All posts tagged: toast

Christmas Toast

I really do hope you’re all cool with me going full speed ahead with the Christmas vibe. I met a lady at Burt’s Homestores today who looked like she was ready to meet her maker as a result of over-exposure to Christmas music so early on, and I’d hate to think that’s what I’m doing to you, my favourite people on the Internet.. Saying that, even if you sent me an email right now begging me for mercy, on your hands and knees asking me to just quit it until December.. I’d probably reply with a Christmas tree emoji and a quote from Elf about somebody needing a hug. I’m just that person, I’m sorry. If you’re as ready as I am to drink that mug of Christmas cheer, slam it down and demand seconds, then you should make this for breakfast over the weekend. If you’re not, then I suggest you pin this recipe and dig it out on December 20th or whenever it is you crazies begin to accept festivity. Posh toast is …

Squash + Goats Cheese Welsh Rarebit

Yes, more squash. Are you bored of it yet? We’ve puréed it, souped it up, and if you haven’t tried the pasta sauce I posted last year then you really must put it on your to-do list. It’s just the perfect vegetable in these few months of darkness, it’s sweet and it’s satisfying and it fills your belly up with seasonal goodness. I found this recipe in a little pull-out that arrived in a recent Abel & Cole veg box, it was a few pages dedicated to autumn food (so porn, basically) and this idea just refused to vacate my brain until I tried it. Because, you may be surprised to know, I’d never made or eaten welsh rarebit before. The recipe was created by the wonderful Rachel De Thample. I’m sure we’ve talked about how much I love her before, in fact I know we have, in my review of the A&C salad box earlier this year. She does gorgeous things with vegetables and I really should get around to buying her book. The original recipe used …

Glorified Marmite Soldiers

Gone are the days of waking up on a Saturday morning and manically rushing to the nearest frying pan in order to guzzle down the greasiest weekend treat known to man, the full english breakfast. Everybody craves a leisurely mid-morning meal at the weekend, making a change from microwaved porridge or unsatisfying too-small pots of yoghurt that bring to mind diagrams of the digestive system triggered by very effective imagery in advertising. So, having recently (reluctantly) ditched the urge to put as many bacon rashers and hash browns on a plate as humanly possible, I’ve had to explore the remainder of breakfast territory. This twist on the childhood brunch/breakfast of “eggy soldiers” contains protein from the eggs, a nice little dose of iron from the marmite, and will leave you feeling pretty good, and full until its time for a late lunch.  The eggs in this recipe are large and organic (anyone else from Brighton, The Archers Butcher is the place to go for meat, dairy and eggs if you’re in to ethical eating) and …