St Georges Day Baked Apple and Porridge Breakfast!

When I think of British fruits I instantly think of apples. Everyone I know either has an apple tree in the garden or one they can reach over the back fence! Our next door neighbour has an apple and a pear tree which he doesn’t mind us collecting from. No apple from the supermarket will ever taste as nice as one picked straight from the tree! Fact!

British apples are sharp in flavour with a crisp freshness to them. For this breakfast I have used a Bramley apple which is called a cooking apple because it is far too sour to eat raw but when cooked it becomes very sweet and cooks down well to become very soft. You can use any apple you like in your porridge, especially if you prefer sweeter foods then a red apple such as a gala would work. A Bramley apples size suits this dish as you are using it as a bowl

Baked apple is a very traditional pudding recipe not exclusive to British history but also found in cookbooks from America and Europe. Sugar wasn’t popular or accessible in Britain until around the 17th century so they would use dried fruits and honey to sweeten their foods. Apples would be sliced and mixed with ingredients such as dried fruits, wine, orange peel, cloves and honey (or maple syrup) and baked on a fire.

Baking apples whole became popular later on and the apple is cored and then stuffed with the dried fruits and honey then baked (delicious served with ice cream).

I wanted to make a breakfast version and I started off by planning to make a traditional baked apple but serve it with a granola topping but this didn’t really feel right as a breakfast. I then thought about doing stewed apple and finally I came to this recipe of an apple, cinnamon and raisin porridge served in the baked apple shell

I love apple porridge and you can experiment with the dried fruits you like by adding prunes, dried figs, sultanas or even some candied orange peel. I sweetened the whole thing by drizzling Manuka honey over the top of each assembled and baked apple just before serving. You could sprinkle sugar but honey is much better for you. Of course you can use maple syrup as a vegan sweetener.

The only fiddly part of this recipe is scooping the apple out to create a shell, try not to go through the skin, I suggest leaving around 1cm edge around the apple so that it gets nice and juicy after baking.
The other important thing to do is cut out the core as that will be tough to eat.

Serves 2 (or one if your having it as a brunch- I ate the whole thing to myself!)

Dairy free, gluten free option, vegan option, St George’s day worthy!

50g (4 heaped tblspn) porridge oats – you can buy gluten free oats in most supermarkets.
300ml unsweetened almond milk
2 tblspn sultanas,
1/2 tspn cinnamon,
1 Bramley apple -
2 tspns Manuka Honey or Maple Syrup

Cut the apple in half so you have two halves which can stand fairly flat and then score a circle about 1cm in from the edge to mark where the border will be. Using a small spoon scoop out the apple flesh and discard the core, add the apple flesh to the porridge oats, milk, sultanas n cinnamon in a saucepan and cook on a medium heat for approx 6-8 minutes until the oats and apple have cooked down. If it looks too thick then add abit more milk.

Spoon the cooked porridge into the apple half shells and place on a baking tray. Bake for 15 minutes at 170c.

The apple shell should be really soft but still holding it’s shape. Drizzle each half with the honey or maple syrup and serve hot!

Gluten Free Easter: Paleo Banana Muffins Recipe Review

Paleo banana muffins

As well as making a carrot cake for Scott’s mum I also made these amazing banana muffins for Scott’s dad. I chose another gluten free recipe because I didn’t want to contaminate the kitchen with flour but also because it is better for you. I imagine the cake and muffins will get shared around the family, always a scary moment when it’s your own cooking!

I found these muffins on ‘With Style and Grace Blog’, an absolutely stunning gluten free recipe blog. I have found loads I want to cook and the photography is inspiring.
I was really drawn to this recipe because there is no added sugar and it includes flax seeds, it is also sweet enough to be a nice present…healthy yet a treat!

I was really pleased with how crumbly they were!

I have read bits and bobs about the Paleo diet and I found it really interesting, but its not something I am going to be trying any time soon. It has some amazing health benefits but at the moment cutting out meat, dairy and gluten is enough for me to concentrate on!

You need really ripe bananas for banana bread, I quite enjoyed picking out the oldest looking bananas knowing I may have saved a few from being thrown away at the end of that day. I personally can’t stand eating ripe bananas by themselves but in baking they add a necessary sweetness.

I think the different sizes make them rustic…..

I doubled the recipe which made 15 and most made it up to the family but a few got eaten straight away…and I snuck 2 in the freezer to have next week

I’d definitely recommend these, they were really easy to make and they’d be perfect for a breakfast or snack!

Flax and Banana Pancakes: 3 ingredients, Gluten-free and Vegan

These pancakes are perfect served with banana, blueberries and maple syrup!

I’ve never really had much of a sweet tooth but when I was stood in the kitchen with this plate of fluffy sweet pancakes in one hand and a fork in the other I actually did a little dance and said out loud (to myself) “oh wow, oh my, yummy” haha. So apparently these pancakes will make you dance and talk to yourself!

Tuesday is pancake day (shrove Tuesday) and I wanted to find something a bit different to try so I researched gluten free pancakes. I found an intriguing recipe for pancakes with just mashed banana and eggs! I know that in baking you can replace eggs for ground flax mixed with water so I decided to see if this would work for these pancakes. Instead of water I used hemp milk to give it an added sweetness and creaminess. I also added a good sprinkle of cinnamon.

The pancakes are soft and fluffy but quite delicate. I found it was easier to flip them with the traditional ( and more exciting) flick of the frying pan rather than trying to use a spatula. The taste of banana comes through quite strong and my choice of milk made them quite sweet but I actually really liked that!

An indulgent way to benefit from the goodness of flax!

Serves 2
Wheat and gluten free, vegan, awesome

1 large banana
3 tablespoons ground flax seed
6 tablespoons hemp/ soya/ almond milk
1 teaspoon cinnamon (optional)
Dairy free butter or coconut oil for frying

The method for this recipe is as simple as the shopping list of ingredients. Mash the banana then mix with all the other ingredients and stir really well until you have a thick consistency.

In a frying pan, heat the butter or oil on a low to medium heat until it starts to bubble slightly. Take a dessert spoonful size of the pancake mix and pour it into the pan and using the back of the spoon spread it out to shape it into a round disc around 1cm thick.

Cook on one side for approx 1-2 minutes and then flip over and cook for a further 1 min.

Continue until all the mix is gone, makes around 6 pancakes, then top with sliced banana, blueberries, maple syrup and a sprinkle of cinnamon.

And hey, why not serve these to your loved one for valentines day! Other topping ideas include:

Chocolate sauce and raspberries
Orange zest and chocolate chips
Lemon juice and sugar
Fresh figs and yoghurt

Baked Eggs with Mushrooms – And a Vegan Option!!

I’m not vegan although I love cooking vegan foods (often without even realising the dish is vegan until I am typing up the recipe) and I am always trying to think of vegan options for my recipes. One ingredient I think is very hard to substitute is an egg. In baking you can use a wide variety of alternatives but in a cooked breakfast, hmmm, nope! Especially because I have done my best to eliminate soy products from my diet.

This recipe for baked eggs is simple, healthy and delicious. As with many of my recipes there is plenty of room to play around with this and use up left over veggies you have in your fridge. Why not add some herbs, tomatoes, chilli, garlic or even some pre cooked beans!

The ramekins filled and ready for baking!

For the vegan version I decided to use avocado, this isn’t a vegetable that I eat hot/ cooked often but when baked it keeps its smooth creamy texture giving the same texture contrast as the soft cooked egg.

Avocados are quite high in fat but this is a good fat that your body, hair and skin will love you for. I find them great to have for breakfast because they fill me up for the morning and make me feel like I’ve had an indulgent meal.

Baked avocado and mushrooms

I always serve my baked eggs with a thick slice of toast to dip in the yolk and use to scoop out the veg. After cutting out wheat and gluten I avoided any kind of bread product for quite awhile because I didn’t trust what was in the gluten free versions of soft white loaves. Recently however I have fallen in love with sprouted rye bread. The brand I have tried is from Biona and they do a sprouted quinoa loaf and a sprouted rye and pumpkin seed loaf, among others. To begin with I really struggled to like it, it’s so different to sliced bread because it is thin, dense and crumbly, however served with a cooked breakfast it works perfectly. I don’t think I’d make a sandwich out of it because it is very filling…but maybe an open sandwich!

Biona organic gluten free sprouted rye and pumpkin seed bread topped with the baked avocado and mushrooms

Serves 2

Gluten and wheat free, dairy free, vegetarian, vegan option.

300g mushrooms (approx 10-12 closed cup mushrooms)
Dried Italian style herbs
Large bunch of Parsley (leaves only)
Large handful of Spinach
Large handful of Rocket
Salt and pepper
2 large eggs or 1 avocado

Preheat the oven to 180c.

Slice the mushrooms. Heat a little oil in a frying pan and sauté the mushrooms with a pinch of salt and a good pinch of the dried herbs. Once the mushrooms have begun to wilt add the spinach and parsley and cook for a further 5-8 minutes until the spinach and rocket has also wilted.

Divide the mushroom mix into two ramekins or small individual pie dishes and if using an egg then make a well in the middle of the ramekin and crack the egg in.
If using avocado then peel and slice the avocado into small chunks. Mix in with the mushrooms (half an avocado per person).

Place the ramekin into the pre heated oven and bake for 10- 12 minutes until the egg is set or the avocado is starting to brown but still creamy.

 

The great thing about this recipe is that it is completely vegan right up to the point of putting the mix into the ramekins, so if your cooking breakfast for a variety of dietary requirements then there is no need for lots of pots and pans.

What do you add to your vegan breakfast instead of an egg?

Mushroom and Mixed Herb Fluffy Omelette

I finally learnt how to make an Omelette! In the past I would beat the eggs and pour them in the pan but after a few seconds I don’t know why I would just panic and scramble them. I blame the omelette  challenge on Saturday Morning Kitchen because the chefs would frantically break up the eggs in the pan and I had no idea how after that they would create an omelette! Oh well, I now realise the best thing to do for the most simple omelette in the world is to beat your eggs in a bowl, pour them into a non stick pan, swirl them around a bit so they cover the bottom of the pan, and leave to cook on a medium heat then you can fold it in half at the end if you wish.

This omelette though is a bit more special (fussy) but totally worth it. To make a super fluffy omelette I first separate the eggs into two bowls, then you whisk the egg whites untill they are stiff and then stir them back into the beaten egg yolks and cook first on a hob and then finished under a grill. You have this crazy meringue effect going on at first but the end result is just lovely! It’s much prettier than the basic technique and its more filling and I think a much nicer texture.

When I went to the supermarket last week they had big bunches of mixed fresh herbs for 10p, this is the sort of thing I always look out for even if you haven’t planned to buy them because herbs can enhance any meal, also they are good to freeze for future recipes. These particular ones were labelled as “Stuffing Herb Mix” but I think they all go perfectly with mushrooms! They included Sage, Thyme, Rosemary and Curly Parsley. ‘Woody’ herbs in particular like rosemary and thyme are a match made in heaven with mushrooms, they bring out the correct amount of earthiness but keep an element of sweetness there too.

You can use just one of the herbs or all four it is up to you! I used a small amount of all four since I had them to hand You could also use dried herbs mixed with fresh which would be just as delicious.

You get a lovely crispy bottom and a fluffy top!

To make one large Omelette

Vegetarian, Wheat and Gluten Free, Dairy Free

3 Eggs
Splash dairy free milk
5 Large chestnut Mushrooms (approx 1 cup sliced or a large handful!)
1 Spring Onion
1 Sprig thyme, 2-3 leaves sage, small bunch parsley, 1 sprig rosemary
Salt and Pepper
Olive oil

Slice the mushrooms and spring onions, and prepare your herbs by removing the thyme and rosemary leaves from the stalks, finely slice the sage and roughly chop the parsley (save some for garnish if you wish).

Heat some oil in a frying pan and add the mushrooms and herbs and season with some salt and pepper. Cook untill the mushrooms are golden brown and wilted but not over cooked (don’t let them shrivel). Once cooked take them out of the pan and put to one side.

Separate the eggs so that the yolks are in one bowl and the whites in another. Beat the egg yolks to break them up and mix with a dash of milk just to loosen the texture. Whisk the egg whites untill they are just stiff then pour in the egg yolk mixture and gently combine.

Reheat the frying pan with a little oil and pour in the egg mixture, gently swirl the pan to evenly distribute the mixture and cook untill the bottom is set and golden brown in colour.

Top with the mushroom mixture and the chopped spring onions and put it under a hot grill for 1-2 minutes until the top is also set and the omelette is cooked through. Fold in half and garnish with a little extra fresh parsley then eat!

Bubble and Squeak: The Ultimate Post Christmas Brunch (re-post)

Isn’t life funny sometimes. I feel like everything has just come full circle because today I decided to have a go at making a twist on my more traditional bubble and squeak recipe and when I clicked on my blog to find it I realised that exactly one year ago today I posted that said bubble and squeak recipe!! I decided to repost it because it really gets me in the mood for christmas and also it’s a delicious way to eat some vegetables for brunch!

Bubble and Squeak conjures up memories of my mum cooking brunch in the kitchen on boxing day whilst we happily sorted through presents received the day before. We’d be in our pyjamas with a good cheesy christmas film on in the background! We’d have piles of freshly fried bubble and squeak made with everything left over from the day before topped with eggs and washed down with fresh orange juice! This recipe tastes best when your using left over roasted veggies but my healthy take on it is also delicious!!

Serves 4:

1/2 small Savoy Cabbage
8-10 Sprouts
2 Carrots
1 Large Potato
Pinch Salt
1/2 teaspoon Garlic Power
1/2 teaspoon dried Rosemary
Olive Oil for cooking

Preheat a baking tray in the oven at 190c

Prepare the vegetables by slicing the carrot, and cabbage, chop the potato into chunks and peel the sprouts then chop in half. Place the chopped potatoes onto the hot baking tray and spray/ drizzle with olive oil, roast for around 20 minutes. Steam (or boil) the sprouts, carrots and cabbage  untill soft then mash them with the roasted potatoes, garlic and rosemary.

Let it cool down a little bit then shape into cakes and fry in some olive oil untill golden brown and hot through.

Serve with a poached egg and plenty of tomato ketchup!!

Help yourself to seconds!

Ps: As kids this was a great way to fill us up of vegetables!! We used to have everything in there – carrots, leeks, peas, potatoes, cauliflower, parsnips! Anything left over that could be mashed

Homemade Baked Beans: Vegetarian Breakfasts

I knew I had achieved my goal with this recipe when Scott walked over whilst I was photographing it and said “You can’t put heinz baked beans on toast on your blog!!”. I had based this recipe on re-creating my favourite baked beans on toast but with so much more nutrition and depth! The taste isn’t exactly there because my beans are much more savoury however I like the smooth sauce and simplicity of the beans.

I used natural flavours to bring out the sweetness of the beans. The sauce is made from roasted red pepper and sweet potato which adds  a sweeter tone without any need for sugar but also the sweet potato works brilliantly as a thickener so there is no need for any ingredients such as flour etc.

Sweet potatoes are really good for you so I kind of see these beans as having hidden nutrition, yes tinned beans are low fat and a good bit of protein, but my beans are like… super beans!

They’re not technically baked as I just made them in a pan but I felt the need to call them baked beans since that was what I was trying to emulate.

Since Monday I have been following a wheat and gluten free diet so although usually I would eat my beans on a slice of toast this morning I had my beans on a big pile of stir fried kale with an egg on top and it worked really nicely.

I used one can of borlotti beans for this recipe and it served 4 (the added potato and pepper makes it go much further!) however I think the sauce was enough to feed 6-8 so I froze the extra sauce to add to some beans next weekend when I fancy a nice brunch.

Serves 4 with extra sauce

1 Large Sweet Potato
1 Red Pepper
Salt
Olive Oil
Smoked Paprika
1 Can Tomatoes
1 Garlic Clove
1/2 cup Water
1 Can cooked Borlotti Beans (or any white bean of your choice)
Splash Balsamic Vinegar

Preheat your oven to 190c. Peel your sweet potato and chop it into large chunks then place on a baking tray with the whole pepper (don’t cut the pepper) and coat the pepper and the sweet potatoes with the oil, salt and smoked paprika. Roast in the oven for 25-30 minutes.

Allow them to cool down slightly then to prepare the pepper pull the green stem away from the body and most of the seeds and juice should pour out. Slice the pepper open and scrape away any remaining seeds then peel off any tough blackened skin and slice roughly.

Put the cooked sweet potato and red pepper into a blender with the garlic and water untill it is a smooth paste. Depending on the size of your potato you may need a splash more water but keep the sauce thick.

Drain the canned borlotti beans and put them into a saucepan. Pour enough sauce in to cover the beans and add a splash of balsamic vinegar then give it all a good stir and heat through untill piping hot. Check your seasoning and then serve either on toast or with your breakfast items of choice.

Kale and Tomato Herby Fritatta: Vegetarian Breakfasts

I thought I’d focus on my two favourite breakfasts this week, eggs with kale and tomatoes and also baked beans on toast. Recently I’ve just been stirfrying the kale and serving it with scrambled eggs for minimum fuss but I prefer a fritatta because it is neater and more of a complete meal.

When it comes to breakfast I think simple is best, you’ve just woken up and you fancy a slice of toast and a cup of tea. Only problem is that’s not a very balanced start to your day and I personally prefer to start my day with a filling, nutritious meal including eggs and greens.

You may think it’s a bit extreme to eat kale for breakfast but I promise you that stirfried and seasoned, this dark green leaf is so delicious mixed with the creamy eggs. If you simply can’t do it then swap the kale for spinach, another iron rich green which is perfect at breakfast time.

So to keep this fritatta simple I kept the ingredients quite minimal, just enough to make this a bit more special than just your average egg dish but still simple non the least. You can make one large fritatta to share between two or you can make two mini ones like I have.

Serves 2

2 Large handfuls Kale
Small Bunch Parsley
Small Bunch Mint (approx 12-15 leaves)
2 Garlic Cloves
4 Spring Onions
4 Large Eggs
2 Tomatoes

Wash and chop the kale and herbs and crush the garlic cloves. Heat some oil in a frying pan and then stirfry the kale, herbs and garlic with a pinch of salt for around 2-3 minutes then add the chopped spring onions and continue to cook, stirring often, untill the kale has wilted. Around 5 more minutes.

Place thin slices of tomato into the bottom of two small round pie dishes/ tart dishes and then fill with the kale mixture.

Beat two eggs and then pour the eggs over the kale into the dishes. Use a fork to just move the kale around to allow the eggs to run down and fill the dish.

Place under a hot grill for 12-15 minutes untill the top and sides are firm, then turn it out on to a baking tray and place back under the grill untill the tomato lined bottom has browned and the egg is cooked through.

What’s your favourite breakfast? Do you like kale? I will post the recipe for my home made heinz style baked beans later in the week

Simple Tofu Scramble with Grilled Tomatoes

I decided to try tofu scramble for my breakfast the other day. I’m in two minds about this recipe because I don’t feel that tofu/ Soya products are that good for you but at the same time it is a great alternative to scrambled eggs, it tastes nice and it is very versatile! I suggest eating this as a treat once a week rather than every day.

The great thing about scrambles is that you can add anything to it, recently I’ve been adding spinach, mushrooms, tomatoes, paprika, garlic, chillies, fresh herbs and even some veggie sausages…yes sometimes all at the same time! I have done a basic recipe here keeping the flavour quite simple so that you can add whatever you fancy! I’ve based it on my previous breakfast offering of Scrambled Eggs with Fresh Tomato Sauce which is still my favourite

Scrambled Eggs with tomatoes

Feel free to add asparagus to the list of things to serve with your tofu scramble!! Tofu scramble really is very simple, take a block of tofu, slice off the amount you want to eat and then mash it in a bowl with a fork. I added my flavourings whilst it was cooking so first heat a pan with a little oil if you want or just use a good non stick pan and add your tofu scramble. Then add a sprinkle of Dried Basil, Garlic Powder, Torn Fresh Basil and Salt and Pepper. These flavours just take the edge off the tofu flavour and create a nice base for your toppings.

I’ve recently been cutting down on carbs so I have been bulking up my scrambles with vegetables which works really nicely. I find that if you cook your veg first then add your tofu it is better than cooking them all at the same time because your veg are then nice and soft and your tofu is not too broken down. You can cook it however you like!!

Tofu Scramble with Grilled Cherry tomatoes and fresh basil

I haven’t actually started my month of vegan yet because I went to see a dietician and I left feeling absolutely confused and to be honest a little down trodden about where I should go from here. We decided that I needed to at least postpone my vegan month because my food diary showed that, even though on the surface I’m eating quite healthy, when you dissect it I am just eating fruit, veg and carbs with hardly any protein and any good fats. I need to get myself to a point where I am in the habit of bulking up my meals with more vegetarian friendly ingredients such as nuts, seeds, flax, hemp, oils, lentils and beans, iron etc.

Sigh, I’ll probably post again regarding this but for now I think my blog is going back to being vegetarian, still with plenty of vegan recipes because my ideas naturally gravitate towards the more plant-based natural foods.

What is your favourite vegan breakfast? Have you tried Tofu Scramble before?

Vegan Savoury Cooked Breakfasts: A Recipe Round Up!

In November I am going vegan for the month, mainly because I want to see what effects it has on my health, but also because it is World Vegan Month in November and I think it will be good to raise awareness and of course to learn!

I think it will be a fairly fuss free transition because I already eat a lot of vegan foods but my main concern is breakfast! At the weekend I am not a fruit/ granola/ smoothie kind of person…I am an eggs on toast kind of person! Religiously every weekend I wake up and make scrambled or fried eggs on toast with plenty of ketchup and a big cup of tea. It’s my treat for surviving on green smoothies and salads for the week

I know there are plenty of options out there that will help me give up those eggs for the month and supply me with an animal free wholesome hearty well deserved breakfast! Here is a round-up of my favourite finds that I can’t wait to try! Please click on the titles to see the recipes on the original bloggers website.

The Bear and The Blackberry: Tofu Kale Scramble

Delicious kale and tofu scramble

My tummy is literally rumbling like crazy looking at this photo! I’ve seen a lot of tofu scrambles around but what made this one stand out was the rich colour and all the spices. I like the healthy addition of kale and the fact they have served it with sweet potatoes. This could easily become my new regular weekend breakfast.

Farmers Market Vegan: Savoury Oatmeal

Savoury Oatmeal Goodness!

In Ali’s post for this recipe she urges you to keep an open mind and I’ll do the same At the weekend I’m usually eating my breakfast around 10.30am (not 6.45am) and it almost feels like lunch so I like a good savoury flavour packed breakfast and I think this version of oatmeal is fab! I’m seeing a trend here too – kale for breakfast is more than acceptable!

Turning Veganese: Vegan Breakfast Burritos

Tofu Scramble in a breakfast burritos YUM!

I remember drooling over this recipe when they first posted it in June so when I found it again I got all excited and ready for November! Again I love the added spices and flavourings to the tofu, I can almost taste it now! I think for breakfast I would possibly omit the beans and just have that tofu, tomatoey, herby goodness wrapped in in a tortilla. Low fat, low cholesterol but high protein – perfect start to a busy saturday.

Jigsaw’s Kitchen: Spinach Pancakes

Highly Nutritious Egg Free Spinach Pancakes

I love this recipe because it’s only got a handful of ingredients and it looks quick enough to whip up after a Friday night out on the town! I’ve made spinach pancakes before but mine had an egg in them (surprise surprise) so it was really interesting to see how its done without the egg. I’d be tempted to serve this with a big pile of sautéed mushrooms and serve with a big glass of orange juice…its all “big” on a saturday morning Hehe.

I think that will keep me going for a few weekends, do you have any favourite egg free breakfasts? Whats your ultimate cooked breakfast?