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Hungover & Hungry – Issue 3

HUNGOVER + HUNGRY

ome pretty stock standard basic meals on the card for this week’s issue. Are you sick of these foods appearing at exorbitant prices at instagrammable cafes? Make it yourself then you munter, and let me help.

PANCAKES

Pancakes usually get made by your mum as you guiltily visit home because you feel bad for not seeing her enough. If you can’t make the trip back to whatever hole you call your old stomping ground, try and make this from your dingy student flat.

Ingredients:

1 ½ cup flour

1 tbsp baking powder

2 tbsp sugar

¾ tsp salt

1 egg

1.25 cup milk

2 tbsp melted butter

Method:

Combine the dry ingredients in a bowl, sifting to remove lumps.

In a different bowl, beat the egg lightly.

Add the milk and melted butter to the bowl. Stir.

Add wet ingredients to dry ingredients and mix until it is combined into a batter.

Heat in a frying pan on a medium heat. Cook pancakes until bubbles form on top, then flip and brown the other side.

When serving add toppings of your choice such as fresh or cooked banana, maple or golden syrup, bacon, berries, or lemon and sugar


EGGS BENEDICT

Eggs benedict. Ok if you use this recipe I have one rule. Stop cutting them open and posting it on your story. No one cares. Get a hobby. You aren’t special. However, this meal is quite tasty, excellent if you want to add a little pizzazz to an otherwise common egg on toast.

Ingredients:

8 pieces of bacon

4 eggs

2 teaspoons white or rice vinegar

2 English muffins

Butter

Hollandaise – Homemade:

10 tablespoons butter

3 egg yolks

1 tablespoon lemon juice

Or just buy the damn sauce from the supermarket.

Method:

To cook the bacon heat a large fry pan on medium heat. Add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides. Set aside.

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.

Turn off the heat, cover the pan, and let sit for 4 minutes.

As soon as all the eggs are in the poaching water, begin toasting your English muffins.

To make hollandaise sauce, beat 3 egg yolks and a tablespoon of lemon juice. Slowly add the melted butter, while continuing to mix. Taste for salt and acidity and add more salt or lemon juice to taste.

To assemble your eggs benedict, butter one side of an English muffin. Top with two slices of bacon. Put a poached egg on top of the bacon, then pour some hollandaise over.


SMASHED AVO ON TOAST

Smashed avocado on toast is rather costly but that doesn’t make it a personality trait. I’d recommend getting amongst this one mainly just because it has more vitamins and good-for-you things in it than any of us have had all year.

Ingredients:

2 avocados

Juice of half a lemon

1/8 red onion, finely diced (optional)

25 grams feta, crumbled – plus extra for garnish

1 teaspoon sweet chilli sauced

Salt and pepper to taste

4 slices of sourdough or other nice toast bread

Olive oil

Method:

In a bowl, smash up your avocados with the back of a fork. 

Add the red onion, sweet chilli sauce, salt and pepper and mix well. Add the feta and fold through.

Toast the bread and drizzle with olive oil. 

Place large heaped tablespoons of avocado smash on the toast. Garnish with feta, coriander, and watercress microgreens.  

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