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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Some Birthday Cake?

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I’ve been wanting to make Lamingtons, for quite some time now but when my son said he wanted a chocolate cake with coconut for MY BIRTHDAY…then that worked for me!  I’m just really happy we like the same sweet things lol!

A massive chunky, glossy ganache covered chocolate fudge cake topped off with naturally crunchy sweet coconut! Ummmm loved it! We all did!

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I had to share some cake with you all…I hope you enjoy it, as much as we did!  Have a beautiful day friends! See you soon! Much love, D x

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Click on the blue link below for the recipe…

My favourite chocolate fudge cake recipe…just top with extra coconut!

Low Fat Banana & Coconut Muffins

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Who says you can’t eat muffins when you’re trying to control your weight?!

Here I have devised a low fat recipe with hardly any sugar and have relied on the banana for sweetness and to add moisture to this moreish muffin

Great for adults and children alike. Plenty of good energy being supplied and tasty too!

Hope you all enjoy them. See you soon friends. Much love, D x

INGREDIENTS
makes 6 medium sized muffins

100g self raising flour
1 tbsp dark brown muscavado sugar
1 large banana
1 large egg
2 tablespoons dessicated coconut
1 heaped tablespoon low-fat butter spread
1 tap vanilla extract

METHOD

Line a muffin tray with 6 muffin cases and preheat oven to 180c

Cream the banana, butter and sugar together

Stir in the egg and vanilla extract

Gradually add the flour. Mix until combined

Pour the mixture equally into the paper cases in the muffin tray bake for 20 to 25 minutes or until the skewer comes out clean

Baked Egg In Toast

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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!

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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

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Lightly butter the edges of the bread

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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!

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Cocoa Banana Sponge

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Cocoa & Banana both from the tropics is an amazing combination! This sponge cake came out super moist, light and airy.

Both my son and his grandfather enjoyed it. It’s great, that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x

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INGREDIENTS

150g sugar
2 large ripe bananas mashed
1 heaped tbsp cocoa powder
50g butter
2 eggs
180g self raising flour

METHOD

Preheat oven to 180°c, line and grease a square cake tin

Cream together the sugar and butter in a food processor,  then add in the mashed banana.  Combine well into the mixture

Whizz in the eggs then fold in the flour with the cocoa powder

Pour the mixture into a square cake tin and bake for 25 to 30 minutes or until a skewer comes out clean when inserted into the cake sponge

Once done, slice snd serve with a little vanilla ice cream

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Instant Loaded Egg Paratha

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My husband is always watching Indian street food videos on YouTube.  This is one particular dish that he was checking and that I was extremely intrigued by.
I think you all know me by now, in that I love to cook really, really simple food and am not embarrassed in taking short cuts to get to the final yummy result!

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This is one of those easy than easier recipes, yet so satisfying and filling.  The protein hit from the egg and cheese really reaches the spot!  Make sure that you have some ready made parathas or frozen parathas like I used in this recipe and you are ready to go my friends!

Enjoy, see you soon! Much love, D x

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INGREDIENTS

Frozen paratha/ready made paratha
Large eggs
Grated mature cheddar cheese
Spring onion sliced
Chopped fresh coriander
Chilli flakes
Butter
Salt and pepper to taste

METHOD

Place the frozen paratha in a frying pan and cook through on both sides to a medium golden brown.  Spread a little butter on one side

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Crack one egg onto the buttered paratha and break the yolk gently.  Load on all other ingredients and seasoning

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Cover with a large lid on a low heat for 5 or so minutes or until egg is firm

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Fold the paratha and serve with a hot chilli sauce

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Waffling Away….

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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!

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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

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

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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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A Banana & Coconut Loaf

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When I see potential ingredients waiting to be used, I don’t hang about! I had to turn a couple of lonely ripened bananas into something more yummy. Then the ideas started flowing and I decided on a banana loaf with coconut. Quick, satisfying and a sweet comfort on this winter morning that looks like spring time but is still holding onto the winter temperatures!

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I distributed most of it amongst some friends, I hope they enjoyed it! It’s great that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x

INGREDIENTS

150g sugar
2 large ripe bananas mashed
40g desiccated coconut
50g butter
2 eggs
180g plain flour
1 tsp baking powder

METHOD

Preheat oven to 180°c, line and grease a loaf tin

Cream together the sugar and butter in a food processor,  then add in the mashed banana.  Combine well into the mixture

Whizz in the eggs then fold in the flour, baking powder and coconut

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Pour the mixture into the loaf tin and bake for 40 to 50 minutes or until a skewer comes out clean when inserted into the bread

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Once done, slice snd serve warm with some creamy butter

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