Ultimate Breakfast Sandwich!

During a sleepover with my friend Beccy the other night, wrapped up in bed at 2am, - tummies rumbling slightly with the prospect of breakfast the next morning, we came up with this monster concept. The ULTIMATE breakfast sandwich!

Let me simplify this concept for you, it has all the elements of a solid British breakfast but combined in an alternative way.
So we have, sausages (obviously) and bacon (obviously) - we are British! BUT, sandwiched between two slices of beautifully fried eggy bread.

Its a revelation, I know..

Here is my new take on a Brit fry up with a twist.

I've added mushrooms & onions to this recipe which can easily be left out -

INGREDIENTS:
Bread slices
Bacon
Sausages
6 eggs
Milk
Onions
Mushrooms

If you do choose to use the mushrooms and onions start by adding them to the frying pan and leave them to sweat with a sprinkle of salt.

Once the mushrooms and onions have reduced down slightly in another pan, add the sausages shortly followed by the bacon.

As they are frying up nicely, make the egg mix by whisking the eggs. (Add 2 for each slice of bread). Add a dash of milk and salt, leave to soak slightly, flip and fry 2-3 minutes on each side or until they're brown.  

Contruction time!

Cut the sausages long ways (like you would with a standard sausage sandwich), layer the onion and mushroom mix on the first eggy bread, followed by the bacon, sausages and the second eggy bread on top!

There we go -

Personally I'm a fan of the onions with the mushrooms as the sweetness cuts through the saltiness of the meat.

The eggy bread works remarkably well - a match made in heaven!

Okay I know this beast isn't the prettiest of pieces on the eye, but oh boy it sure tastes pretty. 

If you're anything like me enjoy with plenty of ketchup..

The Perfect hangover cure!..who thinks I should set up a greasy spoon cafe, and hey, who knows..this could be my special.

Red Velvet Cupcakes

These beauties are a what us Londoners consider a firm 'London thing' just like, sushi, macaroons and strong G&Ts.
Red Velvet cupcakes are my flatmate Tamsin's absolute favourite, in fact I cannot visit Selfridges with her without ending up in the food hall with a Red Velvet and a cup of tea!

I thought it was about time I tackled them myself.

Makes: 12
Preparation time: 20 mins
Cooking time: 20 mins

INGREDIENTS:

60g unsalted butter at room temperature
150g caster sugar
1 egg
20 g cocoa powder
40ml red food colouring
1/2 tsp vanilla extract
120ml buttermilk
150g plain flour
1/2 tsp white vinegar
 For icing :
300g icing sugar
50 g unsalted butter
125g cream cheese, cold.

You will also need a handheld electric whisk,
AND! a 12 hole cupcake tray with cases (preferably pretty ones!)

Here we go-

1. Preheat the oven to 170°C/325°F/gas mark 3.

2. Put the butter and the sugar in a bowl and using the handheld whisk beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.

3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste.

4.Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and slowly pour in half the buttermilk!

4. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed. 

Your mix should look like a red, gooey delicious mess..

5. Spoon the mix into the cases and place in the oven for 20 minutes.

6.To make the icing, beat the icing sugar and the remaining 20g of the unsalted butter together on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy!

7. After 20 minutes test with a skewer to see if they are cooked throughout, leave to cool and spoon the cream cheese icing goodness on top, and sprinkle with some of the sponge crumbs to finish!

These cupcakes are loud and proud. The flamboyant ones out of the cupcake gang!

Inside should be soft and moist with a pow of velvety colour! The cream cheese topping works beautifully. TRUST ME!

Before they were all gobbled up I smuggled away half the batch to take along to a pizza night with friends. 

A perfect way to top off any evening with these jewels! 

Baked Camembert

One of my big loves in life is cheese, many a time I have picked cheese over chocolate, and that's a statement considering the fact I'm female!

In many restaurants I've been to recently they've been offering a baked Camembert on the menu. Many people think you need some posh equipment/ a 'special kind' of Camembert in order to bake it. All of this is false. This recipe is SO EASY, to be honest I'd hardly call it a recipe - all you need is a Camembert baker you can buy them everywhere.

Got friends coming round for supper? it's perfect.

....drinks party? hand it round - it's perfect. 

..its raining outside and you want something to warm your insides? it's perfect.

If you're a cheeseaholic like me - its ALWAYS perfect.

INGREDIENTS:

A Camembert (get a more expensive one for the best results)

Carrots

Cucumber

Cheese twists.

....Or anything that you think will work for dipping!

To start pre-heat your oven to 200 degrees.

Place your Camembert  into the baker and cover with the lid..

Once the oven is heated up bung in the oven for 15 minutes, that's practically it!

Chop up your veggies and add the cheese twists..

After 15 minutes take the cheese out. It should be soft, gooey and bubbling slightly at the sides.The skin should break up easily, almost floating on top of the softness within..

Dig innn

On this occasion I used cucumber, carrots and cheese twists, although you are free to use anything. French baguette is great as well as bread sticks or with some toasted brioche which works and is the perfect accomplement. 

If you're a cheese lover this is incredible. So easy and soo much cheesy pleasure is gained.

I'll have some more cheesey related recipes on the way soon. Keep your eyes peeled fellow cheeseaholics! 

Briouats with goats cheese or shrimp.

Briouats! They're exotic, deep fried and once you've got the method are actually really easy!
We whipped them up as  finger food for last nights supper party -these deep fried delights are perfect for welcoming guests and are uber yummy.

We made two types, goats cheese & shrimp for fishy loveerrs!

INGREDIENTS:
Goats cheese filling -
250g fresh goats cheese
3 tablespoons of parsley
2 teaspoons of chopped mint
1/2 teaspoon of paprika
1/4 teaspoon of freshly ground black pepper
1 egg, lightly beaten

Shrimp filling -
200g shrimp
2 table spoons of parsley
1 table spoon of finely chopped spring onion
1 garlic clove, crushed
1/2 a teaspoon of paprika
lemon juice
olive oil
1/4 teaspoon of cumin and a pinch of cayenne pepper!

Oil for frying
30 won ton wrappers
flour & water mix - (acts as sort of a glue!)

To make the cheese filling mix the cheese with the parsley, mint, paprika and pepper and a pinch of salt if needed! Stir in the beaten egg gradually - adding just enough that the mixture stays fairly stiff. If too loose the mix will be tricky to roll within the wrappers. Your cheese mix should resemble something like this...

For the shrimp filling chop up the shrimp, and simply add the parsely, spring onion, garlic, paprika, cumin, cayenne pepper some lemon juice and olive oil and toss well to mix.

Its then time to add the fillings and wrap up!

Shrimp samosa won-ton method:

Cut the won-ton wrappers into long strips - make sure you keep them in layers of two so they regain some thickness and aren't too fragile.

Make some flour glue by mixing some flour and warm water together until its about the same consistency as pancake mix.

Fold into an L shape and then again onto itself using the flour and water mix on the area that sticks to the other side to secure! A little pocket should be created - fill it up with around a teaspoon and a half..

 Place some more flour glue over the top flap and fold down securely.

If you've mastered it then you should have something that resembles this little creature..

If you have trouble with the samosa shrimp wraps use this method will help.

Goats cheese won-ton method: this is slightly easier!

To start cut into quarters..

And once more peel apart in layers of two..

Place the flour glue around the sides of the wrapper..

And put a teaspoon of the cheese mix in one of the corners

And roll up!

Fold the sides up..

And roll it over itself, ensuring all the corners are secure, add more glue if necessary.

Ready for the deep fryer!

Heat up the oil in a deep pan/ wok.. until hot and bubbling. And drop..........

Cook for 2 - 3 minutes until golden brownnn

Place on some kitchen towel to remove excess oil and to cool down slightly!

And do the same with their cheese cousins!

Serve around and enjoy!

They should be warm, light and crispy on the outside, and either rich and creamy on the inside from the goats cheese. Or fragrant and meaty from the shrimp!

I'm afraid the shrimp won-tons were gobbled up far too quickly for me to get a picture of the inside. You get the idea though..

We then all squeezed around the kitchen table and had a long red wine fulled evening..

Once you have mastered these there are dozens of fillings that can be used with the won-ton wrappers.. something to really impress your friends with!!