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

Chorizo Egg Breakfast Muffins

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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!

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ALL · Healthy Eating Ideas · lunch/ light bites · Salads · Snacks and nibbles

6 Layer Wrap

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Why not?   6 Layer fillings?   Hungry?

This is full of flavour and very filling, great for a dinner or lunch. With the weather being rather warm of late I was looking for alternatives for a refreshing cool dinner and this certainly filled my expectations. Fresh, light, cooling, filling and flavoursome.

 

Makes 6 wraps.

6 Wholemeal Wraps (shop bought)

1 large avocado

1 can refried beans

Handful of lettuce leaves – your choice as anything goes. (I used peppery leaves)

Chorizo – chopped into small chunks

1 tbsp olive oil

Handful fresh parsley – chopped

1 tbsp lime juice

2 Handfuls of cheddar cheese – grated

1 small cup of sour cream

1/2 cucumber – chopped finely

1 yellow pepper – chopped finely

3 spring onions – chopped finely

pinch of Salt

1 chilli or jalapeno – finely chopped

 

  1. Cook the chorizo in a pan over medium heat until browned, remove and allow to cool
  2. Mash the avocado, lime juice, parsley and salt together until smooth
  3. Prepare the wraps as per packet instructions.
  4. Now the exciting and messy bit…….the assembly:-

1. Spread 1 tbsp of sour cream onto wrap

2. Then spread 2 tbsp of refried beans

3. Spread 1 tbsp of the avocado mix

4. Sprinkle some Chorizo over top

5. Lay the salad toppings – lettuce, cucumber, pepper and spring onions

6. Finally the cheese and sprinkle of chopped spice (chilli or jalapenos)

7. Roll up into a manageable wrap. Yummy!

 

ALL · Healthy Eating Ideas · One Pot Wonders · sauces & dips · Snacks and nibbles

Peanut Butter Hummus

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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

 

  1. Place everything (except paprika) into a food processor and blitz until smooth.  If its too thick still add more yoghurt.
  2. Sprinkle paprika before serving. Tuck in with some fresh carrots or some healthy crackers.

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ALL · Cakes and Biscuits · Desserts · Snacks and nibbles

Chocolate Banana Cupcakes

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Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cake it was. So yummy!

Makes 6

80g self raising flour

120g light brown sugar (or you can use caster sugar)

20g cocoa powder

1 egg

1 tsp vanilla essence

1/2 tsp salt

30ml milk

1/2 tsp baking soda

1/2 tsp baking powder

1 medium ripe banana – mashed

 

  1. Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.                                                                                                                                                                                                      20170319_142942
  2. Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.                                                                                        20170319_142946
  3. Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
  4. Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
  5. Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.                  20170319_15134920170319_161845

I made some plain chocolate ones too, follow everything above but just take out the banana.

 

 

ALL · Bread · Healthy Eating Ideas · One Pot Wonders · sauces & dips · Snacks and nibbles · superfoods

Spinach Pesto

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I had some Garlic Bread left over from dinner last night, so I wanted to try something different with it rather than just heating it up. I just love spinach, so why not? It turned out absolutely delicious….if I do say so myself. lol!

Makes 1 small pot – about 1 cup

2 cups of fresh spinach leaves or 6 rounds of frozen spinach

1/2 cup of fresh flat leaf parsley. (you could use basil also)

1/4 cup of walnuts or pine nuts

1/4 cup of parmesan cheese – freshly grated

2 garlic cloves

juice of 1 lemon

1 tsp sea salt

1 tsp black pepper

2 tbsp olive oil

 

  1. Put everything into a food processor and blitz until blended together.

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Serve up. I had mine on bread but you could use this as a base for pizza, in salads, so much more. Will keep in fridge covered for up to 3 days.

 

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ALL · Cakes and Biscuits · Scottish Cuisine · Snacks and nibbles

Afternoon Tea Empire Biscuits

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I just love my Empire Biscuits, I do have to say they are rather tasty. Having the afternoon to myself I fancied getting my creativity on this afternoon and trying some new techniques. I thoroughly enjoyed my creating and so glad they turned out…..I don’t have the steadiest of hands…lol. Although my love hearts could do with more practise…lol!

 

For the Empire Biscuits:-

Makes approx 10 – Empire Biscuits

Designs:-

I used 1 spoonful of the icing in each tub and added food colouring. 20170311_144514

I used a skewer that I had in my kitchen drawer, but anything with a pen like nib would do.

Once you have put your white icing onto your biscuit you then choose your design colours. 20170311_144852

I started off with roses. Put the nib of the skewer into the red colouring and place a small dot onto the icing and start to rock and circle the skewer to make your design. Clean nib then dip into the yellow and add a dot in the middle. Clean nib then dip into the green and draw small leaf shapes at the bottom. Finish design with small dots of colour randomly.

I done the same thing but on a bigger scale for me single rose.

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Then using each colour draw lines on your biscuit.

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Then drag the tip of your skewer firstly down the way then up the way to create the design.

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Happy Baking!

ALL · Bread · breakfast · Snacks and nibbles

French Toast Stack with Maple Syrup

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I’ve seen posts about Baked French Toast and always wondered how it tastes, so today was that day that I would give it a go. I normally fry my eggy bread so I was intrigued. It tasted amazing with the Maple Syrup and a great Sunday Brunch recipe.

 

Serves 4-6

6 slices of thick white bread (it has to be white, I’ve tried wholemeal in the past and it just doesn’t work)

5 eggs

1 cup Milk

1 tsp vanilla essence

2 tbsp sugar (brown or white, your choice)

1 tsp cinnamon

2 tbsp butter – melted

Maple Syrup to serve

 

  1. Preheat oven to 180 deg
  2. Cut bread into long slices. Mix sugar and cinnamon and set aside.
  3. Whisk together eggs, milk and vanilla
  4. Soak the bread in the egg mixture and let excess drip off
  5. Place some greaseproof or parchment paper on a baking tray and lay the bread strips on top, leaving a small space in between                                      20170122_104240
  6. Using the melted butter, brush the tops of the slices then sprinkle with sugar and cinnamon
  7. Bake in oven for 15 minutes
  8. Remove and turn over the slices, repeat with the butter and sugar and bake for a further 15 mins.                                                                                 20170122_112502
  9. Allow to cool slightly, plate up and drizzle with Maple Syrup…..Yummy!!

 

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