This traditional Scottish crowdie cheese is so delicious and creamy and spreads really well on Scottish oatcakes, biscuits or even in a sandwich. Its really easy to make and traditionally was a great way to use up excess milk.Read More
We love these traditional Scottish oatcakes as they are so easy to make yet so delicious with a slice of cheese and fresh jelly from the garden. I always thought that traditional Scottish oatcakes were difficult to make but they are acutally pretty easy. It just takes a little patience and careful preparation to make sure they don’t break. The warmth and smell that these traditional oatcakes bring to the kitchen is worth the little extra effort to make them fresh.Read More
It’s been a few weeks now we’ve had the kids at home since all the schools closed in the UK. It’s a scary time due to the coronavirus but we are trying to keep the kids happy by feeding them well throughout this experience. Check out my video below for some easy lunch ideas for the kids during lockdown.Read More
This is a lovely quick recipe I threw together for my lunch while Mary sat and played with her toys. You can also use fresh raw salmon for this recipe but for a speedy lunch I used a pack of Scottish Smoked Salmon. If you wanted to use raw fish it would have to be very very fresh.Read More
Creamy homemade pate and biscuits during the festive season is an absolute must in our family home. I’ve been craving a meaty alternative for a few years now and decided this year to create this recipe for a creamy meat free pate that we could enjoy as an alternative to our traditional choices.
I spread it thickly on my wholemeal spelt Christmas tree rolls and topped it off with some finely chopped apples, beetroots and red onion as a sweet garnish. It’s so simple but absolutely delicious and is enough to impress any pate loving guests this festive season.
The recipe for the wholemeal spelt rolls is linked below. The rolls are topped with a finely chopped red onion and garlic olive oil drizzle and a sprinkle of fresh herbs to finish. They are extra scrummy fresh out of the oven!
Recipe Link – Wholemeal Spelt Rolls
This pate hits the spot with all its earthy goodness and works really well with the sweetness of the finely chopped apple, beetroot and red onion. It can be eaten on its own with bread but I would recommend the topping as it is so delicious and pretty in colour too!
The pate is topped and sealed with melted coconut oil, coloured with a pinch of tumeric for that authentic pate look. It’s the perfect addition to any Christmas spread.
2 tbsp of coconut oil
1 tbsp of olive oil
300g of sliced chestnut mushrooms
3 chopped cloves of garlic
1/2 sliced red onion
100g of cooked chestnuts
Soy or oat cream (to thin to desired consistency)
Salt and pepper
1 finely chopped apple
2 cooked beetroots finely chopped
1 red onion finely chopped
Coconut Oil Seal
2-4tbsp of coconut oil
Melt the coconut oil and add the olive oil in a frying pan. I love using my large rustic cast iron frying pan for this. Add in the mushrooms, garlic, red onion and cook through for a few minutes until cooked and soft. Add the cooked chestnuts and warm through.
Add all of the cooked ingredients into a blender. Add a tbsp of soy or oat cream and blend. Add in more cream to blend to your desired consistency. I like a smooth pate but it can be eaten coarse also. Fill your pate dish with the smooth pate.
Melt an additional 2-4tbsp of coconut oil in a small pan (the quantity depends on the surface size of your dish). Add a pinch or two of tumeric powder to the melted oil and mix through. Pour over the pate in the dish to create a seal and refrigerate until it is solid on the top. I popped my dish in the freezer to speed up the process.
Serve chilled with a bowl of the finely chopped apple, beetroot and red onion on the side. Spread your rolls or other bread with the pate and top with the chopped apple, beetroot and red onion. Enjoy!
In an attempt to hide some extra vegetables in my kids meals I made these super delicious sweet potato and bean quesadillas with lots of melted cheese. I added jalapenos and chopped chilli for the adults and they also work well with dairy free cheese.
They literally take a few minutes to prepare and are great served up with a healthy side salad including all the family faves, tomato, cucumber, lettuce and dressing.
Once all the ingredients are packed into the slow cooker these are so quick to put together quickly at meal times and are great for busy families.
3 chopped cloves of garlic
1 finely chopped onion
A bag of frozen sweet potato or two large diced up small
1 can of pinto beans
Salt & pepper
Cheddar cheese or dairy free cheese
Coriander, chilli, jalepenos etc. for toppings
Add the garlic, onion, sweet potato, beans, cumin and S&P to the slow cooker, cook on low for several hours or until sweet potato is soft enough to mash.
Heat up a large flat frying pan or I personally use my electric pancake maker. It’s so easy to use. Place one tortilla wrap in the pan or pancake maker, sprinkle with cheese and add a few spoons of the cooked sweet potato mix.
Mash the sweet potato and beans onto the tortilla, add grated cheese and another tortilla on top like a giant tortilla sandwich and leave to cook for a few minutes until the cheese has melted. Flip over for a quick browning on the other side.
Serve and slice with a pizza cutter into quarters. Serve with salad.
This is one of my favourite lunch items at the moment I just love it! 🙂 I’m always on the look out for new sandwich and wrap ideas for lunch and this one just hits the spot. It’s light and you can also mix it up a bit by adding spring onions or perhaps some chopped celery into the mashed chickpeas. You could also add a little mayonnaise or sweet chilli sauce for a different flavour.
A carton or tin of chickpeas
A good squeeze of fresh lemon juice
Salt & Pepper
Optional (chopped celery, chopped spring onions)
Salad ingredients – chopped tomato, cucumber, red onion, lettuce etc.
Wrap of choice – I used an Italian flat bread
Mash the chickpeas together with the lemon juice and optional ingredients. Season well and add into the wrap, top with the salad ingredients of choice and wrap and serve! Enjoy!
If you have any questions please drop me a comment below.
Love and chickpeas!
xx Angie xx
Wholemeal Wrap Pizza
A really simple lunch meal to make at the weekend or wrap it up for a packed lunch day! 🙂
It’s so easy to make, cook the mushrooms, onions and tomato first then lay the wrap onto a pancake maker or flat frying pan on a low heat. Spread with pesto sauce, sprinkle with rocket leaves, add in the cooked mushrooms, onions and tomato and the remaining ingredients in quantities of your own choice. Season with chopped chilli, salt, pepper and sauce of your liking.
To watch the full video please click on the link below:
Peace, love & enjoy your pizza!
I don’t usually use fake meats and cheese because I don’t really feel they add that much to us nutritionally, I could be wrong but sometimes you just fancy some greedy foods!
I picked up some vibites beef slices in Holland and Barrett the other day so I had some vbites beef style slices with a violife cheese slice, tomatoes, jalapeños and some “mayo”.
Melted the lot in the foreman grill and served with a little salad