Breakfast / Food

It’s Make or Break – Fast…

imageThis post comes late to the party… mainly because the party was late… and blogging the breakfast was far more than I could handle!  So after a weekend of celebrations, a birthday dinner at ‘The Giggling Squid‘ Esher on Thursday night, Hersham Beer Festival on Friday night, a 40th at Weybridge Vandals on Saturday night, 3 Ballet shows at Cleves school on Friday, Saturday and Sunday, 3 dogs and 4 visiting relatives, it truly was a make or break-fast on Sunday morning.  It turned out to be a make-fast thankfully!

 

Ingredients for Spicy Chick Peas, Stuffed Mushrooms, Sourdough, Sauteed New Potatoes and Scrambled Egg… a vegetarian breakfast delight!

Spicy Chick Peas:

1 red onion

1 can chickpeas

1 can plum tomatoes

2 cloves garlic

1 tsp paprika

1tsp maple or agave syrup

1/2 tsp cayenne pepper

pinch salt

imageStuffed Mushrooms:

2 Portobello mushrooms

1 ball mozzarella

Handful chopped watercress

4 chopped cherry tomatoes

Handful chopped basil

Pinch sea salt & black pepper

Sauteed new potatoes

8 new potatoes

pinch of sea salt and paprika

tbsp olive oil

knob of butter

Scrambled egg

2 free range eggs

pinch mixed herbs

Knob of butter

Sourdough bread

Method:image

  1. Pre-heat the oven to 200C and bring a pan of water to the boil on the hob.
  2. Place the Portobello mushrooms on a baking tray, remove the stalks and chop, along with the watercress, basil, tomato, mozzarella, salt & pepper.  Mix the ingredients in a bowl and spoon in to the mushrooms.  Place the baking tray in the oven and bake for around 20 minutes or until the mozzarella is totally melted.
  3. Slice the new potatoes in to 1cm discs and place in the pan of boiling water with a pinch of salt.  Soften for around 5 minutes (but don’t cook through).  Drain the water and allow any remaining water to drip from the potatoes.
  4. Heat a tbsp olive oil in a pan on the hob.  Finely slice the onions, crush the garlic and add to the pan along with the syrup, salt, pepper, cayenne pepper and paprika.  Soften for around 10 minutes and add the drained tin of chickpeas and tomatoes.  Squish the tomatoes and simmer for a further 10 minutes to reduce the sauce.
  5. In another pan on the hob head a tbsp olive oil and a small knob of butter.  Add the par-boiled potatoes along with a pinch of paprika and salt.  Allow them to sautee on each side for around 5-6 minutes or until they’re golden and soft through.
  6. My scramble is a simple as it gets, two eggs in a pan with a melted knob of butter and a pinch of mixed herbs.  Remove from the heat after a minute and continue to stir until the eggs are cooked through.
  7. Cut a doorstep wedge of sourdough and serve immediately… It’s without doubt a fixer upper (if you happen to need fixing up!)

For quicker bread recipes Click:

Spelt & Honey Split-Tin Loaf

Soda Bread

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