The best homemade baked beans breakfast. We live in an age of convenience. If you want some baked beans for breakfast, lunch or dinner, you open a tin. Tinned baked beans have a long history. H. J. Heinz started making them in 1886. They are a good source of protein and fibre. But on the downside, they can contain shocking amounts of sugar and salt. The good news is that with a little time and forethought, you can make the most amazing homemade baked beans.
Culinary History
My Pan Bagnat is so Nice
History has it a version of Pan Bagnat was made in as early as the sixteenth century for hungry fishermen by their wives. They scooped out the centre of day-old bread packed it full of whatever was at hand and wrapped them in cloth. As a peasant dish the recipe was not likely to have contained tuna which would have been a much later addition. The whole thing is made in advance to allow all the flavours to soak into the bread.
Hail Caesar – How I fell back in love with the Caesar Salad
Hail Caesar – How I fell back in love with the Caesar Salad. For most of my working life restaurants and pubs have had Chicken Caesar Salad on the menu. In fact, for a long time, it seemed almost the only salad option. Unfortunately, it was not always done well, the salad limp, poor quality…
My Caprese Style Salad with Black Olives and Red Onion
For just over a hundred years since its first appearance on a hotel menu the Caprese has been found in Italian restaurants around the world. Made with ripe, sweet tomatoes, creamy Mozzarella and pungent basil. It is finished with a pinch of salt and olive oil and that’s it. Simple. It is normally served as an appetiser, part of the traditional antipasto course of sliced cured meats, olives, and cheeses.