Category: Breakfast

Dec 17

Oat and Blueberry Muffins

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Dec 14

Bacon, cheddar and spinach strata

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Dec 14

Reduced-sugar rhubarb and strawberry jam

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Aug 31

Sweet Crepes with Caramelized Pears

6 servings

CREPES

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

FILLING AND FINISHING

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.

 

https://www.purewow.com/recipes/Sweet-Crepes-with-Caramelized-Pears

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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)
Sugar
– 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.

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May 12

Gluten free pancakes

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May 10

Perfect eggy bread

Serves 2

In large, shallow bowl, gently beat together 2 eggs, 50ml milk and a little salt and pepper.

Cut 3 slices of slightly stale bread in half width-ways and set aside.

Melt 15g unsalted butter with a dash of sunflower oil in large frying pan over medium heat.

Soak bread in egg and milk mixture on either side, until soggy.

Fry bread in batches for 2 mins on each side until mottled brown and crisp, adding a little extra butter for each slice.

Serve hot, fresh from the pan.

 

For a sweet version, mix 1tbsp icing sugar and 1/2 tsp cinnamon into the egg mixture before frying then serve with maple syrup.

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Apr 28

Overnight French Toast

SERVES 6

Ingredients

FOR THE OVERNIGHT FRENCH TOAST:

  •  3 tablespoons granulated sugar
  •  1 1/4 teaspoons ground cinnamon — divided
  •  16 slices Bimbo 100% Whole Wheat Bread — 1 (16-ounce) loaf
  •  1 (12-ounce) can fat-free evaporated milk — for a dairy-free option, swap light coconut milk
  •  1 cup 2% milk or whole milk — for a dairy-free option, swap full-fat coconut milk
  •  6 large eggs
  •  1/4 cup pure maple syrup
  •  1 tablespoon pure vanilla extract
  •  Zest of 1 small lemon or 1/2 orange
  •  1/4 teaspoon kosher salt

FOR SERVING:

  •  Pure maple syrup
  •  Butter
  •  Fresh berries
  •  Greek yogurt
  •  Powdered sugar
  •  Peanut butter
  •  Whatever you like!

Instructions

  1. The night before: Place the racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Arrange the bread slices in a single layer on two large baking sheets. Toast the bread in the oven until it is very lightly toasted and feels dry to the touch on top but is not yet turning brown, about 8 to 10 minutes, switching the pans’ positions on the upper and lower racks halfway through. Transfer to a cutting board and cut in half diagonally (this is easiest while the slices are still warm). Let cool slightly.

  2. Meanwhile, butter a 9×13-inch casserole dish. In a small bowl, whisk together the granulated sugar and 1 teaspoon cinnamon. In a large bowl, whisk together the evaporated milk, milk, eggs, maple syrup, vanilla, lemon or orange zest, salt, and remaining 1/4 teaspoon cinnamon.
  3. Fan the bread slices into the pan, arranging them however you like. Check out the photos above for inspiration, or make the arrangement your own.
  4. Pour the custard mixture evenly over the top of the bread. Lightly press down the slices, sprinkle on the cinnamon-sugar mixture, and cover the pan with foil. Let sit for 15 minutes or refrigerate overnight.
  5. When ready to bake: Place a rack in the center of the oven and preheat the oven to 375 degrees F. (If you’ve been refrigerating the French toast, remove it from the refrigerator now and let it come to room temperature.) Bake covered for 20 minutes, then uncover and continue baking until the bread is puffed and golden and no liquid seeps out of the toasts when lightly pressed, about 10 additional minutes. Remove from the oven and let rest a few minutes. Slice into squares and serve hot, with any and all of your favorite toppings.

https://www.wellplated.com/overnight-french-toast/

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Apr 28

Whole wheat Easter hot cross buns (with dried cherries and lemon)

MAKES 12

Ingredients

The Hot Cross Buns

    • 3/4 cup low-fat buttermilk, well-shaken
    • 1 (0.75 ounce) package (2 1/4 tsp) dried yeast
    • 3 tbsp agave nectar or honey, divided
    • 6 tbsp coconut oil, melted and cooled
    • 3 large eggs
    • 4 cups whole wheat pastry flour + more, if needed
    • 1 tsp salt
    • 1 tsp ground cinnamon
    • 2/3 cup dried tart cherries
    • 1 large egg
    • 1 tbsp water

The Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest

 

Directions

The Hot Cross Buns:

  1. Pour low-fat buttermilk into a small saucepan. Heat to approximately 110 degrees F. Pour into a large liquid measuring cup. Stir yeast and 1 tablespoon agave nectar into the buttermilk.
  2. Let the mixture sit until foamy bubbles appear on the surface of the buttermilk, about 10 minutes. Whisk in eggs, the cooled melted coconut oil and remaining 2 tablespoons agave nectar.
  3. The next part can be done with a stand-mixer equipped with a dough hook or by hand. In a large bowl, combine whole wheat pastry flour flour, salt, and cinnamon. Whisk to combine.
  4. Add the buttermilk mixture. Mix with a wooden spoon until the ingredients form into a dough. Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour by 1 tablespoon at a time if dough is sticky, until dough is smooth and elastic. (Alternatively, use a dough hook in a mixer.)
  5. Punch a whole in the center of the dough, and the dried cherries. Knead the dried cherries into the dough until they are evenly dispersed. Place the dough into a bowl coated with cooking spray.
  6. Cover with plastic wrap and place in a warm, draft-free place until the dough doubles in size, 2 to 2½ hours.
  7. Turn the dough onto a lightly floured surface and divide the dough into 12 pieces. With the palm of your hand, roll each ball to form a ball. Coat a 9- by 13-inch baking pan with cooking spray. Place the 12 balls of dough into the pan. Wrap tightly with greased plastic wrap. Let the dough rise in a warm, draft-free place for 1 to 1½ hours, or until the rolls double in size and are pressed against each other.
  8. Preheat the oven to 350 degrees F with the rack in the middle position.
  9. Using a small, sharp knife, cut a ¼-inch deep X through the top of each bun.
  10. In a small bowl, whisk together 1 large egg and 1 tablespoon water. Brush the tops of the buns with the egg mixture.
  11. Bake for 25 to 30 minutes, or until the buns are puffed and golden brown. Sit the pan on a cooling rack and let the buns cool in the pan for 5 minutes.

The Glaze:

  1. Whisk together powdered sugar, milk, and vanilla. Using a small spoon, drizzle the glaze over top of the buns in an X, in the grooves on the buns. Serve warm or cool to room temperature.

Make-Ahead Option:

  1. Make ahead:
  2. Once you place the balls of dough in the baking pan, do not let the dough rise. Instead, store in the refrigerator overnight, up to 16 hours. Before baking, let the buns sit at room temperature until they double in size, 1 to 1½ hours.
https://www.cookincanuck.com/whole-wheat-hot-cross-bun-recipe-with-dried-cherries-lemon/

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Apr 28

Easter Bread (orange almond sweet bread)

SERVES 12

FOR THE BREAD:
1½ cup whole milk
6 tablespoons unsalted butter
¼ teaspoon almond extract
2/3 cup granulated sugar
Zest of 1 orange
2 1/4 ounce packages active dry
yeast
6 cups all-purpose flour plus
more for kneading the bread
3 large eggs lightly beaten

FOR THE TOPPING:
1 large egg lightly beaten
1 tablespoon cold water
1 cup Honey Roasted sliced
almonds

1 tablespoon pastel sprinkles or
nonpareils

 

1. In a small saucepan, over medium-low temperature, heat the milk,
butter and almond extract. The temperature of the milk mixture, using an
instant-read thermometer, should be between 120°- 130°F.
2. While the milk/butter mixture warms, place sugar and orange zest in the
bowl of a stand mixer fitted with the paddle attachment. With your
fingertips, rub the sugar and zest together until it is well combined.
3. Add the yeast, salt and 2 cups of the flour to the sugar/orange zest, and
mix on low to combine.
4. Add the warm milk mixture to the dry ingredients; beat on medium-low
speed 2 minutes.
5. Add the 3 beaten eggs and beat 2 more minutes.
6. Gradually, add the remaining 4 cups flour and beat until a soft dough
forms. Increase the speed to medium-high and continue beating until
the dough pulls away from the sides of the bowl, about 5 minutes. The
dough will be sticky.

7. Turn the dough onto a lightly floured surface and knead (adding extra
flour as needed) about 6-8 minutes or until the dough is elastic and
smooth.
8. Place the dough upside down in a lightly buttered, large bowl and then
gently turn it upright making sure the entire surface is buttered. Cover
the bowl, with plastic wrap, and let it rise in a warm place until doubled
in size, about 1-1½ hours (depending on the warmth of your kitchen).
9. Line a baking sheet with parchment paper and lightly spray the paper
with nonstick cooking spray; set aside.
10. When the dough has doubled in size, punch down the dough and
transfer it to a lightly floured surface. Cut it into thirds and gently roll
each third into a 20-inch-long rope. Transfer the ropes to the prepared
baking sheet and press the ropes together at one end. Braid the ropes
together and tuck the ends under. Cover the braided loaf with plastic
wrap that has been lightly sprayed with nonstick cooking spray. This will
prevent the plastic wrap from sticking to the dough. Let the dough rise
until doubled in size (30 minutes-1 hour).
11. While the braided dough rises, heat oven to 350°F.
12. In a small bowl, lightly beat together one egg and water. Brush the loaf
with the egg wash and sprinkle the loaf with almonds and pastel
sprinkles. The loaf will spread when baking, so sprinkle the majority of
the almonds and sprinkles toward the middle of the loaf.
13. Bake the bread 40-55 minutes or until it turns golden brown and sounds
hollow when tapped.
14. Transfer the bread to a cooing rack and cool 30 minutes before slicing.
15. Enjoy

 

Easter Bread (Orange Almond Sweet Bread)

 

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