Saturday, 24 October 2015

Steph's vegetarian breakfast: Buttery thyme mushrooms with poached eggs and creamy goats cheese

Poached egg, buttery mushrooms and feta - Steph's Kitchen

Breakfast is my favourite meal of the day. As much as I love bacon, sometimes I just crave a vegetarian breakfast.

How could vegetarian be good over bacon, you might ask? Well, if you love buttery mushrooms, creamy goats cheese or feta and poached eggs, you will LOVE this breakfast as much as I do.

Buttery thyme mushrooms with poached eggs and creamy goats cheese

Serves 1

2 eggs
50g butter
Fresh or dried thyme leaves
2 - 3 mushrooms (I use cup mushrooms. If you use a different kind, you want about a small handful)

Meredith Dairy goat cheese (marinated in olive oil, garlic and thyme) or full cream danish feta (marinated or plain) - either choice is delicious!
Garlic chives or spring onions

1. Slice the mushrooms. Melt the butter in a small pan (with a tiny bit of olive oil to stop the butter from burning), adding the thyme leaves and mushrooms. Turn the pan to a low heat, turning the mushrooms regularly. Once golden and your mushrooms are soft, they are ready. So keep an eye on them as you work through the next steps.

2. Fill a small pot three-quarters full of water, adding in about 1 tsp of white vinegar. Put the pot over a high heat, bringing it to the boil. Once boiling, turn down to a low heat.

3. Using a spoon or knife, mix the water in the pot until it creates a small "spin". Crack your eggs into the water while it's still moving. Poach the eggs to your liking. I usually wait until the eggs have turned white and the edges of the egg are no longer whispy. You want the egg to be soft and springy. If the edges are too firm, your centre will be as well.

4. On a piece of thick butter toast (sour dough or rye is amazing for this), place your eggs, followed by the mushrooms (with any left over butter from the pan). Top with crumbled goats cheese or feta and some garlic chives or spring onion.

Side note: This dish is also amazing with a little bit of pesto (not too much though! Just a little drizzle in places or it will overtake all the other flavours)


Steph xoxo

Friday, 25 September 2015

Cafe-style breakfasts at home

We all love going out and enjoying a good breakfast on the weekend. However, how many of us really want to change out of our slippers and put on "presentable" clothes for breakfast every Saturday and Sunday?

Here's some of my favourite breakfasts that will have you enjoying cafe-style breakfast while still in your PJs (you're welcome!)

PB and J pancakes

We all love peanut butter and jam on toast (it can't just be me?!). So why not enjoy that gooey-sweet goodness on a pancake! And no, I don't just mean spread it on top. This recipe takes it to another level! Peanut butter pancakes with an easy strawberry sauce.

If pancakes are on your mind but you're not in a PB and J mood, check out my article "Four easy ways to jazz up the simple pancake" for other ideas.

Two egg omelette (dairy-free)

If you think all omelettes are heavy and mostly cream, I urge you to try this two egg omelette recipe from my Grandma. It is super fluffy and turns out perfect every time. Make it your own by adding whatever ingredients you fancy. If you are lost for ideas in the morning fog that is your head around breakfast, here's some that I like:

  • Grilled red onion (diced and fried until they are golden) and cheddar cheese - the more mature the better!
  • Ham, cheese and pineapple (yes, pineapple ... try it before you say no!)
  • Bacon, fetta and chives.
  • Three cheese: Cheddar, parmesan and fetta.

The ultimate breakfast wrap

Trust me, it's not as complicated as it sounds. Grab some wraps, fry up some bacon, sausages and eggs, and add these yummy home-made hash browns. Top it all with some BBQ sauce or tomato relish and you are good to go. It's the addition of the hash browns that make it amazing.

Cheesy french toast with cheats tomato relish

This is a regular in our house, with Mr Steph requesting it at least every second week. The french toast is topped with cheese while cooking, and the tomato relish is the laziest relish you'll ever find.


Steph xo

Sunday, 30 August 2015

Mini apple and cinnamon turnovers

Mini apple and cinnamon turnovers - Steph's Kitchen

Apple turnovers are something I've always loved. They're what I pick at a bakery, and something I love to make at home!

Usually turnovers a quite large and you end up needing to cut them in half. Well, that's what I always end up doing! These mini turnovers are the perfect size for one person. And conveniently, you can make four mini turnovers from a sheet of puff pastry.

Once cooked you can let them cool and pipe in some sweetened wiped cream. I like to have mine hot with ice cream or cream for dessert.

Apple and cinnamon turnovers - Steph's Kitchen

Mini apple and cinnamon turnovers

Makes 8 mini turnovers
2 large apples (I use granny smith apples)
2 Tbsp brown sugar
1 tsp cinnamon
2 sheets of puff pastry

1. Pre heat oven to 180 C / 350 F

2. Peel and core apples, cutting them into small cubes. Put apples in a small saucepan with a 1/2 tablespoon of water, and cook over medium heat (with the lid on) for 5 - 10 mins until the apple is soft.

3. Add sugar and cinnamon to apples and stir through. Put aside to cool slightly.

4. Cut the puff pastry sheets diagonally to create four small triangles. Spoon heaped dessertspoons of the apple mixture into half of each triangle (careful not to add in too much of the liquid from the apples).

5. Fill a small cup with water. Dip one of your fingers into the water and run it around the edge of the triangle. Fold the non-apple side of the pastry over the apples, pressing both sides of the pastry together. Take a fork and press it around the edges of the pastry to seal the turnover. Continue until all eight turnovers are sealed.

6. Line a large baking tray with non-stick baking paper. Place the turnovers on the paper and brush each one with a little bit of water or milk.

7. Bake in the overn for 25 mins or until they are golden all over.

8. Serve hot with cream or icecream, or let them cool, cutting the turnovers open on one side and pipping with sweetened wiped cream.


Steph xo

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