I can’t tell you how this little crisper has changed my cooking methods and even given me quicker cooking times too. It is used in my Combination oven by Hotpoint, the microwave heats up the crisper plate and maintains the heat to cook and crisp from the bottom while the grill comes on to cook and crisp from the top……genius.
4 Italian Sausages (of course you can use any sausage flavour) – cut into thirds
6-8 charlotte potatoes – cut in half
1 red onion – cut into wedges
1 yellow and red pepper – sliced
1 clove garlic
Seasoning:- Pepper, Salt and rosemary
- Preheat crisper plate using dynamic crisp setting for 3 minutes
- Put all ingredients onto the plate and season
- Cook using the metal round stand for about 10 minutes then remove, shake (ensuring sausages are getting browned all round) and put back in for another 10 minutes.
- Remove and serve, if you like your sausages well cooked then put back in for another 5 minutes.
- Just keep your eye on them.
Yummy quick dinner, NO pans, NO baking trays….simple cleaning up too!
I love this time of the year, autumn colours outside, crisp fresh air, long walks, cosy comfort clothes, roaring fires, candles on, a good book and a really good one pot hearty warming meal. You really can’t go wrong with this little stew, filling, warm, comforting and easy to do. Oh and one pot…..yes we do like very little washing up in our house.
Makes for 2-4 (depends on how hungry you are…lol)
6 x good quality sausages
15cm approx length chorizo – (good quality like a picante)
1 tin of 400g baked beans (branston are our fav)
1 red onion
1 red pepper
2 garlic cloves
2 tsp hot smoked paprika
2 tsp tomato paste or puree
Salt & pepper
Coriander to garnish
- Heat up a little oil in a fry pan
- Firstly cook the sausages until browned and cooked, remove from pan
- Gently cook the garlic, slice the chorizo, pepper and onion then add to the pan and cook until the red pepper is slightly soft (about 5-10 mins)
- Cut the sausages in half and add back to the pan with the baked beans, paprika and tomato paste/puree, mix and gently simmer for about 5 minutes. Season with Salt & pepper.
- Garnish with coriander and serve with either some crusty bread, crispy potatoes or rice, its entirely up to you. Oh and not forgetting a wee glass of red.
I love one pot meals, easy and hardly no washing up, if your sink looks like this after making a meal, then you need this in your life.
Sometimes I just want something quick and this little Steampot that came with my Hotpoint Combi oven is great for this, you just put everything in and cook.
150g Long grain and wild rice (you can just use long grain)
2 Chicken Breasts – cubed
300ml Chicken Stock
2 tbsp Smoked paprika
1 tbsp dried chillies
1 tin of garden peas (drained)
1 red pepper – chopped
1 white onion – sliced
Chopped Chorizo (my favourite is Picante)
Pinch of Saffron
- Coat Chicken in the paprika
- Place everything into the steam pot and place lid on
- Cook on the Automatic Rice Setting for 18 minutes.
- Perfectly cooked paella, the rice is amazing.
This is one of my go to comfort foods, its warm, tasty and filling, great for this season. Sometimes I change it about and play with the recipe but anyway I cook it, it’s delicious.
Makes for 2
400g Aberdeen Angus Scotch Mince
75g wholemeal pasta (I use spirals…but you can use any you choose)
1 red onion – finely chopped
1 tin (400g) tomatoes – use plum as there is more flavour
1 tin red kidney beans OR you can also use baked beans (drained)
1 tsp dried garlic
100ml beef stock
1 tbsp dried mixed herbs
Salt & pepper to season
Splash of tabasco sauce to taste (optional)
Fresh coriander to garnish (optional)
Grated cheese to garnish (optional)
- Gently heat up 1 tbsp oil in a deep pan and fry the mince until browned, add in the garlic, salt & pepper
- Add in the onion until browned
- Pour in the tomatoes, beans, stock and pasta and mix thoroughly, bring to the boil
- Sprinkle the mixed herbs and mix, reduce to a simmer, then cover and cook for approx 20 minutes.
- Remove lid, turn up heat slightly and cook until the sauce becomes thick, about 10-15 minutes.
- If you don’t have non stick pans, stir every 5 minutes or it will burn to the bottom.
- Serve with a sprinkle of coriander, a dash of tabasco sauce, handful of grated cheese or simply a slice of crusty bread…..it is entirely your choice.
And 1 pot to wash up………my kinda cooking!
I got a Steam Pot with my Hotpoint Combi oven, so I decided to try something different to the normal fish and vegetables. Steam cooking is such a healthy way to cook as it keeps all the nutrients, moisture and structure in the food.
For the Chicken:-
2 Chicken Breasts – season with salt & pepper & crushed spiced red pepper (or chilli)
- Place 200ml of water into the steam pot and place the grid in the pot.
- Place the chicken breasts onto the grid plate and put on the lid.
- Select Steam Cooking and steam for 10 minutes.
Result:- perfect succulent juicy chicken
For the Rice:-
150g of Long grain and wild rice (approx 75g per person)
300ml of Chicken Stock
- Place the rice into the steam pot (remove the grid)
- Pour the stock into the rice and cover with the lid
- Cook on the rice setting for 18 minutes
Result:- perfectly cooked rice
I slightly cheated and bought some ready made Chow mein sauce which I heated up in a pan for a few minutes and poured over chicken and rice…..so yummy!
Serve with a Fortune Cookie! (For a bit of fun!)
I do love a good roast on a Sunday, my choice today was a good beef brisket. I haven’t tried this piece of meat before and decided to slow cook. It was so delicious.
1 x Beef Brisket – I used 1kg size
2 Red Onions – sliced into wedges
150m Beef Broth
2 tbsp Worcester sauce
1 tbsp Soy sauce
3 garlic cloves – minced
Salt & pepper to season
1 tbsp oil
- Saute the red onions in a little oil on medium heat for about 20 minutes, remove from heat
- Pat dry the brisket and rub salt & pepper all over
- Heat a little oil in a fry pan to a high heat and sear the meat on both sides until browned.
- Mix together beef broth, Worcester sauce and soy sauce.
- Place the beef into a casserole dish (or slow cooker), pour the garlic and the red onions over the meat the pour the sauce mixture.
- Place the casserole dish in the oven on the Slow Cooker Setting for approx 8 hrs.
- Remove from oven and slice up meat or pull apart, serve with onions and sauce.
Inspired by Scottish Foods and a visit to a food festival recently I decided to try these little rolls myself. So yummy!
Makes about 10 mini rolls
200g Stornoway Black Pudding
2 x Granny Smith apples
1 shop bought ready rolled puff pastry (saves so much time)
Tomato or Brown sauce (whichever is your preference)
1 egg for wash
Salt & pepper to taste
- Cook the black pudding and haggis as per instructions, about 4 minutes on each side.
- Meanwhile peel off skin from apple and core, chop into small chunks. Caramelise the apple in a fry pan for about 15-20 mins.
- Roll out pastry and cut length ways once
- Once haggis and pudding are cooked, place in a bowl and mash up with apple and seasoning
- Spread the pastry with your choice of sauce about 3 tbsp each length then fill the centre of each length with the pudding mixture
- Brush the egg wash around the edges of the pastry then roll up the pastry and seal the edges. Use a knife of fork to seal gently.
- You can now cut into the size you desire
- I used my magic little Crisper plate to bake these but you can of course bake in a preheat oven of 190 deg for about 20 minutes. Using the crisper, preheat for 2 minutes on dynamic crisp setting. Bake on crisper for 8 minutes.