Salmon, Beetroot & Caramelised Onion Quiche

Image Leave a comment 26/08/2021 the wee caledonian cook

I was inspired to make this by a recipe posted to Instagram from @theweelarder https://www.instagram.com/theweelarder/?hl=en. As I didn’t have the Tomato Chutney, I decided to use caramelised red onions as I just made a batch from my garden, this dish was so delicious and the sweet flavour from the onions went perfectly with the salmon.

This dish is perfect for these long summer days especially when served with a fresh salad. Can be eaten warm or cold.

Serves 4-6

For the Pastry:-

250g Plain Flour

Pinch Salt

100g Cold Butter

2Tbsps water

For the Filling:-

2 pieces of Fresh Salmon or 250g Pre-packed Smoked Salmon, flaked

4 Tbsp of Caramelised Onion (see here for my homemade recipe https://cookingwithluce.wordpress.com/?p=9446 )

1 large Cooked Beetroot, chopped into small bite size pieces

Handful of finely chopped Spinach (uncooked)

4 Large Eggs

80ml of Single Cream

100ml Milk

2 Tbsp Chopped Dill

Seasoning, Salt & Pepper

To make the Pastry, Sift the plain flour into a bowl and add the butter cubes and salt, with your fingers rub butter into flour to form breadcrumbs. Add 2 tbsp water and bring to together to make a stiff dough. Cover in cling film and refrigerate for at least 1 hour, or overnight.
Once pastry is ready, bring to room temperature and roll out onto a floured surface and lay over your quiche tin pressing the pastry to the sides, trim off any excess. Place a piece of greaseproof paper over the pastry and pour in some baking beads to weigh down.
Preheat your oven to 180 deg fan and place pastry in oven for about 15 minutes. Remove the beads and paper, brush the pastry with some egg wash then return the pastry to the oven and bake for a further 5 minutes. Remove and allow to cool.
Whisk up the eggs with the cream & the milk.
Sprinkle some flaked salmon into your pastry case then some spinach then another layer of salmon then spinach and finally the caramelised onion, pour over the egg mixture evenly, season with salt, pepper & dill then dot pieces of the beetroot over.
Place into a preheated oven at 170 deg fan for 30 minutes.
Slice & serve….Yummy!

MEDICINAL GREEN CURRY

Image Leave a comment 11/01/2021 the wee caledonian cook

This time of year (January) it is very cold, wet, windy and snowy, so your immune system can take a bit of a battering. We tend to reach for medications such a cold & flu capsules, ibuprofen etc, which can help, however, I am a great believer that you can repair your body and fight infections from within and eating right does play a big part on that.

This recipe contains the following, so it is the ultimate winter fighter food.

Chillies contain Capsaicin which helps clear mucus. Ginger contains natural antibodies & anti-inflammatory agents & the ability to clear congestion. Garlic has antiviral & antibacterial properties. Butternut squash & wholemeal rice is good for boosting Vitamin C for your immune system. Cashew nuts are good source of fibre & magnesium both good for bone health & energy boosting.

This is also a great dish for batch cooking. It really is a win win all round.

Serves 4

2 Large Chicken Breasts – cut into chunks

2 Tbsp Thai Green Curry Paste (1 used the Blue Dragon Paste, but feel free to make your own)

1 Tbsp Coconut Oil or Olive Oil for cooking

1 400g Tin Coconut Milk

1 Vegetable Stock Cube

1 Tsp Turmeric

300g Butternut Squash, cut into chunks

200g Cauliflower, cut into small pieces

150g Baby Spinach

1 Tbsp Soy Sauce

Salt & Pepper

Juice of 1 Lime

30g Chopped Cashews (to garnish)

Handful chopped Spring Onion (to garnish)

50g Wholemeal Rice per person, cooked as per pack instructions.

Heat the oil in a pan on medium to high heat, brown the chicken and remove with slotted spoon.
If needed, put a little more oil in. Stir fry the curry paste for about 2 minutes to heat through and release the flavours.
Crumble the vegetable stock cube into the coconut milk and stir, pour into the pan with the curry paste and mix through. Add 1 Tsp of Turmeric.
Add back to the pan the chicken, butternut squash and cauliflower, mix and reduce to a simmer for 30 minutes, covered.
5 minutes before curry is ready, add in 1 Tbsp Soy Sauce, Juice of Lime and Spinach, mix through continue to cook for 5 minutes.
Serve with some wholemeal rice, spring onion and cashew nuts.

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.

Harissa Spice Beef Soup

Image Leave a comment 06/10/2020 the wee caledonian cook

A Moroccan inspired recipe and perfect for coming into the Winter months, it’s hearty, filling and warming. It is also a great batch cook recipe, make the soup up to 3 days ahead, cover and keep in the fridge. Freeze portions in food bags for up to 3 months. Add a splash of water when reheating.

Serves 4

300g Scottish Steak Mince (or any good quality beef mince)

1 Red Onion – chopped

1 Garlic Clove – crushed

400g Tin Tomatoes

1 tbsp Gram Masala

2 tsps Harissa Paste

1 litre Beef Stock

250g Puy Lentils (I used the pre cooked ones from Merchant Gourmet, my fav)

1 tbsp Dried Coriander

150g Spinach, chopped

1 tbsp Olive Oil

Salt & Pepper

Heat a little oil in a casserole dish on medium to high heat, add the mince with seasoning and brown, about 6-8 minutes, remove with a slotted spoon.
Add the onion and garlic and cook for a few minutes until softened. Add in the Gram Masala, Harissa Paste and stir, next add the tin tomatoes and cook for about 5 minutes to reduce down slightly.
Return the mince to the pot with the beef stock, bring to the boil then simmer and cook covered for about 30 minutes.
Add the lentils, spinach and coriander to the pot and cook uncovered for 10 minutes.
Serve into bowls.

Casserole pot of Harissa Spice Beef Soup

Black Pudding, Beetroot & goats cheese salad

Image Leave a comment 06/10/2020 the wee caledonian cook

Black Pudding, Beetroot Salad & Goats Cheese Salad

I’ve loads of Beetroot growing in my garden just now and perfect season for it too, so decided on a little treat for lunch today. Certainly beats the Ryvita’s….lol.

Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Perfect pairing with Beetroot for me is definitely Stornoway Black Pudding & Goats Cheese, just so yummy! I served with some Homegrown Spinach too.

Serves 2

4 large Beetroots – Cooked and Sliced into bite size chunks

60g Goats Cheese

4 Slices of Black pudding

1 tbsp Balsamic Vinegar

Pinch salt

1 tsp Mixed Herbs

Handful of Spinach – chopped

Sunflower & Pumpkin Seeds to top

Place Beetroot into a bowl, add balsamic vinegar, salt & mixed herbs and mix through.
Cook Black Pudding in a pan on medium to high heat for about 3-4 minutes each side with a little oil. Remove and pat dry, break up into bite size pieces and add to beetroot and mix through.
Chop up the spinach and lay on a plate, top with the beetroot and black pudding then tear the goats cheese over and serve with pumpkin & sunflower seeds.

Plate of Black pudding, Beetroot & Goats Cheese

Chorizo, Chickpeas & Spinach Chilli

Image Leave a comment 13/07/2020 the wee caledonian cook

Chorizo, Chickpea and Spinach Chilli with rice

I am now back to work after a long furlough period due to this Covid19 pandemic. Being back at work means that I prefer quick and easy cooking meals for mid week dining. Last thing I want is to finish a long work day and stand cooking for an hour, who’s with me?

This dish takes just 15 minutes, so its a quick throw together in one pan kinda dish, but packs flavour and spice. Good on its own or can serve with some rice. I also used freshly picked Spinach from my new veggie beds (furlough project).

Serves 2

200g chickpeas

200g chopped tomatoes

80g chorizo – sliced or cut into bite size pieces

1 brown onion – chopped

1 yellow pepper – chopped

Handful of Spinach – chopped

1 tsp chilli flakes

1 tsp garlic granules

1 tsp basil flakes or fresh leaves to serve if you have

Salt & pepper to taste

100g Wholemeal or Basmati Rice if serving. (cooked as per packet instructions)

Spray a pan with oil and heat on a medium to high heat
Brown onions in pan for a few minutes
Add in the pepper and chorizo with garlic and chilli flakes and cook for a few minutes
Add in the tin tomatoes and chickpeas, mix through, bring to the boil then cover and simmer for 10 minutes.
1 minute before serving, add in the spinach and basil flakes, mix through. Season
Serve on a bed of rice. Yum!

Roasted Red Pepper Chicken Curry

Image Leave a comment 18/06/2020 the wee caledonian cook

This is my best homemade curry yet! (as said by my partner) I have to admit this was very delicious. I do surprise myself sometimes with my combinations out of a hat…lol! We had just come back from a mini hike nearby so we were pretty hungry, the weather was scorching (now scorching in Scotland is about 21 deg of sunshine…lol!), we fancied something light and refreshing. Looking in my cupboards & fridge, I had coconut milk, chicken and spinach to use up, so a wee light curry it was. Perfect with a light beer too!

Serves 2

2 small or 1.5 large chicken breasts – chopped into bitesize pieces

1 jar roasted red peppers

1 can coconut milk (full fat for more flavour)

1 tbsp harissa paste

Spray oil

1 red onion chopped

1 tsp curry powder

100g Spinach – I chopped finely

Seasoning (salt & pepper)

Using a food processor, blend the roasted red peppers with the harissa paste and coconut milk until smooth.

2. In a pan heat a little oil, season the chicken and fry until browned. Then add the onion and cook for about 3-4 minutes. Add the curry powder and mix.

3. Pour in the Sauce mix and cook for about 10 minutes on a medium to high heat.

4. Add in the chopped spinach and mix through cooking for about 2 minutes.

5. If the sauce is still to thin, bring heat up to a slight boil to help thicken the sauce.

6. Serve with some brown rice or naan bread. I cooked some rice and added it to the pan mixture and mixed though.

This dish could be made vegan and gluten free by adding chickpeas instead of chicken and serving on its own.

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.

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.

Mini Loaded Potato Jacket Bites

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

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.

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.

Cheese ‘n’ Ham Omelette

Image Leave a comment 02/11/2019 the wee caledonian cook

I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.

Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.

Makes 1

3 eggs

30g Gruyere Cheese, grated

30-40g Ham Hock shredded

1 tsp nutmeg

1 handful of spinach

Salt & pepper to taste

Heat some spray oil in a fry pan on medium heat
Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
Remove and serve. Yum!

Pumpkin & Bulgur Wheat Curry

Image Leave a comment 02/11/2019 the wee caledonian cook

Are you trying to use up leftover Pumpkin from Halloween? I am…lol! Came up with this one pot curry dish, super tasty and very filling too.

You can of course change the pumpkin for butternut squash or sweet potato and it would work the same.

Makes 4-6 servings

500g chopped pumpkin

1 tbsp coconut oil

1 onion – diced

1 tsp dried garlic granules or 1 clove crushed

thumb size piece of ginger, diced

1/2 tsp smoked paprika

1/2 tsp ground coriander

1 tsp cumin

2 tsp turmeric

1/2 tsp cayenne pepper

1/2 tsp cinnamon

1/2 tsp dried chilli flakes

2 tbsp tomato puree

1 400g can of coconut milk

1 400g can chopped tomatoes

400ml vegetable stock

150g Bulgur wheat

2 large handfuls of Spinach

Seasoning

Heat coconut oil in a large pan until melted.
Add garlic and onion with seasoning and fry for a few minutes
Add the rest of the spices with the ginger and tomato paste and stir
Add the pumpkin and stir until coated with the spice mix
Now add in the coconut milk, tomatoes, bulgur wheat and stock and stir, reduce to a simmer, cover and cook for about 35-40 minutes
Add the spinach, cook for a further minute and serve.

Egg, Smoked Paprika & Spinach Breakfast Boats

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

Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.

Makes 2

1 1/2 Wholemeal Sandwich thins (or you could use bread)

knob of butter melted

2 large eggs

small handful of baby spinach

Seasoning

1 tsp smoked paprika

Chilli flakes

Preheat your oven to 180 deg
Spray a baking tin with a little low fat spray oil
Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
Bake for about 15-20 minutes until set and browned.
Serve. Yummy!

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!

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!

Spinach, Asparagus & Tomato Tart

Image Leave a comment 09/07/2019 the wee caledonian cook

Another home comfort food dish, delicious for lunch or dinner, hot or cold.

Serves 4

Butter for greasing tin

1 Roll ready made shortcrust pastry

1 bunch of asparagus spears

250g Spinach leaves

3 large eggs

150ml double cream

1 garlic clove, crushed

10 small cherry tomatoes

handful fresh basil, chopped

40g grated cheddar cheese (or you could use parmesan)

Salt & pepper

Pre heat oven to 190 deg on convection bake setting.
Grease a 10-12 inch tart tin with the butter, roll out the pastry and line the tin, trimming of excess.
Cover the pastry with greaseproof paper and fill with baking beans. Blind bake for about 20 minutes until lightly browned. Remove and allow to cool slightly. Reduce oven to 180 deg.
Meanwhile, bend the asparagus spears until they snap and discard woody bases.
Bring a large pan of slightly salted water to the boil and blanch the asparagus for 1 minute, remove. Using the same water put the spinach in then remove immediately. Drain well and squeeze excess moisture out.
Mix the eggs, cream & garlic together in a bowl and season with salt & pepper.
Lay the spinach into the pastry case, then the asparagus and tomatoes cut side up, sprinkle with the basil. Pour the egg mixture into the case and sprinkle the grated cheese over evenly.
Transfer to the oven and bake for about 35 minutes, remove and leave to cool to room temperature, serve.

Spinach Pancakes

Image 1 Comment 07/07/2019 the wee caledonian cook

I do love Lazy Sunday Mornings. I pulled back the curtains and the sun was shining again, lovely! I opted for a fueling healthy breakfast this morning, first time I’ve tried Spinach Pancakes and they were lovely.

Makes 2 Pancakes

30g Gram Flour (chickpea)

85ml water

Pinch of sea salt

1/2 tsp garlic

2 handfuls of Spinach

2 tbsp olive oil

1 tbsp coconut oil for frying.

Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.
Heat the coconut oil in a fry pan on medium heat
Pour a thin layer of the batter into the pan and swirl, when you start to see it bubble, flip over and cook. The pancake is very light so I would toss rather than using utensils to flip over as it might tear.
To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!

Cod in Soft Corn Tacos

Image 4 Comments 02/06/2019 the wee caledonian cook

I love this recipe, another great find from PON

Quick & Easy to make, full of flavour, refreshing, light and only 190 Kcal per serving, whats not to like. We had these for lunch with a cheeky wee low cal beer. Yummy!

Serves 2

2 small Fresh cod Fillets cut into strips

1/4 tsp mild chilli powder

1/4 tsp garlic granules

1/4 tsp ground coriander

Salt & rainbow pepper

Handful of mixed leaves (I used watercress, spinach & rocket)

2 spring onions – finely chopped

4 small corn tortillas (or low calorie ones)

2 x Wedges of lime

4 tsp Low fat greek yoghurt

1 tsp chilli flakes

Heat a little oil in a pan on high heat.
Sprinkle Chilli powder, garlic and coriander over the fish slices and add the fish to the pan, cook for about 4 minutes then flip and cook for a further 3-4 minutes until slightly browned & crisp.
Meanwhile, heat your tortillas as per packet instructions and place the green leaves, chopped spring onion and a little coriander onto the tortilla.
Once fish is cooked through, place onto the green leaves, season with salt & pepper, add a dollop of yoghurt, sprinkle with chilli flakes and squeeze lime juice over, Serve. Yum Yum!

Egg & Spinach Egg Baskets

Image 1 Comment 15/04/2019 the wee caledonian cook

Monday morning breakfast was a case of trying to use up leftovers. I had some fresh bread and spinach that needed to be used, so decided on some easy breakfast cups. Quick and easy to make. There are so many flavours you can use for these too.

Made 3 with left overs

1 piece of bread per cup – crustless

Eggs

Baby Spinach

Cheddar Cheese (low fat – optional)

Salt & pepper to season

chilli flakes – optional

1 tsp paprika – optional

1 tbsp butter – melted

Firstly preheat your oven to 180 deg.
Brush your bread with the melted butter both sides and cut diagonally, place the bread into the muffin tin overlapping and making sure the bottom is covered.
Bake the bread in the oven for 5 minutes and remove
Place the spinach & cheese with seasoning and chilli into the cups and then crack the egg into them. Sprinkle with paprika and bake for a further 15 minutes. A bit less if you like your eggs really running.
Scoop out with a spoon and devour! Yummy.

Sweet Potato, Butternut Squash & Spinach Curry Burgers

Image Leave a comment 16/02/2019 the wee caledonian cook

Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.

Makes about 6

200g butternut Squash – sliced

200g Sweet Potato – sliced

1 medium onion – finely chopped

1 clove garlic – crushed

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried coriander

100g Spinach

Salt & Pepper to taste

Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.
Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.
Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.
Serve. Yummy!
I added some potato wedges to my crisperplate at the same time for a one pan meal.

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!

Curried Butternut Squash, Red Lentils & Spinach

Image Leave a comment 28/11/2018 the wee caledonian cook

This was so delicious and filling. Best of all very healthy & nutritious.

I think I am starting to enjoy this Detox week….lol!

Makes enough for 4 portions.

1 onion

200ml vegetable stock

2 tsp dried garlic

1 tsp dried chilli

1 tbsp ginger

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1/2 tsp coriander

1 tsp turmeric

1 tbsp olive oil

1 can chopped tomatoes 400g

300-400g butternut squash – peeled and chopped into chunks

200g Red lentils – cooked

200g Spinach

Blend onion, veg stock, garlic, chilli, ginger, tomatoes, cumin, cinnamon, turmeric and coriander into a paste.
Heat the oil in a pan and cook the paste for about 5-10 mins.
Add in the butternut squash and cook on a medium heat for 20 mins.
Meanwhile cook the lentils as per pack instructions.
After 20 mins mix in the lentils and spinach to the squash mix and heat for a further 5 minutes.
Remove and serve. Yummy!

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.

Chicken, Bacon & Spinach cheesy pasta

Image Leave a comment 16/06/2018 the wee caledonian cook

Oh yum….that’s all I’m going to say.

I do love one pot meals, quick and easy cooking, especially on a Friday…..you’ve just finished work, weather is awful outside and you just need some home comforts and home comfort food. This is one of my go to recipes just for that occasion. Serve with a chilled glass of chardonnay and its perfection friday.

Makes 2

100g pasta – I used pasta twists but you can use any type

2 chicken breasts – cut into bite size pieces

200g Smoked Bacon Lardons

100g Spinach

1 white onion – chopped finely

salt & pepper

1 tsp crushed garlic

1 tsp spiced red pepper

low cal spray oil

1 cup milk (about 150ml)

1 large handful of grated cheese (I used cheddar), it is also delicious with parmesan.

Spray a little oil in a pan. Fry off the bacon until slightly crispy, add the onion and fry until golden brown. Remove with a slotted spoon.
Fry the chicken until browned all over.
Add back to the pan the bacon and onion, add the garlic, red pepper, salt & pepper and mix through.
Add in the spinach and mix until slightly wilted
Pour in the milk and bring to the boil, then reduce slightly and simmer until pasta is cooked about 10-12 mins.
Add in the cheese and mix through until melted.
Serve.

Delicious!

Spinach & Pesto Stuffed Puff Chicken

Image Leave a comment 28/05/2018 the wee caledonian cook

This was Inspired by Jamie Oliver’s 5 Ingredient Programme. It looked and sounded too good not to try. However, I decided to put my own slight twist to it. This dish is so yummy and very filling too.

I think I’m going to try it next with Red pesto and chilli. Mmmmmmmm!

Makes 4

4 Chicken Breasts

1 Roll Puff Pastry

4 tbsp Green Pesto

1 egg for wash

Bag of baby spinach

Sat & pepper to season

Cherry tomatoes or vine.

Preheat oven to 220 deg. Lightly oil a baking sheet.
Firstly flatten out chicken breasts with a rolling pin, just so the fattest part is even with rest of the chicken as you want it to cook evenly through.
Slice each chicken breast horizontally and stuff with some spinach leaves.
Cut the puff pastry lengthways once, then vertically 6 times to make 14 small rectangles.
Spoon 1 tbsp of pesto onto the chicken breast and place onto the backing sheet.
Take the puff pastry strips and wrap around the chicken, overlapping each time. Brush with egg wash.
Place the chicken breasts on the centre shelf (No.3) then place the tomatoes in a pan on shelf level below (No. 1). Bake for about 20 minutes or until golden brown.
Meanwhile steam cook the rest of the spinach. (3 minutes)
Slice the chicken breasts and serve…….yummy!

Pesto Chicken Pasta with Sundried Tomatoes

Image Leave a comment 14/04/2018 the wee caledonian cook

I just love fresh pasta, ever since I got my new pasta attachment for my Kitchen Aid Machine I’ve never bought dried pasta again. Having to use up some pesto I had left, this little dish was the result. The sun dried tomatoes just added that little extra flavour.

Makes 2-4

For the pasta:

275g ‘OO’ Grade Pasta Flour

3 large eggs

Sift the flour into the large bowl on Kitchen Aid mixer or work surface.
Make a well in the middle. Crack one egg in and whisk gently.
Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
Attach the pasta attachment, cut the pasta dough into 4 sections.
Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
Change attachment to fettuccine and feed through. Hang until ready to cook.
Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain

For the toppings:

2 chicken breasts

1/4 jar sundried tomatoes

3 tbsp green pesto

Handfuls of Broccoli & Baby Spinach

I steam cooked my chicken, broccoli and Spinach. (8 minutes for chicken, 3 minutes for veg)
Slice chicken into bite size pieces.
Place pasta into a bowl with chicken, broccoli, spinach and sundried tomatoes, spoon the pest into the bowl and mix through until chicken and pasta is coated.
Serve. Yummy!
For extra spice you could add in some chilli.

Pesto Potatoes

Image Leave a comment 04/04/2018 the wee caledonian cook

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.

Serves 2

4 Maris piper potatoes – cut into bite size pieces (I left skin on, more flavour)

Handful or Broccoli

Baby Spinach

Salt & pepper

Green Pesto – 3 tbsps (see recipe below)

Pesto Recipe

clove of garlic crushed

Fresh Basil – large bunch

handful of pine nuts – about 100g

Parmesan Cheese – grated

Olive oil

Lemon juice

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.

Potatoes

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.

Spinach & Refried Bean Quesadillas

Image Leave a comment 25/03/2018 the wee caledonian cook

Looking for healthier and more nutritious alternatives are always on my to do list, I came across this recipe from The Kitchn , I changed it up a little to my own flavours but this was truly delicious and filling.

Serves 4

Spray fry oil

1 bag (100g) baby spinach

1 Clove of garlic, finely chopped

1 tsp chilli flakes

pinch salt & pepper

4 large or 8 small tortillas

1 tin (400g) of refried beans (I always use Old el paso…I just love them)

1 Red Pepper, finely chopped

1 small tin of sweetcorn, drained

150g Cheddar Cheese, Grated

Heat the oil in a large fry pan over a medium heat. Add the red pepper and sweetcorn with the garlic and chilli and cook for a few minutes.
The add the spinach and cook until wilted. Season.
Remove from pan. Heat through the refried beans for about 4 minutes then remove from pan, set aside.
Place the tortillas on a flat surface and start to assemble. Spoon the refried beans on covering half of the tortilla, then the cheese, then the spinach mix the fold in half.
Wipe the fry pan with a dry cloth and place each tortilla in pan a cook on each side for about 2-3 minutes until browned and crispy. Repeat until all cooked.
Remove and cut the quesadillas in half and serve. Yummy!

Steamed Chicken Meatballs with Peanuts on Spinach

Image Leave a comment 11/03/2018 the wee caledonian cook

So delicious! If you love peanut butter, you will love this.

With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat. This makes steaming a lower-calorie, low fat cooking method. Food stays moist, too, since it is being bathed in water vapor. Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.

Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.

Makes 9

2 Chicken Breasts

1 shallot

1 tsp garlic granules or 1 garlic clove

1 leek

40g whole peanuts

1 tsp salt & pepper

350ml chicken stock

1 tbsp peanut butter

spinach

1 tsp peanut oil

Slice the Leek, using a bit with the green on
Peel and slice the shallots
Shell and peel peanuts (if not predone), blitz in a blender until fine
Cut the chicken into small pieces and season
Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.
With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.
Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
2 minutes before ready place the spinach in the pot also.
When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)
Serve meatballs on the bed a spinach and pour sauce over. Yummy!

Sesame Tuna Steaks

Image Leave a comment 15/02/2018 the wee caledonian cook

Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.

I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.

Serves 2

2 x tuna steaks

2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour

2 tbsps sesame seeds

100g baby spinach

spring onions

sugar snap peas

1 tbsp Red wine vinegar

Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.
Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.
Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.
Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.
Serve tuna with greens. Yummy!

Maple Bacon & Spinach Hasselback Chicken with Crisperplate potatoes

Image Leave a comment 13/01/2018 the wee caledonian cook

Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.

Serves 2

For the Chicken

2 Chicken Breasts

1/4 jar of Maple Bacon Jam – bought from The SweetBeet Co. Maple Bacon Jam

50g Spinach

Salt & pepper to taste

For the potatoes

6-8 charlotte potatoes – cut into quarters or halves (depending on size)

1 tbsp olive oil

Salt & pepper to taste

Preheat oven to 200 deg
Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom
Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.
Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).
Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
Serve both together….yummy! I used a drizzle of Maple Syrup over my chicken…delicious!

Cajun Spiced Scrambled Eggs

Image 1 Comment 13/01/2018 the wee caledonian cook

Told you I was on a mission to eat healthier without compromising on flavours! Another cracker of a wee dish, I had this for brunch today (I needed a lay in..lol!) Bonus:- Under 400 calories!

Serves 2

4 eggs

75ml Light Single Cream

Low calorie Spray

1 red onion – finely chopped

1 green pepper – finely chopped

50g kale – shredded

50g Spinach leaves – I used baby

2 tsp Cajun spice mix (1/2 tsp garlic, 1 tsp all spice, 1/2 tsp thyme), (my all spice mix was:- 1/2 tsp ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 3 cloves)

salt & pepper to taste

Beat together Cream and eggs with salt & pepper
Heat spray oil in a fry pan on medium heat and cook through onion and green pepper (3-4 mins)
Add kale with a splash of water, cook for a few minutes. Sprinkle on the Cajun mix and add seasoning, then add in the spinach, cook until spinach has wilted.
Spray the mixture with some spray oil and add in the egg mixture, allow to sit for 1 minute then stir through until you have scrambled egg effect. Serve immediately.

Spinach & Maple Bacon Stuffed Beef Fillet

Image Leave a comment 13/01/2018 the wee caledonian cook

This was a magic little find, I love Maple, I love Bacon and I love them together. The Sweet Beet Company are based in North East of England but the owner Lizzy grew up in Texas and Aberdeen too, which is where her inspiration has come from, you can read her story here Lizzys story. Their flavours are unique and scrumptious, I have the oak smoked apple butter to try too (can’t wait for that one).

I made their tenderloin recipe and oh WOW!…that’s all I can say….delicious…delicious!

Makes for 4

Olive oil

4 smoked bacon slices – chopped

4 finely chopped shallots

1 tsp minced garlic

1/2 jar of maple bacon jam

500ml beef stock

200g baby spinach – finely chopped

800g Beef Fillet

125ml pinot noir red wine

2 tsp dried thyme

2 tbsp butter

Salt & pepper to taste

Heat a large fry pan with the oil on medium heat, add the bacon, shallots and garlic, cook for about 4 mins.
Add 250ml of the beef stock until it evaporates, about 5 mins then add in the spinach and cook until it wilts.
Remove and add to a bowl, then add in the maple bacon jam and mix together, set aside.
Preheat oven to 175 deg
Cut beef fillet horizontally but not right through, open up like a butterfly effect, cover with cling film and pound meat with a mallet or rolling pin until about 1/2 inch thickness. Brush beef with a little olive oil and season with salt & pepper.
Spread the spinach mixture evenly over the beef leaving about 1/2 inch around edges. Roll up like a swiss roll and tie at 2 inch intervals with twine. Brush outside of beef roll with a little oil.
Place beef into a baking tin and bake for about 20-30 minutes. Then increase the oven temperature to 230 deg and cook for about 15-20 mins. Remove and allow to rest. Slice and serve. Oh so delicious!
For the gravy, Combine remaining 250ml beef stock, red wine and thyme and bring to the boil. Cook until reduced (about 10-15 mins). If too thin add in some flour to thicken or cornflour. Remove from heat, add butter, gently season and mix through. Ready to serve.

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!

Split pea & Pearl Barley Curry

Image 2 Comments 12/05/2017 the wee caledonian cook

Oh……I do love a good curry on a Friday! Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.

I served with my homemade Chapati’s too…..who says a curry can’t be healthy?

Serves 2

80g Green Split peas (if you soak overnight they will cook quicker)

80g Pearl Barley

100 g spinach – fresh

200g chopped tomatoes

1 red onion – finely chopped

1 clove garlic – finely chopped

1 tbsp Masala Paste

150ml veg stock

tbsp oil/spray oil

Method

Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.
Stir in masala paste and cook for further 1 min.
Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.
Stir in spinach and simmer for further 1 min
Serve with some chapati or which ever you like. Yum!

Love of omelettes

Image Leave a comment 08/04/2017 the wee caledonian cook

I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.

This is one of my favourites:-

3 eggs

6 cherry tomatoes – halved

handful of spinach

1 mushroom sliced

Salt & pepper to taste

Lightly oil frying pan
Add in tomatoes, mushroom and spinach, cook for a minute
Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.
Serve. Yummy!

Here are my other favourites:-

Tomato and avocado

Ham & mushroom

Cheese & Ham

Spinach and bacon

Haggis and tomato

Spring onion & Feta cheese

Avocado and mushroom

Sundried tomato and Chorizo

Spinach Pesto

Image Leave a comment 18/03/2017 the wee caledonian cook

I had some Garlic Bread left over from dinner last night, so I wanted to try something different with it rather than just heating it up. I just love spinach, so why not? It turned out absolutely delicious….if I do say so myself. lol!

Makes 1 small pot – about 1 cup

2 cups of fresh spinach leaves or 6 rounds of frozen spinach

1/2 cup of fresh flat leaf parsley. (you could use basil also)

1/4 cup of walnuts or pine nuts

1/4 cup of parmesan cheese – freshly grated

2 garlic cloves

juice of 1 lemon

1 tsp sea salt

1 tsp black pepper

2 tbsp olive oil

Put everything into a food processor and blitz until blended together.

Serve up. I had mine on bread but you could use this as a base for pizza, in salads, so much more. Will keep in fridge covered for up to 3 days.

Lentil and Spinach Masala

Image Leave a comment 12/01/2017 the wee caledonian cook

Having some left over Masala Paste from the other nights curry, I wanted to try something different and a bit more healthier but filling, which means only 1 thing to me Lentils!

Lentils are so healthy and include all these beneficial nutrients like fibre, protein, minerals and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied.

Makes for 2 large portions or 4 smaller portions if having with an accompaniment.

3 tbsp Masala Paste

1 tbsp olive oil

1 red onion – finely chopped

1 garlic glove – chopped

400g tin of chopped tomatoes

1 tin of coconut milk – I use the lighter option to make it healthier

160g Red lentils, in my house it has to be Great Scot!

1 bag of fresh spinach (about 300g)

100ml vegetable stock

Heat the oil in a pan and fry the onion for a few minutes.
Add in the masala paste and cook for another minute
Add in the tomatoes and coconut milk then bring to the boil
Pour in the lentils and reduce heat to a simmer, cook for about 25 mins until lentils are soft.
Add in the stock, mix through then add in the spinach and allow to wilt for a minute.
Remove and Serve…Yum!

Spinach, Tomato and Egg Pastry Breakfast Square

Image Leave a comment 20/11/2016 the wee caledonian cook

With some puff pastry left in the fridge and looking for a tasty Sunday brunch thought I’d have a go at a puff pastry tart. Such a simple and easy yet tasty delight. The fillings are endless too, I now have so many ideas going on in my head for next time…….goats cheese being one of my favourites.

1 sheet of puff pastry

1 egg whisked for the wash

2 egg yolks

handful cherry tomatoes – halved

handful of spinach

salt & pepper to taste

Firstly cut your pastry into a square, about 5″ x 5″, using a sharp knife draw a square around the pastry about 1 cm in, be careful not to cut right through.
Brush the pastry with the egg wash.
Place the spinach in the square then the cherry tomatoes around the edge.
Place into a preheated oven at 190 deg for approx 10 minutes.
After 10 minutes, pour the remaining egg wash into the centre and then place the egg yolks in the middle, put back in oven and continue to cook for approx 10-15mins.
Remove and serve……Yum!

Avocado and Spinach Breakfast Muffins

Image Leave a comment 15/10/2016 the wee caledonian cook

A great way to start your day, or a fab brunch recipe. Nice and healthy and full of superfoods, what could be better?

Makes 4

4 eggs

Handful of Spinach

Handful of smoked pancetta cubes

2 tbsp of sweetcorn

1/2 avocado – chopped

Grated cheese – Handful

Salt & pepper to taste

Grease your muffin tin and preheat oven to 180 deg.
Roughly fry your pancetta cubes in a little oil and pat dry
Lay the spinach leaves at the bottom of your muffin tin
Then add in the pancetta, avocado and sweetcorn
Whisk the eggs and season with salt & pepper
Pour into the muffin tin then top with some cheese and chopped spinach.
Bake for approx 20 mins. Yummy!

Haggis Toast

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

Oh yes another Haggis dish, using up my leftovers, so tonight’s dinner is………………Haggis Toast! Yum! Quick, Tasty, filling and healthy.

2 slices of bread toasted to your liking. I like mine medium toasted!

Haggis leftovers cooked as per instructions and mixed with Beetroot Relish from http://www.everythingchilli.co.uk/, her relishes are so tasty.

Steam some spinach and lay on toast then top with haggis mix. Yummy!

The great thing about Haggis is, it is already spiced and peppered so no other seasonings are needed.

Potato, Spinach and Quinoa Bites

Image 3 Comments 22/10/2015 the wee caledonian cook

Makes 6

2 Medium potatoes – peeled, chopped and cooked (boiled)

1/2 cup of quinoa – cooked (normally 20mins simmer and 10 mins rest)

1 large handful of Spinach – chopped very finely

4 basil leaves – chopped finely (or 1 tbsp dried)

1 tbsp Lemon Juice

1/2 tsp sesame seeds

1/2 tsp Thyme

Salt & Pepper to taste

2 tbsp Plain Flour

Spray oil

Preheat oven to 200 deg.
Mash up potatoes finely .
Mix up Spinach, Basil, Thyme, Sesame Seeds, Lemon Juice into a paste.
Then Mix in the potatoes and quinoa with 1 tbsp of plain flour and season, mix until you can form a ball shape with the mixture without sticking to your hands, add more flour if you need to.
Roll the balls in some flour and place on an oiled baking sheet.
Bake for approx 30-40 mins. (You may need to turn over half way through cooking)
They will be slightly crunchy on outside and soft in the middle….serve on a bed of Steamed Spinach for extra healthyness! Yum!

Ricotta and Spinach stuffed Chicken wrapped in Parma Ham

Image Leave a comment 07/08/2015 the wee caledonian cook

Serves 1 approx 300 calories per portion

1 × Chicken Breast

Handful of Spinach

30g Ricotta cheese

1 tsp nutmeg

Pepper and salt

2 slice parma ham

1. Mix ricotta, chopped Spinach, nutmeg and pepper n salt in a bowl.

2. Slice the chicken breast down the side to open like a butterfly and stuff with the ricotta mix then close over.

3. Wrap the parma ham round chicken breast and fry in a hot pan for few minutes each side to brown.

4. Heat oven to 200 deg, place chicken in a casserole dish and cook for 15 minutes.

5. Serve with your choice of sides. Yum.

GO GREEN! Green Veg and rice dish.

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

I was inspired to give this a try by a fellow Blogger http://www.myfussyeater.com/, I have to say it was delicious, a very light, healthy and filling lunch. I made enough for 4 servings and chilled 3 for later.

Approx 270 calories per serving.

1 medium Cauliflower

3 Handfuls of Spinach

drizzle olive oil

75g Long grain and Wild rice (or you can use what you prefer)

1 Avocado

1/2 lime juice

1/2 tsp garlic

Salt & pepper to taste

1. Blitz the cauliflower in a processor until rice like consistency

2. Add in the Spinach and blitz to blend through adding a little olive oil if needed.

3. Meanwhile cook rice as per packet instructions until soft.

4. Also boil 2 medium eggs until slightly hard boiled (about 7 mins)

5. Empty Cauliflower and Spinach into a microwave container and cover with cling film, pierce film with a few holes and cook in a microwave for 3 mins on high power (900W)

6. Mash together the avocado, lime juice and garlic

7. Empty rice and cauliflower mixture into a large bowl then add in the avocado mix and stir well until mixed together. Season with salt & pepper to taste.

8. Put rice mixture onto plate and slice the boiled egg on top. You can drizzle a tbsp of low fat mayo for extra taste. YUMMY!

Serve with a Green Tea for maximum health benefits………………GO GREEN!!!

I might try putting some Chilli through it next time to give an extra kick.

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.

Chicken, Chickpea and Spinach Curry

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

I am always looking to make me meals healthier. By adding Chickpeas this dish certainly fills you up. Chickpeas are rich source of vitamins, minerals and fiber, they may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Serves 2

1 400g can of chickpeas

1 chicken breast – cubed

1 white onion – finely chopped

1 red pepper – roasted and chopped

100ml passata

100ml Chicken Stock

1-2 tbsp curry powder (depending on flavour of your choice) I used 2, we like it spicy.

1 level tbsp cumin

1/2 tsp cinnamon

pepper taste

1 tbsp olive oil

2 handfuls of spinach

1. Brown the chicken in the olive oil for 5 mins

2. Add in the chopped onion and fry until brown, then add in chopped pepper

3. Add in the curry powder, cumin. cinnamon and pepper to taste, mix through

4. Add in tomato passata and chicken stock, bring to the boil and then simmer for 20 mins.

5. Throw in the spinach and allow to wilt stirring through, cook for a further 5 mins.

Serve on it’s own or with some rice of your choice. Yum!

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!

Breakfast Muffins

Image Leave a comment 19/04/2015 the wee caledonian cook

Makes 4 – approx 110 calories per muffin

4 Turkey Rashers – low fat

3 eggs – whisked

1 pepper (of your choice) – chopped

2 spring onions – chopped

handful chives – chopped finely

ground black pepper to taste

2 handfuls of Baby Spinach

1. Preheat oven to 180 deg. Lightly fry turkey in a pan for 5 mins with light spray oil.

2. Meanwhile, whisk eggs and add chives and pepper

3. Spray muffin tray with light oil to prevent sticking. To layer up, place turkey rashers on bottom of each muffin case (I used a cutter to shape them circular so they fit in perfectly), then place the baby spinach in and top with pepper and spring onions.

4. Pour into each one the egg mixture and bake for approx 20 mins.

5. Serve on a bed of spinach….yummy!