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Why didn’t I ever try these before??? They are one of the most delicious things I’ve eaten in a long time, perhaps even ever! A little while back I did a post asking you how you eat your crumpets, and a couple of people mentioned grilling cheese or marmite and cheese on top of them – to be honest, I thought the idea of a savoury crumpet sounded a bit weird.
But today, with not much else around and pretty bored at the idea of eating crumpets with golden syrup on for lunch, I thought it was about time I gave them a go. I toasted my crumpets first – I am a bit particular about how I toast my crumpets, on my toaster I put them in on setting 6 first, then toast them again on setting 2 but on the bagel setting so only the tops get another toasting.
I am almost living off crumpets at the moment for breakfast and tea breaks – with this howling gale and rain crumpets seem to fill the right cosyness hole inside me. I have been perfecting the art of toasting my crumpets just how I like them – a long session in the toaster to begin with, then a shorter session on the bagel setting just to crisp the top.
Some friends of ours (the same ones who suggested topping cheese on toast with chilli con carne) said they eat their crumpets with Marmite – a topping I’d never considered for a crumpet, thinking it only a carrier of sweet goodness. Anyway, Mr Rigg like his with butter and jam, I’ve grown up with butter and golden syrup, and it got me thinking how other people like their crumpets.
Do you like them really toasted and crisp on top, or soft and wobbly still? Do you like lashings of salty butter or none at all? Do you put so much of your chosen topping that it seeps all the way through and makes a puddle on the plate (this is my preferred method – otherwise why bother!)? Do you have them sweet or savoury or both ways depending on how you’re feeling? And have you tried Jamie Oliver’s version where he soaks them in beaten egg to make a crumpet version of eggy bread?
I’d love to know! I have tried crumpets with homemade quince jelly, but I feel I need to expand from simply loads of butter and golden syrup, although it will still always be my favourite.
We had an unusual but lovely tea on Sunday – hot buttered crumpets with homemade quince jelly and a plate of exotic fruits. Mr Rigg and I had eaten quite well the rest of the weekend (including a lovely meal out on Saturday night with Mr Rigg’s uncle) so we weren’t that hungry.
So we toasted some crumpets under the grill (our toaster is broken…has been for months…the new toaster I want costs about £50…too much for a toaster I’m told…) until they’re really golden and crisp.
My friend Jane makes the best crumpets and she always puts them in the toaster a couple of times until they’re really crispy and only a little bit soft right in the middle. Any less and you just get a soggy doughy mouthful – yuk!
Once toasted, I liberally buttered them – lots of butter is a must with crumpets – popped them on a pretty blue and white plate (this makes them taste better, I promise) and top with homemade quince jelly.
So you see, despite my lack of regular posting we have been busy making lovely food – like making quince jelly for the first time. Just without a camera I’m rather embarrassed and ashamed of my phone camera pictures.
We also had a plate of fruit – pomegranate seeds (we drank the tiny cupful of juice that came out in little shared sips) and feijoa fruit. Ever heard of a feijoa? Me neither. Unicorn had a basket of them, these small green fruits and they were described as tasting of mint, pineapple, strawberry, guava…they sounded too intriguing not to buy a bag full to try.
The instructions I had on how to eat the feijoa were to leave until they were tender when squeezed – then they were ripe. Simply cut in half and eat like a kiwi. Firstly, the fragrance of this fruit is incredible. Utterly bewitching. The taste is equally wonderful, and beyond description – quite unusual even. If you see them whilst out and about, my advice is to buy yourself a bagful and try them.
On quick investigation they are native to South America, also known as the pineapple guava, and the pulp used in some natural cosmetics as an exfoliant. Fascinating stuff.
Truly I am. What has it been…a week since I last posted? And it’s not for lack of eating nice things or doing nice things. This week we have eaten … ugh, I forget without photos to document it!
We have eaten far too much Dunham Massey ice cream with homemade chocolate sauce that I do remember - but along with pizza making we leave chocolate sauce making to Mr Rigg. My attempt resulted in a near disaster!
Tonight we are making Jamie’s lasagne - the sauce part is busy bubbling away in the oven with the fragrant scent of cinnamon filling the house. This lasagne has a mixture of beef and pork mince, roasted butternut squash and flecks of crispy pancetta.
Image: Jamie Oliver
We’ve also made slow cooked chilli con carne with leftovers for lunches – delicious with wraps, sour cream and grated cheese. This one is worth a post sometime soon when I’ve reinstated a camera into our lives.
I’ve bought locally grown quinces to make quince jelly after trying some on crumpets at work – yum! Tomorrow night we have friends over for dinner and are planning a Moroccan chicken tagine with couscous - another Jamie recipe.
Image: Radish NYC
My week has also included a two-day headache (ugh!), an exciting time in the life of my website, lots of log fires, happiness that Mr Robin is back and singing in my garden, and a visit to the dentist (I’ve had a numb cheek and face all afternoon). Hoping for a less painful week next week.
Image: made by OOTS
I have had a thumping headache all day, so feeling sorry for myself. Thought I’d try and cheer myself up and share with you another of my favourite foodie website.
Image: Design Sponge
This recipe for Homemade crumpets with fruit curd from Rachel Khoo just sound divine – I have always wanted to try making homemade crumpets and seeing this recipe at Design Sponge has reminded me that I must make time to have a go.