I love Koftas, usually with Lamb but I decided to try chickpeas instead in my bid to eat more healthier and plant based. These were just as good if not better in my eyes, delicious and nutritious and full of texture. Really simple to make too.
Place chickpeas, carrot, kofta seasoning and coriander in a bowl and mix together using your hands to mash the chickpeas together. Shape into 4 -6 into a rugby ball shape roughly of equal quantities.
Heat a little oil in a fry pan and cook for a few minutes each side until browned, place koftas onto an oven-proof tray, drizzle each one with a tablespoon of the pomegranate molasses an bake in an oven 200 deg for about 5 minutes.
Meanwhile, mix the cacik paste with the yoghurt and chopped cucumber, set aside.
To serve, place koftas on a toasted flatbread or serve with a side salad and drizzle the yoghurt dressing over.
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
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.
In today’s hectic lifestyle and especially in the wintery months, it can feel impossible to achieve those recommended eight hours of sleep. Sleep deprivation catches up to us all, however, and it can be difficult to find energy-granting options that are healthy as well. Luckily, many foods boost energy naturally, offering a mid-day pick-me-up that will not derail a healthy diet.
I have put together a small collection of delicious Breakfast Recipes that I enjoy, these tasty morning starters will help get your energy set for the day ahead.
I was inspired a few years ago when I decided to look more into nutrition, it was really interesting learning about micronutrients and the true benefits of all those minerals & vitamins. I completed a health & nutrition course with BNF (British Nutrition Foundation) https://www.nutrition.training/ & learned how to use foods to our advantage to better our diets & lifestyle.
Simple to make dishes that the whole family will enjoy.
The eBook only costs £1.99 and this is just to cover my expense of running this blog and designing the book. I hope that you see the value in this and that you enjoy.
OMG! I do love Avocado’s & if you do too, you will love this little recipe. A good nutritious and healthy way to start your day. Creamy luxurious texture, full of good vitamins, healthy fatty acids, flavour and fiber, why would you not want to? Good on their own or serve with a poached egg or crispy bacon for a more luxury weekend treat.
Makes 4 large pancakes
1 Large avocado
100g Plain Flour
1 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk
1 egg
1/2 tsp vanilla extract
1 tbsp coconut oil – melted
butter for the pan
Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
Mix the avocado into the flour until blended
Melt the butter in a fry pan on medium to high heat, scoop the batter into the pan (whichever size you like) and cook for about 2-3 minutes per each side.
Serve. I put on a bed of Spinach with a poached egg on top, Yummy!
This little dish is now becoming another go to dinner in my house, it so easy to prep, has a lovely taste and using my crisper plate is ready in under 15 minutes. I do love easy cooking sometimes.
Serves 2
2 Chicken Breasts
1 tbsp Rose Harissa
4-6 charlotte potatoes – halved
3-4 sweet peppers
1 red onion – cut into wedges
1 clove garlic – crushed
Salt & pepper to taste
1 tbsp olive oil
Cut chicken into large bite size pieces and place in a bowl with the harissa, mix to coats evenly.
In a separate bowl place the potatoes, onion and peppers with garlic, pour 1 tbsp olive oil then season with salt & pepper.
Preheat your crisper plate for about 2-3 minutes on dynamic crisp setting
Place the chicken and potato mix onto the crisper plate and cook for a further 12-14 minutes on dynamic crisp setting.
O.M.G!…this little dish was amazingly tasty and even better, it was under 500 calories too! I am on a mission to eat a bit healthier this year, I generally do, but I’m making more of an effort this year….( I know, I hear you, we all say that in January….lol!) It was also so quick to make, in just 10 minutes my dinner was ready, a great mid week or quick Friday night dinner. Bonus:- Under 500 calories and full of flavour!
Serves 2
150g Wholewheat Penne pasta
6 slices or Parma Ham – chopped
1 red onion – thinly chopped
1 tsp crushed garlic
1 chilli – chopped or 1 tsp dried chillies
60ml creme fraiche
1 handful of frozen peas
small handful of chopped parsley
small handful of chopped mint
Grated zest of 1 lemon
2 ladel’s spoonfuls of pasta water
Spray oil – low calorie
Bring a pan of water to the boil and cook pasta for about 8-10 mins or follow packet instructions.
Gently heat spray oil in a fry pan on medium heat
Add onion, parma ham, chilli and garlic and cook through. Half way add 2 ladle’s of the pasta water.
When pasta is ready, drain and add to the pan along with the peas, cook for 2 minutes to heat peas through.
Add creme fraiche, parsley, mint & grate lemon zest and stir through, only for 30 secs. Ready to serve.
This is one of my go to comfort foods, its warm, tasty and filling, great for this season. Sometimes I change it about and play with the recipe but anyway I cook it, it’s delicious.
Makes for 2
400g Aberdeen Angus Scotch Mince
75g wholemeal pasta (I use spirals…but you can use any you choose)
1 red onion – finely chopped
1 tin (400g) tomatoes – use plum as there is more flavour
1 tin red kidney beans OR you can also use baked beans (drained)
1 tsp dried garlic
100ml beef stock
1 tbsp dried mixed herbs
Salt & pepper to season
Splash of tabasco sauce to taste (optional)
Fresh coriander to garnish (optional)
Grated cheese to garnish (optional)
Gently heat up 1 tbsp oil in a deep pan and fry the mince until browned, add in the garlic, salt & pepper
Add in the onion until browned
Pour in the tomatoes, beans, stock and pasta and mix thoroughly, bring to the boil
Sprinkle the mixed herbs and mix, reduce to a simmer, then cover and cook for approx 20 minutes.
Remove lid, turn up heat slightly and cook until the sauce becomes thick, about 10-15 minutes.
If you don’t have non stick pans, stir every 5 minutes or it will burn to the bottom.
Serve with a sprinkle of coriander, a dash of tabasco sauce, handful of grated cheese or simply a slice of crusty bread…..it is entirely your choice.
I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!
Makes 1 portion – obviously add quantities for more.
2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!
1 tsp chilli powder
1 tsp rainbow peppercorns – ground
1 tsp ground cumin
2 tbsp olive oil – good quality
1/2 cucumber
Salt & pepper to taste
For the dressing:-
1/2 avocado
1/2 lemon juiced
1/2 garlic clove – crushed
Handful Dill – freshly chopped (or you could use parsley)
1/2 chilli – diced or 1/2 tsp dried flakes
2 tbsp water
Salt & pepper to taste
Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
Add the cucumber to the avocado dressing and coat.
Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!
We decided to have a spanish afternoon and I was dying to try something different in my new Crisper Plate. Absolutely loved this recipe, healthy, tasty and only 12 minutes in my new crisper plate.
Perfectly served with some San Miguel…….we just needed the sunshine…lol!
Makes a 12 inch size – 4 portions
250g potatoes – sliced (I left skin on but it’s up to you)
4 eggs
1 tbsp butter or oil
Sliced onion (I used shallots – better flavour)
30ml milk
Salt & pepper to taste
Preheat crisp plate for 3 mins. Place butter on a allow to melt
Place potatoes onto plate.
Cook on Dynamic Crisp for 5 minutes.
Place the onion on top of potatoes and cook further for 3 minutes.
Meanwhile beat the eggs, milk and salt & pepper together then pour over potatoes.
Cook further for 3 minutes
Turn on grill and brown for about 2 minutes or until golden brown.
This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.
Makes 2
2 eggs – separate white from yolk
pinch salt & pepper
tsp chives
1/2 tsp smoked paprika
1/2 tsp dried chilli flakes
Method
Preheat oven to 230 deg and line a baking tray with non stick paper
Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff
Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.
Sprinkle the paprika onto the egg whites
Bake in the oven for approx 3-4 mins
Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.
I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.
This is one of my favourites:-
3 eggs
6 cherry tomatoes – halved
handful of spinach
1 mushroom sliced
Salt & pepper to taste
Lightly oil frying pan
Add in tomatoes, mushroom and spinach, cook for a minute
Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.
I had some Garlic Bread left over from dinner last night, so I wanted to try something different with it rather than just heating it up. I just love spinach, so why not? It turned out absolutely delicious….if I do say so myself. lol!
Makes 1 small pot – about 1 cup
2 cups of fresh spinach leaves or 6 rounds of frozen spinach
1/2 cup of fresh flat leaf parsley. (you could use basil also)
1/4 cup of walnuts or pine nuts
1/4 cup of parmesan cheese – freshly grated
2 garlic cloves
juice of 1 lemon
1 tsp sea salt
1 tsp black pepper
2 tbsp olive oil
Put everything into a food processor and blitz until blended together.
Serve up. I had mine on bread but you could use this as a base for pizza, in salads, so much more. Will keep in fridge covered for up to 3 days.
I just love eggs and toast on a Saturday morning but wanted to jazz it up a bit today, so here is my eggs in toast with some spicy avocado bites.
2 Slices of Wholemeal toast (you can of course use white if you prefer)
2 eggs
1/2 avocado – mashed
tsp of chilli flakes
rainbow pepper
knob of butter
1. Heat butter in a pan
2. Using a cutter take out the centre of the bread slices
3. Place bread slices into the pan and crack the eggs in the centre. Also put the circle bites into the pan.
4. Cook for about 1-2 mins, then flip over and cook for a further 1-2 mins (depending if you want yolk running or not)
5. Meanwhile, mash up the avocado and sprinkle with chilli flakes.
6. Remove the toasts from pan and place on a plate. Take the 2 round pieces and place the cutter you used to cut over then spoon in the avocado mix, remove cutter and place on plate. Sprinkle with rainbow pepper to taste. Yummy!
One of my favourite meals is my waffle crusted chicken and Maple sauce, I thought I would try a more healthier accompaniment tonight.
I had some Broccoli to use up and decided on some little courgettes. These were really tasty and also low in fat.
Makes about 10 croquettes
1 large broccoli (about 3 cup fulls of florets)
2 eggs beaten
salt & pepper
1 small onion – finely chopped
1/2 cup of panko breadcrumbs
1 cup of reduced fat cheddar cheese – grated
1/2 tsp garlic powder
Preheat oven to 210 deg.
Blanch the broccoli in boiling water for 1 min, then transfer to cold water to stop cooking. Dry off excess water and chop broccoli finely.
Put eggs, cheese, onion, garlic, sat & pepper into a large mixing bowl then tip in the broccoli and mix through. Add in the panko breadcrumbs and mix again. Place in the fridge for about 1/2 hour to chill, this will help when making croquettes.
Line a baking tray with greaseproof paper. Take a small amount into the cup of your hands and shape into a croquette. Place on baking tray and spray with oil. Sprinkle a little paprika on each one and bake for 10 mins.
Turn over, spray with oil and bake for a further 10 mins or until golden brown and crispy.
Serve.
Yummy with my waffle chicken, you can find recipe here waffle chicken
Having some left over Masala Paste from the other nights curry, I wanted to try something different and a bit more healthier but filling, which means only 1 thing to me Lentils!
Lentils are so healthy and include all these beneficial nutrients like fibre, protein, minerals and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves youfeeling full and satisfied.
Makes for 2 large portions or 4 smaller portions if having with an accompaniment.
3 tbsp Masala Paste
1 tbsp olive oil
1 red onion – finely chopped
1 garlic glove – chopped
400g tin of chopped tomatoes
1 tin of coconut milk – I use the lighter option to make it healthier
160g Red lentils, in my house it has to be Great Scot!
1 bag of fresh spinach (about 300g)
100ml vegetable stock
Heat the oil in a pan and fry the onion for a few minutes.
Add in the masala paste and cook for another minute
Add in the tomatoes and coconut milk then bring to the boil
Pour in the lentils and reduce heat to a simmer, cook for about 25 mins until lentils are soft.
Add in the stock, mix through then add in the spinach and allow to wilt for a minute.
Oh…. I do love breakfast time! New Year, new ideas, new breakfasts. Having some yoghurt left over I decided to try out some healthy smoothie bowls for my breakfast this week, and they we sooooooo delicious! A lovely smooth thick texture and full of healthy vitamins, whats not to like?
Here are 2 combinations that I tried and succeeded with.
1 x Avocado, 1 x Banana, 5 x Walnuts, 1 tsp vanilla, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender or use a hand blender then top with 1 tbsp chia seeds, 1 tsp cinnamon to garnish
1 x Avocado, 1 x Banana, 6 Strawberries, 5 walnuts, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender then top with 1 tbsp chia seeds and 2 strawberries to garnish.
I now have the urge to try more combinations, keep you posted!
After coming down with the cold over the holidays, I was on a mission not only to eat healthier but to use food as a natural healer, so that means more antioxidants and vegetables. Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.
Serves 2
1 Cauliflower
2 garlic cloves
2 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1 tsp crushed red pepper
1 onion – chopped
salt & pepper to season
1 pint of vegetable broth
1/2 can of coconut milk
2 tbsp fresh chopped coriander
Pre-heat you oven to 230 deg C.
Chop up the cauliflower into small florets/cubes, add in the chopped garlic and oil into a bowl and mix through until all combined.
Place the cauliflower onto a baking tray and bake for about 25 mins.
Heat a tbsp oil in a pan and gently fry the onion, add the veg stock and bring to the boil, add in the cauliflower then cover and simmer for about 15 mins.
Add in the coconut milk and stir through, using a hand blender, blend until smooth.
Cook your rice separately then once ready add to the soup and mix through.
Yet again I amaze myself with an absolutely delicious curry, another one for my favourites list. So healthy too and filling.
Serves 2
2 Chicken Breasts
1 tsp curry powder
1 tsp gram masala
1 tsp Cumin
1/2 tsp turmeric
2 cloves
1 tsp salt
1 chopped onion
1 chopped chilli
2 tsp ginger
1 yellow and 1 red pepper – diced
1 tsp garlic powder or 1 fresh clove
250ml beef stock
1 cup lentils
200ml coconut milk
parlsey
salt & pepper
Put spices into a tub, turmeric, gram masala, cumin, salt, pepper, cloves and garlic. Dice the chicken and rub in the spice mix to coat.
Heat a tbsp of oil in a pan and add the chicken to brown.
Add in the chilli, onion and peppers and cook for a few minutes.
Pour in the beef stock and lentils bring to boil then simmer and cook for about 1.5 hrs.
Pour in the coconut milk and simmer further for another 1.5 hrs. If too watery, remove lid and simmer uncovered until sauce has thickened (about 15 mins).
Another quick and easy recipe that always tastes great! I was having a lazy afternoon today as it was wet n cold outside, so this was a fab warm comfort lunch that just satisfied my craving for something warm and comforting. I made some of my homemade salsa which went perfectly with it.
Makes 4
2 medium potatoes – peeled and grated
3 spring onions – chopped finely
2 handfuls of cheddar cheese – grated
small handful of parmesan cheese – grated
1 egg
1/4 cup of flour
1 tsp chilli flakes
Salt & Pepper
Heat 1 tbsp olive oil in a pan
Peel and grate potatoes. Using some kitchen towel squeeze any excess water from potatoes.
Put potato, cheeses, onions, chilli, egg, salt & pepper and flour into a large bowl and mix through until combined.
Using an ice cream scoop, scoop mixture into the pan and flattened with back of spoon to make pancake like shapes.
Picking up my goodie bag again from the Glasgow Food Assembly on Monday, I got some lovely fresh Courgettes (Zucchinni to those of you that are from America) and some Red Russian Kale, with thanks to Locavore in Glasgow, the RR Kale is more tender and has a sweater flavour than the more traditional varieties. So what to do with it all…..well here goes, a nice wee spicy treat.
Red Russian Kale.
Makes 2 Boats
2 x Courgettes – Sliced in half longways
1 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 chilli – chopped (red or green)
1 small piece of ginger – finely chopped or grated
1/2 tsp turmeric
about 8 strands of kale
small handful of peas and sweetcorn (I used frozen)
Juice of 1 Lemon
1/2 tsp corinader
1 tbsp coconut (dessicated or fresh chopped)
1 tbsp sesame seeds
Firstly preheat oven to 200 deg.
Lightly brush the courgettes with olive oil and place in a baking tin or tray, season with salt & pepper.
Oven bake for approx 30 mins or until turning slightly browned. Once roasted remove with a spoon the seeds. This of course could be done before hand, but I plan on mixing it with my kale mixture.
Meanwhile, heat some olive oil in a fry pan.
Sizzle the cumin and mustard seeds for approx 1-2 mins.
Then add in the chilli, ginger and turmeric fry for another 2 mins.
Add in the kale, peas and sweetcorn with a tbsp of water, Cover the pan and cook for 4-5 mins or until the kale has wilted.
Squeeze in the lemon juice, coriander, sesame seeds and coconut, toss everything together and heat through for another minute.
If mixing the courgette seeds add in now and then serve the mixture into the courgette halves.
A Yummy side dish with a little spice, nice and healthy or even a small lunch.
Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.
Makes enough for 2
2 x Smoked Haddock pieces
2 x eggs
2 x Bay Leaves
2 tsp mustard seeds
2 tsp turmeric
Thumb size ginger – chop small pieces or 1 tsp powdered ginger
1 Red Chilli – chopped
4 Spring onions – chopped
Handful coriander – chopped
150ml natural yoghurt
1 tbsp sweet chilli sauce
1 packet of pre cooked wholemeal rice (used this for quickness)
Handful of peas
1 lemon
Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.
Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.
Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.
Mix the yoghurt and sweet chilli in a small bowl and put to side.
Put the fish into the fry pan and mix through.
Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!
This is so moreish and so healthy, you can have as your morning shake, lunch shake, snack shake, pre or post workout shake…….oh yes this is good anytime of the day….so yummy! At only 200 calories its even better!
Makes 2 shakes
2 bananas – preferably frozen
4 tbsp of peanut butter – chunky
2 tbsp cocoa powder
250ml water
pinch sea salt
Simply put everything into a blender and wiz up until smooth. Divide into glasses.
Always wondered what the cauliflower rice would be like and as I’m trying to eat healthier, I said why not give it a go. I have to say it is quite bland on its own, so I jazzed it up a bit.
Makes 2 servings
1 packet of Cauliflower Rice
1/2 tin of tomatoes
1 tin of tuna in spring water (or any you like)
1/2 cup of sweetcorn
1 tbsp soya sauce
1 tsp turmeric powder (classed as a superfood)
1 tsp cumin
1 tsp chilli powder
chopped parsley to serve
Heat some spray oil in a large wok. Add in the cauli rice then flavour with the turmeric, cumin, chilli and soya sauce, stir to combine.
Then add in the tuna, sweetcorn and tin tomatoes, stir to combine through and gently heat for about 4 mins.
Serve with some fresh parsley. Yummy! and Healthy!
O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.
They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-
I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-
Makes 10 pancakes
2 bananas
2 eggs
1 tsp baking powder
4 tbsp plain flour
4 crushed up walnuts
1 tsp vanilla essence
Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.
Whisk the eggs together then add to the mixture, mixing together.
Once combined add in the flour and mix well, it should look like a pancake batter.
Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.
Plate up and serve.
I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.
This was simply amazing, I got the goat shank from Harris Farm Meats, https://harrisfarmmeats.scot/ , their meat is second to none. I decided to slow cook the shank and have a wrap like dinner. Wondering what to put in the wrap with the pulled goat, I decided to try a curried coleslaw….absolutely amazing!
Makes 8 wraps
For the Goat:-
650g Goat Shank
1 tbsp Rainbow pepper (or cayenne pepper)
1 tbsp paprika
1 tbsp cumin
1 garlic clove or tsp powdered garlic
Olive Oil – (good stuff, I use Bertolli)
For the Coleslaw:-
1/2 Red cabbage
1/2 White cabbage
2 carrots
150g natural yoghurt
2 tbsp mayonnaise
1 tbsp curry powder
1 tsp cumin
******
1 packet of wholemeal wraps
Mix all of the goat seasoning together and run into shank, leave to marinade overnight, or at least 12 hrs.
Preheat your oven to 120 deg. Flash fry your shank on all sides to seal the meat. Place in ovenproof dish and cover with foil, slow cook for at least 7 hrs. 1 hr before finishing remove the tin foil.
Meanwhile, chop the cabbages and carrot into fine strips and put into a large bowl, mix in the yoghurt, mayo, curry powder and cumin. Store in fridge until required.
Remove the goat from the oven and rest for 5 mins. Slowly pull the meat away from the bone, it should fall off easily.
Start to assemble your wrap, coleslaw, meat and wrap. I didn’t used any sauce as the coleslaw gave it moisture.
This is not only lovely and tasty but healthy too…..I know your thinking egg fried rice? healthy? but I have used low fat cooking spray and basmati and quinoa rice!
Makes 2
2 x peppers (colours of your choice)
30g Basmati and Quinoa Rice (I used Tilda..my fav!)
small handful of sweetcorn
few cubes of feta cheese
2 eggs
Preheat oven to 220 deg and roast peppers for about 25 mins.
Meanwhile, bring to the boil a pan of water and cook the rice on high simmer for about 25 mins. The last 5 mins add in your sweetcorn to heat through.
Spray the pan with a little oil and add the eggs, you much constantly stir or it will stick, you want a scrambled effect.
Drain the rice mixture and add to the egg, mix together heating gently for a few mins. Season with pepper.
Remove from heat and take our your peppers, stuff the peppers with the mixture and sprinkle on some feta cheese.
O.M.G, these were amazing! I bought some Smoked Halibut from my Glasgow Food Assembly https://thefoodassembly.com/en courtesy of Campsie Glen Smoke House http://www.campsieglen.co.uk/, wondering how I could creat something different, looking in my fridge I needed to use up cream cheese and hollandaise, so here is my wee creation with tasty results!
1 tbsp cream cheese
1 tbsp hollandaise sauce
1 packet smoked halibut
1 tsp dill
squeeze of lime juice
small handful of rocket leaves
rainbow peppercorns and salt to season
Mix everything together (except halibut)
Spread lightly over halibut and top with some rocket (or any garnish you like)
Gently roll up, one all rolled wrap in cling film and chill for 2-3 hours.
Remove and eat…..Yummy! I served with some salad and a nice chilled glass of Chardonnay!
This recipe was inspired by fellow blogger Fae’s Twist & Tango, I have changed it slightly to suit what I had in my cupboard’s but all the same it was absolutely delicious, you can see the original recipe here from http://fae-magazine.com/2016/06/16/lentil-salad/.
50g Yellow Split peas
50g Green Lentils
2 tbsp Olive Oil (a good one)
1 lemon – juice off
1 tsp ginger
1 tsp honey
1/2 tsp salt
1/2 tsp ground rainbow peppercorns
1 medium apple, diced with skin – I used Golden Delicious
Handful of chopped Lovage (this is an erect, herbaceous, perennial plant growing to 1.8–2.5 m, the stems and leaves are shiny green to yellow-green and smell somewhat similar to celery when crushed.)
15g Almonds – chopped
Firstly cook the lentils, bring about 500ml water to boil and boil for 10 mins then reduce to a simmer for about 20 mins.
While lentils are cooking, prepare the dressing:- Olive oil, lemon juice, honey, ginger, salt, pepper mix together in a bowl.
Once lentils are ready pour in dressing a mix through.
Empty in with the apple, almonds and lovage and mix through.
Oh WOW! that is all I can say about this delightful wee salad, especially the smoked fish! I purchased the smoked fish again at my local Food Assembly this week https://thefoodassembly.com/en/assemblies/7907 in Glasgow from a new Company called The Campsie Glen Smokehouse http://www.campsieglen.co.uk/ , The Seafood Charcutier!
They are a small family run business producing artisanal seafood products. Based in Kirkintilloch, Scotland. Charcuterie is defined as the art of curing, drying and smoking.
They have begun their range with 3 cures. After they rest the salmon, trout, and halibut in their Island, Highland, and Lowland Cures for 7 days, they dry out up to 25% of their moisture whilst smoking with their unique blend of selected kiln dried wood chips. The whole process is completed by hand carving the products into the packs you see below.
I made a small salad again with using fresh produce from Rhone Cottage http://www.rhonecottage.co.uk/ , here is my list.
Well…I have to say when I read about this I was a bit uncertain, but as per usual my curiosity got the better of me…….well what can I say…..it just went and worked didn’t it! A perfect folded omelette! Here goes:-
Makes 1
2 small to medium Eggs (if using large you may need to increase cooking time.)
1 Ziplock Bag – good one (cheap one might leak)
1 chopped mushroom
1 sliced small tomato
Handful of grated cheese
Salt & Pepper to taste
Spray oil
Spray inside the bag with oil to prevent from sticking.
Crack the eggs in….no need to whisk up.
Add in your ingredients…..of course you can add anything you like, I made it simple yet tasty.
Gently rub with your hands to coat all round and break the yolks. Remove any air from the bag gently and seal.
Bring a large pan of water to the boil and place bag in and boil rapidly for 8 minutes. Then reduce to a simmer for about 2-3 minutes.
Gently remove and open bag, roll onto a plate and serve…….oh WOW!
I came across this recipe from fellow blogger http://thehomemakerslife.com/ , I loved the sound of it and simply had to try, and I’m glad I did, lively dressing for any salad, very tasty.
Makes enough for about 4 servings
1 medium-sized ripe avocado
1/2 lime
1/3 cup plain yogurt
1/2 clove of garlic
1 tbsp olive oil
2 tbsp ranch dressing
1 tsp fresh chives
1 tbsp chopped parsley
1 tbsp almond milk
Salt and pepper to taste
Put everything into a food processor and blitz together until a smooth like consistency.
I love a full cooked Scottish breakfast but I also like to eat healthy……this little creation is only 240 calories and about 6g fat……you still get the full flavour without the guilty feeling. A win win all round. I just love breakfast times.
I source all my ingredients locally so everything is fresh and super tasty! Not joined a Food Assembly near you yet, sign up here:-
Couldn’t decide between Thai or Italian for lunch……so why not have both? This was a tasty wee snack for lunch that just simply worked. I love creating in my kitchen. Sun was shining today and wanted a refreshing lunch snack with a bit of a punch.
4 x Thai Rice papers
About 12 king prawns (3 in each wrap)
Handful of my favourite Italian pasta – Spaghetti al Nero di Seppia (translated – black squid ink spaghetti)
Handful of Kalette leaves – steamed
Peanut satay sauce – my favourite is by Cottage Delights as it has a nice spice kick to it.
Parmesan Cheese – grated
1 tbsp crushed peanuts
Cook pasta as per instructions. It does look a bit like worms…..lol!
Heat a griddle pan to a high heat and griddle the prawns for a few minutes on each side. Then mix with the peanut sauce.
Soak the rice paper as per instructions.
Assemble together with kalette leaves, spaghetti, prawns then shavings of parmesan, the roll to make your parcels. I always find folding the sides in then rolling keeps everything in better.
Place on a plate, sprinkle peanuts over and serve with a little of the peanut satay sauce. Yummy!
I visited a Brazilian restaurant recently and was served cinnamon pineapple that completely transported me to Brazil….amazing flavour that I hadn’t tried before. Oh yes you guessed it…..I recreated it in my kitchen!
Brazilians traditionally use a spit roast, unfortunately I don’t have one of these yet so I used my good old trusty griddle pan .
1 x Fresh Pineapple
1 x Spray Coconut oil
Cinnamon
1/2 cup brown sugar
Firstly prepare pineapple and cut into slices.
Spray little coconut oil into your griddle pan and heat to a high heat.
Rub some cinnamon and brown sugar onto each pineapple slice and place into griddle pan, cook for about 2 minutes on each side or until caramelised and brown.
Plate up and sprinkle cinnamon over and serve……..oh Yummy!
Oh yummy! A Combination I wasn’t sure would work but it absolutely did. Love experimenting! I marinated the Tofu first to give an light spice.
Serves 2
160g Tofu (Marinated)
1 Rainbow Beetroot (I used the white Albina Verduna)
1 Rainbow Carrot (I used the purple one)
Small handful of gardens peas
Small handful of sweetcorn
60g of Camargue Red Rice
2 tbsps Olive oil
1 tbsp Balsamic Vinegar
For the marinade:
Salt
1 tsp Dried Coriander
1 tsp Paprika
1/2 tsp Ginger
1/2 tsp Turmeric
1/s tsp red chilli flakes
1/2 tsp onion granules
1/2 tsp garlic granules
Squeeze lemon juice
Water
Cook Rice as per packet instructions, 5 mins before ready add in the peas and sweetcorn to warm through.
Pre-heat oven to 210 deg. Chopped carrot and beetroot into fine slices (or you can spiralize them) and coat with Olive oil and Balsamic vinegar. Roast in oven for about 15 mins.
Mix all the marinade ingredients together with olive oil and water, coat the tofu and let it soak the spices for a few mins.
Combine the rice mix, roasted veg mix and tofu together and serve. Yummy! Serve with a lovely crisp glass of Chardonnay or Pinot Grigio!
This Monday I went to my local Food Assembly to pick up all of my lovely fresh meat, vegetables and eggs, I decided to try some of the Lemon Balm from Rhone Cottage, https://www.facebook.com/Rhone-Cottage-1532484203665299/ . Looking at what I could use it with I decided a lovely healthy tuna bean salad and the lemon balm leaves just added that lovely flavour of lemon, it was very fragrant and gave that extra zing.
Serves 2 Approx 350 calories per serving.
1 tin tuna
1 tin of black eyed beans
1/2 red onion – chopped finely
3 spring onions – chopped
1 yellow pepper – sliced and diced
Handful of fresh sweetcorn
Handful of fresh garden peas
1 tbsp red chilli pepper flakes (optional)
1 tbsp Olive oil
1 tbsp balsamic vinegar
1 tbsp mayonnaise
small handful of lemon balm – chopped finely
Heat through the black eyed beans, approx 4-5 mins on medium heat, remove and allow to cool.
Meanwhile, mix everything else in a large mixing bowl making sure everything is coated.
Add the black eyed beans, mix through and then serve with a sprinkle of the lemon balm on top. Yummy!
Looking again for something different, thought I’d combine my breakfast together, with my love of Green Tea and Porridge in the morning this was a bit of a chance but it kinda worked!
200ml Green Tea
50ml Milk
15g Chia Seeds
7g Toasted Coconut Flakes
7 g Walnuts – chopped
Make your Green Tea as usual, add in the milk and Chia Seeds and mix, allow to blend together overnight in the fridge.
In the morning, put your porridge oats in a bowl, pour over the green tea and chia mixture.
Cook in the microwave at 800 watt for approx 3 mins.
I bought some Goat Mince from Harris Meat Farm at the Glasgow Food Assembly this week, dying to try something different. I got a curry recipe from my mother in law and gave it a go. A definite meat on my shopping list going forward, the flavour was intense and went really well with his recipe. A must if you haven’t tried Goat yet. I think I will try the bigger chunks of meat or even a leg and slow cook next time.
Serves 3-4
400g Goat Mince
75g fat-free natural yogurt
2 tsp mild chilli powder
2 tsp ground coriander
2 tsp ground cumin
4 garlic cloves, peeled and crushed
2 tsp peeled and finely grated ginger
½ tsp tumeric
1 large onion, peeled and finely chopped
2 tbsp tomato purée
Salt
Low calorie cooking spray
4 green cardamom pods, lightly crushed
5cm cinnamon stick
4 cloves
½ tsp grated nutmeg
2 tbsp freshly chopped mint leaves
4 tbsp freshly chopped coriander leaves
1. Place the yogurt, chilli, ground coriander, cumin, garlic, ginger and tumeric in a small bowl and mix.
2. Brown mince in some olive oil in a large pan, then fry the onions, place over a medium heat and stir until the mixture begins to sizzle. Add the yoghurt mixture, reduce the heat to low, and cook for 10 minutes, stirring occasionally, until the goat releases its juices.
3. Increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency. Add the tomato purée and 350ml of boiling water, season with salt, cover and leave to simmer for 15-20 minutes.
4. Spray a small frying pan with low calorie cooking spray and place over a low heat. Add the bay leaves, cardamom, cinnamon and cloves and allow to sizzle for 40-45 seconds. Pour the contents of this pan over the meat along with the nutmeg, stir to mix, cover tightly and cook gently for another 12-15 minutes or until the meat is tender. Remove from the heat and stir in the fresh mint and coriander before serving.
I just love breakfast time it is one of my most enjoyable food times and creating something different every weekend has become an exciting challenge. My favourite food is of course eggs, love them anyway cooked. So this morning I went for something simple but very very tasty. I recently purchased some fresh eggs from Little Turnberry Farm and Chicken Nest at the Glasgow Assembly, all of their hens love their freedom at their farmhouse gardens, they enjoy foraging the grounds and a with little TLC they produce the most flavoursome eggs.
Here is my wee recipe for the best baked eggs and tomato:-
2 x Beef Tomato
2 x Fresh Eggs
Salt & pepper
pinch of basil (fresh or dried)
pinch of chives (fresh or dried)
1 x slice of cheddar cheese
First slice the top of the tomato and scoop out the insides.
Season the tomato with salt & pepper, crack the egg into the tomato, sprinkle basil over the top and some cracked black pepper.
Place into a preheated oven at 220 deg and bake for 20 mins for a runny egg, 30-35 mins for solid.
A few minutes before it’s ready, place slices of cheddar cheese on top and allow to melt.
Remove from oven and sprinkle some chives on top serve with some lovely avocado slices. Yummy!!
I simply love quick, easy, tasty comfort food and this is one of my favourite’s, especially on a Sunday morning! Today I decided I deserved a treat and had my Sunday brunch muffins with a glass of Bucks Fizz…..perfect pairing!
The great thing with Muffins is anything goes so you can add any flavour and ingredients you please.
Here are some of my fav’s:-
Makes 8
6 Eggs – beaten
Ground Black Pepper to season
These are the basics, you then add in everything you like…………….
This was inspired from a fellow blogger Ella. I loved the idea of the Turmeric and coconut together, and it really does go, this is a delicious mix of flavours. It is also full of protein and the superfood Kale!
Serves 2
For the rice:-
2 tsp olive oil for cooking
4 Shallots – chopped
2 tsp ginger
150g wholegrain brown rice
1 tsp turmeric
500ml vegetable stock
For the Kale:-
2 large Handfuls of Kale – red and green type
1 tbsp olive oil for cooking
1 tsp garlic
50ml vegetable stock
50ml coconut milk
30g toasted cashew nuts for topping
30g toasted coconut flakes for topping
Heat a pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one minute.
Measure in the vegetable stock and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, or until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.
3. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable stock, cover, and let kale cook for a few minutes, stirring occasionally.
4. Add in the coconut milk and continue to cook kale, roughly 1 more minute more.
5. Add the kale mixture to the rice mixture and stir through.
This was one of those moments where I woke up and thought, I don’t fancy porridge for breakfast, lets see what I have………………after looking in the fridge this is what I put together, full of protein, fibre and superfoods galore it makes a fabulous breakfast shake…….or in fact a great shake at any time and only 154 calories per glass.
For 1 serving
200ml Almond Milk
80g Blueberries
15g Chia Seeds
Mix altogether in a blender until blueberries are broken down, serve and drink…YUMMY!
It was snowing outside and got down to -2 deg here at home in central Scotland and I was desperate for some warm home cooked Sunday Food (by Sunday food, I mean Hearty). I had sausages, winter veg and some harissa paste I needed to use, so this was my Sunday Meal and it didn’t half warm me up too. Happy Sunday!
The thing I loved about this was, it is a 1 pot wonder, chuck everything in 1 pot and cook, not only is it easier but it saves my boyfriend on the washing up…lol! We have a nice little agreement, I cook, he cleans……think I got the better deal! lol!
Serves 2
5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)
1/2 White onion – sliced into wedges
1/2 Red onion – sliced into wedges
1 Parsnip – peeled and halved lengthways, then halved again (about 10cm length)
2 Carrots – peeled and halved lengthways, then halved again (about 10cm length)
1 Medium Sweet Potato – peeled and cut into cubes about 2cm sq.
1 Clove Garlic
1 tbsp olive oil
1 tbsp tomato puree
1 tbsp harissa paste
3/4 pint hot vegetable stock
250g Tin of Chickpeas
250g Tin Tomatoes
Black pepper to season
Fresh Coriander to serve
Firstly prepare your vegetables.
Heat oil in a pan and brown the sausages then place to the side.
In the remaining oil fry the onions until browned and soft.
Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.
Add in tin tomatoes and chickpeas and warm through for about 5 minutes
Remove from heat and plate up, sprinkling some chopped coriander on top.
Continuing with my Superfoods, I fancied a Chinese Flavour Inspired dinner for my Saturday night in but also wanted to keep it healthy and not overload on calories. Looking in my cupboards and fridge I saw a lovely piece of smoked Cod I got from my usual fishmonger so decided to use this.
This is my Saturday do it yourself Chinese Takeaway Dinner.
Serves 2/3
FOR THE FISHCAKES:-
200 g Smoked Cod
1 medium Baked Potato
1 medium Sweet Potato
Handful of Fresh Coriander
1 Juice of lime
1 tsp smoked paprika
2 tbsp light olive oil
1 tsp of spiced red pepper or chilli
Plain Flour for dusting
Salt and pepper to taste
Bake the potatoes in the microwave on high heat for about 10 mins until soft
Scoop out the inside of the potatoes and place in a food processor
Slice the fish portion and add to food processor with paprika, coriander, red spice and lime juice, blend together.
With your hands shape into patties about 1cm thick and 10cm dia, dust with flour and refrigerate for about 1 hour
Heat the oil in a flat pan to medium heat
Place the fish cakes in the pan and cook through for about 5-6 mins on each side or until golden brown.
I served these with a little Sweet Chilli Sauce on the side which was lovely!
Looking in my fridge tonight I had a lot of greens needing to be used up, so as I had a curried meal last night I decided to go with Oriental, and it worked our deliciously. Don’t you just love it when you just fling everything in last minute and you create a delicious meal for yourself.
150g Breast Turkey
50g Kale
100g Broccoli
50g Trimmed Green Beans
2 carrots
2 tbsp soya sauce
1 tbsp chinese five spice
1 tbsp sesame seeds
1 tbsp crushed red pepper
Spray oil a griddle pan and heat to a high heat
Rub chinese five spice into turkey breast, then cook on griddle pan for approx 5-6 mins each side or until cooked through.
Meanwhile, place all the greens, (broccoli, kale and green beans in a steamer and steam for about 5 mins)
Peel carrot skin off then slice into thin strips
Once veg is cooked, mix in the carrot, soy sauce, sesame seeds and red pepper.
Place veg mix onto a plate and top with the turkey breast. Yum!
Raiding my cupboard tonight I found some left over Doritos from the weekend, so I decided to give my Salmon dinner tonight a make over. It was very tasty.
1 Salmon fillet
1 tsp parsley
salt and pepper
Handful Doritos (any flavour of your choice) I used Lime infused
Tbsp olive oil
Pre-heat oven to 190 deg. Coat salmon fillet in oil, season with salt and pepper, then sprinkle parsley over.
Put doritos into a bag and crush with a rolling pin, then roll Salmon Fillet to coat in crumbs
Place in tin foil and wrap loosely. Place in oven and cook for 15 mins.
Serve with some fresh vegetables for a healthy option dinner. YUMMY!
2 Medium potatoes – peeled, chopped and cooked (boiled)
1/2 cup of quinoa – cooked (normally 20mins simmer and 10 mins rest)
1 large handful of Spinach – chopped very finely
4 basil leaves – chopped finely (or 1 tbsp dried)
1 tbsp Lemon Juice
1/2 tsp sesame seeds
1/2 tsp Thyme
Salt & Pepper to taste
2 tbsp Plain Flour
Spray oil
Preheat oven to 200 deg.
Mash up potatoes finely .
Mix up Spinach, Basil, Thyme, Sesame Seeds, Lemon Juice into a paste.
Then Mix in the potatoes and quinoa with 1 tbsp of plain flour and season, mix until you can form a ball shape with the mixture without sticking to your hands, add more flour if you need to.
Roll the balls in some flour and place on an oiled baking sheet.
Bake for approx 30-40 mins. (You may need to turn over half way through cooking)
They will be slightly crunchy on outside and soft in the middle….serve on a bed of Steamed Spinach for extra healthyness! Yum!
I got back late from work tonight and was looking for something quick and healthy, I still had some of my avocado salsa left from Monday night (see spicy salmon recipe), so I decided to mix it with a tin of fresh tuna, quickly griddled my leftover Aubergines and voila, a lovely tasty healthy dinner. It was yummy.
Salsa recipe:-
1/2 avocado – cut into slices/chunks
lime juice from 1 lime
1/2 red onion finely chopped
1 tsp olive oil
1 tbsp coriander
Mix all in a bowl and serve.
Slice Aubergine about 1cm thick, rub with oil and griddle for approx 2-3 mins each side.
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!
1. Cut the peppers into quarters lengthways, place in a baking tin and drizzle a little olive oil then sprinkle the paprika over top.
2. Preheat the oven to 220 deg and roast peppers for 30 mins.
3. Meanwhile bring to boil the vegetable stock and add the couscous, reduce to a simmer and cook for 5 mins. Then remove from heat, cover and let sit for 10 mins.
4. Remove peppers from oven and let cool. Once cool chopped up finely.
5. Using a fork break up the couscous and add in the peppers. Add the tomato paste and stir through. Then serve.
As I am now on my countdown to my weeks holiday in the sun I am now on the healthy low fat, low calorie options. The one thing I don’t want to do is compromise on flavour, this recipe is BIG on flavour but so low calorie it’s great.
I was inspired to give this a try by a fellow Blogger http://www.myfussyeater.com/, I have to say it was delicious, a very light, healthy and filling lunch. I made enough for 4 servings and chilled 3 for later.
Approx 270 calories per serving.
1 medium Cauliflower
3 Handfuls of Spinach
drizzle olive oil
75g Long grain and Wild rice (or you can use what you prefer)
1 Avocado
1/2 lime juice
1/2 tsp garlic
Salt & pepper to taste
1. Blitz the cauliflower in a processor until rice like consistency
2. Add in the Spinach and blitz to blend through adding a little olive oil if needed.
3. Meanwhile cook rice as per packet instructions until soft.
4. Also boil 2 medium eggs until slightly hard boiled (about 7 mins)
5. Empty Cauliflower and Spinach into a microwave container and cover with cling film, pierce film with a few holes and cook in a microwave for 3 mins on high power (900W)
6. Mash together the avocado, lime juice and garlic
7. Empty rice and cauliflower mixture into a large bowl then add in the avocado mix and stir well until mixed together. Season with salt & pepper to taste.
8. Put rice mixture onto plate and slice the boiled egg on top. You can drizzle a tbsp of low fat mayo for extra taste. YUMMY!
Serve with a Green Tea for maximum health benefits………………GO GREEN!!!
I might try putting some Chilli through it next time to give an extra kick.
I love pistachio’s and always looking for new ways to incorporate into my dining. This was delicious.
Serves 4
Salad:-
Mixed leaves of choice, Grated Beetroot, Grated Carrot, Cherry tomatoes (halved), cucumber sliced, Feta cheese, Olives (your choice), 1 pomegranate, Olive oil and Balsamic Vinegar for dressing.
Spiced Aubergines:-
3/4 Aubergines (Halved)
1 garlic clove
Olive oil (2 tbsp)
1 tbsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp chilli powder
1 tsp garlic
Salt and pepper to taste
Pistachio Yoghurt:-
6 tbsps Pistachio’s
Handful of fresh mint
250g natural yoghurt
1 tbsp olive oil
Method:-
1. Preheat oven to 220 deg.
2. Halved Aubergines longways, and make 1cm deep cuts diagonally about 2-3cm apart. Rub the garlic over the top of each one and season with salt and pepper. Drizzle with olive oil and bake in oven for approx 30-40 mins.
3. Mix up aubergines spices and dust over then cook for a further 5 mins.
4. For the yoghurt, mix pistachios, yoghurt, mint and olive oil in a blender until smooth. Set aside until ready.
5. Mix all salad ingredients in a bowl with dressing, serve onto a plate and sprinkle feta cheese over.
6. Cut pomegranate in half and carefully remove seeds, discarding any white pith, sprinkle seeds over salad.
7. Place baked Aubergines on top of salad and serve with the yoghurt dressing.
1. Preheat oven to 180 deg. Lightly fry turkey in a pan for 5 mins with light spray oil.
2. Meanwhile, whisk eggs and add chives and pepper
3. Spray muffin tray with light oil to prevent sticking. To layer up, place turkey rashers on bottom of each muffin case (I used a cutter to shape them circular so they fit in perfectly), then place the baby spinach in and top with pepper and spring onions.
4. Pour into each one the egg mixture and bake for approx 20 mins.
I love Fast Healthy Food. These days we seem to have less time, so quick healthy dinners are perfect.
Serves 1 – Calories per serving 350, 5.8g fat, 0.7g sat fat, 7g protein
1 x carrot sliced thinly
1/4 cabbage sliced thinly
1/4 courgette sliced thinly
1 red pepper sliced thinly
2 Handfuls of kale
small tin of sweetcorn or small handful of frozen sweetcorn
1/4 lettuce sliced finely
1 Egg (Boiled)
1 Chicken Breast, sliced or cubed
1 tablespoon of chinese five spice
1-2 tablespoons of Soy Sauce
1. Boil egg in a pan of hot water for about 7-8 mins until hard boiled.
2. Chop the chicken breast and coat in chinese five spice, then fry in a wok or pan with 1 tablespoon olive oil until browned all over.
3. Add in little at a time, all of the vegetables, stir and cook on high heat for about 5 minutes, splash on the soy sauce and cook for further 1 minute.
4. Remove egg, take off shell and slice.
5. Empty all ingredients onto a plate or bowl and serve…..Yummy healthy meal in under 10 minutes!
My take on my favourite Sweet & Sour Chicken from my Chinese Takeaway.
Makes 2 – approx 450 calories with rice.
2 x chicken Breasts – cubed
50g per person of chosen rice (I had long grain and wild rice)
1 red, green, yellow peppers – chopped
1 handful of garden peas (optional)
2 spring onions – chopped finely
FOR THE SAUCE
50 g brown sugar
2 oz Malt Vinegar
6 oz/150g Tomato Sauce (Ketchup) has to be Heinz
1 small tin pineapple chunks
1 tbsp light soy sauce
(remember 1 part sugar, 1 part vinegar to 3 parts sauce/ketchup)
1. Brown off chicken in pan with light spray oil and cook through for about 10 mins
2. Add peppers to pan and cook for further 10 mins, throw in peas and spring onions and heat through for 5 mins.
3. Meanwhile combine all ingredients for sauce and bring to a simmer for 5 mins. If you need to thicken the sauce more put tbsp of cornflour or flour in.
4. Put chicken mix into a bowl or plate and pour sauce over….yummy.
Red Russian Kale.
Smoked Halibut Salad 
Smoked Salmon Salad
THE WEE CALEDONIAN COOK 
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