Avocado and feta smash on toast
Serves one

 

Ingredients
1 slice rye toast or sourdough bread
1 tsp pesto
1⁄2 avocado
1 tbsp feta cheese
1 teaspoon mixed seeds

Method
1. Pop the toast in the toaster to crisp up.
2. Meanwhile smash together the avocado and feta cheese until it forms a smoothish
texture depending on how you like it - I personally like a few chunks left in.
3. Once the toast is ready, spread the pesto and top with the avocado mixture.
4. Sprinkle over the mixed seeds.

Make ahead muffins

Serves 6

Ingredients
6/7 eggs (depending on how big yours are. I use six large typically)
Pinch of dried herbs (parsley, thyme and rosemary work well)
1⁄4 cup of leftover cooked vegetables
1⁄2 cup baby spinach
25g cheddar cheese (grated)
Butter or oil for greasing

Method
1. Preheat the oven to 200°C/180°C fan assisted
2. Grease a 6 tin muffin tray with butter or oil
3. Evenly distribute the spinach then vegetables between the muffin holes
4. Beat the eggs together with the spices before pouring over the vegetables in the tin.
5. Sprinkle over the cheddar cheese before popping in the oven,
6. Leave to cook for approximately 10 minutes (keep checking as they may need longer
depending on how hot your oven runs). When they are done the muffins will be
browned on top and no hint of a wobble when you move the tray. If they wobble they
aren’t cooked all the way through so you’ll need to put them back in for a while – it’s not
like brownies where a wobble is encouraged.
7. Once cooked remove from the oven and leave to cool in the tray before storing in an
airtight container in the fridge for up to 4 days.

Coco banana smoothie

Serves two

Ingredients
1⁄2 frozen banana. If you don’t have frozen bananas you could use a regular one with a
couple of ice cubes added in.
1 cup milk (dairy or plant based)
1⁄4 cup grated frozen courgette (frozen is great as it gives it a thicker texture but fresh is
also fine)
1⁄2 tbsp smooth nut butter
1 heaped tsp cacao powder
1⁄4 teaspoon of vanilla essence
Handful of ice cubes (optional)

Ingredients
1⁄2 frozen banana. If you don’t have frozen bananas you could use a regular one with a
couple of ice cubes added in.
1 cup milk (dairy or plant based)
1⁄4 cup grated frozen courgette (frozen is great as it gives it a thicker texture but fresh is
also fine)
1⁄2 tbsp smooth nut butter
1 heaped tsp cacao powder
1⁄4 teaspoon of vanilla essence
Handful of ice cubes (optional)

Banana-nut porridge
Serves two

Ingredients
1⁄2 banana (fresh or frozen)
1tbsp peanut butter (crunchy or smooth works)
1⁄2 cup oats
1 cup milk (dairy or plant based)
1 teaspoon vanilla essence
1⁄2 teaspoon of cinnamon

Method
1. In a saucepan mash the banana and cook for 5 minutes on a low heat, stirring
continuously until starting to darken
2. Next swirl in the oats, spices and vanilla essence, stirring well to make sure the mixture
is throughly covered in banana
3. Pour in the milk and stir everything together then bring to a simmer (careful not to boil)
on the hob until the mixture is thickened to your liking.
Note: you can make this in the microwave by cooking the banana on it’s own in a bowl on
high for 30 seconds before mashing; then adding the remaining ingredients and stirring
together. Once combined cook for one minute, stir and return to the microwave for another
minute or until cooked to you liking.

Berry overnight oats
Serves 2

Ingredients
1⁄2 banana – the riper the better
1⁄3 cup porridge oats
3⁄4 cup milk (dairy or plant based)
1 tbsp chia seeds or flax seeds
1 tbsp nut butter (optional)
1 tbsp of unsweetened desiccated coconut
1 tsp ground cinnamon
Dash vanilla essence
1⁄3 cup mixed berries (frozen works well here)

Method
1. The night before you wish to eat the oats undertake the prep work: mash the banana
into a smooth paste before stirring in the porridge oats and chia seeds.
2. Stir in the rest of the ingredients and mix thoroughly until fully combined before
covering and placing in the fridge overnight. Note: at this stage the mixture may look a
little runny, that’s normal. Don’t worry as it will thicken overnight.
3. In the morning give the mixture a stir. You may need to loosen the mixture using some
milk or water a little as the chia/ flax seeds will have set into a jelly overnight, thickening
the whole mixture.
4. Decant into bowls and top with more berries, more coconut and more nut butter if you
like.

Classic Omelette
Serves 6

Image courtesy of babyinmykitchen

Ingredients:
1 full bouquet of parsley chopped.
3 medium onions sliced.
2 garlic cloves sliced.
2 tbsps of olive oil.
8 eggs.
2 tbsp of all-purpose flour.
2 tsp of salt.
Sprinkle of pepper.
Sprinkle of ground cinnamon.

 

Topping:
Grated mozzarella cheese.
Grated Emmental cheese.
Tomato slices.

Method:

1 Mix all the ingredients together and place them in an oven pan at 160°C until perfectly cooked (about 15 to 20 mins).

 

2 Remove the pan from the oven and sprinkle the cheese on top of it then place the tomato slices.

 

3 Put the pan back in the oven with the upper side of the oven turned. Leave until the cheese is melted and crispy.

Croque Madame
Serves 1

Image courtesy of babyinmykitchen

Ingredients:
60g of butter.
3 tbsps of flour.
2 cups of hot milk.
1 tsp of salt.
Pinch of white pepper.
Pinch of nutmeg.
Eggs (one egg per sandwich)
Soft Bread (pain de mie)
Smoked ham.
Kashkaval cheese slices.
 Emmental cheese slices.

Method:


1.  Heat the milk on the side.
2. In a saucepan, melt the butter then add the flour over it and mix rapidly until well combined. Instantly, pour the hot milk on the butter and flour mixture and stir well until all lumps disappear. Add all the seasoning and mix well. Leave to boil until the sauce thickens.
3. When the sauce is ready, spread it over 2 layers of soft bread then add one layer of Emmental, smoked ham and kashkaval. Close both ends together and place it on a sandwich grill until the cheese is melted and bread is toasted.
4. On the side fry an egg in a pan and sprinkle it with salt and pepper (leave it as much as you like) then add it on top of the toasted sandwich.

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