{"id":15717,"date":"2025-07-07T23:36:01","date_gmt":"2025-07-07T22:36:01","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=15717"},"modified":"2025-07-07T23:36:28","modified_gmt":"2025-07-07T22:36:28","slug":"full-english-rice-microwave-cake","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=15717","title":{"rendered":"Full English Rice! & Microwave Cake"},"content":{"rendered":"

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You don\u2019t need an all-day breakfast menu to enjoy a full English! Rustle up this tasty rice dish, trust me sounds odd but delicious\u2026\u2026.Follow it with a microwave pudding!<\/p>\n

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Full English Rice! <\/strong><\/span><\/span><\/p>\n

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Ingredients <\/strong><\/p>\n

2 tbsp oil<\/p>\n

1 onion<\/p>\n

100g bacon lardons<\/p>\n

250g mushrooms<\/p>\n

2 tsp dried rosemary<\/p>\n

400g tinned chopped tomatoes<\/p>\n

200g white rice<\/p>\n

800ml vegetable stock (made with 2 stock cubes)<\/p>\n

100g kale<\/p>\n

4 medium eggs<\/p>\n

Method<\/strong><\/p>\n

Heat 1 tbsp of the oil in a large, deep frying pan. Chop the onion and add to the pan with the bacon lardons. Fry for 4-5 minutes, until the onion has softened. Slice the mushrooms and add to the pan along with the dried rosemary. Continue to cook for 3-4 minutes, until golden. Add the chopped tomatoes and cook for a further 2-3 minutes. Add the rice to the pan and stir well until the rice is well coated with the tomatoes. Pour in the stock and bring to a simmer. Simmer for 15 minutes, stirring occasionally, until the rice is tender, and the stock has all been absorbed. Add the kale and continue to cook for 2 minutes, or until wilted. Season well.<\/p>\n

Heat the remaining oil in a large frying pan and crack the four eggs into the pan. Fry for around 3 minutes, until the whites have cooked, and the yolks are still runny. Spoon the rice into four shallow bowls and top each with a fried egg.<\/p>\n

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Raspberry and Lemon Microwave Cake <\/strong><\/span><\/span><\/p>\n

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This microwave cake makes a super speedy dessert using mainly store cupboard ingredients!<\/p>\n

Try swapping the raspberry jam for your favourite flavour or try lemon curd for a zesty kick\u2026<\/p>\n

Ingredients<\/strong><\/p>\n

2 eggs<\/p>\n

110g sugar<\/p>\n

110g flour<\/p>\n

110g softened butter <\/strong><\/p>\n

\u00bd tsp baking powder<\/p>\n

\u00bd lemon zest and juice<\/p>\n

4 tbsp raspberry jam<\/p>\n

Cr\u00e8me fraiche and raspberries to serve<\/p>\n

Method<\/strong><\/p>\n

Grease a microwavable bowl with a little butter. In a\u00a0separate bowl, whisk the eggs and add the softened butter, flour, sugar, baking powder, lemon zest and juice. Beat until smooth, then pour into the microwavable bowl.<\/p>\n

Cook in the microwave for 3-4 minutes, until the cake has risen and is cooked through. Set aside and leave to stand for 2 minutes. Spoon the jam into a small dish and microwave for 30 seconds. Loosen the cake around the edges with a knife and turn out onto a serving plate. Pour over the raspberry sauce and sprinkle with the lemon zest.<\/p>\n

Serve warm with fresh raspberries and cr\u00e8me fraiche<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

You don\u2019t need an all-day breakfast menu to enjoy a full English! Rustle up this tasty rice dish, trust me sounds odd but delicious\u2026\u2026.Follow it with a microwave pudding! Full English Rice! Ingredients 2 tbsp oil 1 onion 100g bacon lardons 250g mushrooms 2 tsp dried rosemary 400g tinned chopped tomatoes 200g white rice 800ml vegetable stock (made with 2 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,423],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-45v","jetpack-related-posts":[{"id":11881,"url":"http:\/\/wenvoe.org.uk\/?p=11881","url_meta":{"origin":15717,"position":0},"title":"Cheese, Ham & Pea Risotto","author":"Alan Williams","date":"7th July 2022","format":false,"excerpt":"Cheese, Ham & Pea Risotto 1tbsp olive oil 1 onion chopped 2 cloves of garlic, finely chopped 300g risotto rice 1.25 litres chicken or veg stock [2 cubes] 150g frozen peas 180g gammon ham, diced and precooked 2 tsp English mustard 3 tbsp mascarpone 100g mature cheddar, grated, plus extra\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5965,"url":"http:\/\/wenvoe.org.uk\/?p=5965","url_meta":{"origin":15717,"position":1},"title":"Thai Grilled Salmon With Watercress Raita","author":"Alan Williams","date":"31st May 2019","format":false,"excerpt":"THAI GRILLED SALMON WITH WATERCRESS RAITA 100g watercress, roughly chopped 18 fresh mint leaves generous pinch of salt 2 large cloves of garlic, crushed 2 green chillies, cut in half and deseeded 3tbsp. fresh lime juice 1tbsp. caster sugar 1tbsp peeled and chopped root ginger 1tbsp fish sauce 4 x\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":16343,"url":"http:\/\/wenvoe.org.uk\/?p=16343","url_meta":{"origin":15717,"position":2},"title":"Feeling Festively Creative","author":"Alan Williams","date":"1st December 2025","format":false,"excerpt":"Feeling festively creative? 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