Month: February 2013

HANGOVER COBWEB COWBOY BRUNCH


This little one-dish-wonder-brunch is so easy that it requires no ‘normal’ brain power (unfortunately, other functioning senses may be required), so it’s the perfectΒ cureΒ to that blinding weekend hangover you’ve got πŸ˜‰

Recipe for 2 broken bodies. Increase quantity for extra bodies or bigger hangovers.

EXTRA BITS: If you’re the eggy type, crack some eggs over the final mixture right before it goes in the oven, and you’ve got yourself a dish made in yolkee heaven. OR, if you don’t have an oven because you put some firecrackers* in it for some reason, throw all in a pan… Hangover be gone!

*do not try this at home. I never have myself, but the weekend is young.

Follow the steps, eat, lounge, recover!

x

One-Tray-Wonder-Brunch for Cowboys

BELLY INGREDIENTS:

Good quality bread will cure thee better, but whatever takes your fancy

3 medium sized potatoes

12 (or more) button mushrooms

Half a medium sized onion

Sausages of choice (number to be deemed by the belly)

2/3 tablespoons of olive oil

Salt, pepper, mixed herbs and dried or fresh chillies

STEP 1:

Preheat the oven to 200C/400F/Gas mark 6.

STEP 2:

Slice 3/4 medium sized potatoes into 1cm sized slices. Mind the hungover fingers! Throw them into a pan, cover with water, add a pinch of salt (something my Grandmother used to do), cover and bring to the boil for approx. 5/7 minutes. While that’s simmering in the pot, finely chop half a medium sized onion into slices.

STEP 3:

Having used your trusty phone to set a timer for the potatoes (you are hungover don’t forget), you’ll (by now) have drained them off and mentally willed yourself not to cover them in butter and dive in head first.

STEP 4:

Grab yourself a baking tray, and haphazardly layer the potatoes in the pan, then add the onions and mushrooms. Lovingly splash all ingredients with generous ‘glugs’ of olive oil. I tend to ‘eyeball’ this stage but if you’re feeling like you need direction, 2/3 tablespoons should do it.

Sprinkle with a pinch of salt, pepper, mixed herbs, and dried chillies (or fresh) to kick start your body back to health.

Haphazard layering and sprinkling

NOTE: I put my (veggie) sausages in the same tray at this stage to cook everything together.

STEP 5:

Cook in the oven for approximately 12/15 mins, depending on your oven and sausage requirements πŸ˜‰ (please avoid meat sweats by cooking your sausages correctly).

STEP 6:

Serve from the pan with some beautiful bread, fresh coffee, and the love of a Corkonian Irish Woman πŸ˜‰

Fair thee better bread

x

S.

FROM ME TO YOU…


Most people won’t ask where their flowers come from or care that most of them are covered with pesticide or that Dutch green-housed roses have a much bigger carbon footprint than those airfreighted from Kenya, because HELL… I buy Β£1/Β£2 bunch of Daffys/Tulips from Horseco too.

But, seeing as only 10% of all cut flowers bought in the UK every year are actually from here, well… maybe next year we can all pick nettles and dip them in glitter or something? πŸ˜‰

Here’s a cat with hearts on it bi*ches! Happy Hallmark/Valentines Day MOFOs! Love, sprinkles, and Fair Trade to all!

 

x

Yeah. So?
Yeah. So?

The Budgeteer’s Bruschetta


I love a good pungent garlic, so I urge you to follow the recipe to your own taste when it comes to deciding how much to use. While I’m perfectly happy to breath a fire of garlic hell before me, others might not be so forgiving.

When it comes to basil, again, use your own taste buds as a guide, but if you’d rather the taste of basil come through in the dish, ease off on the human dragon fire garlic.

Finally, if you’re like me and can’t muster up the money for some sourdough bread, take heart in the trusty sliced loaf… It works just fine! I’ve chosen to go with a multiseed farmhouse batch loaf. I’m all about quality, but when my wallet is being a toe-rag, the next best thing will do just dandy.

Β pBudgeteer's Bruschetta

Recipe (x1 serving)

1 tablespoon of olive oil

2/3 mushrooms sliced

Β½ clove of garlic finely chopped (keep the other half for rubbing the bread)

6 baby tomatoes chopped

3 basil leaves finely chopped

1 slice of bread

  1. Cut your slice of bread into two, and pop in the toaster
  2. On a medium heat gently fry the finely chopped half clove of garlic for a minute or two, then add the chopped mushrooms and fry until softened (3/5 minutes should do it). Add a sprinkle of your finely chopped basil right before you take the mushrooms off the heart
  3. Rub your now toasted bread with the other half clove of garlic and top with the fried garlic, mushrooms, and basil mix.
  4. Top with the chopped tomatoes and sprinkle with basil.
  5. The Budgeteer’s Bruschetta is served.