ALL · dinners · Healthy Eating Ideas · Scottish Cuisine · superfoods

Rumbledethumps

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.

 

Serves 2

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

 

  1. Preheat the oven to 200 deg
  2. Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
  3. Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.                                                                          20190603_175245
  4. 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.                                            20190603_175644
  5. Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.                                                    20190603_180019
  6. Bake in the oven for 15-20 minutes.
  7. Serve. Yummy!  (A little splash of Worcestershire Sauce with this is amazing also)

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ALL · Bread · breakfast · Cakes and Biscuits · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders

Irish Potato Cakes

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After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland.  These are a traditional breakfast item.

 

Makes about 8

4 potatoes (preferably a starchy potato, such as russet)

3 tbsps plain flour

1 tsp baking powder

Salt & pepper to taste (I use rainbow peppers, more flavour)

1 tsp onion powder

30g melted irish butter

30g irish butter to cook with

 

  1. Cook and mash potatoes, leave to cool
  2. In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.                                                                      20190216_092606
  3. Flour a work surface and gently flatten to about 1cm thick
  4. With a 3″ cutter, cut out circles.                                                                    20190216_094013
  5. Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
  6. Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.                                                                                  20190216_100034
  7. Serve with breakfast items or with a delicious poached egg on top.

 

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ALL · Hotpoint Oven & Combi Oven Recipes · Pastries and Pies

Bacon & Vegetable Quiche

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Sometimes you want home cooked food without the hassle of trying to decided how to cook it and what temperatures etc to use, this was one of those days for me. Sundays are generally my lazy days, a day for recharging the batteries so to speak. I wanted a good home cooked quiche and decided to let my oven do the rest of the work and thinking. Hotpoint have designed a range of ovens with Automatic Recipe settings, the settings are already pre-programmed to control temperature, function and browning control……amazing, I know….right? Oven Range

I used the quiche setting and it was cooked and evenly browned perfectly due to the Multiflow Technology

I also used the Combination Oven with the Crisperplate to cook crispy potato wedges in just 12 minutes, perfect with a tasty quiche.

 

Makes 1 quiche

1 ready roll puff pastry

200g smoked bacon – diced

1 leek – sliced

handful of asparagus – chopped

200ml milk

200ml single cream

150g grated Gouda cheese

4 eggs

Salt, Pepper & Paprika to season

 

  1. Grease a quiche tin and lay pastry in covering base and edges.                                  20180819_171101
  2. Gently fry the smoked bacon until slightly browned, remove from pan. Add to the pan the leek and saute for a few minutes.
  3. Meanwhile blanch the asparagus in a pan of salted boiling water.
  4. In a bowl whisk the eggs with the milk and cream.
  5. Start to layer up the bacon and vegetables on pastry, then some of the cheese                   20180819_171204
  6. Then pour in the egg/milk mixture and rest of the cheese to top, generously season with salt, pepper and paprika                                                                 20180819_171534
  7. Place on shelf 3 in oven and select auto recipes, quiche setting. The oven comes up 43 minutes but will sense temerature and auto adjust if necessary.

    8. Serve….Yum!

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

Chickpea, Potato & Spinach Curry

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Oh Yum…yum…this wee dish was so tasty. Using up my home grown potatoes this little throw together dish was perfect and healthy too.

I made some of my homemade Chapati’s , which went perfectly. Oh…and a wee glass of Chardonnay too! lol!

 

Serves 2

1 can chickpeas

6 charlotte potatoes, cut into cubes

100g baby Spinach

1 can plum tomatoes

1 tsp cumin

1 onion, chopped finely

1 tsp ginger

1 tsp dried garlic

1 tsp chilli seeds

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 tsp gram masala

1 tsp dried coriander

1 tsp olive oil/fry oil

 

  1. Heat the oil in a saute pan, add the onion and cumin fry until the onion is golden. Add the garlic, ginger, chilli’s, coriander, turmeric, gram masala and chilli powder and cook for five minutes.
  2. Add in the cubed potatoes and fry until potato is slightly browned, season.
  3. Add in the plum tomatoes, chop up and mix thoroughly.
  4. Now add in the chickpeas and mix through, simmer for about 20 minutes.
  5. Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
  6. Serve with Chapati or some rice.

 

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ALL · Meat Dishes · One Pot Wonders

Patatas Bravas with Chorizo in Red wine sauce

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As you know I recently harvested my tatties (potatoes), so my brain got working on some tattie (potato) recipes. This one is a classic spanish dish, mostly a tapas type dish. I also recently purchased some new Kitchen Aid Skillets (pans), so I was keen to start using them, I have to say they are fabulous, very robust and non stick so I don’t need any oil when cooking…perfect! This dish was a quick 25 minute dinner. I do love quick and easy meals.

 

Serves 2

6 charlotte potatoes – cut into small chunks

150g chorizo – cut into 1 cm chunks

1 red onion – diced

1 green pepper – diced

2 tsp dried chilli flakes

1 garlic clove – crushed

100ml red wine (I used cabernet sauvignon)

2 tsp dried parsley (fresh is better, but I didn’t have any)

400g tin plum tomatoes (I find you get better flavour from plum than chopped)

 

  1. Bring to the boil a pan at slightly salted water and boil the potatoes for about 5-6 minutes. Drain and leave to cool slightly.
  2. Heat the chorizo in the pan on medium to high heat and add in the potatoes, cook until slightly browned all over. Remove with a slotted spoon.                                           20180712_183546
  3. Put the onion, peppers and garlic in the pan and saute. Add the red wine and reduce. Then add in the dried chilli flakes and stir through.                            20180712_184423
  4. Add in the tin tomatoes, cutting them up, stir and simmer for about 10 minutes.
  5. Add in the potatoes and chorizo, mix through and cook for a further 5 minutes.   20180712_185946
  6. Serve and sprinkle the parsley on top. Yummy!

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ALL

Home Grown Potatoes

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I have always wanted to grown my own vegetables, but having a concrete and stone garden it was going to prove tough to do…….until I discovered potato grow bags….who knew?? lol!

I planted the potatoes the last week in April and they started to flower about 3 weeks ago, I left them a bit longer and decided this weekend to harvest them.  It was so exciting to discover that you have loads of potatoes in the bag, I was so amazed, some small, some large but none the less loads of potatoes (or in Scotland we call them TATTIES!)

I purchased a hessian bag to store them in, but cooked some that night. OMG…so delicious and fresh.

I was one proud and excited little lady.

 

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ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Smoked Herby Cod & Chorizo Tray Bake

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Oh I do like a nice piece of fish. I picked up some lovely smoked Cod from my fishmonger and decided to do a tray bake with it.

This dish was so delicious and full of flavour. I mixed up the Chimichurri sauce by adding rocket leaves….delicious!

 

Makes 2-4 portions

4-6 Smoked Cod portions

6 Charlotte potatoes – quartered

1 red pepper – sliced

1 red onion – cut into wedges

100g chorizo – cut into 1cm cubes

Salt & pepper to season

For the herb crumb

2 tbsp dried parsley

1/2 tbsp dried oregano

1 slice of white bread

1 tbsp olive oil

For the Chimichurri dressing

2 tbsp dried parsley

1/2 tbsp dried oregano

1 tbsp dried coriander

1 garlic clove

1 tbsp dried chilli

handful of rocket leaves

Juice of 1.2 lemon

3 tbsp olive oil

4 tbsp water

 

  1. Preheat the oven to 180ºC fan.
  2. Toss together the potatoes, seasoning and 1 tablespoon of oil in a large roasting tray. Bake for 12 minutes, then add the chorizo, onion and peppers and roast for a further 15 minutes.                                                                                                 20180528_173438  20180528_150322
  3. Meanwhile, prepare the fish. Blitz together the parsley, oregano, bread and remaining oil to form coarse breadcrumbs. Brush the top of the fish fillets with a little extra oil and press on the breadcrumbs.
  4. Give the roasting tray a good shake, then place the fish and tomatoes on top and roast for a final 15 minutes, until the fish is cooked.                                                       20180528_174944
  5. Meanwhile make the chimichurri dressing. Combine all the ingredients in a blender and blitz to combine. Drizzle over the tray bake to serve.                                                20180528_150329

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