Breakfast at Sukie’s

Remember Sukie’s cake shop, home of Karlsruhe’s one and only cream tea? Well, while I was looking at the Facebook page and website in preparation for the post I’ve just linked to, I read that they also do breakfast on weekends. Obviously this needed to be tried (the description included  bacon!), and when I mentioned it to Jan he suggested we go that very weekend. So last Sunday found Jan, myself and our friend K turning up at Sukie’s bright an early. We decided to go with something savoury first then move on to something sweet. For the first course, we ordered srambled eggs with bacon. What turned up was this:

bacon and eggs

All that for three people! There was also toast, fried tomatoes and, of course, a pot of tea each. The eggs were delicious and the bacon had just the perfect amount of crispiness. I’m getting hungry now just remembering it! Mmmmm.

For our sweet course, we chose scones, which came with clotted cream, jam and lemon curd. The scones came in blueberry and cranberry varieties… here’s a blueberry one before being creamed and jammed:

blueberry scone

After all that, we were absolutely stuffed so sadly didn’t get to find out about the pancakes that were also on offer. I’ll just have to go back again another day 😉

Chicken, leek and bacon mashed potato topped pie

I made this delicious pie for the second time the other day, and this time I remembered to take photos, which means you, my lovely readers, get a recipe (and I can actually look up how to do it next time instead of guessing and hoping it comes out as nice as the time before… always a danger with made up recipes!). This is perfect as a comfort food or for a warm, hearty meal on a cold day.

Chicken, Leek and Bacon Mashed Potato Topped Pie

You will need:
450 g chicken breast, chopped into bite-sized pieces
1 large leek, chopped fairly small
1 packet bacon pieces
1 tub crème fraîche
4 large potatoes, diced
About 1 tsp tarragon
Salt and black pepper
Nutmeg
Butter, for mash
Optional: Grated cheese

The above amount serves two, but could be stretched to more if you add a side dish of salad or vegetables.

What to do:

1. Heat some oil (I use olive oil) in a pan and fry the bacon bits for about a minute. Meanwhile, place some water on to boil in a saucepan.

2. Add the chicken to the pan and continue frying, stirring occasionally, until the chicken is almost completely cooked through.
Also, put the diced potatoes in the water as soon as it starts to boil.

Chicken and bacon

3. Add the leek to the pan with the chicken/bacon and fry until soft, stirring occasionally.

Pie filling

4. Drain the potatoes then place them back in the pan and mash them with some button and about a teaspoon of the crème fraîche.
Season to taste with salt, freshly ground black pepper and nutmeg.

5. Stir about a teaspoon of tarragon into the frying pan with the chicken, bacon and leek (fresh is best, but you can use dried if that’s all you’ve got…
I use a a jar with fresh tarragon in oil), then stir in the remainder of the crème fraîche. Add salt and pepper to the mixture to taste.

Tarragon in oil

6. Place the chicken, leek and bacon mixture into two small or one medium-sized oven proof dishes and spread it out so it covers the bottom.

Pie filling

7. Cover the chicken, leek and bacon mixture with the mashed potatoes and spread it out to complete cover the chicken, etc. layer.
You can then add some grated cheese to the top if you want I did – I used Cheddar).

8. Place the pie in the oven on around 180°C (350°F) until the cheese has melted, then sit back and enjoy your pie. Caution: It will be very hot!

The finished pie