Ander

Geposjeerde eiers oor Scafata


As daar ooit 'n gereg was om groente en eiers dekadent te laat lyk (en te proe), is dit dit. Jy sal 'n bietjie roosterbrood wil hê.

Bestanddele

  • 1 sprietui, in skywe gesny
  • 1 vars rooi chili, in die lengte gehalveer
  • 2 knoffelhuisies, fyngekap
  • 8 onse. aspersies (ongeveer ½ tros), sny diagonaal in stukke van 1 cm
  • ¼ koppie olyfolie, plus nog meer vir drup
  • 2 skorsies, in dun skywe gesny
  • 1 koppie vars fava boontjies (van ongeveer 1 pond peule) of bevrore fava bone, ontdooi
  • ½ koppie vars ertjies (van ongeveer ½ lb. Peule) of bevrore ertjies, ontdooi
  • ½ kop escarole, in stukkies gesny (ongeveer 2 koppies)
  • ¼ koppie vars basiliekruidblare, geskeur as dit groot is
  • ¼ koppie vars kruisementblare, geskeur as dit groot is
  • 2 eetlepels witwynasyn
  • 2 oz. Pecorino Romano, fyn gerasper

Resepvoorbereiding

  • Verhit ui, chili, knoffel, aspersies en ¼ koppie olie in 'n medium kastrol oor matige hitte tot olie begin borrel. Verlaag die hitte tot medium-laag, bedek en kook, af en toe skud, tot aspersies sag is, sowat 2 minute. Voeg ui, uiebone en ertjies by; bedek en kook tot fava boontjies net sag is, ongeveer 2 minute.

  • Voeg escarole, basiliekruid en kruisement by en kook, roer tot escarole verlep en aspersies baie sag is, ongeveer 2 minute; geur met sout.

  • Bring intussen 2 "water tot kookpunt in 'n groot kastrol; verlaag hitte sodat water saggies prut en voeg asyn by. Breek 'n eier in 'n klein bakkie, en skuif eier liggies in water. Herhaal met die oorblywende eiers en wag totdat die eiers in die water ondeursigtig is voordat die volgende eier (ongeveer 30 sekondes uitmekaar) bygevoeg word. Strop tot blankes gestol is, maar die eiergele is nog loperig, ongeveer 3 minute. Plaas die eiers met 'n gaatjieslepel op papierhanddoeke terwyl dit klaar is.

  • Bedien scafata bedek met eiers en Pecorino en bedruip met olie.

  • DOEN VOORUIT: Eiers kan 2 uur voor gestroop word; plaas in 'n bak yswater en laat afkoel. Verhit 1 min net voor opdiening in skaars kookwater.

Resep deur Rita Sodi en Jody Williams,

Voedingsinhoud

Kalorieë (kcal) 340 vet (g) 23 versadigde vet (g) 6 cholesterol (mg) 230 koolhidrate (g) 15 dieetvesel (g) 5 totale suikers (g) 3 proteïene (g) 17 natrium (mg) 440 resensies

Geposjeerde eiers oor Scafata - Resepte

Boekmerk: Jody Williams se Buvette: The Pleasure of Good Food

Op 'n blou maan kom daar 'n kookboek waarmee ek alle planne wil kanselleer, lus is vir werk en 'n volwasse lewe en net kook. Soos dae lank. Buvette is natuurlik nou die boek. Ek moet waarskynlik my liefde vir kookboeke verduidelik. Vir my is dit nie so baie dat ek 'n ander resep nodig het nie (hel, nee) - en na my huis se voorkoms het ek beslis nie 'n ander boek nodig om by te voeg nie - maar daar is iets daaraan om die inleiding te volg. , die vertelling en ja, die resepte, wat my laat voel asof ek 'n ander kok leer ken. Dit klink mal, maar dit voel soos om saam met 'n denkbeeldige vriend te kook.

So het ek ontdek dat die skrywer Jody Williams my gebraaide hoendersiel -suster is. Ernstig, niemand anders wat ek ken, slaai meer Herbs de Provence - om nie te praat van ekstra vinkelsaad nie - op 'n werfvoël as ek, of so het ek gedink. Williams maal die kruie, vinkelsaad en growwe sout saam in 'n speserye -maal of met 'n vysel en stamper (my voorkeur ook). Sy masseer dit binne en buite in die hoender, laat dit vir 'n uur by kamertemperatuur kom en rooster dan die hele voël in 'n oond van 425 grade. Baie kruie en sout, hoë temperatuur om 'n knapperige vel te gee, 'n rusperiode van 10 minute na kook ... Sy praat beslis my taal.

Ek het letterlik 'n dubbele indruk geneem toe ek die resep vir haar die eerste keer gelees het ciambottini. Dit is 'n geïnspireerde riff op 'n tradisionele antipasto-mengsel wat die standaard olywe, gebraaide rooi soetrissies, bewaarde artisjokke en kappertbessies met salami in blokkies kombineer (ek het 'n venkel-besaai variëteit gebruik), pecorino in blokkies gesny (swart etiket Romano, want die lewe is kort), en happiegrootte blommetjies geblanseerde al dente blomkool. Sy vra vir baie lourierblare, en die gebruik van vars van 'n lourierboom wat ek saambring, het die verskil gemaak. Ek het dit nie net na 'n toevallige ontmoeting met vriende gebring nie, ek het dit ook die volgende week bedien by 'n baie meer elegante middagete saam met gebraaide kreefsterte. Hierdie klein snackmengsel, as dit behoorlik voorberei is met uitstekende bestanddele, het 'n aansienlike omvang.

As u, net soos my seun, nie daarvan sou droom om die huis te verlaat voordat u elke oggend 'n paar eiers inneem nie, vind u Williams uova al forno (eiers ingebak Amatriciana sous) en gestroopte eiers oor scafata ('n mengelmoes fava bone, artisjokke, ertjies en kruie) net die kaartjie vir naweekontbyte. Maar dit is haar voorgestelde byvoeging op die laaste oomblik (uit die oeufs brouillés resep) van 'n klein knippie botter van hoë gehalte (net soos die eiers gaan lê), wat die staaf op ons roereiers op die skooldag verhoog het. My seun kan nog steeds gerasperde cheddar met syne eis, maar ek versterk ten minste my roertegniek, en miskien ons LDL -vlakke in die proses.

Ek kon maklik raas oor die resepte wat ek probeer het, die wenke en tegnieke wat ek opgedoen het - nee, gefilter - om nie eens te praat van die choucroute garni en tartiflette resepte wat ek stoor vir 'n koskoma-vriendelike herfs Sondagmiddag. In plaas daarvan gaan ek jou net vertel om die verdomde boek te koop. U sal nie teleurgesteld wees nie.

Buvette: Die plesier van goeie kos, deur Jody Williams. Hachette Books, 2014, $ 30.


Lente = Scafata

As die winter uiteindelik sy tasse pak, is dit tyd om die eerste lente -groentegeldjie dop te hou. Teer baba -artisjokke, sprietuie en gunstelinge is van my gunsteling seisoenale groente, en as ek dit van die boeremark af kan kry, hoef ek nie te veel te doen om dit op hul beste te geniet nie. My go to dish is Scafata'n mengsel van seisoenale groente wat saggies in olyfolie gekook is, bedek met 'n eier en 'n gesonde strooi Romano- of Parmesaankaas. Dit kan maklik bedien word as 'n brunchgereg, 'n stewige kant of 'n ligte middagete saam met 'n glas Sauvignon Blanc, en dit kom redelik vinnig bymekaar (nadat al die groente in elk geval voorberei is).

Wat is Scafata?

Scafata is 'n eenvoudige, tuisgemaakte gereg wat afkomstig is uit Umbrië, Italië. Dit is byna geheel en al gemaak van groen groente, baie goeie olyfolie en 'n handjievol vars kruie, en dit is 'n uitstekende en heerlike manier om die aanbevole porsie groente te kry. My man is veral lief vir hierdie gereg omdat dit gemaak is met vars fava bone, sy gunsteling. Die kwaliteit van die produk is uiters belangrik in hierdie gereg, omdat dit so eenvoudig is, dus koop die beste wat u kan bekostig.

Terwyl ons in Frankryk was, het ek en my skoonma na die Woensdagmark in Bergerac gegaan om die groente vir hierdie gereg te gaan haal, en kon ons nie escarole vind nie, en daarom het ons spinasie vervang. Soos met baie plattelandse geregte, kan hierdie resep aangepas word om alles wat op die mark beskikbaar is, te gebruik, maar dit fokus regtig op fava -bone, dus maak gebruik van die seisoen. Dit kan ook met spek, pancetta of guanciale gemaak word as u vleis by hierdie gereg wil voeg, en aan die ander kant kan die kaas en eier weggelaat word om 'n veganistiese gereg te word.

Hou dit seisoenaal

Hier is die basiese groente wat u kan gebruik in watter kombinasie u ook al wil:

  • Fava bone (sommige mense vervang lima bone)
  • Vars uitgedopte ertjies (gevries kan in 'n knippie werk)
  • Aspersies
  • Grasuie
  • Groen knoffel
  • Skiloppe
  • Artisjokke
  • Spinasie
  • Escarole
  • Swiss Chard
  • Vinkel

Scafata

1 koppie fava bone, geskil
1/2 bos aspersies, afgewerk en in 2-3 8243 stukke gesny
1 pond baba artisjokke, gesny en in kwarte gesny
1 koppie Engelse ertjies, geskil
1 bossie sprietuie, in skywe gesny
4 koppies escarole, gekap
3 knoffelhuisies
1/4 koppie vars basiliekruid en kruisement, gekap
sout
peper
Ekstra fynfilteerde olyfolie
Parmesaan- of Romano -kaas, gerasper of geskeer

Verhit olyfolie oor medium hitte in 'n groot kastrol. Voeg ui by en kook liggies 1-2 minute voordat artisjokke bygevoeg word. Die artisjokke neem die langste om te kook, van 9 tot 12 minute (ek proe altyd 'n stuk om seker te maak dat hulle sag is). As die artisjokke sag is, voeg die knoffel, aspersies, favas en ertjies by en geur met sout en peper. Voeg na 2-3 minute die escarole by en roer af en toe totdat die escarole begin verlep. Verwyder van die hitte en gooi dan die basiliekruid en kruisement in, en gee die hele gereg nog 'n paar beurte met die lepel.

As jy met eiers bedien, kan jy dit met die son na bo, maklik of gestroop, met 'n heerlike loperige eiergeel gee wat jy in die groente kan roer. Verdeel die scafata in vier bakkies, bedek met eier (indien gebruik) en 'n groot hoeveelheid parmesaankaas.


35 beste brunches en ontbyt in Londen

Op soek na die beste brunch in Londen, of die beste ontbyt in Londen? U het op die regte plek gekom! Ons het oggendfeeste by restaurante en kafees regoor Londen geëet om die beste brunches en ontbyt in die hoofstad te vind. Lees verder vir Bloody Marys, pannekoek, eiers Benedict, avokado op roosterbrood en koffie-aangevuurde pret.

BRUNCHES

Ons beskou "brunch" as 'n baie lui ontbyt-en-middagete wat u ure lank kan geniet. Dit is iets toegeefliks (dink pannekoek, wafels en eiers royale), wat gewoonlik die naweek geniet word (wie hou nie van 'n Sondagbrunch nie?), En drank is baie gereeld teenwoordig - jou brunch moet tot na die middag duur , na alles! Gaan saam met familie of vriende na een van ons onderstaande aanbevole brunchplekke in Londen, want u is die moeite werd.

Die beste vir fusiebrunch - The Modern Pantry, Clerkenwell

Clerkenwell -instelling, The Modern Pantry, is die plek om te besoek vir 'n samesmeltingsontbyt. Grys ​​houtpanele, wit gewaste tafels en stoele en slanke, hangende kopergelampe bring 'n gladde, maar welkome atmosfeer na hierdie Noord-Londense meenthuis. Vensters van vloer tot plafon kyk uit op die sypaadjie, waar stadswerkers te midde van die week aan matcha-latte drink, en vriende smul aan langnaweekse brunches. Baars aan die einde van die gemeenskaplike tafel vir 'n piek in die oop kombuis waar mieliebrood, roereiers gebraai word en vrugtekompote vlieg uit die pas.

Die sjef en eienaar Anna Hansen bring 'n samesmelting in al die geregte, dus verwag macadamia -dukkah op u gestreepte eiers en garam masala -perskes saam met u Bircher -muesli. As u iets ligter soek, gaan na die gebraaide pruim met kakao, pekanneut en suur kersegranola bedien met klapperjogurt (vrugte verander met die seisoene, dus verwag alles van passievrug tot perske).

Besoek 'n naweek wanneer die spyskaart strek tot donsige ricotta- en bloubessie -pannekoeke met bessies en dropkompote, sowel as klapper- en kassava -wafels bedruip met esdoornstroop.

Moenie vertrek sonder om na die spenswinkel langsaan te gaan om potte met klementine en swart kardemom marmelade en pakkies granola op te slaan nie.

Bullseye: Vir 'n ware genot, bestel die uittrekende, romerige omelet vol klein garnale met suiker en bedek met pittige rissie-sambal en soet koljanderblare.

Die beste vir oorspronklike brunchgeregte - Esters, Stoke Newington

Vir die beste brunch in Stokey, gaan na hierdie kafee in die buurt van Church Street. Wit mure, grys leiklip, hoekige tafels en oranje druppels gee hierdie klein ruimte 'n gladde HAY-geïnspireerde atmosfeer, terwyl gesinne die oggend drink plat blankes en vriende kry 'n brandstof ná die ren.

Toue vir die naweekontbyt begin vroeg, dus kom om 09:00 as u die beste tafel in die venster wil hê. Blaai deur die koektoonbank, wat almal in die huis gemaak word, en bestel ten minste twee van die verslawende taai, sout witsjokolade-misokoekies.

Daar word werklik gefokus op die verkryging van produkte met brode van Little Bread Pedlar in Bermondsey, koffie van Staffordshire's Has Bean en sjokolade van Suffolk's Pump Street Bakery.

Moenie verwag om hier avokado op roosterbrood te vind nie, eerder knapperige varkpens met pittige wakame salsa verde, dun dun venkelblare, gebakte eier, soet tamaties ) en stukke brood om die ryk aoli ​​te vee. Vir diegene met 'n soet tand, bestel die Franse roosterbrood, waar toppings verander na gelang van die seisoene. Ons was mal oor die gebraaide perskes van blomme, intense framboospuree, wei -karamel en liggies geklopte ricotta -room wat by ons s'n was.

As u kamer oor het, haal 'n cheddar en 'n jalapeo -skoen vir die reis huis toe.

Die beste vir antipodiese toegewing - Melk, Balham

Die uitgebreide spyskaart bevat heerlike eiergeregte (soos gebakte eiers op twee maniere met botterskorsie, feta en knapperige salie), tuisgemaakte krummels met hooi-gerookte bokmelk, Wandsworth-heuning en wilde roosmaryn, en soet bokwietpannekoeke met gerookte appelkoos, vlierblomstroop, gebrande appelkoos marshmallow en macadamianeute.

Vir iets groente, gaan na die "Sweet Maria" suikermielies met gebraaide halloumi, vars avokado en kasundi tamatiesous, opgehef met limoen en 'n ruim garnering van geurige koljander. Vleiseters kan spek byvoeg as hulle wil.

Horchata is 'n uitstekende toevoeging tot die drankieslys. Dit is 'n gewilde teetyddrankie in Valencia en Suid -Amerika, gemaak met amandel- of rysmelk. Moenie bestel nie, want sodra hulle op is, is dit die volgende: melk gebruik rys en 'n ander bondel neem 40 uur om te maak. Die koffie is ook uitstekend, gemaak met boontjies van die koel Berlynse koffiebrander, The Barn.

Bullseye:Mis nie die byorde van hash browns nie, 'n stapel van drie vars en skerp aartappelkoeke met fyn gerasperde, effens smeltende Lincolnshire -stroperkaas.

Die beste vir 'n vleisagtige brunch - Hotbox, Spitalfields

Kom maak 'n draai op Sondagoggend by Spitalfields, en hierdie braaiproses sal u uitsorteer. Die groot kamer is donker en buierig, ideaal vir wanneer u 'n bietjie delikaat voel en vir helder lig wil wegkruip, maar ook ideaal vir 'n Sondagpartytjie om saam met 'n groot groep vriende om die lang houttafels te gesels. Houtplanke en bordjies met blomme laat 'n bietjie opdis, saam met 'n neonbord om jou te herinner waar jy is.

Die spyskaart is vleis-swaar, met 'n rotisserie-roker in die middel om droë gevryfde sappige vleis stadig te kook. Brunchburgers word opgehoop met gerookte varkbuik, 'n gebakte eier, agurkies en rooi sous, en stoofpot met gerookte vleis kom na die tafel en sis in die pan en belaai met uie, groen sous en rooi sous. Die gebraaide hoenderdy op 'n Belgiese wafel is skerp, koolhidraatvol, besprinkel met truffelsout en bedruip met esdoornstroop. Vir groente is gebraaide mielies en fyngemaakte avokado baie gewild, en vrygewige kante van romerige mielies op die kolwer word in kaas, koljander en rissiepoeier bedek met kalkwiggies om oor te druk en op te lig.

Hotbox neem sy brunch -cocktails baie ernstig op. So ernstig dat hulle nie een, nie twee nie, maar vyf variasies op die bloedige Mary het, almal met gegeurde soute om die rand te versier. Green bloody mary kombineer vodka met chimichurri, jalapeno en komkommer met sout om die rand, terwyl die rooi bloedige mary kies vir gin met passata, geglasuurde kersietamaties en 'n skeut port.

Die beste vir 'n vriendelike atmosfeer - Vriende van ons, Pitfieldstraat

In die middel van Old Street- en Hoxton -stasies in die nuwerwetse Oos -Londen, is Friends of Ours veel meer as 'n speelplek vir bebaarde hipsters. In plaas daarvan trek dit diegene wat op soek is na helder brunches en spesiale koffie van regoor die hoofstad.

Parkeer jouself buite op die lang houttafels as die weer mooi is, of ontspan binne op bloublou stoele wat donker hout tafels en vloere kontrasteer. 'N Groot toonbank gee die epiese koffiemasjien 'n uitstekende plek, tesame met 'n uitstalling van koeke van Knead in die nabygeleë Broadway Market en gebak van Celtic Bakers.

Mieliekoekies is 'n gewilde toevoeging tot brunch -spyskaarte in Londen, maar Friends of Ours het daarin geslaag om 'n oorspronklike en duidelik antipodiese draai met beet te gee. 'N Bed van geroosterde goue beet en vurige tamatie kasundi het 'n porsie bygevoeg, terwyl feta en koljander bo -oor gestrooi is, 'n ekstra geur gee. Daar is ook 'n bykomende dilemma of 'n bietjie salm bygevoeg moet word, 24 uur lank in limoensap en met groen tee gerook. (Leidraad, voeg altyd die salm by.)

olyweDie gunsteling Good and Proper Tea Co sorg vir ontbytbrouerye soos Assam, Darjeeling 2de spoel, Sencha en munttee. Koffie is uitstekend. Die versnitte en boontjies draai weekliks deur die plaaslike Hackney -rooster, Dark Arts. Ons het die stroperige Tanzaniese koffie van die dag geniet. Hier is geen koffie -snobisme nie, alhoewel - koffie bedien word soos u wil,  nie soos die barista voorskryf.

Bullseye: Kedgeree het 'n gesofistikeerde wending gekry van stokvis (van plaaslike visverkopers Sutton & amp Sons) wat in die huis gerook is met swart tee, subtiel gekruide swart rys en 'n eiergeel wat in sojasous genees is. Besaai met ingelegde en geroosterde blomkool, vir 'n groot kontras in tekstuur, en bedek met aromatiese koljander, was dit 'n baie spesiale manier om die dag te begin.

Die beste vir pannekoeke - Where The Pancakes Are, London Bridge

Dit is 'n pannekoekhuis met 'n ernstige styl. Na verskeie koshuise in Londen, is die Nederlandse Patricia Trijbits verheug om uiteindelik u besoekers te verwelkom in haar eerste permanente ruimte op Flat Iron Square, 'n versameling nuut omgeboude spoorboë naby London Bridge. 'n Eikehoutstaaf en 'n kombuisarea, houttafels en sitplekke gebaseer op retro Nederlandse skoolstoele, gee die ruimte 'n kalmerende Scandi -gevoel. Die spoorboog word opgewarm met 'n hele muur van wit viltuitknipsels en plafonplanters wat vol groen is om te meng met moderne ligte installasies.

Soos op die blik staan, spesialiseer hierdie skoon en ligte plek in stapels karringmelkpannekoeke. Where The Pancakes Are is trots op die verkryging van bestanddele, met eiers uit Kent, organiese meel en 100%suiwer esdoornstroop, met die hand getik in Quebec, Kanada (plus dit is vol minerale en antioksidante). 'N 1.000 Baby Greens klink miskien te gesond vir 'n pannekoekgewrig, maar in werklikheid is dit 'n heerlike vars, lekker gereg wat groenrissie, sprietuie en komyn in 'n karringmelk -pannekoekbeslag bevat. Daar is 'n aangename onderliggende hitte wat ons net so wakker gemaak het as 'n oggendkoffie, en 'n knippie gesmelte koljanderlemmetjie bo -op ons stapel bygevoeg zing.

Bullseye: Yorkshire -poeding vir ontbyt klink miskien 'n bietjie vreemd, maar Where The Pancakes Are maak 'n gemene Nederlandse baba. Hierdie super ligte souffléagtige pannekoeke word in 'n gietysterbak met ekstra eiers gebak om dit te laat rys. Kies tussen 'n soet vulsel van Bramley- en Cox -appels met tert vars bessies, kaneel en amandelvlokkies  of 'n kaasagtige hartige opsie wat sagte gebakte bokkaas, Parmesaan en cheddar kombineer met roosmaryn en tiemie om op te lig. Toegewyd, maar o so meer, en wonderlik om te skeur en te deel.

Die beste vir Deense brunch - Snaps and Rye, Golborne Road

Man-en-vrou-span Kell en Jacqueline Skött bestuur hierdie moeiteloos cool Deense restaurant (blykbaar die enigste in sy soort in Londen) op Golborneweg, met Tania Steytler as sjef-sy is moontlik van Cornwall, maar sy word beskou as 'n ere -Deen rondom hierdie dele.

Binne word eenvoudige en stylvolle meubels in Skandinawiese styl aangevul met helderrooi kroegstoele, kontemporêre kunswerke en knus gooi oor die rug van stoele. Industriële rakke kreun met Scandi -produkte en keramiek, insluitend bakkies Lakrids - ons gunsteling dropballe (probeer hul nuwe gesoute karamel -weergawe).

Begin met 'n seleksie van Smørebrød vanaf die toonbank. Dit is perfekte klein blokkies tuisgemaakte rogbrood, netjies bedek met kombinasies, insluitend eier-, tamatie- en kersgebreekte avokado en rooi ui en tuisgemaakte salm met papiertunte radyse. Elkeen is 'n miniatuur kunswerk, so perfek in verhouding, en die brood self is soet, gesond en neutagtig.

Die Bloody Viking was 'n sterk, kragtige pick-up, uniek gemaak deur die toevoeging van dille-akwavit ('n Skandinawiese gees). Ons was mal oor die skoon nasmaak - 'n wonderlike oggendpaletreiniger as jy die alkohol kan hanteer. Indien nie, gaan na 'n warm sjokolade met 'n skuimende skuimblad, bedek met droppoeier. Dit het 'n hartige element bygevoeg aan die kenmerkende drankie van Snaps + Rye en was hemels saam met 'n paar Lakrids -balle.

Moenie die Deense voorkoms van rarebit misloop nie. Die rogbasis word verdrink in 'n gesmelte mengsel van mosterd, eiers, room, 'n volwasse Deense kaas genaamd 'geskroeide gmale ole' en moutbier. As dit nie genoeg was nie, kry u ook 'n ekstra bolaag van u keuse - ons het gekookte gestreepte spek (so sappig), dropstroop en skerp ingelegde sampioene gekies. Die drop is daar om geure te beklemtoon, eerder as wat sout of suurlemoen 'n slim truuk is, en een wat ons beplan om in ons eie kookkuns te gebruik.

Bullseye: Â Dit moet een van die beste kedgerees in Londen wees. Dit is 'n gesinsresep wat, hoewel swaar op die room, verrassend lig en donsig is, maar amper soep soos 'n risotto, omdat hulle kortkoringrys in plaas van basmati gebruik. Ruim stukke gerookte skelvis, versuikerde salm, tamaties, verwelkte spinasie en eierdooier, saggekookte eier, word almal deur die komynsout - stekelrige rys geroer.

Beste brunch vir koffiegeeks - Kiss The Hippo, Richmond

Kiss The Hippo, wat so genoem word in die omgewingsetos van die koffiewinkel (alle eetgerei, strooitjies en deksels is volledig komposteerbaar), bring 'n helder en lugtige kuierplek na Richmond se George Street.

Gladde interieurs kontrasteer met die oorspronklike gebou - albei verdiepings is ingerig met Scandi -meubels in gedempte grys en bleek hout, en kontemporêre tafelblaaie pas goed in die vensterramme. 'N Glasafskorting gee 'n blik op die bedrywige aktiwiteite van die braaier aan die agterkant van die kamer, gedomineer deur 'n statige Californiese roostermasjien, die eerste in sy soort in die Verenigde Koninkryk.

Aan die voorkant maak 'n reuse-koffiestasie voorsiening vir die nuutste koffiegeeks, met nisbrouerye, waaronder Ugandese Nitro Cold Brew-koffie en Japannese ysfilterkoffie, wat deur 'n Kalita oor ysblokkies gedrup word om delikate vlierblom- en bergamotnote na vore te bring. Kiss The Hippo bied natuurlik 'n klassieke espressomengsel (70% Peruaans, 30% Colombiaans) waarmee rustige baristas syagtige, plat blankes en moordenaarcortados (wat in Spaans beteken 'sny', 'n dubbele espresso met ewe groot melk) opklits. die ruim Nederlandse koffiemasjien.

Gebak en brunchgeregte word deur die sjefkonsultant van die Mandarin Oriental Hotel in Londen voorberei. Probeer klein Siciliaanse appelkoos- en mango -tertjies met 'n delikate vanielje -geur, of super ligte kaneelrolletjies met kaneelpasta wat deurgerol word en witsjokolade -glans bo -op. 'N Krulvormige croissantbroodjie met 'n styf spiraalvormige spek, 'n perfek gebraaide eier, blaarslaai, tamatie en tuisgemaakte uie konfyt.

As u u koffie -vaardighede wil verbeter, is daar 'n blink oefenarea bo waar Kiss The Hippo werkswinkels sal aanbied. Hier is 'n paar van die beste barista -kursusse in die Verenigde Koninkryk om te probeer.

50 George Street, Richmond kissthehippo.com

Beste klassieke brunch - Broer Marcus, Angel

Brunch-instelling in Balham, broer Marcus, het sy deure in Noord-Londen geopen met 'n ontspanne eetplek die hele dag in Angel. Onder die bruisende Camden Passage, gaan sit op die straat vir 'n al -fresco -ontbyt, of gaan na binne en gaan sit op die tafel vir twee onder 'n welige leefmuur. Elkeen van die klassieke brunchgeregte het 'n draai, van Sugar Daddy, waar kaneel -Franse roosterbrood in krummelvorm kom, tot Sister Special - spek en geposjeerde eiers op roosterbrood bedien met 'n kant avokado en spinasie bedruip met raketolie.

Vir eierliefhebbers, bestel die Brother Special, waar ryk, sag roereiers op Noord-Londense Celtic Bakers-roosterbroodbrood bedien word, bedek met syagtige bietjies van in-huis beetmengsel en stingels van al dente gegrilde aspersies. As u regtig pik voel, kies dan tussen klein bordjies halloumi met lemoen en pistache sowel as gegrilde aubergine met rissie.

Bullseye:Die stiefsuster is 'n moet. Pittige patats-, courgette- en fetabroodjies word bedien met avokado, spinasie en boerenkool met 'n subtiel geurige, romerige borriejogurt en 'n perfek geposjeerde eier. Kyk ook na die goed gevulde koektoonbank voordat u vertrek, vol Portugese vla-tertjies en snye piesangbrood.

Beste Japannese brunch - Koya, Soho en City

Kom langs by Koya se Soho- of City -webwerwe vir 'n alternatiewe hartlike brunch. Kies 'n venster tafel wat eenvoudig met eetstokkies en servette gedek is, of gaan sit op een van die hoë kroegstoele om sjefs aan die werk te sien. Die spyskaart, verdeel in udon -noedel- en rysgeregte (met die opsie vir klein bykosse) kombineer Japannese geregte en wendings oor Engelse klassieke. Hou dit eenvoudig met Kizami - 'n bak noedels bedek met gebraaide tofu en sprietuie - of meng dinge met 'n fees van kippers, gestroopte eier, botterrys en misosop.

Vir iets vleis, bestel die Engelse ontbyt waar gladde udon -noedels bedien word met knapperige spek, shitake -sampioene en 'n gebakte eier, waarvan die dooier stadig die sout sous waarin dit bedien word, toedien. Bestel een van die meer, taai, swart sesamkoekies wat in flesse op die lang toonbank sit.

Koppies tuisgemaakte warm gemmer (gemaak met gelyke dele heuning, gemmer en 'n skeut aartappelstysel) is sterk en verhit, of bestel 'n teepot van die subtiele, effens soet Fuji Sencha -groen tee vir 'n verfrissende begin van die dag.

Bullseye: Bestel seker die Japannese ontbyt vir 'n gesonde, maar stewige ontbyt. Nuttige bruinrys en gesonde miso-sous bevat stukke geroosterde, sout sesam-kors makreel en stukke soet, aardse ingelegde beet.

Beste babka - The Good Egg, Soho

Sit op een van die donkerblou houtstoele en kyk hoe sjefs agter die metaaltoonbank aan die werk is. Die mure is bedek met potte met piekels en bottels wyn, en die bord bevat die name van die vleis-, vis- en groenteprodusente wat op die spyskaart verskyn.

Die spyskaart bied 'n verskeidenheid soet en hartige keuses. Kies tussen 'n kanafeh -croissant gevul met pistache en roos, kardemombroodjies en rugelach ('n ligte, skilferdeeg) vir 'n soet gebakte bederf. Die ryk, botteragtige brioche-agtige babka is 'n moet, met 'n dik sjokoladesmeer wat deur die deeglae loop en 'n skerp kors. As jy in Desember daar is, gryp 'n stukkie Kersfees -babka, gegeur met marsepein, aalbessies en gekruide botter, en kry ook 'n stukkie huis toe.

As u iets lekkers wil hê en 'n klein voorsmakie van alles wil hê, probeer dan die ontbytborde in Jerusalem, klein geregte wat wissel van pittige merguez hogget wors met suurlemoensap jogurt en soet gemarineerde aubergine met tahini en gerookte paprika tot bros gebakte eiers met rissie en wynbiet en dille.

Vir 'n meer tradisionele ontbyt, bestel granola met seisoenale vrugte en huislabneh, bagels en piesangkoek. Maak seker dat u 'n gladde, plat wit gemaak het met boontjies van die rooster Volcano Coffee Works in Suid -Londen, om uself wakker te maak.

Beste Spaanse brunch - Morito, Exmouth Market

Morito on Exmouth Market bring Spaanse ontbyttradisies en rituele na Londen. Gaan sit by die helder oranje toonbank in die klein restaurant/kroeg en kyk na bakkies avokado's en speserye uit die Midde -Ooste om te kyk hoe sjefs geregte berei, of sit in die venster en kyk hoe die straat wakker word en tot lewe kom.

Sedert die opening in 2010 het die kookkuns van Morito gefokus op Spaanse en Midde -Oosterse geregte met unieke wendinge, en dit gaan voort op die ontbyt -spyskaart. Probeer van 08:00 op weeksdae en 09:00 in die naweke geregte soos die Full Catalan, geïnspireer deur die geure van Catalunya - butifarra (speserywors), morcilla (Spaanse bloedpoeding) en skerp migas (broodkrummels) met gebakte eier en gebraaide tamaties. U kan u ontbyt versier met sitrusagtige zaatar en sumac uit klein keramiekgeregte op elke tafel.

Die brode en gebak van Morito het deur die jare naam gemaak en die sjefs het verseker dat die repertoire uitgebrei is tot ontbytbakkies - super skerp en skilferige kokabrood vir die pannekoek, tuisgemaakte suurdeeg (maak u eie hier saam met ons kundige gids) Â vir die revueltos -eiers en sagte saffraan- en amandelbroodjies om mee te neem.

Beste Bloody Mary -keuse - CUT by Park Lane 45

Sondagbrunch by CUT op 45 Park Lane is 'n uiters aangename saak, soos u van hierdie weelderige restaurant sou verwag, kompleet met marmervloere en versamelaars se kunswerke op die mure. 'N Spieëlmuur agter in die restaurant skep 'n dramatiese illusie in die gang, wat weerspieël die sprankelende kandelaar, kamerverdelers met houtpanele en gordyne van vloer tot plafon. Daar loop 'n kitaarspeler op Sondae weg om brunch 'n meer ontspanne en rustige geleentheid te maak.

Voorgereg sluit in sewe-graan granola met blomme heuning, jogurt en tert frambose, en baie verfrissende slaaie (Chinese hoender met ingelegde gemmer, knapperige wontons en aardse sampioen-vinaigrette, of botterblaarslaai met avokado, Stilton en Champagne-kruie vinaigrette).

Die hoofleiding is stewig en daar is baie om uit te kies. Ons was mal oor die soutbees -hasjkoeke, propvol sagte soutbeesvleis en bedek met perfek geposjeerde eiers, knapperige preie en romerige bénaise -sous. Die toebroodjie is natuurlik gevul met kreef op gekarameliseerde okkerneutbrood met pittige kruie -aioli en rokerige spek van Apple Wood. Vir iets soets, smelt geklopte esdoornbotter in donsige karringmelkpannekoeke, opgewek met seisoenale bessies.

CUT op 45 Park Lane het selfs 'n toegewyde Bloody Mary -trollie, waaruit kelners vier variasies op die klassieke resep skep. Cross Eyed Mary word verfris met pittige jalapeo -stroop, Bloody Troot het 'n ekstra aartappel -treffer saam met ongewone rogwodka Polugar, Bloody Carrot ruil tamatiesap vir wortel, en Gazpacho Mary kombineer tamatie, wortel, seldery en speserye met 'n ruim 'n bietjie vodka.

Die beste vir 'n buzz-ete-Elektriese eetplek, Portobello Road

Die interieurs van Electric Diner is getrou aan sy naam-geribde rooi leerbankette word opgestel, in die treinwa, aan die een kant van die smal kamer, speserye wag om op houttafels gebruik te word, en die bruisende atmosfeer spring teen lae geboë plafonne en blootgestelde baksteenmure. Skuif in 'n hok of sit op 'n groen leerstoel en kyk na die oop kombuis om seker te maak dat u eiers voorberei word net soos u daarvan hou.

The egg-heavy brunch menu features omelettes laden with Gruyere cheese, scrambled eggs with smoked salmon, and all of the classics – Benedict, Florentine and Royale.

We loved the vegetarian breakfast – a colourful palate of wilted spinach, Portobello mushrooms, a huge chargrilled tomato, beans, and eggs any way you like them. The hash browns were the highlight of the plate – super crunchy golden clusters in all shapes and sizes.

If you’re feeling healthy there’s a bowl of chopped strawberries and bananas topped with caramelised walnuts, coconut flakes and cocoa nibs. Next time we’ll order the heritage tomato salad that our neighbour was tucking into – a colourful mound of chunky yellow and red tomatoes with pieces of fresh watermelon topped with thick yogurt and crunchy nuts.

Pre-bottled “house press†juices make zingy pick-me-ups (the “citrus†bottle packed with orange, grapefruit, lemon, turmeric and cayenne pepper will blast away any sign of a cold) and freshly made smoothies make the most of super foods (try avocado with kiwi, spinach and mint).Â

Bullseye: For those with a sweet tooth, the caramelised-crusted French toast was the best type of squidgy with a tart raspberry compote to cut through the sweet base and cream.

Best for all-day brunch – Sager + Wilde Paradise Row, Bethnal Green

Whether you’re lounging round one of the picnic benches on the terrace outside or perching on a dark wooden chair in the converted railway arch, the vibe at Sager + Wilde Paradise Row is laid back and brunch-friendly. Dark wood paneling has soaked up the smoky scent of the evening’s meat-heavy menu to create an inviting dining room that’s made more homely with little figurines and candlesticks.

Crates brimming with fresh fruit and veg are delved into by the cool and efficient waiters to whizz up into Sager + Wilde juice (green apple, kiwi, kale and fennel) and brunch cocktails such as the Verdita Maria, a refreshing and punchy blend of tequila, pineapple, lime and jalapeno with plenty of coriander and spices for an extra kick.

The food menu is short but with plenty of options. Opt for lighter dishes such as granola, rhubarb and yogurt, or indulge in the all-day brunch friendly menu: fried hake in a glazed brioche bun, sausage baps and even carbonara. Though this doesn’t strike as your typical brunch dish, it’s pretty much an Italian fry up, what with the bacon and eggs. It’s indulgent and creamy without being too rich to start the day. Order a thin, buttery potato rosti on the side.

Bullyseye: We often say leave room for dessert, but this is VERY important, as Sager + Wilde’s French toast is one of the best we’ve come across. A chewy, squishy, caramelised disc of lightly cinnamon-spiced dough served with a dollop of ice cream to make it extra indulgent.

Best for a fun, funky atmosphere with friends – Pedler, Peckham

This is the place to come for a boozy brunch with your mates. Large coves decked out with tropical wallpaper along with marble-topped tables for two are crammed into this tiny buzzy spot where happy brunchers wiggle in their seats in time with the catchy disco soundtrack. The small space has plenty of fun quirks – lampshades shaped like vegetables, cushions embroidered with palms and parrots, and plenty of pineapple memorabilia. The large teal blue wooden bar dominates the space, behind which hang white glass cabinets filled with shiny bottles of alcohol to make Pedler’s signature cocktails.

Little Bird Gin distillery is Pedler’s sister company, so, as you can imagine, the cocktail menu is predominately gin-based the bloody mary was topped with freshly grated horseradish to make it extra fiery. Drinks are served in mismatched containers, from sturdy Kilner jars to delicate antique crystal glasses, and brunch dishes are served on vintage crockery to make the small plates quite the spectacle on arrival. An apple strudel ‘dumpkin’ donut came on a tiny plate, whipped maple butter with apple compote is served in little glass dishes to accompany cherry sourdough, and a Yorkshire pudding sits atop a pretty gravy boat filled with deep and delicious gravy – dipping heaven. There are plenty of larger meals including chicken schnitzel with garlic and parsley butter, seafood kedgeree with curried rice and an epic-sounding French toast with streaky bacon, peanut butter, banana and honey.

Bullseye: Springy wild mushrooms sit on a doorstop wedge of squidgy fresh sourdough that soaks up the earthy juices and the yolk of the runny egg.

Best for grown ups – Bad Egg

The wonderfully named Bad Egg’s £30 weekend brunch menu offers a spiced-up menu of diner classics and breakfast cocktails – definitely for adults only. Kick off with a Bloody Mary spiced with gochujang – and if anything can wake up jaded tastebuds it’s this Korean red pepper paste. Forget gentler breakfast staples like smoked salmon bagels or eggs benedict – Bad Egg packs a full-on flavour punch. Sticky Korean fried rib tips are hot with ginger and more gochujang tacos are filled with scrambled eggs, chipotle, salsa and guacamole, and beans on toast is ramped up with pulled pork and kimchi.

You’re encouraged to choose three plates each, share with your friends, and to order as many Bloody Marys, mimosas or prosecco as you like within your two–hour sitting. Perch on on bar stools in the window or relax into comfy diner-style red booths. Music is loud and customers and staff alike show off tats with pride. Leave granny and kids at home – this is two hours you’ll want to yourself.

Bullseye: Fries with ndjua fondue – made with raclette and red leicester it has a deliciously gooey texture reminiscent of cinema-style chip and dips but a hundred times better. Chilaquiles are hard to go past, too: fried corn tacos with salsa, goats’s curd, chilies and a fried egg. Finish with deepfried chicken with caramelised banana – served with maple syrup on buttered brioche it act as a pudding of sorts.

Best for indulgence – Ben’s Canteen, Battersea

Walk ten minutes up St John’s Hill from Clapham Junction station in South London and you’ll be rewarded with Aussie-style brunch at Ben’s light and bright corner neighbourhood hangout.

Choosing from the extensive brunch menu is no easy thing. Go for classic smashed avo or the meaty “eggs pig out†that sees muffins piled high with pulled pork, poached eggs and hollandaise. Sweetcorn and courgette fritters are popular here for a reason – deep-fried-veggie clusters with squeaky halloumi, caramelised balsamic-roasted tomato chutney and a perfectly poached egg with a deep yellow runny centre, with a portion of Devonshire chorizo on the side. Sweet dishes also standout, too. Pancakes stacked with slices of banana, maple syrup, yogurt and a pot of silky salted caramel sauce is a must-try, especially thinks to a rasher of dry-cured bacon on the side to dial up the salty sweet factor.

No matter how full you are, the chocolate and peanut butter brownie cake is unmissable (so much so that we got the recipe here). Before baking, the chef spreads a thick layer of salty peanut butter over the chocolate brownie mix so that it sinks right through to make a heavenly moist pudding.

The bloody mary is cranked up with over 20 herbs and spices and will fix any hangover (you can opt between mild, medium and bloody scary). Those with a sweet tooth should indulge in the Australian iced coffee laced with Kraken rum, topped with a dollop of rich chocolate ice cream, American-float-style, and sprinkled with Milo, a malty chocolate powder (an authentically Oz touch). Coffee from reliable roaster, Allpress, is served with a squeezy bottle of sugar syrup that filters through the coffee rather than clumping at the bottom, highlighting the fact that the team at Ben’s Canteen have thought of every little detail to enhance your brunch experience.

Bullseye: The epic fried chicken benedict is an indulgent pile of crisp buttermilk fried chicken topped with paprika-spiked hollandaise with yet more of those perfectly poached eggs.

Best for leisurely Italian – Bernardi’s, Marylebone

This chic, sophisticated Italian restaurant is ideal for a leisurely brunch with a Mediterranean twist. Clean and bright Bernardi’s has a hip hotel bar vibe – groups settle into soft leather booths or leather-cushioned chairs around marble tables while the open kitchen hums in the background. The stylish furnishings and brass light installments designed by the restaurant’s owner, Gabriel Bernardi, make this a trendy place to be seen nevertheless, staff are discreet and maintain a friendly, un-hassled atmosphere.

An Italian take on the English fry-up is a meticulously prepared plate of silky wild mushrooms with crisp pancetta and well-seasoned fried eggs, topped with crunchy focaccia croutons. For a healthy kick, try the paca verde ‘green peace’ juice made from freshly pressed fennel, cucumber, parsley stalks, mint, apple and lemon, or go all-Italian with Arabica-Robusto blend of Musetti coffee.

Bullseye: The pizzettes. A refreshing choice is the confit leeks and melting Taleggio topping, garnished with plenty of celery leaves and stalks to cut through the pizza dough. Pair it with a punchy Virgin Mary.

Best for vegans – NAMA, Notting HillÂ

Notting Hill’s NAMA, a humble raw and vegan food restaurant opposite the far fancier Ledbury, has been a favourite of ours since we reviewed the dinner menu back in November 2015.

Could brunch be as good? We visited early one morning (no need to rush – the menu is available until 4pm, Friday to Sunday) and first impressions suggested that it would be just as innovative. Coconut porridge, for example, is far more than oats: activated almonds, apples, coconut chips and dates spiced with cinnamon, lúcuma (a Peruvian fruit), nutmeg and vanilla are the base while cacao nibs, organic blueberries and hulled hemp seeds form the topping.

Our smiley, enthusiastic waitress suggested a ‘luscious lúcuma’ smoothie to start – intensely nutty, smooth and creamy – and a glass of NAMA’s take on horchata, a Valencian drink made from tiger nuts and coconut sugar. The latter was explosive, so sweet and warmly spiced to us at least, it tasted like the liquid version of churros.

Best for cool kids – Fink’s Salt & Sweet, Finsbury Park

Fink’s Salt & Sweet is where the cool kids of Finsbury Park hang out at the weekend – girls in cardigans take their knitting, groups of young folk sip on Caravan Roastery coffee, and you can even take your pooch along to sit under the table while you enjoy brunch. Artistic owner Jess has scowered the internet and antique markets across the country to boast an impressive collection of cutlery that suits the matte, stone grey crockery. Stripped-back interiors are the norm in hip parts of London but light spills in through the floor-to-ceiling windows of this desirable corner spot on to wooden floors, off-white tile and dark grey chipboard walls, and galvanized zinc counter and tables.

The counter and shelves heave with local produce – Balthazar bread, Dodd’s gin and jars of English Preserves that you can yourself spread onto sourdough toast for brunch. Go one step further with sobrasada (spreadable paprika sausage) brought over direst from Mallorca by a lady who lives down the road, drizzled with sweet honey. We’re going back in the summer for a locally cured House of Sverre salmon board with goat curd, seaweed and crackers, and a quince and aniseed spritz on the pavement outside.

Bullseye: The indulgent beef pretzel French dip – a squishy sub roll with crisp pretzel coating filled with fall-apart 12-hour braised balsamic beef with a punch of horseradish and sweetened with caramelised onion. Dipped into a little glass of caramelised onion and beef stock, this is the ultimate hangover cure.

Best for twists on classics – Merchants Tavern, Shoreditch

Angela Hartnett and Neil Borthwick’s new brunch menu at Merchants Tavern promises much. There’s mention of fried chicken, ‘dirty’ bacon sandwiches and fried oysters, freshly squeezed juices and cocktails. The setting is also inviting – high ceilings, a huge skylight that floods the space with light and retro mid-century stylings that include dark-green leather booths and parquet flooring.

Angela and head chef Neil’s take on brunch is concise and balanced between classics and more quirky creations. Those after the former can choose from the likes of porridge with prunes, pecan nuts and honey, ricotta pancakes with berry compote and the obligatory avo-toast concoction (here served with egg). The latter options include mushrooms with spinach and Jerusalem artichoke, venison ragu with parmesan, and fried oysters.

We try out the ‘dirty’ bacon sandwich, which, we’re happy to discover, also comes with fried egg and sausage. If by ‘dirty’ Merchants Tavern means no pretensions, just the kind of gloriously meaty, greasy stack one would inhale after a night of alcoholic indulgence then this sandwich certainly lived up to its description – in a good way. Fried chicken with waffles was delightfully kitsch and expertly done: the chicken skin crispy and the meat juicily tender, while the pillow-soft waffles came drizzled with syrup.

Drinks-wise there’s freshly squeezed juices, specialist teas and coffee from Ozone, and cocktails (it is brunch, after all) include the likes of bloody marys, mimosas et al.

Bullseye:Â A hogget broth with spelt was deeply savoury and restorative, packed with tender chunks of meat, herbs and veg. It came with slices of excellent Welsh rarebit, the pungent cheese beautifully oozy.

Best for pre-shopping fuel – Polpo

In the heart of Soho, ideal for pre-shopping fuel, this cosy Italian restaurant, one of seven in the capital with more opening across the UK, has a New York loft style feel with exposed brick and wooden tables, with pretty curtains and cloth lampshades.

Famous for its Venetian small plates, the acclaimed Russell Norman restaurant chain is now offering weekend brunch. Just as is encouraged at dinner, order a few plates to share from the brown paper menus. Poached eggs in scafata, a clear Italian broth with fresh greens comes with artichoke, broad beans, popping peas, rocket and parsley. Crisp breakfast pizetta topped with bacon, spiced Italian salsiccia, heady wild mushrooms and fennel seeds with a poached egg cooked into the middle that runs out when you cut into it. You can mix and match from the lunch menu, too, to make the most of Polpo’s legendary meatballs – pick from classic beef and pork, spicy pork and fennel, or lamb and pistachio.

The cocktail menu is worth perusing to add an edge to your brunch. Bloody Marys made from Polish vodka are packed with a peppery punch, and rhubarb syrup bellinis add an elegant sweetness to your brunch.

Bullseye: Save room for delicate ricotta donuts with cinnamon sugar – perfect to share between two and just enough to squeeze in for a sweet finish to your brunch.

Breakfast is usually a speedier affair than brunch, and perhaps more midweek. The below breakfast spots, which we’ve all checked out personally, are great for business meetings, catching up with friends or a solo pick-me-up on the way to work. But of course, you can labour over your breakfast as long as you want to!

Best for choice – Granger & Co, King’s Cross

Breakfast is big at Granger & Co, and the King’s Cross branch is handy for pre-train meetings and catch-ups. Perch on a leather and brass fixed stool at the huge bar, or lounge on an olive leather sofa for breakfast with Australian-style seamless service.

You can go healthy with various juices and grains (try the buckwheat bowl, poached egg, kefir goat’s milk, rose harissa, avocado and alfalfa sprouts), or less so, with Bill’s spiced Bloody Mary made with clamato, wasabi, lime and coriander. There’s also a bakery section to the menu with everything from toasted coconut bread and toasted brioche topped with labneh, raspberry and vanilla jam and pistachios, to chilli fried egg and brioche roll with spiced mango chutney and rocket.

Bullseye: The classics are where it’s at – fluffy ricotta hotcakes, banana and honeycomb butter and sweetcorn fritters with toasted tomato, spinach and bacon.

Best for shakshuka – Nopi, Soho

The ground floor of the latest arm of the Ottolenghi empire is an impressive start to any day. The decor’s clean and contemporary but luxe – a classy mix of black and gold.

The menu, too, is hard not to be in awe of. There are the breakfast staples you’d expect, such as scrambled eggs with smoked salmon on sourdough and croissants, but also more unusual starts to the day such as black rice with coconut milk, banana and mango beef brisket hash with gremolata and a fried egg and French toast with a star anise sugar, berry compote and orange yogurt. There are freshly pressed juices, too, which you can load with greens or keep fruity like I did.

Bullesye: The shakshuka – imagine the most flavourful tomatoes and peppers you’ve ever tasted, baked with eggs with the most golden, rich yolks and then a topping of awesome smoked labneh. That is what breakfast dreams are made of.

Best for coffee – Bar Termini, Soho

Headed up by coffee expert Marco Arrigo and famed cocktail maestro Tony Conigliaro, this idealised Italian coffee bar as one might have been in the 1950s serves expert quality coffee on Old Compton Street. Quickly down the 10g espresso al bar glass, or enjoy the triple-espresso al tavola at leisure.

Die bianco is, in Marco’s words, ‘an Italian answer to the flat white, basically an exaggerated macchiato.’ And then there is the café latte the steamed milk and espresso are served separately for the customer to combine themselves, which has led to an unofficial latte art competition developing among the bar’s regulars. Enjoy the top-quality coffee with a mini panini or a zingy grapefruit half with Campari salt.

Bullseye: Bar Termini serves an incredible chocolato bicherin, the classic Turinese chocolate and coffee hybrid made with the Arrigo touch. Espresso is made into almost an oil, which when mixed with the thick chocolate remains separate in the mouth in both texture and flavour.

London is full of trendy third-wave coffee shops and cute vintage teahouses, but Good and Proper Tea stands out with its smart, no-fuss tea shop with a focus on excellent quality loose leaf tea.

Explore the extensive range of teas laid out in glass jars on the counter – you can have a proper sniff before deciding what to go for. The tea experts guide you according to your preferences, but we suggest Rwanda Op black tea with caramel notes sweet and toasty Honey Orchid oolong tea or fragrant hibiscus.

Pair with squidgy and comforting crumpets, oozing with butter and Nutella. If you want something more substantial, ramp up your crumpets with the savoury toppings on offer – avocado and cream cheese or ham with melted cheddar and Worcestershire sauce.

Take your tea and crumpets away, or slide onto a wooden bench in the calm seating area at the back of the shop. The space is very zen – cream painted brick walls, neutral tones and the odd cactus make this an ideal working environment for those who work remotely.

Before you leave, check out the funky range of tea utensils on shelves by the door – mustard yellow teapots, intricate filters and geeky tea contraptions for tea connoisseurs.

Best for something different – Sticks ‘n’ Sushi, Canary Wharf

Sushi for breakfast? Not quite. ‘Sticks ‘n’ Sunrise’ includes a line up of Skandi and Japanese influenced breakfast dishes that add a dash of colour to the cool, industrial interiors. Order a selection from the lighter bites: Nordic rye breads, Japanese savoury dishes, cakes, granola and pastries, or choose one of the breakfast trays for a bit more substance. The wake-me-up cocktails include green and yellow tomato Bloody Mary with Camm & Sons, and rhubarb and sake fizz.

Bullseye: The rye breads. Thick-cut smoked salmon from North-West Scotland and smooth cream cheese is garnished with delicate trout roe and herbs. Or perfectly-sliced avocado sits on top of light goat’s curd with a scattering of pine nuts, cress and tsume soy. Both sit on the most delicious crisp-but-light toasted rye bread, baked with miso, seaweed and coal. We also loved the Tebirkes: a poppy seed Danish with a bright green matcha paste inside – a fun and interesting twist on a Pain Au Chocolat.

Best for a healthy start – Shoreditch Grind, Old Street

Old Street’s Shoreditch Grind is an easily accessible breakfast spot for morning commuters, perched as it is on the edge of one of London’s busiest roundabouts. The recently introduced breakfast menu makes this spot ideal for casual business meetings at large wooden tables, or a people-watching session while sat on one of the wooden bar stools.

A generous portion of smashed avocado on toast is spiced up with chilli and your choice of extra topping  (smoked salmon, prosciutto, poached egg and feta can rack up quite the mound). The crispy quinoa eggs dish is a substantial and healthy start to the day with plenty of crunch and perfectly poached eggs. For a refreshing palate-cleanser before you head off to work, try iced fruit salad with zingy lime granita and crunchy hazelnuts (though we would have liked the addition of more seasonal fruits as well as the berries). We’ll definitely be back to try the banana bread with crème fraiche and honeycomb.

On the drinks side, try a freshly pressed colour-coded juice – ‘green’ gets you going with avocado, spinach and pear and ginger adds a fiery note to the orange and carrot ‘amber’ juice. Shoreditch Grind is still all about the coffee, and cortados and flat whites made with The Grind’s own blend were brought straight to the table – no waiting around on the side.

Bullseye: Iced berries fruit salad with zingy lime granita and crunchy hazelnuts.

Best for a treat – The Black Penny, Covent Garden

A Covent Garden coffee shop with a short but thoughtful menu that focuses on British seasonal ingredients. House baked beans are slow-cooked and served with goats’ cheese and a poached egg on fresh sourdough, and Ozdemir pasha fried eggs with grilled halloumi, butterbean hummus and a sweet-sour hint of sumac with homemade grilled Turkish bread are a real treat.

Lighter Bircher muesli and compotes – including zingy grilled pineapple, chilli and lime – sit alongside a range of cakes and pastries. Coffee is taken seriously, too, with several different blends from South London roasters, Alchemy. Expect to find cortardos, syphon and buttered espresso alongside your usual flat white, as well as matcha lattes and a selection of teas, each served with a timer to make sure it’s brewed just right.

Bullseye: Duck for breakfast? Yes, please! Particularly if it’s in the form of crispy confit of corn-fed duck and sweet potato hash with fragrant coriander.

Best hidden gem – Cambridge Street Cafe, Pimlico

Tucked away in the back of Pimlico, away from the bedlam of rush hour at Victoria, Cambridge Street Café (set in the boutiquey Artist Residence hotel) is the perfect setting in which to enjoy a leisurely start to the day.The room itself is bright and airy with exposed wood in muted, distressed greys, cloth-covered banquette seating and quirky art on the walls. The kitchen is open, and there are comfy stools for you to pull up and see, as it says in neon above, ‘where the magic happens’. There’s further seating through the back, so both spaces are kept cosy.

The breakfast menu here is quite extensive there’s a whole page dedicated to drinks, which includes your usual coffees and teas as well as more interesting juices (such as beetroot, apple and celery) and smoothies (spinach, lime, cucumber, kiwi, avocado).

Food is divided into cooked, grains and pastries, and sides. All the classics are here (eggs Benedict/royal/Florentine and full English) and if you’re not indulging, yogurt with quinoa, peach goji berries and mint is a generous portion bursting with fresh flavours.

Bullseye: avocado, poached egg and rocket on rye – a safe choice done very well, with a kick of chilli and zing of lemon – and fluffy banana pancakes served with crisp smoked bacon and maple syrup, which had an almost cake-like texture without being too heavy for that time of the morning.

Best for eggs – Egg Break, Notting Hill

If you’re into eggs, this cute Notting Hill café is the breakfast spot for you. Split into basics (eggs on toast, egg benedict), buns, plates, salads and sides, most dishes at this daytime café come with an egg of some sort, be it poached, fried or – surely the most fashionable egg of the moment – 63 degrees: cooked slowly in a waterbath at, you guessed it, 63 degrees.

There are cocktails, wines and excellent coffee, too. Cream tongue-and-groove walls, scuffed tile flooring, filament light bulbs and chipped painted metal chairs give Egg Break a homely, lived-in feel. Cocktails come in tumblers, there’s ketchup and brown sauce on the table and plenty of newspapers knocking around. The ground floor is light, airy and dominated by a wooden coffee and cocktail bar, and the basement has more space and bigger tables for groups.

Bulls eye: The buns. Oh my goodness, the buns. Seeded or brioche, they’re terrific value at between £5 and £7. Fillings range from pork belly, fried egg and sriracha to fried chicken, green tomato, red onion and mayo.


Poached Eggs over Scafata - Recipes

What is scafata? I saw it in Bon Appetit, looking absolutely delicious with a poached egg on top and I knew I just had to make it! I am always looking for meatless dinners but they have to be interesting. This one is! I looked up several variations of scafata and some had artichokes, like Mario Batali’s, some have peas, fava beans, Swiss chard, tomatoes and bacon. I like it all green, it looks divine that way with the egg on it. Scafata is Italian and generally signifies the coming of summer. Here is my variation from Bon Appetit.

  • 1 spring onion bulb, sliced
  • 1 teas of dried chili
  • 1 knoffelhuisie, fyngekap
  • 1 teas fennel seed
  • 1 bunch of asparagus , cut on a diagonal into 1” pieces
  • ¼ cup olive oil, plus more for drizzling
  • 1/2 teas salt
  • 1/2 teas pepper
  • 2 skorsies, in dun skywe gesny
  • 8 onse. frozen peas, thawed
  • 2 cups of baby spinach
  • 2 teas of dried basil
  • 4 groot eiers
  • Pecorino Romano, finely grated

Saute spring onion, chili, garlic and asparagus in the olive oil, over medium to low heat until the asparagus are tender, season with a salt and pepper. Add the peas, scallions, and spinach. When the spinach is wilted, add the basil, check your seasonings and add more salt if needed. Poach 4 eggs and serve with finely grated Pecorino Romano!


Carrot spoon breads

From Buvette: The Pleasure of Good Food Buvette by Jody Williams

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Breakfast / brunch Dinner parties/entertaining American South
  • Bestanddele: all-purpose flour carrots canned crushed pineapple sugar vanilla beans ground cinnamon raw walnuts coconut
  • Begeleiding:Whole wheat scones with currants Toasted oatmeal brûlée Yogurt parfaits Summer fruit salad

Croque madame (page 9)

From Everyone Is Italian on Sunday Everyone Is Italian on Sunday by Rachael Ray

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Egg dishes Sandwiches & burgers Breakfast / brunch Main course French Italian
  • Bestanddele: milk nutmeg Parmigiano Reggiano cheese peasant bread prosciutto cotto Fontina Val d'Aosta cheese eggs chives

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Daniela Manrique of Soca Kitchen & Pub. Photo by Wayne Cuddington / Ottawa Citizen

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Polpo to open in Bristol

Italian-influenced London restaurant group Polpo is to open a new site in Bristol this summer.

The restaurant will open in August 2016 on Bristol's Whiteladies Road. Following on from the traditions of its sister restaurants in London, Brighton and Leeds, it will be styled on a bacaro - a Venetian restaurant serving simple food and good, young northern Italian wines.

The restaurant will serve small plates including fried stuffed olives, arancini and chopped chicken liver crostini, as well as fritto misto, pizzetta bianca, spicy pork and fennel meatballs, and sliced flank steak. The dessert list features affogato al caffe, gelato cones, flourless chocolate and hazelnut cake and tiramisu pots.

It will open its doors earlier on weekends for brunch, offering poached eggs and scafata (a spring dish from Umbria) brunch pizzetta with Italian sausage, wild mushroom, Parmesan and a soft egg and frittole - sweet ricotta doughnuts rolled in cinnamon sugar.

The site will feature Polpo's trademark deep red leather banquettes alongside old chemistry lab tables, bentwood chairs and antique maps of Venice.


Supplemental #114

What a discombobulating tangled mess we’re in. In light of this, it seems sensible to set out #Supplemental in an ordered, logical fashion. So, here are this weekend’s recipes grouped by the corrupt, meddling, king-making organisations, sorry, newspapers, in which they were published.

The Guardian and Observer

Brad McDonald began his Deep South themed kok residency with some thoughts on deep frying. His battered chicken is tried, tested and acclaimed, so consider his recipe next time you drag the fryer out (you’ll need to start brining the chooks three days before, mind). Enjoy his pineapple doughnut-fritters while you’re at it. Looking forward to the next three weeks – his book Deep South new Southern cooking is super good.

Oh my days, two gorgeous weeknight supper omelettes from Anna Jones – one herb loaded, the other with mustard seeds and tomato masala. Also, five suggestions for fillings: leeks, mushrooms and tarragon pears and broad beans red onions and goat cheese … that sort of thing.

Nice insight from Claire Ptak on how to make the most of cherries: suggesting we crack the stones to remove and use the almondy essence of its kernel. Her cherry chocolate cake looks wonderfully decadent. Read to the bottom of this post for more on a clafoutis.

Rachel Roddy’s recipe from Rome was for a comforting, hunger-sating pasta and borlotti bean dish (pasta e fagioli). I love it when cooks are given the space to add insight, like: “for this recipe, it is important the beans are cooked to the right point, which, for me, is teetering on the farside of tender (my partner Vincenzo would have a bit more bite).”

Tommi Miers proposed an interesting lemongrass, cucumber and coriander vichyssoise (cold soup, innit). Her Guardian Weekend Magazine column also included a grilled bean salad, spruced with pomegranate molasses, Turkish pepper flakes, all spice and plum tomatoes. Lively.

Yotam wrote about spreading and pasting in the same supplement. My favourite of his four colourful dips and purées was a spiced red lentil and curry leaf number.

Go wild with your radishes and consider Bee Wilson’s selection of recipes in the Observer. See her short essay providing context, too.

Nigel Slater’s Observer recipes suggest he can’t be arsed to cook at the moment. I know how you feel, Nige. Still, lovely ideas for raw fish and meat: a refreshing, Japanese seasoned mackerel tartare, with samphire and tomatoes and beef, anchovy and pickled cucumber tartare with mustard dressed asparagus.

The FT Weekend

Couldn’t see a recipe in this week’s FT Weekend. Not online anyway. I blame Johnson and Gove.

The Telegraph

Not a bad week or so for The Telegraph’s Stephen Harris, what with being named best cookery writer at the Guild of Food Writers Awards, and then his restaurant The Sportsman as Britain’s Best a few days later. His celebratory recipe? ‘Fruity’ duck with cherries and peas.

I thought Rose Prince’s self catering summer holiday menu was a grand one. Lots of simple but crowd-pleasing recipes: baked aubergine with tomatoes, ricotta and mint a roast cod aioli, with soft boiled eggs, tomatoes and fennel prosciutto, fried sourdough and beetroot salad plus pan cooked peaches, apricots and plums with vanilla and cardamom syrup.

Diana Henry is a fan of the U S of A. Her Sunday Telegraph Stella mag column featured fond notes from her recent trip to New York (and of her first trip nearly 25 years ago), plus recipes inspired by that visit. Sweet, sour and revitalising appear to be the Big Apple’s thing at the moment: fish sliders with pickled cucumber and harissa mayo raw sea bass with peppery radishes and nasturtiums fresh ricotta with truffle honey and thyme on sourdough and strawberry and buttermilk ice-cream.

The Times and Sunday Times

Russell Norman helped Saturday Times readers up their brunch game. How about a sausage, mushroom and egg topped pizzetta or wild mushrooms and ricotta on sourdough? There are ricotta doughnuts and various bruschetta ideas too. Though the dish I reckon I’d like most, was a poached egg on an artichoke heart, pea and broad bean scafata.

In die Times Tydskrif, GBM judge Oliver Peyton proposed a host of ‘British’ summer dishes. Can’t really go wrong with pollock, ham, cider and mussels or gooseberry and raspberry crumble (well, redcurrants would be better than raspberries, surely?). Nearby, there was a recipe by Nadiya Hussain for cocoa powder sponge with chocolate butter icing.

It looked as though Die Sunday Times food team had been busy bees in June – this month’s The Dish, which was packed with (still seemingly quite hopeful) BBQ recipes, including:

A set of ace Meera Sodha recipes from her new book Fresh India (which I have and is great). I loved, in particular, the idea of a kottu roti a “jumbled heap of shredded bread, crispy vegetables and egg, seasoned with a fiery mix of spices”, and some mango and paneer skewers. Also butternut squash seekh kebabs.

Plus a number of recipes from Jamie Oliver / Jamie’s magazine. A sweet spice and BBQ glazed pork loin looked grand. Glad that he (they?) advised “use a meat thermometer and stop when it reaches 72C inside — you don’t want it pink, but please don’t cook the hell out of it either.” Also, good chicken thighs and an ambitious mixed fish grill.

Look hard enough, and you’ll see my hot smoked trout, mango, chilli and avocado salad in the mix too.

From the internet

Given today is 4 July, it seems apt to send you to Serious Eats’ Independence Day recipes. Tbh, I’m not sure what kind of meal you’d end up with – there’s a wide variety of cuisines and styles going on. BUT, this cherry pie looks good.

Also, a quality potato salad over at Food Stories.

#Supplemental Cooking

I plumped for Claire Ptak’s cherry clafoutis. This was easy to make (including the smashing of a few stones to half inch the noyaux), and I’d suggest it’s a good dinner dessert option, as you make it in advance and leave it to cool rather than cook to order.

Mine huff, puffed, sank and cracked a little more than intended, probably due to the overly enthusiastic right hand side of my oven. But once cooled it sliced beautifully and was a real pleasure to eat. The lady wife even suggested she’d like to get her hands dirty and make it in the future, which is pretty much a first.

Also, leftovers were excellent for breakfast on Sunday.

Weekend Menu, 2 and 3 July 2016

Mackerel tartare with samphire and tomatoes

Fruity duck with cherries and peas

Strawberry and buttermilk ice cream

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