I am loving the warm weather that the UK has been blessed with recently. Seriously, I won’t hear a word of this ‘it’s too hot’ nonsense. It is glorious! But whilst I love the warm weather it is playing havoc with my fruit bowl. Honestly, […]
Generally speaking I’m not too fussed about smoothies. I love fruit so eating it never feels like a chore and I also think that eating it rather than drinking it makes me feel more full (and therefore a lot less likely to reach for less healthy treats!)
As a vegetarian I’ve always struggled with my iron levels and I also suffer from endometriosis which means I do get a bit anaemic now and then. So lately I’ve been channelling my inner-Popeye and knocking up these fruity little numbers to try and get a little more iron into my diet without making myself sick of green veg – I love broccoli but I’m really not sure it’s a breakfast food!
200g frozen mixed berries
1 tbsp honey/maple syrup
2 tbsp of skyr (or other thick fat-free yoghurt)
huge handful of spinach
8 basil leaves
4 mint leaves
Whack everything into a blender/liquidiser and blend the life out of it, obviously. Done!
You just can’t go wrong with a Chelsea bun. Soft enriched dough crammed full of rich, sweet fillings and covered in finger-licking sticky glaze. Always a winner!
I love these warm for wintry breakfasts or with a cup of piping hot tea on a chilly afternoon. The soft sweet apple and tart, chewy, jewel-coloured dried cranberries are a perfect combination for this time of year.
150g strong white bread flour
80g wholemeal flour
7g easy blend yeast (1 sachet)
1 tsp sugar
big pinch of salt
125ml warm milk
250g(ish) cooking apples
2 tbsp soft brown sugar
1 tbsp cornflour
35g soft butter
75g dried cranberries
pinch of ground allspice
icing sugar and milk or warmed honey to glaze
Sift the flours into a large bowl and mix through the salt, sugar and yeast. Rub the butter into this mix. Warm the milk a little (so it’s just tepid) and use a fork to beat the egg into it. Gradually pour the egg/milk mixture into the dry ingredients and bring it all together to form a soft dough. Remember that the flour may not be able to absorb all of the liquid, so it’s a good idea to add the wet ingredients a little at a time.
Once you have a nice soft ball of dough, turn it out onto a very lightly floured surface and knead it for a few minutes until if feels smooth and springy.
Wash and dry the bowl you mixed the dough in so that it’s nice and warm and lightly oil it. Pop the dough in the bowl, cover with oiled cling film and put it somewhere warm for about an hour, until it has doubled in size.
Whilst the dough rises you can prepare the filling. Peel and core the apples before chopping them into quite small pieces. Whisk together the sugar, cornflour and allspice in a large mixing bowl and then toss the apple and cranberries in it.
Once the dough has risen take it out of the bowl and knead it again for a minute or two on a lightly floured surface. This means that all the air bubbles will be evenly distributed throughout it. Roll the dough out into a rectangle, a little bigger than a piece of A4 paper. Spread the surface with the butter and then scatter over the filling mixture. Roll the dough up tightly, starting at the long edge. Cut it into eight even-sized pieces and place these, cut-side down into a generously buttered baking dish. Re-cover with cling film and put the dish back in a warm place for another hour until the buns have risen and are sitting quite snugly in the tin.
Pre-heat your oven to 190°c. Bake the buns for about 30 minutes until they are golden brown.
Make a simple glaze by combining a couple of tablespoons of icing sugar with a splash of milk and brushing onto the buns or simply warming some honey and drizzling it over them.
When I was younger I would generally end up dodging breakfast, much to my mothers frustration I should imagine. I always felt that the extra 15 minutes in bed was far more preferable! I’m quite different now and get positively excited about the first meal […]
I’ve taken the delicious salad that Rach from our little community shared on here last summer as the flavour inspiration for these. I bloomin’ love beetroot and dill, alone or together, they put me in veggie heaven.
These little vegetable patties are so delicious, crisp and crunchy on the outside but lovely and soft in the middle. The earthy beetroot goes wonderfully with the salty tang of the halloumi cheese and the delicate aniseed flavour of the dill.
The rosti are very versatile too, Mr Colonial Cravings likes them crowned with a soft poached egg, which would be a breakfast to really set you up for the day. I like mine with a dollop of creamy yoghurt and mint dressing and some avocado accompanied by a big handful of fresh green leaves.
makes about 10
350g raw beetroot
3 heaped tbsp chopped dill
salt and pepper to taste
butter and oil for frying
Start by grating the spuds, don’t bother to peel them, just give them a good scrub. Pile the shredded potato into a clean tea towel and try to wring out as much moisture as possible. Pop the potato in a bowl and microwave it for three minutes. This is the best way that I’ve found of starting to get the starches to break down and become sticky without adding any extra moisture.
Grate the halloumi and the beets and mix them with the potato. I find it easiest to let it cool a bit and get stuck in with my hands. Add the dill and the salt and pepper to taste (remember the cheese is quite salty) and mix them through too.
Squeeze together handfuls of the mixture to make patties about the size of a burger and fry them in batches in a heavy frying pan in a mixture of butter and vegetable oil (one stops the other from burning).
Use a spatula to press, coax and cajole the rosti into holding its shape and sticking together. Cook the rosti for 3-5 minutes over a medium heat until they are a deep golden colour before carefully turning them over to cook the other side. Serve hot with your favourite topping.