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Braehead Shopping Centre 'Love Food Weekend' recipes

posted 30 Sep 2013, 06:45 by WeeCOOK Kitchen   [ updated 30 Sep 2013, 06:45 ]

Bug Butties


Sliced bread for sandwiches

Some cheese from

Cherry tomatoes

Cucumber from John Reid & Sons

Cocktail sticks- from Mum or Dad!




1. Mix some grated cheese with some mayonnaise

2. Cut a bug face onto a cherry tomato, get mum and dad to help with this.

3. Cut 8 small squares or triangles out of the cucumber to be legs for your bug buttie and one thin triangle for it’s tail. Also make to very thin antenna that can be stuck into the cherry tomato bugs head.

4. Spread the cheese mix (or your favourite sandwich filing) into a sandwich and use round pastry cutters to make 4-6 sections of the bugs body.

5. Use 2 cocktail sticks with the bug head one end of one and the bug tail the other end of the other and use these to join the bug body together. Rest the bug on the cucumber legs you made for it then rip it apart and eat!

Easy Scones


350g self-raising flour, plus more for dusting

1 tsp baking powder

85g butter, cut into cubes

3 tbsp caster sugar

175ml milk

Easy Steps:

1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

2. Put the milk into a jug, add the vanilla and then set aside for a moment. Put a baking sheet in the oven.

3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.

4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Brush the tops with some milk  then carefully place onto the hot baking tray.

5. Bake for a min 10-12 mins until risen and golden on the top. Eat just warm or cold on the day of baking with jam and cream or your favourite topping. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh

Easy peasy cheesy rissoto!


Tablespoon of Scottish cold pressed rapeseed oil

2 Pints of hot stock, vegetable or chicken

 2 tablespoons olive oil

1 large onion, finely chopped

2 cloves of garlic, finely chopped

400g Arborio risotto rice

2 wine glasses of white wine

sea salt and freshly ground black pepper

70g butter

180g frozen peas

130g fine grated Parmesan/hard cheddar cheese


1. Heat the stock. In a separate pan, heat the rapeseed oil and butter, add the onions and garlic, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

2. The rice will begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.

3. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice— is it cooked? Carry on adding stock until the rice is soft but with a slight bite. If you run out of stock before the rice s cooked, add some boiling water.

4. Remove from the heat and add the butter and Parmesan and frozen peas/ Stir well. Place a lid on the pan and allow to sit for a minute or so and then eat it!

Autumn beetroot & pumpkin bruschetta


Old bread sliced into 1cm thick slices

Scottish cold pressed rapeseed oil

1 garlic clove

Fresh basil a handful

Cream cheese

1 pack of cooked red beetroot - blitzed with a stick blender

Pumpkin seeds

Sea salt

Black pepper


1. Toast the bread under a grill or on a griddle pan

2. Rub the bread with the garlic clove and then drizzle olive oil and a little sea salt onto the toast

3. Toast the pumpkin seed on a tray in the oven or in a dry frying pan.

4. Spoon lastings of cream cheese onto your toasted bread, add a spoon of crushed beetroot, sprinkle pumpkin seeds on top and season with some black pepper and rapeseed oil then serve