Smoked Paprika Scrambled eggs

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ELSIE… A a very special lady in my life, who became a surrogate grandmother to me and my brothers. She was one amazing cook and loved baking. Elsie taught me many a thing as well as making scrambled eggs her way! I am so pleased I had the opportunity to ask her as they are extremely yummy!

I’ve added my spicy twist to them, you might wish to keep it like that or just use salt and pepper. This post is also dedicated to my friend Jhuls over @ The Not So Creative Cook as she loves eggs as much as I do. It is because of her this morning, that I decided to make some after seeing her version of scrambled eggs on Instagram at the weekend.

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Great start to the week, I’m all ready to go…Much love, D x

INREDIENTS

2 large eggs
3 tbsp milk
1/3 tsp smoked paprika
Salt to taste
1 tbsp butter
Peri peri spice to garnish

METHOD

Whisk the eggs, milk, smoked paprika and salt together until combined

Warm the butter gently in a non stick saucepan

Once melted, pour in the egg mixture and keep on a low heat. Stirring slowly, as it starts to thicken up you’ll get some lumps of egg and it’ll be a bit more moist. This is the time to take it off the stove

Serve on two slices of warm buttered whole wheat toast. To finish, sprinkle with some peri peri spice mix

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Blanched Asparagus…

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When I saw elegant looking spears of asparagus make an appearance on Selma’s blog, “Selma’s Table” I just knew that i had to buy some and couldn’t wait to devour!
Until now I hadn’t just blanched them in hot water but oh my god will I be doing this again! Sweet, tender, crisp to the bite and now oil. The soft poached egg also provides a silky yolk sauce to dip the spears in….Awwww…I’m in heaven!

INGREDIENTS

10~12 asparagus spears
Fresh eggs
Wholewheat bread
Butter
Sea salt to taste
White vinegar
Boiled water

METHOD

Poaching the egg
To be honest it is only very recently that I have been able to poach the perfect egg to my liking, this is the method that has given me great results

In a shallow medium frying pan, pour in boiling water and set to simmer on low. Add a few drops of white vinegar to bind the egg. Crack the egg slowly into the middle of the pan

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Let the egg simmer for 5 to 7 minutes depending on how soft you want your egg

Turn off the heat and carefully remove from the water, rest on a kitchen towel to absorb the water. Place on some buttered toast

Blanching the asparagus

Place the spears in a bowl of very hot water and rest them for 6 to 8 minutes

Remove and drain the asparagus. Place with the egg and toast and season with flakes of salt

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Eggs & Sautéed Spinach Done 2 Ways!

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I am sure you have noticed by now that I tend to use very similar or the same ingredients in a few recipes one after another. I absolutely love to cook new dishes with the same food produce but in a totally different way! I find that writing for the blog, I am able to experience new foods and meal compositions! I try to make something fresh and different everyday. This way it is extremely exciting for my family and I! And hopefully for you all my friends too!

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Today I come with the same ingredients served in two different ways! Making two individual meals. One is for breakfast and one is for a late lunch. Not a lot of cooking involved but more assembling with these dishes. Though very tasty and that’s the most important thing plus healthy! Yay!

If you have these ingredients at home then give these dishes a go. Let me know what you think! Have a delightful day! Much love D x

INGREDIENTS

150g baby spinach
½ tbsp olive oil
1 garlic clove minced
½ tsp smoked paprika
Salt to taste
4 tbsp Boiling water

2 sunny side runny eggs
2 Buttered granary pieces of toast (breakfast)
Pre cooked hot oven chips (lunch)
Feta cheese
Red dried chilli flakes

METHOD

To make the spinach that will be used in both the breakfast and lunch recipe

• Heat up the oil in a large saucepan and stir in the garlic and paprika, cook for a 2-3 minutes for the oil garlic to infuse into the oil

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• Add the spinach, season with salt and pour in the boiling water to help wilt the spinach a little

• Mix and warm the spinach through. Cook for 5 minutes and then turn off the heat

For the breakfast dish

Place 2 pieces of toast on a large plate. Spoon out some of the prepared garlic spinach onto the toasts. Gently place the fried/poached runny egg onto the bed of spinach. Crumble over the feta and sprinkle with some red dried chilli flakes for a bit of a kick

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For the late lunch dish

Take a plate of crunchy hot chips, spoon out some spinach on top. Place the runny fried/poached egg onto the spinach, season the egg with paprika and salt!
Lunch is ready!

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Chilli Cheddar Cheese & Beans “In Toast”

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One of the best things in life that I totally like to eat and feel comforted by, is a jacket potato with baked beans and cheese. It’s that gooeynesss of cheese that completely surrounds and coats the beans that I just can’t get enough of. So what better to start your day off with your most favourite food.

Instead of beans on toast, I made a “beans in toast” as a toasted sandwich plus cheddar cheese not forgetting the chilli aspect! I recently found these wonderful slices of chilli cheddar cheese slices at my local supermarket and absolutely have fallen in love with them. It gives the cheese extra bite which only the red chilli can do, as well as giving it such a Mexican influence to it too. Ummm I’m one happy chick!

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Simple, fast, delicious and it’s the weekend! Let’s eat, drink and enjoy! Much love D x

INGREDIENTS

Slices of whole wheat bread
Chilli cheddar thin slices
1 tin baked beans
Butter
Smoked paprika

METHOD

Butter one slice of bread liberally. Place a slice of chilli cheddar cheese on top

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Transfer to the grill/panini maker. Spoon on a couple of tablespoons of baked beans and sprinkle with a little smoked paprika

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Close the grill lid, cook on a medium setting for about 5 to 7 minutes, checking how toasted you would like the bread

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Once done, remove slowly, slice into half. I couldn’t resist a dollop of mayonnaise with it!

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Tropical Train Muffins

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I couldn’t resist the train muffin tray I saw in a vibrant flourescent green sitting up on the top shelf by itself! My little one loves trains and loves me baking for him so this would be a double whammy of excitement!

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I decided to make these muffins for children/toddlers so the sugar has been reduced drastically. But still sweet especially with the juicy pineapple chunks. I wanted to add banana for more of a tropical feel but had run out, so maybe next time!

The train came out really well and it was so exciting to line it up and see the excitement on my 3 year old’s face! He insisted that he wanted to give some to his cousin brother..so I wrapped three compartments up and he was ecstatic sharing!

The flavours have been dimmed down a little for the kids and I will be making some more muffins for us adults very soon, so you don’t feel left out! Have a beautiful Sunday, much love D x

INGREDIENTS

250g plain flour
120g small pineapple chunks
40g dessicated coconut
55g soft brown sugar
25g caster sugar
1½ tsp baking powder
½ tsp ground cinnamon
1 large free range egg beaten
170ml milk
80ml sunflower/vegetable oil

METHOD

Preheat oven to 180°c/gas mark 4

• Add all the ingredients into a large mixing bowl apart from the pineapple chunks and combine with a wooden spoon or in a mixer

• Fold the pineapple in and then fill the train moulded muffin tray

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• Put the silicon tray on a metal baking tray and place into the oven to bake for 30-35 minutes. Until the tops are crisp and golden

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• Let the train muffins cool down and then slowly ease them out of the tray. You will have to slice off the raised muffin tops in order for the train to sit properly on a surface

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Arrange the muffin train and we’re off on our tropical adventure!

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Simply Mushrooms…

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Tasty, chunky, sauteéd mushrooms in a turmeric, chilli and garlic dressing!  That was my breakfast this morning!  Simply done and hearty food for a Tuesday morning.  Team it up with some extras..fried egg, tomatoes if you wish.

Have a stunning day, Enjoy every minute of it! Time waits for no one…Much love D x

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INGREDIENTS

1 punnet closed cup mushrooms, quartered
1-2 garlic clove crushed
½ tbsp olive oil
¼ tsp turmeric powder
salt to taste
dried red chilli flakes to taste

Wholemeal/granary buttered toast

METHOD

• Heat up the oil in a medium saucepan,  gently add the mushrooms, season with salt and the turmeric powder.  Saute for a couple of minutes on a medium heat

• Stir in the garlic and sprinkle in the chilli flakes

• Cook for a 3-5 minutes.  Keeping the mushrooms quite chunky looking in texture

• Spoon some mushrooms onto the toast, sprinkle some mature Cheddar cheese and gobble up quickly!

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More Pancakes & A Piquant Pomelo Salad

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I always have my pancakes with sugar and lemon. Well I would! Wouldn’t I? As my love affair with lemons continue! lol

This time I went savoury and spread lush layers of fresh cream cheese with chives and sweet cherry tomatoes.  The pancakes themselves also appeared to have a party in the pan as they rose and puffed up whilst I was cooking them!

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Such a quick and easy recipe to remember and the addition of melted butter really gives the pancakes a slight richness before we are to fill the pancakes with even yummier things!

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I also had a pomelo grapefruit salad with the pancakes which was a delightful combination of fruit, cheese and chilli!  Sweet, salty, sour and hot in one mouthful! Extraordinary! Will be making this again!

INGREDIENTS

1 cup plain flour
1 cup milk
2 free range eggs
1 tbsp melted butter
Pinch of salt
A little cold water

Sunflower oil

METHOD

• Throw in all the ingredients into a large mixing bowl apart from the butter and water

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• Whisk until smooth, pour in the melted butter, whisk to combine and add a few tablespoons of water to thin the batter a little

• Preheat a small non stock frying pan with a little oil on a low to medium heat  Gently place a ladle of batter into the pan and swirl around to cover the pan surface and thin the pancake out

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• Flip the pancake as it starts to come away from the sides,  turn over to cook both sides until golden brown with speckles

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• Use any filling of your choice, sweet or savoury, or both!!
I had mine with low fat cream cheese with chives and cherry tomatoes

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Pomelo Side Salad

Pomelo segmented without skin
Cherry tomatoes halved
Chilli seed mix
Chilli flakes
Grated Cheddar cheese

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Cherry Tomato & Onion Poha

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A light lunch, so quick and easy to prepare.  Something a little different from your normal Indian rice dish.  The poha ~ flaked rice is less heavier when eaten.  Traditionally made with potatoes for breakfast in India or a snack, I cut out the extra carbs and added my favourite, the succulent cherry tomato.

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Along with the onion and the spices, the tomato places a sweetness to go with the saltiness from the seasoning and sour notes from the lemon.  I’ve run out of flaked rice now , I better go out and buy some more!

Have a delightful day, much love D x

INGREDIENTS

2 cups flaked rice rinsed
10-12 cherry tomatoes halved
1 white onion diced
2 tbsp sunflower oil
½ tsp mustard seeds
Pinch of asafoetida
2 cloves
¼ tsp red chilli flakes
⅓ tsp salt or to taste
⅓ tsp turmeric powder
1 heaped tsp coriander & cumin powder
1 tsp garam masala
Lemon juice

METHOD

• Heat the oil in a medium non stick saucepan, with the mustard seeds, cloves, chilli flakes and asafoetida, on a medium heat

• Once the seeds start to sizzle and pop, carefully add the onion and sauté until translucent

• Throw in the tomatoes plus all seasoning and spices.  Mix well and cook on a slow to medium heat for 5-8 minutes.  Stirring occasionally

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• Next scatter in the flakes of rice and fold gently into the onion and tomato.  The oil with the spices will turn the flakes yellow.  Combine so that all the rice is covered and becomes all yellow, squeeze in a little lemon juice to taste

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• Reduce to a slow heat and cover, cook for 10-15 minutes. 

• Serve with a heaped tablespoon of fresh natural yoghurt

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Mushrooms for breakfast?

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I had these mushrooms first thing this morning with my english breakfast! The garlic is so complimentary and really brings out the flavour of the mushrooms to enhance them. So very easy to do yet so very satisfying!

This is a breakfast side if you wish to have a starter to check out my garlic paprika mushrooms for a dinner party

INGREDIENTS

250g closed cup mushrooms
1/2 tbsp olive oil
1 tbsp butter
3 cloves garlic crushed
Salt to taste
Parsley optional

METHOD

• Prepare the mushrooms rinse and remove the stalks. Cut into big chunks

• Heat up the oil and butter together on a low heat in a medium saucepan. Throw in the garlic but it should not burn

Let the garlic infused into the butter oil and then mix in the mushrooms. Combine well to ensure that the mushrooms are covered in the garlic sauce.

• Season with salt and cook on a low heat for 10 minutes and you will be left with soft tender mushrooms in a lovely garlic buttery sauce!

(Picture courtesy of nom & glug)

Crumbly Oat Biscuits

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“This is a good recipe!” I got told by my baby boy! As he took a big bite!

He’s been going on about cookies for days because of the Cookie Monster. So I dedicated yesterday to making cookies/biscuits.

A recipe where there’s not a lot of prep. Just combining, stirring, patting and baking. I was pleasantly surprised with the snap of the biscuit and its texture is crunchy yet crumbly. I have a whole tin full of sweet delights now! I think my Cookie Monster of a son will be happy and satisfied for some time!

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INGREDIENTS

225g self-raising flour
200g porridge oats
170g sugar
225g butter/low fat spread
2 tbsp sunflower oil
1 tbsp golden syrup
1 tbsp hot water
½ tsp bicarbonate of soda

METHOD

• Preheat the oven to 180°c, line and grease a baking tray

• Mix the dry flour, oats and sugar in a large bowl

• Melt the butter and golden syrup on a low heat, once melted add the hot water followed by the bicarbonate of soda. Stir through, it will start to fizz and bubble

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• Gently pour this into the dry ingredients and mix well. Pour in the oil and use your hands to combine everything

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• Take a little of the biscuit mixture roll into a ball and pat into a disk of 4cm

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Evenly lay them on the tray as they will expand in width in the oven

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• Bake for 12-15 minutes until golden brown

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Let them rest for a while on the tray as they will be soft and then transfer onto a cooling rack

• Repeat for the rest of the mixture

Once done, make a cup of tea! You’ve earned a well deserved break and don’t forget the biscuits!

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