Well, this is quite a ride, isn’t it? Waking up to political chaos, walking into work while it rains and taking a lunchbreak in the sunshine. I mean, it would be quite a ride, if turmoil and multi-season days hadn’t become the new normal for a British summer over the past few years. I’m excited to see what we’re going to vote on next June.
Another classic reaction to stressful situations in the UK is biscuits, and so today we return to shortbread, via fingers plunged into butter, bits of dough snuck into mouths before it can hit the oven, and the scent of freshly zested lemon.
I held back on the alliteration in that title – after all, I used brown bread, and British vegetables, and considered some bonus bacon. But I figured just the four Bs would be cheesy enough.
Having the time and space to make a proper breakfast feels like a funny little luxury to me. It’s the pottering around in a quiet kitchen, coffee brewing on the table while I whisk ingredients. It’s the joy of keeping one eye on what’s cooking and your mind on how the day might unfold. Breakfast is the reason I dream of having a big kitchen with lots of natural light – as much as I love the challenge of a layer cake or the satisfaction of making a complicated dinner, it’s those mornings sipping sweet tea and flipping pancakes in pyjamas that I fantasise about.
There’s a possibility it’s the wrong week to suggest making breakfast in your oven, but I’ll say this: at least it isn’t waffles. I spent Monday morning sweating away in the kitchen making waffles for breakfast, stood over the iron and in front of the oven keeping them warm and occasionally putting my head into the fridge. Worth it? Yeah, especially when I realised I had leftover crumble topping to throw on them, but I can’t say I’ll be repeating it while the weather is so warm. This recipe means you can pop it in and leave the room to avoid overheating.
It makes the most of leftovers – the half pack of mushrooms, a handful of spinach, a few slices of bread, however much cheese you’ve got kicking about – and uses the vegetables that are in season right now.
We do it like this.
Serves four, or three quite hungry people.
100g mushrooms, sliced
12 asparagus spears, woody ends removed and stems cut into thirds
3 large eggs
1 tsp wholegrain mustard
6 slices old bread, halved diagonally
A generous handful of spinach
Chunk of cheese (as much as you like! I did not get these thighs by measuring cheese)
Butter, for greasing
Preheat your oven to 180C, and grease a medium sized baking dish.
Over medium heat in a large pan, cook the asparagus pieces and mushroom slices until just softening. As they cook, whisk together the eggs, milk, and mustard.
Remove the mushrooms and asparagus from the heat. Dip a slice of bread in the egg mixture, transfer to the baking dish, almost-standing, and layer with mushroom, asparagus and spinach, and repeat. When all the bread and vegetables are arranged in the dish, grate as much cheese as you fancy over the top. Bake for about 30 minutes, or until deep golden brown.
Bread is a bit of a weakness of mine, in two ways: I love eating it fresh…but I’m not great at making it. Enriched dough? Fine, no problem. Pizza dough? My nemesis.
I’ve tried, truly. I’ve spent hours looking at flavour combinations I’d like to try and dreamed of jammy balsamic toppings. I’ve put the hours in. Pizza doughs that take a whole day: failed. Pizza dough that’s quick: failed.
Cheaty pizza dough made from a supermarket ciabatta mix? Ding ding ding, we have a winner!
There’s something about making pizza at home that means you can overlook the mountain of cheese because, well, at least it’s not Dominos, right? It’s a pizza recipe you can make on a work night, without faffing about with yeast. That, my friends, is my kinda meal. Read More
“I,” I declared to my flatmate, four and a half years ago, “am going to get a waffle iron, to celebrate moving to London.”
Spoiler: I did not get a waffle iron. Until thismonth, when my lovely colleagues bought me one.I am an idiot, and it is one of the best things that’s ever happened to me. Admittedly, I once said that about a pod coffee machine too, but we have all been young and foolish (and then older and foolish).
Anyway, a waffle habit is a hard one to sustain, due to the fact that a lot of the recipes out there use a load of butter. I mean…enough butter to make a 12-person cake with, some of them. A horrendous quantity.
So! Waffles, made fluffy with egg white, with minimal, and even then, optional, butter. A lil bit of sugar. A good basis for fruit and yoghurt, or avocado and eggs, or cheese, under the grill. Read More
What this blog is, really, is a series of love letters about the people in my life, and sometimes to vegetables. There’s even one love poem, about speculoos. It’s never truer than with cakes, and a round cake on here is almost always a food-based emotional outpouring, because I’ll only make a big, proper dessert, big enough that it could almost be a weapon, for someone I really care about*.
This one was for the work wife.
It’s weird, the intensity of the relationships you form at work, with people you see more than your housemates and family. The ones that are right there when things go wrong, and bring snacks to remedy it, and the ones that make you cry with hysterical laughter. Read More