On Facebook

All Day Breakfast #4556

This looks like a plated representation of gluttony. But we only really eat one meal a day and sometimes we fancy something simple, i.e. not experimental! Although if you read on, quite a few of the items are our own creations…...

Working around the plate from 12 O'clock.

(1) Home made Gluten free (fried) Bread. This recipe had a typo and should have use warm water. So we ended up with quite a dense and flat loaf. But it held up well to frying, certainly better than the Mayo based version we usually bake.

(2) Tokneneng. A battered boiled Egg recipe from the Philippines we're very keen on.

(3) Bacon. We’ve not got around to curing our own Bacon yet, but it’s on the to-do list. When next we have a bit of spare cast I’ll order some Potassium Nitrate from a home curing website I know. (No I’m not ordering flours of Sulphur and Carbon Black, so no need to inform the Bomb Squad – The base ingredients for Gun Powder, for those who don’t know!)

(4) Hash Browns. The last stragglers in the freezer, so we cleared a bit of space!

(5) Baked Beans. Sadly these were from a tin. But again it’s not beyond the bounds of possibility that we will make our own at some stage….

(6) Yellow Sticker Pork & Bramley Apples sausages. Please don’t tempt me into buying a DIY Sausage extruder. That’s effectively how Sue and I met. When I worked in the Butchers one of my main functions was sausage making. I used to stop by at the pub where Sue was the Chef for a pint on my way home. Often covered in Pork mince!

(7) Fried Mushrooms. I’m pretty sure we’d get in trouble if we filled the spare room with well rotted Horse Manure. So growing enough Mushrooms at home to cover the amount we eat is probably a no-go…..

Out of shot we had DIY Tomato Ketchup and DIY Brown Sauce. Because we’re a bit sad like that!!!!

I've linked all the recipes we used. But the direct links are below, if you need them.

Gluten free Bread -

Tokneneng -

DIY Tomato Ketchup -

DIY Brown Sauce -

White Loaf - Instructions printing error

We followed the instruction on the Freee White Bread Flour package. We should have followed our instincts as we both thought at the time it was a bit odd using cold water. The loaf is OK but it would have risen much better if the water had been warm initially to activate the Yeast quicker.

Ingredients as they list them:-

2 Egg Whites
2 Tbsp of Sugar
1 Tsp of Salt
6 Tbsp of Oil
1 Tsp of Vinegar
425ml of Water (Should say warm!)
500g Free White Bread Flour
2 Tsp of Quick Yeast
Oil of the Tin

We've just sliced this and although we expected it to be dissapointingly heavy, it's actually a passable loaf. But warm water would have greatly improved the rise and we'd then probably have been doing a little happy dance in the kitchen!


This is a Korean dish which Sue slightly modified to suit the mini (Inner) Chicken fillets I found for £1.99.


175g of Chicken breast, cubed
3 Tbsp of Soy Sauce (Gluten free for us)
1 ½ Tbsp of Brown Sugar
1 Tbsp of Rice Wine Vinegar
70ml Lemonade ( Sue made her own with Soda Water and the juice of a Lemon…)
½ Tbsp of minced Garlic
1 Tsp of minced fresh Ginger
1 Tsp of Olive Oil
Ground Black Pepper


(1) Combine the marinade ingredients in a bowl and mix well.
(2) Pour over the Chicken and marinade in the fridge for at least 4 hours.
(3) Add the Chicken to a hot frying pan with a little Oil, reserving most of the liquid.
(4) Sear the Chicken on all sides.
(5) Turn the heat down and stir occasionally until the Chicken is cooked.
(6) In a separate pan heat the remaining marinade and reduce over a medium heat.
(7) Serve over a bed of Rice and pour over the reduced marinade.

We garnished ours with sliced home pickled Radishes and Spring Onion. The pouring sauce was the Ximenia and Chilli Chutney we made the other day and we had the remaining Zucchini Noodles from the night before as a side. All pretty tasty!

Brown Rice Noodles

We’re always on the lookout for something a bit different. On a ‘forage’ in a Continental Store we happened on these Brown Rice Noodles.

We though they would add a bit of colour to a sty fry. As neither of us had cooked them before we actually followed the cooking instructions of the packet - Quite unusual for us! It seems that the original Brown Rice has already been cooked and therefore according to the packet you simply pour boiling water over them and drain well. We can’t say we were convinced. Perhaps pouring two kettles of boiling water over and running a little Oil through to separate would have worked. We’ll work them out eventually - Not to be beaten by a pack of Noodles.

We stirred them through a King Prawn and Chorizo stir fry, which was really good. Shame about the rather odd Noodle texture. You can’t win them all!

Pork Fillet Wellington recipe

There’s an offer on British Pork at the local Supermarket at the moment. So a whole Pork Fillet cost a little over £2. We had a few bits & Bobs in the fridge which needed using up including some Polish Paté. So here’s our take on Pork Fillet Wellington.


A whole Pork Fillet
200g of Mushroom Paté
100g of sliced Chorizo
4 Medium Mushrooms, chopped
½ a Red Onion, chopped finely
Puff Pasty (Gluten free Just Roll here – Lazy I know!)
Oil to fry
Salt & Pepper
1 Egg beaten for an Egg wash


(1) Sauté the Onion in a frying pan with a little Oil and add the Mushrooms.
(2) Set aside to cool.
(3) Sear the Fillet on all side to brown slightly and set aside.
(4) When both are cool spread the Pastry out on a board cover in kitchen parchment.
(5) layer the Chorizo over the Pastry allowing space on all side so you can stick the Pastry parcel together.
(6) Spread the Paté over the Chorizo in a generous layer.
(7) Spread the Sautéed Mushrooms and Onion over the Paté in an even layer.
(8) Place the Fillet in the middle of the Pastry and lifting one edge of the Pastry roll to make a cylindrical parcel.
(9) Fold the ends of the parcel in and seal all the edges with Egg wash.
(10) Pre heat the oven to 180c.
(11) Brush all the visible Pastry with Egg wash.
(12) Use the parchment to lift the parcel onto an oven tray.
(13) Place in the oven and cook for 30 minutes until the pastry is browned.
(14) Remove from the oven and allow to rest for a further 10 minutes. The Fillet will continue to slowly cook.
(15) With a sharp knife slice diagonally into thick slices and plate up.

We served ours with a Red Wine Jus, made with a Red Wine Stock Pot and seasonal vegetables. Quite a treat and well within budget as it lasted us for two meals.


Social Links


English French German Italian Portuguese Russian Spanish