ALL · Cakes and Biscuits · Hotpoint Oven & Combi Oven Recipes · Snacks and nibbles

Parmesan & Tomato Stars

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OMG! These are so delicious and perfect for the party season. Little bite size pieces of deliciousness.

 

Makes about 12

8-10 Vittoria Tomatoes
Dried Thyme
150g plain flour
75 g soft butter salted
40 g grated parmesan
1 egg
250g mozzarella
Green pesto
Paprika & poppy seeds

 
1. Pre heat oven to Fan 160 deg, Line a baking sheet with greaseproof paper.
2. Sift the flour into a mixing bowl, add the butter and parmesan, add in half the whisked egg, slow speed on mixer mix together.
3. Tip onto a non stick surface and bring together with your hands until you have a dough, flatten slightly. Wrap in clingfilm and chill for 30 minutes.
4. Meanwhile, heat crisper plate and cut tomatoes in half, sprinkle with salt & thyme and cook for 2 minutes. Remove and allow to cool slightly.                                                    20181117_143712
5. Take a small 3cm star cutter and cut the mozzarella into thin stars.
6. Remove the dough and roll out and cut with a 5-6cm star cutter, place on baking sheet and bake for about 10-12 mins or until slightly browned.                                      20181117_143313
7. To serve, once stars are cooled, spread a little pesto on star then place mozzarella star, a little more pesto then the tomato half.
8. Yum!  Gorgeous with some prosecco.

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ALL · dinners · Healthy Eating Ideas · One Pot Wonders · superfoods

Pesto Potatoes

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If you have read my last few posts, you will know I got a massive 2.5kg bag of potatoes for 29p last week……I know right….so cheap!  So my task this week was to use them all…lol!  Today I had to use up some leftover vegetables so I decided on pesto Potatoes……this was so delicious, nutritious and a filling meal.

 

Serves 2

4 Maris piper potatoes – cut into bite size pieces (I left skin on, more flavour)

Handful or Broccoli

Baby Spinach

Salt & pepper

Green Pesto – 3 tbsps (see recipe below)

 

Pesto Recipe

clove of garlic crushed

Fresh Basil – large bunch

handful of pine nuts – about 100g

Parmesan Cheese – grated

Olive oil

Lemon juice

  1. Place garlic and basil leaves in a blender and pulse until chopped
  2. Add in the pine nuts (toasted) and parmesan and pulse to blend
  3. Slowly add in some olive oil, just enough to bring it all together, then squeeze in the lemon juice. Serve.

 

Potatoes

  1. Cook potatoes through until soft, you can either boil or steam cook, 4 minutes before you think they are ready, pour in some peas to the potatoes and simmer.
  2. Meanwhile, Steam cook your broccoli and spinach for 3 minutes.
  3. Drain potatoes and put into a large bowl, add in the spinach and broccoli
  4. Spoon 3 heaped tbsp of pesto and mix through, season
  5. Serve into a bowl or plate and top with some pine nuts for extra crunch.

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

Crispy Parmesan Potato Slices with egg

 

20171030_230157Having some left over potatoes, I wanted something filling for lunch so decided on these little tasty bites. Again using my crisper plate they were ready on only 12 minutes. Quick lunch. Tasty lunch. I added a couple of eggs too for protein.

300g charlotte potatoes

50g parmesan cheese – hard

1/2 tsp garlic powder

1/2 tsp oregano dried

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp pepper

2 tbsp olive oil

 

  1. Firstly grated the parmesan into a bowl, add in the oregano, paprika, salt, pepper and garlic powder and mix
  2. Wash and slice the potatoes, I cut approx 1cm thick or just under. Pat dry with kitchen paper and toss in the olive oil to coat.
  3. Put the potatoes into the parmesan mix to thoroughly coat  20171030_123003
  4. Preheat the crisper plate on dynamic crisp setting for 3 minutes, remove and empty the potates onto the plate
  5. Bake on crisper setting for 12 minutes. If adding in the eggs….remove plate with 2 minutes left on clock and crack in the eggs. Cook further. If you like runner eggs, add in at 1.30 mins left.                                            20171030_124326 20171030_230348
  6. Remove and serve…..yummy!

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ALL · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders

Cheesy Potato Pancakes

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Another quick and easy recipe that always tastes great! I was having a lazy afternoon today as it was wet n cold outside, so this was a fab warm comfort lunch that just satisfied my craving for something warm and comforting. I made some of my homemade salsa which went perfectly with it.

 

Makes 4

2 medium potatoes – peeled and grated

3 spring onions – chopped finely

2 handfuls of cheddar cheese – grated

small handful of parmesan cheese – grated

1 egg

1/4 cup of flour

1 tsp chilli flakes

Salt & Pepper

 

  1. Heat 1 tbsp olive oil in a pan
  2. Peel and grate potatoes. Using some kitchen towel squeeze any excess water from potatoes.
  3. Put potato, cheeses, onions, chilli, egg, salt & pepper and flour into a large bowl and mix through until combined.                                                                                                            20161015_140321   20161015_140533
  4. Using an ice cream scoop, scoop mixture into the pan and flattened with back of spoon to make pancake like shapes.
  5. Cook for approx 4-5 mins each side.                                                             20161015_140712

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Serve with some of my lovely salsa. Recipe here:- https://cookingwithluce.wordpress.com/2016/10/15/smokey-tomato-salsa/

 

ALL · fish · Healthy Eating Ideas · lunch/ light bites · Meat Dishes · Snacks and nibbles · superfoods

When Thai meets Italy

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Couldn’t decide between Thai or Italian for lunch……so why not have both? This was a tasty wee snack for lunch that just simply worked. I love creating in my kitchen. Sun was shining today and wanted a refreshing lunch snack with a bit of a punch.

 

4 x Thai Rice papers

About 12 king prawns (3 in each wrap)

Handful of my favourite Italian pasta – Spaghetti al Nero di Seppia (translated – black squid ink spaghetti) 20160515_135909

Handful of Kalette leaves – steamed

Peanut satay sauce – my favourite is by Cottage Delights as it has a nice spice kick to it.

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Parmesan Cheese – grated

1 tbsp crushed peanuts

 

  1. Cook pasta as per instructions. It does look a bit like worms…..lol!                                                     20160515_141611
  2. Heat a griddle pan to a high heat and griddle the prawns for a few minutes on each side. Then mix with the peanut sauce.                                                                                                                                                      20160515_141331  20160515_141806
  3. Soak the rice paper as per instructions.
  4. Assemble together with kalette leaves, spaghetti, prawns then shavings of parmesan, the roll to make your parcels. I always find folding the sides in then rolling keeps everything in better.                                                         20160515_142430
  5. Place on a plate, sprinkle peanuts over and serve with a little of the peanut satay sauce.  Yummy!

 

ALL · dinners · Healthy Eating Ideas

Italian Parmesan Potatoes with Roasted Rainbow Vegetables

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Another amazing purchase from the Food Assembly this week, Fresh Rainbow Beetroots and Carrots….I just love the colours and design of these vegetables, makes my plate of food more exciting. I made some lovely Italian potatoes to go with these for my fantastic veg dinner tonight. So tasty, full of flavour and very, very healthy, at under 400 calories per plate it’s a winner!

 

Serves 2

4 small roasting potatoes – cut into 4 lengthways (like wedges)

1 yellow beetroot – sliced (just look at the lovely rings inside)

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1 purple carrot – chopped into chunks

1 orange carrot – chopped into chunks

Italian seasoning

Parmesan Cheese

Olive oil

Salt & pepper

 

  1. Pre-heat your oven to 210 deg.
  2. In a roasting tin, lightly spray base with light spray oil and place the potatoes facing upward in the dish. Sprinkle with a little olive oil and Italian seasoning to desired taste, then grate a little parmesan cheese over top of potatoes. 20160426_193920
  3. In a separate roasting tin, place in beetroot and carrots and spread out evenly, sprinkle a little olive oil over and season with salt & pepper, nothing else, you want to taste the amazing flavours from these vegetables.   20160426_173054
  4. Place both in hot oven and bake for about 40 minutes.
  5. 5 minutes before ready, remove potatoes and grate a little more parmesan cheese and put back.

Serve! Yummy!

 

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