Brunch: Swiss Scrambled Eggs, Croissants and Shakes

Swiss Scramble

Believe it or not, this breakfast-brunch was not a hangover cure. We have been recovering from the winter flu bug and I’m trying to cram in as many vitamins and as much goodness into us all as possible. So, here are my Swiss Scrambled Eggs - a warmed all-butter croissant, filled to the brim with spinach, ham, Gruyère cheese and scrambled eggs. You could… 

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My Mum’s Polish Potato Salad

Polish Potato Salad

I made my mum’s Polish potato salad the other day. It was one of my favourite salads growing up and it’s perfect for a barbecue party or a pot luck party. The key is to chop the potatoes and eggs (once cooked) as well as the pickles into little tiny cubes, the smaller the better. It looked so pretty… 

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Meli Melo Tomato and Parmesan Scramble

Egg 2-1

We are always in a hurry on weekday mornings, but as often as possible I try and go for a protein-based breakfast over sugary cereals. The children tend to eat porridge or a whole wheat cereal (they are well trained) but sometimes we have quick scrambled eggs with various bits thrown in. Often we add ham, spring onions or mushrooms,… 

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Malted Milk Ice Cream (No Churn) with a Quick Mars Bar Sauce

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This is really Part Two of the ice cream challenge! Before the weekend, I began by making a malted milk custard base for my very first ever home made ice-cream for Kavey’s Bloggers Scream for Ice Cream challenge! I’m only just in time as today is the last day to post entries, but I think… 

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In Season: Honey Roasted Rhubarb with Malted Milk Custard

Rhubarb&Custard3

I’ve had something of an experimental morning in the kitchen, realising that I was running out of time to join in with a new blog event over at Kavey Eats called Bloggers Scream for Ice-Cream. The challenge is to make an ice-cream from scratch using a custard based ice-cream. Hmn, I’ve never made home made… 

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Nutella Bread Pudding with Leftover Christmas Panettone

BreadPudding2

I’m stuck in that very precarious zone of trying to be healthy and good because it’s January and having lots of Christmas treats leftover to get through…what a quandary! The boxes of chocolates have been left well alone, but there was a beautifully wrapped Italian panettone lurking in the cupboard and I really can’t go on eating… 

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Pressure Cooking: Crema Catalana (Spain’s Creme Brulee) by Laura Pazzaglia

crema_catalana_top11

Yesterday we had a fabulous guest post and introduction to pressure cooking by Laura from Hip Pressure Cooking. I was particularly surprised to learn that there are many different cooking methods that you can adopt when using your pressure cooker, such as braising, stewing and steam roasting. So, it’s not all about watery stews and scary noises! This… 

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Chive Scrambled Eggs on Rye with Local Goat’s Cheese

I don’t often share breakfast posts, usually because we are in too much of a hurry in the mornings, but very often breakfast is my favourite meal of the day. When I was young, whenever my dad made breakfast, he would always make scrambled eggs with chopped chives, in Polish ‘szczypiorek‘ - try saying that before… 

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Easter Egg Colouring and Decorating Fun!

Growing up, Easter was always a time filled with traditional and cultural symbolism. Each year, we would colour and decorate eggs, in Polish called ‘pisanki,’ and make an Easter basket to be shared for breakfast on Easter Sunday. I look back on my childhood and remember it as a happy time, marking occasions, remembering our Polish heritage and celebrating feasts. We did… 

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