How to make a vegan sausage sandwich

best vegan sausage butty recipe food blog

Ever wondered how to make a vegan sausage sandwich? In the true spirit of Veganuary (something I challenged myself to earlier this year), I often found myself indulging on milky brews and sausage sandwiches. But how? I hear you ask. How do you make a vegan sausage sandwich? Two words, really: Linda McCartney.

Who doesn’t love a humble sausage butty and a cup of tea? Well, it’s something everyone should be able to enjoy, so here’s a quick post on how…   Continue reading “How to make a vegan sausage sandwich”

Savoury crêpes with egg and chilli

recipe: crepes food blogger Sophie's Scran

This recipe is delicious and surprisingly easy! I’m pretty sure it will become your go-to weekend brunch, like it has become mine. Give it a go for Pancake Day or any weekend when you deserve a treat! Continue reading “Savoury crêpes with egg and chilli”

Ultimate Pancake Day Recipe: Banoffee Crêpes!

pancake day recipe - banana crepes - food blog sophie's scran

Over on my Instagram Stories last week (@sophiesscran if you’re not following!) I cast a little vote. It was whether I should make sweet or savoury pancakes for Pancake Day… and I guess sweet won! But only just!

So I thought right, these need to be good. I spent a month avoiding dairy for Veganuary and wanted to make something really, really indulgent. These banoffee crepes are just that!

Continue reading “Ultimate Pancake Day Recipe: Banoffee Crêpes!”

Eggie Crumpets with Marmite and Feta

I can’t express how much I love crumpets. And my absolute go-to is always to have them toasted (so the bottom is crispy) then smothered in Lurpak, then Marmite.

But, I wanted to come up with a recipe that’s a little bit more special. Perhaps, dare I say, for Christmas morning. 🎄🍴 Continue reading “Eggie Crumpets with Marmite and Feta”

Best Veggie Brunch; baked eggs

food blog recipe healthy veggie

This is a super easy, slightly spicy veggie brunch recipe you can rustle up any day of the week.

I’ve been eating a lot less meat over the past few of months. Mainly because I wanted to challenge myself to see if I could eat less meat. But I am actually now really enjoying eating less meat.  I’ve always been a fan of veggie food and eating more veg and less meat actually helps me stay healthy. It’s also a lot cheaper and I feel better for it.  So, so far, so good! Continue reading “Best Veggie Brunch; baked eggs”

Mushroom, chilli and feta omelette pizza

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Does anyone else wake up craving pizza?

I do. Quite often. And if you follow me on Instagram you’ll know that a couple of weeks ago I posted a picture of this, and you all seemed to love it. Thanks, guys.

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Continue reading “Mushroom, chilli and feta omelette pizza”

Chocolate Cherry Protein Bircher

Overnight oats or birchers have become my go-to breakfast. But how do they work? Soaking the oats overnight makes them easier to digest. They’re also low in fat, and are a complex carbohydrate so they release energy slowly throughout the morning. You basically pop all the ingredients in a bowl the night before and enjoy them (eaten cold) the next day… Couldn’t be easier… Continue reading “Chocolate Cherry Protein Bircher”

Love-yourself, brunch for one

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I recently posted this on my food-porn FILLED Instagram account and asked my beautiful followers if they wanted the recipe.

It proved to be one of my most popular posts that week, so I’m sharing it with you all because I’m such a nice and lovely person. You’re welcome!

Then, pondering a suitable title got me thinking. There is something a little sad about the recipe: it’s only for one. I toyed with ‘Lonely hearts, brunch for one’ but decided that was far too melancholy. Continue reading “Love-yourself, brunch for one”

Southeast Asian-inspired brunch

food blog recipe manchester brunch

I know the ultimate brunch right now is something more along the lines of ‘smashed avocado on sourdough’ or ‘poached eggs with avocado and Siracha’, but I’m here to switch things up a bit. Continue reading “Southeast Asian-inspired brunch”

Fluffy Eggs and Mushrooms on Toast

Cheshire Food Blogger

Scrambled eggs on toast is a wonderful veggie option for brunch, especially at the weekend. Here is my recipe for a quick, simple and satisfying breakfast that you can rustle up in no time.

#bestofthebrunch
#bestofthebrunch

Weekends are all about a lie-in and a decent brunch – if you ask me. Here’s a weekend breakfast classic which is quick, easy and not all that unhealthy. Fluffy scrambled eggs with herby mushrooms on granary toast. Mmmm. A splash of Tabasco Green Pepper Sauce at the end tastes great and helps if you have a hangover!

You’ll need a wok or a large frying pan for the scrambled eggs, and a little separate frying pan is perfect for the ‘shrooms.

This recipe serves 2, and takes about 10-15 minutes in total.

What you need:

  • 5 free-range eggs
  • a dash of milk
  • a small handful of finely chopped, flat-leaf parsley (or you could use thyme or coriander – whatever you fancy)
  • a big handful of sliced chestnut mushrooms
  • a shallot, very finely sliced (optional)
  • 1 clove of garlic, finely chopped
  •  2 knobs of butter or spreadable Lurpak
  • a little bit of olive oil
  • 4 slices of granary bread
  • salt and freshly ground black pepper for seasoning

What to do:

  1. prep your work station – get the wok and frying pan ready on the hob, toast in the toaster (but don’t toast just yet) and get your plates and cutlery out ready.
  2. crack your eggs into a bowl and beat lightly with a fork, adding the dash of milk and salt and pepper. Mix in half of the chopped parsley.
  3. put one of the knobs of butter into small frying pan with the olive oil, and wait until it starts to foam. Then, add the sliced mushrooms and chopped shallots (if using). Leave them to fry gently, tossing every 30 seconds or so.
  4. add the other knob of butter to the wok and again, wait until it starts to foam (a medium heat should do it), pour in the eggs and using a wooden spatula start to stir them immediately, continuing to stir until they start to come together.
  5. pop the toast down in the toaster!
  6. as the eggs cook – turn down the heat, but keep folding them over with the spatula.
  7. check your mushrooms to make sure they are going nice and golden, and add the chopped garlic and the rest of the fresh parsley for the last 30 seconds or so.
  8. by this point you should be ready to bring it all together, get your toast buttered and serve the scrambled eggs on one slice, then a generous pile of the mushrooms on the other.
  9. season to taste with freshly ground black pepper, and a dash of Tabasco hot sauce to taste! Enjoy!

Cheshire Food Blogger