Wednesday, 23 April 2014
Why did the Mexican push his wife off a cliff?........ Tequila!
OK, apologies for poor taste and bad humour... It's another Anthropologie pretty (unnecessary) kitchen item, but it does the job as well as looking cute.
Friday, 18 April 2014
Wednesday, 16 April 2014
Muesli Lover was rather delighted to be a)invited around for brunch at the neighbours (the most civilised meal of the day AND mini Muesli Lover-friendly) b) find that our neighbour was a rather superb chef, c) find out that our neighbour was an Ottolenghi fan and d) enjoy convivial conversation to boot.
See my snaps above, which don't do it justice, of a chard pancake, sweet potato fritters and sausages.
Thank you neighbours for many breakfasty reasons to be cheerful.
Wednesday, 9 April 2014
Huge thanks to my friends at local blog, Kennington Runoff, for sharing a family favourite brunch recipe...
This kedgeree recipe is a staple of Mother Kennington Runoff (also called Hermione), and is traditionally a breakfast dish, although it can just as well be enjoyed at other mealtimes.
Kedgeree was first seen at breakfast time as a star offering on the Victorian sideboard, having been brought back to the UK by British colonialists from India. A very comforting start to the day, this recipe is adapted from Delia Smith's classic kedgeree (a little lighter, and thus healthier than Delia's, a bit spicier, and also quicker).
1 1/2 lb thick smoked haddock fillets (you can swap smoked haddock for smoked trout, but you'll need less)
1 tablespoon olive oil
1 onion, chopped
1 1/2 level teaspoons hot (Madras) curry powder
Long-grain white rice measured up to the 8 fl oz (225 ml) level in a measuring jug
3 hard-boiled eggs, chopped
3 heaped tablespoons fresh chopped parsley
1 1/2 tablespoons lemon juice
salt and freshly milled pepper
First place the haddock fillets in a saucepan and cover them with 1 pint (570 ml) cold water. Bring to the boil, lower the hear, put on a lid, and simmer gently for about 8 minutes.
While the haddock is cooking, add the chopped onion to 1 tablespoon of olive oil in a saucepan and soften it for about four minutes. Then add all the butter and soften for a further one minute. Next add the rice and stir for half a minute, and at this juncture add the curry powder.
Once the haddock had cooked for 8 minutes remove the skins and flake the flesh into the saucepan containing rice, onions and curry powder, also adding in 16 fl oz (450 ml) of the haddock cooking water to this pan. Stir once then, when it comes up to simmering point, cover with a tight-fitting lid and cook, very gently, for 15 minutes or until the rice grains are tender.
When the rice is ready, remove it from the heat and mix in the hard-boiled eggs (you can save one to use as a garnish if you wish), the parsley and the lemon juice. Now cover the pan with a folded tea towel and replace it on very gentle heat for 5 minutes. The tip the kedgeree quickly onto a hot serving dish, season to taste and serve
Wednesday, 2 April 2014
ML rant alert...
You work at a coffee bar. I was going to say provincial, but actually some of you city/airport/station 'baristas' are just as bad. You offer a range of coffees from latte to cappuccino and perhaps even flat white.
... But you don't know what a flat white is. Regardless of the order you make the same coffee, faffing about at a machine for a while then sloshing in some hot milk... The coffee is a touch bitter, the milk is probably burnt and any texture evaporates in seconds because it was a bit of thin froth.
Yes, Kilver Court cafe in Somerset I am talking to you.
Ever seen an advert for a barista in a proper coffee shop that requires milk texturing skills? You don't know what that is do you?
...Then take flat whites off your menu.