My Favourite Recipes

 
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I have quite a few staple meals each week. When life is busy I prefer ease and speed over variety. I always want tasty though!

Breakfast is my favourite meal of the day.  Like everyone else I am always in a hurry in the mornings but most of the time I still like to have a decent breakfast and ideally I have some veggies in it.  I have more of a savoury than a sweet tooth so I’m happier eating eggs and salmon than muesli’s and fruit.

I usually rotate a few favourite breakfasts, based around a few key ingredients that I always have in the house.   My breakfast staples are baby spinach, smoked salmon, eggs, avocado and whatever other veggies I have in the house.  I sometimes sprinkle sunflower seeds on top or add a couple of oatcakes.   

My breakfasts usually only take a few minutes more to make than toast. 

There’s no real cooking involved here, it’s just about assembling food straight out of the fridge and on to a plate.  

One frequent breakfast is a big handful of baby spinach (already washed), a few slices of smoked salmon, half a sliced avocado and some lemon juice and black pepper.   

Another fave breatkfast is a big handful of raw baby spinach (again, I can’t get enough of spinach!), lightly fried (or roasted) cherry tomatoes and mushrooms. Place the softened mushrooms and tomatoes on the spinach and add a poached or fried egg on top.  

Quick, easy, and lots of nutritious ingredients so you can start the day with some of your five a day. 

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THE ROASTING TIN BY RUKMINI IYER

I love this book for its really simple recipes and the fact that there’s minimal washing up, as all the recipes are one dish.  I also love it because it’s easy to tweak the recipes slightly to take into account all the different likes and dislikes in the family.  

Here I share one of the recipes from this book.  I made a few tweaks. I toned down the spice a little for my youngest child, cooked a load of green beans on the side (I’m always thinking how to pack in more veg) and added some new potatoes in case anyone turned their noses up at the sweet potato. 

Spicy Chipotle Chicken with sweet potato wedges and coriander and lime yoghurt 

800g free-range chicken wings

800g sweet potatoes, peeled and chopped into 2.5cm wedges (I through in a few handfuls of baby new potatoes too)

2 tsp chipotle chilli flakes 

1 tsp smoked paprika 

1 tbsp dark brown sugar 

3 tablespoons olive oil 

Half a lime- zest and juice 

4-5 tbsps Greek yogurt 

A handful of fresh coriander leaves chopped 

Fresh coriander leaves and lime wedges to serve 

  • Pre heat the oven to 150 fan/170 C/gas mark 3.  Place the chicken wings and sweet potato wedges (and new pots) into a large roasting tin.  Mix together the chippotle flakes, smoked paprika, dark brown sugar, olive oil and lime zest and juice. 

  • Pour the chipotle mixture over the chicken and potatoes and mix well with your hands to coat evenly. Transfer to the oven and roast for 40 minutes. 

  • Turn heat up to 180 fan/200 C/gas mark 6 and roast for a further 20 minutes to crisp up the chicken skin.

  • Meanwhile mix together the yogurt, chopped coriander, lime zest and juice and a pinch of sea salt and set aside and steam some green beans. 

  • Sprinkle the crispy chicken wings and wedges with the coriander leaves and serve with lime wedges and the yoghurt dip and beans alongside.  

 
Carole Dowling