Archive for the ‘Breakfast’ Category

Thanks Janice

Sunday, February 10th, 2013

It was my birthday last week and I really love birthdays. I mean, really. A lot of people seem apprehensive about making a big fuss about their birth, but it’s not really about that. It’s about having a good excuse to get the best people in one place and do some really great, or in hindsight not so great, dancing. Birthdays also mean presents, and in my goodie bag from my best friend were two foil wrapped gems. Two perfectly ripe avocados. I’m not sure her mother knew how much these would be appreciated. But they were.




Baby Plum Tomatoes

Fresh Coriander



Smush the avo on the toast and arrange as depicted. Eat in bed with a TV show such as Arrested Development or Girls. Follow up with some strong black coffee and an attempt at productivity.

It’s Grrreat

Monday, February 6th, 2012

Oft have I been outraged by the extortionate price of good cereal and oh my does woe betide me when I resort to masticating the cardboard that most supermarkets pass off as fast-breaking material. I struggle to get out of bed in the morning when I know the only sustenance available is a fibrous mulch so similar to grout I might as well be eating…grout.

There is, however, one benefit of this pre-noon endurance challenge that comes in the form of a little something we often take for granted: perspective. If sub-standard bran flakes are one of my biggest concerns, then I’m a pretty fortunate lady .

What I mean to say is I’ve toyed with Leon’s recipe for granola and I now wake up looking forward to a bountiful crunch in the morning, which sets me up nicely and is a long way from the over-priced tree bark I’ve become accustomed to. For now, I can concentrate on my other dilemmas, which could prove to be somewhat more difficult than roasting some oats.


Really Great Granola (makes lots and lots)

150g runny honey

75ml sunflower oil

250g oats

100g bran

100g wheatgerm

150g sunflower seeds

150g pumpkin seeds

75g sesame seeds

100g sultanas

100g other dried fruit e.g. apricots, pineapple, cranberries


Typing this out made me realise that there really isn’t a strict recipe for this. I’m not a very nutty person but I know a lot of people would appreciate the addition of some hazelnuts or pecans. Dates are also great but as they are very high GI, I’ve left them out. Also, we have bran and wheatgerm lying around as it goes in our bread, but if you’re struggling to find some then Planet Organic or The Grocery do good affordable ones. Sorry that’s for Londoners only.

  • Preheat the oven to 200°C.
  • On a low heat, in a small saucepan, melt the oil and honey together so it’s super runny.
  • Lay the oats, bran and seeds out on the biggest baking tray you have, potentially across two.
  • Then pour the oily honey over your oat/bran/seed combo and mix well. It will still be quite dry but that’s fine.
  • Bake for 20 mins, mixing halfway through.
  • Leave in the tray to cool.
  • Chop additional fruit and nuts if need be.
  • Mix everything together and store in an airtight jar.
  • Greet the day with some of your granola, yoghurt and fruit for something to keep you going for aaaaggeessss. Or at least until lunch.

Brunch is the new Mass

Wednesday, June 8th, 2011

Last week I went on holiday with some friends to Copenhagen. However, this post is not about that. It’s about how Berliners do brunch.

Having not seen said friends in a while, they endeavoured to inform me of how predictable and tiresome I have become since living in Berlin. I am no longer allowed  to begin sentences with, ‘In Berlin…’ (probably because what follows induces such blood-boiling jealousy that people feel the need to eat their own fingers, no?). But here is my real point, this post is not so much praise for the Berlin brunch (although it is almighty) but more of a suggestion of how everyone should do every brunch. Every Sunday.

Look at it. Just look at it. It’s even on a really nice plate. And they chop the fruit up for you. Yes, you feel a little bit like a child but you don’t have to think about it because you can just pop the juicy chunks of ripe perfection into your mouth instead of wrestling with an insufficiently sharp knife.

So my recipe (well actually the recipe from the guys at Kantina von Hugo, Paul-Lincke-Ufer 23, Kreuzberg) for the perfect brunch ensemble is:

Parma ham, fennel salami, rosemary crusted ham

Some soft goat’s cheese and some hard Bergkäse

Ruccola salad with matchsticks of celeriac and a few kalamata olives

Freshly baked bread and butter

Slices of melon, kiwi, orange, strawberries and some grapes.

Freshly squeezed orange juice and a milchkaffee (like a cappuccino but not)

Really nice plate.