Carrot, Courgette & Ginger Seabass Salad.

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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

 

  1. Season the seabass and place into the steampot and cook on Sensor steam for 8 minutes.
  2. Meanwhile, place the attachment onto your mixer (if you have a spiralizer that would work too) and shred the carrot & courgette into a bowl.
  3. 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.
  4. Slice the sea bass and allow to cool then mix through the vegetable mix. Serve.

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Sweet Chilli Salmon with Zingy Basmati, Quinoa and veg salad

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I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.

Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.

 

Serves 2

80g Basmati & quinoa rice (I used Tilda)

2 x Scottish Salmon Fillets

4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)

2 tbsp sesame seeds

3 spring onions

1 fresh red chilli

60g sugar snap peas

2 carrots

4 springs of fresh coriander

2 tsp toasted sesame oil

1 lime (juice only)

80g smoked beetroot

1/2 cucumber

 

 

  1. Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)                                                                                       20180529_175113
  2. Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
  3. Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.                                                                                     20180529_161951
  4. Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
  5. Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.                                                             20180529_175433
  6. Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!

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Bacon, Egg & Hashbrown Bake

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

 

Makes 4 servings.

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

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

Cheddar cheese – grated (amount to your preference)

6 green spring onions – chopped

6 large eggs

1/2 cup of milk

1 tbsp flour

salt & pepper to season

 

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

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Spanish Chorizo Tortilla

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

 

Serves 4 (or 2 hungry people)

2 white potatoes

1 sweet potato

Chorizo – I used 1/3 of a 225g ring

1 red onion

6 eggs

1 large handful of kale

1 garlic clove or 2 tsp garlic granules

Salt & ground black pepper to taste

 

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

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Rose Harissa Chicken

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This little dish is now becoming another go to dinner in my house, it so easy to prep, has a lovely taste and using my crisper plate is ready in under 15 minutes. I do love easy cooking sometimes.

 

Serves 2

2 Chicken Breasts

1 tbsp Rose Harissa

4-6 charlotte potatoes – halved

3-4 sweet peppers

1 red onion – cut into wedges

1 clove garlic – crushed

Salt & pepper to taste

1 tbsp olive oil

 

  1. Cut chicken into large bite size pieces and place in a bowl with the harissa, mix to coats evenly.
  2. In a separate bowl place the potatoes, onion and peppers with garlic, pour 1 tbsp olive oil then season with salt & pepper.
  3. Preheat your crisper plate for about 2-3 minutes on dynamic crisp setting
  4. Place the chicken and potato mix onto the crisper plate and cook for a further 12-14 minutes on dynamic crisp setting.
  5. Mix and serve. Yummy!

 

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Harissa Chicken with Sweet pepper & Potatoes

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I so love this little Gadget that Hotpoint have invented, this little crisper plate is used with the Combi Microwave to cook/bake food in a fraction of the time but with oven ready results. The Chicken is still succulent, vegetables cook perfectly and potatoes nice & soft without par boiling. It is great for quick meals, especially during the week when your busy with work etc.

Come in from work today hungry and couldn’t wait, so this was the outcome tonight & in just 12 minutes………….YES…..just 12 minutes!

 

2 Chicken Breasts – Cut into 1 inch cubes or you could do strips

2 tsps of Harissa Paste

1 onion – cut into wedges

Selection of mini sweet peppers – cut in half

4 Charlotte potatoes cut into wedges

Salt & pepper to taste

 

  1. Season the chicken with salt & pepper then spoon the harissa paste into a bowl with the chicken and coat.
  2. Lightly oil the vegetables and potatoes then season
  3. Place everything onto the pre-heated crisper plate and cook for 12 minutes.

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Steamed Chinese Chicken & Rice

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I got a Steam Pot with my Hotpoint Combi oven, so I decided to try something different to the normal fish and vegetables. Steam cooking is such a healthy way to cook as it keeps all the nutrients, moisture and structure in the food.

 

For the Chicken:-

2 Chicken Breasts – season with salt & pepper & crushed spiced red pepper (or chilli)

  1. Place 200ml of water into the steam pot and place the grid in the pot.
  2. Place the chicken breasts onto the grid plate and put on the lid.
  3. Select Steam Cooking and steam for 10 minutes.

Result:- perfect succulent juicy chicken

 

For the Rice:-

150g of Long grain and wild rice (approx 75g per person)

300ml of Chicken Stock

  1. Place the rice into the steam pot (remove the grid)
  2. Pour the stock into the rice and cover with the lid
  3. Cook on the rice setting for 18 minutes

Result:- perfectly cooked rice

 

I slightly cheated and bought some ready made Chow mein sauce which I heated up in a pan for a few minutes and poured over chicken and rice…..so yummy!

Serve with a Fortune Cookie! (For a bit of fun!)

 

 


Focaccia on Crisper Setting

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Saturday lunch in my house today was Focaccia, although it turned out to much more like a pizza….lol…..I couldn’t decide on my toppings so just put it all in. Was absolutely delicious. (although note to self…….less toppings next time!)

I decided to try it using my crisper tray and it didn’t fail me, results were amazing in just 15 mins.

 

400g White bread flour

300ml warm milk

1 sachet 7g yeast

salt

1 tsp of dried Italian herbs (or you can use a mix of garlic, oregano, thyme, basil and black pepper)

1 tbsp olive oil

Toppings of your choice………I used Mixed Piccolo tomatoes (halved), sliced roasted peppers, sauteed red onion, black olives, fresh basil leaves.

Salt & pepper to season

 

  1. Mix the yeast with the warm milk and leave for about 10 mins until it starts to froth.
  2. Mix the Flour, salt & herbs in a large mixing bowl
  3. Pour the milk into the flour and mix well. Knead dough for about 10 mins by hand or using a mixer for a few minutes until blended together into a dough.   20170909_132701
  4. Let dough rise for about 1 hour. Use rising setting on Hotpoint oven.       20170909_132721
  5. Preheat crisper plate for 2 minutes on Dynamic Crisp setting.
  6. Once dough has risen, place directly onto crisper plate and spread it out evenly to cover crisper plate.                                                                                                  20170909_144123
  7. Place your toppings into the dough evenly and drizzle with a little oil
  8. Cook on dynamic crisp setting for 15 mins. (Or oven at 220deg for 20 mins)

 

 

 


Fish Puff Parcels

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These little fish puff parcels are just so yummy and a great quick snack.

I was trying out my little cooking gadgets that I got with my Hotpoint oven and I am amazed everytime I do, another quick tasty meal.

 

1 roll puff pastry

Fresh cod – approx 250g

Scottish Fresh salmon – approx 250g

50g goats cheese

1 rind lemon and 1 rind lime

spring onions – finely chopped

pepper to taste

egg for wash

 

  1. First using the steam pot, place cod and salmon into pot and steam cook for 6 minutes
  2. Pre heat the crisper plate
  3. Cut the pastry into long rectangles
  4. Place the citrus rind and spring onions into the middle of the pastry, then the cheese then place small pieces of cod and salmon. season with pepper
  5. Using egg wash brush the edges of the pastry and fold the pastry over to make a parcel then seal the edges with a fork.
  6. Finally egg wash the parcels and place a small hole in the middle for steam to escape
  7. Cook on dynamic crisp setting for 8 minutes.
  8. Serve with some balsamic tomatoes….yummy!

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6 Layer Wrap

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Why not?   6 Layer fillings?   Hungry?

This is full of flavour and very filling, great for a dinner or lunch. With the weather being rather warm of late I was looking for alternatives for a refreshing cool dinner and this certainly filled my expectations. Fresh, light, cooling, filling and flavoursome.

 

Makes 6 wraps.

6 Wholemeal Wraps (shop bought)

1 large avocado

1 can refried beans

Handful of lettuce leaves – your choice as anything goes. (I used peppery leaves)

Chorizo – chopped into small chunks

1 tbsp olive oil

Handful fresh parsley – chopped

1 tbsp lime juice

2 Handfuls of cheddar cheese – grated

1 small cup of sour cream

1/2 cucumber – chopped finely

1 yellow pepper – chopped finely

3 spring onions – chopped finely

pinch of Salt

1 chilli or jalapeno – finely chopped

 

  1. Cook the chorizo in a pan over medium heat until browned, remove and allow to cool
  2. Mash the avocado, lime juice, parsley and salt together until smooth
  3. Prepare the wraps as per packet instructions.
  4. Now the exciting and messy bit…….the assembly:-

1. Spread 1 tbsp of sour cream onto wrap

2. Then spread 2 tbsp of refried beans

3. Spread 1 tbsp of the avocado mix

4. Sprinkle some Chorizo over top

5. Lay the salad toppings – lettuce, cucumber, pepper and spring onions

6. Finally the cheese and sprinkle of chopped spice (chilli or jalapenos)

7. Roll up into a manageable wrap. Yummy!