Author: chefalice

Bursting with greenery, these patties are easy-peasy!

This Mexican breakfast is one of my family’s favourite weekend treats. You can get the refried beans ready the day before if you like, then whip the whole thing up in minutes when you’re ready for brunch. And yes, there are more than ten ingredients but there are really two recipes here and you can also use the refried beans for my fab tacos on here. Chipotle (chi-pot-leh – I used to say chi-pottle!) paste is made from tomatoes, onion, chillies and spices and it features in many Mexican dishes. You can buy it in supermarkets.

Admittedly, when I’m out and about, I prefer a savoury brunch. That said, homemade waffles slay me. If you don’t have a waffle iron at home, you should get one! You may use it only a couple of times a year, but it’s so worth it. The other beauty about waffles is that they’re simple to make Kev and I once manned the breakfast tent on a camping expedition and managed to keep our weary gang’s spirits high with these quick and easy waffles. This recipe is all about texture the cornmeal produces a crunchy outside, and the buttermilk makes…

A healthier alternative to dairy-laden dips, this artichoke and white bean dip is like hummus on steroids, and it tickles your taste buds with every bite. My friends love it with raw veggie sticks, pita chips, or flatbreads, or spread on wraps and sandwiches. The rosemary flavor intensifies if the dip stands or is chilled overnight, so if that herb’s not a favorite, use half the amount called for. I’ve been known to devour it with Awesome Almond Crackers, directly out of the blender carriage. Yeah, I’ve got issues.