Category Archives: Breakfast

Bacon Avocado Toast

Bacon Avocado Toast
Bacon Avocado Toast
The Marley Park Farmer's Market
The Marley Park Farmer’s Market

Another weekend, another great breakfast! As you may have noticed if you have been following this blog for a while, breakfast is without a shadow of a doubt, my favourite meal of the day. I have been loving The Guilt Free Gourmet cookbook by Jordan and Jessica Bourke, and I have made their avocado toast loads since I got the book.

This weekend I decided to make it again, and add some bacon as I was making it for a carnivore as well as myself, and I have to say that it was soooo good. I love dishes like this that are minimal effort but really tasty and wholesome. Sometimes during the week I mess this around and use lime and mint in the avocado so give it a really fresh flavour. This was the perfect healthy yet tasty breakfast to set us up for a day in Marley Park. It was the first time I visited the Marley Park Farmer’s Market and it was really nice. There were some lovely food stalls, and you can go for a nice long walk along the grounds after your meal. It was the perfect Saturday afternoon!

Marley Park Farmer's Market
Marley Park Farmer’s Market
Lots to Choose From
Lots to Choose From
Fresh Fruit & Veg at Marley Park
Fresh Fruit & Veg at Marley Park
Eyeing Up What To Eat Next
Eyeing Up What To Eat Next

Ingredients:

1-2 Slices of spelt or rye bread per person

2 rashers/bacon per person (Or 4 if you have an extra hungry man to feed)

1 avocado per person

Handful cherry tomatoes per person

Chilli flakes

Lemon

Salt & Pepper

1. Fry the rashers in a little oil until cooked through.

2. Mash up avocados and season with salt and pepper, a squeeze of lemon juice and a shake or two or chilli flakes (depending how hot you like it)

3. Slice up tomatoes lengthways and toast bread.

4. Smear the bread with the avocado mash, and scatter tomatoes and rashers on top.

5. Enjoy!

Fry up Rashers
Fry up Rashers
Mash Up Avocado and Season
Mash Up Avocado and Season
Slather Toast With Avocado Spread
Slather Toast With Avocado Spread
Top With Juicy Cherry Tomatoes
Top With Juicy Cherry Tomatoes
Delicious Bacon Avocado Toast
Delicious Bacon Avocado Toast
Lady Sized Portion
Lady Sized Portion
Time to Eat!
Time to Eat!

Banana Stuffed French Toast

The Coogee Bondi Walk
The Coogee Bondi Walk
Coogee Coast
Coogee Coast

 

Beach Walk
Beach Walk

Ah my first recipe from Sydney! It’s been a long time coming but I have been travelling a lot without internet access, but I guarantee it’s worth the wait! My brother introduced me to a blog called The Healthy Chef by Teresa Cutter who has a really nice range of yummy but super healthy recipes. I think it is fitting for my Oz blog as those beautiful Australians are so fit and health conscious, and brunch is my favourite meal time.

This recipe is a great at weekends especially for a bit of a trek. Last weekend we did the coastal walk from Coogee Beach to Bondi Beach in Sydney, and this was the perfect fuel. So here is Australian Chef, Teresa Cutter’s Banana Stuffed French Toast! And best of all it is the easiest recipe ever. You really really have to try this one!

Perfect Banana Stuffed French Toast
Perfect Banana Stuffed French Toast

Serves one:

2 slices wholemeal sourdough spelt bread ( nutty seedy ones are the best)

1 teaspoon  almond butter (good quality peanut butter will do too)

Handful blueberries

2 tablespoons ricotta

1 banana, mashed

Pinch cinnamon

nutmeg

a drizzle of honey

1 organic / free range egg

40 ml milk (dairy, coconut, almond, soy)

1/4 teaspoon vanilla bean paste

A sprinkling of flaked almonds

 

1. Spread one side of the bread with almond butter and the other side with ricotta cheese.
2. Top the almond butter side with  mashed banana and some blueberries.
3. Sandwich together firmly.
4. Beat egg, milk, cinnamon, nutmeg & vanilla.
5. Dip sandwich in the egg wash and allow the bread to soak it up.
6. Cook over a low – medium heat on both sides until Golden, crisp and heated through.

Pop them in an oven at 100C to keep warm while cooking the rest. Serve with a drizzle of honey and flaked almonds, and leftover blueberries.

Spread Like A Sandwich
Spread Like A Sandwich
Dip in Egg Mixture
Dip in Egg Mixture

 

Fry Those Bad Boys
Fry Those Bad Boys

 

Ready to Eat
Ready to Eat
Perfect Banana Stuffed French Toast
Perfect Banana Stuffed French Toast

 

Perfect Weekend Brunch
Perfect Weekend Brunch
Tasty Ooozy Insides
Tasty Ooozy Insides

 

Chorizo Hash

Schull Pier, West Cork
Schull Pier, West Cork
Schull, West Cork
Schull, West Cork

Weekends for me are all about brunch. I’ve said it before and I’ll say it again, breakfast is my favourite meal of the day. There is something great about starting your weekend with something fun and new to eat that hasn’t come from a cereal box. If I have to eat something quick like toast, I feel cheated out of one of life’s simple pleasures!

A new dish that I tried out last week was my Chorizo Hash. It was amazing, the smell of the frying potatoes and chorizo wafting through the house definitely would wake you up. Give it a go, it’s really easy takes about 25-30 minutes and you’ll be skipping out the door with a smile on your face, ready for the weekend. I think a nice hearty brunch like this is perfect before a long walk, like in Schull, West Cork above!

I Wish You Could Smell This
I Wish You Could Smell This

Ingredients (serves two):

120g chorizo sausage (I used Gubbeen’s chorizo… heaven!)

2 potatoes chopped into chunks

1 red pepper chopped

1 onion chopped finely

Handful of chopped scallions (optional)

1 garlic clove finely sliced

1 tomato chopped

1 heaped tsp smoked paprika

Salt & pepper

2 free-range eggs

  1. Chop potato into small cubes and place in pan of boiling hot water on a medium-high heat until soft (test this by pricking with knife… don’t overcook, you don’t want soggy potatoes!!) Remove cooked potato, drain and set aside.
  2. Finely slice the garlic and onion add to saucepan. Slice tomato, pepper and scallions and add to pan, stirring until soft. Add chopped chorizo and paprika and stir until cooked (around 2 minutes), then set vegetables & chorizo aside.
  3. Add the cooked potatoes to the frying pan. Season with salt & pepper and fry until golden and crispy around the edges.
  4. Return vegetables and chorizo to pan and cook on a low heat.
  5. Fry the two eggs. I find covering the frying pan with a lid ensures that the top of the eggs are cooked nicely too.
  6. Serve your hash with the egg on top!
Boil the Potato
Boil the Potato
The Hero Of This Dish
The Hero Of This Dish
Add Chorizo to Veg
Add Chorizo to Veg
Fry The Potato and Egg
Fry The Potato and Egg
Chorizo Potato Mix
Chorizo Potato Mix
90% There
90% There
Plated Up and Ready to Go!
Plated Up and Ready to Go!

Homemade Blackberry Jam

Blackberry Bush
Blackberry Bush
Me Picking Blackberries
Me Picking Blackberries
Blackberry Picking
Blackberry Picking

Last weekend I went home to Cork for the Taste of West Cork Festival, which meant that I ended up spending lots of money on cheese, cured meat, chocolate etc! After a day of serious eating I went home to find ripe juicy blackberries growing everywhere in our area! With romantic memories of the days when my brother, sister and I used to pick them for our mum when we were younger so she could make her winter supply of jam, I decided it would be a shame to not pick some and give it a go.

Jam is ridiculously easy to make, and you can vary the flavours whichever way you like. It’s literally a case of just using equal quantities of berries and sugar. Blackberries are really ripe at the moment, and you can find them all over the country, so why not give it a go? I think its a nice little Irish autumn tradition! If you don’t have any blackberry bushes nearby, why not buy a carton of frozen berries and give it a try? Warning- you may experience blue fingers for a few days afterwards, but it’s worth it!

 

Ingredients:

1.5kg fresh blackberries (or you can buy frozen berries in any supermarket and let them defrost)

1.5kg sugar

2 tsp cinnamon

1tsp nutmeg

 

  1. Carefully wash all berries to ensure there are no creepy crawlies still hanging on, throw into a pot and mash.
  2. Add sugar, spices and bring to a boil for 5-10 minutes.
  3. Let simmer for 30-40 minutes.
  4. Pour into jars. Tada! You’re jam is made!
Pot of Blackberries
Pot of Blackberries
Mashed Blackberry, Sugar & Spice Mix
Mashed Blackberry, Sugar & Spice Mix

This makes lovely runny jam, it actually freezes quite well. I made about 8-10 jars and gave away a few to friends and family to keep me in the good books, and I froze about 5 which I can defrost throughout winter for when I am in urgent need of blackberry jam!

I enjoyed mine on some French toast, but as it is runny jam a spoon on top of vanilla ice-cream makes a nice dessert too!

Enjoy!
Enjoy!
Jars of Jam
Jars of Jam

 

Homemade Fruit & Nut Granola

Easy and Delicious Homemade Granola
Easy and Delicious Homemade Granola
Beautiful and Fresh Healthy Breakfast
Beautiful and Fresh Healthy Breakfast
Healthy Fruit and Nut Granola
Healthy Fruit and Nut Granola

Breakfast is by far my favourite meal of the day, and if I miss it (which rarely happens as I would rather be late than be hungry) it really puts me in a bad mood for the day! My favourite mid-week breakfasts are porridge and granola but I often find if I’m  in a rush porridge takes too long, and while granola is quick,  most supermarket versions are packed with sugar and are very expensive.

My sister started making her own healthy granola recently and I decided to follow suit! This way you can put in only the nuts, fruits, seeds etc that you love and so you’ll enjoy it a lot more. The first time you make it, you will have to buy a few bags of nuts, dried fruits etc but they will last you for a good few large batches of granola so it works out pretty reasonably. Also this probably smells better than anything you will ever cook! I defy you not to start munching on this as it cooks! This really easy granola recipe is a very healthy breakfast that will keep you feeling happy all day long. I have given the ingredients in approximates as you may like yours more oaty or more nutty than me, so just add the quantities that suit your preferences best. Its really tasty and so good for you- a hundred times more nutritionally dense than your average cardboard cornflakes! And more importantly, it’s really delicious.

Healthy and Delicious Homemade Granola
Healthy and Delicious Homemade Granola
Delicious Batch of Fresh Healthy Granola
Delicious Batch of Fresh Healthy Granola

Ingredients:

6 to 7 cups of rolled oats

1/2 cup oil (I used coconut oil but rapeseed, veg or sunflower oil would all work)

1/2 cup honey

3/4 cups water

2-3 cups seeds & nuts (I personally used roughly chopped almonds, pistachios, hazelnuts, chia seeds &  4 seed mix)

1-2 cups dried fruit (I used dried cranberries, chopped apricots and raisins)

1. Preheat your oven to 180C

2. Melt your wet ingredients together (oil, honey, water) until they are boiled, then leave simmer.

3. Add your oats, nuts and seeds together in an oven tray. Ideally a wide shallow tray would be best as the granola will cook easier. Don’t add fruit! Pour your liquid over the oats and stir until the oats are coated evenly.

4. Bake for about 45mins (depending on your oven) until the Granola is golden. Make sure to stir it every 5-10 minutes to make sure it is baking evenly.

5. Remove from the oven and let cool completely (this is important as otherwise it will go soggy if transferred straight from the oven in to a container).

6. When cooled, add the fruit, place in airtight container (it’s important the container is airtight to prevent it going soft).

7. Enjoy with yoghurt or milk and the fruit of your choice!

Chop Your Mixed Nuts
Chop Your Mixed Nuts
Stir In Oats And Liquids
Stir In Oats And Liquids
Healthy Homemade Granola
Healthy Homemade Granola
The Best Granola Recipe
The Best Granola Recipe

Grandad’s Dropscones (Pancakes)

Grandad's Dropscones
Grandad’s Dropscones

My granddad made what we called dropscones every Sunday when we would visit his house. All my cousins, siblings, aunts, uncles, parents and I used to tuck into these delights with jam as he furiously created dropscone after dropscone to keep up with the demand! Dropscones are essentially thick, firm pancakes and although he never used recipes or measured anything (he was hardcore like that), these are as close to them as we will get.

 I love these for brunch with the addition of blueberries. Sometimes I put the blueberries in the batter itself, but today we made a blueberry sauce instead. If blueberries aren’t your thing, feel free to use other berries instead. I randomly like to have a sausage or rasher with some relish on the side too at the weekends, but obviously you can eat them whatever way you want! For the best sausages, it has to be O’Flynn’s Gourmet Sausages in the English Market! We had these for a family brunch down in Schull and it set us up well for a day out at the Mizen Head, the most southerly tip of Ireland.

Ingredients (to make about 8 small dropscones- serves two):

 1 egg

1 cup milk

1 ½ cup flour (maybe more)

knob of melted butter

tbsp. sugar

pinch salt

 

For sauce:

About 150g-200g  blueberries

Knob of butter

200ml maple syrup

 

Thick, Custardy Batter
Thick, Custardy Batter
Blueberry Sauce
When the sauce bubbles, give the berries a smoosh and it’s ready!
O'Flynns are definitely the way to go!
O’Flynns are definitely the way to go!
bubbles
When the pancakes start to bubble, its time to flip them over!
Et Voila!
Et Voila!
  1. Mix together egg and milk in a large bowl. Add in melted butter, sugar and pinch of salt.
  2. Sieve in flour (about 1 ½ cups) until you reach a custardy consistency. Don’t worry too much about measurements on this; you’re just trying to reach a thick batter.
  3. Fry a ladle of batter in a little melted butter, when bubbles start to appear on the top of the pancake you can flip them over. Store in an oven heated to 100C to keep warm as you cook the others dropscones.
  4. To make sauce simply melt a knob of butter in a small saucepan on a medium-high heat, add in a handful or two of blueberries. When the blueberries start to bubble and ooze purple juice add in about 200ml maple syrup and let it bubble away for a few minutes. Transfer to jug.
  5. If I am going seriously all out for breakfast I like to fry a sausage from O’Flynns Gourmet Sausages in the English market to have on the side and serve with relish (Ballymaloe and do the best relishes).

 Mizen Head

Horizon
Mizen Head, West Cork

Blueberry, Almond & Orange Zest Scones

The Stuffed Olive, Bantry, Co.Cork

The Stuffed Olive, Bantry, Co.Cork
The Stuffed Olive, Bantry, Co.Cork

This recipe is taken from The Stuffed Olive cookbook and ever so slightly adapted. If you haven’t been to The Stuffed Olive in Bantry, Co.Cork, you should go. It is the most amazing deli that makes all kinds of savoury and sweet things. The best being the goats cheese tarts, the salads, and of course the cakes… and they make a lot of great cakes. We love stopping there to stock up on food when we head down to Schull!

These scones are really easy to make and take about 12 minutes to bake, but are really yum and impressive looking. You can vary the ingredients to whatever your taste substituting whatever berries you want and leaving out the cinnamon if it isn’t to your taste. They’re great at tea time, but we ate ours for breakfast!

Ingredients (to make 10-12 scones):

 350g self-raising flour

75g butter (room temperature)

50g caster sugar

Pinch of salt

1 egg

200ml buttermilk

small pinch cinnamon

flaked almonds

  1. Preheat oven to 220C/425F/Gas 7
  2. Grease baking tray with butter
  3. Sieve flour into big bowl with salt
  4. Add in sugar and rub the butter into the flour/sugar mix with your fingers
  5. Whisk the egg and buttermilk together. Make a well/hole in the centre of the bowl of the flour mix and pour in the buttermilk/egg mixture.
  6. Hold the bowl steady and mix with circular movements from the centre to outside of bowl- this should only take a minute.
  7. Add in blueberries, orange zest and small pinch of cinnamon. Don’t go overboard on the cinnamon as this is only to enhance the taste- not overpower it. Mix together and don’t worry if some of the blueberries get squished- they burst as they cook anyway.
  8. Put the dough out onto a floured surface and pat it into a slab about 2.5cm thick.
  9. Stamp out scone shapes with an upside-down glass (or scone cutter if you have one)
  10. Gather trimmings and repeat until you have used it all.
  11. Brush the top of these scones with some beaten egg and sprinkle with some caster sugar and the flaked almonds.
  12.  Bake for around 12- 15 minute or until golden brown on top.

These are great straight from the oven with some butter, jam and whipped cream if you have it!