I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge. Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint Class 9 Combi Microwave too they were ready in under 16 minutes too!
I made 4 small Jackets
4 medium sized Scottish Maris Piper Potatoes
2 tbsp butter
handful spinach – chopped
20-30g Cheddar Cheese – grated
Cracker Black Pepper
Salt to taste
- First wash potatoes and prick with a fork
- Place onto the Crisperplate or Microwave dish.
- Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
- When ready remove and allow to cool slightly
- Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
- Place butter and spinach into potato bowl and mix through & season
- Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
- You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.
Packed with 3 of your 5 a day this tasty meal is super high in vitamins and flavour. Any excuse to get my KitchenAid mini processer out though…lol!
Makes 2 Servings
300 g Potatoes
1 bunch of asparagus
100g fresh peas or canned
1 red chilli
2 handfuls of baby spinach
2 Scottish cod fillets
- Wash the potatoes and cut into small chunks, keep skin on as that is where the most flavour is. Place in a pan of slightly salted boiling water and cook for about 10 minutes or until soft.
- Add the asparagus and peas to the pan and cook further for 3-4 minutes, drain and put into a food processor.
- Add the spinach, lemon zest and seasoning to the processor and pulse until blended together.
- Cook your cod to your preferred method. I steam cooked mine but you could pan fry for crispy finish.
- Divide up the mash and serve with the cod on top, to finish sprinkle with chilli and lemon juice.
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)
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
- Cook and mash potatoes, leave to cool
- In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.
- Flour a work surface and gently flatten to about 1cm thick
- With a 3″ cutter, cut out circles.
- Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
- 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.
- Serve with breakfast items or with a delicious poached egg on top.
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 single cream
150g grated Gouda cheese
Salt, Pepper & Paprika to season
- Grease a quiche tin and lay pastry in covering base and edges.
- Gently fry the smoked bacon until slightly browned, remove from pan. Add to the pan the leek and saute for a few minutes.
- Meanwhile blanch the asparagus in a pan of salted boiling water.
- In a bowl whisk the eggs with the milk and cream.
- Start to layer up the bacon and vegetables on pastry, then some of the cheese
- Then pour in the egg/milk mixture and rest of the cheese to top, generously season with salt, pepper and paprika
- 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.
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!
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
- 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.
- Add in the cubed potatoes and fry until potato is slightly browned, season.
- Add in the plum tomatoes, chop up and mix thoroughly.
- Now add in the chickpeas and mix through, simmer for about 20 minutes.
- Throw in the spinach and cover with a lid to help wilt down. (roughly 5 minutes)
- Serve with Chapati or some rice.
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.
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)
- 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.
- 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.
- 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.
- Add in the tin tomatoes, cutting them up, stir and simmer for about 10 minutes.
- Add in the potatoes and chorizo, mix through and cook for a further 5 minutes.
- Serve and sprinkle the parsley on top. Yummy!