Eggy bread breakfast sandwich

I made this yesterday morning. It’s the perfect hangover material without being too bad (or at least not as bad as a fry up).

Ingredients
2 eggs per person
2 slices of bread per person
haloumi cheese
sliced ham
splash of milk
tomato ketchup
ground white pepper

For the eggy bread:
Beat the eggs with the milk, and add a generous sprinkling of pepper (just like for making scrambled eggs). Soak each side of a piece of bread, and cook on a lightly greased griddle pan turning every now and again until both sides are browned. If making lots then make sure they stay warm, while cooking the others.

For the filling:
Slice up enough haloumi cheese to comfortably fill each sandwich, and cook on the griddle until nicely browned. Add the cooked cheese with a slice of ham to each sandwich, and a smudge of ketchup (or brown sauce) if you’re that way inclined.

Malaysian Chicken Soup

From the back of a Pret sandwich…

Ingredients
1/2 tsp dried, red chilli flakes
2 cloves of garlic, finely chopped
2cm chopped galangal (ginger)
1 1/2 tsp tumeric
2 medium red chillies chopped and deseeded
1 stick of lemongrass, finely chopped
2 medium shallots, finely chopped
1 1/2 tbsp vegetable oil

1ltr chicken stock
2 medium potatoes, diced
2 chicken thighs
200ml coconut cream
1 large sweet potato, diced
2 tbsp fish sauce
3 spring onions, sliced
Juice of lime

Rehydrate chilli flakes in water for about 5 minutes, then add the garlic, galangal, turmeric, red chillies, lemon grass, shallots and oil and fry for about 20 minutes. That’ll make the paste.

To the paste, add the chicken stock and potatoes and simmer until the potatoes are soft. Blend until smooth and add the sweet potato, coconut cream and chicken and cook for another 10 minutes until the sweet potato and chicken is cooked. Then add the fish sauce and lime juice, and top with spring onion to serve.

Potentially Healthy Muffins

They’ve been sold as healthy to me, although with all that butter and sugar I think it’s a rather flexible use of the word.

115g butter
110g brown sugar
3 mashed bananas
115ml milk
1 tsp vanilla extract
2 eggs
175g wholemeal flour
100g wheat bran
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
handful of chopped pecans

Preheat oven to 190. Mix sugar and butter until ‘creamy’. Add mashed bananas, milk, vanilla, eggs and milk. Combine the flour, bran, baking powder, baking soda and salt, and add that to the mixture. Pour generously into muffin cases (this should make about 14 decent sized muffins) and put in the oven for 20-25 minutes.

I have eaten some and frozen some. They look like this.

Spicy spinach and tomato pasta sauce

Ingredients:

Fry shallots and crushed chillies in a drizzle of oil for a few minutes. Add garlic and cook for another minute. Add mushrooms and balsamic vinegar, and cook until mushrooms are done. Stir in sundried tomato paste and chopped tomatos and heat through. Add spinach and cook for a couple more minutes until spinach is soft.

For a thicker sauce, forget the chopped tomatos and reduce the amount of tomato paste.