Recipes for scrumptious and reasonably healthy food

[User211]

Marco,

I had a Premier Inn breakfast in Stevenage last year and I was surprised. It really was good indeed. Had I not have done so I wouldn't have believed you.

This place is better: http://thelounges.co.uk/

There was a mushroom in my breakfast did you read all I posted? Maybe not. Re-read for the eggs.

Actually this is fab: use a container for the egg like in my pictures, but put some chopped ham on the bottom. Break the egg on top, then top with cheddar or parmesan. The bake it and eat with whatever - toast maybe.

[User211]

Have to disagree. I 'bake' the Bacon & Sausages when I'm catering for a number of people & they tend to get a little dry & are not as succulent (like the pigs in blankets idea though).

The pigs were just Waitrose. Quite good quality.

As I say try the pattie idea. But it will be much drier than a fried sausage and if that is your bag maybe don't bother. I love them that way.

[User211]

Actually I wonder what the difference in calorie count between baked and fried breakfast actually is. Oh and Marco - I am not fat or even vaguely overweight. Once a week max for the baked breakfast.

[Marco]

Good chap

Marco,

I had a Premier Inn breakfast in Stevenage last year and I was surprised. It really was good indeed. Had I not have done so I wouldn't have believed you.

This place is better: http://thelounges.co.uk/

It is rather good, isn’t it? I’ll have a look at that other site now. Depends if they have an outlet near me.

There was a mushroom in my breakfast did you read all I posted? Maybe not. Re-read for the eggs.

Probably not, lol, as I mostly only have time to scan-read posts. I shall flick back and check!

Actually this is fab: use a container for the egg like in my pictures, but put some chopped ham on the bottom. Break the egg on top, then top with cheddar or parmesan. The bake it and eat with whatever - toast maybe.

Interesting and noted

Marco.

[Gordon Steadman]

Made some lemon marmalade today.

Fresh off the tree, soften all the bits on the woodburner over a few hours and then add sugar and boil for about 15 minutes. Absolutely bloody delicious. A real bite, beautiful in Greek yoghurt or just on buttered toast.

The recipe said twice as much sugar as fruit. What the hell is the point of having lemons if you have them sweet? Maybe it's necessary with supermarket lemons, nasty bitter little things but I only used six of ours and got six big pots of marmalade. Just one to one with the sugar as with normal jam.

[Roy S]

use a container for the egg like in my pictures, but put some chopped ham on the bottom. Break the egg on top, then top with cheddar or parmesan. The bake it and eat with whatever - toast maybe.

Will definitely try this

[Marco]

Made some lemon marmalade today.

Fresh off the tree, soften all the bits on the woodburner over a few hours and then add sugar and boil for about 15 minutes. Absolutely bloody delicious. A real bite, beautiful in Greek yoghurt or just on buttered toast.

The recipe said twice as much sugar as fruit. What the hell is the point of having lemons if you have them sweet? Maybe it's necessary with supermarket lemons, nasty bitter little things but I only used six of ours and got six big pots of marmalade. Just one to one with the sugar as with normal jam.

Sounds great, Gordon. I agree that lemons picked straight from the tree are ‘sweeter’ than the rather harsh ones you get in supermarkets. I’ve had them that way in Italy. Lucky bugger, though, having access to such produce!

Marco.

[Gordon Steadman]

Sounds great, Gordon. I agree that lemons picked straight from the tree are ‘sweeter’ than the rather harsh ones you get in supermarkets. I’ve had them that way in Italy. Lucky bugger, though, having access to such produce!

Marco.

One advantage of marrying a professional gardner. Things just grow here like magic.

[jollyfix]

Made some lemon marmalade today.

Fresh off the tree, soften all the bits on the woodburner over a few hours and then add sugar and boil for about 15 minutes. Absolutely bloody delicious. A real bite, beautiful in Greek yoghurt or just on buttered toast.

The recipe said twice as much sugar as fruit. What the hell is the point of having lemons if you have them sweet? Maybe it's necessary with supermarket lemons, nasty bitter little things but I only used six of ours and got six big pots of marmalade. Just one to one with the sugar as with normal jam.

MMMmmm sounds Delicious Gordon, I had this lemon and pink grapefruit tart once in California, boy was it good, not sweet, but sharp and tangy. Very refreshing also. Home made Lemon ( not to sweet ) Marmalade on good bread toast, sounds like heaven.

[Gordon Steadman]

MMMmmm sounds Delicious Gordon, I had this lemon and pink grapefruit tart once in California, boy was it good, not sweet, but sharp and tangy. Very refreshing also. Home made Lemon ( not to sweet ) Marmalade on good bread toast, sounds like heaven.

Real food has such distinct flavours. We argue....discuss this with our neighbours quite often. They both smoke and swear there is no difference between our home grown and the supermarket. When we compare, the flavours just burst in our mouths and they can't hear...er, taste the difference.

Sound familiar?