Tag Archives: breakfast

Secret Squirrel Savoury Muffins

5 Sep savoury muff

I love secrets.  As a matter of fact, I’m holding a couple for people right now.
Some are dark and heavy, but my favourite is that a really dear friend is pregnant and it’s hard not sing it from the rooftops. It’s really early days so it’s totally secret squirrel but I know….and now you know too.
She’s so into the business of it all…..like I was with my first. Thirsting for knowledge, reading everything and following the little growth chart of my peanut implicitly.
‘Look, babe, this week we get ears!’
By the time you’re pregnant for the second or, heaven forbid, third time you can barely remember how many weeks you are, but that first pregnancy is such a great, magical, miraculous unknown.
Anyway, she’s looking to me as a bit of an expert on the subject of pregnancy and babies…. Lord, help her.
Even after two I still know sweet F.A. about the business of bairns.

The novelty of flourescent coloured porridge has worn off on Wonder Boy (and Mister H questioned whether he truly needs that much food colouring at breakfast) so we’re back in the breakfast funk. He’ll eat a bite of toast, or a Weet-Bix bite or two but nothing that will really sustain him or grow him big and strong-like.
I do have to give D Man props for optimism though, because every morning, when asked what he would like for breakfast, he answers with ‘choco’, which is D speak for chocolate pudding.
Having never, ever once had chocolate pudding for breakfast, and his chances of ever receiving it being next to nothing, I think his tenacity is commendable.

That kid will go far.

Muffins disappear pretty quickly around these here parts, and although I do love a savoury muffin, I had never really busted them out for my family before today.
I thought we could give them a crack for breaky. I reckon they’re a fairly wholesome kind of breakfast. There’s everything in there a boy could need for his morning’s activities. A bit of flour, a bit of egg, a hint of bacon and some cheese. When you think about it, it’s kind of like a fry up in sheep’s clothing……except I threw in some sneaky, secret squirrel vegetables. Next to ‘shrooms, zucchini is my least favorite veg, however, for this kind of thing, they’re ideal. Innocuous, is the name of the game, and in these babies, they just blend into the mix….spinach? Same goes.
Corn gives a sweet pop, and onion adds flavour. I’m a convert to the savoury muffin.
You could make these ones vege-ma-tarian if you wanted but everybody knows that everything is better with bacon. Well, maybe Miss Piggy wouldn’t agree but who asked her, the old sow?

Yield – 17 muffins

You will need -

1 cup of self-raising flour
1 cup wholemeal flour
1 cup grated cheese
1/2 cup grated zucchini
1/2 corn kernels
a handful of spinach, finely chopped
1 rasher of bacon,finely chopped
1/2 small spanish onion, finely chopped
2 teaspoons baking powder
1 egg
1 cup milk
1 good pinch of mixed herbs

Per-heat over to 180C.
Cook off your onion and bacon in a fry pan.
While that’s doing it’s thing, combine dry ingredients in a bowl. Add your wet stuff to your dry and mix it well, taking care not to over mix.
Spoon it into your prepared muffin cases.
Chuck them in the oven for about 20 minutes or until a skewer comes out clean.

Eat, eat, eat.
The panel beater dude did me a large favour by coming to pick my car up today for the insurance evaluation tomorrow. I came him a bag full of these little rippers.
He’ll think I’m a great baker, who can’t drive for shit, but I’m ok with that.

Wow, we’ve covered some ground today, huh? Hope you’re all better at keeping secrets than I am.

 

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Breakfast of Legends – Red Porridge

14 Jul red porridge

D Man’s all time favourite colour is red. Everything is red. Even blue things are red.

He loves red shoes, red pants, red cars and, although fond of all hats, his favourite – by a country mile –  is his red fire chief hat.

I’ve been feeling like a bit of a fraud lately, you know being a foody/mummy blogger and all…..It would seem that D Man’s tastes have changed and my toddler, who was eating sushi back when his peers were eating rice smoosh and mashed everything (he didn’t use chopsticks though, just in case you were going to call Ripley), has become a bit picky.
I hate picky eaters, as much as I hate dog poo so I sincerely hope it’s just a passing phase.

He still eats sushi with gusto, and pretty much anything that can be eaten on the run with his hands. I think it’s mostly because he’s just so damn busy all the time. He’s currently a cracking multi-tasker. Playing with blocks, whilst watching tv, whilst eating something that will leave crumbs all over the Persian, whilst probably filling his pants.
I wonder if he’ll continue to be able to multi task as he gets older? I think it’s something that most guys lose the ability to do by about 4…..but I digress.
Breakfast has been a real bitch. He might have a couple of bites of toast, a few nuts or half a banana, but he’s gone from devouring large amounts of breakfast to picking like a supermodel. When I asked him yesterday what he wanted for breakfast, he answered,

“Red”

What the f&*k is red? Red is not a food? But instead of going into the semantics of the English language I thought perhaps I could accommodate my little red-loving friend. I made us red porridge….apples, berries and some food colouring. Figured he’d poo poo it and I’d end up eating the lot, but I’m ok with red porridge.

He noshed that red pap right up, muttering “Yummy, red. Niiice”, like a mini, blonde Yoda.

I sure fixed his little red wagon, so to speak.

This morning, when I asked him what he wanted he said, for the first time EVER,

“Blue”

When I put his bowl of banana, date and blue porridge in front of him, he breathed a happy sigh and said,

“Mmmm, red’.

Little weirdo.

So, today’s recipe is nothing amazing for people with no kids (perhaps inner children will be excited?), but for people with kids, this may revolutionise your mornings. If you’re going to be all ‘oh no, we don’t do food colouring because it’s unnatural, and stuff’, then fine. Stick to grey old porridge.
I ain’t bovvered.

Yield : enough for he and me (yes, grammar spotters – I KNOW!)

You will need :

  • 1/2 cup oats
  • 1 cup milk
  • 1 small red apple, grated
  • 1/2 cup frozen berries, chopped
  • a few drops of red food colouring

Do you really need me to tell you? Ok, I’d better, just to keep up appearances.

Place all of the ingredients into a pan and cook until thickened, and squidgy. Like porridge…..but red.

Other rocking combinations are banana and date (and blue, if you so desire), and pear and apricot (yellow, I would say – but there are no rules)

Mother’s Day Every Sunday – Banana and Berry Pancakes

26 May pancakes

Some concepts are worth fighting for. Remember when the French rioted in the name of the four day week? That was totally worth fighting for. They lost, and still work 5 days like the rest of the Western world, but it was definitely worth a shot. I’m going for Mother’s Day every Sunday. You don’t need to give gifts, although they are appreciated. You don’t need to bring flowers, although the dining table looks surprisingly less cluttered with a full vase amongst the crap. Husbands, you don’t need to give foot massages, although you will probably increase your chances of sex……You just need to be nice to Mums, all Mothers, every Sunday.

Now, I really think that’s worth fighting for.

Nothing says Mother’s Day like a spesh breakfast. Preferably made for you…..preferably while you’re still in bed, but sometimes you just need to make yourself feel special if you think you may die waiting for said meal. I will proudly state that I do get a cup of tea in bed every non-training day. Before triathlons, that was every day, after triathlons, it’s twice a week…….stoopid triathlon training.

Anyway, this breakfast is a cracking start to the day. I always keep frozen berries in the freezer. They’re great to throw into muffins, smoothies and bircher muesli to give them a lift. Fresh berries actually dry out a bit when cooked so frozen is the way forward for things like this. If you want to thrown in a spoon full of LSA (linseed, sunflower and almond meal), go for it. I’m out at the moment so I didn’t.

Yeild – 2 adults and 1 toddler

You will need - 

  • 1 ripe banana, peeled and mashed
  • 1 egg
  • 150ml milk
  • 100g self-raising flour
  • 2/3 cup frozen berries, I chop the large ones into bits for even cooking
  • butter for cooking
  • yoghurt for serving
  • maple syrup for serving

Place mashed banana into a small mixing bowl and add the egg and milk. Add the flour, gently mixing as you go. Stir in your berries. Heat a little butter in a fry pan and spoon in your mixture, cooking three or four at a time. Cook until little bubbles appear in the top and flip. Fry until golden brown. Cook remaining pancakes.

Share out the pancakes and top with a dollop of your favourite yoghurt and a splash of maple syrup. If you’re really going for the Mother’s Day sensation, serve with crispy bacon. Mmmmmm, crispy bacon. Oink.

Breaking the Fast – Irresistible Apple and Maple Bircher

23 Mar

Anyone that knows me knows that I really love food.

When I’m eating breakfast I’m certain that it’s my favourite meal of the day. Whether it’s hot or cold, eggy or cereal, I do so love breaking my fast…but then, along comes my old friend, Lunch. As I’m enjoying my mid-day meal, not necessarily anything extravagant – perhaps a salad or sandwich, I would quite solemnly swear that, indeed, lunch was in fact my favourite meal of the day. As soon as the lunch plates have been cleared then I begin to think about my true love, dinner. I rarely plan in advance, as much as I’d love to be orgamanised, but I really, really enjoy a yummy dinner at the end of a long day…..oh, and I love snacks and dessert, did I mention that?

I like food. A lot. A LOT.

Seeing as this is the beginning of our relationship, dear reader, I thought it only apt to begin with a spot of breakfast. If you charted our foundling relationship as a day one could say we’re in our metaphorical breakfast, so I’m breaking us in easily with a spot of Bircher Muesli. Fun for the whole family.

Now my men hate porridge. The strange phenomenon is that they both like Bircher. I’m fairly sure Mister H knows Bircher is merely cold porridge but D Man is, as yet, none the wiser. I don’t dig your usual, standard claggy grey bowl of Bircher, I love fancy pants up-town variations that make me feel like I’m consuming a decadent creamy bowl of joy rather than tricked up horse food.

The beauty of this breaky is that you can make a batch on Sunday night, double it if you’re super keen and you’ve got quick, easy, low GI, low fat breaky ready to rock for the start of the week. No excuses for grabbing a ham and cheese croissant on the way to work (although Mister H has been known to have both – two breakfasts, like a good Hobbit!!)

Apple, Cinnamon and Maple Bircher – Holsby Style.

Time – overnight

Quantity – 2 adults and 1 little person

Ingredients –

  • 1 cup of rolled oats
  • 2 heaped tablespoons, plus extra for serving, yummy yoghurt, either natural or vanilla if that floats your boat
  • 1 apple, skin on, grated
  • Some good quality apple juice
  • 1 teaspoon of ground cinnamon
  • 2 tablespoons of real maple syrup – none of that imitation crap, please. The real deal is so much better.
  • 3 teaspoons LSA (or ground linseed, sunflower and almonds for the nut novices)
  • a handful of dried cranberries, or fresh berries or other dried fruit of your liking.

So easy, gang. Ready? Set? Go!

Chuck your oats into a container, and just cover them with the apple juice. Add your yoghurt, cinnamon and grated apple.Stir it like you mean it. Refrigerate overnight. In the morning, serve how much your morning belly wants, dollop on some yoghurt, sprinkle on some LSA and cranberries and drizzle with some maple.

Viola! Breakfast of champions and Holbys!

 
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