Best Brunch Ever

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Made the most delicious breakfast/brunch/lunch using these beautiful baked Portobello mushrooms see the link below;
Asian spinach omelette with thyme and pepper baked Portobello mushrooms, baked streak bacon and Wattie’s NZ New 5 Beans in rich tomato sauce. This was the best meal on this snowy wet raining little bit of everything Dunedin day!

So all you need to make this delicious breakfast is:

1 Can Watties 5 Beans in Rich Tomato Sauce

6 pieces Baked Streaky Bacon

Thyme and Black Pepper Baked Portobello Mushrooms

Asian Spinach Omelette 

Now go ahead, treat yourself and make this for either breakfast, brunch or lunch.

French Toast At Home

 

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Heres a great french toast recipe using my homemade banana bread recipe

Banana Bread French Toast with Bacon and Maple Mascarpone

Ingredients:

1/2 loaf banana bread
4 eggs
3/4 cup cream
1/2 cup milk
50gm butter, cubed
canola oil
100gm mascarpone
2 tbsp. maple syrup
1 tsp. cinnamon
1/4 cup white sugar
8 rashers streaky bacon, cooked until brown and  crispy
2 bananas, thinly sliced
Extra maple syrup for serving

 

Method:

  1. Combine mascarpone and maple syrup in a bowl, mix well and set aside. Mix together cinnamon and sugar in small bowl, set aside.
  2. Whisk together eggs, cream and milk, pour into a deep rectangular dish.
  3. Slice 6 2cm thick slices of banana bread.
  4. Heat fry pan over medium heat
  5. Place banana bread into egg mix, leave for 1 minute and then turn to the other side.
  6. Add cube of butter and small amount of oil to the hot fry-pan, pick up banana bread, let excess egg mix drip off and place in hot pan.
  7. Cook for 2 minutes on each side until golden brown.
  8. Layer banana bread with crispy bacon, freshly sliced banana a dollop of maple mascarpone and dusting of cinnamon sugar

Serves: 4

Mix together mascarpone and maple syrup.

Mix together mascarpone and maple syrup.

Cut banana bread into 2 cm thick slices.

Cut banana bread into 2 cm thick slices.

Then slice in half on a angle.

Then slice in half on a angle.

Place sliced banana bread in egg, cream and milk mixture. soak 1 minute on each side.

Place sliced banana bread in egg, cream and milk mixture. soak 1 minute on each side.

Add a cube of butter and a little oil to fry pan. Brown soaked banana bread for 2 minutes each side.

Add a cube of butter and a little oil to fry pan. Brown soaked banana bread for 2 minutes each side.

Arange banana bread layered with bacon and fresh banana topped with maple mascarpone and cinnamon sugar.

Arange banana bread layered with bacon and fresh banana topped with maple mascarpone and cinnamon sugar.

Slow Cooker Friday

End result a glossy tender stew.

Beef, Bacon and Chickpea Stew with White Wine and Tomatoes.

AHHH FRIDAY

By the time Friday rolls in lets all be fair we’ve all really had enough of the weekend and the last thing we want to do once coming home from a long week at work is cook dinner. So I thought how perfect a tasty slow cooker meal you can chuck on in the morning before heading off to work and come home to a virtually completed dinner. You just have to bake your potatoes and thicken the stew when you get home.

Beef, Bacon and Chickpea Stew with White Wine and Tomatoes

Ingredients:
900 gm blade steak, fat removed and 3cm dice
4 rashers streaky bacon, sliced into large batons
3 carrots, peeled and 2 cm dice
1 red onion, medium dice
3 garlic cloves, dice
3 tbsp. Worcester sauce
1/2 cup white wine
1 cup beef stock
1 can diced tomatoes
1 can chickpeas, rinsed
2 tbsp. cranberries
2 tbsp. oil
1 tsp. fresh rosemary
1 tsp. fresh marjoram
salt and pepper
2 tbsp. cornflour, mixed with equal parts water

Method:

  1. Turn your slow cooker onto low.
  2. Brown onions, bacon and garlic in fry pan over a medium heat with half the oil, add to slow cooker.
  3. Pour in half the wine and deglaze the pan add this to the slow cooker.
  4. Season beef and heat renaming oil in pan, brown beef both sides add to slow cooker, deglaze with remaining wine add to slow cooker.
  5. Add all remaining ingredients to slow cooker and stir.
  6. Place on lid and cook for 7-8 hours on low or 4 on high.
  7. Stir in cornflour mix and cook for 15minutes turn to keep warm until you choose to serve.
  8. Serve with a baked or mashed potato and a dollop of sour cream.

Serves: 4-5

Ready to be slow cooked.

Ready too be slow cooked.

End result a glossy tender stew.

End result a glossy tender stew.

Serve stew on baked or mashed potatoes topped with sour cream and chives.

Serve stew on baked or mashed potatoes topped with sour cream and chives.

 

 

Stomach Pleaser

Cauliflower and Cheese bake with Bacon Crumb

Cauliflower baked with gooey molten cheese sauce topped with bacon crumb = Stomach pleaser!

Perfect accompaniment to shepherds pie a side of cauliflower cheese.
Well tonight I thought I would change it up a wee bit and halve cook my cauliflower place in an earth ware oven proof dish and cover with cheesy chive sauce follow by a couple of slices of aged cheddar and bake until golden brown and bubbling. Sprinkle with bacon crumb and return to the oven for just a few minutes. Leaving you with a deliciously gooey cheesy baked cauliflower with crunchy bacon crumb.

Perfect side for my shepherd’s pie and balsamic cherry tomatoes!

Heart Warmer

Raosted Cauliflower and Smoked Bacon Soup with Crsipy Onions

Roasted Cauliflower and Smoked Bacon Soup with Crispy Caramel Onions

With a soulful thought and some tender loving care, I have created a heart warming soup to put a smile on anyone’s face. Rich and warming smoky bacon infused roasted cauliflower soup with hints of fresh corn finished with pulled smoked bacon and crunchy caramel onions .

As the months grow colder and the days grow shorter we are in need of some hearty warming dishes. Cauliflower is in an abundance at the moment and oh so cheap. Picking up a whole Cauli for $2.50 at the farmers market= BARGIN. The best thing about this recipe is it makes 3.5 ltrs and is great to be frozen and pulled out on a cold winter night or served fresh on the day of making. I believe soups always grow tasty the day after making , the flavours become bolder and harmonize together creating an ever so tasty spoonful.

Would you like this recipe? Comment Below

I’m sure your Family would love to see this on the table!