My day always kicks off with a strong cup of coffee, it is my one vice that I simply can’t do without. I love the ritual of making it, packing the coffee grounds into my percolator and then waiting the five minutes for it to brew whilst the blissful aroma fills my kitchen. The only downside is that I have a tendency to gulp the coffee down in a matter of minutes before dashing out of the door to catch the train to work.
At the weekend when time is not of the essence a lazy brunch with lots of coffee is how I like to start my day before heading out to walk Oscar up on Wimbledon Common. The recipe below is a fantastic brunch option that is very simple to make and absolutely scrummy. If you are efficient it can be prepped and on your plate in under 10 minutes.
The key to this recipe is not over cooking your poached eggs so that the yolk is still runny when you cut into it and creates a beautifully rich sauce. In essence poaching an egg is very straight forward, however sometimes it takes a couple of tries to work out the timings. My tip for poaching an egg is to put a ¼ teaspoon of vinegar in the poaching water and make sure that the water is simmering whilst the egg is cooking not boiling.
This is a fantastic recipe full of vibrant colours that is a great way to start your weekend. Enjoy!
I have decided to share a recipe that helps to use up one ingredient that has a tendency to be leftover after Christmas – mincemeat. The recipe below is super easy and can be eaten either hot for pudding with a little cream, or is great served cold as a topping for porridge in the morning for breakfast.
The inspiration for this dish came after a visit to East Sussex to see some of my friends who swear by a bowl porridge for breakfast, topped with fresh apple, yogurt, seeds, nuts and honey before a days hunting, shooting or fishing. Not being one for porridge normally, I am well and truly converted and the recipe below is my take on their porridge toppings.
The simplicity of this recipe makes it an absolute gem, it takes a matter of minutes to prepare, the key really to this recipe is about how well you core the apple as you want to create a cavity that is large enough to pack all of the mincemeat in. As the apple cooks it becomes beautifully soft and infuses with the spices and flavours of the mincemeat.
This is definitely a recipe to try and is absolutely fantastic on these chilly winter days. Enjoy!
If you are having friends over for brunch, or if you are looking for something simple to cook with your kids for breakfast that is simple and tasty then this is a great little recipe! Cooking pancakes should be straightforward and fun – if a little messy…
These pancakes are very similar to drop scones, they should be relatively small, about 10 cm in diameter making them very quick to cook. I would highly recommend using a non-stick frying pan that has been lightly oiled when making this recipe. If you use too much oil the pancakes will simply absorb the oil as they cook. My tip for oiling the pan is to pour a little vegetable oil onto a piece of kitchen towel and then grease the pan all over, rather than pouring the oil directly into the pan. Also it is always worth doing a small tester pancake to make sure that you pan is hot enough before starting to cooking the pancakes in batches.
The ‘filling’ of the pancakes is a classic combination of apple and cinnamon. As they cook your kitchen will be filled with the a lovely fragrance that I always associate with autumn and crumbles. The syrup adds a sweet and sharp element to the dish that makes the pancakes particularly moreish as they soak up the juices. These pancakes are best served straight from the pan – if left too long they will start to dry out.
The recipe below is a little gem as it can be prepped and ready to eat in just over 20 minutes and works well both as a main meal or starter. It is packed full of veggies meaning that you are well on your way to meeting your “5-A-Day”. I am not really the type of person to talk about ‘clean eating’ as I am of the view that if you make something from scratch more often than not it falls into that category – that being said, for those of you that are looking for a healthy option for supper this recipe is right up there!
There is no denying that this is a ‘rustic’ recipe – in other words the presentation lacks finesse. However, the variety of vegetables used in this dish means that your plate is filled with vibrant colours making it draw the eye and entice the eater. The flavours complement one another giving a delicate balance between sweet, salty and creamy. Ladies and Gents, if you like mushrooms then this is one to try as it is tasty no nonsense cooking. Enjoy!
Lately I have been finding that I am pushed for time in the evenings, as a result I have been resorting to meals that can be prepped and on the table in 20 minutes without too much fuss. The recipe below fits the bill perfectly as in the time that it takes to steam the rice the rest of the dish can be cooked.
This ‘sticky beef’ recipe uses dates to make sauce, giving it a wonderfully sweet caramelised flavour. The spice and warmth from the chilli helps cut through the sweetness of the dish, however if you find it too sugary for your palette then add 1 tbsp of light soy sauce to the dish at the end.
By stir-frying the vegetables quickly they will retain a slight crunch which contrasts the smoothness of the sauce and tenderness steak. Don’t feel that you have to use beef to make this recipe, it would work just as well with pork or chicken thighs cut into thin strips and cooked in a little oil before adding it to the sauce. Enjoy!
I told my Spanish friend Alejandro that I was going to make Gazpacho this week and he quizzed me about what I intended to put in it to ensure that I was making what he deemed to be an authentic Spanish Gazpacho. When I dropped ‘lemons’ into the list of ingredients that I intended to use, he promptly stopped me and told me in no uncertain terms that lemon is not a Gazpacho ingredient and that the vinegar is all that you need – and I have to say that now having made it without lemons that I agree with him.
For those of you that are less familiar with Gazpacho it is a cold tomato soup made using raw ingredients and there is absolutely no cooking involved. All you need to make it is a sharp knife and a hand blender – simple. Whilst summer is drawing to a close this is a great option if you are looking for a refreshing starter or light lunch. The underlying flavours are both tangy and slightly creamy making you want to go back for more. Enjoy!
I have many fond childhood memories of summer holidays spent in Italy visiting my Aunt and Uncle. Many hours would be spent searching for the tortoises in my uncle’s vegetable patch between the most delicious al fresco lunches and suppers. I think it was during these visits that I first encountered the delights of Italian cured meats and of course Gorgonzola. Every day platters cheese, freshly sliced salami, Parma ham and Coppa would be piled on a long trestle table along with bowls filled with slices of melon, tomato salads, bread and other delicious bits and bobs and we would eat to our heart’s content.
This salad recipe is a nod to those summer days in Italy. For those of you that are less familiar with Coppa it is a type of salami made using the part of the loin of pork that is taken near the neck which is cured and marinated in red wine a garlic. It is traditionally served raw, cut into thin slices though it can also be used as bacon in recipes. You can find Coppa in most Italian delicatessens, however, if you aren’t able to find it then I would substitute with Serrano Ham.
This recipe is a lovely balance of flavours and textures which for me evokes the tastes of summer and is definitely one to try. The recipe makes enough for 1 person, so multiply the ingredients as required. Enjoy!
It has been a miserable week in the UK weather-wise with public transport grinding to a halt in London yesterday morning after some dramatic thunderstorms. As a consequence I have been eating comfort food to get through this dreadful weather and am praying that summer is just around the corner…
The recipe below is for pork with apples and mushrooms served in a mustard sauce, is both comforting and affordable. The flavour combinations are fairly traditional and are a nice balance of sweet, sharp and creamy. This is a straightforward recipe and does take too long to prepare which makes it very achievable to make when you get home after work – to put it into context it takes roughly the same amount of time to make as it does to peel and boil potatoes. If you don’t like pork then I would recommend substituting it with chicken thighs – just brown off the chicken in a separate pan before adding to the mixture in accordance with the recipe below.
In terms of what to serve with this recipe I would go for new or mashed potatoes and whatever green veg is currently in season preferably one with a slight crunch like sugar snap peas or green beans). This recipe is definitely worth a try. Enjoy!
I visited Jordan a few months ago and have been hugely influenced by the food that I ate whilst I was out there. The style of eating is typically mezze with lots of little plates not dissimilar to tapas, which are often served with delicious salads that are dressed with pomegranate molasses and olive oil which both tantalises the palate and is refreshing all at once. I would highly recommend trying to get your hands on some pomegranate molasses if you can to give it a try, the flavour is both sharp and sweet – which really enhances any salad, especially if you also add a few pomegranate seeds, chopped coriander and crumble over some feta.
The lamb burger recipe below is the perfect accompaniment to this type of salad. The burger has quite a delicate flavour with just a hint of mint. The recipe below can easily stretch to 6 burgers or will make 4 large burgers. They are a great option for a barbecue, or if the weather isn’t playing ball work just as well in a griddle pan and on the plus side they are very quick to make.
I would recommend serving these burgers with hummus (see below for a quick and easy recipe that takes no more than a couple of minutes to prepare), a few toasted pittas and a salad. Enjoy!
One of my great friends is visiting from Jordan at the moment and it is such a treat to be able to catch up with her over brunch! Whilst Jordan has delicious food, two things that are relatively hard to get out there are blue cheese and ham. So with that in mind that I thought it would be nice to whip up a quick brunch containing both of these things.
This recipe is really very quick and easy and can be easily adapted according to your own tastes. There is no need to pre-cook any of the ingredients, so it is really a case of putting the filling on the croissant dough and folding them up into a little parcel before putting them into the oven to bake.
Now, if you really want to go the whole hog you can make your own croissant pastry, but in my view life is too short so I tend to stick with pre-made dough. One word of advice in relation to making this recipe is make sure that you seal the edges of the pastry as best as you can by pinching the dough together as this will help prevent the cheese oozing out of the croissant whilst it cooks! Enjoy!