News & Recipes

"Brede Court", Brede Hill, Brede, East Sussex, TN31 6EJ • Tel.: +44-1424-883105

simply email Monika Pennington at


Site-map Local Map

Brede Court Bed & Breakfast

very good food hygiene rating
Monika's cooked English Breakfast - we also offer scrambled or poached eggs and kippers!
Maggie's Fish & Chips - our favourite Fish & Chip Restaurant - Reservation necessary: 01424-43 02 05
Fish & chips

Here some popular recipes:

This proves that English cuisine is very good!!!

Shepherd’s pie (serves 4 people)

lb = 453.6 g (pound)


good vegetable oil or lard for frying.
2 onions (garlic, if you like)
1 lb mince meat (half pork / half beef)
1/2 lb smoked streaky bacon
250 g mushrooms
gravey (Bratenjus)
potato mash (ca. 1-2 potatoes per person)

You will need an oven proof dish (lasagne dish)


Fry the onions until they start to brown, add the mince meat, fry and add salt, pepper and garlic to taste - when meat cooked, place in your oven proof dish.

Cut the bacon in thin strips (scissors), fry and add to meat.

Slice the mushrooms, fry, add salt and pepper to taste and add to meat.

Pour gravey (ready made - I fry an onion, then add Maggie-Bratenjus or Oxo and soured cream mixed with cornflour) over the meat. (Just enough to make it moist)

Make a fairly solid potato mash (adding a little milk and butter, salt, white pepper and nutmeg), spread over the meat etc., make a pattern with a fork.

This can be prepared in advance and chilled in the refrigerator until you are ready to bake it.

Preheat the oven to about 200 degrees C.
You can spread grated cheese or the eggyolk-cream over shepherd’s pie, but it tastes just as good without it and bake for about 35 minutes, or until golden brown on top.

Bon apetit!

Fish pie (serves 6 people)


1lb (pound) = 0.454kg
1oz (ounce) = 28.350 grams
1 imperial pint (pt) = 568 ml

1 lb cod fillet (best are big fish fillets with few bones)
1/2 lb smoked cod fillet (one can also use smoked haddock etc.)
(fish) stock cubes
1 small packet prawns (Defrosted overnight)
3-5 hardboiled eggs
flour, cornflour, butter
finely chopped parsley
white pepper
potato mash (ca. 1-2 potatoes per person)
3-4 oz red Leicester cheese grated.

You will need a deep oven proof dish.


Put the fish fillets in as little water as needed to cover the fish (approx. 1-1.5 pint), bring to the boil add as many (fish)-stock-cubes as needed for the amount of water. Simmer until the fish meat falls off bones and skin. Strain through a sieve catching the fish stock. Let it cool. Take the bones and skin off the fish - do this in advance (allow 15 min. for this).

Pat the prawns dry and put in your oven proof dish. Add the fish fillet without bones or skin.

The cheat's trick to 'Bechamel Sauce' :

Using the cool (preferrably room temperature to cold) fish stock add one table spoon of flower and one of cornflower per pint of fish stock and 50 g of Butter per pint, mix this cold (like custard) then still whisking bring to the boil. It will thicken without lumps providing you don't stop whisking from time to time. Now season with white pepper and nutmeg to taste then add parsley, remove form heat and pour over your fish fillet.

Peel then slice the eggs and lay over fish and sauce.

Make a fairly solid potato mash (adding a little milk and butter, salt and nutmeg), spread over the eggs, make a pattern with a fork.

This can be prepared in advance and chilled in the refrigerator until you are ready to bake it.

Preheat the oven to about 200 C.
Sprinkle grated cheese over fish pie and bake for about 40 - 45 minutes, or until golden brown on top and bubbling.

Bon apetit

Apple or Rhubarb Crumble


1lb (pound) = 0.454kg
1oz (ounce) = 28.350 grams
1 imperial pint (pt) = 568 ml


2 lb Bramleys or Forced Rhubarb (which is in now in season)
2 tbsp lemon juice (no or orange juice for rhubarb-crumble).
1oz brown sugar (more sugar if needed for the rhubarb-version).

Bring the apple/rhubarb-filling to the boil then simmer until apples/rhubarb are soft. (This can be done in advance).

{I cook the fruit on the automatic vegetable setting in the microwave, but be careful not to overfill the microwave-dish as it will boil over. Don't use the microwave-dish for baking the crumble in the oven as the sugar from the cooking fluid will burn onto the walls of the baking dish [unless you wash it up before using it in the oven of course] whilst baking and the dish will look unsightly and become difficult to clean.}


4 oz plain flour
4 oz ground almonds (or 4 oz plain flour)
4 oz butter (preferably unsalted)
4 oz sugar
1 teaspoon cinnamon

Make a crumbly mixture and if not baked immediately put in refrigerator until needed. Crumble onto apple- or rhubarb-filling.
Sprinkle with 1 tbsp of brown sugar and some dots of butter on the top.
Bake in a pre-heated oven at 200oC ≈ 400F for 20 min or until golden brown.


1 pt milk
1 pt single cream (or 1 pt milk)
2 heaped serving spoons of sugar
4 heaped serving spoons of custard powder

Mix with a whisk when cold, slowly bring to boil whisking continually.


If you do bigger quantities, use more shallow forms rather than one deep form.

Bon apetit !!!

Bircher Muesli


1 imperial pint (pt) = 568 ml

900ml Milk

300 g Oatflakes
100g Sultanas
80g Flaked almonds or any mixture of nuts - optional
150g Sugar
6 Apples washed, (peeled and) grated to the core
1 lemon squeezed
400g Strawberries
300g Raspberries
300g Black berries
350 ml Whipping cream whipped
4 Bananas


2 hours before you need it, mix Milk, Oatflakes, Sugar, Sultanas and Nuts if used.

Then grate Apples on fine or Bircher- grater, add lemonjuice and rest of fruit.

Finish off by gently stiring the whipped cream under.

DELICOUS! But will only keep for a couple of days!


?TIP: You can use any fruit like Oranges, Bananas and Pears instead of the Berries.

Sussex Banoffee Pie (serves 6)

The original was invented in a small village restaurant in East Sussex in Jevington near Eastbourne. This version, however, is fantastic because of the desiccated coconut.


1lb (pound) = 0.454kg
1oz (ounce) = 28.350 grams
1 imperial pint (pt) = 568 ml


7 oz digestive biscuits (crushed finely in a 6l Freezer bag with a rolling pin)
1 oz desiccated coconut
1 (generous) tablespoon of brown sugar
4 oz unsalted butter ( melted )

Mix all the base ingredients together, spread evenly in ring-off-gateau-plate which has a piece of greaseproof paper in the bottom, chill in refrigerator for approx. one hour or more.


405 g 1 tin of sweetened condensed milk (Fussels)
2-5 ripe bananas cut into chunky slices
3/4 to 1 pt double cream or whipping cream

In a large saucepan bring water to the boil, enough to cover the still unopened tin of condensed milk simmer for 3 hours, replacing evaporated water if necessary. Let the tin and water cool down.
When cool enough to handle, open tin and spread on the now firm biscuit base. Lay bananas on top then spread whisked cream. Chill in refrigerator until needed.

Dust with chocolate powder before serving.

Eton Mess (for 8 people)

This recipe was invented to celebrate the opening of the famous Eton School.


1 imperial pint (pt) = 568 ml

300g Raspberries (frozen and defrosted or fresh)
8 Passion fruit
1 pt Whipping or Double Cream
500gr Greek Yoghurt
1 Lemon rind grated
8 Meringue nests


Whip the cream to a soft peak add greek yoghurt and grated lemon rind. Cut 4
passion fruit in half and spoon contents into yoghurt-cream. Mix together with the whisk - do not over-whisk! Back in refrigerator until needed.

Cut 4 passion fruit in half and spoon contents into a small bowl, set aside.

Break meringue nests into small pieces, set aside.

When ready to serve add approximately half the raspberries to the yoghurt-cream, then stir with the broken meringue nests into the yoghurt-cream.

Divide into 8 portions and sprinkle with the rest of the raspberries and the contents of the 4 passion fruit.

Tiramisu (for 12-15 people)

This recipe is from a colleague and friend in Siemens, but is so good that there was never any need to change it! It contains raw eggs.


400 g Sponge fingers

Amaretto or Brandy according to taste

(strong) coffee or espresso

12 large or 14 small eggs.

300 g icing sugar (or caster sugar)

750 g Mascarpone (italian cheese similar to very thick strained double cream, but don’t
use double cream the mixture gets too thin)

cocoa powder (mixed with instant coffee powder if you like)

Container that fits into your refrigerator.


Start at least 12 hours before you need it!

Mix approximately. 2 -3 cups of coffee with 1 cup of Amaretto (or less).

? Dip the sponge fingers very quickly into the coffee-mixture and place them on the bottom of the container.

Separate the eggs. Whisk the egg white until stiff add half the sugar and continue whipping until sugar is
dissolved. Put aside.
Whisk the egg yolk in a bigger mixing bowl, add remaining sugar whilst whisking. Add Mascarpone to
egg yolk and sugar, whisk again than gently fold egg white under the mixture by turning the bowl
and mixing it very carefully without further whisking.

Pour some of the Mascarpone-egg-mixture over sponge fingers. (If you like you can sprinkle cocoa powder
(mixed with instant coffee powder) on top.)

Repeat from ? until all the mixture is used up - top layer must be the Mascarpone-egg- mixture.

Place in refrigerator for at least 10 hours or overnight.

Before you serve it sprinkle cocoa powder (mixed with instant coffee powder) on top.

Bon apetit!

Gaby’s fruit dream (for 8 - 12 people)

This is not strictly English - The recipe is from a past course participant Gaby - DELICIOUS!


1 imperial pint (pt) = 568 ml

1,5kg Summer fruit (frozen) little sugar (2 bags)
500gr Mascarpone (1 tub)
4 Vanilla Sugar (2 Vanilla Sugar)
500gr Quark (1 tub)
1 pt Whipping Cream (1/2 pt)
250ml Egg-nogg (Eierlikoer) (125 ml)


Defrost fruit over low heat with sugar, bring to boil, then turn off to let it cool down. Strain fruit through a sieve. Put juice aside.

It is important to follow this order: (or you have lumpy mascarpone)
Whisk Mascarpone and Quark together, add vanilla sugar.
Whip Cream separately, then add to the Mascarpone-Quark-Mix, fold Egg-nogg under this mixture.

Layer half of the fruit into the bottom of the bowl, then half of the egg-nogg-mascarpone-quark-cream, then the second half of the fruit, then the rest of the egg-nogg-mascarpone-quark-cream.

Chill until needed.

Before you serve sprinkle with either chocolate curls or Crocant.