ALL · Bread · fish · Healthy Eating Ideas · lunch/ light bites · sauces & dips

Chickpea Flatbreads with Roasted Tomato & Walnut Sauce

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Oh yum, this little Sunday lunch dish was super tasty and healthy too. Original recipe was adapted from Love & Lemons. I was trying to use up what I had in my fridge so roasted tomato sauce it was to go with. Topped with some fresh scottish mackerel this was so tasty and flavoursome.

 

For the Flatbreads:-

Serves 2

200g Gram Flour

1 tsp sea salt

1 tsp garlic powder

2 tsp Dried Parsley

2 tsp Dried Coriander

1 tsp Ground cumin

1/2 tsp Chilli powder or crushed chilli

2 tsps Lemon juice

6 tsps extra virgin olive oil

300ml water

 

  1. In a large bowl, mix everything together, chickpea flour, salt, garlic powder, dried herbs, cumin, lemon juice, olive oil and water. Allow to sit for about 30 minutes.                                                                                                          20190414_131455
  2. Preheat a pan on the hob to a high heat with a little oil, pour half the mixture into the pan and cook for a few minutes until you see the mixture starting to rise. Flip over and cook for a further few minutes until slightly browned.
  3. Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!

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For the Roasted Tomato & Walnut Sauce

12-15 cherry tomatoes – halved

1 tsp ground garlic powder

2 tsps powdered sugar

2 tsps sea salt

1/4 tsp chilli flakes

2 tbsps Walnut Oil

1 tsp balsamic vinegar

 

  1. Roast the tomatoes under the grill or in a pan until soft and slightly browned.
  2. Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.

 

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ALL · Detox Plan · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · Snacks and nibbles

Parsnip Fries

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A lovely little quick lunch today. Part of my Detox plan.

I used my crisperplate for these and they only took 6 minutes.

 

3 Parsnips – cut into fries

1 tsp olive oil

Salt & pepper

1 tsp dried Rosemary

1 tsp dried Thyme

 

  1. Coat the parsnips with olive oil and season with herbs.
  2. Cook on Crisp setting for 6 minutes.

Quick lunch or quick snack and healthy.

 

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ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders

Steamed Mexican Rice

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You know by now that I love my One Pot meals and this is another that is so easy & so tasty. I decided to use my Steam pot and it cooked perfectly in just 20 minutes. Yummy Spicy flavours and full of nutritious benefits.

 

Makes 2 large portions or 4 side portions

1 can black beans

1/2 can red kidney beans

1/2 can sweetcorn

1 red onion – finely chopped

150g wholemeal brown long grain rice

300ml veg stock

2 heaped tbsp chopped tomato

1 tsp smoked paprika

1 tsp oregano

1 tsp dried chillies

1 tsp garlic powder

1 tsp cumin

salt to taste

 

  1. Place everything in the steam pot and mix together. Put lid on.
  2. Place into your combi microwave and select Recipes, Pasta & Rice, Rice then programme 20 minutes.
  3. Perfectly cooked mexican rice dish. You can serve this on its own or with some pitta breads or even in a wrap.

 

ALL · Cakes and Biscuits · Healthy Eating Ideas · lunch/ light bites · Snacks and nibbles

Rye & Oat Banana Blueberry Muffins

 

After making my Blueberry Muffins from a recipe book, I decided to try and make them a bit healthier. OMG! these were lovely and sweet still and with a little crunch, so delicious and only 120 calories per muffin.

 

Makes 6

150g Rye Wholemeal Flour

25g Caster Sugar

1 ripe banana – mashed

50g Scottish rolled oats

1 large egg

1 tsp vanilla

75g blueberries

pinch salt

1 tsp baking powder

25g butter – melted

 

  1. Preheat oven to 160 deg fan. Line muffin tin wth cases.
  2. Mix flour, sugar, baking powder, salt and oats in a bowl
  3. In a separate bowl mix egg, banana, vanilla, butter together                                  20181003_105314
  4. Pour wet ingredients into dry ingredients and mix together then add blueberries.
  5. Bake for about 18-20 minutes. Remove and allow to cool.

 

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Devour!

ALL · breakfast · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders

Fluffiest Omelette

 

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

3 eggs

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.

 

  1. 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. 20180902_124142

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.

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ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders

Spanish Chorizo Tortilla

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Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!

 

Serves 4 (or 2 hungry people)

2 white potatoes

1 sweet potato

Chorizo – I used 1/3 of a 225g ring

1 red onion

6 eggs

1 large handful of kale

1 garlic clove or 2 tsp garlic granules

Salt & ground black pepper to taste

 

  1. Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.
  2. Slice the potatoes and red onion about 1/2 cm thick 20180223_172351
  3. Slice up the Chorizo not too thick.                                           20180223_181436
  4. Whisk the eggs into a jug/bowl and season.
  5. Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.                                                              20180223_182004
  6. Cook on dynamic Crisp setting for 8 minutes
  7. Remove then add on the red onion and chorizo, cook for a further 5 minutes                                                                                       20180223_183050
  8. Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.                                                          20180223_183955
  9. Gently remove and serve. Yummy!

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ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites

Sesame Tuna Steaks

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Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.

I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.

 

Serves 2

2 x tuna steaks

2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour

miso

2 tbsps sesame seeds

100g baby spinach

spring onions

sugar snap peas

1 tbsp Red wine vinegar

 

  1. Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.
  2. Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.
  3. Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.
  4. Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.
  5. Serve tuna with greens. Yummy!

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