Browsing Tag

breakfast

Chocolate Peanut Butter Toast

Chocolate, Peanut Butter and Banana Toast

Recipes October 2, 2012

Chocolate cravings?

Need a quick and easy weekend fix but just eating plain chocolate won’t cut it ….and you want to amp it up a tad?

Just can’t beat that chocolate and peanut butter combination?

Are you, like me, not willing to invest any more time or ingredients into your chocolatey treat than is absolutely necessary and prefer to use things that are in the fridge or cupboard most of the time?

Am I asking too many questions??? Quite possibly…

Nonetheless….This recipe just may be for you.

Chocolate and Peanut Butter Toast
Ingredients List: To serve two (or one very hungry) individual(s)

  • 2 pieces of toast (I usually keep sliced bread in the freezer for easy access. You can use whatever kind you like, but in this case I used multigrain because that’s what I had. White bread, wholemeal, etc. would be more than suitable)
  • 1-2 tablespoons peanut butter (I used smooth but you could use crunchy)
  • 1 large ripe banana, sliced into discs

Chocolate Sauce

  • About 2-3 rows of milk chocolate from a family sized bar
  • About 1-2 tablespoons of thickened cream (depending on how thick/runny you want your chocolate sauce to be)

This recipe makes weekend indulgence far too quick and easy to put together!

Simply toast your bread and pop on a pretty plate. Spread with peanut butter and top with banana slices.

To make chocolate sauce, simply microwave chocolate and cream together in 10 second bursts until chocolate melts with cream. Stir together until smooth – add more cream and zap in the microwave again until smooth and the consistency you want. Drizzle warm chocolate sauce over toast and enjoy 🙂

This goes super well with a nice cuppa, or for some extra chocolatey indulgence, a cup of hot chocolate!

How was your long weekend? Mine was packed out with an engagement party, a wedding reception, hanging out with friends and a birthday. Gotta love that extra day off!

Have a fabulous week!

xoxo

C

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33 Comments
Honey garlic glazed sausages

Honey Garlic Glazed Sausages

Recipes March 8, 2012

Hello!

Its been awhile admittedly between posts. I’ve been so busy lately and things have been very up and down in my life at the moment but I plan on bringing more posts to cookingcrusade.com soon.. And I have a big backlog of delicious things to write about 🙂 Thanks for sticking around!

What better reason is there to start writing again than these delicious honey garlic glazed sausages? They are incredibly easy and delicious to put together in a few moments as well as are a good budget side dish to add to breakfast or dinner.

So let’s get started!

Throw sliced onions and mushrooms into a roasting dish.

Add some sausages and drizzle with honey, olive oil and crushed/chopped garlic

Roast in a hot oven until deliciously caramelised and crispy.

ingredients (to serve 4)
8 beef sausages (we used herb garlic ones from Coles)
1 medium onion, chopped into rings
handful of mushrooms, sliced
2 cloves of garlic, crushed and chopped
about 4 tablespoons of honey
2 tablespoons of olive oil
Preheat oven to 200 degrees. Place sliced mushrooms and onions in roasting dish. Snip sausage links using kitchen scissors and lay on top of onions/mushrooms in the roasting dish. Drizzle with honey, olive oil and sprinkle over crushed garlic. Toss sausages, mushroom and onion in the honey, oil and garlic until everything is evenly coated. Place roasting tray in oven and bake sausages for about 30 minutes, occasionally tossing sausages in honey glaze. Serve when they get deliciously crispy.

Goes great with French toast, blueberries and maple syrup.


Hope you are having a fabulous week 🙂 It’s nearly the weekend! Woohoo!

xoxo

C

5 Comments
Scrambled eggs with wilted spinach

Scrambled eggs with Wilted Spinach (and a Cherry Slushie – only 3 ingredients!)

Uncategorized February 16, 2011

I’m continuing my love affair with scrambled eggs. Flecked with parsley flakes, salt and butter, I am eternally yours.

Although it may be difficult to believe, I’m always trying to come up with new ways to stick fruit and vegies into my diet. I often get bored with steamed greens and wilted spinach is quickly becoming a fast favourite. Prep for this is so incredibly easy, too. No pesky peeling or chopping, just a quick wash in the sink and then onto a pan with a teensy bit of garlic and oil and bam, instant side dish of veg. It also goes so beautifully into scrambled eggs.

Scrambled Eggs with Wilted Spinach (serves 2)

  • 4 eggs
  • 1 tablespoon of butter (no margarine here, folks!)
  • 2 good handfuls of washed baby spinach leaves
  • seasoning, dried parsley flakes (optional)

Heat a non-stick fry pan over medium heat. Melt butter, crack eggs into pan and stir until scrambled. Season and add parsley if using and add spinach. Stir egg and spinach egg mixture until eggs are cooked and spinach has just wilted. Serve on well toasted bread (just the way I like it!). No need to butter the bread as the flavour of the butter in the eggs will flavour the toast just beautifully.

Wash this gorgeous breakfast down with a cherry slushie ; which is so simple to make that it’s.. well, it’s patently ridiculous.

Cherry Slushie (serves 2)

  • 1/2 a cup of frozen, pitted cherries
  • 5-6 cubes of ice (depending on how icy you want it. this turned out preeeetty icy so you may wanna knock it down a notch)
  • 1.5 cups of milk (you can use whole or light or skim or soy or rice or almond or goat…. i promise, you can use whatever milk pleases you!!)
    Method

Blend all ingredients together in a blender, pour into a tall glass and drink with someone absolutely delightful (it makes it taste better… I promise!) This is basically a simpler version of my fave cherry smoothie which I have been enjoying on a regular basis now, but have yet to post about. Promise that one is coming (when I can sit still and photograph it for long enough instead of drinking it straightaway!) I don’t like to add extra sugar to this, but if you feel it needs just a bit more sweetness, you could add a dollop of honey to the blender after tasting. A tablespoon of vanilla extract wouldn’t go too far astray either, that would result in a cherry-vanilla slushie…. mmm.

Enjoy!

xox

Christine

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mushroom

Mushroom Omelette

Uncategorized August 4, 2010

Deeeelicous mushroom omelette. (Please ignore the piece of pizza my mum added to the skillet to heat up. Lol.)

These days I’m obsessed with a good quality mushroom omelette. Honestly, why don’t we put mushrooms in *more* things…? 

Mushroom Omelettes 

2 eggs, beaten (with a pinch of salt!)
1 tablespoon butter  
200g sliced button mushrooms
A good pinch sea salt flakes   

And that’s it. How easy is that?

Melt the butter over medium heat in a skillet. Throw in your mushrooms with a generous pinch of salt and cook for 4-5 minutes, until softened and golden. 

Pour the beaten eggs over the mushrooms and allow them to set for about 1-2 minutes, then flip. Cook for another 1-2 minutes, or until the egg is cooked through. 

Serve with toast and other tasty breakfast side dishes 🙂 Enjoy!

1 Comment
cooked onion and shallot omelette

Onion-y Omelette

Uncategorized January 27, 2010

This is my absolute faaaaaaaavourite omelette at the moment. It’s so quick and easy and veeery delicious. And it needs so little ingredients, so it’s a great budget recipe as well. The addition of onion and shallot seems rather insignificant, but it really adds such beautiful flavour. 

Ingredients: Serves 1. Prep time: 5 minutes, Cook time: 5-6 minutes.
1 tablespoon olive oil 
2 eggs
2-3 stalks spring onions, finely sliced
1 medium (or 1/2 a large) brown onion, roughly chopped 

Method:
Heat a medium frying pan on medium-high heat with the oil. 
When the oil is hot, add the onion and cook, stirring, for 2-3 minutes with a pinch of salt until softened. Add the spring onion and cook for a further minute. 

While the onions are cooking, beat your eggs in a bowl with a generous pinch of salt.

Pour beaten eggs evenly over shallot/onion mixture in hot skillet. Leave for about 5-10 seconds (allowing eggs to cook and firm up) and then flip with a spatula. If your pan is hot enough after flipping, it should only take another 10 or so seconds to completely cook. 

Enjoy!

Love, xox

Christine

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