A lovely breakfast on the run from ” Alice’s Cook Boo” by Alice Hart. You can vary the berries according to the season , use all white flour or replace the granola with some white chocolate if you like.
A hearty frittata which can be served for breakfast lunch or supper. Serve with some Tomato and Chilli Jam and warm Cheddar Cornbread Muffins. Its from the delightful ” Alice’s Cook Book” by Alice Hart.
A recipe for brunch or when you are camping. If you dont have the Garlic and Herb oil just add a crushed garlic clove and a few thyme leaves when you add the mushrooms. The recipe is from ” Alice’s Cook Book ” by Alice Hart.
A fancy cheese on toast for brunch . You can cut it up into quarters and serve with a crisp salad for lunch or dinner. Or you can cut into smaller squares and serve as a sharing snack. The recipe is from ” Mezcla” by Ixta Belfrage and can be doubled for a crowd.
These eggs are perfect for breakfast but also work well for lunch or supper, served with a green salad and bread to mop up the juices. The recipe is from ” Mezcla” by Ixta Belfrage.
An easy and healthy breakfast from ” Alice’s Cook Book” by Alice Hart. The soaked oats and fruit juice will keep in the fridge for several days, ready to be customised as preferred.
This cheesecake can be served on its own but is very good accompanied with fruit such as stone fruits or figs.Its from Debora Robertson’s ” Notes from a Small Kitchen Island”.
Everybody loves Eggs Benedict, but lets face it making the Hollandaise Sauce can be a bit of a faff especially when you are hungover and hungry. This recipe is a riff on the traditional version from ” Notes from a Small Kitchen Island” by Debora Robertson. This savoury bread and butter pudding is even better if prepared the day before and then cooked the following day. If you like you can add some halved cherry tomatoes to the mixture and/ or serve rashers of crisp bacon and sizzling sausages alongside. And of course Bloody Mary’s to accompany – or Virgin Mary’s if preferred.
The Iranian method for scrambled eggs which I found in ” A Flash in the Pan” by John Whaite. Cook everything gently and be careful not to overcook the eggs.
