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Toasted Spelt with Dates and Sun Dried Tomatoes

Most of you wouldn’t like the toasted spelt in the way that I do.  The lovely nutty flavoured wheat is perfect for snacking.  I toast mine until it becomes almost a dry nutty consistency as that’s what I enjoy.  If you prefer yours softer, simply don’t roast/toast for long and check the cooking times on your spelt.  Some of you might just prefer the spelt straight from the packet if you buy the ready to eat kind, such as I did, or a quick heat up for a minute in the microwave.

I made this in the Actifry, but you could easily use your oven to toast the spelt, or not toast it at all if you prefer the slightly chewy consistency it can give us.

I cheated and used a pack of Merchant Gourmet Spelt, that is ready to eat.  Nobody said everything should be done from raw…   I don’t always have time for that sort of thing.

Toasted Spelt with Dates and Sun Dried Tomatoes 1000

Toasted Spelt with Dates and Sun Dried Tomatoes

Lesley Smith
Course Main


  • 250 g Spelt ready to eat.
  • 100 g Pitted Dates chopped.
  • 100 g Sun Dried Tomatoes in oil drained.
  • Salt and Pepper.
  • 1 Tablespoon Rapeseed Oil.


  • I used my snacking basket to Actifry my sun dried tomatoes for 5 minutes.

  • After doing my tomatoes, I then put my spelt and chopped dates into my machine, along with a pinch of salt and pepper, and the oil.

  • I Actifried my spelt for 8 minutes, which will be far too long for most of you. Some might just like 1 or 2 minutes. Keep an eye on it and check every minute or so, to find out if it's the right consistency and taste for you.

  • Serve with the sun dried tomatoes on top, and I added some edible rose petals to enhance the look of the dish.


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Beef Rostis using Leftovers

In collaboration with Love Food Hate Waste.

These are made from leftovers.  Who wouldn’t want to know how to make something so delicious, and economical, while keeping lots of food waste out of our bins?  You could even win a Slow Cooker with your own tips.  Read on to find out more.

Beef Rostis with Sweet Pepper and Onion 2 700

Ok, so what’s the issue?  Did you know that around £260 million pounds worth of beef products are wasted each year in our UK homes?  I know I didn’t.  We might be nation of beef lovers, but that’s a lot of wasted meat.

And that’s not all.  There’s also the half eaten sandwich, unfinished steak in a restaurant, or like some of my extended family members, anything that isn’t eaten on the day, is thrown out and never eaten.

I don’t subscribe to that way of cooking, and many of us are on a budget these days, so it makes sense to use our leftovers and put them to good use.  It’s something I do regularly for my own family.


Love Food Hate Waste is launching the Meaty Issues campaign, where they will share our favourite tips, tricks and left over recipes to help us reduce the amount of beef we throw away  at home saving us money and helping the environment along the way.  Farmer and television presenter Adam Henson will also be talking about how we can do our bit to help get the best from our beef.


My Tips

  • Freeze what you can’t use immediately for another day.  I have frozen banana, cucumber, meat, chicken, soups and much much more waiting to be used.  I especially dislike throwing away beef, as it’s so expensive, and if an animal is providing food for me, I like to use as much of it as I can.
  • Make stock from bones to use another day in gravy, soups, stews and casseroles.
  • Measure your ingredients and check portion sizes before grabbing things in the shopping aisle.  I find it easier to shop online for many things, as I tend to buy what I need, rather that just grabbing a big bag while the boys are moaning about being in the shop too long.
  • Meal planning.  It really does help.  This is one thing I really need to get smarter at, as I tend to over shop and have to freeze lots.
  • Recycle.  Having a separate scraps bin really made me take stock of the raw/fresh food that went by way of the bin.  In the days it went into the big bin, I didn’t have a good handle on how much we threw away.  Now I do…..
  • If you don’t have enough of one thing, add something else from your cupboard to pad it out.  This is exactly what I did for my Beef Rostis.  I had a pan full of mashed potatoes, when family cancelled supper at the weekend.  I wanted to use them up, along with a packet of beef slices that my mum had asked for, but hadn’t eaten more than one teensy slice from.


I had nowhere near enough of any one thing for this recipe, so I just threw a lot of different things together, and out came these lovely beef rostis.  Even my husband was well impressed, and he’s quite a picky eater.

I had a load of mashed potato, so I added enough for a large batch of rostis.  My boys ate two each with some mushy peas for supper, so they were very quickly demolished around here.  I’d make these again, in different varieties.

Beef Rostis with Sweet Pepper and Onion 12 700

Ingredients (Makes 10 Rostis)

800g Mashed Potato.
200g Beef, sliced thinly.
200g Onion, finely sliced.
3 Mini Sweet Peppers, sliced and with seeds removed. I used red, yellow and orange.
50g Carrots, sliced and cubed.
Ruskoline Crumb Dressing.
5 Eggs.
Plain Flour.
5ml Rapeseed Oil.

Beef Rostis with Sweet Pepper and Onion 700


I used my Actifry with the Snacking basket to cook these, but you can easily use a frying pan or even oven cook them too, although I’ve never actually made rostis in the oven.

Step One

Cook your onions with the peppers and carrots in the rapeseed oil, until fully cooked.

Depending on how you cook, you might need a little more oil.  If yours are already cooked leftover vegetables, you can miss out this step.  I sauteed mine in the Actifry.  Try not to let them turn brown as it spoils the look of the Rosti when they’re cut open.  I took around 10 minutes to cook mine.

Beef Rostis with Sweet Pepper and Onion 4 700

Step Two

Put your potatoes and beef into a bowl, and add your vegetables and mix thoroughly.

Beef Rostis with Sweet Pepper and Onion 5 700

Beef Rostis with Sweet Pepper and Onion 3 700

Step Three

Get three dishes, and crack three eggs into one, and whisk them up briskly until mixed.  Put Ruskoline into your second bowl, and plain flour into the third.  You can add more of these as you go, if you need it.  I used 5 eggs in total.

Beef Rostis with Sweet Pepper and Onion 6 700

Step Four

Form your mix into slightly smaller than palm sized balls and flatten them, pressing together to firm them up.  They may be a little moist at this point, which is what the flour is for.  Dip each patty into the flour and make sure it is fully coated.  I flour all my rostis first.  When they are all covered in flour, I finish the next two steps for each rosti in turn, covering it with egg, then rolling each one around in the ruskoline until fully coated.  Be warned.  It’s a messy business.  Kids love making these.

Beef Rostis with Sweet Pepper and Onion 10 700

Beef Rostis with Sweet Pepper and Onion 9 700

Beef Rostis with Sweet Pepper and Onion 11 700

Step Five

In my Actifry Snacking Basket, these took around 5 minutes for mine to be thoroughly hot.  You could shallow fry yours or oven bake on a moderate heat for around 20 minutes, or until fully hot inside.

Beef Rostis with Sweet Pepper and Onion 8 700

Beef Rostis with Sweet Pepper and Onion 2 700

Now pop on over to Love Food Hate Waste and add your own tips…

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Actifry Recipe: Garlic Infused Mixed Potatoes

This was so simple, that I wish I’d done it long ago.  I do love sweet potatoes, and adding them to my Actifry was a no brainer.

Garlic Infused Mixed Potatoes 10002

Actifry Recipe: Garlic Infused Mixed Potatoes

Lesley Smith
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Main
Servings 6 Small Portions


  • 500 g Baby Potatoes
  • 300 g Sweet Potatoes
  • 2 Actifry Spoons of Garlic Infused Rapeseed Oil.
  • Chopped Parsley
  • Salt
  • 3 g Bullion Powder


  • Leave the skin on baby potatoes, and simply wash and chop them into small pieces. I didn't do this scientifically, or to any definite shape.

  • Peel the sweet potatoes, and chop them up in the same way as the baby potatoes.

  • Put them all into the Actifry, and drizzle on two spoons of the oil, and mix in the bullion powder. For this, I used what I had, which was a tub of red wine casserole powder. Just use what you have, and if you're out of something, crumble in a stock cube or two.

  • Select around 20 minutes on your machine, or until your baby potatoes are fully cooked.

  • Serve with a little parsley to garnish on top.

Garlic Infused Mixed Potatoes 10003

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Airfryer – Actifry Recipe – Scrambled Eggs with Cheese & Tomato

Actifry Scrambled Eggs 2 (1 of 1)

Actifry Scrambled Eggs with Cheese 1 (1 of 1)

Actifry Recipe - Scrambled Eggs with Cheese & Tomato

Lesley Smith
Prep Time 2 minutes
Total Time 2 minutes
Course Breakfast
Cuisine British


  • 4 Large Eggs.
  • 200 m Milk.
  • 50 g Grated Cheese.
  • 8 Cherry Tomatoes cut in half.
  • Salt and Pepper to Taste.
  • Oil Spray – I used the one cal buttery version.


  • Ensure the air fryer, and especially the paddle, has a light covering of oil spray. Add a very small amount of Rapeseed oil to the bottom of the pan if you wish, for cooking the eggs.

  • Ensure the paddle is correctly placed in the machine.

  • Ensure the lid is firmly closed during all cooking times.

  • Mix 4 eggs with 200ml milk in a jug, and lightly season with salt and pepper.

  • Pop your mixture into the air fryer and set the timer for 6 minutes.

  • When the timer is finished, open the lid and use a wooden scraper to take any egg mix from the sides of the bowl and put it back to the bottom. Add the tomatoes.

  • Set the timer for a further 3 minutes, then check your eggs. Your machine might need a little longer. When the eggs are fully cooked, your meal is ready.

  • Serve in a pre-warmed bowl, and sprinkle the grated cheese on top. Wait 30 seconds, then eat.