It does it for me.

Well, well, well...
I looked forward to this breakfast and could not make a good sleep last night feeling excited.


Three weeks ago to be exact, Toby and I discovered the little cafe, 'the coffee' in the corner of Kingston.
I must admit, I didn't expect anything other than being able to get a papercupfulness of caffeine supply that I desperatly lacked of that particular morning you know. But as you might suspected, and it is always the way I reckon, this place came out of nowhere... captured our eyes.
And this sunday, we'd planned to revisit for full English for a treat.


Toby and I took some time looking at their chalk board. 
Carefully surveying our options, he decided to stick with the plan while I chickened out for some egg omelette.
What's really nice about doing this whole breakfast thing was, you see, you get to experience whole new world of laziness. 
Piles of Sunday paper and supplement magazines on the side of the table, maybe a little quarrel deciding who wants which bits first to read and that wonderfully glorious wake up smell of good coffee...
It does it.
The whiff of freshly roasted beans and the loud but pleasant sound of grounding grabs your attention until the delivery of your coffee gives you a little knock.
Then there's that big lip smacking snog of sweet fluffy creaminess you can't resist. 
Oh boy, I am almost lost in this haziness until that last mouthful of bitterness hits me back to wake me up.


After a little head rush, you are awaken; mellowed out with an eyeful of daydream and eased up like Sunday morning.
It definitely does it for me.
How about you, man?

Balsamic glazed shallot tarte tatin




for tarte tartin
300g shallots
3tbsp balsamic vinegar
1tbsp honey
olive oil
butter
pinch of salt and pepper
some ready made puff pastry




for mint yogurt dressing for salad
1/2 sumac
2tbsp yogurt
1/2 lemon juice
pinch of salt
handful of mint, finely sliced




Start by preparing your shallots.
Over medium heat, gently fry your shallots with little butter, oil and a pinch of salt. When they are softened and a little brown on the outside add the vinegar, honey and some pepper.
Cook them over low hear for good 10mins or so until the shallots are well glazed.


Place the shallots in the baking tray and cover them snuggly with puff pastry.
Bake them for about 20mins or until golden in the oven (180º).


In the mean time, you can prepare the mint yogurt dressing for your salad by combining all ingredients together.
Whisk all of the components thoroughly and dress your salad just before serving.
I made mine with thinly sliced radish, cucumber and some watercress which provides wonderfully refreshing pepperiness with the dressing.

Now, that's ya lot...!