nutella croissants

Puff pastry is one of those ingredients that i always have in my freezer. The store bought kind is perfect and fairly inexpensive. This buttery, flaky pastry is perfect for almost any sweet or savoury dish, from pies to galettes, pinwheels and tarts, there are so many options!
Breakfast is an important part of my day and I like to keep it interesting. These little croissants are so simple to make and can be made the night before and simply popped into the oven the next morning.
This may not be the healthiest of breakfast options but it sure is tasty and the kids will love it!! Everything in moderation, of course.

Ingredients | serves 4 | easy
2 rolls puff pastry, thawed
Nutella spread (almost 1 cup)
1 Egg, beaten
1T milk

Method
Preheat the oven to 180 degrees C. Grease a baking tray with cooking spray.
Lightly flour the work surface and spread out the pastry. Roll the pastry out to ensure it is flat, smooth & even.
Using a sharp knife or pizza cutter, cut the pastry into three large rectangles. Then cut each rectangle into two long triangles. Each pastry sheet should give you 6 triangles.
Place a spoonful of Nutella on the widest end of the triangle and then spread it along the pastry, leaving a small border untouched.
Beginning at the wide end of the triangle, gently roll the pastry into a croissant shape,
Carefully place the croissants onto the baking tray and lightly tuck in the edges, forming the shape of a “U”.

Repeat this with the second sheet of pastry.
Beat the egg and milk together and lightly brush the top of the croissants.
Place the tray into the oven and bake for 25-30 minutes, until the pastry is beautifully golden and crisp.
Serve warm.

From my kitchen to yours, with love x



chocolate & banana french toast

I do love a good breakfast and some days i like to over indulge. My affair with bread is ever so passionate and my liking for dark chocolate ongoing.
When i have a little extra time in the morning i like to whip up this combination of bread and chocolate to sink my teeth into and I enjoy every bite. I savour each bite. And I don’t feel guilty.
An easy recipe and the custard can be prepared the night before, saving you time in the morning to focus on other important tasks before running out the door.
Similar to traditional French toast, with the addition of cocoa & dark chocolate, this breakfast will have you return for more. And the kids will certainly love it too!
I love topping the toast with banana for some natural sweetness. And really – who doesn’t like the combination of chocolate & banana…?

ingredients | serves 4 | easy
8 slices bread (i prefer white)
2T butter
3 eggs
1C milk
1t vanilla essence / paste
3T cocoa powder, sifted
1T castor sugar
pinch of salt
50g dark chocolate, grated / finely chopped
4 ripe bananas, sliced diagonally
1/2C nuts, toasted
maple syrup
icing sugar, for dusting
plain yogurt, optional

Preheat the oven to 180 degrees C.
In a large, shallow dish, combine the eggs, milk, vanilla essence, cocoa, sugar & salt. Whisk until well combined.
Place the bread into the chocolate custard and soak for about two minutes.
Spoon the grated / chopped chocolate onto four of the slices.
Carefully sandwich the slices together making four sandwiches.
Heat the butter in a large ovenproof skillet and carefully lower the bread into the skillet. Toast the bread for about three to four minutes a side.
Remove the skillet from the heat. Top each sandwich with the sliced banana and bake in the oven for about five minutes.
Drizzle the maple syrup over the toast as soon as it comes out of the oven and top with the toasted nuts. Dust with icing sugar.
Top with plain yogurt if desired and serve immediately.

From my kitchen to yours, with love x







brunch galette

nothing beats a late, lazy morning with amazing food! some days three meals are just too much for my stomach so i love a good brunch. and really, brunch is a mixture of breakfast & lunch, so anything goes.
this is my take of an eggs Benedict at lunch time and it is absolutely delicious! if you are not the smoked trout / salmon type then replace the fish with prosciutto, bacon or parma ham.
it seems like there is a lot going on here but this dish is actually so simple and really doesn’t take up a great majority of your time.
serve the galette with my creamy hollandaise. it will just not be the same without it.
* the galette in the photo is for two. i have adjusted the recipe to feed six.

ingredients | serves 6 | easy
1 roll puff pastry, thawed
300g mini asparagus (or size of choice)
100g smooth cream cheese, at room temperature
300g/400g smoked trout ribbons / smoked salmon
1 egg, beaten
2 spring onion, sliced at an angle
black pepper
salt
6 eggs
parmesan shavings, for garnish
fresh chives, for garnish
1 recipe hollandaise sauce (in my post dated 17 February 2021)

how to do it
preheat the oven to 180 degrees C.
place the ready rolled sheet of puff pastry on a greased oven tray. using a sharp knife, make cuts in the pastry, about 1cm from the side, to form a border. take care to not cut all the way through the pastry.
dock the pastry with a fork in the centre as well as in the border.
coat the centre of the pastry with the cream cheese. now lay the asparagus (which has been cut to fit the pastry) down on the cream cheese. season lightly with salt & black pepper and brush the border of the pastry with the beaten egg.
bake for about 20 – 25 minutes, until the pastry is golden and beautifully flaky. meanwhile, bring a small pot of water to the boil. gently lower the eggs into the water and cook for five minutes for soft boiled. pour the water off the eggs and top with cold water to stop the cooking process.
make the hollandaise sauce.
carefully remove the pan from the oven.
top the asparagus with the trout or salmon ribbons. gently place the eggs between the fish ribbons and cut it open using a sharp knife.
garnish the galette with the sliced spring onion, chopped chives and parmesan shavings.
place the galette in the middle of the table and serve with the hollandaise sauce.

from my kitchen to yours, with love x








chocolate crepes

i don’t usually celebrate valentine’s day. i feel love is meant to be celebrated every day, not only once a year. but this year is different. perhaps because now i have a little girl who loves food just as much as i do. and what better way to start my day than getting up early and baking crepes with my 9 month old!
these decadent little treats are very moreish indeed. the sweet syrup compliments the almost sour taste of the banana and the nuts add a lovely crunch. only after taking my pictures did i spoon some whipped cream on top. that made it even tastier. even more edible. even more enjoyable. even more rich.
i used lindt dark chocolate but any dark chocolate will do. you can whisk the mixture by hand but i found that a hand held mixer or blender works a little better as it breaks the chocolate down a little more.

makes about 12 crepes |
200g flour
40g dark chocolate, grated
1 egg
40g muscovado sugar
1.5tsp bicarbonate of soda
1tsp vanilla essence
pinch salt
250ml milk
liberal amount of butter
large bananas, thinly sliced diagonally
1/3c slivered almonds
whipped cream of double cream, optional
mint leaves, garnish

for the syrup
125ml maple syrup
125ml cream
125g dark chocolate, roughly chopped

how to do it
combine all of the ingredients, except the butter, in a mixing bowl or jug of your blender. blend until combined taking care not to over mix the batter. (if you feel you want a runnier batter, add an additional 50ml milk.)
heat about a tablespoon of butter in a non stick pan. spoon about 1/3 cup of batter into the pan per crepe. cook until you notice bubbles on the surface. turn and cook for about 45 seconds more. set aside and repeat until you have used all of the batter.
in a small sauce pan, heat the cream and maple syrup together. once warm, pour the mixture over the chocolate. let stand for 3 minutes and then mix with a whisk until smooth.
pour a little of the sauce onto the plate. place one crepe on top of the sauce. top with 3 slices of banana and continue until you have three layers, ending with sliced banana.
pour a little more of the sauce over the side of the top crepe. sprinkle the crepes with nuts.
top with cream if using and garnish with mint leaves.
serve warm.

happy valentine’s day!
from my kitchen to yours, with love x


vegetable frittata

i love going through my fridge and using what i have to create a great meal. and this is just another delicious fridge forage meal that serves well as breakfast with warm crusty bread and lots of butter. or as a light lunch with a herby salad. i added some ricotta cheese for more creamy goodness. to jazz things up a little more you can also drizzle some truffle oil over the bake when it comes out of the oven. frittata is so easy. best served hot straight from the oven although the cold leftovers are really tasty. and it makes a great lunch box snack!
in my view there are no rules when it comes to frittata except that it shouldn’t stick to the pan…


ingredients | serves 4-6

2tbs olive oil
3tbs butter
1/3 onion, chopped
1 garlic clove, finely chopped
2 courgette, sliced
1c mushrooms, sliced
1/2c kernel corn
1/2 tub (130g) ricotta
pinch chilli flakes (optional)
1tbs fresh thyme or 1/2 tbs dried thyme
good pinch of salt
black pepper
fresh parsley, roughly chopped
5 eggs
1/3c cream / milk

preheat the oven to 180 degrees C. heat the butter & oil together in a medium sized skillet. (to fit the oven). spray the sides of the skillet with non-stick spray or wipe with an oil coated piece of kitchen towel paper.
sauté the onions & garlic until glossy. add the courgette & mushrooms and cook on medium heat, stirring occasionally, until just cooked. about 8 minutes. season the mixture with the chilli flakes, thyme, salt & pepper. add the corn and stir through and cook for two more minutes.
meanwhile mix the eggs & cream (or milk) together and season with a pinch of salt & pepper. turn the heat down and pour the eggs mixture over the vegetables, tilting the pan to ensure the vegetables are evenly coated. spoon dollops of ricotta into the egg mixture.
cook for about two minutes until you see the edges starting to cook. place the skillet into the hot oven and bake for about ten – 12 minutes, until set.
(the middle of the frittata should be firm).
leave to cool for 5 minutes. place a board over the pan. turn the frittata out by flipping the pan over. now place another board over the frittata and flip over once more.
garnish with the fresh parsley, slice and serve.

from my kitchen to yours, with love x