recipe: pain perdu à l'Américaine (French toast American style with eggs / eggy bread)

french toast american style w eggs

pain perdu à l'américaine - eggy bread / french toast american style - topped w/ two low fat fried eggs

IngredientsMakes: 290g (1)

180g	(1)	french toast american style	(recipe below)
100g	(2)	low fat fried egg	(recipe below)
10g		sriracha chilli sauce

Method

I made this at the end of a long day.

I'd been very well behaved for two three weeks straight, I'd finished a piece of writing - which I'd been grappling with - and I just fancied something contraband-elicious, something carb-tastic.

This is what I ended up making; between the black pepper, the sriracha, and eggs and the french toast to dip into them, and the undertone of golden syrup I was in a state of bliss - total decadence!

It's the simple things. . . . i settled into a movie with a glass of wine . . . beaming with delight.

french toast american style

pain perdu à l'américaine - eggy bread / french toast american style

IngredientsMakes: 180g (1)

100g	(2)	medium eggs
100g		milk
1.5g		aromat
2.5g		black pepper
5g		sugar
5g		brown sugar
0.5g		salt
67g	(1)	thick sliced tiger bread
10g		butter
25g		golden syrup

Method

Whisk the milk, eggs, 1/4 tsp or aromat, 1/2 tsp of fresh ground black pepper, and a pinch of salt until the egg whites have fully broken down.

Place the liquid into a container large enough to hold the bread flat.

Place the bread into the liquid, leave for 2 mins, then turn it over and leave it for 10mins - so the liquid has soaked in completely.

Melt some butter in a pan on a medium heat, dust the top of the bread with a tsp of sugar and place the soaked bread sugar face down into the pan, and cook for 2-3 mins.

The sugar caramelises giving you a crispier sweeter finish.

For a warmer note, dust with brown sugar and cinnamon before cooking and you'll have the sweet smell of butter & cinnamon permeating the kitchen - if that doesn't get you going nothing will!!

Dust the with sugar and flip the bread and repeat, cook until golden on the outside and soft in the centre. You can tell how cooked it is by pressing on it as you would to test a steak.

I like mine soft in the middle, with a drizzle of maple syrup on top.

On this occasion I'd run out of maple syrup so I used golden syrup instead.

low fat fried egg

IngredientsMakes: 50g (1)

55g		eggs
1g		veg oil
0.5g		salt

Method

Heat a dry frying pan until it’s almost smoking hot.

Pour 100ml of cold oil into the pan, roll it around to coat the pan then pour out all the fat.

A tiny amount will remain glazing the pan.

Crack the egg in, break the white to get an even cook & a bit of a bubbly texture.

Season and put a lit on the pan. After about 30 seconds pour in a 20ml of hot water quickly replacing the lid!

The steam should finish the surface of the yolk.

Remove your perfect egg onto the awaiting warm buttered toast.

Smile with pleasure as you savour it . .

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: ham mint & cucumber gebab

For when you absolutely have to eat something that tastes great, but simply cannot afford the calories, or, the carbs . . . 'this magnificent feast here represents the LAST of the petty cash . . . slow down chew your food.'

ham mint & cucumber gebab

gem lettuce mini kebab

IngredientsMakes: 214g (4)

28g	(4)	gem lettuce leaves
48g		cooked ham
114g		cucumber
10g		mint jelly
5g		lime juice
4g		chilli
4g		coriander stalks

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: sesame prawn & squid toastie bites w/ wild garlic

sesame prawn & squid toastie bites w/ wild garlic

sesame prawn & squid toastie bites w/ sweet chilli sauce

IngredientsMakes: 300g (16)

270g		sesame prawn & squid toastie	(recipe below)
30g		sweet chilli sauce

Make sesame prawn & squid toastie and leave in the fridge over night to set.

Cut the toastie into 4, then cut each quarter into 4 again.

Toast the edges in an oil glazed pan, then drizzle with some sweet chilli sauce.

sesame prawn & squid toastie

sesame coated french toast stuffed w/ herbs prawns & squid

IngredientsMakes: 540g (2)

80g		squid
20g		spring onions
30g		wilted wild garlic	(recipe below)
5g		butter
60g	(4)	king prawns
80g		mixed root mash	(recipe below)
80g		sweated peppers	(recipe below)
0.5g		salt
3g		lemon balm
3g		chocolate mint
3g		chives
1g		black pepper
186g	(4)	multigrain sliced bread
20g		sesame seeds
55g		eggs
40g		milk

Inspired by prawn toast & sweet chilli sauce.

The mash and sweated peppers were leftovers to add a little flavour and help the squid bind the contents once cooked.

Cut the prawns into thirds, large prawns give a nice texture to the bite! Or use smaller ones but don't cut them up!

Whisk the milk into the egg in a bowl large enough to hold the sliced bread.

Place the sesame seeds in a similar sized bowl.

Blend the squid until smooth.

Chop the herbs, and mix everything except the bread, beaten egg & sesame seeds into a thick mash.

Take two slices of bread and spread half of the mix onto each.

Then squash the other two slices on top to make to sandwiches.

Dip each side into the egg then the sesame seeds and place into a medium heat pan for 3 mins on each side.

Be patient so the squid and prawn are cooked through, keep going until the sandwiches a re a dark golden brown!

Slice into 4 & serve w/ a sweet chiili sauce for dipping!

wilted wild garlic

IngredientsMakes: 114g

200g

wild garlic

Wilt the wild garlic & squeeze out excess water once it's cooled a little.

mixed root mash

mash of parsnips, sweet potato & potatoes w/ milk & butter

IngredientsMakes: 1040g (4)

386g		parsnips
187g		sweet potato
385g		potatoes
20g		butter
20ml		milk

Boil in salted water until soft: 6-8min after water started boiling, depending on chunk size!

Drain while still hot, spread out on a tea towel,

Allow them to steam until cool. (removes a lot of moisture)

Add butter and milk and mash

Serve w/ seasoning.

sweated peppers just cooked peppers

IngredientsMakes: 144g

165g		red peppers
2g		olive oil
0.5g		salt

Deseed red pepper & cut into strips as wide as they are thick.

Place into a hot oil glazed pan & toss to coat.

Put a lid on the pan and turn it to medium.

Cook for around 8min tossing frequently

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

wild garlic chapo brushed w/ mango chutney & topped w/ mushrroms, seared ribeye steak, fruit couscous & kimchi

IngredientsMakes: 385g (1)

100g		wild garlic chapos	(recipe below)
10g		asd mango chutney
80g		sweated mushrooms	(recipe below)
110g		seared ribeye steak	(recipe below)
20g		mayo
10g		lime juice
3g		coriander
2g		red chilli
10g		mango chutney
30g		light apricot couscous fruity	(recipe below)
20g		kimchi no3	(recipe below)

Method

Make the mushrooms, prep the tomatoes, couscous & kimchi.

Brush the chapo w/ mango chutney & put on low on a skillet to warm.

Make the steak and place on a wooden board to rest.

Deglaze the steak pan with the touch of water butter & the mushrooms then assemble the whole thing on the skillet so it stays warm.

Chapo, mango chutney, mayo, coriander, chillies, steak, couscous, kimchi & finally a ouch more mango.

Serve on a warm plate! Too good . . . .

This took less than 15mins to make when I got in from work . . . chapos were in the freezer, kimchi on the counter, sauces in the fridge & cupboard.

Couscous was left over from yesterday. Very pleased with the outcome!

sweated mushrooms

soft cooked mushrooms - think, breakfast, side, wraps, bugers, pasta, pizza . . .

IngredientsMakes: 113g

150g		mushrooms
10g		butter
1g		salt

Method

Thick slice the mushrooms.

Heat a pan to medium high heat, & rub it with a stick of butter to coat the surface.

Add the mushroooms, sprinkle w/ salt & toss to coat. Turn the heat to medium.

Toss them a few times as they become soft & cooked though. Use as necessary.

seared ribeye steak

IngredientsMakes: 213g (1)

227g		ribeye steak
2g		veg oil
1g		salt

Method

Brush the steak with oil and season it, cook it to taste in the same pan.

Once cooked put the steak onto a warm serving plate to rest and deglaze the pan with water or wine.

Once the liquor is reduced to a third add the juice from the steak on the plate.

Mix and pour over the steak - serve immediately.

light apricot couscous fruity

dried fruit & nut couscous, leaning more towards fruit & nut

IngredientsMakes: 350g (2)

80g		couscous
145g		chicken stock	(recipe below)
20g		mange tout
20g		spring onions
15g		dried apricots
20g		dried cranberries
10g		red pepper
15g		butter
30g		spinach
10g		red onion
15g		flaked almonds

kimchi no3

classic korean fermented vegetables w/ ginger garlic & chilli

IngredientsMakes: 1450g

530g		cone cabbage
140g		chinese cabbage
260g		carrots
280g		red peppers
60g		radishes
60g		spring onions
30g		red onion
32g		garlic
250g		7.5pc brine
18g		chilli flakes
60g		ginger
3g		sweet smoked paprika
20g		sriracha chilli sauce
30g		sugar
80g		7.5pc brine
40g		olive oil

Method

Make the brine the night before so any chlorine in the water evaporates - better for fermenting process.

Make 3L of 7.5% brine - 225g salt 2775g water.

The 240g in the recipe is approximately what finally ends up in the jar.

Shred the veg & garlic - all ingredients up to the brine - & cover w/ brine.

Put plate on top to keep veg submerged.

Leave for 12hours / over night. Remove from brine - keeping the brine.

If the veg is not salty enough return to brine for longer. If too salty rinse w/ fresh water & drain.

To make the flavouring sauce simply mix the peeled & chopped ginger w/ the chilli flakes, smoked paprika, sriracha chilli sauce, sugar & brine.

Mix this w/ the drained veg until its mixed completely.

Pack the mix into a kilner jar and top w/ brine. Insert a gauze to keep the veg submerged.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: wild garlic chapos (Kenyan Chapati / roti)

The first time I made these, my thoughts were, 'Hmmm these are something else!' They are surprisingly flexible, and very moreish. It does seem like a bit of faf making them, but definitely worth it. If you’ve ever had the pleasure of tearing into a warm, flaky Kenyan Chapati (affectionately called 'chapo'), you know it’s less of a side dish and more of the main event.

While they share an ancestor with the Indian paratha, Kenyan chapos have evolved into a distinct culinary icon. Here is how I’d describe the experience:

The Texture: Layered Perfection, hhe hallmark of a well-made chapo is the layering (coiling).

The Outside: Golden-brown with distinct 'freckles' or charred spots from the hot skillet. It should have a slight, buttery crispness.

The Inside: This is where the magic happens. A perfect chapo is soft, stretchy, and can be peeled apart into thin, translucent layers. If it’s stiff like a cracker, something went wrong in the kitchen!

The Flavor: Subtly Rich, unlike a plain tortilla, a Kenyan chapati has a rich, savory profile. Fat is key, made with plenty of oil (or ghee), giving it a satisfying richness.

You don't eat a chapo with a knife and fork. It is a tactile experience; you tear off a piece, fold it into a scoop, and use it to hitch a ride for some beef stew, or coleslaw, or fill it with a selection of things from the table.

It’s richness makes it highly versatile, just as good at 7AM with a cup of chai, as it is at 7PM wrapped around a pork & red pepper filling.

wild garlic chapos

chapos - kenyan style chapati

IngredientsMakes: 900g (6)

260g		wild garlic
10g		butter
200g		water
450g		chapatti flour
8g		salt
5g		sugar
25g		veg oil
76g		olive oil / ghee

Remove the stalks from the leaves until you have 260g leaves, chop them up & wilt them with some butter.

Place into a blender jug on zero'd scales and top up with cold water until the contents weigh 320g.

Blend until smooth.

Place all the ingredients except the olive oil / ghee, into a standing mixer.

Mix the dough S1 / 1m, then knead S2 / 5m.  The speeds on mine go up to 6 for context.

Then rest for 30-40mins w/ a lid on the container.

Fold the dough into itself for a minute or two to strengthen it.

Divide in 6 portions.

Fold each into itself into a ball.

Roll into a long rectangle, drizzle w/ a little oil & dust w/ flour.

Roll the rectangle into a sausage, then roll the sausage into a swirl - like a cinnamon swirl.

Roll it flat, drizzle with oil & lob it onto the oil glazed skillet.

Cook on a medium high heat until it's started to bubble, and getting crispy and brown then turn it.

Then get on with the next one while it cooks. For plain chapos it's the same process: Make the dough from 450g chapatti flour, 8g salt, 5g sugar, 25g veg oil, 280g water and fold in the rest of the fat - 76g olive oil / ghee - during the rolling process.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.