Saturday, 19 April 2014

Dippy Eggs and Grilled Cheese Pesto Soldiers


Sometimes the simplest things in life are the best.

My husband made me soft boiled eggs and soldiers the other week, they were amazing. We don't have them often but when we do, I love them.

Since then I've been thinking of ways to make them even better and what is better than grilled cheese...? Grilled cheese and pesto, that's what.

It might sound like a really weird combination but if you use Gouda which isn't too strong, it tastes fantastic.


 
Recipe:
(Serves 1)

2 eggs
2 slices gluten free bread
2 slices Gouda cheese
2 heaped tsp green pesto

Heat your grill to a high heat and bring a pan of water to a raging boil.

Lightly toast your bread slices in a toaster and place the eggs in the pan and boil for 3 minutes. No more and no less.

Meanwhile, while the eggs are cooking, spread the pesto on your toast and top with slices of cheese. Place under the grill for about 3 - 4 minutes until the cheese is golden and bubbling.

Remove the eggs from the pan and place in egg cups. Slice the grilled cheese into thin soldiers and serve.

SIMPLE.





Thursday, 17 April 2014

Breakfast Tacos




I'm a little obsessed with brunches at the moment and am enjoying trying out lots of new ideas. This is one of my better ones. Cooking the eggs with the chorizo means they absorb all that amazing flavour and I love the contrast of the crunchy taco shells and the soft eggs.



Recipe:
(Serves 3-4, depending how hungry you are)

8 taco shells
100g chorizo, diced
6 eggs
1 tbsp margarine
Splash of milk
1 avocado, sliced & tossed in lemon juice
20g feta, crumbled 
Salt & pepper
1 tsp oil

Pour the oil into a large frying pan and add the chorizo, cook for a few minutes until golden and the oil runs orange.

Beat the eggs with the margarine and milk. Season and then add to the chorizo. Stir on a medium heat for 3-4 minutes until cooked through and scrambled and the eggs have combined with the orange oil.

Divide the mixture between the taco shells and top with the avocado and crumbled feta. 



Tuesday, 15 April 2014

A Vietnamese Supper at Pho



A couple of months ago, I went to Pho, Brighton for the first time. When my friends suggested going there for dinner I was dubious. I'm always terrified of being glutened when I go out to dinner, as I'm sure most coeliacs are. The thought of broths, noodles and soy sauces scared me.

After a bit of research and a call to the restaurant, I realised I had nothing to worry about as they told me what was safe, which was nearly everything. The noodles are rice noodles and I just had ask for no soy sauce when ordering and tell my waiter that I can't have gluten. The night we went, the waiter was knowledgeable and double checked everything for me, which put me at ease.

I had crispy spring rolls of tiger prawn, crab & pork with a dipping sauce (Nem hai san) followed by chicken noodle soup (Pho ga).

We had a great night and a delicious meal (I had never had Vietnamese out before) and we finished off with cocktails at My Hotel.
 
Excuse the quality of the photos, I didn't take my camera with me so these are all taken on my iPhone!
 




Related Posts Plugin for WordPress, Blogger...