Smoked Haddock, Beetroot & Potato Hash

Image Leave a comment 14/08/2021 the wee caledonian cook

This is a great dish that can be enjoy all year round, as a main meal or a side salad dish. Now that the weather is changing and we will soon be entering the Autumnal period we often crave more substantial dishes & this is one of those dishes. Healthy, filling and very satisfying.

I grow my own potatoes and beetroot, nothing more enjoyable than harvesting your own vegetables and preparing a delicious meal for you & your family. I live in Scotland (as you know) and of course my smoked haddock is fresh from the north sea, I get a door stop delivery every week from my local fishmonger who always has the best to offer.

Takes about 10 minutes to prepare and only 20 minutes to cook. A good quick meal.

Makes 2 Servings

2 Pieces of Smoked Haddock

2 Medium/Large fresh Beetroot (or you can buy the vacuum packed cooked beetroot in supermarkets)

250g Potatoes (I used charlotte)

1 Tbsp of low fat mayonnaise or natural yoghurt (I’m definitely a mayo person, but yoghurt will work too)

50g peas

Salt & Pepper to taste

Handful of Chopped Fresh Dill

If using fresh beetroot, bake in tin foil in an oven at 200 deg fan for 45 minutes (you can check my how to roast beetroot post for further info here – https://cookingwithluce.wordpress.com/2020/08/10/roasted-beetroot-salad/)
Wash potatoes and place in a pan of water, bring to the boil and simmer for 20 minutes until softened. If using peas add to pan 4-5 minutes before ready.
If you have a steamer, steam cook the haddock for about 6-7 minutes, otherwise poach in a pan of milk, bring milk to a simmer, place fish in skin side down and simmer for 7-8 minutes. Remove with slotted spoon. Once cooked break into bite size pieces.
When potatoes are cooked, cut into bite size pieces and place in a bowl with peas, add in chopped beetroot then add in 1 tbsp mayonnaise with salt & pepper to taste, using a spoon mix together to coat. Mix in the smoked haddock and dill.
Serve. Yummy!

SUMMER SALAD EBOOK IS HERE!

Image Leave a comment 27/06/2021 the wee caledonian cook

My Wee collection of delightful and flavourful summer salad ideas has arrived!

Go to my eBook page and get your download now. https://cookingwithluce.wordpress.com/recipe-e-books/

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.

Click image below to download from eBook page.

NEW E BOOK LAUNCH TODAY! ENERGY BOOSTING BREAKFAST RECIPES!

Image Leave a comment 15/03/2021 the wee caledonian cook

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.

Please visit my eBook Recipe page for the link to purchase and download. https://cookingwithluce.wordpress.com/recipe-e-books/

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.

Preview of the recipes in my book below.

Green Thai Lentil Soup

Image Leave a comment 31/01/2021 the wee caledonian cook

It is Winter Season here in Scotland and is -4 deg today and very snowy. There is nothing better that a big pot of homemade soup to warm you up on days like this. I had a big pack of lentils in the cupboard and was going to make a traditional carrot & lentil soup but then I discovered some Green Thai paste hiding behind my tin of custard & yes you’ve guessed it Green Thai Lentil Soup it was. Just the ticket too, with the spice it really warmed us up lovely and was very satisfying and filling. Another great recipe to add to the collection.

Makes enough for 4 servings

150g Green Lentils, pre-soaked and rinsed ready to cook

1 Large Sweet Potato, chopped into cubes

1 Tbsp Olive Oil

2 Garlic Cloves, crushed

1 Piece Fresh Ginger, grated (about 2cm)

50g Thai Green Curry Paste, (I used the Blue Dragon one)

1 400g Can Coconut Milk

1 Tbsp Dried Coriander & small handful chopped fresh to serve

1/2 litre Vegetable Stock

Juice of 1 Lemon (about 1 Tbsp)

In a large pan, heat the oil and cook the garlic and ginger for a few minutes then add in the Thai Green Paste and mix through for a further 3-4 minutes.
Add in the chopped sweet potato, lentils, vegetable stock, coconut milk and lemon juice, bring to the boil then simmer covered for about 30 minutes.
Remove lid and sprinkle in the dried coriander and mix through, stirring for a minute or 2.
Remove from the heat and using a hand blender, blend the soup until you reach a smooth and thick consistancey.
Serve with some fresh coriander on top.

This recipe is also good for batch cooking, freezing and keeping for later.

Spicy Carrot & Parsnip Soup

Image Leave a comment 04/11/2020 the wee caledonian cook

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.

Serves 4

8 Medium Size Carrots, Chopped (I keep the skin on but you can peel if you prefer)

6 Medium Size Parsnips, Peeled & Chopped

3 Celery Stalks, Chopped

1 White Onion, Chopped

1 tbsp Olive Oil

1 tsp Ginger Granules or 1 tbsp freshly grated Ginger

1 tsp Garlic Powder or 2 garlic cloves – minced

1 tsp Cumin

1 tsp Ground Coriander

1 tsp Turmeric

1.5 litres good Vegetable Stock

Salt & Pepper to taste

A Little Swirl of Cream to serve and a sprinkling of pumpkin or sunflower seeds (Optional)

Crusty Bread to serve (Optional)

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

You can keep soup in a fridge for about 3 days and freezer for up to 3 months.

Lentil & Squash Dhansak

Image Leave a comment 30/10/2020 the wee caledonian cook

This quick and easy vegetarian meal is perfect for those Autumn and Wintry Days, a warming bowl of goodness in your tummy. Full or nutrition and good vitamins, with only around 300 calories per bowl is a great healthy option to a takeaway Curry. This is also a good recipe to batch cook with. You can serve with a toasted naan on the side for a more filling meal.

Serves 4

300g Sweet Potato – chopped and diced into 2cm cubes

300g Butternut Squash – chopped and diced into 2cm cubes

2 White Onions, diced

2 tbsps Mild Curry Powder

2 tbsps Garam Masala Powder

1 x 400g Tin Chopped Tomatoes

1 x 400g Tin Coconut Milk

1 x 400g Tin Green Lentils

200g Spinach – chopped

Sunflower & Pumpkin Seeds to garnish (yoghurt optional)

Steam cook the Sweet Potato & Butternut Squash, place in a microwaveable bowl with 2 tbsps water and cover, cook on medium level for 10 minutes. (you could always roast in oven for about 35 mins too)
While cooking add a little oil to a pan and cook the onions until softened, add the curry powder, garam masala powder and mix through. Add the tin tomatoes and coconut milk, bring to a simmer and cook for about 10 minutes to allow sauce to thicken slightly.
To the sauce add the sweet potato and butternut squash along with the lentils and spinach, season and mix through, allow to simmer for a few minutes.
Serve into bowls and garnish with a sprinkle of seeds.

Smoked Haddock Pasta

Image Leave a comment 03/10/2020 the wee caledonian cook

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/)

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.
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.
Meanwhile, make your sauce as per above recipe.
Remove fish and place onto a chopping board and remove the skin, break up into bite size pieces.
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.

Sweet Potato & Peanut Butter Gratin

Image Leave a comment 10/02/2020 the wee caledonian cook

Oh Yum, this dish I found on the Whole Earths website, I just love their Peanut Butter especially the crunchy one….yum! My curiosity got the better of me because I wouldn’t have thought to put sweet potato and peanut butter together but wow, this was so tasty.

I also used my automatic setting on my Hotpoint Class 9 oven, the Potato Gratin setting. This was great as I didn’t need to worry about what temperature or oven function to set for a perfect bake the oven worked it all out for me.

This made 4 small servings (2 bakes in a 19cm x 30cm baking dish)

3 large Sweet Potatoes

2 tsp Crushed Chillies (or 2 chopped chillies)

100g Spinach – Chopped

300g Creme Friache

3 tbsp Peanut Butter, Crunchy

2 tsp dried coriander leaves

Salt & Pepper to taste

If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.
Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.
Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.
Cover with Tin foil and bake for about 30 minutes, remove the tin foil and continue to bake for the further 30 minutes or until sweet potatoes are softened and slightly browned.
Serve.

Banana, Peanut Butter & Oat Choc Chip Muffins

Image Leave a comment 09/02/2020 the wee caledonian cook

Today was a day of using up leftovers and I had bananas that were crying out to be used. This little recipe is so easy to make and delicious too, you can store for 2-3 days in an airtight container or freeze if you are making a large batch. Gluten Free too.

A great healthier option too with the oats having 4 grams of fiber & 6 grams of protein. In addition to fiber, oats are rich in magnesium, zinc and iron. The bananas which are loaded with fiber, potassium, vitamin B6, vitamin C, and various antioxidants. The Peanut Butter is a good source of magnesium too.

A great grab & go breakfast option or simply a little snack in between meals.

Makes 12

200g Scottish Oats

60g Peanut Butter

2 small bananas, mashed

1 egg

3 tbsp Maple Syrup

120ml milk

1/2 tsp cinnamon

1/4 tsp salt

1 tsp baking powder

1 tsp vanilla extract

3 Dark Chocolate squares, chopped (or you can used choc chips)

Preheat your oven on fan to 175 deg and grease a muffin tin.
Put ALL ingredients into a bowl or mixer bowl and combine together.
Pour into muffin tin, filling approx 3/4 way.
Bake for about 25 minutes or until a knife comes out clean and muffins are set.
Remove and allow to cool for a few minutes. If freezing allow to cool completely.
Best served slightly warm. Yum!

Harissa Cauliflower & Chickpea Curry

Image Leave a comment 08/02/2020 the wee caledonian cook

A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you. Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.

Makes 4 Servings

1 tsp Ginger powder or 1″ piece fresh ginger minced

2 garlic gloves – minced

1 yellow onion – diced

2 tbsp Harissa Paste

Florets from 1 Caulifower

2 x 400g Chickpeas, drained

1 x 400g coconut milk

300ml vegetable stock

200g baby spinach

Salt & pepper to taste

Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.
Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.
Serve with some Bulgur wheat or rice for a filling meal.

Cauliflower Pakora

Image Leave a comment 07/02/2020 the wee caledonian cook

Oh yum! I still had some pakora batter left so decided to try these little bites….super good and tasty.

Pakora Batter

150g gram flour

200ml water

1/2 tsp chilli

1/2 tsp cumin

1/2 tsp gram masala

1/2 tsp Turmeric

2 cloves garlic or 2 tsp ground garlic

small handful coriander (chopped finely)

Pinch salt

1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.

1 x Cauliflower, cut into small florets.

I steamed my cauliflower using my steam pot for about 6 minutes, but if you don’t have this, you can cook in a pan of salted water on a gentle heat for about 20 minutes then drain.

Dip into the pakora batter and fry gently at 180 deg in rapseed oil for a few minutes until golden. Remove and place onto some kitchen paper to absorb any excess oil.

Serve. Yummy!

I served with my Pakora Sauce:-

Pakora sauce

50g tomato ketchup

2g Mint leaves (finely chopped)

100g Natural Yoghurt

Pinch salt and chilli

50ml milk

Mix together until smooth.

Sweet Potato & Butterbean Tikka Masala

Image Leave a comment 07/02/2020 the wee caledonian cook

Oh yum, this was absolutely delish! Another great low calorie option from Pinch of Nom

I don’t know why I don’t have butter beans more often, a meaty & creamy texture and filling too. This is a great healthier option curry for the weekend or mid week.

Serves 4

Low cal cooking spray

1 onion, diced

1 red chilli, diced

3 garlic cloves, minced

1 tsp ginger

2 tsp tomato puree

juice of 1/2 lemon

3 medium sweet potatoes, diced

250ml vegetable stock

1 x 400g tin tomatoes

Salt & pepper

1 x 400g Butter Beans

100g Baby Spinach

For the Spice Mix:

1 tsp paprika

1 tsp gram masala

1 tsp cumin

1 tsp ground coriander

1/4 tsp cinnamon

Spray a large pan with oil, add the chopped onion and chilli and cook over a medium heat for about 5 minutes. Add the garlic, ginger and spice mix and continue to cook for another minute.
Add the tomato puree and lemon juice and mix
Using a food processor or stick blender, blitz the onion mix to a smooth paste and return to the pan. Add the sweet potato and stir until coated.
Add the stock and chopped tomatoes and season. Stir, bring to the boil and then reduce to a simmer for about 20-25 minutes.
Drain the butter beans and add to the pan along with the spinach, stir through and cook for about 3 minutes until beans are heated through and spinach has wilted.
Serve and enjoy! I served with some rice and some chopped fresh coriander.

Sweet Potato Roti

Image 2 Comments 19/01/2020 the wee caledonian cook

Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.

Makes 6

1 large Sweet Potato

1 cup of plain flour

1/2 tsp turmeric

1/2 tsp chilli flakes

1/2 tsp cumin

Salt & pepper to taste

Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
Yum!

Scottish Salmon & Sweet Potato Chowder

Image Leave a comment 27/08/2019 the wee caledonian cook

I do love my salmon. This was a last minute little dish as I was going to have steamed teriyaki salmon and sweet potato fries tonight for dinner, but changed my mind as I fancied a warming soup type dish. It was delicious and with the lemon zest added that extra bit of flavour.

Makes 2 portions

2 Salmon Fillets – cut into chunks

1 large sweet potato – cut in 1 cm chunks

1 cup sweetcorn (I used frozen)

1 cup baby carrots ( I used frozen)

1 cup garden peas (I used frozen)

1 onion – chopped finely

1 tbsp butter

1 tsp dried dill

Salt & Pepper

200ml water

2 tbsp flour

150ml Milk

Grated Lemon zest and juice of 1 lemon

In a large pot, melt the butter and saute the onion.
Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
Whisk the flour into the milk and slowly add to the pan while stirring through.
Add in the chunks of Salmon, remove the lid and simmer uncovered for about 5 minutes or until salmon is opaque. Be gentle but stir every now and again but watch not to beak up the salmon pieces.
Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.

Scottish Cod with Pea & Asparagus Mash

Leave a comment 18/08/2019 the wee caledonian cook

Packed with 3 of your 5 a day this tasty meal is super high in vitamins and flavour. Any excuse to get my KitchenAid mini processer out though…lol!

Makes 2 Servings

300 g Potatoes

1 bunch of asparagus

100g fresh peas or canned

1 red chilli

2 handfuls of baby spinach

2 Scottish cod fillets

1 lemon

Wash the potatoes and cut into small chunks, keep skin on as that is where the most flavour is. Place in a pan of slightly salted boiling water and cook for about 10 minutes or until soft.
Add the asparagus and peas to the pan and cook further for 3-4 minutes, drain and put into a food processor.
Add the spinach, lemon zest and seasoning to the processor and pulse until blended together.
Cook your cod to your preferred method. I steam cooked mine but you could pan fry for crispy finish.
Divide up the mash and serve with the cod on top, to finish sprinkle with chilli and lemon juice.
Yummy!

Broccoli Fritters

Image Leave a comment 30/07/2019 the wee caledonian cook

Oh yum! I wanted to try broccoli rice in my new KitchenAid mini Food Processor and then decided to turn it into little fitters, these were super tasty and so nutritious. These are freezeable so you can make a large batch for later in the week.

Makes 8

200g Broccoli – fresh

1 egg

80g Gram Flour (Chickpea Flour), you can use almond flour or plain flour too.

30g shredded cheese (I used Le Gruyere but parmesan would be nice too)

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp mixed pepper

1 tsp onion granules

1 tsp garlic granules

In a bowl add flour, salt, pepper, paprika, onion and garlic granules, cheese, flour and egg, mix together
Blitz the broccoli in a food processor and add to the mixture, bring together. If its a little too sticky, just add in some extra flour.
Taking a ladle, scoop some mixture and place into a hot pan with a little oil or Crisperplate (if using), cook for about 4 minutes on each side or until slightly browned. You could also bake in an oven at about 200 deg for about 20-30 minutes.
Serve. Yummy!

Moroccan spiced Mince with Bulgur Wheat & Spinach

Image Leave a comment 29/07/2019 the wee caledonian cook

I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving. Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.

Makes 2 Servings

Spray oil

1 medium red onion, finely chopped

200g Scottish Beef Mince

1 tbsp cumin

1 tsp ground cinnamon

2 tsp turmeric

1 tbsp smoked paprika

1 tsp white pepper

1 tsp ground ginger

250ml vegetable stock

100g Spinach

30g Cashew nuts (slighty toasted and chopped)

80g Bulgur Wheat

Zest of 1 lemon

2 tbsp chopped fresh mint

Salt & pepper to taste

Heat oil in a large fry pan and fry the onions until browned and softened
Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
Season, serve and sprinkle the toasted cashews on top. Yummy!

Goes well with a little glass of Rioja.

Avocado Pancakes

Image Leave a comment 28/07/2019 the wee caledonian cook

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!

Healthier option Sloppy Joes

Image 3 Comments 02/06/2019 the wee caledonian cook

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

Preheat oven to 200 deg.
Spray a fry pan with a little oil and heat to medium heat.
Add the onion, garlic & green pepper and cook until softened, about 5 minutes
Add in the minced beef, turn up heat slightly and cook mince until browned
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
Divide the beef mixture between to pepper halves, scatter the cheese over and bake in oven for about 10 minutes.
Serve. Yummy!

Stuffed Meatballs

Image Leave a comment 29/05/2019 the wee caledonian cook

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

Preheat the oven to 180 fan. Line a baking tray with parchment paper.
Mix all of the meatball ingredients in a bowl until well combined then divide into 12 equal pieces.
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.
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.
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.
Sprinkle with chopped parsley and serve. I served on a bed of wholemeal rice with peas. Yummy!

Chickpea Flatbreads with Roasted Tomato & Walnut Sauce

Image 1 Comment 14/04/2019 the wee caledonian cook

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

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.
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.
Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!

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

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

Chicken Enchilada Rice

Image 1 Comment 14/04/2019 the wee caledonian cook

I got this recipe from Food for Fitness , a great site for everything healthy and fitness. I’m still on my journey to find a better balance of nutrients and this little dish packs loads of protein. At only 500 calories approx per serving it’s perfect for a tasty healthy dinner.

And my favourite part, yes it’s one pot cooking (if you’ve a oven ready hob pot). This is still on my wish list.

Serves 2-3

2 large chicken breasts – chopped into bite size pieces

1 onion – finely chopped

1 red pepper – chopped

1 garlic clove – chopped

50g chorizo – chopped

100g brown rice

300ml chicken stock

10-12 cherry tomatoes – halved

70ml tomato passata

200g tin kidney beans

50g low fat cheddar

1 tsp coconut oil

Mexican seasoning mix – (1 tsp chilli powder or flakes, 1 tsp garlic powder, 1 tsp onion powder, ¹⁄_{2 tsp} crushed red pepper flakes, ¹⁄₂ tsp dried oregano, 2 tsps paprika, 1 ¹⁄₂ tsps ground cumin. ¹⁄₂ tsp sea salt)

1. Preheat your oven to 180 deg.

2. In a pan heat the coconut oil, add the chicken and season with salt & pepper, once browned remove and set aside.

3. Then add in the garlic, onions, pepper & chorizo, cook through for about 5 minutes.

4. Add back the chicken with the mexican seasoning, tomatoes, passata, rice, stock and kidney beans, mix everything through. 20190413_163811

5. Cover with a lid and cook in oven for about 20 minutes. Or transfer to an oven proof dish and cover with foil.

6. Remove from oven and sprinkle the cheese over the top evenly, return to oven and cook for a further 25 minutes.

7. Serve. Yummy!

Steamed Cod & Spicy Butternut Squash Curry

Image Leave a comment 30/01/2019 the wee caledonian cook

Oh yum! A lovely little healthy warming dish on a very, very cold day today.

Makes 2 servings

2 x cod loins

Salt

Rainbow Pepper

2 tsps Parsley

Butternut Squash – chopped into cubes

1 onion – finely chopped

1 clove garlic – crushed

1 tsp dried chillies (or 1 red chilli chopped)

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1 tsp dried coriander

1 tsp turmeric

1 400g can chopped tomatoes

2 tbsp water

100g spinach

Season the cod loins with salt, pepper & 1 tsp parsley each. Steam cook for 6 minutes in Steam pot or steam oven.
Heat 1 tbsp oil in a pan and fry the onion with the garlic for a few minutes, add in the chilli, cumin, cinnamon, turmeric, coriander, 2 tbsp water & tin tomatoes, bring to a boil then reduce and simmer and cover for 20 minutes or until butternut squash has softened.
Remove lid and place spinach into pan, do this in 2 batches, it will wilt down in a few seconds, simmer on low for a further 5 minutes.
Serve with the steamed cod. Lovely healthy quick mid week meal.

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

Image 2 Comments 22/01/2019 the wee caledonian cook

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)

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

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

Carrot, Courgette & Ginger Seabass Salad.

Image Leave a comment 07/11/2018 the wee caledonian cook

Oh yummy! Nice little healthy quick mid week meal.

I do love a good gadgets, and I used my Kitchen Aid Mixer with Grater attachment and also my Steam Pot for steam cooking in my microwave combi oven.

Serves 2

250g SeaBass

1 Carrot

1 Courgette

6 Spring onions, sliced diagonally

small piece of ginger, grated

Small bunch or fresh coriander, chopped

1 juice of Lime

3 tbsp olive oil

Salt & pepper to taste

Season the seabass and place into the steampot and cook on Sensor steam for 8 minutes.
Meanwhile, place the attachment onto your mixer (if you have a spiralizer that would work too) and shred the carrot & courgette into a bowl.
Slice the spring onions diagonally into small pieces and place into bowl with the grated ginger, coriander, lime juice and 3tbsp olive oil. Mix together.
Slice the sea bass and allow to cool then mix through the vegetable mix. Serve.

Fluffiest Omelette

Image Leave a comment 02/09/2018 the wee caledonian cook

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.

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.

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.

Chickpea, Potato & Spinach Curry

Image Leave a comment 28/07/2018 the wee caledonian cook

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

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.
Add in the cubed potatoes and fry until potato is slightly browned, season.
Add in the plum tomatoes, chop up and mix thoroughly.
Now add in the chickpeas and mix through, simmer for about 20 minutes.
Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
Serve with Chapati or some rice.

French Toast with Kale, Avocado and Tomato Balsamic Jam

Image Leave a comment 25/02/2018 the wee caledonian cook

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

To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
Saute the onion on medium heat until tender about 5 minutes
Add brown sugar, stir and cook for a further 3 minutes
Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
To make the French Toast:- Heat 1 tbsp butter in a fry pan.
Whisk the eggs and season with salt & pepper
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.
Steam cook your kale.
Place kale onto toast, then avocado slices then top with the jam.
Serve…….so Yummy!

Poached Eggs with Spinach and Tomatoes

Image 2 Comments 12/11/2017 the wee caledonian cook

I just love Lazy Sunday mornings, no alarm, no rushing, relaxing healthy breakfast with a good fresh cup of coffee, no better way to start the day. This little breakfast is so tasty and quick to pull together but also very nutritional:-

Spinach (Spinacia oleracea) is one of incredible green-leafy vegetable often recognised as one of the functional foods for its health benefiting nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. It is very low in calories and fats (100 g of raw leaves provide just 23 calories). Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Fresh leaves are a rich source of several vital antioxidant vitamins like vitamin-A & vitamin-C.

Eggs Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. One egg has varying amounts of 13 essential vitamins and minerals plus 6 grams of high-quality protein. The high-quality protein in an egg is essential for building and maintaining lean body mass.

Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. They are usually red when mature, but can come in a variety of colors, including yellow, orange, green and purple. The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato (123 grams) contains only 22 calories.

2 Large eggs

100g Spinach

Mixture of tomatoes

Rainbow pepper

oil 1 tsp

Chopped Chilli (optional if you like a bit of spice)

Heat a little oil in a fry pan on medium to high heat, half tomatoes and place face down in pan, cook for about 4-5 minutes or until browned and softened.
Meanwhile bring a pan of water to boil then reduce to a simmer and place eggs in one at a time to poach, I make a swirling motion in water to help bring the egg together. Poach for about 3-4 minutes.
Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!

Smoked Halibut Roll ups with Cream cheese Mix

Image Leave a comment 30/06/2016 the wee caledonian cook

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!

Breakfast Baked Egg and Tomato Cups

Image Leave a comment 26/03/2016 the wee caledonian cook

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!!

Roasted Sweet Potato with Turkey and Black Eyed Beans

Image Leave a comment 17/02/2016 the wee caledonian cook

A very tasty mix up for dinner tonight, and somehow it just went together! This was me using leftovers again, very tasteful.

Serves 1

1/2 Sweet potato

2 small Beetroot’s

1/2 cup sweetcorn

1/2 tin of Black Eyed Peas

1 Turkey Breast – cut into chunks

2 tbsp olive oil

1/2 tsp garlic

1/2 tsp Chilli Powder

Zest and Juice from 1/2 lime

Handful of coriander

Roast in a tin the sweet potato and beetroot at 220 deg for 30-35 mins.
Meanwhile, mix 1 tbsp of olive oil, garlic, chilli powder and lime juice/zest together, this will be your drizzle.
Season the turkey with salt & pepper and fry gently until browned all over. Remove from heat.
Place the black eyed beans and sweetcorn on hob and gently heat through (4 mins)
Once roasted veg is ready, mix everything together with the oil mixture and serve with coriander on top.

Tuck into this beautiful mix which is also healthy and very filling too!

Quick Throw Together Salad

Image Leave a comment 06/02/2016 the wee caledonian cook

I have to admit this is still my favourite Salad, flavours are just so tasty and go with anything. So quick to put together too!

1 x Red Mini Cos Spanish Lettuce – sliced longways the halved (this is so crunchy and refreshing)……best lettuce in my books.

1 x carrot – sliced longways

1/2 cucumber – sliced longways

1/2 courgette – sliced longways

2 tbsp black olives sliced

4 small cherry or piccolo tomatoes – sliced halveways

2 tbsp lemon juice

big drizzle of Olive oil – good quality

2 tbsp balsamic vinegar

2 tbsp sesame seeds to top

Mix everything together – serve with anything or simply just eat on its own. Yummy!

My Veg Mash Up – Using leftovers

Image Leave a comment 14/01/2016 the wee caledonian cook

Had to use up some vegetables in my fridge up, if you’re like me, I hate waste, and I buy loads thinking I’m going to be good this week and have veg every day….some days that doesn’t work out so I’m left with a lot. I decided to do something I’ve never tried before and simply just mash it all up. Wanted to add some flavour and decided a Mediterranean flavour should be o.k.

Makes 1 Pepper

1 x Orange Pepper – Roasted and cut in half

2 x Carrots

Handful Broccoli (approx 50g)

30g Green Beans – chopped

2 tbsp Tomato Passata (I had some left in my fridge thought I’d chuck in it to help bind)

1 tsp basil

1tsp oregano

1 tsp spiced crushed red pepper (my fav from Costco), this gives a lovely kick!

Pre-heat oven to 220 deg. Cut pepper in half and spray with oil, place in a foil lined baking tin and bake in oven for 20 minutes.
Cook vegetables either boil or steam, I always steam as it’s healthier and much more tastier.
Once vegetables are cooked, place in a food processor or blender with the passata and herbs n spices until mix through.
Once peppers are ready remove from oven and fill with the veg mix. Serve. Yummy!

Of course you can tailor to your own tastes with any vegetable and any type of spice and herbs, the list is endless.

I do like it when you get a success in the kitchen! Happy Days!

So low in calories and fat too.

Nutrition Facts

My Med Veg Mash Up!

Servings Per Recipe: 1

Amount Per Serving

Calories: 162

Total Fat: 1.4 g
Saturated Fat: 0.2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 367.8 mg
Total Carbs: 36.8 g
Dietary Fiber: 9.5 g
Sugars: 11.9 g
Protein: 6.7 g

Oriental Turkey and Green Veg Mix

Image Leave a comment 12/01/2016 the wee caledonian cook

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!

Nutrition Facts

Oriental Turkey and Mixed Greens

Servings Per Recipe: 1

Amount Per Serving

Calories: 464

Total Fat: 16.9 g
Saturated Fat: 3.9 g
Trans Fat: 0 g
Cholesterol: 97.5 mg
Sodium: 2242.2 mg
Total Carbs: 37.6 g
Dietary Fiber: 11 g
Sugars: 9.9 g
Protein: 46.4 g

Pan Fried Salmon with Veg & Herb infused Wild Rice

Image Leave a comment 13/08/2015 the wee caledonian cook

Serves 1 Approx calories – 450

FOR THE SALMON

1 piece of Salmon

1 tsp butter

Small tbsp chopped chives and sage

Squeeze of lemon juice

Salt and pepper

1. Slight melt butter, Mix all ingredients together and rub into salmon.

2. Heat tbsp oil in a griddle pan and pan fry for about 6-7 mins until cooked through.

FOR RICE

50-60g wild rice

Handful green beans chopped

Red onion diced

1tsp thyme

1 tbsp chopped basil

1 tsp balsamic vinegar

Salt and pepper

6 walnuts chopped

4 baby plum tomatoes halved

Small portion goats cheese

2 fresh baby beetroots quartered

1. Cook rice in a pan of water for about 15 mins, 2 mins before ready add in the green beans.

2. Meanwhile fry the onion with the balsamic vinegar and thyme.

3. Add onion mix to rice once ready along with tomatoes, walnuts, beetroot and some basil mix through then crumble goats cheese on top and serve.

Yummy!

My Italian Spicy Chicken with Vermicelli

Image Leave a comment 04/07/2015 the wee caledonian cook

I really fancied something Italian tonight, already had most of these Ingredients in my kitchen, so a little of this and a little of that, and voila a tasty and still healthy little Italian Dish.

Serves 2

2 x Chicken Breast cut into chunks

4 tbsp of Paprika

2 nests of Wholegrain Vermicelli

1 Red and 1 Green Pepper – chopped

1 white onion – chopped

1 tbsp olive oil

10-12 Piccolo Tomatoes – halved

250ml tomato passata

1 tbsp chilli

1 tbsp oregano

1 tbsp coriander

1 tbsp basil

1 tsp garlic

1 tbsp red wine vinegar

1. Coat the chicken chunks with the paprika and brown in a saucepan or wok with the olive oil

2. Remove with a slotted spoon and set aside

3. Put onion, peppers and all spices in pan and cook under slightly tender

4. Add back to the pan the chicken and mix.

5. Then add the tomato passata and red wine vinegar, stir and reduce to a simmer for 5 mins.

6. Meanwhile place the vermicelli in a bowl and cover with boiling water for 4 mins, then add to the pan and stir through for 2 mins.

7. Serve. Yum! Goes well with a lovely glass of Chardonnay. You can also add some parmesan on top for extra flavour.

Spiced Chicken Couscous

Image Leave a comment 30/05/2015 the wee caledonian cook

I’m always looking for a healthy option without compromise on taste, this is so tasty and at only 260 calories per serving with 4g fat…..you wanna try this! Leaves a bit of room for my glass of prosecco…lol!

Serves 2

2 tbsp Olive Oil or Rapeseed Oil

2 Chicken Breasts

1 tsp Coriander

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder or 1 garlic clove

1 onion chopped

80g couscous

150ml Hot Chicken Stock

120g Chick Peas

80g frozen Peas

1. Heat oil in a large saucepan, add chicken, coriander, paprika, cumin and onion and fry for 10 mins to lightly brown.

2. Add garlic, chickpeas, couscous, chicken stock and season with salt and freshly ground black pepper. Cover and cook on simmer (Low Heat) for 20 mins until the chicken is tender and the liquid absorbed.

3. Add peas then cook for 5 mins more.

Spicy Tomato and Basil Seafood Stir Fry

Image Leave a comment 22/05/2015 the wee caledonian cook

I do love Seafood Dishes, they are my favourite. Living in Scotland we have amazing Fresh Seafood delivered every day. We have a lovely local fish delivery once a week too. Perfect.

Serves 1

Handful of King Prawns

Handful of Mussels

Handful of Crayfish

100g Tin tomatoes

2 tbsp tomato passata

1 Chilli – diced

1 clove garlic – chopped

1 tsp Brown Sugar

1 splash of white wine (approx 30ml)

Handful of Basil – chopped

Wholegrain Rice Vermicelli

1. Heat some oil in a pan and heat through the prawns, crayfish and mussels for a few minutes along with the chilli and garlic.

2. Add in the tomatoes, tomato passata, white wine and Brown sugar reduce the heat to a simmer, and simmer for 10 minutes.

3. Meanwhile place Vermicelli in a bowl and cover with boiling water, let sit for 4 minutes.

4. Drain the vermicelli and add to the seafood tomato mix then add the basil, cook for a further minute.

5. Serve with a lovely glass a Chardonnay.

Mediterranean and Seafood Salad with a Scotch Whisky Dressing

Image Leave a comment 16/05/2015 the wee caledonian cook

World Whisky Day – 16th May 2015! What will your dram or delight be?

I visited the Brodie Countryfare this week and picked up this wee beauty, made in Dundee by the Whisky Sauce Company www.whiskysauce.co.uk it has loads of flavours and certainly packs a punch in your mouth. I couldn’t decided what to have with it, so really went for a mix up and it was absolutely delicious.

2 Handfuls of Spinach or alternative salad leaf

8-10 Green pitted olives

2 roasted red peppers – sliced

Handful of king prawns

Handful of Cooked Mussels

1 tsp red chillies

1 tbsp light mayo

1-2 tbsp of Scotch Whisky Dressing

1. Wash and place spinach in a bowl, add in sliced roasted red peppers and olives.

2. Meanwhile mix the prawns with the chillies and mayo then add to the bowl along with the mussels

3. Sprinkle in Scotch whisky dressing, mix well together and serve with a lovely chilled glass of Chardonnay.

Healthy Dinner in under 3 minutes!

Image Leave a comment 15/05/2015 the wee caledonian cook

Scottish Salmon with Potato, Spinach and Beetroot Gnocchetti. (Whole meal 420 calories and 3 minutes to cook!)

I visited the Hopetoun Farm Shop and found this Tri Gnocchetti, thought it sounded lovely and yes it tasted fabulous too. Made in Italy by the Fresh Pasta Company. Needed to Scottish the meal up though, so I bought some fresh Scottish Salmon.

1 x Portion of Scottish Salmon – I used my Automatic Fish programme on my Combi Microwave, it steam cooks it in under 2.05 mins for a 125g portion. I splashed some lemon juice and some fresh chopped parsley on top. Lovely!

1 x 150g portion of Gnocchetti – Bring a pan of water to boil, drop in Gnocchetti and cook on high heat for about 60 seconds or until they rise to top of water, remove with slotted spoon, place onto plate and top with Salmon.

Serve with a lovely Chardonnay. Mmmmmmmm! Perfecto Friday dinner.

Heavenly Healthy Chocolate Pudding

Leave a comment 10/05/2015 the wee caledonian cook

I had some ripe avocados and bananas left over and suddenly thought about all the blogs/websites I’ve read about avocado chocolate mousse, so I decided to give it a go and add in a banana…….and oh WOW, it tastes amazingly good. The best thing was it only took 5 minutes to make. This recipe does about 2 large portions (270 calories each portion) or 4 smaller portions (136 calories per portion).

1 Banana

1 Avocado

3 tbsp Cocoa Powder

1 tsp vanilla extract

2 tbsp maple syrup or agave

1. Put Banana and Avocado into a food mixer and mix thoroughly until to get a smooth mixture.

2. Add in cocoa powder, vanilla and syrup and mix together until very smooth mixture is blended.

3. Spoon into a serving dish and eat straight away…YUMMY! ot you can put into a refrigerator for later.

Scottish Fish Medley

Image Leave a comment 08/05/2015 the wee caledonian cook

Got some of my favourite fish from my fishmongers… Jim Mason from St. Monans (small fishing village in Fife), he’s brilliant, always has fresh fish thats caught that morning and delivers to your door the same day…can’t ask for better than that.

1 x Scottish Smoked Cod

1 x Scottish Salmon, flatter the better

2 x Handfuls of Spinach

1 tbsp cream cheese (Extra light philadelphia is my fav)

Few slices of beetroot

Handful of chopped parsley

squeeze of lemon juice

extra light mayo

Preheat oven to 180 deg (or Fish setting)

1. Spread salmon with cream cheese and lay some spinach on top, the carefully roll salmon into a roll, cut to desired portion size and tie tightly with string to hold each portion together. Put into an oven bag and make a couple of holes in bag, place on oven tray.

2. Place smoked cod into an oven bag sprinkle with little lemon juice, make a couple of holes in bag and place in oven on tray.

3. Bake for approx 20-25 minutes.

4. Meanwhile, place some spinach in a steamer and steam for 3 mins, or place in a casserole dish, add tsp water, cover and cook at 800watt in microwave for 1 minute.

5. Place cod on plate and sprinkle with some parsley and lemon juice, put some light mayo on side to serve.

6. Place salmon onto plate and remove string, splash with lemon juice.

7. Place steamed spinach on plate and top with some sliced beetroot.

8. Yum…Yum…Yum…..oh! serve with a lovely Chardonnay…..perfect meal!

Marinated Chicken with Homemade coleslaw

Image Leave a comment 18/04/2015 the wee caledonian cook

Serves 2

Chicken Marinade:

3 garlic cloves, peeled and crushed

3 tbsp of soy sauce

2 tbsp of honey

2 tbsp of tomato ketchup

1 tsp of ground ginger

2 Chicken Breasts

Coleslaw:

1/4 red cabbage

4 carrots, peeled and grated

2 spring onions, washed

3 tsp of sweet chilli sauce

1/2 lime, juiced

3 tbsp of mayonnaise (light to save on those calories)

1 pinch of salt

1 pinch of pepper

1. Combine the garlic, tomato ketchup, soy sauce, honey and ground ginger to make a paste. Flatten the chicken breasts using a mallet or rolling pin, coat the 2 chicken breasts with the paste and marinade in the fridge for a least an hour.

2. Meanwhile, for the coleslaw, finely shred the cabbage and carrots, then finely slice the spring onions.

3. Combine the sweet chilli sauce, lime juice, seasoning and mayonnaise in a large bowl and stir to combine. Mix through the cabbage, grated carrot and spring onion until coated in the dressing and set aside in fridge until required.

4. Heat some oil in a griddle and cook chicken breasts until cooked through, approx 25 mins. Or heat oven to 200 deg and cook on a baking tray for approx 30-40 mins.

5. Serve on chicken on a plate and side with the coleslaw….yummy!

Scottish Stew with Kale

Image Leave a comment 13/04/2015 the wee caledonian cook

Using some leftovers, I made a stew and decided to have some Kale with it for a healthier option, I know a bit weird combination, but it really worked!

Serves 1 – Approx 490 calories

200g Scottish Stewing steak – cubed

Flour to coat

1 carrot – sliced

1 stalk celery – chopped

2/3 shallots halved

Handful of broccoli

2 Handfuls Kale

350ml Beef stock

Salt and pepper to taste

2 Bay leaves

1. Heat a little oil in a pan and coat the steak cubes with the flour, season with salt and pepper then lightly fry steak cubes until browned.

2. Add in the shallots and cook for a further 3 mins, add in the carrots, celery, broccoli, bay leaf and stock, bring to the boil and then simmer on a very low heat for approx 3-4 hours so the meat is tender. I used Setting No. 2 on my Induction Hob. You can also decant into a casserole dish and cook in a fan oven at 90 deg for approx 8 hours.

3. Approx 10 mins before serving, bring a pan of water to boil and put in Kale, reduce and simmer for approx 8-10mins.

4. Drain Kale, put on plate. Remove stew with a slotted spoon and place onto Kale, you don’t want to much of the gravy as the Kale would be soggy. Season with some cracked black pepper. Yum!