Toast Archives - Kitchen Garden Magazine

KALE & AVOCADO TOAST WITH POACHED EGG

23rd August 2017 Steve Ott Recipes

This is a great brunch snack.Quick and easy to make and it tastes great too! Serves 2 | Preparation time: 10 minutes | Cooking time: 20 minutes • 1 tsp olive oil • 1 small bunch of kale, finely chopped • 1 avocado • 2 organic eggs • 2 slices of sourdough toast • Salt and pepper • A pinch…

KALE & HERB CRÊPES WITH A CHEESE SAUCE

15th August 2017 Steve Ott Recipes

This dish is great to serve for lunch or for dinner with some green beans on the side. It’s great to have various recipes on hand to spice up your home-grown kale. SERVES 2 | Preparation time: 30 minutes | Cooking time: 30 minutes FOR THE CRÊPES • 25g/1oz butter, melted • 25g/1oz plain flour • 225ml/8fl oz milk •…

Grilled Cheese Sandwich Day

12th April 2017 Steve Ott Diary Dates, News

Wednesday 12th April is ‘Grilled Cheese Sandwich Day’ (what a day!!) – it just so happens we have the perfect recipe for this… Franco-Welsh rarebit with Comté A classic, made all the more delicious by using Comté. Serves 4 • 150g Comté (aged 18 months), grated • 80ml Guinness • 80ml double cream • 2 medium sized free range egg…

SALMON & BEETROOT TOAST

17th March 2017 Steve Ott Recipes

Inspired by the Scandinavian combination beetroot & salmon, this delicious recipe can be served as a starter or as part of a bigger spread. SERVES 6 Preparation time: 20 minutes | Cooking time: 20 minutes • 200g/8oz smoked salmon • 2 large beetroot • 6 slices of bread • Butter for the toast FOR THE DRESSING: • 1 tbsp runny…

LET’S ALL GO A WASSAILING

1st February 2017 Steve Ott News

During the 1800’s, apples represented the Island’s largest export with up to a quarter of agricultural land in the Island given over to orchards. As cider started to wane in popularity and other beverages became available, the amount of apples grown dropped. However, recent years have seen somewhat of a resurgence in demand for local cider as well the traditional…

Roast Garlic, Mushroom & Nut Pate

1st February 2017 Steve Ott Recipes

This vegan pâté is sure to take your fancy, and is a speedy dish to prepare. It’s delicious on hot toast or crackers. SERVES4 Preparation time: 15 minutes Cooking time: 15 minutes • 250g/9oz organic chestnut mushrooms, chopped roughly • 60g/2oz unsalted mixed nuts, such as walnuts or hazelnuts • 1 whole garlic • 1 tbsp olive oil • ½…

Chilli and red pepper jam

6th September 2016 Steve Ott Recipes

A delicious recipe by Gaby Bartai ‘Jam’ is a bit of a misnomer here. It’s more of a jelly, and I wouldn’t recommend it for breakfast toast – but it’s very good in sandwiches, on burgers and the like, or with cheese and biscuits. Note that you do need to use jam sugar, which contains added pectin, or it won’t set.…

Fig Bruschetta

12th August 2016 Anna Pettigrew Recipes

Enjoy some late summer indulgence with this mouthwatering starter. SERVES 4 Preparation time: 5 minutes | Cooking time: 5 minutes • 8 slices of ciabatta • Olive oil • 2-3 fresh figs • 110g (4oz) cambozola • 1 tsp balsamic vinegar • 1 tsp runny honey • A few sprigs of oregano 1. Brush the bread…

Tender Asparagus Scrambled Eggs

15th April 2016 Anna Pettigrew Recipes

Add seasonal asparagus to your brunch menu for something a little special. SERVES 4 • A knob of butter • 8 eggs, lightly beaten • 1 tsp chopped fresh curly parsley or chives • 4 slices of rustic bread, toasted and buttered • 12 asparagus, trimmed and blanched until just tender 1. Add the butter to a pan, pour in…

Cheesy Leeks On Toast

7th March 2016 Anna Pettigrew Recipes

A variation of the classic ‘Cheese on Toast’, this green twist is filling and packed with flavour. SERVES 4 • 50g (2oz) butter • 3 medium leeks, trimmed, washed and sliced • 4 thick slices of sourdough • 100g (3.5oz) mature cheddar, grated • Sea salt and freshly ground black pepper 1. Melt the butter in a saucepan over a…