Rye & Oat Banana Blueberry Muffins

 

After making my Blueberry Muffins from a recipe book, I decided to try and make them a bit healthier. OMG! these were lovely and sweet still and with a little crunch, so delicious and only 120 calories per muffin.

 

Makes 6

150g Rye Wholemeal Flour

25g Caster Sugar

1 ripe banana – mashed

50g Scottish rolled oats

1 large egg

1 tsp vanilla

75g blueberries

pinch salt

1 tsp baking powder

25g butter – melted

 

  1. Preheat oven to 160 deg fan. Line muffin tin wth cases.
  2. Mix flour, sugar, baking powder, salt and oats in a bowl
  3. In a separate bowl mix egg, banana, vanilla, butter together                                  20181003_105314
  4. Pour wet ingredients into dry ingredients and mix together then add blueberries.
  5. Bake for about 18-20 minutes. Remove and allow to cool.

 

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Devour!


Balsamic Honey Glaze Chicken with Basil Infused Pasta

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Fresh Pasta is just the best, but I always make far too much, I really need to learn my portion sizes…lol. Today I came across a recipe for balsamic chicken so I decided to try it out but add a little honey to it for the glaze and flavour, it was delicious.

For the pasta: (makes 4 servings)

275g ‘OO’ Grade Pasta Flour

3 large eggs

1 tbsp dried basil

 

  1. Sift the flour & put basil 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

For the Balsamic Honey Chicken:-

2 Chicken Breasts (1 per person)

2 tbsp balsamic vinegar

2 tbsp worcestershire sauce

2 tbsp honey

1 tsp rainbow pepper

1 tsp garlic powder

1 tsp ginger powder

1 tbsp olive oil

 

  1. Place chicken breast in a dish. Combine all the marinade ingredients in a seperate dish then pour over the chicken. Marinade in the fridge for at least 2 hours.       20180817_165345
  2. Pre heat your grill to medium heat and gently grill the chicken on the wire shelf for about 16-17 minutes turning halfway through. Tip:- place a tray of cold water underneath to catch any drips but this also adds a little steam to help keep the chicken moist. (I have a chicken breast setting on my oven which I used, this automatically controls the temperature).                                                              20180817_184552   20180817_185950
  3. Meanwhile cut some baby tomatoes in half (I used vittoria tomatoes), and place in the dish with remaining marinade sauce and mix. Place in the oven with the chicken beasts and next shelf down (underneath).                                        20180817_185110
  4. Remove chicken from grill and slice lengthways, tip into the drained pasta along with the tomatoes and sauce and combine. Serve. Yummy!

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Chickpea, Potato & Spinach Curry

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Oh Yum…yum…this wee dish was so tasty. Using up my home grown potatoes this little throw together dish was perfect and healthy too.

I made some of my homemade Chapati’s , which went perfectly. Oh…and a wee glass of Chardonnay too! lol!

 

Serves 2

1 can chickpeas

6 charlotte potatoes, cut into cubes

100g baby Spinach

1 can plum tomatoes

1 tsp cumin

1 onion, chopped finely

1 tsp ginger

1 tsp dried garlic

1 tsp chilli seeds

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 tsp gram masala

1 tsp dried coriander

1 tsp olive oil/fry oil

 

  1. Heat the oil in a saute pan, add the onion and cumin fry until the onion is golden. Add the garlic, ginger, chilli’s, coriander, turmeric, gram masala and chilli powder and cook for five minutes.
  2. Add in the cubed potatoes and fry until potato is slightly browned, season.
  3. Add in the plum tomatoes, chop up and mix thoroughly.
  4. Now add in the chickpeas and mix through, simmer for about 20 minutes.
  5. Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
  6. Serve with Chapati or some rice.

 

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Bacon, Egg & Hashbrown Bake

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

 

Makes 4 servings.

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

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

Cheddar cheese – grated (amount to your preference)

6 green spring onions – chopped

6 large eggs

1/2 cup of milk

1 tbsp flour

salt & pepper to season

 

  1. Grate potatoes and squeeze out excess water, pat dry and sprinkle the flour over to soak up any water.                                                                                                  20180512_090407
  2. Preheat the crisper plate for 2 minutes then evenly lay the grated potatoes onto plate and season. Leave some spaces on the plate as this allows the potatoes to crisp up better. Cook for 6 minutes                                                                                                      20180512_092051
  3. Place the bacon onto the potatoes and cook for 3 minutes or longer if your prefer extra crispy bacon.                                                                                                       20180512_092237
  4. Meanwhile whisk the eggs with the milk and season
  5. Evenly spread the spring onions and cheese onto the bacon and potatoes then pour over the egg mixture and season.                                                                                                                         20180512_093117 20180512_093227
  6. Bake for about 6 minutes or until desired browness.
  7. Serve. 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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Spinach & Refried Bean Quesadillas

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!

 


Spanish Chorizo Tortilla

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

 

Serves 4 (or 2 hungry people)

2 white potatoes

1 sweet potato

Chorizo – I used 1/3 of a 225g ring

1 red onion

6 eggs

1 large handful of kale

1 garlic clove or 2 tsp garlic granules

Salt & ground black pepper to taste

 

  1. Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
  2. Slice the potatoes and red onion about 1/2 cm thick 20180223_172351
  3. Slice up the Chorizo not too thick.                                           20180223_181436
  4. Whisk the eggs into a jug/bowl and season.
  5. Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.                                                              20180223_182004
  6. Cook on dynamic Crisp setting for 8 minutes
  7. Remove then add on the red onion and chorizo, cook for a further 5 minutes                                                                                       20180223_183050
  8. Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.                                                          20180223_183955
  9. Gently remove and serve. Yummy!

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Maple Bacon & Spinach Hasselback Chicken with Crisperplate potatoes

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

 

Serves 2

For the Chicken

2 Chicken Breasts

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

50g Spinach

Salt & pepper to taste

For the potatoes

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

1 tbsp olive oil

Salt & pepper to taste

 

  1. Preheat oven to 200 deg
  2. Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom                                                                                                                                                20180113_164845
  3.  Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
  4.  Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
  5. Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.
  6. Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).

  7. Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
  8. Serve both together….yummy!   I used a drizzle of Maple Syrup over my chicken…delicious!

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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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