ALL · chicken · Combi Microwave Ideas · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders

One pan dinner in 12 minutes

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When I got my new Hotpoint Combi Oven with this Crisper Plate, I didn’t realise just how much I would use it, I call it my magic plate as it cooks everything in a fraction of the time with tasty results.

We all want healthy meals in minutes these days and this little plate does it all. This was one of the first recipes I had seen and used, so tasty and in 12 minutes.

 

Serves 2 people.

1 large chicken breast – cut into large chunks

6 Salad potatoes of your choice – sliced in half

1 red & green pepper – sliced

1 red onion – wedges

1 garlic clove – sliced

Tomatoes on the vine – I used Piccolo (my fav)

1 tsp olive oil

Salt & pepper

 

  1. I sprinkled my chicken pieces with some smoked paprika for extra flavour – you can of course use anything. I’ve also used rosemary.
  2. Preheat the crisper plate on the crisper setting for 3 minutes
  3. Place the potatoes, onion, garlic and peppers in a food bag and drizzle a teaspoon of olive oil in with salt & pepper and shake to coat.
  4. Place all ingredients onto the crisper plate and cook for 12 mins on the crisper setting.
  5. Its as easy as that………healthy quick meal in minutes.
  6. The tomatoes turn very juicy while cooking for that length of time which gives you your juice for the meal, if you don’t like it too juicy, add the tomatoes after 6 minutes.

 

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

Peanut Butter Hummus

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Oh yummy…yummy…yummy!  In a bid to try and eat a bit healthier, I decided to make some peanut butter hummus for my saturday night munchies, I got the original recipe from Nigella but tweeked it slightly.

Makes enough for a medium tub – about 400g

1 can chick peas drained

1 clove garlic – peeled

2 tbsp olive oil

3 tbsp peanut butter

2 tbsp lemon juice

1 tsp sea salt flakes

1 tsp ground cumin

3 tbsp greek yoghurt

1 tsp smoked paprika to serve

 

  1. Place everything (except paprika) into a food processor and blitz until smooth.  If its too thick still add more yoghurt.
  2. Sprinkle paprika before serving. Tuck in with some fresh carrots or some healthy crackers.

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ALL · chicken · Hotpoint Oven & Combi Oven Recipes · Meat Dishes

Moroccan Spiced Poussin

Having never tried a Poussin before (young chicken), I was intrigued when I saw one half price in my local market, so in my basket it went. Later, I’m now trying to decided how to cook and what seasoning to use, this moroccan spice was definitely a winner for me, not only flavoursome but deliciously succulent cooked in my rotisserie oven from Hotpoint.

1 Poussin (500g)

Stock if roasting in a pan.

Marinade:-

1 level tbsp cumin

1 tsp coriander

1 tsp black peppercorns – crushed

1 level tbsp paprika (I used smoked)

Zest and juice of 1/2 lemon

2 tbsp olive oil

 

  1. Mix everything together in a bowl and spread over poussin, cover and marinate overnight in a fridge or for at least 4-6 hours.
  2. If you have a rotisserie…..excellent….skewer and cook on medium level heat for about 45 mins. (Poussin was 500g). If not , preheat oven to 180deg fan, place in a roasting tin, add some stock, cover with foil and cook for 30 mins, remove foil then cook further for 15 mins.
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 · Healthy Eating Ideas · lunch/ light bites · Meat Dishes · One Pot Wonders · Pork

Potato, Cheese & Ham Souffle

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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!

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ALL · breakfast · Healthy Eating Ideas

Avocado Breakfast Boats

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I seen these on a Pinterest and thought they look yummy…..so here goes…..yep absolutely tasted amazing….I added the paprika for extra flavour.

1 x large Avocado – halved

2 mdium eggs

1 tsp smoked paprika

pepper to taste

 

1. Heat oven to 210 deg

2. Once halved, scoop a little of the avocado out to make room for the egg. (keep the avocado middles)

3. Crack the egg into the Avocado (careful as some of the white might spill over), sprinkle the tops with paprika and pepper and bake in the oven for approx 12 mins or 10 mins if you like it a bit runny.

4. Serve the left over avocado on side with some sprinkled paprika.

 

ALL · chicken · Meat Dishes · One Pot Wonders · Soups and Stews

Chicken and Sweet Potato Mexican Stew

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I had some chicken left and a sweet potato and fancied something spicy so I came up with this, and I have to say it was rather tasty with a wee kick!

Serves 2-4

2 Chicken Breasts cut into strips or chunks

1 Medium Sweet Potato chopped small chunks

1 Red Pepper Sliced

1 Onion Sliced

Handful of sweetcorn

200g of chopped tomatoes

250g Black Beans

200ml of Chicken Stock

2 red chilles – finely chopped

1 tbsp Cumin

2 tbsp Smoked Paprika

Garlic – I used 2 cloves.

Salt & Pepper

Grated Mature Cheddar or Jack Cheese to top

 

1. Coat chicken in paprika and fry until browned all round

2. Brown off onion and pepper in same pan

3. Add in garlic, chillies and cumin, stir for another minute

4. Add in beans, tin tomatoes, sweet potato, sweetcorn and stock, give a good stir until everything is blended together.

5. Transfer to an oven proof dish, grated the cheese on top of each dish and place in oven at 180deg for approx 1 hour. You can of course bake and 10 mins before ready add the grated cheese, but I like the well done flavour.

This dish is filling but if your dividing between 4 then a rice or pitta bread is a good accompaniment.