All posts filed under: Breakfast and Brunches

Rye Waffles with Banana and Salted Caramel

Rye Waffles with Banana

One afternoon last week when I got home from work, Tom announced that he’d bought me a present and that I should wander around the house playing hot or cold to find it. After a relatively short game (we live in a little flat, you only have to say “warmer” about five times in order to direct someone to even the smallest nook and/or cranny) I was beside myself to discover a brand new waffle maker hidden away in his computer desk. Best random getting-home-from-work surprise ever. Naturally, I insisted on making waffles almost immediately. I wanted to start by playing with rye flour because me and rye have kind of a thing going on at the moment. My current bread obsession is Fjord, a loaf you’ll find at any of the Real Patisserie bakeries around town. It’s a gorgeous, dark, seedy, dense loaf that packs more depth and flavour than I ever thought I’d want in a bread. Give it a try, if you live around here, slathered with Marmite. Unf. ¬†Anyway, sorry, that …

Dill Sweet Potato Cake

Dill Sweet Potato Cake

It’s been 10 days since I last posted, which is the longest gap in between blog posts I think ever on Cate in the Kitchen. I’m hoping that, because your world does not revolve around me even a little bit, you haven’t actually noticed and I’ve completely gotten away with it. However, if you have noticed and you’ve missed me a bit: apols. I’ll get my shit together eventually, I’m quite sure(ish) of it. This recipe has been requested a few times across social media since I’ve had it for breakfast about three times without actually telling you how to do it, so I thought I should probably sort that out because it is properly delicious. It’s sort of a riff on the sweet potato omelette I was obsessed with for ages, which involved frying grated sweet potato for a bit then adding a couple of eggs – it’s sort of in between that and a sweet potato rosti, I reckon. Dill makes a lot of people angry. Like super angry. It’s a bit like …

Tomato Jam and Avocado Pancakes

Spicy Tomato Jam and Avocado Savoury-ish Pancakes

We covered sweet pancakes at the beginning of the week, and we covered them very, very well indeed. So I think it’s about time we wandered into savoury pancake territory, don’t you? I firmly believe (for today, at least) that it would be cruel to serve pancakes without just a little sugar though, so we’re having tomato jam with our avocado. Spicy, sweet, delicious tomato jam. Ugh, I can’t wait for you to try these, really I can’t. A lot of tomato jam recipes will tell you to peel your tomatoes. I’m really sorry, but I just can’t be arsed. I don’t think it’s made a huge difference. You can go ahead and choose a different jam recipe for this if you’d like, I’m not gonna stop you putting more effort into your food, but this one works just fine. I promise. Might I be so bold as to suggest a new Pancake Day tradition? As you’ll soon learn in Jess’s Pancake Day post, I have a recently created ritual that suits me down to …