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Full English Breakfast

Hi, this recipe is my own and serves one, but can easily be scaled up for more! I have previously made an Easy full english and a Vegan full english , if you want to have a look at those too.  This was much faster to make than I had anticipated and everything came together at the just right time, which is always a bit of a worry with having so many pans on the go at once (and things under the grill too!). You can change up how you cook the egg (I did scrambled) but some other options are poached, boiled, fried or even baked eggs (think Shakshuka-style).  Traditionally, you may also have fried bread, fried or grilled tomatoes and black pudding, so feel free to add those too. And, is usually served with a nice cup of tea. Enjoy! Hazel  Dietary Info: -Unsuitable for Vegans {Use my vegan full english recipe and add vegan sausages to it, if desired.} -Unsuitable for Vegetarians {See above.} -Contains Dairy {Use a dairy-free butter or spread.} -Contains Gluten {Use a gluten-free bread for
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Squash and Sweet Potato Soup

Hi, this recipe is my own but has been adapted from the butternut squash recipe in Spar's Wintertime 2021/22 cooking magazine, page 20. 

This soup was actually quite nice, it doesn't have many ingredients and so definitely needs a bit of jazzing up but it does make a good base recipe. I would suggest that you sprinkle some pumpkin seeds on top before serving, or swirl through some double cream for a fancy look, you could even top with crispy bacon bits too.

This soup would go with any bread that you have to hand and so there's no problem there. If you fancied, you could even boil some pasta, rice or couscous in it, like a minestrone. Though, I don't think you should try to add potatoes as it may not taste that great!

For other ideas: stir in a tin of chickpeas or other pulses for extra protein, or shredded chicken would be nice too. Wilting in some spinach is a nice idea, this would work with kale too, but you would have to cook it for longer.

I hope there's some good suggestions there and that you can put your own spin on this base recipe. But, if you do have it plain, sprinkle a pinch of salt and pepper on top before serving for extra seasoning.

Enjoy!

Hazel


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Dietary Info:

-Suitable for Vegans

-Suitable for Vegetarians

-Dairy-Free

-Gluten-Free

-No Nuts

-Light lunch



Serves: 2

Prep time: approx. 5mins

Cook time: approx. 15mins


Ingredients:

-250g frozen butternut squash, diced

-1/2 large sweet potato, peeled and diced

-1tsp dried thyme

-1 vegetable stock cube


Method:

1: Boil the squash and sweet potato for 15mins until soft, along with the thyme and stock cube. {You will need to cover the squash and sweet potato in boiling water to boil them.}

2: {Remove 3-4 ladlefuls of the stock and set aside, only add them back in if the soup is too thick after blending.} Transfer to a blender or use a stick blender in the saucepan, and blend until thick and glossy. Season with salt and pepper.

3: Serve piping hot with crusty bread and butter.


While you're here...

I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html. 

https://pin.it/5xDvARk - my profile

This recipe:

https://pin.it/5g5ngJX

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