Rye Sourdough Grilled Cheese with Olives & Capers

I don’t think you need to be a rocket scientist to see that this grilled cheese is going to blow your mind. I’m taking the usual formula, cheese+bread+heat, and adding a couple of little extras that I think you’re going to adore. By using a rye sourdough instead of your standard white, this adds a supreme crunchiness on the exterior of the sandwich, a brilliant sturdiness to keep your toastie from flopping (no one likes a floppy toastie) and an intense, nutty rye flavour that adds beautifully to the flavour combination of your masterpiece. You can see how the edges have crisped up into a golden crunch, and the centre of the rye bread remains soft and gooey. It is just as much about texture as it is about flavour. 

Rösti - two ways

1. Rösti with smoked salmon, avocado & dill crème fraîche
2. Rösti cakes with bacon, fried egg & roasted cherry tomatoes

Having recently visited Bad Wiessee, a picturesque Bavarian town at the foot of the Alps, I have developed a keen interest in not only hearty Bavarian cuisine, but also an incredibly simple and delicious Alpine favourite, rösti. As Felicity Cloake confirms here, it is not as easy as you might think to track down a universal recipe for this golden, crispy Swiss cuisine.

Scandi Kitchen Cinnamon Buns

These cinnamon buns are so soft, so gorgeously doughy and so unbelievably full of cinnamony goodness that you won't want to look at any other cinnamon bun recipe ever again. I had my first ever cinnamon bun at the Scandi Kitchen on Great Titchfield Street about a year ago, and haven't looked back since. It was one of those wonderfully shameless moments where I stood a few meters from the door (having stopped in my tracks on taking first bite) and scoffed the whole thing. No, this is not a save it for later kind of bun. 

Tartines - 3 ways

Working at a Bakery, I am lucky enough to have access to the most incredible breads. To the exasperation of those I have the pleasure of eating with, I have become a complete and utter bread snob. I talk more about open crumbs, crackling crusts and proving dough than I should like to admit. It's just, when the topic has risen, I knead to make sure I prove my point. I don't want to be too floury on the topic, but I can't let my friends bread knowledge go a-rye. It is, after all, how I bring in the dough.

Huevos Rancheros

This is a wonderful hangover cure. Or just an insanely great breakfast.

Garlic and Herb Chestnut Mushrooms with Goats Cheese

This is one of those recipe's that you don't really know when to eat it but you want to eat it all the time. I discovered it at breakfast. I made it again for lunch. I feel like it would be a mind-blowing canapé.

Baked Beans with Chorizo & Feta

If you're looking for a brunch which will fill the stomachs of men, impress your friends with myriad flavours, look stunning and make you fart for the rest of the weekend then you've found your dish.

The Ultimate Sourdough Toastie

There are too many words I want to put in the title of this one. Cheesy. Crispy. Toastie. Sourdough. Bacon. Crispy cheesy grilled toasted sandwich with avocado, bacon, mozzarella and SO MUCH DELICIOUSNESS. I have a feeling people might be intimidated. 

Date with a Bacon Scone

So firstly I want to thank all those who said 'Rosie what the hell are you doing? Why haven't you posted on your blog? Idiot'. Thank you for your kind and inspiring words. 

The King of Omelettes

Again, I realise I've started off with a major statement. Although having referred to my Scotch Egg as 'Perfect' and my Bacony Beans as 'Brad Pitt', I think by now you might understand how I feel about food. Food wins.