If you’ve seen my second cookbook, The Savvy Cook, you know that I’m O.B.S.E.S.S.E.D. with halloumi cheese. It’s such a vegetarian cliché but hey, it’s delicious af, why not be into it?
Thanks to British Lion Eggs for sponsoring this post
I’ve been getting back into London life since coming back from my holidays a few weeks ago. It’s been busier than I expected – I’ve been assisting on some food shoots, seeing friends and going up to Leeds to graduate (!) which has all been a bit intense. I’m also flat hunting at the moment for me and my boyfriend and it’s making me feel like an adult way sooner than I thought I would have to be, haha.
Thanks to Vitamix for sponsoring this post
I’m back from my holidays and for once, the sun is actually shining in the UK. Most summers I’m away coincidentally at the time when England gets its WEEK of sunshine so by the time I’m back, I’ve missed it! However, this weirdly long heatwave has coincided with a time when I’ve needed to be in the kitchen a lot so I’m feeling like a toasted marshmallow 90% of the time.
Thanks to OXO for sponsoring this post
It’s getting to that muggy, sunny part of the year where the days are long and all I want to do is lie outside in the sun and consume ice cream, strawberries and salads. <– I’ve actually been doing all of this since May when I was revising for my exams, as proven by my impressive tan lines underneath my rings.
Thanks to Vitamix for sponsoring this post!
Hello lovelies! After that brief hiatus I am well and truly back. Like properly, this time, as I’ve just actually finished all my coursework and finals for university. I haven’t *officially* graduated yet but I will officially have my Food Science and Nutrition BSc degree in about a month and a half.
Although I consistently love tomato sauce on pizza, I do like to have a few alternatives up my sleeve to keep pizza night interesting. Some previous faves have been basil pesto (obvs because are you even a student if you don’t like pesto??) and blended sweetcorn (inspo from Homeslice in London!).
If you’re not familiar with Yorkshire pudding, let me quickly explain. Although it’s a ‘pudding’ this is neither a dessert nor a viscous custard. A simple batter, very similar to the one used for crepes but more eggy, poured into scalding hot beef dripping in a muffin tin. You pour it, it sizzles, they bake, they puff. They’re similar to choux pastry in the theatrical, airy size they achieve in the oven but are much quicker to make. People in the US might recognise them as a wider, more bowl-like popover or a miniature ‘Dutch baby’ pancake. Their purpose is pure and simple: the carby accompaniment to your Sunday roast (they’re excellent for mopping up gravy).
Taco night is THE BEST. It’s one of my go-to ‘clear-the-fridge’ meals. Get some veg in there, cook up any kind of beans or lentils and a quick salsa or dressing.
Did you know that I used to hate salads? I just didn’t see the point of eating a bowl of leaves which a) didn’t taste of anything and b) didn’t fill you up. It’s not surprising this was my view as the only time I’d tried it was at school where ‘salad’ meant a bowl of iceberg lettuce – no dressing, no additions. Literally just the worst leaf you could possibly use in an undressed salad too. Bleugh.
Now, don’t worry, I’ve had many a delicious salad since (with dressing! hooray!) which have of course converted me.
Brunch food has gotta be my favourite – I’m always looking for new places to check out in London and Leeds and I’m part of an instagram brunch club for god’s sake. That said, it can get a bit spenny going out for brunch, especially a bottomless brunch (which I’ve only had once a few months ago and I don’t know if I’ve recovered yet. So. Much. Prosecco.). Luckily, brunch food is also probably some of the easiest to make yourself! I know I’m crap at poaching eggs so I usually skip those types of recipes and go straight for pancakes (duh) and baked eggies!
When I’ve got eggs as the main component of a meal I feel it’s essential to use very fresh, superior quality ones. I find I can really taste the difference and oh, those deep golden yolks are just so gorgeous too. Here I’ve used Copper Marans eggs from Heritage Breeds whose chickens are looked after well and are free to roam on grassy pastures, just as they should be!
This recipe is almost like a green alternative to shakshuka. Cos don’t get me wrong, tomatoey baked eggs are delicious but they get boring pretty quickly. This is a fresher alternative, still with a salty spike from feta cheese. Remember to keep an eye on the eggs when they’re under the grill as you want those yolks runny for that sexy bread dunking action.
If you make this recipe (or any other from my site) don’t forget to snap a pic for instagram and tag @izyhossack and #topwithcinnamon so I can see it!
Heat the oil in a large frying pan over a medium heat. Once hot, add the onion to the pan with a pinch of salt and cook until softened – about 5 minutes.
Slice 2 of the courgettes into coins about 2mm thick. Coarsely grate the last courgette.
Add the sliced courgettes to the pan on the heat and another pinch of salt then sauté on medium-low, until golden all over – about 15 minutes.
Stir in the garlic, grated courgette and frozen spinach with 60ml of water. Cover with a lid or large plate and leave on a low heat for the spinach to defrost (5-7 minutes). Remove the lid (careful of the steam!).
Spoon the contents of the pan to a 20cm pie tin (or oven proof frying pan) – you’re going to be baking the eggs in this.
Make 4 little wells in the mixture and crack the eggs into each well. Sprinkle with salt, black pepper and the grated parmesan.
Place under the grill in your oven until the whites are just set and the yolks are still slightly runny – 3-5 minutes. Remove from the oven and crumble over the feta cheese. Sprinkle on more black pepper and the basil leaves. Serve immediately with toasted bread for dipping.
*Thanks to Heritage Breeds for sponsoring this post!