Always thinking of the next meal...
Oh, sod the British weather! For nine days in a row it was the most gorgeous conditions; bright blue skies, warm rays of sunshine with a gentle breeze to cool you down. In a whiff it’s all gone now, replaced by a solid sheet of pale grey, a slight drizzle of rain here and there and icy winds blowing from the north-east, sent with love from Russia.
In an effort to make lunch a little bit more interesting than an awfully average cheese sandwich, I’ve posted recipes for two different fillings so far: Egg mayonnaise & cress and Goat’s Cheese, Sundried Tomato & Walnut. Watch out, here comes another very eggy sandwich your way! Scrambled egg on toast is as famous as roast beef and Yorkshire puddings, but little did we know scrambled eggs make a delicious filling. It’s creamy, nourishing and oh so filling – perfect for a mid-afternoon pick-me-up.
It has long been known that goat’s cheese and sundried tomatoes is a match made in heaven. Since I’ve been on a diet I miss this sandwich dearly. It’s hard to resist the creaminess of the goat’s cheese, tanginess of the tomato and crunchiness of the nuts. Yes, this sandwich has got a lot of “ness” in it. Sometimes in a state of a hunger emergency I dashed to the fridge, scurried over to the chopping board and put this sandwich together in three minutes flat. Funny thing is though; this sandwich is just as satisfying as a meal that takes me two hours to prepare.
One thing you will notice when you arrive in England is that every corner shop has an array of sandwiches in its cooler section.
