Tag Archives: eggs

Cinnamony French Toast

French Toast (8080)

I don’t know about you but I find that weekend mornings are great for a more relaxed breakfast. One of my very favourite breakfast treats is pancakes, absolutely winning hands down. That said, sometimes I dread doing the prep, even though there’s nothing complicated about it. So when I wake up with a pancake crave but don’t want the extra work I make French toast. There’s still some whisking involved but it’s much easier on the nerves I think! Nothing is more peaceful than waking up a little early and pottering around in the kitchen doing minimal work while everyone is still fast asleep.

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Amaretto Pancakes

Amaretto Pancakes (7657)

I can still remember writing last year’s pancake recipe. Seems like yesterday. Making pancakes is one of my weekend highlights; in my books it’s not right to leave them until Shrove Tuesday. And what a beautiful thing it is when I find time to make them during the week. A rare occurrence I admit, but it happens.

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Soft-boiled egg and cake

Egg and Savoury Cake (6914)I am wide awake. Have been since three this morning. I’m not a good sleeper in general, mostly because my mind doesn’t stop. When I was younger I despaired during moments like these, especially before exams, which made them worse and always made me anxious. Now, thank goodness, my university days are over and done with, but older years come with other concerns. These days I’m trying to learn how to relax when my insomnia bouts kick in. I have realised that staying in bed, trying to sleep makes the whole thing worse for me. So I get up and do what I love to do best: catch up on my favourite foodie blogs and bookmarking every recipe I like. I read until sleep catches up in turn with me, or until breakfast time, when my lovely J, who’s still half asleep, asks me if I would like some coffee. Yes, espresso please!

My stomach still has some collywobbles, however I wouldn’t mind something like this (see photo) this morning! A soft-boiled egg, so yellow and so nutritious, paired with Rachel Khoo‘s savoury cake. I have posted the full recipe and loads of photos some months back, but it’s one of my favourite things to eat. Why? It’s versatile and portable. I could eat it for breakfast, lunch and dinner and perhaps on a picnic in between!

Egg and Savoury Cake (6918)Have a great morning! Enjoy. Rob

Lunch

Lunch (7968)We just had a late-ish lunch, and this is what I had. See? I *can* be good…sometimes. When I took the picture I didn’t add any dressing. I totally forgot about it. When we’re having salad I usually throw everything in one big bowl, mix and we help ourselves, but lately I have been prepping the veggies in different containers and we then add what we want at the table. I know that it might appear a bit of a faff, and I confess that sometimes it is, but for days like today, when I had some time to myself in the kitchen, I decided that in the long run (well, for today and tomorrow at least) it’s easier to keep the veggies separate. Storing them in the fridge separately will keep them fresher for longer and will give me the freedom to use them as they are for cooking if I choose to.

Today my salad had lettuce, watercress, baby spinach, plum tomatoes, 2 tablespoons of tuna chunks, 2 strips of anchovies, Kalamata olives, chickpeas, an egg and some basil on top. For the dressing, I had some ranch today but I usually prefer a simple concoction of EVOO, lemon and a pinch of pepper. It’s Summer. Finally.

Rob x

J’s Pancake Recipe

Blueberry-Pancakes-(4418)

I introduce to you my lovely husband J. I’ll be cheating today because this is his recipe! J likes to cook and he takes over the kitchen once in a while to whip up some tasty treats. I hand over the baton very graciously during these moments especially during weekends when I mainly bake anyway. I never regret it.

One of my personal favourites is pancakes. He makes a mean stack and they’re always special. Being a perfectionist, he worked and worked on this recipe till he got it right if I may say so myself. He thinks so too I guess but he’ll never admit it. So without further ado here it is. This recipe makes around 6 large thick American style pancakes, and of course if you have a waffle-iron you can make lovely waffles instead of pancakes.

Just a note before we start: instead of buttermilk, you can use the same quantity of milk and leave it at that. You can also add about 1 teaspoon of lemon juice to the milk and let it sit for around 15-30 minutes. Also feel free to leave the salt out completely. I prefer a salt-free batter personally but I know that J likes a slightly salty flavour. For extra taste and colour contrast J likes to add some blueberries.

  • 175g plain flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt – optional
  • 4 tablespoons sugar
  • 2 large eggs
  • 1¼ cups buttermilk
  • 35g butter, melted
  • 250g blueberries – optional

If you don’t have buttermilk start off by preparing the milk as suggested above. If you’re using only milk then read on.

Measure the flour, baking powder, salt (if you’re using it) and sugar and mix them in a bowl.

For the waffles, or for fluffier pancakes, separate the eggs and use some muscle power to beat the whites into soft peaks.

Mix the milk/buttermilk with the egg yolks and melted butter. Pour these into the dry ingredients but try not to mix the batter too much.

Fold the soft beaten egg whites into the mixture and use a ladle to pour a bit of the pancake batter on a preheated and greased griddle (or a good non-stick pan). Sprinkle in some blueberries if you want at this stage.

Cook on one side until you see bubbles forming throughout the surface and the edges have solidified. Then turn the pancake over on the other side. Repeat until you have used all your batter.

Serve alone with some golden syrup or honey, or with fruit. Or however you want for that matter! Enjoy!

Rob x