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Welcome to Brunch & Stuff, celebrating the most important meal of the day and a little more.

Come and talk to me about food, I'm always hungry.

Pink to make the boys wink

Pink to make the boys wink

It’s a massive over exaggeration even calling this one a recipe to be honest, it’s just about as easy as you can get, second only to unscrewing a cap or opening a can. The dip is lovely and fresh, a healthy alternative to the calorie loaded hollandaise of an eggs benedict.  

We’ve all heard the phrase ‘you eat with your eyes first’. And, if ever there was a dish perfectly embodied that phrase, then it’s this. Perfectly pink beetroot, topped with an oozing yellow yolk and hint green. The novelty of eating violent pink food, never fails to put a smile on my face.

Ingredients:

  • 300g pre-prepared beetroot

  • 1 tbsp Greek yogurt

  • 1 tbsp tahini paste

  • A large handful of fresh mint leaves

  • A good shake of salt and pepper

  • 1 tbsp fennel seeds

  • 2 tsp mustard seeds

  • The juice of ½ lime and zest of a whole lime

To serve:

  • Eggs for poaching 

  • English breakfast muffins

  • Extra mint leaves

Method: 

  • Little toast the fennel and mustard seeds to bring out the flavours, about 2 minutes. Be careful not to let them burn.

  • Add all the ingredients to the blender and blitz into a small paste. Taste, add more Greek yogurt if it needs.

  • Toast the muffins and spread the beetroot dip on top, followed by a runny poached eggs.

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Winter warmer: Slow cooker French onion soup

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The crowd pleaser: Baked eggs