Archives for posts with tag: brunch

My own recipe.

cost: £1-2, less if you can get things from your own garden serves: 2

I can’t wait to make this again when the first tender wax beans appear!  Nasturtium leaves are strongly peppery.  If you don’t have them, you can substitute rocket, mustard, or other strongly-flavoured greens, or even some spinach and lots of cracked black pepper.

1/2 yellow onion
a small handful of green beans
3 fist-sized chestnut mushrooms
6-8 nasturtium leaves
1/4 t sage
4 eggs or 6 egg whites
olive oil
1/4 pack Blacksticks Blue cheese

Slice the onion and mushroom into thin pieces.  Cut the green beans into 1/2 inch and add all the vegetables to a pan.  Add sage, salt, and pepper.  Coat with some olive oil and sautee until just tender.  Remove from heat.  Finely chop the nasturtium leaves and add to the pan to wilt.

Whisk 4 eggs and parsley with a little water.  Pour into a heated oiled pan.  Keep lifting the edges and letting the egg mixture flow underneath until all the egg is cooked, but still glossy.  Place vegetable mixture onto one half of the omelette, top with crumbled Blacksticks, and fold over.  Serve immediately.


Bacon Pancakes

I love pancakes and bacon, so much that I added the bacon right into the pancakes.   The result, pure awesomeness.  No joke, it is amazing.  Fruits and chocolate are nice in pancakes, but the real deal is bacon.  The smokey salty flavor goes great with the warm sweet flavor of the pancakes and maple syrup.

It may sound weird at first, but you need to try it.  It is awesome.   Bacon Pancakes  …Read More

via Savory Reviews

kicked up with three little words: Oak-Smoked Flour.

cost: £1 serves: 2

3-4 slices thick cut smoked bacon
1 C oak-smoked flour
1 C buttermilk or yogurt
1 egg
2 T vegetable oil
1 T sugar
2 t baking powder
1/4 t vanilla
pinch salt


via Savory Reviews

Alternately, you can pour into a dish and bake these in a hot oven if, like me, you don’t have a hob.

Based on this recipe.

cost: £2 serves: 2-4
serve on smaller croutons or crackers as a starter or appetizer

2 fillets smoked mackerel
100 ml crème fraîche or soured cream
1 T horseradish
half a lemon
black pepper
1 small bunch spring onions chopped

Remove the skin from the mackerel and place in a bowl. Flake apart with a fork, then stir in the cream, horseradish, and the juice of half a lemon. Add black pepper and spring onions and mix. Serve on freshly toasted bread for a light meal.

cost: varies based on cheese serves: as many as you wish!
this is a great spread to lay out for brunch and snack on all day

A sturdy loaf of brown or malted bread (we chose La Brea Walnut loaf)
Melton Mowbray pork pies
Sliced tart apples
Sliced pears
Cherry tomatoes
Salad leaves
Ploughman’s pickle
A varied selection of cheeses which can include:
– Blue cheese
– Strong cheddar
– Swiss or Emmental
– Smoked cheese (we like strongly-smoked Polish Oscypek which you can find at Tesco)
– Mild white cheese like Port Salut, Muenster, or Cheshire
– Fruited cheese like Wensleydale

Serve with a variety of real ales and ciders. A nice choice is Innis & Gunn oak aged ale.

Based on this recipe.

cost: £4 skill: easy serves: 2
absolutely gorgeous! would make again with steamed salmon flaked on top, or with sour cream and dill for a different flavour.

1 t chili powder
1 t fish stock
2 cloves garlic minced
2 T soy sauce
1 C chopped spinach
1 C shredded cabbage
2/3 C chopped shiitake mushrooms
4 eggs
2 t crumbled dried fish, shrimps, seaweed or other similar topping
2 T panko crumbs

Preheat the oven to 375 degrees Fahrenheit. Boil cabbage for a few minutes to soften. Mix spice, stock, garlic, and soy sauce with cabbage, spinach and mushrooms. Grease two small baking dishes. Evenly fill bottom of each dish with vegetable mixture. Crack eggs over top of vegetables and sprinkle with panko crumbs. Place dish on a baking sheet in the middle of the rack and bake for about 12 minutes. Top with fish and serve.

We served with some crusty toasted bread for the eggs and some warm sake.