Warm Turkey, Chorizo & Spinach Salad

Serves: 4 starters or 2 mains

250g left over roast turkey 

100g chorizo (I used the antipasti sliced because it's thinner) 

2 squirts olive oil 

Splash lemon juice 

50g frozen peas 

100g baby spinach leaves 

30g pinenuts, toasted 

Pepper, seasoned to taste 

Raspberry vinegarette to drizzle

1. In a dry frying pan toast pine nuts until slightly browned. Set aside to cool. 

2. Then spray olive oil into pan and Stir fry the turkey and chorizo until heated through. 

3. Cook the peas in boiling water for 2 minutes, drain and rinse in cool water. 

4. Arrange spinach leaves in the serving dish (I plate up to save on washing up!) layer turkey & chorizo, peas and sprinkle pine nuts on top. Drizzle with vinegarette and serve. 

Note: great served with fresh bread or toasted pitas. 

Bon appetite! 

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! 

 

Inspiration- Birthday Breakfast Burrito

Today it's my husband's birthday & I forgot to get stuff in for a special birthday breakfast, so I threw this recipe together using bits found in the fridge & cupboard. 'The Birthday Breakfast Burrito' serve with a nice cup of coffee (flavored lattes are a house favourite!)

Birthday breakfast burritos 

Makes 4- 2 each! Yummy!! 

4 rashes streaky bacon 

1 onion 

4 eggs, beaten 

100g grated cheddar 

2 tomatoes, diced 

50g Parmesan 

Gulp of rapeseed oil (about 1 tbsp) 

Season to taste (about 1 tsp pepper & tsp of peri peri sauce) 

Preheat oven 220C 

1. Put bacon on foil in oven to crisp up (I use Reynolds wrap foil as it's nice & thick so saves washing up) 

2. Sautéed onion in oil over medium heat 

3. Beat eggs & add seasoning, 

4. Add tomatoes & egg mixture into frying pan and scramble 

5. When egg is still slightly softly scrambled add Parmesan, cheddar & crispy bacon

6. Cook all together until cheese melted & eggs scrambled. 

7. Nuke tortilla for 10seconds  in microwave to soften

Fill tortillas & enjoy. 

Note: I spread cream cheese on the tortilla & add in some fresh spinach for extra taste before rolling up burritos.