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



Oat & bran muffins

A tasty and easy breakfast, done in no time! I serve these with jam and cheese or only butter but they are also divine on their own as they are very moist and packed with cranberries and walnuts! To save time the batter can be made ahead to bake the next morning. I use my large muffin tray but a standard size muffin tray will also work…you will just be left with 12 muffins instead of 6. Who’s complaining? The muffins are a real treat for breakfast or quick bite and makes the perfect lunchbox snack!

Ingredients
1/3 C Canola oil
1 Egg
2 Tsp Vanilla essence
1 1/4 C Buttermilk
160ml Brown sugar
1 C Flour
1 C Wheat bran
1/2 C Oats
2 Tsp Baking powder
1 1/2 Tsp Baking soda
1/2 Tsp Salt
1/2 C Dried cranberries, chopped
1/2 C Walnuts, chopped

Preheat oven to 190 degrees and generously grease a muffin tray with non-stick spray. Using a handheld mixer, mix oil, egg, vanilla essence & brown sugar for about a minute. Sift flour, baking powder, baking soda & salt into the wet mixture and beat well. Add buttermilk, wheat bran and oats and beat until combined. Fold through cranberries & walnuts. Place the tray in the oven and bake for 35 minutes or until brown on top and a skewer comes out clean.

From my kitchen to yours, with love x


Creamy paprika chicken pancakes

Pancakes are so easy to make and the batter can be made a day ahead, saving you time. Every day life is a rat-race and especially with children so having the ability to whip up a quick, tasty meal that also the kids will love, is an important factor for many parents out there!! All elements can be made ahead to be baked the next day. And the marinara sauce freezes really well! Too lazy to make marinara sauce? The store bought kind works just as well!!
You can prepare the whole dish and leave it in the fridge until the next day. Then simply top it with the sauce & cheese and bake.

Ingredients (Makes 5 large pancakes)
Pancake batter
1 C Flour
1 C Milk
2 Eggs
1/4 Tsp salt
1 Tsp Baking powder
Sift the dry ingredients together. Add the milk and eggs and mix well with a hand held blender.
Heat a little oil in a shallow pan and spray pan with non-stick spray. Pour approximately 1/4 C of the batter into the pan and swirl to coat pan. Cook for about 3 minutes. Turn and cook for a further 30 seconds. Turn out onto a plate and repeat.
For the filling
2 Tbs Olive oil
2 Tbs Butter
2 Chicken breasts, cut into blocks
2 Garlic cloves, chopped
1 Shallot onion, chopped
125g Button mushrooms, sliced
2 Tsp Paprika
1/2 Tsp Red pepper flakes (optional)
Salt
Black pepper
Handful fresh parsley, chopped
50ml Cream
5 Tbs Creme fraiche
2 C grated cheddar cheese (1 Cup is for the topping)
Coat chicken with the paprika. Heat oil & butter in a pan, saute onion garlic for 2 minutes and add chicken. Cook for 2 minutes and add mushrooms, pepper flakes, salt & pepper and cook for 3 minutes. Add the cream and parsley, stir through and simmer for 2 minutes. Set aside.
Marinara Sauce
1 Small yellow onion, finely chopped
2 Garlic cloves, finely chopped
Tsp Dried oregano
1 Can chopped tomato
5 Whole tomatoes, chopped
2 Tbs Brown sugar
1/2 Tsp salt
Black pepper
1/4 Tsp chili flakes
Fresh basil leaves, torn
Saute onion & garlic in a little olive oil until translucent. Add the canned tomato and fresh tomato, brown sugar, oregano, salt, pepper and chilli flakes, and simmer for approximately half hour. Add the basil leaves and stir through. Using your hand held blender, blend until just smooth.

Assemble
Preheat oven to 190 degrees. Butter an ovenproof dish.
Coat half the pancake with 1 Tbs creme fraiche. Spoon filling on top followed by grated cheese. Roll neatly and place into an ovenproof dish. Repeat with the remaining pancakes and filling. Pour half of the marinara sauce over the pancakes. (Freeze the rest for next time!)
Top with the grated cheddar cheese and bake for 15 minutes.

From my kitchen to yours, with love x