“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! 💚

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! 🙂

How to Make Smoothie Bowls

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So, here’s the thing.  I’ve been absolutely, bladdy awful at getting in my five a day recently.  Truly terrible at it.  I mean, I’d say I get about half that; I’ve never had trouble sneaking a healthy portion of vegetables into my dinner, but for the rest of the day, anything goes.  Fruit just isn’t what I go for when I want a snack.  Five doughnuts, no problem.  Five (squared) custard creams, easy mate.  Five pieces of fruit?  PASS.  I’m not sure what happened, because the truth is I’ve always really loved fruit – and when I do actually make the effort, I really enjoy eating it.  But over the past couple of years – either out of laziness or bad habit – I’ve just stopped reaching for it, and I’ve really noticed a change in my skin and my energy levels because of that.

I’ve been making it my mission recently to find easy ways of sneaking in those missed portions of fruit, and I’ve kind of come to the conclusion that breakfast and the mid-afternoon munchies are when I’m more receptive to scoffing a bit of fruit instead of dipping into the old biscuit tin.  So I started making the odd smoothie bowl for breakfast as a way of rekindling my love of fruit and – d’you know what? – I’ve enjoyed making them so much that I’ve even occasionally swapped out my lunchtime egg on toast for one!  They’re easy to make, can be prepped ahead of time and there are so many different flavour combinations that it’ll be a long, long time before you get bored of scoffing them.  Oh, and did I mention that they’re pretty? 😉

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The Idea

You’ll probably have seen smoothie bowls all over either Pinterest and Instagram and shrugged them off as essentially pretty but pointless – a lot of faffing around for something designed to be inhaled first thing on a Monday morning before you fly out the door.  They’re basically a bowl of blitzed fruit (and sometimes added flax seed or protein powder), mixed with fresh yoghurt (or a dairy-free alternative) and topped with more fresh fruit, nuts and granola. But they’re not as time-consuming as they look; the blended base recipe can be prepped and whipped up the night before, or even frozen for the week ahead.  That way, all you need to do is mix it into your chosen yoghurt and then add whatever toppings you fancy.

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The Basic Base Recipe

The base recipe is simple – provided you’ve got a blender handy – and uses only a handful of ingredients.  It’s adaptable; so if you’re not a banana fan then substitute it with 80g of another fruit, and the yoghurt can be swapped out for any dairy-free alternative (personally, I love coconut yoghurt).  You can also add in protein powder and/or flax, hemp or chia seeds if that’s your jam.  Once you’ve got the base figured out, you can mix it up and get creative!  As mentioned above, it can be blitzed up the night before or on a Sunday when you’re prepping your meals for the week ahead – letting you hit snooze on your Monday morning alarm! 😉

Ingredients (serves one)

  • 1 large banana, sliced and frozen
  • 120g of your chosen fruit, chopped and frozen
  • 1 tsp runny honey, agave or maple syrup
  • 100 ml chosen yoghurt
  1. In a blender, blitz the banana, fruit and honey together on a low setting until the mixture resembles ice cream.  If you’re prepping ahead of time and plan on freezing the mixture now’s the time – just pour it into a portion size ziplock and freeze.  Just remember to pop it in the fridge to defrost slowly the night before you intend to eat it.
  2. Once you’re ready to serve up the smoothie bowl, mix in the yoghurt until smooth and combined – then add toppings.  Easy!

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Toppings

When it comes to toppings, there are so many different ways you can go – but a combination of fresh fruit, seeds and/or nuts and some kind of cereal or granola works really well – especially if you flavour-match your fresh fruit with whatever fruit you’ve put in your base recipe.  If you’re feeling particularly extra, you can even pop a couple of edible flowers on top or some grated chocolate.

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Recipe Ideas

By swapping out the base fruit and yoghurt flavour and then adding different combinations of toppings there are literally thousands of different recipes you could come up with.  But here are three I’ve been enjoying lately to get you started… 🙂

Pina Colada

  • 1 large banana, sliced and frozen
  • 120g of fresh pineapple
  • 1 tsp runny honey
  • 100 ml coconut yoghurt 
  • Topped with: sliced, fresh pineapple, dessicated coconut, poppy seeds and marachino cherries.

Peanut Butter and Jelly

  • 2 large bananas, sliced and frozen
  • 1 tsp maple syrup
  • 1 tbsp smooth peanut butter
  • 100 ml toffee yoghurt
  • Topped with: sliced bananas, raspberries, pecans and raisins

Strawberry Bakewell

  • 1 large banana, sliced and frozen
  • 120g of fresh strawberries and raspberries
  • 1 tsp runny honey
  • 100 ml almond yoghurt
  • Topped with: fresh strawberries, almond granola, dried cherries, white chocolate dots, poppy seeds

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Have a smoooooth(ie) week! 🙂

Banana and Custard Filled Pancakes

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Last week I had one of those nights where you ping-pong back and forth between the sofa and the kitchen cupboard.  You know, when you’re craving a lil’ something-something to scoff but have absolutely no idea what it is you fancy.  Sunny and I were in the middle of a Ray Donovan marathon, and as well as rattling through a whole season in the space of a week, we’d also rattled through all the chocolate and sweet stuff in the kitchen cupboard too.  And then I found the solution.  We had a long-life carton of custard and a couple of bananas in the fruit bowl.  Winner.  “D’you fancy bananas and custard?” I called out from the kitchen.  “What!  YESSSSSSSS,” he roared back.

And so we scoffed a bowl each of bananas and custard whilst Ray Donovan buried another body.  It was heaven, I tell you.  HEAVEN.

It’s one of those stupidly simple yet completely satisfying desserts, innit?  Easy.  Awesome.  And then I had the crazy idea of adding pancakes into the mix.  Pancakes filled with custard, and topped with bananas.  If you’ve never filled pancakes before it’s really easy, and once you’ve nailed it, there’s any number of ways you could go.  Just make sure you go for fluffy, American style pancakes because it won’t work with crepes. 🙂

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Bananas and Custard Filled Pancakes

Ingredients

  • 150ml buttermilk
  • 50ml milk
  • 175g plain flour
  • 1tsp baking powder
  • 1 large egg
  • 2 tbsp caster sugar
  • 100ml fresh custard
  • 1 tsp vanilla essence
  • sliced fresh bananas
  • a little butter for greasing the frying pan
  1. To make the filling, mix the vanilla essence into the custard.  Tear off a sheet of baking paper and place on a tray or plate.  Spoon small rounds of the custard onto the sheet, then pop the whole thing into the freezer for 15 minutes.
  2. Whisk together your pancake batter, then leave it to sit for five minutes.  Next, heat up your frying pan on a medium high heat, then grease with a little butter.
  3. Bring the slightly frozen custard out of the freezer and keep it nearby.  Carefully ladle some batter onto your frying pan, then place one of the custard rounds in the middle as it begins to cook.  Cover it with a little bit of fresh batter, then flip the pancake over.  Each side of the pancake will cook, leaving the custard nice and gooey in the middle. 🙂
  4. Serve up with fresh bananas, walnuts and maple syrup.  Yum!

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I had to work so quickly taking these pictures; Bungle loves bananas and wouldn’t leave me alone.  Just check out that drool!  Happy Pancake Day (for tomorrow) everyone! 🙂

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? 🍳