Cook, Eat | Savoury Breakfast Crepe Recipe

In our house, we have one morning each week when our family can lounge a little, stay in pajamas a little longer than usual, NOT rush out the door at 8am,  not huddle in the cold at rugby or hurriedly scoff porridge before work, school and kindy.  Sunday is THE day of slow.  Having the time to shake the weekly schedules off and enjoy our little family is something I look forward to each week and why I very easily identified with The Weekender archetype at the Nespresso Breakfast event last month hosted by Josh Emett.  Weekender breakfasts on Sunday mornings are made even better as Dave and I can share the kitchen and cook together, rather than the usual divide and conquer that seems to work most other mornings!  

I want to share one of our favorite dishes that is quick to prepare and can very easily be adapted to suit all of the little tastebuds in the family!

I would love to take full credit for this lazy-day breakfast dish, but when it comes to flat food {think pancakes, waffles, omelettes, tortillas…..and now crêpes} Dave is the in-house expert. He mastered the art of cooking crêpes on his first attempt and now we’re hooked.  He takes care of the crêpes while I whip up the filling and the coffee.  

Since we received our Nespresso Inissia machine, we’ve enjoyed close to 100 gorgeous espressos {the capsules come in packs of 10 so easy to keep track of!}.  It’s fair to say that Dave and I love our new morning ritual – which is also my new afternoon ritual and sometimes my new lunch-time ritual……Long time readers will be pleased to know that I have finally kicked my V habit – and replaced it with delicious Nespresso lol.  We’ve tried almost all of the Grands Cru varieties and 2/3 of the variations and my firm favourite is {conveniently lol} the single origin Rosabaya de Columbia, which has also been picked by Nespresso as the perfect match for a Weekender breakfast.  

Savoury Breakfast Crepe Recipe
Mummy Blog new Zealand Best Savoury Crepe RecipeIngredients 

– 1 Cup flour

 – 2 Eggs

 – 1/2 Cup milk

 – 1/2 Cup water

 – 1/4 tsp Salt

 – 2 tblsp butter, melted

Filling

 – 1 Clove garlic

 – 2 Tblsp olive oil

 – 300gm mushrooms

 – 1 bunch of spinach

 – Salt and Pepper

Topping

 – 2 eggs for poaching

 – Kato Classic Hollandaise sauce

 – Culley’s Louisiana Habanero Hot Sauce

Method

Crêpes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled pan over medium high heat. Pour or scoop the mix onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Filling: Heat olive oil in pan, add chopped garlic and mushrooms,  sauté until 3/4 cooked.  Add spinach until wilted, season with salt and pepper to taste.

To serve: Fold crêpe in half, fill 1/4 with spinach and mushroom mixture, fold crêpe again so you are left with a stuffed, pie shaped portion.  Top with a poached egg and spicy hollandaise sauce made by combining Kato Classic Hollandaise sauce with our favouriteCulley’s Louisiana Habanero Hot Sauce.  Season with salt and pepper and serve.

Mummy Blog new Zealand Best Savoury Crepe Recipe

Cook, Eat | Chicken, Leek & Spinach Pie Recipe

I have an ‘easy dinner’ method of making chicken pies for those nights when you have zero time to get some good-enough food on the table.  Basically I layer spinach and feta on 1/4 of a chicken breast, season with garlic salt and salt ‘n pepper and wrap this in flaky pastry.  Too easy.

I wanted to revisit this recipe and spend a bit of time creating a pie with ramped-up flavour and more of a lasting impression – in a good way hopefully!  I also wanted to include seasonal vegetables and combine ingredients in ways I hadn’t tried before.

I’m proud of this recipe, it was a gorgeously savoury success!  The two heroes of the dish are the Queen Vanilla Pure Extract and the buttery, authentically french, Paneton pastry.  I’m a ridiculous creature of habit when it comes to grocery shopping and as a result I have always purchased the same brand of pre-rolled pastry sheets.  Not anymore.  Once you go french, you never go back……..or something like that lol.

Ok, recipe time people!  As per usual, not all measurements are accurate as I’m a shambles chef but I can cook a mean pie ok!? xx

Mummy Auckland Blogger New Zealand Chicken Pie RecipeChicken, Leek & Spinach Pie Recipe
Ingredients
  • Approx. 800 grams chicken breast, diced
  • 1 x Paneton Flaky Pastry Roll
  • 3 tsp Queen Finest Vanilla Pure Extract, Single Origin Madagascar
  • Salt and pepper
  • Minced garlic
  • Olive oil
  • 40 gm Slivered almonds
  • Fresh spinach
  • Mushrooms
  • One leek
  • Feta
  • 1 egg whisked for pastry wash
Method

Remove pastry from freezer to thaw.  Preheat oven to 180°.

Heat approx 2 tblsp olive oil in a large pan, add minced garlic (I probably used around a tbsp) and chicken pieces.  Season with salt and pepper and cook through.  Remove from pan.

Add slivered almonds, when toasted add leek and cook until starting to turn translucent.  Add mushrooms and one teaspoon of Queen Pure Vanilla Extract.

Add a heaping mound of spinach to the pan, you know how it wilts down so add more than you think!  Add two more teaspoons of Vanilla Extract to taste – this is one ingredient I carefully measured so you can trust these amounts!  Combine with chicken, seasoning again to taste.

Grease your pie dish and line with Paneton Flaky Pastry.  Spoon chicken and spinach mixture to fill the pan.  Crumble feta over the filling and close pie with another sheet of pastry.  

Crimp the edges and make the pie look as fancy-pants as you like.  Brush with egg wash and bake until your pastry is fluffy and golden.

Bon apetit!

PS these retro enamel pie dishes from the Wiltshire range are amazing to work with, even cooking and easy clean up.  Available from The Warehouse.

Mummy Auckland Blogger New Zealand Chicken Pie RecipeMummy Auckland Blogger New Zealand Chicken Pie RecipeMummy Auckland Blogger New Zealand Chicken Pie Recipe

Mummy Auckland Blogger New Zealand Chicken Pie Recipe

*I was sent the pastry, vanilla, and pie dishes to use in creating my own recipes, all opinions expressed are my own.

Cook, Eat | Sugarfree Feijoa Loaf Recipe

Tis the season ya’ll – feijoas are back and when you are blessed with a feijoa tree you don’t just get one or two do you?  You get ALL the feijoas, so having multiple recipes up your sleeve is never a bad idea.  I make this loaf multiple times each year, we love it in all of its sugary glory, but, it works just as well with a stevia natural sweetener.  Yay for reduced calories!

Feijoa Loaf
Print
Ingredients
  1. 1 cup chopped feijoas
  2. 1 cup boiling water
  3. 50 grams butter
  4. 3/4 cup sugar or stevia natural sweetener
  5. 2 cups flour
  6. 2 tblsp baking powder ( 3 if using stevia)
  7. 1 tsp baking soda
  8. 1 egg
Instructions
  1. Simmer feijoas, water, butter and sugar for 5 minutes.
  2. Beat in 1 egg.
  3. Add flour, baking powder and baking soda.
  4. Pour into loaf pan and bake 180° for 40-50 minutes
http://www.thebestnest.co.nz/

Healthy hydration just got tastier

Why complicate something simple right?  We all know how important staying hydrated is, the formula’s not hard – Drink.  More.  Water.

Everything’s better with bubbles, so I decided to pump up my water intake by combining two of my faves, SodaStream soda water and Red Seal Hot or Cold Fruit Teas to create a match made in heaven.

  1. Be prepared.  Brew a cup of your favorite Red Seal tea in cold water then freeze it in ice cube trays.
  2. When your tea cubes are frozen, get your soda water pumped and fizzed using your SodaStream.
  3. Add your tea cubes and some fresh mint leaves for a zero calorie, zero sugar, gluten free drink that’s ready to go anywhere!

 

Cook Eat | Mango Coconut Creamsicle Recipe

 

We are still loving finding new ways in which we can work Vitasoy’s new Coconut Milk into our diets and this new recipe I’ve mixed up results in a deliciously creamy popsicle, without the guilt factor.  Best thing is, these creamsicles don’t have that super-hard block of ice factor that can be hard to avoid when making home-made ice blocks.  Kid approved by the way, so I’m sure this recipe will be on high rotation this summer!

Ingredients

1 x frozen banana slightly thawed

1 whole mango chopped

1 cup Vitasoy Coconut milk original

1 tsp raw sugar

1 tsp vanilla extract

Blend until smooth, freeze until set.  Enjoy!

Mango Coconut Milk Popsicle Recipe

Cook Eat | Easy Eggs

Sponsored post, but you all know I LOVE eggs right?

 

Anyone who has read this blog for any length of time will be familiar with my love of eggs.  All the eggs please ALL OF THE TIME!

I’ve been eating eggs for breakfast for 3 years now.  I find it a really easy and quick way to squeeze in a complete protein based meal that seriously keeps me full until lunchtime.  I cook them the same way, every day, in the same bowl and I love the simplicity of my little morning routine.  When I was pregnant with Nixon and still working I often wouldn’t feel like eating too much when I first woke up so I would take my eggs and cheese to the office with me and microwave them at work!  So good.

Last winter, as I was struggling with the hectic, erratic non-schedule of a newborn and a nine year old {and a husband!} my trusty 2 minute eggs were still the hero of the morning for me.  Protein is SO important for breastfeeding mums both in terms of increasing milk supply and just basic energy levels, luckily the speed of preparing an eggy-based breakfast makes them a time-poor mummy’s perfect go-to.

Here’s how I whip them up;

You will need;

2 eggs

splash of milk to taste

salt

pepper

cheese {if desired}

Tip: I use a noodle bowl with a smaller top diameter than the bowl in the  image below.  This helps stop the eggs from over-cooking in the microwave.  This is very much a trial and error process which you will fine tune according to your own bowl, microwave combo!

  • Crack the eggs in a microwave safe bowl, mix with milk – maybe 2-3 tblsp – until whites and yolks combined
  • Season with S & P to taste
  • Microwave for 1 minute, remove and whisk with fork
  • Microwave for a further 45 sec – 60 secs depending upon how much milk you used
  • Add cheese and enjoy!

For more yummy ideas with eggs which are super kid friendly, click here to download a Quick & Easy Recipe Guide

Microwave Eggs Recipe

Cook, Eat | The BEST Peanut Butter Chocolate Chip Cookie Recipe

 I apologise in advance for this recipe, because holy moly these boys are sinful!  But totally awesome, everyone will love these and they keep really well for lunch-boxes throughout the week.

 

The BEST Peanut Butter Chocolate Chip Cookies
Print
Ingredients
  1. 1/2 Cup of butter
  2. 1/2 Cup crunchy or smooth peanut butter
  3. 1/2 Cup sugar
  4. 1/2 Cup brown sugar firmly packed
  5. 1 Egg
  6. 1 1/4 Cups all purpose flour
  7. 1/2 Tsp Baking powder
  8. 1/2 Tsp Baking soda
  9. 1/4 Tsp salt
  10. 1 Cup Chocolate Chips
Instructions
  1. Preheat oven to 190°
  2. Cream the butter, peanut butter and sugars until light.
  3. Add the egg and mix until fluffy.
  4. Mix the flour, baking powder, soda and salt together well.
  5. Add the dry ingredients to the butter mixture, mix well, add chocolate chips, mix again.
  6. Drop cookie mixture by teaspoonful onto lightly greased baking sheet.
  7. Bake for 10-12 minutes.
http://www.thebestnest.co.nz/

Cook | Meyer Lemon Cookies Recipe

We have an amazing little trooper of a lemon tree that is only two seasons old but has produced a bumper crop this winter.  So, lemon recipes are go!  

This cookie recipe is a winner, quite a different texture; lovely and soft and cakey but the backseat Master-chefs in the house all approve and I’ll be baking these again for sure.

Meyer Lemon Cookies
Print
Ingredients
  1. 1 3/4 c all-purpose flour
  2. 1 1/2 tsp baking powder
  3. Zest of one lemon
  4. 115 grams butter, room temperature
  5. 1 c granulated sugar
  6. 2 large eggs, room temperature
  7. Juice of half a lemon
  8. 1/2 c icing sugar (for rolling)
Instructions
  1. Preheat oven to 180 degrees C.
  2. Line pan with baking paper.
  3. In a medium mixing bowl, whisk together dry ingredients (flour and baking powder). Add zest and whisk it in.
  4. In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy.
  5. Add eggs, one at a time and mix well.
  6. Add lemon juice. Mix again.
  7. With mixer on low speed, mix in dry only until just combined.
  8. Roll the dough into balls and roll in icing sugar.
  9. Place on baking sheet, leaving 2 inches of space between them.
  10. Bake for 12 to 14 minutes, or until puffed and bottoms just golden brown.
  11. Cool on sheet for 2 minutes, then transfer onto a cooling rack.
Adapted from The Cooking Channel
http://www.thebestnest.co.nz/

Pineapple Coconut Goo Cake Recipe

This is a no-good very BAD cake that you shouldn’t make if you are at all concerned with sugar, butter and all of those yummy things.

For the rest of you that like to live and eat cake, I give you this recipe that I discovered in my cousin-in-law’s lovely kitchen in Florida.

I made this as per the instructions however, it is so dang sweet that next time I will halve the sugar in the cake recipe, and divide the whole icing recipe and use a third.  But see what you think,

Pineapple_coconut_cake_recipe

CAKE INGREDIENTS

2 cups flour

2 cups sugar

1 tsp baking powder

1 tsp baking soda

1/8 tsp salt

2 lg eggs

1 430gm can crushed pineapple

1 tsp vanilla

1 cup of chopped pecan {you don’t need this much}

1 cup desiccated coconut

ICING INGREDIENTS

1 cup butter

1 can condensed milk

1 1/2 cups sugar

 1 tsp vanilla

MAKE THE CAKE

  • Preheat the oven to 175°c and flour a 13 x 9 x 2″ baking pan {I used a bundt tin}
  • In large bowl combine flour, sugar, baking powder, baking soda and salt
  • Add eggs, pineapple and vanilla
  • Beat at med speed with electric mixer until combined
  • Bake for 30 min or until fork inserted into centre comes out dry
  • Using a wooden spoon, poke 1/2″ holes in top of cake at 1″ intervals
  • Pour icing over hot cake
  • Sprinkle with chopped pecans and coconut
  • Serve

MAKE THE ICING

  • In a med saucepan combine butter condensed milk and sugar
  • Bring to boil over med heat, stirring constantly {it will burn if you don’t, trust me}
  • Boil 2 min stirring constantly
  • Remove from heat, add vanilla

Cinnamon, White Chocolate & Oat Cookies

BAKE THESE COOKIES.  I swear you will not be disappointed – adapted and tweaked from a couple of other recipes into my own mongrel favourite;

 

You will need:

3/4 cup brown sugar

3/4 cup caster sugar

1 cup butter, room temp

2 eggs

1 tsp vanilla

1 3/4 cups flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 coconut

1 cup porridge oats

1/2 to 1 cup dried fruit, raisins, cranberries or chopped apricots

1 cup chopped white chocolate buttons

Preheat oven to 180° C, cream butter and sugar, add eggs one at a time beating well between.  Add flour, salt and baking soda – stir gently.  Add remaining ingredients.  Stir to combine.

Roll into balls with wet hands and press down to flatten.

Bale 8-10 mins until golden brown.