Breakfast

Recipe of the Week | Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

This is THE perfect breakfast for a lazy morning.

Enjoy with a cuppa and your favourite magazine.

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted

Instructions

  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

 

This recipe is taken from our fantastic cookbook;  Just For One Or Two – see more about how great it is.

 

 

#tripletested

#eatbreakfast

#pancakes

#dairydiaryrecipe

#recipeoftheweek

5 breakfasts that will make you want to leap out of bed!

5 breakfasts that will make you want to leap out of bed!

A good breakfast will definitely
keep you going until lunch and
help to stave off those
mid-morning biscuit cravings.

Here are five breakfast ideas that will make you love mornings.

 


Avocado on Chilli Buttered Toast

Avocado on Chilli Buttered Toast

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Suitable for vegetarians

Ingredients

  • Butter 25g (1oz)
  • Chilli jam 2 tsp
  • Seeded bread, such as Vogel, 2 large slices
  • Ripe avocado 1 large or 2 small, peeled stoned and sliced

Instructions

  1. Beat butter together with chilli jam.
  2. Toast bread on both sides.
  3. Spread with chilli butter, top with avocado and season to taste.

 


Blueberry Bircher muesli

Blueberry Bircher Muesli

  • Servings: 6
  • Time: 10 mins plus chilling
  • Difficulty: easy
  • Print

Calories 422 per portion
Fat 22g (9.7g sat) per portion

Ingredients

  • Greek yogurt 500g tub
  • Rolled oats 200g (7oz)
  • Wheatgerm or ground hazelnuts 40g (1½oz)
  • Desiccated coconut 40g (1½oz)
  • Hazelnuts 50g (2oz), toasted and chopped
  • Cloudy apple juice 200ml (7fl oz)

To serve per portion

  • Granny Smith apple ½, cored but not peeled, coarsely grated
  • Blueberries 50g (2oz)
  • Runny honey 1 tsp
  • Ground cinnamon to sprinkle

Instructions

  1. Mix together yogurt, oats and wheatgerm or ground hazelnuts then stir in coconut, hazelnuts and juice. Transfer to a container, clip on lid and chill overnight.
  2. When ready to serve, stir in apple and a few blueberries and spoon into glasses. Top with blueberries, honey and cinnamon.
  3. The remaining muesli will keep in the fridge for 2-3 days; just add a little juice, if required.

 


Scotch Woodcock

Scotch Woodcock

  • Servings: 4
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 441 per portion
Fat 37g (18.9g sat) per portion

Ingredients

  • Eggs 8 (4 whole plus 4 yolks)
  • Single cream 300ml (½ pint)
  • Unsalted butter 50g (2oz), softened
  • White bread 4 slices
  • Anchovy fillets in olive oil 8, drained
  • Capers 16, drained
  • Chopped parsley 2 tbsp

Instructions

  1. Whisk together eggs, egg yolks and cream and season to taste.
  2. Melt half the butter in a saucepan and scramble eggs for 4 minutes until softly scrambled.
  3. Meanwhile, toast bread on both sides and spread with remaining butter.
  4. Pile scrambled egg onto toasts and arrange anchovy fillets in a cross on top of each. Sprinkle with capers and parsley.

 


Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted

Instructions

  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

 


Scotch Pancakes

Scotch Pancakes

  • Servings: 12-16
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 61 per portion
Fat 1g (0.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 125g (4½oz)
  • Ground cinnamon a pinch, optional
  • Caster sugar 1 tbsp or to taste
  • Egg 1 large, beaten
  • Milk 150ml (¼ pint)
  • Sunflower oil 1 tbsp
  • Bananas 2, peeled and chopped
  • Maple syrup 4 tsp or to taste

Instructions

  1. Sift flour and cinnamon (if using) into a bowl. Stir in sugar. Make a well in the centre and add egg. Whisk in milk gradually until batter is smooth and has the consistency of thick cream.
  2. Wipe a non-stick frying pan with oil. Heat pan until hot, then turn down heat to medium low.
  3. Cook pancakes in batches: drop tablespoons of mixture into pan, spaced well apart. Fry for 1-2 minutes on each side or until surface puffs and bubbles.
  4. Serve three or four per person, piled in a stack, scattered with chopped banana and drizzled with maple syrup.

 

#tripletested

#eatbreakfast

#pancakes

#dairydiaryrecipe

5 Best Ever On Toast Ideas

5 Best Ever On Toast Ideas

5 Best Ever On Toast Ideas

Speedy and delicious, these quick ideas for something on toast are a welcome alternative to the ubiquitous cheese on toast.


Gourmet Beans On Toast

Gourmet Beans on Toast

  • Servings: 2
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 576 per portion
Fat 23g (8g sat) per portion

Ingredients

  • Baked beans 400g can
  • Tuna in spring water 160g can, drained and flaked
  • Mayonnaise 2 tbsp
  • Snipped chives 1 tbsp
  • Salt and freshly ground black pepper
  • Rustic bread 2 large thick slices
  • Cheddar cheese 50g (2oz), grated
  • Tomato 4–6 slices

Instructions

  1. Preheat the grill. Gently heat the baked beans in a small pan on the hob.
  2. Mix the tuna with the mayonnaise and chives and season to taste.
  3. Toast the bread on one side, then turn over and very lightly toast the other side.
  4. Spread the tuna mixture evenly over each slice of toast (right up to the edges).
  5. Spoon the baked beans over the tuna, sprinkle with cheese and cook under the grill until the cheese is melted and lightly browned.
  6. Add the tomato slices and cook for just 1 minute. Serve hot.


Brunchtime French Toasts

Brunchtime French Toasts

  • Servings: 1
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 645 per portion
Fat 42g (8.3g sat) per portion

Ingredients

  • Egg 1, beaten
  • Salt and freshly ground black pepper
  • Wholemeal bread 1 slice
  • Vegetable oil 2 tbsp
  • Lean trimmed back bacon 2 rashers, de-rinded
  • Field mushroom 1, wiped, peeled and sliced
  • Tomato 1, thickly sliced
  • Snipped chives to garnish

Instructions

  1. Beat the egg with 2 tablespoons of water and some seasoning and then pour onto a plate. Dip the bread on both sides in the egg, allowing it to soak up all the mixture.
  2. Melt the butter with the oil in a frying pan until bubbling, then cook the bread for 2–3 minutes on each side until lightly golden and set. Drain well, reserving the pan juices, and keep warm.
  3. Add the bacon to the pan and cook for 3–4 minutes on each side until cooked through and lightly golden. Drain well, reserving the pan juices, and keep warm.
  4. Add the sliced mushroom and tomato to the pan and cook, turning occasionally, for about 5 minutes until cooked through and tender.
  5. To serve, place the eggy bread on to a warm serving plate and top with the bacon, tomato, mushrooms and snipped chives. Eat immediately.

Cook’s Tip
If preferred, replace the bacon with pork sausages or a vegetarian variety for a tasty veggie version.


Scrambled Eggs with Smoked Salmon

Scrambled Eggs with Smoked Salmon

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 766 per portion
Fat 55g (25.2g sat) per portion

Ingredients

  • Butter 75g (3oz), softened
  • Tomato purée 2 tsp
  • Chopped dill 2 tbsp, plus a few fronds to garnish
  • Capers 2–3 tbsp, well drained and roughly chopped
  • Freshly ground black pepper
  • Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
  • Eggs 5 large, beaten
  • Smoked salmon slices 100g packet, cut into thin strips
  • Beefsteak tomato 1, deseeded and diced, to garnish (optional)

Instructions

  1. Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.
  2. Toast the bread and keep warm.
  3. Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.
  4. Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip
For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.


Gorgonzola Bruschetta with Balsamic Figs

Gorgonzola Bruschetta with Balsamic Figs

  • Servings: 4
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 193 per portion
Fat 10g (2.9g sat) per portion

Ingredients

  • Brown sugar 1 tbsp
  • Balsamic vinegar 2 tbsp, plus extra to serve
  • Figs 2, cut into eight
  • Olive oil 2 tbsp
  • Ciabatta 4 slices
  • Garlic ½ clove, peeled
  • Watercress 2 small handfuls
  • Mint leaves 2 tbsp
  • Gorgonzola piccante 50g (2oz), crumbled

Instructions

  1. Preheat oven to 200°C/Gas 6. Combine sugar and vinegar and coat figs in this mixture. Leave for 15 minutes and then transfer to a baking tray and roast for 10-12 minutes until soft.
  2. Meanwhile, brush oil over ciabatta slices and toast for 1-2 minutes each side. Rub lightly with garlic.
  3. Top ciabatta with watercress, mint, figs, a little black pepper and Gorgonzola. Drizzle with a little oil and vinegar before serving.


Avocado Toast

Avocado on Chilli Buttered Toast

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Suitable for vegetarians

Ingredients

  • Butter 25g (1oz)
  • Chilli jam 2 tsp
  • Seeded bread, such as Vogel, 2 large slices
  • Ripe avocado 1 large or 2 small, peeled stoned and sliced

Instructions

  1. Beat butter together with chilli jam.
  2. Toast bread on both sides.
  3. Spread with chilli butter, top with avocado and season to taste.

 

#ontoast #tripletested #avocado

Breakfast Week

Scramble Eggs with Smoked Salmon

Celebrate Breakfast Week with this decadent breakfast from the Take a Box of Eggs cookbook.

Scrambled Eggs with Smoked Salmon

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories ?766 per portion
Fat 55g (25.2g sat) per portion

Ingredients

  • Butter 75g (3oz), softened
  • Tomato purée 2 tsp
  • Chopped dill 2 tbsp, plus a few fronds to garnish
  • Capers 2–3 tbsp, well drained and roughly chopped
  • Freshly ground black pepper
  • Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
  • Eggs 5 large, beaten
  • Smoked salmon slices 100g packet, cut into thin strips
  • Beefsteak tomato 1, deseeded and diced, to garnish (optional)

Instructions

  1. Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.
  2. Toast the bread and keep warm.
  3. Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.
  4. Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip
For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.

 


 

Take a Box of EggsBuy the brilliant
Take a Box of Eggs
cookbook at just £7.49.

Buy Dairy Diary 2016

 

 

 

#breakfastweek
#tripletestedrecipes
#eggs

 

 

 

 

Breakfast Week. Win a spa weekend for two!

Breakfast recipes

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Breakfast Week. Win a spa weekend for two!

Hands up who eats breakfast? Me, me me!! I love everything about breakfast, the traditional breakfast foods and drinks and the fact that I wake up every morning ravenous enough to eat a horse (or maybe a bacon sandwich)!

Confession time, I adore junk cereal – particularly
that cinnamon one – but I have given up boxed
cereal entirely due to the fact that most of it is
packed with sugar.

Instead, I enjoy homemade porridge (see below) or wholemeal toast with fresh fruit or egg and bacon (or all of these!) and a mug of good strong coffee.

According to the BBC, breakfast as we know it didn’t exist for large parts of history. The Romans didn’t really eat it, usually consuming only one meal a day around noon.

In the Middle Ages monastic life shaped when people ate; nothing could be eaten before morning Mass and meat could only be eaten for half of the year. It’s thought the word breakfast entered the English language during this time and literally meant “break the night’s fast”.

Religious ritual also gave us the full English breakfast. On Collop Monday, the day before Shrove Tuesday, people had to use up meat before the start of Lent. Much of that meat was pork and bacon as pigs were kept by many people. The meat was often eaten with eggs, which also had to be used up, and the precursor of the full English breakfast was born.

After the restoration of Charles II, coffee, tea and dishes like scrambled eggs started to appear on the tables of the wealthy. By the late 1740s, breakfast rooms also started appearing in the homes of the rich.

The Industrial Revolution regularised working hours, with labourers needing an early meal to sustain them at work. All classes started to eat a meal before going to work, even the bosses.

And so our modern day breakfast routine was established.

 

 

Win a spa weekend for two

Win a spa weekendWhat’s your favourite breakfast? 

If you take a photo of it and upload it to the Shakeupyourwakeup campaign website you could win a spa weekend!

Enter the competition

They have lots of breakfast ideas on their website too.

 

 

Here are my two favourite Dairy Diary breakfasts:

 

 

Banana-Porridge

Banana Porridge

Serves 4
Time 8 mins
Calories 174 per portion
Fat 2g of which 0.4g is saturated

Porridge oats 110g (4oz)
Ground cinnamon 1 tbsp
Honey 3 tbsp
Banana 1 large, sliced

1 Put oats and 500ml (18fl oz) water in a pan and bring up to boil. Simmer for 4 minutes, stirring occasionally.

2 Add most of cinnamon and honey and cook for 1 minute.

3 Add most of banana slices and stir.

Serve with remaining slices of banana on top, drizzled with remaining honey and sprinkled with cinnamon.

A Dairy Diary recipe.

 

Scrambled-Eggs-with-Smoked-Salmon

Scrambled Eggs with Smoked Salmon

Preparation time 4 minutes
Cooking time 3 minutes
Calories per portion 766 Kcal
Fat per portion 55g of which saturated 25.2g
Serves 2

Butter 75g (3oz), softened
Tomato purée 2 tsp
Chopped dill 2 tbsp, plus a few fronds to garnish
Capers 2–3 tbsp, well drained and roughly chopped
Freshly ground black pepper
Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
Eggs 5 large, beaten
Smoked salmon slices 100g packet, cut into thin strips
Beefsteak tomato 1, deseeded and diced, to garnish (optional)

1 Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.

2 Toast the bread and keep warm.

3 Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.

4 Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip. For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.

Recipe from Just One Pot Dairy Cookbook

 

 

#breakfastweek

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Amazing Anti-ageing Foods

Amazing Anti-ageing Foods

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Amazing Anti-ageing Foods

Hmmmmm, would I like to look younger and keep wrinkles at bay?

Yes!!! Well, with regular exercise and the right foods we can grow older gracefully. The Dairy Diary shares with us what to eat and why (take note, chocolate is on the list!):

Antioxidants, which zap
cell-damaging free radicals,
are vital.

Acai berries are jam-packed with antioxidants, omega oils, dietary fibre, amino acids, calcium and B vitamins. Blueberries are a great source of anthocyanidins. They may also help brain function, keep eyes healthy, help lower cholesterol and protect against cancer.

Broccoli, kale, cabbage and Brussels sprouts are rich sources of fibre, vitamin C, carotenes andother anti-cancer compounds.

Carrots are powerful antioxidants, protect skin from sun damage and wrinkles, and help maintain a healthy heart. They are one of best sources of betacarotene, which your body converts into vitamin A.

Cherries contain plenty of anthocyanidins, as well as vitamin C; strongly antiinflammatory, they reduce the risk of heart disease.

Chinese leaves are a rich source of betacarotene, help control blood pressure, improve digestion and help combat asthma and bronchitis.

Cinnamon is a powerful antioxidant, and helps balance sugar in the blood.

Dark chocolate (with at least 70% cocoa solids) – two squares give you a dose of anti-ageing flavonoids, and a good measure of antioxidants.

Fish, especially oily fish, contains essential fatty acids, and vitamin D for bones and joints. It also helps your body to eliminate fat-soluble toxins and maintains lipid supply in the outer layers of your skin, which some say smooths wrinkles.

Garlic helps maintain healthy circulation and lowers cholesterol, plus having beneficial antiviral, antiseptic, antibacterial and antioxidant properties.

Green tea comes from the same plant as black tea but the leaves are less processed and so the tea is higher in antioxidants. It may help lower cholesterol, speed metabolism (for weight loss), protect teeth and joints and reduce sun damage to skin. White tea, from the concentrated buds of the plant, is even less processed and more beneficial.

Honey boosts the immune system and improves brittle nails.

Nuts and seeds are a great source of vegetable protein, fibre and essential fats and minerals.

Walnuts are full of antioxidants; Brazil nuts are rich in selenium, important for the immune system; almonds contain vitamin E; pumpkin and hemp seeds and linseeds provide skin-plumping essential fatty acids and valuable minerals, such as zinc, calcium, iron and magnesium.

Oats contain soluble fibre that helps reduce cholesterol, and B vitamins that, with silicon, help keep skin, hair and nails looking good and bones strong.

Amazing Anti-ageing Foods are full of vitamin E and linoleic acid (an omega-6 fat) and help keep skin
hydrated. They also have antiinflammatory properties.

Onions help maintain a healthy heart, and may slow bone loss. They contain vitamins C and B6 (good for muscles) and have anti-inflammatory, antifungal and antibacterial properties.

Quinoa is an excellent source of protein and, unlike wheat or rice, contains all the essential amino acids, as well as the whole range of B vitamins.

Tomatoes are full of vitamin C, potassium and lycopene, an antioxidant that protects skin and eyes from sun damage and helps ward off certain cancers. More lycopene is absorbed if tomatoes are heated, canned or made into ketchup, or eaten with olive oil.

 

Homemade Muesli

Dairy Diary Homemade MuesliMakes 18 portions
Time 30 mins
Calories 152 per portion
Fat 4g of which 0.5g is saturated
Suitable for vegetarians

Ready-to-eat dried apricots 110g (4oz)
Ready-to-eat dried prunes 110g (4oz)
Ready-to-eat dried figs 110g (4oz)
Seedless raisins 110g (4oz)
Sultanas 50g (2oz)
Walnuts 50g (2oz), finely chopped
Rolled porridge oats 375g (13oz)
Oranges 2, finely grated zest only
Lemon 1, finely grated zest only
Ground cinnamon or mixed spice 1–2 tsp, optional

1 Roughly chop apricots, prunes and figs and place in a large bowl. Add all remaining ingredients and mix together thoroughly.

2 Store muesli in an airtight container, in a cool place.

3 To serve, spoon into serving bowls, barely cover with milk and allow to stand for 5–10 minutes. Serve topped with natural yogurt and, if you like, blueberries or a little honey.

A Dairy Diary recipe.

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