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.
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 single cream
150g grated Gouda cheese
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.
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?
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.
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.
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
4 springs of fresh coriander
2 tsp toasted sesame oil
1 lime (juice only)
80g smoked beetroot
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!
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.
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.