January 14, 2014

I love eggs. I eat them pretty much every day now I am at home.

I go through phases, I make them until they are perfect and then I switch to something else. First it was poached… then I got them near perfect (most of the time) so I switched to scrambled – ditto, then baked eggs, which will never get old because of al the different additions there are… but there are so many things I want to make with eggs, here are my top ten most wanted!

Stovetop eggs with broccoli and asparagus with grated lemon zest on top served with green pesto.

Because I used to go to Cafe Delight when I promoted clubs on my flyer route and have poached eggs, smoked salmon and pesto on toast and it was the best fuel. This sounds like an equal winner.


Portuguese baked eggs.

Because I have made mini baked eggs for breakfast but this looks like an awesome dinner.


Bacon and egg breakfast pies.

Ummm because they look AWESOME.


Individual baked eggs with chanterelles.

I love this blog, the prettiest food. This simple dish will be delicious I know it.


Butter basted sunny side up

Because butter and eggs = the tastiest breakfast there is.


Egg, panchetta and gruyére cheese breakfast bread

I want to make this in the summer and take it on a picnic…


Soft boiled eggs with asparagus soldiers

Because my husband is on a diet and this is a treat he could have.


Smoked paprika red potatoes and egg bake

Because this is my two favourite foods combined.


Breakfast tostadas

Because mexican food is the best, having it for breakfast is something I need to do more.


Soft boiled eggs.

This is how I am loving my eggs right now. I try to have porridge some days, I go to bed thinking ‘yes porridge tomorrow’ and every morning I wake up starving and think there’s no way I am not having eggs.

They must be good eggs, I like Burford Browns or Cotswold Legbars only, unless we can buy them from a farm. I have them on toast with plenty of flakey sea salt, sometimes with spinach, sometimes with mushrooms or avocado but mostly I like them all on their own. It also means if the baby decides that she’s hungry I can eat it them with one hand. Necessary to think that way sometimes.


Now I am off to eat my eggs.

 (image 10)


Many of you probably know how to make risotto… I never really made it before. It my husbands thing, he does it so well I never tried.

So when I went to the Square Food Foundation and learnt how to make it from a top chef… It was a surprise how easy it was… I know I know everyone says this.

They taught us little chef tricks; how to slice an onion really small and tips on how to make a risotto really great, and how important it is not to brown your onions.

So for a really amazing mushroom risotto you need;
2 pints stock (chicken, or vegetable) note that if you don’t have fresh buy the best cubes you can find
2 tbsp olive oil
knob of butter
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
½ head celery, trimmed and finely chopped
400g risotto rice
2 wine glasses dry white wine
100g sliced mushrooms – I used a mix of exotic mushrooms but chestnut would also work
salt and freshly ground black pepper
70g butter
115g freshly grated Parmesan cheese

Heat the stock.

Melt a knob of butter in a pan and add the mushrooms and the leaves from a couple of sprigs of thyme. Cook over a gentle heat, stirring until the mushrooms soften and turn golden. Stir in 1 chopped clove of garlic and cook for a further minute and put to one side.

Put the oil and butter in a saucepan, add the onion, garlic and celery and cook very slowly for about 15 minutes without colouring… This is called a soffrito. You want everything to go translucent.

Then add the rice and very briefly lightly fry until the edges go a little translucent. Add the wine and keep stirring – it will smell fantastic.

Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside.

Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.

Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite.

When the rice is nearly cooked, and just before you add the final ladleful of stock, stir in the mushrooms. Remove from the heat and add the butter, parmesan and 1 tbsp of  mascapone if you like.

Season now to your taste…

Put a lid on the pan and allow to sit for 2 minutes so it gets all creamy. Then eat!

This is now my favourite thing to make and I have already made a few different risottos, and I am now going to make sure I always have risotto rice in the house.

 We are currently on a long roll of beautiful weather here in Bristol…

One day a couple of weekends ago it was particularly warm and amazing, so I took my quilt, my book and a little picnic and decamped to Brandon Hill…

So warm I got my toes out for the first time this year (before I even had chance for a pedicure!)… they have been out ever since!

In an effort to be good I made some mackerel pate, got some nice bread from Marks Bread and some carrots and hummous.

I made friends with a ladybird, the only bug I like… I used to collect ladybird things when I was little. Love them.

Then some friends came and joined me, and my friend Jakes brought the best cheesecake in the world and ruined my efforts to be good. But it really is the best cheesecake, and we shared so it doesn’t count.

I might have to go and buy one again soon.

A feel good day; sunshine, grass under my toes and friends.


Afternoon Tea

April 14, 2011

I love afternoon tea and for the past year have been collecting china… and I finally got to use when I had my Mum and Brother over for Mothers Day…

I even got some bunting out.

I love to decorate a table, I got some little pots and delicate flowers from the garden centre for some colour…

Laid out lots of lovely presents for Mum… and I gave her the best cup and saucer.

I had some pretty pom poms up too. I made these!

I love getting to use my pretty things!

Served tea in my pretty (shot sized) cups

Had to slip this recommendation in, this raspberry lemonade is so yummy, I got mine from the supermarket.

To start I made mackerel pate and served with some bread I made at my bread making lesson.

I also served egg salad and cucumber and mint finger sandwiches.

I also made some scones, served with clotted cream and jam of course!

Then later that day my lovely neighbour put some trellis up for me so I could finally get my Jasmin growing up the house.

And the little table decoration pots found a permanent home on the sunny window sill.

We are gradually growing our collection of pretties outside the front door!