I do love a good Sunday Roast Dinner. I got a lovely bit of Scotch Beef Topside and decided to cook it Rotisserie Style, O.M.G! it was delicious. Meat was still Juicy on the inside with a lovely crispy outside. If you haven’t tried this cooking method, you are missing out…..seriously this is the only way I will cook this now.
I am lucky as my oven has a built in Rotisserie to it, such a great accessory. Check them out here Hotpoint Rotisserie Oven.
1kg Topside Scotch Beef
Rock Salt, Cracked Black Pepper and a little oil to season.
- Rub the seasoning into the meat and leave at room temperature for 15 minutes.
- Skewer the meat onto the Metal Skewer and insert into the oven.
- Select Turbo Grill and a medium heat. Place a pan of water underneath to catch any fat (which can be used for the gravy).
- Cook for about 1 hr 15 minutes for medium.
I also cooked some crispy potatoes using my crisperplate in my Combi Microwave. Perfect match.
You can of course marinade the beef the night before in any spices you like, but I believe that when you have a really good bit a meat, salt & pepper is all you need.
My partner always orders a Dhansak from our local Indian Takeaway, so I thought I would try a homemade version! He thought it was delicious! Result! Not only was it so tasty it was also less calories and more protein. A much healthier version of his favourite takeaway. I made my homemade Chapati’s to serve with it too. Perfect Fakeaway dish.
Makes 2 Servings
1 red onion – chopped
2 garlic cloves – crushed
1 tsp ginger
1 tbsp light brown sugar
1 red chilli – finely diced
1 tsp mustard seeds
4 cardamon pods – crushed
2 tsp mild curry powder
1 tsp turmeric
1 tsp ground cinnamon
100 g red lentils rinsed
2 chicken breasts
4 tomatoes – chopped
1 tsp tomato paste
300ml vegetable stock
Juice 1/2 lemon or lime
fresh coriander to garnish
salt & pepper to season
- Heat a little oil in a deep pan, fry the spices, ginger and chillies for a minute or until mustard seeds start to pop.
- Lower the heat and add in the onions and garlic, cook for about 5 minutes until soft.
- Add the red lentils and mix.
- Then add the stock, tomatoes, tomato paste and sugar, bring to the boil. Gently lower the chicken breasts into the sauce. Lower the heat and simmer covered for about 1 hour.
- Add the juice of the lemon or lime. Take 2 forks and shred the chicken breasts, stir and cook uncovered on a higher heat for a further few minutes. If the sauce is too runny just bring to the boil to thicken for a few minutes or add cornflour to thicken.
- Remove the cardamon pods and serve onto plates. Garnish with coriander. Serve with the Chapati’s.
- This recipe also tastes even better the day after. Yummy!
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat traditionally with a mixture of lentils and vegetables.
You could try this recipe also with prawns or lamb. Yummy too!
This was a quick throw together breakfast this morning. Being out the night before, we woke quite hungry and a simple bowl of cereal or toast was not going to cut it….lol! It’s amazing sometimes what you can put together when you just take 2 minutes to look in your fridge and cupboards! Using my crisper plate these little tartlets baked in just 8 minutes.
1 Roll of Puff Pastry
4 Chipolata Sausages or Wee willy winkies (cocktails sausages!)
4 tsp tomato pasta with Chilli
4 medium eggs
handful of tomatoes (small) halved
8 rashers of smoked bacon
Salt & pepper to season
- Preheat the crisper plate for 2 minutes.
- Place bacon and sausages onto plate and cook for about 3 minutes
- Meanwhile, cut the pastry into squares and with a sharp knife score a 1cm border around the pastry, like a picture frame. Do not cut all the way through.
- Remove the bacon and sausages to a plate and wipe dry the crisper plate
- Spoon 1 tsp of tomato paste over the centre of the pastry.
- Chop the cooked bacon and sausages into small pieces and place onto the tomato paste, leave room in the middle for the egg later.
- Place onto crisper plate and bake for 6 minutes, the edges will start to puff up.
- Remove plate and crack the egg into the middle of the pastry, add the tomatoes and season. Bake for a further 2m 30 secs. or until desired egg setting.
- Remove and devour! Yummy!
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
- Grate potatoes and squeeze out excess water, pat dry and sprinkle the flour over to soak up any water.
- 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
- Place the bacon onto the potatoes and cook for 3 minutes or longer if your prefer extra crispy bacon.
- Meanwhile whisk the eggs with the milk and season
- Evenly spread the spring onions and cheese onto the bacon and potatoes then pour over the egg mixture and season.
- Bake for about 6 minutes or until desired browness.
- Serve. Yummy!
This is something I have always wanted to do but never got round to it, so this year I decided to give myself a kick up the ass and get it sorted….lol!
Off to the garden centre I went, so much to choose from but I had to consider our weather climate too, after all I do live in Scotland where we’re not known for our sunny warm weather….lol!
To start me off I went with potatoes in a grow bag and some Tumbling tomatoes in a hanging basket. My garden is small and covered with slabs and stones so this was the easiest option for me.
These grow bags are brilliant idea for potatoes, especially as I’m just starting out. I went with Charlotte potatoes as these are one of my favourites.
Above was mine all finished, just a few months to wait and I hope it ends up looking like this…….
I have to admit, I really hope my tomatoes grow, I decided to go with red and yellow tumbling toms for extra colour in my garden. I also planted some basil with them, perfect partner for tomatoes. I’m so excited about these. Fingers crossed.
Think I’d like to plant some spinach and lettuce leaves next………..oh the list is endless.
I just love my relaxing Sunday mornings, today the sun was out and I felt great, the sun beaming into my kitchen through my living room. It’s amazing how a little bit of sun makes you feel, especially after our really bad and long winter.
Feeling good I decided to experiment, I was sent an idea recently….omelette in bread….brilliant, easy, tasteful, quick and simple cooking. Loved this.
There are so many combinations you can do, I went with cheese and tomato.
2 Slice of Bread – Thick slice is best
2 large eggs – whisked
2 tomatoes – sliced
Gouda cheese – small handful grated
- Heat a little oil in a fry pan and gently cook your filling ingredients, in this case I gently fried the tomatoes.
- Cut out the centre of the bread and set aside.
- Arrange the filling in the pan to the shape of the centre of the bread, then place the outside of the bread in the pan.
- Gently pour some of the egg mixture into the centre of the bread covering your filling. Do this slowly so it sets. Then sprinkle the cheese on top
- Allow to set slightly, then place the centre of the bread on top and flatten down. Then flip over and cook for 2 minutes.
- Remove and serve…so yummy.
I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.
Makes 4 portions
Spray oil with coconut oil
2 onions, diced
10g ginger, crushed
10g garlic, crushed
200g green lentils (or red) rinsed
350ml vegetable stock
1 tsp cumin
1 tsp gram masala
1 tsp dried chillies
400g chopped tomatoes
400g coconut milk – reduced fat
2 chicken breasts
Fresh coriander, chopped
- Heat spray oil in a large pan.
- Add the diced onions with garlic and ginger and cook until softened. Remove from pan
- Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
- Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
- Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
- Serve with some fresh coriander. Yummy!