Beans on Toast – is there anything finer? There’s always a healthy stash of tins of baked beans in my kitchen cupboard (none of that Branston nonsense; I’m a Heinz until I die kinda girl), it’s the bread that’s the trickier side to this duo. It’s got to be a doorstop wedge of fluffy, perfectly toasted bread to compliment a soggy slop of beans – which isn’t necessarily as readily available as it sounds. Thankfully, my husband’s taken up the only area of baking that I seriously struggle with and I’ve been finding myself drowning in homemade loaves (…definitely not complaining)…
A good glug of maple syrup and some brown sugar makes this nutty, syrupy, coffee(-y) cake the perfect bake for Father’s Day! 🙂
Last week, Sunny was away with work which meant I had a couple of days to get my pasta fix in. I saw the idea for these fried tomato and mozzarella balls on Pinterest and just had to give them a go and see if they could level up my basic pomodoro. I mean, deep fried mozzarella, amiright? Yuuuuuuuuum.
So I started making the odd smoothie bowl for breakfast as a way of rekindling my love of fruit and I’ve enjoyed making them so much that I’ve even swapped out my lunchtime egg on toast for one! They’re easy to make, can be prepped ahead of time and there are so many different flavour combinations that it’ll be a long, long time before you get bored of scoffing them. Oh, and did I mention that they’re pretty? 😉
My stripped back take on Korean Dak-galbi makes for a tasty, spicy and colourful midweek stir fry and – aside from marinating time – goes from wok to table in 20 minutes. Noice!