Have you ever tried a delicious hotel dish on your travels and wished you could recreate it at home? Us too! So, we’re going to share some recipes from our favourite foodie hideaways in a new series of blog posts.
First up is this double bill of breakfast treats from Neri, who runs Berdoulat & Breakfast – an intimate Bath-based B&B with a Turkish twist, where morning feasts encompass delights from Britain and Istanbul.
Baked egg with sage (serves 1)
This simple dish is a firm family favourite.
2 large or medium eggs
Fresh sage leaves
Butter a small ramekin dish. Break in 2 eggs and season thoroughly (Neri uses a combination of red, white and black ground peppercorns). Finely chop 2 sage leaves and sprinkle them on top.
For a nice runny yolk, bake at 180 degrees for 10 minutes. If you prefer a harder yolk, leave in the oven for a touch longer.
Tomato and pomegranate salad (serves 2)
Neri serves this zingy dish as part of the ‘Full Turkish’ breakfast offered to her B&B guests, and it’s always been very well received. You could also serve it like a salsa alongside a tagine or various other Middle Eastern dishes.
You can buy pomegranate molasses from most good supermarkets or health food shops, and it’s a good investment.
Cut the cherry tomatoes in quarters. Finely chop the herbs, add some salt and mix with the tomatoes, pomegranate and olive oil. Serve on a dish of your choice, and drizzle a little of the molasses on top.
Keep your eyes peeled for more tempting recipes appearing on the blog soon…