Sunny Sunday- Lazy Sunday Breakfast Recipe

Lazy Sunday Breakfast 

Serves 2 

2 slices of fresh bread, toasted 

2 tsp cream cheese (one for each piece of toast) 

1 tsp extra virgin olive oil 

4 eggs 

2 tbsp milk 

Dash freshly ground black pepper 

1 tsp ranch powder 

8 cherry tomatoes, quartered 

1 spring onion, finely chopped

Optional: 2 tbsp cottage cheese 

1. Once bread is toasted, spread cream cheese over toast. 

2. Heat oil in frying pan 

3. Beat eggs and milk together then add to frying pan & scramble 

4. Mix ranch and pepper into eggs whilst scrambling 

5. Once eggs are scrambled, add tomatoes & spring onion and heat through. 

6. If adding cottage cheese mix into scrambled egg, serve & enjoy immediately. 

Savoury Saturday: Baked Tortilla Espanola, (Spanish Tortilla)

Inspired by our 2005 Annual Adventures in Madrid, Spain. 

Spanish Tortilla is a perfect dish to serve for a Tapas Themed Night.

Oven Baked Tortilla Española – Adapted from Food and Wine Magazine

2 pounds potatoes (Yukon Gold. preferred) – peeled and sliced in 1/4 inch rounds
2 large onions, thinly sliced
6 large eggs
1/4 cup Extra Virgin  Olive Oil
Salt & Pepper

Directions

1. Place potatoes in a large saucepan and cover with cold water. Add 1 t. salt and bring to a boil. Reduce heat to a simmer and simmer until potatoes are tender, about 7 minutes. Drain and rinse under cold water to stop the cooking. Lay potatoes out on a kitchen towel or paper towels to dry. Pat dry.
2. Preheat oven to 400 degrees. Heat 2 T of the oil in a 12 inch oven proof skillet and cook the onions over medium heat until brown (10-15 minutes.)Remove from heat.
3. Crack the eggs in a large bowl and beat until pale yellow in color. Gently stir in potatoes, onions, and season generously with salt and pepper.
4. Transfer to a glass or ceramic dish coated with EVVO. Drizzle the remaining 2 teaspoons of EVVO on top of the egg, onion, and potato mixture (this will help make the top part of tortilla a little crunchy).
5. Cook uncovered for 20 minutes, or until eggs are set, and and potatoes are tender. Remove from oven and cool.
6. To remove the tortilla from the dish, run a knife around the edge and invert on to a plate. Cut and serve.

Bon Appétit! 

Peanut butter M&M flapjacks

I was invited to a friends for lunch & didn't want to show up empty handed so I quickly whipped up this moreish recipe! 

Peanut butter M&M flapjacks 

Makes 16 squares 

225g butter 

225g brown sugar 

2 tbsp golden syrup 

350g porridge oats 

200g crushed peanut butter m&ms

1. Preheat oven 150C and grease cake tin with butter 

2. In a large saucepan add butter, sugar & golden syrup. Stirring constantly until well blended 

3. Add oats and m&ms mix well to ensure all oats are fully coated in butter mixture. 

4. Spoon mixture into 8" square cake tin 

5. Bake 35 minutes or until slightly golden but still gooey. 

6. Cool for 10 minutes, score into 16 squares. 

7. When completely cooled store in a cake tin & they'll last about a week unless you eat them all first! 

 

Versatile Vanilla Cake

Try this fluffy vanilla cake recipe for a special gathering, afternoon tea, brunch, or any occasion! 

Can be served plain,  topped with frosting, or add a twist such as: 

• Fresh berries and double whipped cream
• Caramel sauce
• Chocolate ganache
• Once the cake batter is made, fold in 3/4 cup semi-sweet chocolate chips, then bake
• Slice and serve with a scoop of your favorite ice cream

Bon Appétit!!