KITCHEN SUPPERS

    Posh Beans on Toast
     
    For two you need:
     
    • 1 small onion
    • 3 tbsp extra virgin olive oil
    • 3 cloves of garlic
    • 1 x 450g can of tomatoes
    • 1 sprig of fresh oregano
    • 1 x 450g can butter beans
    • salt and freshly milled black pepper
    • 1 small baguette, cut diagonally in slices...

    Method: In a saucepan, gently fry the onion in olive oil without allowing it to brown. Add the garlic, tomatoes and oregano and bring to the boil. Simmer for about 15 minutes). Wash and drain the butter beans and stir into the tomatoes. Cook for another few minutes, then season with salt, pepper. Meanwhile, toast the bread and serve with the hot beans...
     

    Curried Scrambled Eggs
     
    Ideal for brunch. Per serving count on:

    • 2 eggs
    • 1/4 tsp curry powder
    • 1 small tomato, chopped
    • 1 tsp butter
    • 1 bagel, halved horizontally
    • pepper and salt
    • 2-3 tbsp chopped coriander

    Method: In a small bowl, lightly whisk the eggs with a fork. Stir in the curry powder and the chopped tomato. Over medium heat, melt the butter in a small saucepan, add the egg mixture and gently stir until cooked but still soft and remove immediately from the heat, then season with salt and pepper. Meanwhile, lightly toast the bagel halves, spoon the scrambled eggs on the bottom halve, sprinkle with chopped coriander and top with the other bagel halve.
     

    "Sand" Cookies
     
    Richer, crisper and with far more flavour than traditional shortbread... Use salted butter for this recipe. Here I've gently pressed some peanuts and almonds into some of the uncooked biscuits before baking. For a golden glossy finish brush the biscuits with a little egg wash (egg beaten with a little milk) before putting in the oven.. To make about 30 biscuits you need:
     

    • 250g plain flour
    • 180g cold butter
    • 100g sugar
    • to finish: a beaten egg and some roasted, salted peanuts or almond slivers

     
    Method:Simply whizz the flour, butter and sugar together in a food processor until they start coming together. Then pour out onto the worktop and lightly bring together with your hands. Shape into a long cylindrical roll, wrap int clingfilm and refrigerate for an hour or so. Preheat the oven to 170'C. Slice the pastry roll into round biscuits about half a centimeter thick and place on a lightly greased non-stick baking sheet. Bake for 8-10 minutes or until golden but do not allow to brown. Transfer to a wire rack and allow to cool. Store in an airtight container.