If you’ve followed me on Instagram for a while you’ll know already that my favourite type of food is a mish mash of middle eastern and mediterranean dishes.
I’ve got worse at eating the food I love since moving to London, but this morning I thought NO. I want shakshuka. And I’m not going to go and pay £19286836418 for it in a London brunch spot. I’m gonna make the damn thing myself!
So here it is, my recipe for a chunky old pan of shakshuka love!
Chunky Saturday Morning Shakshuka
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
- 1 red onion
- 1 red pepper
- 2 garlic cloves
- 1 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1 x 400g tin of chopped tomatoes
- 1/2 tsp tomato puree
- 100 g Feta but really just use as much as you want - I like a lot!
- 2 eggs
- Fresh coriander
- Crusty bread
Slice the onion and pepper into thin but chunky slices - about 0.5cm wide.
Heat 1 tbsp of olive oil in a pan, and add the onion and pepper. Soften on a low heat for 15 minutes until they've reduced in size.
Add the finely sliced garlic cloves and cook for 1 further minute.
Add the spices and mix into the galic, peper and onion. Immediately add the tin of tomatoes and tomato puree to the pan and season well with salt and pepper. Simmer for a further 10 minutes until all the liquid reduces and the sauce is thick.
Crumble in the feta and stir.
Make two holes for the eggs and crack them in. Cook for 1 minute still on the heat and then transfer to the oven to cook for 5-7 minutes until firm.
Sprinkle on some coriander, slice up some crusty bread and slather with butter, dunk it in and enjoyyyyy!
So this little number I’ve adapted from a BBC Good Food recipe and put my little spin on it!
Such a good snack for breakfast or a little something to take the edge off sweet cravings in the evening!
Choc Chip Banana Bread
- 150 g wholemeal flour
- 110 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 300 g mashed extremely ripe bananas
- 1 tsp vanilla essence
- 3 tbsp honey
- 3 large eggs beaten
- 200 ml natural yoghurt I use low fat but you can use any
- 250 g milk or plain chocolate chips
Preheat the oven to 150C
Combine the dry ingredients in one bowl.
Mash the bananas in a separate bowl and combine with the eggs, vanilla essence, honey and yoghurt. Once these have been combined stir in the chocolate chips.
Add the wet mixture to the bowl of dry ingredients.
Pour into a loaf tin and bake for 1hour 15 minutes.
Check it's cooked by poking a skewer into the middle, if it comes out dry then you're good to go!
Transfer to a cooling rack and try the first slice when it's just warm!
Hands up if you’re terrible at looking after yourself? *Raises hand*
I’m just as guilty as everyone else – despite what my Instagram might tell you!
Since moving to London my life has, unsurprisingly, increased in pace rapidly. I now rarely eat breakfast – except for at weekends – I eat half the amount of fruit and veg I usually do and I’m drinking less water than I ever had before.
I was lucky enough to spend 2 and a half weeks back at home over Christmas and I realised how tired and run down I was. Before the holidays I had the flu for a month and a half – yes you read that right… a month and a bloody half!
So I’ve promised myself I’m going to pull it together and start putting nutrients into my body to counteract my London lifestyle. This is the first of a few superfood recipes I’ll be posting, so I hope you’ll enjoy.
I’ve sourced my goji berries for this recipe from Naturya and they are one of the Naturya Super 6 range. I was lucky enough to go to the Naturya Super 6 breakfast club last year, and this is a brand I can really get on board with. Like me they believe in the pure and natural goodness of food – no additives or gimmicks – just fresh goodness and super tastiness!
Anyway, enough waffling… to the recipeeee!
These will make the perfect breakfast or snack for anyone with a hectic lifestyle. Just knock up a batch on a Sunday afternoon and enjoy them for the rest of the week! FYI they’re quite crumbly, so come out more as chunks than rectangles… so if you want perfectly formed bars, add 350g honey instead.
Superfood Goji Berry and Cashew Nut Flapjacks
A healthy breakfast or snack for those on the go!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
- 300 g oats
- 30 g flaked almonds
- 30 g pumpkin seeds
- 80 g cashew nuts
- 200 g runny honey
- 1 tsp ground cinnamon
- 1 handful dried goji berries
Preheat the oven to 180C and line a baking tin with parchment. I used a 16x25cm pyrex dish, cause I'm trendy like that.
Spread the oats, nuts and seeds out on a baking tray and dry roast for 10 minutes.
In the meantime add all of the other ingredients into a big bowl.
Once the oats, nuts and seeds have roasted, add them to the bowl.
Pour into your baking tray and flatten - but not too much - you don't want rocks for breakfast!!
Bake for 25 minutes or until golden brown - be careful not to catch the edges!
Slice into squares or bars and enjoy!
These will keep in an air tight container for about a week - if they last that long!
I love cashews so they were my nut of choice, but you can swap them and the other nuts/seeds out for whatever your preference is!
They're quite crumbly, so come out more as chunks than rectangles... so if you want perfectly formed bars, add 350g honey instead.
This is the perfect brunch for hungover weekends or mornings you want to make just that bit more special!
This is a really versatile recipe, you can switch normal potatoes out for sweet potatoes or do a mixture of both. I’ve also done a butternut squash, potato, sage, bacon and mozzarella version too!
Whip this up for those you love, snuggle on down under a blanket and enjoy in front of a film!
Egg, Bacon and Potato Hash
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 1 tbsp of salted butter
- 1 tbsp olive oil
- 750 g potatoes diced into 1cm cubes
- 10 rashers of bacon
- 250 g mushrooms finely sliced
- 1 bag of spinach
- 4 eggs
- 300 g dried mozzarella
- Sprinkle of parmesan
Melt the oil and the butter in a pan and then add the potatoes.
Fry the potatoes on a medium heat until they are golden brown on the outside and soft in the middle (this should take about 20 minutes).
Add the bacon and mushrooms and cook through. Season well with salt and pepper.
Stir in the spinach until it's softened and then fold the cheese into the potatoey bacony heaven.
Make 4 holes in the potato mixture and crack an egg into each.
Sprinkle with parmesan and transfer to the oven/grill. (If you're using a skillet without a plastic handle bake in the oven for a further 10-15 minutes - depending on how runny you want your yolks - or if you're just using a normal frying pan grill until the eggs have cooked, the cheese is melted and has turned golden brown).
I kind of made these up with things I had milling about the fridge this morning, and they worked out so so well! They’re a lot lighter than normal American pancakes, which I can’t usually eat because they make me feel terrible! But these bad boys are something else!
Blueberry, raspberry and banana smoothie pancakes
Blueberry, raspberry and banana smoothie pancakes for brunch this morning! Not very photogenic because they're much gooier than normal American ones... No way near as heavy too!!
Prep Time5 mins
Total Time20 mins
- 1 very ripe banana
- 230 g of mixed raspberries and blueberries
- 100 ml almond milk
- 200 g flour
- 1 egg
- 1 tsp baking powder
- Coconut oil
Whiz it all ingredients and half the berries together in a blender (I used my NutriBullet). Melt some coconut oil in a non stick pan and pour out enough to make one pancake. Decorate with a few berries on top while cooking. Cook until solid (this takes quite a while, I prefer mine still quite gooey in the middle) and serve!
Give them a go and let me know what you think!
Enjoy, M xx