Saturday, 17 August 2013

Roses are Red, Violets are Blue

{17th August}
I am very lucky to have a plethora of garden roses growing in the garden.  They aren't long stemmed roses so they needs a small vessel to house them - a jam jar or teapot.  I used my lovely flower print Cath Kidston teapot for the garden roses I picked last week for the living room.  Really cute little arrangement.

My pink roses in the garden tend to have slightly longer stems if you are selective when picking which allows for slightly deeper vases.  I have 2 vintage milk bottles that I bought from a flea market in Brighon.  They are perfect for little flower displays.

I love the idea of using unusual containers for my flowers and I love this idea for my shop bought rose this week - a storage jar placed on a beautiful delicate plate on our coffee table.

I love jars, wine bottles, and tea cups for flower displays.  It would be great to hear what you use as vases.

Happy Saturday

Sunday, 11 August 2013

Sunday Brunch - Sausage and Egg Hash

{11th August 2013}

Sausage and Egg Hash could not be any more perfect for a tasty Sunday brunch, whilst nursing just a little hang over.  I originally saw this on a cooking show on TV but it was a while ago and I can't remember which one.  When we first saw it I had all the ingredients and jumped at the chance to make it straight away.

I haven't made it for a while as I had forgotten all about it but a segment on Sunday brunch this morning made me remember this and it definitely went down well as a Brunch with a hang over.  It is very simple and can really include just about anything you have in the fridge and that takes your fancy.

The basis of it is onion, grated potato, sausage and egg and then really you just chuck in anything else.  We had ours today with a knob of french loaf left over from the BBQ yesterday, which was lovely to soak up the yolk of the still runny egg.

Make up your own Sunday Brunch Hash or follow the below for a tasty treat.

Serves 2
1/2 Onion - Sliced
Fresh Chilli - I used about 1/4 of a fairly mild red chilli
1 Large Potato - Grated
2 Beef tomatoes - Chopped
4 Chorizo Style Sausages - out of the skin pulled into 4 each
2 Large Eggs
1 tbsp Cooking Oil
Handfull Fresh Coriander - Chopped
Sea Salt
Freshly Ground Pepper

  • Put on a frying pan with the oil to heat.
  • When hot throw in the onions, potatoes and chilli.  Fry until browned. 
  • Throw in the tomatoes.  Stir this all up.
  • Take the sausages out of their skins and pull apart into small chunks.  Add to the frying pan.
  • Put in the coriander and season. 
  • Once this is all cooked through give a final stir, make two small indents in the mixture and then crack the eggs onto these indents.  Cook until the whites are opaque.  If you want your eggs a little harder pop the whole frying pan under the grill until yolks have started to harden.
  • Divide into 2 and very carefully lift the mixture onto the plate.  It is really nice if the yolks stay intact but this isn't that important.
  • Serve with a chunk of bread, garlic bread, or whatever takes your fancy really!

Top Tip:  Get experimental and add - more chilli, garlic, paprika or different types of sausages.  Why not mix the egg into the mixture just as its setting for a more scrambled texture.