I am always looking for healthier options but without compromise on flavour and enjoy sourcing locally. I started growing my own vegetables last year too and plan to grow more next year, so this recipe uses up homegrown tatties, onions and carrots from my garden (my swede are not quite ready yet).
My local butcher Forbes Raeburn in Huntly provided me with some delicious diced beef this weekend, my initial plan was to make a steak pie for Sundays dinner but having vegetables to use up, this little recipe was the outcome and definitely one I will make over and over again. End of summer is fast approaching and the colder days to set in soon, this recipe is a sure winner for all the family to warm you up from the inside. Very nutritional too as it’s high in protein, low in saturated fat and packs in your vegetable count.
For the Stew
1 Medium Potato, diced small
2 Celery Sticks, chopped small
2 Garlic Cloves, crushed
750g Diced Beef
1 Beef Stock Cube
1 Large Onion (or 2 medium)
1 Carrott, diced small
1 Tsp Dried Thyme
1 Tbsp Tomato Puree
2 Tsps Brown Sauce
2 Tbsp Worcestershire Sauce
Salt & Black Pepper to taste
For the Mash
1 Large Potato, chopped & peeled
1 Small Swede, chopped and peeled
3 Large Carrotts, chopped & peeled
Pepper to taste
Preheat your oven to Fan 160 deg.
Spray a casserole pan with low calorie oil on medium heat, add the celery, garlic and 3/4 onions and fry for about 10 minutes or until slightly caramelised. Meanwhile in a fry pan heat spray oil on medium heat, season the beef cubes and fry until browned.
Remove the casserole pan with the veg and add in thyme, tomato puree, brown sauce, Worcestershire sauce, beef stock cube with 700ml boiling water. Puree using a stick blender then add to the casserole pan the beef, potato chunks, chopped carrot and rest of the onion, bring to the boil then cover and transfer to the oven to cook for about 1.5-2 hrs until tender, stirring occasionally.
Meanwhile make the mash, put the potato, swede & carrot into a pan of water and bring to the boil, reduce to simmer and cook for about 45 minutes until tender. Drain and mash then season with pepper.
It’s coming up to the Festive time of year when we start planning our Christmas dinner get together. Roast Potatoes are probably one of the most popular side dishes on the table for most households. We all hope for those crispy skins and fluffy insides for our Roasties but sometimes that just doesn’t happen for whatever reason, so this is my foolproof recipe for the most amazing Crispy Roast Potatoes every time . Great for the festive dinner table but also great throughout the year for the perfect accompaniment to a good Sunday Roast dinner. Enjoy.
1kg Maris Piper Potatoes (these are the best kind)
100g Goose Fat (I used high grade Goose Fat from my local Butchers, S.Collins & Son) (you can also use a good Duck Fat too)
2 Tsp Cornflour
Sea Salt Flakes to taste
Rainbow Peppercorns to taste
First place a Baking Tray in an oven and pre heat to Fan 220 deg C.
Peel and cut the potatoes into quarters (or which ever size you prefer), place into a pan of cold water and season with salt. Bring to the boil and reduce to a medium simmer, covered for about 10 minutes.
Meanwhile, spoon the Goose Fat onto the hot baking tray (be careful) and put back into the oven to heat the fat up, about 10 minutes until the fat is smoking slightly.
Drain the water from the potatoes, give the pan a good shake to fluff up the potatoes, sprinkle the cornflour in and give it another shake, keeping the lid on let the potatoes sit for about 10-15 minutes so that the steam can air dry the potatoes. (the Drier the crisper they’ll be)
Carefully with a pair of tongs, place the potatoes onto the baking tray ensuring they are coated with the Goose Fat. Bake in the oven for 15 minutes, then turn the potatoes over and bake for a further 15 minutes, turn again and bake for another 15-20 minutes or until all golden brown and crisp.
Serve immediately with a sprinkling of sea salt & some pepper.
Some people add garlic and herbs like rosemary etc, which is fine, but I love my traditional recipes to be traditional, if you get a good potato there is no need for extra flavouring, the duck fat & salt are simply perfect for a roastie.
These little Cheesy Potato Stacks are so tasty and so easy to make, a great little lunchtime snack or side dish for the whole family. You can also make it to suit your tastes, I used paprika spice and herbs but you could try Rosemary, Thyme or even Chilli. Great thing with these is you can freeze them and used them later in the week. Great snack box bites too.
3-4 Large Potatoes – I used King Edwards but Russet works well too.
1 Cup Shredded Cheddar Cheese (choose a quality melting cheese)
Butter for Muffin Tin
Rainbow Peppercorns & Salt to season
1 tsp Smoked Paprika (or any other spice)
2 tsp Dried Mixed Herbs (or any other herbs)
Preheat your oven to 200 deg C fan (400 F)
In a bowl mix the grated cheese with salt, pepper & mixed herbs
Grease your muffin tin with a little butter
Wash & dry your potatoes thoroughly, keeping the skin on, thinly slice the potatoes, using a mandoline or slicer attachment is best. Pat dry the slices of potatoes, you don’t want them too moist or they won’t crisp up in oven.
Take about 2 slices and lay in bottom of muffin tin, next sprinkle over some of the cheese mix, then another layer of 2 slices of potato and so on, until the stack is just above the muffin tin, (I had about 6 layers), finishing with a sprinkle of cheese mix. (the potatoes will shrink when cooked)
Sprinkle on top a little pinch of paprika spice and cover loosely with kitchen tin foil and bake in the oven for 15 minutes.
Remove foil and continue to bake for a further 25-30 minutes or until the potatoes are soft and crisp.
Remove from oven and allow to cool in the muffin tin, this will make it easier to remove and hold their shape. Serve. Yum!
It is my favourite time of the year, Autumn, the colours on the trees, the fresh crisp air, walks in the park, comfy jumpers and warming food. What’s not to like? After harvesting some of my vegetables from the garden today I decided to use them in this warming Hotpot. Nothing says home comfort food that a big pot a deliciousness & straight from the garden too.
The good thing with this recipe is that you can use just about any root vegetable and it will work just as good.
Makes enough for 2 large portions
4 Large Potatoes, cut into bite size pieces
2 Large carrots, cut into bite size pieces
2 Parsnips, peeled and cut into bite size pieces
1 Onion, sliced into wedges
6-8 Rashers of Smoked Bacon, sliced
2 Chicken Breasts, cut into chunks
500ml Chicken Stock
1 tsp oil
1 tsp Nutmeg
1 garlic clove, crushed
Salt & Pepper to taste
Cornflour to thicken sauce if needed.
1 tbsp flour
First coat the chicken with seasoning and the flour, heat the oil in a large pot or casserole dish then brown the chicken and remove.
Add in the garlic & nutmeg along with the onion and fry until softened then add the bacon and fry until cooked slightly, few minutes.
Add to the pan the potatoes, carrots, parsnips and mix, then add in the chicken stock & bring to the boil.
Reduce to a low simmer and cook covered for about 2 hours. Alternatively you can cook in the oven at 140 deg for about 2 hours.
Remove lid and if you like a thick sauce like me just add a little cornflour and stir through. 1 tsp mixed with water should be enough.
Serve with some lovely fresh crusty bread. Or if you are Scottish it has to be Plain Bread!
Mince ‘n’ Tatties (Mince & Potatoes) is a traditional Scottish dish and one that will never go away. Historically it was popular in school canteens because it was easy to make batches and feed lots of children. I grew up with mince ‘n’ tatties, at least once a week we would have this dish, whether it be at home, my grannies house or my Auntie’s it was a household meal that satisfied everyone every time.
There is no wrong or right way to make this, but does need to include minced beef and root vegetables such as onions & carrots. Here is my version and always a winner in my house. The only debate we always have is Brown Sauce or Tomato Sauce? Maybe you’ll make it and let me know…lol!
Best served with a buttered Scottish plain outsider slice too…….oh….this is a must! Or even a Scottish plain mince ‘n’ tattie piece (Sandwich)! Haven’t tried it….go on I dare you….you won’t look back…trust me!
For the Mince
250g Scottish Steak Mince
1 onion – chopped
1 Carrot – chopped
Handful of garden peas (frozen is fine)
200ml Beef Stock
1 tbsp Beef Gravy granules
Salt & Black pepper
Splash of Worcestershire Sauce (optional)
For the Tatties
400g Potatoes (ones good for mash)
2 tbsp butter
Heat a little oil in a pan on medium heat and brown the onions, then add the mince, season with plenty black pepper and salt to taste and brown.
Add into the pot the carrots, peas and beef stock, mix and bring to the boil, then simmer gently for about 30 minutes.
Next stir through the gravy granules to thicken the sauce, cook for a further 5 minutes. At this stage if using worcestershire sauce, then stir through.
Meanwhile, cook potatoes in slightly salted water until soft, drain and mash with the butter.
Go on, go back to your school days and use an ice cream scoop for yer tatties! In our households as kids and still to this day, we wouldn’t eat it like this…..oh no…..we would mix the tatties with the mince on the plate then cover in sauce….this is where the debate of Brown or Tomato sauce comes in…lol! Sometimes too we would make a piece with scottish plain bread and the mix of M&T’s in the middle…oh yum! You gotta try this. Proper home comfort food.
Oh WOW! This dish is super tasty, if you love Pies and you love Curries, you will absolutely love this. This came from my PON Everyday light Cookbook, so lower in calories too at just 400 per serving. The Sweet Potato Topping adds that extra flavour for perfection. This would be a good batch cook meal too.
Place the potatoes into a pan of water and bring to boil, then simmer for 20 minutes until tender.
Meanwhile, spray some oil in a pan and brown the mince. Add the onion, pepper, carrot and cook for a few minutes. Add in the ginger, garlic, curry powder & tomato puree and mix. Then add the stock and bring to the boil, then reduce to a simmer and cook uncovered for about 15-20 minutes until sauce has thickened.
Once potatoes are cooked, drain and mash with the turmeric and season.
Once mince has cooked stir through the frozen peas and place into an ovenproof dish, allow to cool slightly. Once cooled spread the mash potatoes on top and fluff up with a fork. Bake in the oven for about 30 minutes. If you have a browning setting on your oven, place under grill and brown for a couple of minutes. (add that extra crunch)
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.
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 is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious. It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.
250g potatoes – skin on and cut into small chunks
200g Turnip – cut into small chunks
1 white onion – finely sliced
1/2 green cabbage – finely sliced
Salt & Rainbow pepper (or black pepper)
1 egg yolk
40g low fat cheddar cheese
Preheat the oven to 200 deg
Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.
Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.
Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.
Bake in the oven for 15-20 minutes.
Serve. Yummy! (A little splash of Worcestershire Sauce with this is amazing also)
After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland. These are a traditional breakfast item.
Makes about 8
4 potatoes (preferably a starchy potato, such as russet)
3 tbsps plain flour
1 tsp baking powder
Salt & pepper to taste (I use rainbow peppers, more flavour)
1 tsp onion powder
30g melted irish butter
30g irish butter to cook with
Cook and mash potatoes, leave to cool
In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.
Flour a work surface and gently flatten to about 1cm thick
With a 3″ cutter, cut out circles.
Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.
Serve with breakfast items or with a delicious poached egg on top.
Sometimes you want home cooked food without the hassle of trying to decided how to cook it and what temperatures etc to use, this was one of those days for me. Sundays are generally my lazy days, a day for recharging the batteries so to speak. I wanted a good home cooked quiche and decided to let my oven do the rest of the work and thinking. Hotpoint have designed a range of ovens with Automatic Recipe settings, the settings are already pre-programmed to control temperature, function and browning control……amazing, I know….right? Oven Range
I used the quiche setting and it was cooked and evenly browned perfectly due to the Multiflow Technology
I also used the Combination Oven with the Crisperplate to cook crispy potato wedges in just 12 minutes, perfect with a tasty quiche.
Makes 1 quiche
1 ready roll puff pastry
200g smoked bacon – diced
1 leek – sliced
handful of asparagus – chopped
200ml single cream
150g grated Gouda cheese
Salt, Pepper & Paprika to season
Grease a quiche tin and lay pastry in covering base and edges.
Gently fry the smoked bacon until slightly browned, remove from pan. Add to the pan the leek and saute for a few minutes.
Meanwhile blanch the asparagus in a pan of salted boiling water.
In a bowl whisk the eggs with the milk and cream.
Start to layer up the bacon and vegetables on pastry, then some of the cheese
Then pour in the egg/milk mixture and rest of the cheese to top, generously season with salt, pepper and paprika
Place on shelf 3 in oven and select auto recipes, quiche setting. The oven comes up 43 minutes but will sense temerature and auto adjust if necessary.
As you know I recently harvested my tatties (potatoes), so my brain got working on some tattie (potato) recipes. This one is a classic spanish dish, mostly a tapas type dish. I also recently purchased some new Kitchen Aid Skillets (pans), so I was keen to start using them, I have to say they are fabulous, very robust and non stick so I don’t need any oil when cooking…perfect! This dish was a quick 25 minute dinner. I do love quick and easy meals.
6 charlotte potatoes – cut into small chunks
150g chorizo – cut into 1 cm chunks
1 red onion – diced
1 green pepper – diced
2 tsp dried chilli flakes
1 garlic clove – crushed
100ml red wine (I used cabernet sauvignon)
2 tsp dried parsley (fresh is better, but I didn’t have any)
400g tin plum tomatoes (I find you get better flavour from plum than chopped)
Bring to the boil a pan at slightly salted water and boil the potatoes for about 5-6 minutes. Drain and leave to cool slightly.
Heat the chorizo in the pan on medium to high heat and add in the potatoes, cook until slightly browned all over. Remove with a slotted spoon.
Put the onion, peppers and garlic in the pan and saute. Add the red wine and reduce. Then add in the dried chilli flakes and stir through.
Add in the tin tomatoes, cutting them up, stir and simmer for about 10 minutes.
Add in the potatoes and chorizo, mix through and cook for a further 5 minutes.
I have always wanted to grown my own vegetables, but having a concrete and stone garden it was going to prove tough to do…….until I discovered potato grow bags….who knew?? lol!
I planted the potatoes the last week in April and they started to flower about 3 weeks ago, I left them a bit longer and decided this weekend to harvest them. It was so exciting to discover that you have loads of potatoes in the bag, I was so amazed, some small, some large but none the less loads of potatoes (or in Scotland we call them TATTIES!)
I purchased a hessian bag to store them in, but cooked some that night. OMG…so delicious and fresh.
Oh I do like a nice piece of fish. I picked up some lovely smoked Cod from my fishmonger and decided to do a tray bake with it.
This dish was so delicious and full of flavour. I mixed up the Chimichurri sauce by adding rocket leaves….delicious!
Makes 2-4 portions
4-6 Smoked Cod portions
6 Charlotte potatoes – quartered
1 red pepper – sliced
1 red onion – cut into wedges
100g chorizo – cut into 1cm cubes
Salt & pepper to season
For the herb crumb
2 tbsp dried parsley
1/2 tbsp dried oregano
1 slice of white bread
1 tbsp olive oil
For the Chimichurri dressing
2 tbsp dried parsley
1/2 tbsp dried oregano
1 tbsp dried coriander
1 garlic clove
1 tbsp dried chilli
handful of rocket leaves
Juice of 1.2 lemon
3 tbsp olive oil
4 tbsp water
Preheat the oven to 180ºC fan.
Toss together the potatoes, seasoning and 1 tablespoon of oil in a large roasting tray. Bake for 12 minutes, then add the chorizo, onion and peppers and roast for a further 15 minutes.
Meanwhile, prepare the fish. Blitz together the parsley, oregano, bread and remaining oil to form coarse breadcrumbs. Brush the top of the fish fillets with a little extra oil and press on the breadcrumbs.
Give the roasting tray a good shake, then place the fish and tomatoes on top and roast for a final 15 minutes, until the fish is cooked.
Meanwhile make the chimichurri dressing. Combine all the ingredients in a blender and blitz to combine. Drizzle over the tray bake to serve.
This is something I have always wanted to do but never got round to it, so this year I decided to give myself a kick up the ass and get it sorted….lol!
Off to the garden centre I went, so much to choose from but I had to consider our weather climate too, after all I do live in Scotland where we’re not known for our sunny warm weather….lol!
To start me off I went with potatoes in a grow bag and some Tumbling tomatoes in a hanging basket. My garden is small and covered with slabs and stones so this was the easiest option for me.
These grow bags are brilliant idea for potatoes, especially as I’m just starting out. I went with Charlotte potatoes as these are one of my favourites.
Above was mine all finished, just a few months to wait and I hope it ends up looking like this…….
I have to admit, I really hope my tomatoes grow, I decided to go with red and yellow tumbling toms for extra colour in my garden. I also planted some basil with them, perfect partner for tomatoes. I’m so excited about these. Fingers crossed.
Think I’d like to plant some spinach and lettuce leaves next………..oh the list is endless.
If you have read my last few posts, you will know I got a massive 2.5kg bag of potatoes for 29p last week……I know right….so cheap! So my task this week was to use them all…lol! Today I had to use up some leftover vegetables so I decided on pesto Potatoes……this was so delicious, nutritious and a filling meal.
4 Maris piper potatoes – cut into bite size pieces (I left skin on, more flavour)
Handful or Broccoli
Salt & pepper
Green Pesto – 3 tbsps (see recipe below)
clove of garlic crushed
Fresh Basil – large bunch
handful of pine nuts – about 100g
Parmesan Cheese – grated
Place garlic and basil leaves in a blender and pulse until chopped
Add in the pine nuts (toasted) and parmesan and pulse to blend
Slowly add in some olive oil, just enough to bring it all together, then squeeze in the lemon juice. Serve.
Cook potatoes through until soft, you can either boil or steam cook, 4 minutes before you think they are ready, pour in some peas to the potatoes and simmer.
Meanwhile, Steam cook your broccoli and spinach for 3 minutes.
Drain potatoes and put into a large bowl, add in the spinach and broccoli
Spoon 3 heaped tbsp of pesto and mix through, season
Serve into a bowl or plate and top with some pine nuts for extra crunch.
Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.
Makes 2 servings.
For the Crisper Plate:-
2 Chicken Breasts – cut into large bite size pieces
2-3 potatoes – cut into bite size chunks (skin on)
2-3 sweet peppers – cut into wedges
1 red onion – cut into wedges
Handful of plum tomatoes
Salt & Pepper
Red Pepper Chilli flakes
Garlic & Parsley seasoning
Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.
Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
After 6 minutes, add in the plum tomatoes and cook.
For the Steamed Vegetables:-
Your choice of vegetables, I choose broccoli, asparagus and spinach.
Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.
2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.
I picked up an amazing bargain recently in Aldi’s….29p for 2.5kg bag of Maris Piper potatoes…..Yes I know…..right…..29p!! So after picking up some lovely scottish beef sausages at my local butchers I decided a Stew was the perfect match for these potatoes.
A warm comfort filling dish.
Makes 4 servings.
8 Scottish Beef sausages (or any of your choice)
4 potatoes – washed and cubed (skin on)
1 tin chopped tomatoes
1 tbsp tomato puree
300ml chicken stock
2 garlic clove – crushed
1 tbsp olive oil
2-3 sweet red peppers – sliced
1 red onion – quartered
1 tsp crushed chillies
1 tsp hot smoked paprika
salt & pepper
1 tbsp worcester sauce
1 tbsp mixed herbs
Gently heat up to a medium heat a fry pan with oil.
Gently fry the peppers and onion with the garlic, chillies and paprika until softened, remove from pan with slotted spoon.
Put your sausages into the pan and gently brown on all sides.
Once sausages are browned add back to the pan the pepper mix, tomato paste, tin tomatoes, chicken stock, potatoes, salt & pepper, worcester sauce and mix. Bring to the boil then simmer for approx 25 minutes or until potatoes are soft.
A few minutes before ready add in the mixed herbs, and cut the sausages into 3 sections, then serve. Yummy!
Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!
Serves 4 (or 2 hungry people)
2 white potatoes
1 sweet potato
Chorizo – I used 1/3 of a 225g ring
1 red onion
1 large handful of kale
1 garlic clove or 2 tsp garlic granules
Salt & ground black pepper to taste
Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
Slice the potatoes and red onion about 1/2 cm thick
Slice up the Chorizo not too thick.
Whisk the eggs into a jug/bowl and season.
Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.
Cook on dynamic Crisp setting for 8 minutes
Remove then add on the red onion and chorizo, cook for a further 5 minutes
Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.
Breakfast at the weekends are my favourite……..long lazy mornings, the smell of fresh coffee, listening to some morning relaxing music on the radio, (oh I sound old…I should say Spotify!….lol!) a good homemade filling breakfast that sets you up for the day……sound perfect? It’s even more perfect when you have a gadget that simply works everytime, and only 1 pan to ever wash up….now that sounds perfect….does it not?
I’ve made hash browns before using a fry pan on hob, but thought I’d try on my crisper plate and wow, so easy, cooked to perfection, no oil used so therefore its healthier, no turning over and non stick………I’ve said it before but I love this little plate.
2 Potatoes – I used Maris Pipers with skin on, all the flavour is in the skin – don’t peel
Salt & pepper
Knob of Butter
Choice of spices or herbs (I used Turmeric for this one, 2 tsp) I’ve also made it with crushed red peppers for some spice and also a little curried powder.
Wash potatoes then grate using the large holes on a grater
Preheat the crisper plate on dynamic crisp for 3 minutes, remove from oven and put knob of butter in to melt.
Sprinkle the potatoes over the plate, leaving small gaps (like a spiders web), this allows the steam to escape and the potatoes to crisp up nicely
Season with Salt & pepper & your spices or herbs
Bake on dynamic crisp setting for 6 minutes
Remove from oven and crack 2 eggs on top of potatoes, put back in and bake for 1m30sec for runny and 2m for hard egg.
When you slide it off of the plate it should all stick together like a web.
Having some left over potatoes, I wanted something filling for lunch so decided on these little tasty bites. Again using my crisper plate they were ready on only 12 minutes. Quick lunch. Tasty lunch. I added a couple of eggs too for protein.
300g charlotte potatoes
50g parmesan cheese – hard
1/2 tsp garlic powder
1/2 tsp oregano dried
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
Firstly grated the parmesan into a bowl, add in the oregano, paprika, salt, pepper and garlic powder and mix
Wash and slice the potatoes, I cut approx 1cm thick or just under. Pat dry with kitchen paper and toss in the olive oil to coat.
Put the potatoes into the parmesan mix to thoroughly coat
Preheat the crisper plate on dynamic crisp setting for 3 minutes, remove and empty the potates onto the plate
Bake on crisper setting for 12 minutes. If adding in the eggs….remove plate with 2 minutes left on clock and crack in the eggs. Cook further. If you like runner eggs, add in at 1.30 mins left.
I can’t tell you how this little crisper has changed my cooking methods and even given me quicker cooking times too. It is used in my Combination oven by Hotpoint, the microwave heats up the crisper plate and maintains the heat to cook and crisp from the bottom while the grill comes on to cook and crisp from the top……genius.
4 Italian Sausages (of course you can use any sausage flavour) – cut into thirds
6-8 charlotte potatoes – cut in half
1 red onion – cut into wedges
1 yellow and red pepper – sliced
1 clove garlic
Seasoning:- Pepper, Salt and rosemary
Preheat crisper plate using dynamic crisp setting for 3 minutes
Put all ingredients onto the plate and season
Cook using the metal round stand for about 10 minutes then remove, shake (ensuring sausages are getting browned all round) and put back in for another 10 minutes.
Remove and serve, if you like your sausages well cooked then put back in for another 5 minutes.
Just keep your eye on them.
Yummy quick dinner, NO pans, NO baking trays….simple cleaning up too!
When I got my new Hotpoint Combi Oven with this Crisper Plate, I didn’t realise just how much I would use it, I call it my magic plate as it cooks everything in a fraction of the time with tasty results.
We all want healthy meals in minutes these days and this little plate does it all. This was one of the first recipes I had seen and used, so tasty and in 12 minutes.
Serves 2 people.
1 large chicken breast – cut into large chunks
6 Salad potatoes of your choice – sliced in half
1 red & green pepper – sliced
1 red onion – wedges
1 garlic clove – sliced
Tomatoes on the vine – I used Piccolo (my fav)
1 tsp olive oil
Salt & pepper
I sprinkled my chicken pieces with some smoked paprika for extra flavour – you can of course use anything. I’ve also used rosemary.
Preheat the crisper plate on the crisper setting for 3 minutes
Place the potatoes, onion, garlic and peppers in a food bag and drizzle a teaspoon of olive oil in with salt & pepper and shake to coat.
Place all ingredients onto the crisper plate and cook for 12 mins on the crisper setting.
Its as easy as that………healthy quick meal in minutes.
The tomatoes turn very juicy while cooking for that length of time which gives you your juice for the meal, if you don’t like it too juicy, add the tomatoes after 6 minutes.
1. Coat the chicken in flour and season well, Fry chicken and onions until browned
2. Layer half the potatoes on the bottom of a casserole dish, then add the chicken, then half the onions, then the black pudding and apple then with remaining onions and top with last layer of potatoes.
3. Pour in chicken stock, cook in the oven at 180 deg for 1.5 hours.
4. Add the butter and return to over to melt through, cook for 1/2 hour more.
5. Serve…..this is really yummy and filling. As you can see my partner loved it…empty plate!
2 large Potatoes, I used Albert Bartlett potatoes (yum)
pinch salt and pepper
50ml warm milk
1 knob of butter
Choice of sauce – the usual is whisky cream sauce but we’re not that keen, so a good old sweet gravy it is for us!
1. Cook haggis as per instructions, normally in a casserole dish at 190 deg for 1/5 hours.
2. Peel and dice potatoes and turnip,bring to the boil (in a separate pan) and then simmer for 25 mins, add in pinch of salt.
3. Once all cooked, mash potatoes with the warm milk and butter added so make a smooth consistency.
4. Also mash the turnip to a good smooth consistency.
5. Take a cookie cutter and lay on plate spoon in haggis first making sure it is well patted down, then lift the cutter up slightly but not out and then spoon the turnip on top of the haggis and pat down, repeat the same with the potatoes.
6. If you have any left over add to plate in your own design, pour over sauce and serve. Yum Yum!
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