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Saturday

20 minute at-home Brunch

I woke up this morning [very, very late this morning]... basically lunchtime and figured I needed brunch. I didn't want to go out and spend a load of money on one when I could just whip something up at home with anything I had in the fridge. Which brought me to the brunch of all brunches.. sadly, minus the mimosas and bloody mary's, but next time I know what to add.


As I said, I pretty much just took anything I could find in my fridge and used it.

These are the ingredients I used

1 egg
A piece of Salmon
Mini Tomatoes
Cucumber
Spinach
1 clove of Garlic

Pre heat your oven to 350F

Season your salmon with salt, pepper, and chili flakes.
Skin side down place your salmon onto the tray, make sure you add some non-stick spray or oil to the pan.
Place it in the oven and leave it there for about 20 minutes.

Whilst the salmon is baking away, get a pan for the stove with olive oil and garlic. Put the hob on medium heat and wait until the garlic cloves are sizzling. Whilst you're waiting, chop up your tomatoes and cucumber into small pieces.


Chuck on your vegetables.


Let these sizzle for a little bit, a minute or two, then add your spinach to the mix.


Keep moving it all around so it doesn't stick to the bottom of the pan, and when you are satisfied with how cooked they are, add your egg to the top.



Leave your egg there for a couple of minutes until it fully fries itself up.


If your vegetables are done, but your egg isn't quite finished, use a spatula to go underneath it all, pulling out the vegetables so you can plate them. Once you've done this, put your egg back into the frying pan and allow it to cook.

Plate it up with your cooked salmon and enjoy your easy 20 minute brunch, all from the comfort of your home.




Slutty Brownie Sundae; Fordham style

Ever since I wanted to start a blog, I wanted to make The Londoner's Slutty Brownies. Everything changed when she added the sundae addition. It's been a long time coming, but we finally did it.

If you aren't ready for a dessert that is so chocolate based you won't be able to stand afterwards then look away now.


It doesn't end there either. After we made these, we put them in a mason jar and created the sundae. You'll find all that out later on.

To begin with you need to purchase your ingredients:
1 box of Betty Crocker chocolate chip cookie mix
1 box of Betty Crocker brownie mix
2 packs of double stuffed Oreos
2 eggs
Strawberries, Raspberries, and any other berries that take your fancy
Ice cream of choice [we went with Vanilla]

Firstly, pre-heat your oven to 350F.

For the cake and cookie mix follow the instructions on the back of the package. 
Find a bowl and put the cookie mix in, adding an egg and the specified amount of water that it directs you to use on the package - add slightly more oil and water to keep the moistness up due to the amount of time you're cooking these bad boys for. 



Add the cookie mix to the first layer, followed by a layer of Oreos and then top this with your brownie mix.



Leave this in there for around 30 minutes, or until you are able to stick your knife right through with it coming out with minimal cake mixture on it.


Allow them to cool for a little while.

Then cut it into chunks and marvel in all the glory it possesses. 




You'd think it couldn't get any more beautiful, and then you make your sundae. 

Start off by throwing some of your berries into the mason jar, and a few of your broken leftover Oreo pieces. Then add one of your warm brownies, followed by a scoop of ice cream. Add a couple more broken pieces of Oreo and some more berries. Another brownie, go on, you know you want to! Another dollop of ice cream, topped with a couple of berries and VOILA!

I suggest sharing with a couple of friends as it is a lot of chocolate and great things deserve to be shared.


Friday

The Dock House

I'm just going to rave about a restaurant for a second.
Well, I wouldn't even call it a restaurant.. it is merely a shack on a pier where many private boats are owned. I'm talking about the Dock House in Sag Harbor. This is my first visit to the Hamptons, and naturally I was craving a Lobster roll. I mean we are by the ocean after all.

I looked online for a number of places that sold Lobster rolls, and this was amongst the top rated.
I'm telling you now, it did not disappoint.




























Regardless of the light you shoot it in, it still looks magnificent.

Especially from this angle.

It is filled with lobster-y goodness.

So, if you are lucky enough to find yourself in the Hamptons this summer, or any summer for that matter, then make sure you take a trip to the Dock House and order up some lobster rolls. 

Wednesday

Eggs Baked in Avocado

For those of you on a paleo diet, or those that just want a healthy, hearty breakfast, this is the post for you.

I present to you, the King of Avocados.
The egg baked avocado.


This is an extremely easy recipe that takes little to no prep time and has minimal ingredients.

All you need is, an avocado, an egg, basil and some chili flakes.

Firstly, preheat your oven to 425 degrees F. 

Cut your avocados in half, removing the pit. Make sure the hole is big enough for the egg and egg yolk to fit inside. You may have to eat a little bit of the avocado in order to make this work. I know, life is tough! Once you've done this, place your avocados in a tight container, so there is little room for them to move and crack your egg inside the holes; preferably try and get the yolk in first, followed by the egg whites.

Put your avocados in the oven for around 15-20 minutes, so that you can visibly see that the egg whites have set. Take them out out of the oven, throw some chopped up basil and chili flakes on that bad boy and there you have your quick, paleo-friendly breakfast!




Tuesday

Red Pepper stuffed with pure health (and Mozzarella)

This right here is an actual health post... for the most part!

I confess, there is cheese involved, mainly because cheese is one of the greatest foods to consume. However, aside from that, this meal is pretty darn healthy if I do say so myself. Mum, you will genuinely be proud of this.

It also tastes good. Shocking, I know.
Healthy and tastes good? It just can't be true.
It even looks good. Check it out! All of those vibrant colours just jumping out at you.


Ingredients needed to create this:
A big red pepper [other colours will also work]
Spaghetti, or any pasta of your choice
Mozzarella
Kale
Cucumber
Tomatoes [of various colours]

To make the pesto inspired by Sarah B:
1/3 cup of organic sundried tomatoes 
2/3 cup [150ml] hot water
1/2 cup pumpkin seeds
1 clove garlic 
2 tbsp. olive oil
salt and honey to taste, if desired

We'll start with the pesto.

Place the tomatoes in a bowl and top with just boiled water, leaving them for 30 minutes, or until soft. When you have about 10 minutes left, heat up a skillet on about medium heat and lightly toast the pumpkin seeds until they become puffy and make the room smell nutty (in a weird way, that rhymes), making sure not to burn them. Firstly, pulse the clove of garlic in the food processor until minced and then add the rest of the ingredients, aside from the salt and honey if you were going to add those. Blend until smooth and then place in the fridge in a tight container until you need to use it. 

For more of Sarah B's amazing, healthy recipes, go to mynewroots


Now we'll move on to the main attraction.

Preheat your on to 350 degrees F.

Cut the top part of the pepper off and take out all the inside contents. Once you've done this, lightly dab the entire pepper with olive oil and season with a pinch of salt and pepper. Place it in a baking tray so it doesn't move and put it in the oven for about 20 minutes. Cut up your slices of mozzarella and put to the side until the 20 minutes are up, put them inside the pepper and put back into the oven for around 5 minutes, or until the mozzarella has melted.

Cut your cucumbers and tomatoes to a desired size and put them to the side.
In the meantime, make sure you are boiling some water for your pasta.

For the kale all you have to do is heat a pan up on medium heat, put 2 tablespoons of olive oil in, followed by 1 cup of hot water and your kale. Cover the top of the pan for about 5 minutes. When the 5 minutes are up, take off the lid and stir the kale so that it doesn't stick to the bottom of the pan. When it looks like there are a few minutes of oil and water left, chuck the tomatoes and cucumbers in with the kale to cook them slightly beforehand.

By this point your pasta should nearly be cooked.

Once everything is cooked to perfection, lay your mozzarella filled pepper onto a plate, followed by your sundried tomato pesto spaghetti, (a few more pieces of mozzarella for good measure), and then layer it with the mixture of kale, cucumber and tomato.

You won't be disappointed with the end result. Take my word for it.

PS. With the leftover vegetables and pasta you are able to make a beautiful pasta salad for the following day.



Saturday

Homemade Breaded Chicken

I've been wanting to make this for a while.

Chicken can only be flavored so many ways before it needs something else.
So here you have it, chicken in breadcrumbs.


It's a pretty simple procedure, and there's also a nifty trick you can do with the leftover breadcrumbs.

Now, you can either make the breadcrumbs using stale bread or you can buy them in the store. Obviously stale bread is more authentic, so here we go: cut the crust off the bread and discard it. Spread the bread out onto a microwavable plate and microwave on high for 1 minute to dry the bread out [if you don't have a microwave, then place the bread onto a baking sheet and dry in a preheated oven at 300 degrees F for 20-25 minutes]. Pulse the dry breadcrumbs in a food processor, with thyme, chili flakes, salt and pepper.



Put the breadcrumbs into one bowl and a beaten egg in another.
Flatten out the pieces of chicken, so that all of the pieces equal the same in thickness. Pat the chicken and dry, and season both of the sides in salt and pepper. Following this, dip the breast in the egg and coat it lightly, then hold it on top of the bowl to allow the excess egg to drip off. Then, cover the chicken in the breadcrumbs to coat and place it on a baking tray.


Place your chicken in the preheated oven and cook for around 35 minutes or until juices run clear.


With your excess breadcrumbs, you can add them to pasta, salad, etc. place them in a skillet with around 1.5 tablespoons of olive oil on medium-high heat; season with salt; stir until they are golden; then remove them from heat until you're ready to use.



Friday

Smoked Salmon on Ciabatta

My mum has been telling me that she wants me to go in a healthier direction on the blog recipe scheme, so although this is still not exactly what she had in mind, I think I'm on the right track?


Ingredients wise we have:
Avocado
Ciabatta bread
Smoken Salmon
Mozzarella
Asparagus
Lemon
Chili Flakes

Firstly, preheat the oven to 450 degrees F. You are then going to place your asparagus on a tray, drizzle them with a tablespoon of olive oil and a pinch of salt and pepper and place them in the oven, uncovered, for about 15 minutes, lightly tossing them twice during the roasting.

Whilst you are waiting for the asparagus you can prepare the rest of your meal.

Grab a ripe avocado and slice it up into long pieces. Get a bowl and put your avocado in it, sprinkle it with lemon juice and chili flakes, so that the avocado doesn't dry up.



Then, use a frying pan to toast your ciabatta bread. Sprinkle some olive oil onto the pan and wait until it starts to sizzle, then put half of your ciabatta bread in the olive oil, turning every so often so the bread doesn't burn. Once you have reached the desired toasting of the bread, allow it to cool on the cutting board and do the exact same to the other half of the bread.

Once both slices have been toasted, drizzle them with a little bit of olive oil. Then put a slice of mozzarella on the bread. Followed by your around two pieces of sliced smoked salmon.

Then all you have to do is plate it up, add your avocado and you're good to go. It's as simple as that.

I'll try to go even healthier for you next time, mum.

Peri Peri Chicken

Anyone that's from England will know how big a part of our lives Nandos is. It's a restaurant that was born in Portugal and centers itself around chicken. What better way is there to start a restaurant than to put your main focus on chicken? In my personal opinion, there is no better way. Especially when you combine it with their special peri peri sauces, every spicy food lovers heaven.

Considering there is not a Nandos to be found in New York, I decided it was about time I decided to dab my hand in making my own, with the help of Jamie Oliver and his magical recipes, of course.

For those US readers that live in Washington DC, Virginia, Illinois, or Maryland, you are in luck as there are a number of Nandos restaurants within travelling distance. Check out the link here to see where in the world you can find a Nandos restaurant near you. However, for the rest of you, you are just going to have to take a stab at this incredible homemade Nandos I am about to blow your minds with.



The ingredients you are going to need are as follows:
1.3 kg free-range chicken
3 sprigs of fresh thyme
4 cloves of garlic
smoked paprika
sea salt
freshly ground black pepper
olive oil
red onion
4 ripe tomatoes
3 jalapeño peppers or 6 fresh chillies, multiple colours if possible
red wine vinegar
extra virgin olive oil

Sweet Potato Wedges:
2 sweet potatoes 
Smoked Paprika

Jalapeño Salsa:
3 large jalapeños
bunch of fresh coriander/cilantro

Once you have all of your ingredients, then you are ready to get started. 


You are going to get your chicken and cut it directly down the middle, creating two halves. 

Put your thyme leaves into a pestle and mortar (if you don't have one then just put them in a ziplock bag and roll on it with a heavy kitchen object; wine bottle, a meat pounder, rolling pin etc), peel and add 1 of your garlic cloves, followed by the paprika and a pinch of salt. With all of these ingredients together, you then have to bash them to a paste. Once this is done, add about 2 tablespoons of olive oil and rub the marinade all over the chicken. Make sure you get the marinade everywhere, all the little secret hiding spaces the chicken has to offer, just shove the marinade in there. Trust me, the worse it feels now, the better it will taste in the long run. 

Cover your chicken and place it in the fridge for at least 2 hours, but preferably overnight if possible. 



When the time comes to cook your beautiful meal, preheat your oven to 180 (celsius), 350 (Fahrenheit), or gas mark 4. Put a pan on the stove at high heat, making sure to cut the unpeeled onions into quarters and if the tomatoes are on the larger side, chop them in half. Alongside the remaining unpeeled garlic cloves and the jalapeños or chillies (depending on which way you decide to venture), place them into the pan and grill for around 5 to 10 minutes, or when they are evenly charred - make sure you turn them regularly so they don't burn on one side.

Peel the garlic cloves and the onions and place all of the charred ingredients into a food processor, blending thoroughly. Add a splash of red wine vinegar and olive oil and blend until smooth. The add a handful of coriander/cilantro and a pinch of salt to season. Blend it all together and put your first salsa into a bowl. 


After you have made this wonderfully spicy salsa, return your pan to high heat and chuck your marinated chicken on (not literally, but you know where I'm going with this) for around 8-10 minutes and remember to turn it regularly. Then move the chicken to a roasting tray and place it in the oven for around 45 minutes, or until it is thoroughly cooked. 

After this, cut up your sweet potatoes and place them on a tray. Cover them in olive oil, paprika, salt and pepper. Don't forget to get your hands dirty and make sure all of those ingredients are over every part of each potato, this will make them taste especially great once they are cooked and you don't want one potato tasting better than the next!



After about 25 to 30 minutes, take out the sweet potatoes and they should be nice and crispy. If they aren't, then leave them in for a little while longer to get the full potential of these sweet beauties.

Whilst you are waiting for the chicken finish cooking, you can start on your jalapeño salsa. It's probably one of the most simple salsas you will ever make. In your life. It goes like this.. add your jalapeños, add your cilantro, chuck in some olive oil and red wine vinegar and blend away. That's it. I know, mind blown. 


By the time you faffed around doing all of these extracurricular activities, your chicken should be ready to be taken out of the oven. Allow the chicken to cool for about 10 minutes before you cut it. Then cut the chicken in all its glory. You'll get drumsticks, thighs and succulent pieces of chicken. What sounds better than that? Nothing. 

Put a dollop of your peri peri salsa on the plate, followed by your jalapeño salsa, then place a drumstick and another piece of chicken on top of the salsa. Put a few potato fries on this side of the plate and you've created a masterpiece.