Salmon, Beetroot & Caramelised Onion Quiche

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Salmon, Beetroot & Caramelised Onion Quiche

I was inspired to make this by a recipe posted to Instagram from @theweelarder https://www.instagram.com/theweelarder/?hl=en. As I didn’t have the Tomato Chutney, I decided to use caramelised red onions as I just made a batch from my garden, this dish was so delicious and the sweet flavour from the onions went perfectly with the salmon.

This dish is perfect for these long summer days especially when served with a fresh salad. Can be eaten warm or cold.

Serves 4-6

For the Pastry:-

250g Plain Flour

Pinch Salt

100g Cold Butter

2Tbsps water

For the Filling:-

2 pieces of Fresh Salmon or 250g Pre-packed Smoked Salmon, flaked

4 Tbsp of Caramelised Onion (see here for my homemade recipe https://cookingwithluce.wordpress.com/?p=9446 )

1 large Cooked Beetroot, chopped into small bite size pieces

Handful of finely chopped Spinach (uncooked)

4 Large Eggs

80ml of Single Cream

100ml Milk

2 Tbsp Chopped Dill

Seasoning, Salt & Pepper

  1. To make the Pastry, Sift the plain flour into a bowl and add the butter cubes and salt, with your fingers rub butter into flour to form breadcrumbs. Add 2 tbsp water and bring to together to make a stiff dough. Cover in cling film and refrigerate for at least 1 hour, or overnight.
  2. Once pastry is ready, bring to room temperature and roll out onto a floured surface and lay over your quiche tin pressing the pastry to the sides, trim off any excess. Place a piece of greaseproof paper over the pastry and pour in some baking beads to weigh down.
  3. Preheat your oven to 180 deg fan and place pastry in oven for about 15 minutes. Remove the beads and paper, brush the pastry with some egg wash then return the pastry to the oven and bake for a further 5 minutes. Remove and allow to cool.
  4. Whisk up the eggs with the cream & the milk.
  5. Sprinkle some flaked salmon into your pastry case then some spinach then another layer of salmon then spinach and finally the caramelised onion, pour over the egg mixture evenly, season with salt, pepper & dill then dot pieces of the beetroot over.
  6. Place into a preheated oven at 170 deg fan for 30 minutes.
  7. Slice & serve….Yummy!

Salmon, Beetroot & Caramelised Onion Quiche

POTATO HASH WITH POACHED EGG

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Potato Hash with a Poached Egg

This quick and hearty brunch or lunch brings the best out of a good Scottish Tattie (potato). Fluffy potatoes are only made better by the perfectly poached egg sitting on top. Sometimes I like to keep things simple and with this dish I didn’t add too many flavours as a good Scottish Tattie is flavoursome in it’s own right. With the warming flavour of cayenne pepper and a dash of Tabasco sauce, this is sure to keep you satisfied all day.

Cayenne Pepper is also said to be medicinal as capsaicin, the active ingredient in cayenne peppers, is what gives them their medicinal properties. These peppers boast an impressive nutrition profile, which includes a variety of antioxidants that are beneficial for your health.

One tablespoon (5 grams) of cayenne pepper contains the following:

  • Calories: 17
  • Fat: 1 gram
  • Carbs: 3 grams
  • Fiber: 1.4 grams
  • Protein: 0.6 grams
  • Vitamin A: 44% of the RDI
  • Vitamin E: 8% of the RDI
  • Vitamin C: 7% of the RDI
  • Vitamin B6: 6% of the RDI
  • Vitamin K: 5% of the RDI
  • Manganese: 5% of the RDI
  • Potassium: 3% of the RDI
  • Riboflavin: 3% of the RDI

It also gives them their hot taste. In fact, how hot a cayenne pepper is depends on its capsaicin content. The more capsaicin it contains, the hotter it is.

Serves 2

4 Medium Potatoes, (peeled or unpeeled it’s up to you) diced into bite size pieces

1 Large or 2 Medium Onions, sliced into wedges

1 Tsp Cayenne Pepper

Salt to taste

1 Tbsp Olive Oil or Spray Oil

2 Large Eggs

Tabasco to taste

  1. In a fry pan heat the oil, medium to high heat, add in the onions and cook for a couple of minutes to soften.
  2. Add in the diced potatoes, season with salt & cayenne pepper, mix and place a lid over pan reduce to a low heat and cook for about 30 minutes until potatoes are softened. Give the potatoes a stir every 10 minutes.
  3. 5 minutes before potatoes are ready, bring a pan of water to the boil then reduce to a medium heat, crack in the eggs and poach through.
  4. Serve potatoes and onions onto a plate, place the poached egg on top and sprinkle a few dashes of tabasco sauce over, season if required. Enjoy!

If you prefer a bit more flavour, below are a few choices that I have tried.

  1. Smoked:- Add chopped spring onions and some smoked back bacon.
  2. Mediterranean:- Add some spinach, handful tomatoes with 1 tsp all spice, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp dried coriander.
  3. Spanish: Chopped chorizo, sweet potatoes, 1 tsp cumin, spring onions.

Stripey Omelette

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Happy National Egg Day! (well in the U.S it is on 3rd June). I am helping them celebrate today my making myself eggs for lunch and a stripey omelette at that & why not! I do love experimenting with food…lol!

Eggs are so nutritious and filling, stored with lots of protein, about 13g in a large egg size. Eggs are also low in calories and full of vitamin D & B, so a good all rounder for any meal. I love eggs, you can scramble, poach, fry, bake, boil they are very versatile. Want to know even more, check out egg info here….https://en.wikipedia.org/wiki/Egg_as_food

I get my eggs delivered straight to my door from McQueens Dairies. This omelette made from Scottish eggs from Beaton Farms in Inverurie, Scotland.

3 Eggs – Large

Spray oil

Seasoning

  1. Start by separating the yolks from whites. Mix the yolks.
  2. Heat a little spray oil in a pan on a low heat and pour in the yolks only, cook gently for a few minutes until cooked.
  3. Using a knife gently & I say very gently as you don’t want to damage your pan, then slice into strips about 1-1.5cm thick and remove every 2nd one. (you can use the spare strips for another omelette or create a lattice design).

4. Then pour in the egg whites and cook gently on a low heat until the egg whites start to bubble.

5. At this stage if you are using a filling, lay it onto omelette and start to roll up in pan then decant onto a plate.

Serve. Yummy and Eye catching.

Breakfast Doughnuts

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If you’ve seen my last post on Baked Doughnuts, then you’ll know that I found my Doughnut tin…lol!  I decided to jazz up my breakfast into doughnuts instead of muffins, still super tasty, just a different shape.

 

Makes 6

6 large eggs

Pepper (any colour) chopped finely

Spring onions or small white or red onion – finely chopped

Cooked ham or any cooked meat of your choice – finely chopped

Salt & Pepper to taste

Paprika

Grated Cheese of your choice (I used cheddar)

 

  1. Grease doughnut tin with some spray oil and preheat oven to 150 deg fan.
  2. Place the pepper, onion and ham evenly into the moulds.
  3. Whisk up the eggs
  4. Pour evenly into moulds, don’t over fill. Season.
  5. Sprinkle with cheese and then sprinkle some paprika on top. Bake for about 20 minutes.
  6. Remove and serve immediately. Yummy!
  7. These can also be kept in the fridge for next morning, then just reheat.

 

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Scottish Oats Crusted French Toast

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Oh yum, this might seem a bit odd but the toasted oats give this eggy bread a bit of a crunch that tastes so good. A Good protein breakfast too.

 

Makes 2 Slices

1 tbsp milk

2 large eggs

30g Scottish Oats

2 thick slices of bread (of your choice, but Brioche & Tiger Bread give extra flavour)

Maple Syrup to serve

Salt & pepper to taste

 

  1. Beat the eggs and milk together and decant into a large dish, season.
  2. Place the bread into the egg mix and allow bread to soak up the egg, turn over so both sides are soaked.
  3. Then place into the Scottish oats and coat.
  4. Heat some spray oil or butter in a large fry pan and heat on a medium to high heat.
  5. Place the bread into the pan and leave to cook for about 3-4 minutes on each side until slighty toasted.
  6. Finally, remove and drizzle Maple Syrup over….Devour! Yummy!

 

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Chocolate & Hazelnut Bundt Cake

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Decided to bake a chocolate cake for our New Years Day dessert, we had the whole family this year so had to do something that fed 11 adults and 1 child. This was perfect and delicious but so rich, so a little bit is all you need.

 

Serves about 12-14

For the Cake:-

200g unsalted butter

200g Dark Chocolate

300g Light Muscovado Sugar

4 large eggs

175g self raising flour

1 tsp baking powder

 

For the Glaze:-

300ml double cream

160g dark chocolate

Choice of nuts – I used Hazelnuts

 

  1. Preheat oven to 180 deg
  2. Melt butter and chocolate together, either in a bowl over a pan of boiling water or in a microwave for about 1 minute. Allow to cool slightly.
  3. Beat Sugar & Eggs together then pour in butter & chocolate mix.
  4. Fold in flour & baking powder until combined.
  5. Pour mixture into a cocoa floured bake tin and bake for about 40 minutes.
  6. Meanwhile make the glaze by heating the cream gently and add the chocolate in, stir to melt. Whisk and pour over cake once cooled from oven. Sprinkle over nuts.

 

Cheese ‘n’ Ham Omelette

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I do love breakfast time, and one of my favourites is omelettes. They are very nutritious, packed with protein and have over 15 essential vitamins and minerals.

Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. The list is endless, I love it.

 

Makes 1

3 eggs

30g Gruyere Cheese, grated

30-40g Ham Hock shredded

1 tsp nutmeg

1 handful of spinach

Salt & pepper to taste

 

  1. Heat some spray oil in a fry pan on medium heat
  2. Whisk together eggs, nutmeg, ham & cheese and pour into pan. Season.
  3. I put the lid on my pan and cook lightly until puffed up, 1 minute before ready lay on your spinach and cover again. (by covering it adds more steam and allows the omelette to puff up more)
  4. Remove and serve. Yum!

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Egg, Smoked Paprika & Spinach Breakfast Boats

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Love these little baked egg boats, such a super simple dish for a lazy breakfast morning. Nutritious, tasty and low in calories and fat.

 

Makes 2

1 1/2 Wholemeal Sandwich thins (or you could use bread)

knob of butter melted

2 large eggs

small handful of baby spinach

Seasoning

1 tsp smoked paprika

Chilli flakes

 

  1. Preheat your oven to 180 deg
  2. Spray a baking tin with a little low fat spray oil
  3. Brush the thins with the melted butter, both sides & mould into the baking tin, bake in the oven for 5 minutes
  4. Place the spinach into the boats and whisk the eggs, pour into the boats, sprinkle with chilli and paprika and season.
  5. Bake for about 15-20 minutes until set and browned.
  6. Serve. Yummy!

 

 

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Avocado Pancakes

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OMG! I do love Avocado’s & if you do too, you will love this little recipe. A good nutritious and healthy way to start your day. Creamy luxurious texture, full of good vitamins, healthy fatty acids, flavour and fiber, why would you not want to? Good on their own or serve with a poached egg or crispy bacon for a more luxury weekend treat.

 

Makes 4 large pancakes

1 Large avocado

100g Plain Flour

1 tsp baking powder

1 1/2 tbsp sugar

1/2 tsp salt

1/4 tsp nutmeg

1/2 cup milk

1 egg

1/2 tsp vanilla extract

1 tbsp coconut oil – melted

butter for the pan

 

  1. Whisk together flour, baking powder, sugar, salt & nutmeg in a bowl
  2. Combine the avocado, milk, egg, coconut oil and vanilla in a food processor until smooth
  3. Mix the avocado into the flour until blended
  4. Melt the butter in a fry pan on medium to high heat, scoop the batter into the pan (whichever size you like) and cook for about 2-3 minutes per each side.
  5. Serve. I put on a bed of Spinach with a poached egg on top, Yummy!

 

 

 

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Kale & Cabbage Frittata

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Oh Yummy! Healthier Eating doesn’t get any better, this was delicious. A middle eastern style frittata and so versatile, you can eat it cold or warm, lunch or dinner.

 

Serves 9

Spray Fry oil or veg oil

1 red onion, sliced finely

200 g curly kale

200g cabbage – cut into ribbons and chopped

2 tsp garlic granules

1 tsp ground fenugreek

1 tsp turmeric

8 large eggs

2 tsp baking powder

2 tbsp plain flour

2 tbsp greek yoghurt, I used low fat

2 small handfuls of cranberries

40g pine nuts

200g feta cheese

Salt & pepper to taste

 

  1. Heat the oil in a large saucepan over medium heat. Add in the onions and cook until soft.
  2. Increase the heat to medium to high and add in the kale, stir fry for about 4 minutes until wilted. Add in the cabbage and stir fry for about 5 minutes, add in the garlic and spices, season and cook until wilted and cooked through, about another 5 minutes. Remove from heat and allow to cool.
  3. Preheat your oven to 200 deg and line an ovenproof dish with baking paper. I used a tin 24 x 24cm.
  4. Crack the eggs into a mixing bowl and whisk. Add the baking powder, flour, yoghurt and salt, mix well.
  5. Add in the cranberries and pine nuts, stir through.
  6. Once the greens mix is cooled add to the egg mixture little at a time and mix through.
  7. Fold in the feta pieces and pour into your prepared oven dish, evenly spreading the mixture.                                                                                                      20190710_135251
  8. Bake for about 30 minutes. Insert a knife and make sure it comes out clean. Allow to cool slightly. Slice and serve.

This will keep in the fridge for 2-3 days and you can also freezer any leftovers.

 

 

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Spinach, Asparagus & Tomato Tart

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Another home comfort food dish, delicious for lunch or dinner, hot or cold.

 

Serves 4

Butter for greasing tin

1 Roll ready made shortcrust pastry

1 bunch of asparagus spears

250g Spinach leaves

3 large eggs

150ml double cream

1 garlic clove, crushed

10 small cherry tomatoes

handful fresh basil, chopped

40g grated cheddar cheese (or you could use parmesan)

Salt & pepper

 

  1. Pre heat oven to 190 deg on convection bake setting.
  2. Grease a 10-12 inch tart tin with the butter, roll out the pastry and line the tin, trimming of excess.
  3. Cover the pastry with greaseproof paper and fill with baking beans. Blind bake for about 20 minutes until lightly browned. Remove and allow to cool slightly. Reduce oven to 180 deg.                                                                                                    20190709_133912
  4. Meanwhile, bend the asparagus spears until they snap and discard woody bases.
  5. Bring a large pan of slightly salted water to the boil and blanch the asparagus for 1 minute, remove. Using the same water put the spinach in then remove immediately. Drain well and squeeze excess moisture out.                                                              20190709_135328
  6. Mix the eggs, cream & garlic together in a bowl and season with salt & pepper.
  7. Lay the spinach into the pastry case, then the asparagus and tomatoes cut side up, sprinkle with the basil. Pour the egg mixture into the case and sprinkle the grated cheese over evenly.
  8. Transfer to the oven and bake for about 35 minutes, remove and leave to cool to room temperature, serve.

 

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Spinach Pancakes

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I do love Lazy Sunday Mornings. I pulled back the curtains and the sun was shining again, lovely! I opted for a fueling healthy breakfast this morning, first time I’ve tried Spinach Pancakes and they were lovely.

 

Makes 2 Pancakes

30g Gram Flour (chickpea)

85ml water

Pinch of sea salt

1/2 tsp garlic

2 handfuls of Spinach

2 tbsp olive oil

1 tbsp coconut oil for frying.

 

  1. Add all the ingredients (except the coconut oil) to a blender and mix until smooth. The batter will be watery.                                                                            20190707_105216
  2. Heat the coconut oil in a fry pan on medium heat
  3. Pour a thin layer of the batter into the pan and swirl, when you start to see it bubble, flip over and cook. The pancake is very light so I would toss rather than using utensils to flip over as it might tear.                                                20190707_105924
  4. To serve, I chopped some avocado, feta cheese, tomatoes and topped with poached eggs. Yummy!

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Egg & Spinach Egg Baskets

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Monday morning breakfast was a case of trying to use up leftovers. I had some fresh bread and spinach that needed to be used, so decided on some easy breakfast cups. Quick and easy to make. There are so many flavours you can use for these too.

Made 3 with left overs

1 piece of bread per cup – crustless

Eggs

Baby Spinach

Cheddar Cheese (low fat – optional)

Salt & pepper to season

chilli flakes – optional

1 tsp paprika – optional

1 tbsp butter – melted

 

  1. Firstly preheat your oven to 180 deg.
  2. Brush your bread with the melted butter both sides and cut diagonally, place the bread into the muffin tin overlapping and making sure the bottom is covered.
  3. Bake the bread in the oven for 5 minutes and remove
  4. Place the spinach & cheese with seasoning and chilli into the cups and then crack the egg into them. Sprinkle with paprika and bake for a further 15 minutes.  A bit less if you like your eggs really running.
  5. Scoop out with a spoon and devour! Yummy.

 

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Oat & Banana Pancakes

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Oh yum! These were so tasty and so healthy. Waking up this morning to cold and wet rain outside I fancied something warm for my breakfast, so looking in my cupboards I had some scott porridge oats, a banana left and some Maple Syrup in the fridge………so yes, you guessed it, pancakes it just had to be.

My first time at oat & banana and they were pretty tasty.

 

Makes 4-6

30ml milk

1 egg separated

1 small banana

30g scotts porridge oats

1 tsp baking powder

1 tsp vanilla extract

Toppings:- I had crushed hazelnuts and Maple Syrup, but you could have yoghurt and fruit which would be nice too.

 

  1. Put oats, baking powder, milk, egg yolk, vanilla extract and banana into a processor or blender and mix until you get a smooth consistancey.                                20190405_085648
  2. Whisk the egg white until you get stiff peaks. Gently fold the egg whites into the pancake mixture.
  3. Heat up a non stick fry pan with a tsp oil and drop about 2 tbsps of the mixture into the pan and cook on a medium heat until you start to see the bubbles appearing, then flip and cook for a further minute or 2.                                                        20190405_091206
  4. Serve.

 

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Overnight French Toast

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Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good!  I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna

 

Makes enough for about 4 large portions or 6 smaller portions

70g butter melted

140g light brown sugar, 30g from sprinkling

Bread with crusts cut off (I used plain bread)

5 eggs – medium

300ml milk

1 tsp vanilla essence

cinnamon as per your taste

2 tbsp butter (not melted)

Icing sugar for decoration (optional)

Maple Syrup

 

  1. Add the melted butter and brown sugar together and mix thoroughly
  2. Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base              20190216_233400-1
  3. Add a layer of your bread slices                                                  20190216_233842
  4. Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
  5. Sprinkle about 15g of the sugar and some cinnamon over                                20190216_234037
  6. Add another layer of bread slices and butter the slices.
  7. Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
  8. Refrigerate overnight
  9. In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
  10. I popped under grill for a minute to gently crisp up and brown a bit more (optional)
  11. Drizzle a little icing sugar and Maple Syrup all over and devour!

 

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Pork, Oat & Chive Square Sausage

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There is nothing more I like than a lazy sunday morning breakfast (well after my little morning workout to wake me up). Good breakfast, fresh coffee and orange juice, catching up with the world, reading a little, planning my meals.

Today, I was using up leftovers in the fridge so pork sausages it was, with a little bit of cookingwithluce twist. 🙂

 

Made 2

2 Pork Sausages (meat removed from skin)

1 tbsp scottish oats

1 tbsp chopped chives

1 tsp nutmeg

Salt & pepper

 

  1. Mix everything in a bowl, take a small handful and flatten to about 1cm thick
  2. I used my Crisperplate to cook these and it took just 6 minutes. (Turned after 4 minutes)
  3. I also added a few cherry tomatoes onto plate.
  4. I then added 1 large egg onto the crisperplate 1 minute before sausages were ready.
  5. Serve. Yummy good protein breakfast.

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Banana Omelette

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I am starting my Detox Plan for the week and this was my breakfast, I have to say it was absolutely delicious.

 

Makes 1

3 eggs – whisked

1 banana – sliced

1 tsp olive oil

1 tsp cinnamon

Salt & pepper to season

 

  1. Heat the oil in a pan on medium heat
  2. Place the sliced banana in the pan and cook for a couple of mins until soft.      20181126_112352
  3. Pour in the egg mixture and season, cook until coming together, sprinkle with the cinnamon and flip over.
  4. Cook for a further minute and serve.

Yummy!

 

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Eggy Puff Breakfast Baskets

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Another quick yummy breakfast for a sunday morning. I always try to use up leftovers, so having some puff pastry left this is what I decided to do this morning. Again I used my lovely little Crisperplate to cook these. Have I told you how much I love this little bit of Technology?? I do love gadgets that simply work in your favour to help save time in the kitchen. You can get more information here

 

Makes 6

1 Roll of Puff Pastry

7 eggs (1 for wash)

Grated Cheddar Cheese (I used 1 tbsp per basket)

Salt & pepper

Flavourings as per your choice (I used smoked paprika, but you could use chives, chilli, parsley, the list is endless)

 

  1. Preheat your Crisperplate for 2 minutes on Crisper setting.
  2. Place a sheet of greaseproof on the plate once heated.
  3. Roll out the pastry and using a round cutter, cut out 6 circles.
  4. Using a smaller circle cutter, gently press into the middle of the circle pastry – dont cut right through. (This makes the outer edge of the basket)
  5. Using a fork, press the centre to prevent it from rising too much. Brush with egg wash.                                                                                                       20181125_101734
  6. Place the pastry onto the crisper plate and cook for 4 minutes.
  7. Remove and gently edge the inner circle using a spoon and press down to make bottom of basket.
  8. Place your cheese into the basket and flatten, crack the egg in, gently using a knife pierce the yolk (this prevents it from popping) and season with your flavourings.
  9. Place back into the Combi Oven and bake for a further 2.5 mins – 3.5 mins, depends how you like your eggs cooked.  Serve. Yummy!

 

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Fluffiest Omelette

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I saw this idea on the KitchenAid Recipe FB site and decided to give it a try. Oh my…..it is by far the fluffiest and lightest omelette I’ve ever had. Great idea of using the Mixer and separating the eggs.

 

Makes 1 omelette

3 eggs

1 tbsp milk

Salt & pepper to taste

Dill or chives (your preference)

Choice of fillings (again your choice) I used sweet peppers and spring onions.

Handful of cherry tomatoes to serve – grown in my own garden.

 

  1. Seperate the eggs and whisk until fluffy with. Pour the milk into the yolk mixture. I whisked on power 6 for 3 mins, the 4 for 2 mins.

 

2. Gently fold the yolks into the whites and season.

3. Heat 1 know of butter in a non stick pan. Gently fry off the peppers and spring onions. 20180902_124142

4. Once browned pour the egg mixture into the pan and gently cook for a few minutes on eash side.

5. Remove onto a plate, cut in half the tomatoes and gently brown in the pan for a few minutes and serve.

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Egg, Bacon & Spinach Pastry Bites

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OMG!, these were absolutely delicious. I don’t normally eat pastries but I was trying out some new recipes for an event and my first idea didn’t go to well, so I got my thinking cap on and tried out these instead……oh wow! they were so tasty. I was so naughty though as I couldn’t stop my hand from grabbing one then another then another….lol! But we are allowed on occassions……aren’t we?

 

Makes 12

1 x ready rolled puff pastry

2 tbsp grated gruyere cheese

1 tbsp creme friache

4-6 smoked bacon rashers – chopped into bite size pieces

100g baby spinach

2 large eggs

Salt & pepper to taste

 

  1. Heat a little spray oil in a pan and cook bacon until slightly brown, remove with slotted spoon and keep to the side.
  2. Place spinach into the bacon and wilt down (will take a few minutes)   20180804_092158
  3. Meanwhile mix the grated cheese with creme friache
  4. Beat the eggs and season well, pour over the wilted spinach and stir until scrambled in pan, remove from heat.                                                                                             20180804_092417
  5. Cut the pastry into 12 small squares about 4″ x 4″ roughly
  6. Place 1 tsp of the cheese mixture on base, then top with bacon and spinach mix, season well.

     

  7. Wet your finger in water and run your finger along outer edge of pastry square, carefully lift 1 corner and pull over mixture making a diamond like shape, take the opposite corner and pull over the pastry corner you have just moved and seal. Make sure they are sealed well or they will open when cooking.                                                                               20180804_093424
  8. Refrigerate for about 10 minutes as this will help the pastry puff better.
  9. When ready to cook preheat your crisper plate for 2 minutes on dynamic crisp setting and then bake for 7 minutes or until browned. If you don’t have one of these, then you could cook on baking tray at 200 deg for about 16-18 minutes or until golden.

 

 

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Bacon, Egg & Hashbrown Bake

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I love breakfast time, my favourite meal of the day. I am always looking for new things to try with my Crisperplate and this little recipe was delicious and baked in just 15 minutes too.

 

Makes 4 servings.

4 Charlotte potatoes – grated with skin on (more flavour in the skin)

8 slices of smoked bacon – back or rashers either is fine

Cheddar cheese – grated (amount to your preference)

6 green spring onions – chopped

6 large eggs

1/2 cup of milk

1 tbsp flour

salt & pepper to season

 

  1. Grate potatoes and squeeze out excess water, pat dry and sprinkle the flour over to soak up any water.                                                                                                  20180512_090407
  2. Preheat the crisper plate for 2 minutes then evenly lay the grated potatoes onto plate and season. Leave some spaces on the plate as this allows the potatoes to crisp up better. Cook for 6 minutes                                                                                                      20180512_092051
  3. Place the bacon onto the potatoes and cook for 3 minutes or longer if your prefer extra crispy bacon.                                                                                                       20180512_092237
  4. Meanwhile whisk the eggs with the milk and season
  5. Evenly spread the spring onions and cheese onto the bacon and potatoes then pour over the egg mixture and season.                                                                                                                         20180512_093117 20180512_093227
  6. Bake for about 6 minutes or until desired browness.
  7. Serve. Yummy!

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French Toast with Kale, Avocado and Tomato Balsamic Jam

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I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.

 

Makes 2 portions

For the Jam

10 cherry tomatoes – 1/4

1 tbsp balsamic vinegar

1 tbsp brown sugar

1 tbsp butter

Sprayoil

1 red onion – finely chopped

For the French Toast

2 slices of bread (I used wholemeal)

1 tbsp butter for frying

2 eggs

Salt & pepper to taste

 

1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.

1/2 Avocado – sliced

 

  1. To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
  2. Saute the onion on medium heat until tender about 5 minutes
  3. Add brown sugar, stir and cook for a further 3 minutes
  4. Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
  5. To make the French Toast:- Heat 1 tbsp butter in a fry pan.
  6. Whisk the eggs and season with salt & pepper
  7. Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
  8. Steam cook your kale.
  9. Place kale onto toast, then avocado slices then top with the jam.
  10. Serve…….so Yummy!

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Perfect Poached Eggs

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I have found a little trick to make the perfect poached eggs! For ages, probably like everyone, you make them in a pan of water and sometimes it works, sometimes it doesn’t. Plus they take about 10 minutes in total. This little trick is 1 minute……..yes 1 minute! So easy…..so quick….same taste and structure. What’s not to like?

**

First take a ramekin (or similar round deep dish), fill 3/4 way with water (cold is ok).               20180128_092106

Secondly crack the egg into the water, then with a sharp knife gently prick the egg yolk (you must do this or else the egg will explode)                                   20180128_092129

Thirdly put into a microwave on power level 900w for 1 minute = runny yolk, 1.5 minutes = hard yolk.

Honestly…….it’s that easy and that quick! You’ll never look back.

Note:- Timings may vary depending on microwave power.

 

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Cajun Spiced Scrambled Eggs

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Told you I was on a mission to eat healthier without compromising on flavours! Another cracker of a wee dish, I had this for brunch today (I needed a lay in..lol!) Bonus:- Under 400 calories!

 

Serves 2

4 eggs

75ml Light Single Cream

Low calorie Spray

1 red onion – finely chopped

1 green pepper – finely chopped

50g kale – shredded

50g Spinach leaves – I used baby

2 tsp Cajun spice mix (1/2 tsp garlic, 1 tsp all spice, 1/2 tsp thyme), (my all spice mix was:- 1/2 tsp ginger, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 3 cloves)

salt & pepper to taste

 

  1. Beat together Cream and eggs with salt & pepper
  2. Heat spray oil in a fry pan on medium heat and cook through onion and green pepper (3-4 mins)
  3. Add kale with a splash of water, cook for a few minutes. Sprinkle on the Cajun mix and add seasoning, then add in the spinach, cook until spinach has wilted.
  4. Spray the mixture with some spray oil and add in the egg mixture, allow to sit for 1 minute then stir through until you have scrambled egg effect. Serve immediately.

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Turmeric Stir Fried Eggs with Tomato

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New Year, New Recipes, New ideas, New ways of thinking and so on………..yes we all do it in January and this one was no different. I am trying to look for new ways to add health benefit spices to my food, so thought I would start with Turmeric, a spice rice with anti-inflammatory effects, powerful antioxidants which protect our body from free radicals, know to improve brain function, lower your risk of heart disease, prevent cancer, it even has anti-ageing benefits (I so on this one…lol). So why not?

This little dish was so tasty, I will definitely be having it more.

 

Makes 2 portions

4 eggs

spray oil

2 tsps turmeric

Salt & pepper

6 cherry tomatoes – cut into quarters

2 tsps parsley (dried or fresh) – I used dried

 

  1. Heat oil in a fry pan on medium heat
  2. Gently heat through tomatoes until slightly soft
  3. Whisk up eggs and pour into pan, add turmeric, parsley and salt & pepper, allow to sit for a minute then gently mix through until you have a scrambled egg consistency. Serve immediately.

 

 

 

Poached Eggs with Spinach and Tomatoes

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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

100g Spinach

Mixture of tomatoes

Rainbow pepper

oil 1 tsp

Chopped Chilli (optional if you like a bit of spice)

 

  1. 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.
  2. 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.
  3. Add the spinach to the tomatoes and place a lid on for about 1-2 minutes until spinach is wilted.
  4. Place spinach and tomatoes on to a plate, top with poached eggs and season with rainbow pepper and chilli. YUMMY!

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Hash Browns and baked eggs

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Breakfast at the weekends are my favourite……..long lazy mornings, the smell of fresh coffee, listening to some morning relaxing music on the radio, (oh I sound old…I should say Spotify!….lol!) a good homemade filling breakfast that sets you up for the day……sound perfect? It’s even more perfect when you have a gadget that simply works everytime, and only 1 pan to ever wash up….now that sounds perfect….does it not?

I’ve made hash browns before using a fry pan on hob, but thought I’d try on my crisper plate and wow, so easy, cooked to perfection, no oil used so therefore its healthier, no turning over and non stick………I’ve said it before but I love this little plate.

Makes 2

2 Potatoes – I used Maris Pipers with skin on, all the flavour is in the skin – don’t peel

Salt  & pepper

Knob of Butter

Choice of spices or herbs (I used Turmeric for this one, 2 tsp)  I’ve also made it with crushed red peppers for some spice and also a little curried powder.

  1. Wash potatoes then grate using the large holes on a grater
  2. Preheat the crisper plate on dynamic crisp for 3 minutes, remove from oven and put knob of butter in to melt.
  3. Sprinkle the potatoes over the plate, leaving small gaps (like a spiders web), this allows the steam to escape and the potatoes to crisp up nicely  20171104_095913
  4. Season with Salt & pepper & your spices or herbs
  5. Bake on dynamic crisp setting for 6 minutes
  6. Remove from oven and crack 2 eggs on top of potatoes, put back in and bake for 1m30sec for runny and 2m for hard egg.  20171104_095941
  7. When you slide it off of the plate it should all stick together like a web.    20171104_101548
  8. Serve….yummy…yummy!

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Crispy Parmesan Potato Slices with egg

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20171030_230157Having some left over potatoes, I wanted something filling for lunch so decided on these little tasty bites. Again using my crisper plate they were ready on only 12 minutes. Quick lunch. Tasty lunch. I added a couple of eggs too for protein.

300g charlotte potatoes

50g parmesan cheese – hard

1/2 tsp garlic powder

1/2 tsp oregano dried

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp pepper

2 tbsp olive oil

 

  1. Firstly grated the parmesan into a bowl, add in the oregano, paprika, salt, pepper and garlic powder and mix
  2. Wash and slice the potatoes, I cut approx 1cm thick or just under. Pat dry with kitchen paper and toss in the olive oil to coat.
  3. Put the potatoes into the parmesan mix to thoroughly coat  20171030_123003
  4. Preheat the crisper plate on dynamic crisp setting for 3 minutes, remove and empty the potates onto the plate
  5. Bake on crisper setting for 12 minutes. If adding in the eggs….remove plate with 2 minutes left on clock and crack in the eggs. Cook further. If you like runner eggs, add in at 1.30 mins left.                                            20171030_124326 20171030_230348
  6. Remove and serve…..yummy!

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Chorizo Egg Breakfast Muffins

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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!

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Omelette in minutes on Crisperplate

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Oh yes……my magic little crisper plate performs again with excellent results.

Thought I would try an omelette this time as it is a 50/50 chance I get the flip right in a pan……lol!

This crisper plate cooks right through without flipping in just 2 minutes…..oh yes just 2 minutes!

 

Makes 1 large omelette – 2 people or 1 if your hungry…lol!

5 eggs

Cooked smoked ham pieces

Grated cheese

Salt & pepper to taste

 

  1. Preheat crisper plate on crisp setting for 3 minutes
  2. Whisk together eggs and seasoning, pour onto crisper plate
  3. Add on your fillings, for me this time it was ham and cheese. (spinach is another fav of mine)
  4. Cook on dynamic crisp setting for 2 minutes. Yummy! NO FLIPPING! Perfect omelette.
  5. Serve.

 

 

 

Crisperplate Cheese & Bacon Quiche

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I’m just loving my new oven from Hotpoint, it comes with a crisper plate which you preheat then cook directly on, great for crisping up food but also great for those crispy bottoms…..which means….no soggy bottoms!! lol!

I decided to try a quiche, normally you have to preheat your oven then blind bake your pastry, this little crisper plate eliminated all of that……..and in just 14 mins my quiche was baked to perfection with a crispy bottom. The plate is 12.5″ in diameter, so perfect family size too.

 

Makes 8 slices.

1 roll approx 250 g puff pastry
2-3 leeks – finely sliced
300 ml double cream
4 eggs
300 g grated Gouda cheese
8 slices of smoked bacon – chopped
Salt & pepper
1. Preheat  your crisper plate (2mins) or your oven to 180 deg.
2. Fry the bacon on crisper plate for 3 mins (no oil required) OR in a fry pan with a little oil until browned.
3. Remove then lightly fry the leeks on the crisper plate with a knob of butter for 4 mins OR in a fry pan until browned slightly. Remove and put to side with bacon.  20170528_184009
4. Beat together the cream and eggs then add in the cheese and mix
5. Lay the pastry over the crisper tray or basking dish if using the oven. (Blind bake pastry for about 10mins if using the oven)

6. Lay in the bacon and leeks evenly then pour in the cheese mixture evenly. Season with salt & pepper.

7. Trim off any ends for an even finish.
8. Cook on Dynamic Crisp setting for 14 mins. OR bake in oven for about 25-30 mins.
9. Serve….Yummy!
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Cloudy Eggs

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This is becoming massive over social media, so I decided to give it a go with my own little twist.  My curiosity was getting the better of me.  I have to say it did just taste like egg , the texture was strange but very pleasant.

Makes 2

2 eggs – separate white from yolk

pinch salt & pepper

tsp chives

1/2 tsp smoked paprika

1/2 tsp dried chilli flakes

 

Method

  1. Preheat oven to 230 deg and line a baking tray with non stick paper
  2. Whisk up the egg whites only (separately), with the salt, pepper and chives until stiff                                                       20170510_133035
  3. Spoon out the whites onto the baking paper and make a circle shape, flatten the middle to make a slight well.              20170510_133603
  4. Sprinkle the paprika onto the egg whites
  5. Bake in the oven for approx 3-4 mins
  6. Remove from oven then gently put the egg yolk in the middle and sprinkle with chilli flakes.                                         20170510_134114
  7. Bake for a further 2-3 mins
  8. Serve.

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Love of omelettes

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I just love omelettes, one of my favourite quick and healthy meals, breakfast, lunch or dinner its one of those versatile foods and always staple ingredients in your cupboard. You can pretty much put anything in an omelette and it’ll taste great.

This is one of my favourites:-

3 eggs

6 cherry tomatoes – halved

handful of spinach

1 mushroom sliced

Salt & pepper to taste

  1. Lightly oil frying pan
  2. Add in tomatoes, mushroom and spinach, cook for a minute
  3. Whisk up eggs with seasoning and pour over, cook on medium heat for about 4-5 mins or until bubbling, turn and cook for 1 min more.
  4. Serve. Yummy!

 

Here are my other favourites:-

Tomato and avocado

Ham & mushroom

Cheese & Ham

Spinach and bacon

Haggis and tomato

Spring onion & Feta cheese

Avocado and mushroom

Sundried tomato and Chorizo

 

Eggs in Toast with Spicy Avocado Bites

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I just love eggs and toast on a Saturday morning but wanted to jazz it up a bit today, so here is my eggs in toast with some spicy avocado bites.

2 Slices of Wholemeal toast (you can of course use white if you prefer)
2 eggs
1/2 avocado – mashed
tsp of chilli flakes
rainbow pepper
knob of butter

1. Heat butter in a pan
2. Using a cutter take out the centre of the bread slices                                                                                                                                  20170311_075530

3. Place bread slices into the pan and crack the eggs in the centre. Also put the circle bites into the pan.                                                                                       20170311_075909

4. Cook for about 1-2 mins, then flip over and cook for a further 1-2 mins (depending if you want yolk running or not)

5. Meanwhile, mash up the avocado and sprinkle with chilli flakes.

6. Remove the toasts from pan and place on a plate. Take the 2 round pieces and place the cutter you used to cut over then spoon in the avocado mix, remove cutter and place on plate. Sprinkle with rainbow pepper to taste.  Yummy!

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French Toast Stack with Maple Syrup

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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.

 

Serves 4-6

6 slices of thick white bread (it has to be white, I’ve tried wholemeal in the past and it just doesn’t work)

5 eggs

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

 

  1. Preheat oven to 180 deg
  2. Cut bread into long slices. Mix sugar and cinnamon and set aside.
  3. Whisk together eggs, milk and vanilla
  4. Soak the bread in the egg mixture and let excess drip off
  5. Place some greaseproof or parchment paper on a baking tray and lay the bread strips on top, leaving a small space in between                                      20170122_104240
  6. Using the melted butter, brush the tops of the slices then sprinkle with sugar and cinnamon
  7. Bake in oven for 15 minutes
  8. Remove and turn over the slices, repeat with the butter and sugar and bake for a further 15 mins.                                                                                 20170122_112502
  9. Allow to cool slightly, plate up and drizzle with Maple Syrup…..Yummy!!

 

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Kedgeree

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Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.

 

Makes enough for 2

2 x Smoked Haddock pieces

2 x eggs

2 x Bay Leaves

2 tsp mustard seeds

2 tsp turmeric

Thumb size ginger – chop small pieces or 1 tsp powdered ginger

1 Red Chilli – chopped

4 Spring onions – chopped

Handful coriander – chopped

150ml natural yoghurt

1 tbsp sweet chilli sauce

1 packet of pre cooked wholemeal rice (used this for quickness)

Handful of peas

1 lemon

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  1. Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.20160813_165100
  2. Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.                                                                  20160813_165810
  3. Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
  4. Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.                                                                                                          20160813_170249
  5. Mix the yoghurt and sweet chilli in a small bowl and put to side.                                                  20160813_165759
  6. Put the fish into the fry pan and mix through.
  7. Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!

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Avocado stuffed egg OR Egg stuffed avocado??

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Avocado eggs 2 ways…..decided to go both ways this morning.

 

1 avocado

2 ggs

teaspoon chia seeds

pepper to taste

 

  1. Softly boil the eggs…..about 6 mins.
  2. Cut the Avocado in half and remove the stone.
  3. Gently scoop out some of the middle to make room for the egg and set aside.
  4. When eggs are done, remove shell and cut in half longways
  5. Place 1 egg into the avocado and top with chia seeds and seasoning…enjoy!
  6. With the remaining avocado, mash up, take out the yolks and fill the other egg. enjoy!

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Smoked Salmon and Avocado Omelette with Avocado Ranch Dressing

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Oh so yummy lunch today or as I call it Superfood Sunday! Having some Avocado Ranch dressing https://atomic-temporary-46532287.wpcomstaging.com/2016/05/21/avocado-ranch-dressing/ left from yesterdays lunch and my determination to do well at the Jamie Oliver Food Revolution Omelette challenge http://www.jamiesfoodrevolution.org/news/the-food-revolution-international-omelette-challenge/  the 2 went hand in hand, the dressing added a lovely we extra zing to the omelette.

 

Makes 1

2 eggs

Small handful of grated cheddar cheese

1 slice of smoked fresh salmon

1/4 Avocado sliced thinly

Salt & pepper

1 tbsp avocado dressing (recipe above on link)

 

  1. Whisk eggs and season with salt & pepper
  2. Heat pan to medium to high heat and lightly spray with low fat oil.
  3. Pour in egg mixture and cook for about 4-5 mins until cooked underneath but still slightly running on top
  4. Place smoked salmon and avocado on  1 side, fold over omelette and cook for further couple of mins.  20160522_131831
  5. Serve with ranch dressing. Yummy!

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Boil in the Bag Omelette!

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Well…I have to say when I read about this I was a bit uncertain, but as per usual my curiosity got the better of me…….well what can I say…..it just went and worked didn’t it! A perfect folded omelette! Here goes:-

 

Makes 1 

2 small to medium Eggs (if using large you may need to increase cooking time.)

1 Ziplock Bag – good one (cheap one might leak)

1 chopped mushroom

1 sliced small tomato

Handful of grated cheese

Salt & Pepper to taste

Spray oil

 

  1. Spray inside the bag with oil to prevent from sticking.                                                                        20160522_084730
  2. Crack the eggs in….no need to whisk up.                                                                                                            20160522_085102
  3. Add in your ingredients…..of course you can add anything you like, I made it simple yet tasty.          20160522_085342
  4. Gently rub with your hands to coat all round and break the yolks. Remove any air from the bag gently and seal. 20160522_085605
  5. Bring a large pan of water to the boil and place bag in and boil rapidly for 8 minutes. Then reduce to a simmer for about 2-3 minutes.                                                                                                                          20160522_085802
  6. Gently remove and open bag, roll onto a plate and serve…….oh WOW!

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Wee Scottish Brekkie Omelette

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I love a full cooked Scottish breakfast but I also like to eat healthy……this little creation is only 240 calories and about 6g fat……you still get the full flavour without the guilty feeling. A win win all round. I just love breakfast times.

I source all my ingredients locally so everything is fresh and super tasty!  Not joined a Food Assembly near you  yet, sign up here:-

https://thefoodassembly.com/en

I’m also following Jamie Oliver’s Food Revolution and oh yes this is my omelette challenge entry too! Haven’t signed up yet? Here is the link below.

http://www.jamiesfoodrevolution.org/

 

Makes 1 omelette

2 eggs

2 slices of Black Pudding

1 rasher of low fat smoked bacon

1 mushroom

2 cherry tomatoes

Salt & Pepper to taste

1 Tbsp of baked beans

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  1. Heat some low fat cooking spray oil in a pan and lightly fry black pudding (6 mins), bacon (3 mins), mushroom and tomatoes (2-3 mins).                                                                                 20160521_094035
  2. Beat eggs together, add in salt & pepper, heat oil in a pan and cook omelette until slightly running on top still.20160521_094452
  3. Add in the filling above and cook for further 1 min, then fold and serve with some baked beans. Yummy! 20160521_094730

I also love it when you get a doubler…….maximum flavour too!  20160521_094112

 

Breakfast Baked Egg and Tomato Cups

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I just love breakfast time it is one of my most enjoyable food times and creating something different every weekend has become an exciting challenge. My favourite food is of course eggs, love them anyway cooked. So this morning I went for something simple but very very tasty. I recently purchased some fresh eggs from Little Turnberry Farm and Chicken Nest at the Glasgow Assembly, all of their hens love their freedom at their farmhouse gardens, they enjoy foraging the grounds and a with little TLC they produce the most flavoursome eggs.

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Here is my wee recipe for the best baked eggs and tomato:-

2 x Beef Tomato

2 x Fresh Eggs

Salt & pepper

pinch of basil (fresh or dried)

pinch of chives (fresh or dried)

1 x slice of cheddar cheese

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  1. First slice the top of the tomato and scoop out the insides.               DSC_0024 (2)
  2. Season the tomato with salt & pepper, crack the egg into the tomato, sprinkle basil over the top and some cracked black pepper.
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  4. Place into a preheated oven at 220 deg and bake for 20 mins for a runny egg, 30-35 mins for solid.
  5. A few minutes before it’s ready, place slices of cheddar cheese on top and allow to melt.
  6. Remove from oven and sprinkle some chives on top serve with some lovely avocado slices. Yummy!!

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GO GREEN! Green Veg and rice dish.

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I was inspired to give this a try by a fellow Blogger http://www.myfussyeater.com/, I have to say it was delicious, a very light, healthy and filling lunch. I made enough for 4 servings and chilled 3 for later.

Approx 270 calories per serving.

1 medium Cauliflower

3 Handfuls of Spinach

drizzle olive oil

75g Long grain and Wild rice (or you can use what you prefer)

1 Avocado

1/2 lime juice

1/2 tsp garlic

Salt & pepper to taste

 

1. Blitz the cauliflower in a processor until rice like consistency

2. Add in the Spinach and blitz to blend through adding a little olive oil if needed.

3. Meanwhile cook rice as per packet instructions until soft.

4. Also boil 2 medium eggs until slightly hard boiled (about 7 mins)

5. Empty Cauliflower and Spinach into a microwave container and cover with cling film, pierce film with a few holes and cook in a microwave for 3 mins on high power (900W)

6. Mash together the avocado, lime juice and garlic

7. Empty rice and cauliflower mixture into a large bowl then add in the avocado mix and stir well until mixed together. Season with salt & pepper to taste.

8. Put rice mixture onto plate and slice the boiled egg on top. You can drizzle a tbsp of low fat mayo for extra taste.  YUMMY!

Serve with a Green Tea for maximum health benefits………………GO GREEN!!!

I might try putting some Chilli through it next time to give an extra kick.

Black Pudding Truffle with Scrambled eggs

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I visited my local butchers (Patrick’s of Camelon), they had a new black pudding recipe with apple and onion through, they called it the Truffle Black pudding…sounding different and delicious I had to try.

1. Heat Black pudding in the microwave for 50 secs and mash  up.

2. Scramble up 2 eggs adding in some crack black pepper and some chives. Serve up together.

The pudding was definately different a bit sweeter but absolutely delicious. A yummy scottish brekkie.

Breakfast Muffins

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Makes 4 – approx 110 calories per muffin

4 Turkey Rashers – low fat

3 eggs – whisked

1 pepper (of your choice) – chopped

2 spring onions – chopped

handful chives – chopped finely

ground black pepper to taste

2 handfuls of Baby Spinach

 

1. Preheat oven to 180 deg. Lightly fry turkey in a pan for 5 mins with light spray oil.

2. Meanwhile, whisk eggs and add chives and pepper

3. Spray muffin tray with light oil to prevent sticking. To layer up, place turkey rashers on bottom of each muffin case (I used a cutter to shape them circular so they fit in perfectly), then place the baby spinach in and top with pepper and spring onions.

4. Pour into each one the egg mixture and bake for approx 20 mins.

5. Serve on a bed of spinach….yummy!

Healthy Bacon and Egg Flower Pots

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My Bacon and Egg flower pots.  – Avg calories per serving 250.

 

4 Lightly Smoked Turkey Rashers

2 Medium Eggs

2 tomatoes

Handful of kale

1/4 Avocado sliced

Ground Black Pepper to taste

 

1. Pre-heat oven to 190 deg.

2. Lightly spray a few holes in a muffin tin with spray oil

3. Lightly fry the bacon until slightly browned, approx 4 mins. Place into the muffin tin to make a base.

4. Crack the eggs into the bacon base and sprinkle some cracked black pepper on top to taste.

5. Half the tomatoes and place into one of the muffin spaces to cook.

6. Bake in the oven for approx 15 mins or 10 mins if you like eggs runny.

7. Meanwhile bring large pan of water to boil, add Kale and then simmer for 8 mins, drain.

8. Place Kales on a plate then top with bacon/egg cups, tomatoes and avocado. Yummy!

 

Morning Bacon and Tomato Frittata

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Love these variations for Brekkie. 225 Calories per frittata

2 medium eggs – beaten

50ml skimmed milk

1 tomato sliced

2 rashers of reduced fat lean smoked bacon

salt and pepper to taste

tablespoon of chives

 

1. Mix beaten eggs, milk, sat, pepper and chives together set aside

2. Lightly fry bacon with low fat spray olive oil or teaspoon of olive oil until browned

3. Put bacon into an oven dish, slice tomato and place on top

4. Pour in egg mixture evenly and bake for approx 20 mins at 200 deg.

Yummy filling brekkie 🙂  To make this even more healthy add in some Kale.

Crust Free Bacon and Vegetable Quiche

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A healthier version of your normal quiche. Even without the pastry this is delicious.

 

Serves 4 (big portions or 6 average portions) – big portion in pic is fish slice size.

6-8 smoked bacon (chopped)

5 eggs

1 red & green pepper  (chopped)

1 onion (chopped)

4 spring onions (chopped)

1 tsp dried garlic or 1/2 clove

1 tsp salt and pepper

100ml skimmed/semi-skimmed milk

50-75g grated cheddar cheese

Garnish with Ground Black pepper

 

1. Pre-heat oven to 200 deg.

2. Lightly fry bacon in a pan for a few mins, then add in onion and fry for further few mins until lightly browned.

3.Transfer to an lightly greased oven dish.

4. Lightly fry the peppers with garlic for few mins then add to oven dish with bacon and onions.

5. Whisk together eggs, milk, salt and pepper.

6. Grate cheese over oven dish mix then pour in the egg mixture evenly.

7. Top with the spring onions and ground black pepper

8. Bake for approx. 30-35 mins. Let cool for 5 mins then serve.  YUM!

My Smoked Baked Eggs

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This is a brill Brunch dish.  About 280 Calories per serving. (makes 2 servings)

 

40g Chorizo

1 onion finely chopped

500ml smooth tomato passata

1 tsp smoked paprika (or you can use chilli)

2 eggs

10g cheddar cheese

 

1. Preheat oven to 200 deg. Chop Chorizo into slices or cubes and fry in a pan until juices run, then add in onion and cook until soft, 2-3 mins.

2. Pour in passata and smoked paprika, stir and bring to the boil, simmer for few mins only.

3. Pour mixture into 2 small ovenproof dishes, using a spoon make a well in the middle and crack egg in, making sure not to burst yolks, grate the cheese over the top and bake in the oven for 10-15 mins depending on how you like your eggs.

4. Serve straight from dish.  You may like some crusty bread to mop up sauce. YUM!