Muffin Pizzas

Muffin pizzas

This is one of those really simple recipes that you might see and think 'what's the point', it's obvious, BUT, I haven't seen one like this before so I thought I'd share anyway. I was craving pizza the other day but unlike the frozen ones I always keeper stashed in my freezer for times like that when pizza is the only answer, I also had fresh English muffins that needed to be used up before I go away for the weekend. I compromised and made this muffin 'pizza' instead. It worked out well and tasted great, a nice alternative to my usual go-to with muffins of topping with poached or scrambled eggs. 

Here's all that you need: 

1 English muffin (I used one with cheese in it for extra cheesiness!) 

2tbsp of grated cheese

Tomato purée 

Black pepper 

To serve: 

Handful of rocket

1tsp French dressing or balsamic vinegar 

Method: 

Pre-heat oven at 180 degrees (fan oven)

Slice muffin in half and toast 

Spread muffin halves with a layer of tomato purée 

Top with cheese

Pop in oven till cheese has melted (about 5mins) 

Remove from oven and grind black pepper over the top to finish 

Serve with a dressed rocket salad. 

In the mood for something sweet? 

Make this with a plain muffin and top with Nutella, or almond butter, and sliced banana. Just toast, no need for the often after. Serve with a dollop of Crème fraîche. 

Mmm, makes me hungry just thinking about it! 

For more meal ideas and cooking inspiration, check out my visual food diary on Instagram: @HCRinstacam 

Snack

0

Cauliflower-eggstravaganza

This recipe came about randomly as the result of an experiment. I had some cauliflower which needed using up and was intending making some nourishing cauliflower and cheddar soup to warm me up on a chilly Autumnal day. After steaming the cauliflower with some seasoning in the microwave, however, I realised that if I blended it to make soup it would be far too thin for my liking as I didn't have enough cauliflower. Since I still wanted something with melted cheese and I had eggs, I thought I'd crack a couple eggs in with it. For some reason that Mexican breakfast dish of eggs cracked and cooked over spicy tomatoes came to mind and I decided to only mix one egg in with the mixture while the other one I mixed the white in a bit but left the yolk whole. Anyway, it ended up being really tasty and filling too. I would have had a roll with it but it was filling enough on its own. I made this for lunch but it would also be the perfect brunch or make a great, nutritious breakfast to 

start the day #breakfastofchampions style! 

Want to try this for yourself? You can find the recipe below :) 

Ingredients:

80g cauliflower florets (rough handful) 

2 medium free range eggs

1/4 tsp ground cumin 

Couple of twists freshly ground sea salt 

Couple of twists ground black pepper 

2tbsp water 

20g grated cheese 

Cherry tomatoes (to serve)

Method:

Add cauliflower, cumin, water, salt and pepper into a microwaveable steamer. 

Cook on high for 2mins 20secs (900W) 

Remove from microwave

Leave for 20secs  

Carefully remove lid and watch out for steam 

Roughly 'mash' the cauliflower 

Split an egg in and mix 

Split another egg and mix the white but leave the yolk in the centre of the container 

Sprinkle cheese around everything and mix gently 

Place lid back on a microwave for approx 3mins 

Experiment to see how soft or hard you'd like the egg yolk 

Serve with some quartered cherry tomatoes 

You could also add finely chopped onion or frozen peas to the mixture before cooking. The best thing is just to experiment and see what you like!

For more meal ideas, check out @HCRinstacam - my Instagram account devoted to healthy, tasty, and quick cooking 

Bye for now,

Hx

Lunch

0

Vegan curried coconut, raisin, and almond grains

This comes from the weekend when after a day of painting, scanning, editing, and running test prints of art of mine, followed by housework,  I was more than ready for some good food. I was in one of those moods when I just wanted food to appear in front of me but did not know exactly what I wanted. After musing with a friend how it would be great if you could imagine food and it instantaneously appeared(!) I reluctantly went into the kitchen to cook. What I was going to cook, I wasn't sure of but knew I fancied something with spices and some fruit. I'm neither vegetarian nor vegan but on that day my fridge and storecupboards suggested otherwise... I was originally thinking of cooking a chickpea and apricot tagine, then a green lentil curry, but I found a packet of mixed grains that were close to their date so that made my decision for me; I'd experiment and make a mixed grain curry with raisins, almonds and coconut. 

The results was amazingly tasty vegan culinary experimentation. I'm sure this was helped by having vegan friends who have got me thinking of different ways to cook! This may not look that interesting but it tasted fab - Moroccan, South American, and Indian vibes going on here 👌 #roundtheworldinaplate 🌏🌍This is a powerhouse of goodness and super tasty!  It's full of plant-based protein, vitamins, minerals, and spices. 

Ingredients:

125g pack of ready to eat mixed grains (eg. quinoa, lentils) (or, instead of buying pre-cooked ones, pre-cook your own)

Raisins (2tbsp)

80g frozen peas 

2 small garlic cloves 

1tsp garam masala 

1/4 tsp cayenne pepper 

1/2 tsp ground coriander 

1 tbsp peach and grape juice 

3 tbsp desiccated coconut 

7 chopped almonds 

Water 

Coconut oil

Sea Salt 

Pepper 

Method:

Melt coconut oil in frying pan and add the spices 

Add chopped garlic cloves

Once softened add raisins and some water. This allows the raisins to become plump and juicy. Mmmm! 

Add frozen peas and quinoa 

Add a little more water 

Stir and simmer till all cooked and the water has been absorbed 

Add some coconut and some more water

Simmer for a couple of mins 

Repeat and add almonds too 

Add the fruit juice 

Add freshly ground sea salt and pepper to taste 

Leave to simmer on low heat for about 10mins 

Serve with torn tortilla wrap or rice 

Enjoy! If you try this out for yourself, I'd love to see a pic - tag me (@HLDCblog) on Twitter, Instagram, or Facebook, or #HLDCblog on social media 

vegetarian

0

Speedy Vegetable Rice

Here is a recipe for super quick 1 pot vegetable rice. It's great for a quick midweek main or side depending on how you serve it. It goes with many things and is really healthy. You could use whichever vegetables you have and combine with  

The store cupboard essentials which are rice and seasoning. Soy sauce could also be added for an Asian twist. 

Ingredients: 

2 carrots

1/2 large courgette 

Handful of spinach 

1/2 pack whole grain microwaveable rice 

Dried powdered garlic

dried sage

salt 

Pepper 

Water

Optional

Fresh buffalo mozzarella 

Method:

1. Put the vegetables, garlic and herbs in a microwaveable container with 1tbsp water

2. Cook for 3mins on high (900W) 

3. Then out stir 

4. Then add the rice and spinach and cook for another 2 more minutes 

5. Leave it to stand for 1 min and it's ready to serve 

6. Top with torn buffalo mozzarella, cooked chicken pieces, chickpeas or have on it's own

Enjoy your speedy vegetable rice! 

Follow me on Twitter (@HLDCblog) and Instagram for more: @HCRinstacam 

0

Date and coconut porridge

Good morning! Judging from the sunrise I've just been watching, it's going to be a sunny Sunday 

but a cold one, so what better way to start the day than with a warming bowl of porridge. I've gone with dates and coconut this morning for a deliciously sweet bowl of oats. 

This recipe is can be dairy free by using water but if you use milk, the coconut and milk goes together to make a deliciously coconut-ty creaminess. While the date gives it natural sweetness along with the coconut and the cinnamon adds a little spice. 

Ingredients:

30g of porridge 

180ml water or milk 

1tbsp desiccated coconut 

1/2 tsp cinnamon 

1 or 2 dried date(s) (finely chopped) 

1 tsp honey (can leave out if using milk or if you're wanting less sugar)

1. Put everything into a pan

2. Stir on a medium heat until thickened to your taste 

3. Serve and top with more coconut or Greek yoghurt 

31/5/16 

morning

0

Vegetable Hot Pot

This is a great, nutritious, filling low-cost midweek 

meal that is quick to prepare and is ready in less than 15mins. It's perfect for warming you up on cold January nights and is packed with vitamins to keep your defences up against winter colds! 

Ingredients:

1 drained can kidney beans

1 large courgette 

1-2 garlic cloves 

Salt

3/4 tsp cumin 

1/2 tsp cayenne pepper (or more if you want it spicier) 

2 handfuls baby plum tomatoes 

2 tbsp tomato purée 

Water 

1 red onion 

Method:

Chop all fresh vegetables (apart from tomatoes) and garlic and add to a microwave steamer with a couple tablespoons water. Cook for 3mins 30secs (900W). 

Remove from microwave and add the beans and fresh tomatoes. Add in the cumin and the tomato purée. 

Place back in the microwave for 3mins. 

Stir well. 

Serve with boiled rice 

Note: Alternatively you could cook it in a slow cooker on simmer in a pan on the hob. 

Variants: 

Add in red peppers 

Add some grated carrots 

Serve with rocket 

Serve with mixed leaf salad 

For more meal ideas and cooking tips, swing by @HLDCblog on Twitter and @HCRinstacam on Instagram 

vegetarian

0