Sunshine Porridge: Mango, Banana & Coconut

I love having oats in the morning so much – sometimes I swear porridge is my favourite food. So when it gets a bit warmer in the summer, I like to find ways to make by porridge get a summery overhaul too. This combination was a particular favourite that I put together recently. 

Also a note on soaking your oats before cooking: I have found that soaking oats, even if only for 30 minutes before cooking, greatly improves the texture of them. Soaking also helps the starches break down, allowing the nutrients to be absorbed more easily by the body.

Ingredients:

Serves 2

• 100g Oats, I used Quakers. (Soaked for 30 minutes to overnight before cooking) 
• 200ml Coconut Milk from a Carton (I used Alpro)
• 1 TBSP Chia Seeds
• 1 TBSP Honey or Maple Syrup
• ¼ Mango, chopped into Chunks
• 1 Banana, sliced 
• Handful of Chopped Peanuts 
• 2 TBSP Yoghurt 

Place your oats and chia seeds in a bowl and cover with water until just submerged. Leave to soak for at least 30 minutes, or prepare and leave in the fridge overnight.

Transfer the oat mixture to a pan and add the coconut milk, then place on a low heat, stirring continuously as it cooks for 10 – 15 minutes. Add a little more liquid if you feel it getting too thick. 

While the porridge is cooking, slice the fruit for the toppings. Once the porridge is ready, mix in the honey or maple syrup, scoop into your favourite bowls, arrange the toppings, and serve immediately! 

Smokey Potato Hash with Eggs

This is a really hearty brunch meal which would be equally good as a lunch or dinner – I might even be tempted to add a bit more of a spice kick if I was having it later in the day. I made this using a mini casserole dish, but would work equally well in a non-stick pan, skillet or shallow dish.

Ingredients:

Serves 2

• 500g potatoes, diced into 1-2cm chunks
• 2 – 4 eggs
• 1 onion, finely diced
• 2 Handfuls of Spinach 
• 2 TSP Smoked Paprika 
• 30g Cheddar, grated
• 1 Avocado 
• Salt 
• Pepper

Heat a non-stick frying pan over a medium heat and add the diced onion and potatoes, along with the paprika, salt and pepper. Stir to coat the spices around the potatoes, and let fry for around 15 minutes – stirring every now and then to stop the potato sticking. 

When the potato is golden brown and tender, turn off the heat. Stir in the spinach and let it wilt, then add the cheese and mix.

If you are using mini casserole dishes then now transfer the mixture between them and crack the eggs onto the top. Otherwise, crack the eggs directly onto the top of the mixture in the pan – note that continuing using the same frying pan would only work if it is small enough that the potato mixture is dense and consumes most of the pan. 

Place the casserole dish or pan under a hot grill or in the oven for 5 – 10 minutes until the egg is cooked. Slice the avocado, and serve alongside!

Pesto Bean and Courgette Brunch Salad with Poached Egg

Recently I have been experimenting with different variations of ‘brunch salads’. I like to have these when I’m having a later breakfast, and want my first meal to be savoury instead of sweet. They are great because you get such a big bowl of food that is full of nutrition and greens. This Pesto Bean and Courgette Salad with a Poached Egg really hit the spot – make sure your poached egg still has a running yolk because it makes all the difference!

Ingredients

Serves 2 people

• 1/2 medium courgette
• 1 x 400g cannellini beans
• 2 large eggs
• 1/2 red onion
• 1 garlic clove
• 1 TBSP green pesto
• 2 handfuls of spinach
• Chopped coriander (optional)

Heat a non-stick frying pan over a medium heat, add a little oil, then add the diced onion, garlic and courgette, along with a little salt and pepper. Let it fry for about 10 minutes till the courgettes are starting to brown nicely. 

Drain the cannellini beans, rinse well, then add to the frying pan, mixing everything together.

Meanwhile, boil water in another saucepan and add the 2 eggs to poach. 

Distribute the spinach between two bowls – drizzling with a little oil or balsamic if you wish. 

When the beans and courgette mix looks ready, add a tablespoon of pesto and mix in. Spoon between the two spinach bowls, top with a poached egg on each, sprinkle a bit of coriander or more salt and pepper if you like, and enjoy! 

Fluffy and Light Courgette Fritters

These were so fluffy and satisfying, and not greasy at all compared to some fritters! I adapted the recipe from a few others I found online, but tried to keep them healthy, simple and less oily. They are such a satisfying way to start the day. Make sure to properly get the water out of the courgettes to start with or they would hold together well.

Ingredients

Serves 1 – 2 people

• 150 – 200g courgette (about 1 medium)
• 1 medium egg
• 3 TBSP Plain or Buckwheat Flour
• 1/2 TSP Baking Powder
• 1 TBSP Grated Mature Cheddar
• 1 TSP Grated Parmesan (or vegetarian alternative)
• 1 TSP Ground Cumin
• 1 TSP Ground Coriander
• 1 Spring Onion
• 1/2 TBSP Chopped Coriander
• Salt and Pepper

Coarsely grate the courgettes then place in a bowl, sprinkle in some salt, mix together, and let it sit for 15 minutes. 

Drain the courgette with muslin cloth to squeeze as much of the liquid out as possible. Then add the courgette to a bowl with 1 egg, the flour, baking powder, ground cumin and coriander and mix together well. 

Next add the cheese, finely sliced spring onion and coriander and mix. Season to taste.

Heat a non-stick pan with a small amount of oil (a really good non-stick pan is so key to these turning out well – the less good the non-stick, the more oil you will need).

Form rough patties with your hands – it should make about 4 depending on the thickness you want – and add them to the pan. Let them cook for 3 minutes of a medium heat, and when they seem ready, flip them over and cook on the other side.

Plate up with some more coriander and spring onion sprinkled over, and serve with some yoghurt or sweet chilli sauce. These can also be served as a more substantial meal with poached egg, smoked salmon or halloumi on top.