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.
Excellent Low Fat Low Calorie Brekkie or lunch (160 cal)
2 medium eggs
handful of spinach
1/2 small onion chopped finely
pinch of Nutmeg
lightly spray pan with spray oil and heat to high setting, on Induction level 8
Throw in chopped onion and brown, then add in spinach and cook until slightly wilted
whisk eggs and pour into pan
sprinkle Nutmeg and cooked for few minutes on each side
EASY CHEESE & ONION BREAD MIX
Thought I would try a ready mix to see if it worked on automatic programme.
1 packet of bread mix
350ml warm water
*Pour mix into large mixing bowl, add warm water and mix until smooth dough
*Shape into small ball and put onto baking tray or 2kg bread tin then prove
for approx 1.5 – 2hrs on Proving setting on oven
*Once proved, select bread setting, put a tray of ice cubes on level 5 and place bread on level 2 and bake for 55 minsutes.
PERFECT EASY flavoured bread, serve with favourite topping.