Tag Archives: breakfast

Mini Breakfast Bites

These mini breakfast bites were one of the first things I invented for myself in 3rd year food tech!  They are now a staple tradition in our household and I couldn’t imagine Christmas without them!

Mini Breakfast Canapes

Makes 24

24 slices of white bread (2 meduim sliced loaves)
1/2 cup sunflower oil
24 quails eggs
12 rashers streaky bacon or pancetta
24 tiny button mushrooms (or 6 small mushrooms cut into quarters)

  • Heat the oven to gas mark 7.
  • Get out 2x 12 hole bun tins, I prefer the rounded ones but the straighter ones work just fine.
  • Use a large round cookie cutter, checking that it is slightly bigger than the bun tins you are using,   to cut out a large round from the centre of each slice of bread.  (leftover crusts can be used to make bread sauce, or breadcrumbs to freeze for later use)
  • Brush both sides of each round of bread and gently press into the bun tins.
  • Bake in the oven for 10 minutes, until just turning crisp and golden.
  • Take out the tins (being careful coz it’s hot!) and crack a quails egg carefully into each one.  (I use a sharp knife to pierce the shells)
  • Return to the oven for ~5 minutes until the eggs are just setting.
  • Prepare your bacon/pancetta rolls by slicing each rasher in half then rolling up.
  • Take the tins out of the oven again and add your bacon rolls and mushrooms.
  • Cook for another 5-7 minutes until the bacon is cooked through.
  • Serve immediately while hot and make sure you get some too because these will disappear fast!
  • Mini Breakfast Canapes
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Filed under Canapés, Christmas, Moderately easy

Rhubarb and Orange Compote with Yogurt and Museli

A little breakfast recipe here to ease back into the swing of things! This Rhubarb and Orange Compote is a nice zingy way to pep up your yogurt and museli and gets the day off to a great start! I didn’t used to be a breakfast person.  In fact I spent about 28 years avoiding the meal!  Nowadays, however, I cannot get going until I’ve had a good breakfast and I know that a bad breakfast will hold me back the whole day, no matter how much I’ve enjoyed it! (I’m looking at you, croissants!).  I need protein to kickstart me, sugary cereals and pastries do me no good at all.  I tend to turn to eggs but some days you just don’t want anything cooked, a cool bowl of greek yogurt, fruit and museli is just perfect for me then!

Rhubarb and Orange Compote

My love affair with rhubarb is well documented.  I love the colour and the tartness.  I think the combination of rhubarb and orange is just diving, a really zingy combination that hits your tastebuds and wakes you up! Perfect breakfast food!

Rhubarb and Orange Compote

 

Serves 2 generously, 4 more reservedly

~3 stalks rhubarb, trimmed
~100-150ml orange juice (just enough to come about halfway up your rhubarb in the pan)
2 tbsp sugar (or  honey as a natural alternative) *

Plain Greek Yogurt and Museli to serve

– Trim your rhubarb and chop it to about 2″ lengths.
– Pop it in a small saucepan with enough orange juice to come about halfway up your rhubarb and the sugar or honey.
– Bring to the boil and simmer on a low heat for 10-15 minutes until your rhubarb is soft.
– You can serve it warm but I like to prep this in advance for a cold breakfast.
– Serve with greek yogurt and museli.  I like to mix up my own museli according to my mood, this time it was oats, almonds, hazelnuts and goji berries.

*You may find you can dial down or even leave out the sugar here if you like.  The sugar in the orange juice may be enough for you, especially if you are using a juice from concentrate rather than fresh as it has added sugars already.  I still have a painfully sweet tooth but I’m getting there cutting down slowly!

 

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Filed under Breakfasts, Easy, Gluten Free, Low Fat

Breakfast Omelettes To Go

I have a complicated relationship with breakfast.  I am NOT a morning person.  I am about as far from the concept of a morning person as it is possible to get.  If given the option to choose more sleep over almost anything else I will do it.  I am the queen of “5 more minutes”.  Which leaves me with a problem: Breakfast.  Because I will always, always, choose to stay in bed for those fabulous “5 more minutes” over getting up and getting breakfast.

For years I just skipped breakfast.  I would grab something mid morning when I was more up to thinking and eating, usually something sweet and sticky!  Or I’d grab some pop tarts or a croissant and run out of the house.  And that’s where my second problem happened.  Sugary breakfasts do not agree with me.  I’ve been working through some health issues this year and one thing I’ve been paying much more attention to is the food I’m eating and the effect it has on me.  Sugary breakfasts are great, I mean, it’s sugar, yum! But I find that if I’ve had a sweet, carby breakfast I am slower to wake up, I feel sluggish all day and generally down in the dumps.   I also run out of energy by the time I get home after work and often succumb to a nap.  All in all not ideal.

But it’s not all doom and gloom! I found a solution;  Sugar wasn’t working for me but I needed to eat something to get me through the day.  Eggs.  Eggs are a classic for a very good reason: They’re awesome! But mornings were still an issue for me.  So I needed to find a way to have something egg based that I could prepare in advance and then just grab and go.  Breakfast Omelettes To Go were born!  Not only do they give me energy, I feel full until lunchtime, no need for a sugary morning snack, I feel bright and clean and energised throughout the day.  They are easy to eat on the go, or to wolf down while the kettle boils and they also help me get my veggie portions in.  They also come in at around 100cal each, so ditching the sugar and turning to these has also helped me lose weight I desperately needed to lose without feeling like I’m missing out on anything at all.  All in all these are a total winner for me!

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Makes 6 mini omelettes (I either eat 2 for a perfectly filling, under 200cal breakfast!*)

12 baby plum or cherry tomatoes, halved
1 roasted red bell pepper, chopped
2 handfuls spinach
6 large, free range eggs
splash of semi-skimmed or skimmed milk
1/2 tsp chilli flakes
1/2 tsp corriander
salt and pepper to taste

– Heat a very small splash of olive oil in a frying pan.
– Add the tomatoes and pepper.  Cook, stiring, until the tomato skins are starting to burst and colour.
– Add the spinach and stir occasionally until wilted and any excess water has evaporated.  Get a nice char on the veg if you can.  (Beware the smoke alarm!)
– Divide the vegetables equally between the holes of a 6 hole silicone muffin tray.  **
– In a jug mix the 6 eggs, splash of milk, chilli flakes, corriander and salt and pepper.  Beat with a form to combine.
– Pour the egg mixture over the vegetables equally between the 6 holes.  This should come up to just the top of the holes.
– I cook mine for 15 minutes in my toaster oven at 220C.  You could use a grill or cook them in a regular oven at 200C.  You could even microwave them for 2-3 minutes if your muffin tin will fit in and turn round cleanly.  You want to cook them until they are just set in the middle.
– Once they are cooked and cooled put them in easy to grab tupperware in the fridge.
– In the morning bung them in the microwave for 2 minutes and enjoy!

* Variations: Why not switch out one omlette for a turkey sausage (tasty and low fat!) or add some closed cup mushrooms to the box too (virtually calorie free and full of flavour!).  If you’re adding mushrooms cook everything for 2 1/2 minutes to ensure the mushroom is cooked.  You can also play around with the vegetables to your heart’s content!
** I generally don’t recommend using a silicone mould for muffins and cupcakes, you just don’t get as good a rise.  For this, however, a silicone mould is perfect.  The eggs just pop right out, no need to grease.

 

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Filed under Breakfasts, Easy, Gluten Free, Low Fat

Strawberry Banana Smoothie

Now, this isn’t the most thrilling post ever, I’ll grant you.  But I have been whipping up a batch of smoothies ever Sunday evening for a few weeks now so this is most definitley what’s happening in my kitchen!

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I never manage to eat breakfast before I leave the house of a morning.  I will always, ALWAYS choose to have that extra 5 minutes sleep.  And when I get to York… well, those sausage sandwiches from Greggs are mighty tasty! By the time I’m at my desk it’s all systems go and I just don’t really have time to eat something.  Thus, smoothies!

They go in a bottle* so you only need one hand free to have them.  No chewing needed so you can still answer the phone, and they are made of fruit, milk and yogurt, all healthy, all breakfast foods! I favour the basic strawberry and banana but if there’s other fruit around, kiwis or peaches for example they they get thrown in there too!

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Makes 5x 250ml

3 bananas, roughly chopped
200g strawberries, hulled
200ml vanilla yogurt
milk to top up

– Put the bananas, strawberries and yogurt in an upright blender.
– Top up with milk until around the 1250ml mark.  If there’s fruit piled up above that mark go below by a similar distance.
– Blitz until smooth.
– If you don’t have the 1250ml needed add more milk to get you there and blitz again.
– Pour into bottles and refrigerate until needed.
– Grab one each morning and you’re good to go! Just give a good shake before drinking to mix it all up again.

* I use the Starbucks Frappucino bottles.  They’re the perfect size and a nice thick glass, which keeps cool nicely during my commute.  Asda sell the Frappucinos for about £1 usually and I have a weakness for iced coffees so I have a collection now.  Just peel away the labels (they come away quite easily) and wash thoroughly after each use.

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Filed under Breakfasts, Drinks, Easy