ALL · breakfast · Healthy Eating Ideas · One Pot Wonders · Snacks and nibbles · superfoods

Egg, Smoked Paprika & Spinach Breakfast Boats

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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

 

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

 

 

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ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · Scottish Cuisine · superfoods

Scottish Cod with Pea & Asparagus Mash

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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

 

  1. 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.
  2. Add the asparagus and peas to the pan and cook further for 3-4 minutes, drain and put into a food processor.                                                                          20190817_174846
  3. Add the spinach, lemon zest and seasoning to the processor and pulse until blended together.                                                                                                20190817_175820
  4. Cook your cod to your preferred method. I steam cooked mine but you could pan fry for crispy finish.
  5. Divide up the mash and serve with the cod on top, to finish sprinkle with chilli and lemon juice.
  6. Yummy!

 

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ALL · Cakes and Biscuits · Desserts · Pastries and Pies

Hazelnut Chocolate Tart

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I was watching James Martin on Saturday morning and he made a raspberry chocolate tart, we sat there dying to try a bit. Unfortunately, I didn’t have any raspberries so a hazelnut version it was.

I decided to do a hazelnut nut pastry just to add extra flavour.

 

For the Pastry:-

125g Plain Flour

50g Icing Sugar

50g Crushed Toasted Hazelnuts (plus 10g for decoration)

Pinch of salt

80g Butter, cold, diced

1 egg yolk

 

For the Filling:-

300ml Double Cream

125ml Whole Milk

200g Dark Chocolate or Milk Chocolate with at least 40% cocoa solids

2 eggs

50g golden caster sugar

pinch salt

1/2 tsp vanilla extract

 

 

  1. To make the pastry, sift the flour and icing sugar into a food processor, add the hazelnuts and blitz together. Add the butter and pulse briefly until mixture looks like breadcrumbs, don’t overmix. Add the egg yolk and pulse until dough comes together. Shape dough into a flat disc, wrap in cling film and chill in the fridge for at least 1 hour.
  2. Roll the dough out onto a floured surface. Using a loose bottomed tart tin, grease tin then line the tart tin with the pastry pressing into all corners. Trim any loose pastry. Chill in the fridge for 30 minutes.
  3. Preheat oven to 160 deg. Prick the bottom of the pastry and line with greaseproof paper and baking beans. Bake for 25 minutes, remove the baking paper and beans and return to the oven for a further 10 minutes.
  4. Remove and trim the edges in line with the tart tin.
  5. Meanwhile, to make the filling, place milk & cream into a pan and bring to just below boiling point, do not boil. Take of heat and stir in the chocolate to melt.
  6. In a large bowl whisk together the eggs, sugar, salt and vanilla. Gradually whisk in the chocolate mix, whisking constantly.                                                        20190803_190241
  7. Pour the mixture into the pastry case and bake on a wire rack in the oven for about 25 minutes until the filling has a slight wobble. Remove and sprinkle with chopped hazelnuts. Allow to cool in the tin before removing.                                          20190803_190518
  8. Slice to serve. Yummy!

 

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ALL · Cakes and Biscuits · Desserts · Snacks and nibbles

Orange strip meringues

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I had some egg white left over from a recipe that only required an egg yolk, so I decided to try patterns on meringues, turned out o.k. I thought. I’m know dying to try more patterns and colours……watch this space.

 

You can get my original meringue recipe here, all I done was draw lines inside a piping bag with orange food colouring and then filled the bag and piped, quite simple actually but creates a great visual pleasure.

 

 

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ALL · dinners · Healthy Eating Ideas · One Pot Wonders · superfoods

Black Bean Tacos

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This is a very simple and quick satisfying dinner & a healthy nutritious one too. The added crispy onions on top just give it a lovely little crunch. I used Corn Tacos for extra flavour.

 

Makes enough for 6 tacos.

1 can Black Beans, rinsed (400g)

150g sweetcorn (fresh or frozen)

1 red pepper, diced

1 tsp dried chilli flakes or chilli powder

1 tbsp cumin

1/2 tsp onion granules

1/2 tsp garlic powder

Sour cream

Chopped Coriander

100g baby spinach

1 Lime

6 Corn Tacos

50g grated cheese (any of your choice)

4 tbsp crispy onions (for recipe click here)

 

  1. Heat a little oil in a fry pan on medium to high heat
  2. Add in the pepper and sweetcorn and cook for about 5 minutes
  3. Add in the black beans, chilli, garlic, onion granules, cumin and pinch of salt, mix through and cook for about 5 minutes
  4. Add in the baby spinach and 2 tbsp water, cover and let spinach wilt for about a minute of 2. Mix through. Finished with 2 tbsp coriander and juice from 1 lime.
  5. To serve, heat up the corn tacos under a grill (or tortillas if using). 2 tbsp of bean mix, top with sour cream, cheese and crispy onions. Yummy!

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ALL · Snacks and nibbles

Crispy Fried Onions

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Crispy fried onions are a great topper for a lot of dishes, I cooked these recently for my black bean taco dish. Just added that little extra crunch.

 

1 white onion

100g flour

1 tsp salt

1 tsp smoked paprika

oil for frying.

 

  1. Combine flour, salt and paprika in a bowl.
  2. Slice the onion very thinly.
  3. Heat up a little oil in a fry pan to medium to high heat
  4. Coat the onions slices in the flour mixture, shake of excess and drop into the oil. Cook until browned and crispy.
  5. Remove and drain on kitchen paper.
ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders · superfoods

Broccoli Fritters

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

 

Makes 8

200g Broccoli – fresh

1 egg

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

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

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp mixed pepper

1 tsp onion granules

1 tsp garlic granules

 

  1. In a bowl add flour, salt, pepper, paprika, onion and garlic granules, cheese, flour and egg, mix together                                                                                      20190730_124702
  2. Blitz the broccoli in a food processor and add to the mixture, bring together. If its a little too sticky, just add in some extra flour.
  3. Taking a ladle, scoop some mixture and place into a hot pan with a little oil or Crisperplate (if using), cook for about 4 minutes on each side or until slightly browned. You could also bake in an oven at about 200 deg for about 20-30 minutes.
  4. Serve. Yummy!

 

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