Author Archives: rutlandclimber

Breakfast Of Champignons – Protein Rich Meals

I designed this breakfast when I started weight training and it’s basically a combination of lots of my favourite foods, high in Vitamins A and C, Iron and Calcium, (according to Calorie Count) and coming in at around 400 calories.  Unfortunately the picture is missing the final critical ingredient that brings the whole dish together in to an incredibly tasty breakfast.  Read on to find out what it is…



1 egg
Splash of milk
1 serving of guacamole (sub-recipe below)
2-3 mushrooms
30g cheese
1 tbsp butter
Salt and pepper
1 tbsp secret ingredient (see the recipe)









Grate the cheese and set aside.

Make the guacamole:

  • roughly chop 1 avocado
  • add a splash of chilli or plain olive oil
  • season with salt and pepper
  • crush 1/4 – 1/2 a shallot or small onion in to the mixture using a garlic press
  • add 1/4  of a finely chopped shallot
  • add 2 crushed garlic cloves
  • add finely chopped chillies or mill dried chillies – to taste
  • add 2 finely chopped cherry tomatoes or 1/4 red pepper
  • add a splash of lemon juice and a pinch of dried herbs

Mix and set aside.

Heat a small frying pan on a high heat.  Finely slice the mushrooms, and once the pan is hot add the butter.  Once melted, add the mushrooms, season with pepper, and fry hard and fast until the edges are nicely browned.

Whisk the egg with a fork and then add a splash of milk.  Season with pepper only (no salt – it makes them tough) and a bare pinch of herbs.  Microwave for 30 seconds, whisk again, microwave in 10-20 second bursts until the egg is puffed up and fully cooked – chopping through with a fork before each burst.  Using a whisk breaks the egg up a little too finely for my taste.

Lay the egg in a wide-bottomed bowl and cover generously with turmeric, a great spice with excellent anti-inflammatory properties.  Add the guacamole over the eggs or to the side (as shown) and cover with the hot, fried mushrooms and top with the grated cheese as quickly as possible so that the cheese starts to melt from the heat coming off the cooked foods.

The final topping, sadly missing from the photo, is salad cream!  The tart and vinegary sauce perfectly complements the flavours of this dish and make it a truly scrumptious breakfast. 


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Posted by on November 5, 2013 in Uncategorized


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Bacon Jam – Yes, that’s right… Bacon Jam

Totally stolen from Simonthesorcerer via this Lifehack page but originating here. Reblogged (with UK edits) because….well, it’s bacon!

bacon jam


  • 750g smoked bacon
  • 1 tbsp butter
  • 1 large onion, chopped
  • 100g sugar
  • 2 tbsp molasses, treacle, or golden syrup
  • 4 garlic cloves, minced
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp ground ginger
  • 1/2 tsp sweet curry powder
  • 1/2 tsp cinnamon
  • pinch of cloves
  • 1 tsp prepared yellow mustard
  • 2/3 cup strong brewed coffee (approx. 10 tbsp)
  • 5 tbsp apple cider vinegar
  • 1 shot bourbon
  • 3 tbsp maple syrup
  • 2 tbsp hot sauce
  • Salt and pepper to taste

Render bacon in a large frying pan on medium-high heat for 10 minutes. Remove meat with a slotted spoon, and transfer to a paper towel-lined plate. Drain all but 2 Tablespoons of the bacon grease. Add butter.  Melt while scraping up brown bits from bottom of pan. Add onion, and sugar. Stir and cook over medium-low heat for 15 minutes. Add garlic, molasses/syrup and all spices. Cook for 5 more minutes, watching carefully and stirring so the mixture doesn’t burn. Add coffee, vinegar, bourbon, maple syrup, hot sauce, salt and pepper. Stir until evenly combined. Add the bacon. Cook on low heat, uncovered for one hour, stirring occasionally. Remove from heat. Cool for 20 minutes. Pour into a food processor and pulse until consistently chunky. Cool and skim off the fat. Spoon into a one pint jar and cover tightly. Store in refrigerator until ready to use. You may need to let the portion of bacon jam that you’d like to use for your recipe set out at room temperature for 15 minutes before using to make it more spreadable.

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Posted by on October 20, 2013 in Uncategorized



Lemon Curd Bakewell Tart

I made this yummy lemon curd version when I discovered I had no jam in the house!  It’s currently posted on The Great British Bake Off site too 🙂

Includes ‘top tips’:

  1. Freeze or chill your butter and grate in to flour for speed, ease, and to create a beautifully crisp pastry that you don’t need to work too much
  2. Roll your pastry between cling film – keeps your surfaces clean, controls moisture and gives a smooth, clean pastry.
  3. Blind bake your pastry with coins on baking parchment if you don’t have baking beans.
  4. After blind baking, bake for a further 3-4 minutes with an egg-white wash to seal your pastry and protect from a soggy bottom.

ImageIngredients for the sweet pastry

125g (5 heaped tbps) plain flour

75g very cold butter (I always use salted butter)

25g (1tbsp) caster sugar

1 egg yolk

1 egg white

Cold water

Ingredients for the filling

Lemon curd

150g room temperature butter

150g caster sugar

3 eggs

150g ground almonds

2 tsp almond extract

zest of 1 lemon

flaked almonds for decoration


Freeze the pastry butter and grate in to the flour – this makes it a quick and easy pastry with little rubbing required and keeps the pastry cold too! Add the sugar and mix lightly with a fork.  Then add the fork-whipped egg yolk and as much cold water (or as little) to bind together to a dry ball.  Chill in cling film for around 20-30 minutes.

Roll the chilled pastry in between to sheets of clingfilm.  This keeps your surfaces clean, and saves you drying out the pastry.  Roll to thickness no more than 4mm and wide enough to cover your dish.

I use disposable foil flan cases.

Prick the surface of the pastry and chill again.  Once chilled put in a pre-heated over (180C) for around 18 minutes with a baking paper and coin/baking beans cover on the base.

Remove the sheet and coins/beans and lightly cover the base with fork-whipped egg white. The white only needs to be slightly broken down so that it covers without lumps, not whisked.

Bake for another 3 minutes.

Let the pastry cool whilst you make the filling.

Cream the butter and sugar and then add the fork-whipped eggs a little at a time.  Add the ground almonds, lemon zest, and almond extract.

Cover the base of the pastry with a layer of lemon curd, as much as you like – but remember that the more you layer, the less control you have over where it end up once your filling is added!

Add your filling starting at the outside, working around and then filling the very middle.  Top with flaked almonds and bake for 40-50 minutes.

It will bloom up and give a beautifully rounded top.  Best served with cold cream.


Do let me know how it ended up for you.


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Posted by on October 10, 2013 in Uncategorized


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A Clam Chowder Lover’s Clam Chowder

A Clam Chowder Lover’s Clam Chowder

Clam Chowder

An easy-peasy recipe that rewards you with a truly tasty dish.

5 minutes prep, 30 minutes cooking time.

A Clam Chowder Lover's Clam Chowder

A Clam Chowder Lover's Clam Chowder © Rutlandclimber

4-5 medium sized potatoes – cubed (small)
Potato peelings
2 Large Shallots finely chopped
tin of baby clams or chopped clams
2 rashers smoked bacon – chopped small
chilli olive oil (or plain olive oil)
1/3 pt milk
Small cup of cream
1-2 cups of reduced stock (home-made or bouillon)
Garlic butter, or 1-2 minced clove of garlic
teaspoon of dried thyme
teaspoon of dried oregano
bay leaf
2 dessert spoons of corn flour
1/2 teaspoon paprika
fish sauce – dessert spoon or to taste

1 x medium – large sized pot

  1. Peel potatoes and place the peeling on a low heat with the milk for 10 minutes.
  2. Strain the milk and keep for later.  Discard peelings.
  3. Rinse pan and heat the oil.
  4. Fry the bacon until mostly crispy and then turn the heat down (you may want to drain the oil to crisp the bacon but then return it once browned).
  5. Add the onions and cook through until soft and translucent.
  6. Add a generous knob of garlic butter or mince the cloves in to the pan.
  7. Add the brine from the clams, stock, bay leaf and potatoes – simmer for 20 minutes until the potatoes are tender. (If you need more liquid to cover the potatoes just top-up with cold water)
  8. Once cooked whisk the flour in to the milk set aside earlier and add to the pan.
  9. Remove the bay leaf, add the clams, paprika, thyme, oregano, and fish sauce to taste.
  10. Make sure you taste the chowder and add salt and pepper generously to your own taste.
  11. Cook through for 5 minutes so it thickens and the last ingredients warm through.
  12. Turn off the heat and stir in the cream.  Any type will do.

Garnish with crackers.

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Posted by on April 3, 2012 in Uncategorized


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Posted by on February 3, 2012 in Uncategorized