1 sachet ov chai flavoured, tea latté or 180ml chai tea
50g banana
50g oats
20g peanut butter
Toppings: sliced banana, chai seeds, almond slivers
Dissolve the sachet of powder in 180ml of boiling water and set aside.
Mash the banana with a fork.
Add the banana, oats, peanut butter, a pinch of salt and the tea to a glass jar and mix through.
Cover the jar with a lid and refrigerate overnight.
Serve your overnight oats as is or topped with sliced banana, chai seeds and almond slivers.
1 large tortilla
1 onion, sliced
1 sweet pepper, sliced
100g + 100g cheddar cheese, grated
100g baby spinach
4 eggs
Preheat your oven to 190℃.
Lay the tortilla flat in a cast iron (or any other oven-friendly)pan and press it down slightly so that it covers the bottom and comes about halfway up the sides.
Sprinkle 100g of the cheddar cheese over the bottom of the tortilla.`
Spread the sliced onion over the cheese and then scatter over the sliced sweet pepper.
Place the spinach onto and spread it out evenly to cover the rest of the ingredients.
Break the eggs on the spinach leaves and season with salt and pepper.
Sprinkle the remaining 100g cheddar over and bake in the oven for 15 minutes.
Serve the tortilla with a good, crusty bread.
1,5litre vegetable stock
750g frozen peas
250g broccoli
300g baby spinach
60g almond meal
grated zest and juice of 1 lemon
a small handful of mint leaves
plain yoghurt, to serve
Pour the stock into a large saucepan and bring to a boil.
Add the peas and broccoli and simmer until the broccoli is tender – about 5 minutes.
Add the spinach leaves, almond meal, lemon zest and juice and mint and simmer for another 2 minutes.
Season the soup with salt and pepper. Taste the soup and adjust seasoning if necessary.
Blend the mixture with a stick blender until smooth.
Simmer the soup for another 2 minutes, spoon into serving bowls and serve with a dollop of yoghurt.
My Whisk and I 