Boho Breakfast

This past weekend for Easter I headed back to my parents house in Canterbury.  On Saturday my sister and her boyfriend took Noah and me for Breakfast to Cafe Boho on Canterbury High Street.

We headed there for late breakfast so by that point I was pretty peckish.  I knew I fancied scrambled egg and smoked salmon, but wanted a bit more! I added black pudding and hash brown...why not!

The food was ace and I love the funky mix of crockery and the bright, jazzy interior.

Thanks Kristian, the owner, for the entertaining chats!

Perfect Brunch

I've said it before, and I'll say it again, I love Marmalade!

Everything about Marmalade makes me feel happy.

I had my first GTT test a few weeks back to check for gestational diabetes and so had to fast for 12 hours.

This normally wouldn't be a problem, but not eating breakfast super sets off my morning sickness, so not eating breakfast until after the test at 10.30, was not so jolly!

What I love about hospital apointments is that it means a trip to Marmelade on the way home.

A ham and egg sandwich with a latte was just what I fancied...thanks Marmalade.

Recipe: Brunch Pie

I made mince pies today and had some left over pastry.  I didn't want to throw away the rest of the pastry so I made up these tasty brunch pies.

I wanted them to look rustic so I didn't use a cutter for the pastry. I wanted the pastry quite thick as I wasn't adding a lid.

I fried together some bacon, chopped red onions and grated potato. I added freshly ground pepper and a tsp English mustard, grated cheese and stirred together.

I put the mixture in the pastry and made a hole in the mixture with a spoon so that when I cracked the egg in it didn't spill over the edges.

I cooked for about 25 minutes on 160C until the egg was completely white and not too wobbly.

These were amazing!!! The yolk was still runny and the flavours were amazing.  

I will definitely be making these again!

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.

Ingredients

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

Recipe

• 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.

Sunday Brunch

{5th August}

We like to spend a Sunday morning watching Sunday Brunch on Channel 4.  This is quite often accompanied by pancakes, scrambled eggs, bacon and maple syrup - true American style. 

However this Sunday I was completely inspired by one of the cooking sections on Sunday Brunch with Omar Allibhoy.  Very sexy spanish accent on a Sunday morning! Lovely!

I popped over to Sainsbury's to buy all the fresh ingredients to cook our own Tapas for lunch.  On the menu we had: Crusty bread, spanish black and green olives, manchego cheese and palma ham, grilled langoustine cooked in garlic and parsley oil, chorizo in cider, meatballs in tomato and paprika sauce, and patatas bravas.

To be honest I have never cooked any of these before and I don't tend to cook to recipes.  My mum used to get cross with me for never reading a recipe properly, and now I just don't really bother.  I like to make it up as I go along.  Sometimes it works, sometimes it doesn't.  For the langoustine and chorizo I listened to the ingredients that Omar put into his dishes and elaborated, and for the meatballs and patatas bravas I just sort of made it up!

I'm pleased to say that all worked very well and I will definitely be cooking them again.

Recipes to follow.

Langoustine in parsley and garlic oil

Chorizo in Cider

Patatas Bravas