Another quick yummy breakfast for a sunday morning. I always try to use up leftovers, so having some puff pastry left this is what I decided to do this morning. Again I used my lovely little Crisperplate to cook these. Have I told you how much I love this little bit of Technology?? I do love gadgets that simply work in your favour to help save time in the kitchen. You can get more information here
1 Roll of Puff Pastry
7 eggs (1 for wash)
Grated Cheddar Cheese (I used 1 tbsp per basket)
Salt & pepper
Flavourings as per your choice (I used smoked paprika, but you could use chives, chilli, parsley, the list is endless)
- Preheat your Crisperplate for 2 minutes on Crisper setting.
- Place a sheet of greaseproof on the plate once heated.
- Roll out the pastry and using a round cutter, cut out 6 circles.
- Using a smaller circle cutter, gently press into the middle of the circle pastry – dont cut right through. (This makes the outer edge of the basket)
- Using a fork, press the centre to prevent it from rising too much. Brush with egg wash.
- Place the pastry onto the crisper plate and cook for 4 minutes.
- Remove and gently edge the inner circle using a spoon and press down to make bottom of basket.
- Place your cheese into the basket and flatten, crack the egg in, gently using a knife pierce the yolk (this prevents it from popping) and season with your flavourings.
- Place back into the Combi Oven and bake for a further 2.5 mins – 3.5 mins, depends how you like your eggs cooked. Serve. Yummy!
I love one pot meals, easy and hardly no washing up, if your sink looks like this after making a meal, then you need this in your life.
Sometimes I just want something quick and this little Steampot that came with my Hotpoint Combi oven is great for this, you just put everything in and cook.
150g Long grain and wild rice (you can just use long grain)
2 Chicken Breasts – cubed
300ml Chicken Stock
2 tbsp Smoked paprika
1 tbsp dried chillies
1 tin of garden peas (drained)
1 red pepper – chopped
1 white onion – sliced
Chopped Chorizo (my favourite is Picante)
Pinch of Saffron
- Coat Chicken in the paprika
- Place everything into the steam pot and place lid on
- Cook on the Automatic Rice Setting for 18 minutes.
- Perfectly cooked paella, the rice is amazing.
When I got my new Hotpoint Combi Oven with this Crisper Plate, I didn’t realise just how much I would use it, I call it my magic plate as it cooks everything in a fraction of the time with tasty results.
We all want healthy meals in minutes these days and this little plate does it all. This was one of the first recipes I had seen and used, so tasty and in 12 minutes.
Serves 2 people.
1 large chicken breast – cut into large chunks
6 Salad potatoes of your choice – sliced in half
1 red & green pepper – sliced
1 red onion – wedges
1 garlic clove – sliced
Tomatoes on the vine – I used Piccolo (my fav)
1 tsp olive oil
Salt & pepper
- I sprinkled my chicken pieces with some smoked paprika for extra flavour – you can of course use anything. I’ve also used rosemary.
- Preheat the crisper plate on the crisper setting for 3 minutes
- Place the potatoes, onion, garlic and peppers in a food bag and drizzle a teaspoon of olive oil in with salt & pepper and shake to coat.
- Place all ingredients onto the crisper plate and cook for 12 mins on the crisper setting.
- Its as easy as that………healthy quick meal in minutes.
- The tomatoes turn very juicy while cooking for that length of time which gives you your juice for the meal, if you don’t like it too juicy, add the tomatoes after 6 minutes.
Oh yummy…yummy…yummy! In a bid to try and eat a bit healthier, I decided to make some peanut butter hummus for my saturday night munchies, I got the original recipe from Nigella but tweeked it slightly.
Makes enough for a medium tub – about 400g
1 can chick peas drained
1 clove garlic – peeled
2 tbsp olive oil
3 tbsp peanut butter
2 tbsp lemon juice
1 tsp sea salt flakes
1 tsp ground cumin
3 tbsp greek yoghurt
1 tsp smoked paprika to serve
- Place everything (except paprika) into a food processor and blitz until smooth. If its too thick still add more yoghurt.
- Sprinkle paprika before serving. Tuck in with some fresh carrots or some healthy crackers.
Having never tried a Poussin before (young chicken), I was intrigued when I saw one half price in my local market, so in my basket it went. Later, I’m now trying to decided how to cook and what seasoning to use, this moroccan spice was definitely a winner for me, not only flavoursome but deliciously succulent cooked in my rotisserie oven from Hotpoint.
1 Poussin (500g)
Stock if roasting in a pan.
1 level tbsp cumin
1 tsp coriander
1 tsp black peppercorns – crushed
1 level tbsp paprika (I used smoked)
Zest and juice of 1/2 lemon
2 tbsp olive oil
- Mix everything together in a bowl and spread over poussin, cover and marinate overnight in a fridge or for at least 4-6 hours.
- If you have a rotisserie…..excellent….skewer and cook on medium level heat for about 45 mins. (Poussin was 500g). If not , preheat oven to 180deg fan, place in a roasting tin, add some stock, cover with foil and cook for 30 mins, remove foil then cook further for 15 mins.
This is becoming massive over social media, so I decided to give it a go with my own little twist. My curiosity was getting the better of me. I have to say it did just taste like egg , the texture was strange but very pleasant.
2 eggs – separate white from yolk
pinch salt & pepper
1/2 tsp smoked paprika
1/2 tsp dried chilli flakes
- Preheat oven to 230 deg and line a baking tray with non stick paper
- Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff
- Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.
- Sprinkle the paprika onto the egg whites
- Bake in the oven for approx 3-4 mins
- Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.
- Bake for a further 2-3 mins
Hope everyone had a Good Christmas!
With left over Ham I decided to make some potato Souffles with it and they turned out a nice wee delicious lunch treat.
2 medium size potatoes – boiled and mashed
4 Spring onions – chopped finely
Grated Cheddar Cheese – depends on your taste (I used a good handful)
Leftover Cooked Ham
1 Tbsp Flour to bind
butter to coat ramekins
Salt & Pepper
1 tsp Paprika
- Add mashed potatoes, spring onions, ham and cheese to a mixing bowl and mix together.
- Separate eggs yolks from whites and add yolks to mixing bowl and mix together with some seasoning. If mixture is too wet add a little flour to help combine.
- Whisk up egg Whites until stiff peaks form.
- Fold the egg whites into the mixture then pour into some buttered ramekins. Sprinkle some paprika on top.
- Cook in a preheated oven at 220 deg for about 15-20 mins or until golden brown on top.