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

Maple Bacon & Spinach Hasselback Chicken with Crisperplate potatoes

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Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.

 

Serves 2

For the Chicken

2 Chicken Breasts

1/4 jar of Maple Bacon Jam – bought from The SweetBeet Co. Maple Bacon Jam

50g Spinach

Salt & pepper to taste

For the potatoes

6-8 charlotte potatoes – cut into quarters or halves (depending on size)

1 tbsp olive oil

Salt & pepper to taste

 

  1. Preheat oven to 200 deg
  2. Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom                                                                                                                                                20180113_164845
  3.  Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
  4.  Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
  5. Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.
  6. Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).

  7. Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
  8. Serve both together….yummy!   I used a drizzle of Maple Syrup over my chicken…delicious!

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

Cajun Spiced Scrambled Eggs

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Told you I was on a mission to eat healthier without compromising on flavours! Another cracker of a wee dish, I had this for brunch today (I needed a lay in..lol!) Bonus:- Under 400 calories!

 

Serves 2

4 eggs

75ml Light Single Cream

Low calorie Spray

1 red onion – finely chopped

1 green pepper – finely chopped

50g kale – shredded

50g Spinach leaves – I used baby

2 tsp Cajun spice mix (1/2 tsp garlic, 1 tsp all spice, 1/2 tsp thyme), (my all spice mix was:- 1/2 tsp ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 3 cloves)

salt & pepper to taste

 

  1. Beat together Cream and eggs with salt & pepper
  2. Heat spray oil in a fry pan on medium heat and cook through onion and green pepper (3-4 mins)
  3. Add kale with a splash of water, cook for a few minutes. Sprinkle on the Cajun mix and add seasoning, then add in the spinach, cook until spinach has wilted.
  4. Spray the mixture with some spray oil and add in the egg mixture, allow to sit for 1 minute then stir through until you have scrambled egg effect. Serve immediately.

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ALL · beef · Meat Dishes

Spinach & Maple Bacon Stuffed Beef Fillet

This was a magic little find, I love Maple, I love Bacon and I love them together. The Sweet Beet Company are based in North East of England but the owner Lizzy grew up in Texas and Aberdeen too, which is where her inspiration has come from, you can read her story here Lizzys story.  Their flavours are unique and scrumptious, I have the oak smoked apple butter to try too (can’t wait for that one).

I made their tenderloin recipe and oh WOW!…that’s all I can say….delicious…delicious!

 

Makes for 4

Olive oil

4 smoked bacon slices – chopped

4 finely chopped shallots

1 tsp minced garlic

1/2 jar of maple bacon jam

500ml beef stock

200g baby spinach – finely chopped

800g Beef Fillet

125ml pinot noir red wine

2 tsp dried thyme

2 tbsp butter

Salt & pepper to taste

 

  1. Heat a large fry pan with the oil on medium heat, add the bacon, shallots and garlic, cook for about 4 mins.
  2. Add 250ml of the beef stock until it evaporates, about 5 mins then add in the spinach and cook until it wilts.
  3. Remove and add to a bowl, then add in the maple bacon jam and mix together, set aside.
  4. Preheat oven to 175 deg
  5. Cut beef fillet horizontally but not right through, open up like a butterfly effect, cover with cling film and pound meat with a mallet or rolling pin until about 1/2 inch thickness. Brush beef with a little olive oil and season with salt & pepper.
  6. Spread the spinach mixture evenly over the beef leaving about 1/2 inch around edges. Roll up like a swiss roll and tie at 2 inch intervals with twine. Brush outside of beef roll with a little oil.
  7. Place beef into a baking tin and bake for about 20-30 minutes. Then increase the oven temperature to 230 deg and cook for about 15-20 mins. Remove and allow to rest. Slice and serve. Oh so delicious!
  8. For the gravy, Combine remaining 250ml beef stock, red wine and thyme and bring to the boil. Cook until reduced (about 10-15 mins). If too thin add in some flour to thicken or cornflour. Remove from heat, add butter, gently season and mix through. Ready to serve.

 

 

ALL · breakfast · Healthy Eating Ideas · superfoods

Poached Eggs with Spinach and Tomatoes

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I just love Lazy Sunday mornings, no alarm, no rushing, relaxing healthy breakfast with a good fresh cup of coffee, no better way to start the day. This little breakfast is so tasty and quick to pull together but also very nutritional:-

Spinach (Spinacia oleracea) is one of incredible green-leafy vegetable often recognised as one of the functional foods for its health benefiting nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. It is very low in calories and fats (100 g of raw leaves provide just 23 calories). Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Fresh leaves are a rich source of several vital antioxidant vitamins like vitamin-A & vitamin-C.

Eggs Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. One egg has varying amounts of 13 essential vitamins and minerals plus 6 grams of high-quality protein. The high-quality protein in an egg is essential for building and maintaining lean body mass.

Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. They are usually red when mature, but can come in a variety of colors, including yellow, orange, green and purple. The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato (123 grams) contains only 22 calories.

 

2 Large eggs

100g Spinach

Mixture of tomatoes

Rainbow pepper

oil 1 tsp

Chopped Chilli (optional if you like a bit of spice)

 

  1. Heat a little oil in a fry pan on medium to high heat, half tomatoes and place face down in pan, cook for about 4-5 minutes or until browned and softened.
  2. Meanwhile bring a pan of water to boil then reduce to a simmer and place eggs in one at a time to poach, I make a swirling motion in water to help bring the egg together. Poach for about 3-4 minutes.
  3. Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
  4. Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!

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ALL · dinners · Healthy Eating Ideas · One Pot Wonders · superfoods

Split pea & Pearl Barley Curry

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Oh……I do love a good curry on a Friday!  Years ago it was always a takeaway or always had to have meat in it, not anymore. This little curry is a taste sensation, full of flavour and full of vitamins, more importantly nice n healthy too.

I served with my homemade Chapati’s too…..who says a curry can’t be healthy?

 

Serves 2

80g Green Split peas (soaked overnight)

80g Pearl Barley

100 g spinach – fresh

200g chopped tomatoes

1 red onion – finely chopped

1 clove garlic – finely chopped

1 tbsp Masala Paste

150ml veg stock

tbsp oil/spray oil

 

Method

  1. Heat oil in a wok and add in onions and garlic, cook for about 1 – 2 mins until onions are soft.
  2. Stir in masala paste and cook for further 1 min.
  3. Stir in tomatoes, stock, split peas and barley, mix through and bring to boil then simmer for about 30 mins.
  4. Stir in spinach and simmer for further 1 min
  5. Serve with some chapati or which ever you like. Yum!

 

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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