cheese, chilli and garlic mushroom omelette

Omelettes are a fantastic brunch, lunch or even dinner option – so simple, easy to make and very filling. Plus you can adapt it to your taste and what’s in season.

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My daughter loves a cheesy omelette as a lunch option so we decided to join her by adapting the recipe to make it more tasty.

  • butter
  • sliced mushrooms – one pack is enough
  • chopped spring onions
  • finely chopped red chilli
  • finely sliced garlic clove
  • 2 beaten eggs
  • grated cheddar cheese
  • handful of rocket

Heat butter in a frying pan and cook the mushrooms until most of their liquid has evaporated. Add spring onion, chilli and garlic to the mixture and cook for a few minutes. Season with salt and pepper and put aside.

Wash the pan and add butter before pouring in the beaten eggs. Season and cook gently. When the omelette is almost set, sprinkle over the cheese then spoon over the mushroom mix until the cheese melts. Add the rocket and put onto a plate.


Brunch – french toast

Hello Breakfast! A lovely breakfast dish, easy but filling. Ordinary French toast can be changed easily to become fancy french bread with a few exciting additions.

Coconut French Toast

First up is fluffy french toast made with desiccated coconut giving it a lovely texture and coastal flavour. Then it’s cooked until golden and drenched with an irresistible, deliciously sweet syrup and to finish it’s sprinkled with shredded coconut. Recipe from Anjum’s Indian Vegetarian Feast which is definitely worth buying.

  • Eggs – 1 per person
  • Bread – 2 per person
  • 200 ml of milk
  • 3 tbsp sugar
  • 6 tbsp dessicated coconut
  • Butter
  • Vegetable oil

Whisk together the eggs, milk and sugar. Spread the coconut on a small plate. Heat oil and butter in a large frying pan, dip one slice of bread in the batter for about 30 seconds and transfer to the plate of coconut pressing gently, turning to coat both sides. Place into the hot pan and repeat with the other slices. Cook over a flame till golden brown on both sides. Add maple syrup for extra sweetness and some raspberries.

Another tasty addition to the french toast mixture is mixing in Indian spices – chilli powder, salt and a pinch of haldal giving it a kick.

Anyone else have any tasty combinations to their breakfast french toast to share?

Breakfast – poached eggs and creamy mushrooms on sourdough bread

Breakfast dish

As it was my husband’s birthday and too cold to go out with the little baby, making breakfast at home was called for to celebrate…

The main ingredient is the bread and you have to get this right to make sure it tastes good. Sourdough bread is a firm favourite in the house we and always have it to hand – great tasting simply toasted with some butter or with cheese and chutneys.  Gail’s Bakery have several different types as does good old Morrisons.

For this meal, we made creamed mushrooms  which could be also be small snack or a little starter. Cook some mushrooms (wild is better but any will do) in a pan with butter, olive oil, garlic, shallots, sea salt and grounded pepper until the onions have softened and the mushrooms are starting to caramelise and take on colour. The best thing about this dish is that the juices naturally cook out of the mushrooms and mix with the butter and once cooked you need to add a touch of cream to get a sauce that’s creamy when it’s not.  Add some parsley to finish and a dash of lemon juice to give it some flavour.

A perfectly cooked poached egg is tasty and healthy! Fill a pan with boiling water from the kettle and add a pinch of sea salt bringing to a simmer over a medium heat. Crack each of your eggs individually into a cup lined with cling film, add salt, pepper oregano and twist the cling film pocket at the top to create a pouch. Gently pour it into the water and cook – a really soft poached egg takes 3-4 minutes and a soft to firm one will need 6-7 minutes (dependent on egg size).

When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast, creamed mushrooms and a cup of tea! Nom Nom.

Local gem – Boyden’s Kitchen

Boyden’s Kitchen has just won Grazia best local deli and I’m not surprised at all. This cafe (not a greasy spoon) in Friern Barnet is just around the corner from my parents and last weekend, my cousin arranged for my aunts, mum and us to have brunch there.

Boyden’s Kitchen is a family business, made up of new mum Anna, Ben the chef and baby Finley. It’s a great place to take a baby as well – spacious and not packed out at all! Ben even came over to meet little baby Reya. The Kitchen prides itself on really good quality, well sourced produce at reasonable prices with a clear love for food.

And the food really was very good – we have the veggie breakfast, veggie burrito and creamed mushrooms on sourdough toast with wilted spinach and poached egg. I deviated from my normal choice of French Bread and chose the latter dish – as can be seen in the pic (taken by Meera Shah) below….one of the best brunch dishes around! It was spurned my love for sourdough bread – I must remember to buy a loaf from there next time!


We did finish up by sharing pancakes with maple syrup, strawberries and blueberries! Boyden’s is a great place to have breakfast, a cafe that’s just right for a lazy morning with family or friends.

Mmmm pancakes….