A super easy breakfast that’s a tasty alternative to the traditional cereal, avocado on toast is a great treat.
What’s great about this basic recipe is that you can always add your own variations to it. The most important ingredient is the avocado, and it must be ripe or it won’t mash and spread properly!
- 1 large ripe avocado
- Half a lemon
- Nori flakes or Irish sea salt
- 2 slices of bread of your choosing
- Extra-virgin olive oil
- Cut the avocado in half, remove the pit and scoop out the avocado flesh. Place into a bowl.
- Add the lemon juice and a sprinkling of nori flakes to taste and mash together with a fork. Keep the texture slightly chunky.
- Pop your slices of bread into a toaster, and when they’re ready divide the avocado mix onto the slices and spread.
- Drizzle some extra-virgin olive onto the top and enjoy!
Note: If you’re feeling a bit more adventurous, you can add chili flakes to the avocado mix , switch the lemon for a lime or even add a fried egg on top.
This afternoon and like most weekends, it got to that time of day where I was staring at my cupboard and wondering what I could come up with, with random ingredients.
Eureka, there was cardamom!
Since attending Ballymaloe Cookery School, I’ve had a mild obsession with this nifty spice, and so it only was natural that I would team it with something else I loved: decent, luxurious, chocolate!
I’m pretty sure we all have a favourite cup for tea or hot chocolate, so when I say one cup of milk here, I mean as much as you can fit in your average cuppa.
Let me know if you give this a go – I really enjoyed tasting it!
2 tbp of quality chocolate like Valrhona or Callebaut*
1 tsp cardamom seeds
1 tsp vanilla sugar OR 1/2 tsp of vanilla
1 cup of milk
- Tip all of your ingredients into a small pot and place under a medium-low heat – this is pretty important because you don’t want any of your milk to burn. If you bring your milk to a boil it will form a skin.
- Keep whisking throughout the entire process and make sure that all of the chocolate melts and incorporates itself into the milk. Stir until smooth.
- Remove from the heat and sieve the drink into your cup to remove the cardamom seeds.
- Drink away!
*If you only have powdered chocolate, just use two heaped spoonfuls of that. Use chocolate that you can afford!
Right now I’m in the process of cutting back on all of the sweet and indulgent things that I shovelled in over Christmas.
These bars have a nice sweetness to them, without being overpowering and a little square will keep you nice and full.
With a combination of flavours including coconut and peanut butter – who needs chocolate?
What’s nice about this recipe too is that you can really vary the types of nuts and seeds you throw into it. Don’t like figs? Try dried apricots or raisins! Don’t like Brazil nuts – add in some sesame seeds.
Whatever the combination – they make for a truly lovely snack (in my humble opinion!)
- 25g Brazil nuts
- 25g cashew nuts
- 50g whole almonds
- 100g dried figs (cut up into small pieces)
- 30g desiccated coconut
- 45g pumpkin seeds
- 45mls agave syrup
- ½ teaspoon vanilla extract
- 3 tablespoons of peanut butter
- 3 tablespoons of coconut oil
- Sea salt
Extra equipment: square tray at about 20cm across (but honestly you can place them in casserole dishes too!)
- Place Brazil nuts, cashews, almonds and sunflower seeds into a food processor and blitz until they’re finely chopped.
- Add them into a bowl with your dried fruit, desiccated coconut, pumpkin seeds and a pinch of the sea salt. Stir the mixture well.
- Melt the coconut oil in a saucepan and once it’s melted take off the heat and stir in the agave syrup, vanilla extract and peanut butter. Mix well in the saucepan using a whisk or a fork.
- Pour the wet mix over the dry in the bowl, and stir together until all of it is coated.
- Transfer the mixture into a parchment-lined tray or dish and press down with a spoon.
- Put into the fridge for about 2 – 3 hours before you take out and slice! But if you’re in a hurry you can always nibble sooner.