5 Lazy Breakfasts to Try This Weekend

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Lazy weekend breakfasts and brunches are THE BEST.  I think they’re probably my favourite meal of the week and there’s a good chance that my death row meal of choice would be a big-ass brunch with all the bacon.  There’s something extra special about getting up after a long lie in, whacking on the kettle and then whipping something you wouldn’t normally have time to scoff on a weekday morning.  I know for a fact that I’ve got some leftover buttermilk in my fridge that’s destined to become a big stack of pancakes tomorrow morning and I CANNOT WAIT.  But if you’re in the mood to try something a little different this weekend, here are five lazy brunch recipes fresh from the archives. 🙂

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1. Frosties Battered French Toast

I love French Toast.  If you’ve got some stale bread (brioche, even better), milk and a couple of eggs then you’re golden.  But, let’s take it up a notch – and this is genius – once you’ve dunked your french toast into the milk and egg mix, try adding a crunchy coating by dunking it into a bowl full of crushed cereal before you fry it!  And, bada-bing bada-boom, you’ve got yourself some Battered French Toast.  I like to use Frosties, but you could literally use any cereal you fancy.  The possibilities are endless.

2. Halloumi Hash

This is one of my favourites things to have for Brinner (…breakfast for dinner – am I the only one who calls it that?) and I probably cook it at least once every couple of weeks.  Obviously the halloumi, potatoes and fried egg are non-negotiable, but as for everything else?  Add whatever you fancy or whatever you’ve got hanging about in the back of the fridge.  Cherries tomatoes on the turn?  Throw them in.  Half a red pepper?  Be rude not to.  Leftover salad?  Go for it.

3. Dutch Baby

Oh baby.  If you’ve ever wondered what might happen if you baked pancake batter instead of frying it, then wonder no more.  The result is basically one big, sweet yorkshire pudding.  The edges rise and crisp up to create a kind of bowl shape that you can fill with whatever you like.

4. Hair of the Dog Shakshuka

I call this Hair of the Dog Shakshuka due to the generous glug of vodka stirred into the herby tomato passata that makes up the foundation of this cosy breakfast.  There are literally hundreds of ways to make shakshuka, but all of them end with a very runny, very dunk-able egg (or eggs!) swimming in the middle.  It’s an easy one pot breakfast to share.  Yum!

5. Parfait Pots

If you’re not a fan of heavy brunches or putting in some time in the kitchen on the weekend, then this one’s for you.  Yoghurt Parfait Pots are basically sweet yoghurt pots topped with fruit and granola.  You can whip them up the night before and then just add the toppings before you’re ready to eat them.  The perfect breakfast to take back to bed with a massive mug and a magazine. 🙂

What’s your favorite weekend brunch? 🍳

Cherry and Almond Parfait Pots

I fell head over heels for yoghurt parfait pots on my trip to Canada.  We stayed in a tiny log cabin in the middle of the woods run by a lovely English lady and her gorgeous black lab, and the homemade breakfasts they served up were seriously incredible.  As well as vanilla pancakes, maple bacon and breakfast quiche, they also served up yoghurt parfait pots – which are simple and healthy, but practically like having dessert for breakfast.

So, when I got back to Cardiff I had to whip up my own little parfait kit so I could scoff them at home.  A little prep involved, but once you’ve made up the “kit” these sweet pots with cherry jam and almond granola make a speedy and satisfying breakfast in the week when you’re in a rush. 🙂


Cherry and Almond Parfait

Ingredients

For the Almond Granola:

  • 200g porridge oats
  • 100g shaved almonds
  • 100g dried cherries
  • 1 tbsp almond extract
  • 1 tsp ground cinnamon
  • a pinch of salt
  • 150ml maple syrup
  • 100ml coconut oil

For the Cherry Jam:

  • 100g of fresh pitted cherries
  • 100g jam sugar
  • 100ml lemon juice

To Serve:

  • Natural Yoghurt
  • Fresh Cherries
  • A glass jar
  1. To make the granola, mix together all the ingredients in a large bowl and then spread evenly on a lined baking tray.  Bake the granola in the oven at 160 for about 45 minutes – making sure you pop in and rearrange it so that the mix bakes evenly.
  2. Once it’s cooked, leave it out to cool and dry out to ensure a good crunch, then transfer into an air tight container.
  3. To make the jam, blitz your pitted cherries (for a smoother jam) and then pour them into a saucepan with the jam sugar and lemon juice.  Turn up the heat, allowing the sugar to dissolve and then allow it to hit a roaring boil for around 10 minutes.  You can check whether the jam has set by putting a plate in the freezer and then using it to test a blob.  If it runs when it hits the plate then it’s not ready, if it sticks, then it’s done!  Transfer into a sterilized jar, allowing the jam to cool before you seal it up.
  4. How you make up your parfait pots is entirely up to you – I like to mix a little of the cherry jam into some natural yoghurt and then layer it with some more, plain natural yoghurt.  I top that off with another generous blob of jam and plenty of granola and then garnish with some fresh cherries. 🙂

You can catch a video of me whipping up this parfait pots over on Instagram TV.  If you’re not following, you can find me right here; just click the IGTV link in my profile to see this recipe and more.  Cheers to the weekend! 🙂

French Toast Four Ways

I’m a sucker for a bit of French Toast on a Saturday Morning.  Simple and satisfying, it’s something I tend to whip up when I fancy eating something a bit special on the weekend, but can’t be bothered to put in the arm work.  I like to use brioche bread when I make mine, whisk some cinnamon into the mix and egg mix before I dunk, and then sprinkle with plenty of powdered sugar.  Buuuuuut, the classic cinnamon and powdered sugar combo can get a boring after a while.  So, if you fancy trying something a bit different, here are four ways to mix things up and make your French Toast a lil’ bit extra.

1. Go Savoury

French Toast doesn’t HAVE to be a sweet thang.  Instead of the cinnamon and powdered sugar, mix it up with some paprika, chopped chives and hot sauce instead.  There are plenty of toppings you could try with this one; add some bacon, mushrooms, cheese, roasted tomatos… the possibilities are endless.

2. Stuff it/Sandwich it

Instead of just dunking one slice of bread or brioche, why not dunk two at a time with something tasty sandwiched between?  Again, the possibilities are endless with this one; I like making a bit of Bakewell Tart flavoured one by sandwiching jam and almond butter together and topping it off with some flaked almonds and dried cherries.  You could sandwich them with peanut butter, nutella, or you could even go savoury with cheese.  Yum!

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3. Batter it

This is genius.  Once you’ve dunked your french toast into the milk and egg mix, add a crunchy coating by dunking it in a bowl full of crushed cereal.  The result is essentially battered French Toast – how awesome is that? I like to use Frosties, but you could literally use any cereal you fancy.  Coco Pops?  Go for it.  Cheerios?  Why the hell not?!

4. Top it

Another really easy way to play around with your French Toast is to top it off with something special.  You could use strawberries, or smashed avocado on savoury ones, but personally I love me some grilled peaches, praline and a hefty blob of whipped cream.

What’s your favourite French Toast recipe?  Let me know in the comments!  Have a fab weekend you guys! 🙂

Hair of the Dog Shashuka with Vodka and Lime

The first time I made Shashuka I used the wrong pan.  I used a casserole dish that I assumed was okay to use on the hob as well as in the oven.  Oh how wrong I was.  I was vaguely aware of a popping sound as I started heating the oil and garlic but didn’t think anything of it and continued to cook until everything was perfect and ready to be served up for brunch (and for maybe a photograph or two 😉 ).  Sunny came strolling in to the kitchen just as I was about to lift the pot off the hob and carry it over to the table and, as I did, the whole top half of the pan came off in one clean crack and the shashuka slopped out the side and all over the hob.

I was left holding the top half of the dish in total shock, staring at all my hard work dribble down the side of the counter while Sunny exploded with laughter beside me.  Oops!  🙂

This recipe kind of reminds me of the “Wake Up Juice” that Marty McFly feeds to Doc Brown in Back to the Future Part III when he’s passed out in 1885 (one of my favourite movies of all time!).  It’s got a punch that’ll put you back on your feet after a heavy night out!  The egg and crumbly feta are just the kind of comfort food you need when you’re hungover, while the vodka, lime and chilli flakes give it a bit of a zing.

Summer Shashuka with Vodka and Lime

Ingredients

  • 1 400g can of tomato passata
  • Olive Oil
  • 1 crushed clove of garlic
  • 1 yellow bell pepper, roughly chopped
  • 100g diced and crumbled feta
  • 50 ml vodka
  • Juice of half a lime (use the other half to garnish)
  • As many eggs as you fancy 😉
  • 25g chilli flakes
  • Chopped chives to garnish
  • A handful of spinach to garnish
  • Pomegranate seeds to garnish
  • Salt and pepper to season
  • Crusty bread to dunk 
  1. Firstly, make sure you’ve got a hob proof pan (*eye roll*) and then heat up a little olive oil.  Lightly cook the garlic until slightly brown, add the bell pepper, then pour in the vodka and lime juice.  Add the tomato passata and chilli flakes and bring to the boil, then turn down the heat and simmer for 25 minutes to allow the flavours to develop.
  2. Drop in the diced feta, and then crack in your eggs.  Cook for 5 minutes until the eggs are cooked on the outside but soft in the middle.
  3. Add your garnish; crumble the rest of the feta over the top, drop in the spinach and chopped chives, and sprinkle pomegranate seeds over the top.
  4. Serve with crusty bread. 🙂
Here’s the failed attempt.  (Excuse the bit of Bungle fur stuck to the side – my food isn’t riddled with his fur, promise!)

In case you’re wondering, we had to throw the pot; there was just no saving it. Sunny found it absolutely hilarious – especially as I’d spent such a long time cooking it and then styling it for a photograph if it turned out well. We salvaged what we could of the Shashuka and sat down to eat it and had a good laugh.  “Hey, look on the bright side,” Sunny said.  “At least we don’t have to wash up that pot now.”  Ha.

Have a great week everyone! 🙂

Dutch Baby

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If there’s one thing I love about weekends (…there are many things, obviously, but here’s one for free) it’s brunch.  Bungle’s waking up before 6am most mornings at the moment, so during the week I get up and walk him, while Sunny gets ready for work.  We always eat breakfast together but it’s rushed and we’re both far too dog-tired (I’m starting to understand the origin of that phrase…) to care what we quickly swallow down before the day gets going.

But on the weekend?  Oh the weekend!  We take it in turns to have a lie in and then once we’re both up, we eat a fancy brunch.  No half burnt toast or lukewarm porridge… nope, we celebrate the weekend with something a bit special – whether that’s pancakes, a full English, or pink poached eggs… or, a new fave of mine: Dutch Babies.


Not babies wearing clogs, let’s call these what they really are, and what they are is basically a massive, sweet Yorkshire Pudding.  It’s what happens when you pour pancake batter into a hot skillet, and instead of frying, you bake it in the oven for thirty minutes.  It goes golden brown, the edges puff up and and go crispy and create a bowl for whatever filling you fancy!  And, they’re really easy to make; you can whip up the batter the night before and there’s nothing technical to worry about.  Perfect for lazy weekends 🙂

Dutch Baby (makes two mini babies, or one big baby 😉)

Ingredients

  • 200ml Milk
  • 2 Eggs
  • 1 Tbsp Caster Sugar
  • 70g Plain Flour
  • A little butter for greasing
  • Filling of choice: I used grilled nectarines, strawberries, shaved coconut and a bit of cream
  • A little icing sugar for dusting
  1. In a measuring jug, whisk together the milk, eggs and sugar.  Gradually add the flour, ensuring the mixture is smooth and without any lumps or bumps.
  2. Leave the mixture in the fridge overnight or for an hour.  Then, when you’re ready to cook, stir and allow it to warm to room temperature.
  3. Set the oven to 220°, putting your skillet or heatproof dish inside to heat up with it.  Once both have heated up, remove the skillet/dish from the oven and grease with butter.  Pour in the batter, then bake in the oven for 20 minutes.
  4. After twenty minutes, the sides should have puffed up and turned golden brown.  Turn down the temperature to 160°, and bake for a further 10 minutes whilst you prepare your filling of choice!
  5. Remove from the oven, sprinkle with powdered sugar and serve.  Yum!

Have a great weekend everyone!  (Hopefully we’ve finally seen the back of Spring-ter…) 🙂