ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders · superfoods

Sweet Potato & Spinach Curry Burgers

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Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.

 

Makes about 4

200g butternut Squash – sliced

1 medium onion – finely chopped

1 clove garlic – crushed

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried coriander

100g wilted spinach

Salt & Pepper to taste

 

  1. Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
  2. In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.                                        20190211_153656
  3. Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.                                                20190211_174658
  4. Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.                              20190211_180637
  5. Serve. Yummy!
  6. I added some potato wedges to my crisperplate at the same time for a one pan meal.

 

 

ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders · superfoods

Steamed Cod & Spicy Butternut Squash Curry

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Oh yum!  A lovely little healthy warming dish on a very, very cold day today.

 

Makes 2 servings

2 x cod loins

Salt

Rainbow Pepper

2 tsps Parsley

Butternut Squash – chopped into cubes

1 onion – finely chopped

1 clove garlic – crushed

1 tsp dried chillies (or 1 red chilli chopped)

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1 tsp dried coriander

1 tsp turmeric

1 400g can chopped tomatoes

2 tbsp water

100g spinach

 

  1. Season the cod loins with salt, pepper & 1 tsp parsley each. Steam cook for 6 minutes in Steam pot or steam oven.
  2. Heat 1 tbsp oil in a pan and fry the onion with the garlic for a few minutes, add in the chilli, cumin, cinnamon, turmeric, coriander, 2 tbsp water & tin tomatoes, bring to a boil then reduce and simmer and cover for 20 minutes or until butternut squash has softened.
  3. Remove lid and place spinach into pan, do this in 2 batches, it will wilt down in a few seconds, simmer on low for a further 5 minutes.
  4. Serve with the steamed cod. Lovely healthy quick mid week meal.

 

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ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · sauces & dips · Scottish Cuisine · superfoods

Avocado, Spinach & Pea Mash – served with steamed teriyaki salmon

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My healthier eating continues this month. I got some lovely bits of Scottish Salmon recently so came up with this idea of a healthier mash using whatever I had in my fridge. It was delicious. Best bit, it only took 6 minutes to cook and put together.

 

Makes enough mash for 2-3 people

80g baby spinach

1 avocado

50g garden peas – cooked

juice of 1 lemon

1 tsp Sea Salt

Garlic clove – minced

1 tsp coriander – dried

1 tsp olive oil

(optional if you like spice, add in 1 tsp chilli flakes)

 

  1. Place everything into a blender and mix until just combined.
  2. Serve. Simple as that!

I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!

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

Curried Butternut Squash, Red Lentils & Spinach

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This was so delicious and filling. Best of all very healthy & nutritious.

I think I am starting to enjoy this Detox week….lol!

 

Makes enough for 4 portions.

1 onion

200ml vegetable stock

2 tsp dried garlic

1 tsp dried chilli

1 tbsp ginger

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1/2 tsp coriander

1 tsp turmeric

1 tbsp olive oil

1 can chopped tomatoes 400g

300-400g butternut squash – peeled and chopped into chunks

200g Red lentils – cooked

200g Spinach

 

  1. Blend onion, veg stock, garlic, chilli, ginger, tomatoes, cumin, cinnamon, turmeric and coriander into a paste.                                                          20181126_141731
  2. Heat the oil in a pan and cook the paste for about 5-10 mins.
  3. Add in the butternut squash and cook on a medium heat for 20 mins.          20181126_143545
  4. Meanwhile cook the lentils as per pack instructions.
  5. After 20 mins mix in the lentils and spinach to the squash mix and heat for a further 5 minutes.                                                                                  20181126_145023
  6. Remove and serve. Yummy!

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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 · chicken · Meat Dishes · One Pot Wonders · pasta

Chicken, Bacon & Spinach cheesy pasta

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Oh yum….that’s all I’m going to say.

I do love one pot meals, quick and easy cooking, especially on a Friday…..you’ve just finished work, weather is awful outside and you just need some home comforts and home comfort food. This is one of my go to recipes just for that occasion. Serve with a chilled glass of chardonnay and its perfection friday.

 

Makes 2

100g pasta – I used pasta twists but you can use any type

2 chicken breasts – cut into bite size pieces

200g Smoked Bacon Lardons

100g Spinach

1 white onion – chopped finely

salt & pepper

1 tsp crushed garlic

1 tsp spiced red pepper

low cal spray oil

1 cup milk (about 150ml)

1 large handful of grated cheese (I used cheddar), it is also delicious with parmesan.

 

  1. Spray a little oil in a pan. Fry off the bacon until slightly crispy, add the onion and fry until golden brown. Remove with a slotted spoon.
  2. Fry the chicken until browned all over.
  3. Add back to the pan the bacon and onion, add the garlic, red pepper, salt & pepper and mix through.
  4. Add in the spinach and mix until slightly wilted
  5. Pour in the milk and bring to the boil, then reduce slightly and simmer until pasta is cooked about 10-12 mins.
  6. Add in the cheese and mix through until melted.
  7. Serve.

Delicious!

 

ALL · chicken · Meat Dishes · Pastries and Pies

Spinach & Pesto Stuffed Puff Chicken

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This was Inspired by Jamie Oliver’s 5 Ingredient Programme. It looked and sounded too good not to try. However, I decided to put my own slight twist to it. This dish is so yummy and very filling too.

I think I’m going to try it next with Red pesto and chilli. Mmmmmmmm!

 

Makes 4

4 Chicken Breasts

1 Roll Puff Pastry

4 tbsp Green Pesto

1 egg for wash

Bag of baby spinach

Sat & pepper to season

Cherry tomatoes or vine.

 

  1. Preheat oven to 220 deg. Lightly oil a baking sheet.
  2. Firstly flatten out chicken breasts with a rolling pin, just so the fattest part is even with rest of the chicken as you want it to cook evenly through.
  3. Slice each chicken breast horizontally and stuff with some spinach leaves.            20180527_172930
  4. Cut the puff pastry lengthways once, then vertically 6 times to make 14 small rectangles.                                                                                                              20180527_173127
  5. Spoon 1 tbsp of pesto onto the chicken breast and place onto the backing sheet.                                                            20180527_173757
  6. Take the puff pastry strips and wrap around the chicken, overlapping each time. Brush with egg wash.                                                                                                   20180527_174643
  7. Place the chicken breasts on the centre shelf (No.3) then place the tomatoes in a pan on shelf level below (No. 1). Bake for about 20 minutes or until golden brown.
  8. Meanwhile steam cook the rest of the spinach. (3 minutes)
  9. Slice the chicken breasts and serve…….yummy!

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