ALL · beef · Bread · Meat Dishes · One Pot Wonders · Pastries and Pies · Snacks and nibbles

Chilli Skulls

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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.

 

Makes 6

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

  1. 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
  2. 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″
  3. 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.

 

  1. Heat the fry oil on medium to high heat
  2. Fry the onions and pepper with the garlic until softened
  3. Add the beef and brown
  4. Add in chilli powder, cumin, salt & pepper with chilli flakes (if using) mix through to coat
  5. 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.

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ALL · breakfast · Healthy Eating Ideas · One Pot Wonders · Snacks and nibbles · superfoods

Egg, Smoked Paprika & Spinach Breakfast Boats

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Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.

 

Makes 2

1 1/2 Wholemeal Sandwich thins (or you could use bread)

knob of butter melted

2 large eggs

small handful of baby spinach

Seasoning

1 tsp smoked paprika

Chilli flakes

 

  1. Preheat your oven to 180 deg
  2. Spray a baking tin with a little low fat spray oil
  3. Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
  4. Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
  5. Bake for about 15-20 minutes until set and browned.
  6. Serve. Yummy!

 

 

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ALL · Cakes and Biscuits · Desserts · Snacks and nibbles

Orange strip meringues

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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.

 

 

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ALL · Snacks and nibbles

Crispy Fried Onions

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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

100g flour

1 tsp salt

1 tsp smoked paprika

oil for frying.

 

  1. Combine flour, salt and paprika in a bowl.
  2. Slice the onion very thinly.
  3. Heat up a little oil in a fry pan to medium to high heat
  4. Coat the onions slices in the flour mixture, shake of excess and drop into the oil. Cook until browned and crispy.
  5. Remove and drain on kitchen paper.
ALL · Cakes and Biscuits · Snacks and nibbles

Cranberry & Walnut Scones

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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.

 

Makes 6

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 Milk

50ml Double cream

 

  1. Preheat your oven to 190 deg. Line a baking tray with baking paper.
  2. Mix 1 tbsp sugar & 1 tbsp lemon juice together in a dish and set aside, this will be for the glaze.
  3. 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.        20190710_141425
  4.  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.
  5. 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                                                                              20190713_145835
  6. Serve with some butter. Yummy!

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ALL · beef · Meat Dishes · Snacks and nibbles

Moroccan Spiced Meatballs

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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

1 egg

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

 

  1. Place everything in a bowl and mix. Shape into 1″ balls and chill in the fridge for about 30 minutes.
  2. Heat up a fry pan with spray oil and cook meatballs until browned all over.
  3. Add in the onions a cook until softened and slightly browned.
  4. 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.

 

 

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

Moroccan Spiced Cauliflower

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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.

 

Serves 3-4 

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)

200g Houmous

30-40g Toasted Almond Flakes

1 tbsp fresh chopped mint to serve.

 

  1. Mix oil, salt, pepper, spices, garlic and lemon juice in a bowl. Rub this mixture into the cauliflower.
  2. 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)
  3. Place cauliflower onto the rack and cook for about 45 minutes.
  4. Place the houmous onto a plate, top with toasted almonds, the slice the cauliflower on top and sprinkle with lemon zest and mint. Serve.

 

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