Lunch

Soup of the day.

Sarnies

Bacon, avocado, tomato.
Ham, cheese, chutney.
Salt beef, gherkin, mustard.
Prawn, rocket, mayo.
Chicken, roast peppers, mozzarella.
Tuna, cheese, onion.
Falafel, halloumi, hummus.
Fish fingers, tartar sauce, rocket.

Ciabatta, baguette, sourdough, wrap.

Croque Monsieur
add egg 

Salad bar.
Zucchini.
Spinach & green bean.
Potato.
Mozzarella and tomato.
Brocolli & bacon.
Beetroot.

Breakfast.

Stuff

Smashed Avocado 

Mushrooms 

Garlic Tomatoes    

Baked Beans 

Spinach

Smoked Salmon 

Streaky Bacon                

Ham

Chorizo

with eggs
Poached

Scrambled

Fried

Boiled

on toast

Sourdough

Muffin

Wholegrain

Rye

add hollandaise.

Full English - 2 streaky bacon, 2 fat sausages, eggs any style, button mushrooms, grilled tomato, baked beans, potato hash. Optional toast.

Veggie Brekkie - 2 veggie sausages, baked beans, eggs any style, smashed avo, button mushrooms, potato hash, grilled tomato spinach. Optional toast.

Bacon butty - Streaky bacon with mayo/ketchup. Add avo.

3 tiered sausage butty - Cumberland sausages, onion chutney, tomatoes, rocket.

Green eggs & ham - Ham, poached eggs, pesto, rocket on sourdough.

Homemade granola and natural yoghurt

Add berry compote.

Porridge

Add berries, honey, banana or stewed cinnamon apple.

Pancakes

Bacon & maple syrup

Blueberries

Banana & nutella

Pastries of the day

Croissant

Pain au chocolat

Out of my kitchen.

Instagrams and food related outings from the past few months...

Soho Food Feast.

Foxlow, London.

Caravan coffee, London.

Mogg & Melzer, Berlin.

Bluebird Tea Company, Brighton.

Liv's Raspberry Meringue Cupcake. 

Brighton Food Festival.

Trolls Pantry, Brighton.

Bodega, Brighton.

The diner, Covent Garden, London.

Marwood, Brighton.

The Meatwagon, Brighton Beach.

Falafel Pittas.

Healthy comfort food. As a vegan, my mum used to make these on a regular basis. I haven't made them in a while but i'm so glad I did. 

Ingredients.

For the falafel:

1 x 400g tin of chickpeas.

1 x 400g of mixed beans.

1 lemon.

1 tablespoon harissa.

1 teaspoon allspice.

1 tablespoon plain flour.

1 bunch fresh coriander.

Olive oil.

For the sides:

1 or 2 peppers.

A few handfuls of rocket,

Half a cucumber.

Halloumi.

Olive oil.

For the tzatziki:

250g natural yoghurt.

Half a cucumber.

Half a lemon.

Half a bunch of fresh mint.

Recipe.

For the best results, you should use a food processor. However if you don't own one, you can simply put all ingredients in a bowl and mash with a potato masher. The falafel may not be as smooth but it will still taste just as good.

Drain the beans and chickpeas and put them into the processor. Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks. Blitz until smooth, scraping down the sides of the processor if needed. Scrape out the mixture and use clean, wet hands to quickly divide and shape into 8 patties. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.

In a separate frying pan, add the cut peppers and halloumi until charred/golden. Pop a few pittas into the toaster.

For the tzatziki, use a grater to coarsely grate the cucumber and sprinkle it with a pinch of salt. Put into a bowl with the natural yoghurt, juice of half a lemon and a pinch of pepper. Finely chop and add the top leafy half of the mint and mix together. Alternatively, shop bought tzatiki will also work.

Serve on a board/platter with chopped cucumber and rocket and get stuck in.

Ange's Peanut Butter Cups.

Ingedients.

3 packs of chocolate chips.

A tub of peanut butter.

Brown sugar to taste.

Recipe.

I got the mini muffin case things from a shop in Brighton 'Tiger'. It's amazing. Anyway i'm sure you can probably get these in supermarkets, crafts shop, home stores. Microwave 2 packs of chocolate chips until melted. Use teaspoon to cover the bottom and up the sides of the cases making sure there's no gaps. When they all have the base, pop them in the fridge for about an hour or however long it takes for them to harden.

Whilst they're in the fridge, put enough peanut butter into a bowl that you think will be enough for however many cups you've made. Add spoon fulls of sugar until the peanut butter tastes sweet enough. Then get the cups out of the fridge and using two teaspoons, decant the peanut butter into the cups leaving enough space for the chocolate topping. Put them back in the fridge for about 30 mins.

Microwave the last packet of chocolate chips and get the cups out of the fridge. Drizzle the melted chocolate over the cups so they're all covered and put back in the fridge for an hour. If you don't have pretty cases like I did, then just try and get plain ones and take them out of

the cases after a few hours in the fridge. They come out really shiny looking like little chocolates.

It's all very therapeutic, trust me ;)