The evenings are already drawing in, heralding shorter days and darker nights. Whilst I have loved the long, hot summer days, Autumn and Winter bring their own delights. Crisp, frosty mornings, firelight and drawing the curtains to snuggle down with The Cat and a good book (and not feeling guilty that I should be working in the garden!). It’s a change of eating/cooking habits, too. Salads and barbeques make way for stews and soups and comfort puddings. It’s also very easy to start piling on a few pounds, too, so I think the best way to avoid that is to start the day well with a good breakfast. Personally, I sit down to fresh fruit, porridge (jumbo oats, milk, a little brown sugar), 1 slice of sourdough toast and honey and a large cup of strong coffee. I know breakfasts aren’t for everyone, so I thought I would just give a few suggestions to get you going. They don’t have to be eaten first thing – call them brunch if it makes you feel easier – but they will fill you up, giving you energy for the day and kick start your metabolism.
Breakfast Smoothies – Smoothies are a great introduction to breakfast if you don’t normally have much of an appetite first thing. They are also a good portable option if you are off out. Compared with some recipes, this green smoothie is quite sweet and fruity whilst still giving a healthy serving of greens.
Green and Fruity smoothie
- 40g fresh, frozen or tinned fruit
- 40g frozen or cooked spinach
- 1 medium banana
- 200ml water (or as required)
Blend all the ingredients together until smooth. Add more water to achieve the desired consistency.
Banana and oats smoothie: transform your speckled bananas into an energy-boosting liquid breakfast. Blend 1 ripe banana with 2 tablespoons of oats and 100ml of milk until smooth. This can also be made using a soya drink.
Very berry smoothie: take 1 banana, 140g of frozen summer berries or forest fruits, 40g of natural yoghurt and about 100ml of apple juice. Blend the banana and berries until smooth. With the blades whirring, pour in apple juice to achieve the consistency you like.
Cheesy French Toast
- 2 eggs, beaten
- 1 tbsp milk
- 35g cheese, grated
- 1 teaspoon chopped chives
- knob of butter
- thick slices of bread
- 60g cherry tomatoes
- olive oil, for grilling
- sliced ham – serrano is delicious!
- watercress, to serve
Heat the grill to high. In a shallow bowl, whisk together the eggs, milk, cheese and chives. Melt the butter in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp, then keep warm in a low oven if you need to. Place the vine tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper. Grill until they start to soften and blister. On a large dish, pile up the cheesy French bread, grilled tomatoes, sliced ham and a pile of watercress, and dig in.
Hash Browns – They are best fresh, but you can prepare the shredded, dried potatoes a few hours ahead and store them in the fridge.
- 1 potato -peeled
- 1 tablespoon salted butter
- Salt and pepper to taste
Shred the potato using the large holes of a box grater. Place the shredded potato in a bowl of cold water and stir until the water is cloudy. Drain and rinse well under cool running water. Transfer to a clean dish towel. Twist and squeeze tightly to remove as much water as possible. Repeat if needed to ensure the potatoes are dry.
Melt butter in a small frying pan over medium-high heat. Add the potatoes in an even layer and cook undisturbed for about 5 minutes, until a golden crust forms. Flip with a spatula, add the seasonings, and break up any large clumps. Continue cooking, until browned and crisp, about 5 minutes. Add more butter if the potatoes start to stick. Serve hot with an fried or poached egg.
Ailsa cooks for One 