Michael Zee (symmetrybreakfast) instagram фото и видео

Michael Zee
symmetrybreakfast

🏳️‍🌈By Michael for Mark 📖Cookbook available worldwide 🇬🇧🇺🇸🇹🇼🇨🇳🇪🇸 📍 Eat Like A Local: Shanghai Guide 中国上海 🎟 Tickets V&A “Food: Bigger Than the Plate” ⏬

Michael Zee все публикации из инстаграм, фейсбук и вконтакте

  • Количество подписчиков: 773,740
  • Место в рейтинге подписчиков: 0
  • Количество лайков на постах: 20,924,314
  • Место в рейтинге лайков: 0

Самые хайповые публикации Michael Zee (symmetrybreakfast)

Wednesday: Cong You Mian 葱油面 with fresh crunchy vegetables and some @flybyjing chilli crisp 🍜🍜🍜 Onion oil noodles are a staple of Shanghai’s breakfast, lunch and dinner menus. You can find them in back alley noodle shops and glamorous high end restaurants too. The base recipe is #vegan and simple to make anywhere in the world too. I make a batch that can sit on the counter or in the fridge for weeks and you can knock up a delicious snack in minutes. Some of the videos on the swipe but the full version is now in the Highlights! - - - - - - - - - - - - - - - ** RECIPE ** Cong You Mian 葱油面 20 spring onions/scallions 240ml/ 1 cup of vegetable oil (or any flavourless oil) 60ml 1/4 cup light soy 60ml 1/4 cup dark soy 50g 1/4 cup sugar Noodles to serve 250g is enough for two people, I prefer ones made without egg but it’s entirely up to you. - - - - - - - - - - - - - - - - - - - - 1 - Separate the white from the green part of the onion, cut everything into 1inch/2cm pieces 2 - Heat the oil on the lowest setting and add the white part of the onion 3 - Cook for 20 minutes, checking that the onion does not burn or it will become bitter 4 - Add the green part of the onion and cook for a further 15 minutes 5 - Add the light and dark soy and the sugar and cook until the sugar is dissolved 6 - Allow the onion oil to cool before transferring to a container of your choice 7 - Cook your noodles according to the packet instructions or if using fresh noodles, for 2-3 minutes to your liking 8 - Dress the hot noodles with 3 tablespoons of the oil and a use chopsticks to garnish with the onion 9 - Add any addition garnish of your choice, julienne vegetables, chopped peanut, chilli crisp, dried shrimps, a slug of dark vinegar, a tea egg, tofu knots, the world is your oyster! NOTES - The oil will keep for a week on the counter, don’t refrigerate it but make sure a layer of oil is covering the onions

TOPPING 60g soft butter 40g sugar 1 egg 80g plain flour 20g cornflour 25g milk powder Pinch of salt BUNS 300g Plain flour 25g Milk powder 50g sugar 1 egg, 7g fast action yeast 140ml water, room temperature Pinch salt Plus one egg for glazing at the end METHOD Topping first 1 – Cream together the butter and sugar on a medium speed for 5 minutes 2 – Add the egg and continue until pale 3 – Combine the rest of the ingredients together and add to the butter mix one tablespoon at a time 4 – Once thoroughly combined, scrape into a clean bowl and chill in the fridge. This stage can be done in advance and needs at least 2 hours to chill Then the BUNS 1 – In a stand mixer with a hook attachment, add the flour, milk powder, sugar, yeast and salt. 2 – Add the water and egg and on a low speed, combine it all until the dough comes away from the sides of the bowl. If its too dry, add a teaspoon of water, too wet, add a teaspoon of flour. 3 – Remove the dough from the mixer and shape into a ball. Place in a new clean bowl and cover with a cloth. Leave to rise in a warm place for 1 hour. 4 – Remove the dough and give it a knead, knocking out some of the air 5 – Weigh the dough and cut into 6 even pieces making them all roughly the same weight. Shape each piece into smooth balls and cover again. Mine took 1 hour 40 minutes to double in size. Assembly 1 – Take the topping mix and divide it into 6 equal pieces 2 – Using baking paper (or a tortilla press if you have one) and a flat bottom plate or pan, press them so they are just larger than the buns. This stage can also be done in advance and chilled. 3 – Take the topping disc and lay it over each of the buns 4 – Using a knive, score or press the pattern of a pineapple criss cross into the sugary topping 5 – Preheat the oven to 180c 6 – Glaze each of the buns with some egg wash, an egg beaten with two tablespoons of water 7 – Bake the buns for 20-25 minutes 8 – Leave to cool and serve with a slab of cold butter wedged inside #symmetrybreakfast

Saturday: Homemade KAYA toast! The full Kaya recipe is below and step by step in today’s Stories (plus Highlights later on) Served in the traditional way, kaya toast, with salty soy eggs and white peppaaa😍 Are you having buttered Kaya toast today? Is it your favourite? Or do you think “meh what is everyone on about?! ⭐️⭐️⭐️ - - - - - - - - - - - - - - - - - - - - - - - ***Recipe*** KAYA JAM 6 egg yolks 400ml (13.5floz) coconut milk 100g sugar, I used piloncillo from Mexico but use what you have to hand Flavourings: Pandan is the most common, however I couldn’t find any in Shanghai. 3 leaves tied into knots and infused with the milk is the norm, but try other flavours like cinnamon or any other spices you like! - - - - - - - - - - - - - - - - - - - - - - - 1 - Combine the coconut milk, sugar and flavourings of your choice in a saucepan over a medium heat. Cook until the sugar has dissolved. 2 - Remove the pan from the heat and leave to cool for 5 minutes. The remove the pandan leaves if using and strain the milk through a fine sieve to remove any undissolved sugar. 3 - In a small bowl, whisk the egg yolks until smooth and add a ladle of the cooled but still warm coconut milk and combine thoroughly. 4 - Place a bowl over a pan half filled with water. Make sure the water doesn’t touch the bottom of the bowl. 5 - Add the coconut milk and the egg mix to the bowl and turn the heat on medium low. Bring the water to a gentle simmer but do not allow it to boil and adjust the temperature if necessary 6 - Using a spatula, continuously stir the kaya for 15 minutes, it will start to thicken 7 - At 15 minutes you should have a thick custard consistency. Depending on your preference, continue for a further 5 minutes 8 - Carefully remove the bowl from the heat. Allow it to cool for 2-3 minutes 9 - In a freshly sterilised jar, pour the kaya in as carefully as possible. Allow to cool for a further 10 minutes before sealing and a further hour before refrigerating. 10 - Refrigerate for 10-12 hours #symmetrybreakfast

Sunday: A special Sunday breakfast, 7 years ago today I went out dancing in London and a very strange Dutch man approached me and said “hey, are you having a good evening? What’s your name?” I took him home, made him pancakes and said see ya later kid 🥞 Who would have guessed that seven years later we’d be where we are now, married and living in China! I don’t believe in fate or luck, but I do believe in hard work and compromise. I wouldn’t be here without Mark and I’m so glad he’s by my side. Here’s to another 7 years (and then some!) ❤️🏳️‍🌈👬😍 - - - - - - - - - - - - - - - - - - Waffles Royale, black pepper waffles with salmon, poached egg, homemade hollandaise and fresh dill 🙌🏼 some local Shanghainese strawberries and a cup of Sri Lankan tea 🍃☕️ - - - - - - - - - - - - - - - - - - A Very Good Waffle recipe 1 cup plain flour 1/4 cup cornflour 1 egg 1 cup milk 1 tsp baking powder 1/2 tsp baking soda 100g butter, melted Pinch of salt - - - - - - - - - - - - - - - - - 1 - Preheat your waffle iron 2 - Combine all the dry ingredients in a bowl 3- Blend together the wet ingredients, add to the dry and combine. Don’t over mix it 4 - Cook one waffle as a tester for time and temp. Continue until all the batter is used up. Waffles freeze well, just pop them in the toaster from frozen! (Makes 4-6 depending on the size of your machine) #symmetrybreakfast

Mini marmalade challah breads, with quark cheese, similar in some ways to ricotta but different and still quite delicious, and some of the seasons fruit, ruby red cherries, mango and blackberries. A dragonfruit and peach smoothie and a cup of English Breakfast tea - - - - - - - - - - - - - - - - - - - - - - The scaffolding is finally gone. The months of renovation work being done on our house by the local government is finally completed and just in time for summer 🙌🏼 I always shoot next to the window on my phone and if you swipe you can see how in my kitchen I do it #symmetrybreakfast #shanghaisummer #challah #shanghai

Thursday: Good Morning Taipei!! We are in the most local of restaurants for breakfast 今大滷肉飯 (Big Day Braised Pork Rice) in Sanchong district 🍚🍚🍚 So many things on the menu, a little fishy soy marinaded tofu and egg, and a deliciously light chicken, mushroom and clam soup. This place is open from 6.30am until 9pm and is non stop busy too. Special thanks to @bigpigporket for bringing us along! - - - - - - - - - - - - - - - - - - - On Saturday we are going to Taichung 台中 for a book signing and talk, I’ve got the @raretealady with me too to make cocktails and Mark to teach some dance moves 🕺🏻🕺🏻🕺🏻 More details on the Get Tickets tab on my bio page 📖 #symmetrybreakfast #thatsnotbreakfast

Saturday: Brunch at @ximeshanghai 嘻咩〆 two of their sashimi sushi rice bowls with egg and all the trimmings, miso soup and oolong tea. It’s one of my favourite small Japanese restaurants in Shanghai and it’s in the guide that I wrote that is out at the end of this month! Everyone in town knows how good their lunch sets are, and the homemade infused sochus too - - - - - - - - - - - - - - - - - - - - Sam Norris (ex Koya, London) and chef Jun Nishio are also super nice guys! Even better that this wasn’t an invite and I whole heartedly can say this is a great place to eat in Shanghai. We also managed to polish off a plate of omurice and a sando too (swipe for the pics!) 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️ #symmetrybreakfast #shanghaifood #japanesefood #brunch

Saturday: Homemade olive oil flatbread, thick yoghurt with tomato, cucumber, parsley, oozy egg and sprinkles of za’atar, Australian bush tomato, pumpkin seeds and toasted argan oil. The most delicious locally grown strawberries and a cup of Pu’er tea that I picked up in Yunnan a few weeks ago 👍🏼 - - - - - - - - - - - - - - - - - - - - - - - After a week off from social media (which everyone should do from time to time) I’m back on it because the next few weeks are gonna be crazy 😂 We are back in London 🇬🇧mid May for the opening of Food: Bigger Than the Plate @vamuseum, then straight into Chicago 🇺🇸 to open the book tour of @nocrumbsleft and then back to China 🇨🇳for the release of my Shanghai food guide Eat Like A Local! 🙌🏼 #symmetrybreakfast

Sunday: Bagel Stack 🥯🥯🥯(swipe across to see what I’m talking about!) a single bagel artfully sliced for more layered flavour building, the bottom is tempura salmon with pickled cucumber and dill, then a sweet/savoury Japanese style egg omelette with hot sauce, then a quickly pickled watermelon radish and cheese. It’s all about that soft, crunchy, sour, spicy, sweet that makes up pure perfection 😍😍😍 - - - - - - - - - - - - - - - - - - - - - - - - What’s your ultimate trilogy of sandwich fillings?? A classic BLT? Salmon, cream cheese and lemon? Are sandwiches the ultimate democratic food that transcends all cultural boundaries? I think so sometimes. #symmetrybreakfast

Saturday: Breakfast at @dishoom in Kensington, their famous Big Bombay breakfast, a beautiful lovechild of a Full English with influences from Mumbai and Parsi cafes. Spicy akuri, scrambled eggs with spices, marsala baked beans, pav buns and all the rest of the trimmings with a cup of Assam and a fresh grapefruit juice too. So lovely to be joined by my friend @lauritadr21 who many years ago gave me her recipe for Venezuelan cachitos that is in my book! ❤️❤️❤️❤️ - - - - - - - - - - - - - - - - - - - - - - - - - - It’s almost time to say goodbye to London now! Monday morning we’re heading off to Chicago 🇺🇸 to hang with @nocrumbsleft and it’s my first time in the Windy City so I’m obviously super excited! #symmetrybreakfast

Tuesday: Good morning London 🇬🇧 We are back! 💚💚💚 Today in Westbourne Grove at @tabxtablondon a fab indie restaurant with their Abundant Avocado 🥑🥑🥑 plate with added eggs and salmon, matcha chia pud with strawberries and coconut and a matcha latte 🍵🍵🍵 we’re off to see my family today and enjoy the sunshine! - - - - - - - - - - - - - - - - - - - - - We are back for the opening of an exhibition I’m part of @vamuseum (my old office!) Food: Bigger Than The Plate, the press day is tomorrow and it officially opens Saturday! I’m also giving a talk on Friday and more details of that are in my Stories #symmetrybreakfast #london #tabxtab

Wednesday: Mandazi 🇰🇪🇰🇪🇰🇪 a delicious little fritter critter from Kenya, these are cardamom and coconut flavour with a side of orange and ginger jam and fresh strawberries, the recipe is from @kianomoju and there is a full step by step video of how to do them too. Her version uses baking powder rather than yeast for a much speedier breakfast friendly mandazi - - - - - - - - - - - - - - - - - - - - - Just a few days before we set off again, first to 🇳🇱Amsterdam, Rotterdam and Delft (to see Mark’s family) then to 🇬🇧London where I’ll be at the opening of Food Bigger Than the Plate @vamuseum where I’ll be on the artists in the show!! And then to 🇺🇸Chicago, to open the book tour for @nocrumbsleft in Naperville! ✈️ #symmetrybreakfast #kenyanfood #mandazi

Monday: Rolex from Uganda 🇺🇬🇺🇬🇺🇬, rolled eggs, said in a Ugandan accent is ROLEX ⌚️⌚️⌚️which I think is genius 😻 Homemade chapati (using the recipe from @chetnamakan youtube channel) with a tomato and pepper omelette, rolled up and cut in half, with some sriracha for spice and a cup of tea from Satemwa, Malawi - - - - - - - - - - - - - - - - - - - - - Thank you to everyone the other day that recommended dishes, writers, books and Instagram accounts who are putting African cuisines out there, so much reading and research for me to do and share so thank you! 😘 #symmetrybreakfast #ugandanfood #ugandanrolex #rolex

Sunday: 肉蛋土司 Rou Dan Tusi, a Taichung speciality, made for us specially by the chef at @theplacetaichung 😍 with some steamed veg and a strong cup of Taiwanese oolong and some locally made Taichung hot sauce called 東泉 Dong Quan (East Spring)🔥🔥🔥👍🏼 - - - - - - - - - - - - - - - - - - - Such a wonderful evening yesterday, talking about inspiration, motivation and why we all need to keep learning new things. Thanks to everyone who came and also to Dorin @bigpigporket and Lee at @dorebakehouse for making it all happen! We will be back!! 😘😘😘 #symmetrybreakfast #taiwan #taichung

Sunday: A gorgeously simple Continental Style breakfast, something you can whip up in less time than it takes to boil an egg! In today’s demo I’m talking about eggs, boiled and fudgey, fried and poached 🥚🍳🐣 of course there are many ways to do it, but I hope for all of you that have either fucked it up or maybe never even tried, you’ll give it another go 🙌🏼 Full videos on the Stories and later in the Highlights 📽📽📽 - - - - - - - - - - - - - - - - - - - - - - - - Boiled Eggs 1.5ltr (6 cups) cold water Eggs, approx 65-70g (with the shell on) 1 - Pan on the heat and put the eggs into the cold water 2 - Set a timer for 9 minutes 3 - Remove the eggs and plunge into ice water for 5 minutes 4 - Peel and consume! Things to remember - eggs are at room temperature and if you want to make them more firm, try in one minute increments and see what you like best! - - - - - - - - - - - - - - - - - - - - - - - - Fried eggs 1 tsp butter for two eggs 1 - Pan on a low heat with butter 2 - Crack the eggs into small cups 3 - Gently pour the egg into the pan and cook for 45 seconds 4 - Season, salt, pepper, sumac, herbs, your choice 5 - Put a lid on the pan and turn off the heat, leave for 2-3 minutes for the top to cook 6 - Flip for over easy and serve - - - - - - - - - - - - - - - - - - - - - - - - Poached eggs 2 tbsp White vinegar or white wine vinegar 1 - Crack your eggs into small cups 2 - Bring a frying pan of water to a boil and then turn down to a gentle simmer 3 - Add the vinegar 4 - Gently lower the eggs into the water and leave for 2 minutes 5 - If the tops are poking out above the water, gently baste with a spoon 6 - After 3 minutes, using a slotted spoon, gently lift the eggs out and drain on kitchen paper #symmetrybreakfast #recipe #eggs

Thursday: Chipsi Mayai, a common street snack found in Tanzania 🇹🇿 and sometimes Kenya 🇰🇪, it’s basically a French fry omelette/frittata 🍟🍳 which for me is a genius idea. A little onion and tomato salad called kamchumbari and some Franks hot sauce 🔥🔥🔥 on those gorgeous stripe plates by @skandihus_london - - - - - - - - - - - - - - - - - - - - - - After so many years I have barely scratched the surface when it comes to the different cuisines of Africa. Can I ask for your favourite Instagrammers, bloggers, food books and other sources of recipes that you follow?? I’d love to know more 😘 #chipsimayai #tanzanianfood #symmetrybreakfast

Friday: Breakfast at Eggy @eggy_taipei with their new menu, crab omelette with spicy hollandaise sauce and a croissant 🦀🥐🐣 super cute bunny coffee 🐰☕️ and an OJ ❤️ It’s always a pleasure to come back and see friends thriving and getting better! - - - - - - - - - - - - - - - - - - - We’re off to Taichung now for my event tomorrow so today is your last chance to RSVP! Details are on my bio page under the Get Tickets button 👍🏼👍🏼👍🏼 #symmetrybreakfast #taiwan #taipei #eggytaipei #thatsnotbreakfast

Monday: *RECIPE BELOW* Japanese style lemon 🍋🍋🍋and orange blossom soufflé pancakes 🥞🥞🥞 they’re easier than you think to make but with some time and patience you can also be on cloud nine! With strawberries and custard to boot! - - - - - - - - - - - - - - - - - - Ingredients 125g (1 cup) plain flour 40g (1/4 cup) custard powder (or cornflour/starch) 40g (1/4 cup) icing (powdered) sugar, plus 2 tbsp for the egg whites 3 egg yolks 6 egg whites 125ml (1/2 cup) milk 120g (1 stick) butter, melted then cooled 1tsp baking powder 1/2tsp baking soda (bicarbonate of soda) Zest of one lemon 1tsp orange blossom water - - - - - - - - - - - - - - - - - - - 1 - Separate your eggs, whites into a stand mixer and the yolks into a large bowl 2 - With the whisk attachment, start on a medium speed until soft peaks, add the 2tsp icing sugar and continue until stiff glossy peaks, about 10 minutes 3 - Add all the other ingredients with the egg yolks and combine to a thick batter 4 - Take one large scoop of the egg whites and stir into the batter, gently add the rest until fully combined 5 - Prepare your pan or hot plate over a low heat 6 - Using a cup measure, spoon out onto the hot place and cover with a lid 7 - After 2 minutes, flip the pancake gently and cover again 8 - Keep the pancake warm and continue with the rest of the mix #symmetrybreakfast #recipe #japanesepancakes #souffle #breakfast

Tuesday: White miso oats, topped with wilted spinach, mushrooms, avocado with lemongrass infused soy and sesame seeds, and matchstick cut watermelon radish for crunch 🤯🤯🤯 I’m channeling @lukasvolger here guys! Strawberry season is slowly coming to an end in Shanghai so I’m freezing tray loads for the months ahead 🍓🍓🍓 #vegan - - - - - - - - - - - - - - - - - - - - - Have you tried a savoury porridge/oatmeal? I think it’s delicious but know many who are on the fence, maybe it’s just about finding the right flavour and toppings. What are yours? I resisted adding an egg, cheese and butter here because I wanted to show that a #vegan version can be oh so delicious too #symmetrybreakfast #veganbreakfast

Wednesday: Egg Thokku, or an egg curry, with buttered and MARMITED paratha, a side of curd with kithul treacle and a cup of tea. The recipe is based on one by @cookinacurry with some tweaks taken from @weligama_ldn and my own kitchen. If you want a full recipe then go look at Maunika’s page 🙌🏼 It’s dead easy to make, make ahead, dairy free, vegetarian, cheap, full of flavour, and leftovers can be repurposed in a billion ways - - - - - - - - - - - - - - - - - - - - Next week I’m heading to Qatar to speak at a conference, I’ll be in town for three days with some free time. Any recommendations for markets, souks or interesting food destinations please let me know! #symmetrybreakfast #vegetarian #indianfood #srilankanfood

Thursday: Cachapas, a corn pancake from Venezuela, typically filled with cheese and maybe some meat, but you know me, Mr Exotic Twist, I added some rou song 肉松 (imagine candy floss, but made from pork) with calamansi lime, 東泉 hot sauce from Taichung and coriander ❤️❤️❤️ - - - - - - - - - - - - - - - - - - - - - - I’ve had to put a temporary hold to the cooking demo videos, unfortunately the building work on our house has gone up a notch and it’s just too loud to film. Hoping it’s over with soon! 🏚🏗🔨🔧🧰👷🏻‍♀️👷🏼‍♂️ #symmetrybreakfast #glutenfree #mrexotictwist #venezuelanfood

Wednesday: Piggy Buns 猪猪 🐷🐷 filled with sweet red bean paste and served with fresh cherries. The fridge is empty, the flat is clean, I think it’s time to go to New Zealand!! 🇳🇿🇳🇿 - - - - - - - - - - - - - - - - - - - - - This Chinese New Year is not just any pig, but the GOLDEN PIG that comes every 60 years! Think of it as the ultra pig!! In many Asian cultures, pigs are seen as symbolising prosperity and wealth, the Chinese character for home 家 is a pig character 豕 with a roof over its head 🐷🏡 If you are born in this year then you’re gonna be a rich baby 😂 #symmetrybreakfast Have a wonderful Chinese New Year everyone! #xinniankuaile #新年快乐

Tuesday: Huevos Rancheros 🤠 🇲🇽 Ranchers Eggs, with homemade corn tortillas (recipe and step by step in today’s Story), homemade refried beans, homemade salsa fresca, eggs, avocado, loads of lime and the tiniest Chinese garnish of black sesame 💃🏻 Served with a cup of my own blend of English Breakfast tea too! Lovely plates by @ahceramics - - - - - - - - - - - - - - - - - - - - - I’ve still got my friend @raretealady staying with us in Shanghai. We’ve been talking a lot about how much we both love Mexican food and so I decided it would be a perfect treat! #symmetrybreakfast #recipe #mexicanfood #glutenfree

Friday: *RECIPE* (and event in Taiwan below!!) for fresh homemade soy milk 豆浆 is so easy, cheap, vegan and delicious. With steamed onion buns, strawberries and black tea, one of my favourite and easy breakfasts - - - - - - - - - - - - - - - - - - - 85g of dried organic soy beans 900ml water Sugar to taste - - - - - - - - - - - - - - - - - - - 1 - Soak the soy beans in water for a minimum of 4 hours but best overnight for 8-12 hours 2 - In a blender, add the soy beans (discard the water they soaked in) and add the 900ml of water. Blitz for 5 minutes until smooth 3 - Pour the raw soy milk into a pan and cook over a low heat for 10 minutes. Do not let it boil 4 - Strain through a fine mesh sieve or a piece of muslin cloth 5 - Allow to cool to room temperature before refrigerating. It will keep for 2-3 days 6 - Sweeten to taste and enjoy! - - - - - - - - - - - - - - - - **EVENT**We are coming to Taichung, Taiwan for a book signing and meet up on Saturday 13th April at @dorebakehouse. More details on my Eventbrite link under Get Tickets on my bio page! #symmetrybreakfast #recipe #vegan #soymilk #豆浆

Tuesday: Pancake Day, also properly known as Shrove Tuesday (the word shrove comes from to give something up) that marks the start of Lent and the countdown to Easter, in the U.K. on this day we traditionally make pancakes and even though I’m living in China nothing changes. The most common topping is just lemon juice and sugar (great for your teeth 😂) for that sharp and sweet contrast in flavours. The cooked pancakes also freeze like a dream, just warm them up in a dry frying pan for a quick breakfast! - - - - - - - - - - - - - - - - A Very Simple Pancake recipe 125g flour (plain/all purpose) 350ml milk 2 eggs Pinch of salt Oil for cooking, about 100ml - - - - - - - - - - - - - - - - - - 1- Whisk everything together and leave to rest for 30minutes but overnight is better 2 - Heat your pan on medium, pour in the oil, bring it up to temperature and then pour it out again into a bowl, this leaves a thin layer in the pan 3 - I use a 1/3 cup to measure out the batter, pour into the hot pan and swirl around evenly. Cook for 1 minute 4 - After it starts to look cooked on top, flip it over and cook for a further 30 seconds. Adjust your heat and time after the first one if necessary 5 - Stack them up as you go, they won’t stick together 6 - Serve with your choice of topping, lemon and sugar or Golden Syrup are old favourites - - - - - - - - - - - - - - - - - - I’ve given a go at doing some short videos of me ranting about non stick pans and making pancakes, finally proof that I’m not an Asian woman! hoorah! #symmetrybreakfast #pancakes #pancakeday #shrovetuesday

Wednesday: Smoked trout salad with eggs this morning at @dominiqueansellondon with my friend @felicityspector, hot smoked trout with honey mustard, watermelon and EASTER EGG RADISH (such a thing exists!), dill and soft boiled eggs, a classic DKA (Kouign amann) and a cuppa teaaaa - - - - - - - - - - - - - - - - - - - - - - - - I’m off to the V&A again (it’s like they’ve got me back working there for the week) to chat to some press about the exhibition, Food Bigger Than the Plate @vamuseum who’s already got tickets to see it?! 🎟🎟🎟 #symmetrybreakfast

Thursday: Chicago it’s been a wonderful few days! Breakfast @cellardoorprovisions with the lovely @thefoodiest and @julia_and_child. Two flatbreads, topped with wilted nettle, potato and ramps! But off camera are two portions of the jiggliest quiche in existence and some sweet potato hummus too. It’s a nice restaurant but not worth the hype if you ask me! - - - - - - - - - - - - - - - - - - I’m headed back to London for one night before the long journey back to Shanghai this weekend, the suitcase is fully stocked with onion bowls and copies of @nocrumbsleft’s book! #symmetrybreakfast #chicago #cellardoorprovisions

Friday: Pav Bhaji, a classic and very delicious breakfast from Maharashtra in India 🇮🇳 (say hello if you’re from India!) a thick vegetable curry served with soft toasted bread buns which would be incomplete without raw onion and unctuous melting butter. It’s a flavour bomb in your mouth and incredibly easy to prepare at home, full of vegetables and perfect for vegetarians but easily adaptable to vegans too. An all time favourite of mine - - - - - - - - - - - - - - - - - - - - - - - - If you watch my Stories (if you don’t then you should!) then you’ll see so much of behind the scenes of where to eat, shop and drink in Shanghai. Yesterday I went to Bhoomi in Gubei and bought a whole bag of Indian delights which was the inspiration for today ❤️ #symmetrybreakfast

Friday: Apple and cinnamon bostock for #internationalwomensday, this recipe comes @katcontrol and it is on the @saveurmag website too, I’ve done a little video, with my best telephone voice (I don’t sound so posh in person) 😂 If you’ve never made a bostock then it’s a cross between an almond croissant and French toast and can be made in advance of a leisurely weekend breakfast, with my favourite matcha by @raretealady and plates by @skandihus_london - - - - - - - - - - - - - - - - - - - “Women hold up half the sky” is a famous quote of Mao, and in China, #internationalwomensday is a big deal, with women enjoying a half day at work and numerous discounts and deals in stores, hotels and even gym memberships! 🙌🏼 I personally have so many incredible women around me, my friends and those that inspire me everyday, thank you for everything #symmetrybreakfast

Wednesday: HELLO HONG KONG! 🇭🇰🇭🇰🇭🇰 A delicious bowl of beef congee and some cheung fun with soy this morning at Cheuk Kee 卓記 at the Smithfield Cooked Food Market in Kennedy Town 🍚 - - - - - - - - - - - - - - - - - - - - - What a morning we’ve had with the team from @tdininghk @hongkongtatler @happyquince @supercharz and @catchonco who have taken some rather gorgie photos of me stuffing my fat face with food! Hopefully my plus sized modelling career will take off now! #symmetrybreakfast #hongkong #香港