Breakfast burritos

Wanting a filling breakfast yesterday I threw this together to keep me going through till lunch.

Onto a warmed tortilla wrap I spread some pesto, topped with fresh baby spinach, feta and sliced plum tomatoes. After lightly scrambling two eggs I added this to the pile up and seasoned generously with salt and pepper.

Curl it all up in the wrap and enjoy - a great start to the day! 

Roasted Broccoli Soup with toasted walnuts

This is a great way to make a basic broccoli soup more exciting. Roasting the garlic and broccoli before combining to make the soup can add a nice bite to the flavour.

I began by preheating the oven to 200F and dicing up a head of broccoli and spreading out on a baking tray with three cloves of garlic and splashing with olive oil. Place this in the oven for 20 minutes until crisp. The garlic will roast and become soft once removed from their casings.

Once roasted, place into a large saucepan. Remove the garlic from their casings and smash with the edge of a kitchen knife to create a garlic paste, add to the saucepan. Dice up half a white onion and two sticks of celery - these will go in the saucepan too.

Add a stock cube to a pint of boiling water and allow to dissolve - once dissolved add slowly to the saucepan, allowing to mix with the vegetables. Now add in half a pint of milk (to make this soup vegan, add almond milk instead) - allow to simmer for 15/20 minutes until the flavours have all mixed together. Blend the mixture together until smooth.

Return to the heat and finish by adding some seasoning and top with toasted walnuts and a drizzle of chilli rapeseed oil for a kick.

Cauliflower based pizza

I'd heard about this and wanted to make my own - and I can report it is AMAZING. Yum

Start by blending a head of cauliflower florets until a grainy consistency. Place into the microwave for 

7 mins until cooked through - allow to cool. Add 3 tablespoons of parmesan, salt and pepper and an egg to combine. 

Spread out onto a oven tray coated in tin foil. Place in a preheated 200C oven for 10 minutes. Meanwhile in a bowl throw halved cherry tomatoes, two diced cloves of garlic, a handful of chopped walnuts, a big bunch of wilted spinach (I microwave fresh spinach leaves in the microwave for a minute), a dollop of pesto and a squirt of tomato paste. Mix these together - this will make up the topping. 

Once the base is crispy, remove from the oven and pour the mixture onto the base, spreading evenly. I also made sure all the tomatoes were facing upright so they could cook properly. Place this back in the oven for another 10 minutes. Remove when complete and allow to cool. 

A-ma-zing. 

Oven baked Aubergine with roasted tomatoes and garlic

This is an amazing meal and quick to prepare - After preheating the oven to 200C, slice an aubergine in half and splash with olive oil. Coat in a layer of spices, I used an African rub mix containing cumin, coriander and ajowan. I also added paprika and chilli flakes. Surrounding the aubergine on a oven tray, I laid out whole cherry tomatoes on the vine alongside whole cloves of garlic and diced onions.

This will go into the oven for 30 minutes until the aubergine is soft. Once cooked through, along to cool while preparing some cous-cous to serve with the dish. I finished the cous-cous with some olive oil, salt and pepper and the roasted onions.

Perfectly healthy and delicious to eat - enjoy!