This little dish was super tasty and nutritious too, Sweet Potatoes are an excellent source of vitamins A and C, and a good source of fiber, vitamin B-6 and potassium. And like all vegetables, they’re relatively low in calories — one-half of a large sweet potato has just 81 calories.
Peanuts, they’re an excellent plant-based source of protein and high in various vitamins, minerals, and plant compounds. They can be useful as a part of a weight loss diet and may reduce your risk of both heart disease.
INGREDIENTS
500g Sweet Potato – Peeled and sliced
3 Large Tbsps of Crunchy Peanut Butter
2 Tbsps Sunflower Oil
2 Clove Garlic, chopped or crushed
2 Chillies, chopped finely
150ml Double Cream
1 Lime & Lime Zest
Salt & Pepper
METHOD
Mix the sweet potato, chillies, garlic and 1 tbsp of oil in a large bowl until coated
Pour in the double cream and season with salt & pepper, mix well.
Beat together the peanut butter and 1 tbsp oil with the lime juice and zest
In an oven proof dish, lay 1 layer of the sweet potato mix, then dollop on top evenly the peanut butter mix.
Finish with a final layer of the sweet potato mix and pour over the remaining cream, season to taste.
Bake covered with foil in a fan oven at 190 deg for 20 minutes, remove foil and continue to bake for about 30 minutes until nice and browned on top.
My lovely neighbour came across with some fresh Kale the other day from her garden, so I decided to give a Chicken & Kale Lasagne a go, and this was delicious, full of flavour, nutritious and filling all at the same time. Another great wee recipe that the family can share.
Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures. It’s low in calories, low in fat, high on protein and potassium too, so a good all rounder vegetable to add to you diet.
Recipe makes 2 portions
For the Filling:-
2 Chicken Breasts
1 Bunch of kale
1 Carrot, grated
1 Leek, thinly sliced
1 Clove garlic, crushed
1/4 Tsp Nutmeg
1/2 Tsp Smoked Paprika
200g Chicken Stock
Salt & Pepper to season
Lasagne Sheets
For the Sauce (or you can use a Bechamel instead if you prefer):-
300ml Creme Fraiche
150g Grated Cheese (of your choice, I used a mild cheddar) plus 50g optional for topping
Season chicken breasts and place in a pan with the chicken stock, bring to the boil then simmer for about 45 mins – 1 hour, then shred with 2 forks. Most of the stock should have evaporated.
Pre-heat your oven to 180 deg.
Blanch the kale in boiling water for about 1 minute, drain and slice into fine pieces.
Add to the pan the leeks, kale & carrot along with seasoning, garlic & nutmeg, stir through until mixed and warmed, a few minutes.
Meanwhile, in a separate pan mix on a low heat the creme fraiche & cheese to make a smooth sauce. Do not allow to boil or the creme fraiche will curdle.
In an oven proof dish, layer your lasagne, chicken filling first then lasagne sheets, then more filling, then lasagne sheets. Pour over your sauce mix evenly and finish with extra cheese and little sprinkle of smoked paprika. Bake in an oven for 45 minutes or until topping is browned and bubbling.
I had the pleasure of attending a live cooking session with Chef Ann Nolan (training chef with Whirlpool Cooperation) recently, the session was very informative and I learned a few tricks that I never knew! ‘Everyday is a school day as they say’, One of the recipes was this delicious Vegetable Quinoa Bowl and I just had to share with all of you as it was absolutely mouthwatering, so refreshing on the palate. The great thing about this recipe is that it is simple to make and if you don’t like an ingredient it is easily changeable to something you do. We all love the simple things in life, do we not?
Quinoa is higher in nutrients than most grains with protein & fibre being the highest and only contains 2g of fat per 100g, so very nutritious and not fatty at all. Quinoa is a good source of several minerals, including manganese, phosphorus, copper, iron, magnesium, and zinc. Quinoa may reduce blood cholesterol, blood sugar, and triglycerides. It’s weight loss friendly, gluten-free, and has been shown to increase the nutrient and antioxidant value of gluten-free diets.
Serves 4
For the Quinoa:-
125g Raw Quinoa
350ml Vegetable Stock
1/4 Tsp Salt
1/4 Tsp Black Pepper
1 Tsp Olive Oil
For the Coriander Lime Dressing:-
Handful of coriander, washed, keep stem
6 Spring Onions, roots removed, washed & cut into thirds (use the white part)
1/2 Large Avocado, peeled and diced
3 Limes, squeezed for juice only
1 Tsp Kosher Salt
60 ml Olive Oil
For the Vegetable Toppings:-
1 Red Onion, cut unto 1/4″ slices
2 Red Peppers, cut into 1/4″ slices
400g Tin of Black beans or Red Kidney Beans (you could also use chickpeas)
8-10 Cherry Tomatoes, quartered
1/2 Avocado, diced
4 Eggs (1 egg per portion)
Spray Oil
Salt & Pepper to taste
Place the quinoa into a saucepan with the vegetable stock, seasoning & oil, bring to the boil then reduce to a simmer, cover with a lid and simmer for about 15-20 mins until quinoa has absorbed the stock, take off the heat and let sit for 5 minutes. Do not stir while simmering, just leave it, fluff up with a fork after the 5 minutes resting time.
Meanwhile, lets make the dressing…..place all of the ingredients (except the oil) into a food processor and blend together, then slowly drizzle in the oil scraping down the sides as you go along. Keep adding oil until you get the consistency you like, whether that be thick or thin, it’s up to you. Move to the side for later.
Heat a little spray oil in a saute/ fry pan on medium to high heat, add the red onions & red peppers with seasoning and cook until slightly softened and browned, leave in pan.
Heat the beans in a small pan on medium heat, 4-5 mins until warmed through.
In a non stick fry pan (with lid) spray a little oil and bring to a medium heat, crack the eggs into the pan & season, let the egg become opaque then add about 4 tablespoons water, put the lid on and steam cook the eggs, no need to turn. Check after about 1-2 minutes, when the egg is white it’s ready, take pan of heat until ready to serve.
To plate, distribute evenly the quinoa, then peppers and onion, sliced avocado and then the beans and tomatoes, drizzle over your dressing then add the egg to the top….ENJOY!
Alternative options to try:-
*Roasted mushrooms, cauliflower, broccoli, spinach, spring onions, garlic dressing
This recipe is so easy to make and is packed full of flavour, great one for the whole family, especially as you can adjust your own Chilli portions. I made it a lighter option too with the lower fat Philadelphia and it tasted delicious, you would never know it wasn’t full fat.
Serves 2
2 Chicken Breasts, diced into bite size pieces
100g Wholegrain Pasta
1 White onion, diced finely
1 400g Tin Tomatoes
1 Red pepper, diced
150g Philadelphia Cream Cheese
1 Tsp crushed red chilli flakes
1 Tsp of Italian Seasoning
Handful fresh Basil to serve.
Bring a pan of water to the boil and cook your pasta until soft (about 8-10 minutes)
Meanwhile, in a fry pan on medium heat, season with salt & pepper the chicken and brown, add in the onions and peppers & cook until softened (few minutes). Next add in the chilli and mix.
Pour in the tin tomatoes and Italian seasoning and mix though, reduce to a simmer and cook for about 5 minutes.
Next add in the cream cheese and mix through until melted, then when pasta is ready, drain and add to the pan, mix through until coated and simmer for a few minutes.
See below for a preview of what you can look forward too.
Enjoy your Summer & make lots of lovely memories. Thank you again for your support.
You might think ‘Salad Recipes‘ are just boring veggies…..well, think again!
This wee collection from my favourites are anything but. A healthier lifestyle means turning those ‘dull’ foods into delicious meals that you’ll crave all summer long.
Did I say SUMMER! Yes it is coming back to us, so get ready & nourish yourself.
I am so lucky, I recently moved home and now live in an area where you can get some of the freshest fish delivered straight to your door! I am an absolutely lover of all things seafood, well, who wouldn’t living in Scotland! We have 12,000km of coastline with cold clear waters, which has a rich range of over 60 different species, landed from Scottish waters. Scotland has a global reputation for the quality and range of its seafood.
I have a local fish van that delivers straight to my door every week, so this week he had some lovely fresh Smoked Haddock which I just had to get. Initially, I bought it to make my favourite Cullen Skink Soup but we then decided we fancied trying something different. So after scanning my cupboards for ideas, this little Indian spiced fishcake was the outcome. Super tasty and a perfect combo with the smoked haddock. The spices enhanced the flavour of the haddock, a blend of cumin, coriander, garam masala and turmeric works wonders on these fishcakes!
Makes 6 Large ones or 10-12 smaller cakes
600g Smoked Haddock
550g Potatoes (I used Highland Baby potatoes from Scotty Brand, but Maris Pipers are good too)
6-7 Spring Onions – chopped
2 Tbsps Butter
1 Tbsp of Curried Spices (made up from 1/2 tsp ground cumin, ground coriander, garam masala, 1/4 tsp Turmeric)
Salt & Pepper to taste
50g Golden Breadcrumbs
50g Scottish Oats – toast the oats (gently toast in a hot pan, few minutes only, allow to cool)
1 Tbsp Oil
2 Tbsp Flour
1 Egg, whisked
Cook the potatoes until soft, so that you can mash. Best to boil them for about 20 minutes on hob or if you have a steam pot, then Steam cook for about 10 minutes. (I kept the skin on as I feel there is more flavour). Once cooked set aside to cool.
Cook the smoked haddock, I steam cooked mine for about 7 minutes, if you don’t have a steamer then place fish in a pan of milk and cook gently covered for about 8 minutes or until fish is cooked through. (remove liquid and set aside to cool)
Put a tbsp of butter into a pan and saute the spring onions until soft, just a few minutes.
Mash up the potatoes and place in a mixing bowl. Using 2 forks, shred up the cooked fish and place into the bowl with the potatoes, add the spring onions, next add in all your spices and season generously. Get in there with your clean hands and mix through until combined.
Shape the cakes into balls and place on a sheet of baking paper on an ovenproof tray and gently flatten into cakes. (I made mine about 1″ thick) Put into the fridge for about 20-30 minutes.
In separate bowls have your flour, egg & oat/breadcrumb mixture ready. Dip the cake into the flour then into the egg then roll in the oat crumb mixture ensuring fully coated.
Heat a little oil in a fry pan and cook the cakes each side for 2 minutes to seal to oat crumb. Place back onto the baking tray.
Preheat your oven to 200 deg and bake for about 20-25 minutes. Serve with some cool mayo or tomato relish.
These can be frozen and kept up to 3 months too, so great for batch cooking.
Healthier Eating is always at the fore front of my mind and especially this time of year, your body needs those extra nutrients & vitamins to function well and fight of those colds & flu’s. I know a salad doesn’t sound ideal when it’s minus degrees outside but trust me your body will thank you for it. I normally have a warm bowl of porridge in the morning, not only does that heat you up it also keeps you full for longer.
Choosing foods for your lunch or dinner that are rich in vitamin C, such foods like sweet potatoes, tomatoes, red peppers and citrus fruits, try adding these to your meals as vitamin C plays an important role in the immune system and energy levels, especially important if you regularly exercise.
During the winter months, we can come into contact with viruses that can cause colds or flu. So, it’s important that our immune system functions normally and zinc contributes to this. Foods such as shellfish, spinach and lentils are good sources of zinc.
Fish such as salmon, tuna & cod as well as milk, eggs and cheese, are a great source of vitamin B12. Vitamin B12 contributes to the normal functioning of the immune system and also contributes to a reduction in tiredness and fatigue.
Spices like chilli’s are a good source of antioxidants and rich in vitamin A, as well as minerals such as iron and potassium.
This Superfood Salad bowl I have for my lunch, which gives me a good boost for afternoon working. It is rich in nutrients, flavour and vitamins so a good all rounder for the whole family. Serve with some wholewheat crackers for a more filling dish or serve as a side with some fish for dinner.
Serves 4 portions
1 x 400g Tin Mixed Beans
200g Baby Spinach – chopped
2 x Tins of Tuna (or fresh if you can)
100g Cherry Tomatoes, sliced into quarters
1 x Cucumber sliced into quarters
Handful of chopped mix nuts & seeds
3 Tbsps of Sweet Chilli Sauce (more if you want it sweeter)
2 Chillies, Chopped finely (optional)
Chopped fresh Parsley (Optional)
Drain the tin of mixed beans and decant into a large bowl, add the spinach, tomatoes, cucumber, tuna, chilli’s (if using) and mix through
Pour in the chilli sauce and mix ensuring everything is coated.
Sprinkle Nuts & Seeds (of your choice) and chopped parsley (if using) on top and serve into bowls.
I am very lucky to live in a Country with an amazing Food Larder and 1 type of Food that Scotland is known for is it’s Fresh Fish, the Scottish Fishing Industry is currently worth around £316 million to Scotland, unfortunately that number has went down recently due to Covid, but at the height back in 2015 it was worth nearly £437 million. Most of its catch comes in from Aberdeen, then some from central and southern areas. Some of the most popular seafood caught in Scotland are mainly shellfish such as Mussels, Shrimp & Crab but also Salmon, Cod, Haddock & Mackerel.
My local Fishmonger Ryan Black, is from a nearby Town called Kirkcaldy which is in the Fife region, they provide a fantastic service and deliver straight to your door, straight from the shore. There is nothing better than getting the freshest fish delivered the same day. I got some lovely pieces of Cod for dinner.
Having some Pistachios in my cupboard to be used, I decided to try my Pistachio Crust recipe with the Cod and it worked a treat….super delicious, healthy and quick mid week meal.
Serves 2
2 Cod Fillets
25g Pistachio’s
20g Scottish Oats
1 Tbsp Mustard Powder or 2 Tsp Dijon Mustard
1 Tbsp Lemon Juice
Salt & Pepper to taste
1 Tsp Dried Parsley or small handful of fresh
Line a baking Tray with greaseproof paper and preheat your oven to fan 210 deg C
Using a processor, blitz the pistachios and oats together with the parsley until roughly chopped
If using mustard powder, take 1 tbsp into a bowl and squeeze 1 tbsp lemon juice in and mix into a paste, leave to sit for 10 minutes to allow flavour to develop.
Lay cod onto baking sheet and spoon the mustard over the fish, season with salt and pepper, then place the pistachio crust mix over the top covering the fish, press down to secure. Bake in the oven for 12-15 minutes until opaque.
It is definitely soup season, nights are getting darker, air is getting colder and a bowl of warm soup is the perfect recipe after a long days work. If you are looking for a really tasty soup that is simple to make with simple store cupboard ingredients then this is for you. The things I love about soup is that you can make a huge pot and freezer it for later. Tasty cooking can not get any simpler than this.
I harvested some of my Carrots and Parsnips at the weekend, so this was what I had decided upon. With some good quality crusty bread on the side this is perfect for lunch or dinner. The bright orange colour also brightens up your dinner table.
Full of nutrition too, with Carrots & Parsnips both being full of good Vitamin C this can help boost your immune system at this time of year and very low in calories too. Lets not forget the spices, with cumin being a great aid for the digestive system and also full or iron. Garlic, with its active compounds which can help reduce blood pressure and also combat sickness including the common cold. Turmeric is an anti-inflammatory and a powerful antioxidant, was classed as a Superfood too. It’s a win, win soup for me this season.
Vegetable Harvest, Carrots & Parsnips
Serves 4
8 Medium Size Carrots, Chopped (I keep the skin on but you can peel if you prefer)
6 Medium Size Parsnips, Peeled & Chopped
3 Celery Stalks, Chopped
1 White Onion, Chopped
1 tbsp Olive Oil
1 tsp Ginger Granules or 1 tbsp freshly grated Ginger
1 tsp Garlic Powder or 2 garlic cloves – minced
1 tsp Cumin
1 tsp Ground Coriander
1 tsp Turmeric
1.5 litres good Vegetable Stock
Salt & Pepper to taste
A Little Swirl of Cream to serve and a sprinkling of pumpkin or sunflower seeds (Optional)
Crusty Bread to serve (Optional)
Pre heat the oil in a large pot on medium to high heat, add the onions and celery and cook until onions are translucent.
Add in the spices (cumin, garlic, coriander, turmeric, ginger) and mix through until coated.
Add in the parsnips, carrots and vegetable stock, season & bring to the boil then reduce and simmer for 25-30 minutes.
Take off the heat and using a hand blender, blend the vegetables to make a smooth thick consistancey.
Serve into bowl and finish with a swirl of cream and sprinkle of seeds.
You can keep soup in a fridge for about 3 days and freezer for up to 3 months.
I recently visited Transylvania Shop & Coffee in Glasgow, https://www.transylvaniashopandcoffee.co.uk/, the shop opened this year and they are so passionate about their home produce and Country. Everything that you could wish for from Transylvania, Romania, they have it. Their selection is vast and all excellent quality produce, from grocery store to a cake store to even coffee, yes they have it all. If you are a foodie and love seeking out new products then this shop is for you. If you are a massive Dracula fan, like me, and just love everything Transylvanian then you must visit this shop, you will not be disappointed.
Transylvania Shop & Coffee
Transylvania Shop & Coffee
On my visit I decided to try out some Romanian Meats, Cheeses, Coffee and of course their awesome selection of cakes, honestly, I have never seen anything like it……mouth watering flavours and designs that just take your breath away.
Coming soon is a season of get togethers and this gives us the opportunity to share all things food. I believe food brings people together, whether it’s just around the table in your home or different families & friends coming together for a celebration, there is always food around. With the recent Lockdown situations this year it has definitely given people more time to spend at home and to find their new love of food, be it baking with the kids or experimenting on using up store cupboard essentials to create new recipes, we have all tried something new. I would like to help with this journey and give you some new ideas. Please have a look around my blog, hopefully you will find your inner chef too!
This recipe brings both of the above together, I used a fabulous Romania Goats Cheese from the Transylvania shop and harvested some Beetroot from my garden to make these little bites, they are perfect for that get together event, or even just a simple snack for something different with the family in your home.
Romanian Goats Cheese
Beetroot Harvest
Makes about 20
About 4 Medium Sized Beetroots – Pre cooked
100g Goats Cheese (preferably the LaColline)
Handful of Pistachio’s or Walnuts, chopped
Cocktails sticks to hold together and a choice of your cutter shape (I used a star from my cookie cutter selection)
Using a cutter, cut out the beetroot and goats cheese into your desired shape. Make sure the Beetroot is slightly bigger than the goats cheese. Stack the goats cheese on top of the beetroot, sprinkle your choice of nuts/seeds and secure with a cocktail stick. Refrigerate until ready to serve.
This quick and easy vegetarian meal is perfect for those Autumn and Wintry Days, a warming bowl of goodness in your tummy. Full or nutrition and good vitamins, with only around 300 calories per bowl is a great healthy option to a takeaway Curry. This is also a good recipe to batch cook with. You can serve with a toasted naan on the side for a more filling meal.
Serves 4
300g Sweet Potato – chopped and diced into 2cm cubes
300g Butternut Squash – chopped and diced into 2cm cubes
2 White Onions, diced
2 tbsps Mild Curry Powder
2 tbsps Garam Masala Powder
1 x 400g Tin Chopped Tomatoes
1 x 400g Tin Coconut Milk
1 x 400g Tin Green Lentils
200g Spinach – chopped
Sunflower & Pumpkin Seeds to garnish (yoghurt optional)
Steam cook the Sweet Potato & Butternut Squash, place in a microwaveable bowl with 2 tbsps water and cover, cook on medium level for 10 minutes. (you could always roast in oven for about 35 mins too)
While cooking add a little oil to a pan and cook the onions until softened, add the curry powder, garam masala powder and mix through. Add the tin tomatoes and coconut milk, bring to a simmer and cook for about 10 minutes to allow sauce to thicken slightly.
To the sauce add the sweet potato and butternut squash along with the lentils and spinach, season and mix through, allow to simmer for a few minutes.
Serve into bowls and garnish with a sprinkle of seeds.
I am always looking for new ideas to be healthier in my Dinner choices, I used to think healthy meant you’d always be hungry after….lol. In this dish it is the complete opposite, with the addition of the rice & beans it was very filling and kept me satisfied all night, and with only 400 calories & 29g protein per serving, it was super healthy too.
You can always add some flaked Salmon for that extra nutrition.
Serves 2-3
Handful of Asparagus, trimmed & chopped
Handful of Green Beans, timmed & chopped
Handful of Peas
150g Wholegrain Rice (or for quickness, you could use prepacked rice)
100g Baby Spinach, chopped
1 x 400g Tin of Mixed Salad Beans (or any beans that you prefer, just not Baked!)
Zest & Juice of 1 Lemon
2 tsp Dijon Mustard
1 tbsp Olive Oil
Pinch Sugar
Handful freshly Chopped Coriander
Rainbow Pepper or Black Pepper
Cook the asparagus, green beans and peas in a pan of boiling water for 2-3 mins until tender. Drain.
Cook the Rice as per packet instructions and drain.
Heat the mixed salad beans in a pan for 4-5 minutes.
In a large bowl, put the rice, asparagus, green beans, peas, mixed salad beans & spinach, mix through until combined.
In a small bowl, mix together, olive oil, dijon mustard, lemon juice & zest and pinch sugar, pour over the rice bowl and mix through. Sprinkle over some fresh coriander and pepper then serve.
Oh yum, this was delicious, chipotle is a smoky & spicy flavour from Mexico. A chipotle pepper is a dry, smoked jalapeno pepper. They are most commonly made from red jalapenos. However, you can also use ripe green jalapenos as well. Chipotle peppers are added to any dish that could use a smoky flavor with a little heat. For this recipe I used a Chipotle paste. A quick and easy full of flavour dinner.
Serves 2
2 Chicken Breasts
1 tbsp oil
1 Medium White Onion, diced
1 tsp Smoked Paprika
1 tsp Cumin
1 tbsp of Chipotle Paste
1 tbsp Balsamic Vinegar
100ml Passata
1 tbsp Brown Sugar
4 slices of Sourdough Bread or you can serve with Tortilla’s
For the Salsa:-
8-10 Cherry tomatoes – quartered
1 tbsp balsamic vinegar
1 tsp chipotle paste
1/2 red onion – finely diced
chopped coriander
Freshly squeezed Lime & Lemon Juice
Seasoning to taste.
Using a Blender/Food processor, whiz up the chicken breast into a mince like consistancey
Heat the oil in a fry pan and brown the onion and minced chicken, breaking up the chicken as you cook
Add in the cumin, paprika, chipotle paste, vinegar, passata and sugar and mix through until chicken is coated.
Cook for about 10-15 minutes
To make the salsa, place everything in a bowl and mix together, set aside.
Toast your Sourdough bread, remove chicken from heat and serve on top of bread. Serve with Salsa.
Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze) is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.
This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.
Chicken Curry with Almond Milk
Serves 2
2 Chicken Breasts – cut into chunks
1 tbsp olive oil
Salt & Pepper
1 tbsp Tomato Paste
300ml Almond Milk
1/2 tsp ground cinnamon
1 tsp Chilli powder
Handful of Cauliflower Florets (I used frozen)
Handful of Peas (I used frozen)
Curry Paste (see below)
Curry Paste:
1 Onion
1 tsp garlic granules
1 tsp ground ginger
1/2 tsp ground turmeric
1 tsp gram masala
Sea salt
Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
Add the Curry paste to the pan and heat through for about 2 minutes.
Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
These little cakes are so easy to make and quick too, a great mid week dinner or even a quick lunch bite. What’s even better is that they are healthy, low in fat & low in calories at just 150 per cake.
Makes 8
2 Chicken Breasts
4 Spring Onions – chopped finely
1 tsp garlic granules or 2 garlic cloves, crushed
1/2 tsp ginger or 1″ fresh ginger chopped finely
1 tbsp dried coriander
2 tsps Soy Sauce
Zest & Juice of 1 lime
Salt & Pepper
1 tin of Chickpeas drained (400g)
1 tsp dried chilli flakes
Sweet Chilli Sauce to serve.
Preheat oven to 180 deg and line a baking tray with greaseproof paper.
Using of food processor blitz the chickpeas and chicken until minced.
In a bowl mix everything together with your hands and form 8 small cakes about 1cm thick, place onto baking paper and bake in the oven for 15 minutes.
As you may know I started my very first Raised Vegetable Beds this year, it’s something I’ve been wanting to do for a while but as the story goes, we work & we work and never seem to find time to start anything. This was the year that I was finally going to put a plan of action together, ordered my raised beds, got them all painted and treated, filled them up, planted the seeds and waited. I can’t tell you how exciting it was to see my first little green shoot pop up.
I love Beetroot, so that was the first seed planted and I am now starting to harvest them. Oh my, freshness, freshness, freshness…..there is nothing better that eating straight from your garden, I harvested some yesterday and decided on a lovely refreshing salad today for my lunch.
Fresh Beetroot from my garden
How to Roast Beetroot
First wash all the mud etc off of the beets and trim of the stalks & leaves, but keep the leaves aside for later. If not using straight away, store in a perforated plastic bag in the salad bins in your fridge, these will keep for about 2 weeks.
Beetroot & Beetroot Leaves Storage in Fridge
Using Tin foil, place the Beets (with the skin on) on and sprinkle a little olive oil & salt, wrap up into a parcel, not too tightly as you want the steam to help cook the beets, then bake on a tray in centre of your oven at 200 deg for about 45 minutes.
Remove and allow steam to escape from parcel then allow to cool slightly. At this stage, I advise to wear gloves, you WILL get Beetroot stained if you don’t…lol! With gloves on gently rub the skin and you’ll notice it comes away very easily, remove all the skin and slice into wedges or bite sized pieces. Yum!
Removing Skin from Roasted Beetroot
Using the saved leaves, these can be cooked just like Kale. Bring a pan of water to the boil add a little salt and blanch for a few minutes, remove and drain excess water through a colander/sieve. I love the colour of the water here too.
Place leaves in a bowl with beetroot, squeeze some lemon juice and 1 tbsp balsamic vinegar over and mix. Sprinkle over some Goats cheese or Feta cheese and chopped walnuts to serve.
You could also cook some couscous or bulgur wheat to add to make it a more filling bowl.
A Bowl of Roasted Beetroot, Beetroot Leaves, Goats Cheese, Walnuts
Another great recipe from PON book, we are loving our curries at the moment, must be all this rainy weather we are getting thats putting us in the mood…lol! After all, who doesn’t love a good curry?
There is nothing better than a homemade Curry, fresh ingredients, good scottish beef and making from scratch you can save on those extra calories to make it a guilt free Curry. This little Curry is only 200 calories per serving. (add on 50g cooked brown rice to serve, still brings it to under 500 calories) Yummy!
Beef kofta Curry Serving
Serves 2
1 Red onion, diced
1 tsp garlic granules (or 1 clove peeled and diced)
1 tbsp Curry Powder
1 tbsp Tomato Puree
400ml Beef Stock
230g Butternut Squash, diced
300g Scottish Beef Mince
Fresh Coriander, chopped
Salt & Pepper to taste
Lightly oil a saucepan and add the onion, cook until browned. Add in the garlic and curry powder and stir, add in the tomato puree, stir then add in the stock. Add the butternut squash and bring to the boil then simmer for about 20 minutes until squash has softened.
To make the meatballs, put the mince & coriander in a bowl then season with salt & pepper, mix together and then divide and roll into small balls. I got 10 out of mine.
Spray a pan with a little oil and brown the meatballs. Set aside.
Once butternut squash is ready, blitz with a hand blender to make a smooth sauce. Place the meatballs into the sauce and warm through for a few minutes. Remove and serve with a sprinkle of fresh coriander. Yum!
Oh WOW! This dish is super tasty, if you love Pies and you love Curries, you will absolutely love this. This came from my PON Everyday light Cookbook, so lower in calories too at just 400 per serving. The Sweet Potato Topping adds that extra flavour for perfection. This would be a good batch cook meal too.
Place the potatoes into a pan of water and bring to boil, then simmer for 20 minutes until tender.
Meanwhile, spray some oil in a pan and brown the mince. Add the onion, pepper, carrot and cook for a few minutes. Add in the ginger, garlic, curry powder & tomato puree and mix. Then add the stock and bring to the boil, then reduce to a simmer and cook uncovered for about 15-20 minutes until sauce has thickened.
Once potatoes are cooked, drain and mash with the turmeric and season.
Once mince has cooked stir through the frozen peas and place into an ovenproof dish, allow to cool slightly. Once cooled spread the mash potatoes on top and fluff up with a fork. Bake in the oven for about 30 minutes. If you have a browning setting on your oven, place under grill and brown for a couple of minutes. (add that extra crunch)
Happy National Egg Day! (well in the U.S it is on 3rd June). I am helping them celebrate today my making myself eggs for lunch and a stripey omelette at that & why not! I do love experimenting with food…lol!
Eggs are so nutritious and filling, stored with lots of protein, about 13g in a large egg size. Eggs are also low in calories and full of vitamin D & B, so a good all rounder for any meal. I love eggs, you can scramble, poach, fry, bake, boil they are very versatile. Want to know even more, check out egg info here….https://en.wikipedia.org/wiki/Egg_as_food
I get my eggs delivered straight to my door from McQueens Dairies. This omelette made from Scottish eggs from Beaton Farms in Inverurie, Scotland.
3 Eggs – Large
Spray oil
Seasoning
Start by separating the yolks from whites. Mix the yolks.
Heat a little spray oil in a pan on a low heat and pour in the yolks only, cook gently for a few minutes until cooked.
Using a knife gently & I say very gently as you don’t want to damage your pan, then slice into strips about 1-1.5cm thick and remove every 2nd one. (you can use the spare strips for another omelette or create a lattice design).
4. Then pour in the egg whites and cook gently on a low heat until the egg whites start to bubble.
5. At this stage if you are using a filling, lay it onto omelette and start to roll up in pan then decant onto a plate.
Oh Yum, this dish I found on the Whole Earths website, I just love their Peanut Butter especially the crunchy one….yum! My curiosity got the better of me because I wouldn’t have thought to put sweet potato and peanut butter together but wow, this was so tasty.
I also used my automatic setting on my Hotpoint Class 9 oven, the Potato Gratin setting. This was great as I didn’t need to worry about what temperature or oven function to set for a perfect bake the oven worked it all out for me.
This made 4 small servings (2 bakes in a 19cm x 30cm baking dish)
3 large Sweet Potatoes
2 tsp Crushed Chillies (or 2 chopped chillies)
100g Spinach – Chopped
300g Creme Friache
3 tbsp Peanut Butter, Crunchy
2 tsp dried coriander leaves
Salt & Pepper to taste
If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.
Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.
Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.
Cover with Tin foil and bake for about 30 minutes, remove the tin foil and continue to bake for the further 30 minutes or until sweet potatoes are softened and slightly browned.
A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you. Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.
Makes 4 Servings
1 tsp Ginger powder or 1″ piece fresh ginger minced
2 garlic gloves – minced
1 yellow onion – diced
2 tbsp Harissa Paste
Florets from 1 Caulifower
2 x 400g Chickpeas, drained
1 x 400g coconut milk
300ml vegetable stock
200g baby spinach
Salt & pepper to taste
Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.
Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.
Serve with some Bulgur wheat or rice for a filling meal.
Oh yum! I still had some pakora batter left so decided to try these little bites….super good and tasty.
Pakora Batter
150g gram flour
200ml water
1/2 tsp chilli
1/2 tsp cumin
1/2 tsp gram masala
1/2 tsp Turmeric
2 cloves garlic or 2 tsp ground garlic
small handful coriander (chopped finely)
Pinch salt
1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.
1 x Cauliflower, cut into small florets.
I steamed my cauliflower using my steam pot for about 6 minutes, but if you don’t have this, you can cook in a pan of salted water on a gentle heat for about 20 minutes then drain.
Dip into the pakora batter and fry gently at 180 deg in rapseed oil for a few minutes until golden. Remove and place onto some kitchen paper to absorb any excess oil.
3 low fat sausages (I sliced them after they were cooked)
Spray a large dish with oil, add the chicken and cook over medium heat to brown.
Then add in the onion, peppers and celery, cook for a few minutes
Add in the garlic, cajun spice, paprika and oregano, stir and cook for a few minutes.
Add the rice, chopped tomatoes, stock & worcestershire sauce. Place the sausages in and bring to the boil then reduce to a low heat and cook covered for about 30 minutes.
Serve, Yum!
This is a great dish that you can batch cook with and freeze.
Oh yum, this little dish was delicious! Looking to be more healthier this year, so I decided on a veggie pie rather than meat. Super delicious and filling too.
Serves 3/4
1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
2 tsp tomato purée
3 tsp plain flour, 1 tsp thyme
Vegetable stock pot, made up to 200ml
2 x 400g tin kidney beans, drained and rinsed
2 x 400g tin adzuki beans
1kg Potatoes peeled and halved
75ml milk
25g butter
75g mature Cheddar, grated
1 tbsp English mustard
75ml milk
To cook the Soffrito (A soffrito is a flavourful mix of diced onion, carrot and celery gently fried in oil. It forms the basis of many dishes, including soups, stews and sauces. Add chopped garlic or herbs for even more flavour, if you like.) Heat a little oil in a pan and cook the celery, onion & carrot for a few minutes.
Cut a piece of baking paper the same diameter as your pan and lay on top of the veg, cook for a further 10 mins. ( The circle of baking paper helps to keep the vegetables moist and retain their flavour as they cook. It’s also useful when cooking the base of curries, soups and stews, but you can do without if you don’t have baking paper.)
Add the tomato puree and stir through the add the flour and combine.
Pour in the stock, beans & thyme and bring to the boil then reduce and simmer for about 20-25 minutes.
Transfer to an oven proof dish and allow to cool. Preheat your oven to 170deg fan.
Meanwhile, to make the rarebit mash:- Boil the potatoes until tender and mash.
Stir in 75ml milk & 25g butter
In a separate bowl mix the 75g grated cheese and mustard together. Slowly stir in the 75ml milk, until smooth.
Stir in the cheese mixture to your potatoes.
Spoon the mash over the pie mixture evenly. Note: (The bean mixture should have formed a thin skin while cooling. Don’t stir it before adding the mash because this helps keep the layers separate while the pie bakes).
Sprinkle with some thyme and bake for about 30-40 minutes until golden brown. I have a browning setting on my oven and its great for things like this.
I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.
Makes 2 Servings
2 Chicken Breasts – cut into small chunks
1 red onion – diced
1 garlic clove – grated
1 cm piece of ginger – grated
1 tsp chilli flakes or 1 red chilli- diced
1 tsp curry powder**
1 tsp mixed spice**
**(I used this as an alternative to gram masala as I didn’t have any)
1 tsp cumin
1 tsp ground coriander
1 x 400g tin tomatoes
100ml chicken stock – 1 stock cube
1 red pepper – diced
1 tbsp chopped fresh coriander to serve.
Heat a little low fat spray oil in a fry pan on medium heat
Brown the onion, garlic, chilli and ginger together for a few minutes
Add the chicken and brown all over.
Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.
Makes 6
1 large Sweet Potato
1 cup of plain flour
1/2 tsp turmeric
1/2 tsp chilli flakes
1/2 tsp cumin
Salt & pepper to taste
Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
It was Blowin’ a Hoolie here today (very windy) & that just calls for something warm and home comforting. This was a tasty quick option in my kitchen tonight and certainly hit the spot.
Makes 2 portions
150g Butternut Squash – chopped into cubes
150g Sweet Potato – chopped into cubes
1 onion – chopped finely
60g Chorizo – sliced
1 garlic clove – minced
1/2 tsp nutmeg
1/2 tsp dried sage
Salt & pepper to taste
Handful of chopped carrots, sweetcorn and peas (I used frozen)
300ml chicken stock
50ml cream
150g Spinach
Heat some low fat spray oil in a pan and fry the chorizo for a few minutes, remove with a slotted spoon and drain on a kitchen towel.
Add to the pot the onion, garlic, sage & nutmeg and fry until onions are softened.
Add the sweet potato, butternut squash and vegetables and stir until coated.
Add the chicken stock with seasoning and bring to the boil, then simmer for about 15 minutes or until squash and potato are cooked.
Remove lid, add back to the pan the chorizo and spinach and stir in the cream allow spinach to wilt for a few minutes, stir through. Serve.
You could also sprinkle some nuts over for a more nutritious serving.
I first saw this recipe on Pinch of Nom site, I got their first book and have preordered their second, its full of healthier option recipes that do not compromise on flavour. This Lasagne was both delicious and lower in calories.
Makes 4 portions
400g Scottish Mince
1 Carrot, chopped
1 Onion, chopped
1 Red Pepper, chopped
2 tbsp Tomato Paste
1 400g tin chopped tomatoes
2 Oxo cubes
1 tbsp Worcestershire Sauce
1 tbsp Mixed Italian Herbs
2 tsp Dried Garlic Granules
For the White Sauce
350g Natural Yoghurt Fat Free
1/2 tsp Mustard
120g Low Fat Cheddar
2 eggs
Lasagne Sheets – I made my own but you can buy ready made
Heat pan with a little low fat spray oil. Fry onion, carrots, pepper and garlic for a few minutes until softened.
Add the mince and brown.
Add the Italian herbs and Worcestershire sauce and stir through
Add in tomato paste, oxo cubes, tin tomatoes and 200ml water and mix through until combined.
Put lid on and simmer for 30 minutes
Spread a layer of the beef mixture into a deep oven dish and then layer the lasagne sheets, then another layer of beef mixture, then layer lasagne sheets until you reach near the top.
To make the sauce, mix yogurt, mustard, eggs & salt to taste with the cheese in a bowl until combined. (leave a little of the cheese to sprinkle on top)
Spread the sauce mixture over the lasagne dish and garnish with pepper and leftover cheese.
I baked using my Lasagne setting on my oven, or you can bake in an oven at 190 deg for about 30-35 minutes until browned.
In a bid to eat a bit healthier, this little dip was perfect as I love Beetroot and always looking for different ways to use it. I saw this from The Veg Space, a great website if you love vegetables, some great ideas too.
The great thing is you can freeze hummus, so I made a big batch and split into smaller portions for later.
Makes approx 600g
3 Large cooked Beetroots, diced
1 can 400g Chickpeas
2 garlic cloves, crushed
Juice & zest of 2 Lemons
4 tbsp tahini
2 tsp smoked paprika
Salt & Pepper
Drain the chickpeas and keep the juice.
Put the chickpeas, beetroot, lemon juice & zest, tahini, paprika, garlic and seasoning into a blender or food processor and blitz to a smooth paste.
Gradually add about 1-2 tbsps of the chickpea juice until you get the consistency you want.
Oh Yum, the flavours from this were amazing. I got this recipe from Scott Baptie’s High Protein Handbook 5, full of goodness too. You can check out his website here.
Serves 2
1 tbsp olive oil
1 red onion, finely chopped
1 clove garlic, finely chopped
300g Scottish steak mince
1 tsp Chilli powder
2 tsp mixed spice
1/2 tsp turmeric
150g Basmati rice
300ml Beef Stock
100g frozen peas
2 handfuls of Spinach
Seasoning (salt & pepper)
Heat oil in a pan on medium to high heat
Brown onion and garlic for a few minutes
Add in the mince with seasoning and brown
Add the spices and cook for a minute, add the rice and mix through until coated.
Pour in the stock and simmer for about 15-20 minutes
Add the peas and spinach and cook for a further 5 minutes or until all liquid has been absorbed.
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.
I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.
Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.
Makes 1
3 eggs
30g Gruyere Cheese, grated
30-40g Ham Hock shredded
1 tsp nutmeg
1 handful of spinach
Salt & pepper to taste
Heat some spray oil in a fry pan on medium heat
Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
I recently purchased the new High Protein Handbook No. 5 from Scott Baptie, and this little recipe was my first one I tried, I have to say it was super tasty and very nutritious too.
Serves 2
1 tsp coconut oil
2 Chicken Breasts – chopped into chunks
1 sweet potato – chopped into chunks
1 onion – chopped
1 tsp dried garlic granules
1 tsp ginger
1 red pepper, chopped into chunks
1 tbsp curry powder
1 tsp paprika
1 tbsp fish sauce
200ml coconut milk
1 tsp chilli powder
Salt & pepper to taste
Melt the coconut oil in a pan, season the chicken and add to the pan to brown then removed with a slotted spoon.
Add the onion, pepper, sweet potato, garlic and ginger and brown.
Add the chicken back to the pan and add the fish sauce, paprika, curry powder, chilli and coconut milk, reduce to a low simmer and cook covered for about 1-2 hours.
Remove lid, turn heat up slightly and allow to cook uncovered for about 20-30 minutes or until the sauce thickens.
Serve on its own or with some steamed wholemeal rice.
I do love my salmon. This was a last minute little dish as I was going to have steamed teriyaki salmon and sweet potato fries tonight for dinner, but changed my mind as I fancied a warming soup type dish. It was delicious and with the lemon zest added that extra bit of flavour.
Makes 2 portions
2 Salmon Fillets – cut into chunks
1 large sweet potato – cut in 1 cm chunks
1 cup sweetcorn (I used frozen)
1 cup baby carrots ( I used frozen)
1 cup garden peas (I used frozen)
1 onion – chopped finely
1 tbsp butter
1 tsp dried dill
Salt & Pepper
200ml water
2 tbsp flour
150ml Milk
Grated Lemon zest and juice of 1 lemon
In a large pot, melt the butter and saute the onion.
Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
Whisk the flour into the milk and slowly add to the pan while stirring through.
Add in the chunks of Salmon, remove the lid and simmer uncovered for about 5 minutes or until salmon is opaque. Be gentle but stir every now and again but watch not to beak up the salmon pieces.
Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.
This is a very simple and quick satisfying dinner & a healthy nutritious one too. The added crispy onions on top just give it a lovely little crunch. I used Corn Tacos for extra flavour.
Heat a little oil in a fry pan on medium to high heat
Add in the pepper and sweetcorn and cook for about 5 minutes
Add in the black beans, chilli, garlic, onion granules, cumin and pinch of salt, mix through and cook for about 5 minutes
Add in the baby spinach and 2 tbsp water, cover and let spinach wilt for about a minute of 2. Mix through. Finished with 2 tbsp coriander and juice from 1 lime.
To serve, heat up the corn tacos under a grill (or tortillas if using). 2 tbsp of bean mix, top with sour cream, cheese and crispy onions. Yummy!
I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving. Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.
Makes 2 Servings
Spray oil
1 medium red onion, finely chopped
200g Scottish Beef Mince
1 tbsp cumin
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp smoked paprika
1 tsp white pepper
1 tsp ground ginger
250ml vegetable stock
100g Spinach
30g Cashew nuts (slighty toasted and chopped)
80g Bulgur Wheat
Zest of 1 lemon
2 tbsp chopped fresh mint
Salt & pepper to taste
Heat oil in a large fry pan and fry the onions until browned and softened
Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
Season, serve and sprinkle the toasted cashews on top. Yummy!
Oh yummy, I was going through all my cookbooks and found this dish from Jamie Olivers Superfood Book. Was easy to make, very filling and very delicious. Fresh flavours and so nutritious. Squash is packed with Vitamin A which helps us see in the dark. Laksa originates from Southeast Asia, it is usually a noodle based soup with coconut.
Serves 2
2 sticks of lemongrass
2 cloves garlic
10cm piece of ginger
2 fresh chillies
3 spring onions
1 bunch of fresh coriander
80ml coconut cream
Splash white wine vinegar
Splash of Fish Sauce
Chicken Stock Cube with 700ml water
150g brown rice or wild rice
1 butternut squash
2 chicken breasts (or thighs)
1 tbsp Sesame oil
1 tbsp unsalted peanuts
1 lime.
Preheat your oven to 180 deg.
Bash the lemongrass and remove outer layers, peel the garlic and ginger and chop the spring onions and chillies roughly. Place all in a blender. Add the coriander, (reserving a few leaves for garnish) coconut cream, vinegar and fish sauce, blitz the mixture until smooth. This is your Laksa paste.
Crumble the chicken stock cube into your oven dish and add 700ml boiling water to dissolve. Add in the rice.
Cut up the butternut squash into 4 rounds off the bulbous part, removing the seeds.
Cut the chicken breasts into large bite size pieces. Cover the chicken and butternut squash pieces with the Laksa paste. Place them into the oven dish with the rice & water. Drizzle 1 tbsp sesame oil over the top.
Bake for 1 hour 30 minutes.
Before serving, toast the peanuts and chop into small bits, sprinkle on top with the coriander leaves and squeeze the juice from lime over the top. Serve.
Oh Yummy! Healthier Eating doesn’t get any better, this was delicious. A middle eastern style frittata and so versatile, you can eat it cold or warm, lunch or dinner.
Serves 9
Spray Fry oil or veg oil
1 red onion, sliced finely
200 g curly kale
200g cabbage – cut into ribbons and chopped
2 tsp garlic granules
1 tsp ground fenugreek
1 tsp turmeric
8 large eggs
2 tsp baking powder
2 tbsp plain flour
2 tbsp greek yoghurt, I used low fat
2 small handfuls of cranberries
40g pine nuts
200g feta cheese
Salt & pepper to taste
Heat the oil in a large saucepan over medium heat. Add in the onions and cook until soft.
Increase the heat to medium to high and add in the kale, stir fry for about 4 minutes until wilted. Add in the cabbage and stir fry for about 5 minutes, add in the garlic and spices, season and cook until wilted and cooked through, about another 5 minutes. Remove from heat and allow to cool.
Preheat your oven to 200 deg and line an ovenproof dish with baking paper. I used a tin 24 x 24cm.
Crack the eggs into a mixing bowl and whisk. Add the baking powder, flour, yoghurt and salt, mix well.
Add in the cranberries and pine nuts, stir through.
Once the greens mix is cooled add to the egg mixture little at a time and mix through.
Fold in the feta pieces and pour into your prepared oven dish, evenly spreading the mixture.
Bake for about 30 minutes. Insert a knife and make sure it comes out clean. Allow to cool slightly. Slice and serve.
This will keep in the fridge for 2-3 days and you can also freezer any leftovers.
I got this recipe from one of my colleagues at an event, this is so delicious I just had to try myself at home. It is really easy to make and healthy. I used a steam assisted method to cook so this was lovely and moist.
Served with some Houmous and toasted almonds it was the perfect little dish, either as a snack, tapas style dish or an accompaniment dish.
Serves 3-4
1 whole cauliflower – outer leaves removed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 clove garlic minced
1 lemon juice & (Zest for serving)
200g Houmous
30-40g Toasted Almond Flakes
1 tbsp fresh chopped mint to serve.
Mix oil, salt, pepper, spices, garlic and lemon juice in a bowl. Rub this mixture into the cauliflower.
Pre heat your oven on fan to 200 deg. Place a deep tray with water on level 2 and place a wire rack over the top, don’t allow the rack to touch the water. (the water is to create steam for more moisture)
Place cauliflower onto the rack and cook for about 45 minutes.
Place the houmous onto a plate, top with toasted almonds, the slice the cauliflower on top and sprinkle with lemon zest and mint. Serve.
I do love Lazy Sunday Mornings. I pulled back the curtains and the sun was shining again, lovely! I opted for a fueling healthy breakfast this morning, first time I’ve tried Spinach Pancakes and they were lovely.
Makes 2 Pancakes
30g Gram Flour (chickpea)
85ml water
Pinch of sea salt
1/2 tsp garlic
2 handfuls of Spinach
2 tbsp olive oil
1 tbsp coconut oil for frying.
Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.
Heat the coconut oil in a fry pan on medium heat
Pour a thin layer of the batter into the pan and swirl, when you start to see it bubble, flip over and cook. The pancake is very light so I would toss rather than using utensils to flip over as it might tear.
To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!
Yum. Looking in my cupboards tonight I needed to use up an opened carton of tomatoes, packet of broccoli and cauliflower so this is what I came up with. Already planning on having salmon just didn’t know what with, so this was one of those delicious last minute meals. And under 500 calories it was healthier too.
Makes 2 portions
100g Wholemeal Fusilli Pasta (or penne if you prefer)
Boil the pasta as per instructions and add the broccoli and cauliflower 4 minutes before ready.
Meanwhile, to make the béchamel sauce melt 1 tbsp butter in a pan and add the flour, mix, slowly add in the milk, little at a time constantly whisking to prevent lumps. Remove from heat when it starts to thicken up. Then stir in the grated cheese.
Mix the sauce into the pasta and empty into an oven proof dish, add the salmon and tomatoes and mix through. Season. Mix the panko breadcrumbs with the melted butter and sprinkle the panko breadcrumbs over.
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.
Well what can I say apart from sweet, luxurious and low calorie count! Yes, you heard right, LOW CALORIE Count, this little pudding is just 233 Kcal. Trust me too, you won’t believe it is a slimming version, the taste is so delicious. Another great little find from PON, I adapted slightly to my own tastes.
Makes 4
75g Self Raising Flour
1 tsp baking powder
1 tbsp black treacle
3 tbsp light soft brown sugar
50g reduced fat butter
2 large eggs
1 tbsp honey
1 tbsp maple syrup
Preheat your oven to 180 deg.
Put all of the ingredients into a bowl (except the honey & maple Syrup) and whisk them together until combined. Do not over whisk you want to keep as much air in the mixture as possible.
Evenly distribute the clear honey and maple syrup into ramekins and then top with the cake mixture (about half way, leave room for the cakes to rise)
Bake in the oven for about 20 minutes, remove and allow to cool slightly.
Turn out on serving dishes and serve. I served with some low fat custard. Yum!
On my travels back from Inverness this week, I stopped at the House of Bruar near Blair Atholl, they have an amazing Food Hall with everything Scottish and some. I picked up some lovely venison from Highland Game, Purveyors of fine foods in Dundee. With some Chorizo left over I decided this recipe, which was absolutely delicious and rich in flavour.
Serves 2
300g Diced Venison
75g Chorizo – sliced/diced
1 onion chopped
1 crushed garlic
1 tbsp smoked paprika
salt & pepper
250ml beef stock
100ml red wine (I used Merlot, perfect with venison)
1 Bay leaf
1 carrot sliced or you could use butternut squash
1 tbsp flour
Heat 2 tbsp olive oil in a pan, light coat the venison with flour and add to pan to brown all over. Season.
Add the Chorizo, garlic and onion and stir through for few mins until golden.
Sprinkle in the paprika and add the carrots, pour in the beef stock and red wine, bring to the boil, cover and simmer for 2-3 hours.
I served with some wild rice but it is also lovely with boiled potatoes and green veg.
This week we celebrate Scottish Seafood Week, an eight day celebration that aims to encourage people across the UK to eat more fish, more often – and the quality and quantity of seafood that comes from the rich, clear waters around Scotland is certainly something to celebrate.
From fine-dining favourites like oysters and langoustines to beautiful fish-and-chip-shop classics like cod and haddock, Scottish seafood offers something for every taste and budget. Not to mention that the current holders of two major national competitions, run by Seafish, are from Scotland. Glasgow-based Gamba are the proud holders of the Seafood Restaurant of the Year, while Independent Takeaway Fish and Chip Shop of the Year was handed to Frankie’s in Shetland earlier this year.
My Avocado Salsa Scottish Salmon
Serves 2
2 pieces of lovely Scottish Salmon
1/2 Avocado
1 tbsp Coriander
Juice from 1 lime
1 tsp olive oil
1/2 red onion – chopped finely
1 tsp Chilli powder
1 tsp smoked Paprika
Salt & Pepper
1/2 tsp Cumin
In a bowl, mix all the spices:- chilli, paprika, cumin, salt & pepper, then rub onto one side of the salmon, chill for 30 mins in fridge.
Meanwhile, chopped avocado into small chunks/slices, add to a bowl, mix in the red onion, lime juice, coriander and 1tsp of olive oil. Set aside.
Steam cook your salmon first then place on a griddle at high heat for a minute to seal in the spices. Alternatively, you can cook under the high grill for approx 6-7 mins until cooked through.
Place the salsa mixture on top of Salmon and serve. Yummy! The good thing with this is you can tailor to your own taste, more spicy…add more chilli….less…..add less, it’s up to you. Enjoy!
A lower calories alternative for one of my favourites.
Serves 2 – 267 calories per portion
2 smoked back bacon rashers
oil for spraying
100 g mushrooms button, halved (optional)
1 leek, finely sliced
2 chicken breasts, cut into chunks
25 g plain flour
400ml chicken stock, made with 1 stock cube
100g fresh broccoli, cut into small florets
50g peas
2 tbsp half fat creme fraiche
3 sheets filo pastry
salt and pepper
1. Preheat oven on Fan to 200 deg.
2. Trim bacon rashers and cut into small strips.
3. Mist the frying pan with oil, add bacon and mushrooms to pan and cook for about 4 mins.
4. Add the leek and chicken and cook until browned, sprinkle over flour and stir, slowly pour in the stock, little at a time.
5. Bring to a simmer and season well with salt and pepper, Add broccoli and peas and bring water back to a simmer. Cook for 5 mins or until sauce thickens, remove from heat and add creme fraiche.
6. Put the mixture into a deep dish. Cut each file sheet into strips about 4cm wide then Spray each filo sheet with oil and working quickly top the dish with filo oil side up, crumpling and scrunching them.
7. Bake for about 15 mins. Serve with some roast potatoes or fresh veg.
Oh Yum! This tastes just as good as the high calorie version, don’t believe me? Try it.
Makes 2 – 302 calories per serving (add 120 calories for 50g wholegrain rice)
2 chicken breast
1 tsp frying oil
MARINADE:
2 tbsp curry powder
1 1/2 tsp smoked paprika
1 tsp sea salt
10g chunk fresh ginger, grated
1 garlic clove, crushed
4 tbsp plain fat free yoghurt
SAUCE:
1 tbsp oil
1 medium onion, chopped
2 garlic cloves, crushed
10 g chunk ginger, grated
1 tbsp curry powder
2 tbsp tomato puree
2 tsp caster sugar
1 tsp sea salt
250ml cold water
2 tbsp single cream
1. Make the marinade:- mix curry powder, paprika and salt in a bowl, add ginger, garlic and yoghurt and mix well.
2. Cut chicken breast into chunks and add to marinade, mix well and leave for 1 hour in fridge at least or up to 12 hours.
3. To make the sauce: heat the oil in pan, tip in the onions and ginger and cook for 10 mins, cover. add the curry powder and cook for another 2 mins, add the tomato puree, caster sugar and salt and stir constantly for another 30 secs.
4. Pour water and simmer for 4 mins. Remove the pan from heat and blitz with hand blender until smooth.
5. Heat oil in pan, add marinated chicken and fry over medium heat or No. 7 on Induction Hob for about 5 mins until browned.
6. Pour into the chicken the masala sauce and add the cream, cook for 4 mins. Serve with some rice.
3 tbsp olive oil (extra virgin or hazelnut for extra taste)
200g bread torn into chunks
2 garlic cloves, chopped finely
1 red chilli, chopped finely
3 tbsp red wine vinegar
1 red onion thickly sliced
handful of chopped fresh basil
50g -100g baby leaf salad (peppery for more flavour)
1. line a baking tray with foil. In a large bowl toss the beetroot, butternut, red onion, dried herbs and olive oil. Spread the mixture onto the baking tray and roast at 200 deg Fan for 25 mins.
2. Meanwhile toss the bread chunks, garlic, chilli and olive oil together in a bowl. After 25 mins remove the vegetables from the oven and scatter the bread mixture on top evenly, put back into oven a cook for a further 5 mins.
3. Meanwhile to make the dressing whisk together olive oil, red wine vinegar and seasoning. Transfer the vegetable and bread mixture to a large bowl and pour over dressing. leave for 5 mins to cool. Once cooled then add in the salad leaves and basil and toss again, then serve.
THE WEE CALEDONIAN COOK 
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