Tag Archives: gluten free

Mediterranean baked breakfast eggs

15 Jan

This is a breakfast for when you really want breakfast. For when you really need a big old feed in the morning and may or may not intend to eat anything else for the rest of the day. I mean for when you wake up pained and startled by your own hunger, wondering whether perhaps somewhere in the depths of sleep, some strange person has entered your house wielding a contraption of their own invention, the sole purpose of which is to suck out the entire contents of your stomach and use the half-digested contents as some sort of magical fuel source.

It’s also the breakfast Man Woman has after Woman has had the fortitude to wake up on a Saturday morning and do a double class at the gym, and Man has exhibited a similar level of strength in remaining in bed while one’s partner is kitting up for (and boasting about) some serious cardio-vascular exercise.

Baked eggs for brekkie is a great idea. Often the Frenchie version involves double cream and a bain marie, but this is far easier and pretty much contains your daily recommended intake of veg in one hit.

Adjust the spices for your own taste, but the below mix is a pretty darn good one.

Mediterranean baked breakfast eggs

  • 1/2 red onion, sliced
  • 4 garlic cloves, roughly chopped
  • 1 C spinach, chopped (about 1/3 bunch)
  • 1 tin tomatoes (chopped or whole)
  • 1 tsp cumin
  • 1/2 tsp hot paprika
  • 1 tsp smoked paprika
  • 4 eggs
  • Parsley
  • Feta (optional)
  • Bread (optional)

In a fry pan, heat some oil. Then add onions and garlic, sautee until softened. Add spices, spinach and tomatoes and cook until the mix has stopped being watery, but the spinach is reduced down (probably about 5-10 minutes).

Either divide the mix into a couple of heat-proof dishes, or just leave as is. Crack two eggs into each heat-proof dish (or four into the fry pan). The eggs should cover most of the mix.

Put the pans/dishes under the grill for a few minutes until eggs are cooked to your liking. Throw a couple of pieces of pita bread under the grill too while you’re at it.

Top with crumbled feta and chopped parsley.

(I realise that by grilling this, it’s not technically ‘baked eggs’, but really it’s so satisfying that semantics lose their power)

Estimated cost: £4 (if you go for cheese and bread)

Musical accompaniment: Peaches

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Pesto cannelli beans stuffed in baked beef tomato

1 Apr

I’ve got to be honest. Just having the word ‘beef’ in a recipe on this blog feels a little bit uncomfortable. It brings up all strange feelings. And really, look at the word – it is strange.

God, you can be too vegetarian, can’t you?

This meal was inspired after Man’s stroke of home-made pesto genius and the shock that pesto really doesn’t miss parmesan at all. Man Woman felt so betrayed by the entire Italian community – the needless cheese! Why?

Pesto canneli beans stuffed in baked beef tomato

  • 2 large beef tomatoes (or the largest, firmest tomatoes you can get)
  • 1 can cannelli beans (or other soft white bean)
  • 2 – 3 TBSP home-made pesto (you can cheat with store-bought if you like. We’re not looking)
  • 1 spring onion

Pre-heat oven to about 200C.

Now this is a little tricky. Cut out the centre of the tomatoes, leaving the outside in tact and ideally with around 1/2 inch of flesh all around. (Save the tomatoes for pasta sauce or something later). Try in particular to remove the more watery, seedy parts.

Bake for about 30 minutes. The tomatoes at this point will have released a bit of water. It’s best to transfer them into individual serving dishes that you can bake them a bit further – otherwise drain the train from it’s water and perhaps sit the tomatoes on a small bed of rice, to absorb the excess liquid that will inevitably be released.

While the tomatoes are baking, mix the cannelli beans with the pesto and chopped spring onion.

After the tomatoes have cooked for their 30 minutes, remove and fill with the bean mixture (putting them in their own serving trays or on rice). Return to the oven and cook for a further 5 – 10 minutes or until the beans are warmed through.

This is enough on its own, but you could always serve with some rice or salad on the side.

Estimated cost: £4.60

Musical accompaniment: Nina Simone

Puy lentils & asparagus with mustard, buffalo cheese and beetroot

22 Feb

Lately Man Woman have just been copying meals we’ve had out at home. This one is a homage to an entree we had at Cornercopia in Brixton on Saturday night (an excellent experience all ’round). This was eaten as a main for us on Sunday night, but could easily become a rather classy-looking entree for parties.

Also, just a point, how good are puy lentils? I think we can all agree that red lentils are a bit crappy, but Man Woman could eat puy lentils by the handful.

Puy lentils & asparagus with mustard, buffalo cheese and beetroot

  • 1/2C dry puy lentils
  • 8 – 10 asparagus stalks
  • 3 small beetroot
  • 100g buffalo cheese (or whatever cheese you fancy, white and blue cheeses are probably best)
  • Your best whole-grain mustard
  • 1 shallot
  • handful of nicoise olives
  • 3 bay leaves

Soak the puy lentils (not very necessary). Put in a pan with 1 C of water and bay leaves and bring to boil. Simmer for about 20 minutes, or until testing tells you it’s done. Season.

Meanwhile, just as lentils are nearly ready, fry your finely sliced shallot in olive oil in a pan. After 2 minutes, add the asparagus, cook until asparagus are cooked through, remove asparagus but continue cooking shallots until caramelised.

Serve asparagus on a bed of puy lentils. Crumble over cheese, throw on a dollop of wholegrain mustard, drape some slippery onion rings and scatter wedges of beetroot and olives about the place.

Fin.

Estimated cost: £3.10

Musical accompaniment: Paul Kelly

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