• Cut down on my booze consumption?
• Eat healthier?
• Exercise?

Yeah, yeah, I know, if I want to lose weight I need to do all of the above.  And in some ways, I am.

• I have been doing a reasonably good job of meeting my goal of no booze 3 nights a week (this is an improvement, I promise).
• I have been trying out recipes from crazy diets such as Paleo (which allows you to eat bacon, so it’s been more successful than I first anticipated).
• I have been doing a lot of hiking, and have promised myself I’ll start back at yoga next week.

And then I go and eat a 1/2 pound western cheeseburger and chili cheese fries from Burgermeister, and wash it down with 3 beers.  On a Wednesday night.  Ooooops.  Ok, so I still have a long way to go.

One of the goals of my healthy eating campaign, its to find ways to make greens taste good.  I love vegetables, but I am not a big fan of those leafy green vegetables that taste like you just licked a piece of metal – collard greens, kale, chard etc.  But they are good for you, so I have been working on eating them!

Last night I made a kale & broccoli coleslaw to go with some grilled turkey burgers.  Neither of which i fell in love with, so I cant be bothered to write about them.  Tonight, with the leftover kale (because you only seem to be able to purchase enormous quantities of the stuff!) I decided to do something more in my comfort zone – chili.

My standard response to things that don’t taste good – mask it with another flavour.  I blame my Mother for this trait as she used to disguise our foods as kids when she used an ingredient that she knew we didn’t like.  But it is a trick that has done me well over the years.  And after tonight’s dinner, I actually feel full, and not like raiding my roommates cupboards for chocolate.  Success!

Chorizo, Kale & Cannellini Bean Chili

INGREDIENTS

• 1/2 pound pork chorizo
• 5 leaves of kale, stemmed and chopped into ribbons
• 1 tin of cannellini beans, drained
• 1 tin petite diced tomatoes
• 1 cup chicken stock
• 1 onion, diced
• 1 tsp crushed garlic
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tbsp ground black pepper
• fresh cilantro for sprinkling on top

METHOD

• Sautee onions in olive oil in a large saucepan over a medium heat for about 5 minutes, until soft.
• Stir in chorizo and garlic and keep stirring until chorizo starts to separate and turns the onions a delicious shade of orange.
• Add in the chopped kale, beans and tomatoes; stir.
• Pour in the chicken stock and spices; stir.
• Place the lid on the pan and simmer over a medium-low heat for at least 30 minutes, stirring intermittently.
• Serve with a sprinkling of cilantro if you wish!

The first thing that came to mind is “Who needs an excuse to have a party and drink margaritas?!”

Then I felt slightly guilty.  A bit like a kid opening presents on Christmas Day without having gone to church the night before… You really shouldn’t get to enjoy something unless you understand the reason behind the celebration.

Although it does seem like Americans really don’t need that kind of validation.  No one needs an excuse to drink around here…  Paddy’s Day, Mardi Gras, Cinco de Mayo.  These are all ‘holidays’ that you don’t get a day off work for, but always seem to lead to consumption of copious quantities of alcohol.  There is something not quite right about that set up.

Anyway, I already knew that Cinco de Mayo and Mexican Independence Day are not one and the same (only because I happened to be in Mexico over their Independence day a few years ago), but I really didn’t know why it is celebrated.

Enter the trusty Google search:

The celebration of Cinco de Mayo originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War, and today the date is observed in the United States as a celebration of Mexican heritage and pride. In the Mexican state of Puebla, the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is celebrated on September 16.

Thank you, Wikipedia.

Fully informed with the reasons behind WHY we drink margaritas on Cinco de Mayo, it was about time I got down to doing just that.  Introducing, the margarita cupcake.

I hadn’t made cupcakes in a while, and felt like doing something outlandish.  You don’t get much more naughty than putting booze into cake, so I though this concoction would fit the bill.  A few years ago I made The Brown Eyed Baker’s margarita cupcakes for Cinco de Mayo, and decided it was time to try it out again.  Both the cake and frosting are very easy to make, and result in a zesty, tangy cupcake that packs a punch.  I baked mini cupcakes because I was taking them to a party and the bite-sized morsels are just more party-friendly.

WARNING! These cupcakes are not for children.  Unless, of course, you would like to get your children drunk.  There is tequila in every part of this cupcake.  Because you can never have to much tequila.  No, wait.  That’s not true.  At least 10 occasions in my life have proved that’s DEFINITELY not true.  There is tequila in the cake, tequila brushed on top of the cake, and tequila in the frosting.

I really wanted to make cupcakes that actually taste like margaritas, not just like key lime pie.  To achieve this I added more tequila and more lime than the original recipe outlines, but that might just be because I am a drunk.  And we go to parties, alcoholics just go to meetings.

Thanks Brown Eyed Baker for yet another fantastic recipe!

Margarita Cupcakes

Makes 36 mini cupcakes

INGREDIENTS

For the Cupcakes:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• Zest and juice of 2 limes
• 3 tablespoons tequila
• ¼ teaspoon vanilla extract
• ½ cup buttermilk

To Brush the Cupcakes:

• 1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:

• 1 cup unsalted butter, at room temperature
• 2¾ cups powdered sugar
• 2 tablespoons lime juice
• zest of 1 lime
• 5 tablespoons tequila
• Pinch of coarse salt

DIRECTIONS

• Preheat the oven to 325 degrees F. Line 2 mini-cupcake trays with cupcake cases; set aside.
• In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
• Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
• Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)
• Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
• Divide the batter between the muffin cups. Bake for approximately 15 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
• Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
• To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and mix on medium-high speed until incorporated and fluffy.
• If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, a sprinkling of salt.

Now just don’t forget to put on your sombrero and fake mustaches before devouring!  And be sure to chase with a shot of tequila.  Only the good stuff need apply.

Something I am famous for is making dinners centred around one ingredient that I have lying around and can’t bear to throw away because I don’t want to be wasteful.

This habit has seen me create extravagant meringue desserts just to use up 3 leftover egg whites.  On a Monday.  Which no one in my house actually needs to eat.  Rather than just disposing of the 3 egg whites that cost, lets say, a grand total of approximately 30 cents, I go out and buy sugar, and cream, and strawberries, just to ensure I don’t waste those precious egg whites.  In other words, I make a big deal out of something that really doesn’t warrant the attention I give it.

Pretty ridiculous, I know.

Today’s example of this habit found me looking for ways to use up some leftover Camembert that was only going to stink out my fridge if I didn’t do something with it.  So, in standard Sarah fashion I went to the store on my way home to pick up chicken breasts, prosciutto, pesto, sweet potatoes and broccoli.  Now my leftover $5 Camembert has turned into a $25 dinner.  At least I have pretty epic leftovers for lunch!

The end result was chicken breasts stuffed with Camembert and pesto, wrapped in prosciutto with sweet potato mash and broccoli.  And it was a pretty damn tasty way to spend money I didn’t need to, to use up food I could have just thrown out.  But where’s the fun in that?!

Camembert and Pesto Stuffed Chicken Breasts

INGREDIENTS

• 2 large chicken breasts
• 8 slices of prosciutto
• 2 tbsps pesto
• 6 slices of Camembert

METHOD

• Cut a pocket in your chicken breasts using a sharp knife. You don’t want to cut them in half, because then the filling will escape.
• Spread some pesto in the pocket, and lay the slices of Camembert on top of this. Squish the chicken back together, so you can’t see any of its insides.
• Lie four slices of prosciutto down onto some cling film. Place the chicken breast at the top and roll it up until the chicken is totally covered in prosciutto. Do the same with your second breast. Unwrap them from the cling film.
• Stick 2 toothpicks in each breast to keep them together while cooking. Place in an oven that’s been preheated to 425 degrees F and bake for about 30 minutes. Some of the filling is likely to escape, but if you can collect it up and pour it over the finished product – delicious, cheesy goodness.

I served the chicken on a bed of mashed sweet potato. I baked the potatoes at 425 degrees for an hour then scooped out the insides and mashed with salt & pepper.  A handful of broccoli added a green finishing touch.

A very satisfying Monday night dinner!

I have been known to have scrambled eggs, baked beans and tater tots for dinner, which is essentially breakfast at night. But there are other ways to combine eggs into dinner that aren’t a rehashed version of your first meal of the day.

Enter asparagus. There is something about asparagus and runny egg yolks that’s quite sensual. A dish that fits into this category quite spectacularly is using asparagus spears as a replacement for toast with dip dip (boiled) eggs. No, wait, now I am back to breakfast. Let’s try again…

How about asparagus risotto with prosciutto and Parmesan topped with a poached egg? That definitely sounds like dinner, right?

And a delicious dinner it was too. I cooked a meal for my old roomie last Friday night and she is a vegetarian – not something I am that good about catering to. But I felt up for trying something new and decided a dish where she could have a veggie version, and I could throw meat on mine at the last minute was a good compromise.

I very rarely eat rice, and if I do, its usually a risotto. It’s one of the only ways I can cook rice well – its not difficult, its just time consuming. So if you want dinner in a hurry do not attempt this recipe!

Now that spring has officially arrived in San Francisco I thought it was about time that asparagus gets featured in at least every other meal I cook for the foreseeable future. So here goes…

Asparagus & Prosciutto Risotto with Poached Eggs

INGREDIENTS

• 2 tbsps olive oil
• 1 medium onion
• 1.5 cups arborio rice
• 1/2 cup white wine
• 4 cups chicken stock
• 1 lb asparagus trimmed and cut into bite-sized chunks
• 4 tbsp butter
• 1 cup grated Parmesan cheese
• a generous grind of black pepper
• a few strips of prosciutto
• 2 eggs, poached

METHOD

• Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks. Bring the chicken stock to simmer and cook the stalks until tender. Remove with a slotted spoon. Add tips and repeat process.
• Heat the oil and two tablespoons butter in a large saucepan and gently soften the onion for about 5 minutes. Then add the rice. Stir with a wooden spoon to coat the grains. Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
• Add the wine, stir. Pour in the hot stock a ladle at a time, and cook the rice, stirring. Keep stirring and adding stock for about 20 minutes. The rice will absorb the liquid. Make sure the stock is being absorbed and that there is not much liquid on top. The bottom of the pan should be clean.
• Start testing the rice. It is done when it is al dente. You may not need to use all the stock or you may need to add a little hot water. Be careful not to overcook the rice.
• Just before the risotto is ready, stir in the asparagus to heat through. Stir in the remaining butter but do not return to the heat. Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.
• I threw a poached egg on to both dishes, and also topped mine with some torn slices of prosciutto.

And that, my friends, is how you make eggs for dinner.

I also wanted to pump her full of vitamins in an attempt to get her healthy again.

Her original request was for chicken soup, but then she decided on honey mustard chicken and mash. Which is a good thing, because a decent chicken soup takes at least 3 hours to make, and I don’t think she wanted to be eating dinner at midnight!

I find it funny that people always want to eat chicken soup when they are sick, because it is something I cannot stand.  I understand the warm liquid being comforting, but that’s about it.

Growing up, my Mother’s chicken soup was my three younger Sister’s favourite food.  If you asked them “what do you want for dinner?” 9 times out of 10 the answer would be chicken soup.  Crazy children – most kids would have probably asked for burgers!

So instead of making the traditional “get-healthy chicken soup”, I made “vitamin-fueled carrot and coriander soup”.  As well as the honey mustard chicken, and some mini chocolate raspberry cupcakes for good measure.

I don’t think this flavour of soup is very popular in the US, but it is something I remember my grandmother cooking, and it was always a soup I enjoyed.

If you don’t like carrots, or coriander, then is probably not the way to go.  But if you are looking for an immune system boost that also gives you a warm hug, then this is just the job.

Carrot & Coriander Soup

INGREDIENTS

• 1 onion, sliced
• 1 tbsp dried coriander
• 1 potato, diced
• 3 large carrots, chopped
• 1.5 litres of chicken stock
• 1 bunch of fresh coriander (cilantro)
• salt & pepper

METHOD

• In a large saucepan, sautée the onion in a little olive oil until soft (about 5 minutes).
• Sprinkle in the dried coriander and add the diced potatoes.  Stir for a further 5 minutes.
• Throw in your carrots and stock, stir, cover with a lid and simmer over a medium heat for about an hour.
• Once the carrots are very soft, remove from the heat and place in a food processor / blender.
• Add your fresh coriander and blitz it all together.
• Serve with a drop of sour cream/creme fraiche/Greek yoghurt and some hot, crusty bread.

To make the most of the March sunshine, I was lucky enough to spend the last 48 hours driving down Highway 1 to Big Sur.  As we ambled along the windy roads, hugging the dramatic pacific coastline, taking in miles and miles of azure waters; I spent time gazing out at the light haze dancing along the horizon, and experiencing a kind of stillness that only comes from being in the presence of something awe-inspiring.

In addition to the spectacular scenery, we also experienced some pretty awe-inspiring food & wine.  One of my highlights was devouring the best lemon cake I’ve ever eaten.  It was buttery but light, sweet but zesty, and literally tasted like sunshine.

Typically, I prefer chocolate desserts to fruit ones, other than when it comes to cake.  Call me crazy but I’m not a huge fan of chocolate sponge.  Lemon sponge is a whole other story.

This particular lemon cake came courtesy of Nepenthe, which has quite possibly the most breathtaking restaurant view I have ever encountered.  It was simply mesmerizing.   In fact it was so beautiful, it almost rendered me speechless.   And for those of you who know me, you will understand the impact of that statement.

Combine that view with a half bottle of King Estate Oregon Pinot Gris, a glass of Santa Lucia Pinot Noir, a juicy burger and a slice of lemon chiffon cake and the result was one very content Epicurious Brit.

Until I get round to rustling up some lemon chiffon cupcakes with a raspberry mousse filling (oh yes, it’s happening), I thought I would share with you my other favourite lemon dessert: cheesecake.

I made these dinky desserts a few months ago when I had an abundance of lemons and cream cheese at home, and felt like something yummy for pudding.  The picture is pretty unappealing because I was rushing out the door to meet friends, but I promise that they are more delicious than they look.

These are quick and easy baked cheesecakes, very similar to the mini Hazelnut-Chocolate Cheesecakes I posted a while ago.  In my opinion, gingersnaps are the only biscuit you should use as a base for lemon cheesecake.  There is something magical about the combination of spicy ginger, zesty lemon and unctuous cream cheese when consumed all in one mouthful.

Despite the fact I made these in the depths of winter (if there is even such a thing as the depths of winter in SF) they are actually far more suited to a spring time dinner party.  Or after a BBQ out on the deck on a balmy summers evening by the lake.

Ok summer, we are ready whenever you are.  Until then, close your eyes and indulge your senses in a spoonful of sunshine.  And whatever you do, make sure you drive down Highway 1 to Big Sur at least once in your life.  It’s just too beautiful to miss.

Mini Lemon Cheesecakes

Thanks to Baking Bites for the recipe inspiration!

Makes: 12 cupcake sized cheesecakes
Baking time: 15-20 minutes

INGREDIENTS

Crust

• 15 gingersnaps, crushed
• 2 tbsps brown sugar
• 1 tsp lemon zest
• small pinch salt
• 2 tbsps butter, melted

Cheesecake

• 1 packet of cream cheese (8oz), softened
• 1/3 cup sour cream
• 1/3 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 2 tbsp lemon zest
• juice of 1 lemon 

METHOD

• Preheat oven to 350 degrees F and place cupcake cases in a cupcake baking tray.
• In a bowl, combine gingersnap crumbs, butter, sugar and lemon zest and mix well.
• Place a tablespoon of crumb mixture into the each cupcake case.  I use the bottom of a small glass to pack the crumbs in there nice and tightly.
• Put the baking tray in the oven for 5 minutes to help set the crumb base.  Take out and set aside.
• To make the cheesecake mixture stir together the cream cheese, sour cream and sugar until smooth. Beat in the egg, vanilla extract lemon juice and lemon zest.
• Divide cheesecake mixture evenly into cupcake cases and bake for 15-20 minutes, until cheesecakes are set, but still have a slight wobble in the middle. 
• Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.

The last few days I have had some kind of stomach bug, that didn’t exactly place me on my death bed, but it meant I couldn’t bear the idea of eating for approximately 36 hours.  Which is a worryingly long time for me.  As my appetite has started to return, the only thing I really feel like eating is potatoes.  Probably because they are at the top of my comfort food list.

Whenever I was sick as a child, I would be fed peanut butter on toast and hot Ribena (a blackcurrant cordial drink) until I felt up to eating proper food.  Which would usually be when I’d graduate onto mashed potatoes. When I had my braces fitted as a teenager, I was in so much pain that I hardly wanted to eat at all. Knowing how shocking this was for me, Mum actually pureed an entire roast dinner for me so I could eat with the rest of the family.  Lots of mashed potato was featured that week too.

Tonight, I was craving something salty as well as comforting, and the only thing that seemed to fit the bill was loaded potato skins.  I definitely wasn’t in the mood to spend long in the kitchen, but I also didn’t want to go to Safeway and buy a box of TGI Friday’s frozen skins.  So I grabbed some medium potatoes, a few strips of bacon, some spring onions, cheese and sour cream and set to work.

And guess what the best part is?  Leftover mashed potatoes for dinner tomorrow night!

Loaded Potato Skins

INGREDIENTS

• 2 medium potatoes
• 4 spring onions, diced
• 4 strips of bacon, cooked & chopped into bite sized pieces
• lots of your favourite kind of cheese
• lashings of sour cream
• salt & pepper

METHOD

• Bake your potatoes in an oven at about 425 degrees F until the skins are crispy – about an hour.
• Meanwhile cook your bacon, however you like to cook your bacon. For me that’s on a baking tray in a 425 degree F oven for about 15 minutes until nice and crisp. Chop up and set aside.
• Slice your onions and grate your cheese.
• Once your potatoes are ready, cut them in half and scoop out almost all the fluffy insides and save for tomorrow night’s dinner.
• Replace the potato innards with bacon, onions, cheese and seasoning.
• Return to the oven for about 10 minutes until the cheese has melted and is starting to crisp around the edges.
• I love to eat my skins covered in sour cream, but serve with whatever dip takes your fancy.

Big boy’s dinners always comprise of lots of meat and lots of carbs.  This dish definitely fits the bill.

The best bit about the name of this post, is that I actually made this for a girls night Christmas dinner back in December.  I do love a bit of irony.

I have been meaning to write about this dish for a while (seeing as though I cooked it in December!), but haven’t gotten around to it.  I decided that this would be a fitting post for The Epicurious Brit’s 1 year anniversary, or ‘blogiversary’ if you will, because it encompasses everything I love about cooking…  Platefuls of hearty food, cooked with love, and shared with friends.

This is a good dinner party dish, because you can make almost everything ahead of time, then just put it all together once guests arrive.  So what did this big boy’s dinner consist of…?

Pork:  In my opinion, pork and mustard sauce are a match made in heaven.  And should always, ALWAYS be accompanied by potatoes.

Potatoes:  I wanted to do something a bit different, and make an effort seeing as though this was a Christmas dinner, so I made potato cakes with both sweet and normal (russet?) potatoes.

Serious Veggies:  I strongly believe that the only time of year brussel sprouts should be eaten is Christmas.  I have always consumed a token one on Christmas Day to appease my Mother, but they definitely aren’t something I would choose to eat.  So I set myself a challenge to make brussel sprouts edible.  This recipe might have just managed it.

I rustled up all the above (plus a starter & dessert) for 10 hungry ladies, and I don’t think anyone left a scrap on their plate.  It seems that big boys dinners aren’t just for boys afterall…

Herbed Roast Pork Tenderloin 

INGREDIENTS

• a large pork tenderloin (more than 2 pounds)
• 1 lemon 
• 1 tbsp crushed garlic
• 1 tbsp olive oil
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp dried oregano
• salt & pepper

METHOD

• Put all ingredients in a large zip-loc bag and squidge [technical term] around until the pork is nicely covered.  Place in the fridge overnight, or at least for a few hours.
• Take the pork out the fridge and bring to room temperature before cooking.
• Heat a large saucepan until its very hot and then sear the tenderloin on all sides.  This should take about a minute on each side. 
• Place in a baking tray and roast in the oven for 20-30 minutes depending on the thickness of the pork.
• I prefer my pork slightly pink, because then it will be nice and moist.
• When the pork is cooked to your liking take it out of the oven, wrap in foil, and leave it to rest while you cook the veggies.

Double Potato Cake

INGREDIENTS

• 4 sweet potatoes, part-cooked & shredded
• 4 russet potatoes, part-cooked & shredded
• 1 large onion, finely diced
• salt & pepper

METHOD

• Chop your potatoes into large chunks and boil in hot salted water until you can stick a knife into the potato, but can’t pull it out.  If they are too soft then they won’t shred, and will just turn into mashed potato.
• I shred my potatoes using a Cuisinart food processor.  If you don’t have one then I’d recommend you just make mashed because it will be easier.  But I do prefer to texture of the shredded potatoes in this dish.  Place shredded potatoes in a large bowl and set aside.
• Cook your diced onion in some olive oil until soft.  Combine with potatoes and seasoning, and shape into palm sized cakes.  About the same size as a 1/4 lb burger.
• Place all your cakes on a tray, cover with cling film and place in the fridge until you are ready to cook them.
• When you are ready, you can pan fry the cakes over a medium heat for 5 minutes on each side.  Once you have finished frying them, put on a baking tray and place into an oven that’s no more than 300 degrees F.  The goal is to keep them warm, rather than cook them to a crisp.

Balsamic Brussel Sprouts

INGREDIENTS

• Enough brussel sprouts for 4 per person (about 40 in my case)
• 1 red onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 tbsp brown sugar

METHOD

• Place brussel sprouts in boiling water and cook for 5 minutes.  
• Once cooled, slice brussel sprouts in half and place in a large frying pan with some olive oil.  Add in red onion and pan fry for 5 minutes until they start to take on some colour and the onions soften.  
• Pour over the balsamic vinegar and sprinkle in the sugar.  Continue to stir and cook for a further 10 minutes over a medium heat until everything is coated in a nice sticky glaze.

Creamy Mustard Sauce

INGREDIENTS

• 1/2 cup wholegrain mustard
• 2 tbsps honey
• 1/4 cup white wine
• 1/2 cup cream
• 1/2 cup chicken stock 

METHOD

• Place honey and mustard in the same pan you used to sear your pork.  Stir over medium heat until the honey is melted.
• Turn the heat up and add in the white wine.  It should bubble up – stir around the pan for a minute.
• Turn the heat back down to medium and pour in the chicken stock.  Stir over medium heat until the sauce has reduced.
• Drizzle in the cream and stir over a low heat until you are ready to serve. 

I attempted to be fancy in the plating of this dish as it was a special occasion   But if I were making this on an average Wednesday night, I probably wouldn’t bother.  If you are in the mood to show off, start with the potato cake on the bottom, layer on your pork, top with brussel sprouts and drizzle your sauce in a circle around the outside.

And remember – you know you’ve had a successful dinner party when your guests ask you if they can lick their plate.

Disclaimer:  If you dislike peanut butter, stop reading now.  If like me, you could eat peanut butter out of the jar, please continue.

I made some cupcakes for Miss Anderson’s birthday last October, but was in such a rush I didn’t write down the frosting recipe, and I have been kicking myself ever since.  Because it was de-licious.  Like, can’t stop licking it off the spoon good.

I probably should confess – I am not a huge cupcake fan [insert gasp here].  I think I enjoy baking them, more than I enjoy eating them.  Until I stumbled across this frosting.  Obviously I used my standard chocolate cupcakes recipe (I promise I will get round to writing about another cake recipe one day!), and whipped up a batch of peanut butter mouse frosting to swirl on top.

As with almost all my cupcake posts, this frosting is also incredibly easy.  And foolproof.  I guessed measurements the second time I made them because I couldn’t remembered exactly what I did the first time, but it still worked out perfectly.

So please, peanut butter lovers, make a good decision…  Frost yourself.  You won’t regret it.

Chocolate Peanut Butter Cupcakes

Standard chocolate cupcakes recipe

Frosting

INGREDIENTS

• 1/2 cup cream
• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 4 tbsps unsalted butter, at room temperature
• 1 tsp vanilla extract
• ¼ tsp salt

METHOD

• Whisk the cream until soft peaks form and then set aside.
• Put all your other ingredients in another bowl and mix (ideally using your pink KitchenAid mixer’s paddle attachment) until they are well combined and creamy. 
• Fold your whipped cream into the peanut butter mixture using a large metal spoon until only just combined.  Make sure not to over mix it, as you want a light, mousy consistency. 
• Swirl on your cupcakes and stick a chocolate covered peanut in the top of good measure!

So today I had some time on my hands and decided to rustle up breakfast with a little Mexican flare.  I wasn’t really sure what I was making until I literally put it together on the plate.  I just knew the kind of ingredients I wanted to use, and took it from there.

There is something very satisfying about having potatoes for breakfast, especially when they are roasting in the oven and a spicy aroma fills the kitchen.  So I knew this had to be a part of whatever I was making.  I also picked up some chorizo, avocado and cilantro from the store, and got to work.

The end result was my take on a traditional Eggs Benedict   Without the muffin, or the ham, or the hollandaise.  So, it was actually nothing like an eggs benedict apart from the fact I poached an egg.  Either way, it was delicious.

My concoction was a red potato, red pepper, spring onion, chorizo hash, with black beans, avocado, cilantro, topped with a poached egg and some tapatio.  The only time consuming part was waiting for the potatoes to roast, but I cut them up really small so it only took about 20 minutes.  The chorizo added a salty, spicy kick to the potatoes and tasted amazing covered in runny egg yolk with a sliver of avocado and a dusting of chopped cilantro.  Hooray for being able to buy amazing avocados in February.  I heart California.

I enjoyed my breakfast with a grapefruit mimosa, but had I been better prepared I would have made a Paloma.  This is the perfect breakfast cocktail to pair with what I am officially naming Eggs Sombrero.

Eggs Sombrero

Serves: 2
Cooking time: 30 minutes

INGREDIENTS

• 4 small red potatoes, diced into small cubes
• 1/2 red pepper, diced into small cubes
• 6 spring onions, thinly sliced
• 1 cup chorizo (take the meat out of the casing)
• 1 cup cooked black beans
• 1/2 avocado thinly sliced
• a handful of chopped cilantro
• 2 tbsps olive oil
• 1 tbsp chili powder
• 1 tbsp paprika
• 1 tbsp oregano
• 1 tbsp garlic salt
• 1 tbsp black pepper
• 2 eggs
• 1 tsp white distilled vinegar
• tapatio / hot sauce / salsa to taste

METHOD

• Toss your potatoes in olive oil, spices and seasoning.  Place on a baking tray and cook until crispy at about 425 degrees F.  It should take approximately 20 minutes. 
• In a frying pan, cook the chorizo until it is fragrant and crumbly in texture.
• Take the potatoes out of the oven, cover with cooked chorizo.  Add the red pepper and spring onion and stir around until well distributed.  Return baking tray to the oven for a further 10 minutes.
• Meanwhile, boil a saucepan of water, add in a splash of distilled white vinegar – this will help keep the eggs together while poaching.  Crack both eggs into small dishes and set aside.
• When the water is boiling furiously, take a whisk and make a tornado in the pan.  Drop the two eggs into the middle of the water tornado.
• Cook until they are done as you like them.  I like hard whites and runny yolks, and this usually take about 4-5 minutes.
• Once ready, remove the eggs from the water using a slatted spoon and set on a plate.
• Now you are ready to start building your breakfast.  Start with a layer of chorizo / potato mix, top with the black beans, then the avocado and sprinkle over the cilantro.  Place the egg on top, drizzle with your hot sauce / salsa of choice, and dig in quickly to get maximum runny yolk effect.