Brunch: Baked Chickpeas with Maple Syrup and Bacon

Being English, Heinz Baked Beans (with an 's', not a 'z' thanks) on Toast (hereafter BoT) holds many memories. Sometimes I'd spice them up with another iconic British foodstuff, Lea & Perrins Worcestershire Sauce, sometimes it was Tabasco. Occasionally I'd grate some Cheddar Cheese onto the toast as well. Of course, beans are also an obligatory part of the Full English Breakfast, otherwise known as Heart Attack On A Plate.

I'm a nightmare at breakfast because of my dislike of eggs in their natural from, but this also means I'm guaranteed to gravitate towards the slightly less 'standard' options. Aside from my benchmark brunch (Corn Fritters with Bacon, the best being at Replete in Kew), I've seen numerous variations of BoT over here, one of the best being at my local, New York Tomato. Yesterday I decided to put my own twist on matters, using Chick Peas.....

BAKED CHICKPEAS WITH MAPLE AND BACON

(Serves 2)

INGREDIENTS

400g can of Chickpeas (drained and rinsed)

4 rashers streaky bacon

2 tsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

400g can Diced Tomatoes (or equivalent of Passata)

100ml Vegetable Stock

1 tbs Worcestershire sauce

1 tbs pure maple syrup

2 tsp Dijon mustard

Salt & freshly ground pepper

1 or 2 baby bocconcini

1tsp Green Pesto

METHOD

1. In a saucepan, heat oil and cook bacon, onion and garlic for 3 minutes until soft.
2. Add chickpeas, tomatoes, stock, Worcestershire sauce, maple syrup and mustard.
3. Simmer for a 30 minutes until thick and chickpeas are tender. Season with salt and freshly ground pepper.

4. Transfer to small earthenware dishes, scatter with sliced bocconcini and grill until melted.

5. Drizzle with pesto (thinned out with olive oil if needed)

Serve with chargrilled sourdough bread.

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Today has been a day of cooking and baking, with the result being a whole load of recipes that I'll write up over the rest of the coming week. We're having a fundraising morning tea at work tomorrow in aid of The National Breast Cancer Foundations Pink Ribbon Day, with all food having to have a pink theme...so I've been messing around with Pink Peppercorns. More of that another time....

Breakfast #1 (Bircher Muesli)

They say that breakfast is the most important meal of the day. 'They' are probably right, but I am a big fan of lie-ins, and are therefore notoriously bad at finding the time before I head into work.

I am also a compulsive snacker, and not always a healthy one. I think these two things are connected somehow, so I have started to make a conscious effort to try and eat a tasty, healthy breakfast that provides the necessary sustenance until lunch. And I'm not talking about Shreddies.

On Thursday evening, after suffering pangs of guilt for not making it to the gym, I made Bircher Muesli, named after Swiss Physician Maximillian Bircher-Becker. I'm not one for boxed muesli normally as I have an aversion to almonds, but my creation turned out remarkably well, and I made it through to Friday lunch without reaching for the snacks, so I thought I'd post it on here.

I'm not one for following recipes to the letter, so inspiration was gathered from various sources, and then I made something up. This does 4 serves, and is stupidly easy to make. And yes that photo is of mine.

INGREDIENTS

3 large handfuls of coarse oats.

30g (ish) Pumpkin seeds

30g (ish) Sunflower seeds

30g Crushed Mixed Nuts (I used Peanuts)

50g Sultanas (or other mixed dried fruit)

2 Granny Smith Apples

Drizzle of Honey

Pinch of Cinnamon

Apple Juice and/or Milk

METHOD

1. Combine all dry ingredients in a bowl, and top with enough Apple Juice/Milk to just cover them. Mix thoroughly.

2. Soak overnight so that oats soak up all the liquid.

3. The next morning, coarsely grate the apples (leaving the skin on) and add to the muesli with the honey (if mixture needs sweetening). Mix.

Serve with a dollop of Natural Yogurt topped with some fruit (I used defrosted frozen mixed berries).