Breakfast or brunch is, for me, a cooked one on a Sunday morning - no rush, just whenever I feel like it and always after my walk with my dogs. I used to always have a fried egg on toast however have started making something fancier several weeks ago. My first one was Mascarpone Scrambled Eggs, and this week I made baked potato skins, and tortillas with cottage cheese, raisin and walnut filling.
These could be served for a Sunday night dinner or a night when you want something light and easy which is fairly quick to make and does not require a lot of effort.
Ingredients For the baked potato skins 2 potatoes, baked for about 55 minutes
40 g cheese, grated
40 g Swiss or Gruyere cheese, grated
3 shortcut bacon slices, diced small
Sour cream - optional, to serve
For the tortillas 100 g cottage cheese
15 - 20 g raisins
½ level tbsp walnuts, chopped
¼ tsp cinnamon
Pinch of nutmeg
20 g coconut sugar (or brown sugar)
Juice and rind of less than ½ orange
2 tortillas (soft)
Bit more than ½ tbsp honey
Yogurt - optional, to serve
Method For the potato skins
When the potatoes are cooked, slice them in half lengthwise.
Scoop out most of the flesh, and keep this for something else, or throw out.
Put the potato skins on baking paper, and put under the grill for about 5 - 8 minutes. Do not put them too close or they will burn.
Meanwhile cook the bacon pieces till they are crisp.
Remove the potato skins from the oven, and put some of each of the two cheeses in. Add some pepper and the bacon and paprika.
Grill for another 4 - 5 minutes or so.
Serve hot with sour cream if desired.
For the tortillas
Preheat the oven to medium.
Mix the raisins, cottage cheese and chopped walnuts together.
In a different bowl, mix the cinnamon, nutmeg, sugar and orange rind.
Stir half the sugar mixture into the cheese and raisin mixture.
Put a bit of the cottage cheese filling on each tortilla
Roll them up loosely.
Put the tortillas, open end down, onto some baking paper, or a greased dish.
Meanwhile heat the honey, mix with the orange juice and brush over the rolled tortillas.
Sprinkle with the remaining spiced sugar mix.
Bake for about 10 - 15 minutes taking care not to let them burn.
Serve hot, with yogurt if desired.
These two were a nice mixture with the saltiness of bacon and cheese and the slightly sweet spiced tortilla, however I could not eat the second one!