This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious. It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.
250g potatoes – skin on and cut into small chunks
200g Turnip – cut into small chunks
1 white onion – finely sliced
1/2 green cabbage – finely sliced
Salt & Rainbow pepper (or black pepper)
1 egg yolk
40g low fat cheddar cheese
- Preheat the oven to 200 deg
- Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
- Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.
- Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.
- Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.
- Bake in the oven for 15-20 minutes.
- Serve. Yummy! (A little splash of Worcestershire Sauce with this is amazing also)
Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was. I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!
Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s
Serves 2 (main dishes)
1 large sweet potato – cut into small chunks
1 large red onion – cut into wedges
2 Carrots – cut into small chunks
1 x red & 1 x yellow pepper – sliced thickly
1 Cauliflower – cut into small florets
2 Parsnips – cut into small chunks
1 x 400g tin chickpeas
1 x 200g tin tomatoes
2 large heaped tbsps of Rose Harissa Paste
1 tbsp oil
Salt & pepper to season
- Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
- Preheat oven to 200 deg and oil a baking tray.
- Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
- Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
- In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
- Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
- Serve with some sprinkled coriander. Yummy!
These were delicious and very healthy too. My Hotpoint oven has automatic cooking programmes, so I used the Stuffed Pepper setting and these baked to perfection.
2 onions – chopped
6 Sweet Peppers – chopped
1 can chopped tomatoes (400g)
3-4 large peppers – colour to your choosing.
1 tsp chilli flakes
1 tbsp olive oil
juice of 1 lemon
- Heat oil in a pan
- Add all ingredients to the pan except the large peppers and cook for 5 minutes
- Cut the tops off of the large peppers and de-seed. Place in a roasting tin.
- Fill the peppers with the mixture and place the tops back on.
- Select Auto recipes, side dishes then stuffed peppers and bake for approx 35-50 minutes (depends on size of peppers)
- Serve. Yummy!
We decided to have a spanish afternoon and I was dying to try something different in my new Crisper Plate. Absolutely loved this recipe, healthy, tasty and only 12 minutes in my new crisper plate.
Perfectly served with some San Miguel…….we just needed the sunshine…lol!
Makes a 12 inch size – 4 portions
250g potatoes – sliced (I left skin on but it’s up to you)
1 tbsp butter or oil
Sliced onion (I used shallots – better flavour)
Salt & pepper to taste
- Preheat crisp plate for 3 mins. Place butter on a allow to melt
- Place potatoes onto plate.
- Cook on Dynamic Crisp for 5 minutes.
- Place the onion on top of potatoes and cook further for 3 minutes.
- Meanwhile beat the eggs, milk and salt & pepper together then pour over potatoes.
- Cook further for 3 minutes
- Turn on grill and brown for about 2 minutes or until golden brown.
- Serve. Yummy!
So Rio 2016 is upon us, to help celebrate I decided to try my hand at a Brazilian themed dinner. I was so pleased with my results, so tasty! Here you are, my recipes:-
Empanadas are little pockets of leftovers, I filled mine with Soffritto, Mince and Black beans filling.
Traditional Empanada dough is made a bit like an unsweetened tart crust: flour, salt (and any other seasonings), and butter are mixed to combine, then eggs and water are added until the dough comes together. However, I cheated for quickness and used shop bought ready rolled shortcrust pastry.
For the Soffritto:-
3 celery sticks
1 large white onion
1 tbsp olive oil
- Chop all the ingredients into very fine pieces (cubes).
- Heat the oil in a pan and add the onion, cook until translucent and slightly browned. Then add in the carrot and celery, reduce to a low heat and cook for approx 1 hour until its all browned. The flavour that comes from the vegetables is amazing and almost caramelised like.
- At this stage you can eat it on its own or add any other meats or flavourings.
For my filling for the Empanada’s I added to the Soffritto mix:-
200g Browned mince
200g Black beans
2 tbsp Chopped Chilli
1 tsp salt & pepper to season
When the filling is ready, you are now ready to make your Empanadas
- Roll out your pasty into circular shapes, I used a 4″ pastry cutter.
- Take a dessert spoonful of the filling and put onto pastry
- Wet you finger and wet the edges of the pastry, fold over the pastry into a half moon shape and seal with your finger or a fork.
- Place on a greaseproof paper baking tray and brush with either milk or egg wash.
- Bake in a preheated oven at 200 deg for 25 minutes.
Also check out my Brazilian Cheesy Bread here:- https://cookingwithluce.wordpress.com/2016/08/06/brazilian-cheesy-bread/
1 400g can of chickpeas
1 chicken breast – cubed
1 white onion – finely chopped
1 red pepper – roasted and chopped
100ml Chicken Stock
1-2 tbsp curry powder (depending on flavour of your choice) I used 2, we like it spicy.
1 level tbsp cumin
1/2 tsp cinnamon
1 tbsp olive oil
2 handfuls of spinach
1. Brown the chicken in the olive oil for 5 mins
2. Add in the chopped onion and fry until brown, then add in chopped pepper
3. Add in the curry powder, cumin. cinnamon and pepper to taste, mix through
4. Add in tomato passata and chicken stock, bring to the boil and then simmer for 20 mins.
5. Throw in the spinach and allow to wilt stirring through, cook for a further 5 mins.
Serve on it’s own or with some rice of your choice. Yum!
Serves 2 – approx 400 calories per serving.
270g Brown Lentils
1 onion chopped finely
2 celery stocks, chopped thinly
1 carrot (optional)
4-6 Pork/Beef sausages (halved)
100ml chicken stock
1 tsp salt and pepper
1 tablespoon chilli
1 garlic clove
1 tsp dried parsley
1 bay leaf
1. Lightly fry in a deep saucepan the celery, garlic and onion until lightly browned.
2. Add in lentils, passata, stock, chilli, parsley, bay leaf, salt and pepper. Bring to boil and simmer.
3. Meanwhile gently brown the sausages, cut in half and add to the stew, continue to simmer for 25-30 mins.
4. Serve with some crusty bread.