Eating a hot breakfast is a rarity in my world. It’s usually a cup of coffee and a banana (with a protein shake in hand) before I rush out the door with my toddler in tow. We do find time to make it a family affair on the weekends though, and for that I’m grateful…. Read more »
Caramelized onions are made to sound way harder to make than they actually are. Sure, they take a bit of time to cook down and become jammy, but other than the occasional stirring, there’s really not much effort that goes into it. A few key things to remember and you’re good to go – start… Read more »
Writing out this recipe was not fun. There are four different components here and although the instructions under each read “add all the ingredients to a bowl and toss”, it required a bit of uncharacteristic patience on my part to type out. The irony, since the dish itself comes together so easily. Start with the… Read more »
It’s been a hot minute since I posted a recipe on here that doesn’t include mushrooms, spinach and eggs. Clearly breaking my own rules so I’m here to promptly correct that. Baking eggs this way somehow seems to transcend the whole ‘eggs are breakfast’ mindset. Or so I’ve gathered from conversations. (We eat salads for… Read more »
Patatas bravas or ‘spicy potatoes’ is a dish native to Spain, and served typically as a part of tapas: small plates of shared food. Like most tapas dishes go, they’re pretty straight-forward and simple to make but without compromising on flavour. Full disclosure: I’ve never been to Spain. Everything I know about their food only… Read more »
Given that a major chunk of my life’s mission is to French toast and ‘casserole’ everything, I’m making a case for this caponata version today. Both French toasts and casseroles are ideal candidates to use up leftover bread. A stale/dried up loaf is actually a good thing in both cases. In French toasts, a dry… Read more »
I call this a breakfast salad cos, well, you know, it has bread and eggs. And I eat it for breakfast. (Food names and classifications are so arbitrary though – this could just as easily be eaten as a part of another meal too of course). Caesar salad – a classic. I didn’t mean to… Read more »
If you’re looking to switch up your breakfast porridge and give oatmeal a break, this one’s for you. The problem with quinoa for breakfast (or at any time, to be honest), is that it takes an age to cook. To get around this, I soak it the previous night (in the fridge). Soaking softens the… Read more »
We eat all kinds of things for breakfast. Pancakes, waffles and French toasts—in all their various forms—make an appearance at least every other weekend, as do savoury porridges, quesadillas, honey chilli potatoes (brilliant alongside Turkish eggs), fritters, ratatouille and grilled vegetables. Salads too – both fruit and veg. Given this, classifying something under the breakfast… Read more »
Colcannon—a St.Patrick’s day staple—is a traditional Irish dish of mashed potatoes cooked with cabbage or kale. I usually make fritters or potato pancakes if I have leftover mash knocking about the fridge. (Not that boiling potatoes is hard work; please just cook some if you don’t have leftovers.) And in my quest to jam vegetables… Read more »
I’m all about savoury oats these days. The inclination to savourize (?) crept in with mushroom congee a few months ago and we’ve been eating it every fortnight since. It might also possibly be one of the nicest things I’ve made this year (along with a mushroom orzo which will make an appearance here shortly)…. Read more »
I want to focus on this pesto cheese for a minute before I go any further. You know how you end up buying a big bunch of basil, use a tiny amount in your dish and the rest just rots in your fridge? My solution to this recurring problem: pesto cheese. Having pesto in your… Read more »
These are my go-to flour tortillas. With a ratio of 2:1 of plain flour to whole wheat, they are straightforward to make and don’t dry out and harden upon cooking. They also don’t feel like there’s even a trace of whole wheat in them. Basically we’re avoiding all the things homemade tortillas are notorious for…. Read more »
I like my scrambled eggs just set. Holding its shape and all the watery bits cooked out, but with soft, large, barely-set curds. They cook in under a minute and you need a non-stick pan for the job (kudos if you’ve managed to do this in cast-iron; they come out like rubbery pucks in mine)…. Read more »
I lived in Yorkshire for a year and a half and never learned to make Yorkshire puds there (I did eat my fair share of them though). And here I am in Chennai fiddling about with ratios and proportions. I wish I’d foreseen this obsession a bit sooner. But thankfully these are ridiculously easy to… Read more »
