❧ COOKING COMPANION
❧
BREKKIE
Ask for some help and make your mum this lovely breakfast.
Serves 2
❤ 4 slices of white or brown bread
❤ 1 egg ❤ 1-2 tbsp milk ❤ Vegetable oil ❤ Knob of butter
For the fried egg: ❤ 1 slice of bread ❤ 1 egg ❤ vegetable oil
To serve: ❤ A few slices of peach ❤ Icing sugae ❤ 1 tomato, halved and grilled
You will need: ❤ 6cm heart cutter ❤ 7cm heart cutter
1 Use a 6cm cutter to stamp out 3-4 hearts from the 4 slices of bread. Beat the egg and milk together in a bowl and dip the hearts into the mixture.
2 With help, heat a little oil and butter in a frying pan. Once the butter has melted, swirl it around the pan to cover the base. Fry the hearts in batches until golden on each side, then set aside on a warm plate.
3 For the fried egg, cut a heart shape out of the middle of a slice of bread using a 7cm cutter and set the heart aside. Toast the bread lightly on both sides, then heat a little oil in the frying
62 | THE WEST COUNTRY FOODLOVER
pan. Break the eggs into a cup. Put the toast in the pan and slide the egg into the heart cut-out, taking care not to overfi ll it. Cover and cook for a couple of minutes, until the white is set.
4 To serve, arrange the French roast on a plate with some peach slices and a dusting of icing sugar. Place the fried egg toast on another plate with the grilled tomato halves.
Heart On A Plate by Emma Marsden, publisher: Square Peg, photograph, Sarah Cuttle
HEART COOKIES
Treat your mum with these delicious cookies. Makes 8
❤ 75g butter ❤ 75g golden caster sugar ❤ Zest of half a lemon ❤ 1-2tbsp lemon juice ❤ 150g plain fl our, sifted, plus extra for dusting
For the icing ❤ 250g icing sugar ❤ 1 egg white ❤ Red food colouring
You will need ❤ 7cm heart cutter ❤ Piping bag fi tted with a 1-2mm round nozzle
1 Preheat the oven to 190C/170C fan/Gas 5.
2 Line 2 baking sheets with baking parchment.
3 Beat the butter, sugar and lemon zest together in a bowl. Stir in the lemon juice and fl our until the mixture looks crumbly, then form into a ball with your hands. Place on a lightly fl oured board and knead to make a
Mothering
SUNDAY 30th March
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