A fried egg really does hit the spot. Here, we have them jazzed up a little on a bed of creamy spinach with a kick of Maldon Chilli Sea Salt, providing both the perfect pinch of seasoning and kick (not to mention the beauty of those crystals with flecks of chilli flake beauty!)
This is a simpler and lighter version to a classic “creamed spinach”, but it still hits that same comfort need for a very delicious brunch.
Here is how to make creamed spinach with chilli fried egg on toast
Heat 2 tablespoons of the olive in a large pan over a low-medium heat. Add the garlic and cook for 2-3 minutes, stirring often, until and fragrant and lightly toasted.
Add the spinach with a splash of water and allow to wilt down for roughly 5 mins, stirring often (you may need to do this in batches). Then, add the Greek yogurt, pinch of salt and parmesan and stir to combine. Allow this to simmer while you fry the eggs
Meanwhile, add the remaining tablespoon of oil to a frying pan over a medium-high heat. Turn the heat down to low then crack in the eggs, sprinkle with a pinch of Maldon Chilli Sea Salt and cook for 3 minutes.
Toast your bread. Spoon over the creamy spinach, top with a fried egg and finish with extra parmesan, if you fancy.
This dish celebrates the simple – the simplicity of Spring – flavours and ingredients that are light, fresh and a little bit zingy. This is more of a concept than a strict recipe – heavily inspired by @anchovytrevor – but that’s the beauty of using minimal but great ingredients that sing well together. What I love about new Maldon Garlic Sea Salt is the addition of wild garlic! Not only do the little flecks look BEAUTIFUL alongside the salty pyramids we all know and love, but it adds a real depth to the garlicky flavour, contrasting oh so beautifully with the creamy, lemony ricotta and sweet peas.
Hannah Wilding
Here is how to make the recipe
Blanch the peas in a pan of boiling salted water for just a couple minutes until tender.
To a mixing bowl, add the ricotta, zest of the whole lemon and a good pinch of Maldon Garlic Sea Salt and whip to a soft and pillow consistency.
Toast your bread. Slather the whipped ricotta onto the toast and tumble over the peas. Finish with a good drizzle of Extra Virgin Olive Oil and cracked black pepper.
Measure the milk into a small pan and gently warm over a low heat. Once it is warm but not boiling, remove from the heat and add the butter, allowing it to melt in. Set aside.
Mix the flour, yeast, sugar, Maldon Sea Salt flakes, spices, and orange zest into the bowl of your stand mixer. Make a well in the middle and pour in the warm milk and butter mixture. Then pour in the 2 beaten eggs. Use your hands or a wooden spoon to bring this together to a sticky dough. Then add the dough hook attachment and knead for 5 – 8 minutes until smooth and elastic.
Place the dough into a lightly oiled bowl and cover with clingfilm, then leave in a warm place for it to double in size. This will take approximately 1 hour.
Grease and line a 900g loaf tin with baking paper and set aside.
After an hour, take the dough use your hands to knock the air out. Tip it back into your stand mixer and add the dried fruit, then use the dough hook to knead and distribute evenly throughout the dough.
Shape into a smooth loaf and then place into the prepared loaf tin. Cover loosely with clingfilm and then set aside for 45 minutes to rise again.
Preheat the oven to 180C.
Prepare the cross by mixing the plain flour and water until you have a smooth paste. Put this into a piping bag and snip off the end. After the dough has proved, carefully pipe a cross on the top and then place into the oven for 35 – 40 minutes.
Once cooked, remove from the oven and onto a wire rack. Brush with the melted apricot jam glaze. Cool in the tin before removing, slicing, and serving toasted with plenty of butter and a sprinkle of Maldon Sea Salt.
What better way to celebrate Mother’s Day than by spoiling your mum or motherly figure in your life with a delicious breakfast in bed!
Start their day with a heavenly treat: Caramelised banana French toast topped with a luscious caramel sauce infused with Maldon Sea Salt flakes.
Maldon Salt’s delicate sea salt flakes dissolve seamlessly into the caramel, adding a rich sweetness with a subtle hint of savoury complexity with every bite.
Slice the brioche bread into 3 thick slices (roughly 3cm thick)
Whisk together eggs, milk, double cream, vanilla, and cinnamon till combined.
Dip the brioche toast for 15 seconds on each side (do not leave it for too long otherwise it will fall apart)
Heat a pan and add a knob of butter, once the butter is melted place the brioche toast and leave to cook till lightly golden on each side then remove and set aside.
How to make caramel sauce:
To make the caramel, place the sugar and water in a pan and cook till the sugar burns and turns into a caramel colour then take off heat and add in the double cream.
Stir then add the butter
Assembling your French toast:
Slice the banana and dip one side into light brown sugar.
Using a blow torch, torch the sugar till caramelised.
Assemble the French toast on top of each other, top with the caramelised banana, pour the caramel sauce on top and sprinkle with Maldon Sea Salt flakes.
Photo by alleksana: https://www.pexels.com/photo/scrabble-tiles-on-a-white-table-6758327/
Why do we celebrate Pancake Day?
Did you know Pancake Day is also referred to as Shrove Tuesday? It’s a traditional Christian festival that is celebrated all around the world! Every year, Shrove Tuesday falls on a Tuesday before the beginning of Lent (on Ash Wednesday). Across the UK, Ireland, Australia and Canada, many people will say ‘Pancake Day’ as traditionally during Lent, Christians would give up rich, tasting foods that included: butter, eggs, sugar and fat. As a result, Shrove Tuesday was an opportunity for families to use up all of these delicacies before their Lenten fast…and pancakes are the perfect way to use up all of these ingredients in one!
Blueberry Pancake with Maldon Salt
What is a pancake?
A traditional English pancake is a thin, flat cake made up of batter and fried in a frying pan. The simple batter mixture contains the following ingredients: all-purpose flour, milk, egg and sugar. In contrast, North American pancakes contain a raising agent, typically baking powder or whipped egg white. This creates their pancakes to be very thick and fluffy in texture.
Many people top their pancakes with lemon juice and sugar for a burst of citrus and sweetness. However, over the years people have got creative with their toppings, from a generous spread of Nutella, fruit or ice cream, to savoury picks of bacon, cheese and even poached eggs! Try our delicious blueberry pancakes recipe, where we add juicy blueberries to the pancake mixture for a pop of sweetness.
What’s the difference between a pancake and a crepe?
Photo by Hakim Santoso: https://www.pexels.com/photo/cooked-crepe-2613471/
Crepes are also thin pancakes which have become a breakfast staple, tracing back to 13th-century France! The main difference between a pancake and a crepe is that a pancake tends to be smaller and slightly thicker in texture, whereas a crepe is much wider and ultra thin. It’s much thinner than a pancake due to having a higher volume of milk or water to it’s batter mix.
How to make American style pancakes
Start by mixing the batter for the pancakes.
In a large bowl add the flour, baking powder and caster sugar and give it a whisk so it is well incorporated.
In a jug mix together the eggs, whole milk and vanilla extract. Make a well in the middle of the flour mixture and then slowly pour in the milk mixture whisk as you go, until you have a smooth batter.
Heat a knob of butter in a non-stick frying pan and then when foaming, begin to ladle in your pancake batter to the size you want. Allow them to cook for a couple of minutes, until you see small holes and bubbles appear in the batter, then flip them and cook on the other side until golden and cooked through. You will need to do this in batches, but you can keep the cooked ones on a tray in a low oven to stay warm.
While you are making the pancakes, get a second pan on a low heat and add another knob of butter. Allow this to melt and then add the apple slices. Cook them on each side for roughly 4 minutes until they are caramelized and softened. Keep turning them in the pan until they have cooked through, are starting to collapse but still holding their shape. Then remove them from the pan and set aside while you make salted caramel sauce.
How to make salted caramel sauce
In a saucepan add the 100g butter, soft brown sugar, and double cream.
Turn the heat on low and allow the mixture to slowly melt, using a wooden spoon to gently encourage it.
Once all the sugar has dissolved and the mixture is smooth, take off the heat and stir through a generous pinch of Maldon sea salt.
Set aside to cool slightly.
How to serve your pancakes:
When all your pancakes are ready, take the cooked apple slices and stir them through the salted caramel sauce.
Serve a stack of the pancakes with a generous spoonful of the apples and salted caramel sauce.
Eat immediately.
How to flip a pancake:
Photo by Elina Fairytale: https://www.pexels.com/photo/mother-and-child-preparing-crepes-3807331/
Although the pancake has been around for over 5,000 years, people still find it hard to flip them without making a mess and leaving splatters!
Here is how to flip a pancake perfectly:
Wait until the edges of the pancake will begin to brown and the top begins to bubble.
Carefully lift the edge of the pancake to see if the underside is turning golden brown.
Once golden brown underneath, slide the spatula under the pancake until it is in the centre.
Flick 180 degrees to one side so that the pancake flips over.
You can absolutely make pancakes in an air fryer! We recommend using American-style pancakes as you need to make sure sure your pancake mix is relatively thick to avoid sticking or tearing from the baking paper.
All you need to do it pull out your air fryer’s draw and line up with baking paper.
After that, carefully add a dollop of your pancake mixture on top, and then place another piece of baking paper on top, repeating the process until you have a nice stack of pancakes!
Turn on your air fryer to 165 degrees for roughly 7-8 minutes.
Take out once golden and crispy round the edges.
Currys released a fantastic tutorial on how to air fry your pancakes on TikTok, you can watch the viral video here!
Can you freeze pancake batter?
Photo by Eva Bronzini: https://www.pexels.com/photo/preparing-batter-for-pancakes-6810886/
You can freeze raw pancake batter. This is because eggs are whisked and mixed into the batter, making it safe to freeze. Once stored in the freezer, it can last up to 3 months!
How to freeze pancake batter:
Once the pancake batter is mixed, pour carefully into freeze-safe zip bags.
Lay a baking sheet inside the freezer draw and place the zip bag containing the mixture on it.
Freeze.
How to defrost pancake batter using water:
Fill up the sink with cold water and place the zip-bag of frozen pancake batter into the water.
Wait 30 minutes until the mixture has become liquefied in the bag.
How to defrost pancake batter using the fridge:
Remove the zip-bag of frozen pancake better from your freezer.
Lay a tea towel on one of the shelves of your fridge.
Place the zip-bag containing the batter on top of the towel.
Wait overnight until the mixture has completely thawed.
Elevate your mornings with a slice of homemade breakfast loaf!
This high-fibre breakfast loaf is loaded with succulent figs, sweet dates and a hint of black tea to give a delicious malty flavour. We sprinkle in a few warming spices and a pinch of Maldon Sea Salt flakes to complete the symphony of flavours and textures before baking it in the oven.
Pair the loaf with a good dollop of Greek yogurt for extra protein and a few crisp apple slices – because breakfast should be a celebration of delicious nourishment!
Mix together flour, oats, baking powder, nuts and seeds. Add soaked fruit and tea into the mix. Add in the egg and give it one last good mix.
Bake in the oven for an hour 20 minutes. At 30 minutes, cover with baking parchment or tin foil so it doesn’t brown too quickly.
Leave to cool for a couple of hours (or overnight).
Slice and serve with Greek yoghurt, apple and cinnamon. Sprinkle with Maldon Sea Salt.
This is is brunch-time classic!
Deliciously creamy avocado, smothered on toasted sourdough and topped with a oozing poached egg. To really make these flavours sing, we add a pinch of Maldon Chilli Sea Salt to the dish to give a spicy, aromatic kick.
Here is how to make avocado on toast with poached egg and chilli salt…
Place a pan of water on the hob and bring up to a simmering boil.
Prepare your avocado toast first. Cut the avocado in half and then take the skin off each half and remove the stone. Place the cut side of each avocado half flat on your board and use your knife to cut thin slices, then gently press the avocado out to fan it out. Squeeze over some of the lemon juice (this will help stop the avocado from turning brown).
Lift each fan of avocado onto your slice of toast.
Next poach your eggs. Turn the heat down on the water so it is just a simmering heat. Crack each egg into a small ramekin. Use the stick end of a wooden spoon and swirl it around in the water to create a whirlpool, then quickly drop your egg from the ramekin into the middle. The ‘whirlpool’ will help keep the egg in a neat shape. Poach for 2 minutes until the white is just set but the yolk is still runny.
When cooked, lift the egg out with a slotted spoon and blot off any excess water on some kitchen towel. Then place each egg onto the avocado toast.
Garnish each toast with some Maldon Chilli Sea Salt, cracked black pepper, fresh chilli slices and some coriander.
Serve with the remaining lemon cut into wedges.
‘The best way to increase flavour in a dish is to add spice…and it doesn’t have to be complicated!’ – Spice Kitchen.
The faces behind Spice Kitchen are iconic mother and son duo, Shashi and Sanjay Aggarwal. The team specialise in producing small batches of freshly ground spice and tea blends from sourcing only the best, freshest raw ingredients across the globe. From this, they then hand-blend, roast and grind to authentic, delicious recipes in which are then sent on to customers.
Well known for their exquisite spice tins, there are various collections to choose from, including their iconic Indian Spice Tin and their Middle Eastern & African Spice Tin, each holding an assembly of 9 vibrant and gorgeously fresh spices that have been carefully selected to make recipes from the comfort of your home. It’s no surprise that due to the exceptional quality of the spices, Spice Kitchen has won 4 Great Taste Awards and went on to win the 2018 Gift of the Year Award!
Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones
We are delighted to team up with Spice Kitchen to delve into one of their tasty recipes from the team’s recent cookbook: ‘Spice Kitchen‘. The book is all about empowering you to become confident in cooking with spices and blends, showing you how to transform your mealtimes and add HUGE flavour from the use of one simple spice blend.
Sanjay wants to demystify the inner-panic that you may have around spices and blends, reassuring you that you do not need to waste time, invest in fancy equipment or stock a full cupboard on herbs and mixes to create a delicious dish…simply following the book will unlock you to cook a meal fuss-free and deliver on fantastic flavour!
Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones
When we were exploring the book, we came across a delicious frittata recipe made from an infusion of vibrant curry spices and Maldon Salt to elevate the flavours to new heights. The frittata is also paired with a fresh, leafy salad to give that satisfying crunch as you take in your first bite.
Spiced Frittata with a Leafy Salad
Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones
Sanjay makes this all the time with any potatoes left in the fridge after the weekend. It’s also a great lunch for the team at Spice Kitchen when they’ve got a busy day, because it serves a few and it really quick to throw together!
Serves: 4 people
Ingredients:
300g (10½oz) baby new potatoes
1 tbsp vegetable, sunflower or
rapeseed (canola) oil
1 tbsp Tandoori Masala (page 27)
100g (3½oz) kale (hard stalks
removed) and chopped
100g (3½oz) frozen peas
6 eggs
100ml (scant ½ cup) double
(heavy) cream
Generous pinch of Maldon Salt
1 tbsp chopped chives
For the Salad
3 tbsp Greek-style yoghurt
1 tbsp olive oil
2 tsp lemon juice
2 tsp Tandoori Masala (page 27)
200g (7oz) mixed salad leaves or
rocket (arugula)
Method:
Heat your oven to 180°C fan/200°C/400°F/gas mark 6.
Scrub the potatoes, add to a small saucepan and cover with cold water. Bring to the boil, then turn down to simmer for 10 minutes, until the potatoes can be pierced with a fork. Drain and set aside to cool a little.
Slice the potatoes in half or in thirds. Warm the oil in a frying pan (skillet), ideally one that can go in the oven, add the potatoes and sprinkle over the spice mix. Cook for a couple of minutes until everything smells gorgeously fragrant, then add the kale.
Continue to cook until the potatoes are crisp and golden at their edges and the kale is crisp but still vibrant green. Stir through the peas, then from from the heat. If you don’t have an ovenproof frying pan you can tip the vegetables into a baking dish once they’re cooked.
Beat the eggs with the cream, season with Maldon Salt, and add the chives. Pour over the vegetables and transfer to the oven.
Cook for 8 minutes until puffed and brown. Meanwhile whisk together the yogurt, olive oil, lemon juice and tandoori blend. Taste for seasoning.
Wash and dry the salad leaves if needed, then toss through the dressing.
Serve the frittata hot, in large slices, with the salad.
Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones
Buy Your Very Own Copy Today!
With this book you can enjoy creating recipes from around the world! From the likes of a authentic Mamma Spice’s Dal Makhani, to a fiery blackened Cajun chicken feast, the ideas are endless and it showcases just how versatile spices can be!
Sanjay also shares his own top tips in making the spice blends from scratch, including classics from Garam Masala, Za’atar, Harissa and Tandoori.
You can purchase your very own ‘signed’ copy of Spice Kitchen Cookbook here, and begin transforming your mealtimes to culinary masterpieces!
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Spice Kitchen’s recipes!
Who say’s you can’t have breakfast for dinner? The talented Jesse Jenkins, (Another Day in Paradise) created a delicious French omelette using simple ingredients and techniques, made better by a pinch of Maldon Salt.
A French omelette is served with light fillings and folded tightly with a fluffy soft interior. On the other hand, an American omelette is much thicker and crispier in texture, served with often heavier fillings.
One of the only dishes Jesse’s uses a non-stick pan for. If you have the skills, of course, can do it with a carbon steel or cast iron but it’s trickier to get a soft exterior – the pan needs to be well seasoned and pretty much only used to make eggs.
Add butter to a non-stick pan on medium heat. Pour in the egg mixture and whisk constantly. When it looks like wet scrambled eggs – stop whisking and give it all a nudge into the top of the pan. Fold it from the bottom, then the sides, and finally give the handle a few light taps – when you see the edge of the omelette come over the lip of the pan, fold it over doing your best to make an almond shape.
Flip the omelette out onto a plate bottom side up. Garnish with some extra herbs and a little pinch Maldon Salt. Jesse loves serving his with a simple salad (and usually has a dollop of mayo next to it).
A final note is that you shouldn’t really use a metal fork with non-stick pans as Jesse does here – Jesse learned it from a few chefs who did it this way. Ideally, you scramble the eggs while trying to keep the fork from hitting the pan. A plastic fork works too.
Did you know acai bowls originated in Brazil, where the classic pureed berry dish became globally loved for it’s refreshing smoothie like texture from the blending of the acai berry, causing it to have it’s classic purple-hued colour.
The bowl is then topped with a heap of sliced fruits, nuts and seeds. You can follow our homemade granola recipe to also add as a topped to your bowl, giving it a delectable, crunchy texture.
Place your bowls in the freezer – this will help keep the puree in form without melting.
Add the acai powder, frozen banana, frozen berries, ice cubes and pinch of Maldon Salt into a high powered blender and blend until smooth.
Pour the smoothie into 2 bowls, then top with any of the following toppings you like: sliced kiwi, diced mango, sliced strawberries, blueberries, coconut flakes, granola, chia seeds.
