ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders · superfoods

Sweet Potato & Peanut Butter Gratin

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Oh Yum, this dish I found on the Whole Earths website, I just love their Peanut Butter especially the crunchy one….yum!  My curiosity got the better of me because I wouldn’t have thought to put sweet potato and peanut butter together but wow, this was so tasty.

I also used my automatic setting on my Hotpoint Class 9 oven, the Potato Gratin setting. This was great as I didn’t need to worry about what temperature or oven function to set for a perfect bake the oven worked it all out for me.

This made 4 small servings (2 bakes in a 19cm x 30cm baking dish)

3 large Sweet Potatoes

2 tsp Crushed Chillies (or 2 chopped chillies)

100g Spinach – Chopped

300g Creme Friache

3 tbsp Peanut Butter, Crunchy

2 tsp dried coriander leaves

Salt & Pepper to taste

 

  1. If not using automatic programmes, preheat oven on fan to about 200 deg then finish off under the grill to crisp and brown.
  2. Peel & Slice the sweet potatoes to about 1/2 cm thick and place in a bowl, add the chopped spinach, coriander, chillies, salt & pepper.                                              20200210_122807
  3. Mix the creme friache and peanut butter together until smooth ad combined then pour into the sweet potatoes and mix until potatoes are coated.                              20200210_123350
  4. Spray a baking dish with spray oil and then layer the sweet potato in the dish making two rows.                                                                                          20200210_124357
  5. Cover with Tin foil and bake for about 30 minutes, remove the tin foil and continue to bake for the further 30 minutes or until sweet potatoes are softened and slightly browned.
  6. Serve.

 

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ALL · Combi Microwave Ideas · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders · Scottish Cuisine · Snacks and nibbles

Mini Loaded Potato Jacket Bites

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I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge.  Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint  Class 9 Combi Microwave too they were ready in under 16 minutes too!

 

I made 4 small Jackets

4 medium sized Scottish Maris Piper Potatoes

2 tbsp butter

handful spinach – chopped

20-30g Cheddar Cheese – grated

Cracker Black Pepper

Salt to taste

 

  1. First wash potatoes and prick with a fork
  2. Place onto the Crisperplate or Microwave dish.
  3. Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
  4. When ready remove and allow to cool slightly
  5. Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
  6. Place butter and spinach into potato bowl and mix through & season
  7. Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
  8. You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.

 

 

 

 

ALL · Bread · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders

Cheesy Tomato Italian Mini Breads

This little recipe was from Hotpoints Website , a great little find, these were super tasty & I do love Italian flavours so was a perfect little lunch today.

I made the dough yesterday and left in fridge overnight so it was ready to use today.

 

Makes 6

For the Dough:-

400g Bread Flour

7g Dried Yeast

300ml Luke warm water (approx 35-40 deg C)

1 tsp caster sugar

1 tsp salt

 

  1. Pour the yeast and sugar into the luke warm water and allow to activate, approx 10 minutes or until you see it frothing.                                                                              20200124_165138
  2. Sift flour into a mixer bowl with the salt and make a well in the middle. Pour the yeast into the flour and on a low speed start to bring together the dough. Knead in the mixer on low speed for approx 10-15 minutes until it becomes elastic.
  3. Put into a slightly oiled bowl and place in the oven on rising programme for 2-3 hours. (or leave at room temperature for a few hours or until doubled in size)
  4. Remove from oven and knock back, separate into 2 or 3 batches if not making the full 6. I only made 3 and used 250g of dough which I put back into the oven to prove again for 1 hour. I put the other 2 amounts (approx 200g each) into an airtight bag and froze. You can freeze this dough for up to 3 months and use as pizza dough later.

 

For the Filling:-

8-10 cherry tomatoes – halved or quarted

Edam cheese – cut into cubes

2 tsps of Mixed Italian Herbs

2 tsps of olive oil

Salt & pepper

  1. Place the tomatoes, oil, S&P & herbs into a bag (or bowl) and coat.                          20200125_120841
  2. Spray a tin with spray oil and roll out the dough, not too thin, and press dough into the tin, allowing enough for the lid.
  3. Spoon the mixture into the dough case and top with the Edam cheese, pull the lid over and seal.
  4. Brush with a little milk and if you have any left over tomatoes press 2 into the top of the dough.
  5. Bake in a preheated oven at 185 deg for approx 25-30 minutes.
ALL · beef · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders · pasta

Lasagne

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I first saw this recipe on Pinch of Nom site, I got their first book and have preordered their second, its full of healthier option recipes that do not compromise on flavour. This Lasagne was both delicious and lower in calories.

 

Makes 4 portions

400g Scottish Mince

1 Carrot, chopped

1 Onion, chopped

1 Red Pepper, chopped

2 tbsp Tomato Paste

1 400g tin chopped tomatoes

2 Oxo cubes

1 tbsp Worcestershire Sauce

1 tbsp Mixed Italian Herbs

2 tsp Dried Garlic Granules

For the White Sauce

350g Natural Yoghurt Fat Free

1/2 tsp Mustard

120g Low Fat Cheddar

2 eggs

Lasagne Sheets – I made my own but you can buy ready made

 

  1. Heat pan with a little low fat spray oil. Fry onion, carrots, pepper and garlic for a few minutes until softened.
  2. Add the mince and brown.
  3. Add the Italian herbs and Worcestershire sauce and stir through
  4. Add in tomato paste, oxo cubes, tin tomatoes and 200ml water and mix through until combined.
  5. Put lid on and simmer for 30 minutes
  6. Spread a layer of the beef mixture into a deep oven dish and then layer the lasagne sheets, then another layer of beef mixture, then layer lasagne sheets until you reach near the top.
  7. To make the sauce, mix yogurt, mustard, eggs & salt to taste with the cheese in a bowl until combined. (leave a little of the cheese to sprinkle on top)                      20191124_162224
  8. Spread the sauce mixture over the lasagne dish and garnish with pepper and leftover cheese.
  9. I baked using my Lasagne setting on my oven, or you can bake in an oven at 190 deg for about 30-35 minutes until browned.

Yummy!

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ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders · Soups and Stews

Carrot, Cumin & Coriander Soup with Bulgur Wheat

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Its definitely soup season, I woke to -5 deg this morning….very cold.   Using up some leftovers in my fridge, mainly carrot and onion I decided to make a warming soup. This was delicious and hit the spot right. I used my steampot, so steaming the vegetables made this even more nutritious and flavorsome.

 

Makes 3 Servings

4 large carrots

1 large onion

500ml Vegetable Stock

60g Bulgur Wheat

1 tsp garlic granules

1 1/2 tsp Cumin

1 1/2 tsp dried coriander

Salt & Pepper to taste

 

  1. Chop up the onion & carrots into chunks and place in the steam pot with 200ml of the vegetable stock and cook on steam setting for 8 minutes.                                  20191118_130805
  2. Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.                                                      20191118_132702
  3. Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.                                                                                                20191118_133322
  4. Remove and stir. Season and serve.

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20191118_134019 you can of course make a big batch and freezer for later.

 

ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Scottish Cuisine · superfoods

Maple & Teriyaki Glaze Salmon

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Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.

I’m always looking for new flavours to try and this has got to be one of my favourites.

 

1 Serving

2 tbsp Maple Syrup

2 tbsp Teriyaki Sauce

1 tbsp Hot Sauce

1 Clove garlic

Salmon Fillet

Select of vegetables to serve.

 

  1. I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
  2. Remove food from bag, keeping the marinade.
  3. I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
  4. Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.

 

 

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ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders · Soups and Stews · superfoods

Creamy Pumpkin Soup

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It’s Halloween Season, my favourite time of the year, beautiful crisp air, colourful leaves on the trees, dark cosy nights, everything spooky and weird, and amazing food flavours around. To be honest this is my first time with Pumpkin, I’ve never cooked it before myself, I thought I would try steam cooking it for more flavour and making a creamy soup as it was a really cold day here today. Was delicious.

 

Makes 1 large portion

250g chopped pumpkin

30g sliced leek

30ml double cream

300ml vegetable stock

30g Bulgur Wheat

Salt & pepper to taste

 

  1. Place the pumpkin and leeks with 100ml of the stock into the bottom of the steam pot and cook on dynamic steam for 8 minutes
  2. Remove lid and pour in the rest of the stock and the cream, season with salt & pepper and blend with a hand blender until smooth.
  3. Add in the Bulgur Wheat to the creamed soup and cook on microwave 900w for 3 minutes
  4. Remove from microwave and serve with some toasted pumpkin seeds and a drizzle of olive oil.
  5. You can also add in some toasted croutons if you like.

 

 

 

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