“On The Go” Huevos Rancheros Wraps

“Ten Minutes to Get Out The Door” Breakfasts Wrapped. Phew.
Huevos Rancheros Breakfast Wraps

Happy September! Can you believe it? Tell you what – and brace yourselves because on the list of unpopular opinions this one’s right up there – I’m so relieved that it’s September. I mean, who the hell would take the September chill over those sticky (or soggy, this is Wales after all…) August afternoons? Me, that’s who. I’ve always loved that fresh September air; there’s something really exciting about that seasonal shift and the whole “back to school” vibe that swings around this time of year. I’ve got plans, man. This year though, I’m just feeling relieved that the summer’s over; I ended up having to take a bit of a break from everything due to some health stuff that’s been going on in the background (you’re probably wondering why I spontaneously dropped off the planet at the start of July, well, tada!). I’m fine now, and I might tell you a bit more about what’s been happening soon, but right now I can’t wait to just pack Summer away with my flip flops, move onto Autumn and get back to shoving a weekly helping of food porn in your face. 😉

Huevos Rancheros Breakfast Wraps
Huevos Rancheros Breakfast Wraps

Speaking of which, I don’t know about you but I could eat Mexican Food every day of the week, any time of the day – including for breakfast. If you’ve never tried Huevos Rancheros before, it’s basically a “Rancher’s Breakfast” of fried eggs, spiced tomatoes, peppers and onions all served up on a tortilla with a hefty helping of refried beans and sometimes a few breakfast potatoes. Yum. I LOVE it; I first tried it out in Arizona before I’d really got a taste for Mexican food and just fell in love with the flavours. Plus, anything with fried eggs is good in my book. Nowadays I like making it at home for brunch on the weekend, but it’s just too much faff for the middle of the week when I’m rushing out the door. Except *drum-roll please* when it’s in wrap form. These Huevos Rancheros Wraps involve a little prep ahead of time, but once they’ve been made up they’ll keep in the freezer or the fridge until you’re ready to heat them up, scoff and go. The only thing they’re missing from the usual list of ingredients are the fried eggs which I’ve swapped out for a smoked paprika omelette. Obviously I’d prefer them fried, but I’m not about getting runny egg all down my outfit just as I’m heading out the door. No thanks.

Huevos Rancheros Breakfast Wraps

“On The Go” Huevos Rancheros Wraps (makes 6)

Ingredients
  • 400g potatoes, skinned, diced, boiled (until soft but still formed) and drained
  • 1 white onion, diced
  • 200g roasted red peppers, diced
  • 50g fresh coriander, chopped
  • 1 tbsp hot sauce (Let’s be honest, it’s got to be Cholula!)
  • 1 tsp chipotle paste
  • 2 tbsp tomato puree
  • 1 tsp salt
  • 600g refried beans (I really like Lunchito’s Refried Beans)
  • 6 tortilla wraps
  • 6 large eggs
  • 3 tsp of smoked paprika
  • 100g of finely grated cheese (Cheddar works, but Manchego rocks)
  • A good, non-stick frying pan – lightly greased with a little olive oil
  • 6 sheets of foil to wrap
  • 1 large avocado blended with sour cream
Huevos Rancheros Breakfast Wraps
Method
  1. In a large bowl, mix together the diced potatoes, onions, red peppers, coriander, hot sauce, chipotle paste, tomato paste and salt – then mix until everything’s coated and well-combined.
  2. Get your production line set up! In a fresh bowl, whisk together the eggs and smoked paprika and get your frying pan greased and on the hob on a medium heat. Pile up your tortillas, then heat up the refried beans as per the pack instructions – pouring them into a bowl.  On the other side of the hob, have your foil sheets ready to wrap.
  3. Pour a little (1/6th) of the egg mix into your frying pan and swirl it around to coat it (as you would if you were making an omelette).  Scatter a couple spoonfuls of the filling mix on top, then leave to cook for a minute.  Spread one side of one tortilla wrap with some of the refried beans, then place it face down on top of the egg and filling – press until it sticks.
  4. Flip the tortilla in the pan so that the egg side’s on top, then sprinkle with cheese. Slide the tortilla out of the pan and onto a foil sheet, then wrap it! Make sure not to let the tortilla cook for too long otherwise it’ll be way too crispy to wrap!
  5. Leave the wraps to cool, then store in the fridge or the freezer until you’re ready to heat them up and eat them (make sure to remove the foil if you’re planning on using the microwave!)
  6. Garnish with the Avocado Cream and some extra hot sauce, then scoff! 🙂

Have a great weekend! 💚

Chilli Mac & Cheese

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Happy Monday (and Happy 1st of July!)!  Here’s a recipe to bookmark for later, because – well – firstly, Mac & Cheese isn’t exactly the kind of thing to be scoffing in the middle of summer, is it?  It definitely falls under the category of cold weather comfort food; it’s perfect for gloomy, November night’s in rather than a sticky, July suppers scoffed alfresco – right?  (Although, honestly my appetite knows no season, and – besides – you never know when the Welsh Weather’s going to trip you up…) And secondly, it’s two recipes in one!  Definitely one to keep up your sleeve. 😉

Chilli is one of my absolute favourite meals to make because it’s a one pot wonder that’s easy to whip up mid week when I’m feeling too tired to cook and tempted to reach for that takeaway menu.  It’s also perfect for batch cooking; the recipe makes more than enough to sort both one dinner and a couple of lunches for the week.  Make it meaty with beef mince if you like, but I actually prefer the veggie version using Quorn Mince.  I’ll usually serve it up with some rice, grated cheese and sour cream (my husband likes to add a couple of crushed nachos to his too for some extra crunch), but it’s also pretty fabulous served up on a bed of gooey, super-cheesy Mac and Cheese.

I feel like Mac and Cheese gets a bit of a bad rap from all those cardboard microwave versions (bleugh!).  I mean it only takes a little extra effort to make it yourself, and it tastes so much better!  Especially if you use the right kind of cheese.  Lucky for me, the guys from Dragon Wales (who make my favourite vintage cheddar – my fridge is always stocked with a block!) sent me a lovely little hamper full of their brand new range of cheeses, including a Maple Smoked Cheddar that was born to make the smokiest, creamiest cheese sauce for Mac and Cheese. 👌

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Chilli Mac & Cheese (serves 2 – with plenty for leftovers!)

Ingredients

For the Chilli:

  • 1 tbsp olive oil
  • 1 red onion, diced
  • 3 cloves of garlic, minced
  • 350g mince (sure, beef’s traditional, but I personally love Quorn mince)
  • 1 bell pepper, diced
  • 1 tsp chipotle paste
  • 500g tomato passata
  • 225g black beans
  • 2 tsp smoked paprika
  • 3 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp cayenne pepper
  • 1 tsp ancho chilli flakes
  • 2 tsp runny honey
  • chopped fresh coriander
  • salt and pepper to season

For the Mac & Cheese:

  • 100g macaroni
  • 100g cheddar cheese, grated (I really like Dragon’s new *Maple-Smoked Cheddar)
  • 100g butter
  • 100g plain flour
  • 200ml milk
  • salt and pepper to season
  1. To make the chilli, heat up your olive oil in a deep pan – then add the diced red onions and fry on a medium heat until they’re glossy.  Add the garlic and fry for one minute.
  2. Next, add the mince and fry it for a couple of minutes until brown, then add the bell pepper and black beans.  Add the chipotle paste, honey and passata and stir until combined.  
  3. Season the chilli with the paprika, cumin, ground coriander, cayenne pepper and chilli flakes – then turn down the heat, whack on the lid and allow the chilli to simmer for twenty five minutes.  If it’s looking a little dry, pour in a little cold water.
  4. Once it’s cooked, you can stop there, season it with salt and pepper and serve it up with some fresh coriander, rice and sour cream… or you can keep the lid on and whip up some Mac and Cheese to scoff it with! 😉
  5. To make the Mac and Cheese, first get your macaroni boiling with some salt.  While it’s cooking, grab a fresh saucepan and gently heat the butter until it’s melted.  Next, add the flour and whisk to make a roux (fancy-pants term which basically means a sauce base). 
  6. Keeping the heat down low, slowly pour in the milk and whisk until everything’s combined.  Add the grated cheddar, season and stir to make a lovely, thick and cheesy sauce. 😉
  7. Stir in the cooked (and drained!) macaroni, then serve up with the chilli and fresh coriander.  Yum!

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Have a great week everyone!  And thanks to Dragon Wales for the lovely cheese!  💛💛💛

*This post isn’t sponsored, but contains gifted items.  To find out more about what this means and to read my disclaimer, click here.

Toasted Marshmallow Ice Cream

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Okay, I’m well aware that it hasn’t exactly been “Ice Cream Weather” recently (it’s been so wet and windy here in Wales the past couple of weeks that I’ve had to dig my winter coat back out of storage)… so let’s call this post aspirational, shall we?  Mind you, I grew up slurping down Joe’s Icecream cwtched-up in the back of the car with my Mum and Mamgu parked up on the front in Mumbles in the dead of winter so I can’t say the weather’s ever really stopped me, so…

Don’t ever let anyone tell you that making ice cream is difficult – or that you need a special machine to do it – because they’re having you on (and trying to stop you from creating your own never ending supply of the good stuff…).  There are a lot of complicated recipes out there that involve creating the custard base with eggs, or stirring the mixture every hour as it freezes (ugh)… but this recipe?  It’s EASY.  Too easy, in fact.  All you need is some double cream and condensed milk, and with some restrained whipping you’ll have yourself a simple ice cream base that freezes like a dream (no need to break your wrist when it comes to scooping!) and can be flavoured any way you like it.

Since the weather’s been a bit… autumnal, I added some marshmallow fluff and toasted marshmallows to mine to make this Toasted Marshmallow Ice Cream – which I bet would be absolutely awesome served up between two cookies as a kind of Smores Ice Cream Sarnie.  Yum! 😉

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Toasted Marshmallow Ice Cream

Ingredients

  • 600ml double cream
  • 400ml sweetened, condensed milk
  • 100g marshmallow fluff
  • 200g large marshmallows (plus a few more to serve!)
  1. This recipe is so easy, it’s practically criminal.  To make the ice cream base – grab a mixing bowl and whip up your double cream (whip it good) until it’s nice and thick and forming stiff peaks (if the cream becomes foamy and starts to separate then you’ve whipped too much!).  
  2. Pour in the marshmallow fluff and condensed milk and whip until everything’s combined.
  3. Next, toast your marshmallows.  It’s completely up to you how you do it; you can either pop them in the oven under the grill until they start to brown and bubble, or you can (carefully!) scorch them with a blow torch.  Set them aside for a few minutes to cool down – then mix them into your ice cream!
  4. Pour the ice cream into tubs, then freeze for at least five hours.  Serve up in cones, or between a couple of cookies (yum!) or over grilled peaches with a couple of scorched marshmallows and toasted nuts on top. 🙂

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Have a great week!

How to Visit the Puffins on Skomer Island

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I finally managed to tick off the top spot on my Welsh Bucket List over the weekend and went to visit the Puffins on Skomer Island.  I hadn’t exactly been putting it off, but I’d always kind of set it aside as a tricky one to do given the fact that Skomer Island is way out west and the Puffins are only actually on the island from late April to early August.  But then last weekend, Sunny and I decided to go on a little a Pembrokeshire road trip and since we were going to be in that neck of the woods then we decided that we’d be idiots not to try and take the boat to Skomer too.  It was a really early start and involved a lot of driving back and forth between the hotel and the dock along narrow country lanes just to get a ticket – but it was SO WORTH IT.  Seeing the Puffins (which my Dad calls Welsh Parrots) for the first time was pretty magical – they’re such adorable little birds – and watching them flutter back forth from the sea to their burrows with fish for their Pufflings was such an amazing thing to see – and catch on camera!  I came back with over a thousand snaps on the camera SD card and plans to do the trip all over again (and again) – so get ready for Puffins-a-plenty! 😉

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About Skomer Island

Cut off from Pembrokeshire by the choppy waters of Jack Sound, Skomer Island (Ynys Skomer) is home to the largest Puffin colony in Southern Britain, the preferred nesting spot for half the world’s population of Manx Shearwaters and home to lots of other seabirds and wildlife – including grey seals, dolphins, glow worms and toads.  The whole island is protected – as well as the waters around it – and the only way to visit is by taking the fifteen minute boat ride from Martin’s Haven between April (when the wildflowers start to bloom and the puffins return) and October (when the grey seals have their pups).

Obviously the main reason I wanted to go was to see the puffins (and honestly, I could have watched them all day!), but there was so much more to see.  The coastal path over the cliffs around the island – full of bluebells and sea thrift – was beautiful, but we spotted seals chilling out on the rocks when we docked up and even saw rabbits and owls in the middle of the island.  It’s such a beautiful place 🙂

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About the Puffins

Atlantic Puffins arrive on Skomer towards the end of April each year to breed in the burrows on the cliff edges around the island (most of them dug by the rabbits!).  They spend their days fluttering back and forth between the island and the sea bringing sand eels to their Pufflings, who leave the burrow and fledge towards the end of July.  No one really knows what the puffins do the rest of the year when they’re out at sea; they tend to fly alone and are kind of difficult to pin down.  Puffins mate for life, but more out of ease than anything else!  They’re creatures of habit who like the familiar after all those months at sea; they like to return to the same island, the same cliff face and even the same burrow – so taking up with the same mate just makes things easier!  Once the Puffins find their mate, they spend a little time sorting out their burrow and billing (rubbing their beaks together – a Puffin snog), before the female lays one egg – which takes about 40 days to hatch.

Once a Puffling comes along the parents divide their time between fishing for food, protecting the burrow (the great black-backed gull is their biggest predator on Skomer), chatting with passing Puffins and making sure they look their best!  Puffins are apparently a bit vain – they spend hours spreading oil and making sure that not a single feather is out of place!

There are over 10,000 breeding pairs of Puffin on Skomer Island (I feel like one of the wardens said that there were 30,000 this year, but I might be wrong – their numbers are certainly increasing on Skomer since they seem to love it there so much!) and most of them can be found on the grassy cliff tops between South Haven and The Wick.  It’s not hard to find them; they’re constantly criss-crossing the footpaths to get to their burrows. 🙂

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Tips for Visiting Skomer

If you fancy seeing the puffins for yourself (or the grey seal pups in October) then do it!  It’s such an amazing day, and definitely worthy of its top spot on my Welsh Bucket List.  If you do plan on making the trip, do your research first (as there’s a little more to it than just turning up) and check out my top tips below…

1. Be prepared to get up early to get your ticket!

If you go on trip finder then you’re sure to find hundreds of reviewers complaining about the backward ticketing system and the fact that they made the long trip to Martin’s Haven only to miss getting a ticket.  Here’s the thing; Skomer is protected – for good reason – and only 250 people are allowed on the island on one day to keep it that way.  Three boats head over every day at 10am, 11am and 12pm from Tuesday to Sunday from April to October, and when the Puffins are nesting, getting a place on one of those boats is practically a sport.  You can’t book a ticket online, you have to wing it, turn up on the day and buy one from The Lodge in Martin’s Haven when it opens at 8.30am.  Because of this, some people start queuing from 5am(?!) to make sure they get one!  We’d read up ahead of heading down there ourselves and joined the queue at 6.45am (the queue was already long enough to fill the first boat and half of the next!).  The ticket office opened up at 8am (which sometimes happens if there’s enough of a queue) and we managed to get a ticket on the 12pm boat – and the last ticket went to a lady from Swansea who told us she turned up to queue at 8am.  Sure, it’s a pain queuing outside at the crack of dawn – but worth it to get on that boat.

Make sure you come with change – the way it works is that you buy your landing ticket in The Lodge for £11 (£5 for kids), and then pay for your passage by boat to Skomer on the dock in cash for £11 (£7 for kids).  If you’re driving, then you’ll also need to pay £6 to use the all day car park (once you’ve got your ticket, you can come and go).

2. Keep an eye on the weather

Unfortunately, you can turn up at 4am and queue for four hours only to be told by staff at 8am that the boats aren’t running!  There’s only one place to dock up on Skomer, and due to the treacherous waters around Jack Sound, if the wind is moving from the north then the boats can’t dock.  Plan ahead!  Keep an eye on the weather forecast and the Skomer Island Boat Information Twitter Feed to see if the boats are running.

3. Be prepared to wait!

Say you’ve queued up and have managed to get a ticket for the 10am boat – you’ve still got at least an hour and a half to wait until you actually get on that boat.  And that waiting time just goes up depending on which boat you’ve booked onto.  We bought our tickets at about 8.30am for the 12pm boat – so we had hours to wait before we needed to be down by the dock.  Luckily, we’d factored that waiting time in and drove back to the hotel for breakfast! 🙂

4. Bring a packed lunch

There’s nowhere to buy food or drink (only bottled water) on Skomer Island – so make sure you bring a packed lunch along with you.  You’ll be on the island for approximately five hours – so make sure you’ve got enough food and drink to keep you going!

5. Bring waterproof layers and sun cream

As I said, you’ll be on the island for around five hours and there’s almost no shelter or shade – so if it’s hot then you’re going to burn, and if it’s raining then you’re going to get very wet!

6. Dogs aren’t allowed!

Dogs aren’t exactly a sea bird’s best friend, so unfortunately they’re not allowed on the island.  However, you can do a boat trip around the island (a good option if you don’t manage to get a ticket!) and apparently you can take dogs on that.

7. Be prepared to climb

There are 87 steep steps up from the dock on Skomer, and a lot of the paths around the island are narrow and rocky.  Also, be prepared to be on your feet for most of the five hours that you’re on the island; there are delicate burrows everywhere and so – quite rightly – visitors are asked to stick to the paths and not to sit – just in case they plonk down on top of a burrow.  It’d be heartbreaking to crush a poor Puffling – so keep your butt off the ground until you reach The Old Farm, where there’s a lawn, toilets and places to picnic.

8. If you want to see the Puffins, turn left

I’ve heard that some guides tell you to head right towards the farm once you’re off the dock, but if you want to see those Puffins take the left path towards South Haven and then on to The Wick – that way, you’ll see them first and then have lots of time to see the rest of the island and then come back later if you like!

9. Puffin Crossing!

Kind of goes without saying, but be respectful towards the Puffins – it is their island after all.  As one of the guides told us when we arrived on the island, Puffins don’t pose – if you see one hovering around with fish in their beak then you’re probably blocking their path to their burrow and their hungry Puffling!  Step aside and let them pass before they get mugged by those thug seagulls you see hovering around.

10. Take Binoculars

Not vital, obviously – the Puffins are easy to spot, even if you’re short sighted – but if you want to get a good look at the other wildlife on the island then it’s worth packing a pair of binoculars.  The Manx Shearwaters all nest on the cliff face, so they’re hard to spot with the naked eye, and if you head to one of the hides in the middle of the island then you might spot owls hunting for voles.

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You can find more information about visiting Skomer Island on The Wildlife Trust of South and West Wales website.  I’ve also popped up a little video of my trip Way Out West over on Instagram.  Have a lovely week!

Mexican Eggs Benny

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I’ve always kind of shied away from ol’ Eggs Benedict.  I’ve gotta say, I’m not the biggest fan of mayonnaise (that’s putting it mildly; come within ten feet of me with the stuff and I’ll whip out a crucifix and holy water) – and hollandaise sauce is pretty much a relative of the white stuff. Also, I’ve always been a bit nervous about making it myself.  I mean, combining egg yolks and hot butter whilst simultaneously poaching another couple of eggs to perfection is not the kind of stress I’m after on a Sunday morning.

Who knows what the hell possessed me to give it a go a couple of weekends ago, but after a bit of trial and error I found a really easy way of whipping up the hollandaise sauce – and I even livened it up a bit with some lime juice and chipotle paste.  Tada!  Really easy, stress free and scrumptious Mexican Eggs Benny (…Benito?).  I’ve served them up on a simple slice of toasted sourdough bread here, but they’d be even better with a layer of smashed avocado, salsa and bacon.  Banging! 😉

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Mexican Eggs Benny (serves 2)

Ingredients

For the Smoky Hollandaise Sauce:

  • 2 egg yolks
  • Juice from half a lime
  • 1 tsp of chipotle paste
  • 115g butter
  • salt and pepper

To serve:

  • Four poached eggs (check out my egg poaching tips here)
  • Sourdough bread, toasted
  • Chopped chives
  • salt and pepper
  1. To make the hollandaise sauce, blitz your egg yolks, lime juice and chipotle paste in a blender until combined. Next, melt your butter in the microwave and then very slowly pour it into the blender while it’s blitzing on a low setting.  This is a cheeky way of making the sauce without having to worry about faffing around on the hob and having the eggs scramble because the butter is too hot.  It works a treat, and allows you to set the sauce aside while you poach your eggs and toast your bread.
  2. To serve, heat the sauce for a couple of minutes on low on the hob – always stirring – then pour over your poached eggs and toast.
  3. Season with salt and pepper, and sprinkle with some chopped chives. 🙂

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If you fancy watching a video of me whipping up this recipe, then check out my IGTV here.  Have a great weekend! 🙂