I had seen loads of recipes for this and keen to try it, so today was that day. It turned out really well and so delicious. I am a fan of Maple Syrup so anything with this ingredient I know I’m going to enjoy.
Makes about 4 portions
4 Slices of bread (you can use anything you like) – I used wholemeal.
4 eggs – beaten
1 tbsp cinnamon
1 tsp salt
1 tsp vanilla essence
For the topping:-
1 tbsp cinnamon
3 tbsp brown sugar
1 tsp nutmeg
3 tbsp Maple Syrup
1 tbsp butter
- First oil a casserole dish.
- Lay bread in casserole dish, layering up. I broke my bread into chunks.
- Mix together egg, milk, vanilla, cinnamon and salt and pour over bread in dish
- Leave overnight in fridge to soak or for at least 3 hours.
- Next morning………..preheat oven to 180 deg.
- To make the topping mix together sugar, cinnamon, nutmeg, maple syrup and 1 tbsp butter in a pan until melted together then pour over bread mixture.
- Bake in oven for 40 minutes. It will rise slightly.
- Serve with loads of Maple Syrup….Yummy!
We decided to have a spanish afternoon and I was dying to try something different in my new Crisper Plate. Absolutely loved this recipe, healthy, tasty and only 12 minutes in my new crisper plate.
Perfectly served with some San Miguel…….we just needed the sunshine…lol!
Makes a 12 inch size – 4 portions
250g potatoes – sliced (I left skin on but it’s up to you)
1 tbsp butter or oil
Sliced onion (I used shallots – better flavour)
Salt & pepper to taste
- Preheat crisp plate for 3 mins. Place butter on a allow to melt
- Place potatoes onto plate.
- Cook on Dynamic Crisp for 5 minutes.
- Place the onion on top of potatoes and cook further for 3 minutes.
- Meanwhile beat the eggs, milk and salt & pepper together then pour over potatoes.
- Cook further for 3 minutes
- Turn on grill and brown for about 2 minutes or until golden brown.
- Serve. Yummy!
Oh yummy…yummy…yummy! In a bid to try and eat a bit healthier, I decided to make some peanut butter hummus for my saturday night munchies, I got the original recipe from Nigella but tweeked it slightly.
Makes enough for a medium tub – about 400g
1 can chick peas drained
1 clove garlic – peeled
2 tbsp olive oil
3 tbsp peanut butter
2 tbsp lemon juice
1 tsp sea salt flakes
1 tsp ground cumin
3 tbsp greek yoghurt
1 tsp smoked paprika to serve
- Place everything (except paprika) into a food processor and blitz until smooth. If its too thick still add more yoghurt.
- Sprinkle paprika before serving. Tuck in with some fresh carrots or some healthy crackers.
Having never tried a Poussin before (young chicken), I was intrigued when I saw one half price in my local market, so in my basket it went. Later, I’m now trying to decided how to cook and what seasoning to use, this moroccan spice was definitely a winner for me, not only flavoursome but deliciously succulent cooked in my rotisserie oven from Hotpoint.
1 Poussin (500g)
Stock if roasting in a pan.
1 level tbsp cumin
1 tsp coriander
1 tsp black peppercorns – crushed
1 level tbsp paprika (I used smoked)
Zest and juice of 1/2 lemon
2 tbsp olive oil
- Mix everything together in a bowl and spread over poussin, cover and marinate overnight in a fridge or for at least 4-6 hours.
- If you have a rotisserie…..excellent….skewer and cook on medium level heat for about 45 mins. (Poussin was 500g). If not , preheat oven to 180deg fan, place in a roasting tin, add some stock, cover with foil and cook for 30 mins, remove foil then cook further for 15 mins.
Having some leftover beetroot and chickpeas in cupboard, it was an easy choice tonight to whip up a wee healthy snack after my gym session.
Makes a good size container – about 12 servings (depending on your serving size of course)
4 fresh beetroot – cooked and chopped
1 can 400g chickpeas – drained
2 tbsp tahini
1 tbsp extra virgin olive oil
2 garlic cloves – finely chopped
1 freshly squeezed lemon juice
2 tsp cumin
- Put everything into a food processor and whip together until blended well.
Serve with some lovely crispbreads, crackers, carrot, celery the list goes on what this goes with.
I’m just loving my new oven from Hotpoint, it comes with a crisper plate which you preheat then cook directly on, great for crisping up food but also great for those crispy bottoms…..which means….no soggy bottoms!! lol!
I decided to try a quiche, normally you have to preheat your oven then blind bake your pastry, this little crisper plate eliminated all of that……..and in just 14 mins my quiche was baked to perfection with a crispy bottom. The plate is 12.5″ in diameter, so perfect family size too.
Makes 8 slices.
1 roll approx 250 g puff pastry
2-3 leeks – finely sliced
300 ml double cream
300 g grated Gouda cheese
8 slices of smoked bacon – chopped
Salt & pepper
1. Preheat your crisper plate (2mins) or your oven to 180 deg.
2. Fry the bacon on crisper plate for 3 mins (no oil required) OR in a fry pan with a little oil until browned.
3. Remove then lightly fry the leeks on the crisper plate with a knob of butter for 4 mins OR in a fry pan until browned slightly. Remove and put to side with bacon.
4. Beat together the cream and eggs then add in the cheese and mix
5. Lay the pastry over the crisper tray or basking dish if using the oven. (Blind bake pastry for about 10mins if using the oven)
6. Lay in the bacon and leeks evenly then pour in the cheese mixture evenly. Season with salt & pepper.
7. Trim off any ends for an even finish.
8. Cook on Dynamic Crisp setting for 14 mins. OR bake in oven for about 25-30 mins.
My first try at making my own lasagne and it was delicious, there are so many different ways to making a lasagne but I decided to start it would be the classic, as you can never really go wrong with the good old recipes.
My new oven actually has a Lasagne setting which took away my thinking of what the correct temperature, humidity and cooking elements to be used. I am impressed, a perfectly baked lasagne. (ok some may say a bit too browned on top, but my partner likes it that way…lol).
Makes for 2-3
250g minced beef
1 red onion – finely chopped
1 clove of garlic – crushed
1 tbsp olive oil for fry
1 red pepper – diced
1 tbsp flour
250g tomatoes, skinned and chopped (to skin, score tomatoes and place in a pot of boiling water for about 10 mins, the skin will then easily peel away) or you could use chopped tin tomatoes.
2 tbsp tomato puree
100ml beef stock
100ml white wine
2 tsp dried oregano
Salt & pepper
Lasagne sheets – I used wholewheat
For the sauce
150g grated cheddar cheese
- Gently fry the onion and garlic in a pan with the oil for a few mins until brown.
- Add the mince and cook through
- Add the chopped pepper and cook for a few mins
- Add the tomatoes, stock, wine, tomato puree and oregano, season well, mix through and simmer for 30 mins uncovered. If still too wet, add some flour to help thicken or increase heat and boil for a couple of mins.
- Meanwhile to make the cheese sauce, add the butter, milk and flour to a pan and gently heat through stirring continuously until it starts to bubble, then add 100g of the grated cheese and mix through for about 2 mins.
- Place some of the meat in a lasagne dish, then cover with some lasagne sheets, then pour over some of the cheese sauce, continue to layer until you finish with the sauce. I got 2 layers. Sprinkle with the remainder of the cheese.
- Set your oven to 170 deg fan and cook for approx 35-40 mins if you haven’t got a lasagne setting.
- Serve. Oh yummy!
You can do a vegetarian version by replacing beef stock and mince with veg stock and vegetables of your choice. You could even do a chicken lasagne with chicken stock. The options are endless.