ALL · Bread · breakfast

Omelette in Bread

20180415_100809

I just love my relaxing Sunday mornings, today the sun was out and I felt great, the sun beaming into my kitchen through my living room. It’s amazing how a little bit of sun makes you feel, especially after our really bad and long winter.

Feeling good I decided to experiment, I was sent an idea recently….omelette in bread….brilliant, easy, tasteful, quick and simple cooking. Loved this.

There are so many combinations you can do, I went with cheese and tomato.

Makes 2

2 Slice of Bread – Thick slice is best

2 large eggs – whisked

2 tomatoes – sliced

Gouda cheese – small handful grated

Seasoning

 

  1. Heat a little oil in a fry pan and gently cook your filling ingredients, in this case I gently fried the tomatoes.                                                                                                     20180415_095525
  2. Cut out the centre of the bread and set aside.                                                                        20180415_095101
  3. Arrange the filling in the pan to the shape of the centre of the bread, then place the outside of the bread in the pan.                                                                            20180415_095557
  4. Gently pour some of the egg mixture into the centre of the bread covering your filling. Do this slowly so it sets. Then sprinkle the cheese on top                      20180415_095809
  5. Allow to set slightly, then place the centre of the bread on top and flatten down. Then flip over and cook for 2 minutes.                                                            20180415_095903
  6. Remove and serve…so yummy.

20180415_100843

20180415_100945

ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · superfoods

Spicy Chicken & Lentil Curry

20180413_180017

I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.

 

Makes 4 portions

Spray oil with coconut oil

2 onions, diced

10g ginger, crushed

10g garlic, crushed

200g green lentils (or red) rinsed

350ml vegetable stock

1 tsp cumin

1 tsp gram masala

1 tsp dried chillies

400g chopped tomatoes

400g coconut milk – reduced fat

2 chicken breasts

Seasoning

Fresh coriander, chopped

 

  1. Heat spray oil in a large pan.
  2. Add the diced onions with garlic and ginger and cook until softened. Remove from pan
  3. Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
  4. Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
  5. Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
  6. Serve with some fresh coriander. Yummy!

20180413_180017

ALL · beef · Meat Dishes · One Pot Wonders · Soups and Stews

Sausage and Potato Stew

sausageandpotato

I picked up an amazing bargain recently in Aldi’s….29p for 2.5kg bag of Maris Piper potatoes…..Yes I know…..right…..29p!! So after picking up some lovely scottish beef sausages at my local butchers I decided a Stew was the perfect match for these potatoes.

A warm comfort filling dish.

 

Makes 4 servings.

8 Scottish Beef sausages (or any of your choice)

4 potatoes – washed and cubed (skin on)

1 tin chopped tomatoes

1 tbsp tomato puree

300ml chicken stock

2 garlic clove – crushed

1 tbsp olive oil

2-3 sweet red peppers – sliced

1 red onion – quartered

1 tsp crushed chillies

1 tsp hot smoked paprika

salt & pepper

1 tbsp worcester sauce

1 tbsp mixed herbs

 

  1. Gently heat up to a medium heat a fry pan with oil.
  2. Gently fry the peppers and onion with the garlic, chillies and paprika until softened, remove from pan with slotted spoon.
  3. Put your sausages into the pan and gently brown on all sides.
  4. Once sausages are browned add back to the pan the pepper mix, tomato paste, tin tomatoes, chicken stock, potatoes, salt & pepper, worcester sauce and mix. Bring to the boil then simmer for approx 25 minutes or until potatoes are soft.
  5. A few minutes before ready add in the mixed herbs, and cut the sausages into 3 sections, then serve. Yummy!

 

Sausgaes

ALL · Bread · breakfast · Healthy Eating Ideas · sauces & dips · superfoods

French Toast with Kale, Avocado and Tomato Balsamic Jam

20180225_111959

I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.

 

Makes 2 portions

For the Jam

10 cherry tomatoes – 1/4

1 tbsp balsamic vinegar

1 tbsp brown sugar

1 tbsp butter

Sprayoil

1 red onion – finely chopped

For the French Toast

2 slices of bread (I used wholemeal)

1 tbsp butter for frying

2 eggs

Salt & pepper to taste

 

1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.

1/2 Avocado – sliced

 

  1. To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
  2. Saute the onion on medium heat until tender about 5 minutes
  3. Add brown sugar, stir and cook for a further 3 minutes
  4. Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
  5. To make the French Toast:- Heat 1 tbsp butter in a fry pan.
  6. Whisk the eggs and season with salt & pepper
  7. Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
  8. Steam cook your kale.
  9. Place kale onto toast, then avocado slices then top with the jam.
  10. Serve…….so Yummy!

20180225_111940

ALL · breakfast · Healthy Eating Ideas · One Pot Wonders · superfoods

Turmeric Stir Fried Eggs with Tomato

20180111_131510

New Year, New Recipes, New ideas, New ways of thinking and so on………..yes we all do it in January and this one was no different. I am trying to look for new ways to add health benefit spices to my food, so thought I would start with Turmeric, a spice rice with anti-inflammatory effects, powerful antioxidants which protect our body from free radicals, know to improve brain function, lower your risk of heart disease, prevent cancer, it even has anti-ageing benefits (I so on this one…lol). So why not?

This little dish was so tasty, I will definitely be having it more.

 

Makes 2 portions

4 eggs

spray oil

2 tsps turmeric

Salt & pepper

6 cherry tomatoes – cut into quarters

2 tsps parsley (dried or fresh) – I used dried

 

  1. Heat oil in a fry pan on medium heat
  2. Gently heat through tomatoes until slightly soft
  3. Whisk up eggs and pour into pan, add turmeric, parsley and salt & pepper, allow to sit for a minute then gently mix through until you have a scrambled egg consistency. Serve immediately.

 

 

 

ALL · breakfast · Healthy Eating Ideas · superfoods

Poached Eggs with Spinach and Tomatoes

20171112_094735

I just love Lazy Sunday mornings, no alarm, no rushing, relaxing healthy breakfast with a good fresh cup of coffee, no better way to start the day. This little breakfast is so tasty and quick to pull together but also very nutritional:-

Spinach (Spinacia oleracea) is one of incredible green-leafy vegetable often recognised as one of the functional foods for its health benefiting nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the world. It is very low in calories and fats (100 g of raw leaves provide just 23 calories). Fresh 100 g of spinach contains about 25% of daily intake of iron, one of the highest for any green leafy vegetables. Fresh leaves are a rich source of several vital antioxidant vitamins like vitamin-A & vitamin-C.

Eggs Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. One egg has varying amounts of 13 essential vitamins and minerals plus 6 grams of high-quality protein. The high-quality protein in an egg is essential for building and maintaining lean body mass.

Tomatoes are also an excellent source vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. They are usually red when mature, but can come in a variety of colors, including yellow, orange, green and purple. The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato (123 grams) contains only 22 calories.

 

2 Large eggs

100g Spinach

Mixture of tomatoes

Rainbow pepper

oil 1 tsp

Chopped Chilli (optional if you like a bit of spice)

 

  1. Heat a little oil in a fry pan on medium to high heat, half tomatoes and place face down in pan, cook for about 4-5 minutes or until browned and softened.
  2. Meanwhile bring a pan of water to boil then reduce to a simmer and place eggs in one at a time to poach, I make a swirling motion in water to help bring the egg together. Poach for about 3-4 minutes.
  3. Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
  4. Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!

20171112_094735

ALL · breakfast · lunch/ light bites · Snacks and nibbles

Chorizo Egg Breakfast Muffins

20170923_104926

 

Using some leftovers in my fridge, this is what I came up with for my brunch today. Yes brunch………I had a bit of a lay in this morning.”….I just love Saturday mornings……no alarms…..no rush to get up……no work……heaven.

 

Makes 6

100g diced chorizo

5 eggs – whisked

4 spring onions – diced

1 orange pepper – diced

1 red onion – diced

6 cherry tomatoes – quartered

spray oil

parmesan cheese – about 2 tbsps

salt & rainbow peppercorns for seasoning

 

  1. Preheat your oven to 180 deg
  2. Fry in a little oil the chorizo and red onion – approx 5 minutes until browned
  3. Grease a muffin tin
  4. Place a spoonful of the chorizo in the tin, then sprinkle the peppers, spring onion and tomatoes into the tin.   20170923_095338_001
  5. Pour in the egg mixture into each tin and then grate a little parmesan cheese on top and season with salt and pepper
  6. Bake for about 25 minutes
  7. Allow to cool slightly remove from tin and serve……..so Yummy!

20170923_102039

20170923_105120

 

20170923_103105