Pimp your breakfast: Morning Menu Makeover

Hands up - who’s guilty of the same soggy cereal every morning, burnt toast topped with whatever is lurking in the cupboard, or skipping breakfast all together? I know I’d have to shamefully admit to all three.  


Smoked Salmon, Avocado and Poached Egg

Fed up of my usual bland breakfasts, I decided to revamp my morning routine.  With myself firmly in the night owl category rather than the morning lark, the thought of crawling out of bed 10 minutes earlier to whip up something new initially filled me with dread. So, I started by experimenting at the weekend or on my day off. It was amazing what a positive effect a balanced breakfast had on my mood and energy levels, and I soon got into the habit each day.

With time precious during busy mornings, I wanted to share a few quick, tasty recipes which will spice up your breakfasts. Start treating yourself to something that tickles those taste buds and gives you the energy that you need to take on your day!

Smoothie Mathematics

Smoothies take seconds to make, so there really is no excuse during those busy mornings. Try my winning formula to make a glass full of goodness:

Fruit + Green + Yoghurt + Water + Powder

ü  Fruit – Use 2-3 portions to count towards your ‘5 a day’. Bananas are great for making the smoothie more filling.

ü  Green leaves – A handful of spinach or kale increases the nutritional benefit, without affecting the fruity flavour.

ü  Yoghurt – 2 tablespoons of natural yoghurt provide a dose of dairy.

ü  Water base – Coconut or aloe vera juice are my current favourites. This enables you to tailor the smoothie’s consistency to your preference.

ü  Powder – A scoop of vitamin or protein powder gives an extra nutritional hit. Visit your local health food store for options. I love baobab; high in vitamin C and adds a citrus tang.

Mixed Berries, Coconut and Vanilla Smoothie

 

Berry ‘American Style’ Pancakes

Set your clock 10 minutes early for these. Stack them high and top with honey, crème fraiche and extra fruit.

(Makes 6)

1)      Put 100g self-raising flour, ½ tsp. baking powder and a pinch of salt into a mixing bowl.

2)      Add ½ beaten egg, then 150 ml milk slowly, constantly whisking to make a thick pancake batter.

3)      Carefully stir a few handfuls of mixed berries into the batter.

4)      Add a dollop of batter to a greased frying pan, cooking for a few minutes until bubbles start to appear on the pancake and form holes that stay open, and the base is golden brown. This is important to ensure your pancakes are light and fluffy.

5)      Flip over and cook for a few minutes on the other side. Use a large frying pan so that you can cook multiple pancakes at once.

6)      Add the toppings of your choice and tuck in!

Eggy Bread Toastie

Try this melt-in-your-mouth toastie to keep you going until lunchtime:

1)      Butter 2 slices of wholemeal bread on both sides.

2)      Coat 1 slice thoroughly in beaten egg and place in a hot greased frying pan.

3)      Sprinkle the bread with grated cheddar cheese and chopped red onion. Add whatever other fillings you fancy, including cooked meats or other vegetables.

4)      Coat the 2^nd slice of bread in beaten egg and place on top to make a sandwich. Press down in the pan.

5)      Cook for a few minutes until the base is golden brown. Carefully turn over and cook the other side until golden and the cheese has melted inside.  Definitely beats boring toast!

Homemade Granola

Make a big batch in advance, adding a handful to a bowl of yoghurt and chopped fruit for a quick breakfast that still packs a punch.

1)      Place seeds of your choice into a bowl. I find sunflower seeds, pumpkin seeds and chopped walnuts work well.

2)      Add honey and use your hands to coat the seeds evenly.

3)      Spread the seeds out evenly on a baking tray and cook for 15-20 minutes at 160⁰C.

4)      Leave to cool, before combining with dried fruit, such as cranberries and chopped apricot. Store in an air-tight container. 



Breakfast Rainbow!

Shake up your morning menu today and I guarantee you won’t look back.

Keep an eye out for my next post!

Inspiration: Pancake recipe adapted from the BBC Good Food website.

Hail to the Hen: An Egg-ucation in the yolk stuff

The egg: a superfood in a shell. Packed with protein and brimming with more vitamins and minerals than you can shake an eggy soldier at, these powerhouses are the perfect partner to a healthy diet. And don’t skip the yolk, which contains half of the protein and is a valuable source of fat soluble vitamins A, D, E and K.

Always make sure your eggs are Free Range. These days, they aren’t expensive, and knowing the chickens have been laying happy really makes you feel good. Not to mention how much tastier than they are! Just be careful with the packaging if buying from a supermarket, which can sometimes be misleading. I’ve been caught out a few times with ‘fresh, happy eggs’, only to see ‘caged’ in tiny writing inside the box.

Poached Egg Made Easy

The versatility of eggs makes them so appealing. People often avoid my favourite, poached, because they aren’t sure how to make them.  The thought of fiddling with a whisk and hot water trying to make a well, whilst using an invisible 3^rd hand to crack the egg in, is enough to break anyone out in a sweat.

Well, I’ve been taught a fool-proof way to make poached eggs, with no skill required! Just fill a frying pan with 1/2 inch of water, and place on a medium heat until simmering. Crack in the eggs and leave for a few minutes until cooked. Yes, it’s that easy!

Also, the golden number for the perfect soft-boiled egg? 4 minutes 20 seconds works for me (only adding the egg once the water starts to boil).

Try one of these recipes below to enjoy Scotch Eggs with a twist, a breakfast Fluffy Egg Mountain and a tasty Frittata:

Chorizo Scotch Eggs

Perfect for a picnic in the summer sunshine!

 

1)      Boil the eggs (4 ½ minutes for soft boiled, longer for hard). Leave to cool, and then peel.

2)      Next, place some chopped chorizo with 1 egg in a food processor and blitz until it comes together (enough to mould around a boiled egg). Add more egg if needed. Set aside.

3)      To make the breadcrumbs, blitz bread in a food processor, with a handful of fresh herbs and seasoning.

4)      Now to assemble the scotch eggs.  Flatten a handful of chorizo mixture onto some cling film. Roll an egg in flour and place in the middle. Roll up the meat around the egg.

5)      Remove the cling film, and then roll the meat ball in flour, then egg, and finally the breadcrumbs. Repeat to ensure a thick coating.

6)      Heat a pan of oil until very hot. Lower the scotch eggs into the pan and cook until crispy and deep brown.

Fluffy Egg Mountain

I came across this recipe when browsing old cookery books in a charity shop. Quite frankly, it puts boiled egg and soldiers to shame:

Tucking in to my Fluffy Egg Mountain!

(Serves 1)

1)      Toast a slice of bread.

2)      Separate an egg yolk and white. Put the yolk aside.

3)      Whisk the egg white until it forms stiff peaks.

4)      Butter the toast. Dollop some of the egg white on top and make a well. Carefully place the yolk inside the well. Don’t break it!

5)      Gently place the remaining egg white on top to cover the yolk.

6)      Sprinkle with salt and pepper. Grate a generous helping of Parmesan or Gruyère cheese on top.

7)      Place in the oven at 190⁰C for 8-10 minutes for a soft yolk. Yum!

Chorizo and Potato Frittata

This is your fuss free, one pan mid-week meal sorted.

 

(Serves 1-2 depending on whether you serve it alone, or alongside salad)

1)      Boil 4 new potatoes (skin on) until cooked. Leave to cool.

2)      Slice a red onion and some chorizo. Cook for a few minutes in a small frying pan with a splash of oil, until the onion starts to soften. Empty out of the pan and set aside.

3)      Crack and whisk 4 eggs in a bowl, and season with salt and pepper. Over a high heat, pour the eggs into the frying pan, then immediately add the chorizo and onion mixture on top with a handful of fresh coriander. Add the potato slices evenly in the pan.

4)      Cook for a few minutes on the hob, then place under the grill at maximum heat until golden brown and cooked through. Sprinkle chilli, fresh coriander and halved cherry tomatoes over the top to serve.

Keep cooking and see you next time!

Vegetable Ventures: A Delivery of Seasonal Surprises

Every fortnight I’ve been having a vegetable box delivered: Home-grown seasonal produce that supports local farmers, delivered straight to my door. Other feel-good factors include reducing food miles and my carbon footprint, as well as endorsing sustainability by eating in season.

The best bit, however, is the fun of not knowing what I’m going to receive in each delivery, encouraging me to be inventive with new recipes, and to cook with some vegetables that I haven’t used before (I’m a big fan of Jerusalem artichokes now!).

My delivery!

 

What I received this week:

·         Cauliflower

·         Potatoes and Sweet Potatoes

·         Spring onions

·         Peppers

·         (Giant!) Carrots

·         Onions

·         Cabbage

My first challenge was to find some tasty recipes for Cauliflower, other than Cauliflower cheese! Much easier than I thought…

Fancy pizza and chips that count towards your ‘5 a day’? Try Cauliflower Base Pizza served alongside some Paprika Sweet Potato Wedges:

Cauliflower Base Pizza

1)      Break up 1 cauliflower into florets and whizz in a food processor to make crumbs.

2)      Put the crumbed mixture in the microwave and cook for 3 minutes. Leave to cool.

3)      Wrap the mixture up in a tea towel and squeeze to remove as much water as possible.

4)      Put the cauliflower in a bowl and mix with 1 egg yolk, a bunch of chopped fresh herbs and seasoning to make a mock ’dough’ mixture. Don’t worry, it won’t go into a ball, but the egg should bring it together slightly.

5)      Spread the mixture out onto some greased baking paper in a pizza base shape. Cook at 180⁰C for 20-25 minutes until starting to brown.

6)      Top the pizza with a thin layer of tomato puree (you don’t want anything too wet, as the base will still hold some water!) and toppings of your choice. Turn the oven up to 220⁰C and cook for 10-15 minutes until golden. Prepare to be amazed!

 

These Cauliflower and Cheese Fritters are so versatile: Rich and flavoursome on their own with a salad, they are also perfect as a quirky side dish to any meat course, to accompany a barbeque, or served cold with some dips at a picnic!

Cauliflower and Cheese Fritters

(Makes 12)

1)       Break up ½ large cauliflower into small florets and boil for a few minutes. Drain and pat with paper towel to dry off. Set aside.

2)      Whisk together 100g plain flour with 4 eggs to make a batter. Stir in 100g cubed cheddar cheese, a cubed mozzarella ball, a handful of chopped parsley, the cauliflower, a squeeze of lemon juice and seasoning.

3)      Spoon small amounts of the mixture into a greased hot frying pan to make circular fritters. Cook until lightly browned on both sides.

Cauliflower Fritters and Red Pepper Dip

 

With my cauliflower, sweet potatoes and spring onions used up, I decided to make my own delicious Red Pepper and Chickpea Dip with the peppers in my delivery. Use like hummus with crisps or crudités, serve with the cauliflower fritters above, or even use in sandwiches!

Red Pepper and Chickpea Dip

1)      Slice 2 red peppers and an onion. Cook gently in a frying pan until softened and slightly browned.

2)      Put the pepper mix in a food processor, and add 1 tin chickpeas, 1 garlic clove, a bunch of fresh coriander, juice of ½ lemon and seasoning. Blend until smooth.

Tip: If you want the dip to be slightly wetter, add a drizzle of olive oil and blend again. Add ½ chilli if you fancy a hint of spice!

After all of these savoury recipes, I wanted to make something sweet using my vegetable box and couldn’t resist making a juicy Carrot Cake:

Carrot Cake with Lime Buttercream Icing

 

1)      Cream together 125g unsalted butter and 125g brown sugar.

2)      Whizz in 2 egg yolks (Keep the whites for later!).

3)      Stir in the juice and zest of ½ orange,  ½ tsp. baking powder, 85g self-raising flour, 75-100g chopped nuts (I used walnuts and hazelnuts), 1 large handful grated carrots,1/2 tsp. cinnamon, pinch of ground nutmeg and ¼ tsp. ground ginger.

4)      Whizz the egg yolks separately, until they form stiff peaks. Gently stir into the cake mixture.

5)      Put in a lined bread tin tray, and bake at 180⁰C for 50–60 minutes. Leave to cool.

6)       Make your icing. Cream together 1 part unsalted butter to 2 parts icing sugar. Whizz in lime zest and juice to taste. Spread a thick layer of the top of the cake and decorate with nuts. You won’t stop at one slice!

I used the cabbage to make some tasty Stuffed Cabbage parcels. I browned off some mince with chopped onion, garlic and dried oregano, before wrapping the mixture up in cabbage leaves and cooking in the oven at 180⁰C for 30 minutes. I served them with some roasties and honey-roasted carrots.

Another successful vegetable box, with all my contents put to good use! A friend has already followed suit and had her own box delivered. Why not see if something similar is offered in your area? Or have a hunt at your local market or supermarket for some different vegetables to what you usually buy.

I’m jetting off to the States now to sample the culinary delights of the West Coast, so look out for my next post when I return!

Inspiration: My Cauliflower recipes are adapted from BBC Good Food website, and the Carrot Cake recipe adapted from Jamie Oliver. And Dom for starting our vegetable deliveries!

‘Run, Rabbit, Run…’: Easter Cooking Fun

With the daffodils in full bloom, lighter evenings and the fields dotted with little lambs, spring is in the air! The kitchen has had a spring clean, my apron a much deserved wash, and I’m feeling fresh and ready to cook some new dishes to celebrate Easter.

Enjoying Easter in North Wales

With a Hare in my freezer from shooting season, the perfect occasion to cook it has finally arrived: Easter Sunday! After hunting through my cookery books for a tasty recipe, Hare, Bacon and Parsley Roll caught my eye. Nothing sounds better than a Rabbit Wellington for Sunday roast (sorry Bunnies!)

Hare, Bacon and Parsley Roll

(Taken from ‘Game’ Vickery & Boddy cookbook)

1)      Chop up 6 rashers of smoked bacon and sweat in a pan with a chopped white onion until golden.

2)      Remove from the heat and combine with 1 whole diced hare, 2 tbsp. chopped parsley, 2 tbsp. redcurrant jelly and season with pepper. That’s your filling done!

3)      Now make your pastry. Crumb together 225g self-raising flour, 6 tbsp. chopped parsley, 115g meat suet (easily found at the supermarket) and a pinch of salt and pepper. Add 1 beaten egg and mix together to make pastry (adding water if needed).

4)      Roll out the pastry to a large rectangle ½ cm thick. Brush the border with beaten egg and spread the hare mixture over the pastry. Roll up loosely like a Swiss roll.

5)      Cut the roll in half. Wrap up each piece in buttered foil and twist the ends to make a tight parcel.

6)      Steam (yes, you read this right!) the parcels for 45 minutes. Leave to cool for 10 minutes before unwrapping for a tasty treat!

 

To serve up such an impressive main course without a hearty pudding to follow would be sacrilege. Cue the perfect recipe to use up all of those leftover hot cross buns: Hot Cross Pudding. I’m not usually a fan of bread and butter pudding, but after being served this up, I asked for the recipe because it was so yummy!

Hot Cross Pudding

(Serves 6)

Great way to use up hot cross buns!

1)      Add 300ml single cream, 600ml milk and a pinch of nutmeg to a pan. Warm gently.

2)      Whisk together 100g caster sugar, 4 eggs and 1 tsp. vanilla essence. Then gradually add the cream mixture and a few handfuls of sultanas, stirring to combine.

3)      Cut some hot cross buns in half. Spread both sides with butter. Arrange in rows in an ovenproof dish. Spread marmalade over the top layer.

4)      Pour your cream mixture over the buns. Leave to soak for 10 minutes.

5)      Bake at 150⁰C for 50 minutes. Leave to cool slightly before serving with vanilla ice-cream.

Fancy something different to the usual Easter egg or chocolate cornflake nests? I’ve been baking Jam Tarts and trying my hand at some home-made Fudge this Easter weekend. Try my recipes below.

Chocolate Orange Fudge

It’s not Terry’s, it’s mine!



 

1)      Melt together 400g milk chocolate chips with a tin of condensed milk, until smooth.

2)      Add 50g crushed nuts of your choice and the zest of 1 orange. Stir to mix.

3)      Pour into a disposable foil baking tray, which has been lined with baking paper.

4)      Chill in the fridge until hard. Cut into chunks and enjoy with a cuppa.

Jam Tartlets

(Makes 15)

1)      Make your sweet pastry. Crumb together 65g unsalted butter, 125g plain flour and 125g icing sugar. Add ½ beaten egg and grate in ½ lemon zest. Mix together to form your pastry.

2)      Roll out the pastry to ½ cm thick. Cut out rounds and put them in a greased cupcake tray.

3)      Fill each tart with 1 tsp. of your favourite jam. Use different jams for a variety of tarts: I used blackcurrant, raspberry, lemon curd and marmalade!

4)      Bake at 180⁰C for 15 minutes until golden.

5)      Be careful, the jam will be hot! Leave to cool before tucking in.

Happy Easter!

Keep an eye out for my next post soon…

Asian Spice and All Things Nice: Taste of Thailand

Street Food in Vietnam

Top of my checklist whilst travelling in South East Asia? Tasting all of the local foods! Sampling street-food in the bustling markets of Vietnam, savouring freshwater fish in Cambodia and chowing down a spicy Thai Curry alongside a fresh coconut juice, I was in my element.

 

Thai food stood out as my favourite, so after attending cookery classes in Chang Mai and returning home with a suitcase full of spices and recipe books, I couldn’t wait to try out what I’d learnt.

I’ll start with my favourite dish from my travels. If I said curried noodles, you’d think of a dodgy pot noodle, right? That’s exactly what I thought, until I tried Northern Thailand’s specialty Khao Soi (aka THE BEST CURRY EVER!). Think tender chicken and noodles coated in a creamy curry sauce, with just the right amount of spice and a crunchy topping.  Try this and I guarantee you will be addicted!

Khao Soi (Chicken Curry Noodles)

Eating Khao Soi
in Chang Mai!

1)      Heat a couple of tbsp. red curry paste in a pan with a splash of oil, cooking until the amazing aromas are released. Remove paste and set aside.

2)      Mix together 2/3 coconut milk to 1/3 water within the pan, making up enough to cover your chicken thighs. Stir in curry paste to desired taste. Season with salt and pepper. Add the chicken thighs and simmer until cooked and the chicken juices run clear (approx. 40 minutes).

3)      Whilst the chicken is cooking, fry a handful of noodles in hot oil until crispy. Drain and set aside in a covered bowl to keep them crisp. Make the rest of the noodles according to instructions.

4)      Once the chicken is cooked, add a further couple of tbsp. thick coconut milk and season with soy sauce.

5)      Now assemble your dish to serve: Place some cooked noodles in a bowl, and then add the chicken thighs and plenty of sauce. The curry will have a little oil on the surface, it is meant to be this way. Top with fried noodles, pickled cabbage and shallots and some fresh sliced red chilli (be brave!).



The Hustle and Bustle of an Asian Market

 

Fancy dinner in under 10 minutes? Try whipping up Pad Thai for a quick, healthy dish that is packed full of flavour. Get your wok at the ready!

Pad Thai (Thai Style Stir Fried Noodles)

(Serves 1)

1)      Gently fry 2 finely chopped garlic cloves in a wok until fragrant, being careful not to burn them.

2)      Add king prawns or finely diced chicken pieces and a handful of tofu pieces. Cook for a few minutes on a low heat, stirring constantly.

3)      Add 1 egg, 1 ½ tsp. sugar, 2 tsp. fish sauce, 3 tsp. oyster sauce and turn the heat up high (to stop the dish going soggy). Stir to combine.

4)      Move the ingredients to the side of the wok. Add your flat noodles to the wok (away from the other ingredients) with couple tbsp. water and stir them until cooked.

5)      Add a handful of beansprouts, some carrot ribbons and coarsely chopped chives, stirring everything together.

6)      Serve with a sprinkling of chopped peanuts and a squeeze of lime. Done! 

Fancy a dessert with a difference? Try this unusual combination of Sticky Rice with Mango. There’s a reason why they sell it on every street corner in Thailand!

Sticky Rice with Mango (Kao Niew Ma-Muang)

(Serves 2)

1)      Prepare 1 cup sticky rice according to instructions (you often need to soak it for a few hours before cooking!).

2)      Add 1 cup coconut cream, 2tbsp. sugar and a couple pinches of salt to the rice. Stir to mix and leave to stand for 30 minutes.

3)      Serve warm or cold with a fresh juicy mango!

 

How about trying Banana in Coconut Milk, and letting the comforting, creamy goodness take you to heaven…

Banana in Coconut Milk (Gluai Buad Chee)

(Serves 2)

1)      Boil 2 bananas with their skins on for 10 minutes (don’t worry, the skins are meant to go black!). Put aside.

2)      Add 1 cup coconut milk and 1 cup water to a pot and bring to a boil, before turning down to a simmer.

3)      Add ¼ cup sugar and ½ tsp. salt. Stir to dissolve.

4)      Peel the bananas, then chop in half lengthways, and once widthways (to make 4 pieces per banana). Carefully add them to the mixture with another ¼ cup coconut milk and allow bananas to warm through for a few minutes.

5)      Serve with a pinch of cinnamon and some diced fresh coconut (or desiccated) pieces on top to add some crunch. Now inhale that coconut aroma and pretend you’re on holiday…

Try your hand at these recipes to give your taste buds an experience in exotic Asian cuisine!

Look out for my next post soon!

Hard at Work in Cookery Class!