Share some #LoveAtFirstLight with this French Toast Recipe

IMG_2347Everybody needs a little lift now and then and Valentine’s Day is the perfect occasion to share the love! I’ve got a nasty cold at the moment and in the midst of feeling supremely sorry for myself I heard a knock at the door. Imagine my delight when the delivery man (who was probably shocked at my unkempt, ill appearance) gave me a Valentine’s hamper from Co-operative food. I had no clue this was coming and the surprise (along with the contents) really lifted my spirits! It reminded me how seemingly small acts of caring can really mean a lot to the recipient. So this Valentine’s Day show whoever you love (partner, friend or just yourself!) how much you care by taking the time to enjoy a wonderful breakfast or #LoveAtFirstLight

The co-op have partnered with Fred Sireix from First Dates to help Britain share the love. Pop over to >www.co-operativefood.co.uk/breakfasts to find a wondrous selection of romantic breakfast recipes. I’ve shared my favourite below.

 

frenchtoastFrench toast

Ingredients:

Strawberries

5 Loved by Us medium eggs

Nutella Hazelnut Chocolate Spread

5 tbsp caster sugar

6 slices of The Co-operative farmhouse bread

8g Loved by Us Scottish butter unsalted

70ml Semi-skimmed milk

Equipment:

Baking tray

Large bowl

Skillet

Spatula

Heart shaped cutter, knife or scissors

How to make:

Step 1 – Mix the eggs, milk and sugar in a large bowl and whisk until well blended.

Step 2 – Dip each slice of bread into the bowl, allowing it to soak up some of the mixture.

Step 3 – Melt a knob of butter over a large skillet on a medium heat and add the slices of bread. Fry until golden brown on both sides, flipping when necessary before plating up.

Step 4 – Using a heart shaped cutter, knife or even clean scissors, carefully cut  the toast into heart shapes.

Step 5 – Spread Nutella on each slice of toast and top with strawberries. Layer each slice on top of the other into a mini french toast mountain and tuck (back) in.

 

Bacon & Chestnut Savoury Cheesecake Recipe with Laughing Cow Extra Light

Savoury Cheesecake

Just before Christmas I was contacted by the lovely folks over at Laughing Cow to tell me about their new product ‘Laughing Cow Extra Light’. They challenged me to create a recipe using Extra Light with any leftovers I had. One wonderful and slightly more unusual way to use leftover food is to make a cheesecake, that’s right a cheesecake! I looked in my cupboards and dug out leftover Chestnut Puree (I’m a bit obsessed with Chestnuts at Christmas) cooked bacon in the fridge and a myriad of random crackers. So today I’m sharing my Bacon and Chestnut Savoury Cheesecake Recipe!

 

Ingredients

200g Crushed Crackers

500g Laughing Cow Extra Light

125g Melted Butter

3 Large Eggs

100g Cooked Bacon

1 Tsp Chopped Garlic

2 Tbsp Chestnut Puree

4 Tbsp Sage & Onion Stuffing Mix + extra for sprinkling

Shake of Parsley

Small Plum tomatoes

Basil

Salt & Pepper

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Step 1

Preheat the oven to 170C/ Gas Mark 3. Grease and line a spring form tin.

Time to work out all your stresses with some dedicated cracker destruction. I used a mixture of crackers that were left in the box, cheese, herb, salted and so on. Pop in a bowl and whack them with the end of a rolling pin until crushed. Mix in the melted butter and then press into the base of the tin. Pop into the fridge to set.

Step 2

In a large bowl whisk together the Laughing Cow, Eggs and Chestnut Puree. If your using leftover bacon then add it now, if your bacon is not already cooked, then fry up with the chopped garlic, cool then add to the mixture. Add the Sage and Onion Stuffing mix, Parsley and Basil and season with salt and pepper. Grab the tin from the fridge, give one final whisk then pour the mixture over the base.

Step 3

Sprinkle the extra stuffing mix over the top of the cheesecake, then slice the tomatoes and lay over the top for decoration. Bake in the oven for approximately 40 minutes. Allow to cool before removing from the tin (sliding a sharp knife around the edge of the tin before removing will help). Chill for several hours before serving. Serve with salad and extra tomatoes.

Tip. This cheesecake is hugely adaptable so just have a play with it. Change the meat to chicken, add extra cheese, whatever you have leftover or fancy using!

 

And for Dessert!

I discovered that Laughing Cow Extra Light makes superb (and somewhat less guilty) Cream Cheese Frosting! I spread it liberally on top of a carrot cake, which is the perfect way to use up all those carrots hiding in the veg drawer.IMG_5688

Cream cheese frosting is basically just butter cream with soft cheese added, start by mixing together the butter and icing sugar then add in the cream cheese, don’t over mix though or it will go runny!

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I forgot to mention earlier that I was very surprised by Laughing Cow Extra Light, I don’t think you’d ever guess it was lower in fat (in fact my Mum didn’t!) the taste and texture and both fantastic. I’m far more accustomed to ‘light’ cream cheeses being a bit weak and almost watery. So thumbs up even if you’re just eating it on toast (like me right now!). It has just 19 calories per triangle and only 2% fat which is wonderful.

For more Info

Visit the Laughing Cow website or facebook page for more fabulous recipes and information!

 

Rachel’s Orange and Cranberry Cupcakes Recipe

IMG_5473Nothing says Christmas like some yummy home baking and todays Orange and Cranberry Cupcakes recipe is sure to please. They’re super moist, wonderfully fragrant and everything right down to the icing is just a notch above your average cupcake. The recipe was provided by Rachel’s Organic and as I sit here munching on yet another helping I can definitely recommend them. It’s also a great recipe to bake with the kids (as we did!)

Ingredients

225g margarine or butter, softened

225g caster sugar

225g self raising flour

3 large eggs

100g Rachel’s low fat vanilla yogurt

70g dried cranberries, chopped

Orange zest, juice of ½ orange

To Decorate

250g icing sugar

30g Rachel’s low fat vanilla yogurt

Preparation time: 15 mins  Cooking time: 15 mins   Makes: 12 cakes

Method

1. Heat the oven to 190C/Fan 170C/Gas Mark 5. Arrange paper cases in muffin or bun tins. Place the margarine, sugar, flour and eggs into a large mixing bowl and beat for about two minutes until smooth, light and fluffy. Fold in the yogurt, dried cranberries, orange zest and juice. Divide the mixture between the cases so that they are half filled and bake for 12 – 15 minutes, until golden. Cool on a wire rack.

2. To make the icing, mix the icing sugar with the yogurt and mix until smooth. Tip: the icing should be runny and flow.

3. Decorate each cake with a blob of icing and spread with a palette knife. Alternatively, leave to run to the edges of the paper case. Leave the icing to set.

4. Cakes will keep in an airtight container for up to four days.IMG_5483

Tip. These would also make a great midnight treat for Father Christmas. Just add a label to your plate and I’m sure he’d welcome the change from Mince pies!