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!
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.
100g diced chorizo
5 eggs – whisked
4 spring onions – diced
1 orange pepper – diced
1 red onion – diced
6 cherry tomatoes – quartered
parmesan cheese – about 2 tbsps
salt & rainbow peppercorns for seasoning
- Preheat your oven to 180 deg
- Fry in a little oil the chorizo and red onion – approx 5 minutes until browned
- Grease a muffin tin
- Place a spoonful of the chorizo in the tin, then sprinkle the peppers, spring onion and tomatoes into the tin.
- Pour in the egg mixture into each tin and then grate a little parmesan cheese on top and season with salt and pepper
- Bake for about 25 minutes
- Allow to cool slightly remove from tin and serve……..so Yummy!
Saturday lunch in my house today was Focaccia, although it turned out to much more like a pizza….lol…..I couldn’t decide on my toppings so just put it all in. Was absolutely delicious. (although note to self…….less toppings next time!)
I decided to try it using my crisper tray and it didn’t fail me, results were amazing in just 15 mins.
400g White bread flour
300ml warm milk
1 sachet 7g yeast
1 tsp of dried Italian herbs (or you can use a mix of garlic, oregano, thyme, basil and black pepper)
1 tbsp olive oil
Toppings of your choice………I used Mixed Piccolo tomatoes (halved), sliced roasted peppers, sauteed red onion, black olives, fresh basil leaves.
Salt & pepper to season
- Mix the yeast with the warm milk and leave for about 10 mins until it starts to froth.
- Mix the Flour, salt & herbs in a large mixing bowl
- Pour the milk into the flour and mix well. Knead dough for about 10 mins by hand or using a mixer for a few minutes until blended together into a dough.
- Let dough rise for about 1 hour. Use rising setting on Hotpoint oven.
- Preheat crisper plate for 2 minutes on Dynamic Crisp setting.
- Once dough has risen, place directly onto crisper plate and spread it out evenly to cover crisper plate.
- Place your toppings into the dough evenly and drizzle with a little oil
- Cook on dynamic crisp setting for 15 mins. (Or oven at 220deg for 20 mins)
These little fish puff parcels are just so yummy and a great quick snack.
I was trying out my little cooking gadgets that I got with my Hotpoint oven and I am amazed everytime I do, another quick tasty meal.
1 roll puff pastry
Fresh cod – approx 250g
Scottish Fresh salmon – approx 250g
50g goats cheese
1 rind lemon and 1 rind lime
spring onions – finely chopped
pepper to taste
egg for wash
- First using the steam pot, place cod and salmon into pot and steam cook for 6 minutes
- Pre heat the crisper plate
- Cut the pastry into long rectangles
- Place the citrus rind and spring onions into the middle of the pastry, then the cheese then place small pieces of cod and salmon. season with pepper
- Using egg wash brush the edges of the pastry and fold the pastry over to make a parcel then seal the edges with a fork.
- Finally egg wash the parcels and place a small hole in the middle for steam to escape
- Cook on dynamic crisp setting for 8 minutes.
- Serve with some balsamic tomatoes….yummy!
This is my go to Pizza Sauce, ever since I started cooking I always look for healthier options to shop bought products and this is definitely one of them. Not only are your homemade options healthier but so much more tastier.
Makes enough for 2 large pizzas
250g of fresh tomatoes or 1 can 400g of chopped tin tomatoes. (I would urge you to try fresh it makes such a difference to the flavour.
4 garlic cloves – minced
2 teaspoons balsamic vinegar
salt & fresh cracked pepper
1 tbsp Olive oil
- First place the fresh tomatoes into a pan of boiling water to loose the skins (about 10 mins). Remove skins before placing into processor.
- Combine all of the ingredients into a food processor and blitz until smooth. Tasting through and adding more pepper or oil as required. If you prefer a really thick sauce, drain some of the tomato juice before putting into the blender.
- The sauce can be used straight away or chilled in the fridge up to 1 week.
Inspired by a post I seen on KitchenAid London’s Facebook and having recently invested in my own KitchenAid Stand Mixer it was a must that I had to bake. I adjusted some of the ingredients to my liking but I was so pleased with how it turned out.
Makes 1 loaf
1 packet of 7g dried active yeast
200ml lukewarm water
pinch of sugar
400g strong white bread flour
1/2 tsp salt
50ml olive oil
1 tbsp honey
1/2 bunch of basil – finely chopped
1-12 Cherry tomatoes (of your choice) I used piccolo and sunblush
1 tbsp Tomato puree
Sea Salt flakes to garnish
- Empty the yeast into the lukewarm water with the pinch of sugar and leave for about 10 minutes until foamy.
- Stir in the olive oil to the yeast
- Mix the flour and salt in a bowl, gradually add in the yeast mixture and tomato puree, using the dough hook, knead until a soft dough. Speed 1 for about 5 minutes.
- Select proving on your oven (if you have one), if not, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about 1.5 hours.
- Knock back the dough and knead on speed 1 mixing in the basil for about 2 mins.
- Roll out the dough on a floured surface about 1.5-2cm thick
- Place on a greased baking sheet on a tray and make 12 indentations with a damp fingertip, push your cherry tomatoes into each hole, prove again for about 30 mins.
- Preheat your oven to 200deg, drizzle a little oil over bread and garnish with sea salt. Bake in the oven for about 25 mins or until bread sounds hollow on bottom.
I served with some balsamic vinegar and olive oil dip, but it is also really nice on its own.
With some puff pastry left in the fridge and looking for a tasty Sunday brunch thought I’d have a go at a puff pastry tart. Such a simple and easy yet tasty delight. The fillings are endless too, I now have so many ideas going on in my head for next time…….goats cheese being one of my favourites.
1 sheet of puff pastry
1 egg whisked for the wash
2 egg yolks
handful cherry tomatoes – halved
handful of spinach
salt & pepper to taste
- Firstly cut your pastry into a square, about 5″ x 5″, using a sharp knife draw a square around the pastry about 1 cm in, be careful not to cut right through.
- Brush the pastry with the egg wash.
- Place the spinach in the square then the cherry tomatoes around the edge.
- Place into a preheated oven at 190 deg for approx 10 minutes.
- After 10 minutes, pour the remaining egg wash into the centre and then place the egg yolks in the middle, put back in oven and continue to cook for approx 10-15mins.
- Remove and serve……Yum!