The quintessential British breakfast, and perfect for breakfast in bed – Boiled Eggs and Marmite Soldiers are a British culinary institution! The following instructions give you a perfect soft-boiled egg, suitable for “dipping” with your “soldiers”! You either love marmite or hate it, don’t use it if you cannot find it locally or just don’t like it!! You must still cut your toast into “soldiers” however!!
This is great for a weekend breakfast. I have leftovers the next day and it tastes great as well. I found this on the internet as ‘exported for Mastercook’. I used cheddar cheese instead of Swiss and omitted the 2 teaspoons of horseradish since we don’t care for it. You could also use cooked bacon instead of the ham and I think next time I may throw in some chopped green peppers and/or onions as well. I hope you give it a try. A fantastic brunch dish or if you have guests staying over.
I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan – bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to “fry up” your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish – but don’t wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish.
The news is out – scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a “Bacon Butty”, that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times…….especially when doused in HP Sauce or Worcestershire Sauce! Here is my method – it’s hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe – my formula is: Eat your bacon butty whilst it’s still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.
Skalitsa Banitsa Recipe – Now world recognition This is probably the most famous Bulgarian recipe bar shopska salad and with the pastry now bought in a ready to use form from shops is very simple to make. This particular recipe was given to me by my Bulgarian neighbour Rosa who is also local nursery schoolteacher. It is as far as I’m aware only local to my village Skalitsa which has in my totally unbiased opinion gives better results than the original National recipe. Hence the name ‘Skalitsa’ Banitsa
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