ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · superfoods

Mince Beef Rogan Josh

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I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.

 

Serves 2

2 tbsp olive oil

2 tsp ground cardamom

2 tsp ground cumin

1 tsp salt

1 onion, sliced thinly

1 tsp garlic granules

1 tsp turmeric

1 tsp gram masala

1 400g can chopped tomatoes

1 tbsp grated fresh ginger

2-3 chillies chopped or 1 tsp chilli flakes

250g scottish beef mince

225g can of chickpeas

Small handful of Fresh coriander to serve.

 

  1. Heat the oil in a large fry pan
  2. Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
  3. Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.                                                                          20190713_172151
  4. Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.                                                                                                  20190713_172746
  5. Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.
  6. Season with the fresh coriander and serve.

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ALL · Cakes and Biscuits · Snacks and nibbles

Cranberry & Walnut Scones

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Oh yum. I’ve not had a scone in a while, so looking in my cupboards I had some Walnuts & Cranberries to use up and decided to give it a try. These were absolutely delicious, served with a good quality butter they were perfect with a cuppa. Lovely little afternoon tea scone.

 

Makes 6

100g Light Brown Sugar (or white caster sugar) (plus 1 tbsp)

2 tbsp lemon juice

300g Plain Flour

1 tbsp baking powder

Freshly grated lemon zest – 1 lemon

1 tsp salt

75g unsalted butter

50g dried cranberries

50g chopped walnuts

50ml Milk

50ml Double cream

 

  1. Preheat your oven to 190 deg. Line a baking tray with baking paper.
  2. Mix 1 tbsp sugar & 1 tbsp lemon juice together in a dish and set aside, this will be for the glaze.
  3. Whisk flour, baking powder, lemon zest, salt, and sugar in large bowl. Add chilled butter & using fingertips, rub in until you get breadcrumb like mixture.        20190710_141425
  4.  Mix in cranberries and walnuts. Then add in the milk & cream and mix through 1 tablespoon of lemon juice. Toss with fork or hands until dough comes together in moist clumps.
  5. Floured a work surface and roll out till about 1 inch thick. Using a cutter (about 7-8cm diameter) cut out 6 servings and place onto your baking sheet. Using the glaze brush lightly over the scones. Bake for about 18 minutes. Or until a knife comes out clean and slightly browned                                                                              20190713_145835
  6. Serve with some butter. Yummy!

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ALL

Rose, Pistachio & White Chocolate Biscuits

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A Little Afternoon Tea for us today, I had some Rose Water in my cupboard and Pistachio’s to use up so this was the decider. I originally saw a recipe similar on Sous Chef a while ago and was intrigued by the flavour combination, but these were delicious.

 

Makes 8 Biscuits

65g unsalted butter, softened

40g light brown caster sugar

95g Plain Flour (a little extra for dusting)

35g pistachio kernels, finely chopped

2 tsp Rose Water

50g White Chocolate, melted

 

  1. Preheat your oven to 170 deg and line a baking tray with baking paper
  2. Beat the butter and sugar together with an electric hand whisker
  3. Fold in the flour, rose water & pistachios (keep about 1 tbsp of pistachios for finishing)
  4. Roll out the mixture onto a floured surface to about 1/2 cm thick.
  5. Using a circle cutter about 6.5mm, cut out your biscuits and place onto your baking sheet. Bake in the oven for about 20 minutes. Remove and allow to cool.
  6. Once completely cooled, dip 1 end of the biscuit into the melted chocolate and place onto a wire rack with a tray underneath, or you can spoon the chocolate on. Sprinkle some pistachios over.                                                                                20190713_155604
  7. Place in a fridge and allow the chocolate to harden.  Serve with a lovely cuppa.

 

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ALL · Cakes and Biscuits · Desserts · Pastries and Pies

Easy Sweet Pastry

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This was my first attempt at sweet pastry, it was actually quite simple and tasted amazing.  I was making a bakewell tart. (recipe to follow)

 

250g plain flour

50g icing sugar

125g unsalted butter, cool

1 tsp vanilla essence

1 large egg

Splash of milk

 

  1. Sieve the flour and icing sugar into a bowl
  2. Chop the butter into cubes and gently work it through the four mixture so that it resembles breadcrumbs                                                                  20190710_141425
  3. Beat the egg with the milk and vanilla essence, add to the flour mixture and bring together to create a ball of pastry. Do not over work.
  4. Sprinkle a little flour onto a work surface and flatten pastry to about 2.5cm thick, wrap in cling film and refrigerate for at least 30 minutes.                                20190710_142015
  5. Using a 25cm spring form tart tin, lightly oil all over.
  6. Dust a work surface with flour and roll out the pastry to about 1/2 cm thick. Using the rolling pin  wrap pastry around and unroll over the tart tin. Ease the pastry into the tin pushing to the sides. Trim of any excess pastry.
  7. Prick the base with a fork and put in freezer for 30 minutes.
  8. Remove and line baking paper over the pastry, fill with baking beans and blind bake for 10 minutes at 180 deg. Remove the paper and beans and continue to bake for a further 10 minutes. Remove from oven and allow to fully cool.

 

ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · superfoods

Roasted Squash & Chicken Laksa Bake

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Oh yummy, I was going through all my cookbooks and found this dish from Jamie Olivers Superfood Book. Was easy to make, very filling and very delicious. Fresh flavours and so nutritious. Squash is packed with Vitamin A which helps us see in the dark. Laksa originates from Southeast Asia, it is usually a noodle based soup with coconut.

 

Serves 2

2 sticks of lemongrass

2 cloves garlic

10cm piece of ginger

2 fresh chillies

3 spring onions

1 bunch of fresh coriander

80ml coconut cream

Splash white wine vinegar

Splash of Fish Sauce

Chicken Stock Cube with 700ml water

150g brown rice or wild rice

1 butternut squash

2 chicken breasts (or thighs)

1 tbsp Sesame oil

1 tbsp unsalted peanuts

1 lime.

 

  1. Preheat your oven to 180 deg.
  2. Bash the lemongrass and remove outer layers, peel the garlic and ginger and chop the spring onions and chillies roughly. Place all in a blender. Add the coriander, (reserving a few leaves for garnish) coconut cream, vinegar and fish sauce, blitz the mixture until smooth. This is your Laksa paste.                                              20190710_155318
  3. Crumble the chicken stock cube into your oven dish and add 700ml boiling water to dissolve. Add in the rice.
  4. Cut up the butternut squash into 4 rounds off the bulbous part, removing the seeds.  20190710_155752
  5. Cut the chicken breasts into large bite size pieces. Cover the chicken and butternut squash pieces with the Laksa paste.  Place them into the oven dish with the rice & water. Drizzle 1 tbsp sesame oil over the top.
  6. Bake for 1 hour 30 minutes.
  7. Before serving, toast the peanuts and chop into small bits, sprinkle on top with the coriander leaves and squeeze the juice from lime over the top. Serve.

 

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ALL · dinners · Healthy Eating Ideas · lunch/ light bites · superfoods

Kale & Cabbage Frittata

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Oh Yummy! Healthier Eating doesn’t get any better, this was delicious. A middle eastern style frittata and so versatile, you can eat it cold or warm, lunch or dinner.

 

Serves 9

Spray Fry oil or veg oil

1 red onion, sliced finely

200 g curly kale

200g cabbage – cut into ribbons and chopped

2 tsp garlic granules

1 tsp ground fenugreek

1 tsp turmeric

8 large eggs

2 tsp baking powder

2 tbsp plain flour

2 tbsp greek yoghurt, I used low fat

2 small handfuls of cranberries

40g pine nuts

200g feta cheese

Salt & pepper to taste

 

  1. Heat the oil in a large saucepan over medium heat. Add in the onions and cook until soft.
  2. Increase the heat to medium to high and add in the kale, stir fry for about 4 minutes until wilted. Add in the cabbage and stir fry for about 5 minutes, add in the garlic and spices, season and cook until wilted and cooked through, about another 5 minutes. Remove from heat and allow to cool.
  3. Preheat your oven to 200 deg and line an ovenproof dish with baking paper. I used a tin 24 x 24cm.
  4. Crack the eggs into a mixing bowl and whisk. Add the baking powder, flour, yoghurt and salt, mix well.
  5. Add in the cranberries and pine nuts, stir through.
  6. Once the greens mix is cooled add to the egg mixture little at a time and mix through.
  7. Fold in the feta pieces and pour into your prepared oven dish, evenly spreading the mixture.                                                                                                      20190710_135251
  8. Bake for about 30 minutes. Insert a knife and make sure it comes out clean. Allow to cool slightly. Slice and serve.

This will keep in the fridge for 2-3 days and you can also freezer any leftovers.

 

 

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ALL · beef · Meat Dishes · Snacks and nibbles

Moroccan Spiced Meatballs

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I served this little dish with my Moroccan Spiced Cauliflower as a tapas style dinner. These were so yummy and the sauce was rich with a little bit of sweetness.

 

Makes 8 Meatballs

200g scottish beef mince

30g panko breadcrumbs

1 egg

handful chopped coriander

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cinnamon

1/2 tsp cumin

1/2 tsp dried coriander

1/2 tsp minced ginger

225g tin chopped tomatoes

150ml beef stock

1 red onion – finely sliced

 

  1. Place everything in a bowl and mix. Shape into 1″ balls and chill in the fridge for about 30 minutes.
  2. Heat up a fry pan with spray oil and cook meatballs until browned all over.
  3. Add in the onions a cook until softened and slightly browned.
  4. Add in the tomatoes and beef stock, bring to the boil then simmer medium heat until sauce starts to thicken, about 15-20 minutes. serve.

 

 

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