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.
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!
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.
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.