Reese’s Milkshake

reecesmilkshakeRecipe
Serves 2

Ingredients

  • 240ml soya or almond milk
  • 250g vanilla ice-cream
  • 2tbsp Reese’s chocolate spread
  • 1tbsp maple syrup

Method

  1. Blend all that motherf*cking goodness together in a blender until smooth.

Optional toppings

  • Whipped cream
  • Reese’s peanut butter cups
  • Reese’s sticks
  • Maple Syrup

Or whatever the fuck you want.

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Chilli cheese scrambled eggs

chillicheesescram

Recipe
Serves 2

Ingredients

  • 6 eggs
  • 1 tsp butter
  • 1-2 tsp chilli flakes (depending on how much of a kick you need in the morning)
  • 20g cheddar cheese, grated
  • 2 slices sourdough toast
  • Sea salt and black pepper

Method

  1. Whisk eggs in a bowl, using a fork. Add chilli, cheese, and mix well.
  2. Heat butter over a high heat in a non-stick frying pan. When the butter starts to sizzle, add your egg mix and stir continuously for 1-3 minutes until cooked but still runny.
  3. Serve on buttered sourdough toast.

Smashed avocado on eggy sourdough

Last weekend Lauren and I spent the weekend in London for our 4th anniversary, at a concert with our favorite band // twenty øne piløts. They absolutely KILLED it, as always. It’s so great to follow a band for so long, watching them grow and gaining so much support along the way. This breakfast is great before a big night out.

Avocado is one of my favorite fruits and is super nutritious! I’ve added one my of favorite food pairings, tomato and basil, to create this mouthwatering smashed avocado breakfast.

 

Recipe
Serves 2

Ingredients

  • 2 ripe avocados, cut into 2cm chunks
  • A handful fresh basil leaves, finely chopped
  • 4 eggs
  • 2 tablespoons almond milk
  • Extra virgin olive oil
  • Sea salt and black pepper
  • 1/2 lime, juiced
  • Dried oregano
  • 100g cherry tomatoes on vine
  • 2 slices sourdough bread

Method

  1. Preheat oven to 180 degrees celcius.
  2. Roast tomatoes in a baking tray for 10 minutes with a drizzle of olive oil and sprinkle of dried oregano.
  3. Put a pan of water on to boil, with a few glugs of white wine vinegar.
  4. Grab a bowl, throw in the avocado, basil, 2 tbsp extra virgin olive oil, lime juice – smash with a fork and season with salt and pepper to taste.
  5. Whisk eggs and milk together with a fork and season with salt and pepper.
  6. Dip the bread into the eggy mixture, turning over making sure the bread is covered.
  7. Heat ½ a tablespoon olive oil in a frying pan on high heat and fry until golden.
  8. Meanwhile, poach eggs in water for 2-3 minutes until cooked but still soft.
  9. Spoon avocado mixture onto eggy sourdough toast and serve with poached eggs and tomatoes.

 

Poached avo

Nutty Chocolate Brownies with Rhubarb

 

P1210030

Rhubarb is in season, what better way to try it then putting it in some sticky brownies? This recipe does need some more tweaking, Lauren and I are agreeing to disagree with the amount of rhubarb used (I feel there should be more, feel free to try it out and let me know your thoughts). Regardless, we both think these are fit for a king.

 

Recipe
Makes aprox. 12 brownies

Ingredients

  • 50g rhubarb, finely diced
  • 275g golden caster sugar
  • 3tsp vanilla extract
  • 50g cocoa powder
  • 50g walnuts, roughly chopped
  • 50g pecans, roughly chopped
  • 200g dark chocolate
  • 200ml almond milk
  • 150g self raising flour
  • 1 tsp sea salt
  • 3 tbsp sunflower oil
  • 50g white chocolate chunks (leave these out to keep this recipe vegan)

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Boil rhubarb with 25g golden caster sugar, 1 tsp vanilla extract and 1 tsp water for about 8 minutes on high heat. Set aside.
  3. Sieve together the flour and cocoa powder, add the rest of the golden caster sugar, salt and mix.
  4. Bring a pan of water to the boil and melt the dark chocolate in a heat-proof bowl over this. Stir until it is all completely melted.
  5. Turn the heat off, but leave on the hob to keep warm. Add the almond milk, sunflower oil, rhubarb mixture, white chocolate chunks (if using), and 2 tsp vanilla extract. Mix well.
  6. Take bowl off of heat and add the dry ingredients to the wet ingredients.
  7. Spoon the fudgey brownie mixture into a greased, then lined baking tray (try to contain yourself from having a taste, once you start you won’t be able to stop. I know from experience).
  8. Bake for 20-25 minutes until soft and gooey. Serve warm with vanilla ice-cream and a sprinkle of icing sugar.

 

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New to This

I love food, I love photography, I love writing. I’ve never thought to combine the three, until now.

I’m new to this blogging business – please be gentle with me. However food is something I am more comfortable with, so you can be brutal as fuck on that part. This isn’t going to be the most elegant looking blog, but I am going to give you all some fucking good food to cook… I hope.

I am currently living and working in Brighton as a chef, in an award winning, local café with some really great people; working there has really helped me to grow and learn as a chef, I can’t thank them enough for that. I live with my partner, Lauren, who is currently studying a degree in Applied Psychology and Criminology (she’s intelligent as fuck).

I have created this blog so that I can finally have something to do while she’s studying her ass off, and, of course, to share delicious food.

I’ll wrap this up before you get bored of my life story. I hope you enjoy the recipes I post and watching my skills grow (and in dress sizes).

//

Molly Quinn
Chef