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Got your own brunch recipe you’d like to share with all our readers? You can! Just go to the Submit menu at the top of the page.
Caesar Salad Pita Pockets
This is a simple recipe for a healthy Caesar salad pita pocket, which is perfect to eat on a hot day.
Moroccan Beghrir Pancakes
A recipe for Moroccan ‘Beghrir’ Pancakes – A delicious tender pancake that is perfect for breakfast or brunch. Top with butter and a drizzle of honey!
Lazy Pea Soup
A recipe for Lazy Pea Soup made with some Very Lazy Garlic. This is a great soup and perfect when you need a quick lunch, or are feeling lazy! There’s a lovely flavour of sweet peas, a hint of mint and a final taste of garlic, which makes it something special.
Pink Grapefruit Marmalade
A recipe for Pink Grapefruit Marmalade, based on a recipe by Nigella Lawson with a few little tweaks to make it better.
It’s easy to make and works brilliantly!
Ham & Cheese savoury pancakes
This is similar to my sweet pancake recipe, only it has the addition of buckwheat flour which gives the pancakes a richer, nutty flavour, similar to a crêpe – perfect for topping with your favourite filling, which for me is ham and cheese.
Lentil & basil savoury pate
Lentil & basil savoury pate is made from brown lentils and despite it looking somewhat bland, it screams with flavour. I wanted to share this to dispel that myth of lentils being boring veggie food for ageing hippies.
It is easy to make and full of protein and fibre. Absolutely fab on homemade crusty bread or as a sandwich filler.
Brawn
Brawn can be eaten on toasted brown bread lightly buttered and topped with tomato, or in with a salad in the summer.
Perhaps like me you have good childhood memories of brawn, or you have seen it on the charcuterie counter and bought it or hesitated to buy it. Now could be the time to have a go; it is easy and cheap to make, give it a try!
Tomato soup
This is a really quick recipe for tomato soup that you can make and serve within half an hour. It’s a beautiful colour, tastes great and is healthy! There’s no need to make this more complicated than it has to be…
Mushroom and gesier bouchee
This is probably the first of several experimental recipes using gesiers – what the British call gizzards, part of the giblets that go into a good chicken stock. They are a speciality here in South West France and I have just opened a 5 kilo tin!
My neighbour taught me how to confit gesiers by salting overnight, rinsing and drying, then simmering in duck fat for ¾ hour before being packed into glass “Kilner Jars” covered with duck fat and then sterilised. They become tender and packed with flavour and can be kept in a cool place for several years.
You will frequently find them as a starter served warm on a bed of lettuce so if you see Salade de Gesiers on a menu, take the plunge, it is a delicious experience.
Enjoy eating eggs this weekend
If there’s one thing Carla and I agree on, it’s that the weekend is a time for cooking a delicious breakfast. During the week most people only have time for a piece of toast or bowl of cereal and personally, I would rather have the extra time in bed.
When the weekend rolls round it’s time to celebrate with that much needed lie in (unless you have kids, in which case forget it) and think about what you’re going to have for breakfast. Well here’s some superb recipe suggestions, so why not enjoy eating eggs this weekend?
