When I was a little girl, there was nothing better for breakfast than my grandmothers Matzah brei, served in a little frypan topped with her own apricot jam. It was so delicious that I knew I just had to be loved beyond measure! Well, this weekend was Easter break and we drove 2 hours out of Melbourne to Thornton to my aunty and uncles farm. Rose spoilt us rotten with 3 delicious meals each day. My favorite was her very own take on Matzah brei made thicker and more cake like, topped with caramelised apples and bananas and loads of honey.
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That moment when you cut into a light fluffy poached egg, and the creamy yolk spills over layers of toast, smoked ham and avocado, has to be one of my favourites. But how oh how to guarantee that perfect creamy oozy egg? I was delighted to see that Felicity Cloake on the Guardian food blog, had taken it upon herself to really explore all techniques which you can see here.
I decided to try her most recommended technique, the ‘Vortex’ method and was delighted. It not only works perfectly but produces a super professional and pretty tear drop result. My only modification is that I used a small wok for the water as it gives the perfect depth of water and creates a deeper vortex for the egg to poach in. For Sacha and I there was a 3 minute wait between eggs, which was hardly a wait at all, and the first egg was still warm and perfect.
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What is it about Faded Victorian splendour, crisp linen and hushed attentive waiters, that makes even the most mediocre breakfast buffet feel like a treat? The vast old world proportions of Brighton’s Grand Hotel lend such wonderful theatre to the occasion that I felt like a (somewhat hungover) princess. A stay at the Grand is is a comfy, frumpy treat indeed.
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It’s spring and that means time to eat healthy hearty brunches. This japanese omelette is just the ticket.
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An organic egg fried in butter with chopped spring onions & black pepper on an English muffin, with tomato, basil and crispy bacon starts the day, and ends the week, very well.
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Wont forget my first jet lagged morning in New York. Hungry as hell I stomped towards Soho in need of the Apple shop and sustenance. Fanelli’s menu in the window was a beacon of caffeine, eggs and home fries. Service was prompt and the coffee was bottomless. Maybe not the best ever, but who cares when the space is this gorgeous and my appetite this big. Been there? What you think?
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So I’m in the kitchen at Karmarama, the ad agency I work at. I’m digging around for a jar of marmite or some other toast topping platitude , when David, our creative director, walks in and draws my attention to a humble jar of jam in the cupboard. Turns out he makes it and it has the nicest label ever. Super delicious, rich plum flavour with a serious hint of cinammon to make it just that bit spesh. So, what a cool surprise - a creative director who home makes jam from plums in his Dalston garden. Love it! Not really sold anywhere yet, but will let you know more as soon as it’s on the shelves somewhere.
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Wonderful feta and basil omelette with fresh tomatoes on a Sunday morning. I’m a little focussed on breakfast these days.
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