Spicy Carrot & Parsnip Soup

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Spicy Carrot & Parsnip Soup

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)

  1. Pre heat the oil in a large pot on medium to high heat, add the onions and celery and cook until onions are translucent.
  2. Add in the spices (cumin, garlic, coriander, turmeric, ginger) and mix through until coated.
  3. Add in the parsnips, carrots and vegetable stock, season & bring to the boil then reduce and simmer for 25-30 minutes.
  4. Take off the heat and using a hand blender, blend the vegetables to make a smooth thick consistancey.
  5. 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.

Spicy Carrot & Parsnip Soup

Smoked Haddock Pasta

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Smoked Haddock Pasta with White Cheese Sauce

Pasta is such a staple food in most households and I think one of the easiest fast foods around. It can be made healthier by using the Wholewheat variety. When eaten in moderation, pasta can be part of a healthy diet. Wholewheat pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. However, in addition to the type of pasta you pick, what you top it with is just as important.

This dish uses Scottish Smoked Haddock, fresh from my favourite fishmongers in Pittenweem, Ryan Black, they deliver straight from the Shore to your door.

It also uses some of my fresh vegetables from my garden….yum!

Makes enough for 2

2 pieces of Smoked Haddock (or any fish you like)

150g Wholewheat pasta

2 Carrots – chopped

Handful of Broccoli

Handful of peas

3 Sweet mini peppers – chopped

Salt & pepper to taste

White Cheese Sauce to serve (recipe here https://cookingwithluce.wordpress.com/2020/10/03/white-cheese-sauce/)

  1. I used my Steam pot for my Combi Microwave for this recipe, but if you don’t have Steamer just cook your pasta as per packet instructions. In a pan, bring some water to the boil add your vegetables and simmer for 4 minutes until softened. (you could use frozen vegetables or tinned vegetables for this too). Bring a large pan of water to the boil, bring to a simmer and add in your fish, cook for about 10 minutes.
  2. If you have a Steam pot, add the pasta with 300ml water to the base, then your fish and vegetables onto the grid and cook on Pasta Setting for 7 minutes.
  3. Meanwhile, make your sauce as per above recipe.
  4. Remove fish and place onto a chopping board and remove the skin, break up into bite size pieces.
  5. Drain your pasta and vegetables. Add the vegetables to the pasta then pour over the sauce mixture and mix through, add in the fish, mix and serve.

Steam pot cooking
Smoked Haddock Pasta Dish

Stripey Omelette

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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

  1. Start by separating the yolks from whites. Mix the yolks.
  2. 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.
  3. 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.

Serve. Yummy and Eye catching.

Rumbledethumps

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This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious.  It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.

 

Serves 2

250g potatoes – skin on and cut into small chunks

200g Turnip – cut into small chunks

1 white onion – finely sliced

1/2 green cabbage – finely sliced

Salt & Rainbow pepper (or black pepper)

1 egg yolk

40g low fat cheddar cheese

 

  1. Preheat the oven to 200 deg
  2. Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
  3. Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.                                                                          20190603_175245
  4. Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.                                            20190603_175644
  5. Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.                                                    20190603_180019
  6. Bake in the oven for 15-20 minutes.
  7. Serve. Yummy!  (A little splash of Worcestershire Sauce with this is amazing also)

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Healthier option Sloppy Joes

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Sloppy Joes is a traditional United States Dish and usually served on a Brioche Bun, but as I’m always looking for healthier options, this little alternative was simply superb and still very very tasty without the carb guilt. Thanks to PON again for another fab recipe.

 

Serves 2-4

1 onion finely chopped

2 garlic cloves finely chopped

1 green pepper, finely chopped

400g 5% fat scotch minced beef

1 tsp mustard powder

3 tbsp worcestershire sauce

3 tbsp tomato puree

1 tbsp red wine vinegar

120ml water

sea salt & rainbow pepper

1 red pepper cut lengthways

1 yellow pepper cut lengthways

40g reduced fat cheddar cheese

 

  1. Preheat oven to 200 deg.
  2. Spray a fry pan with a little oil and heat to medium heat.
  3. Add the onion, garlic & green pepper and cook until softened, about 5 minutes
  4. Add in the minced beef, turn up heat slightly and cook mince until browned            20190601_174356
  5. Then add in the mustard powder, worcestershire sauce, tomato puree, red wine vinegar and water, turn heat down and cook for about 5 minutes, season with salt & pepper                                                                                                    20190601_175209
  6. Divide the beef mixture between to pepper halves, scatter the cheese over and bake in oven for about 10 minutes.
  7. Serve. Yummy!

 

Cod in Soft Corn Tacos

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I love this recipe, another great find from PON

Quick & Easy to make, full of flavour, refreshing, light and only 190 Kcal per serving, whats not to like. We had these for lunch with a cheeky wee low cal beer. Yummy!

 

Serves 2

2 small Fresh cod Fillets cut into strips

1/4 tsp mild chilli powder

1/4 tsp garlic granules

1/4 tsp ground coriander

Salt & rainbow pepper

Handful of mixed leaves (I used watercress, spinach & rocket)

2 spring onions – finely chopped

4 small corn tortillas (or low calorie ones)

2 x Wedges of lime

4 tsp Low fat greek yoghurt

1 tsp chilli flakes

 

  1. Heat a little oil in a pan on high heat.
  2. Sprinkle Chilli powder, garlic and coriander over the fish slices and add the fish to the pan, cook for about 4 minutes then flip and cook for a further 3-4 minutes until slightly browned & crisp.
  3. Meanwhile, heat your tortillas as per packet instructions and place the green leaves, chopped spring onion and a little coriander onto the tortilla.
  4. Once fish is cooked through, place onto the green leaves, season with salt & pepper, add a dollop of yoghurt, sprinkle with chilli flakes and squeeze lime juice over, Serve. Yum Yum!

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Stuffed Meatballs

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Oh Yum! This was a recipe from my new fav cookbook by Pinch of nom. Quick & East to make, and vert tasty considering it is only 283 kcal per serving (excluding rice).

 

Serves 4

For the Meatballs

500g 5% fat minced scotch beef

1 tsp salt

pinch of black pepper

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp dried mixed herbs

Handful of fresh parsley – finely chopped

70g reduced fat mozzarella – cut into 12 small pieces

 

For the Sauce

1 x 400g tin tomatoes – chopped

50g tomato paste

1 tbsp dried oregano

1 tsp onion granules

1/2 tsp dried basil

1/2 tsp dried parsley

1 medium carrot, finely chopped

1 tsp red wine vinegar

Salt & pepper to taste

 

  1. Preheat the oven to 180 fan. Line a baking tray with parchment paper.
  2. Mix all of the meatball ingredients in a bowl until well combined then divide into 12 equal pieces.
  3. Enclose 1 piece of mozzarella in each meat piece and roll into a ball, place meatballs onto the backing tray and bake for about 15 minutes.
  4. While meatballs are cooking, to make the sauce put all of the ingredients in a pan, bring to the boil and cook over a low-med heat for about 20 minutes.
  5. Blitz the sauce with a hand blender until smooth, season to taste and return to the pan, add the meatballs to the pan and stir well.
  6. Sprinkle with chopped parsley and serve. I served on a bed of wholemeal rice with peas. Yummy!

Chickpea Flatbreads with Roasted Tomato & Walnut Sauce

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Oh yum, this little Sunday lunch dish was super tasty and healthy too. Original recipe was adapted from Love & Lemons. I was trying to use up what I had in my fridge so roasted tomato sauce it was to go with. Topped with some fresh scottish mackerel this was so tasty and flavoursome.

 

For the Flatbreads:-

Serves 2

200g Gram Flour

1 tsp sea salt

1 tsp garlic powder

2 tsp Dried Parsley

2 tsp Dried Coriander

1 tsp Ground cumin

1/2 tsp Chilli powder or crushed chilli

2 tsps Lemon juice

6 tsps extra virgin olive oil

300ml water

 

  1. In a large bowl, mix everything together, chickpea flour, salt, garlic powder, dried herbs, cumin, lemon juice, olive oil and water. Allow to sit for about 30 minutes.                                                                                                          20190414_131455
  2. Preheat a pan on the hob to a high heat with a little oil, pour half the mixture into the pan and cook for a few minutes until you see the mixture starting to rise. Flip over and cook for a further few minutes until slightly browned.
  3. Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!

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For the Roasted Tomato & Walnut Sauce

12-15 cherry tomatoes – halved

1 tsp ground garlic powder

2 tsps powdered sugar

2 tsps sea salt

1/4 tsp chilli flakes

2 tbsps Walnut Oil

1 tsp balsamic vinegar

 

  1. Roast the tomatoes under the grill or in a pan until soft and slightly browned.
  2. Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.

 

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Slow Cook Pulled Chicken & White Bean Stew

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Oh this was rather tasty too, another recipe spied on the Eating well website. Again I slightly adjusted flavour to my own liking & this was very filling and healthy.

 

Serves 2

2 Chicken Breasts

1 can 400g cannellini beans – drained

400ml chicken stock

1 white onion – sliced

1 carrot – sliced

1 yellow pepper – sliced

100g kale

1 tsp dried rosemary

1 tsp Italian Herbs mix (thyme, basil, oregano,red bell pepper, marjoram, sage, parsley)

1 tbsp lemon juice

Salt & pepper to taste

 

  1. Heat a little oil in a large pan and gently fry the onions and pepper
  2. Add the chicken breasts and brown all over for a few minutes.
  3. Add in the beans, chicken stock, seasoning, rosemary, italian herbs and mix, bring to the boil then reduce to a very low simmer. Simmer with lid on for about 4-5 hours.
  4. 1/2 hour before serving take 2 forks and shred the chicken, next add in the kale and continue to simmer.
  5. Squeeze fresh lemon juice into pan mix then serve with some lovely fresh bread.

 

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Cheesy Mexican Beef

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Oh wow, this little dish was super tasty and lower in calories too at only around 480 per serving. I got this from Food for Fitness High Protein Cookbook, Scotts cookbook is brilliant and loaded with amazing recipes.

You know me….I do love a good one pan meal and this is another for favourites list.

 

4 Servings

500g lean scottish beef mince

1 tbsp coconut oil

2 cloves garlic minced

1 red onion, sliced

1 red pepper, sliced

250g rice

400g chopped tomatoes

500ml beef stock

2 tbsp mexican seasoning (1 tbsp chilli powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp oregano, 1/2 tsp paprika, 1 1/2 ground cumin, 1 tsp sea salt, 1 tsp black pepper)

60g low fat cheddar

Fresh coriander chopped to serve.

 

  1. Heat the coconut oil in a non stick pan
  2. Add the garlic, red pepper, onion and fry for a minute. Then add the beef and fry until browned (few minutes). Add in the seasoning and coat the meat.                                                            20190323_160614
  3. Add the rice (uncooked), tin tomatoes and stock bring to the boil then reduce to a low simmer, cover and cook for about 30 minutes until rice is cooked and stock is absorbed.                                                                                20190323_161406
  4. Top with the grated cheese, allow to melt then sprinkle the coriander and serve.

 

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Harissa Spice Veggie Tray Bake

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Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was.    I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!

Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s

 

Serves 2 (main dishes)

1 large sweet potato – cut into small chunks

1 large red onion – cut into wedges

2 Carrots – cut into small chunks

1 x red & 1 x yellow pepper – sliced thickly

1 Cauliflower – cut into small florets

2 Parsnips – cut into small chunks

4-5 asparagus

1 x 400g tin chickpeas

1 x 200g tin tomatoes

2 large heaped tbsps of Rose Harissa Paste

1 tbsp oil

Coriander

Salt & pepper to season

 

  1. Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
  2. Preheat oven to 200 deg and oil a baking tray.
  3. Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
  4. Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
  5. In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
  6. Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
  7. Serve with some sprinkled coriander. Yummy!

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Sweet Potato, Butternut Squash & Spinach Curry Burgers

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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

  1. Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
  2. In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.                                        20190211_153656
  3. 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.                                                20190211_174658
  4. 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.                              20190211_180637
  5. Serve. Yummy!
  6. I added some potato wedges to my crisperplate at the same time for a one pan meal.

Avocado, Spinach & Pea Mash – served with steamed teriyaki salmon

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My healthier eating continues this month. I got some lovely bits of Scottish Salmon recently so came up with this idea of a healthier mash using whatever I had in my fridge. It was delicious. Best bit, it only took 6 minutes to cook and put together.

 

Makes enough mash for 2-3 people

80g baby spinach

1 avocado

50g garden peas – cooked

juice of 1 lemon

1 tsp Sea Salt

Garlic clove – minced

1 tsp coriander – dried

1 tsp olive oil

(optional if you like spice, add in 1 tsp chilli flakes)

 

  1. Place everything into a blender and mix until just combined.
  2. Serve. Simple as that!

I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!

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Curried Cod

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This is a tasty little dish and so healthy too. I’m always trying to get more fish into my meals (hard when my partner isn’t a fish fan!), but even he loved this one. Result!

Easy to make and full of protein and iron.

Makes 2 portions

1 tsp oil

1 onion, chopped

2 tbsp curry powder

1 tsp ground mixed spice

2 garlic cloves or 1 tsp dried garlic

1 x 400g chopped tomatoes

1 can chickpeas (optional)

100g Spinach (optional)

1 packet of fresh green peas

2 cod fillets

zest of 1 lemon

handful of chopped coriander to serve

 

  1. Heat oil in a large pan and cook onion & garlic over a high heat until softened and slightly browned. Stir in the curry powder and mixed spice, mix through.
  2. Add in the tin tomatoes, chickpeas and green peas with seasoning to taste.
  3. Cook for about 10 minutes until sauce starts to thicken slightly.
  4. Add in the cod and cover, continue to cook for another 10 minutes until fish is cooked through.
  5. Squeeze on the lemon zest and coriander then serve.  Yummy!

I served with some curry roasted parnsips and carrots.

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Butterfly Chicken Pizza

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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

 

  1. Butterfly your chicken and flatten the thicker part so it will cook evenly. 20181130_171848
  2. Add the chopped onion, peppers, chilli flakes, olive oil and all seasonings into a food bag and make sure all are coated.
  3. Take 1 tsp and spread onto each chicken breast evenly                                        20181130_180704
  4. Next add the onion & pepper mix and spread evenly
  5. 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)                                                                                                      20181130_181046
  6. Remove crisp plate and crumble on the goats cheese evenly, put back into the oven and cook on crisp for a further 3 minutes.                                                      20181130_181803
  7. Serve. Yummy!

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

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Curried Butternut Squash, Red Lentils & Spinach

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This was so delicious and filling. Best of all very healthy & nutritious.

I think I am starting to enjoy this Detox week….lol!

 

Makes enough for 4 portions.

1 onion

200ml vegetable stock

2 tsp dried garlic

1 tsp dried chilli

1 tbsp ginger

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1/2 tsp coriander

1 tsp turmeric

1 tbsp olive oil

1 can chopped tomatoes 400g

300-400g butternut squash – peeled and chopped into chunks

200g Red lentils – cooked

200g Spinach

 

  1. Blend onion, veg stock, garlic, chilli, ginger, tomatoes, cumin, cinnamon, turmeric and coriander into a paste.                                                          20181126_141731
  2. Heat the oil in a pan and cook the paste for about 5-10 mins.
  3. Add in the butternut squash and cook on a medium heat for 20 mins.          20181126_143545
  4. Meanwhile cook the lentils as per pack instructions.
  5. After 20 mins mix in the lentils and spinach to the squash mix and heat for a further 5 minutes.                                                                                  20181126_145023
  6. Remove and serve. Yummy!

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Fluffiest Omelette

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I saw this idea on the KitchenAid Recipe FB site and decided to give it a try. Oh my…..it is by far the fluffiest and lightest omelette I’ve ever had. Great idea of using the Mixer and separating the eggs.

 

Makes 1 omelette

3 eggs

1 tbsp milk

Salt & pepper to taste

Dill or chives (your preference)

Choice of fillings (again your choice) I used sweet peppers and spring onions.

Handful of cherry tomatoes to serve – grown in my own garden.

 

  1. Seperate the eggs and whisk until fluffy with. Pour the milk into the yolk mixture. I whisked on power 6 for 3 mins, the 4 for 2 mins.

 

2. Gently fold the yolks into the whites and season.

3. Heat 1 know of butter in a non stick pan. Gently fry off the peppers and spring onions. 20180902_124142

4. Once browned pour the egg mixture into the pan and gently cook for a few minutes on eash side.

5. Remove onto a plate, cut in half the tomatoes and gently brown in the pan for a few minutes and serve.

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Pancakes

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I used my Best Pancake recipe for this, it is one recipe that always works.  Light Fluffy pancakes guaranteed. This morning was a more healthier option with low fat toffee yoghurt, blueberries and a little Maple Syrup…….oh so yummy!

I love mixing up pancakes, there are so many toppings you can choose. What is your favourite?

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Sweet Chilli Salmon with Zingy Basmati, Quinoa and veg salad

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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

 

 

  1. 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)                                                                                       20180529_175113
  2. Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
  3. 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.                                                                                     20180529_161951
  4. 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.
  5. 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.                                                             20180529_175433
  6. Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!

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Spicy Chicken & Lentil Curry

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I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.

 

Makes 4 portions

Spray oil with coconut oil

2 onions, diced

10g ginger, crushed

10g garlic, crushed

200g green lentils (or red) rinsed

350ml vegetable stock

1 tsp cumin

1 tsp gram masala

1 tsp dried chillies

400g chopped tomatoes

400g coconut milk – reduced fat

2 chicken breasts

Seasoning

Fresh coriander, chopped

 

  1. Heat spray oil in a large pan.
  2. Add the diced onions with garlic and ginger and cook until softened. Remove from pan
  3. Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
  4. Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
  5. Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
  6. Serve with some fresh coriander. Yummy!

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Pesto Chicken Pasta with Sundried Tomatoes

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I just love fresh pasta, ever since I got my new pasta attachment for my Kitchen Aid Machine I’ve never bought dried pasta again. Having to use up some pesto I had left, this little dish was the result. The sun dried tomatoes just added that little extra flavour.

 

Makes 2-4

For the pasta:

275g ‘OO’ Grade Pasta Flour

3 large eggs

 

  1. Sift the flour into the large bowl on Kitchen Aid mixer or work surface.
  2. Make a well in the middle. Crack one egg in and whisk gently.
  3. Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
  4. Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
  5. Attach the pasta attachment, cut the pasta dough into 4 sections.
  6. Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
  7. Change attachment to fettuccine and feed through. Hang until ready to cook.
  8. Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain

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For the toppings:

2 chicken breasts

1/4 jar sundried tomatoes

3 tbsp green pesto

Handfuls of Broccoli & Baby Spinach

 

  1. I steam cooked my chicken, broccoli and Spinach. (8 minutes for chicken, 3 minutes for veg)
  2. Slice chicken into bite size pieces.
  3. Place pasta into a bowl with chicken, broccoli, spinach and sundried tomatoes, spoon the pest into the bowl and mix through until chicken and pasta is coated.
  4. Serve. Yummy!
  5. For extra spice you could add in some chilli.

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Spicy Sausage & Bean Stew

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Sundays are all about Stews……good home cooked food. Sundays are my chillout day and also my home comforts day, so there’s nothing better than a tasty Stew. This one was full of flavour, very spicy and full of protein too. I served it with some homemade crusty baguettes.

 

Serves 2

6 Sausages (to your own taste. I used Black pepper Beef sausages) you could use low fat sausages to make it even healthier.

1 Cal cooking Spray

1 red romano pepper (the long pointy ones), deseeded and cut into 1cm strips

1 clove garlic crushed

1 tbsp hot chilli powder – less if you don’t like it too spicy

1 tbsp hot smoked paprika

1 tbsp worcestershire sauce

300g passata

100ml chicken stock

200g cannellini beans, drained

200g red kidney beans, drained

6 spring onions, finely chopped

chopped parsley to garnish.

 

  1. Spray a non stick fry pan and heat on a medium heat.
  2. Gently fry the spring onions, pepper and garlic then add 3 tbsp water and cover. Cook on a simmer for about 5 minutes until soft.
  3. Meanwhile, gently brown sausages in a fry pan with spray oil.
  4. Once browned, remove and cut into 3 diagonally.
  5. Add chilli powder, paprika and worcester sauce into the pepper mix and stir, then add the passata, chicken stock, sausages and beans,  bring up to a boil, then simmer for about 10-15 minutes uncovered.
  6. Serve in a soup bowl and garnish with parsley. Serve with some fresh crusty bread. Yummy!

 

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Spinach & Refried Bean Quesadillas

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Looking for healthier and more nutritious alternatives are always on my to do list, I came across this recipe from The Kitchn , I changed it up a little to my own flavours but this was truly delicious and filling.

Serves 4

Spray fry oil

1 bag (100g) baby spinach

1 Clove of garlic, finely chopped

1 tsp chilli flakes

pinch salt & pepper

4 large or 8 small tortillas

1 tin (400g) of refried beans (I always use Old el paso…I just love them)

1 Red Pepper, finely chopped

1 small tin of sweetcorn, drained

150g Cheddar Cheese, Grated

 

  1. Heat the oil in a large fry pan over a medium heat. Add the red pepper and sweetcorn with the garlic and chilli and cook for a few minutes.
  2. The add the spinach and cook until wilted.   Season.
  3. Remove from pan. Heat through the refried beans for about 4 minutes then remove from pan, set aside.                                                                                  20180324_183355_001
  4. Place the tortillas on a flat surface and start to assemble. Spoon the refried beans on covering half of the tortilla, then the cheese, then the spinach mix the fold in half.
  5. Wipe the fry pan with a dry cloth and place each tortilla in pan a cook on each side for about 2-3 minutes until browned and crispy. Repeat until all cooked.         20180324_185015
  6. Remove and cut the quesadillas in half and serve. Yummy!

 

Steamed Chicken Meatballs with Peanuts on Spinach

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So delicious! If you love peanut butter, you will love this.

With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat.  This makes steaming a lower-calorie, low fat cooking method.  Food stays moist, too, since it is being bathed in water vapor.  Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.

Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.

 

Makes 9

2 Chicken Breasts

1 shallot

1 tsp garlic granules or 1 garlic clove

1 leek

40g whole peanuts

1 tsp salt & pepper

350ml chicken stock

1 tbsp peanut butter

spinach

1 tsp peanut oil

 

  1. Slice the Leek, using a bit with the green on
  2. Peel and slice the shallots
  3. Shell and peel peanuts (if not predone), blitz in a blender until fine  20180311_113325
  4. Cut the chicken into small pieces and season
  5. Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.                                                                                                                                                20180311_113736
  6. With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.                                                                             20180311_114223
  7. Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
  8. 2 minutes before ready place the spinach in the pot also.

     

  9. When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)                                                                           20180311_143128
  10. Serve meatballs on the bed a spinach and pour sauce over. Yummy!

 

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French Toast with Kale, Avocado and Tomato Balsamic Jam

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I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.

 

Makes 2 portions

For the Jam

10 cherry tomatoes – 1/4

1 tbsp balsamic vinegar

1 tbsp brown sugar

1 tbsp butter

Sprayoil

1 red onion – finely chopped

For the French Toast

2 slices of bread (I used wholemeal)

1 tbsp butter for frying

2 eggs

Salt & pepper to taste

 

1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.

1/2 Avocado – sliced

 

  1. To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
  2. Saute the onion on medium heat until tender about 5 minutes
  3. Add brown sugar, stir and cook for a further 3 minutes
  4. Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
  5. To make the French Toast:- Heat 1 tbsp butter in a fry pan.
  6. Whisk the eggs and season with salt & pepper
  7. Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
  8. Steam cook your kale.
  9. Place kale onto toast, then avocado slices then top with the jam.
  10. Serve…….so Yummy!

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Chocolate & Honeycomb Mousse

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This was a little healthy dessert recipe I found on line, although having double portions doesn’t make it healthy…lol! It was so delicious we had to have seconds.!

Makes  4 pots

100g scottish rasperberries

80g dark chocolate

100g quark

2 egg whites

2 tsp caster sugar

1/2 Cadbury crunchy bar – chopped

 

  1. Firstly melt the chocolate either in a bowl over warm water or on level 1 on an induction hob.                                                                                                                                20171021_150008
  2. Set aside and allow to cool. (approx 10 mins)
  3. Whisk egg white until stiff then whisk in the sugar                                                         20171021_151547_001
  4. Mix quark into the chocolate mixture
  5. Gently fold the egg whites into the chocolate mix.                20171021_152939
  6. Add in the chopped honeycomb, leaving a few chunks to decorate after 20171021_153136 20171021_152835
  7. Place some rasperberries in the bottom of the dish then spoon some of the mixture evenly into each dish. Top with crunchy bits and rasperberries.

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Venison and Chorizo Casserole

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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

 

  1. Heat 2 tbsp olive oil in a pan, light coat the venison with flour and add to pan to brown all over. Season.
  2. Add the Chorizo, garlic and onion and stir through for few mins until golden.
  3. 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.                                                                                                                            20160409_173408
  4. I served with some wild rice but it is also lovely with boiled potatoes and green veg.

YUMMY!

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