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

Egg, Smoked Paprika & Spinach Breakfast Boats

20190818_095831

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!

 

 

20190818_095822

20190818_095856

 

20190818_100441

 

ALL · Cakes and Biscuits · Desserts · Snacks and nibbles

Orange strip meringues

20190803_190825

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.

 

 

20190803_175610

ALL · Snacks and nibbles

Crispy Fried Onions

20190803_180151

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

20190713_160221

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!

20190713_160227

20190713_160300

20190713_160925

ALL · beef · Meat Dishes · Snacks and nibbles

Moroccan Spiced Meatballs

20190709_184755

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.

 

 

20190709_184759

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

Moroccan Spiced Cauliflower

20190709_184747

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.

 

20190709_174630

 

20190709_184747

 

20190709_184741

ALL · breakfast · Desserts · Healthy Eating Ideas · Snacks and nibbles

Basic Crepes Recipe

20190625_100406

I really was looking for something different for breakfasts this week but I’m also in a rush to get out the door in the mornings, so I decided to make some crepe batter the night before and keep in the fridge.  Just a quick 1 minute cook in the morning and there you go, super quick breakfast. I decided to have a poached egg this morning, but you could spread with jam or stuff with spinach and ham also.

These ones were savoury, but you can easily change to sweet by adding more sugar.

 

This mixture made 4

50g Plain Flour

200ml milk – I used skimmed to keep the calories down

1 large egg

Spray light oil

1 tsp sugar for savoury (2 tbsp for sweet)

1 tbsp butter – melted.

pinch salt

 

  1. Whisk the milk & eggs in a bowl/jug, then melt 1 tbsp of butter and add to milk.
  2. Place the flour, salt & sugar in a bowl and pour 1/2 the milk mixture into the flour and mix, then slowly add in the rest of the milk mixture. Do not over whisk, I used a hand whisk for this.
  3. Leave overnight in a fridge or for at least 30 minutes. Your batter should be watery.
  4. Heat up some spray oil in a small fry pan (about 8″ dia)  or brush on some melted butter, turn to a medium to high heat
  5. Stir the batter first then take a soup ladle and pour some of the mixture into the pan off the heat and swirl around, put back on heat and cook for about 30 seconds, when you start to see the edges cook and slightly bubble flip over the other side and cook for a further 30 seconds. Remove to a plate.
  6. Serve. Yum!