Black Forest Fruits and Beetroot Smoothie


Mornings can be rushed. Particularly weekday mornings. And when you’re trying to eat more healthily, it’s hard to avoid falling into the trap of grabbing something quick and instantly gratifying for breakfast (like a cereal bar). 

If you’ve got two minutes and a smoothie maker though, you have a healthy and nutritious breakfast at your fingertips.

When I first got my smoothie maker, I was a bit put off by the fruit and veg prep – if I’ve got to peel, slice, and de stone then it’s not exactly quick and easy. For this recipe, though, the extent of the prep is pouring – so easy and so delicious!


Black Forest Fruits and Beetroot Smoothie

Serve one

Ingredients 

1 handful frozen Black Forest Fruits

1 handful oats

250ml beetroot juice

1. Put all of the ingredients in the smoothie maker. Top up with water.

2. Whizz. Add more water if it’s too thick. 

You’re done! Simple, quick and so healthy.

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Savoury Courgette and Gorgonzola Muffins


Courgette and Blue Cheese Muffins

I don’t know about you, but I would always prefer a savoury breakfast to a sweet one. It always confuses me so much when I go to coffee shops or cafes; the breakfasts to take away always seem to be pain au chocolat or sweet muffins, with a tiny range of savoury sandwiches (bacon, sausage, egg, always the same…).

Muffin mixes can take savoury flavours just as well as sweet, and so I don’t understand why more places don’t sell them! But then, they’re so easy to make at home that it’s not too much of a problem.

These particular muffins are made from one of my favourite vegetables, courgette, with some ripe gorgonzola (most other blue cheeses would work well too) and black pepper – simple, but a winning combination.

Give them a go – if you’ve never made your own muffins at home before, you’ll wonder why not when you realise how simple they are!

This takes 30 minutes max and will make 12 large muffins.

Courgette and Gorgonzola Muffins

Savoury Courgette and Gorgonzola Muffins

300g self raising flour

3 tsps baking powder

50g cheddar cheese

1 courgette, grated (should be approx 200g)

3 eggs

3 tbsps vegetable oil

3 tbsps milk

150ml natural yoghurt

Black pepper

60g gorgonzola

1. Preheat your oven to 220 degrees.

2. Weigh out the flour, baking powder and cheddar and place in a large bowl.

3. Add the grated courgette, yoghurt, milk, oil, eggs and a grinding of black pepper.

Savoury Courgette and Gorgonzola Muffins (1)

4. With a fork, break the egg yolks and beat gently, then combine the rest of the ingredients together, gently, until it is all combined.

Savoury Courgette and Gorgonzola Muffins (2)

5. Fill a 12 holed muffin tin with 12 muffin cases. Share the mixture out evenly between the muffin cases.

6. Chop the gorgonzola into 12 equal pieces and place one on top of each muffin.

Savoury Courgette and Gorgonzola Muffins (3)

7. Bake in the oven for 15 minutes until risen and golden.

Savoury Courgette and Gorgonzola Muffins

Smoked Paprika Baked Eggs


It was always going to be a lazy day today, after the shock to the system which was the first full week back at work after the Christmas break. I love lazy Saturdays, and the opportunity to cook a nice breakfast (well, brunch) is a rare treat.

The other half’s favourite food is eggs, and so that was his request. To be more precise, his request was three eggs.

The weather isn’t nice today, so I wanted to make something gooey and warming. Baked eggs is perfect for this, with a roll of warm, fresh bread for dipping. I’ve added a touch of chorizo and smoked paprika to mine too, just to add a little extra warmth.

This takes 20 minutes, and will serve 2. (I had one egg and hubby had three, most would probably have two each).

Smoked Paprka Baked Eggs.

Smoked Paprika Baked Eggs

40g chorizo

1 onion

500g smooth passata

1 tsp smoked paprika

4 eggs

10g cheddar cheese

Bread rolls, to serve

1. Preheat the oven for 200 degrees.

2. Chop the chorizo into small chunks. Put in a frying pan over a high heat and cook until the oil has started to run out. Add the onion, and cook for 2 minutes, stirring often. Pour in the passata and smoked paprika; bring to the boil.

3. Pour the tomato mix into 2 small ovenproof dishes. Make a small well in the centre of each using a wooden spoon, and crack 2 eggs into the centre of each dish, being careful not to break the yolks. Grate a little cheese over the top of each, and put in the oven for 10-15 minutes depending on how well you like your eggs cooked. Enjoy!

Smoke Paprika Baked Eggs