Ahead of the Bank Holiday weekend Jo and Emma and have been busy trying out some tasty recipes that we think you'll love. They're all from the foodie blogs we really like at the moment including Belleau Kitchen
, Deliciously Ella
and Eco Chef Tom Hunt
We've picked three recipes for you: one you can make in advance so it’s easy to grab-and-go, and two other really yummy ideas for when you’ve got a little bit more time to experiment. The girls have inspired me to try them all over the over the long weekend – let us know if you’ll will be too! Here they are...
GRAB-AND-GO DATE & OAT BARS
Jo loves blogger Deliciously Ella’s recipes and after buying her cookbook, has been experimenting with lots of different dishes including these date and oat bars. They're full of natural goodness and brilliant for when you're short of time or want to pop a healthy snack in your bag for later. Here's how to make them…
Makes 20 bars (about 3×1 inches big)
20 medjool dates (400g)
100g sunflower seeds
3 tablespoons of coconut oil
4 tablespoons of chia seeds with 16 tablespoons of water
2 teaspoons of cinnamon
Pre-heat the oven to 200°C and as it's warming, combine the chia seeds and water in a mug. Put this to one side and let it sit for about 10 minutes until a gel forms.
Start pitting the dates (if they aren't pitted already) and place them in a saucepan with the coconut oil. Melt this over a low-ish heat for about five minutes or until the dates are nice and soft. Transfer from saucepan to a blender and add 300ml of water until a smooth paste forms.
In a mixing bowl, add the oats, sunflower seeds, raisins and cinnamon and then stir in the date mix. When the chia seed gel is ready, add this to the bowl too. Line a baking tray (about 6×9 inches) with baking paper, or grease it with coconut oil. Pour the granola bar mix into it the baking tray and spread it evenly.
Place the tray in the oven for about 35 minutes, until the mix turns golden. Take the mix out of the oven and leave it to cool for about 15 minutes, then cut into bars – this is important for getting them to set!
To enjoy later, store the bars in an airtight container at room temperature.
HEALTHY, HEARTY SHAKSHUKA
Emma's a big fan of eco chef Tom Hunt's recipes as they focus on using in-season ingredients and embrace the spirit of 'waste-not, want-not'. His Shakshuka brings a different slant to poached eggs, making them even more delicious. Here's how to make it...
FOR THE PASSATA
600g (1lb 4oz) ripe tomatoes
2 basil leaves
FOR THE EGGS
1 red onion, thinly sliced
½ teaspoon ground cumin
1 teaspoon sweet paprika
Glug of light olive oil
1 mild green chilli, diagonally sliced (optional)
2 garlic cloves, roughly chopped
3 sprigs of parsley or coriander, roughly chopped
Wash the tomatoes and then blend them to a fine pulp. Gently simmer the tomatoes in a wide saucepan for 15-30 minutes, until they have reduced to a thick sauce. Taste as you go to check consistency and flavour, then stop cooking. Stir in the basil leaves and set aside.
Gently fry the onion with the cumin and paprika in the light olive oil, adding a pinch of salt and half the chilli (if using) for 10 minutes or until soft. Add the garlic and fry for a further 5 minutes. Add the passata and simmer for 10 minutes. If the sauce becomes too dry, add a little water.
When you’re ready to eat, make four hollows in the sauce and crack in the eggs. Cover with a lid and simmer for five minutes for soft yolks and 10 minutes for cooked-through eggs.
Serve, sprinkled with the herbs and a little pepper, on your favourite toast or with bread. Sprinkle with the rest of the chilli if desired.
KALE AND AVOCADO BREAKFAST MUFFINS
Emma road-tested this recipe, and I discovered something similar in Amsterdam when a friend made them feta and sweet potato - they were delicious! They're a bit like muffin-shaped omelettes and I love Dominic of Bellau Kitchen's interpretation as it uses kale and avocado, which are two of my favourite things. They're gluten free as well so they're a really healthy option even if you don't follow a gluten free diet. Here's how to make them...
100g baby or curly kale
1 large ripe avocado, finely chopped
Handful of cherry tomatoes, finely chopped
100g creamy goats cheese
2 large free-range eggs
1 egg white
Salt and pepper
A pinch of chipotle seasoning (optional)
100g strong cheddar, grated
Pre-heat the oven to 170°C. Steam the kale until tender and then once cool, place in a bowl with the goat’s cheese, chopped avocado and tomatoes. Season well and stir together
In a large bowl, beat the eggs for a couple of minutes. In another bowl, beat the egg white until you can see soft peaks forming, then gently fold the egg whites into the beaten eggs.
Using a greased 6-hole deep muffin tin or a 12-hole mini tart tin, place two tablespoons of the kale and avocado mix into each hole. Gently pour the egg mixture on top until each muffin hole is about two thirds full.
Sprinkle each muffin with a little grated cheese and bake in the oven for about 15-20 minutes. It's that simple! Enjoy.
We hope you love these bank holiday breakfast ideas - let us know how you get on if you decide to make them!