Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.
1 large Sweet Potato
1 cup of plain flour
1/2 tsp turmeric
1/2 tsp chilli flakes
1/2 tsp cumin
Salt & pepper to taste
- Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
- Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
- Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
- Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
- If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
I do love my salmon. This was a last minute little dish as I was going to have steamed teriyaki salmon and sweet potato fries tonight for dinner, but changed my mind as I fancied a warming soup type dish. It was delicious and with the lemon zest added that extra bit of flavour.
Makes 2 portions
2 Salmon Fillets – cut into chunks
1 large sweet potato – cut in 1 cm chunks
1 cup sweetcorn (I used frozen)
1 cup baby carrots ( I used frozen)
1 cup garden peas (I used frozen)
1 onion – chopped finely
1 tbsp butter
1 tsp dried dill
Salt & Pepper
2 tbsp flour
Grated Lemon zest and juice of 1 lemon
- In a large pot, melt the butter and saute the onion.
- Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
- Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
- Whisk the flour into the milk and slowly add to the pan while stirring through.
- Add in the chunks of Salmon, remove the lid and simmer uncovered for about 5 minutes or until salmon is opaque. Be gentle but stir every now and again but watch not to beak up the salmon pieces.
- Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.
Packed with 3 of your 5 a day this tasty meal is super high in vitamins and flavour. Any excuse to get my KitchenAid mini processer out though…lol!
Makes 2 Servings
300 g Potatoes
1 bunch of asparagus
100g fresh peas or canned
1 red chilli
2 handfuls of baby spinach
2 Scottish cod fillets
- Wash the potatoes and cut into small chunks, keep skin on as that is where the most flavour is. Place in a pan of slightly salted boiling water and cook for about 10 minutes or until soft.
- Add the asparagus and peas to the pan and cook further for 3-4 minutes, drain and put into a food processor.
- Add the spinach, lemon zest and seasoning to the processor and pulse until blended together.
- Cook your cod to your preferred method. I steam cooked mine but you could pan fry for crispy finish.
- Divide up the mash and serve with the cod on top, to finish sprinkle with chilli and lemon juice.
Oh yum! I wanted to try broccoli rice in my new KitchenAid mini Food Processor and then decided to turn it into little fitters, these were super tasty and so nutritious. These are freezeable so you can make a large batch for later in the week.
200g Broccoli – fresh
80g Gram Flour (Chickpea Flour), you can use almond flour or plain flour too.
30g shredded cheese (I used Le Gruyere but parmesan would be nice too)
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp mixed pepper
1 tsp onion granules
1 tsp garlic granules
- In a bowl add flour, salt, pepper, paprika, onion and garlic granules, cheese, flour and egg, mix together
- Blitz the broccoli in a food processor and add to the mixture, bring together. If its a little too sticky, just add in some extra flour.
- Taking a ladle, scoop some mixture and place into a hot pan with a little oil or Crisperplate (if using), cook for about 4 minutes on each side or until slightly browned. You could also bake in an oven at about 200 deg for about 20-30 minutes.
- Serve. Yummy!
I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving. Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.
Makes 2 Servings
1 medium red onion, finely chopped
200g Scottish Beef Mince
1 tbsp cumin
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp smoked paprika
1 tsp white pepper
1 tsp ground ginger
250ml vegetable stock
30g Cashew nuts (slighty toasted and chopped)
80g Bulgur Wheat
Zest of 1 lemon
2 tbsp chopped fresh mint
Salt & pepper to taste
- Heat oil in a large fry pan and fry the onions until browned and softened
- Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
- Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
- Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
- Season, serve and sprinkle the toasted cashews on top. Yummy!
Goes well with a little glass of Rioja.
OMG! I do love Avocado’s & if you do too, you will love this little recipe. A good nutritious and healthy way to start your day. Creamy luxurious texture, full of good vitamins, healthy fatty acids, flavour and fiber, why would you not want to? Good on their own or serve with a poached egg or crispy bacon for a more luxury weekend treat.
Makes 4 large pancakes
1 Large avocado
100g Plain Flour
1 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk
1/2 tsp vanilla extract
1 tbsp coconut oil – melted
butter for the pan
- Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
- Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
- Mix the avocado into the flour until blended
- Melt the butter in a fry pan on medium to high heat, scoop the batter into the pan (whichever size you like) and cook for about 2-3 minutes per each side.
- Serve. I put on a bed of Spinach with a poached egg on top, Yummy!
Sloppy Joes is a traditional United States Dish and usually served on a Brioche Bun, but as I’m always looking for healthier options, this little alternative was simply superb and still very very tasty without the carb guilt. Thanks to PON again for another fab recipe.
1 onion finely chopped
2 garlic cloves finely chopped
1 green pepper, finely chopped
400g 5% fat scotch minced beef
1 tsp mustard powder
3 tbsp worcestershire sauce
3 tbsp tomato puree
1 tbsp red wine vinegar
sea salt & rainbow pepper
1 red pepper cut lengthways
1 yellow pepper cut lengthways
40g reduced fat cheddar cheese
- Preheat oven to 200 deg.
- Spray a fry pan with a little oil and heat to medium heat.
- Add the onion, garlic & green pepper and cook until softened, about 5 minutes
- Add in the minced beef, turn up heat slightly and cook mince until browned
- Then add in the mustard powder, worcestershire sauce, tomato puree, red wine vinegar and water, turn heat down and cook for about 5 minutes, season with salt & pepper
- Divide the beef mixture between to pepper halves, scatter the cheese over and bake in oven for about 10 minutes.
- Serve. Yummy!