Sensible Full English Breakfast

Ingredients

Serves: 1 

• 2 pork sausages
• 1 tomato
• 2 tablespoons butter
• 2 rashers bacon
• 2 hash browns
• 110g mushrooms

• 1 (220g) tin baked beans
• 1 large egg
• 2 slices white or brown bread
• salt and pepper, to taste
• 1 sprig parsley

---

 

Method

Prep: 5 min  ›  Cook: 30 min  ›  Ready in: 35 min 

1. Preheat the oven to 220 C / Gas 7.
2. In a frying pan over a medium heat, brown the sausages on all sides and cook for 5 minutes. Transfer to a baking dish.
3. Bake the sausages in the oven for 10 minutes.
4. Score a cross into the bottom of the tomato and place, cross side up, in the baking dish with the sausages.
5. Bake the sausages and the tomato for 10 minutes. Turn off the oven, but do not remove the sausages and tomato.
6. Meanwhile, in the frying pan used to brown the sausages, melt a tablespoon of butter and fry the bacon, hash browns and the mushrooms over a high heat for 7 minutes until the mushrooms have softened, the bacon begins to crisp and the hash browns turn golden. Transfer to the oven to keep warm.
7. In a small saucepan over a medium heat, add the beans and stir frequently.
8. Finally, fry the egg with the yolk unbroken to desired consistency and toast the bread. Use the remainder of the butter to spread over the toast.
9. On a warm serving plate, bring together the sausages, hash browns, bacon, beans, tomato, mushrooms, fried egg and toast. Season well, garnish with parsley and serve immediately.

 

First time we tried (something similar to) this recipe was: on January 30, 2014 at the Primrose Sandwich Shop in Camden after meeting Napier at Sensible Studios!

 

Sensible Ham and Cheese Omelette

Ingredients

• 3 free-range eggs
• salt and freshly ground black pepper
• 10g/½oz unsalted butter
• 30g/1oz Comté, Montgomery cheddar or blue cheese, grated
• 1 thick slice ham, finely chopped
  
  

Preparation method

1. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and freshly ground black pepper.
2. Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
3. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again.
4. Repeat the process until the eggs have just set but the omelette is still soft in the centre.
5. Place the cheese and three-quarters of the ham into the centre of the omelette and cook until the cheese has melted.
6. Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.
7. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham.

First time we tried (something similar to) this recipe was: on January 30, 2014 at a greasy spoon restaurant in Camden after meeting Napier at Sensible Studios!

 

20th Draft of WoS with Edits - Done!

CONGRATULATIONS!!!

Well done!!!

Frozen Yoghurt with Honey and Nuts!

Ingredients

• 3/4 cup water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1 teaspoon vanilla
• 1 cup plain nonfat yogurt
• 1 cup low-fat buttermilk
• Toppings: honey, nuts!

 

Preparation

Bring water, sugar, light corn syrup, to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain into medium bowl and chill until cool. Whisk in yogurt, buttermilk. Process in ice cream maker according to manufacturer's instructions; cover and freeze.

Serve topped with honey and nuts!

First time we tried (something similar to) this recipe was: on January 26, 2014 at a Giraffe restaurant after going to the Poetry Reading with open mic at Keat's House Museum!

Robyn's P3 Salad

 

Ingredients

• 3 ripe Pears (Thinly sliced,lengthwise)
• 1/4 cup toasted Pine nuts
• 1/3 cup freshly shaved Parmesan cheese
• 200g romaine
• 20 cherry tomatoes
• 1 shredded carrot
• 3 Tablespoons Good Quality Balsamic Vinegar
• 1 small lemon for its juice
• 2 Tablespoons Virgin Olive Oil
• pinch of salt & pepper to taste

First time we made this recipe was: on January 24, 2014 after a medium long and very muddy Scrubs walk in Robyn's new purple cheetah wellies and our first brainstorming for 4 more book outlines. 

Enjoyed along with Nicholas' famous Coq au Vin!

London Boat Show 2014

A day at the show...

 

Gratuitous semi-food-related shot at a picnic hamper stall to justify inclusion of this topic in a food blog...
  

Boat chartering research...

 

 

 

Nicholas' favourite boats of the show...

 

 

 

Savory Pannenkoeken - Dutch Pancakes with Cheeeeese!

 

Ingredients

• 250 g flour (sieved)
• 5 g salt
• 1 egg
• 10 g yeast
• 4,5 dl milk
• 40 g butter (for in the pan)
• Cheeeeese!
• Optional: ham, mushrooms, sundried tomatoes...

 

Preparation method

Step 1-6: Dough

1. Mix the flour and the salt.
2. Make a small hole in the mixture to pour in the egg
3. Mix the yeast with a small amount of the lukewarm milk, and pour it in the hole together with half of the (lukewarm) milk.
4. Mix with a spatula from the middle (the hole) until you get a smooth, liquid dough which is a bit thick.
5. While still stirring, add the rest of the milk bit by bit. Slowly keep stirring until you retain the smooth texture (it should drip from the spoon like a string).
6. Cover the bowl with the dough in it with some cling foil and let the dough rise at a warmer place for about an hour. 

The next steps are per pancake.

1. Baking a half-done pancake-
   Put some butter in a low pan (with a handle) with a middle heat. When the butter is hot (and slightly browned) add about a quarter or a fifth of the dough and quickly spread it around the entire surface of the pan. The cake should be thin, but thicker than a crepe.
   Don’t lift the cake before the top is dried and is slightly yellow
2. Get a long, thin spatula to lift the cake up and have a look at the bottom side. When the cake is beautifully browned turn the cake with the spatula, or (if you can) by throwing it up, and turn off the heat.
3. Finishing the pancake with ingredients-
   
   • cheese should always be put on the cake first (so it is at the bottom of all the ingredients and right on the cake)
   • bacon should be put on last because it has to bake well
   • ingredients that have to be browned (like mushrooms) should be put on the cake at the end, else it won’t touch the pan when turned over. 
   • ingredients like apple and onions also should be put on the cake somewhere at the end
   • now get the spoon of the liquid dough and spread some dough over the ingredients in stripes - this way the ingredients won’t fall off that easily
   • turn up the heat. When the bottom is golden brown, try turning the pancake. This can be difficult - use two spatulas. If you really want to be safe get a plate, let the pancake glide on the plate and put the cake up side down back in the pan.

First time we tried this recipe was: on January 9, 2014 at My Old Dutch in South Ken. This was after we did our first poetry readings at Poetry @ 3, the open poetry mic at The Poetry Café!... and before seeing All Is Lost at the Chelsea theatre! 

The Dutch Oven restaurant in South Kensington