Bacon-wrapped Toad in the Hole

Toad in the hole is a very traditional English dish and one that until recently I just couldn’t perfect. I am not really sure why it didn’t turn out the last few times because once I put this together it was actually pretty easy. One key to the dish is making sure you don’t skip adding the oil to the pan while you are cooking the sausages. You need the oil nice and hot before you pour in the batter. To Brits this is a big comfort food dish and more often eaten in cold weather but I was so proud of my success with this one I just couldn’t wait to share.
Toad-in-the-hole

Bacon-wrapped Toad in the Hole

100g (3/4 c.) plain flour
1 egg
150ml (2/3 c.) milk
150mL (2/3 c.) water
8 rashers streaky bacon
8 good-quality pork sausages
1 Tbsp
Recipe from BBC Good Food

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Roasted Aubergine and Tomato Gratin {Gluten-Free}

I talked earlier this year about us testing to see if hubby was gluten-intolerant but I never did follow up on that. After taking it out of his diet completely we saw a little change but nothing significant which has led us to feel it isn’t an intolerance to gluten. I have friends and family that have true allergies to gluten and for their sake I refuse to allow myself to get caught up in fads that make it trendy. You might think it is no big deal but it is, because people have made it trendy to say they are gluten-intolerant, when they probably aren’t, it causes others to not take others who have a serious condition serious. You will still see gluten-free recipes on this blog from time to time because one sometimes recipes are naturally gluten-free and also I do have friends, family and even readers with serious conditions. But I wanted to make it very clear where we are.

This is an example of a recipe that I found that I feel in love with and the fact that it was gluten-free was only by chance. This was like a healthier version of one of my favourite aubergine dishes, Aubergine Parmesana.

Aubergine Gratin

Roasted Aubergine and Tomato Gratin

1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tin 400g (15.5 oz) diced tomatoes
2 tsp basil
1 tsp salt
Ground black pepper to taste
1 large aubergine (about 1 lbs / 450 gr in total)
grated Parmesan cheese
4 Tbsp almond meal
1 Tbsp olive oil
Recipe from The Iron You

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Paprika Roasted Chickpeas

While it is never good to have the goal of losing weight when you are pregnant I am determined that I won’t put on any unnecessary weight during this pregnancy. Not only am I motivated to stay healthy and keep a healthy weight gain for reasons that I don’t want to have a lot of weight to loss after the baby is born but it helps ensure a healthier pregnancy and birth. So in order to make sure I am able to stick to my goals I have been loading myself up on lots of high protein, lower fat snacks. I am a big stove top popcorn lover and while that is already a lower fat snack I wanted more ideas so I don’t get bored and get tempted to indulge on less healthy options. These roasted chickpeas have very quickly surpassed my love for popcorn, which is saying something because I am a big lover of popcorn. They are crunchy and full of flavour and just perfect for movie night.

Did you have any health goals for your pregnancy?

Paprika-Roasted-Chickpeas

Paprika Roasted Chickpeas

2 500g tins (15 1/2 ounces each) of chickpeas
3 Tbsp olive oil
1 1/2 tsp sea salt
1 tsp hot or sweet paprika

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Scrambled Eggs on Cheesy Toast

I want to go a little bit off topic for a second. Have you ever heard the phrase “You don’t know what you have until it is gone”? I actually hate the phrase. I think one of the most important things we can do is stop and appreciate what we have because if we only realise what we had when it is gone then we aren’t paying enough attention to life and it is passing us by. I am unbelievable blessed and I know it. With family that is incredibly supportive, a child that amazes me every day and mostly with a husband who is the most incredible partner in life. So today I wanted to share a recipe that is special because it is the first thing he ever cooked for me when we got together. It is such a simple breakfast but it has become a special treat that he makes me from time to time and every time he does it reminds me how blessed I am to have someone like him in my life.

Cheese-on-toast-with-egg

Scrambled Eggs on Cheesy Toast

2 eggs per person
2 slices of toast per person
cheese
milk

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Bacon and Caramelised Red Onion Chutney

Monday was a very hard day, I took my parents to the airport. They were here for 2 weeks, 2 incredible weeks. Each trip we see them the bond my daughter forms with them gets stronger and stronger in a way that blows me away. There are times I worry about what living so far away from my family means about the kind of a relationship my kids will have with my family. But seeing her play with them and adore them the way she has on this trip has helped ease those fears. It isn’t easy having half of your heart on the other side of the world as many other expats will tell you. But thankfully technology has made this distance easier and I am grateful for that. I wanted to share a recipe with you that is already a favourite of my family here but is even more special because I introduced my parents to it this trip and they fell in love.

Chutney is a staple here in the UK, from mango chutney to tomato chutney it is a condiment that has become ingrained in the culture. Growing up I never liked mayonnaise, I still don’t, and so I have always enjoyed sandwiches dry. But being introduced to chutney has opened up my taste pallet to a wonderful new world. Onion chutney is standard in our house, with or without the bacon and I challenge you not to fall in love with this condiment. Jazz up a plain sandwich, burger or serve it with your cheese and crackers, it is addicting.

Bacon-and-Caramelized-Onion-Chutney-burger

Bacon and Caramelised Red Onion Chutney

400g red onions, sliced
200g (7oz) bacon
200g (1 c.) soft brown sugar
125mL (1/2 c.) balsamic vinegar

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