Coriander & Cheese Scrambled eggs

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!

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

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

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

Enjoy!

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A Beetroot, Feta & Quinoa Salad

I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.

Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.

I will be serving some @ Angie’s Fiesta Friday Party

Have a terrific day! Much love D x

INGREDIENTS

1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste

METHOD

Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside

In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad

Crumble in the feta last and fold in

Serve alone or with some buttered whole grain pitta bread

I will be serving some @

Baked Egg In Toast

A cheese and egg dish which can only be described as ultimate comfort on a plate.  Is a brilliant nutritious breakfast or a luxury delight at brunch!

Prep takes a minute, place in the oven and when the timer goes off your cheese, egg in toast is ready!

INGREDIENTS for 1

Slice of bread
1 medium egg
Grated cheddar cheese
Butter

METHOD

Preheat oven to 200c

With the back of a tablespoon press firmly into the centre of the bread. Making an indent for the egg to sit in

Lightly butter the edges of the bread

Crack an egg into the indent.  Sprinkle the edges with grated cheese

Place in the oven for 15 minutes. You should get a runny egg!

My First Homemade Chutney!

I didn’t know that home made chutneys are so easy to make!  And so damn tasty!  I made this delectable tomato chutney with green tomatoes that were picked fresh out of my mother in law’s garden.  She is extremely gifted when it comes to gardening and my husband definitely inherits his green fingers from her. 

This chutney will go superbly with Indian flatbread due to the heat or with a strong mature cheddar or brie and crackers as it is also sour and slightly sweet! An all rounded chutney.  Shame that 1kg of toms gave me 1 small jar of chutney. However I know where I can find more tomatoes! Mother in law I’m on my way!

With tomatoes being harvested, do give this simple recipe a go! You’ll make it again and again

INGREDIENTS

1kg green tomatoes cored and chopped
1 large white onion diced
1 cup cider vinegar
1¼ cup brown sugar
1 tbsp crystallized ginger
1 tsp red dried chilli flakes
1 tsp salt
1 cinnamon stick
1 tsp mixed spice

METHOD

Place all the ingredients into a large saucepan, mix well, bring the contents to a boil and then cover, simmer for 50 minutes on a low to medium heat

Make sure most of the liquid has evaporated, this will give the chutney an intense flavour

Israeli Cous Cous Salad

For someone that is not partial to cous cous I had never tasted Israeli cous cous until a few weeks ago. Not very cous cous like but is actually little pearl like pasta. I found it to be filling and goes well with all sorts of vegetables. I am writing this post up as I wait here for my husband to come home and try this salad for the first time. I will let you know his verdict. I know it will be good 😉

Enjoy your day, much love, D x

INGREDIENTS

2 cups Israeli cous cous (cooked as per instruction on packet)
285g tinned sweetcorn
1 bag of baby spinach
1 large courgette sliced thinly
12 cherry tomatoes
6 unpeeled cloves of garlic
Olive oil
Salt
Pepper
Lemon juice
Cheddar cheese grated

METHOD

Preheat the oven to 180°c, put the courgette, cherry tomatoes and garlic into a shallow roasting dish.  Drizzle over with a little olive oil, season with salt and pepper.  Place in the oven for 12 to 15 minutes until tomatoes are cooked through and the courgette slices are soft and tender

In a large salad bowl, combine all the ingredients, the pre cooked cous cous, sweetcorn along with the roasted vegetables fresh out of the oven

Mix well, smash the cherry tomatoes a little to release some juice for flavour, season with salt and fresh lemon juice

Serve on a bed of baby spinach and sprinkle with cheese.  Feta cheese here would also be a lovely choice

Mature Cheddar Soufflé with Tefal

It is difficult making soufflés but what if I told you, I have a machine that will not only mix the ingredients but cook the base of the soufflé and all you have to do is follow the simple instructions and place the soufflés to bake.

INTERESTED?  I’ve caught your attention right?!

Ok, so I’m going to take you back to August last year when I was approached by Tefal to trial out a new kitchen product, and what a product it is!  I am now allowed to show this wonderful piece of apparatus as it is about to be on UK shelves in September this year.  It proved to be a very popular and extremely useful tool in the kitchen.

It cooks, chops, mixes, whisks.  Making all types of dishes from your simple sauces to exquisite sweet delicacies. Not forgetting hearty meals that can be prepped and cooked in the one machine, especially for those Autumn and winter nights approaching.  You are able to plug this in, follow the recipe, set the Cuisine Companion, then sit back with a large glass of vino

I will be making many more recipes with the Tefal CC but for now I will indulge your eyes and tastebuds with these mature cheddar cheese soufflés!

INGREDIENTS

40g plain flour
30g butter
500 ml milk
150g grated mature Cheddar cheese
4 eggs
Salt & pepper to taste

METHOD

Preheat the oven to 180°c.  Place the flour and milk in the cuisine companion food processor with the mixer attachment.  Season with salt and pepper then mix at speed 7 for 1 minute,  Add the butter, launch the sauce programme for 8 minutes, set at 90°c speed 4

In the meantime separate the egg whites from the yolks.  At the end of the program, throw in the grated cheddar, mix for 1 minute at speed 8.  Combine the yolks in to the mixture and mix for 45 seconds

Pour the cheese mixture into a large bowl and wash the food processor bowl

Place the egg whites into the cleaned bowl, fit with the mixer attachment again.  Start the food processor at speed 7 for 7.5 minutes without the stopper

Grease 6 to 8 small glass ramekins, gently fold the egg whites in to the cheese mixture.  Pour individually up to the top of each ramekin.  Bake for 20 to 25 minutes, without opening the oven door.  The soufflés will be ready when risen, golden brown and still have a little wobble to them.  Eat immediately for a fluffy sensation

To make soufflés by hand see http://www.bbcgoodfood.com/recipes/4805/cheese-souffl-in-4-easy-steps-

Grilled Portobello Sandwich

I enjoy stuffing mushrooms with rice, garlic, cheese. However with the Portobello mushroom I wanted it to be the star of the dish.  This healthy and delectable sink in your teeth kind of loaded sandwich has to be my best sandwich creation to date.  The mushroom acts as a meaty substitute and the rest of the flavours are mellow untill you get glorious chunks of crumbly feta that brings a salty and sour taste to your tastebuds!  I could eat this sandwich over and over again!

Come join me, much love, D x

INGREDIENTS

2 Portobello mushroom cups
1 large tomato sliced
1 avocado sliced
Handful of baby spinach
Feta cheese
Chilli & garlic dry mix
Mayonnaise
Toast 4 slices seeded bread
Butter
Salt to taste
Olive oil

METHOD

With a brush lightly oil both sides of the mushroom, having taken out the stalks.  Grill for 7 to 10 minutes until soft and slightly shrivelled

Take out of the the grill and generously season with salt, chilli and garlic powder

Butter the 2 toasts liberally, place the mushroom along with the rest of the ingredients, layer, season and then crumble feta over the top.  and complete with the second piece of toast

(Optional, a peri peri mayonnaise can be made by mixing a peri peri spice mix with a dollop of mayonnaise)

Serve your loaded mushroom toasted sandwich with lots of french fries!

Waffling Away….

Finally I was able to get my hands on a waffle maker.  I saw it sitting pretty in my parents kitchen and I knew I had to borrow it.  My 4 year old loves sweet waffles so I thought why not try some savoury ones.  But they weren’t for him! However my husband and I, just couldn’t stop eating them!

I think what makes them so moreish is the melted butter that is added to the batter. Makes the waffles taste wonderful and crispy.  So simple to prepare but you will need a waffle maker.  Hope you enjoy them friends!

INGREDIENTS

1-3/4 cups plain flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1-1/2 cups milk
1/4 cup butter melted
3 eggs
1/2 cup cheddar cheese, grated

METHOD

Mix all the dry ingredients in a large bowl

Add the melted butter, milk and eggs. Combine well. Throw in the cheese and give a final stir

Cook waffles in the waffle maker upon instructions

Top with avocado, cherry tomatoes and more grated mature cheddar cheese!

Cheese & Chives

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.

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

Serve on buttered whole wheat toast

Eggless Vegetable Fritters

A gooey cheesy fritter without egg!.. Loaded with vegetables of your choice.  I preferred courgette, sweetcorn and spring onion.  You could use tomato to give it a bit more and some chili to jazz it up a bit!

Simply done…quickly eaten! Enjoy friends..Much love, D x

INGREDIENTS

1 grated courgette
1 tin sweetcorn drained
100g mature cheddar cheese grated
1 spring onion sliced
Handful of chopped chives
4 tbsp plain flour
200ml milk
Paprika
Chilli powder
Salt
Oregano to taste
Olive oil

METHOD

Combine all ingredients except milk and flour, mix well into a large bowl

Whisk the milk and flour. Slowly add this mixture to the large bowl

Heat up a little olive oil in a non stick frying pan.  Place a heaped table spoon of fritter mixture into the pan and flatten to make a disk

Gently flip over. Making sure both sides are golden brown

Serve with a coriander chutney