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.
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.
We have had a rather wet weekend here in Cumbernauld, Glasgow, so nothing better than getting in the kitchen and baking! Wanting to carry on with the summer, I decided that we were going to have an indoors picnic. I’ve been wanting to try this recipe from Jamie Oliver for a while now so today was that day. It was absolutely delicious, so refreshing and light, perfect for my picnic.
250g unsalted butter at room temperature
250g Golden caster sugar + 4 tbsp for syrup
4 large eggs
275g self raising flour
1 tsp baking powder
50g poppy seeds
Preheat the oven to 180 deg. Grease a 23cm cake tin and line bottom with greaseproof paper.
Cream the butter and sugar together until light and fluffy. Add the eggs in 1 at a time, mixing thoroughly before adding each one.
Grate in the zest of 2 lemons then squeeze in the juice and combine.
Sift in the flour and baking powder and fold gently until combined.
Add in the milk and poppy seeds and mix through.
Pour mixture into the cake tin and bake in the oven for about 45 minutes, or until a knife comes out clean.
Leave in the tin for 5 minutes then remove and place on a wire rack to cool.
Meanwhile, slice very finely the other 2 lemons.
Put 4 tbsps water and 4 tbsp caster sugar into a pan, add the lemons and heat gently on a medium to low heat for about 15 minutes or until the lemons are translucent and you have a lovely syrup.
Spoon the syrup over the top of the cake and serve.
Two exciting things happened today, I used my new pasta toy from Kitchenaid and made fresh pasta for the first time, then I created an amazing bake and baked it using my automatic baked pasta setting on my Hotpoint oven……such a great day in my kitchen today. I love it when new Technology just work!
Scotland’s 2015 Year of Food and Drink appears to have contributed to a 7 per cent spike in visitor numbers.
Two thirds (66 per cent) of overseas and domestic visitors credited the quality of food as an important factor for their choice of destination in Scotland, according to figures published by the Office of National Statistics and VisitScotland.
Last year alone, more than 1,000 tourism businesses received the Taste Our Best accreditation, recognising quality food of Scottish provenance.
Visitor numbers in the colder months rose from 4.7 million trips between October 2008 and March 2009 to 5.7 million in the same period in 2014-15, with the industry adapting accordingly.
Analysis from the Scottish Government in 2015 found the food and drink sector enjoyed a £550 million rise in turnover year on year and a staggering 24 per cent increase since 2008.
This means the sector is on track to meet the a turnover target of £16.5 billion by 2017.
Tourism minister Fergus Ewing said: “The Scottish tourism industry has finished 2015 on a high. Bolstered by a hugely successful Year of Food and Drink, businesses have continued to build on past successes, increasing the number of visitors from Europe, America and from crucial domestic markets.
Happy New Year to everyone and here’s for another great Food & Drink year in 2016!