Take One Make Three

Autumn on Toast

Autumn on Toast | The Mother Cooker

You guys, I am so excited to share this blog post with you. The idea came to me one night and I just thought it was brilliant, I mean who doesn’t love a bit of toast right? A little twist on my ‘Take One, Make Three‘ series for October.

Beans on toast is such a comforting thing for me, but I have got into the habit of reading labels on packaging and those bad boys pack a lot of sugar. These smokey and spicy cannellini beans are super simple and quick to make, with no hidden sugars. An incredible part of a healthy diet because they provide you with a high protein and fiber content without overloading a meal with calories.

Then we have a beautiful topping of honey roasted pumpkin with cream cheese and rocket, a delight at this time of year when pumpkin is in abundance. Finally we have beautiful fresh figs on a layer of ricotta cheese and a squeeze of honey. I think I know what I’m eating for the rest of this season.

Spicy and Smokey Beans on Toast

Serves: 2
Prep time: 5 mins
Cook time: 10 mins

Spicy and Smokey Beans on Toast | The Mother Cooker

Ingredients
  • 1 400g tin cannellini beans, drained and rinsed
  • 1 400g tin chopped tomatoes or passata
  • 1 and a half tsp smoked parika
  • Half tsp chili powder
  • 1 white onion, grated
  • 1 garlic clove, minced
  • Handful of chopped parsley.
  • Salt and pepper
  • Chosen bread for toasting ( I used Tiger)
Directions
  1. Grate onion and add to a pan with minced garlic and 1 tbsp of olive oil. Cook on high for a few minutes, stirring regularly. Add spices and a pinch of salt, stir to combine.
  2. Add drained beans and tomatoes or passata, cook for 8 mins.
  3. Serve on hot toast and sprinkle with chopped parsley and ground black pepper. (Cubed halloumi would work great with this too.)
Honey Roast Pumpkin with Cream Cheese on Toast

Serves: 2
Prep time: 10 mins
Cook time: 18 mins

Honey Roast Pumpkin & Cream Cheese on Toast | The Mother Cooker

Ingredients
  • Small Pumpkin
  • Handful of rocket
  • Honey
  • Philadelphia Cheese
  • Black Pepper
  • Chosen bread for toasting ( I used Tiger)
Directions
  1. Peel and chop pumpkin into cubes. Pop into a roasting tray and add a drizzle of oil and pinch of salt. Toss to combine.
  2. Pop in a pre-heated oven at 200c, cook for 10 mins, remove and add a generous amount of honey, pop back in the oven for 8 mins.
  3. Coat your toast with a thick layer of the cream cheese, spoon on pumpkin, sprinkle with pepper and a touch more honey. Top with rocket.
Figs with Honey & Ricotta on Toast

Serves: 2
Prep time: 5 mins
Cook time: 3 mins

Figs with Ricotta & Honey on Toast | The Mother Cooker

Ingredients
  • 2 fresh figs, chopped into slices
  • Squeeze of honey
  • Ricotta cheese
  • Chosen bread for toasting ( I used Tiger)
Directions
  1. Toast your slices of bread, top with a layer of ricotta and the fresh slices of fig. Squeeze over honey. (This would also be great with a salty slice of prosciutto ham.)