Sunday, May 31, 2009

All Day Breakfast



Jared is golf obsessed. He plays several times a week and really is exceptionally good at it! I like to feed him a big hearty breakfast Sunday mornings before he heads off to the golfcourse for his day of comp golf.

Laura taught me this recipe. I once slept at her place and woke up to this for breakfast! I think I probably had too many wines the evening before so this would have put the fire out for sure!

I've been making it ever since and Jared is a massive fan of it!

8 rashers of short cut bacon chopped
2 tomatoes, deseeded and chopped
3 tablespoons chopped spring onion
5 eggs
1 dessertspoon butter
S&P
50ml milk
1/2 cup parsley finely chopped
Worchestershire sauce (or your fav breakfast sauce)
Toast

Chop the bacon into small squares and fry in a frypan. Meanwhile chop up the tomato and spring onion.

Whisk together the egg, milk, butter and half the parsley to prepare to scramble the eggs. Season to taste.

Add the tomato and spring onion to the bacon once the bacon is crisping up. Scramble the eggs.

Make the toast. Spread with butter. Arrange the scrambled eggs on the toast and top with the bacon, tomato and onion mix. Sprinkle with left over parsley. Season with salt and pepper and as much Worchestershire as you like.

Serves 2


E.

Saturday, May 30, 2009

I'm Back! With Spinach & Ricotta Dip



It has been 20 long months since I posted on the Baker & the Curry Maker and a lot has happened in that time! I have a perfect new man, a funky new home, a new exciting job and a brave new hairstyle plus a few new gorgeous friends. I've been itching to get back into the blogging lately. I almost made it back last weekend with a lemon slice but I was staying at my parents place in Clare and didn't have my camera. And so this is my returning recipe.... Spinach and Ricotta Dip.

I've had this at morning teas at work a few times and I actually get frustrated when staff bring it along. I want to pick it up and take it back to my desk where I can devour it all myself. This week another pesky staff member brought it in and I decided to make one all of my own today so I can sit in the comfort of my lounge room and inhale it. I so badly didn't want to share with my boyfriend that I made him one all of his own also!

It's simple and always a hit!

300g Ricotta
500g Frozen chopped spinach
100g Danish Feta
300g Sour Cream
1/3 cup chopped chives
30g Spring Vegetable Soup Mix
Freshly Ground Pepper
Cob bread

Squeeze and discard all liquid from thawed spinach. Place into a large bowl. Add ricotta, feta and sour cream. Stir until well combined and smooth. Add chives and dried soup. Season with freshly ground black pepper. Mix until well combined.

Using a serrated knife, slice a 3 to 4cm-thick slice off top of loaf. Set aside. Remove soft white bread from centre of loaf to form a bread 'bowl' and use this to scoop out the dip. Spoon spinach and ricotta mixture into loaf. Serve immediately.

E.