Green Eggs and Ham Fritatta

Super tasty way to use up leftovers

I hate food waste. So when I see stuff has been hanging about the fridge for a couple days I try to find a way to use it up.

I had some lardons left from another dish I had made. I also had some feta cheese and vegetables. I decided to make a fritatta, which is great to slice up and use from breakfast or brunch, and makes a great lunch box filler.

Fritatta packed full of green veggies, salty bacon and feta cheese.

Ingredients

8 Eggs

100 Grams Feta cheese

100 Grams Lardons (cut up streaky bacon would also work)

1 Onion (finely chopped)

100 Grams Kale (cooked)

100 Grams Frozen peas (thawed)

1 Tbsp Chopped parsley (optional)

Salt and pepper

Method

  1. Heat a large pan, and add the lardons
  2. Fry until crispy, and then remove from the pan
  3. Add the onion to the pan, cook over a low heat until soft
  4. The kale, parsley and peas, and crumble the Feta cheese into the oan
  5. In a separate bowl, crack 8 eggs and beat, before adding to the frying pan.
  6. Remove the pan from the heat and mix all the ingredients well
  7. Transfer to a 8 inch x 12 inch baking tin. Bake for 15-20 minutes in an oven pre heated to 200 degrees. Cook until just firm and allow to set in the tin

Potato, Sausage, and Apple Skillet

I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.

My sort of comfort food

Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.

Serves 4

Ingredients

500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)

8 Pork sausages (cut into chunks)

2 Red onions (thinly sliced)

2 Dessert apples (cut into chunks)

2 Tbsps Olive oil

Salt and pepper

Method

  1. Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
  2. Add the cut up sausages and onions, and stir occasionally until browned
  3. Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
  4. Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage

Homemade Granola

Shop bought granola can be expensive and sometimes a bit blah. This version is a feast of different tastes and textures. It’s also quick and easy to make, and tastes better than anything you can buy.

I like to team it up with some Greek yoghurt and fresh fruit for a quick and wholesome breakfast that will definitely keep you full until lunch. It also tastes really good sprinkled over ice cream for some crunch. This will keep well in airtight container for 10-14 days.

Rich aand crunchy, straight from the oven.

Ingredients

250 Grams Porridge oats

100 Grams Dessicated coconut

25 Grams Sunflower seeds

25 Grams Pumpkin seeds

50 Grams Pitted dates

50 Grams almonds

100 Grams Peanut butter

3 Tbsp Maple syrup

100 Ml Vegetable oil

Team your granola up with some Greek yoghurt and fresh fruit for a quick and satisfying breakfast

Method

  1. Add all the ingredients to a bowl
  2. Get your hands in and makes sure the peanut butter is rubbed thoroughly in the mixture
  3. Transfer to a baking tray, and put in an oven preheated to 180 degrees
  4. Bake for 30 minutes, half way through take the mix out and stir the mixture to make sure it cooks evenly

Feta Scrambled Eggs

Feta Scrambled Eggs

This makes a really tasty weekend breakfast dish, when you’re feeling a little hung over and needing something to get you feeling human again. It’s also great for a quick lunch, or if you get in from work and want to make something that will be ready in 5 minutes. This along with some hot buttered toast is my weekend happy place.

Serves 2

Ingredients

1 Tbsp. Olive Oil

4 x Eggs

100 grams Feta Cheese (most supermarkets sell “salad cheese” which is essentially the same thing but cheaper)

Salt and pepper

Egg and feta mixed together

You can add extras like chopped olives, or spring onions/scallions or chives, but it’s also delicious just as it is.

Serves 2

Method

  1. Heat the oil in a frying pan.
  2. Cut the Feta in into 1cm chunks
  3. Crack 4 eggs into a bowl and whisk.
  4. Add eggs, and feta, and stir the mixture as the eggs scramble, season with salt and pepper
  5. When the eggs are cooked to your liking serve up with toast, (this is also delicious with crispy bacon if you’re a meat eater)

Mediterranean Chicken Traybake

If you like quick easy mid week dinners then check this out. An easy delicious dish that’s is good enough to crack out for company.

This can be made in advance and reheated if you fancy some weekend cooking. I usually serve with rice or crusty bread to soak up all the yummy juices this cooks in. It’s colourful, tasty and smells fantastic,

Mediterranean Chicken Traybake

Serves 4

Ingredients

4 Large chicken thighs ( I used ones that still had the bone in, and left the skin on. But you can use the boneless skinless ones if you prefer)

100 Grams Green beans (I use frozen ones that I have defrosted)

100 Grams button mushrooms (halved)

1 Red pepper (Cut into chunks)

1 Yellow pepper (Cut into chunks)

1 Red onion (cut into quarters)

12 Black olives, (optional)

8 Cherry tomatoes

1 Tbsp Olive oil

1 Tsp Smoked paprika

1 Tbsp White wine vinegar

2 Cloves of garlic

Salt and pepper

Method

  1. In a baking dish, mix the olive oil and smoked paprika and put into an oven that has been preheated to 200 degrees, for 5 minutes
  2. Add the vegetables and garlic to the dish and coat with the oil and paprika mix, and bake for 10 minutes
  3. Season the chicken thighs with salt and pepper
  4. Remove the vegetables from the oven add the white wine vinegar and stir, set the chicken thighs on top and bake for a further 25 minutes
  5. Remove from the oven and check that chicken is fully cooked, serve when ready.

Veggie Fried Rice

Some nights you just can’t face cooking, when this is the case, this is the dinner for you. I can never judge how much rice to make, and always have extra rice left over. This is a great way to use up that left over rice and takes less than 10 minutes to make.

Serves 2

250 Grams Boiled long grain rice (cold)

2 Scallions /spring onions (sliced)

50 Grams Button Mushrooms (sliced)

50 Grams Frozen peas (thawed)

2 Eggs

2 Cloves of garlic (minced)

1/4 Tsp Dried chilli flakes

1 Tbsp Grated ginger

2 Tbsp Soy sauce

1 Tbsp Sesame oil

2 Tbsp Oil for frying (something without a strong flavour like sunflower oil)

Method

  1. Heat the oil for frying in a large frying pan or wok
  2. Add the vegetables, and cook for 2 minutes, then add the ginger, garlic, and chilli flakes and cook for a further minute
  3. Add the rice to the pan, and cook for a 1-2 minutes, before adding the sesame oil, and soy sauce. Make sure the rice is piping hot
  4. Crack 2 eggs into the pan and stir the entire mixture until the egg is cooked and little flecks of cooked egg appear. Eat right away

Gnocchi with bacon and broccoli

My little sister made this for me, and now I have to stop myself making it more than once a week.

A quick and easy starter or midweek dinner. This recipe makes enough for four people as a starter or two hungry people for dinner.

Serves 2

500 gram Pack of gnocchi

4 Slices of bacon

1 Small head of broccoli

2 Tbsp Olive oil

150 grams Crème fraiche

2 Cloves of garlic

Method

  1. Chop the broccoli into bite sized pieces, blanch in boiling for two minutes, and then drain
  2. Chop the the bacon into pieces (about 2cm, but bigger if you prefer)
  3. Cook the bacon in large frying pan (without oil) until crispy, and set to on side
  4. In the same pan and the olive oil and heat before adding the gnocchi, and allow the to cook until they start go golden brown
  5. Add minced garlic to the gnocchi and cook for a further minute
  6. Add the bacon and broccoli and stir in the crème fraiche. Stir until all the all the ingredients are coated and then serve