Glazed beans on toast

BY: JANET CRAIG

Beans on toast may be a hardcore British comfort food, but that doesn’t mean we can’t glam up the traditional dish on our side of the pond. Here’s Janet Craig’s take on a UK classic – and no worries mate – you’ll be chuffed at how easy this is to make!

Ingredients

• 1 can white kidney / cannellini beans, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, minced
• 2 cloves of chopped garlic
• 2 bay leaves,
• ½ cup white wine ( I use Vermouth)
• Salt and  pepper, parsley to garnish
• 2 slices whole grain bread
• 2 tsp unsalted butter
• 2 tsp honey or maple syrup
• For meat eaters: 4 slices of bacon or grilled pancetta

Directions

1. Lightly sauté onion and garlic in 1 tbsp oil until translucent
2. Add the rinsed beans to the pan with wine & seasonings. Turn up the temperature  on medium to simmer until wine is evaporating.
3. Toast the bread & spread with butter & honey or maple syrup
4. Plate the now glazed beans on toast topping with as much bacon as desired.

 

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.

You can find out more about her HERE.

Super easy, no crust coconut pie

BY: JANET CRAIG

Looking for a slightly less indulgent treat without compromising on the flavour? Janet Craig offers this amazing no crust coconut pie – because all you read is pie.

Preheat oven to 350F

Ingredients 

• 2 eggs
• 1 cup milk ( I use coconut milk)
• ½ – ¾ cup sugar
• 1 cup flaked unsweetened coconut
• 1 tsp almond flavouring
• ¼ cup melted margarine or butter
• ¼ cup gluten free or coconut flour
• ¼ tsp baking powder
• Pinch of salt

Directions

1. With an electric mixer, beat eggs until fluffy.
2. Add rest of ingredients and mix well.
3. Pour into buttered and floured small pie plate
4. Bake 40 minutes until golden brown

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Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.