I first saw this recipe on Pinch of Nom site, I got their first book and have preordered their second, its full of healthier option recipes that do not compromise on flavour. This Lasagne was both delicious and lower in calories.
Makes 4 portions
400g Scottish Mince
1 Carrot, chopped
1 Onion, chopped
1 Red Pepper, chopped
2 tbsp Tomato Paste
1 400g tin chopped tomatoes
2 Oxo cubes
1 tbsp Worcestershire Sauce
1 tbsp Mixed Italian Herbs
2 tsp Dried Garlic Granules
For the White Sauce
350g Natural Yoghurt Fat Free
1/2 tsp Mustard
120g Low Fat Cheddar
Lasagne Sheets – I made my own but you can buy ready made
- Heat pan with a little low fat spray oil. Fry onion, carrots, pepper and garlic for a few minutes until softened.
- Add the mince and brown.
- Add the Italian herbs and Worcestershire sauce and stir through
- Add in tomato paste, oxo cubes, tin tomatoes and 200ml water and mix through until combined.
- Put lid on and simmer for 30 minutes
- Spread a layer of the beef mixture into a deep oven dish and then layer the lasagne sheets, then another layer of beef mixture, then layer lasagne sheets until you reach near the top.
- To make the sauce, mix yogurt, mustard, eggs & salt to taste with the cheese in a bowl until combined. (leave a little of the cheese to sprinkle on top)
- Spread the sauce mixture over the lasagne dish and garnish with pepper and leftover cheese.
- I baked using my Lasagne setting on my oven, or you can bake in an oven at 190 deg for about 30-35 minutes until browned.
Its definitely soup season, I woke to -5 deg this morning….very cold. Using up some leftovers in my fridge, mainly carrot and onion I decided to make a warming soup. This was delicious and hit the spot right. I used my steampot, so steaming the vegetables made this even more nutritious and flavorsome.
Makes 3 Servings
4 large carrots
1 large onion
500ml Vegetable Stock
60g Bulgur Wheat
1 tsp garlic granules
1 1/2 tsp Cumin
1 1/2 tsp dried coriander
Salt & Pepper to taste
- Chop up the onion & carrots into chunks and place in the steam pot with 200ml of the vegetable stock and cook on steam setting for 8 minutes.
- Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.
- Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.
- Remove and stir. Season and serve.
you can of course make a big batch and freezer for later.
Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.
I’m always looking for new flavours to try and this has got to be one of my favourites.
2 tbsp Maple Syrup
2 tbsp Teriyaki Sauce
1 tbsp Hot Sauce
1 Clove garlic
Select of vegetables to serve.
- I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
- Remove food from bag, keeping the marinade.
- I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
- Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.
This was my first go at coloured pasta, I’ve seen loads of posts on instagram showing beautiful colour pasta shapes and needed to give it a go. It was a lot easier that I originally thought, although my filling shape needs to be improved. lol! Practise makes perfect as they say….lol.
I use my Kitchen Aid pasta roller for this but any handheld pasta roller or even a rolling pin will do.
The general rule of thumb when making pasta is:-
100g ‘OO’ Flour, 1 egg, pinch salt. (makes enough for 2 small portions)
If you need more simply double everything ie: 200g flour, 2 eggs etc, 400g flour, 4 eggs etc.
For the basic past dough:-
100g ‘OO’ Flour
Pinch of salt
For the Colouring:-
1 tsp Beetroot Powder (Red)
1 tsp Blue Pea Powder (Blue/Purple)
1 tsp Spinach Powder (Green)
You can of course use any colour you wish.
1 tsp nutmeg
handful chopped Dill or Spinach
40g Parmesan grated
- Make a well in the middle of your flour on a flat surface.
- Crack the egg into a jug, add the tsp of colouring and salt and whisk until blended, pour into the well of flour.
- Gently with a fork mix a little of the flour into the egg, once it starts to come together use your hands to bring together into a dough. If it is too dry just dip your fingers into water and add. You want the dough to be like a child’s play dough type texture.
- Once in a ball wrap in cling film and leave to rest for 30 minutes.
- Using the pasta roller, roll through on 1 twice, then fold the edges in, this is to try and keep the pasta sheet shape, then roll through on 1 again twice then 2,3,4,5 twice then a final roll on 6 then 7 just once. Sprinkle some semolina on a baking sheet and lay pasta down, this is to try and stop it from drying and sticking too much.
- Once all your sheets are ready, change cutter to tagliatelle. Choosing just 2 of the colours, pass through the cutter, then coat the strips in semolina to stop sticking together.
- Take each strip of colour and lay onto the final colour past sheet and press down, then put through the pasta roller to combine on setting 4, then 6 then 7 just once.
- Now you can decide on your shape, cut using pasta cutter.
- If filling, turn upside down 1 sheet and add dollops of your filling leaving enough space between, using a little water to edge the pasta (this allows the seal). Take the other pasta sheet and place on top and press around filling to seal ensuring no air bubbles. Freeze the filled pasta and then cook from frozen when required. (By freezing you ensure that the filling doesn’t leak when cooking)
I had some tagliatelle left over, so I just cooked in a little salt water for 2 minutes using my steam pot on my pasta setting, drained and mixed with the left over cheese mixture (quick little snack)
If you have any excess, allow to completely dry out by hanging (48 hours) then just bag or jar (ensuring covered with semolina to stop sticking).
It’s Halloween Season, my favourite time of the year, beautiful crisp air, colourful leaves on the trees, dark cosy nights, everything spooky and weird, and amazing food flavours around. To be honest this is my first time with Pumpkin, I’ve never cooked it before myself, I thought I would try steam cooking it for more flavour and making a creamy soup as it was a really cold day here today. Was delicious.
Makes 1 large portion
250g chopped pumpkin
30g sliced leek
30ml double cream
300ml vegetable stock
30g Bulgur Wheat
Salt & pepper to taste
- Place the pumpkin and leeks with 100ml of the stock into the bottom of the steam pot and cook on dynamic steam for 8 minutes
- Remove lid and pour in the rest of the stock and the cream, season with salt & pepper and blend with a hand blender until smooth.
- Add in the Bulgur Wheat to the creamed soup and cook on microwave 900w for 3 minutes
- Remove from microwave and serve with some toasted pumpkin seeds and a drizzle of olive oil.
- You can also add in some toasted croutons if you like.
This is a classic dish in the U.K, good British pub food, I was keen to give it a go. Easy One pot cooking and can be slow cooked too. Traditionally its served with roast potatoes, however, having loads of rice to use up in my cupboard this was my preferred choice.
For the Chicken
4 Chicken Breasts
4 Bacon slices (smoked)
3 shallots, diced
2 tsp garlic granules or 2 cloves
1 400g tin chopped tomatoes
1 tbsp tomato puree
juice of 1/2 lemon
1 tsp smoked paprika
1/2 tsp crushed chilli flakes
1 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp white wine vinegar
1 tbsp hot sauce
1 tsp mustard powder
1 tsp sugar
80g reduced fat cheddar (healthier option)
For the Rice
150g Wholemeal Log Grain Rice
1 x 400g tin of mixed beans
Pinch of Saffron
300ml Vegetable Stock
75-100g chopped Chorizo
- Preheat oven to 180 deg.
- Wrap each chicken breast with the bacon slice and secure with a cocktail stick
- Put all of the other ingredients for the chicken into an ovenproof casserole dish with a tight lid.
- Place the chicken on top of the ingredients, put lid on and cook for about 1-2 hours.
- Remove from the oven and remove chicken breasts from the dish, set aside. Using a blender blitz the sauce until smooth.
- Place chicken into a dish, cover with the sauce and sprinkle the cheese over the top, place under a hot grill to melt the cheese.
- Place the rice, beans, chorizo, stock & saffron into the steam pot and cook on Steam setting for 20 minutes.
- Serve. Yummy!
I have been wanting a Cast Iron Casserole Dish for a while now and my best friend came to the rescue, just out of the blue she gave me this lovely pot, so I just had to come up with a recipe to use it this weekend.
1 small onion chopped
1 can black beans, drained
1 can sweetcorn, drained
1 can chopped tomatoes
2 chopped peppers
300g Scottish beef mince
Mexican mix – 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic, 1 tsp chilli powder, 1/2 tsp onion powder, salt & pepper.
200ml beef stock
- Pre heat your oven to Slow Cook Setting or around 90 deg.
- Brown the onions in a little oil, then add the peppers and brown, remove from pan
- Add the Beef mince and brown all over, adding salt & pepper to taste
- Add back to the pan the onions & peppers along with the sweetcorn, beans, tomatoes, seasoning and stock. Mix through and cook in oven for about 5-6 hours.
Corn Tacos & grated cheese to serve.