I do love it when an ad hoc recipe comes together. We fancied some Thai tonight but didn’t really have the right ingredients, so I compromised! I am so bad at compromising…..lol….. I am forever adding and changing things to suit what I have in my cupboards…..but that’s where good recipes come from…right?
This was one of them, super tasty and satisfied us for dinner tonight.
Made 18 Bitesize Balls
250g Scottish Beef Mince (you could use Chicken or Turkey)
2 tbsps Soy Sauce
4 Spring Onions – chopped finely
1 tsp Dried garlic granules
1 tsp Dried ginger powder
2 tsps Dried coriander
1 tsp Chilli flakes
Zest of 1 lime (keep lime for juice later)
150g tin Broad Beans (crushed) (Water chestnuts, blitzed in a processor would be nice too)
Preheat oven to 180 deg and place greaseproof paper onto a baking tray.
Mix the Soy sauce, ginger, garlic, chilli, lime zest, coriander, spring onions and seasoning in a bowl. Then add mince & broad beans, mix together with hands until it comes together.
Take a small amount and roll into a ball, put onto baking tray. Bake in oven for 15 minutes. At end of cooking, turn on grill and brown for a few minutes.
Serve with a Lime Wedge. I also served with Thai Potato Wedges (recipe below) and some Lime & Coriander Mayo.
For the Potato Wedges
Slice your potatoes into wedges and place in a food bag or bowl.
For the coating, mix 3 tbsps olive oil with 1 tsp chilli flakes, 1/2 tsp ginger, 1 tsp garlic and 2 tsps coriander. Season then mix with the wedges and cook as normal. (I use my Crisper plate in my microwave to cook them as it only takes 10 minutes) Check below for info on the Crisperplate. https://www.hotpoint.co.uk/Appliances/Cooking/Microwaves
Wanted some home comfort food today and trying to use up leftovers this little dish was perfect, tasty & filling.
Makes 2 servings
1 1/2 chicken breast (large)
1 Green Pepper
1 Large Leek
3 large Potatoes
250ml chicken stock
50ml Cream or milk
1 tsp nutmeg
1 tsp dried garlic granules
Salt & pepper to taste
Grated cheese (I used cheddar but Gruyere is nice if you have it)
Paprika to taste
Pre heat your oven to 180 deg (or if you have a class 9 Hotpoint use the Potato Gratin function)
Heat a little spray oil in a pan and slice the chicken into small strips, season with salt & pepper & nutmeg then brown, remove with a slotted spoon.
Heat a little butter in the pan, slice the leek and gently saute the leeks with the garlic until slightly browned, remove with a slotted spoon.
Add the peppers are cook until slightly softened and browned. Remove.
Peel and slice thinly the potatoes.
Lightly butter a baking dish and start by layering the potatoes then the chicken mix with vegetables then potatoes then chicken mix then potatoes. Pour in the stock and milk and finally finish off with the grated cheese sprinkled on top. Then sprinkle with the paprika to taste.
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.
I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge. Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint Class 9 Combi Microwave too they were ready in under 16 minutes too!
I made 4 small Jackets
4 medium sized Scottish Maris Piper Potatoes
2 tbsp butter
handful spinach – chopped
20-30g Cheddar Cheese – grated
Cracker Black Pepper
Salt to taste
First wash potatoes and prick with a fork
Place onto the Crisperplate or Microwave dish.
Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
When ready remove and allow to cool slightly
Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
Place butter and spinach into potato bowl and mix through & season
Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.
This little recipe was from Hotpoints Website , a great little find, these were super tasty & I do love Italian flavours so was a perfect little lunch today.
I made the dough yesterday and left in fridge overnight so it was ready to use today.
For the Dough:-
400g Bread Flour
7g Dried Yeast
300ml Luke warm water (approx 35-40 deg C)
1 tsp caster sugar
1 tsp salt
Pour the yeast and sugar into the luke warm water and allow to activate, approx 10 minutes or until you see it frothing.
Sift flour into a mixer bowl with the salt and make a well in the middle. Pour the yeast into the flour and on a low speed start to bring together the dough. Knead in the mixer on low speed for approx 10-15 minutes until it becomes elastic.
Put into a slightly oiled bowl and place in the oven on rising programme for 2-3 hours. (or leave at room temperature for a few hours or until doubled in size)
Remove from oven and knock back, separate into 2 or 3 batches if not making the full 6. I only made 3 and used 250g of dough which I put back into the oven to prove again for 1 hour. I put the other 2 amounts (approx 200g each) into an airtight bag and froze. You can freeze this dough for up to 3 months and use as pizza dough later.
For the Filling:-
8-10 cherry tomatoes – halved or quarted
Edam cheese – cut into cubes
2 tsps of Mixed Italian Herbs
2 tsps of olive oil
Salt & pepper
Place the tomatoes, oil, S&P & herbs into a bag (or bowl) and coat.
Spray a tin with spray oil and roll out the dough, not too thin, and press dough into the tin, allowing enough for the lid.
Spoon the mixture into the dough case and top with the Edam cheese, pull the lid over and seal.
Brush with a little milk and if you have any left over tomatoes press 2 into the top of the dough.
Bake in a preheated oven at 185 deg for approx 25-30 minutes.
I first saw this recipe on Pinch of Nom site, I got their first book and have preordered their second, its full of healthier option recipes that do not compromise on flavour. This Lasagne was both delicious and lower in calories.
Makes 4 portions
400g Scottish Mince
1 Carrot, chopped
1 Onion, chopped
1 Red Pepper, chopped
2 tbsp Tomato Paste
1 400g tin chopped tomatoes
2 Oxo cubes
1 tbsp Worcestershire Sauce
1 tbsp Mixed Italian Herbs
2 tsp Dried Garlic Granules
For the White Sauce
350g Natural Yoghurt Fat Free
1/2 tsp Mustard
120g Low Fat Cheddar
Lasagne Sheets – I made my own but you can buy ready made
Heat pan with a little low fat spray oil. Fry onion, carrots, pepper and garlic for a few minutes until softened.
Add the mince and brown.
Add the Italian herbs and Worcestershire sauce and stir through
Add in tomato paste, oxo cubes, tin tomatoes and 200ml water and mix through until combined.
Put lid on and simmer for 30 minutes
Spread a layer of the beef mixture into a deep oven dish and then layer the lasagne sheets, then another layer of beef mixture, then layer lasagne sheets until you reach near the top.
To make the sauce, mix yogurt, mustard, eggs & salt to taste with the cheese in a bowl until combined. (leave a little of the cheese to sprinkle on top)
Spread the sauce mixture over the lasagne dish and garnish with pepper and leftover cheese.
I baked using my Lasagne setting on my oven, or you can bake in an oven at 190 deg for about 30-35 minutes until browned.
Its definitely soup season, I woke to -5 deg this morning….very cold. Using up some leftovers in my fridge, mainly carrot and onion I decided to make a warming soup. This was delicious and hit the spot right. I used my steampot, so steaming the vegetables made this even more nutritious and flavorsome.
Makes 3 Servings
4 large carrots
1 large onion
500ml Vegetable Stock
60g Bulgur Wheat
1 tsp garlic granules
1 1/2 tsp Cumin
1 1/2 tsp dried coriander
Salt & Pepper to taste
Chop up the onion & carrots into chunks and place in the steam pot with 200ml of the vegetable stock and cook on steam setting for 8 minutes.
Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.
Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.
Remove and stir. Season and serve.
you can of course make a big batch and freezer for later.
Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.
I’m always looking for new flavours to try and this has got to be one of my favourites.
2 tbsp Maple Syrup
2 tbsp Teriyaki Sauce
1 tbsp Hot Sauce
1 Clove garlic
Select of vegetables to serve.
I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
Remove food from bag, keeping the marinade.
I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.
It’s Halloween Season, my favourite time of the year, beautiful crisp air, colourful leaves on the trees, dark cosy nights, everything spooky and weird, and amazing food flavours around. To be honest this is my first time with Pumpkin, I’ve never cooked it before myself, I thought I would try steam cooking it for more flavour and making a creamy soup as it was a really cold day here today. Was delicious.
Makes 1 large portion
250g chopped pumpkin
30g sliced leek
30ml double cream
300ml vegetable stock
30g Bulgur Wheat
Salt & pepper to taste
Place the pumpkin and leeks with 100ml of the stock into the bottom of the steam pot and cook on dynamic steam for 8 minutes. Otherwise, place stock in a pan with pumpkin & leeks, & additional 100ml stock then bring to boil, reduce slightly & cook covered until soft.
Remove lid and pour in the rest of the stock and the cream, season with salt & pepper and blend with a hand blender until smooth.
If using pot its the same method as above.
Add in the Bulgur Wheat to the creamed soup and cook on microwave 900w for 3 minutes.
Or simmer in pan for 5 – 7 minutes.
Remove from microwave/pan and serve with some toasted pumpkin seeds and a drizzle of olive oil.
You can also add in some toasted croutons if you like.
Oh yummy! I fancied something a little naughty with my coffee this weekend so thought I’d try out my new Bundt cake tin. It was supposed to be marbled, however, I think I put to much chocolate into the mixture and swirled it too many times…….lol! The flavour was fantastic though.
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Kugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mould in North America was popularised in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminium. Publicity from Pillsbury saw the cakes gain widespread popularity.
Ingredients for 1 Bundt tin
180g softened butter
225g caster sugar
3/4 tsp almond extract
2 tsp baking powder
180 g plain flour
75g ground almonds
3 large eggs
2 tbsp milk
3 tbsp cocoa powder with 3 tbsp water – mix to a paste
100g dark chocolate chips
Icing sugar to decorate
Pre heat your oven to 180 deg or if you have a cake setting, set to Marble Cake setting. Brush the Cake tin with melted butter, ensure it is thoroughly covered.
Cream the butter and sugar together until fluffy, stir in the almond extract.
Mix together the flour, baking powder and ground almonds together. Beat in the eggs one at a time to the butter mixture with 2 tbsp of the flour mixture, repeat until all eggs have been added then fold in the remaining flour mix.
Stir in the milk and mix, then spoon 1/2 of the batter into a separate bowl and mix in the cocoa paste into 1 and the chocolate chips into the other.
Add spoonfuls of each batter alternately to the cake tin and drag a handle of a spoon through the mixture to create the marble effect, do not over do this.
Bake in the oven for about 40-50 minutes until a knife comes out clean
Let it cool for about 10 minutes in the tin before turning out. Once cooled, sprinkle with icing sugar and serve. Yummy!