OMG! These were absolutely amazing! I love sweet and savoury, I know its not for all but I loved this little creation.
4 slices of wholemeal bread (you can of course use white)
2 tbsps extra light philly (cream cheese)
1 egg beaten
salt & pepper
1 tsp honey
2 tsp cinnamon
- Mix cream cheese, honey and 1 tsp cinnamon together
- Take a rolling pin over the bread slices to flatten
- Spoon the cream cheese filling into centre of 2 slices of bread
- Place the other slices over top to make a parcel
- Using a circular pastry cutter, cut out a circle on the bread, remove the crusts
- Whisk the egg, milk, 1tsp cinnamon, salt & pepper together and pout into a bowl
- Using a fork press down the outer edges of the 2 parcels to seal the bread together
- Dip the parcels into the egg mixture coating thoroughly
- Preheat oven to 180 deg and bake the parcels for about 15-20 mins.
- I sprinkles some icing sugar over top and some Maple Syrup for extra taste, this is optional.
So Yummy and delicious!
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.
6 slices of thick white bread (it has to be white, I’ve tried wholemeal in the past and it just doesn’t work)
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
- Preheat oven to 180 deg
- Cut bread into long slices. Mix sugar and cinnamon and set aside.
- Whisk together eggs, milk and vanilla
- Soak the bread in the egg mixture and let excess drip off
- Place some greaseproof or parchment paper on a baking tray and lay the bread strips on top, leaving a small space in between
- Using the melted butter, brush the tops of the slices then sprinkle with sugar and cinnamon
- Bake in oven for 15 minutes
- Remove and turn over the slices, repeat with the butter and sugar and bake for a further 15 mins.
- Allow to cool slightly, plate up and drizzle with Maple Syrup…..Yummy!!
Oh…. I do love breakfast time! New Year, new ideas, new breakfasts. Having some yoghurt left over I decided to try out some healthy smoothie bowls for my breakfast this week, and they we sooooooo delicious! A lovely smooth thick texture and full of healthy vitamins, whats not to like?
Here are 2 combinations that I tried and succeeded with.
- 1 x Avocado, 1 x Banana, 5 x Walnuts, 1 tsp vanilla, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender or use a hand blender then top with 1 tbsp chia seeds, 1 tsp cinnamon to garnish
- 1 x Avocado, 1 x Banana, 6 Strawberries, 5 walnuts, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender then top with 1 tbsp chia seeds and 2 strawberries to garnish.
I now have the urge to try more combinations, keep you posted!
Oh it’s that time of the year where cinnamon is a staple ingredient in your household and no better way to use it than to make cinnamon glazed swirls……oh so yummy!
For the swirls:-
1 puff pastry sheet
spoonful of butter melted
3 tbsp caster sugar
3 tbsp brown sugar
1 tbsp cinnamon
For the Glaze:-
1/2 cup icing sugar
1/2 tsp vanilla essence
- Pre-heat oven to 190deg
- Roll out pastry sheet, brush with butter then sprinkle sugars and cinnamon evenly over pastry sheet
- Carefully start to roll the pastry up not too tight but not too loose
- Using a sharp knife, slice the roll into 6 or 7 sections evenly.
- Grease a baking tin or tray and place the swirls upright leaving a little space between each to allow for expansion of pastry.
- Bake for approx 20-25 mins until golden brown
- Meanwhile to make the glaze, mix the milk and vanilla essence with the icing sugar until you have a thick but not too thick consistencey, if too runny just keep adding more icing sugar. Using a spoon drizzle over swirls once removed from oven, allow to harden and serve……oh so yummy!
I have seen various different versions of this recipe and always wanted to try, so today was the day that I would have a go at these delicious little Churros. A Churro is a fried-dough pastry snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick, basically you can have them anyway you choose.
As you can see I didn’t have the iconic star shape nozzle for my piping bag, so mine are smooth unlike most images you see online, such as below. Yes I know…..they do look better…..I will definitely be going to get one.
This recipe makes approx 8
150g Plain Flour
1 tbsp Baking powder
1 tbsp olive oil
1 cup of boiling water
Oil for frying I love crisp n dry.
100g chocolate chips
120ml double cream
1/2 cup of caster sugar
1 tbsp ground cinnamon
- In a large bowl mix the flour, baking powder, salt then add in the olive oil and water, mix together until combined, it should be like a very thick batter, it should not be runny and thin as this won’t work (trust me..my first batch was to watery and didn’t turn out at all) see my wrong batch below. wrong batch very thick batter
- Heat in a wok some frying oil to 170 deg. If you don’t have a thermometer , drop a piece of bread in about 1cm and if it goes golden brown you know its ready.
- Empty the batter into a piping bag. Slowly squeeze out the mixture into the oil making a long shape about 15cm long. You may find it easier to cut with a pair of sissors.
- Cook for about 2-3 minutes or until a golden brown colour. Remove with a slotted spoon and place onto some kitchen towel to absorb the fat.
- Place caster sugar and cinnamon in a bowl then roll each churro in until covered in sugar.
- Place chocolate chips and cream into a microwavable bowl, micro for 30 secs then stir, then another 30 secs and mix together well. (800w should be o.k.)
- Pour sauce into a serving dish and dip…Yummy!
Having some Red Cabbage left over, I decided to try my hand at a spiced red cabbage as I’m having red meat tomorrow and think this will be the perfect side dish.
Makes a full 400g jar
1/2 large Red Cabbage – very finely sliced
1 bramley apple – very finely sliced
1 garlic glove – sliced finely
3 tbsp brown sugar
3 tbsp red wine vinegar
For the spice bag:-
5 cardamon pods
1 cinnamon stick (or 1 tsp cinnamon)
1 star anise (or you could use chinese 5 spice)
1 muslin bag (I didn’t have this, so I used a tea bag!)
- First of all preheat your oven to 130 deg.
- Place all the spice ingredients into the muslin and gather to tie together and make a bag. If you don’t have this you can use a Tea Bag, I emptied the tea out carefully by cutting the top off the T Bag, added in all the spices and tied with some thread. If using the T Bag you will need to cut up cinnamon stick or use powder.
- Place the spice bag in a casserole dish. Then layer the cabbage, garlic, apple and brown sugar.
- Then pour in the red wine vinegar. Place lid on dish and put in oven and cook for 3 hours.
- You might need to stir half way through.
- Once finish, remove and serve. Or let cool and place in fridge for next day or later.
I visited a Brazilian restaurant recently and was served cinnamon pineapple that completely transported me to Brazil….amazing flavour that I hadn’t tried before. Oh yes you guessed it…..I recreated it in my kitchen!
Brazilians traditionally use a spit roast, unfortunately I don’t have one of these yet so I used my good old trusty griddle pan .
1 x Fresh Pineapple
1 x Spray Coconut oil
1/2 cup brown sugar
- Firstly prepare pineapple and cut into slices.
- Spray little coconut oil into your griddle pan and heat to a high heat.
- Rub some cinnamon and brown sugar onto each pineapple slice and place into griddle pan, cook for about 2 minutes on each side or until caramelised and brown.
- Plate up and sprinkle cinnamon over and serve……..oh Yummy!