brekkie egg baskets (healthy)

There is nothing better than waking up on a lazy Saturday morning, listening to Rod Stewart classics and a good fry up.  

These brekkie eggs in toast baskets are my take on a quick, mess free, healthier option to a fry-up and a great way to start the weekend. 

They look more complex than they are.  They are surprisingly simple (like most things on this blog) and very impressive little things.

In fact this would make a great breakfast when cooking for the masses.  You know those weekends when the house is full of friends and Xmas beds.  Those weekends you've usually been out the night before and you wake up craving a good breakfast.  I'm always torn between frying or grilling and which method is going to make the least mess.  These toast baskets involve very little mess and everyone gets theirs at the same time, thus solveing the delayed toast scenario where there is always one person waiting for his toast to pop, or a single egg to be fried. 

You get to bake all the toast baskets at once, first in the oven and then simply add the eggs and poach in the oven till they are the desired consistency. 

After making these I thought they would be great served on a bed of spinach.  On this occassion I served them with a fresh tomato and chilli salsa.



Brekkie eggs in toast baskets

You'll need:

• sliced bread (any type, brown, white, rye etc)
• eggs
• fresh tomatoes, diced
• chilli (optional) diced
• oregano
• mushrooms

Method
1) Preheat oven to 200 degrees
2) Grease a muffin tray and lay a slice of bread in each mould, creating a cup
3) Bake the bread till crispy or golden brown, approx 20 - 30 minutes
4) Once baskets are crispy, add the eggs, one egg per cup.  You may add whatever other ingredients you like, creamed spinach, tomatoes, mushrooms etc.  And bake till eggs are soft, approx 10 minutes
5) Serve with chopped tomatoes and chilli salsa and mushrooms.

Top tip: 

I love giving the eggs extra flavour, add a sprinkle of chicken spice, paprika or oregano.

warm chicken salad with sweet potato chips

This salad together with the sweet potato chips has become my new favourite meal.  I love serving it as a quick and casual lunch with friends.  I highly recommend it for it's simplicity and gorgeous flavours.

I'm sure Theo Paphitis from Dragons Den would agree that the return of taste & enjoyment you get out of this meal, far out ways the time and effort put into it. 

In order to appreciate the full range of flavours this salad has to offer, one needs to taste it, so do yourself a favour, try it - its worth it.

 

Warm Chicken Salad

Serves 4

You'll need:

• 4 chicken breasts, cut into strips
• 2 tablespoons olive oil
• 1 clove garlic, grated
• 2 teaspoons soy sauce
• juice of 1 lemon
• 2 teaspoons ground cumin
• 1 large chili (optional)
• 1 packet mixed salad leaves
• few cherry tomatoes, sliced
• 1 spring onion

For the salad dressing;

• 1 small red onion (or shallot), very finely chopped
• 1 tablespoon ketchup
• 1 tablespoon cider vinegar
• 1 tablespoon olive oil
• 2cm fresh ginger, grated
• 1 teaspoon soy sauce

Method:

1) Marinate the chicken strips.  Put garlic, cumin, lemon juice, 1 Tbs olive oil, chili, 1 tsp soy sauce in a bowl with the chicken and leave to stand for a few minutes (the longer the better).

2) Gently fry the chicken in a pan.

3) Arrange the salad leaves in a bowl or platter, add the tomatoes, spring onions and place the cooked chicken on top.

4) For the salad dressing, add the ketchup, vinegar, 1 tsp soy sauce, 1 tsp olive oil, ginger, the finely chopped onion, mix well and pour over the salad.

 

Sweet potato chips

You'll need

• 6 sweet potatoes, sliced in strips with skin on
• 2 Tbs olive oil

Method:

1) Arrange potatoes on a baking tray and pour over the olive oil

2) Bake in preheated oven of 180 degrees for approx 30 minutes or until golden.

3) Season with salt and pepper and enjoy with the salad



marshmallow biscuits

This is my idea of a late trick or treat post.  I don't know why but for some reason when I think of Halloween I think of marshmallows.  I didn't get a chance to make these in time for the little trick or treaters so thought I would post them here for all you to enjoy.

These cheeky little biscuits are a popular choice when camping around the fire, but why not try them at home this weekend.

You'll need:

1 Packet Marie Biscuits (or Rich Tea biscuits for those in the UK)

1 Packet Marshmallows

Microwave

Method:

1) Place one marshmallow on top of one biscuit and microwave for 10 seconds

2) Place another biscuit on top and squish the sandwich closed



beetroot houmous

I'm always amazed at the selection of houmous in the shops, roasted pepper ones, caramelised onion ones, full fat ones, healthier lighter ones and so on.  But none taste as good as a simple homemade one...  With such a fabulous colour, this houmous makes a statement whatever the occasion.  I served it with homemade bread sticks as a simple afternoon snack.

The bread sticks are made by simply whacking any old bread you have in the oven, preheated at about 180 for a few minutes until crispy.  They keep really well in an air tight container, ready for you to pull at at any last minute wonder.  

My little girl loves snacking on them and I get a real kick out of making something from nothing.

Beetroot Houmous

You'll need:

• 1 tin chickpeas
• 1 clove of garlic, peeled
• 1-2 whole cooked beetroots, peeled and chopped
• 2 Tbs olive oil
• 2-3 lemons, juice
• salt and pepper

Method:
1) Place chickpeas, beetroot, garlic, olive oil and lemon juice in a blender and blend till smooth.
2) Season with salt and pepper.  Add more lemon or olive oil if you feel it needs more.
Note:  If you buy raw beetroots and need to cook them. The best way of doing this is to cut off the tips and leaves and wrap each one individually in foil.  Bake in a preheated oven at 180 degrees for at least 30 minutes or more, till soft.  Once cooked, the skin peels off easily.

Top Tip:
To get more juice out of your lemons, put them in the microwave for a few seconds and you'll have double the juice.

warm hearty bean stew

I not sure about those in the Southern hemisphere, but up here in the North we are in need of something warm and comforting.  It's time to bring out the good old faithful, the warm and hearty butter bean stew or Fasolatha as its know in Greece. 

This is a staple in our house and in Greece for that matter.  A very popular dish amongst villagers who practically live on it, and is no wonder they live as long as they do... This is pure food for the soul and great for lowering cholesterol.  Its as healthy as healthy gets.

Serves 4

You'll need:

• 3 carrots, peeled and chopped
• 3 celery sticks, cleaned and chopped
• 1 tin butter beans (you can use any type of bean, works just as well with cannellini beans or chickpeas)
• 1 tin chopped tomatoes
• 2/3 slices of bacon
• 1 onion, chopped
• olive oil
• Parmesan (option, for serving)
• salt and pepper
• 1 tsp cumin seeds
• 1 tsp sugar

Method:

1) Saute onion till transparent
2) Add the carrots, celery, tinned tomatoes, bacon and simmer gently for about 30 minutes till veggies are al dente.  Season with, sugar, cumin seeds and salt and pepper to taste.
3) Add the beans and cook further till the veggies are soft and tender
4) Serve with grated Parmesan and fresh bread.

pasta primavera

I found these pretty pasta swirls in Tuscany and have been saving them for something special.  I wanted to make something tasty yet still maintain their beauty...this is what came to mind.  A refreshing pasta primavera served cool with my take on a Spanish Caprese salad.

I love this meal for its simplicity and fresh flavours.

The original idea uses fresh basil however when I came to making it, I realised I didn't have any, and had no choice but to go with what I had - fresh coriander.  I loved this change and it has now become my recommended version.

This dish works best using sweet vine ripened tomatoes.

Pasta Primavera
Serves 4

You'll need:

• 400g pasta shapes (you can use whatever shapes you like, fusilli, shells, tubes)
• vine ripened tomatoes (about 12-14 depending on how much sauce you prefer) 
• 1 clove of garlic, grated
• 1 small bunch of fresh coriander, chopped  (you can use basil if you prefer)
• grated Parmesan
• 2 Tbs olive oil, good quality
• salt & pepper to taste

Method:

1) Bring the pasta to boil in a pan and cook until al dente, remove and rinse with cool water.

2) In a separate bowl, finely chop the tomatoes making sure to pour all the tomato juices in the bowl.  Add the grated garlic and chopped coriander, mix and leave till all the juices are mixed.

3)  When the pasta is ready add the pasta to the tomatoes and mix with a good swig of olive oil.  Season with salt and pepper and grate fresh Parmesan over and serve

~ ~ ~

I love serving this pasta with a Spanish inspired tomato salad.   I know what you thinking, a slight case of tomato overload but trust me these two dishes work very well together with the flavours all marrying up deliciously.

Now I can't take all the credit for this salad.  It's an adaption of a Jamie Oliver creation.

You'll need:

• 10 ripe vine ripened tomatoes
• half a length of chorizo
• 1 mozzarella ball
• small bunch of parsley, chopped
• 1 tbs olive oil
• 1 Tbs balsamic vinegar
• salt and pepper to taste

Method:

1) Slice the chorizo and fry gently in a pan until it starts to crisp.
2) Roughly chop the tomatoes.  I like it quite chunky not too refined.  Add the sliced mozzarella.
3) Add the chorizo and pour the oil from the pan over the salad.  Add the chopped mozzarella.
4)  Pour over the balsamic vinegar and season with salt and pepper.

a pear a day

When a friend told me she had a pear tree I knew a chutney day was in order.  I did not expect all the other delicious goodies that came with it.  Below are three very simple and very delicious recipes with pears.

Homemade pear chutney

Chutney may be a bit daunting for some, but it's very simple to make.  As long as you don't mind your house smelling of vinegar for a few hours you'll be alright.

This is a sweet and spicy recipe adapted from delicious magazine and as the source suggests would go deliciously with your Christmas meal or any leftover ham.  Tie a ribbon around and would make a great gift.

You'll need:

• 1 kg ripe pears
• 150g dried prunes, chopped
• 150g sultanas
• 150g raisins
• 200g shallots, finely sliced (or finely sliced red onions)
• 2 eating apples, peeled, cored and chopped
• 300g light brown sugar
• 1 cinnamon stick
• 600ml cider vinegar

Method:

1) Peel and core the pears, then chop them into chunks.  I wanted a chunky chutney so roughly chopped all the ingredients, but you can do whatever suits you.

2) Place the chopped and dried fruit in a large pan together with the sugar, cinnamon and shallots.

3) Pour half the vinegar in and mix till all the sugar is dissolved.

4) Then pour the remaining vinegar in and simmer for approx. 30 minutes till it starts to thicken.  If it's still runny simmer for a further 10 -15 minutes, but remember it will thicken even more when it cools.

5) Divide warm chutney between your sterilised warm jars.  This is very important to create the vacuum needed in the jars to preserve the chutney.  See below for sterilising jars.

                           

Sterilising jars:  Clean your jars with hot water and leave on drying rack to dry.  Preheat the oven to 140 degrees and place the clean jars in the oven to warm through, approx 15 minutes.  Remove warm jars and fill with chutney while chutney and jars are warm - this creates the vacuum and will keep for up to 6 months in a cool dry place, away from direct sunlight.

Next on the agenda,

Pear Cake

This is the simplest cake I've ever come across and can be used with most fruits so long as they are not too juicy, works just as good with a tin of fruit cocktail...  In fact I think it's so simple would go as far to say its fool proof.  Try it, it's worth it.

You'll need:

• 50g melted butter
• 500g ripe buttery pears, peeled, cored and roughly chopped
• juice of 1 lemon
• 75g plain flour
• 75g caster sugar
• 1 heaped tsp baking powder
• 2 eggs, beaten
• 2 Tbsp apricot jam (for the glaze)
• icing sugar for dusting
• creme fraiche (to serve)

Method:

1) Heat oven to 180 degrees.  Grease a 20cm cake tin with butter

2) Put the prepared pears in a bowl with the lemon juice to prevent them from discolouring

3) Beat the eggs in a mixing bowl.  Melt the butter in the microwave and pour in the eggs mixture.  Add the flour, sugar and baking powder

4) Add the pears with their juices and pour into the cake tin.  Note: if your pears are very ripe you may need to add 3 more tablespoons of flour.

5) Bake for 50 minutes or until a skewer comes out clean then place on a wire rack and let cool

6) for the glaze, mix the apricot jam with a little boiling water to make a runny paste.  Then pour over the cake and dust with icing.  

10) Serve with creme fraiche or a scoop of vanilla ice-cream.

And finally the 'pears' de resistance...

Cinnamon poached pears in chocolate blankets

These poached pears are very simple, and very quick to do.  I always thought poached pears were slightly old fashioned but when you take into account how easy they are and how tasty they are, I think they still have it when it comes to making an impression.  Being pure fruit and a little dark chocolate coating they remain a healthier option when it comes to sweets. 

Another serving suggestion with the actual poached pears, is to thinly slice the poached pear and serve it on a cracker with blue cheese (I would happily serve that as a starter at a dinner party).

You'll need:

• 6 ripe eating pears
• 30ml lemon juice
• 150g caster sugar
• 1 cinnamon stick
• 300ml water
• 100g dark chocolate

Method:
1) Peel the pears leaving their stalks on.  Pour lemon juice on the pears so they don't discolour.
2) Place sugar in pan with the water and bring to boil or till the sugar is dissolved
3) Place the pears in the pan with the cinnamon stick.  If necessary add more water in the pan till all the pears are covered
4) Simmer for 20 minutes or till pears are soft.
5) Melt the chocolate in the microwave for 30 sec on high heat (careful not to burn).  Then pour over warm pears and serve immediately.

Gluvine poached pears with double cream

Now these are very precious little things.  If you enjoy a mug of mulled wine in front of the fire, you will love these pears.  Again they are very simple to make and you could have a decadent dessert ready in 20 minutes.  You could even prepare them beforehand and just warm them up before serving, not mention drink whatever mulled wine is left in the pan...

You'll need:

• 6 ripe pears
• 30ml  lemon juice
• 75g caster sugar
• 1 sachet of mulled wine spice
• half a bottle of cheap red wine
• double cream

Method:

1) Peel the pears leaving their stalks on and pour the lemon juice over them so they don't discolour

2) Pour the wine, sugar and sachet of spice in a pan and bring to boil

3) Place the pears in the pan and simmer for 15-20 minutes.  Pears should be totally covered and start to take on a red colour.

4) Once pears are ready remove and serve warm with double cream.