Saturday, 16 May 2015

Quick Braised Salmon and Lettuce

Quick and easy dish for a lazy day.

Ingredients(Serve 2):

1 cube of butter
Half of an onion, chopped
1 clove of garlic, chopped
1 small carrot, chopped
1 chicken stock pot
2 skinless salmon fillets
Pinch of sea salt and black pepper
Half of iceberg lettuce, trimmed and chopped
Chopped rosemary


1. In a large pot, melt butter over medium heat, add garlic and onion, cook for about 2 minutes. Add carrot and chicken stock pot and cook until the onion has softened, stirring occasionally.
2. Season salmon fillets with salt and pepper and add to pot, cover and cook for 3 minutes.
3. Add lettuce, cover and cook until lettuce is wilted and salmon is cooked through(about 8 minutes). Sprinkle with chopped rosemary, serve with broth if desired.

Saturday, 9 May 2015

Green Tea Waffle Honeycomb Ice Cream Sandwich

Waffle to begin an indulgent weekend.

Ingredients(Serve 2):

200g Flour
1tsp Baking powder
3tsp Green tea powder
1 Egg
Pinch of salt
50g Light brown sugar
10g Butter (Melted)
200ml Milk
2 scoops Honeycomb Ice cream(or any other flavor)

1. Preheat waffle maker.
2. In a large bowl combine flour, baking powder, green tea powder and salt. In another bowl, beat egg and brown sugar until fluffy, then beat in milk, and melted butter. Stir the wet into dry until just moist. Do not over stir the waffle batter. Brush the waffle maker with a little melted butter and cook it until brown.
3. Put the ice cream in the middle of the two, serve with toppings of choice, I served mine with whipped cream and honey.

Friday, 8 May 2015

Eggs Benedict

It's Fridayyyyyyyyyyyyy! 
Classic brunch for my day off.

Serve 2


1 Spring onion
olive oil
150g baby spinach
1/4 lemon
1 English Muffin (cut in half)
2 Eggs
25g Curing ham (You can use smoked salmon or bacon instead)

For the hollandaise:

25g unsalted butter(melted)
2 egg yolks
1 teaspoon mustard
Malt vinegar


1. Preheat the oven to 120ÂșC, warm the muffin and ham in the oven.

2. Trim and finely chop the spring onion and put them into a frying pan on medium heat with a little bit of oil. Add the spinach and pinch of salt and pepper. Cook until the excess water has cooked away, keep warm.

3. To make the sauce, put egg yolks into a none stick sauce pan, add a bit of water and whisk with a spoon of lemon and mustard. Pour the melted butter into the mixture, mix well. Then add a splash of vinegar and season to perfection. Keep warm and stir it occasionally, you can loosen the sauce with extra splash of water if needed. (You need to keep whisking the sauce otherwise the sauce will be curdled.)

 4. Fill a sauce pan with boiling water from the kettle, bring it to a light simmer over medium heat, add a small dash of oil and a pinch of salt. Crack your eggs individually into a cup, create a gentle whirlpool and gently pour one into the water. Leave to cook for about 3 minutes.

5. Carefully remove it from the pan with a slotted pan, cut off any wispy edges with the edge of the spoon, drain onto kitchen paper. Repeat the same steps and cook the other egg.

6. Divide the spinach and put them on top of the muffins, then add the curing ham, poached egg and spoon a tablesppon of holladaise over each one.

Saturday, 2 May 2015

Escalope of chicken with rocket


For the chicken
  • 3 pieces of skinless and boneless chicken thighs
  • (you can use chicken breast for a better looking result, but I had chicken thighs left over)
  • 5 tbsp plain flour
  • 1 egg, beaten
  • 170g breadcrumbs
  • salt and pepper
  • bunch of basil, chopped
For the salad
  • olive oil, for drizzling
  • splash balsamic vinegar
  • 100g wild rocket
  • 80g/3oz freshly grated parmesan, to serve
  • Method:

1. Flatten each chicken thighs with a rolling pin until it has widen and thinner(this is called an escalope), season the chicken with black pepper, salt and chopped basil.

2. Dredge each chicken in the flour and shake off any excess. Dip each chicken in the egg, then dredge it in the breadcrumbs until completely coated.

3. Pan fry the chicken pieces over medium heat for about 4-6 minutes on each side, or until the breadcrumbs are crisp and golden brown.

4. Then put on a baking tray and cook in the oven for 15 minutes on 150 degree.

5. For the salad, mix all the salad ingredients together in a large bowl

6. To serve, place salad into the centre of each serving plates then place the chicken on top.

Breakfast pizza

Hot and crispy homemade pizza on a Saturday morning topped with full English breakfast. Sound weird? Who cares if it tastes good ;) You might say it's too fattening for breakfast but life is too short for diet. I was craving for pizza and since it was in the morning, I came up with this crazy idea...


Pizza dough - recipe here
Baked beans
Tomato ketchup
Hash browns

1. Cook the bacon in a pan over medium heat until crisp, cut the bacon into strips; Slice the sausage into small pieces.
2. Preheat the oven to 220C
3. Roll out the dough on a lightly floured surface, slide the dough onto a lightly greased baking paper.

4. Top with tomato ketchup, baked beans, bacon strips, sausages and hash browns.
5. Bake for about 8-10 mins.
6. Remove the pizza from the oven, Carefully slip each egg out of its cup and onto the pizza. Shake on a little salt and pepper. Bake for another 5 to 7 minutes or until the whites and yolk are just set and golden.