All pretty gold handles, chic silver curves, and some serious chef type items, like the best sauté pan I’ve ever used, and a set of miniature cast iron dishes. Basically, you can put together a breakfast that would usually take a few hours in about 20 minutes.Īs I said the other day, the range is stunning. (If you put loads in the pan, it will steam with some crispy bits around the edges, and if you fill the pan with under half, it will cook like kale chips). I pretty much always cook my kale by sautéing it with a splash of avocado (or light olive) oil, and this pan gets it crisp in around 5 minutes. I know not anyone has an AGA warming oven to slow roast tomatoes in, and I’ve found in a regular oven using a cast iron roasting dish can imitate beautiful, flavourful, slightly caramelized tomatoes in roughly ten minutes. ![]() This is the second half of my two part brunch series for Marks and Spencer to celebrate their new Cook range ( you can find the recipe for my Farro, Avocado & Egg Breakfast Bowls with Miso Yogurt here), which I used to speed up my breakfast somewhat. With pomegranate seeds too, if I’ve got them. I’m not one of those crudité dipping people, but hummus on toast or a crispbread with a drizzle of pomegranate molasses is basically my go to, last minute breakfast/ snack. Whenever it is just me I always buy a tub of hummus. Laugh and call me one of those foodie Southern California health nuts if you will, but kale is my all time favourite vegetable, so sautéed until crisp I’ll pile that on, and we always have a punnet of cherry tomatoes in the fridge, so those slow roast well with thyme from the garden. I’m not one of those people who can easily manage eating on a tray (really, I am the only person who ever eats in/ on bed, and we only eat a meal in front of the TV in the living room on Christmas Day), so my answer to breakfast in bed is always either bowl food, or something on toast.Īnother thing about lazy, just me weekends, is that brunch (I’m never up early enough for breakfast!) needs to be made from things that are seasonal, or simply always in the fridge. This translated into waking up late, making myself what I wanted to cook (rather than what would best feed the family), and going back to bed with it for TV, breakfast and tea in bed. Last weekend was a pajama weekend, where I had the house to myself. ![]() ![]() Monday, 14 November 2016 Recipe: Hummus, Crispy Kale & Thyme Roasted Tomato Toast
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