"Pizza for breakfast?" I can remember Regan querying, in the communal Waveney Terrace kitchen where I was sitting with my brother eating an early lunch. Those pizzas were tiny English ones bought from a Norwich deli. Now, almost 50 years later, I am finally making proper breakfast pizzas. Ingredients for the base: 300g/10oz flour, approximately …
Category: breakfast and brunch
Baked cabbage and bresaola pancakes
It's Pancake Day! Way back in June I was eating pancakes all the time because I had plenty of flour and no bread. You could just skip this post and go back to Operatic pancakes or Almost blinis if you prefer. But I thought I would make something a little different, something for a cold evening, something which does not require any finesse:
Pannetone buns
Let me be clear - I am no expert, especially when it comes to buns. But I wanted to give them a try and browsing led me to a recipe for pannetone in The Vegetarian Epicure, by Anna Thomas. I thought maybe I could change a few things and come up with a tray of …
Tuna on rye for Inauguration Day, Virginia
I am on record as declaring that English cheese is best. But I would maintain to my dying day that American sandwiches are the very best. What is a sandwich without lettuce, pickles, tomatoes, french fries and hand made mayonnaise? So here is my fleeting advice for you.Virginia Ingredients: Sliced brown bread (rye or pumpernickel …
Seville and blood orange marmalade, John
In the last two or three years I have rediscovered an old interest in things that keep – preserves: including different types of marmalade, greengage and plum jam, cider and beer (if they can be said to be preserves). With the jams, sometimes all you need is sugar, if you are lucky enough to have …
Little tarts
Sometimes a first course is needed. Or an appetiser. These little tarts are made with yeasted wholemeal pastry. The yeast leavens the pastry and turns solid crunchy wholemeal into an altogether lighter mouthful. Probably wouldn't win any prizes but they taste nice.
Hot Sauce
I can eat it for breakfast, lunch and supper. I use it as a base ingredient for many other recipes - yes, with chili but also breakfast, barbecue pork and beans or tortillapatis. Doesn't taste anything like the bottled varieties - just hot sunshine on a plate (corn chip). Everyone has their own personal recipe, cooked or raw, mild or scorchio, but if you need somewhere to start look no further.
Rice pudding
My father used to make this. Ingredients: 600ml creamy milk, or semi-skimmed plus single cream, one heaped tablespoonful of round grain rice (pudding, risotto and paella all work well), the same of mucovado sugar, a good pinch of allspice. Butter. Rub a casserole dish with butter. I used not to do this but if you …
Porridge with blueberries
No, it isn't a pun, although sometimes I feel as if I have been doing time these past months. At least I have been allowed out to work in the garden. Ingredients: One cup of oats, I have used jumbo oats but any oats are good. water, a pinch of salt, single cream, blueberries Method: …
Operatic pancakes
In this post I return to pancakes, this time English ones. Traditionally served with lemon and sugar, always good, they are a very adaptable backing for savoury and sweet fillings and can be eaten at any time, all day long. The 70's (Hippy) version would have been stuffed with leeks and baked in a cheese sauce. Here I have made one savoury and one sweet version
Cooking for one 