courtesy of New York Cult Recipes Book


Serves 2




300 g good sandwich bread

4 eggs

70 ml milk

70 ml thin (pouring) cream

3 drops natural vanilla extract

1/2 tsp ground cinnamon

1 pinch salt

2 tsp sugar

40 g butter or 2 tbsp neutral cooking oil

maple syrup/butter/berry of your choice to serve




Cut the loaf into 2-3 cm slices. The loaf can be fresh, but slightly stale is even better.

Mix all of the other ingredients, except the butter or oil, with  a fork or a whisk until combined.

Soak the bread in this mixture for a few minutes on each side until the slices are fully saturated.




Brown the soaked slices in a frying pan over medium heat in the butter or oil for 2-3 min each side.

The slices should be golden on the outside but still moist on the inside.

Serve with maple syrup, butter and some berry.


Soup Edition: Zucchini Cream Soup ®


3 tbsp extra virgin olive oil
1 tbsp chopped garlic
2 onions finely chopped
1 kg zucchini/courgettes cut into small chunks
700 ml chicken/vegetable stock
140 ml double cream

To serve:
crusty bread
truffle oil (optional)

✔ Heat the oil over a medium heat, throw in garlic and onions and cook for 4 mins till soft but not coloured
✔ Add zucchini and cook slowly for 7-8 mins (until lightly browned and softened)
✔ Pour in your stock & bring up to soil then simmer for up to 10 mins
✔ Season with salt and pepper (keep in mind that most stock cubes already have spices added to them)
✔ Now it’s the time for the double cream! Simply add it to the soup and bring up to boil
✔ Blend the soup until smooth in a food processor

Serve with crusty bread and a tad of truffle oil (which is purely at your own discretion as most people hate truffle oil with a passion)



Veg Series: Crispy Asparagus ®


If you know me, you`ll know that I have an unhealthy fixation on asparagus.

People tend to think that asparagus is like marmite: you either love it or hate it. I happen to have a different opinion on this. Once you nail the easy method of cooking it, you and Mr. Asparagus will have frequent rendezvous.

Here is my way of nailing it:

✓Wash the spears and instead of slicing off the tough root ends just break them with your fingers *that way the spears supposedly break in the very spot where the nutritious delish bit starts

✓Heat a large frying pan with a tbsp of olive oil and a tbps of butter seasoning with a tad of salt

✓Add asparagus and fry for 2-3 mins on high heat

✓Turn them around and cook for additional 3 mins

Optional bit:

✓To make spears softer pour in 50ml of water and cook for 2 mins with a lid

Serve with Hollandaise Sauce.




Soup Edition: Pumpkin ©


4 tbsp olive oil 2 onions, finely chopped

1kg pumpkins or peeled, deseeded & chopped

700ml vegetable/chicken stock

142ml double cream

4 slices wholemeal seeded bread

handful pumpkin seed

✓ Heat 2 tbsp olive oil in a large saucepan

✓Add 2 onions (finely chopped) and gently cook for 5 mins until soft but not coloured

✓Toss in 1 kg of pumpkins (peeled, deseeded, chopped) and cook for 8-10 mins, stirring occasionally until soft and golden

✓Pour in 700ml stock, season with salt and pepper

✓ Bring to boil and simmer for 10 mins until pumkin is soft

✓Stir in 142ml of double cream, bring back to boil and purée with a hand blender *for extra velvety texture push the soup though a fine sieve


✓Slice 4 pieces of wholemeal seed bread into small croutons

✓Heat 2 tbsp olive oil in a frying pan and fry the bread until a tad crisp

✓Add a handful of pumpkin seeds to the pan, then cook for a few mins