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

Harissa Spice Veggie Tray Bake

20190310_183900

Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was.    I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!

Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s

 

Serves 2 (main dishes)

1 large sweet potato – cut into small chunks

1 large red onion – cut into wedges

2 Carrots – cut into small chunks

1 x red & 1 x yellow pepper – sliced thickly

1 Cauliflower – cut into small florets

2 Parsnips – cut into small chunks

4-5 asparagus

1 x 400g tin chickpeas

1 x 200g tin tomatoes

2 large heaped tbsps of Rose Harissa Paste

1 tbsp oil

Coriander

Salt & pepper to season

 

  1. Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
  2. Preheat oven to 200 deg and oil a baking tray.
  3. Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
  4. Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
  5. In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
  6. Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
  7. Serve with some sprinkled coriander. Yummy!

20190310_184252

20190310_184333

ALL · beef · Meat Dishes · One Pot Wonders · pasta

Meatball & Chorizo Spicy Pasta

20190309_174553

This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!

We served this with a glass of Chardonnay and it went perfectly well.

 

Serves 2

6-8 Beef Meatballs (sliced in half)

150g pasta (I used wholewheat Fusilli)

200g tin tomatoes

75g chopped chorizo (good quality, we love Picante)

1 red onion (chopped)

1 red pepper (chopped)

1 carrot (chopped)

1 garlic clove (crushed)

1 tsp dried thyme

1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)

1 chopped chilli or 1 tsp dried chillies

1 tbsp tomato paste

1/2 tsp sugar

Salt & Pepper to season

Parmesan to garnish

 

  1. First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
  2. Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.              20190309_161229
  3.  Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.                                                                                             20190309_162319
  4. Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
  5. Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.                                                        20190309_163146
  6. Serve with some grated parmesan and chopped basil. Yummy!

 

20190309_164225

20190309_174511

20190309_174526

 

ALL · beef · Meat Dishes · Pastries and Pies · Scottish Cuisine

Scottish Sausage Rolls

 

20190308_174446

Oh Yummy!  I had some left over puff pastry in the fridge, the weather was very rainy and cold outside, so nothing better than throwing together a home comfort bite to eat.  I have had this recipe for scottish meat rolls for a while now, so decided to give it a go, thank you to christinas cucina .

Scottish Sausage Rolls are traditionally made with Beef, where as English sausage rolls are made with pork, which is the main difference. Then it’s your choice of spices that make it.

 

Makes 6-8

1 Roll of puff pastry (about 300g)

500g ground Scottish Beef

a little water

1 tsp sea salt

1/2 tsp black pepper

1 tsp rainbow peppercorns

3/4 tsp dried coriander

1/2 tsp nutmeg

1/2 cup of fine breadcrumbs

1 egg beaten for pastry.

 

  1. Preheat your oven to 200 deg.
  2. In a large bowl mix the spices, breadcrumbs and seasoning, then add in the meat. Pour in a little water and with your hands mix together, the mixture should hold together when squeezed, not too wet.                                                            20190308_150436
  3. Place the puff pastry on a floured surface and cut into 5″ approx rectangles.
  4. Take some of the mixture and roll into a sausage shape, lay onto the puff pastry 3/4 way down. With your finger wet the short edge of the pastry to help seal and roll up.  Then with a fork crimp the seal along to seal. Make a few light cuts on top.          20190308_150422
  5. Place rolls onto a greaseproof tray and brush with the egg wash.                              20190308_152424-1
  6. Bake for about 25 minutes.
  7. Serve with chips & beans…..my personal fav for a proper home comfort meal.

20190308_174446-1  20190308_174440

20190308_180018

 

ALL · sauces & dips · Scottish Cuisine

Whisky Cream Sauce

20190222_200056

Perfect Little Sauce for my Haggis Scotch Eggs. I always used to buy Whisky sauce ready made, but tonight I decided to give it a try & I’m so glad I did, so easy and so delicious.

Ingredients

1 shallot – finely chopped

1 knob of butter

15ml of Whisky

125ml beef stock

100ml double cream

1 tsp mace

Salt & white pepper to taste

1 tsp parsley to serve (optional)

 

  1. Melt butter in a pan, medium heat
  2. Add onions and sweat down
  3. Pour in the Whisky then add the beef stock, reduce to a simmer and let the liquid reduce to about 1/3.
  4. Add in the double cream and season with mace, salt & pepper
  5. Warm through and serve.

20190222_193834

20190222_200105

 

 

 

ALL · Bread · One Pot Wonders

Overnight French Toast

20190217_103903

Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good!  I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna

 

Makes enough for about 4 large portions or 6 smaller portions

70g butter melted

140g light brown sugar, 30g from sprinkling

Bread with crusts cut off (I used plain bread)

5 eggs – medium

300ml milk

1 tsp vanilla essence

cinnamon as per your taste

2 tbsp butter (not melted)

Icing sugar for decoration (optional)

Maple Syrup

 

  1. Add the melted butter and brown sugar together and mix thoroughly
  2. Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base              20190216_233400-1
  3. Add a layer of your bread slices                                                  20190216_233842
  4. Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
  5. Sprinkle about 15g of the sugar and some cinnamon over                                20190216_234037
  6. Add another layer of bread slices and butter the slices.
  7. Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
  8. Refrigerate overnight
  9. In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
  10. I popped under grill for a minute to gently crisp up and brown a bit more (optional)
  11. Drizzle a little icing sugar and Maple Syrup all over and devour!

 

20190217_103921.jpg

 

20190217_105626

 

20190217_110052

ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders · superfoods

Sweet Potato & Spinach Curry Burgers

20190211_181138

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 4

200g butternut Squash – 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 wilted spinach

Salt & Pepper to taste

 

  1. Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
  2. In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.                                        20190211_153656
  3. 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.                                                20190211_174658
  4. 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.                              20190211_180637
  5. Serve. Yummy!
  6. I added some potato wedges to my crisperplate at the same time for a one pan meal.

 

 

ALL · Bread · breakfast · Cakes and Biscuits · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders

Irish Potato Cakes

20190216_100436

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

 

  1. Cook and mash potatoes, leave to cool
  2. In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.                                                                      20190216_092606
  3. Flour a work surface and gently flatten to about 1cm thick
  4. With a 3″ cutter, cut out circles.                                                                    20190216_094013
  5. Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
  6. 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.                                                                                  20190216_100034
  7. Serve with breakfast items or with a delicious poached egg on top.

 

20190216_100427

 

20190216_100508