Posts Tagged ‘Breakfast’

Family Breakfast

Posted in breakfast on December 19th, 2011 by Kevin – Be the first to comment

The extended Evering Rd family and special guests Paul & Lara sit down for a slap up breakfast: Potato Croquettes with Green Nori Sprinkles, Salt & Pepper; Scrambled Eggs; Smoked Organic Bacon; Grilled Tomatoes with Balsamic Vinegar, Olive Oil and Garlic; Sauteed Chestnut Mushrooms with Garlic, Parsley, Shoyu and Agave Syrup; Blanched Kale; Roasted Red Peppers with Sherry Vinegar and Toasted Sourdough.

Breakfast, Crete style

Posted in breakfast on September 6th, 2011 by Kevin – Be the first to comment

Fresh Figs, Melon, Nectarines, Greek Yoghurt, Walnuts and Almonds, drizzled with locally produced Thyme Honey.

Wilton Way experience

Posted in breakfast, meals on March 20th, 2011 by Kevin – Be the first to comment

It’s not often you can enjoy a hearty breakfast while witnessing a live (or perhaps pre recorded) Radio broadcast. But you can do this, at the delightful Wilton Way Cafe, home of London Fields Radio. Breakfast was Avocado and Chilli flakes on Toasted Sourdough, with a side of grilled Bacon and a squeeze of lemon. Delish.

Breakfast plate

Posted in meals on March 19th, 2011 by Kevin – Be the first to comment

Scrambled Organic Eggs with fresh Parsley, Vine Tomatoes and Onions cooked in Olive Oil, Balsamic Vinegar on Sourdough Toast, homemade Hummus and a a sprinkling of chopped Scallions.

Savoury Breakfast

Posted in autumn, meals on December 4th, 2010 by Kevin – Be the first to comment

An assortment of leftovers which came together to create a satisfying Savoury Breakfast the next day: Rice & Millet Stir fried with Sauteed Red Onions; Arame, Onion & Carrot with Toasted Sesame Seeds; Scrambled Egg; a sprig of Parsley to garnish.

Porridge Season

Posted in autumn, meals on October 11th, 2010 by Kevin – Be the first to comment

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As the temperature cools, I welcome Porridge back as my breakfast staple, with its simple and satisfying regime which helps to start the day nice and gently. Whole Porridge Oats are soaked overnight in Water with Sultanas or Raisins and a good pinch of Sea Salt. Cooked on the stove in the morning, alongside washed and toasted Sunflower and Pumpkin Seeds. Served in a bowl with a good spoon of Tahini, Maple Syrup and a splash of Oatly, (take your pick of milky liquid), and the Toasted Seeds to finish.