Recipe: Poached eggs on a bed of tomato sauce

Today I would like to share with you a quick brunch recipe that I have modified from a dish I discovered at Boston Tea Party Cafe in Bristol. The cafe serves excellent breakfast and brunch food (eggs benedict/royale/florentine, croque monsieur etc.) and I want to have it all, it’s so tasty. The original recipe for the egg dish I’m talking about today, however, is a potato and chorizo bake, but unless you already have leftover roasted potatoes it’s a bit fiddly. That is why I cook a version of it in a pan. It’s fast, filling and tasty. Once I came up of how to cook it for myself, I had it for breakfast everyday for a whole week. Nom nom nom…

Only 2 eggs here, cause I was cooking just for myself.

Cocking-up Curry (Following recipes is for wimps)

In the last few years I have developed a taste for Indian food, and in the last couple – started dabbling in cooking it. From rajma (red kidney bean curry) taught to me by my Indian ex-housemate to carrot theplas (unleavened bread) from some internet page. If made properly, Indian food can be a stunning explosion of taste and smell. However, ‘properly’ hasn’t quite entered my Indian cooking vocabulary yet. Only recently, while looking up a recipe, I was pleasantly surprised that for once I had all the required ingredients. So, you know, the land of ‘properly’ is still a while away. That doesn’t stop me from experimenting and cutting a million corners. For me cooking is a bit like alchemy – you put everything into a pot and hope it doesn’t explode in your face.

Recently I have found a lovely blog on Indian cooking called eCurry. It not only has recipes for curries, but various salads, pancakes, breads, rolls/sandwiches, etc. and a very useful guide to Indian spices. The diversity of the recipes was what appealed to me the most. I have previously attempted an Indian Omelet, and it was easy to make and delicious! Try it!

So when an old friend of mine came to visit me over the weekend, I thought I should make something special for dinner. I decided on Indian, of course (any excuse to experiment). After checking what I had in the fridge, I settled on making a Chicken Curry in Fenugreek and Yogurt Sauce. You marinate the chicken, fry it up with onion and spices and then add the marinade as the sauce. Sounds pretty simple…