I saw this idea on the KitchenAid Recipe FB site and decided to give it a try. Oh my…..it is by far the fluffiest and lightest omelette I’ve ever had. Great idea of using the Mixer and separating the eggs.
Makes 1 omelette
1 tbsp milk
Salt & pepper to taste
Dill or chives (your preference)
Choice of fillings (again your choice) I used sweet peppers and spring onions.
Handful of cherry tomatoes to serve – grown in my own garden.
- Seperate the eggs and whisk until fluffy with. Pour the milk into the yolk mixture. I whisked on power 6 for 3 mins, the 4 for 2 mins.
2. Gently fold the yolks into the whites and season.
3. Heat 1 know of butter in a non stick pan. Gently fry off the peppers and spring onions.
4. Once browned pour the egg mixture into the pan and gently cook for a few minutes on eash side.
5. Remove onto a plate, cut in half the tomatoes and gently brown in the pan for a few minutes and serve.
This was originally a slimming world recipe I found but thought it needed more flavour so I added my own spin on it. It was very delicious, if I do say so myself, and very filling.
I made some wholemeal baguettes to go with it too which went perfectly for soaking up the left over sauce on the plate.
6 Chorizo Style Sausages
3 sweet peppers – chopped
1 tsp garlic granules
1 tsp dried chillies
2 tsp smoked paprika
1 tbsp worcestershire sauce
150ml chicken stock
250g red kidney beans (or any other bean can be used)
4 spring onions – chopped
150g red lentils
knob of butter
Chopped fresh parsley for garnish
- Spray a large pan with little oil on medium to high heat, gently fry the garlic, peppers and onion for a few minutes.
- Add in the sausages and brown all over, about 5-10 minutes
- Meanwhile put red lentils into a pan and add about 5cm water, bring to the boil, once boiling remove the white foam then add the knob of butter and mix through, remove from heat.
- Add into the pan with sausages and vegetables the chilli, paprika, worcestershire sauce, passata, stock, beans and lentils then mix through. Gently bring to boil then reduce to a medium simmer for about 20 minutes.
- If sauce is still too runny, bring to boil and boil gently for about 5 minutes until it thickens.
- Slice the sausages diagonally into thirds.
- Garnish with some parsley and serve.
Delicious quick Friday night dish, or any night for that matter. I do love a good stir fry. Good thing with this dish, is that you could add any type of spice and it would work.
400g good quality beef – cut into strips
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
3/4 spring onions, chopped
1 bag a pre mixed stir fry vegetables
1 bag a fresh egg noodles
2 tsp dried chillies
- Marinade the beef strips in the vinegar, soy sauce & worcestershire sauce for about 1/2 hour.
- Heat a tsp oil in a pan, add the beef and brown all over then add in the chillies
- Add in the noodles and cook for a few minutes adding in the remaining sauce mix.
- Then add in the stir fry vegetables, along with the spring onions, cook through for about 5 minutes. Serve. Yummy!
Oh Yum…yum…this wee dish was so tasty. Using up my home grown potatoes this little throw together dish was perfect and healthy too.
I made some of my homemade Chapati’s , which went perfectly. Oh…and a wee glass of Chardonnay too! lol!
1 can chickpeas
6 charlotte potatoes, cut into cubes
100g baby Spinach
1 can plum tomatoes
1 tsp cumin
1 onion, chopped finely
1 tsp ginger
1 tsp dried garlic
1 tsp chilli seeds
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp gram masala
1 tsp dried coriander
1 tsp olive oil/fry oil
- Heat the oil in a saute pan, add the onion and cumin fry until the onion is golden. Add the garlic, ginger, chilli’s, coriander, turmeric, gram masala and chilli powder and cook for five minutes.
- Add in the cubed potatoes and fry until potato is slightly browned, season.
- Add in the plum tomatoes, chop up and mix thoroughly.
- Now add in the chickpeas and mix through, simmer for about 20 minutes.
- Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
- Serve with Chapati or some rice.
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?
I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.
Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.
80g Basmati & quinoa rice (I used Tilda)
2 x Scottish Salmon Fillets
4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)
2 tbsp sesame seeds
3 spring onions
1 fresh red chilli
60g sugar snap peas
4 springs of fresh coriander
2 tsp toasted sesame oil
1 lime (juice only)
80g smoked beetroot
- Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)
- Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
- Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.
- Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
- Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.
- Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!
Oh I do like a nice piece of fish. I picked up some lovely smoked Cod from my fishmonger and decided to do a tray bake with it.
This dish was so delicious and full of flavour. I mixed up the Chimichurri sauce by adding rocket leaves….delicious!
Makes 2-4 portions
4-6 Smoked Cod portions
6 Charlotte potatoes – quartered
1 red pepper – sliced
1 red onion – cut into wedges
100g chorizo – cut into 1cm cubes
Salt & pepper to season
For the herb crumb
2 tbsp dried parsley
1/2 tbsp dried oregano
1 slice of white bread
1 tbsp olive oil
For the Chimichurri dressing
2 tbsp dried parsley
1/2 tbsp dried oregano
1 tbsp dried coriander
1 garlic clove
1 tbsp dried chilli
handful of rocket leaves
Juice of 1.2 lemon
3 tbsp olive oil
4 tbsp water
- Preheat the oven to 180ºC fan.
- Toss together the potatoes, seasoning and 1 tablespoon of oil in a large roasting tray. Bake for 12 minutes, then add the chorizo, onion and peppers and roast for a further 15 minutes.
- Meanwhile, prepare the fish. Blitz together the parsley, oregano, bread and remaining oil to form coarse breadcrumbs. Brush the top of the fish fillets with a little extra oil and press on the breadcrumbs.
- Give the roasting tray a good shake, then place the fish and tomatoes on top and roast for a final 15 minutes, until the fish is cooked.
- Meanwhile make the chimichurri dressing. Combine all the ingredients in a blender and blitz to combine. Drizzle over the tray bake to serve.