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

Love of omelettes

20170408_085917

I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.

This is one of my favourites:-

3 eggs

6 cherry tomatoes – halved

handful of spinach

1 mushroom sliced

Salt & pepper to taste

  1. Lightly oil frying pan
  2. Add in tomatoes, mushroom and spinach, cook for a minute
  3. Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.
  4. Serve. Yummy!

 

Here are my other favourites:-

Tomato and avocado

Ham & mushroom

Cheese & Ham

Spinach and bacon

Haggis and tomato

Spring onion & Feta cheese

Avocado and mushroom

Sundried tomato and Chorizo

 

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

Potato, Cheese & Ham Souffle

20161226_184021

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.

Makes 2

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

2 eggs

1 Tbsp Flour to bind

butter to coat ramekins

Salt & Pepper

1 tsp Paprika

 

  1. Add mashed potatoes, spring onions, ham and cheese to a mixing bowl and mix together.  20161226_175944
  2. 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.
  3. Whisk up egg Whites until stiff peaks form. 20161226_180149
  4. Fold the egg whites into the mixture then pour into some buttered ramekins. Sprinkle some paprika on top. 20161226_181305
  5. Cook in a preheated oven at 220 deg for about 15-20 mins or until golden brown on top.

And serve….yummy!

20161226_184007

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

Cheesy Potato Pancakes

20161015_143353

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

20161015_142114

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

 

ALL · breakfast · Healthy Eating Ideas · lunch/ light bites · Snacks and nibbles · superfoods

Avocado and Spinach Breakfast Muffins

20161015_114605

A great way to start your day, or a fab brunch recipe. Nice and healthy and full of superfoods, what could be better?

Makes 4

4 eggs

Handful of Spinach

Handful of smoked pancetta cubes

2 tbsp of sweetcorn

1/2 avocado – chopped

Grated cheese – Handful

Salt & pepper to taste

 

  1. Grease your muffin tin and preheat oven to 180 deg.
  2. Roughly fry your pancetta cubes in a little oil and pat dry
  3. Lay the spinach leaves at the bottom of your muffin tin                               20161015_105315
  4. Then add in the pancetta, avocado and sweetcorn                                     20161015_105424
  5. Whisk the eggs and season with salt & pepper
  6. Pour into the muffin tin then top with some cheese and chopped spinach.
  7. Bake for approx 20 mins. Yummy!                                                                 20161015_114605
ALL · breakfast · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders

Creamed Corn Pancakes with Salsa

20161008_133023

I believe Creamed corn pancakes originally came from Australia, a popular brunch food on the menu, however, I think they call them fritters! I decided to give them a go, the weather is getting colder and I crave warmer filling food, so this is ideal either as a breakfast, brunch or lunch.

This recipe made 6 large pancakes:-

For the pancakes:-

100g flour

1 tsp baking powder

100ml full fat milk (or you could use buttermilk)

1 egg

1 can creamed corn

1 handful of fresh sweetcorn

handful of parsley

Salt & pepper

  1. Whisk together milk, egg, creamed corn, sweetcorn, salt & pepper
  2. Mix flour and baking powder together and add to the above mixture, throw in the parsley stirring through
  3. Heat a large pan with 1 tbsp oil and then spoon into pan making a pancake shape (I love this bit, you always know when it’s homemade when it’s a weird shape and 2 are never the same….lol!)
  4. Cook through for about 5-7 mins each side or until browned and cooked through (medium heat)

Meanwhile for the Salsa:-

Chopped pancetta

Handful of cherry tomatoes – halved

1 onion – chopped finely

1 clove Garlic

1 tbsp sugar

1 tbsp tomato paste

Salt & pepper

  1. Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
  2. Add in the cherry tomatoes, garlic, salt & pepper and sugar, mix through, cook for about  5-7 mins. Any liquid should thicken.

I served mine with some mashed avocado also. Yummy!

20161008_131312     20161008_130928

 

 

ALL · Healthy Eating Ideas · lunch/ light bites · Salads · Snacks and nibbles · superfoods

Indian Spiced Russian Kale served in Courgette Boats

20160823_183811   20160823_183910

Picking up my goodie bag again from the Glasgow Food Assembly on Monday, I got some lovely fresh Courgettes (Zucchinni to those of you that are from America) and some Red Russian Kale, with thanks to  Locavore in Glasgow,  the RR Kale is more tender and has a sweater flavour than the more traditional varieties. So what to do with it all…..well here goes, a nice wee spicy treat.

20160823_131700  Red Russian Kale.

 

Makes 2 Boats

2 x Courgettes – Sliced in half longways

1 tbsp olive oil

1 tsp cumin seeds

1/2 tsp mustard seeds

1 chilli – chopped (red or green)

1 small piece of ginger – finely chopped or grated

1/2 tsp turmeric

about 8 strands of kale

small handful of peas and sweetcorn (I used frozen)

Juice of 1 Lemon

1/2 tsp corinader

1 tbsp coconut (dessicated or fresh chopped)

1 tbsp sesame seeds

 

  1. Firstly preheat oven to 200 deg.
  2. Lightly brush the courgettes with olive oil and place in a baking tin or tray, season with salt & pepper. 20160823_131707
  3. Oven bake for approx 30 mins or until turning slightly browned. Once roasted remove with a spoon the seeds. This of course could be done before hand, but I plan on mixing it with my kale mixture.
  4. Meanwhile, heat some olive oil in a fry pan.
  5. Sizzle the cumin and mustard seeds for approx 1-2 mins.
  6. Then add in the chilli, ginger and turmeric fry for another 2 mins.
  7. Add in the kale, peas and sweetcorn with a tbsp of water, Cover the pan and cook for 4-5 mins or until the kale has wilted.                                                                                                           20160823_134417
  8. Squeeze in the lemon juice, coriander, sesame seeds and coconut, toss everything together and heat through for another minute.
  9. If mixing the courgette seeds add in now and then serve the mixture into the courgette halves.

A Yummy side dish with a little spice, nice and healthy or even a small lunch.

20160823_183850

 

 

ALL · breakfast · dinners · fish · Healthy Eating Ideas · lunch/ light bites · Meat Dishes · One Pot Wonders

Kedgeree

20160813_171029   20160813_173043

 

Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.

 

Makes enough for 2

2 x Smoked Haddock pieces

2 x eggs

2 x Bay Leaves

2 tsp mustard seeds

2 tsp turmeric

Thumb size ginger – chop small pieces or 1 tsp powdered ginger

1 Red Chilli – chopped

4 Spring onions – chopped

Handful coriander – chopped

150ml natural yoghurt

1 tbsp sweet chilli sauce

1 packet of pre cooked wholemeal rice (used this for quickness)

Handful of peas

1 lemon

20160813_164757

 

  1. Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.20160813_165100
  2. Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.                                                                  20160813_165810
  3. Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
  4. Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.                                                                                                          20160813_170249
  5. Mix the yoghurt and sweet chilli in a small bowl and put to side.                                                  20160813_165759
  6. Put the fish into the fry pan and mix through.
  7. Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!

20160813_170404       20160813_173043