Monday, 21 April 2014

Easter Weekend Family BBQ

I love going back home to my parents house, their house is so nice and homely. It was lovely to grow up in, and the garden was even better. 

It is a beautiful space that is perfect for BBQs. There's always so much to look at and enjoy. As well as my parents, when I go home, I get to see the crazy cats and sometimes my lovely siblings.

Charlie wasn't keen on having his photo taken...

And the best thing is that my Mum always makes delicious food... 
This Saturday we had an awesome BBQ of three different types of gluten free sausages (from M&S), marinated chicken, prawn kebabs, potatoes, Mexican coleslaw and salad. Followed by lots of nice wine. 
That's what bank holiday weekends are all about family, food and fun.

Saturday, 19 April 2014

Dippy Eggs and Grilled Cheese Pesto Soldiers

Sometimes the simplest things in life are the best.

My husband made me soft boiled eggs and soldiers the other week, they were amazing. We don't have them often but when we do, I love them.

Since then I've been thinking of ways to make them even better and what is better than grilled cheese...? Grilled cheese and pesto, that's what.

It might sound like a really weird combination but if you use Gouda which isn't too strong, it tastes fantastic.

(Serves 1)

2 eggs
2 slices gluten free bread
2 slices Gouda cheese
2 heaped tsp green pesto

Heat your grill to a high heat and bring a pan of water to a raging boil.

Lightly toast your bread slices in a toaster and place the eggs in the pan and boil for 3 minutes. No more and no less.

Meanwhile, while the eggs are cooking, spread the pesto on your toast and top with slices of cheese. Place under the grill for about 3 - 4 minutes until the cheese is golden and bubbling.

Remove the eggs from the pan and place in egg cups. Slice the grilled cheese into thin soldiers and serve.


Thursday, 17 April 2014

Breakfast Tacos

I'm a little obsessed with brunches at the moment and am enjoying trying out lots of new ideas. This is one of my better ones. Cooking the eggs with the chorizo means they absorb all that amazing flavour and I love the contrast of the crunchy taco shells and the soft eggs.

(Serves 3-4, depending how hungry you are)

8 taco shells
100g chorizo, diced
6 eggs
1 tbsp margarine
Splash of milk
1 avocado, sliced & tossed in lemon juice
20g feta, crumbled 
Salt & pepper
1 tsp oil

Pour the oil into a large frying pan and add the chorizo, cook for a few minutes until golden and the oil runs orange.

Beat the eggs with the margarine and milk. Season and then add to the chorizo. Stir on a medium heat for 3-4 minutes until cooked through and scrambled and the eggs have combined with the orange oil.

Divide the mixture between the taco shells and top with the avocado and crumbled feta. 

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