Omelettes are a fantastic brunch, lunch or even dinner option – so simple, easy to make and very filling. Plus you can adapt it to your taste and what’s in season.
My daughter loves a cheesy omelette as a lunch option so we decided to join her by adapting the recipe to make it more tasty.
sliced mushrooms – one pack is enough
chopped spring onions
finely chopped red chilli
finely sliced garlic clove
2 beaten eggs
grated cheddar cheese
handful of rocket
Heat butter in a frying pan and cook the mushrooms until most of their liquid has evaporated. Add spring onion, chilli and garlic to the mixture and cook for a few minutes. Season with salt and pepper and put aside.
Wash the pan and add butter before pouring in the beaten eggs. Season and cook gently. When the omelette is almost set, sprinkle over the cheese then spoon over the mushroom mix until the cheese melts. Add the rocket and put onto a plate.
I used to buy guacamole from the supermarket until I read how simple it is to make it fresh. With the help of Deliciously Ella Guacamole recipe, I was able to make a fresh and healthy guacamole.
Avocados are a super foods, packed with lots of antioxidants, fibre, omega-3 fatty acids and vitamins from beta carotene to vitamins K and C. So to make one bowl of this healthy dip you need:
1 ripe avocados
1 cherry tomato
a handful of fresh coriander
1 garlic clove
Salt and Pepper
Cut the tomato, garlic and onion into small pieces. Scoop the avocados and place the flesh into a bowl. Mash with a fork to create a slightly chunky mix. Add the tomato, garlic and onion and squeeze in the lime. Finish by adding salt and pepper. Stir then serve with veggies, tortillas and crisps.
Last year’s family Christmas was hosted by my cousin and her hubby – she made a lovely starter dish of crispy pitta chips topped with aubergine, pomegranate, feta and mint! We’ve made this plenty of times as it’s quick, easy and perfect for entertaining.
2 large aubergines
1 garlic clove, crushed
1 red chilli, deseeded, finely chopped
1 tbsp lemon juice
3 tbsp finely chopped mint
2 tbsp pomegranate seeds
125g feta, crumbled
4 good-sized pitta breads
1 tsp sea salt
3 tsp ground cumin
1. Preheat the oven to 220ºC. Wash the aubergines and place under a hot grill, turning them frequently for around 15 minutes, until blackened and charred on either side.
2. Once cool, cut the aubergines lengthways and scoop out the flesh with a spoon, chopping it finely. Mixl with the garlic, chilli, lemon juice, olive oil and mint (keep some mint aside for garnish). Season with sea salt and set aside, while preparing the pitta chips.
3. Split each pitta in half widthways and cut into wedges. Place flat on a baking tray and drizzle with enough oil to coat each chip. Sprinkle with salt and cumin and place in the oven for eight minutes until golden and crisp.
4. To serve, spoon a little of the aubergine mix on to each pitta and top with a few pomegranate seeds, some crumble pieces of feta and little bit of mint.
Hello Breakfast! A lovely breakfast dish, easy but filling. Ordinary French toast can be changed easily to become fancy french bread with a few exciting additions.
First up is fluffy french toast made with desiccated coconut giving it a lovely texture and coastal flavour. Then it’s cooked until golden and drenched with an irresistible, deliciously sweet syrup and to finish it’s sprinkled with shredded coconut. Recipe from Anjum’s Indian Vegetarian Feast which is definitely worth buying.
Eggs – 1 per person
Bread – 2 per person
200 ml of milk
3 tbsp sugar
6 tbsp dessicated coconut
Whisk together the eggs, milk and sugar. Spread the coconut on a small plate. Heat oil and butter in a large frying pan, dip one slice of bread in the batter for about 30 seconds and transfer to the plate of coconut pressing gently, turning to coat both sides. Place into the hot pan and repeat with the other slices. Cook over a flame till golden brown on both sides. Add maple syrup for extra sweetness and some raspberries.
Another tasty addition to the french toast mixture is mixing in Indian spices – chilli powder, salt and a pinch of haldal giving it a kick.
Anyone else have any tasty combinations to their breakfast french toast to share?
As it was my husband’s birthday and too cold to go out with the little baby, making breakfast at home was called for to celebrate…
The main ingredient is the bread and you have to get this right to make sure it tastes good. Sourdough bread is a firm favourite in the house we and always have it to hand – great tasting simply toasted with some butter or with cheese and chutneys. Gail’s Bakery have several different types as does good old Morrisons.
For this meal, we made creamed mushrooms which could be also be small snack or a little starter. Cook some mushrooms (wild is better but any will do) in a pan with butter, olive oil, garlic, shallots, sea salt and grounded pepper until the onions have softened and the mushrooms are starting to caramelise and take on colour. The best thing about this dish is that the juices naturally cook out of the mushrooms and mix with the butter and once cooked you need to add a touch of cream to get a sauce that’s creamy when it’s not. Add some parsley to finish and a dash of lemon juice to give it some flavour.
A perfectly cooked poached egg is tasty and healthy! Fill a pan with boiling water from the kettle and add a pinch of sea salt bringing to a simmer over a medium heat. Crack each of your eggs individually into a cup lined with cling film, add salt, pepper oregano and twist the cling film pocket at the top to create a pouch. Gently pour it into the water and cook – a really soft poached egg takes 3-4 minutes and a soft to firm one will need 6-7 minutes (dependent on egg size).
When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast, creamed mushrooms and a cup of tea! Nom Nom.