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.
Love home comfort food? This is a great little dish that never fails to satisfy. Easy to make, economical and very filling. Using the Gruyere cheese gives it a lovely rich flavour and the panko breadcrumbs give it a lovely bite.
2 Chicken Breasts – cut into bite size pieces
200g broccoli florets – fresh
1 tbsp butter
1 brown onion, sliced thinly
100ml creme fraiche
200ml chicken stock
40g panko breadcrumbs
55g Gruyere Cheese, grated
Salt & pepper to taste
- Pre heat your oven to 200 deg.
- Bring a saucepan of salted water to the boil and add the broccoli, cook for 5 minutes.
- Meanwhile, melt the butter in a pan and cook the onions until browned and softened, about 4 minutes.
- Layer the broccoli, onion & chicken in an oven proof dish and season well with salt & pepper.
- Pour over the stock and creme fraiche, mix through.
- Using the remaining butter in the pan from onions add the breadcrumbs and cheese and mix through, only heat for about 1 minutes until panko crumbs go slightly brown and cheese is combined.
- Sprinkle the panko crumbs and cheese over the chicken in the dish and bake for about 25 minutes until golden brown.
- Serve & Enjoy!
Yum. Looking in my cupboards tonight I needed to use up an opened carton of tomatoes, packet of broccoli and cauliflower so this is what I came up with. Already planning on having salmon just didn’t know what with, so this was one of those delicious last minute meals. And under 500 calories it was healthier too.
Makes 2 portions
100g Wholemeal Fusilli Pasta (or penne if you prefer)
Handful or Broccoli florets and Cauliflower
1 tbsp low fat butter
1 tbsp plain flour
100ml skimmed milk
10g grated blue cheese (or cheddar if you prefer)
2 Scottish salmon fillets – cut into strips. (bite size pieces)
100g chopped tinned tomatoes
1 tbsp dried parsley
1 tbsp dried dill
Pepper to taste
1 tsp melted butter
2 tbsp panko breadcrumbs
- Pre heat oven to 180 deg
- Boil the pasta as per instructions and add the broccoli and cauliflower 4 minutes before ready.
- Meanwhile, to make the béchamel sauce melt 1 tbsp butter in a pan and add the flour, mix, slowly add in the milk, little at a time constantly whisking to prevent lumps. Remove from heat when it starts to thicken up. Then stir in the grated cheese.
- Mix the sauce into the pasta and empty into an oven proof dish, add the salmon and tomatoes and mix through. Season. Mix the panko breadcrumbs with the melted butter and sprinkle the panko breadcrumbs over.
- Bake in the oven for approx 30 minutes. Serve.
We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour. All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!
Makes 2-3 servings
400g good scottish steak (diced)
75g-100g chorizo (diced)
1 x 400g can tin chopped tomatoes
1 x 225g tin chickpeas
1 x 225g tin red kidney beans
300ml beef stock
2 tsp cumin
1 tsp brown sugar
1 tsp cinnamon
1 1/2 tsp smoked paprika
1 clove garlic minced
100ml red wine
1 tbsp worcester sauce
1 tbsp tomato puree
1 red onion – chopped
Coriander – chopped to garnish
Salt & pepper to season
- Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
- Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
- Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
- Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
- Serve with a sprinkle or coriander. Yum.
This little dish was super tasty with a little kick, perfect for a Saturday night dinner. My ultimate favourite is 1 pan cooking (well kinda..lol), don’t you just love throwing everything in to 1 pot, easy cooking, less washing up….lol!
We served this with a glass of Chardonnay and it went perfectly well.
6-8 Beef Meatballs (sliced in half)
150g pasta (I used wholewheat Fusilli)
200g tin tomatoes
75g chopped chorizo (good quality, we love Picante)
1 red onion (chopped)
1 red pepper (chopped)
1 carrot (chopped)
1 garlic clove (crushed)
1 tsp dried thyme
1 tsp dried basil (I would recommend using fresh, but unfortunately I didn’t have any)
1 chopped chilli or 1 tsp dried chillies
1 tbsp tomato paste
1/2 tsp sugar
Salt & Pepper to season
Parmesan to garnish
- First bring to the boil a pan of salted water and cook pasta for about 8-10 minutes, Save about 1/2 cup of the pasta water, drain pasta and set aside.
- Meanwhile, heat 1 tbsp oil in a pan, add the meatballs & chorizo and brown all over. When browned remove with a slotted spoon and put to the side.
- Heat 1 tbsp oil and add the peppers, onions, carrots, garlic and thyme and gently cook until slightly tender.
- Return the meatballs and chorizo back to the pan, add the sauce and bring to a simmer for a few minutes until meatballs are cooked through.
- Then add the pasta to the pan along with the remaining pasta water and simmer for a further 5 minutes to warm through.
- Serve with some grated parmesan and chopped basil. Yummy!