Archive for brunch

Tuna tortilla

Posted in Food with tags , , , , , , , , , , on May 11, 2011 by Robin Gosnall

Half Hour Meals

A can of tuna can often save the day when it’s transformed into a tasty snack or a brunch-type dish such as this. It’s pretty good value for money and it will go quite a long way when you add in a few cooked potatoes.

1 large onion, peeled and finely chopped
a couple of knobs of butter
8 medium eggs, beaten
a couple of medium-sized potatoes (250-300g), peeled, cooked and cut into rough 1cm dice
2 tbsp chopped parsley
1 x 200g can of tuna, drained
salt and freshly ground black pepper

Heat a non-stick frying pan and gently cook the onions in the butter for 3-4 minutes without colouring until soft.

Meanwhile, mix the eggs, potatoes, parsley and tuna and season to taste.

Add the egg mixture to the pan with the onions and stir over a medium heat until the mixture begins to set, then stop stirring and allow the tortilla to set on the bottom without colouring.

Remove from the heat and turn out the tortilla on to a plate. Serve hot or cold.

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Search terms for 7 days ending 2011-05-09

Posted in Blog Stats, Culture, Food, Music with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , on May 9, 2011 by Robin Gosnall

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Sunday Brunch Salad

Posted in Food with tags , , , , , , , , , , , , , , , , , , , on March 13, 2011 by Robin Gosnall

Half Hour Meals

This is one of those salads that comes into its own when you have a load of bits and pieces to use up in the fridge.

You don’t need to use all of the ingredients I’ve used here – it all depends on what you have to hand. Cold potatoes, mushrooms, chickpeas, anything really.

a few handfuls of small winter salad leaves and herbs such as rocket, baby spinach, bittercress, pennywort, whatever
2-3 thick slices of bread, cut into rough 1cm chunks
150g lambs’ liver, trimmed and cut into rough 1cm chunks
150g calves’ or lambs’ sweetbreads, trimmed and cut into rough 1cm pieces
vegetable or corn oil for frying
a couple of good knobs of butter
6 thick rashers of streaky bacon
4 duck eggs

For the dressing:

1 tbsp cider vinegar
2 tsp Dijon mustard
4 tbsp rapeseed oil
salt and freshly ground black pepper

Heat a couple of tablespoons of vegetable oil in a frying pan and cook the cubes of bread for 3-4 minutes on a medium heat, stirring them as they are cooking until nicely browned; then transfer to some kitchen paper on a plate.

Whisk all of the ingredients together for the dressing and season to taste. Season the sweetbreads, heat a little vegetable oil in a heavy frying pan and cook the sweetbreads for 3-4 minutes on a medium heat, turning them as they are cooking then add a knob of butter and cook for a further 2 minutes. Remove the sweetbreads with a slotted spoon and keep warm.

Meanwhile, grill or fry the bacon in the same fat until crisp. Season the liver and fry in the same fat with a little more butter just for 2-4 minutes, keeping it pink, then remove and mix with the sweetbreads.

To serve, poach the eggs, arrange the winter salad leaves, offal and bacon on serving plates or in a bowl with the egg in the centre and spoon over the dressing.

Chorizo, tomato, cannellini bean and coriander brunch

Posted in Food with tags , , , , , on August 28, 2009 by Robin Gosnall

This recipe is from Eat Like A Girl. Thanks to Niamh. Visit her food blog now. You already have? Excellent.



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