All posts tagged: soured cream

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 …

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 …