Brioche with you!

What is the fascination with Brioche?

I recently spent a long weekend in Hamburg and was looking forward to eating a proper Hamburger (not a person from the City, the food). But every single burger restaurant served their burger in Brioche, which I’m allergic to.

Everywhere you go there is Brioche. In breakfast rolls, bruschetta, pulled pork buns and now it has even made its way into the Wetherspoons Beer and Burger deal. Boo, hiss!

The top of the Brioche bun is always photogenically shiny like Kim Kardashian’s perfectly highlighted cheekbones. Don’t get me wrong, it looks nice, and is definitely Instagram worthy. But when you get inside it’s yellow. To me, bread comes in two colours: white and brown. Since when has bread been yellow? Does it taste nice? Mr Allergy says not particularly – it’s too sweet. I’ll never know, but it doesn’t appeal to me.

Maybe the reason for the current Brioche overload is that enriched dough sounds more luxurious and expensive than a floured bap. But what’s wrong with a good old fashioned sesame seed bun? Or if you’re pushing the boat out, a rustic ciabatta. You’re going to get dusty hands from the ciabatta or the floured bap, but surely that’s part of the joy of munching your way through a massive burger.

I guess that until this current phase is over and done with, I’m not going to get a good burger unless it’s cooked at home. And who knows what might follow the Brioche craze? Whatever it is, I’m sure it will look beautiful on social media, regardless of the taste!

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Banana Pancakes

For Shrove Tuesday Mr Allergy and I made some fabulously fluffy American style banana pancakes.

We used this recipe from Once Upon a Chef: Banana Pancakes

To make it dairy and egg free we used Hemp milk and egg replacer in the batter and fried the pancakes in dairy free margarine.

Unfortunately the pan got a little bit too hot and I burnt a couple, but once they were slathered in maple syrup and topped with fresh mixed berries it didn’t matter! Mr Allergy topped his with sliced banana, Nutella and peanut butter, a deadly combination for a dairy and nut allergy sufferer, which meant he had to do the washing up!

A sprout is for life, not just for Christmas

I’m in the minority of people that like sprouts, and I think it’s a shame that I only eat them once or maybe twice a year.

They are a bit of a pain to prepare, but then so is an avocado and they’re the cool kid everyone wants to be BFFs with. In comparison the humble sprout is the geeky quiet kid in glasses that everyone shuns. But, just as the geeky kid in most teen movies gets their girl/boy/new found popularity delete as appropriate), I’d like to see the sprout have its day.

I think a lot of the bad press with sprouts is that they’ve been sorely mistreated. Some chefs will be bringing theirs to the boil now, ready for Christmas 2018! Others will wait until 11:52 on Christmas morning, and they’ll be so hard you’ll need to wear safety glasses while attempting to get them on your fork, in fear of a stray sprout pinging off your plate and whacking you in the eye!

If I’m having sprouts with Christmas dinner, I like to gently part boil them, then stir fry them in a wok with a bit of chorizo. The flavours work really well together. Chorizo makes everything better, so even the sprout haters in my family find these palatable.

I’ve embarked on a low carb, high fat diet for the new year, and being allergic to eggs and dairy, breakfast is a particularly tricky meal for me. When I tried this diet a few years ago I had cold meats and dairy free cheese for breakfast, which was ok, but not great on a cold January morning.

I scoured Pinterest trying to find something suitable to try, and came up with nothing. So I turned to my cupboard of recipe books and remembered that a few months back I tried Hemsley + Hemsley’s bacon and bean hash, which was nice. However for the first two weeks of the diet beans should be limited, so I got my thinking cap on for ideas of how to bulk the recipe out. My mind said sprouts. And why not? They’re in season, they add flavour and bulk, and I know they work in bubble and squeak.

So I pimped the recipe slightly, and cake up with my own breakfast bubble and squeak. Really you can add whatever you fancy, but I used chopped streaky bacon, onions, celery, white cabbage and sprouts. I part boiled the sprouts so they were easier to mash into the mix.

I stir fried the mixture until it was begging to brown in places, and added a little hot paprika, ground cumin, salt and pepper.

I served it this morning with a couple of slices of black pudding. Yum! Just what I needed at 6am on a chilly Monday. I’m hoping it will keep me going until lunch time.

Tried and tested: Hemsley + Hemsley bean and bacon hash

I recently treated Mr Allergy and I to some new cooking books by Hemsley + Hemsley. 


The recipes always look so nice, and they’re good for you, so that ticks several boxes.  As with all recipe books I buy there are probably only about 30% of the recipes that I’m not allergic to, and others I can tweak. This particular brunch recipe didn’t need tweaking, so I thought I’d give it a go.


The best thing about this recipe is that there are no fussy or difficult to find ingredients. I either already had them at home or picked them up at Tesco.  It doesn’t take a huge amount of prep and is pretty quick to cook.

The ingredients suggest an onion or a leek, but I decided to use both to give it extra bulk and add one more of my 5 a day! Had a bit of an accident whilst chopping the onion but I can’t blame the Hemsley sisters for my own stupidity.  I can safely say I won’t be doing that again!


I used a small tin of chopped tomatoes, but next time I make this I probably won’t use them.  They tasted good, but they made the hash slightly soggy. I would prefer it a bit more bubble and squeak-like.

I was quite happy with the overall result though, and Mr Allergy was grateful for a filling, healthy meal after just having completed a middle distance triathlon. I’d say it’s a winner!