Weekend Breakfast Perfection…

After about 100 weekends when D surprised my very pregnant self with breakfast, I thought it was about time I returned the favour, so here we are… I baked him the best breakfast muffins I could come up with (being in the kitchen involves a lot of improvising for me). Just to get you in the mood, they contain prosciutto (because I forgot to buy bacon and prosciutto was the only thing I had in the fridge), red cheddar and a touch of garlic. Since it is the weekend, we tend to not count calories, fat or any other nasty stuff that could get our morale down, but I am telling you, these muffins are not for those that are on a diet, no, they are a cheat meal!

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Thankfully, if you have them for breakfast, they are not as bad as they seem on paper because you have an entire day to consume all that savoury goodness. That being said, I tried to keep them on the healthy side by not using white flour and by switching from sour cream to a much lighter yoghurt and low fat milk. I did not keep that in mind where the red full fat cheddar was involved, but you could easily switch to low fat mozzarella and skip the butter if you want them to actually be diet-friendly. I did not really want that because, hey, I am pregnant, and I need a day or two to indulge in my cravings fatty or not!

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So, getting down to the nitty gritty, here’s what you need for these dreamy breakfast muffins:

  • 200 gr wholemeal flour
  • 300 gr red cheddar
  • 125 gr plain yoghurt
  • 300 ml milk
  • 80 gr butter
  • one garlic head
  • 3 tsp baking powder
  • 1 egg
  • A bit of oil for your tray (I used avocado spray oil)
  • 12 slices of prosciutto

Following the steps is quite easy and it takes you about 7-10 minutes:

  1. Grate 200 gr of cheddar, cut the remaining cheddar into small slices, lightly beat the egg and mince the garlic.
  2. In the flour bowl mix together the baking powder,milk,yoghurt and egg.
  3. Incorporate the grated cheddar into the mix.
  4. Put the butter in a pot and slowly heat it up. When the butter is all melted add the garlic and stir well for about 1 minute. Take the pot away from the stove.
  5. Spray the muffin tray with a bit of oil.
  6. Now you are going to make muffin sandwiches with quite a few layers: first, put the prosciutto in each muffin shape, add about one tablespoon of batter, add a teaspoon of the garlic infused oil, the cheddar slices and finally another tablespoon of batter.
  7. Put in the over (pre-heated at 180 degrees) for about 20 minutes, until they are brown on top. Yes they are not the best looking muffins once you get them out of the oven.
  8. That’s it! After they have cooled a bit, carefully take them out of the tray and serve them.

The combo of aromas is just too amazing and we both ended up finishing the entire tray of muffins in one sitting, but, to be honest, since it is the weekend I do not want to ruin my mood by thinking of how the scale is going to tip at my next doctor’s appointment. I can tell you that the little bundle of joy (which is very energetic these days) enjoyed them very much and I hope you will too!

L.

 

Craving potatoes…Again…

We haven’t posted a recipe in a while now… Not necessarily because we have lacked in the cooking department – in fact we kinda did, with all the construction works going on – most of our cooking has been about D cooking wonderful breakfast recipes as surprises for me during weekends, therefore, no photos were taken to document that. Since some (all) of his dishes turned out AMAZING we will re-do them and post them here. Today is all about yesterday’s dinner and me craving potatoes again.

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This is a very easy to make dish, basically you can add anything in it, but I have to warn you, it needs 1.5 hours to be ready from the point when you only have the ingredients until you can actually enjoy it, so start before you are hungry. The ingredients are basics and to be honest, we had most of them in our house. This is yet again a no-meat dish because I still seem to have an adversity towards meat these days.

What you will need for about 30 potato patties:

  • 1kg of white potatoes (but you can use whichever type you like)
  • 2 eggs (we use free-range eggs that my mother brings me from the countryside every week)
  • 1 garlic head (not too big as you still want to feel all the other ingredients and potatoes tend to absorb the garlic flavour better than anything else)
  • about 8 young green onions
  • 300 gr of cheddar (we used both white and red cheddar – about 150 gr each)
  • 50 gr of butter (use full fat butter as it is better)
  • 15 gr of fresh oregano (you can use whatever fresh greens you like)
  • salt
  • pepper

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What you need to do:

  1. Preheat the oven at 200 degrees Celsius.
  2. Grate the potatoes and put them in freezing water as you do not want them to turn brown. I was lucky enough to have D help me with this step as he knows how important my manicure is to me and I always seem to grate my fingers whenever I attempt to grate anything.
  3. Cut the onions, mince the garlic and the oregano and grate the cheese.
  4. Whisk the eggs and melt the butter (we used the microwave for the butter for about 30″)
  5. Get a big bowl as you are going to mix all the ingredients together. It doesn’t really matter what order you put them in, but it is really important to mix them really well.
  6. Start making patties from the mixture and arrange them on a tray (use some baking paper otherwise they will stick to the tray and that is very messy).
  7. Put them in the oven for about 40 minutes after which time you should add some cheddar on top of them and leave them in the oven for another 5 minutes.
  8. That’s it! Enjoy!

 

This is not the healthiest meal out there, but it is an ok one according to my UP app. Yes it is packed with saturated fat, but it is also almost equally packed with unsaturated fats and fibres. Now all the data you see here is for the entire quantity – that is about 30 patties – yes, we used two trays to bake the entire composition, but you can use half of the ingredients. That means that one patty provide about 70 kcal which, in the grand scheme of things, is not that much. Naturally, nobody can only eat one, so I’d say that one serving consists of three-four patties, so it is rather ok for dinner.

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L.

 

Egg Feast!

It’s funny how, whenever we have to leave for a vacation somewhere, everybody seems to throw food at us. This is what happened last Sunday…my mother gave us 12 eggs! I mean, I know egg-season is here with Easter right around the corner, but what are we supposed to do with 12 eggs when we are one foot into our vacation. Good thing D is smart and full of cooking ideas! He decided we should make a frittata on Sunday morning. As all is fun and jolly in our kitchen, we, yet again, decided to use whatever we already had in our fridge for the magical Sunday frittata. Yes, I know Saturday is our day for the food post, but I had to share this with you before our departure. This was so easy to make and so delicious that it would be a pity to not share it prior to next Saturday, plus we have another mouth-watering recipe for next weekend.

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Here’s what we used:

  • 1 red onion
  • 1 garlic clove
  • 6 asparagus spears
  • 1 bell pepper
  • 100 gr bacon
  • 150 gr cheddar cheese
  • 4 green onions
  • 2 large mushrooms
  • 6 eggs
  • butter

Yes, for some random reason, we had all that in our fridge. Told you we were chaotic chefs!

How to get from random ingredients to a tasty frittata?

  1. Chop all the vegetables and beat the eggs. Arrange them for a lovely photo! Do not forget to pre-heat the oven at 200 degrees C.
  2. Heat a cast iron pan. You’ll need a pan that goes into the oven as well. Melt a small piece of butter so all the stuff you are going to put in won’t get stuck on the pan.
  3. Fry the onion and the garlic first, then add the bacon and mix them really good until the bacon is half-crispy.
  4. Add the mushrooms and the asparagus and fry them until they are a little cooked. Don’t cook them for too long as the mushrooms will leave a lot of water.
  5. Mix the eggs with the bell peppers,the green onions and the cheddar and pour everything over the vegetable and bacon mix in the pan.
  6. Mix them all up really good and then off in the oven they go!
  7. After about 15 minutes, grate the frittata with a bit of cheddar and put it back into the oven for 5 more minutes.
  8. That’s it! Take some pictures, share them on Instagram and enjoy!

This turned out really really delicious and D was right to use the eggs for the frittata, he also ate two boiled eggs each morning and we managed to finish them by the time we had to leave! This is a truly successful story and unlike all the other times we cooked, there weren’t enough dishes to even fill the dishwasher!

As usual, the nutritional info is curtesy of my UP app and it is for 4 servings so you have to divide it to get the info for one serving.

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L.