Tag Archives: breakfast

Toad-in-the-hole

We love food, and we love to travel. Whenever we travel, we always explore the culture of a country through its food. What better way? It is perfect for us as we fill our belly with tasty ethnic treats.

I will often research and find out what the national dish of a country is or what are typical meals served and then try to eat those while in the country. I later try to replicate them at home. When I searched for ‘United Kingdom’s national dish’ it came back with chicken tikka masala. While in England we did eat Indian food and enjoyed it, however, I was looking for popular English dishes. So I searched for ‘what is the most popular food in the UK’. Topping the list was toad-in-the-hole.

food recipe sausage tomato

Ok, I had made this before, and it had been a hit. We were not able to find it on the menu (we were only there for three days) but decided this dish was going to represent the UK as a country we had visited. When I made this the other day, Dwayne and I had it for dinner, and it is seriously moreish. A few years back, we had many people staying with us, and I made this as a breakfast dish. I was well-received; everyone loved it.

Ingredients

1-2 Tablespoons of olive oil
8 pork sausages
8 slices of bacon
2 cups plain flour
2 eggs lightly beaten
400ml water
2 Tablespoons fresh rosemary, finely chopped
12-15 cherry tomatoes
*Caramelised onion jam to serve

food recipe sausage tomato

Method

Preheat the oven to 220c. Add oil to a baking dish and heat in the oven while you prepare the ingredients.

Wrap a slice of bacon around each sausage. Add sausages to a cold non-stick frypan and heat on med-high. Cook sausages for approximately 10 mins, turning until they are brown all over.

Sift the flour into a bowl and gradually whisk in the beaten eggs and the water. Add a couple of pinches of rosemary and whisk until smooth.

Arrange the sausages in the preheated baking dish and pour the batter around them. Scatter with the remaining rosemary and pop the tomatoes around the sausages.

Bake for 25 – 30mins until it has risen a little and browning.

Heat the onion jam and drizzle over the toad-in-the-hole or serve the marmalade as a side dish. It is the perfect compliment. Get my recipe for caramelised onion jam here.

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English food recipe

Chia Seed Pudding

Pudding for breakfast? Yes, please! I love this delicious, super nutritious breakfast dish. What’s not to love? I love how easy it is to make; I love how tasty it is, and I love how simple it is to dress it up and add different flavours. I also love that this breakfast is packed full of superfood goodness. This is my simple recipe for Chia Seed Pudding and a few simple modifications to add variety as well as ideas to increase the fibre!

Chia Seed Pudding Superfood Nutritional High Fibre
Layered chia seed pudding with chopped mango.

Before we look at the recipes, please note I have not added any sweetener. This is precisely how I like it. However, it is simple to make this ‘pudding’ sweeter. Experiment with adding honey, maple or sugar syrup.

Making it even easier! I don’t know about you, but I love things to be simple in the morning. I am a morning person, but I like to sit with the computer, write and drink tea. That is when my brain is at its best, and I get the most done. So having breakfast prepared and ready to eat is super handy. I also have a ready-mix of chopped nuts, seeds and coconut, which I keep in an airtight container. This makes topping my chia breakfast pudding quick and easy!

Chia Seed Pudding Superfood Nutritional High Fibre
Chia Seed Pudding with blackberries and natural yoghurt

Basic Chia Pudding

Serves 2

Ingredients

1/4 cup Chia seeds
1 cup milk – almond milk, coconut milk or cows milk

Method

Mix the chia seeds and milk well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate for several hours or overnight.

I refrigerate mine overnight. It will keep in the fridge for a few days. So I make several breakfast puddings at one time.

*Alternatively, you can mix as above and pour into individual serving dishes (after the second mix) before refrigerating.

To serve

Divide the chia seed pudding between two serving dishes and top with yoghurt, berries and nuts and seeds. Get creative!

Some of our favourites!

Choc Berry

1/4 cup Chia seeds
1 cup almond milk
2 Tablespoons of cocoa

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate overnight. Serve topped with berries, nuts, seeds and desiccated coconut.

Choc Coconut

1/4 cup chia seeds
1 cup of almond milk
1 teaspoon vanilla essence
1 Tablespoon cocoa
1 Tablespoon coconut

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with a fork, cover and refrigerate overnight. Serve topped with coconut, and chopped nuts.

Tropical Fruit Salad

1/4 cup chia seeds
1 teaspoon vanilla essence
1 cup almond milk

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with a fork, cover and refrigerate overnight. In the morning I layer chia seed pudding and chopped tropical fruit (mango) in several layers. Top with tropical fruit such as mango, dragon fruit, passionfruit, pineapple and banana.

For a bigger fibre hit, I use Psyllium.

Banana Berry

2 Tablespoon chia seeds
180ml almond milk
1/2 cup water
3/4 – 1 cup mashed ripe bananas
1 tablespoon desiccated coconut
2 tablespoons psyllium husk
1 teaspoon vanilla essence

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix well again with a fork, and pour into serving glasses. Cover and refrigerate overnight. Top with berries and yoghurt, a sprinkle of coconut and seeds.

Chia Seed Pudding Superfood Nutritional High Fibre

Banana Choc

2 Tablespoon chia seeds
180ml almond milk
about 1/2 cup mashed ripe bananas
2 tablespoons desiccated coconut
2 tablespoons psyllium husk
1 teaspoon vanilla essence
2 Tablespoons cocoa

Mix all ingredients well with a fork, breaking up any lumps, then leave to sit for 10 minutes. Mix again with the fork, cover and refrigerate for several hours or overnight.  I then serve this in bowls topped with banana, coconut, seed and nut mix.

Chia Seed Pudding Superfood Nutritional High Fibre
Chocolate Chia Seed Pudding with Banana

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Chia Seed Pudding Superfood Nutritional High Fibre

Chia Seed Pudding Superfood Nutritional High Fibre