4.5 oz Butter

2 tsp fresh Lemon juice

2 tsp STM Champagne vinegar

2 Egg Yolks

4 slices streaky Bacon

2-3 tb Tarragon leaves

Bring the butter to a very gentle simmer.  In a seperate pan, heat the lemon juice and vinegar until just boiling.  Puree the egg yolks in a blender with a little salt and pepper.  With the blender going, slowly drizzle in the vinegar-juice and then the butter.  Pour into a sauce pan and keep on low heat.  Dice and cook the bacon.  Stir it, along with the tarragon into the sauce.  

Easy poached eggs: bring a pot of water to a boil.  Add a teaspoon or two of Champagne vinegar.  Reduce the heat to a gentle simmer.  Gently crack in the eggs, being sure to space them well apart. Cook for 2.5 minutes.  

  Serve on a toasted english muffin with roasted asparagus.  Ladle the hollandaise over top and serve with fresh tomatoes tossed in balsamic!

These have some assembly required, but are oh so worth it!

1 c flour

pinch Salt

2 Eggs

1 2/3 c Milk

2 tb melted Butter

Filling:

1 -2 sliced Leeks

1 tb Butter

1 c sliced Mushrooms

1 tb Thyme

Crumbled Bacon *optional

1/2 c crumbled Stilton or Bleu Cheese

STM balsamic to finish

  Sift together the dry pancake ingredients.  Work in the wet until batter forms.  Cook the pancakes as you normally would.  Saute the leeks in a bit of butter until soft, 5 minutes.  Add the mushrooms and thyme. Cook another 5 minutes.  Stir in the cheese.  Spread liberally onto the pancakes and roll them up.  Arrange the pancakes in a casserole and sprinkle with a little more cheese.  Pop under the broiler for a minute or two until the cheese is melty.  Drizzle with a little balsamic and Voila! a delicious and elegant brunch.

Kedgeree is an English version of an Indian breakfast dish.  It's hugely popular, easy to make and is gluten free!  Great for brunch or a light dinner.

1 lb smoked Fish (Haddock or Salmon is perfect)

2 STM Bay leaves

1 c Basmati rice

4 hard boiled eggs

1 c Peas *optional 

2 tb STM Garlic EVOO

2 tb Butter

1 diced Onion

2 tb STM Curry (Kashmiri or Caribbean)

3 tb Cream

3 tb STM Sumac

2 c Water

Simmer the fish in the water with the bay leaves for 8-10 minutes, until flakey.  Discard the bay leaves and remove the fish to a plate.  Add the rice to the water the fish was cooked in and simmer for 10 minutes.  Turn off the heat, cover the pot and let steam for 3-5 minutes (all the water should be absorbed).  Saute the onion in the oil and butter until transucent.  Add the curry powder, cook 3 minutes.  Stir in the peas, and cream.  Season and cook a minute or two.  Flake the fish and stir into the onions along with the rice.  Stir well, making sure the rice is coated. Sprinkle with the sumac and crumble the boiled eggs overtop.  Cover and heat through.  Serve hot.  If made a bit in advance, dot the top with butter and cover with foil.  Keep in a warm oven until ready to serve.

1 c cooked Quinoa

1 tb STM Mint

1 tb STM Harissa or Piri piri spice

1 diced Red Pepper

1 diced Red Onion

1 diced Cucumber

1/4 c fresh Lemon or Lime juice

1/4 c STM Meyer Lemon or Lime EVOO

1/4 - 1/3 c STM Dukkah

1/2 tsp ground STM Fennel

4 tb STM Honey

Juice of 1 Orange

4 tb STM Garlic EVOO

dash of Red pepper flakes or pinch of Cayene *optional

12 Lamb cutlets, about 3 lbs

Whisk together the lemon juice, mint, harissa and citrus evoo.  Combine the quinoa and the vegetables.  Toss with the dressing and chill while making the lamb.  Combine the honey, spices, evoo and orange juice.  Coat the lamb in the mixture and rest 1 hour.  Grill, roast or pan fry to desired doneness.  Serve with the quinoa salad and fresh greens.