Category: Breakfast

May 23

Plain Omelette (kids cooking)

Serves 4

Ingredients2 eggs per personMilkButter

Method1 Heat a non-stick 23cm frying pan over a high heat. Lightly beat eggs in bowl with splash of milk. Season. Heat small knob of butter in frying pan and, when foaming, pour in eggs. With plastic spatula, pull edges of omelette to centre and shake pan to distribute uncooked egg. After 30 seconds remove from heat.

2 Add filling if you wish (eg ham, grated cheese, cooked mushrooms, smoked salmon). Fold both edges to overlap at centre. Serve.


Aug 16

Whipped butter

SERVES: 10-12



  • Beat milk and butter together until light and fluffy.
  • This expands the volume by a third and makes it easier to spread.


Aug 16

iHOP pancakes



  • 1 1/4 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg beaten
  • 1 1/4 cups buttermilk
  • 2 Tablespoons butter melted
  • 3 Tablespoons sugar


  • In a large bowl, sift together flour, baking powder, baking soda and salt.
  • In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to batter and whisk until combined.
  • Heat a griddle or nonstick skillet over medium-low heat. Grease griddle with cooking spray or butter. Drop 1/4 cup batter on pan and spread into a 5-inch circle. Cook until bubbles begin to form on surface and edges begin to brown. Gently flip and continue to brown other side. Repeat with remaining batter.
  • Serve with butter and warm syrup. Enjoy!


Apr 29

Low-Carb Pancakes


Dec 22

Irish Boxty (potato pancakes)


  • 2 Yukon gold potatoes
  • 2 tablespoons flour
  • 1/2 cup milk
  • 1 large egg
  • salt and pepper to taste
  • butter, to fry


Peel and cube one of the potatoes. Place the cubed potatoes in a pot and cover with water. Salt, then bring to a boil. Simmer until very soft, then drain well and mash. Let cool slightly.

Peel the remaining potato and use a box grater to shred. Squeeze out any excess water and toss the potato shreds in with the mashed potato. Mix well and stir in the flour, then the egg. Add just enough milk for everything to come together into a thick batter. Season with salt and pepper.

Melt a pat of butter in a non-stick pan over medium heat. Scoop up about a 1/4 cup of batter into the pan. Fry, on medium, until golden brown, crispy, and cooked through. Patience is key. Flip and fry until crisp on the other side. Repeat until all of the batter is used. Enjoy with sour cream!




Potato Pancakes Like You’ve Never Seen Before: Irish Boxty Recipe


Dec 17

Oat and Blueberry Muffins


Dec 14

Bacon, cheddar and spinach strata


Dec 14

Reduced-sugar rhubarb and strawberry jam


Aug 31

Sweet Crepes with Caramelized Pears

6 servings


1 cup milk

¼ cup water

2 eggs

4 tablespoons melted butter, plus more for the pan

¾ teaspoon pure vanilla extract

1 cup all-purpose flour

Pinch of cinnamon


1½ cups mascarpone cheese

¼ cup heavy cream

½ cup confectioners’ sugar, plus more for garnish

1 tablespoon butter

2 pears–halved, cored and thinly sliced

3 tablespoons brown sugar

Pinch of cinnamon

1 pint blackberries

Honey, for garnish


1. MAKE THE CREPES: In a large bowl, whisk the milk with the water, eggs, butter and vanilla extract to combine. Add the flour and cinnamon, and mix to combine. If the mixture looks lumpy, strain it to remove the lumps. (If making ahead, the batter can now be stored, refrigerated, for up to two days.)

2. COOK THE CREPES: Brush a medium nonstick skillet or crepe pan with melted butter (about 1 teaspoon) and heat over medium-high heat. When the pan is hot, use a small ladle or ½-cup measuring cup to pour batter into the pan; pour in a circular motion to cover the whole base of the pan. (You can also lift the pan off the burner and swirl the batter around the base to spread it evenly.)

3. Cook the crepe until the edge looks lacy and golden, 2 to 3 minutes. Use a rubber spatula to loosen the crepe around the edge, then vigorously shake the pan back and forth to loosen the entire crepe from the base of the pan.

4. Use the spatula to carefully flip the crepe and cook for an additional 30 seconds to 1 minute on the other side, or until lightly golden. Transfer the crepe to a plate and top with a piece of parchment or waxed paper. Repeat steps 2 to 4 until all the batter has been used.

5. MAKE THE FILLING: In a small bowl, whisk the mascarpone with the cream and confectioners’ sugar to combine. Set aside.

6. In a large sauté pan, heat the butter over medium heat. Add the pear slices, brown sugar and cinnamon; cook, tossing occasionally, until the pears are golden and soft, 4 to 5 minutes.

7. FILL THE CREPES: To serve, place 2 tablespoons mascarpone cream, 3 tablespoons pear mixture and a few fresh blackberries in the center of each crepe. Then fold the crepe into quarters and set on a plate. Finish with a sprinkle of confectioners’ sugar and/or a drizzle of honey.


Make-ahead tip: The batter can be kept in the fridge for up to two days.


Aug 31

Bramble Jelly

Recipe from Rosie (Mrs Beeton- All About Cookery)

4lb blackberries
4lb cooking apples
2 pints water (1 pint for blackberries, 1 pint for apples)
– Use 1/2 quantities!!
Rinse then chop apples (don’t peel or core)
Stew for around 1 hour then pour into muslin and allow to drip through, then squeeze.
Can place muslin in sieve.
Keep juice!
Same for blackberries, – rinse then stew for around 1 hour and pour into muslin, allowing to drip through. Keep juice!
Combine juices and measure.
Bring to boil on hob then stir in sugar using 1lb granulated sugar to 1 pint liquid/juice (full quantity will make around 4 pints of juice)
Then boil briskly for around 30 mins til set. To test if set, put wooden spoon in and allow to drop on a clean plate. Allow to cool (5 mins) to test whether it wrinkles when pushing with a spoon. Should take jam off heat while testing to ensure it doesn’t get too solid!
Pour into sterilised jars (full quantity will make around 8 jars) –
  • Wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray while they’re still wet.
  • Pop the tray of clean, wet jars and lids in to a preheated oven at 160-180ºC for about 15 mins.
  • Ladle the hot preserve into a heatproof jug to make it easier to transfer the mixture into the hot jars. Be very careful not to touch or get any of the mixture onto the rim of the jars as this could introduce bacteria.
  • Ideally you want to fill the jars not quite to the top, leave about 1/4 inch (1/2 cm) gap at the top between the preserve and the lid.
  • While everything is still hot, cover the jars with their lids or top with wax paper and a piece of cellophane secured tightly with an elastic band.
  • Once in sterilised jars like this your preserves should keep for about 6 months in a cool, dark place, but do check the recipe you’re using for a more accurate shelf life as some preserves will last longer than others.