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
Mixture of tomatoes
oil 1 tsp
Chopped Chilli (optional if you like a bit of spice)
- 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.
- 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.
- Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
- Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!
Breakfast at the weekends are my favourite……..long lazy mornings, the smell of fresh coffee, listening to some morning relaxing music on the radio, (oh I sound old…I should say Spotify!….lol!) a good homemade filling breakfast that sets you up for the day……sound perfect? It’s even more perfect when you have a gadget that simply works everytime, and only 1 pan to ever wash up….now that sounds perfect….does it not?
I’ve made hash browns before using a fry pan on hob, but thought I’d try on my crisper plate and wow, so easy, cooked to perfection, no oil used so therefore its healthier, no turning over and non stick………I’ve said it before but I love this little plate.
2 Potatoes – I used Maris Pipers with skin on, all the flavour is in the skin – don’t peel
Salt & pepper
Knob of Butter
Choice of spices or herbs (I used Turmeric for this one, 2 tsp) I’ve also made it with crushed red peppers for some spice and also a little curried powder.
- Wash potatoes then grate using the large holes on a grater
- Preheat the crisper plate on dynamic crisp for 3 minutes, remove from oven and put knob of butter in to melt.
- Sprinkle the potatoes over the plate, leaving small gaps (like a spiders web), this allows the steam to escape and the potatoes to crisp up nicely
- Season with Salt & pepper & your spices or herbs
- Bake on dynamic crisp setting for 6 minutes
- Remove from oven and crack 2 eggs on top of potatoes, put back in and bake for 1m30sec for runny and 2m for hard egg.
- When you slide it off of the plate it should all stick together like a web.
Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-
Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)
The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.
Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.
Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too. My preference is butter, always!
Makes 8 individual scones
120g of Self Raising Flour
60g Melted Butter
60g Rolled Oats – (Scotts of course)
40g Caster Sugar
2 tsp baking powder
1/2 tsp salt
1 egg beaten
- Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.
- Beat the egg until frothy then add in the melted butter and milk, mix
- Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
- Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.
- Brush with a little milk to add glaze.
- Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.
- Remove and allow to cool on a rack.
- Best bit…………………………add lashings of butter and devour!!!!
Having some left over potatoes, I wanted something filling for lunch so decided on these little tasty bites. Again using my crisper plate they were ready on only 12 minutes. Quick lunch. Tasty lunch. I added a couple of eggs too for protein.
300g charlotte potatoes
50g parmesan cheese – hard
1/2 tsp garlic powder
1/2 tsp oregano dried
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
- Firstly grated the parmesan into a bowl, add in the oregano, paprika, salt, pepper and garlic powder and mix
- Wash and slice the potatoes, I cut approx 1cm thick or just under. Pat dry with kitchen paper and toss in the olive oil to coat.
- Put the potatoes into the parmesan mix to thoroughly coat
- Preheat the crisper plate on dynamic crisp setting for 3 minutes, remove and empty the potates onto the plate
- Bake on crisper setting for 12 minutes. If adding in the eggs….remove plate with 2 minutes left on clock and crack in the eggs. Cook further. If you like runner eggs, add in at 1.30 mins left.
- Remove and serve…..yummy!
Oh yes, its that time of year when the apple, cinnamon and warm comfort food come out. Thought I’d try a warming pastry using my little crisper, amazing, this would normally take about 40 minutes in an traditional oven, but on the crisper……just 16 minutes…YES! 16 minutes. Amazing.
Makes 6-8 servings
1 pre rolled puff pastry (all butter)
1 orange (peel only)
50g walnuts – chopped
50g pine nuts – chopped
1 tsp cinnamon powder
50ml dark rum
50g light brown sugar
1 egg and 50ml milk for brushing
Icing sugar for decoration
- Soak the sultanas in the rum (preferably overnight or at least 4 hours)
- Peel and slice the apple, then mix them with the walnuts, pine nuts, sugar, cinnamon and orange peel, mix well.
- Add in the sultanas and breadcrumbs to the apple mixture and mix
- Roll out the pastry
- Pour the apple mixture onto the pastry then roll up lengthwise. Seal with egg and milk and press with either finger or fork to seal.
- Preheat the Crisper Plate for 3 minutes on Dynamic Crisp setting, remove from oven and gently place the apple roll onto he plate. Brush the roll with Egg wash mixture and make a few small cuts on top of pastry to allow steam out.
- Bake on the Crisper setting for about 16 mins, if you feel it is browning too quickly cover the top with some baking sheet.
This was a little healthy dessert recipe I found on line, although having double portions doesn’t make it healthy…lol! It was so delicious we had to have seconds.!
Makes 4 pots
100g scottish rasperberries
80g dark chocolate
2 egg whites
2 tsp caster sugar
1/2 Cadbury crunchy bar – chopped
- Firstly melt the chocolate either in a bowl over warm water or on level 1 on an induction hob.
- Set aside and allow to cool. (approx 10 mins)
- Whisk egg white until stiff then whisk in the sugar
- Mix quark into the chocolate mixture
- Gently fold the egg whites into the chocolate mix.
- Add in the chopped honeycomb, leaving a few chunks to decorate after
- Place some rasperberries in the bottom of the dish then spoon some of the mixture evenly into each dish. Top with crunchy bits and rasperberries.
I can’t tell you how this little crisper has changed my cooking methods and even given me quicker cooking times too. It is used in my Combination oven by Hotpoint, the microwave heats up the crisper plate and maintains the heat to cook and crisp from the bottom while the grill comes on to cook and crisp from the top……genius.
4 Italian Sausages (of course you can use any sausage flavour) – cut into thirds
6-8 charlotte potatoes – cut in half
1 red onion – cut into wedges
1 yellow and red pepper – sliced
1 clove garlic
Seasoning:- Pepper, Salt and rosemary
- Preheat crisper plate using dynamic crisp setting for 3 minutes
- Put all ingredients onto the plate and season
- Cook using the metal round stand for about 10 minutes then remove, shake (ensuring sausages are getting browned all round) and put back in for another 10 minutes.
- Remove and serve, if you like your sausages well cooked then put back in for another 5 minutes.
- Just keep your eye on them.
Yummy quick dinner, NO pans, NO baking trays….simple cleaning up too!