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
- 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.
- Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.
- Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.
- Remove and stir. Season and serve.
you can of course make a big batch and freezer for later.
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.
2 tbsp Maple Syrup
2 tbsp Teriyaki Sauce
1 tbsp Hot Sauce
1 Clove garlic
Select of vegetables to serve.
- I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
- Remove food from bag, keeping the marinade.
- 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.
- Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.
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
- 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
- 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.
- Add in the Bulgur Wheat to the creamed soup and cook on microwave 900w for 3 minutes
- Remove from microwave and serve with some toasted pumpkin seeds and a drizzle of olive oil.
- You can also add in some toasted croutons if you like.
Oh yummy! I fancied something a little naughty with my coffee this weekend so thought I’d try out my new Bundt cake tin. It was supposed to be marbled, however, I think I put to much chocolate into the mixture and swirled it too many times…….lol! The flavour was fantastic though.
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Kugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mould in North America was popularised in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminium. Publicity from Pillsbury saw the cakes gain widespread popularity.
Ingredients for 1 Bundt tin
180g softened butter
225g caster sugar
3/4 tsp almond extract
2 tsp baking powder
180 g plain flour
75g ground almonds
3 large eggs
2 tbsp milk
3 tbsp cocoa powder with 3 tbsp water – mix to a paste
100g dark chocolate chips
Icing sugar to decorate
- Pre heat your oven to 180 deg or if you have a cake setting, set to Marble Cake setting. Brush the Cake tin with melted butter, ensure it is thoroughly covered.
- Cream the butter and sugar together until fluffy, stir in the almond extract.
- Mix together the flour, baking powder and ground almonds together. Beat in the eggs one at a time to the butter mixture with 2 tbsp of the flour mixture, repeat until all eggs have been added then fold in the remaining flour mix.
- Stir in the milk and mix, then spoon 1/2 of the batter into a separate bowl and mix in the cocoa paste into 1 and the chocolate chips into the other.
- Add spoonfuls of each batter alternately to the cake tin and drag a handle of a spoon through the mixture to create the marble effect, do not over do this.
- Bake in the oven for about 40-50 minutes until a knife comes out clean
- Let it cool for about 10 minutes in the tin before turning out. Once cooled, sprinkle with icing sugar and serve. Yummy!
My little Crisperplate from Hotpoint is fantastic, it cooks food so quickly saving time and energy. For more info click see Hotpoint video Crisperplate & Hotpoint website.
1 Sweet Potato (medium size)
1 tbsp olive oil
Salt & pepper to taste
Optional to add any herbs or spices (rosemary goes well as a herb and paprika as a spice)
- Cut off skin and slice into strips about 0.5 – 1cm wide
- Coat with the oil and season.
- Preheat crisperplate on crisp function for 2 minutes and place fries onto plate, bake for 8 minutes.
There is nothing more I like than a lazy sunday morning breakfast (well after my little morning workout to wake me up). Good breakfast, fresh coffee and orange juice, catching up with the world, reading a little, planning my meals.
Today, I was using up leftovers in the fridge so pork sausages it was, with a little bit of cookingwithluce twist. 🙂
2 Pork Sausages (meat removed from skin)
1 tbsp scottish oats
1 tbsp chopped chives
1 tsp nutmeg
Salt & pepper
- Mix everything in a bowl, take a small handful and flatten to about 1cm thick
- I used my Crisperplate to cook these and it took just 6 minutes. (Turned after 4 minutes)
- I also added a few cherry tomatoes onto plate.
- I then added 1 large egg onto the crisperplate 1 minute before sausages were ready.
- Serve. Yummy good protein breakfast.
My healthier eating continues this month. I got some lovely bits of Scottish Salmon recently so came up with this idea of a healthier mash using whatever I had in my fridge. It was delicious. Best bit, it only took 6 minutes to cook and put together.
Makes enough mash for 2-3 people
80g baby spinach
50g garden peas – cooked
juice of 1 lemon
1 tsp Sea Salt
Garlic clove – minced
1 tsp coriander – dried
1 tsp olive oil
(optional if you like spice, add in 1 tsp chilli flakes)
- Place everything into a blender and mix until just combined.
- Serve. Simple as that!
I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!