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

6 Layer Wrap

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Why not?   6 Layer fillings?   Hungry?

This is full of flavour and very filling, great for a dinner or lunch. With the weather being rather warm of late I was looking for alternatives for a refreshing cool dinner and this certainly filled my expectations. Fresh, light, cooling, filling and flavoursome.

 

Makes 6 wraps.

6 Wholemeal Wraps (shop bought)

1 large avocado

1 can refried beans

Handful of lettuce leaves – your choice as anything goes. (I used peppery leaves)

Chorizo – chopped into small chunks

1 tbsp olive oil

Handful fresh parsley – chopped

1 tbsp lime juice

2 Handfuls of cheddar cheese – grated

1 small cup of sour cream

1/2 cucumber – chopped finely

1 yellow pepper – chopped finely

3 spring onions – chopped finely

pinch of Salt

1 chilli or jalapeno – finely chopped

 

  1. Cook the chorizo in a pan over medium heat until browned, remove and allow to cool
  2. Mash the avocado, lime juice, parsley and salt together until smooth
  3. Prepare the wraps as per packet instructions.
  4. Now the exciting and messy bit…….the assembly:-

1. Spread 1 tbsp of sour cream onto wrap

2. Then spread 2 tbsp of refried beans

3. Spread 1 tbsp of the avocado mix

4. Sprinkle some Chorizo over top

5. Lay the salad toppings – lettuce, cucumber, pepper and spring onions

6. Finally the cheese and sprinkle of chopped spice (chilli or jalapenos)

7. Roll up into a manageable wrap. Yummy!

 

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

Kedgeree

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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

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  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!

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ALL · Black pudding/ Haggis · breakfast · lunch/ light bites · Meat Dishes · Scottish Cuisine

Haggis Omelette

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Using up my leftover Haggis from yesterday, I decided on a wee breakfast treat this morning and not only did it taste amazing it also set me up for the day and kept me full for ages.

For those of you that don’t know what Haggis is, it is a traditional Scottish Dish simply containing sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, Scott’s from Huntly is my favourite one though. 

 

Makes 1

2 eggs – beaten

100 g Haggis http://www.craftbutchers.co.uk/butchers/index.php?ID=8&town=HUNTLY&county=Aberdeenshire&region=scotland

Handful Spinach

2 tbsp Beetroot Relish from Everything Chilli. http://www.everythingchilli.co.uk/

Tomatoes to serve (optional)

 

  1. Beat eggs together and preheat a pan to medium to high heat, cook until just nearly ready.
  2. Cook haggis in a microwave per instructions (normally for 100g about 1m 30 secs on high)
  3. Mix the Beetroot Relish through the haggis, set aside
  4. Steam the spinach
  5. Place the spinach onto the omelette and top with the haggis mix, fold the omelette over and cook for a further 2 mins. Serve. Yummy!

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ALL · dinners · Healthy Eating Ideas · superfoods

Simple Pea Puree

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I had a steak pie in my fridge for dinner with some boiled potatoes, my quick easy Sunday dinner, but after watching Masterchef… the… Final I was inspired to create and wanted to try something new……..so instead of simple boiled gardens peas, this is my take on a simple pea puree.

 

Makes for 2

2 Handfuls of garden peas

100ml semi-skimmed milk

Salt & Pepper

 

  1. Put milk and peas into a pan and bring to boil then simmer for about 5 mins.                                                         20160508_174138
  2. Drain milk into a jug and put peas into a blender with pinch of salt & pepper and mix
  3. Gradually add in the milk to you get a smooth thick puree.

Serve.

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ALL · dinners · goat · Healthy Eating Ideas · Meat Dishes

Goat Mince curry

goat

I bought some Goat Mince from Harris Meat Farm at the Glasgow Food Assembly this week, dying to try something different. I got a curry recipe from my mother in law and gave it a go. A definite meat on my shopping list going forward, the flavour was intense and went really well with his recipe. A must if you haven’t tried Goat yet. I think I will try the bigger chunks of meat or even a leg and slow cook next time.

Serves 3-4

400g Goat Mince

75g fat-free natural yogurt

2 tsp mild chilli powder

2 tsp ground coriander

2 tsp ground cumin

4 garlic cloves, peeled and crushed

2 tsp peeled and finely grated ginger

½ tsp tumeric

1 large onion, peeled and finely chopped

2 tbsp tomato purée

Salt

Low calorie cooking spray

4 green cardamom pods, lightly crushed

5cm cinnamon stick

4 cloves

½ tsp grated nutmeg

2 tbsp freshly chopped mint leaves

4 tbsp freshly chopped coriander leaves

1.    Place the yogurt, chilli, ground coriander, cumin, garlic, ginger and tumeric in a small bowl and mix.

2.    Brown mince in some olive oil in a large pan, then fry the onions, place over a medium heat and stir until the mixture begins to sizzle. Add the yoghurt mixture, reduce the heat to low, and cook for 10 minutes, stirring occasionally, until the goat releases its juices.

3.    Increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency. Add the tomato purée and 350ml of boiling water, season with salt, cover and leave to simmer for 15-20 minutes.

4.    Spray a small frying pan with low calorie cooking spray and place over a low heat. Add the bay leaves, cardamom, cinnamon and cloves and allow to sizzle for 40-45 seconds. Pour the contents of this pan over the meat along with the nutmeg, stir to mix, cover tightly and cook gently for another 12-15 minutes or until the meat is tender. Remove from the heat and stir in the fresh mint and coriander before serving.

Yummy!

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ALL · Facts and info on Scotland

Edinburghs’s Most Romantic Restaurants for Valentines Day

Edinburgh’s Most Romantic Restaurants:


1. The Stockbridge Restaurant »
Scottish | Stockbridge
£26 to £40
Welcome to The Stockbridge Restaurant Edinburgh.Edinburgh’s cozy, family-run restaurant is situated in the heart of historic Stockbridge where it’s not so much fine-dining as a relaxed, unpretentious experience. Head Chef Jason, his partner Jane and their…
Book now »
2. Monteiths »
British | The Royal Mile
£26 to £40
Monteiths bar & restaurant is nestled in a fairy-lit close in the heart of Edinburgh’s Old Town. The award winning venue is located just off the historic Royal Mile and combines chic cocktail bar with intimate restaurant. A favourite of locals and visitor…
Book now »
3. Angels with Bagpipes »
Scottish | Old Town
£26 to £40
Angels with Bagpipes is a stunning restaurant on Edinburgh’s historic Royal Mile. Mixing an atmospheric Old Town setting with chic and contemporary looks.

Choose from our full menu or fantastic 2 & 3 course dining offer

From Scottis…

Book now »
4. Blackfriars »
British | Old Town
£26 to £40
Our small, independent restaurant is located just off the Royal Mile, inthe heart of Edinburgh’s historic Old Town, on Blackfriars St. We focus onhonest, produce driven cooking.For dinner we offer a regularly changing 4/5 course set menu for £35 perperson…
Book now »
5. Twenty, Princes Street, Grill & Smokehouse »
Steakhouse | New Town
£26 to £40
Twenty Princes Street presents an elegant and stunning setting that is sure to bewitch even the most cosmopolitan of patrons with a seamless mix of traditional elegance and contemporary design. A distinguishing feature of the restaurant is the lush, cap…
Book now »
6. The Cellar Door »
Scottish | Old Town
£25 and under
Having taken over the restaurant in October 2012 we are passionate about creating Scottish dishes using fresh local produce. We are a relaxed family friendly restaurant, non-pretentious offering flavoursome food served by friendly staff. Happy to accommod…
Book now »
7. Contini Cannonball »
Scottish | The Royal Mile
£26 to £40
At Cannonball Restaurant we offer the finest Scottish dining in the very heart of the Old Town, with fabulous views of Edinburgh Castle, The Royal Mile and beyond.
Serving delicious dishes like Scottish Oysters with lemon; slow cooked duck leg with s…
Book now »
8. WHISKI Rooms Bar & Bistro »
Scottish | The Royal Mile
£25 and under
Award Winning Whiski Rooms, great fresh Scottish Food, extensive drinks list from wine, cocktails, beers and whisky selection. Whiski Rooms has a reputation as being one of the best restaurants in Edinburgh, one of the best Whisky Bars in the world, the f…
Book now »
9. C~shack »
Seafood | Leith
£25 and under
Located at Newhaven Harbour our new seafood restaurant offers an ever-changing daily market menu, presenting contemporary dishes from the finest that Newhaven Fish Market has to offer. This is supported by our regular menus which have a range of fresh fis…
Book now »
10. Victor & Carina Contini Ristorante »
Italian | New Town
£26 to £40
Since opening the doors in 2004, Contini Risorante has established an award winning reputation for the best Italian food in Edinburgh. Located in a beautiful former Georgian banking hall, the restaurant focuses on the finest quality ingredients served wit…
ALL · dinners · Healthy Eating Ideas · lunch/ light bites

Coconut & Turmeric Rice with Kale

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This was inspired from a fellow blogger Ella. I loved the idea of the Turmeric and coconut together, and it really does go, this is a delicious mix of flavours. It is also full of protein and the superfood Kale!

Serves 2

For the rice:-
2 tsp olive oil for cooking
4 Shallots – chopped
2 tsp ginger
150g wholegrain brown rice
1 tsp turmeric
500ml vegetable stock
For the Kale:-
2 large Handfuls of Kale – red and green type
1 tbsp olive oil for cooking
1 tsp garlic
50ml vegetable stock
50ml coconut milk
30g toasted cashew nuts for topping
30g toasted coconut flakes for topping

 

  1. Heat a pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one minute.
  2.  Measure in the vegetable stock and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, or until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.

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3. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable stock, cover, and let kale cook for a few minutes, stirring occasionally.

4. Add in the coconut milk and continue to cook kale, roughly 1 more minute more.

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5. Add the kale mixture to the rice mixture and stir through.

6. Top with the cashews and coconut and serve.

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Nutrition Facts
Coconut Turmeric Rice with Kale

Servings Per Recipe: 2

Amount Per Serving

Calories: 519

  • Total Fat: 20.6 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1098.3 mg
  • Total Carbs: 75.1 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 6.4 g
  • Protein: 11.1 g