Good evening party people. Welcome to the first edition of The Cottage Kitchen!
Cottage and hosting go together like buffalo wings and blue cheese — and we’re that helpful friend here to tell you to pack plenty of napkins and to avoid wearing a white t-shirt.
Each week we’re bringing you everything you need to be a hosting extraordinaire! Recipes to playlists, and everything in between.
Ok, let’s get to it!
Today’s read time: 5 minutes.
Brunch
A few simple ingredients, and you’ll suddenly be the “healthy friend” in the group.
Ingredients - Serves 2
2 slices sourdough bread
1 ripe avocado
0.5 teaspoons lemon juice
0.3 teaspoons salt
0.1 teaspoons black pepper
0.3 teaspoons red chili flakes
2 large eggs
1 teaspoons olive oil, for drizzling
Steps
Toast 2 slices sourdough bread until golden and crisp.
Halve and pit 1 ripe avocado, scoop into a bowl, and mash with 0.5 teaspoons lemon juice, 0.3 teaspoons salt, and 0.1 teaspoons black pepper until mostly smooth with some chunks.
Bring a pot of water to a gentle simmer. Crack 2 large eggs into the water one at a time and cook until whites are set but yolks are still runny.
Spread the mashed avocado mixture generously over the toasted bread. Top with the poached eggs if using.
Drizzle with 1 teaspoons olive oil, for drizzling and sprinkle with 0.3 teaspoons red chili flakes. Serve immediately.
Pro Tip: Swap in feta, cherry tomatoes, or everything bagel seasoning for variety. Skip the eggs for a quick vegan version.
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Snack Attack
Dessert or midnight snack, the choice is yours.
Ingredients - Serves 9
0.5 cups cup unsalted butter, melted
1 cups cup granulated sugar
0.3 cups cup cocoa powder
2 large eggs
1 teaspoons tsp vanilla extract
0.5 cups cup all-purpose flour
0.3 teaspoons tsp salt
0.5 cups cup chocolate chips
Steps
Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper.
In a bowl, whisk together 0.5 cups cup unsalted butter, melted and 1 cups cup granulated sugar until combined.
Add cocoa, eggs, vanilla: Whisk in 0.3 cups cup cocoa powder, then add 2 large eggs and 1 teaspoons tsp vanilla extract, mixing until smooth and glossy.
Fold in 0.5 cups cup all-purpose flour and 0.3 teaspoons tsp salt until just combined, then stir in 0.5 cups cup chocolate chips.
Pour batter into the prepared pan and spread evenly.
Bake until a toothpick comes out with a few moist crumbs, not wet batter.
Cool in the pan for at least 15 minutes
Pro tip: For extra fudginess, pull them out when a toothpick still has a few moist crumbs. Great topped with toasted marshmallows for a s'mores twist, or a scoop of ice cream fresh out of the oven.
Happy Hour
A Pisco Sour (Carlitos Sour) recipe that my friend Carlos taught me 🍸🇵🇪
Ingredients
• Ice cubes
• 3 Oz Peruvian pisco - Carlos’s favourite is Pisco Portón
• 1 Oz lemon juice
• 1 Oz sugar syrup
• 1 egg white
• 2 drops Angostura bitters, to finish
Instructions
Place the ice in a blender or cocktail shaker and pour in the liquid ingredients. Blend for 3 seconds or shake for 8, then strain into a chilled stemless cocktail glass. Drop the Angostura bitters in the center of the drink to finish.
Until next time,
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