Simple Bruschetta

Ingredients:
1 ciabatta loaf/french loaf/ordinary bread, cut in thin slices
1 peeled clove of garlic, rub it in a little salt
Extra virgin olive oil

Topping:
Ripe red plum tomatoes
A bunch of basil leaves
A few drops extra virgin olive oil
Rock salt
Fresh black pepper

Method:

Put tomatoes in boiling water, take out as the skin peels. Cool. Peel the skin and chop.

Pre-heat oven for about 10 minutes. Place the slices of bread and toast them for about a minute on each side, until they're golden and crisp and have charred strips across each side. (You could also just toast them in a toaster.)

When its done, mark three little slashes across each slice, rub the garlic in and drizzle about half a tablespoon of olive oil over each one.

Now top with chopped tomatoes, chopped basil leaves, season with salt and fresh black pepper and sprinkle a few more drops of olive oil over before serving. Simples. :)

Picture courtesy Lacasereccia.

Book > Breakfast, Lunch, Tea - The many little meals of Rose Bakery.

The very unassuming cover opens into a delightful picture cookbook from the Rose Bakery, Paris. The very english Rose Carrarini married the very French Jean-Charles moved to Paris to set up Rose Bakery. They enjoy a loyal following are on the list of must visit while in Paris.

Smoked salmon and scrambled eggs (serves 2)

30g butter, plus a little extra for spreading
6 large free-range or organic eggs
2 slices sourdough or crusty white bread, griddled or toasted
sea salt and freshly ground black pepper
4 slices of smoked salmon
1 lemon, quartered

Melt the butter in a small saucepan over a moderate heat until it’s foaming. Whisk the eggs in a bowl and add to the saucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast. Season the eggs to taste and pour over the toast. Drape the salmon over the eggs and serve it with the lemon wedges. Add plenty of black pepper and serve immediately.

Recipe and Picture Courtesy Jamie Oliver

The Full English (serves 2)

Ingredients:
6 good-quality pork and leek sausages
4 field mushrooms, wiped
2 small tomatoes – scored on top
250g smoked dry cured back bacon
170g black pudding, sliced
1 x 420g can of baked beans
2 knobs of butter
6 eggs, preferably free-range or organic, cracked into a bowl and beaten
sea salt and freshly ground black pepper
½ a loaf of thick-sliced bread, for toasting

Preheat the grill to high. Set the oven to its lowest heat and pop 2 plates in it to keep warm.Put the sausages, mushrooms and tomatoes, scored-side up, on to a large grill pan and place under the grill, about 5cm from the heat. Cook for about 10 minutes, turning the sausages once or twice.

Add the bacon and black pudding to the pan and grill for 5 minutes, turning halfway through cooking, until they are cooked and crispy. Put the baked beans in a saucepan and warm gently for 2 to 3 minutes, stirring occasionally.

Place a non-stick saucepan over a low heat. Melt 1 knob of butter in the pan, add the eggs, season to taste and stir gently until just scrambled. Remove from the heat. Put the bread in the toaster, and arrange the sausages, mushrooms and tomatoes with the bacon, black pudding and beans on the warm plates. When the toast pops up, butter it, then put a slice on each plate and top with scrambled egg. Serve with HP sauce or tomato ketchup on the side, and a pot of tea.

Recipe and Picture Courtesy Jamie Oliver.

Cheesy Scrambled Eggs

Ingredients

Eggs (as many as you like)

Cheese Spread

Milk

Salt to taste

Garnish (if required)

Basil

Chilli Flakes

Method:

Crack and drop yolk and white into a wide bowl.

Whisk rapidly. Add generous amounts of cheese spread.

Whisk again. Add three to four tablespoons of milk.

Whisk some more. Add salt to taste.

Slap on butter in a shallow pan. Add the egg mixture.

Scramble. Garnish if required.