Breakfast Burritos

Burrito's are awesome. So much goodness crammed into a light tortilla casing and best of all, you can eat it with your hands. Bacon and eggs are also awesome, though a little harder to eat with your hands. You could try, but let's face it, it would be messy. Well the breakfast burrito is the perfect solution to this problem. It's your favourite fry up foods, with Mexican flair and some salad and salsa for good measure. Plus it makes it healthy right? Yes! This has just become a health food. Just... maybe don't eat it every day. 


Ingredients (serves 4):

• 4 flour tortillas
• 1/4 red onion
• 1 small tomato
• 1/2 small green capsicum
• 4 cm of cucumber 
• juice of half a lime 
• 4 rashers of middle eye bacon - the not too fatty kind, it makes it easier to bite through inside the wrap, oh and healthier.  
• 5 eggs
• 1/4 cup milk 
• salt and pepper 
• 1 cup of leftover cooked white rice 
• 1/4 cup water
• 1 tbsp tomato sauce
• 1 tsp sriracha sauce (optional) 

• 1 can of baked beans (or chilli beans) 
• 4 slices of cheddar cheese (or 1/2 cup grated cheese)  
• 2 cups of salad greens 
• optional: jalapenos, sriracha sauce, and sour cream to serve

Salsa

Finely dice the onion, tomato, capsicum and cucumber and mix together in a bowl. Add lime juice and season with a little salt. Stir and set aside. 

Bacon 

Heat a tbsp of oil in a heavy based fry pan and on a low heat, cook bacon until lightly browned on each side, then set aside in a warm oven (about 60 degrees) to keep warm while you prepare the rest. 

Red Rice

In the same pan that you cooked the bacon, add the cooked rice, 1/4 cup of water, tomato sauce and sriracha, stir over a low heat till all the tasty bacon flavours are lifted off the pan, the rice is a lovely red colour, and the water has evaporated, it may still be a little wet at this time, but remove into a small bowl and pop in the warm oven while you scramble the eggs.  

Eggs

Use a fork to lightly beat the eggs with the milk, salt and pepper. In a clean pan, heat 1 tbsp oil on a low heat and pour in the beaten eggs. Use a spatula to occasionally scrape the bottom of the pan so that the eggs scramble. Once set remove from the heat. 

To Assemble

Heat the baked beans in a small pot or microwave. 

Heat the tortillas for a couple of minutes in the warm oven, or 10 seconds in the microwave. 

Divide the fillings between the four tortillas centring in the middle a little: bacon, beans, cheese, rice, eggs, then salsa and a handful of greens. Adding jalapenos, sriracha, and sour cream if desired, though it's equally as tasty without. 

Fold the ends of each tortilla in slightly, then roll the tortilla around the filling so the seam is on the bottom, the slice diagonally. 

B & E Mini Pies

Everybody loves bacon and egg pies amiright? Well they sure are a winner in our house. These mini pies were created because I had some extra pastry and bacon that needed a home (like bacon every needs a home, but anyway). Best of all, they only take minutes to whip up, 25 minutes to bake, and seconds to devour. Pop them in lunchboxes, perfect for a picnic, take a plate or morning tea.
Be careful though, they're one of those things that you blink and they're gone. Seriously, I was eating one, (as I typed this recipe) and then it was gone, may have accused the Mr of taking my last bite, but alas, it was me. Whoops.

Ingredients (makes 6 texas muffin sized mini pies - recipe easily doubled)

• approx 150 g puff pastry 
• 3 rashers of free range middle bacon
• 3/4 cup frozen peas
• 3 free range eggs
• 3 tbsp milk 
• salt and pepper 
• butter to grease

Grease 6 texas muffin sized muffin holes and preheat your oven to 190 fan-bake.

On a lightly floured surface, roll pastry to make 6 x 15 cm squares. Gently press a square of pastry into each muffin hole, letting it overlap in spots, and leaving excess pastry to hang. 

Roughly chop bacon and divide between the pastry cases. 

Rinse frozen peas with water and drain, divide amongst pastry cases. 

Lightly beat the eggs with the milk and season with salt and pepper. Pour the egg mixture into the pastry cases. 

Use a pastry brush to brush a little of the egg mixture over the pastry which overhangs (this step isn't necessary, but will make the pastry golden when it bakes). 

Pop into a hot oven for 25 minutes till puffed and golden. 

Leave to cool for 10 minutes before removing. Eat warm or cold with or without a dollop of your favourite chutney.   

Bacon and Mushroom Pappardelle

If you're a fan of carbonara pasta then this is the recipe for you. It's ridiculously easy to prepare and even easier to wolf down. Sure it's not the healthiest of pasta meals, using cream, bacon and plenty of carb loading pasta, but it's jam packed with flavour and also, in this case packed with vegetables. The cream works out to be only 1/4 of a cup per person, that's nothing! And as for the bacon, you'd probably eat more in your Sunday morning fry up. 
So when you think about it - it's actually really healthy. 
Honest. 

Ingredients (serves 4):

• 200 grams lean free range bacon, diced
• 400 grams button mushrooms, thickly sliced
• 4 cloves of garlic, crushed
• 2 egg yolks, lightly beaten
• 1 cup of cream
• 2 spring onion, thickly sliced
• 1/2 cup of parsley, finely chopped
• 1/4 cup grated parmesan 
• 400 grams of pappardelle pasta (spaghetti or fettucine would also be suitable) 
• 1 cup of frozen peas
• olive oil for cooking

Prepare your vegetables first, as the rest of the meal doesn't take long to cook and assemble. 

Put a good lug of olive oil in a large frying pan, and cook the bacon for 5-8 minutes, stirring on a medium heat till lightly browned. Remove from the fry pan and set aside. 

In the same pan, add another generous lug of olive oil and cook the mushrooms, stirring for 5 minutes, till they are softened and starting to shrink down. The juice from the mushrooms will help you to get any sticky bacon bits from the bottom of the pan. Next add the garlic and at least a teaspoon of cracked pepper and cook for another 2 minutes. Set aside with the bacon. Do not rinse the pan - we'll use it again later. 

Meanwhile boil your pasta in a large pot of heavily salted water - I usually add at least 1 tbsp of salt to the cooking water. For the last four minutes of cooking, add the frozen peas. Before you drain the water, scoop half a cup of the cooking liquid into the fry pan which you cooked the bacon and mushroom. Drain the pasta and peas, then pop them into the frying pan. 

Turn the frying pan onto a medium heat and add the bacon and mushrooms along with the spring onion, cream and beaten egg yolks. Work quickly to toss everything together. After a couple of minutes you'll see it start to thicken. Now remove from the heat and stir through the parsley and parmesan cheese. 

Use tongs to ladle the pasta into serving bowls. Sprinkle with extra parsley and parmesan if desired. 

Pasta with Bacon Brussels Sprouts and Leek

We love pasta in this house. It's so versatile (in flavour variations and shape) and usually super fast to whip up and wolf down. This creation takes a few classic flavour combinations and combines it into a healthy, yet hearty and downright delicious flavour explosion. Even if you 'don't like brussels sprouts', I dare you to try this, then tell me that. 

Ingredients (Serves 4): 

• 50 grams walnuts 
• 400 grams dried pasta, rigatoni, penne or spiral would all work well
• 6-8 rashers of rindless free range bacon, diced
• 2 tbsp olive oil, plus extra to drizzle
• 1 leek, sliced in half lengthways, then finely sliced (white and light green parts only)
• 30 grams butter
• 400 grams brussels sprouts, washed, trimmed and cut in half
• 1 tsp chilli flakes
• black pepper to taste
• 1/2 cup shaved parmesan 

Heat frying pan, and dry fry the walnuts for a few minutes, stirring, till lightly toasted. Set Aside. 

Boil pasta in a large pot of well salted water according to packet directions. 

Meanwhile, heat oil in the pan you toasted the walnuts in, add diced bacon and cook stirring for 3 - 5 minutes. Add leek, and continue cooking for another 2-3 minutes. I added about a cup of water during this cooking process, bit by bit, to allow the bits on the bottom of the pan to lift off and flavour the dish, rather than burn. 

Once softened, add the butter, brussels sprouts and chilli flakes to the pan. Cook, stirring for another 6- 10 minutes till the sprouts are softened and bright green in colour. By now, the pasta should also be cooked. I added about 1/4-1/2 a cup of the pasta water to the pan, to lift off any further bits from the bottom. 

Divide pasta into four bowls, top with bacon and sprouts mix, drizzle with extra virgin olive oil and garnish with shaved parmesan and toasted walnuts. 

Pea and Ham Soup

I'm pretty sure that every family has a pea and ham soup recipe that's been handed down through the generations. Except mine... It's something I never ate as a child and for years couldn't work out what all the fuss was about. In the last few years however I've become quite a fan of the humble bacon hock and the powerful flavour hit is delivers when gently simmered away in this hearty warming soup. Despite never having it as a child, I know my children and their children will definitely be familiar with this recipe. Finally, I think I've perfected it! Let me know what you think. 

Ingredients (Serves 6):

• 4 tbsp oil
• 1 onion, diced
• 4 cloves garlic, crushed
• 2 tsp dried sage
• 1 leek, white part only, finely sliced
• 2 carrots, peeled and diced
• 400 grams of dried green split peas
• 10 peppercorns
• 1 bacon hock, or leftover ham bone - make sure it still has some meat on it though! I use freedom farms bacon hock, they're about $8 each and it has a decent amount of meat still on the bone. 
• 1 cup of frozen peas
• salt and pepper to taste
• buttered bread or toast to serve. 

In a large soup pot heat oil on a medium heat. Add onions, garlic and sage, saute gently for 3-5 minutes. Add the leek and carrots and continue cooking on a medium heat for another couple of minutes. 

Add the dried green split peas, peppercorns, bacon hock and cover with 2 Litres of water. Bring to a gentle boil before reducing heat to low and covering. 

Simmer for 2 - 2.5 hours stirring occasionally. You may need to top up the water if it starts to reduce too much. After 2 - 2.5 hours you'll notice the peas have begun to disintegrate. Perfect! 

Use tongs to remove the bacon bone from the soup and set aside to cool a little. Ladle about a third of the soup into a blender to whizz till smooth, return to the rest of the chunky soup before adding the cup of frozen peas. 

Simmer for another 3 - 5 minutes. Meanwhile, remove the meat from the pork bone and shred with a fork. 

Finally taste the soup, and if necessary add a little salt and pepper. Remember the bacon bone is already very salty, so it shouldn't need more than a teaspoon extra. 

Ladle soup into bowls and top with shredded meat. Serve with buttered bread or toast. Or if you're like me, add a smear of marmite to your toast as well, for an extra salty kick! 

TP's Hawaiian Chicken Burgers

As a lover of the BK [Burger King] Hawaiian Chicken burger, who's actively trying to 'be healthy' and avoid fast food, this was the perfect home made indulgence. 

The man of the house, who shall be known as TP, created these delicious mouth watering temptations on a whim, but they will be on household repeat for sure. 

Burger

• 2 - 3 large free range chicken breasts (500 grams) 
• 3/4 c flour
• 1 tsp cayenne pepper 
• 1 tsp chilli flakes
• 1 tsp mixed herbs
• 1 tsp turmeric
• oil for cooking - rice bran works well as it has a high heat temperature
• 6 rashers of rindless free range bacon 
• Can of pineapple rings, drained 
• 6 pack of burger buns, sliced

Preheat oven to 220•C and line a baking tray with baking paper. Arrange 6 rashers of bacon on tray, and bake for 15 - 20 mins till at your preferred crispiness. * You can also bake the chips while the bacon is cooking.

Place the chicken between two pieces of cling film and pound with a rolling pin to flatten out.

Remove cling film and pat dry with paper towels. Cut into 6 roughly equally sized pieces.
Combine flour, cayenne, chilli flakes, mixed herbs and turmeric in a bowl. Coat each chicken piece liberally in this mix.

Heat 1/2cm of cooking oil in a frying pan. Fry the chicken for 3-4 minutes per side, till cooked through. You should be able to fit three pieces of chicken in the pan at the same time. Once the chicken is cooked, reduce heat to low and arrange the pineapple rings in the same pan, turning once.

I also like to flick the oven onto grill for a few minutes at the end of cooking, to toast the buns - cut side up - just be careful that they don't burn.

Slaw 

• 1/2 green cabbage, finely shredded
• 4 carrots, peeled and grated
• 1/3 cup whole egg mayonnaise - I go for full fat, but low sugar variety. 
• 2 pineapple rings, finely chopped

Mix all ingredients using two large spoons to incorporate the mayonnaise well. This does take a little time, so be patient. Taste and season with a little salt if required.

To serve: 

• Sweet Chilli sauce - optional - for the burgers
• Sliced tomatoes
• Thick cut oven roasted potato chips. We bought Pam's thick cut, which are just potato and canola oil, no added flavourings or salt. * Bake while the bacon is cooking
• Tomato Sauce - for the chips 

To assemble 

Smear a little chilli sauce on the bottom half of the burger bun, and smear some mayo on the top half. Layer on top of the chilli sauce, cheese, followed by chicken, bacon, pineapple, tomato and a large spoonful of slaw on top. Top with the bun lid and serve alongside extra slaw, chunky fries and tomato sauce. 

Ham and Egg Pie

We had an influx of ham over the holiday season. Then after the christmas day feast, it's always up to me to find new and delicious ways to use it up. This is my take on the classic bacon and egg pie, it was so popular the lads asked for another one the very next day. Needless to say, it was a real crowd pleaser with no leftovers on either occasion. Best of all it's made with ingredients that are generally lying around or in the freezer. I always keep a block of pastry in the freezer, so give it time to thaw before rolling. Also, even if you don't have leftover ham, it's worth buying more, just for this pie. 

Ingredients (serves 6 - 12 depending on if it's a meal or a snack): 

• 400g block of puff pastry 
• 750g (approx) of sliced, diced, or shaved ham
• 2 1/2 cups of frozen peas
• 10 large free range eggs
• 1/3 cup of whole milk, or cream
• 3 tbsp wholegrain mustard
• pinch of salt
• 1 spring onion, finely sliced

Method: 

Preheat oven to 220 degrees celsius. Grease a lasagne dish with loads of butter. 

On a floured bench, gently roll out half of the pastry in a rectangular shape so it is slightly larger than your dish. Transfer to the dish, it should come up to the sides of the dish, but is it doesn't completely that is okay, just do the best you can. 

Boil the kettle, and in a heatproof bowl measure the peas. Pour the boiling water over the peas, and after a minute, drain thoroughly. 

Next, roughly chop the ham and spread of it in the bottom of the dish. Sprinkle peas evenly over the top. Layer with the rest of the ham. 

Crack 6 eggs into a large bowl, and mix well with milk, wholegrain mustard and salt. Pour this mixture over the ham. 

Crack the remaining four eggs onto the top of the pie.  Sprinkle with spring onions. 

Roll the remaining pastry so that it will fit the top. Place over, and crimp the edges of the pastry with a fork to seal the two together. Prick the top of the pastry all over with the fork. 

Brush the pastry with a couple of tablespoons of milk - this will give it the great golden colour. If you don't have a pastry brush just pour it on and spread it gently with clean hands. 

Place in the hot oven for 20 minutes, then reduce heat to 180 degrees and continue to cook for another 20 minutes, till the egg mixture is set. It should be puffed and golden.

Now this is the hard bit: remove from the oven and allow to sit for 15 - 30 minutes before slicing and eating. This will allow the egg to set properly, make it easier to slice, and stop you from burning your mouth. 

Of course leftovers also taste great cold over the next couple of days, so don't worry if there's no crowd to feed, you'll get through it.