BEST BREAKFAST

Totally inspired by (slash totally ripped off from) one of my favourite places for breakfast in my neighbourhood, Fego’s. Fego in St. John’s Wood is the only London branch of this South African chain, though the feel of the place (and its food) defies being that of a “chain-restaurant”. They do incredible breakfasts (umm, hello... Crunchy Nut French Toast?!), and they always have delicious freshly baked goodies on display! My favourite thing on the whole entire menu, however, is.... The Salmon, Avocado and Tzatziki Croissant

First, make a batch of Tzatziki… I usually make loads as it is yummy on anything! Grilled fish, roasted vegetables, Kettle Chips, Ryvita, or, you know, straight into my mouth…

            1 pot of Greek yoghurt

            1 clove of garlic

            1 cucumber, de-seeded and diced

            handful of fresh dill

            salt to taste

In a food processor blitz the garlic, cucumber and dill. Add this mixture to the Greek yoghurt and salt to taste.

            2 fresh, flakey, buttery croissants (I got mine from Maison Blanc)

            1 sliced ripe avocado

            few slices of good quality smoked salmon

            slathering of the Tzatziki

Open up the fresh, flakey croissant and layer up slices of smoked salmon and avocado, before slathering the whole lot with Tzatziki. Serve with a fresh cup of coffee or fresh grapefruit juice! (… or any breakfast accompaniment you fancy… mimosas, anyone?)

P.S. Apologies to SS and KHC… I know how much you two detest avocadoes (SS) and smoked salmon (KHC). To that, all I can say is…

Brunch at Nopi

I must be onto some kind of record. 5 brunches in 5 days… seriously. I mean I’ve always loved brunch, but its getting kind of ridiculous. Like they say though, eat breakfast like a King, lunch like a Queen and dinner like a pauper… I’ll happily combine the meals of a King and a Queen any day!

The brunch that kicked this brunch bonanza off was a Saturday treat with my sister at Nopi. Yotam Ottolenghi can do no wrong in my eyes and I was excited to sample the goodies on offer at Nopi. As soon as I walked in I knew I was home. Shiny white subway tiles, gold-topped tables, jazzy chandeliers and fabulous art that I was tempted to take home with me… and don’t even get me started on the loos! Mirrors, mirrors and more mirrors… I wanted to take that home with me, too!

Of course I was there for the food… and that did not disappoint! After dancing the night away at Dukebox my body was severely craving eggs, and so I ordered the Shakshuka. It was absolutely divine! And the addition of yoghurt (something I’ve never had served with Shakshuka before) added a decadent creaminess to the otherwise (relatively) healthy dish.

My sister ordered the black rice pudding. Naturally we shared, taking bites of each others’ food. I definitely won with my Shakshuka, but the black rice pudding with the delicious addition of coconut milk, mangoes and bananas made for a refreshing yet decadent treat that reminded me of family holidays on the beaches of Thailand and Malaysia…

With the super large quantities it was fair to say that we didn’t finish our food. And that was DEFINITELY not because the food wasn’t delicious. It was! Times a million! I’m already salivating just thinking about what Nopi will have to offer on my next visit…

21-22 Warwick Street

W1B 5NE

020 7494 9584

Inside-Out Carrot Cake Cookies

I just can’t seem to help myself. I know that these cookies aren’t the healthiest snack I can make, but I seem to make these over and over again… the cup of carrots is adding to my five-a-day!! I promise!!

These carrot-cake cookies are AMAZING! The perfect treat to tote around, share, indulge in… they’re just so perfect! I know traditionalists like nuts and raisins in carrot cakes, but I guess my taste is juvenile. I like carrots, sugar and a few spices, that is all. None of this raisins and walnuts business for me, thank you very much.

And the centre that binds the two discs of carrot-y, spicy deliciousness is a truly scrumptious cream cheese frosting! The best kind of frosting, if ask me. The perfect combo making the perfect cookie! And the cinnamon/nutmeg scent that perfumes my apartment as these bake in the oven is something that even Diptyque can’t recreate…

            1 ¼ cup plain flour

            ½ tsp. baking soda

            ½ tsp. salt

            1 tsp. cinnamon

            1 tsp. nutmeg

            1 cup sugar

            ½ cup butter (approx. 110g)

            1 egg

            ½ tsp. vanilla extract

            1 cup grated carrots (2 medium-sized carrots)

Preheat oven to 190˚C. In a bowl combine the flour, cinnamon, baking soda and salt. In a separate bowl cream the butter and sugar, before adding the egg and vanilla. Whisk vigorously until the mixture is pale and fluffy. Add the carrots to the butter/sugar/egg mixture, then mix in the flour mixture. In a greaseproof-paper-lined tray, drop 1 heaped teaspoon of batter per cookie and bake for 13 minutes. Allow to cool on a rack and prepare the frosting!

            ½ cup butter (room temperature)

            ½ cup cream cheese (room temperature)

            1 ½ cup icing sugar

Using a spatula beat the butter and cream cheese until they are perfectly combined. Slowly add the icing sugar and beat vigorously, making sure as to avoid any clumps. Keep adding the icing sugar until the mixture is thick, but not stiff.

To assemble the carrot-cake cookies, spread some of the cream cheese frosting on the bottom of a cookie and stick another cookie (bottom-side down) onto it, creating a sandwich cookie! AND EAT!