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.
We do love our Scotch Pies here in Scotland and so many good bakers out there and so many different varieties to choose from, so how do you know your getting the best?
Well, The World Scotch Pie Championships of 2017 have just finished here in Scotland and also held in my hometown of Cumbernauld. We have our winner……Congratulations to Brownings the Bakers in Kilmarnock, a well deserved award. Read the full story here:- Scotch Pie Awards 2017
When will you visit? I’ll be getting mine soon…lol!
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!
Using some leftovers in my fridge, this is what I came up with for my brunch today. Yes brunch………I had a bit of a lay in this morning.”….I just love Saturday mornings……no alarms…..no rush to get up……no work……heaven.
100g diced chorizo
5 eggs – whisked
4 spring onions – diced
1 orange pepper – diced
1 red onion – diced
6 cherry tomatoes – quartered
parmesan cheese – about 2 tbsps
salt & rainbow peppercorns for seasoning
- Preheat your oven to 180 deg
- Fry in a little oil the chorizo and red onion – approx 5 minutes until browned
- Grease a muffin tin
- Place a spoonful of the chorizo in the tin, then sprinkle the peppers, spring onion and tomatoes into the tin.
- Pour in the egg mixture into each tin and then grate a little parmesan cheese on top and season with salt and pepper
- Bake for about 25 minutes
- Allow to cool slightly remove from tin and serve……..so Yummy!
On deciding what to do next using my crisper plate, I thought I’ve not really tried a cake?? Would it work?? Only 1 way to find out………………………..results were fab, tasty and baked in 10 minutes…….revelation!
200g Dark Chocolate – Melted (I used 70% cocoa)
170g golden caster sugar
1 tbsp flour
1 tsp vanilla extract
- If you have an Induction hob, melt chocolate in a pan on No. 1, if not melt using a glass bowl over boiling water. Once nearly melted add in butter and melt through, stirring a couple of times. Remove from heat and allow to cool.
- Chop nuts into very small pieces or use a processor and pulse but make sure not to make into crumbs.
- Separate egg yolks from egg whites
- One at a time add egg yolks to the chocolate and butter mix, stirring continuously.
- Then stir in vanilla, sugar, nuts & flour
- Whisk the egg whites together until stiff peaks, then gently fold into your chocolate mixture.
- Pour the mixture onto the crisper plate and cook on dynamic crisp setting for 10 minutes.
- Remove from oven and allow to cool. Once cooled remove from plate, slice and serve with some lovely whipped cream or ice cream if you prefer. YUMMY!!!!
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!)