Tuna & Avocado French Toast Sandwich

Image Leave a comment 05/03/2016 the wee caledonian cook

A Wee Saturday lunch time treat. I love tuna and avocado but thought I would try something different and put it into French Toast instead of plain bread or a baked potato………..and oh wow! It really does taste so much better!

Makes 2 Sandwiches (2 slices of bread)

2 Slices of wholemeal bread

1/2 tin of tuna

1/4 of avocado

1 spring onion – chopped finely

Grated cheddar cheese (handful)

2 eggs whisked

pinch cinnamon

ground pepper to taste

spray oil for frying

squeeze of lemon juice

1 tbsp light mayo or you can use a light cream cheese

Whisk eggs, cinnamon and pepper together, pour into a flat dish. Lay both slices of bread in egg mixture and allow to soak up, turning over to coat both sides.
Gentle heat up oil in a frying pan, (medium to high heat) place bread into frying pan and toast on both sides until turning slightly golden brown (about 3 mins on each side)
Meanwhile, put tuna into a bowl with avocado and a light mayo then mash together.
Squeeze lemon juice and put in spring onion and mix together.
Once bread has toasted lay on a plate and add the filling, topping with the grated cheese then closing up the sandwich. oh Yummy!

Delicious Creamy Cheese Puff Twists!

Image Leave a comment 07/02/2016 the wee caledonian cook

I had some left over Pastry and creme Fraiche……….oh what to do………Creamy Cheese Puffs….oh yes that is the answer….these are absolutely delicious! Perfect for my lazy comfort Sunday afternoon.

1 Roll of lighter Puff Pastry

1 tub of creme fraiche (I only used half a tub)

Grated Chedder Cheese

1 egg beaten for glazing.

Roll out pastry sheet and brush with egg, cover half with the creme fraiche (you could of course use cream cheese too) Make sure not to put too much in or it will run out, just a light covering. Use back of a spoon to even out.
Sprinkle grated cheese on top of creme fraiche evenly.
Fold over the pastry to make a parcel, press down around all the edges. The cut into strips about 2.5cm wide.
Place a baking sheet onto a baking tray and preheat oven to 180 deg.
Holding both ends of the strips gently twist in opposite direction to create your twist. Lay onto baking sheet and glaze with remaining egg mixture. Place into warm oven and bake for approx 25 minutes.
Make yourself a cuppa and watch the magic happen!
Remove, allow to cool for a few minutes as they will be roasting hot in the middle. Simply Enjoy! Yummy!

Homemade Brunch Egg Muffins

Image Leave a comment 07/02/2016 the wee caledonian cook

I simply love quick, easy, tasty comfort food and this is one of my favourite’s, especially on a Sunday morning! Today I decided I deserved a treat and had my Sunday brunch muffins with a glass of Bucks Fizz…..perfect pairing!

The great thing with Muffins is anything goes so you can add any flavour and ingredients you please.

Here are some of my fav’s:-

Makes 8

6 Eggs – beaten

Ground Black Pepper to season

These are the basics, you then add in everything you like…………….

Muffin 1 – Smoked Bacon, tomatoes, spring onion, chopped kale, cheddar cheese

Muffin 2 – Mushrooms, courgettes, tomatoes, spring onion, chopped kale, cheddar cheese

Simply place all your ingredients into a muffin tin, pour over the eggs and season. Bake at 180 deg for about 20-25 mins.

Mini Cheese Puff snacks

Image Leave a comment 06/02/2016 the wee caledonian cook

Looking for a snack I thought I’d try my hand at a little mini puff! Made 2 versions, both very nice!

Makes as many as you want.

1 x roll of ready rolled puff pastry – I used the light version from Sainsburys to save on calories (still tastes good)

1 x Portion of Brie (I found a lovely creamy one from my local deli, made in the Scottish Highlands)

2 small Piccolo tomatoes – halved

Jar of Caramelised onion (I cheated, you could make your own)

Unroll pastry as per packing instructions. Grease a muffin tin. Preheat oven to 180 deg.
Using a cutter to size, cut out small circles and place at bottom of tin.
Slice Brie to size and place onto pastry.
Add your toppings, tomatoes can go straight on, but leave caramalised onion off until last 5 minutes as it burns quickly (as I discovered…….lol!)
Place into oven and cook for about 15-20 mins.