All In One Veggie Breakfast

From: Veggie Feasts
I've made this a few times before, both full sized and half sized. If you want to make half sized (like I did in the image below) follow the pictures immediately below to make the right sized pan (assuming you don't have one and don't want an unnecessary big mess.

Ingredients:

• 500 g (1 lb) cooked potatoes, cubed
• 4 TBSP olive oil
• a few thyme springs
• 250 g (8 oz) button mushrooms, trimmed
• 12 cherry tomatoes
• 4 eggs
• salt and black pepper
• 2 TBSP chopped parsley, to garnish
• buttered toast, to serve (optional)

Directions:
1) Preheat the oven to 22C/425F/Gas Mark 7

2) Spread the potato cubes out in a roasting tin.
3) Drizzle over half the oil, scatter over the thyme springs and season with salt and pepper.
4) Bake for 10 minutes.
5) Stir the potato cubes well








6) Add the mushrooms.
7) Bake for 10 minutes.










8) Add the tomatoes.
9) Bake for 10 minutes.

10) Make four hollows in between the vegetables and carefully break an egg into each hollow.

11) Bake for 3-4 minutes until the eggs are set.
12) Garnish the vegetable mixture with the parsley and buttered toast.

Spiced Braised New Potatoes

From: Veggie Feasts
I feel like this is more of a side dish than an entree (like a baked potato), and I kind of want to try them cooked all the same, and then mashed. 

Ingredients:

• 50 g (2 oz) butter
• 1 small onion, finely chopped (I used a regular sized onion)
• 1 garlic clove, crushed
• 1 tsp grated fresh root ginger
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 kg (2 lb) small waxy potatoes, scrubbed
• 300 ml (1/2 pint) vegetable broth (I used used water because the vegetable broth mix had been used up)
• 2 ripe tomatoes, diced
• chopped fresh coriander, to garnish
• salt and black pepper

Directions:

1) Melt the butter in a saucepan.









2) Add the onion, garlic, ginger and spices and cook over a low heat, stirring frequently, for 5 minutes.








3) Add the potatoes and salt and pepper, stir well.








4) Add the stock and tomatoes to the pan.









5) Bring to a boil, then reduce the heat, cover and simmer gently for 20 minutes.







6) Remove the lid and simmer, uncovered for a further 15-20 minutes until the liquid is reduced and thickened to a glaze.
7) Garnish with some chopped fresh coriander.

Snickerdoodle Blondies

I've got a final in a few days again so I'm baking...not even stressed out, I just like baking, it's a good excuse, and it's hard to break old habits.
I don't think I've ever eaten a whole snickerdoodle cookie before. Probably because other people ate them all first...So, for National Blondie Brownie Day, I decided to make Snickerdoodle Blondies!
From: http://traceysculinaryadventures.blogspot.com/2011/03/snickerdoodle-blondies.html
Ingredients:

• Dough
• 2 2/3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 2 cups packed light brown sugar
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 eggs, at room temperature
• 1 TBSP vanilla extract
• Topping
• 2 TBSP cinnimon
• 2 TBSP granulated sugar

Directions:
1) Preheat oven to 350F/176C
2) Spray a 9x13-inch baking pan lightly with cooking spray
3) In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.







4) In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. 
5) Add the eggs one at a time, beating well after each addition and stopping to scrape the bowl as necessary.
6) Beat in the vanilla.





7) With the mixer on low, gradually add the flour mixture, beating just until combined.
8) Stir the dough one final time with a rubber spatula to ensure any flour on the bottom of the bowl is incorporated.






9) Transfer the dough to the prepared baking pan. Spread in an even layer.











10) Combine the granulated sugar and cinnamon in a small bowl










11) Sprinkle evenly over the top of the batter.
12) Bake for 25-30 minutes, or until the surface of the blondies springs back when gently pressed.

Boiled Egg with Mustard Soldiers

From: Veggie Feasts

Ingredients:

• 1 tsp wholegrain mustard, or to taste
• 25 g (1 oz) unslated butter, softened
• 2 eggs
• 2 thick slices of white bread (I used wheat)
• black pepper

Directions:

1) Beat the mustard, butter and pepper together in a small bowl








2) Cook the eggs in a pot of boiling water for 4-5 minutes until softly set.
3) Toast the bread
4) Butter one side with the mustard butter
5) Cut into fingers

Roast Vegetables and Pesto

From: Veggie Feasts
Ingredients:

• 4 small potatoes, scrubbed
• 1 red onion
• 2 carrots
• 2 parsnips
• 8 garlic cloves, unpeeled (I used a bit more, just to use up the whole thing)
• 4 thyme springs (I estimated since I had dried already)
• 2 tablespoons extra virgin olive oil
• Pesto (the book says you should make your own, but I don't have a food processor so I just bought it)

Directions:
1) Preheat the oven to 220C/425F
2) Cut the potatoes and onion into wedges and the carrots and parsnips into quarters.
3) Put in a large roasting tin to fit in a single layer.
4) Add the garlic cloves, thyme springs, oil and salt and pepper and stir well until evenly coated.

 


5) Roast for 50-60 minutes, until browned and tender, stirring halfway though.

Rocket (Arugula) & Goats' Cheese Omelette

Since I have most mornings off during Finals and Break, I'm going to be doing the Breakfast & Brunch section of Veggie Feasts as well

Ingredients:

• 12 eggs
• 4 TBSP milk
• 4 TBSP chopped mixed herbs, such as chervil, chives, marjoram, parsley and tarragon (I used parsley, rosemary, tarragon, and thyme)
• 50 g (2 oz) butter
• 125 g (4 oz) soft goats' cheese, diced
• small handful of baby rocket (arugula) leaves
• salt and black pepper

Directions:

1) Beat the eggs, milk, herbs, and salt and pepper together in a bowl or cup (I prefer a coffee cup).
2) Melt a quarter of the butter in a pan.







3) As soon as it stops foaming, add a quarter of the egg mixture and cook over a medium heat.







4) As soon as it is set on the underside, but still a little runny in the centre, scatter a quarter of the cheese and a quarter of the rocket (arugula) leaves over one half of the omelette. I steamed the arugula first because I prefer it that way.
5) Fold in half.