Full English breakfast in a Polish style :) :) :)

When saying that breakfast is the most important meal of the day,I have to admit, that the English mastered to the perfection how to serve a satisfying brekker. As famous as the Beatles, popular like Big Ben, ”Full English” has got millions of fans, also outside the country.

Having lived in England for 8 years, I have tried a lot of ”Full English”, tasty and horrible,with juicy tomatoes and rich baked beans,with cold bacon and burn sausages,with sautéed mushrooms and baked, giant ones, served by a cheerful but also by a moody waitron,enjoyed with best friends and on my own. As a quite ”experienced” breakfast eater,I can tell you that there is only ONE secret to success – THE INGREDIENTS – good quality ingredients.

Me and Darek went on a trip recently. We spent few days in beautiful Lake District and travelled through the Yorkshire Dales to get to gorgeous York.It was the best holiday ever and I can’t believe it took us that long to finally visit the places we always wanted to go to.I’m sure I won’t wait another 8 years to go back!Choosing B&B for accommodation has got ONE big advantage – cooked breakfast every single day! 🙂 So we scoffed down a Full Cumbrian,when visiting Ambleside and tucked in  a Full Yorkshian while being at York. Both served with  eggs, bacon and sausages from local farms.

Today I’m serving you ”Full Tamworthian” in a Polish style – as my favourite version of English breakfast, with the best local products and home-made baked beans.

Enjoy x


Here is the RECIPE:


Eggs – as many as you like
Bacon – as much as you like
Chestnut mushrooms – as many as you like
Tomatoes(cherry or plum), ripe – as many as you like
Flat leaf parsley – to serve with
Baked beans – as much as you like
Salt, pepper
rapeseed oil for frying

TRADITIONAL breakfast is also served with hash brown, sausages, toast and sometimes with black pudding – but I personally prefer my breakfast without them and have extra heaped baked beans instead.

For home-made BAKED BEANS:(serves 2 big or 4 smaller portions)

400 g dry white beans, cannellini(small) or butter(bigger)
800g tomatoes,ripe, sweet
1tsp Worcester sauce


1.Soak the beans overnight. Drain them, place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 1 hour until tender, then remove from the heat and drain.

2.Boil water in a medium pan, turn off and place tomatoes in the hot water for 30 seconds to 1 minute(it will help with removing the skin). Take the tomatoes out and peel the skin(if it’s too hot place them in cold water for 1 minute). Chop tomatoes finely(you can also blend them if you like) and place in a pan. Bring to boil, add the beans, Worcester sauce and simmer for around 45-60 minutes, stirring from time to time, until you have a thick sauce.Season with salt and pepper.

3.Preheat the oven 190C, sprinkle mushrooms with a little oil and place them and tomatoes on a tray and cook in the oven for around 15-20 minutes,fry the eggs on a little oil until set, fry the bacon how you like it(lightly or brown). Serve with warm baked beans and chopped plat leaf parsley.Season with salt and pepper.

And here is few moments from our TRIP….

Strawberry(layered) MILKSHAKE with coconut milk

Oh dear strawberries I’m going to miss you! Can’t wait to see you next year! I wish some of the months were a little bit(ok, a lot!) longer, I love July, but as it’s gone and forgotten, my favourite fruit is also on the verge of extinction.*sad face*
As a smoothie queen I do experiment with my blender quite a lot 🙂 To celebrate my last, beloved strawberries I thought it will be nice to try something different. A milkshake!!!A COCONUT MILKSHAKE with a strawberry mousse.You obviously make it as any other smoothie 🙂 but it is extremely creamy.




1 tin coconut milk(400g) – I love organic KINGFISHER
450g strawberries
1tbsp (or more) honey


Blend coconut milk with 300g strawberries until smooth. Remove from the blender and blend 150g strawberries with the remaining smoothie.Pour the mousse into glasses first and top it up with a smoothie.Mniam,mnam,mniam 🙂

If your blender(like mine) is not very powerful if might be worth squashing strawberries for the mousse with the fork. It will be much easier to blend them.

Rice, egg and trout salad

It turns out that the best recipes can be created in a very spontaneous way…..no plan, just an immense urge to have something to eat. Anything! Glimpse in the fridge…disappointment,not much left except for the light!So you take out what you’ve got,mix it up, spice it up.Ta dah!

I did that the other week and it turned out that I made our fave dish! We have it at least twice a week now and just can’t get enough. I hope you will enjoy it to. Let me know if you do!




200g basmati rice
250g trout, cooked, poached or baked, cut into pieces
5 eggs, soft boiled, cut in halves or quarters
1 tsp turmeric
2 tbsp flat leaf parsley, roughly chopped
1/2 tsp sesame seeds
handful of cashew nuts
salt and pepper


Throw everything on the plate,season with salt and pepper and ENJOY 🙂


To soft boil eggs – place them in a boiling, salt water, using the spoon and simmer for 5 minutes.