Baked Eggs and Potatoes – My Way!
So, last week I could hardly eat a thing – I had a google for soft meal ideas and found nothing. Dan was coming to stay so I didn’t want to just give him bland mash potatoes – I had a look at what we had in and made a meal, that honestly – was SO good!
- 2 Large baking Potatoes
- Chorizo Sausage
- 1 Pack of Bacon Lardons (we had smoked bacon in)
- 12 Cherry Tomatos
- 4 Spring Onions
- 50g Cheese (grated) – We used Cheddar
- Flat Leaf Parsley (to taste)
- Coriander (to taste)
- Olive Oil
- 2 Eggs
I also used 2 small cake pans. This in my opinion cooked it better and kept everything together.
Pre Heat Oven To Gas Mark 5.
- Peel 2 large potatoes & Cut into Small chunks. Pop into boiling (slightly salted) water and leave for 10 minutes.
- Whilst the potatoes are boiling, pour a small amount of oil into the cake tins and pop them into the oven to heat up.
- Slice your Chorizo, we used 2/4 of the Chorizo sausages from the pack and this was enough.
- Over a low heat, add a tea spoon of oil in a pan, pop your bacon lardons to brown off.
- Pop the Chorizo into a pan after a few minutes and keep moving everything around.
- Once browned off, take off the heat and put to one side.
- Drain your potatoes.
- Remove the cake tins from the oven and pop your potatoes into them. Leave a circle of space in the middle.
- Add salt and pepper to taste and pop back into the oven for 5 minutes.
- whilst the potatoes are roasting, cut your tomatoes and slice your spring onions.
- Remove potatoes from the oven, and mix in the bacon and chorizo. Add your salt, pepper & tomatoes too. Stir together and again, push to the sides to leave a circle empty in the middle.
- After 5-10 minutes remove from the oven, make sure theres oil in the middle of the pan, Crack ONE egg into the middle of each tin and pop back into the oven.
- Cook for 7 minutes.
- Chop your parsley & coriander (to taste).
- Remove from oven & sprinkle cheese, Parsley and coriander ontop. Add the Spring onion too.
- Pop back into the oven for another 3 minutes – to melt the cheese.
- Remove and eat straight from the pan.
I cooked mine for slightly longer as i don’t like runny eggs. For runny eggs yolks, use the timings above.
Let me know how you get on, theres loads of different variations of this dish as the main base of it is literally, eggs and potato!
You need a Pizza’ This! – GF Chicken and Pesto Pizza
In the UK, we never really get a Summer but we’re currently on week 3 of nice weather. I put the poutine and gravy away for once & I made pizza’s instead; and they worked really well!
For the base:
- 2 teaspoons dried active baking yeast
- 1/2 teaspoon brown soft sugar
- 350ml warm water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 430g plain flour (I use the co-ops one Free from flour and it works amazingly)
- Tomato and basil sauce (Literally just Chopped tomatoes, blended with basil, parsley, a small amount of garlic, salt and pepper.
- Roasted chicken breast
- Green Pesto – You can buy this or use the recipe that I use (linked in blog on main page from Wednesday)
- Mozzarella Cheese (Fresh is always the best as you can pull it apart but grated works too!)
- In a large bowl, dissolve the yeast and brown sugar in the warm water, and let sit for 10-15 minutes.
- Stir the salt and oil into the yeast mixture, then Mix in half of the flour.
- Turn the dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a damp cloth (i used a tea towel and it worked fine!) . Let the dough rise until double in size; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
- Add your toppings – *Full list of my toppings above –
- Preheat oven to 220 C / Gas mark 7. If you are baking your pizza in a tray, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Leave to cool for a few minutes, cut and serve.
I had mine with a leafy salad, beetroot salad and homemade coleslaw –
Let me know how you get on –
GF Sea food Pasta
Hey! So, On Sunday, Dan and I went to the City ground to watch Forest play (this was his idea of a date day) – and it was actually good! They won 2-1.
On the way back I gave dan literally 12 options of what he could have for dinner that i didn’t mind cooking. He still ended up not picking, so I picked and we had seafood pasta. It was SO good – if i do say so myself!
It’s really easy to make too! Here’s the recipe –
- 2 Red Onions
- Fresh Parsley
- Fresh Basil
- Guten Free Pasta (Morrisons is my fave)
- Double Cream
- Cherry Tomatoes
- Squid Sliced into Rings
- Muscles – shelled or de-shelled – this is up to you!
- Olive Oil
- Add a little Olive Oil to a large pan.
- Chop the garlic and red onion into small chunks and pop it in the pan and let it fry off.
- Dice your Parsley and your basil.
- Add your sea food (but not the squid) into the pan and let it warm up.
- Add salt and pepper.
- Pour in 3/4 of a pint of double cream and turn the heat down to simmer.
- Add your cherry tomatoes (sliced in half)
- Add your Squid
- Add your Parsley and Basil and stir
- Leave to simmer for 15 minutes on the lowest heat
- Boil your pasta and drain it (11 minutes is usually enough time for GF)
- Wash off any starch left on the pasta
- Pour your sauce into the pasta saucepan – mix and serve.
Serve with a Green Salad or/and garlic bread.
It’s super easy and makes a really tasty meal!
GF Chilli Con Carne
The weather last week was freezing, snowing, and horrible! So it was time for some comfort food in-between work. We made Chilli con carne and it was beaut. We had it with Gherkins (my favourite), tortilla chips, Sour cream, rice, cheese and guacamole. We got the recipe from the BBC website too, but then altered it to be GF.
This is what you need..
- 2 tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 1kg/2¼lb lean beef mince
- 2 x 400g cans chopped tomatoes
- 3 tbsp tomato purée
- 2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 stick cinnamon
- 1 beef stock cube
- salt and freshly ground black pepper
- 2 x 400g can red kidney beans, rinsed and drained
- 1 large bunch coriander leaves, roughly chopped
Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and everything else!
Enjoy, its really yummy!
Quick GF 15 Minute Tea – Garbage Fries.
It’s cold, it’s dark by like 4pm and although we’re only a few days away from Christmas, i’ve never felt less Christmassy..
SO GIVE ME ALL THE CARBS!
I got in from work not knowing what I fancied for dinner, and I was really annoying myself. So Of course, it had to be something with chips (I really needed the carb input..) so Garbage fries it is!
So, heres a super easy way of making them in less than 20 minutes!
You need –
- 2 Potatoes sliced into chips (keep the skin on)
- 2 Eggs
- 1 Green Chilli
- 1 Red Chilli
- 2 Salad Tomatos
- Spring Onions
- Smoked Bacon
- Cheder & Red Leicester Cheese (grated)
- Slice your potatoes into chips, keep the skin on and get them in the fryer or oven ASAP.
- Dice the tomato, Slice the Chillis and Spring onions.
- Cut your bacon into cubes, and fry it until it’s crispy in a little olive oil.
- Grate the cheese.
- Get your chips out and drain the excess oil off of them.
- Fry your eggs – We want runny yolks!
- Add salt and pepper to taste and shake them to even out the seasoning.
- Add your chips to an oven proof dish and sprinkle the cheese on top – pop them in the oven for 4-6 minutes so the cheese melts.
- Get the chips out, sprinkle your crispy bacon, spring onions, chillis, and diced tomato on top.
- Add your Eggs on top and sprinkle with paprika and Parsley and the left over grated cheese.
I had mine with loads of Sour Cream, and it definitely filled the Carb Craving! This fed 2 of us and there was still LOADS left…Oooops.
The best thing about this is it’s naturally Gluten Free so there is no need to swap anything!
Gluten Free Mug Cake.
It’s November, the days are short, the nights are long.. and the snow flake came on my car’s dashboard this week which means – It’s Officially winter!
Climbing into bed on Tuesday night, I needed a pick me up of sugar whilst i binge watched Netflix – So came across a recipe for Mug cake and swapped a few bits to make it Gluten Free! It was beaut, so clearly, I need to share the recipe with you!
Ingredients you need:
- 4 tbsp Gluten Free self raising (SR) flour
- 4 tbsp caster sugar
- 2 tbsp cocoa powder
- 1 medium egg
- 3 tbsp milk
- 3 tbsp vegetable/sunflower oil
- A few drops vanilla or other essence (orange, peppermint etc)
- 2 tbsp chocolate chips/nuts/raisins etc (optional, but why not?)
Use the largest mug you have to avoid it overflowing in the microwave!
- Add the flour, sugar and cocoa powder to the mug and mix.
- Add the egg to the mixture. Mix in as much as you can but don’t worry if there’s still dry mix left.
- Add all the other ingredients apart from the chocolate chips etc (if you are adding) and mix until smooth. Add the chocolate chips and/or the nuts/raisins and mix well.
- Centre your mug in the middle of the microwave and cook on high for 4-5 mins, or until it has stopped rising and is firm to the touch. Watch it rise as it cooks!
- Let it stand for 30 seconds – 1 Minute.
Add some cream or ice-cream on top – and you’re done!