As you know I recently harvested my tatties (potatoes), so my brain got working on some tattie (potato) recipes. This one is a classic spanish dish, mostly a tapas type dish. I also recently purchased some new Kitchen Aid Skillets (pans), so I was keen to start using them, I have to say they are fabulous, very robust and non stick so I don’t need any oil when cooking…perfect! This dish was a quick 25 minute dinner. I do love quick and easy meals.
6 charlotte potatoes – cut into small chunks
150g chorizo – cut into 1 cm chunks
1 red onion – diced
1 green pepper – diced
2 tsp dried chilli flakes
1 garlic clove – crushed
100ml red wine (I used cabernet sauvignon)
2 tsp dried parsley (fresh is better, but I didn’t have any)
400g tin plum tomatoes (I find you get better flavour from plum than chopped)
- Bring to the boil a pan at slightly salted water and boil the potatoes for about 5-6 minutes. Drain and leave to cool slightly.
- Heat the chorizo in the pan on medium to high heat and add in the potatoes, cook until slightly browned all over. Remove with a slotted spoon.
- Put the onion, peppers and garlic in the pan and saute. Add the red wine and reduce. Then add in the dried chilli flakes and stir through.
- Add in the tin tomatoes, cutting them up, stir and simmer for about 10 minutes.
- Add in the potatoes and chorizo, mix through and cook for a further 5 minutes.
- Serve and sprinkle the parsley on top. Yummy!
I had some lovely fresh cod and wanted a tomtoey sauce for it, so I threw together some ingredients I had in my store cupboard and it worked! Don’t you just love when things come together that are so unplanned and thrown together….lol!
1 packet of pomodoro tomatoes (about 250g)
1 garlic glove crushed
1 tbsp balsamic vinegar
1/2 red onion chopped
1 tbsp caster sugar
1 tsp chilli red pepper flakes
- Cut the tomatoes in half
- Place everything in a pan and bring to the boil, reduce and cook for about 15 minutes. Stirring every few minutes.
- Serve with some lovely cooked cod and vegetables. I used my own home grown potatoes….Yummy! Check out my post here
I have always wanted to grown my own vegetables, but having a concrete and stone garden it was going to prove tough to do…….until I discovered potato grow bags….who knew?? lol!
I planted the potatoes the last week in April and they started to flower about 3 weeks ago, I left them a bit longer and decided this weekend to harvest them. It was so exciting to discover that you have loads of potatoes in the bag, I was so amazed, some small, some large but none the less loads of potatoes (or in Scotland we call them TATTIES!)
I purchased a hessian bag to store them in, but cooked some that night. OMG…so delicious and fresh.
I was one proud and excited little lady.
We have had a rather wet weekend here in Cumbernauld, Glasgow, so nothing better than getting in the kitchen and baking! Wanting to carry on with the summer, I decided that we were going to have an indoors picnic. I’ve been wanting to try this recipe from Jamie Oliver for a while now so today was that day. It was absolutely delicious, so refreshing and light, perfect for my picnic.
250g unsalted butter at room temperature
250g Golden caster sugar + 4 tbsp for syrup
4 large eggs
275g self raising flour
1 tsp baking powder
50g poppy seeds
- Preheat the oven to 180 deg. Grease a 23cm cake tin and line bottom with greaseproof paper.
- Cream the butter and sugar together until light and fluffy. Add the eggs in 1 at a time, mixing thoroughly before adding each one.
- Grate in the zest of 2 lemons then squeeze in the juice and combine.
- Sift in the flour and baking powder and fold gently until combined.
- Add in the milk and poppy seeds and mix through.
- Pour mixture into the cake tin and bake in the oven for about 45 minutes, or until a knife comes out clean.
- Leave in the tin for 5 minutes then remove and place on a wire rack to cool.
- Meanwhile, slice very finely the other 2 lemons.
- Put 4 tbsps water and 4 tbsp caster sugar into a pan, add the lemons and heat gently on a medium to low heat for about 15 minutes or until the lemons are translucent and you have a lovely syrup.
- Spoon the syrup over the top of the cake and serve.
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.
100g pasta – I used pasta twists but you can use any type
2 chicken breasts – cut into bite size pieces
200g Smoked Bacon Lardons
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.
Having loads of bananas left, I decided on my favourite Banana Bread Recipe . This time I tried my Automatic settings on my oven, and it baked perfectly. I do love new technology.
These Automatic Recipes are a full proof way of cooking if your not sure, I love them and I’ve learned to experiment with recipes I might not have done before.
I used my Best Pancake recipe for this, it is one recipe that always works. Light Fluffy pancakes guaranteed. This morning was a more healthier option with low fat toffee yoghurt, blueberries and a little Maple Syrup…….oh so yummy!
I love mixing up pancakes, there are so many toppings you can choose. What is your favourite?