Cooking From: Stewed Spinach Eggs from The Little Swedish Kitchen (Rachel Khoo)

This is the recipe that, having seen on Instagram, made me buy this book. I’m a sucker for a good egg recipe that isn’t a tomato-ey shakshuka and this is basically my dream brunch dish. Lots of green veg, indulgently creamy, runny egg yolks and a hint of heat and sharp from the pickle. Perfect with a big stack of hot buttered sourdough and a cuppa for a lazy Sunday morning.

 photo Spinach Eggs_zpsytsyfkxn.jpgThe entire book is basically perfect for lazy weekend reading. It’s not really a book I’d pick up for meal planning inspiration for weekday nights (with the exception of the Smoked Sausage Stroganoff), but it’s something I’d dip in and out of for weekend cooking. I’m desperate to try out Rachel’s recipe for Swedish Meatballs (she has both a regular and a vegan version in the book, both looking and sounding delicious). The Chocolate Cake The Dog Ate is another vegan recipe in the book which I’ll be making soon – and don’t worry, the dog suffered no ill effects.

The whole book is full of delicious sounding recipes, nothing is overly complex, but it does feel like this is one to take your time over. What really pulls me in is the photography. It’s not fussy, there’s no fancy plating, but it’s beautiful and rustic, and there’s plenty of landscapes and non-food photographs too. It really is a beautiful book, worthy of any coffee table for sure!

And that brings me onto this recipe. It’s no surprise it has been used by many foodie magazines highlighting the book, it’s visually stunning! The vibrant green and pinks and the golden egg yolks just make an attractive dish. And it tastes as good as it looks. I will say I am tempted to add some plain flour to thicken the mix when I next make it, as despite some fairly long simmering ours was still a little watery. But there will definitely be a next time! I loved the sharp pickle with the eggs, and loved getting a good portion of green leafy vegetables into my first meal of the day. Whilst the book serves 4, we scaled the recipe by two-thirds-ish and still used four eggs and this was perfect for a late breakfast. I rather think one egg per person is a tad stingy!

 photo IMG_1655_zpsksznqrqb.jpg photo IMG_1659_zpsvmojjwyq.jpgRecipe (serves 2 for breakfast)

  • 350g frozen spinach, we used a mix of wholeleaf and chopped
  • 1 small onion, peeled and finely chopped
  • large knob of butter
  • 100ml single cream
  • 100ml milk
  • whole nutmeg
  • 4 eggs
  • 1/2 packet of fresh dill (and the same of chives, though we didn’t have any)
  • for the pickle: 1 small fresh red chilli (deseeded and thinly sliced), 1 small red onion (peeled and finely chopped), 1 tbsp white wine vinegar and a pinch of sugar

First make the pickle. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, a pinch of salt and the sugar. Mix well and leave to sit whilst you cook the rest of the dish.

Put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for 5 minutes. Uncover, stir and continue to fry for another 5–10 minutes, until the water from the spinach has evaporated. Add the cream, milk, a generous grating of nutmeg and some freshly ground pepper. Cook for a further 5 minutes, stirring at intervals. Taste for seasoning and adjust to your liking. Make four wells for the eggs. Crack in the eggs and continue to cook for 5 minutes or until the egg whites have just set.

Just before serving, toss the dill (and chives) with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately.

 photo IMG_1658_zps3zbmpwgg.jpgAs I said, I do think this is an absolutely delicious brunch recipe – I especially loved the spicy pickle, although next time I’d take charge of the chopping as I felt my husband left it a tad chunky given the short pickling time! The herbs added so much vibrance-y and freshness to the flavour, and of course you can never, ever go wrong with some runny eggs!

What’s your favourite at-home brunch recipe?

Recipe: Peanut Protein Pancakes with Degustabox [gifted]

One of the things I’ve become really conscious of over the last few months is making sure my diet contains enough protein. We’re gradually cutting down on the amount of meat we do eat, and my vegan lunchbox challenge means I’m avoiding dairy and eggs a large amount of time too – so I’m keen to find easy ways we can squeeze in an extra portion. It turns out that the January Degustabox* was perfect for this.

 photo Peanut Butter Protein Pancakes_zpsqoklx0au.jpgIt was full to the brim of all sorts of goodies – with the nice added touch that they squeezed in some extra protein into our diet. The Protein Crunchy Rye Breads from Ryvita were absolutely delicious, and perfect with a vegan soup as part of my lunchbox challenge (more on that next week!). We’ll definitely be picking up more of them in the future. I also loved that a variety of plain rice and lentil cakes were including – topped with peanut butter they’re my go-to rushed breakfast or quick study day snack and I’ve really enjoyed the branded versions. In fact they were so much nicer and the price point actually isn’t as extreme as I’d though, so I’m converted!

This post, however, is all about the PBfit powder. It really surprised me by being so delicious just made into peanut butter with water (think Reese’s and you’re not too far of) but I also found it such a great and easy thing to bake with. I also loved that it made pancakes actually fill me up for longer too – usually I’m ravenous after a couple of hours, but this recipe got me right through up until lunch. It’s full of peanut flavour, the pancakes themselves are nice and fluffy (and not too sweet) and it goes perfectly with the fresh raspberry ‘jam’ made with chia and some yoghurt. Save to say this is perfect for pancake day – or indeed any day!

 photo Peanut Butter Protein Pancakes 5_zpsifcvgcum.jpg photo Peanut Butter Protein Pancakes 7_zpsa0nwm6tb.jpgRecipe (serves 2 – the batter keeps in the fridge for a day, or you could make the pancakes in advance and reheat in a low oven)

  • 175ml milk (plus a splash more if needed – I found one batch was fine, but another needed a touch more)
  • 1 large egg
  • 75g plain flour
  • 25g peanut butter powder
  • pinch of ground cinnamon
  • 1 tsp baking powder
  • Vegetable oil or butter, for frying
  • For the ‘jam’ – a handful of fresh or frozen raspberries and a generous tablespoon of chia seeds

First off, make the jam. This can be made in advance, I find it keeps well in the fridge for about five days. Simply heat the raspberries in a small pan (add a splash of water if they’ve fresh) and once soft and juicy squish them with the back of a spoon. Stir in the chia seeds, and keep stirring until you have a sticky and jam like texture – if you want you can blend it at this stage but I quite like the texture from the seeds.

For the pancakes, whisk the milk and eggs in a jug, then set aside. Sieve the flour and the baking powder into a bowl, add the peanut powder and cinnamon, then stir to combine. Gradually add in the milk and egg mixture and beat well – don’t worry if it’s a little lumpy. Heat a little oil or butter in a frying pan over a medium heat and, when hot, pour half a ladle of batter into the pan. I go for pancakes that are a little smaller, say around 6-8cm in diametter
Cook until bubbles start to form and the underside is golden, then flip the pancake over and cook the other side for a few minutes. Keep warm in a low over whilst you use up the remaining batter – I usually get 6-8 pancakes out of this recipe.

 photo Peanut Butter Protein Pancakes 3_zpsi5yhsrnz.jpg photo Peanut Butter Protein Pancakes 6_zps1fdrffdf.jpgServe stacked, drizzled with the jam and some yoghurt. It’s also divine with some maple syrup for more peanut butter if you’re feeling naughty!

*I receive a gifted monthly subscription to Degustabox, but am under no obligation to post this recipe. This recipe wasn’t paid for and, as always, all opinions are my very own.

Will you be eating pancakes next Tuesday? Are you a thin crepe or fluffy American stack type of person?

Restaurant Review: A Double Brunch at Home SW15 (Putney) ft. The BEST Brunch Dish I’ve Ever Eaten

Home SW15 is our local ‘go-to’ – it’s where we head for a few drinks, dinner (when we have the pennies) and now brunch. Admittedly it’s taken us over a year to go for brunch but after repeated poor service at The Dynamo even the eggs couldn’t quite let me forget the unwelcoming vibe. Home SW15 is the complete opposite.

 photo Home SW15_zpsafygi6v0.jpgAs the name suggests, it’s like going home. Someone will always rush to greet you at the door. They’ll ask about your day if you’re dining in the evening, enquire about your plans at brunch. It’s friendly, it’s relaxed and it just feels comfortable. It’s not only the service that I love about this place though, the food is pretty damn good. We’ve had a couple of dinners there (my first review is here – bad photos!) but we also managed to squeeze in two brunches in the space of about three weeks recently.

 photo Brunch at Home SW15 1_zps6exrjxri.jpg photo Brunch at Home SW15 4_zpspscqghmf.jpgThe first was a treat from my dad in exchange for sleeping on our floor after his Christmas party. It was on this occasion that I ordered the best brunch dish I’ve ever had. I know that sounds a bit click-baity but quite honestly I could and would order this again and again, despite the high-ish price-tag. At £16.50 the Crab Cakes are pushing the purse strings, but oh my are they worth it! Two fair-sized crab cakes, packed full of crab with it’s instantly reconnisable sweetness. Two perfectly poached eggs. The most glorious hollandaise. Some crunchy chilli and spring onions for even more flavour and some texture. Yum. Yum. YUM.

 photo Brunch at Home SW15 7_zpsucgfhrls.jpgThe boys both ordered the Shakshauka. Obviously this isn’t something I can steal a mouthful of, but it smelt delicious and they seemed happy. The portion was also exceptionally generous, with plenty of toast for dipping. Nothing worse than not getting enough toast to soak up runny egg or sauce!

The second was for W’s birthday and, in true Home style, we were greated with on-the-house minosas (the freshly squeeze orange juice was divine) and even a hand-written birthday card from the team. It’s those kind of details that really do make it our favourite local.

 photo Brunch at Home SW15 11_zpshxk9inlo.jpg photo Brunch at Home SW15 14_zpsydhfndqm.jpg photo Brunch at Home SW15 13_zpso0qrwbv0.jpgOn this occasion I ordered the Eggs Benedict. It’s one of my favourite brunch dishes and generally I would always order it if I saw it on a menu – and this came with a bit of twist. Instead of using bacon or a slice of ham, the muffins are piled high with shredded ham hock before being generously drizzled in hollandaise and topped with poached eggs. Now I’ve had the ham hock as a main course for dinner at Home before, so I knew it was tasty. But I really wasn’t expecting quite so much of it for breakfast. It was absolutely delicious and I’m not sure a standard Benny will do it for me again! The only complaint I do have is that my eggs were quite lukewarm as opposed to hot, I have a feeling they made have stood for a few minutes.

 photo Brunch at Home SW15 9_zpsdtiggly0.jpgW also ordered well, with the French Toast, Banana, Maple Syrup and Bacon. I can’t quite get over the banana-bacon combo, but the piece of French Toast I stole was the best I’ve eaten outside of the US. Gooey and soft in the right places, crisp in others, wonderfully sweet but still light. I was quite tempted to order another plate of these after I’d finished my dish!

So yep, Home SW15 is a solid brunch spot, and one I’d whole heartedly recommend. Even if you’re not local it’s well worth the trip just for the crab cake dish alone… Uou also have to go for ‘bar snacks’ if you can. Their Cauliflower Cheese Croquettes are deep-fried balls of dreams. I’m not sure there is a limit to what I would do to get my hands on a plate of these…

Where’s your go-to brunch choice? Do you stick to one place or do you like to explore?

Recipe: Nutella Brioche Rolls for a Weekend Breakfast

One of the things we still try and do, though admittedly not every weekend, is to treat ourselves to a good treat breakfast at home. Whether it’s a good old-fashioned fry-up, a stack of American pancakes with half a jug of maple syrup or something more adventurous (Green Shakshuka is a favourite), it’s one of my favourite times of the week. Dedicated time in the kitchen, then a lazy few minutes with my other half to catch up with each other, find out about the other’s week and generally enjoy some time together.

These Nutella Brioche Rolls are perfect for such a breakfast.

They’re also great for weekday breakfasts, or travelling breakfasts, or indeed any breakfast. They freeze well are are delicious cold or reheated in the oven. I love them! I find they are best served warm with a glass of cold milk, but they are equally good on the go. And of course, don’t be scared to be generous with the nutella…

Recipe (Makes 8)

  • 350g strong white flour, plus extra for dusting
  • ½ tsp salt
  • 35g sugar
  • 8g yeast
  • 100ml milk, slightly warmed
  • 3 medium eggs
  • 100g very soft butter
  • 4 heaped tbsp Nutella

Unfortunately this is a two-day process, and it’s far easier made in a stand-mixer (I *hate* making enriched bread doughs by hand, toooooo sticky). However it’s well worth the results. To make the brioche, pop the flour in the bowl of a stand mixer and add the salt, sugar and yeast. Add the milk and the eggs and mix together with the dough hook on a slow speed. Once all bound together, increase the speed to medium and knead for 5 or so minutes. Gradually add the butter, whilst still kneading, until the dough is elastic and the butter is well incorporated. Pop the dough into a clean bowl, cover with clingfilm and chill overnight.

The following morninge, knock back the dough by flattening it with the palm of your hand. Divide it into 8 equal weighted balls, then on a lightly oiled surface roll each one out to a rectangle about 8 x 16cm and 4mm thick.

Soften the Nutella, if needed, by gently warming it, then spread ½ tablespoon over each piece of dough, leaving a slight border all around. Roll up from one long side to make a “swiss roll”, then cut along the length of the sausage (I find a very sharp knife is needed!), leaving it still attached at one end. Twist and spiral the 2 pieces around each other, so that the Nutella is visible, then press the ends together to form a roll. Put onto a lined baking sheet. Cover loosely with greased clingfilm and prove for 45 minutes or so. Brush the rolls with a little milk, then back for 20 minutes at 180C. Cool slightly on a wire rack before serving with a glass of milk.

I imagine these would also be lovely with some strawberries on the side!

What’s your go-to weekend brunch option?

Recipe: Chipotle Sweetcorn Fritters for Breakfast, Brunch or Lunch

I’m forever looking for quick recipes, made with mainly storecupboard ingredients, that can be made during my study day lunches. They need to be speedy (as otherwise I spend half my day procrastinating in the kitchen), reasonably light (to avoid inducing a full-bellied nap), ideally healthy, and (of course) nice and tasty!

These Sweetcorn Fritters fit the bill nicely.

Super quick to make, super tasty and satisfying to eat, and the toppings can be varied week to week so I never get bored. We generally have all of the ingredients to hand so it doesn’t require a trip to the shops (if you don’t have soured cream you could use creme fraiche or yoghurt, or even a small splash of milk), and it doesn’t make me feel like a post-lunch rest on the sofa. It also makes a great weekend breakfast!

Recipe (serves 1 generously)

  • 40g plain flour
  • ½ tsp baking powder
  • 1 egg beaten
  • 2 tbsp soured cream
  • ½ tsp chipotle paste (or a pinch of dried chilli flakes)
  • 1 handful frozen sweetcorn, defrosted
  • 2 spring onions, finely diced
  • 1-2 tbsp oil, for frying

Mix together the flour and baking powder in a bowl, and make a well in the centre. Gradually add the egg and soured and mix to a smooth batter. Stir in the chipotle paste, sweetcorn and spring onions, and season well with salt and pepper. Heat the oil in a large frying pan until hot, then add spoonfuls (2 tbsp seems to make good sizes fritters) of the mixture. Cook for 2-3 minutes each side, until crisp and golden, and keep warm in the oven. Serve hot, with whatever accompaniments you fancy.

In these photos I served with some Chipotle Slaw (it was the day after we ate Fish Finger Tacos, so I stirred the leftover dressing into the leftover slaw) and some Pink Pickled Onions, but these are also good served with any combination of feta, bacon, avocado and poached egg. We’ve also eaten something similar in the past with sausages.

What is your go-to lunch dish?

Cooking From: Bolognese Baked Eggs (Toast Hash Roast Mash by Dan Doherty)

The subtitle of this book is “Real Food for Every Time of Day” – it’s the type of food Dan (executive chef of Duck & Waffle) likes to eat at home and, quite frankly, if he eats like this I’d be happy to move in with him tomorrow. This book is basically a book of comfort food under many guises – there’s pancakes, there’s things to top toast with, there’s sweet things, there’s savoury things. Most dishes are designed for breakfast or brunch, but can really be eaten any time of day.

Whilst we haven’t cooked that many dishes out of this book, it’s one we turn to again and again for inspiration. It’s a joy to read, one of those cookbooks that makes you feel cozy and comforted. In fact reading it again for this review made me realise just how many recipes I want to make!

Chapters are On Toast, Eggs, Hash, Eggs Over Easy, Pancakes, Hangover, Savoury, Sides & Salas, Sweets and Drinks. Basically there’s something for anyone, something for every occasion. There’s jams, homemade nutella, cocktails, instructions to make the best pancakes. And recipes I want to try? Around 99% of them! I won’t list every single one, but top of my list? Dan’s take on Egg’s Benedict featuring a saltbeef bagel and mustard hollandaise. It sounds amazing! The recipe for a Black Pudding Hash made with leftover roast potatoes sounds like the stuff of dreams. But it’s the Hangover chapter which really gets me excited. Scotch Bhaji (basically a scotch egg, with runny yolk, encased in an onion bhaji). The Patty Melt, merging a grilled cheese sandwich with a burger. I’m slobbering at the thought.

However it’s an altogether more simpler recipe I’m featuring here today, and one I’ve simplified even more from the book. Taken from the Eggs chapter, this recipe takes bolognese (see my tomato-free bolognese recipe here, but use your favourite), adds heat in the form of harissa, then nestles in lightly poached eggs, covers in cheese and then bakes. The result is a hug in a dish. It’s warming, spicy, gooey from the eggs, and perfect served with a mound of toast or some freshly baked pitta bread.

Recipe (Serves 2)

  • 2 generous portions of bolognese (I’d veer on the side of too much here!)
  • 1 tsp harissa, or more to taste
  • 4 eggs
  • 100g gruyere cheese

Simply heat the bolognese with the harissa until hot. Lightly poach the eggs until they are just firm enough to remove from the water. Spoon the bolognese mixture into a baking dish, nestle in the eggs and sprinkle over the cheese. Bake at 180C for around 5 minutes, or until the cheese is melted. Serve with plenty of bread for dipping.

It may not be in the hangover section, but I’d certainly be prepared to bet that this would  cure any hangover!

Are you a brunch fan? What’s your go-to at home weekend brunch?

Recipe: Everyday Turkish Eggs (Poached Eggs with Warm Yoghurt and Chilli Butter Sauce)

If you follow me on Instagram (and if not, why not?!) then you’ll have seen me waxing lyrical over the last few months about my new favourite egg dish. Turkish Eggs.

I’d seen them popping up on a few brunch menus towards the end of last year, but it was only when we popped to The Dynamo for W’s birthday breakfast (see a previous review here) that I plucked up the courage to try something new. And, reader, I loved them. The combination of the thick, tangy, creamy yoghurt against perfectly poached eggs and spicy butter is so much tastier than I’d imagined. It all combines together to be more than the sum of it’s parts, a little bowl of tasty goodness that I’d happily have for breakfast any day of the week.

And I’ve come up with a method which means I can make these every day of the week. A relatively hands off method which means I can eat my favourite breakfast dish before work. Perfect!

Recipe (serves 1, makes enough chilli butter for 2-3 days)

  • 75g salted butter
  • 1 tsp chipotle paste
  • 1/2 tsp dried chilli flakes
  • 100g natural yoghurt
  • 2 eggs
  • Toast, to serve

To make the chilli butter, melt the butter in a small pan over a low heat with the chipotle paste and chilli flakes, stirring until it is well combined. Pour into some Tupperware and keep in the fridge.

When making your breakfast, heat the oven to around 75C. Add the yoghurt to a small baking dish or ovenproof bowl, and 2-3 tbsp of chilli butter to an ovenproof ramekin. Pop in the oven for 15 or so minutes, or until the butter is melted and the yoghurt is warm. Meanwhile poach the eggs to your liking (I use the clingfilm trick). Serve the eggs in the yoghurt, drizzled with the chilli butter, alongside some toast for dipping.

And that’s it! So easy, so quick and such a tasty breakfast that’s full of protein.

What’s your favourite breakfast dish?

Recipe: Eggs en Cocotte (Baked Eggs in Creme Fraiche)

And this, my friends, is my all-time favourite way to eat eggs at home. I mean, I LOVE boiled eggs with soliders, I love scrambled eggs (especially with pesto and parmesan) but these are whole-new-level yummy. It’s got the gooey running yolk of the boiled egg, combined with the comforting creaminess that reminds me of a pile of scrambled eggs. Best of both worlds and I could quite literally eat them every day of the week.

It took me quite a while to get the timings down for these – I’d been sticking to the “safer” method of cooking the ramekins inside of a roasting tin of boiling water but actually I find it works better just popping the ramekins directly in the oven. Whatever method you choose, once you get your cooking times right (ovens can be funny creatures, the one in this flat DEFINITELY takes longer to cook things that our previous one) I  am pretty sure you’ll fall in love with these eggs too. Creamy, peppery, a little bit cheesy. They can be jazzed up and cooked on top of things (mushrooms and leeks both work really well). But whatever you do, serve with a giant pile of buttered toast.

Recipe – to make 1 pot (I like to serve one egg per pot, you could probably add two but I find the cooking times even more difficult to master)

  • A small amount of butter, to grease
  • 3 tablespoons creme fraiche seasoned with a little salt and plenty of black pepper
  • 1 medium egg
  • A small handful of grated parmesan

Heat the oven to 160C, and lightly grease a ramekin with butter. Add in one tablespoon of the seasoned creme fraiche, and sprinkle over a third of the grated cheese. Crack in the egg, spoon over the remaining creme fraiche (try to cover the yolk, but be careful not to burst it!), then cover with the remaining cheese. If you’re adding any veggies, saute them in butter and add in between this layer of creme fraiche and cheese. Pop onto the middle shelf of the oven and bake until the eggs are cooked to you liking.

I like quite runny eggs, with the white not-quite-set and mine take 10 minutes in my oven. I reckon you’d need 12 minutes for fully-set white, 15 minutes for set but still soft yolks, and 20 for a fully set egg.

And now I’m craving these eggs. It’s currently coming up to half past five on a Sunday evening, we have a roast chicken in the oven – is it appropriate to have a dish of these a snack?!

What’s your favourite way of eating eggs?

Review: Brunch at Antipodea, Putney

Having stuck loyally to a certain brunch place in Putney since Summer ’16, my birthday gave me the excuse to branch out a little. Now. there’s absolutely nothing wrong with The Dynamo and it’s probably still my favourite spot (given the fact that it’s significantly closer and also does pizza!) but I kinda fancied something new.

There’s a couple of other places I’ve love to try, but with things to do and places to be we needed somewhere we could book a table and served a decent menu pre-10am. A surprisingly difficult criteria, but Antipodea on the Lower Richmond Road managed to meet it and I’d seen it look cutely decorated with fairy-lights the other month. And so come 9am on the 24th birthday, we were legging it down the road, late for our booking and cursing that it’s a good 25 minutes brisk walk away.

We needn’t have worried about being late – the staff were welcoming and friendly, once they’d stop laughing at the performance I’d made trying to get the folding door open. Shown to a little table tucked in a corner, complete with comfy armchairs, I’d already made up my mind. I liked this place.

Drinks were ordered and arrived swiftly. My Mörk hot chocolate was dark and hearty, without being overly rich. It’s not a hot chocolate for everyone (it’s certainly not thick, sweet or creamy) but I loved it. There was no complaints about the decaf mocha either.

One of the things I love about The Dynamo is their short and sweet brunch menu (though it has now grown and I need to get down there and try some of the new dishes!). Antipodea is the opposite – the brunch menu is HUGE and I deliberated for a good ten minutes between a couple of options. There’s the usual standard breakfast grub, sweet treats and some more unusual items. Turkish Eggs appears to be the new ‘thing’ in London right now and their Instagram suggests these are pretty damn good ones…

In the end, though, I couldn’t resist pancakes. And it was my birthday. Blueberry Pancakes, served with Caramelised Banana, Creme Fraiche and Maple Syrup was exactly the sugar fix I was in the mood for. Perhaps slightly too heavy on the syrup (though better than not having enough!), these pancakes were DELICIOUS. Thick and fluffy, but still decently caramelised on the outside. Not stodgy in the slightest. I could have eaten two platefuls!

W’s breakfast made me wish I wasn’t allergic to tomatoes, though he said he wished it had a bit more of a kick – some more bacon perhaps. Especially as the bacon there was delicious, smoked-in-house and apparently rather yummy. He ordered the Smokey Bacon Boston Beans, which came looking perfectly Instagrammable and with the most delicious sourdough. I’m actually *really* hoping their bread isn’t made in-house as I’d love to be able to buy a loaf for lazy weekend breakfast in beds…

Whilst the food wasn’t anything overly special, it was certainly yummy. But for me it was the atmosphere and service which really made this place. It was relaxed, all the staff had a smile on their face and it just felt comfortable. I wonder if they’ll mind me heading down there for a few hours to study…?!

Where’s your current favourite brunch spot?

Recipe: Green-Eggs-and-No Ham (aka Green Veggie Shakshuka)

We’re trying to be a bit more adventurous with our eating at the moment, with at least one new recipe a week. And ideally adding an exciting weekend breakfast into the mix too. This Sunday brunch ticked off the two boxes in one go – and bloody yummy it was too!

 photo Green Shakshuka_zpsugz8fyf9.jpgWith my tomato allergy I’m often looking over enviously at people tucking into their shakshukas – and in all honest the usual tomato-y ones do look delicious. Spicy sauce, gooey yolks, it’s basically my idea of perfection. This is a take on the classic. It’s still nicely spiced, with heat coming from cumin and fennel seeds. There’s a good combination of green veg in there, all adding vitamins as well as bulk and a great texture. The best thing about this dish though is it’s freshness. It feels so incredibly good for you, despite being really rather filling and scattered with a frankly obscene amount of feta.

 photo Green Shakshuka Recipe 2_zpsnvd3na0k.jpg photo Green Shakshuka Recipe 4_zpsbeggr6dp.jpgRecipe (generously serves 2, recipe adapted from Sunday Brunch)

  • ½ tsp each of cumin and fennel seeds (don’t use ground cumin), and ½ tsp of dried thyme
  • 1 onion, finely diced
  • 2 green peppers finely chopped
  • 1 fennel bulb, finely chopped
  • 2 small courgettes, grated (if using 1 large courgette I’d recommend removing the ‘fluffy’ watery centre before grating)
  • 1 fresh green chilli, finely chopped (and deseeded if you don’t want it too spicy)
  • 100ml stock – veg is best here
  • 4 eggs
  • 1 handful fresh coriander, chopped
  • 100g feta cheese

Toast the cumin and fennel seeds in a dry pan (we used a 25cm frying pan which worked well) until they become fragrant (about 1 minute) whilst shaking constantly. Add the oil, thyme and onion, and sauté for 5 minutes until golden.

Put the green peppers, fennel, bay leaf, thyme, parsley and half the coriander into the pan, and continue cooking for another 5-10 minutes until starting to soften. Then add the courgette, chilli and stock – turn the heat down and simmer for around 15 minutes. Make sure it doesn’t burn! By this point everything should be soft but still with a slightly bite. Taste and season if necessary.

Make 4 ‘dents’ in the mixture and crack in the eggs. Cover the pan (foil or greaseproof will do) and continue cooking on a low heat for amount 5 minutes – or until the egg whites are set. If you want your yolks set (and if so I question your sanity!) then cook for a little longer. Crumble over plenty of feta (I subscribe to the more-is-better when it comes to feta!) and sprinkle on the rest of the coriander, before serving with plenty of good toast.

 photo Green Shakshuka Recipe 5_zpspanjej8u.jpg photo Green Shakshuka Recipe 1_zpsdmltbfgu.jpgNot only was this super Instagrammable, it was also super-tasty. Full of veggies too, it was worth the wait on a slightly worse-for-wear Saturday morning. Now to decide what to cook for our next weekend brunch!

Do you have any favourite breakfast recipes? What’s your go-to brunch dish?