All posts tagged: breakfast

Beetroot + Potato Rosti

This recipe might only be suitable if you’re almost exactly the same kind of cook as me. I cook mostly for myself, have no qualms about how long something might take but frequently find myself cutting corners just to see if I can get away with it. The corner I cut here might upset people who cook properly. I can’t be bothered to drain the potatoes. I simply do not have the energy or kitchen towel backstock to rinse and moisture-squeeze and dry adequately. The moisture-squeezing is, I understand, essential for optimum crispiness. However, I’ll take a sort-of-crispy rosti over all that effort so early in the morning any day. Here, all you need to do is mix together grated root veg and fry it very, very slowly. Making it low maintenance provided you don’t mind hanging around near the kitchen for an hour. I work in the same room as I cook, so to me this is the perfect working from home breakfast. Some of you may not, therefore it might be less than …

Vegan Carrot Cake Porridge

Vegan Carrot Cake Porridge

OK so I’m finally really, really, for realsies embracing autumn now. I’ve put fairylights next to the fridge. There are little ornamental pumpkins sat by the window behind the stove. We watched both The Deathly Hallows Pt 1 and The Deathly Hallows Pt 2 on the trot last night. The next logical step? Cake for breakfast. Yes, if we’re going to be inside and damp and miserable, we might as well just constantly treat ourselves. That’s the way this season goes. Never ending self indulgence to make up for how sodding dark it is. In my defence, this porridge isn’t even really that cakey. I’ve not added sugar – apart from the sultanas and mixed peel – and I’m sure it’s probably a relatively sensible first meal, what with the chopped nuts and the oats that’ll slowly release energy throughout the day. I mean I won’t look into its nutritional value too keenly for fear of disappointment, but there are certainly less healthy starts to the day than this. This recipe is coming at you …

Breakfast Split Peas with Fried Egg, Soured Cream and Dill

I’m hoping that with my all new consistent blogging routine will come a more natural reflection of the food I’m eating day to day. This is a breakfast I’ve been enjoying for a couple of weeks now. Therefore, thanks to its regular appearance on my Instagram stories, a recipe for it has been requested enough times to warrant my writing one. While it’s not super quick and easy and edible on-the-go like the most popular and pinnable recipes on the internet, it is very delicious and super filling thanks to all the protein in that eggs/pulses combo. The habit I’ve gotten into here is cooking my batch of split peas on Sunday night using homemade chicken stock from the roast dinner, popping it in the fridge and then reheating throughout the week. It uses two pans in the morning and takes about ten to fifteen minutes door to door, so it’s more for the ‘get up early and blow dry my hair and have a proper breakfast’ folk than it is for the ‘roll out …