Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

One egg, two egg – the EoMEoTE#10 Dr Seuss round-up

by Jeanne Horak on September 24, 2005 16 Comments in EoMEoTE

I’m the host,
I like toast.
I like eggs on eggs on toast.
Make them salty, make them sweet
Egg and toast’s just up my street.
You can make them in a pie;
With some bacon you can fry.
Bake ’em in a custard tart,
Make ’em novel – that’s the art.
Add some verse, add some rhyme
You’ll be applauded every time!

***

Alanna is the veggie chick
New dishes give her such a kick
Have and onion – no have two!
And here is what we’re gonna do:
Slice ’em, dice ’em, come and see –
Cook them one day, two days, three!
With toasted bread and scrambled egg
You won’t just ask for more – you’ll beg!

***

I am Steve,
I like to cook
My dishes do not come from books.
My ideas are big and teeny-weeny,
I use up lobster and zucchini.
I toss in eggs and make a tart –
And simple fare becomes an art!
***
Ruth‘s our girl up in Toronto
She’ll whip you up a breakfast pronto.
She likes her eggs a little green
It’s unlike anything you have seen
Don’t like green eggs without the ham?
Try something different from her pan –
You’ll be thrilled
By toast, egg-filled!
***
I am Dale.
I am male.
I eat everything without fail.
I will eat a dinner for two,
I will eat an Irish stew.
I will bite and I will chew,
I’ll even eat Nupur’s green goo!
***
Steph is coughing,
Steph is sneezing,
But she still cooks despite the wheezing.
She cuts her toast a little round
She fries up omelette by the pound.
Some toasts get stars, some do not –
But either way they still taste hot!
***
Julie‘s market trip will get
The contents of an omelette.
Stir in basil, stir in corn –
The making of some real food-porn!
If ciabatta drives your wild,
This one is for you, my child!
***
At Cook’s Cottage there’s a royal
Her eggs can’t just be left to boil.
Oh no:
Gotta blow!
Gotta seal!
Gotta peel!
Dipped in crumbs, dipped in butter!
“Thanks, Princess!” I hear you mutter.
***
I am Pim.
On a whim,
I give Michelin stars a spin.
I go all gooey
If you mention El Bulli,
I shout “hooray!
For the Fat Duck at Bray.
I ate greens, ham and egg –
Now guess where, I beg!
***
Andrew’s the name,
Wine’s the game,
But I’ll do eggs for this fair dame.
I will not bake them in a flan,
I will not eat them in Japan
I will not eat with humourless Stan.
But I will eat muffins
Devoid of puffins.
***
Alice has a craving –
Her calories she’s a-saving:
For one big toast fest
(They do say French is best!)
Although P’s sceptical
He wasn’t dyspeptical:
“A roaring success,
I have to confess!”
***
Shauna‘s one for whom I’m rootin’
She eats toast but never gluten.
Sent her on a camping trip
Where the roosters just let rip.
“Cock-a-doodle-dooooo!”
What’s a girl to do?
Poach eggs and toast bread
To soothe the sleepiest head.
***
Sarah loves her greens and toast,
Not much ham, but eggs – the most!
Picks stuff from her veggie patch-a,
Toasts a chunk of fresh focaccia.
Shaved cheese?
Yes please!
Pile ’em high, those eggs and veg,
And bite this eggy, toasty wedge.
***
Zoe‘s brave,
Zoe’s crazy,
Zoe says her dish is lazy.
To celebrate her taking part
She conjures up the slackest tart
She also braves a broody chicken
To get her custard finger-lickin’.
***
Lizzie likes green eggs and naan
She sizzles chillies in her pan
She really is a major fan,
She’ll make you flatbread when she can.
She makes a chilli omelette
(Do not feed this to your pet!)
Have one bite and you will get
Excited by her food I’ll bet!
***
Sam‘s her name,
Food’s her game,
Your tastebuds she will try to tame.
First you get a jar of honey,
Then you bag yourself a bunny
Oh – you do not think that’s funny?
Well grab a beer, grab some cheese,
Pass the sage and mustard please.
She grills it, serves it and with that,
Pulls the rabbit out the hat!
* * *
In Sydney I think Augustus cheats –
She says she’s cooking silverbeets.
She chops, she beats,
She grates, she heats,
There’s toast, there’s eggs
(Cut in a wedge).
But here’s the strangest thing I’ve seen –
Her “silver” beets have come out green!
* * *
I am Saffy
I go daffy
For eggs in toast – they’re not so naffy.
I will not have them with a scone,
I will not eat them in Gabon
I think eggs on toast’s a con,
I’ll have my eggies in not on.
* * *
I’m Johanna
My food’s a stunner
My guests will never do a runner.
I cook eggs and I cook toast.
I buy food from coast to coast.
The other day I thought: “I say,
I think I’ll make a canapé!”
The best egg ham rolls you have seen
Not boring yellow but vibrant green!
* * *
Now Lily-Lou Who
Was the littlest Who
She could not reach the pot of Who stew.
But with toaster and pan
Mom Moira had a plan –
Instead of roast joints
She made egg and toast points
And so young Lily-Lou
At her share – and Mom’s too!
* * *
Hi to Lady Amalthea –
She tempts us with quesadilla!
The mayo goes a little funny –
Too much oil made it runny!
We’ll just drizzle it instead
And add to that tomatoes red.
Bread so liberally topped with cheese
Can surely never fail to please.
* * *
Here is Anapestic Greg
Who likes his pasta with some egg.
Be gentle now – it’s his first time –
He just could not resist the rhyme
Of Dr Seuss – he’s a fan.
So he devised a cunning plan
To join us in our eggy quest
And now he’s featured he can rest.
* * *
Down in Perth
Spicey gives birth
To loads of food and loads of mirth.
His wine he fries
(It’s true – no lies!)
No dish is he afraid to try,
No novelty will pass him by
What’s up this month?  Holy moley!
It’s red bean paste in ravioli!
* * *
And so my dear friends, that is all –
I know that you have been enthralled.
But one announcement I must make:
I plan to take a little break.
And so this month (that is, September)
Stephanie will have to render
Her very own interpretation
Of this eggy celebration!
* * *
Yes, folks, Stephanie will be guest-hosting EoMEoTE#11 – make sure you head on over to her place and see what challenges she has in store for you!  See you there…

More deliciousness for you!

  • Quick pork chops with sherried mushroomsQuick pork chops with sherried mushrooms
  • The Food Blogger Indaba 2012 survey (and a long overdue Wines of South Africa braai post!)The Food Blogger Indaba 2012 survey (and a long overdue Wines of South Africa braai post!)
  • Saturday Snapshots #45Saturday Snapshots #45
  • Asynpoeding (Vinegar pudding)Asynpoeding (Vinegar pudding)

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Like wine for chocolate – Wine Blogging Wednesday
Moules & frites »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Nupur says

    September 25, 2005 at 1:55 am

    Bravo Bravo! Thanks for a wonderful round-up, Ms. Seuss!

    Reply
  2. Kalyn says

    September 25, 2005 at 4:46 am

    Your poetry round-up is quite impressive. Very nice job. I don’t have much time for the food blogging events, but I do plan to try this one sometime. Looking forward to it.

    Reply
  3. Lady Amalthea says

    September 25, 2005 at 5:48 am

    That’s such a wonderful round-up! I’m so impressed.

    Reply
  4. johanna says

    September 26, 2005 at 12:11 am

    no wonder it takes you ages to do a write-up… brilliant show again this time! but you make it impossible to ever step in your shoes, who in their right minds would think they can match this? I certainly couldn’t 😉

    Reply
  5. Owen says

    September 26, 2005 at 2:33 am

    You know, this kind of thing is just too much! How are we all expected to keep up? It takes me two days to do a Paper Chef roundup writing in the most basic plain prose! I canna ken how you do this – unless you have a multiple personality disorder and one of them is Dr Suess?
    REALLY wonderful roundup. I loved it. Just make sure you don’t use up so much energy you stop posting. You are one of me perennial stops on the blog roundabout and one of the few I read everything you write. I truly appreciate the effort.
    Owen

    Reply
  6. Moira says

    September 26, 2005 at 8:31 am

    Damn, Sister…you are the queen of the round-up! Thank you for including me, even though I didn’t write a proper entry! I can’t wait to see what Stephanie’s got in store for #11. 😉

    Reply
  7. Jeanne says

    September 26, 2005 at 7:20 pm

    Hi Nupur
    *blush* – thanks! I’m glad you enjoyed it. Always nice to have you participating!
    Hi Kalyn
    Glad you enjoyed it. And please do join us next time! I think it’s great that there’s so much support for the only ovo-literary event in the blogosphere 😉
    Hi Lady Amalthea
    Aww, thanks! Great post, btw. And thanks for being such a faithful supporter!
    Hi Johanna
    Nooooo, please feel free to step in any time!! And part of the reason it took me so long to finish was that the computer is currently in the lounge and I have to try and ignore the news/sports channel/whatever else my father & husband are watching and concentrate on rhymes! Not recommended. 😉
    Hi Owen
    *double blush* Thanks you thank you! You do have a point though – the round-ups sap my energy to the point that I hardly post anythign else. But I have guest-hosts for September and October, so maybe I will actualyl get back to blogging somethign other than eggs!! Also off to the USA for 2 weeks next month, so will have to try my hand at blogging on the move. Thanks for your lovely compliments – it’s stuff like this that I keeps me blogging 🙂
    Hi Moira
    Wouldn’t dream of not including you, you eggy stalwart! Glad you enjoyed the round-up – I had a ball writing it. I have a hint of what Stephanie has in store, and believe me, it’s a goodie!

    Reply
  8. owen says

    September 26, 2005 at 10:02 pm

    Jeanne – if you are heading out in the direction of the SF Bay Area let me know – it would be my honor to host a bloggers barbecue for you.
    Owen

    Reply
  9. Jeanne says

    September 26, 2005 at 11:43 pm

    Hi Owen
    That’s so nice!!! Hey – we could have done a mutltinational book-signing! 😉 But unfortunately it’s going to be a case of “so near and yet so far” – I’ll be spending 3 nights in LA and 2 in San Diego before heading inland to Vegas, the Grand Canyon & ultimately, Mexico for a wedding. Any thoughts on eating (on a budget!!) in LA or SD??

    Reply
  10. shauna says

    September 26, 2005 at 11:55 pm

    Wow! Wowie wow wow. Sister, you have outdone yourself.
    I do like Jeanne with her eggs and ham.
    I do like Jeanne, Sam I am (not).

    Reply
  11. deccanheffalump says

    September 27, 2005 at 8:45 am

    Hey look sister
    You sure can cook sister
    Now as a writer you’ve made a stir.
    You call that a line-up?
    My blog I’ll have to shine-up!
    This list is a major dose
    Of Seussy poetry not prose
    Have you ever thought-er
    Of being a published author?

    Reply
  12. ejm says

    September 27, 2005 at 6:01 pm

    Excellent round-up, Jeanne!! (Have I mentioned before that you are brilliant?)
    -Elizabeth (Hey!!! Only my dad ever gets to call me Lizzie!)

    Reply
  13. anthony says

    September 29, 2005 at 3:36 am

    Just bloody great. I was chatting with a friend who asked if you wrote all this yourself and when I said yes, there was a hushed awe.

    Reply
  14. Jeanne says

    September 29, 2005 at 11:18 am

    Hi Shauna
    Thank you thank you Shauna!
    Maybe I should warn her
    That with praise like that
    My head soon outgrows my hat…! 😉
    Hi Deccanheffalump
    Every day, every day…
    All offers from publishers considered!! :o)
    Thanks for the lavish praise *blush*
    Hi Elizabeth
    Hmm, you might have… but go on, say it again! 😀 And apologies for the Lizzie thing but it just scans soooo much better! And besides, there are nicer rhymes available…
    Hi Anthony
    So you didn’t mention my roomful of trained rhyming Oompa Loompas then? Good man. It’ll just be our little secret…

    Reply
  15. ejm says

    September 29, 2005 at 5:48 pm

    Well, not to be overly repetitive, but you are brilliant, Jeanne.
    Good save on the unauthorized use of “Lizzie”. :^D

    Reply
  16. Ruth says

    November 10, 2005 at 2:10 pm

    I can’t believe it’s taken me this long to read the recap!!! Where have I been? I really was just looking to see what the next batch of EoMEoTE is.
    You are quite awesome, I must say.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Cauliflower steak Welsh rarebit
  • The Melusine
  • Potted smoked salmon with quick pickle apple slaw
  • Discovering the wines of Pays d’Oc
  • Cranberry pistachio Bircher muesli – a Pret-a-Manger fakeaway
  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Roosterkoek - a South African braai essential
Gem squash 101: how to find them, how to grow them, how to eat them!
How to sautée Brussels sprouts
My big, fat South African potato bake

Featured on

Also available on

"Spring fever, my heart's beating fast. Get up, ge "Spring fever, my heart's beating fast. Get up, get out, Spring is everywhere" - Elvis Presley

What better way to celebrate the day when the clocks go forward to British Summer Time than with  a glorious photo of St Paul's Cathedral shyly peeping out from a cloud of pink cherry blossoms against a perfect blue sky! 🌸🌞

London is awash in glorious blossoms at the moment, from Greenwich Park in the east to Kew Gardens in the west, and the fun part is trying to catch each type of tree just when the blossoms are at their best.

The cherry plums have been exploding into clouds of small white blossoms and sweet fragrance for a few weeks already; and the early flowering cherry trees, camellias and magnolias are coming into their own right now. Plus we still have the late-flowering cherries, rhododendrons and wisteria to look forward to!

Do you have a favourite Spring tree or park for blossoms in London? Let me know in the comments 🌺

And please remember to share, save or like my posts if you want to see more of me in your feed 🙏
"The essence of being human is that one does not s "The essence of being human is that one does not seek perfection" 

I wonder what the author if those words would have made of the age of Instagram? We are fed an endless stream of perfect images of perfect bodies and perfect lives. In the back of our minds we KNOW this is not reality, but still the subconscious yearning for this imaginary world of perfection persists. Humans are funny that way.

But so often in life, things fall short of the perfection we imagined - seemingly perfect relationships fail, cakes look nothing like the picture in the book, clothes that looked good on the internet look ridiculous on our bodies, the wrong turn we took meant we never got to our planned destination.

Falling short of perfection is part of life. The big question is how you deal with it. Do you throw your hands up in despair and berate yourself for failure? Or do you find the positives in the imperfect outcomes of your plans? 

This photo taken almost exactly 4 years ago was meant to be a "perfect" Instagram shot of me in my signature pose, on a perfect sunny day on snowy ski slopes. Instead, as @explorista snapped the photo, our ski instructor decided to throw handfuls of snow at me - but as it turns out, this "imperfect" shot turned out to be my favourite of the day 😍

Do you find joy in life's imperfections?
What's your favourite way to eat cauliflower? Up What's your favourite way to eat cauliflower? 

Up until about a week ago I would have said cauliflower cheese... but all that changed when I made this low-carb cauliflower steak Welsh rarebit... I first made cauliflower steaks years ago, before cauliflower started enjoying its 15 minutes of fame, as a main course for vegetarian friends. But it wasn't till last week when I wanted to make Welsh rarebit for St David's day and discovered I had no bread that it struck me that cauli steaks would make the perfect base for Welsh rarebit! It's totally indulgent - like pouring a beery cheese fondue over your cauliflower - and totally addictive. You can find the full recipe in the link in my profile,  or SAVE this post for basic instructions! Remember to tag me if you try it -I'd love to see 😊

* Slice two 1cm steaks vertically from the middle of a large cauliflower, season and fry in  butter and oil till browning slightly.

* Oven bake for 10 mins at 200C while you mix grated cheddar, melted butter, Worcestershire sauce, mustard and beer. (The Duvel Belgian ale works a charm, BTW!).

* Spread the cheese mix generously over the 2 steaks and pop under a medium grill until golden and bubbly

You're welcome 🤩
Dyed Gwyl Dewi Hapus - or happy St David's Day if Dyed Gwyl Dewi Hapus - or happy St David's Day if you don't speak Welsh 🏴󠁧󠁢󠁷󠁬󠁳󠁿

March 1 is the day on which the Welsh people celebrate their patron saint, St David, and one of their traditions is to wear a daffodil, the national flower of Wales. Here are five daffodil facts to impress your Welsh friends:

🌼 There's no difference between a daffodil and a narcissus. Daffodil (or jonquil) is simply the common name for members of the Narcissus genus, so all daffodils are narcissi.

🌼 There is only one species if daffodil that is native to the UK - Narcissus Pseudonarcissus, or wild daffodils. You can spot them by the fact that their outer 6 petals are a paler yellow than the central trumpet, and they are usually smaller than the showy, giant yellow commercially grown daffs. 

🌼 It's not entirely certain how the daffodil came to be the national flower of Wales - one theory is that they are one of the few flowers in bloom on 1 March. Another is that the daffodil is less... antisocial to wear than the other Welsh national symbol, the leek 🤣

🌼 Daffodils are the official 10th wedding anniversary flower.

🌼 Daffodils contain a poisonous sap - keep away from pets and if mixing daffodils in a vase with other flowers, let them stand in water separately for 24 hours first I case they affect the other flowers. 

Are daffodils your favourite Spring flower? Or do you prefer something else?
As a girl who lived more than half her life in the As a girl who lived more than half her life in the African sun, February and March are the hardest months for me to bear in the UK. All the excitement of Christmas and New Year has faded; the credit card bill has arrived; the sun is still setting before I finish work; and the snow that we all hoped for at Christmas finally arrives and disrupts everything. This is why, every year in Feb/March since I moved to the UK (other than the year I broke my femur a week before I was due to fly!), I decamp to South Africa for 2 weeks to visit my family and get my fix of vitamin D (and vitamin Sea!).

This week I should have been here - the Beacon Island hotel in Plettenberg Bay, which I have been visiting since I was about six years old. It is where I go to lift my spirits and clear my head. But for the last 2 years, Covid has meant that I have not been able to go home - or see my family. 

For the most part, although I miss travel, I am secretly quite liking taking a breather and being able to be home without FOMO for a while. But not being able to see my family has been incredibly hard, particularly as I have no family in this country.  And my blood boils at people bending the rules (a dentist appointment in Tenerife when you live in Manchester? Seriously??) to go on holiday while I have not seen my clinically vulnerable brother in two years. Covidiots.

But you can bet your bottom dollar that as soon as vaccinations are widely rolled out and international travel becomes practical again, I will be on a plane to South Africa so fast it will make your head spin.

Where will YOU head to first once we are able to travel again,  and why?
Love is in the air... 💕 Are you making a speci Love is in the air... 💕

Are you making a special dinner for your sweetheart tonight? This potted hot-smoked salmon with a pretty pink apple and red onion pickle is easy to prep and oh-so-delicious! It's also gluten-free if you serve it with GF crackers. Full recipe now on the blog - tap the live link on my bio to view. 

Are you doing anything special to celebrate today? Let me know in the comments! 💖
Ready for a wine tasting? 🍷 [Press trip] Back Ready for a wine tasting? 🍷

[Press trip] Back before Covid put our lives on hold, I spent a few days in the Languedoc-Rousillon wine region of France learning about (and tasting!) Pays d'Oc IGP wines. 

Want to learn more about the region's wines? Read on, swipe through the images (remember to  bookmark this post to refer back to later) - and click the live link in my bio for the full blog post! 

🍷 The Languedoc-Rousillon region is the largest wine producing region in the world, and produces about a third of all French wine. Pays d'Oc IGP is a classification region within Languedoc-Rousillon, with vineyards that take up over half the total vineyard area in the Languedoc-Rousillon region. Pays d'OC IGP wines account for about 20% of the total of all French wine produced.

🍷IGP stands for Indication Geographique Protegée, meaning it is a protected indication of origin and wines must be made only from approved grape varieties that must be grown entirely within the region's geographic boundaries.

🍷 Most French wines are named for their region (Bordeaux, Chablis, Champagne) but you won't see the name of the grape variety on the label. In response to consumer demand and the New World trend to label wines with grape varieties, rules were changed in Pays d'Oc in the late 1980s and Pays d'Oc wines now account for 92% of French varietal wines (e.g. labelled Chardonnay, Syrah, Viognier etc.).

🍷 There are 58 grape varieties that are allowed to be planted in the region but the Pays d'Oc IGP varietal wines to watch out for include Chardonnay, Rolle (another name for Vermentino) and Viognier among the whites; and Syrah, Mourvedre and Pinot Noir among the reds.

🍷 All wines labelled Pays d'Oc IGP are sampled and approved in a blind tasting by a panel of professionals, meaning the label is a guarantee of quality to the consumer. 

🍷 Producers that you should look out for include Gerard Bertrand, Domaine Gayda, Les Jamelles, Les Yeuses, Paul Mas and Domaine Aigues Belles.

First 📸: @everyglassmatters
New year's resolutions: waste of time or the way f New year's resolutions: waste of time or the way forward?

I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

I also learnt that although I miss travel and social events and meals out, it is often the smaller things that you miss most acutely - the freedom to call up a friend you haven't seen in a while and inviting them over. Hugging (or even seeing) my family. And grabbing a macchiato and a Pret Bircher muesli on the way to work. Don't ask me why, but it became a small obsession of mine to create a fakeaway Pret Bircher during lockdown - and I think I have succeeded! Here's how:

For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT