Hey there Monday, here we go again! So come on then, hands up; who hit the snooze button a few too many times this morning? Did you have that sudden panic roll out of bed when you realised how late it was? Did you fog your hair with dry shampoo because you didn’t have time for a shower? Did you leave a cold cup of tea on the kitchen counter and decide to skip breakfast?
We’ve all had one of those mornings. So, here’s something to keep in the bottom drawer of your freezer for next time! I love making these Breakfast Burritos when I’ve got a bit of time on the weekend. You can put whatever you like inside them, then just wrap them in foil and freeze them for the next time you need breakfast on the go! Just take off the wrapping and whack them in the microwave for five minutes with a cup of water (nifty trick to keep the tortilla nice and soft 😉 ). Boom.
Veggie Breakfast Burritos (with Halloumi)
6 Large Tortilla Wraps
1 Large diced Baking Potato
1 Diced Red Romano Pepper
150g Mexican Beans Mix
1 Tin of Chopped Tomatos
1 Block of Halloumi, diced
50g Chopped Coriander
50g Smoked Paprika
Your favourite grated cheese
Butter to grease
Salt and Pepper to taste
Boil up the potatoes in salted water until they’re just on the cusp of softening (about 15 minutes), then drain.
Add the potatoes, pepper, tomatoes, beans and halloumi into a large saucepan. Fry on a medium heat with paprika and a little butter for about half an hour until all the flavours have combined, then stir in the chopped coriander and remove from the heat.
In a separate pan, whisk together the milk and eggs with a little butter, then scramble! Stir into the cooked burrito mix, along with the grated cheese and then share equally between your six tortillas.
I like to wrap them in foil and then freeze or refrigerate them until I’m ready to eat them. You can heat them up in the oven in around 30 minutes if you’ve got time, or remove the foil and blitz in the microwave.
Can you believe it’s June already? Yikes! Have a great week, whatever you’re up to! 🙂
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
1 400g can of tomato passata
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
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.
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.
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.
Serve with crusty bread. 🙂
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.
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 😉)
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
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.
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.
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.
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!
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…) 🙂