Asparagus, smoked trout and wild rice salad

Asparagus, smoked trout and wild rice salad

Brunch for dinner. That’s what this dish is to me. And brunch is my absolute favourite meal! Grilled asparagus, poached eggs, smoked trout. Refreshing on a balmy night, but still very filling!

Asparagus, smoked trout and wild rice saladAsparagus, smoked trout and wild rice salad

Asparagus, smoked trout and wild rice salad

  • Servings: 2
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Ingredients

  • 1 cup wild rice
  • 4 eggs
  • 1 tbs olive oil
  • 1 bunch asparagus
  • 3 tbs extra virgin olive oil
  • 1 lemon, juiced and zested
  • Salt and pepper
  • 200g smoked trout, sliced thinly
  • 100g rocket

Directions

  1. Cook the rice (I often use a microwavable pouch to make things even easier) and once cooked, place in the salad bowl.
  2. Soft boil the eggs in a pan of boiling water for 6 minutes. Remove from the saucepan and place cold under running water until cool. Leave aside to cool.
  3. Place a griddle pan on high, heat 1 tbs of olive oil and cook the asparagus until soft and charred slightly. Add to the salad bowl.
  4. To make the dressing, whisk the extra virgin olive oil and the lemon juice together. Season to taste.
  5. Flake the smoked trout into the salad bowl and toss in the rocket. Peel the eggs and place on top, and drizzle the dressing over the whole lot.

Tuna and sweetcorn frittata muffins

A simple tuna and sweetcorn muffin to ward away the munchies

I am currently posed with the problem of being at home a lot more than I have ever been, yet having less free time to cook extravagant things than I ever have before.

I decided to try out a really simple baked frittata recipe that uses a muffin tray and pantry ingredients. The result was some very cute little tuna and sweetcorn bites that have served so well as a late afternoon snack. Munching on one of these while I prepare dinner has satisfied my gnawing hunger, without filling me up for the main event. Solves the urge to eat peanut butter straight from the jar!

A simple tuna and sweetcorn muffin to ward away the munchies

They take 10 mins to put together and about the same in the oven. Definitely something I can manage on a Sunday afternoon to set me up with substantial snacks for the week.

A simple tuna and sweetcorn muffin to ward away the munchies

Tuna and sweetcorn frittata muffins

  • Servings: makes 8
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Ingredients

  • 4 eggs
  • Salt and pepper
  • 95g tuna
  • 1 cup frozen corn
  • ½ cup grated cheddar
  • Zest of a lemon
  • 1 tsp dried chives

Directions

  1. Preheat the oven to 180° Celsius and grease a muffin tray using spray oil.
  2. Whisk the eggs and season them with salt and pepper.
  3. Stir through the remaining ingredients.
  4. Pour the batter into the muffin tray.
  5. Bake for 20 mins in the oven or until set. Remove and let cool on a wire rack.

Haloumi, olive and sun dried tomato loaf

Salty, crusty and golden haloumi bread with olives and sun dried tomatoes

As I have written about previously, I am always on the lookout for a delicious, easy, on-the-go lunch option, for example, my curry pumpkin muffins. Today I present to you another option: haloumi, olive and sun dried tomato loaf.

Salty, crusty and golden haloumi bread with olives and sun dried tomatoes

There is no kneading, no rising, nothing of the waiting nature. Simply combine the ingredients, stir through your flavour bombs, and bake. That’s the hardest part – waiting for the loaf to be ready to eat!

Salty, crusty and golden haloumi bread with olives and sun dried tomatoes

Crispy edge, dense and tasty interior. Keeps well for a few days in an airtight container. No need for any extra toppings, but you totally could cover it in avocado, or bacon, or a poached egg…you know, the usual.

This was a smash hit with my family. I hope it goes down well with you too!

Salty, crusty and golden haloumi bread with olives and sun dried tomatoes

Haloumi, olive and sun dried tomato loaf

  • Servings: approx. 8 slices
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Ingredients

  • 450g plain flour
  • 1 tsp salt
  • 2 tsp baking powder
  • ½ cup olive oil
  • 280ml water
  • 2 eggs
  • 200g haloumi, diced
  • ¼ cup black olives, sliced
  • ¼ cup sun dried tomatoes, sliced

Directions

  1. Preheat the oven to 180° Celsius. Grease a loaf tin with spray oil.
  2. Sift flour, salt and baking powder together.
  3. Whisk together the oil, water and eggs.
  4. Combine the wet and dry ingredients, and bring together to form a dough.
  5. Stir through the haloumi, olives and sun dried tomatoes.
  6. Pour into the loaf tin and bake in the oven for 45 mins until golden on top and a skewer comes out clean.

Cauliflower mac ‘n’ cheese pancakes

Fluffy cheesy cauliflower macaroni pancakes

Everyone has several foods that, if presented with an evening solo, they would make in a greedy fashion and gobble down unseen, yes?

This is my combination of guilty pleasures all put together into the one recipe. Of the many things I loved about visiting New York a few years ago was that you could find mac n’ cheese on the menu EVERYWHERE. It was wonderful! I have a hard time going past this if I see it on the menu, even though there are plenty more adventurous options that I would enjoy. I just can’t say no.

Fluffy cheesy cauliflower macaroni pancakes

These pancakes are perfect for an at-home brunch. They’re easy to make ahead. Whizz up some cauliflower, cook the macaroni and prepare the simple batter. They could also be easily frozen for another more chaotic night when you are caught at home by yourself, and a lazy and indulgent dinner is needed.

Fluffy cheesy cauliflower macaroni pancakes

Cauliflower mac 'n' cheese pancakes

  • Servings: 4
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Ingredients

  • 1 ½ cups cauliflower, riced (just whizz in a food processor raw)
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 eggs
  • 240ml milk
  • 60g butter, melted
  • 100g macaroni pasta, cooked
  • 1 cup cheddar cheese, grated
  • 1 spring onion, sliced
  • Handful fresh parsley, chopped

Directions

  1. Mix riced cauliflower, baking powder and salt together.
  2. Whisk together eggs, milk and melted butter.
  3. Combine wet and dry ingredients.
  4. Stir through the cooked pasta and cheese.
  5. Heat a frying pan on medium heat and spray a thin layer of oil over the base.
  6. Ladle out ¼ cup of the pancake batter at a time into the frying pan. Cook on one side for approx. 3 mins or until bubbles form over the top of the pancake.
  7. Flip and cook for 1-2 mins on the other side.
  8. Serve pancakes with spring onion and parsley.