After a pretty hectic week of work with a new tutor group to be responsible for and meeting approx. 150 new faces (and subsequently forgetting their names) in the space of five days, I'm ready to chill. After the much-needed lie in my first thought is
Last weekend I saw one of my twitter favourites Delicious Magazine tweet the perfect brunch recipe. Colcannon cakes with pancetta. Rustic, hearty and full of flavor - perfect.
You can see their recipe here.I made a few small tweaks; I didn't add stilton as I'm not a great fan of blue cheese and I'm trying to watch the lbs. I also left out the double cream, and cooked in Fry Light rather than butter. They definitely took me a little longer than 4 minutes on each side to crisp up, so don't worry about leaving on for longer. I also used a mixture of streaky and back bacon rather than pancetta as that's what we had in the fridge. Rich also had a fried egg on his which was a delish addition. A squirt of red and brown sauce and you're good to go!Slimming World - syn valuesCompletely free as long as no double cream or stilton is used, along with back bacon (rather than streaky) with all visible fat removed rather than streaky. Stilton, 25g - 5 synsDouble cream, 1 tbsp - 3.5 synsPancetta, 1 slice - 1 synStreaky bacon, 1 rasher - 1.5 syns
