Sort of Bread and Butter Pudding with Raspberry and Lemon

Every now and again we get some malt loaf or scotch pancakes for the wee man's breakfast. However the pancakes in particular can have a fairly short shelf life, while the malt loaf runs the risk of going stale if not stored properly, and as a result I've found myself having to use up these items quickly before they spoil and have to be thrown out. One way I came up with was this this dessert which is fairly simple to make and can be dressed up with a few fresh raspberries for a little extra tartness.



Left over scotch pancakes, raisin pancakes and/or malt loaf, buttered if you like, but not essential. Enough to line the bottom of a small pie dish, plus another layer.
300ml whole milk
100ml double cream
25g sugar
2 eggs
Juice of half a lemon (grated peel optional)
Pinch of Cinnamon
Ground or shaved nutmeg
Raspberries
Sultana or raisins

Pre-heat oven to 200C
Line the bottom of the pie dish with the pancakes/fruit loaf. Cut to fit, don't worry about gaps. Sprinkle with a half the lemon juice, peel and some cinnamon. Add some raspberries and a few sultanas or raisins. Add second layer, using up the remaining sprinkling ingredients. Cover and set aside.

Whisk up the eggs and sugar in a bowl with some nutmeg (to personal taste, but remember whole shaved nutmeg can be quite strong) until pale and bubbly.

Heat up the milk and cream in a pan and remove from heat just before boiling point. Gentle stir in the egg mix then pour over the pancakes until brim is reached. Throw in a few extra berries if desired and sprinkle a little sugar on to if you want.

Bake for 30 mins or until custard has set and is browning.
Can be served with cream or ice cream

Variations: For extra lemony taste you can use lemon and raisin pancakes or substitute ordinary sugar for lemon sugar.

Chili and Avocado Omelette

Every other weekend the husband gets a Saturday off work and as a result we normally make the most of the morning by indulging in an eggy brunch. Omelettes have to be one of my favourite quick and easy meals (not least because the protein is great if you're on a low meat or vegetarian diet) but also because they are so versatile and lend themselves to many different combinations. 
Image Credit: m_bartosch

They can take a few attempts to master though and success can depend on heat control and pan quality, but once you have, there's so much you can do. One of my favourite versions has got to be the Mexican inspired Chili and Avocado one I do every once in while. Below I've listed two sets of ingredients, one using fresh produce and the other store cupboard or leftovers. I do prefer the fresh, but the other can be handy if you're in a rush or simply want to use up some bits and pieces you have in the fridge or store cupboard.

4 free range or woodland eggs, beaten with two tablespoons of milk

Then...
Option 1
Half an onion, finely chopped                   
One Garlic Glove, crushed                                       
One Red Chili, finally chopped                          
Half a yellow pepper diced  
Half a large Tomato sliced                       
Half Avocado, thinly sliced

Option 2
Half an onion, finely chopped
One Garlic Glove, crushed
One tablespoon of salsa
One tablespoon of guacamole           

Small handful of grated cheese of your choice (though chili cheese can add that little extra kick)

In both cases lightly fry the onions and garlic in a little olive oil. In the case of Option 1,also fry the peppers and chili (medium to high heat). Once soft, pour over the egg mix and carefully lift the sides with a spatula, allowing the egg mix to run under and spread evenly (a quick swirl in the middle can also help). As the egg cooks, lay over the sliced avocado and tomatoes, or spoon over the salsa and guacamole. Finally add the cheese if using (a little of this can be added to the egg mix before pouring if you like).

You can finish off under a hot grill until cheese is gold and bubbling, or fold omelette in half. If you choose to fold your omelette, you would be best advised to only add your avocado and tomato to one half of the omelette and fold onto that, as this will reduce the chance of it splitting. For even less chance of this happening, remove the peppers from the pan before adding the egg, then return them along with the tomato and avocado. This is admittedly a right pain in the arse and in all fairness I prefer to do it under the grill. It not only gives you a better way of making sure the eggs are cooked properly, but afterward you can slice it up as you would do a pie or tart, ensuring that portions are even. 

This will serve 2-4 people depending on portion size and is great with crusty bread, spinach leaves or for something a little different, some re-fried pinto beans.