Courgette Brekkie Loaf

So the courgette baking continued with this courgette loaf – I warn you, one slice just isn’t enough.  It’s a mix between a tea loaf, cake and sweet bread – which of course makes it perfect for brekkie.  Delicious fresh with butter or a drizzle of honey, or even just on it’s own.

I used yellow courgettes and definitely keep the skin on as it gives some lovely yellow flecks through the loaf (green is good too) – or you could go mad and use both yellow and green.

You can also freeze it – so a great way to continue using up those courgettes. It’s a good idea to slice it once cold before freezing it, so you can grab a slice at a time, although I have frozen a whole loaf as I have plans to eat it all during a family holiday in October!

This makes two loafs (1 litre loaf tins)

courgette bread 1

Courgette Brekkie Loaf

  • 2oog wholemeal plain flour
  • 200g white plain flour
  • 100g spelt flour
  • 1 teaspoon bicarb of soda
  • 1/2 teaspoon baking powder
  • 300g golden caster sugar
  • A small grating of nutmeg
  • 1 teaspoon mixed spice
  • 1/2 teaspoon salt
  • 50g desiccated coconut
  • 50g pecan nuts (broken up)
  • 50g walnuts (broken up)
  • 100g raisons
  • 250g melted butter
  • 100ml milk
  • 3 beaten eggs
  • 400g courgettes – grated with skin on

Method

Set oven to 180c/350f/Gas 4

Grease and line the loaf tins (two 1 litre tins)

  • Mix the flours, baking powder, bicarb, sugar, nutmeg, spice, salt, coconut, raisons and nuts together in a big bowl.
  • In a separate bowl – mix together the butter, milk and eggs.  Then mix this into the dry ingredients.
  • Add the grated courgettes and mix well.
  • Pour the mixture into the lined loaf tins.
  • Bake for 50-60 minutes.  The loaf should be a light golden brown and a skewer comes out clean.  Once cool enough to handle (how many times have you burnt yourself trying to remove cakes from tins!) – remove from the tins and cool on a wire rack.

You can of course eat this warm – but it slices better once cool, otherwise it may be a bit crumbly.

courgette bread 2

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Hot minted strawberries

So to celebrate the start of Wimbledon fortnight there has to be strawberries.  Whilst I love my strawberries cold and fresh (preferably with ice cream) on a damp wet and slightly cold summer morning having them warm seemed more appropriate.

Hot strawberries and mint

Hot minted strawberries (serves one)

  • Handful of fresh strawberries – halved
  • 1/2 teaspoon coconut oil
  • A bunch of mint finely chopped – I like a big bunch to make it really minty.

Heat the oil in a pan and add the strawberries – cook gently for 3-4 minutes until just going soft and a bit squishy.  Turn off the heat and stir in the chopped mint. I added a few extra whole mint leaves to serve.

Lovely served with a cream cheese bagel – I love mopping up the minty strawberry juices with it.

Ricotta Berry Toast

A very simple breakfast today and surprisingly filling. Just some toast, warm berries and ricotta.  You could use any berries but I think the way blueberries and raspberries go squishy brings a lovely almost jam like texture – without the sugar.

Ricotta Berry Toast (serves one)

Ricotta toast

  • 1 teaspoon coconut oil
  • 150g mixed berries
  • 1 teaspoon of desiccated coconut
  • 1 teaspoon of flaked almonds (toasted ones are great)
  • A good dollop of ricotta (at least a tablespoon)
  • Maple syrup to drizzle over at the end
  • Toast of choice (I only needed one slice – a big one!)

Heat the coconut oil in a small pan, add the berries and gently fry for a couple of minutes.  Then add the desiccated coconut and almonds and continue cooking until the berries go squishy – (shaking the pan frequently to stop them burning at all).

Spread the toast with a generous amount of ricotta ( I used at least a tablespoon for one piece). Then pour over the berry mix. Drizzle with maple syrup and serve.

Nutty crumb layer bowl

I love bread, I could snack on toast all day but I try not eat too much bread at breakfast.  I’ve started experimenting with using bread in different ways and using breadcrumbs is of course a classic topping for many savoury dishes – who doesn’t love cauliflower cheese with a breadcrumb topping.  So I’ve incorporated some breadcrumbs into a layered dish for breakfast, adding lots of fruit and yoghurt to make it more nutritious. You could use unbuttered crumbs, but I find adding some nut spread adds a lovely flavour.  I like using a tall glass for this so I can imagine i’m eating a knickerbocker glory for breakfast.

Nutty crumb layer bowl (serves one)

layed breadcrumbs

  • 1 large piece of toast spread with nut butter (I love peanut or almond).
  • Fruit and yoghurt of your choice (banana and berries is a good combo)

Toast the bread, spread with nut butter and then blitz into breadcrumbs.  Layer up with fruit and yoghurt and maybe a drizzle of honey on top.

Retro Bran Loaf

Back in the early 80’s my mum started buying All Bran for our breakfast and strangely I really liked it. They had a recipe on their packets for an All Bran malt loaf that I use to make all the time.  I lost the original recipe many years ago but I’ve tried to reproduce it a few times.  This one seems to work and I cooked it last night so I could enjoy it for breakfast today – of course I did try a sample last night too.  It’s lovely with butter and jam, or almond butter and banana or any combination you like.  I like a side of orange – it means I get to eat the orange that I used for the grated rind in the same meal, if it lasts that long.

Retro Bran Loaf

Retro bran loaf

  • 100g All Bran
  • 70g soft brown sugar
  • 200g dried fruit (I used a mix of goji berries, raisons and diced apricots. Make sure you dice up any larger dried fruit like dates and prunes.)
  • Grated rind of one orange
  • 250ml Coconut milk (you can use any milk, but I like this combination best)
  • 160g SR flour

Method

  • Grease and line a 2lb loaf tin.
  • Mix all the ingredients, apart from the flour, together in a bowl and leave to soak in the fridge for 30-60 minutes.  Then add the flour and mix well. It will look quite gloopy.
  • Pour into the tin and cook for around 40 minutes at 170c/Gas 3/325f
  • I have a fan oven so do keep a check – you may need a little less or a little more time.

This doesn’t rise very much as it’s quite a dense loaf – so don’t worry if it looks a bit flat – mine always look flat, as you can see in the photo. It’s still delicious.

Also if you find you’ve added all the ingredients together at the beginning before soaking – including the flour by mistake – don’t worry, I’ve done that! It doesn’t seem to make any difference to the bake.