You are currently browsing the tag archive for the ‘buttered’ tag.

crumpets with golden syrup

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.

crumpets with golden syrup

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.

Advertisements

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.

Bookmark and Share

Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

My Pictures

All pictures are my own unless stated. I would kindly ask that you don't use them elsewhere unless you ask permission first. Many thanks x

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent recipes

Food memories: Greece

Food Memories: Dordogne

Food Memories: Amalfi Coast

Food Memories: Naples

Food Memories: Loire Valley

Food Memories: Sweden

Food Memories: Barcelona

Advertisements