Coriander & Cheese Scrambled eggs

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To add to the flavour of already delicious scrambled eggs with cheese. I decided to put coriander, yes simply coriander! into the mix and my what a result!

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INGREDIENTS

2 large eggs
Handful of chopped coriander
Handful of grated mature cheddar cheese
3 tbsp milk
Salt to taste
1 tbsp butter

METHOD

Place all the ingredients into a bowl apart from the butter and beat together until combined

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Heat the butter in a non stick pan on low.  Once melted add the egg mixture and stir slowly with a wooden spoon

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Once the eggs are of a soft scrambled consistency, take off the heat and place on two pieces of toast with lashings of butter

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Enjoy!

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Cheese & Chives

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I woke up this morning to a husband who was preparing breakfast in the kitchen.  Having lots of chives that he has grown and takes pride of place in our herb garden on our window sill, he used them on these eggs he cooked.

A hint of onioness with the mature hit of cheddar cheese all over a delicious creamy and soft buttery yolk!  I could eat these eggs over and over.  Probably will as we have lots of chives to use up.

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Hope you’re all having a fantastic day!

INGREDIENTS

1 large egg
Handful of mature cheddar grated
Sprinkling of fresh chives
Olive oil

METHOD

Heat a little olive oil in a frying pan on a low heat.  Crack the egg with yolk in tact.  Cover and cook for a minute or so.  Depending how runny you want your egg

Top the egg with cheese and chives.  Cover again and cook until cheese has melted

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Serve on buttered whole wheat toast

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Aubergine & petit pois lasagne

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Lasagne originated in the region of Emilia-Romagna and is traditionally known for the wonderful layers of ragù, bechamel sauce and parmigiano regiano with meat and vegetable layered within.

In this all vegetarian lasagne you will find that I have combined the tomato ragù with the aubergine and peas already and I personally adore the bechamel sauce with the cheese melted all over as the last layer. Which I must admit I do keep til the end when eating it.

My husband and I seriously love Italian food and that’s why we were led to Rome and Sardinia for our honeymoon. I have never tasted pizza and pasta so good as I did on the streets of ancient Rome. I must have been an Italian in my past life and now of Indian origin I think Im working through the alphabet lol!

I will definitely be exploring more Italian recipes as I go along in this very exciting culinary journey of mine…do come along for the ride!

INGREDIENTS

1 large aubergine thinly sliced
1 medium onion grated
1/4 tsp dried red chilli seeds
1/4 tsp dried oregano
1 tbsp olive oil
A little boiling water
2 cloves garlic crushed
1/2 tsp salt
200g tomato passata
150-180g frozen petit pois
9 pre soaked lasagne pasta sheets *see notes*
150g cheddar cheese grated

For the bechamel sauce
30g butter
1 1/2 tbsp plain flour
200ml milk
Salt to taste
Pinch of pepper

METHOD

• In a large saucepan heat up the oil throw in the onion and aubergine, sauté until tender. Sprinkle in the chilli seeds, oregano, salt and the garlic, pour in a little boiling water and mix

• Let it simmer for about 7 minutes and then stir in the passata and the peas. Cook for a further 10 minutes on a low flame, then set aside

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• To make the white sauce. In a small saucepan melt the butter on a low flame, stir in the flour and cook through for a few minutes stirring continuously. Slowly pour in the milk whilst still stirring and leave on a low flame, keep stirring and once the sauce starts to thicken up, sprinkle in the salt and pepper, stir and take off the heat

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• In a deep rectangular baking dish place 3 pre cooked lasagne sheets then spoon out half of the aubergine filling and spread out. Another 3 sheets on top of the aubergine layer and then the remainder of the aubergine mixture.

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Last 3 sheets to be placed and then pour out the luscious creamy white sauce. Top off with the grated cheddar cheese

• Bake in the oven at 180°c/350°f/gas mark 4 for approximately 30-35 mincutes until the cheese is nice and crispy and golden

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• Slice into healthy size squares and serve with a salad of your choice

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Note* to pre cook the dried pasta sheets just put them in some boiling water with olive oil until they are a little softer.

Calzone chosen over pizza, by me?

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When we have gone out to eat at an Italian restaurant, my husband will sometimes order a calzone. I never felt inclined to, until today! Well I didn’t order one, instead I made 3 calzones and one pizza!

The pizza was requested by my nearly 3 year old, who took a glance at the first calzone that came out of the oven and said “No I don’t want the crispy one! I want the colour one!” Meaning a colourful pizza where you can see the ingredients as a topping and not a filling which he could not see!

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I really enjoyed it and also the fact that it was a bit more healthier than the pizza as I filled mine with a lot of the vegetable mix. The cheese is also reduced as you only put it on half of the base! So a win win situation! Yay!

Hope you enjoy these crispy yet soft bread textured calzone! Much love D x

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INGREDIENTS FOR THE DOUGH

500g strong white bread flour
7g yeast
2 level tsp salt
30ml warm milk
25ml olive oil
325-350ml warm water

• Mix the flour, yeast, oil and salt together in a large mixing bowl. Gradually add the warm milk and water and bring together to form into a dough

• Knead for 5 minutes with a little olive oil, cover with a plate and set aside in a warm place. I put mine in my airing cupboard. You could preheat the oven at 160°c for 10 minutes and then turn it off and place the dough in there. Prove the dough for 1 hour

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• Knock back the dough and knead again using a little plain flour, form into a smooth ball and prove again for a further 30 minutes

CALZONE FILLING INGREDIENTS

1 medium aubergine sliced thinly and quartered
1 large courgette thinly sliced
1 medium onion, sliced in crescent shape
2 garlic cloves crushed
1large green chilli sliced (optional)
1tsp dried oregano
½ tsp salt or more to taste
150g tomato passata
½ cup of water
½ tsp paprika
1 tbsp olive oil
Grated Cheddar cheese

Bread flour for rolling
2 tbsp melted butter
olive oil to thinly coat pizza tray

TO MAKE THE FILLING

• Heat the oil, oregano and garlic on a low heat

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Once it starts to sizzle sauté the onion until translucent

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• Throw in the aubergine and courgette, mix well and cover for 10 minutes on a low heat

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• Season with salt and paprika, pour in the passata and simmer for a further 5-7 minutes

TO PREPARE THE CALZONE CASING

• Meanwhile preheat oven to 210°c. Divide the dough into 4 balls using a little olive oil on your hands to avoid sticking

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• On a clean floured surface roll out a dough ball into a round pizza base, thickness of 6-8mm

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• Place the uncooked base on a lightly greased pizza tray, lay some aubergine filling on one half of the base, followed by the chilli and grated cheese

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• Fold over the base to seal, using a fork first seal the edges and then crimp the sides to completely close the calzone. Brush with the melted butter

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• Place in the oven for 20-25 minutes untik crisp and golden brown
(Be careful the filling will be very hot)

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Leek & potato lasagne

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I wanted to create a vegetarian lasagne which didn’t have it’s standard vegetables in it or veggie mince. I wanted something a little more filling and satisfying so I thought what better than potatoes. Leeks always go so well with potatoes so this was my obvious taste combination. I was very happy with the result and as my husband put it ~ it’s very nice! Hope you Enjoy!

INGREDIENTS

2 leeks sliced thinly rounds
10 small new potatoes finely sliced
1 yellow bell pepper sliced thins
1/2 white onion sliced
1/2 chilli finely chopped
2 cloves garlic crushed
1 tbsp olive oil
1 tbsp butter
1/4 tsp dried oregano
100-150g tomato passata
1/4 tsp paprika
1/2 tsp salt
9 lasagne pasta sheets
150-200g Cheddar cheese grated
20g feta cheese
2 tomatoes sliced

White sauce
1 tbsp butter
1 tbsp plain flour
150ml milk or more depending upon consistency
salt to taste
pinch of black pepper

METHOD

1, Heat the olive oil and butter in a non stick large saucepan. Throw in the leeks, onion, pepper, garlic, chilli and oregano, cover and cook on a medium to low heat for 10 minutes. Add the thin potato slices (ideally done in a food processor or slicer) sprinkle in the paprika and salt and mix thoroughly, cover and cook again on a low flame for 10 minutes, stirring occasionally

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2, Once the potato is a little tender, pour in the tomato passata, enough to coat all your leek/potato mixture, combine well and cook for a further 10-15 minutes

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3, Meanwhile boil some water and pour into a large bowl with a little olive oil. Place the uncooked lasagne sheets into the water to aid cooking process whilst in the oven later

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4, To make the white sauce. In a separate small saucepan mix the flour and butter together on a low flame, slowly add milk and whisk continuously, stir in salt and pepper. The sauce will start to thicken and it is at this point you need to take off the heat and set aside

5, Preheat the oven to 180c/350f/gas mark 4. Use a large rectangle lasagne dish, layer three pasta sheets on the bottom of the dish. Spoon out half of the leek/potato mix, cover with a further three pasta sheets and the rest of the leek mix and finally cover with the last three pasta sheets

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6, Layer the sliced tomatoes onto the last pasta sheet layer and pour the white sauce over the tomatoes. Crumble the feta onto this white sauce and top off with the grated cheese.

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7, Place in the oven for 30-40 minutes until the cheese becomes golden brown, slice into portions and serve with a crisp salad

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Corngette and Cheddar cheese fritters

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Corn..gette (corn & courgette) Cheddar cheese fluffy fritters so easy to make! Delicious hot or cold and are ideal for a picnic as can be pre-prepared.

INGREDIENTS
Serves 4

1 large courgette grated
165g drained can of sweet corn
125g grated cheddar cheese
1 clove of garlic crushed
1/2 red chilli sliced
1/2 tsp salt
1/4 tsp paprika
1/2 tbsp melted butter
1 large egg whisked
125g self raising flour
1/4 tsp bicarbonate of soda
200 ml milk
Pinch of pepper
Olive oil to fry

METHOD

1. Mix flour, bicarbonate of soda, salt, paprika and pepper together

2. Add the courgette, sweetcorn, cheese, garlic and chilli

3. Pour in the milk slowly and combine well. Lastly stir in the melted butter

4. Heat a teaspoon of oil in a small non stick frying pan. Once hot place a ladle full of fritter mixture into the pan on a slow to medium heat, approximately 10 cm in diameter

5. Cook on both sides till golden,can take up to 4 minutes. Add oil each time you make another fritter if needed

6. Serve with some whole grain mustard to give extra bite