Today is a bit of an odd recommendation, I’ll give you that, but I wanted to recommend my favourite breakfast since I’ve been eating it a lot recently.
Simply the breakfast contains two mini croissants, an apple and a nice (somewhat healthy drink) and sometimes a cute mini yogurt too.
To start with I put the mini croissants on top of a toaster (since they won’t fit in the toaster) to heat up. Be careful while doing this since the croissants can easily burn (and subsequently set a smoke alarm off).
While they’re heating up, turning them regularly, I chop the apple up and put it in a cup that acts as a small bowl, and grab a yogurt. I usually have a strawberry yogurt since that’s the flavour I prefer.
Once I’ve done this I will pour a drink. In this photo I had water with ice cubes and sliced lemon but usually I have apple juice or apple and elderflower cordial.
To serve I place the croissants to the side of the cup of apple with the yogurt, in its pot, also to the side, on a plate. I accompany the plate with a fork (for the apple) and a spoon (for the yogurt) to make eating obviously a lot easier.
Mmm, it’s so tasty!
As its summer, I’m going to continue to recommend recipes relevant to typical summertime meals. A very common meal during summer, or at least summer in my household, is to have jacket potatoes (baked potatoes depending on what you call them) with salad. Often we’ll have leftover jacket potatoes after these meals. Do not throw them away, put them in the fridge.
Today I’m going to give you a really quick, easy and simple recipe for using your leftover jacket potatoes. I must now say this recipe is one that my Dad taught me.
Ingredients you will need: Leftover jacket potatoes, salt and pepper, dried rosemary and oil. To have with your potatoes you may want ingredients to make a salad.
- Prepare your pan. First and foremost, grab a pan and put it on the hob. Then you’ll need to put a thin layer of oil across the pan to ensure your potatoes don’t stick to it and to give some extra flavour. I use corn oil; you can use whatever you prefer.
- Add rosemary. Before you even go near your potatoes you’ll want to grab some rosemary. You’ll want the dried version of the herb and this can easily be found in your local supermarket. Sprinkle the rosemary in the oil in the pan.
- Slice your potatoes. Grab your potatoes and slice them up. Here I’ve chopped them up near enough into cubes. You can slice them and lay them flat in the pan if you prefer.
- Put your potatoes in the pan and turn on the heat. If you are cubing your potatoes throw them in ensuring they’re all touching the pan, if you are slicing your potatoes lay them in the pan flat. Add some salt and pepper onto them at this point.
- (Optional) Make salad. You’re going to want to leave the potatoes to fry, so usually while they’re doing that I make my salad to go with it. If you have leftover salad, you can use that. Make sure you keep an eye on your potatoes to make sure they don’t burn or over cook.
- Turn the potatoes. Your potatoes should be half way there when you turn them. For slices, simply flip them over so that the opposite side can fry. For cubes, try your best to flip and stir the potatoes to try to get all the other sides crisped up too. Do not worry if they’re unevenly fried as the potatoes are only being reheated as they were already cooked.
- (Optional/ if needed) Add some more salt and pepper, rosemary and oil.
- When your potatoes are fried enough, take the pan of the heat.
- At this point I’ll dish the potatoes up on a plate alongside my salad, but if you are creating this meal for a family, you can dish everything up separately and put it in the centre of the dining table for everyone to grab their own servings.
(In the pictures; top to bottom: Jacket potatoes cubed and put in the pan; Finished potatoes served on a plate, Finished potatoes and the salad they’re served with).