ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · Scottish Cuisine · superfoods

Spicy Salmon with Avocado Cucumber Strips

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I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like!  I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!

 

Makes 1 portion – obviously add quantities for more.

 

2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!

1 tsp chilli powder

1 tsp rainbow peppercorns – ground

1 tsp ground cumin

2 tbsp olive oil – good quality

1/2 cucumber

Salt & pepper to taste

 

For the dressing:-

1/2 avocado

1/2 lemon juiced

1/2 garlic clove  – crushed

Handful Dill – freshly chopped (or you could use parsley)

1/2 chilli – diced or 1/2 tsp dried flakes

2 tbsp water

Salt & pepper to taste

 

  1. Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
  2. Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.                                                                                                                                                        20170721_192643
  3. Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
  4. If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.                                                                                                                                                                      20170721_194003
  5. Add the cucumber to the avocado dressing and coat.  20170721_194007
  6. Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!

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ALL · breakfast · Combi Microwave Ideas · Healthy Eating Ideas · Hotpoint Combi Oven · lunch/ light bites · One Pot Wonders

Omelette in minutes

 

Oh yes……my magic little crisper plate performs again with excellent results.

Thought I would try an omelette this time as it is a 50/50 chance I get the flip right in a pan……lol!

This crisper plate cooks right through without flipping in just 2 minutes…..oh yes just 2 minutes!

 

Makes 1 large omelette – 2 people or 1 if your hungry…lol!

5 eggs

Cooked smoked ham pieces

Grated cheese

Salt & pepper to taste

 

  1. Preheat crisper plate on crisp setting for 3 minutes
  2. Whisk together eggs and seasoning, pour onto crisper plate
  3. Add on your fillings, for me this time it was ham and cheese. (spinach is another fav of mine)
  4. Cook on dynamic crisp setting for 2 minutes. Yummy! NO FLIPPING! Perfect omelette.
  5. Serve.

 

 

 

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

Spanish Omelette

We decided to have a spanish afternoon and I was dying to try something different in my new Crisper Plate. Absolutely loved this recipe, healthy, tasty and only 12 minutes in my new crisper plate.

Perfectly served with some San Miguel…….we just needed the sunshine…lol!

 

Makes a 12 inch size – 4 portions

250g potatoes – sliced (I left skin on but it’s up to you)

4 eggs

1 tbsp butter or oil

Sliced onion (I used shallots – better flavour)

30ml milk

Salt & pepper to taste

 

  1. Preheat crisp plate for 3 mins. Place butter on a allow to melt
  2. Place potatoes onto plate.                                                                 20170624_134920
  3. Cook on Dynamic Crisp for 5 minutes.
  4. Place the onion on top of potatoes and cook further for 3 minutes. 20170624_135753
  5. Meanwhile beat the eggs, milk and salt & pepper together then pour over potatoes. 20170624_140307
  6. Cook further for 3 minutes
  7. Turn on grill and brown for about 2 minutes or until golden brown.
  8. Serve. Yummy!  20170624_14110120170624_141435
ALL · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders · sauces & dips

Beetroot Hummus

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Having some leftover beetroot and chickpeas in cupboard, it was an easy choice tonight to whip up a wee healthy snack after my gym session.

Makes a good size container – about 12 servings (depending on your serving size of course)

 

4 fresh beetroot – cooked and chopped

1 can 400g chickpeas – drained

2 tbsp tahini

1 tbsp extra virgin olive oil

2 garlic cloves – finely chopped

1 freshly squeezed lemon juice

pinch salt

2 tsp cumin

 

  1. Put everything into a food processor and whip together until blended well.

Serve with some lovely crispbreads, crackers, carrot, celery the list goes on what this goes with.

 

ALL · breakfast · Diabetic Options · Healthy Eating Ideas · superfoods

Cloudy Eggs

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This is becoming massive over social media, so I decided to give it a go with my own little twist.  My curiosity was getting the better of me.  I have to say it did just taste like egg , the texture was strange but very pleasant.

Makes 2

2 eggs – separate white from yolk

pinch salt & pepper

tsp chives

1/2 tsp smoked paprika

1/2 tsp dried chilli flakes

 

Method

  1. Preheat oven to 230 deg and line a baking tray with non stick paper
  2. Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff                                                       20170510_133035
  3. Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.              20170510_133603
  4. Sprinkle the paprika onto the egg whites
  5. Bake in the oven for approx 3-4 mins
  6. Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.                                         20170510_134114
  7. Bake for a further 2-3 mins
  8. Serve.

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

Love of omelettes

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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 · Bread · Healthy Eating Ideas · One Pot Wonders · sauces & dips · Snacks and nibbles · superfoods

Spinach Pesto

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I had some Garlic Bread left over from dinner last night, so I wanted to try something different with it rather than just heating it up. I just love spinach, so why not? It turned out absolutely delicious….if I do say so myself. lol!

Makes 1 small pot – about 1 cup

2 cups of fresh spinach leaves or 6 rounds of frozen spinach

1/2 cup of fresh flat leaf parsley. (you could use basil also)

1/4 cup of walnuts or pine nuts

1/4 cup of parmesan cheese – freshly grated

2 garlic cloves

juice of 1 lemon

1 tsp sea salt

1 tsp black pepper

2 tbsp olive oil

 

  1. Put everything into a food processor and blitz until blended together.

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Serve up. I had mine on bread but you could use this as a base for pizza, in salads, so much more. Will keep in fridge covered for up to 3 days.

 

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