Archive for the ‘Brunch’ Category

Eggs and hot salsa – we could eat this any time of day!

Huevos rancheros – to serve 2

  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 red chilli, finely chopped
  • 1 clove of garlic, crushed
  • 1/2 tsp dried or fresh oregano
  • 2 eggs
  • tortilla or pitta bread to serve

Heat 1 tbsp of olive oil in a frying pan with a lid and gently fry the onions, peppers, chilli, garlic and oregano for about 5 minutes or until softened. Add the tomatoes and continue cooking for another 5 minutes (if it starts to look dry add a splash of water). Season well and make 2 hollows in the mixture, break in the eggs, cover and cook on a low heat for about 5 minutes or until the eggs are set. Traditionally served with tortillas but we had warm pitta bread. (Too early for a wine suggestion!)

(Original recipe from BBC Good Food)

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Rugby World Cup Brunch

This is a bit more exciting than your regular cheese and toast and it’s easy to throw together with one eye on the match. We don’t usually buy  sliced pan bread but admit it has its purposes and this is definitely one of them (bacon butties is another). Maybe we’ll try and cook something green for the next match.

Chilli Cheese Toast – to serve 2

  • approx. 100g Cheddar cheese, grated
  • 10g onion, finely chopped
  • 1/2 small tomato, finely chopped
  • a little bit of sliced green chillies – or more if you like
  • 1 tsp finely chopped coriander
  • 2 slices of bread
Heat the oven to 200°C/400°F/gas mark 6. Mix together all the ingredients except the bread. Pile the mixture on top of the bread and bake for a few minutes until crisp and turning brown at the edges.
(Idea from Anjum Anand Indian Food Made Easy, Quadrille, 2007.)

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We love garlic bread but often the garlic is too raw and over-powering and it doesn’t love us back. For these toasts we roasted the garlic first before making the butter which gives a more subtle flavour.

You can make the garlic butter in advance.

Garlic Toasts (serves 4, easily multiplied for larger quantities)

  • 3 fat Garlic Cloves, peeled
  • 1 tablespoon Olive Oil
  • 1 tablespoon butter
  • 1/2 tablespoon Flat-leaf Parsley, chopped
  • 4 slices of Crostini, or a demi-baguette, sliced diagonally
Preheat oven to 180C/350F/Gas 4.
Put garlic and olive oil in a small roasting tin and season with salt and ground black pepper. Cover with foil and roast for 20 minutes.
When cooked and golden, remove from oven, cool slightly and then mash the garlic cloves in a small bowl with a fork. Add the butter and parsley and mix thoroughly.
Put bread on baking tray, spread with the garlic butter and bake until crisp (roughly 5-10 minutes).
We served this with Jamie Oliver’s Pasta Bake to great effect.
Original recipe: Bill Granger’s “Every Day”, Murdoch Books

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Really interesting flavours that celebrate each component: sloes, gin and rhubarb. Great served chilled with plain yogurt or muesli for your morning breakfast – the alcohol burns off in the oven. If you haven’t got any sloe gin we’re definitely not suggesting you go looking for some just for this recipe. On the other hand if  you happen to have some lying around, then it’s definitely worth trying.

Nigel Slater’s Sloe Rhubarb – to serve 4

  • 750g rhubarb
  • 100g sugar
  • 120ml sloe gin
  • 2 tbsp water
Heat the oven at 160°C/Gas 3. Cut the rhubarb into short sticks. Put it into a glass, stainless steal or china dish (not aluminium, as it will taint the rhubarb).

Stir the sugar, sloe gin and water together and pour over the rhubarb. Bake for 40 minutes to an hour – if the rhubarb is tough it will take the full hour to soften. Keep and eye on it and baste now and then.

When the rhubarb is tender, remove it from the oven and leave to cool. Can be served warm but we liked it chilled.

(Original recipe from Tender – Volume 2 by Nigel Slater)

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Quite a lot has happened since our last post. We moved house, then we got married, then we went to London, Paris and Italy. Lot’s of eating and drinking but no time for blog posts. When we got home we couldn’t work out if our new house had been robbed or if we had just left it in a complete state of disarray. Thankfully the latter. So needless to say we left the mess where it was and headed to the shops to get some ingredients for a tasty breakfast/brunch and two course dinner.

Breakfast/brunch mushrooms on toast for 2

  • 250g chestnut mushrooms, roughly chopped
  • 1 clove of garlic, crushed
  • 1 tbsp chopped parsley
  • butter
  • really nice bread, toasted (we got a white pan loaf from Butler’s Pantry)
You could probably work this out for yourselves.
Fry the mushrooms for about 5 minutes in a knob of butter until they’re soft and your mouth starts watering. Add the garlic and cook for another minute.
Take the pan off the heat and stir in another knob of butter and the parsley.
Throw the mushrooms on top of your toast.
It’s nice to be home.

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Not very seasonal we know but a little taste of sunshine to brighten our mood on a frosty Sunday morning. Cherry tomatoes are still nice and sweet all year (even if you do have to get them from somewhere sunnier than Ireland in December).

This is a nice idea from Ursula Ferrigno.

Roasted Cherry Tomatoes on Toast – to serve 4

Preheat the oven to 200C, 400F, Gas 6.

Put 500g cherry tomatoes on a baking tray, drizzle with olive oil and scatter some rosemary leaves over. Bake until squashy – about 12 minutes.

Toast some ciabatta (we used M&S part-baked which you can bake at the same time as the tomatoes) then brush with olive oil.

Gently toss the tomatoes, salt, pepper, shavings of Parmesan cheese, and some torn basil in a big bowl.

Put on top of the toast to serve.



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