Tag Archives: breakfast

A Delicious Coconut And Chocolate Chia Pudding You’ll Actually Want To Eat

Chia Pudding is probably not for everyone, well on first glance at least. Despite it’s slightly tadpole appearance, it’s really tasty when mixed with interesting flavours and is a blank canvas to experiment with whichever way you like.

A Healthy And Delicious Chia Pudding You Can Enjoy Guilt Free
A Healthy And Delicious Chia Pudding You Can Enjoy Guilt Free

I decided to go with two of my favourite flavour combos, coconut and chocolate. The important thing with chia pudding is to jazz it up with fresh berries, nuts etc. This is one of the healthiest things you can eat in the morning as this super seed is jam packed with omega 3s, protein and is a high source of fibre. Having this pudding for breakfast is the ultimate morning health kick!

Three Layers Of Chia Pudding Goodness
Three Layers Of Chia Pudding Goodness

Ingredients (serves 3-4)

80g chia seeds

1/2 can light coconut milk

1 tbsp vanilla extract

1 tsp cinnamon

2 bananas

2 tbsp cocoa powder

Fresh berries

  1. Stir together your seeds, cinnamon, vanilla and your coconut milk. At first they’ll float around but within a few minutes they’ll start to swell, stir again 10 minutes later so they don’t clump together. It’s best to do this step the night before so it’s ready for the morning. Just make sure to stir a few times and as it thickens you’ll need probably need to add more water.
  2. With a hand blender blitz up the banana and the cocoa powder until it’s a smooth chocolatey sauce.
  3. Layer up a jar one third of the way with chocolate and then fill the rest of the jar almost to the top with the chia pudding just leave a little space for the berries. You could also top with crushed nuts, yoghurt or bee pollen like I did.
  4. It’s that simple!
Mix Together Your Chia Pudding Ingredients
Mix Together Your Chia Pudding Ingredients
Mix Together The Chia Pudding Ingredients And Watch Them Swell
Mix Together The Chia Pudding Ingredients And Watch Them Swell
Layer Your Jar With Your Delicious Chocolate Sauce
Layer Your Jar With Your Delicious Chocolate Sauce
Fill Your Jar With Your Tasty Tadpoles
Fill Your Jar With Your Tasty Tadpoles
This Chocolate And Coconut Chia Pudding Is The Healthiest Breakfast
This Chocolate And Coconut Chia Pudding Is The Healthiest Breakfast

How To Make Banana Bread Porridge Like A Boss

Porridge gets a bad rep. Despite being one of our most traditional and much loved Irish breakfasts, many people perceive it as boring. I guess most breakfasts that don’t come with a side of pulled pork are considered boring these days. Porridge is one of my favourite things to eat (I couldn’t imagine a world without oats in it, seriously) and if I’m having an incredibly lazy day, I’ll sometimes even make a bowl for dinner.

Banana Bread Porridge, Seducing You With Every Glance
Banana Bread Porridge, Seducing You With Every Glance
The Only Way To Make And Eat Porridge - The Banana Bread Way
The Only Way To Make And Eat Porridge – The Banana Bread Way

Porridge is great because not only is it really nutritious, cheap and quick to make, it also is open to endless flavour varieties. You can add in pretty much any fruit, nut, seed, spice, milk or sweetener. While I usually have mine with some berries I decided to go a bit decadent today with a version that tastes like your favourite banana bread with lots of gooey banana and caramel flavours. Read on to see where you have been going wrong all these years…

Delicious Banana Bread Breakfast Porridge
Delicious Banana Bread Breakfast Porridge

Ingredients (serves 1)

1/2 cup oats

1 cup water

1/2 tsp Cinnamon (or a full tsp if you are a cinnamon monster like me)

1 Banana

Butter

Brown Sugar

Whole Milk

Almonds

Honey (option)

  1. Mix your oats, water and cinnamon in a pot- you can add a pinch of salt but I never find it makes a difference. If you can soak your oats overnight, all the better. It just makes the porridge more creamy. This is definitely advisable if you use jumbo oats.
  2. Put the pot under a medium- high heat and stir vigourously. Non stop until it cooks. Many people walk away from the pot and let their oats boil in water which ends up in truly manky porridge- please don’t do that.
  3. While the oats are cooking slice your banana into a frying pan on a medium heat with a tsp butter and a tsp brown sugar. Cook for a few minutes, flipping over halfway through until the bananas are golden.
  4. When your oats are almost done (it should take between 5-8 minutes) and in a splash of milk and stir again until combined. Pour your porridge into your bowl.
  5. Sprinkle your porridge with brown sugar (this is the traditional Irish way) and let the sugar melt into a nice caramel on top. Do this before you add anything else so it can melt, if you add the milk first it won’t melt. Then place your bananas on top, then add another splash of milk (or cream if you have it), a sprinkle of almonds and maybe even a drizzle of honey if you’re feeling decadent and in need of a sugar hit.
  6. Enjoy in the knowledge that you have cooked and are eating porridge like a boss.
Throw Your Oats, Water & Cinnamon In A Pot
Throw Your Oats, Water & Cinnamon In A Pot
Stir Non-Stop Until The Porridge Is Cooked
Stir Non-Stop Until The Porridge Is Cooked
When The Oats Are Cooked Stir In A Splash Of Milk
When The Oats Are Cooked Stir In A Splash Of Milk
Let Your Brown Sugar Melt Into Caramel On The Hot Porridge
Let Your Brown Sugar Melt Into Caramel On The Hot Porridge
Slice And Fry Those Bad Boys In Butter And Brown Sugar
Slice And Fry Those Bad Boys In Butter And Brown Sugar
Fry Until They Are Golden On The Outside And Gooey On The Inside
Fry Until They Are Golden On The Outside And Gooey On The Inside
The Ultimate Banana Bread Porridge
The Ultimate Banana Bread Porridge
Drizzle Your Decadent Banana Bread Porridge With Honey For Some Extra Decadence
Drizzle Your Decadent Banana Bread Porridge With Honey For Some Extra Decadence
Dig In To This Gooey Bowl of Banana Caramel Heaven
Dig In To This Gooey Bowl of Banana Caramel Heaven

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

Spiced Apple Yoghurt Pots

Simple Spiced Apple and Yoghurt Breakfast Pot
Simple Spiced Apple and Yoghurt Breakfast Pot
Delicious Spiced Apple and Yoghurt Pot
Delicious Spiced Apple and Yoghurt Pot
Autumn Apple Breakfast
Autumn Apple Breakfast

This dish is a result of some stolen apples. My neighbours apple tree grows over into our garden and little apples plod onto the grass in the back garden regularly. When I was home last weekend I decided to use a few fallen apples to make sure they didn’t go to waste. I wanted to make a nice warming breakfast that was still nice and healthy so I decided to stew some apples with nice warming spices and serve it with delicious Greek yoghurt and toasted almonds. Not exactly re-inventing the wheel, but I think the simplest of foods made well can often be the nicest.

This is really really easy to do and doesn’t take long to make. This makes about 4 servings of spiced stewed apple, but you could make more and it will keep well in the fridge for a few days, or you could freeze it. This is a lovely healthy way to start your day this Autumn.

Autumn's Apples
Autumn’s Apples
Spiced Stewed Apple Yoghurt Pot
Spiced Stewed Apple Yoghurt Pot

Ingredients (serves 4):

500g cooking apples (or other tart, sharp apples)

1 tbsp brown sugar (optional)

1/2 – 1 cup water

1/2 tsp ground cinnamon

1/2 tsp ground clove (I ground 5-6 whole cloves in a pestle and mortar)

1/2 tsp freshly grated nutmeg

500g greek yoghurt (Glenisk full-fat greek yoghurt is definitely the best)

4 tbsp flaked almonds

  1. Peel and chop the apples into little pieces and pop into a heavy bottomed pot on a medium high heat.
  2. Add brown sugar and spices, stir well to combine and put the lid on the pot. The steam will help the apples cook faster, but stir every few minutes to make sure it doesn’t stick to the base. It should only take about 15 minutes for this to stew down.
  3. Add the water (more or less depending on how dry or loose your stewed apple is) and stir well for another 5 minutes.
  4. Let cool slightly. Meanwhile toast the flaked almonds on a dry pan on a high heat, stirring constantly for a few minutes until just turning golden. Be careful as they burn very quickly. When done remove from hot pan.
  5. Serve apple in layers with greek yoghurt in bowls or tall glasses and sprinkle with toasted almonds.
Stewed Down Spiced Apple
Stewed Down Spiced Apple
Delicious Spiced Stewed Apple and Yoghurt
Delicious Spiced Stewed Apple and Yoghurt
Delicious Healthy Breakfast
Delicious Healthy Breakfast

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

 

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