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

Chorizo Egg Breakfast Muffins

20170923_104926

 

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!

20170923_102039

20170923_105120

 

20170923_103105

Advertisements
ALL · Bread · Hotpoint Oven & Combi Oven Recipes

Focaccia

20170909_152642

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

salt

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

 

  1. Mix the yeast with the warm milk and leave for about 10 mins until it starts to froth.
  2. Mix the Flour, salt & herbs in a large mixing bowl
  3. 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.   20170909_132701
  4. Let dough rise for about 1 hour. Use rising setting on Hotpoint oven.       20170909_132721
  5. Preheat crisper plate for 2 minutes on Dynamic Crisp setting.
  6. Once dough has risen, place directly onto crisper plate and spread it out evenly to cover crisper plate.                                                                                                  20170909_144123
  7. Place your toppings into the dough evenly and drizzle with a little oil
  8. Cook on dynamic crisp setting for 15 mins. (Or oven at 220deg for 20 mins)

 

 

 

ALL · fish · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Pastries and Pies

Fish Puff Parcels

20170814_185826

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

 

  1. First using the steam pot, place cod and salmon into pot and steam cook for 6 minutes
  2. Pre heat the crisper plate
  3. Cut the pastry into long rectangles
  4. 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
  5. 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.
  6. Finally egg wash the parcels and place a small hole in the middle for steam to escape
  7. Cook on dynamic crisp setting for 8 minutes.
  8. Serve with some balsamic tomatoes….yummy!

20170814_182017

 

20170814_183336

ALL · Healthy Eating Ideas · sauces & dips

Homemade Pizza Sauce

 

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

 

  1. First place the fresh tomatoes into a pan of boiling water to loose the skins (about 10 mins). Remove skins before placing into processor.
  2. 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.
  3. The sauce can be used straight away or chilled in the fridge up to 1 week.

 

20170702_151546

20170702_154009

ALL · Bread

Tomato & Basil Focaccia

20170401_150537

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

 

  1. Empty the yeast into the lukewarm water with the pinch of sugar and leave for about 10 minutes until foamy.
  2. Stir in the olive oil to the yeast
  3. 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.
  4. 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.                                                                                       20170401_114602
  5. Knock back the dough and knead on speed 1 mixing in the basil for about 2 mins.
  6. Roll out the dough on a floured surface about 1.5-2cm thick
  7. 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. 20170401_131727       20170401_141814
  8. 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.

20170401_151746

ALL · Pastries and Pies

Spinach, Tomato and Egg Pastry Breakfast Square

20161120_103532

 

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

 

  1. 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.                                                     20161120_093927
  2. Brush the pastry with the egg wash.
  3. Place the spinach in the square then the cherry tomatoes around the edge. 20161120_095524
  4. Place into a preheated oven at 190 deg for approx 10 minutes.
  5. 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.                        20161120_095616
  6. Remove and serve……Yum!

20161120_103532

 

 

ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Pesto Chicken Spaghetti

20161008_182548

Always wanted to make my own pesto sauce, so today was that day! Decided to pair with some chicken and pasta for dinner, very tasty if I do say so myself! lol!

Makes for 2

For the chicken pan:-

1 1/2 large chicken breast – cut into small chunks

80g Spinach spaghetti pasta

Handful pancetta

10 cherry tomatoes

1 red & 1 yellow pepper – sliced finely

1 onion – chopped finely

Salt & pepper

Italian seasoning

1 tsp chilli flakes

For the pest sauce:- 

Large handfuls of basil

80-100g toasted pine nuts

1 garlic clove

Salt & pepper

Lemon Juice (1 lemon)

50g Parmesean cheese (Parmigiano-Reggiano)

Olive oil (very important to use a very good quality oil)

 

  1. Heat 1 tbsp oil in a pan, add the chicken, season with salt & pepper & Italian seasoning, brown all over.
  2. Meanwhile bring a large pan of salted water to boil for your pasta, add pasta and reduce to simmer for 10 mins.
  3. Add onion, pancetta and peppers to pan with chicken and cook until soft and slightly browned.  20161008_174620
  4. Add cherry tomatoes and chilli flakes cook for a few mins, stir through
  5. To make the sauce, put everything into a food processor and blend until smooth, gently add the oil a little at a time until desired smoothness.                                                                                                        20161008_174630 20161008_180034
  6. Drain pasta and add to the chicken pan, mixing through with the other ingredients. Tip in the sauce, mix and heat through for about 1 min.                                                                          20161008_180027

Serve – Yummy!

 

20161008_182442