The Recycled Cook

The Recycled Cook By Adrian Sleeman Fennel, Cucumber and Apple Salad A very easy, if a little dangerous vegetarian cooking blog from me today. This is a simple side salad which can be served with any light lunch dish but it works particularly well with a warm Quiche. The contrast of hot and cold adds another dimension to what would otherwise be a very simple dish. In truth this is not so much of a salad as a cold pickle as all the ingredients are allowed to rest in a mixture of lemon juice and vinegar. As always with these dishes there are no hard and fast rules about the ingredients or the proportions, it is a matter of what you have available and how adventurous you are feeling. I had a Fennel bulb and a green Apple available as well as some baby courgettes but I could have equally added radish celery or a fruit such as Mango or Pineapple. Now comes the dangerous bit, you need to slice the ingredients thinly and the best way to do this is with a Mandolin (if you ha...

The Recycled Cook Boiled egg and soldiers with a twist This is my attempt at taking one of my all time favourite breakfast dishes, boiled egg with toast soldiers and giving it that extra little twist. To be honest this recipe is a derivative of a restaurant dish by one of the UK's top chefs, Nathan Outlaw (great name) but he takes it a lot further, using duck eggs and making freshly baked saffron bread, I know my limits. This is a dish that could be served as a special breakfast or as a lovely brunch for family and friends. Having made this for the first time and realising just how much preparation is involved I would recommend doing some of these stages the night before and keeping the ingredients in the fridge, you will give yourself far less pressure. Before you start make sure you have two bowls of prepared ice water ready.  Firstly boil your eggs for approximately five to six minutes depending on your preference, You want the white firm but the yolk soft.  Im...