SPICY AVOCADO, SMOKEY BACON + SOFT BOILED EGGS ON TOAST

I used to never be a big breakfast person... ever. Mornings used to consist of a quick shower, make-up and a large mug of strong coffee, all done in less than 30 minutes. Nowadays I can't do without a good breakfast. I hate mornings, I wander through the house in a half trance and am not completely myself until I reach work.

It takes me ages to wake up and I am grumpy... big time. Bad enough as is, imagine the scenario without a cinnamony bowl of porridge or a couple of crumpets - disaster.

Without breakfast my happiness levels would be, well, pretty low - and that's why I particularly look forward to the weekends, because I have the time to go wild ;)

Last weekend we had spicy avocado and smokey maple bacon topped with a soft boiled egg on granary toast. That, teamed with a lovely coffee and some sunshine - heaven!

What's your favourite breakfast treat?








SERVES 2
PREPARATION 5mins
COOKS 10mins

INGREDIENTES

• 1 ripe avocado, stone removed and peeled
• 1 tbsp parsley, finely chopped (you could also use coriander)
• 1 tsp tabasco
• 1 lime, juice
• a handful of cherry tomatoes, quartered
• 4 large eggs
• 4 rashers smokey bacon
• 1 tsp maple syrup
• 4 slices granary toast
• salt and pepper
• butter (optional)
• olive oil

PREPARATION METHOD

1. Place the eggs in a saucepan, cover them with cold water by about 1cm and then place them on a high heat. As soon as they reach boiling point, reduce the heat to a gentle simmer (if you are using an electric hob I recommend you move the pan to a different ring) and cook for another 3-4 minutes.
2. While the eggs are cooking, mash the avocado with a fork, add the parsley, tabasco and lime juice and season with salt and pepper.
3. Heat some olive oil in a large frying pan. Once hot add the bacon, drizzle with the maple syrup and fry until brown and crispy.
4. Butter the hot toast, spread the avocado evenly, top with the smokey bacon. Peel the eggs and place on top of your toast, cracking them open a little to let the yolk ooze (what a word!) over everything. Top with the quartered tomatoes, add some cracked black pepper and a bit of sea salt and you're ready to go.

Happy breakfasting y'all! 

MUSHROOM + FETA SALAD WITH A BASIL VINAIGRETTE

Mushrooms are waaaaay underrated. I know at least a handful of people who “hate” mushrooms, because they are slimy and taste funny and are just yucky. Firstly, hate is a strong word and secondly, how can you hate all mushrooms if they are all so different… Oyster versus Portobello… worlds apart.

When I was a kid our local Italian made these garlicky grilled Oyster mushrooms, served alongside some warm crusty bread - my always go to starter. I love a Portobello mushroom and halloumi burger and a hearty sausage ragú would be nothing without some finely chopped chestnut mushrooms, not to mention chanterelles with eggy parpadelle. I guess you get the picture.

To add to the veggie challenge and to be a bit healthy, we made a lovely mushroom and feta salad, with rocket and a balsamico and basil vinaigrette. This was amazingly good and will definitely be made again ;)

Enjoy!







SERVES 2-3
PREPARATION 5mins
COOKS 15mins

INGREDIENTS

• Three handfuls rocket
• 250g oyster mushrooms, cut into bite size chunks
• 250g shiitake mushrooms, cut into bite size chunks
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 150g feta, crumbled
• a handful of basil
• 3tbsp olive oil
• 3tbsp balsamico
• salt and pepper to season
• olive oil

PREPARATION METHOD

1. Heat some olive oil in a large frying pan. Add the shallots and fry until soft and starting to brown. 
2. Wack up the heat to high and add the mushrooms. Cook for a bout 10 minutes stirring occasionally. Once they are brown and just before they start to release water take them off the heat. Stir in the crushed garlic and season with salt and pepper.
3. Place the basil, olive oil and balsamico into a bowl and season with salt and pepper. Whizz with a stick blender until liquid and all bits have been blended.
4. Distribute the rocket between 2-3 plates, top with the mushrooms, crumble the feta over everything and finish off with a generous drizzle of the basil dressing.

Enjoy with crusty bread or just on its own. (I had it alongside a sneaky Gin and Tonic and it went down a treat.)

HOME IS WHERE THE HEART IS

A few weekends ago we took advantage of the holidays and went on a long overdue trip to Kirchheim. Yep, I finally decided to take Mat to the little town, in the rural South of Germany, where I grew up. We are talking major culture shock.

In Kirchheim (aka Church Home) the old houses are wonky and come straight out of a Brothers Grimm picture book, the new ones are built to perfection and could feature on Grand Designs, absolute efficiency is a constant life goal, everyone knows everyone and the old ice cream parlor is now a bar. There was a lot of pointing and reminiscing and my friend Anette and I remembered all the silly things we used to get up to as teenagers.

Life over there is so different to what I am used to now. Hiking for miles and miles and then marveling at the view from the mountains is a weekly occurrence.  Drinking beer and eating sausages and pretzels for breakfast is ok but crossing the road where you're not meant to absolutely isn't. People speak their mind no matter what and don't care if they end up insulting you.

In general life just seems a little more old-fashioned and traditional. You go to the weekly farmers market for your meat, veg and cheese and local butchers and bakeries are no expensive rarity. While I wouldn't give up living in London for anything in the world, I do miss the Schwabenländle, the mountains, pretty houses and its beautiful, overly correct oddities. After all, in a very nostalgic way, it is still home.

Early morning airport breakfast.

Snowy mountain/forest walks.

Views and dangerous drops.

Saturday morning market visit.

Weisswurstfrühstück (yep that's one word) - Sausages, pretzels and beer for brekkie.

Homemade Carpaccio (divine!!)

Geeky visit to the Urweltmuseum Hauff (one of the world's largest fossil collections)

Home time. Thanks BA for the yummy G&T.

MUSTARD + MAPLE CHICKEN WITH COLESLAW AND A WARM COURGETTE SALAD

Last week was calm. I only had a three day work week, the clocks changed and the sun is still shining when I get home. Mat's been making our home even more homely and cooking up a storm.
I really love cooking and planning meals and then photographing them and sharing them with all of you but sometimes it is nice to come home and have a yummy meal and a lovely glass of wine put in front of you.
That's what I got on Wednesday - tangy Mustard Chicken, Spicy Coleslaw and a Warm Courgette salad - finger-lickingly yummy. I could get used to it ;)

And because it was so good I thought I'd share it with all you lovely people.

Hope you enjoy!








SERVES 3-4
PREPARATION 15mins
COOKS 50mins

INGREDIENTS
For the chicken

• 6-9 chicken thigh fillets
• 2tbsp wholegrain mustard
• 1tbsp dijon mustard
• 3tbsp maple syrup
• 1/2tsp marjoram or Provençal spices
• 2 garlic cloves, crushed
• salt and pepper to season

For the Coleslaw

• 1/2 white cabbage, finely sliced, ideally using a mandolin slicer
• 1 carrot, finely sliced, ideally using a mandolin slicer
• juice of 2 limes
• 1 red chilli, finely chopped
• 3tbsp mayo
• salt and pepper
  

For the Courgette Salad

• 2-3 medium sized courgettes, cut into ribbons using a potato peeler
• virgin olive oil
• salt and fresh black pepper
• 1 red chilli, finely chopped
• 1 garlic clove, crushed
• 15g pine nuts, toasted
• 1 lemon, juiced
• 20g parmesan, grated 

PREPARATION METHOD

1. Pre-heat the oven to 190˚C.
2. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Season the bottom of the chicken thighs with salt and pepper. Place in a glass baking dish and evenly spread the mustard mix over the top of the chicken. Bake for 45-50 minutes or until golden brown and the juices run clear.
3. In the meantime combine all the coleslaw ingredients in a large bowl, taste for seasoning and set aside.
4. Toss the courgettes with some olive oil and salt and pepper. Evenly distribute on a baking tray and place in the oven. Cook for about 30 minutes or until the courgettes are soft and start to crisp.
5. Meanwhile, in a bowl, mix together the chillies, parsley, garlic and pine nuts. Once the courgette is cooked add to the bowl then drizzle with a little more olive oil and the lemon juice and mix to coat. Sprinkle over the parmesan.
6. Serve the chicken alongside your coleslaw and courgette salad.
   

RICOTTA AND MUSHROOM ROULADES

Life's been pretty meaty recently and sadly I have been a bit slack when it comes to the veggie challenge.

Last Monday we went onto our second Grub Club session and visited Burger & Lobster in Farringdon for some scrumptious surf 'n' turf (read the review here). Over the weekend I had sausage and mash and sausage sarnies (yep one day after the other) and then chicken for Sunday Roast. Not to mention our visit to Germany over the Easter weekend - roast and sausages and salami and carpaccio and more roast and steak and more salami and ham... Well you get the picture...

Soooo I stumbled upon this lovely little dish of pretty Ricotta and Mushroom Roulades which were super yummy, pretty healthy and luckily - completely veggie.

Hope you enjoy!








SERVES 4
PREPARATION 15mins
COOKS 45mins

INGREDIENTS

• 1 savoy cabbage, separated and tough stalks removed
• 300g chestnut mushrooms, finely diced
• 2 garlic cloves, minced
• 2 shallots, finely sliced
• small glass of white wine
• 1tsp caraway seeds
• 200g ricotta
• a handful pine nuts or roughly chopped almonds
• 500ml tomato and basil sauce
• salt and pepper
• olive oil
• boiled potatoes or crusty bread to serve

PREPARATION METHOD

1. Pre-heat the oven to 180˚C. 
2. Bring a large saucepan of salty water to the boil. Add the cabbage leaves and blanche for 3 minutes or until tender. Remove from the water and pat dry. Set aside eight of the leaves and finely shred the rest.
3. Heat some olive oil in a large pan. Add the shallots and fry until they start to soften. Stir in the caraway seeds, mushrooms and garlic. Cook over a high heat for a few minutes. Pour in the wine and leave to bubble down. Turn down the heat to medium and cook until all the water has evaporated from the mushrooms and they have started to brown. 
4. Stir in the shredded cabbage, ricotta and nuts and combine thoroughly.
5. Pour the tomato sauce into an ovenproof dish. Divide the mushroom mix between the eight savoy cabbage leaves and roll into roulades. Fold the sides first and then roll into little parcels.
6. Place on top of the tomato sauce and drizzle with a little olive oil. 
7. Bake in the pre-heated oven for about 20 minutes or until the sauce has warmed through.
8. Serve alongside potatoes or bread and a dry glass of white wine.