Apple and Vanilla Compote (4)

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.

Kejriwal (2)

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.

Punjabi Scrambled Eggs (2)

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

 

  1. Heat the oil in a frying pan and cook the onions over a medium heat until golden.
  2. Add the chillies and ½ tsp freshly ground black pepper, Cook for a couple of minutes.
  3. Stir in the tomatoes and cook for about 5 mins until they are soft and the liquid has evaporated.
  4. Turn down the heat and add the eggs. Leave for a couple of minutes then gently lift and turn. Cook until almost set.
  5. Stir in the cumin and coriander leaves, then serve immediately.

Cheesy Muffins (2)

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

 

  1. Melt the butter in a small frying pan and gently fry the onions over a low heat, stirring occasionally, until golden.
  2. Preheat the grill and toast the muffins, cut side up.
  3. Divide the onions between them, then spread 1 tbsp chutney on each. Cover with the grated cheese.
  4. Grill until the cheese is just starting to melt.

Menemen, Adana Style (2)

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

 

  1. Finely chop the onion. Deseed and finely chop the green chillies. Deseed and thinly slice the green peppers.
  2. Heat the olive oil in a 8” frying pan over a gentle heat. Add the onion, peppers and fresh chillies and gently fry for about 5 minutes.
  3. Finely chop the tomato, then add to the pan and stir. Simmer gently for about 5 minutes.
  4. Stir in the beaten eggs and a sprinkle of chilli flakes to your taste. Stir until the egg scrambles and mixes with the vegetables.
  5. Serve with some fresh crusty bread.

Menemen ( Turkish Eggs) (2)

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
  1. Heat the olive oil in a frying pan and add the spring onions. Cook over a low to medium heat until soft.
  2. Add the red and yellow peppers and continue to cook until soft.
  3. Add the tomatoes and seasoning, including chilli flakes. Let the tomatoes cook down a little.
  4. Add the beaten eggs and cheese. Continue to cook, stirring constantly.
  5. Just before the eggs are cooked add the chopped parsley.
  6. Serve with some fresh Turkish bread.

Mushrooms on Toast (2)

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

 

  1. Wipe the mushrooms damp kitchen paper and slice.
  2. Heat the butter in a heavy non -stick frying pan until sizzling .
  3. Add the mushrooms and sauté on a high heat. After about 10 minutes add the garlic and sauté for a few more minutes, then add the cream.
  4. Season with the lemon juice, salt and pepper, then add the parsley. Bubble together for a minute to let the flavours blend.
  5. Serve on hot buttered toast.