I have seen Pizza Skulls on social media and gave me the idea to make these for my Horror theme Hogmany coming up. I changed it from Pizza filling to a Chilli Con Carne filling. These are amazing and so much fun too. I got my pan from Nordic Ware and opted for Black & Red dough too using Red Malt flour and Activated Charcoal powder.
For the Pizza Dough (I made extra, which I stored for later use)
3 x 350g Wholemeal Bread Flour (you can use strong white too)
3 x 1 tsp salt
3 x 1 tsp caster sugar
3 x 3 tsp baking powder
3 x 170ml warm water
20g Red Malt Flour, plus 1 tsp red food colouring for the Red
3 tbsp charcoal powder plus 1 tsp black food colouring for the Black
- Mix everything using a mixer until it come together like dough, wrap in cling film and refrigerate for a couple of hours. Mix 3 lots ie: plain, black & Red
- Once ready to use, cut amount you need and store the rest. Place on a floured surface and roll out, not too thing or too thick. It will be stretchy, just keep stretching it until you have the size you need. Approx 7 x 4″
- Brush your skull pan with melted butter and lay the dough into each skull pressing gently. Place the filling in and fold over the excess dough, if you have too much just trim.
For the Chilli
350g Scottish Beef Mince
1 Red onion, finely chopped
1 Red pepper, finely chopped
1 tsp garlic granules
1 tsp cumin
1 tsp dried chilli flakes (omit if you don’t like it too hot)
2 tsp chilli powder
200g Tin tomatoes
200g Kidney beans
200ml beef stock
light fry oil
Salt & pepper to taste
Grated Cheese of your choice.
- Heat the fry oil on medium to high heat
- Fry the onions and pepper with the garlic until softened
- Add the beef and brown
- Add in chilli powder, cumin, salt & pepper with chilli flakes (if using) mix through to coat
- Add in the tin tomatoes, kidney beans and stock, bring to the boil and simmer for 30 minutes cover. The uncovered for 10 minutes to thicken sauce. Allow to cool.
Once skulls are filled, refrigerate for 30 minutes then bake at 200 deg for 25 minutes. Serve.
Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.
1 1/2 Wholemeal Sandwich thins (or you could use bread)
knob of butter melted
2 large eggs
small handful of baby spinach
1 tsp smoked paprika
- Preheat your oven to 180 deg
- Spray a baking tin with a little low fat spray oil
- Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
- Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
- Bake for about 15-20 minutes until set and browned.
- Serve. Yummy!
I had some egg white left over from a recipe that only required an egg yolk, so I decided to try patterns on meringues, turned out o.k. I thought. I’m know dying to try more patterns and colours……watch this space.
You can get my original meringue recipe here, all I done was draw lines inside a piping bag with orange food colouring and then filled the bag and piped, quite simple actually but creates a great visual pleasure.
Crispy fried onions are a great topper for a lot of dishes, I cooked these recently for my black bean taco dish. Just added that little extra crunch.
1 white onion
1 tsp salt
1 tsp smoked paprika
oil for frying.
- Combine flour, salt and paprika in a bowl.
- Slice the onion very thinly.
- Heat up a little oil in a fry pan to medium to high heat
- Coat the onions slices in the flour mixture, shake of excess and drop into the oil. Cook until browned and crispy.
- Remove and drain on kitchen paper.
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.
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 Double cream
- Preheat your oven to 190 deg. Line a baking tray with baking paper.
- Mix 1 tbsp sugar & 1 tbsp lemon juice together in a dish and set aside, this will be for the glaze.
- 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.
- 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.
- 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
- Serve with some butter. Yummy!
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
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
- Place everything in a bowl and mix. Shape into 1″ balls and chill in the fridge for about 30 minutes.
- Heat up a fry pan with spray oil and cook meatballs until browned all over.
- Add in the onions a cook until softened and slightly browned.
- 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.
I got this recipe from one of my colleagues at an event, this is so delicious I just had to try myself at home. It is really easy to make and healthy. I used a steam assisted method to cook so this was lovely and moist.
Served with some Houmous and toasted almonds it was the perfect little dish, either as a snack, tapas style dish or an accompaniment dish.
1 whole cauliflower – outer leaves removed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 clove garlic minced
1 lemon juice & (Zest for serving)
30-40g Toasted Almond Flakes
1 tbsp fresh chopped mint to serve.
- Mix oil, salt, pepper, spices, garlic and lemon juice in a bowl. Rub this mixture into the cauliflower.
- Pre heat your oven on fan to 200 deg. Place a deep tray with water on level 2 and place a wire rack over the top, don’t allow the rack to touch the water. (the water is to create steam for more moisture)
- Place cauliflower onto the rack and cook for about 45 minutes.
- Place the houmous onto a plate, top with toasted almonds, the slice the cauliflower on top and sprinkle with lemon zest and mint. Serve.