ALL · breakfast · Healthy Eating Ideas · One Pot Wonders · Snacks and nibbles · superfoods

Egg, Smoked Paprika & Spinach Breakfast Boats

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Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.

 

Makes 2

1 1/2 Wholemeal Sandwich thins (or you could use bread)

knob of butter melted

2 large eggs

small handful of baby spinach

Seasoning

1 tsp smoked paprika

Chilli flakes

 

  1. Preheat your oven to 180 deg
  2. Spray a baking tin with a little low fat spray oil
  3. Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
  4. Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
  5. Bake for about 15-20 minutes until set and browned.
  6. Serve. Yummy!

 

 

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ALL · Bread · Hotpoint Oven & Combi Oven Recipes

Homemade Breads

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This week we have had nearly 2 foot of snow fall, so not able to get out for a couple of days, there was no other option than to make some bread as we had just about ran out of food in the house. I have to say this was my best for a while, flavour and structure was perfect.

 

Makes 2 small (250g) loaves

250g Strong White Flour

250g Strong Wholemeal Flour

1 packet 7g yeast

1 tsp caster sugar

1 tbsp honey

1 tbsp olive oil

1 tsp salt

300ml warm water (not boiling)

 

  1. Sift flours into mixer bowl, add in the salt and sugar to one side and the yeast to the other. Make a well in the middle.
  2. Pour in the honey and oil and gently start to bring together. (If using a mixer, use the dough hook and mix on level 2)
  3. Gently add in the warm water, little at a time until you get a smooth dough.
  4. If you having a rising setting on your oven, select and prove for 2 hours. Alternatively, place a damp tea towel over bowl and leave in a warm place to prove or until double in size.
  5. Punch down the dough a couple of times, empty onto a floured surface and shape into you bread. I cut dough in half and made 2 small loaves, 1 round and 1 oblong. Trick is when shaping, make sure dough is tight, place hands facing up at the bottom of dough and bring together underneath.
  6. Place onto a well floured tray or bread tin and prove for a further 1 hour.
  7. Preheat your oven to 200 deg, place a tray with cold water on the top shelf (this prevents the crust for over crisping), then bake your bread on 1st or second level of oven for about 30 minutes or until the bottom sounds hollow.
  8. Allow to cool. Serve with plenty butter……….ot whatever you like. Yummy!

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ALL · breakfast · Healthy Eating Ideas · superfoods

Superfood Brekkie

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This has got to be one of my favourite breakfast choices, not only is it tasty it is also good for you, with good fats in the avocado, good protein in the eggs, fibre in the wholemeal thin and also the little sprinkle of Chia, it really does give me a good start for the day ahead.

1 Wholemeal thin or wholemeal slice of bread

1 egg scrambled with pepper (you could also put some chives through it)

1/4 avocado sliced or mashed

1 tsp chia seeds

 

Super Tasty, Superfood!

ALL · Bread · breakfast · Healthy Eating Ideas

Mushrooms on Toast

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Wanted to try something different and it worked, so tasty. (240 calories per serving)

2 x medium slice wholemeal bread for toasting

5 x mushrooms washed and sliced

1 x tsp rosemary

1 x tsp parsley

1 x tsp olive oil

1 x clove garlic crushed

2 scoops of Low Fat Cream Cheese (like Philadelphia extra light)

Cracked black pepper to taste

 

1. Heat oil in saucepan add garlic and cook for 2 mins.

2. Add in mushrooms, sprinkle rosemary and parsley and stir through until cooked and softened about 5 mins.

3. Brown toast and spread with cream cheese, top with mushrooms and sprinkle some cracked black pepper to taste…YUM!

ALL · Bread

NO YEAST BREAD

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NO YEAST BREAD

I ran out of bread and had no yeast in my cupboard, so I thought I would try an alternative and it was lovely.

300g Wholemeal Stone ground flour

100g Strong White Flour

2 tablespoons Olive Oil

200ml Luke Warm Water

Pinch Salt

1 tablespoon Baking Powder

Mix Flour, baking powder and salt in a bowl, make a hole in the middle and pour in olive oil.

Start to mix together and gently add in the warm water little at a time until you make a smooth dough

Put onto floured surface and knead for a few minutes, amake into a small round/oblong shape and put into floured tin

Make a few slits on top and decorate with the wholemeal flakes left over from sifting.

Select Bread setting for 55 mins, place some ice cubes in the tray on level 5 (to prevent overcrusting), and place bread tin on level 2

Serve with loads of butter.

ALL · Bread

Rye and Wholemeal Rolls

  

Top with sesame seeds and wholemeal grain. Yummy.
Top with sesame seeds and wholemeal grain. Yummy.

Proving Stage

 

Place in oven with ice cubes above
Place in oven with ice cubes above
Select Bread Setting
Select Bread Setting

 

 

 

 

 

 

 

 

 

Rye and Wholemeal Rolls

225g Bread Flour

125g Wholemeal Flour

75g Rye Flour

1 sachet Active Yeast (7g)

2 tablespoons clear honey

350ml warm water

pinch salt

*Sift all flours into a bowl, add yeast and salt then make a hole in the centre

*pour in honey and warm water little at a time and mix until smooth dough forms

*flour surface and tip dough on, work for about 5 mins

*Separate into small round sections

*prove for about 2 hours or until double in size

*Make a couple of slits on top, brush with milk and add toppings

*Place drip pan tray on level 5 with ice cubes – this helps prevent the rolls from crusting too quickly

*Place rolls on level 2 and select Bread setting and bake for 55 mins.

*Remove and place on rack for cooling.

*Serve with butter or other favourite topping.