Time for anotherSecret Recipe Clubreveal. This month I was assigned the blog Jane's adventures in dinner. I loved looking through this blog, so many amazing recipes and lovely pictures and I was thrilled to find so many English recipes. I was tempted by the English breakfast baskets as it looked like such a fun twist on a classic English breakfast. However, as soon as I found the kale bubble and squeakI knew I had to make it. Growing up in England, bubble and squeak to me means boxing day dinner made with all the Christmas dinner vegetable leftovers and served with the leftover turkey, Branston pickle and pickled onions, and as much as I love bubble and squeak it isn't something I ever think to make any other time of the year. I really liked the addition of the kale and bacon and it wasso nice to have bubble and squeak more than once a year!
Oh yes, I had never heard of putting an egg on bubble and squeak, but I love eggs and was game to try it. Wow! We both loved it! We will definitely be doing that again. Warm, runny yolk over the bubble and squeak was perfect.
4 cups cooked potatoes (I used red creamers) 2 cups cooked kale 2 tbsp fresh parsley 2 tbsp fresh sage 2 tbsp fresh chives 1 garlic clove, minced 2 slices of bacon, diced salt and pepper poached eggs
Roughly mash the potatoes and set aside.
Fry the bacon,add the potatoes to the pan along with the herbs, kale and garlic. Fry until browned on the bottom and flip over in sections, fry until browned on other side and top with poached eggs.
Time for anotherSecret Recipe Clubreveal. This month I was assigned the blog Flavors by Four which is a mother and daughter blogging team. I always go straight to the dessert recipes whenever I get my assigned blog and this blog did not disappoint, so many great looking cakes and desserts. I ended up choosing the Pumpkin Crumb Cakeeven though it isn't officially Autumn for another fortnight or so. I just cannot wait for cooler temps and the scents and flavours of autumn, so this cake was just perfect to kick start Autumn, even if it was a little early!
13/4 cups all purpose flour
11/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 stick unsalted butter
11/4 cups sugar
3 large eggs
12 oz canned pumpkin
1 tsp vanilla extract
1/3 cup milk
3/4 cup all purpose flour
3/4 cup light brown sugar
1/2 tsp cinnamon 1 stick unsalted butter, cold and cubed
Preheat oven to 350. Grease a 9x9 cake pan and set aside.
To make the crumb topping, place the oats, flour, sugar and cinnamon into a large bowl and cut in the cold cubed butter until crumbly. Set aside.
To make the cake, in a medium bowl mix together the flour, pumpkin pie spice, baking soda, baking powder and salt.
In the bowl of an electric mixer add the butter and sugar and beat until combined. Add the eggs one at a time, followed by the vanilla and canned pumpkin. Add in the dry ingredients, followed by the milk and mix until combined.
Pour into baking pan, top with the crumb topping and bake for 50 minutes, or until cooked through.
I'm an English girl from Kent who has been living in the States (Houston) since 2002 and became an American citizen in september 2010.
I am very happily married to my wonderful husband Randal, and have been for 10 years now.
I love all things crafty, I love to shop, especially with coupons, and I love to cook and bake.