Goats Cheese and Pesto Scrambled Eggs

Goats Cheese and Pesto Scrambled Eggs
Goats Cheese and Pesto Scrambled Eggs
Delicious Goats Cheese and Pesto Scrambled Eggs
Delicious Goats Cheese and Pesto Scrambled Eggs

Do you love eggs but feel things are getting monotonous? Do you look at your scrambled eggs and secretly long for something saucy with a bit of bite? Do you ultimately feel you need to shake up your relationship with breakfast? I have just the thing for you… These amazing scrambled eggs with goats cheese and pesto!

The idea is my sister’s, she has been making this breakfast for some time. She casually mentioned a few weeks ago that he favourite way to eat her scrambled eggs is the goats cheese and pesto… It was quite the revelation. I never even thought of pimping up my eggs like that before, I usually lob a bit of salmon or bacon on top of mine and call it a day. I never thought of putting stuff like this in the actual eggs. All of a sudden my previous eggy breakfast choices felt very vanilla. I decided to make this dish asap, and it was everything I hoped for and more. So stupidly easy to make, but so delicious.

If you are looking at this and feel even the slightest curiosity, please go make this immediately. It would also make a nice little quick post-work dinner. You could of course use tomato pesto, but I think the basil is pretty incredible so recommend trying that. All this needs is a few good quality ingredients (no sliced pan thanks very much) and you’ll have a yummy breakfast in 5 minutes. Easy.

A Few Good Ingredients Makes All The Difference
A Few Good Ingredients Makes All The Difference

Ingredients (Serves 1):

2 eggs

1 knob butter

1 splash milk

50g goats cheese (about 2 tablespoons)

1 heaped teaspoon pesto

Salt & pepper

A few basil leaves (optional)

1 slice bread

  1. Toast bread and butter generously.
  2. Crack the eggs into a pot, and add in the milk, butter, goats cheese, a pinch of salt and a crack of pepper. Put the pot on a medium heat and stir with a spatula or wooden spoon.
  3. After a minute or two add in the pesto and keep stirring. Take off the heat just before it looks done, as they will keep cooking in their own heat after you take them off (and you want them silky, not rubbery).
  4. Serve on your hot toast and crumble over and leftover goats cheese on top. If you have any basil leaves, you can throw them on top as a garnish.
Eggs, Butter, Milk and Cheese - All Thrown Into the Pot
Eggs, Butter, Milk and Cheese – All Thrown Into the Pot
Take Off The Heat A Minute Before It's Done
Take Off The Heat A Minute Before It’s Done
Pesto and Goats Cheese Scrambled Eggs - A Beautiful Brunch
Pesto and Goats Cheese Scrambled Eggs – A Beautiful Brunch

Lemon and Lime Drizzle Fingers

Zingy Lemon Lime Drizzle Fingers
Zingy Lemon Lime Drizzle Fingers
Enjoy Every Zingy Bite
Enjoy Every Zingy Bite
Delicious Mouth Watering Lemon Lime Drizzle Fingers
Delicious Mouth Watering Lemon Lime Drizzle Fingers

In the spirit of stealing recipes from my parents (see previous post of Curried Cauliflower Soup courtesy of my Dad), these Lemon and Lime Drizzle Fingers are a twist on my Mum’s delicious Lemon Drizzle Loaf. I did her usual recipe but added a bit more lemon juice and also added lime juice and zest to mine for extra zingyness. I also cut mine into fingers as I think they look a little daintier on a plate than in a loaf tin, but feel free to use a loaf tin if you prefer- it will taste equally delicious.

This is very simple to make, and a great one to make when you’ve guests coming. My mum often makes it, and it’s always a hit. It’s great at tea time and also a nice refreshing cake at the end of dinner. In fact, it was so nice I ate it twice… In quick succession!

Lemon Lime Drizzle Fingers
Lemon Lime Drizzle Fingers

Ingredients:

Lemon and Lime Sponge

3 eggs

200g self-raising flour

200g caster sugar

200g butter

1 tsp vanilla extract

1 tbsp lemon juice

Zest of 2 lemons

Zest of 2 limes

Lemon and Lime Drizzle Syrup

Juice of 2 lemons

Juice of 2 limes

2 tbsp caster sugar

(If any remaining zest you can use as a garnish)

  1. In a food processor (or a large bowl with a hand blender) mix in the butter and sugar. When combined add the eggs and then flour. Then finally add in the vanilla, lemon juice and zest.
  2. Pour the batter into a lined and buttered square baking tray (about 9inch by 9inch), pop into an oven preheated to 160C and bake for 30-40 minutes (depending on oven etc), a skewer should come out clean when inserted and top is golden brown. Pop the baked cake onto a serving board.
  3. Mix all the lemon lime drizzle syrup ingredients together and pour slowly and evenly oven the top of the cake, and leave to cool.
  4. Slice the cake into 12 fingers (cut down the middle vertically, and then horizontally into six fingers).
  5. Enjoy with a nice cup of tea… Ah lovely.
Zesty Lemon Lime Drizzle Sponge Batter
Zesty Lemon Lime Drizzle Sponge Batter
Lemon Lime Drizzle Sponge Batter
Lemon Lime Drizzle Sponge Batter
Slice Lemon Lime Drizzle Cake Into Fingers
Slice Lemon Lime Drizzle Cake Into Fingers
Lemon Lime Sponge Drizzle Fingers
Lemon Lime Sponge Drizzle Fingers

Curried Cauliflower Soup

Curried Cauliflower Soup with Roasted Chickpeas
Curried Cauliflower Soup with Roasted Chickpeas
Delicious Cumin Roasted Chickpeas
Delicious Cumin Roasted Chickpeas
Healthy and Delicious Curried Cauliflower Soup
Healthy and Delicious Curried Cauliflower Soup

I want to say this recipe is mine as it’s so delicious, but in fact I stole it from my Dad. He made it over Christmas, and I was weak for it. It’s really tough to pull me away from my favourite Butternut Squash and Coconut Milk Soup, but this is a strong contender. It’s so packed with flavour and the coconut milk makes it nice and filling, so if you have it for lunch, you won’t get the munchies again an hour later. It’s also really healthy, a great way to get lots of vitamins, minerals, fibre and spices into one steaming hot pot of goodness!

It’s also really easy to make and doesn’t involve much fresh ingredients apart from the two veggies (Cauliflower and Onion), everything else you will hopefully have in your press.

I made these Roasted Chickpeas after stumbling across a few photos of roasted chickpeas on Pinterest… I am a big chickpea fan, but the idea of roasting them blew my mind! They not only taste delicious, and are a really filling and healthy topping for your soup, but they’re also a delicious snack to have in the kitchen. Make these, and they’ll be a regular on your recipe list (you can use whatever spices you like, but mine work really well with this particular soup).

Ingredients:

Curried Cauliflower Soup:

1 large/2 small heads cauliflower chopped into bits

1 onion diced

1 can coconut milk

2 beef stock cubes & 500ml boiling water

1 heaped tsp medium curry powder

Coconut or rapeseed oil

Salt and Pepper

  1. Pop the chopped cauliflower on a baking tray, toss in a little oil, salt and pepper and roast for 20 minutes in an oven preheated to 180C.
  2. In a large pot with a little oil, pop in the chopped onion and roasted cauliflower and sauté for 10 minutes until the onions are soft.
  3. Add the curry powder and stir for 3 minutes (you want the curry powder to cook so it infuses properly).
  4. Add in the coconut milk and stock, bring to the boil and then let it simmer for 30 minutes. Then liquidise with a hand blender. You can add a little more hot water/stock if it’s too thick for you. Season if necessary.
  5. Serve with Roasted Chickpeas (recipe below).
Roasted Cauliflower
Roasted Cauliflower
Curried Cauliflower and Coconut Milk Soup
Curried Cauliflower and Coconut Milk Soup

Roasted Chickpeas

1 can of chickpeas (pre-cooked, not dried chickpeas)

1 large pinch salt

1 large pinch cracked black pepper

1 tbsp ground cumin

2 tbsp coconut or rapeseed oil

  1. Mix together all ingredients and place in a roasting dish. Roast in an oven preheated to 180C for 20-25 minutes.
  2. Ta-Da…. Done!
Beautiful Curried Cauliflower Soup
Beautiful Curried Cauliflower Soup

Spotted Dog

Spotted Dog
Spotted Dog
Delicious Hot From The Oven
Delicious Hot From The Oven
Spotted Dog- Perfect With Butter And Jam
Spotted Dog- Perfect With Butter And Jam

Spotted Dog is a classic traditional Irish comfort food. It’s essentially a slightly sweetened Irish soda bread with raisins running through it, hence the name, Spotted Dog. My Grandad used always make white soda bread, he was great at making it, and never used any measurements. In our house, our soda breads are always brown, with the exception for this loaf which my Dad made once, donkey yonks ago.

My poor pops travelled all the way down to Ballymaloe to pick me up a copy of Darina Allen’s “Ballymaloe Cookery Course” cookbook, which is incredible by the way, it is the perfect tome which contains pretty much any and every classic recipe you could ever need. Anyway while browsing through the cake and bread sections (always my first port of call), I came across Darina’s Spotted Dog recipe and decided to give it a go for old times sake. I followed the recipe exactly with the exception of soaking my sultanas in whisky and orange juice the night before for a bit of extra juiciness.

This is so incredibly easy to make, and so satisfying. My favourite comfort foods come in bread form, hot from the oven and slathered with butter. This is delicious, really soft on the inside with a slight sweetness from the sugar and sultanas, but with a lovely crust on the outside. This is best with butter and jam, but apparently also very nice with cheese. It is also gorgeous toasted with butter when a day or two old.

Comforting and Delicious - Spotted Dog
Comforting and Delicious – Spotted Dog
Soft and Fruity Soda Bread
Soft and Fruity Soda Bread
Irish Soda Bread - Spotted Dog
Irish Soda Bread – Spotted Dog

Ingredients:

450g plain white / cream flour

1 tsp bread soda

1 tsp salt

1 dessert spoon sugar

1 egg

340ml buttermilk

100g sultanas

Splash Whisky (optional)

Splash Orange Juice (optional)

  1. I soaked my sultanas in whisky and orange juice the night before which plumped them out nicely, and gave them a lovely juiciness. This is an optional step, but don’t worry the bread doesn’t taste of whisky, you can barely taste it in the sultanas, but it’s a nice subtle addition.
  2. Sieve the flour and bread soda into a large mixing bowl and add the salt, sugar and fruit. Mix together by lifting the flour and fruit up in your hands and letting them fall back into the bowl through your fingers (this apparently adds more air, making the bread lighter).
  3. Crack the egg into a measuring jug and then add the buttermilk until you reach 400ml (the egg is part of the liquid measurement), so this could be a little more or less than 350ml of buttermilk.
  4. Make a well in the middle of the bowl of flour and pour in the liquids. Mix together using your fingers drawing the flour from the outside of the bowl into the centre until it’s fully combined (the key to a great soda bread is not to over mix the dough). Pop the dough out on to a floured surface, wash your hands and with flours fingers, roll lightly for a few seconds, just to tidy the edges together.
  5. Put the round of dough onto a floured baking tray and pat lightly on top to even it out. Take a sharp knife and cut a deep cross on it, letting the cuts go over the edge. Prick each angle with a knife (according to Irish folklore this lets the fairies out… long story).
  6. Pop into a hot oven preheated to 220C for 10 minutes, then decrease the heat to 200C and bake for a further 35 minutes or until cooked. It is cooked when if tapped on the base it sounds hollow.
  7. Serve warm with lashings of butter and a blob of jam… Perfect.
Soda Dough Once Mixed Together
Soda Dough Once Mixed Together
Floured and Shaped Round of Soda Bread Dough
Floured and Shaped Round of Soda Bread Dough
Cut A Cross In Your Dough To Let Out The Fairies
Cut A Cross In Your Dough To Let Out The Fairies
Spotted Soda Bread Hot From The Oven
Spotted Soda Bread Hot From The Oven
Butter This Bad Boy Up
Butter This Bad Boy Up

Boozy Baileys Hot Chocolate

Boozy Baileys Hot Chocolate
Boozy Baileys Hot Chocolate
Boozy Hot Chocolate - The Ultimate Indulgence
Boozy Hot Chocolate – The Ultimate Indulgence

One of my favourite treats is hot chocolate, and in cold, wet, windy weather (which we  unfortunately frequently have in Ireland), hot chocolate is just the thing to perk me up. I usually have my hot chocolate plain, but over Christmas I decided to spike mine with a shot of baileys and add a spoon of brandy cream on top.

The perfect hot chocolate is made with real chocolate, so don’t bother making this with the instant hot chocolate powder. I get hot chocolate kits from O’Conaill’s chocolatiers in Cork that has a bag of cocoa and a bag of chocolate drops. But if you have a tub of cocoa powder, just buy a bar of good chocolate and chop it into little chunks. The flavour, thickness and quality is a thousand times better than hot chocolate powder or granules.

I know it’s January and most people are on juice diets etc, but for those people who are still enjoying a comforting treat in this wet, windy weather, give this a go. It’s delicious.

Beautiful Creamy Baileys Hot Chocolate
Beautiful Creamy Baileys Hot Chocolate

Ingredients (serves four):

1 litre full fat milk

100ml Baileys Irish Cream Liqueur (or more according to taste… I usually add a good dash per mug)

4 tbsp cocoa

100g chocolate drops/ chopped chocolate

1/3 cup cream

2 tbsp Hennessy Brandy (or more to taste- you could also use whisky)

1 tbsp icing sugar/confectioners sugar

  1. Whip the cream and stir in the brandy and icing sugar. Add a little more brandy if it needs a little kick.
  2. Pour the milk into a heavy bottomed pot and add in the cocoa, whisk it continuously on a medium heat for a few minutes and then add the chocolate pieces, keep stirring until melted. When the hot chocolate is hot enough (don’t let it reach boiling point), add the Baileys, just a minute before serving (you don’t want the alcohol to burn off).
  3. Serve the hot chocolate into the mugs and top with a spoon of the brandy cream. You could sprinkle a little more cocoa on top for effect.
Thick, Creamy Hot Chocolate
Thick, Creamy Hot Chocolate
Top With Whisky Cream
Top With Whisky Cream