Today I am posting one of my favourite meals for breakfast. This meal is very filling and perfect for a chilled morning when you are not in a rush because after eating you can just chill, relax and let the food settle. I often make this for myself on the weekend when I have more time in the mornings. This can be made in any order but I’ve left my method below. Also, anyone else mix their egg before frying? It’s a thing I’ve always done since I was young.
The eggs are a great source of vitamins and minerals. Wholemeal bread contains fibre and helps with digestion. Generally, baked beans tend to be quite sweet and salty but the actual bean itself is known for being a plant based source of protein. The easiest way to make this meal healthier is to use a non stick pan to avoid extra oil.
What are your favourite breakfast meals?
Recipe: Toast, egg, beans and plantain (serves 1)
Oil for frying
Pinch of salt
Pinch of pepper
2 slices of brown bread
Butter, for spreading
100g baked beans
Heat some oil in a frying pan.
Then I like to peel and finely slice the plantain into circles.
Once the pan is hot enough start adding the plantain and cook on each side for a few minutes until golden brown. Once cooked, place onto a plate with kitchen paper to soak off the excess oil.
Crack the egg into a bowl and whisk gently with a fork then add a sprinkle of salt and pepper.
Put the bread to toast and heat the beans in a pot.
Fry the egg on a low heat on both sides until cooked right through.
Once everything is cooked, put onto your plate and enjoy!
Today I made these really delicious fritters, using saltfish, spring onion and kale, which can easily be substituted with spinach or callaloo. Jamaican Fritters can vary in ingredients and are really easy to make, after combining the ingredients into the flour to make a batter, they are fried until golden. Crispy on the outside and soft on the inside is the most perfect combination. They can be quite oily so they make the perfect side dish and as you can see I ate it with a little salad and broccoli. The golden colour is achieved through frying but also from the turmeric which is a great antioxidant and has many anti inflammatory properties. In the recipe the saltfish is boiled and rinsed with water only once therefore it still remains slightly salty, this allows the fritters to have a nice balance of salt, spice and herbs.
The salted fish is of course high in salt and could increase the chances of high blood pressure which is why it is boiled and rinsed to reduce the intake of salt. On the positive side, saltfish is a high source of protein, sugar free and low in fat. Kale, which is one of my favourite vegetables, is low in calories and has minimal carbohydrate content making is great for weight loss recipes, as long as it is cooked with little fat, sugar and salt. Kale is from the cabbage family and one of the most nutrient dense foods eaten today, it is also very high in vitamin C, vitamin K and a range of powerful antioxidants.
Recipe: Saltfish and kale fritters
Self raising flour
Handful of kale
1/2 spring onion, finely sliced
1/2 tsp turmeric
1/2 tsp chilli sauce
1 sprig of dried thyme
Firstly, heat some oil in a dutch pot.
Prepare all of the ingredients and combine together in a large bowl.
Slowly add the water stirring consistently until it makes a loose dough with a dropping consistency.
Once the oil is hot enough, use a tablespoon to add the mixture into the pot.
Cook for 5 minutes on each side. preheat the oven to gas mark 4.
Place kitchen paper on a tray and place each fritter on top so that the oil can be soaked up.
Place the cooked fritters into the oven to keep warm whilst the others are cooking.
Hello everyone and Happy New Year!! I hope this week has been treating you well so far. Last year was quite tough for many of us so I wish you all a wonderful 2021, onwards and upwards only 🙂
For anyone looking for a quick-ish breakfast recipe this is perfect for you. Only just a few ingredients that most people have in their kitchen cupboards and it requires minimal effort. I have used a nice, thick slice of bread to allow the egg to be soaked up and maple syrup which is commonly known as a natural sweetener and healthier than sugar. Although maple syrup contains some vitamins and minerals, it is very high in sugar and should be consumed in low quantities. Eggs are a great breakfast source because they contain lots of protein which helps to repair and maintain the body, as well as being a long lasting source of energy.
Recipe: French toast and maple syrup (serves 1)
1 slice of bread
Oil, for frying
Heat oil in a frying pan on a low heat.
Slice the bread in half and crack the egg into a bowl.
Place the bread in the bowl and leave to soak up the egg for a couple of minutes, coating both sides.
Once the oil is hot, place both pieces of eggy bread into the pan and cook for 4-5 minutes on both sides.
Once done, drizzle with a little maple syrup and serve.
Hello everyone, thanks for stopping by my blog today!
I decided to make these bagels because I fancied something a little different for my breakfast, that would be tasty but still filling. It was quite a long process but the end result is totally worth it. The good thing about bagels is that they are so versatile and can be eaten for breakfast, lunch or dinner. Filling options include; avocado, cream cheese, eggs, salmon, butter, bananas and peanut butter and so much more.
Recipe: Homemade Bagels (makes 6)
4g dried yeast
2 tbsp sugar
1 tsp salt
230g bread flour
Put the yeast and half of the sugar into a bowl and pour in 50ml of warm water. Leave for 7 minutes, until the mixture becomes frothy.
Pour an extra 100ml of warm water into the same bowl and stir in the salt and flour slowly, stirring until it forms a soft dough.
Knead for 10 minutes and once the dough is smooth, leave in a bowl covered with cling film in a warm place for an hour.
Bring water to the boil and preheat the oven to gas mark 7. In the meantime divide the dough into 6 equal pieces and make into bagel shapes. Once boiling, cook the bagel in the water for 2 minutes on each side and place on a tray.
Place the tray in the oven for 20-25 minutes until golden brown.
Leave to cool and eat with your preferred fillings, or on its own.
Hello everyone, I hope you have had a great day, wherever you are in the world.
Today I am writing about the tastiest, most juiciest wraps I have eve eaten!! I used a Mexico taco season mix which had a mixture of amazing flavours. The cumin stands out the most for me, there is something about cumin that really compliments the taste of beef. The minced beef was cooked perfectly with a little spice and each bite was full of flavour.
When I’ve had a beef wrap in the past, there has been a tahini sauce which goes really well however, making it at home I only had tomato ketchup. Also, the coolness and crunch of the cucumbers really cut through the heat and spice from the beef. As for the Mexican seasoning, you can find these in most supermarkets in the spices isle. Even as I write this, I can remember how much I enjoyed eating these with all of the flavour from each bite and the fillings falling out. It can get quite messy but its so good!
Recipe: Mini Beef Wraps (serves 3-4)
1 tsp oil
500g minced beef
Mexican taco season mix
1/2 cucumber – cut into sticks
1 small carrot – cut into sticks
Handful of kale
1 Pack of mini wraps
Heat the oil in a pan and once hot add the minced beef and cook for 5 minutes until slightly browned.
Add the Mexican taco season mix to the pan and stir everything together.
Pour in the water, stir one final time and cover the pan with a lid.
Leave the minced beef to cook for 10-15 minutes on a gentle simmer until fully cooked.
In the meantime prepare the cucumber, carrot, kale and sweetcorn. The wraps can also be warmed.
Once the beef is cooked it is time to ensemble the wraps and enjoy.
I like to warm the wrap in the oven or toaster, add some minced beef and place the salad on top and drizzle with the sauce. Let me know if you try this.