In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!
Low calorie spray
1 Large carrot, cut into chunks
200g Turnip (swede), peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
6 shallots – peeled and cut into wedges
1 red pepper, cut into wedges
200g peeled and deseeded butternut squash, cut into chunks
2 garlic cloves, crushed
1 tbsp Moroccan Spice Mix (1 tsp ground ginger, 1 tsp ground cumin, 1 tsp coriander, 1 tsp ground cinnamon, 1 tsp white pepper, 1/2 tsp mixed spice, 1/2 tsp ground turmeric)
1 x 400g tin chopped tomatoes
250ml vegetable stock
1 x 400g tin chickpeas, drained.
200g Baby Spinach
handful chopped fresh coriander
- Spray a Casserole dish with low cal spray and place over medium heat, add the vegetables and cook for about 5-10 minutes until lightly browned.
- Add the garlic and cook for a few more minutes, then add the spice mix and season ensuring all vegetables are covered.
- Stir in the chopped tomatoes and stock, bring to a simmer, cover and turn down low. Cook for about 1- 1 1/2 hours, stirring occasionally.
- Stir in the chickpeas and spinach and cook for about 5 minutes more.
- Sprinkle with fresh coriander and serve.
Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good! I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna
Makes enough for about 4 large portions or 6 smaller portions
70g butter melted
140g light brown sugar, 30g from sprinkling
Bread with crusts cut off (I used plain bread)
5 eggs – medium
1 tsp vanilla essence
cinnamon as per your taste
2 tbsp butter (not melted)
Icing sugar for decoration (optional)
- Add the melted butter and brown sugar together and mix thoroughly
- Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base
- Add a layer of your bread slices
- Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
- Sprinkle about 15g of the sugar and some cinnamon over
- Add another layer of bread slices and butter the slices.
- Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
- Refrigerate overnight
- In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
- I popped under grill for a minute to gently crisp up and brown a bit more (optional)
- Drizzle a little icing sugar and Maple Syrup all over and devour!
I am starting my Detox Plan for the week and this was my breakfast, I have to say it was absolutely delicious.
3 eggs – whisked
1 banana – sliced
1 tsp olive oil
1 tsp cinnamon
Salt & pepper to season
- Heat the oil in a pan on medium heat
- Place the sliced banana in the pan and cook for a couple of mins until soft.
- Pour in the egg mixture and season, cook until coming together, sprinkle with the cinnamon and flip over.
- Cook for a further minute and serve.
I had some pastry left over and decided to give these quick little bites a try, the flavour was amazing so sweet. I drizzled with a little Maple Syrup and I have to say it went really well, but so would chocolate…Mmmmmmm!
I used my little Crisper plate to bake and it only took 5 minutes……..what could be better? 5 minute bites!
1 sheet puff pastry
5 tbsp Golden Caster Sugar
3 tbsp cinnamon
1 egg for wash
- Mix the caster sugar & cinnamon together in a bowl (you can use quantities to your own taste)
- Lay out the pastry and sprinkle the sugar mix all over, then fold in half lengthways, seal with a little water
- Cut the pastry with a sharp knife or pizza cutter into long strips about 1cm wide
- Take both ends of strip and slowly start to twist, not too tightly or the pastry won’t puff up.
- Then gently wrap around into a swirl shape and seal the end underneath to the centre. Make sure to seal tightly or they will unravel as some of mine did while cooking. Brush with the egg wash and place onto the preheated crisper plate. Cook onto Dynamic crisp for 5-6 minutes or until puffed and golden brown.
- Serve with our favourite topping.
Saucermeat or Sasermeat (as its pronounced) is n Iconic traditional dish in Shetland Islands. Mainly beef but sometimes lamb is used. The islanders mix it with a beautiful dry spice mix to give it a unique flavour. Meat can be made into meatballs, burgers, oven dishes it’s really your choice.
I decided to go for the traditional Lorne sausage (square sausage).
Makes about 4 sausages
1 tsp salt
2 tsp spice mix
For the Spice Mix
1 tsp black peppercorns
1 tsp white peppercorns
1 tsp whole allspice
1 tsp whole mace
1 tsp cinnamon
pinch of whole cloves
- Mix the dry spice together and then add to the saucermeat, blending well.
- Take the meat and shape in a Lorne sausage about 1cm thick, season with salt
- I used my crisperplate to cook for about 10 minutes. Alternatively you can grill or shallow fry for the same time.
- Serve on a scottish butter morning roll. Yum!
I know right!….low calorie doughnuts! O.M.G! Who knew? These are inspired by Tom Kerridge, I just needed to give these a go after seeing him bake these on TV, I have to say they are amazing, the flavour is fabulous and they are extremely light and fluffy too. At ONLY 120 CALORIES per Doughnut……..why would you not?? I have to say I was in heaven this afternoon……my fav Sunday afternoon treat….Fresh Coffee & Doughnuts! (no guilt)
250g Self Raising flour
180ml milk – semi-skimmed
2 tbsp sugar
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp chinese five spice
1/2 tsp dried yeast
1 egg beaten
1 tsp vanilla extract
- Gently heat the milk, butter and vanilla extract in a saucepan on hob. (do not boil)
- In a mixer, sift the flour, 1 tbsp sugar (keep 1 tbsp back for finishing), cinnamon, chinese five spice and yeast, mix together.
- Add in the egg to the flour and mix then add in the milk mixture and mix until you get a thick batter.
- If you have a doughnut tray…..brilliant! If not, (like me) spoon the mixture into a piping bag and grease a baking tray.
- Gently pipe round circles like doughnuts onto the tray.
- If you have a proving setting on your oven set or place in a warm place and allow to rise for about 2 hours.
- Preheat your oven to 210 deg and bake for about 10 minutes.
- Remove and allow to cool slightly.
- Brush each doughnut with a little water and dip into the remaining sugar. You could also use light brown sugar and maybe add 1 tsp of cinnamon for extra flavour.
Then………devour………..and don’t feel guilty about it! Happy Days!
I had some left over apples and filo in my kitchen so it was obvious it had to be little apple parcels. These were so tasty and so quick to cook using my little crisper plate……..oh did I tell you how much I love this little crisper? lol!
2 Granny smith apples – chopped into small chunks
3 sheets of filo pastry
1 beaten egg for wash
small handful of raisins
70g light brown caster sugar
2 tsp ground cinnamon
Fry oil – light
2 tbsps Icing sugar to finish
- Spray a fry pan with oil on a medium heat
- Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.
- Lay your first sheet of filo on a worktop and brush with the egg wash, then take your 2nd sheet and lay onto, brush with egg wash, and then your 3rd sheet as above. Then cut vertically into 4 sections.
- Preheat your crisper plate for 3 minutes on dynamic crisp setting
- Once cooked, remove from plate and allow to cool slightly. Sieve some icing sugar over the parcels and serve. These are lovely with ice cream, whipped cream or even caramel sauce. oh so yummy!
You can of course bake these in a 190 deg oven for about 20 minutes.