Archive for ‘Breakfast’

March 9, 2011

Lemon Curd and Blueberry Pancakes … the Curd has it


Pancake Day may be over but there’s still good reason to try these babies out. Lemon and Sugar or maple syrup are my usual favourite toppings but this new one is joining the ranks. And before you say anything, no I didn’t make the lemon curd especially. I’d made some for a cupcake filling at the weekend and was wondering what to do with the leftovers, aside from eating it straight from the bowl. Then I remembered the amazing Lemon and Blueberry tart I had eaten at the now closed Eastside Inn in Farringdon … and being pancake day … well you get how I got there.

Enjoy!

sarahx.

Lemon Curd

Ingredients:

1/2 cup lemon juice
1/2 cup sugar
100g butter
1 egg
3 egg yolks

Method:

In a small saucepan, heat lemon juice and butter until melted.
Add the sugar and eggs. Whisk continuously otherwise you’ll get funny eggy bits in it. Keep whisking until mixture is thick and glossy.
Pour into a bowl or tray to cool. Will set a little more when cold.

Note: Use freshly squeezed Lemons for the best flavour.

 

Lemon Curd

By Good Bite In

Published: March 9, 2011

Prep time: 2 min

Cook time: 15 min

Total time: 17 min

 

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December 19, 2010

Bacon and Eggs with Lashings of Honey and Mustard


Yesterday was cold and snowy in London and today is the same. Looks like it will be either a white or a slushy Christmas.

Even the ducks were cold

So this morning after an early morning walk through the park, M and I were ready for a piping hot cup of tea and a bit of a Sunday bacon and egg treat.

This version was a bit of an experiment for us and it worked brilliantly. While M lashed the bacon with honey, I soft boiled the eggs and made mustard butter to griddle the bread. Honey and Mustard are always a great combo but with bacon and eggs … it’ll make the bacon go super sweet and crispy and you go gooey for more.

S.

So what do you need?

Bacon Rashers

Eggs

Baguette (or alternative)

Wholegrain Mustard

Honey

Butter

Salt and Pepper

So how do you make it like this?

Put a heaped tablespoon of honey in a bowl. Add a tiny little bit of just boiled water to make it a bit runnier. Be careful not to make it too runny. Put the bacon rashers in the bowl and coat thoroughly. Place rashers on a sheet of baking paper and put under the grill until cooked and crispy. Keep an eye on them … with the honey they are easy to burn.

Whilst the bacon cooks soft boil the eggs. The method I use is to boil some water in a small saucepan and carefully place in eggs. Let boil for one minute. Remove from heat. Cover with lid and let sit 6 min.

Mix lots of the wholegrain mustard into a smaller amount of butter so you have a mustard butter. Spread generously over bread. Place on warm griddle if you have one or else under grill with bacon. You want them nice and toasty.

Remove eggs from water when the time has passed and run under cold water. Peel the eggs carefully as they are more delicate when soft boiled.

Layer the honeyed bacon and slice soft-boiled egg on top of the bread. Serve hot.

Bacon and Eggs to warm you up?

December 13, 2010

Good Bite In Australia: Freshly Squeezed Orange Juice


Back in Australia and M is about to share in one of our family traditions. I realise it might sound silly but a glass of freshly squeezed orange juice holds an important place in our family.

Orange Tradition

Growing up it was Mum, my stepdad A, my two sisters and me. Each week when Mum and A went to the farmers market they’d cart home a massive 8kg bag of oranges. Each week without fail.

A sack full of Juice

And each morning without fail A would make us all a glass of orange juice using his old depression glass orange squeezer. Five glasses a day no matter what the season or how sweet or sour the oranges. Thick and gloopy with pulp it would be there waiting for us every morning before school.

The Daily Squeeze

I’m sure at some point he worked out how many oranges he squeezed over the course of a year …. it was a lot.

Freshly Squeezed

With all of us grown up and moved out there’s no longer the need to buy that 8kg sack however whenever we’re home we’re likely to get a juice or two squeezed by A with the good old green glass orange squeezer.

Just like the old days

And this time is no different. So M, welcome to the tradition! And thanks A for all those glasses of juice.

S.

October 30, 2010

Heaven on Toast: Smoked Salmon, Cream Cheese & Capers on Sourdough


Heaven on Toast this certainly must be …

Smoked Salmon, Cream Cheese & Capers on Sourdough

… and when I’m in the mood for decadence at the breakfast table this is what does it for me. A thick slice of Gail’s Potato and Rosemary Sourdough (after a tip off from friend O), lightly toasted and topped with a thick smear of cream cheese. A couple of lightly placed layers of Smoked Salmon, a sprinkling of salt packed capers and a squeeze of lemon.

Just a squeeze of lemon

It was my birthday breakfast after all …

S.

October 16, 2010

Saturday Coffee: Let’s hear you say crema …


The sun is rising, Frank’s playing on the radio and the alarm hasn’t gone off. It can only be the weekend.

Don’t even bother to utter the word instant, I’d prefer to go thirsty.  Thick, black  with the perfect crema … nothing beats a properly made brew to kick off the weekend.

I admit to owning my fair share of coffee brewing paraphernalia, collected the world over. And, I admit to living by oath of allegiance to Monmouth Coffee. Thus considered, I like to think I make a fairly decent cuppa.

Stick your nose to the bag and inhale deeply ...

My favourite method at home is using a Bosnian coffee pot. It’s a little purpose made narrow topped pot that you fill with water and a few spoons of coffee. Then as it heats on the hob, a thick foam forms rises from the surface. Just when you think it’s going to overflow you lift it from the heat, let the foam drop and then return it to the heat. Ritual dictates you repeat this process three times over. Whether that’s technique or superstition I don’t know, but you do get a beautiful thick black coffee at the end of it. Served in tiny cups the coffee sediment drops to the bottom and it gives you a wake up call to remember. In Bosnia they add sugar to this type of coffee but I prefer to take it as it comes. My only problem with it is that it doesn’t produce that classic crema. Nor, I’m ashamed to admit, do any of my other coffee gadgets.

Sip the Morretti Crema @ Rosies Brixton

If I’m really craving the good stuff I head to Rosie’s Deli in Brixton. I’m convinced it’s the best coffee in South London.

For home though, in my crema dreams  I sometimes wonder about an espresso machine. The New York Times recently announced the $20,000 cup of coffee but sitting here in our little flat, in our tiny little kitchen that would I suspect be a tad over the top. I have to admit to perusing machines on Ebay this week … and drooling over the video of the new Miele Compact Barista counter top machine.

Hmmmmm … how many coins are in the bottom of my purse? I think Ebay might win my vote.

S.

PS.Promise to add a Bosnian Coffee Pot Pic to this post soon!

PPS. If you are looking for something tasty to go with your coffee this weekend check out these Pear, Hazelnut and Brown Butter Cakes at Cannelle Et Vanille. I haven’t made them yet but I will soon!


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