Sunday Brunch

On Sunday my son Brad and his wife Faye came round for brunch.  They are both into healthy eating and so I thought I would do an alternative to the usual cooked breakfast.  Inspired by a couple of recipes from my Eat Healthy magazine I did roasted sweet potato, butternut squash and red pepper frittata, homemade ‘baked’ beans and grilled gluten free sausages by Heck.  It went down really well and was surprisingly filling.

The baked beans were a combination of two recipes, I just took the flavours I like and the ingredients I had and a little bit of hey presto!

Here is the recipe if you fancy having a go yourselves:

  • coconut oil for frying
  • 1 red onion finely chopped
  • 1 tin of cannellini beans
  • 1 tin of mixed beans
  • 1 tin of chopped tomatoes
  • 200ml passata
  • a large tablespoon of tomato puree
  • 1 tbsp Tamari
  • 1 tbsp Worcestershire sauce
  • 1 tbsp maple syrup
  • 1 tbsp coarse-grain mustard
  1. In a small frying pan, gently fry the onions in the coconut oil for about 10 minutes until they are nice and soft
  2. drain and rinse the beans and add to a large saucepan
  3. add everything else and the cooked onions
  4. bring to the boil and simmer for at least 30 minutes, the longer you simmer the thicker the sauce.

They were very simple to make and a lot healthier than the usual tinned baked beans.

They also bought me a beautiful flower arrangement for the table, it’s from their favourite florist  Penny Jane Flowers in Leigh-on-sea.

Beautiful flowers from my lovely son and his wife
Beautiful flowers from my lovely son Brad and his wife Faye

 

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Breakfast Banana Muffins

I have been making these banana muffins for years, but only just recently have I taken to having them hot out of the oven for a breakfast treat.  The original recipe waits until they are cool and then add cinnamon frosting on top, but they never last long enough to get to this stage anymore!

I often bake them on a Sunday as a breakfast treat after a nice and well deserved lie in.  I also like to bake them when we have guests staying over, it’s amazing how the delicious aroma of freshly baked banana muffins gets them out of bed. ♥

I now bake these little wonders directly in the tin and not in paper muffin cases.  I came about this one day when I didn’t have any cases and so just I greased the muffin tin well and cut little round discs from parchment paper to put at the bottom.  The reason I do this all the time now is that: 1- I found that the muffin stuck a bit to the paper when you peeled it off and 2- the sides cook nice and crispy and adds to the breakfast muffin experience 🙂

To make them you will need: … Continue reading

American Sweetcorn Pancakes

These naturally gluten free and dairy free pancakes are amazing and great for breakfast or brunch.  We had them with scrambled egg and a few mushrooms, but my husband suggested that next time they would taste even better with a few rashers of bacon on top!  I must admit, I added a squeeze of tomato ketchup on top of mine.

Here is the recipe – you will need: … Continue reading