This recipe is taken from Jamie Oliver’s new book ‘5 Ingredients, Quick and Easy Food’ and is a perfect choice for breakfast. It takes around 12 minutes to prepare and is a good way to enjoy eggs in the morning. They are soft boiled and […]
Month: September 2017
This really is one of my favourite dishes to have at breakfast and can be found at many establishments. It is just so simple and I like to serve mine with a sprinkle of ‘Munchy Seeds’ and a drizzle of chilli oil. Toasted seeds and chilli flakes work equally well. I know a lot of you have your own version of this, why not share yours on our Facebook page.
Avocado and Poached Egg on Toast
- 2 eggs
- Dash of white wine vinegar
- 2 slices of sourdough bread
- 1 large ripe avocado, halved, peeled and stone removed
- Pinch of sea salt and freshly ground black pepper
- 2 tbsp mixed toasted seeds
- Chilli oil, to finish
Bring a medium sized pan of water to a gentle simmer and add the vinegar. Crack an egg into a teacup or ramekin, and carefully pour it into the water. Repeat with the remaining egg. Leave to cook gently for 3 minutes.
Meanwhile, Toast the bread until crisp and golden. Once toasted place a slice on each serving plate and top with an avocado half. Spread the avocado out, using a fork, until evenly distributed and season with sea salt and freshly ground black pepper. Sprinkle over the seeds.
Lift the eggs out of the water with a slotted spoon and drain on kitchen paper. Sit the eggs on top of the avocado and drizzle over some chilli oil. Serve immediately.
Breakfast is one of the most important meals of the day and, for me, skipping it is not an option. During the week I am guilty of just reaching for the cereal packet but weekends are a different affair, where I take the time to produce a breakfast which is tasty and nourishing.
If you are a cereal lover don’t forget to check out the nutritional info on the box. Even what appears to be a ‘healthy’ muesli can be crammed full of hidden sugars and even fats. It’s quite an eye opener.
Over the next couple of weeks I am going to bring you a series of recipes suitable for a ‘mostly healthy’ breakfast. Most are quick, some need to be prepared in advance, and the rest are perfect for a lazy weekend.
We are having an indulgent start to the week with our American style Blueberry Pancakes. These light and fluffy creations will put a smile on your face as you head off for work. Perfect with a cup of freshly brewed tea.
American Blueberry Pancakes
- 200g self raising flour
- 1 teasp baking powder
- pinch of salt
- 2 tbsp caster sugar
- 75g blueberries, plus extra to serve
- 200ml milk
- 1 large egg
- 2 tbsp light olive oil, plus extra for frying
- maple syrup to serve
Put the flour, baking powder, salt and sugar into a large bowl and mix together.
Pour the milk into a measuring jug, break in the egg and add the oil. Mix well with a fork. Pour most of the milk mixture into the bowl with the flour and mix well with a rubber spatula. Keep adding more milk until you have a smooth, thick, pouring batter. Carefully fold in the blueberries.
Heat a wide, non-stick frying pan over a medium heat and add a dash of oil. Spoon in the batter, 1 heaped tablespoon at a time and shape each pancake into a round disc in the pan. Cook until bubbles appear on the top of the pancakes then turn.
Continue to cook until brown on the second side, then keep warm on a plate, covered in foil. Repeat until all the mixture is used up.
To serve, divide the Pancakes among serving plates, sprinkle generously with blueberries and top with a drizzle of maple syrup.
Serves 4, makes approx 12 small pancakes
Everyone needs a good vegetable lasagne in their repertoire and this one never fails to impress. I do put leftovers in the freezer although the veg does lose some of its structure. May I suggest a nice glass of red wine to accompany the dish.
- 1 carrot, peeled and diced
- 1 large onion, peeled and chopped
- 1 red pepper, deseeded and chopped
- 1 large aubergine, roughly chopped
- 225g chestnut mushrooms, sliced
- 2 large courgettes, sliced
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 1 tbsp paprika
- 2 teasp dried oregano
- 2 x 400g cans chopped tomatoes
- 1 tbsp tomato purée
- 2 bay leaves
- sea salt and freshly ground black pepper
- 12 dried lasagne sheets
- 3 tbsp freshly grated Parmesan or Cheddar cheese
For the cheese sauce
- 45g butter
- 45g plain flour
- 900ml (1½ pints) milk
- 50g Cheddar cheese, grated
- salt and freshly ground black pepper
Heat the oil in a large saucepan. Add the garlic, carrot, onion and pepper and fry for 1-2 minutes until beginning to soften. Add the paprika, herbs and aubergine and fry for 1-2 minutes.
Add the remaining vegetables to the pan with the tomatoes, tomato purée, bay leaves and seasoning. Bring to the boil, then reduce the heat, cover and gently simmer for 30 minutes.
Meanwhile make the sauce. Melt the butter in a saucepan then stir in the flour and cook, stirring, for 1 minute.
Slowly add the milk, whisking constantly. Gently bring to the boil, whisking all the time until the sauce thickens and is smooth.
Remove from the heat and and stir in the cheese and seasoning. Set aside.
Preheat the oven to 190ºC/Fan 170°C/Gas 5. Spread half of the vegetable sauce over the base of a large ovenproof dish. Cover with a layer of lasagne and top with half the cheese sauce. Continue layering this way.
Sprinkle over the cheese and bake in the oven for 45 minutes until the lasagne is piping hot and well browned. Leave to stand for 5 minutes before serving, with a nice leafy green salad.