoked paprika for extra flavour – you can of course use anything. I’ve also used rosemary.
Preheat the crisper plate on the crisper setting for 3 minutes
Place the potatoes, onion, garlic and peppers in a food bag and drizzle a teaspoon of olive oil in with salt & pepper and shake to coat.
Place all ingredients onto the crisper plate and cook for 12 mins on the crisper setting.
Its as easy as that………healthy quick meal in minutes.
The tomatoes turn very juicy while cooking for that length of time which gives you your juice for the meal, if you don’t like it too juicy, add the tomatoes after 6 minutes.

Crisperplate Cheese & Bacon Quiche

Image Leave a comment 29/05/2017 the wee caledonian cook

I’m just loving my new oven from Hotpoint, it comes with a crisper plate which you preheat then cook directly on, great for crisping up food but also great for those crispy bottoms…..which means….no soggy bottoms!! lol!

I decided to try a quiche, normally you have to preheat your oven then blind bake your pastry, this little crisper plate eliminated all of that……..and in just 14 mins my quiche was baked to perfection with a crispy bottom. The plate is 12.5″ in diameter, so perfect family size too.

Makes 8 slices.

1 roll approx 250 g puff pastry

2-3 leeks – finely sliced

300 ml double cream

4 eggs

300 g grated Gouda cheese

8 slices of smoked bacon – chopped

Salt & pepper

1. Preheat your crisper plate (2mins) or your oven to 180 deg.

2. Fry the bacon on crisper plate for 3 mins (no oil required) OR in a fry pan with a little oil until browned.

3. Remove then lightly fry the leeks on the crisper plate with a knob of butter for 4 mins OR in a fry pan until browned slightly. Remove and put to side with bacon.

4. Beat together the cream and eggs then add in the cheese and mix

5. Lay the pastry over the crisper tray or basking dish if using the oven. (Blind bake pastry for about 10mins if using the oven)

6. Lay in the bacon and leeks evenly then pour in the cheese mixture evenly. Season with salt & pepper.

7. Trim off any ends for an even finish.

8. Cook on Dynamic Crisp setting for 14 mins. OR bake in oven for about 25-30 mins.

9. Serve….Yummy!