Beetroot “Burgers”
[…] finely chopped (2tbsp) 100g (3.5oz) crumbled feta (preferably sheep’s) 2 tbsp plain flour 2 large eggs salt and pepper 2 tbsp rapeseed oil (or other flavourless oil), divided For the […]
[…] finely chopped (2tbsp) 100g (3.5oz) crumbled feta (preferably sheep’s) 2 tbsp plain flour 2 large eggs salt and pepper 2 tbsp rapeseed oil (or other flavourless oil), divided For the […]
[…] runny honey 125g golden syrup 150g caster sugar 150g soft brown muscovado sugar 2 large eggs 1 tsp vanilla extract 125ml orange juice 180ml freshly brewed coffee Chocolate Glaze 170g […]
[…] are really a fridge basic and delicious on and with just about everything from baked eggs to steamed greens, stirred through grains or scattered on to sandwiches……the list goes on…… […]
[…] I use it liberally on fish and vegetables, but my favourite is to fry my eggs in a generous slice. A note on wild garlic: Please make sure you wash […]
[…] consumerism in all its glory. Do I need 8 fennel bulbs? A whole tray of eggs? All those apples? I think you get the picture.* So when forced rhubarb appeared […]
[…] be reserved for the feta here, use it on everything from salads, to sprinkling on eggs, chicken and fish, on your hummus or labeneh……keep a jar in the fridge for […]
[…] at home. Take it with you. Please. You can make every meal in it from eggs to pasta sauce, pan fry fish, make crumble, the list goes on. There is […]
[…] secret ingredient in my lunchtime sandwich (I take these very seriously) or to top my eggs. The added bonus is they have all the delicious onion flavour without the raw […]
[…] keep in the fridge for 5 days or frozen for 3 months, and can be used with eggs, pulses or roasted roots such as pumpkin and greens for a veggie option.
[…] a hearty dressing, simply salted and dipped in aioli or as a soldier for dippy eggs, topped with breadcrumbs in any variety, the list goes on…….So it seems fitting that […]
[…] provide the backbone for a great festive dinner, topped with smoked salmon and crispy fried eggs (the fried theme is strong). While I generally reserve these as a Hanukkah treat […]
[…] crackers or toast, in a sandwich……in fact with everything. I eat it with salad and eggs for breakfast, with grilled vegetables and fish or my favourite way as a little […]
[…] – use it on everything from sauteing vegetables, bases for dressings or marinades, even frying eggs! Confit Shallots 8-10 banana shallots peeled and sliced into rounds 2 bay leaves 400ml […]
Take a piece of grilled fish or meat or steamed veg, eggs or even a bowl of grains. Ordinarily, these could err on the ordinary or almost meh. Add a […]
[…] do it for less. The pale and fluffy start to the cake will help the eggs incorporate fully and keep the finished product light and fluffy. Wonder why yours sometimes […]
[…] finish off with a few scrapes of lemon zest. Serve with fish, chicken, lentils, or eggs. And if you still have a few cloves of confit garlic in a jar […]