Brunch

Roasted Jalapeno and Lime Cream Cheese

/ Claire / Leave a comment

We love bagels with plain cream cheese in my house, but I’m always looking for ways to be a little more creative and add other ingredients.

Roasted jalapeno cream cheese

You can buy flavoured cream cheese, but I am always a little disappointed by the flavour. Perhaps it’s because it has sat on the shelf of the supermarket for a while. Using fresh ingredients is always going to taste better and the options are endless.

This is a spicy recipe and so quick to make if you use a gas hob. I have been burning the skins off peppers over gas flames since I saw Jamie Oliver do it many, many years ago, but they can always be roasted under a hot grill or in the oven. So much quicker over the flame though!

Burnt chilli

I have used jalapeno peppers which aren’t super spicy, but it’s always best to taste the chilli to find out just how hot it is first. I used two for this recipe and they add a lovely spicy, smoky flavour that works well with the zesty, fresh lime. An additional 60 grams of cheddar cheese also works well in this too, but I would have cucumber or salad leaves rather than smoked salmon if I added extra cheese.

Ingredients:
1-2 fat fresh jalapeno chilli peppers – depending on how spicy you like it
1 lime
280g pack of good quality cream cheese – I used Philadelphia full fat
2tbs fresh dill – chopped
Freshly ground black pepper and a pinch of salt

Method:
Prick the chillies all over and using metal tongs, place directly onto a gas flame and burn the skin until it is black all over. If you don’t prick the skin, the chillies can explode!

When the chillies are completely black, place in a plastic bag or a bowl covered with plastic and leave to cool down and steam.

When they are cool enough to handle, rub off the skins, remove the seeds and finely chop.

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Add the peppers and seasonings to the cream cheese. Stir in the zest of the lime and then add the juice of half of it. Stir to thoroughly combine and refrigerate until needed.

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The perfect way to serve this is on a warm, fresh bagel, but equally delicious spread on savoury scones, crackers and oatcakes. It’s good with the traditional pairing of smoked salmon too!

Roasted jalapeno cream cheese3

Veggie Baked Eggs with Cheese

/ Claire / 2 Comments

These are very quick to put together and are delicious any time of day, but make a particularly good brunch dish, served with hot buttered toast to dip in the soft egg.

Baked eggs3

Ingredients:
Knob of butter and a little oil
1 finely chopped onion 
2-3 large Portobello mushrooms, chopped
150ml double cream
150g of a good melting cheese – grated (I used a mixture of cheddar and Monteray Jack)
6 spears of Cavolo Nero kale, tough stalks removed and roughly chopped
1 red pepper – chopped with seeds and ribs removed
4 large eggs
Parmesan
Salt and black pepper
Hot buttered toast, to serve

Baked eggs

Method:
Heat the oven to 190°C/375°F

Place the butter and oil in a pan and add the chopped onion, red pepper, mushrooms and a pinch of salt and pepper. Sauté the vegetables for around 10 minutes until softened. Add the kale and stir until wilted. Turn off the heat and stir in the double cream and cheese, the heat will melt the cheese.

Divide the mixture evenly among 4 ramekins and make an indentation in each one with the back of a teaspoon. Crack an egg into each and top with a little freshly grated parmesan.

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Bake for around 10 minutes, but keep an eye on them. The white of the egg should be just set and the yolk runny.

Serve straightaway with hot buttered toast.

Baked eggs2

Baked Pumpkin French Toast

/ Claire / Leave a comment

This is full of warm autumnal spices, brown sugar and pumpkin. The inside is soft, fluffy and smooth – all topped with a crisp, brown sugar and pecan streusel.

Pumpkin bake2

I think this is the perfect weekend breakfast or brunch dish to make you feel warm and cozy on a chilly autumn day with the family.

It’s super easy to prepare and is actually better if it is prepared the night before you want to bake it. Just whisk the custard ingredients together, pour over the bread cubes and refrigerate. The streusel topping should be scattered over the casserole just before baking.

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Ingredients:
Butter for greasing the dish
1 large loaf of brioche or challah, cut into cubes
8 large eggs
1 ½ cup/360ml of whole milk
1 ½ cup/360ml of double/heavy cream
Zest of one orange
1tbs vanilla extract
½ cup brown sugar – lightly packed
1 cup unsweetened pumpkin puree (about half a can)
2tsp pumpkin pie spice
1tsp cinnamon
½ cup raisins
Pinch of salt

Streusel topping:
2/3 cups/80g plain/all-purpose flour
2/3 cup packed soft brown sugar
Small handful of pecans, roughly broken into pieces
1tsp cinnamon
113g/4oz/1 stick of cold butter cut into dice

Warm maple syrup for serving

Method:
Butter the casserole dish

Streusel:
Mix the flour, sugar and cinnamon together in a stand mixer with the paddle attachment fitted. Add the butter and mix until the topping resembles rough breadcrumbs. Stir in the pecans and set aside. This step can easily be done by hand by rubbing in the butter. Set aside while you make the pumpkin custard.

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Method:
In a large bowl, whisk together the eggs, milk, cream, pumpkin, vanilla, spices, zest and sugar in a large bowl until fully incorporated and smooth.

Pile the bread cubes into the casserole dish, scattering a few raisins throughout. Pour over the custard, making sure all the cubes are soaked. Cover and refrigerate for a couple of hours, or overnight if this going to be baked for breakfast.

When you are ready to bake the casserole, pre-heat the oven to 180°C/360°F and scatter over the streusel. Cover with foil and bake for 45 minutes. Remove the foil and then bake for a further 30 minutes or until the custard is set and the top is crunchy, browned and caramelised.

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Serve hot with warmed maple syrup and good hot coffee for a perfect Autumnal weekend or holiday breakfast.