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EGGS WITH MUSHROOMS & SPINACH + QUICK CHILLI BUTTER

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 »

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OVEN-ROASTED PATATAS BRAVAS

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 »

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CAPONATA & GARLIC BREAD CASSEROLE

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 »

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BREAKFAST CAESAR SALAD WITH PEPPERONI

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 »

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QUINOA PORRIDGE WITH STRAWBERRIES

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 »

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BEANS WITH ZUCCHINI, KALE & BOILED EGGS

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 »

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COLCANNON FRITTERS + BURST CHERRY TOMATOES

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 »

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SPINACH OATMEAL

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 »

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RATATOUILLE WITH PESTO CHEESE

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 »

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LEEK, MUSHROOM & EGG QUESADILLAS

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 »

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GREEK SCRAMBLED EGGS

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 »

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YORKSHIRE PUDDINGS WITH PEAR & GINGER COMPOTE

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 »

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OATMEAL CONGEE WITH MUSHROOMS

At this rate, I may as well make it official, pivot into a ‘breakfast only’ website and not worry about my lack of enthusiasm for anything else. If you’ll stick around, I promise to make it worth your while with (more!) French toast variations and nestling eggs into anything that even closely resembles a sauce…. Read more »

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OVEN-ROASTED HONEY-CHILLI POTATOES

I often replace potatoes in recipes with yams, sweet potatoes and plantains. Not just for their better nutritional content, but also to get some variety in the food that we eat at home. Needless to say, I obviously wouldn’t replace them if they didn’t taste good. They do of course taste good. Dare I say,… Read more »

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BREAKFAST EGG SALAD (NO MAYO)

Had to add the ‘no mayo’ banner to the title to make it loud and clear that creaminess can be achieved without dousing everything in (my very biased, crude opinion)—goop. From being a downright rejecter of the eggy dressing, I’ve now become somewhat tolerant to it in a few, very specific things. But either way,… Read more »