A quick and delicious brunch or supper dish from Ruth Watson’s ” THe Really Helpful Cookbook”. If you are vegetarian just leave out the anchovies.
An Anglo- Indian dish (which i could very happily eat for breakfast, lunch or supper) from Julie Sahni’s ” Introduction to Indian Cooking”.
Its the beginning of the apple season here is the UK and as a member and the Treasurer of our local community orchard i know i can look forward to a bounty of apples over the coming weeks. I am trying to refrain from buying any more cookery books but came across ” Apple” by James Rich in my local charity shop today and it clearly had my name on it. James is the son of a Somerset cider farmer and has a wealth of knowledge about growing and using the fruit. You can be sure there will be quite a few recipes for apples coming your way over the next few weeks. Serve this with granola and yoghurt for breakfast.
This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.
Another recipe from Alice’s Cook Book. If you dont have porcini mushrooms you can use other mushrooms.
Today i became a tenant of an allotment after just 11 months on the waiting list and im really looking forward to growing some of my own greens like purple sprouting broccoli, kale and spinach. This recipe for breakfast or a light supper from Diana Henry will put them to good use.
This is a recipe for cheese on toast, Anglo- Indian style, courtesy of Dishoom. Good comfort food for brunch as the weather gets chillier. Of course you can use whatever bread you like, i recently made it with a sweet bread made by our local bakery to celebrate Mexican Day of the Dead.
|1 tsp cumin seeds, dry roasted and ground||2 tomatoes, finely chopped|
|1 tbsp sunflower oil||4 eggs, lightly beaten & seasoned with salt|
|1 onion, finely chopped||2 tbsps chopped coriander leaves|
|1 green chilli, chopped|
|175g grated farmhouse cheddar||1 large onion, peeled and thinly sliced|
|2 plain English muffins, split||4 tbsps tomato or mango chutney.|
|A good knob butter|
|4 large organic eggs, beaten||3 long green Turkish peppers|
|1 large ripe tomato||2 green chillies|
|1 small red onion||Pinch chilli flakes|
|2 tbsp olive oil|
Another of my favourite breakfast dishes
|4 organic eggs, well beaten||½ cup crumbled feta or goats cheese|
|2 ripe tomatoes, diced||½ bunch finely chopped flat leaf parsley|
|3 spring onions, finely chopped||1 tsp chilli flakes|
|1 large red pepper, deseeded and diced||1tbsp olive oil|
|1 large yellow pepper, deseeded and diced||Salt and freshly ground pepper|
One of my favourite quick breakfasts at weekends.
|350g mixed mushrooms, wild, chestnut or button||Juice of ½ lemon|
|50g butter||Handful of finely chopped flat leaf parsley|
|2 garlic cloves, finely chopped||Hot buttered toast to serve|
|100 ml double cream||Sea salt and black pepper|