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Breakfast Tacos with Bacon, Eggs & Avocado

Posted in Barbecue, Food, Gluten-free, tagged Avocado, Bacon, Breakfast, Cooking, Coriander, Eggs, Food, Gluten-free, Healthy, Recipe, Sriracha sauce, Tacos on 20 May 2022| Leave a Comment »

We loved these little breakfast tacos so much we made them a few days in a row; and the mini yellow corn tortillas from Picado work perfectly. Jono bravely picked each taco up with a bit of spillage, Jules sensibly used a knife and fork.

Breakfast tacos with bacon, eggs & avocado – serves 2

4 rashers smoked back bacon
3 tsp butter
6 medium eggs
8 mini corn tortillas (use less if you’re using bigger ones)
1 avocado, sliced
a bunch of coriander, chopped
Sriracha sauce, to serve

Grill or barbeuce the bacon until cooked and crispy, then snip with scissors into small pieces.

Melt the butter in a saucepan then softly scramble the eggs, take them off the heat when still slightly liquid so they don’t overcook. Stir in the crispy bacon.

Meanwhile, warm the tortillas in a dry frying pan and lay onto two warm plate.

Spoon the bacon and eggs over the tacos, then top with avocado, coriander and a drizzle of Sriracha sauce.

(Original recipe from The BodyCoach App)

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Piperada Vasca – Peppers & Tomatoes with Eggs

Posted in Brunch, Food, Gluten-free, Spanish, tagged Breakfast, Brunch, Claudia Roden, Cooking, Eggs, Food, Gluten-free, Peppers, Piperada vasca, Recipe, Spanish, The Food of Spain on 30 October 2021| Leave a Comment »

A Spanish-inspired breakfast or brunch dish. The serrano ham is good on the side but not essential.

Piperada vasca – serves 2

1 red pepper
1 green pepper
1 large onion, sliced
2 tbsp olive oil
2 cloves of garlic, sliced
1 small red chilli, deseeded and chopped
3 medium tomatoes, peeled and chopped
½ tsp sugar
a knob of butter
3-4 large eggs, lightly beaten and seasoned
slices of serrano ham
toasted bread, to serve

Grill the peppers until blackened all over, then place in a bowl and cover with cling film. When the peppers have cooled, peel and deseed them, then cut into strips.

Heat the oil in a large frying pan, then fry the onion, until soft and golden. Add the garlic and chilli and stir, then add the tomatoes. Add the sugar and season, then cook for 10 minutes or until the liquid has evaporated and the tomatoes have collapsed. Add the roasted peppers.

When almost ready to serve, melt the butter in a small frying pan and gently scramble the eggs. You’re looking for a creamy texture.

Serve the piperada with the eggs, ham and some toast on the side.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

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Baked Green Eggs

Posted in Brunch, Cheese, Food, Gluten-free, tagged Baked eggs, Breakfast, Brunch, Cooking, Eggs, Food, Gluten-free, Gruyère, Pesto, Recipe, Spinach on 23 August 2021| 1 Comment »

Try this for a tasty weekend brunch dish. Serve with toasted sourdough for mopping.

Baked green eggs – serves 2

100g baby spinach, roughly chopped
4 tbsp fresh pesto
100ml double cream
1 tbsp finely grated gruyère
2 eggs

Heat the oven to 200C/180C fan/gas 6.

Mix together the spinach, pesto, cream and some seasoning, and tip into 2 shallow ovenproof dishes.

Sprinkle the grated cheese over the top.

Create a hollow in each dish with a spoon, then gently break in the eggs. Bake the dishes in the oven for about 10 minutes or until the whites are set and the yolks are still runny.

(Original recipe from BBC Good Food)

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Smoky Beans, Mushrooms, Sausages, Bacon & Eggs

Posted in Brunch, Food, tagged Bacon, Beans, Breakfast, Brunch, Cooking, Food, Mushrooms, One-pan, Recipe, Sausages on 22 June 2021| Leave a Comment »

It’s very rare that we cook a brunch like this but we’re glad we tried this one. Buy top quality sausages, bacon and eggs and you will have a feast!

Smoky beans, mushrooms, sausages, bacon and eggs – serves 2 (generously!)

1 tbsp veg oil, plus a bit extra
4 chipolata sausages
4 bacon rasheres
4 large mushrooms, sliced or torn into pieces
1 x 400g tin cannellini beans, don’t drain as you will use the liquid
1 x 400g tin plum tomatoes
1 tsp garlic granules
½ tsp dried thyme
1 tsp smoked paprika
1-2 tsp brown sugar
a few dashes of Tabasco (optional)
2 eggs

Heat a large heavy pan over a medium heat, then heat 1 tbsp vegetable oil.

Fry the sausages for 5 minutes, or until golden, then push to one side. Add the bacon and cook until godlen and crisp. Remove the sausages and bacon to a warm plate when they’re cooked through.

Add the mushrooms and a little more oil if needed, then fry until golden, scraping up any crispy bits from the bottom of the pan. Remove to the plate with the sausages and bacon.

Tip the cannellini beans and their liquid into the pan, then add the tomatoes, garlic granules and dried thyme. Bring to a simmer, breaking the tomatoes up with a wooden spoon. Add the paprika, sugar, worcestershire sauce and some seasoning, then simmer for 10-15 minutes or until slightly reduced and thickened.

Nestle the sausages into the beans, then make two gaps in the mixture and crack in the eggs. Cover with a lid or foil and cook for 5-8 minutes or until the eggs are set. Top with the bacon and mushrooms and serve with some Tabasco if you like.

You will need toast or crusty bread to mop it all up.

(Original recipe by Anna Glover in Olive Magazine, June 2021.)

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Crispy Purple Sprouting Broccoli with Poached Eggs

Posted in Food, Vegetarian, tagged Breakfast, Brunch, Cooking, Food, honey, Poached eggs, PSB, Purple sprouting broccoli, Recipe, sesame seeds, Soy sauce on 24 April 2021| Leave a Comment »

Who says you can’t have broccoli for breakfast? It’s purple sprouting broccoli season and we can’t resist buying when we see it. Also good on a slice of toasted sourdough.

Crispy PSB with poached eggs – serves 2

300g purple sprouting broccoli
1 tbsp soy sauce
1 tsp honey
1 tbsp vegetable oil
1 tbsp sesame seeds
poached eggs, to serve

Heat the grill to high.

Meanwhile, steam the broccoli until tender, about 5 minutes, then dry well with kitchen paper.

Put the soy sauce, honey and vegetable oil in a bowl and whisk to combine.

Put the broccoli into a roasting tin, pour over the marinade and toss gently, then sprinkle over the sesame seeds. Put the tin under the grill for 5-8 minutes or until the broccoli is crispy.

Divide the broccoli between warm plates and top with a poached egg. Serve with some toast if you like.

(Original recipe by Rosie Birkett in BBC Good Food Magazine, April 2019.)

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Smoked Haddock & Spinach Egg Pots

Posted in Brunch, Fish, Food, tagged Breakfast, Brunch, Cooking, Eggs, Food, Fresh Start, Recipe, Smoked Haddock, Smoked haddock and spinach egg pots, Spinach, Tom Kerridge on 19 March 2021| 2 Comments »

These make a nice brunch or lunch dish with some brown bread or toast.

Smoked haddock & spinach egg pots – serves 4

a little soft butter for greasing
4 tbsp fresh breadcrumbs
200g skinless smoked haddock fillets, diced
200g baby spinach
6 large eggs
200ml crème fraîche
¼ tsp freshly grated nutmeg
50g Cheddar, grated
a pinch of sweet smoked paprika
a small bunch of flat-leaf parsley, chopped
Brown bread or buttered toast, to serve

Preheat the oven to 200C/Fan 180C/Gas 6.

Grease the inside of four 250ml ramekins or oven-proof dishes with butter, then dust with the breadcrumbs.

Divide the fish between the dishes and put onto a baking tray.

Wilt the spinach in a large saucepan with a tiny amount of water. Stir over a high heat for a few minutes, until wilted. Remove from the heat and drain in a colander. Leave to cool slightly, then squeeze as much liquid as you can out of the spinach. Roughly chop and divide between the dishes.

Whisk the eggs and crème fraîche together in a bowl and season with a little grated nutmeg and some salt and pepper. Pour the egg mixture into the dishes and sprinkle with the cheese and a little smoked paprika.

Put the tray on the middle shelf of the oven and bake for 10 minutes. Turn the oven to the grill setting and cook for a further 5 minutes or until golden brown on top.

Sprinkle with the parsley and serve with the toast or bread.

(Original recipe from Fresh Start by Tom Kerridge, Bloomsbury Publishing, 2018.)

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Beans on Toast

Posted in Brunch, Food, tagged Bacon, Beans, Beans on toast, Breakfast, Brunch, Cooking, Easy, Food, Kitchen Diaries II, Nigel Slater, Recipe on 14 March 2021| Leave a Comment »

Much more filling than the tinned variety but unlike a number of other baked bean recipes, you don’t have to start with dried beans. This is quick and still pretty handy for lunch.

Beans on toast – serves 4 to 6

200g bacon lardons or pancetta cubes
1 onion, roughly chopped
olive oil
1 stick of celery, finely chopped
2 carrots, finely chopped
2 x 400g tins of beans e.g. pinto, haricot or butter beans, drained and rinsed
1 tsp black treacle
sourdough toast, to serve

Fry the bacon in a deep pan over a medium heat until golden, then add the onion. You can add a splash of olive oil if you need it.

Add the carrots and celery and cook for 5 minutes, until softened.

Add the tomatoes and simmer for 10 minutes. Next add the beans and simmer for another 10 minutes. Add the treacle and season with salt and black pepper.

Serve with toasted sourdough.

(Original recipe from The Kitchen Diaries II by Nigel Slater, Fourth Estate, 2012.)

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Baked Eggs with Tomatoes

Posted in Brunch, Food, Vegetarian, tagged Baked eggs, Baked eggs with tomatoes, Breakfast, Brunch, Cooking, Easy, Eggs, Food, Lunch, Recipe, Southern Italian Cooking, Tomatoes, Uova al Tegamino con Pomodoro, Valentina Harris, Vegetarian on 6 March 2021| Leave a Comment »

This makes a delicious veggie breakfast with toast or with bread and a salad for lunch. It is so simple but you need to use top quality tinned tomatoes as they are the star of the show.

Baked eggs with tomatoes – serves 4

500g tinned tomatoes, drained, seeded and chopped
3 tbsp olive oil
8 fresh eggs

Preheat the oven to 220C/425F/Gas 7.

Put the tomatoes into a saucepan with 2 tbsp of water and a couple of pinches of salt. Cover and simmer slowly for 30 minutes, give it a stir occasionally.

Pour the olive oil into an ovenproof dish, then pour the tomatoes on top.

Break the eggs into the dish on top of the sauce and season with black pepper. Bake for 5 minutes or until the whites are just set and the yolks still runny.

(Original recipe from Southern Italian Cooking by Valentina Harris, Pavilion Books Limited, 1993.)

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Eggs Kejriwal

Posted in Brunch, Food, Indian, Vegetarian, tagged Breakfast, Brunch, Cheese on toast, Cooking, Coriander, Cyrus Todiwala, Eggs, Eggs kejriwal, Food, Indian, Recipe, Vegetarian on 4 March 2021| Leave a Comment »

Try this delicious Indian brunch dish by Cyrus Todiwala – chilli cheese on toast with a fried egg on top and ketchup on the side. We poached our eggs this time.

Wine Suggestion: What do they serve in those brunch places? Bottomless prosecco – something like that.

Eggs kejriwal – serves 2

1 tsp butter, plus more for spreading on the toast
1 small onion, finely chopped
2-4 thick slices bread
100g mature cheddar, grated
2 tsp English mustard
a small handful of coriander leaves, finely chopped
1-2 green chillies, deseeded and finely chopped
3 large eggs
1 tbsp oil
tomato ketchup, to serve (optional)

Melt the tsp of butter in a small frying pan and fry the onion for about 5 minutes or until soft. Remove from the heat and leave to cool.

Lightly toast the bread, then spread with butter and put onto a baking tray.

Heat the grill to medium.

Mix the onion, cheese, mustard, coriander, chilli and 1 egg together in a bowl and season.

Spread the cheese mix over the toast and grill for about 5 minutes or until set and bubbling.

Meanwhile, fry or poach your eggs.

Serve the cheese on toast on warmed plates with an egg on top and ketchup on the side.

(Original recipe by Cyrus Todiwala in BBC Good Food magazine, March 2020.)

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Dishoom Granola

Posted in Food, Gluten-free, Vegetarian, tagged Breakfast, Cooking, Dishoom, Dishoom Granola, Easy, Food, Gluten-free, Granola, Recipe, Vegetarian on 7 February 2021| Leave a Comment »

This granola from Dishoom has only a hint of sweetness and is much more nutty with hints of butter and spice so it makes a great foil to any fresh or poached fruit (here with Nigella’s pomegranate-poached quinces). It’s also great with just some creamy yoghurt, we loved it. The kitchen smells incredible as it toasts!

Dishoom Granola – makes 10-12 portions

200g rolled oats
100g almonds
80g cashew nuts
75g pistachio nuts
45g desiccated coconut
70g sunflower seeds
70g pumpkin seeds
20g sesame seeds
100g acacia honey
100g unsalted butter
1 tsp ground cinnamon

Heat the oven to 210C/190C fan/Gas 6-7.

Line two large baking trays with baking parchment.

Mix the oats, nuts, desiccated coconut and seeds together in a big bowl.

Put the honey, butter and ground cinnamon into a small saucepan and heat gently until the butter is just melted. Pour over the dry ingredients in the bowl and mix well.

Divide the mixture between the baking trays and spread evenly, just a wooden spoon to pat it down. Put one tray in the oven and bake for 10 minutes. Remove the tray from the oven and mix well, then press it down again. Bake for another 5 minutes, then remove from the oven and allow to cool completely before you stir or move it. Repeat with the other tray.

Store in an airtight container and use within a month.

(Original recipe from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury Publishing, 2019.)

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Pomegranate-Poached Quinces

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged Breakfast, Cook Eat Repeat, Cooking, Dessert, Easy, Food, Gluten-free, Nigella Lawson, Poached quinces, Pomegranate, Pomegranate-poached quinces, Quince, Recipe, Vegan, Vegetarian on 3 February 2021| Leave a Comment »

You could have these for dessert with some crème fraîche but we like them for breakfast with yoghurt and granola.

Pomegranate-poached quinces – serves 6

700ml pure pomegranate juice
300ml cold water
350g caster sugar
3 fresh bay leaves
1 tsp pink peppercorns
a few sprigs of thyme
pomegranate seeds, to serve (we skipped these)

Heat the oven to 160C/140C fan.

Put the pomegranate juice, water and sugar into a heavy casserole with a lid. Stir well, then add the bay leaves, peppercorns and thyme. Put the casserole over a low heat and leave to warm gently.

Peel, quarter and core the quinces and add to the pan with the pomegranate juice.

Bring to the boil, then scrunch up a piece of baking paper, slightly bigger than the pan, then unscrunch again and press down on top of the quinces, tucking it in and up the sides of the pan. Cover with the lid and place in the oven.

Cook for 1½-2 hours or until tender. Remove the lid and baking paper, then scoop out the quinces with a spoon. Strain the liquid, then return to the heat and bubble until reduced by half. Pour the liquid back over the quinces and leave to cool. Keep in the fridge until ready to eat, they keep well for a few days.

(Original recipe from Cook, Eat, Repeat by Nigella Lawson, Chatto & Windus, 2020)

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Persian Granola

Posted in Food, Vegetarian, tagged Breakfast, Cooking, Easy, Food, Granola, Persian ajil granola, Recipe, Saffron Tales, Vegetarian, Yasmin Khan on 19 January 2021| Leave a Comment »

There’s not many treats to be had at the moment, so we recommend treating yourself at breakfast with this delicious granola recipe by Yasmin Khan. We like it with yoghurt and roasted quinces.

Persian granola – makes a large jarful for a few breakfasts

3 tbsp sunflower oil
150ml date molasses or maple syrup
2 tbsp honey
¾ tsp vanilla extract
350g jumbo rolled oats
a large pinch of sea salt
25g sunflower seeds
25g pumpkin seeds
35g pistachios, roughly chopped
35g flaked almonds
50g dried fruit (optional), we used dried cranberries but you could use any dried fruit or a mixture

Preheat the oven to 170C/Gas 3½

Mix the oil, date molasses or maple syrup, honey and vanilla extract, together in a small bowl.

Mix the dried ingredients, except the flaked almonds and the dried fruit, together in a large bowl, then pour over the sticky mixture and stir well to coat.

Divide the mixture between two baking trays and pat down with a wooden spoon.

Bake in the oven for 12 minutes, then remove and stir through the flaked almonds. Return to the oven and cook for a further 10-15 minutes or until golden brown. Keep checking though as it can burn easily.

Leave to cool on the trays, then stir through the dried fruit if you’re using. It will keep for a couple of weeks in an airtight jar.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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Potato Rosti

Posted in Brunch, Food, Gluten-free, tagged Breakfast, Brunch, Cooking, Food, Gluten-free, Marcus Wareing, Potatoes, Recipe, Rosti on 24 December 2020| 2 Comments »

Inspired by a clip we saw of Marcus Wareing while browsing online one lazy Sunday. Dead easy, we wish we’d discovered this method before and will be doing this from now on. The trick is getting the moisture out of the potatoes, and the result is crusty potato with a moist soft centre. We served with barbecued bacon and poached eggs.

Potatoes for two people – we used three medium ones
a small onion or shallot
butter

Peel and coarsely grate the potatoes. Spread out on a tray and sprinkle with salt.

Coursely grate the onion.

After a few minutes put the grated potato into the middle of a clean tea towel and twist up over a sink. Squeeze out all the liquid – make sure it’s dry.

Mix grated potato and onions in a bowl and season generously.

Heat a little vegetable oil in a non-stick pan over a medium heat and when hot add the potato mix. Use a spoon to flatten out into a circle and then push the sides inwards to shape and form into a cake. Fry until starting to form a crust; you’ll need to lift an edge and peak to find out.

Place a plate the same size as the rosti on top of it and turn the pan over holding the plate as well. Slide the rosti back into the pan, now crusty side up. Put generous lumps of butter around the cooking rosti. Fry this side until crusty underneath too.

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Chachouka

Posted in Brunch, Gluten-free, Vegetarian, tagged Breakfast, Brunch, Chachouka, Cooking, Easy, Eggs, Food, Gluten-free, Peppers, Recipe, Vegetarian on 20 April 2020| Leave a Comment »

Chachouka

This is the second version of this we’ve done in the last few weeks. Both times inspired by two extra peppers in a pack when we only needed one. This version is more caramelised and uses less fresh ingredients but it also takes a lot longer to cook. We loved the addition of saffron too.

You can cook the sauce the night before if you like or keep half of it for the following day. You just need to reheat, then crack in the eggs and bake.

Chachouka – serves 4

3 tbsp olive oil
1 tsp cumin seeds
1 large onion, halved and finely sliced
1 garlic clove, crushed
1 red pepper, finely sliced
1 yellow pepper, finely sliced
½ tsp hot smoked paprika
a pinch of saffron strands
400g tin plum tomatoes, squeeze with your hands to break them up as you add to the dish
4 eggs

Heat the oil in an ovenproof frying pan, then add the cumin seeds and fry gently for a couple of minutes. Add the onion and cook gently for about 10 minutes or until golden.

Add the garlic and peppers and continue to cook for at least 20 minutes, stirring often, until the peppers are soft and wilted. Add the paprika and saffron, then the tomatoes and some seasoning. Cook gently for another 10 to 15 minutes.

Preheat the oven to 180C/Gas Mark 4.

Taste and adjust the seasoning. If you can’t put your pan in the oven just transfer the sauce into a baking dish. Make holes in the mixture and gently break in the eggs (easier if you break into a mug first). Season the eggs with salt and pepper. Transfer to the oven and cook for 10 to 12 minutes or until the eggs are set but the yolk still runny.

(Original recipe from River Cottage Veg Everyday by Hugh Rearnley-Whittingstall, Bloomsbury, 2011.)

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Spicy Asparagus & Chorizo Baked Egg

Posted in Brunch, Food, tagged Asparagus, Breakfast, Brunch, Chorizo, Cooking, Easy, Eggs, Food, Recipe, Spicy, Spinach on 16 April 2020| Leave a Comment »

Spicy Asparagus & Chorizo Baked Egg

We had this for breakfast on Easter Sunday but you could also have it for a handy lunch or dinner.

Spicy asparagus & chorizo baked egg – serves 2

250g asparagus, cut into 3cm pieces
40g diced chorizo
1 tsp hot smoked paprika
150g frozen spinach
2 tbsp crème fraîche
2 large eggs
flatbreads or toast, to serve

Heat a medium frying pan over a medium heat, add the asparagus and chorizo and cook for about 8 minutes. Stir in the paprika and cook for a further minute.

Add the frozen spinach and cook for about 5 minutes or until it has completely wilted. Stir in the crème fraîche and season with salt and pepper.

Make two space in the mixture for the eggs and gently slide them in. We find it easier to break them into mugs first. Cover the pan with a lid and leave for 5 minutes or until just set.

(Original recipe from BBC Good Food)

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Shakshuka

Posted in Brunch, Food, Gluten-free, Vegetarian, tagged Breakfast, Brunch, Cooking, Easy, Eggs, Food, Gluten-free, Peppers, Recipe, Shakshuka, Vegetarian on 5 April 2020| 8 Comments »

Shakshuka

We needed a green pepper for another dish, but could only get a mixed bag of three leaving us with a red and yellow pepper needing to be used. The clocks have changed and so we had brunch, very unusual in this house where our human alarm clocks goes off at 6am most days. Jono has been mastering a new skill and so we had this with freshly baked sourdough. Don’t think we’ll be eating another bite until this evening!

Shakshuka – serves 2

1 tbsp cold pressed rapeseed oil (we used olive oil)
1 red onion, cut into thin wedges
1 red pepper, finely sliced
1 yellow pepper, finely sliced
3 large garlic cloves, crushed
1 tsp cumin seeds
1 tsp coriander seeds, crushed
1 heaped tsp sweet smoked paprika
400g tin of cherry tomatoes
115g baby spinach (we used frozen spinach, boil for a minute or two to wilt, then drain, squeeze out water with hands and chop)
4 medium eggs
½ small bunch of coriander, roughly chopped
½ small bunch of dill, roughly chopped (we didn’t have any dill but used some fennel fronds)

Heat the oil in a large, non-stick frying pan. Add the onions and peppers and cook over a medium heat for 8-10 minutes or until starting to soften. Add the garlic and spices and stir for another minute, then add the tomatoes, spinach and 100ml of water. Turn the heat down and simmer, uncovered, for 10 minutes. Season to taste.

Make four indentations in the mixture and gently crack an egg into each one (we find it easier to crack the eggs into mugs and pour them in). Cover with a lid or foil and cook over a low heat for 8-10 minutes or until the eggs are just set. Scatter over the herbs and serve.

(Original recipe from BBC Good Food)

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Spinach Rarebit with Poached Eggs

Posted in Brunch, Food, Vegetarian, tagged Breakfast, Brunch, Cooking, Easy, Food, Rarebit, Recipe, Spinach, Vegetarian on 15 December 2019| Leave a Comment »

Spinach Rarebit with Poached Eggs

We sporadically try and make an effort with breakfast on the weekends though more often than not we fall back to poached eggs on toast – not that there is anything wrong with that. This rarebit was nice for a change and we’ll definitely be skipping lunch!

Spinach rarebit with poached eggs – serves 2

100g baby spinach
125g mature cheddar, grated
½ english mustard – we used Dijon
2 scallions, finely chopped
2 dashes of worcestershire sauce
1 egg yolk, plus 2 eggs for poaching
4 small slices of sourdough
rocket dressed with lemon juice to serve

Put the spinach in a colander and pour over a kettleful of boiling water, then leave to cool. Squeeze out as much water as you can then chop.

Put the cheddar, mustard, scallions, worcestershire sauce, egg yolk and spinach in a bowl, season and stir to combine.

Poach the eggs in a small pan of simmering water.

Heat the grill to high. Toast the bread on both sides then spread the rarebit mixture over the slices. Grill until golden and bubbling, then top with an egg, plenty of black pepper and some dressed rocket on the side.

(Original recipe by Janine Ratcliffe in Olive Magazine, December 2019)

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Veggie Breakfast

Posted in Food, Vegetarian, tagged Breakfast, Brunch, Cooking, Dukkah, Food, Halloumi, honey, Jamie Oliver, Jamie's Veg, Recipe, Tahini, Vegetarian, Veggie on 22 November 2019| Leave a Comment »

Vege breakfast

This is a variation on a brunch dish from Jamie Oliver’s Veg book. Honeyed halloumi, chopped salad, yoghurt, tahini and soft-boiled eggs & dukkah. Jamie also suggests figs and black olives but we couldn’t find figs anywhere this weekend so we made do with some grapes instead and a plate of toasted sourdough. It definitely improved our morning and we’ve made honeyed halloumi for breakfast and dukkah on everything since.

To make your own dukkah mix 50g blanched hazelnuts, 1 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tbsp coriander seeds and 2tbsp sesame seeds in a bowl. Spread over a baking tray and cook for 8-10 minutes at 180C/160 fan or until toasted. Pulse the mixture a few times in a food processor just to chop the nuts.

Veggie Breakfast – serves 4

4 large eggs
1 little gem lettuce
4 sprigs of fresh mint, leaves mint
1 ripe beef tomato
½ a cucumber
2 tbsp natural yoghurt
2 tbsp tahini
1 lemon
225g halloumi cheese
2 tbsp sesame seeds
4 tsp runny honey
4 ripe figs, quartered – or other fruit
8 black olives, destoned
1 tbsp dukkah (see above)
flatbread or toasted sourdough

Bring a pan of water to the boil, then put the eggs in and cook for 6½ minutes, then drain and peel under cool running water.

Chop the lettuce, mint, tomato and cucumber together on a board. Drizzle over the yoghurt and tahini and squeeze over the lemon juice, then continue to chop and mix until fine. Season with salt and black pepper.

Slice the halloumi lengthways into 4, then fry in 1 tbsp of oil over a medium heat. Cook for 2 minutes on each side, then sprinkle with the sesame seeds and turn the cheese until coated all over. Remove to a plate and drizzle with the honey.

Halve the eggs and sprinkle with the dukkah. Arrange the fruit and olives together on a plate.

Serve warm with some toasted sourdough or flatbreads.

(Original recipe from Veg by Jamie Oliver, Michael Joseph, 2019.)

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Breakfast Quesadillas

Posted in Brunch, Food, Vegetarian, tagged Avocado, Breakfast, Brunch, Cooking, Easy, Eggs, Food, Quesadillas, Recipe, Vegetarian, Veggie on 19 March 2019| Leave a Comment »

Breakfast quesadilla

Quesadillas are a regular feature on our weekend breakfast/lunch table as we often have tortilla wraps leftover from pack lunches in the week. We loved these spicy, veggie ones for Saturday breakfast.

Breakfast Quesadillas – serves 2

a knob of butter
2 eggs, beaten
½ an avocado, sliced
2 flour tortillas
4 cherry tomatoes, chopped
25g cheddar cheese, grated
2 pickled jalapeños, chopped

Heat the butter in a small pan, tip in the eggs and stir until scrambled.

Scatter the avocado over one of the tortillas. Top with the scrambled eggs, the cherry tomatoes, the cheddar and the jalapeños. Top with the other tortilla and slide into a hot non-stick frying pan (we brush the tortillas on the outside with a tiny bit of oil to help them brown). Cook for 2-3 minutes then flip over and continue to cook until the cheese is melted and the insides are hot. Cut into wedges to serve.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, March 2019.)

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Homemade Granola

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged Breakfast, Cooking, Food, Gluten-free, Granola, Homemade granola, Recipe, Tom Kerridge, Vegan, Vegetarian on 17 January 2019| Leave a Comment »

Jules' granola

We love granola but often find it too sweet. This home-made version by Tom Kerridge is a super-flavoursome breakfast option. Serve with plain yoghurt and fresh fruit.

Homemade Granola

300g rolled oats
100g mixed seeds -e.g. pumpkin, sunflower and sesame seeds
50g hazelnuts, roughly chopped
50g pecans, roughly chopped
50g pistachios, roughly chopped
50g flaked almonds
4 tbsp coconut oil
125ml maple syrup
50ml honey
2 tbsp vanilla extract
½ tsp ground cardamom
½ tsp ground ginger
1 tsp ground cinnamon
1 tsp sea salt flakes
50g coconut flakes
150g mixed dried fruits e.g. cranberries, chopped apricots, chopped dried apple, raisins

Preheat the oven to 170C/Fan 150C/Gas 3.

Line two baking trays with baking parchment.

Mix the oats, seeds, chopped nuts and flaked almonds together in a big bowl.

Put the coconut oil, maple syrup, honey, vanilla and spices into a small saucepan and heat gently, stirring, until the coconut oil has melted. Pour over the oat mixture, add the salt and mix well.

Spread the mixture out in a thin layer on the baking trays and bake for 15 minutes. Add the coconut flakes and dried fruit. Mix well and bake for a further 8-10 minutes or until the coconut flakes have browned. Remove from the oven and leave aside to cool.

Store in an airtight container and serve with yoghurt and fresh fruit.

(Original recipe from Tom Kerridge’s Fresh Start, Bloomsbury Publishing, 2018.)

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