Upgraded French Toast

Hello Everyone, I hope your day has been well.

So, usually whenever I make french toast I would whisk the egg, soak the bread, fry and drizzle with maple syrup. It never occurred to me to add cinnamon or vanilla extract for an upgrade of flavours. Cinnamon is such a warming, sweet spice and really compliments the taste of French Toast. Cinnamon is not an ingredient I use often but works really well in tea, baking and breakfast foods. Vanilla extract on the other hand is an essential baking ingredient that I use all the time, perfect in cakes, cookies, brownies, biscuits and ice cream. Even though it’s something small, experimenting with new ingredients and trying new foods is a great way to expand the palette and get used to a range of flavours.

Recipe: Upgraded French toast (serves 1)

Ingredients

1 tsp oil, for frying

2 eggs

1/2 tsp vanilla extract

1/3 tsp cinnamon

2 slices of bread

Drizzle of maple syrup

Method

  • Heat the oil in a frying pan.
  • In a bowl, crack 2 eggs and whisk together along with the vanilla extract and cinnamon.
  • Cut the bread in half and soak each piece in the egg mixture before adding to the pan.
  • Fry on each side for 3-4 minutes, depending on how golden you want it to be.
  • Take out once fully cooked and drizzle with a little maple syrup. I added a strawberry for decoration.

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Cauliflower, Lentil and Potato Curry

Hello everyone, I hope you’re doing well!

Today’s recipe is a great vegetarian recipe that tastes really delicious. I sometimes buy ingredients before I’ve decided what I actually want to make with it, and this was the case with this recipe. I really fancied something filling and nutritious, saw the lentils in the cupboard and started creating a recipe.

You could also add a fillet of fish or chicken pieces instead of the lentils if you don’t want a vegetarian recipe. I ended up adding a fillet of fish at the same time as the cauliflower and potato and it was cooked perfectly, really succulent with lots of flavour.

The ingredients within this curry provide the body with many nutritional benefits, cauliflower is great because it’s low in fat and has a high vitamin C content. Although the white cauliflower is most commonly eaten there is also green, purple and orange varieties each with their own flavours and nutrients. Lentils are fast becoming a favourite of mine, this time I used green lentils which are perfect for adding into curries for an extra boost of plant protein. Lentils are also a good source of B vitamins, which helps to prevent infections in the body and supports energy levels and cell health.

Recipe: Cauliflower, lentil and potato curry (serves 1-2)

Ingredients

1 tsp oil

1 shallot, finely diced

1 tbsp red thai curry paste

1/2 tsp turmeric

35g dried green lentils, soaked overnight

330ml vegetable stock

1/4 cauliflower, chopped

1 small potato, diced

1/2 tsp coconut cream

*serve with a small portion of rice*

Method

  • Add oil to the pan and once hot add the diced shallots, cooking until soft, roughly 3-4 minutes.
  • After that time, mix in the red thai curry paste, turmeric and lentils.
  • Pour over the stock and leave to simmer on a gentle heat for 15 minutes.
  • Then add the cauliflower and potato, adding a little more water if necessary.
  • Simmer for another 15 minutes until the cauliflower and potato is cooked but still slightly tender.

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Chocolate Chunk Cookies

Hello Everyone, I hope your day has been well.

We all have lazy days which is why I don’t mind using a cookie mix every once in a while. When I made these I was craving something a little sweet, whenever you are short for time or feeling lazy it’s the perfect option. These cookies were super simple to make, as you can imagine and only took 12 minutes to bake in the oven. I did leave them in for a few minutes longer to give the cookies that extra crunch, but they were still very delicious. They are definitely a treat and great for that pick me up work snack!

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Sweet Potato and Lentil Empanadas

Hi everyone, thanks for stopping by my blog.

This recipe is a healthy, delicious vegetarian empanada. I’ve used sweet potato which are quite a versatile ingredient in cooking, I’ve grated it for this recipe to achieve a smooth mashed consistency without it being boiled and loosing all of its nutritional content. I really enjoyed eating these empanadas because the ingredients all compliment each other well and the pastry was smooth with each bite.

Recipe: Sweet potato and lentil empanadas (makes 6)

Ingredients

1 tbsp oil, for frying

1/4 onion, finely diced

1 large sweet potato, grated

65g lentils, cooked

1/2 tsp cumin

1/2 tsp paprika

Pinch of chilli flakes

Pinch of salt

Sprinkle of thyme

1/2 tsp brown sugar

Splash of water

Use my empanada recipe here <<

Use my kale pesto recipe here <<

Method

  • Prepare all of the ingredients and heat the oil in a frying pan.
  • Once hot and the onion and cover with a lid for 3 minutes on a low heat, this will soften the onions without burning them.
  • Next, mix in the sweet potato along with the spices and add a splash of water so it doesn’t dry out.
  • Cover with the lid again and allow the sweet potato to fully cook for 10-12 minutes.
  • After that, add the lentils and cook for a further 2 minutes and stir.
  • Leave the sweet potato mixture to cool down. In the meantime, preheat the oven to gas mark 6 and lightly oil a baking tray.
  • Roll out the empanada pastry and cut out the pastry using a medium sized bowl.
  • Spoon some of the sweet potato mixture onto the pastry and top with a little of the kale pesto.
  • Fold the other half of the pastry over and crimp the edges using your fingers all the way round.
  • Repeat the above 2 steps until all of the mixture is used up and place each one on the prepared tray. Leftover pastry can be put in the freezer for another time.
  • Bake in the oven for 25 minutes and serve.

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sweet-potato-and-lentil-filling1-1

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Black Bean Burgers

Hello Everyone, I hope your day has been well.

I know it’s not the most flattering picture but honestly it tasted so good and was full of flavour. It can be eaten inside burger baps for a meat free option or simply with a salad for a light lunch. Black beans are such a great nutritious food packed with protein, carbohydrates and fibre. Black beans have a smooth and creamy once cooked and they are a staple food in many countries which is not surprising considering how versatile they are. This recipe was inspired from @naturally.sassy over on Instagram.

Recipe: Black bean burgers (makes 4)

Ingredients

1 large sweet potato

Olive oil

3/4 tin black beans

45g sweetcorn

1/2 small onion, diced

45g plain flour

1/3 tsp salt

1/2 tsp cumin

1/2 tsp coriander

Pinch of thyme

Pinch of garlic powder

1/3 tsp chilli flakes

Method

  • Preheat the oven to gas mark 5. Peel, chop and wash the potato then place onto an oven tray with a drizzle of olive oil. Cook in the oven for 30 minutes until soft.
  • Rinse and drain the black beans, put into a large bowl and roughly mash half and set aside.
  • Heat a drop of oil in a frying pan and cook the onions for a few minutes until soft.
  • Add the onion to the bowl, along with the spices, sweetcorn and flour.
  • Once the potato is cooked, mash completely on the tray and mix into the bowl along with the other ingredients.
  • Use your hands to even shape into 4 burgers and place back onto tray. Place in the fridge for 10 minutes to keep the shape.
  • Put the tray into the oven and cook the burgers for 15-20 minutes depending on how crispy you want them to be.
  • Serve once cooked.

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