Kimchi omelette sandwich

Stay with me here. Yes, eggs, cheese and kimchi are GREAT together. These sandwiches make for a decent brunch or lunch and you’ll find them quite filling too. This one is from a Waitrose magazine promotional insert and I’ve made some small changes in the recipe. At home, I doubled to serve 2!

More with eggs: Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat) | Help yourself brunch for a crowd |Spanish baked eggs

Kimchi omelette sandwich

Serves 1 | Prep 10 mins | Cook 15 mins
Easy | Vegetarian

You’ll need:

  • 30g butter;
  • 1 shallot, chopped;
  • 60g spinach;
  • 2 eggs;
  • 80g (3-4 tbsp) kimchi;
  • 20g cheddar, grated;
  • 2 slices sourdough bread

Heat half the butter in a non-stick frying pan over medium-heat. Fry the shallot for 2-3 minutes until just golden. Add the spinach and leave for a minute or so to wilt, then fry, stirring, for another minute. Tip out of the pan and set aside.

Beat the eggs in a bowl. Drain any excess liquid from the kimchi and roughly chop any larger chunks. Mix into the eggs. Heat the remaining butter in the pan over a medium heat. Add the eggs and cook gently, swirling the uncooked mixture to the edges, for 3-4 minutes until almost set. Add the cheese and then fold over the omelette. Cook for another minute or two, so the cheese melts inside.

Toast the sourdough. Top one slice with the omelette followed by the spinach. Finish with the second slide of sourdough, cut in half and serve straight away!

Recipe from a Waitrose promotional insert from 2020, not available online.

Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat)

This is a Swedish recipe in origin and makes a fantastic brunch or lunch dish. It’s a really nice alternative to the more popular eggs in tomato sauce dishes, such as Shakshouka for example. I enjoy a bit of variety, as you know, and found the creamy spinach mix to be a good change. I’m not crazy about spinach and even so, it made for a tasty breakfast! The original recipe uses frozen spinach, but I used fresh spinach instead so you can use whatever you have handy. I particularly enjoyed the tangy herb garnish on the top too!

This is a recipe from Rachel Khoo’s book: The Little Swedish Kitchen.

More with eggs: Turkish eggs with spinach, yogurt & fetaGreen eggsAnna Jones’ Traybake Harissa Shakshuka

Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat)

IMG_6550

Serves 4 | Prep 10 mins | Cook 20-30 mins
Easy | Vegetarian | Gluten Free

You’ll need:

  • 500g frozen or fresh spinach;
  • 1 onion, finely chopped;
  • knob of butter;
  • 150ml single cream;
  • 1 tbsp milk;
  • A little nutmeg (fresh or ground);
  • ½ tsp white pepper;
  • 4 eggs.

HERB GARNISH

  • 1 small red chilli, seeded, thinly sliced;
  • 1 small red onion, finely chopped;
  • 1 tbsp white wine vinegar;
  • Pinch of sugar;
  • 1 handful dill, coarsely chopped;
  • 1 handful chives, finely chopped.

For the herb garnish, put the chilli and onion in a small bowl with the vinegar, sugar, 2 tbsp water and a pinch of salt. Stir well.

Place the spinach, onion and butter in a large frying pan over gentle heat and cook, covered, for 5 minutes. Uncover, stir and fry for 5-10 minutes until the liquid has evaporated. Add the cream, milk, a generous pinch of nutmeg and the white pepper and stir well. Cook for 5 minutes, stirring at occasionally. Adjust seasoning to your liking. If the spinach is too wet, you can add a table spoon of flour to the mix to thicken the sauce.

Make 4 wells for the eggs. Crack in the eggs and cook for 5 minutes or until egg whites have set – covering with a lid will help this along.

Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle mixture over the spinach and eggs and serve immediately with some crusty bread on the side.

This is a recipe from Rachel Khoo’s book: The Little Swedish Kitchen.

Granola with roasted cherries

I started making my own granola about a year ago and ever since I’ve really enjoyed experimenting and trying different recipes in search of the “perfect” granola. I’ve posted a few recipes on the blog already and they are all nice in their unique ways. Some have used egg whites for extra crispiness (and protein), different fats, nuts, fruits, and usually honey or agave for sweetness. Basically – the world of granola is free and you can use whatever nuts you have in your pantry, or whatever flavour combinations you like.

However, this particular granola is what I would serve if I had a little cafe somewhere. It’s the kind of breakfast item you’d see as a lighter option but it is so lush and so special. The baked cherries really make this a proper treat! This recipe doesn’t make as much granola as other ones you’d find on the blog so if you want to stock up for a couple of weeks double up on the granola ingredients. The roasted cherries  I stored in a jar in the fridge and enjoyed with my granola (and porridge) throughout the week. I’d recommend eating them within the week though as they won’t keep for long.

More in Granola & Granola toppers: Tropical Fruit and Nut Granola  | Jordan Bourke’s Spelt, help seed and lemon zest granolaAnna Jones’ Easy Clementine Compote

Granola with roasted cherries

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Makes about 6 servings | Prep 10 mins + cooling | Cook 30 mins
Easy | Vegan | Dairy and Gluten Free

You’ll need:

  • 125g porridge oats;
  • 50g whole almonds, roughly chopped;
  • 2 tbsp mixed seeds;
  • 2 tbsp coconut (or sunflower) oil;
  • 4 tbsp maple syrup;
  • 360g cherries, pitted and halved;
  • 1-2 tbsp demerara sugar;
  • 1 tsp vanilla extract

Preheat the oven to 180˚C, gas mark 4. Line a baking tray with parchment. In a bowl mix together the oats, almonds and seeds. Heat the coconut oil, maple syrup and 2 tbsp water in a small saucepan. Pour over the oat mixture and stir well. Spread out in an even layer on the prepared tray and bake for 20-25 minutes, stirring from time to time, until golden; set aside to cool.

Meanwhile, toss the cherries, sugar and vanilla with a pinch of salt. Tip onto a baking tray and roast for 25-30 minutes, until tender and some of the inky juices have leaked out. Cool slightly before serving with the granola and Greek yogurt, if liked.

Store the granola and baked cherries in airtight containers for up to a week.

Original recipe from Waitrose Food magazine, issue July 2016, available online here.

 

Pea, avocado and ricotta hot cakes with poached eggs

Up you pancake game with these delicious savoury hot cakes. They make a delicious brunch or a light lunch, served with some salad on the side. Though this isn’t compltely faff free, the airy pancakes are really light and fluffy and very much the little extra effort. We had ours for breakfast with lashings of hot sauce and pickled jalapenos, as you do….

More in pancakes: Bulgarian Crêpe pancakes – PalachinkiSummer Nectarine Buttermilk PancakesLarge, Fluffy Pancakes with Pancetta & Maple

Pea, avocado and ricotta hot cakes with poached eggs

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Serves 4 | Prep 15 mins | Cook 15 mins
A little effort | Vegetarian

You’ll need:

  • 110g frozen peas;
  • 250g ricotta;
  • 1 avocado, ½ roughly chopped and ½ sliced;
  • 100g self-raising flour;
  • 7 eggs, 3 separated;
  • 3 tbsp olive oil;
  • 75g pea shoots, to serve.

Simmer the peas in a large pan of boiling water for 2 minutes, then drain and cool under the cold tap. Drain thoroughly and tip into a small food processor with the ricotta, chopped avocado, flour and 3 egg yolks. Whizz, scraping down the sides, until smooth; season. In a separate bowl, whisk 3 egg whites until stiff, then fold through the mixture – make sure you fold carefully so to not knock the air out.

Heat the oil in a large, non-stick frying pan. Add 2 spoonfuls of the batter for each cake, flattening them slightly, and cook over a low-medium heat for 3-4 minutes on each side, until golden. You might need to do this in batches.

Meanwhile, poach the remaining 4 eggs for 3-4 minutes, until the whites are set. Drain briefly on kitchen paper and serve on the hot cakes with the pea shoots and sliced avocado.

Original recipe from Waitrose magazine, issue May 2017, available online here.


Previously posted  on this date:

== 2018 ==
*Steak & Vietnamese Noodle Salad

 

Jordan Bourke’s Spelt, help seed and lemon zest granola

With more time on our hands at the moment, it’s the perfect time to make more homemade treats. Making your own granola is really easy and it will last you for several days (depending on how many are eating it of course). Perhaps you’ll enjoy this as much as I do and it’s likely you’ll rarely buy granola after this, even post-lockdown!

This is a recipe from Jordan Bourke which I got from The Guardian’s Feast (link below). I didn’t find spelt flakes, so used double the oats instead . I also ran out of coconut oil so used a combination of sunflower and coconut oil – still very tasty! I found hemp seeds in health shops like Holland & Barrett, some of which are still open. Just use more of the seeds and nuts if you can’t find them.The original recipe says the serving is for 8-10 portions but it has lasted me more than this.

More with oats: Tropical Fruit and Nut Granola 

Jordan Bourke’s Spelt, help seed and lemon zest granola

Spelt, hemp seed and lemon zest granola

Makes 8-10 portions | Prep 10 mins | Cook 40 mins
Easy | Vegan | Dairy-Free

You’ll need:

  • 200g jumbo oats;
  • 200g spelt flakes, or more jumbo oats, if you prefer;
  • 80g shelled hemp seeds;
  • 60g hazelnuts;
  • 60g pumpkin seeds;
  • 60g sesame seeds;
  • ¼ tsp ground cinnamon;
  • 1 unwaxed lemon, finely zested;
  • ¼ tsp fine sea salt;
  • 120ml maple syrup;
  • 120ml coconut oil or sunflower oil, melted.

Heat the oven to 160C/140C fan/gas 3. In a large bowl, combine the oats, spelt flakes, hemp seeds, hazelnuts, pumpkin and sesame seeds, cinnamon, lemon zest and salt.

Pour over the maple syrup and melted coconut or sunflower oil, and mix until everything is well coated.

Divide the mixture between two baking sheets and bake for 30–40 minutes, stirring every 10 minutes or so, until golden. Remove and leave to cool completely, until crisp. Transfer to an airtight glass jar or resealable container and keep for up to two weeks.

Serve with: thick creamy yogurt, fresh fruit and honey (my personal favourite!).

Original recipe by Jordan Brouke in Guardian’s Feast, available online here.


Previously posted n the blog on this date (27th of March):

2019 
Chips with a Cheese Dip

~Em