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Breakfast, lunch and dinner recipes: Bacon and egg muffins, Tomato and pesto tart, and Cauliflower curry

June 30 2020

We’re back again with more mealtime inspiration! Our ‘Breakfast, lunch and dinner’ food series is all about good food, quick food and using up whatever you have in the cupboard. Don’t have something the recipe calls for? Substitute it for something you do have.

 

Breakfast

Bacon and egg muffins

Makes six servings

12 slices of bacon

12 eggs

Salt and pepper to taste

Sprinkling of grated cheese, your choice

Preheat the oven to 200°C/400°F/Gas Mark 6. Place one slice of bacon into each muffin tray cup, wrapping it around the edge to form a circle. Cook for 10 minutes then remove from the oven. Crack one egg into the middle of each bacon cup and sprinkle a little salt, pepper and cheese on top. Place back into the oven for a further 10 minutes or until the egg is your desired consistency. Serve two each. Once cooled, leftovers can also be wrapped in cling film for eating later or frozen to keep for another day.

 

Lunch

Tomato and pesto tart

Makes four servings

1 pack ready roll puff-pastry

1 ½ tbsp green pesto

1 ½ tbsp low fat cream cheese

500g cherry tomatoes, halved

1 egg, beaten

Salt and pepper for seasoning

Preheat the oven to 220°C/425°F/Gas Mark 7. Line a baking sheet with baking paper and unroll the pastry onto this. Score a line 1 cm from the edge, all the way around the pastry, but not cutting through. Dollop on the pesto and cream cheese and spread both inside the scored line. Place the halved tomatoes on top (cut side up) and season with salt and pepper. Brush the beaten egg lightly around the pastry edge. Bake for 20-30 minutes until the pastry edge is golden and crisp. Avoid opening the oven until you think it is done or the pastry won’t rise. Serve hot or cold, or freeze for another day.

 

Dinner

Cauliflower curry

Makes four servings

1 large cauliflower, cut into chunks

1 tbsp sunflower oil

2 onions, cut into chunks

2 tbsp curry powder

1 tin chickpeas, drained

1 tin low fat coconut milk,

300ml vegetable stock

1 bag spinach, rinsed

Rice, cooked per packet instructions

Cook the rice as per the packet instructions. In a large saucepan, boil the cauliflower for 3-5 minutes, drain and set aside in a bowl. In the now empty large saucepan, heat the oil and add the onions. Cook for 4-5 minutes or until the onions are tender and translucent. Add the curry powder and drained chickpeas and fry for 2 minutes. Meanwhile, make the stock. Add in the coconut milk and stock to the saucepan and bring to the boil. Add in the cauliflower and simmer for 10-15 minutes. Add the spinach and stir through, this will wilt instantly. Serve into four bowls along with the cooked rice.

 

Snack

Sweet and savoury popcorn

The next level in sweet and salted popcorn for your next movie night.

Cook a bag of salted popcorn as per the instructions and then pour this into a large bowl. Sprinkle over ¼ tsp of chilli powder, ½ tsp cinnamon and 1 tbsp of honey, mix together and enjoy, or divide between 2-4 food storage tubs for multiple snacks.

 

Photo by Nathalie Jolie on Unsplash