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Category Archives: Beautiful Brekkies

Get a great start to the day with these recipes!

Potato, Chorizo & Thyme Tortilla

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This tortilla/fritatta is a brunch favourite in our house. I call it the Happy Marriage Tortilla because it represents a happy medium for my husband and I. There’s meat and potatoes, 2 points to the caveman corner. Then theres’s frilly girly things like beaten eggs and beautifully fragrant thyme, some delicately sautéed onion….2 points to the women’s corner. Told you, happy medium!

Together, this tortilla packs a flavourful punch. To quote my friend, “It’s like a party in my mouth and everyone is invited”. With every bite, you get a little surprise – some meaty, rich and spicy chorizo…delicately seasoned egg…. POP -there’s some thyme and that subtle sweetness? Oh that’s just the onion. Crispy and decadent, the potatoes are my favourite part and if you really want to go KABOOM POW, layer some slices of prosciutto on top before serving with some dressed greens for a delish lunch or dinner.

Ingredients

8 large eggs

4 medium sized yellow-fleshed potatoes, sliced as thin as you can go!

3 tbsp chopped thyme (fresh is preferable)

1 large chorizo sliced thinly

1 onion, diced

1 clove of garlic,minced – optional

4-6 slices of pancetta or prosciutto, torn into smaller strips

1/4 cup freshly grated Parmesan cheese

1/4 cup milk

2tbsp Olive oil

Salt and pepper, to taste

Method

  1. Heat the olive oil in a large frying pan over low-medium heat. Cook the potatoes, chorizo, onion and garlic, stirring frequently. Season with salt and pepper.
  2. Spread the potato, onion and chorizo mixture evenly over the bottom of the frying pan and turn the heat down.
  3. In a separate bowl, whisk the eggs, thyme, Parmesan cheese and milk until well combined. Pour the egg mixture over the potatoes and chorizo, shaking the pan to ensure it is evenly distributed.
  4. Cook, with a lid on for about 8-10 minutes, keeping an eye on the bottom of the pan. Because I cooked it with the lid on, the heat was trapped and the top started to set, making it easier and more sturdy to flip.
  5. Here’s the fun part. Once the bottom of the tortilla is golden and cooked, you can either put the pan in the oven to finish the top (if you have a metal handle on your frying pan) OR, you can cover the top of the frying pan with a large plate and while holding the bottom of the plate, turn the pan and tortilla onto the plate. Then, gently shimmy and slide it back into the pan to cook the underside. From the time you flip, you only need a further 3-4 minutes of cooking time to set that egg.
  6. When you’re ready to serve it, top it with the prosciutto slices and some rocket leaves, if desired.
  7. Serve with lightly dressed rocket leaves and crusty bread or as part of a delish big breakfast with bacon, tomatoes, mushrooms and spinach.
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Caramelised Banana & Peach Pancakes

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Sugar, butter, a dash of vanilla extract, maybe a little cream?

It’s hard to imagine any fruit on this earth not tasting amazing after being gently cooked until tender and lusciously sweet, glistening in a caramelised glaze.

I chose banana and peach because I was feeling all summery sashaying about the kitchen in my floral summery dress, but almost any fruit, especially stone fruits would go well with this style of dish. Think stewed, cinnamon and clove-scented apples or orange segments (add some brandy if you’re feeling particularly fancy)… Or maybe even nectaries, pineapple or pear?

Sweet fruit, fluffy pancakes, topped with some crunchy walnuts, this recipe is sweet and indulgent.

So if you’re feeling like a particularly naughty start to the weekend or feel like indulging in a sweet dessert after a hard day, but don’t want to feel completely guilty (hey, it has fruit in it, okay!!!), read on.

This recipe serves 2 hungry beasts.

Ingredients

Basic Pancake Mix:

  • 300g (2 cups) self-raising flour
  • Pinch of salt
  • 500ml (2 cups) milk
  • 2 eggs
  • 60g butter, melted
  • 1 tsp vanilla extract (optional)

For the fruit:

  • 1 peach, cut into wedges (leave the skin on)
  • 1 banana, peeled and halved
  • 2 tbsp butter (you’re supposed to use unsalted, but I like using salted butter)
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • A dash of cream, if you so desire (this makes a more smooth, velvety caramel)
  • 1/2 cup toasted walnuts, pecans or slivered almonds
  • Ice-cream or double cream, to serve

Method

  1. Make the pancakes first. Combine flour, salt, milk, eggs, butter and vanilla extract (if you are using it). Whisk until well combined.
  2. Get your non-stick frying pan started over a low-medium heat. I don’t grease the pan prior to cooking my pancakes, but feel free to if that’s your thing.
  3. Using a soup ladle or some other kind of scoop or measuring cup to ensure consistency (unlike me, who freestyled it and it shows), pour the pancake batter into the pan. When it begins to bubble on top, flip them over gently. Once both sides are golden brown, remove them and set them aside to keep warm while you continue on making more pancakes.
  4. If you’re really good at multitasking, start with the fruit. It doesn’t take very long to cook and can burn really easily so it needs your undivided attention. Over low heat, melt the butter in a non-stick, deep frying pan. Add the sugar and vanilla extract and wait for it to develop a slightly richer, darker colour. Add your peaches and banana and fry for about 2-5 minutes per side, until glossy and the caramel mixture has thickened a little.
  5. If you want to add cream for a more velvety caramel, remove the fruit and then whisk in your cream after turning the pan off.
  6. Stack your pancakes (about 2-3 per serve) and top with caramelised fruit. Drizzle remaining caramel over the fruit and pancakes. Top with toasted nuts. Serve with a dollop of ice-cream or double cream.
  7. Start your diet tomorrow.
 
2 Comments

Posted by on January 15, 2013 in Beautiful Brekkies, Devilish Desserts

 

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Challah French Toast with Blueberry Compote

Lazy weekend breakfasts are my thing.

It took me a while, but I’ve learned to love breakfast. It should be special and I think that people don’t celebrate it enough anymore. It should be the highlight of the weekend, a time to congregate around the table with your loved ones, reflect on the week and unwind while enjoying scrumptious food.

Our Saturday morning breakfast was messy, runny and ever so delish. The Challah was the perfect bread for these thick slices of French Toast- soft yet absorbent, it mopped the cinnamon-scented egg and milk mixture right up and even after the frying process, it was beautiful and soft and melt-in-your-mouth.

 

INGREDIENTS

For the French Toast:

  • 3 large eggs
  • 1 cup whole milk
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 Challah or Brioche loaf, cut into 6-8 thick slices
  • 3 1/2 tbsp unsalted butter

For the blueberry compote:

  • 2 cups frozen blueberries
  • 3 tbsp water
  • 1/4 cup sugar
  • 2 tsp lemon juice

METHOD

  1. First, get your blueberry compote started. Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan.
  2. Cook over a medium heat for about 10 minutes.
  3. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Cover and keep warm until you’re ready to serve it over the French Toast.
  4. Meanwhile, whisk together eggs, milk, sugar, cinnamon and salt in a large, shallow bowl.
  5. Dip each slice of bread into the mixture, ensuring that both sides have soaked up the liquid.
  6. Heat a large frying pan on medium heat and melt a tablespoon of butter.
  7. Cook the bread in batches until both sides are golden. Transfer them to a baking dish and keep warm in the oven while you cook the remaining slices.
  8. Serve the French Toast with a few spoonfuls of the warm blueberry compote. If you’re feeling extra naughty, a scoop of ice-cream or whipped cream and maple syrup would be perfect too.
 

Banana & Pineapple Pancakes

Pancakes are a weekend ritual in our house and now that summer has arrived, I found myself becoming uninterested in pancakes and wanting fruity, tropical flavours for breakfast. This may have also had something to do with the remaining bottle of pineapple juice in my fridge and the bananas in the fruit bowl begging for mercy.

These pancakes were a nice change and perfect for a warm, sunny summer brunch. Next time, I’ll do just pineapple and coconut. It will be like a pina colada pancake! Ok. I’ll stop.

You can put the pineapple chunks or ring into the batter if you like, but I couldn’t be bothered. Maybe next time!

INGREDIENTS

  • 225g (1 1/2 cups) self-raising flour
  • 1 tsp baking powder
  • 1 overripe banana, mashed
  • 35g (1/3 cup) desiccated coconut
  • 2 tbs caster sugar
  • 1/2 cup pineapple juice
  • 1/2 cup milk
  • 40g butter, melted, cooled slightly
  • 1 tsp vanilla essence
  • 2 eggs
  • extra butter, for greasing
  • Vanilla ice-cream, to serve
  • Maple syrup, to serve

METHOD

  1. Sift the flour and baking powder into a large bowl. Stir in the coconut and sugar. Make a well in the centre.
  2. Whisk together the pineapple juice, milk, butter, vanilla and eggs in a bowl. Pour the milk mixture into the flour mixture. Whisk until just combined, don’t over-mix or they’ll be too tough and chewy.
  3. Heat a large non-stick frying pan over medium-low heat. Grease the pan with a generous amount of butter.
  4. Ladle about 1/4 cup of batter into the pan and spread to form a 12cm-diameter pancake. Cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm.
  5. Repeat with the remaining batter, greasing with butter between pancakes. You should get about 8 pancakes from this recipe.
  6. Top with ice-cream and drizzle over maple syrup.

Recipe adapted from Taste.com.au

 

 
2 Comments

Posted by on January 11, 2012 in Beautiful Brekkies, Sinful snacks

 

Banana & Coconut Hotcakes

Happy New Year!

Finally, the last of the festivities has passed on by. Routines are back to normal, leftovers in the fridge have dwindled and fruits and veggies that you stockpiled in preparation for the big feasts are either overripe or ready for the bin!

It’s a shame to see produce go to waste and one of my new year’s resolutions is to try not to be so wasteful in the kitchen. So I had some overripe bananas that were facing a death sentence straight into the trash- but they were saved at the eleventh hour by some quick thinking and a sweet tooth.

Summer sure didn’t miss the memo that it’s now January, it showed up bright and early on New Years Day and we’ve been suffering through some scorching heat ever since. So what better way to make the most out of this stinking weather than with some tropical flavours? Pina Coladas are frowned upon at 10am, but I still managed to get my tropical flavour cravings sated with the delightful combination of banana and coconut.

For consistency to ensure they all came out the same size, I used a vintage Margaret Fulton Bessemer pikelet/egg frying pan, handed down to me from my mum (pictured right).

I’m not sure if you can still get them (they have some on eBay, I checked!!), but they’re the best thing since sliced bread and perfect for these sorts of recipes! Pikelets, fritters, eggs, blinis, you name it 🙂

 

 

INGREDIENTS

  • 1 ripe banana, sliced
  • 1 egg, beaten
  • 1 cup (250ml) coconut milk
  • 1 cup SR flour
  • 1 tsp baking powder
  • 2 tbsp canola oil
  • 2 tbsp maple syrup, plus extra for serving
  • Melted butter, for greasing

 

METHOD

  1. Place egg, coconut milk, canola oil and maple syrup in a bowl and beat until well combined.
  2. Sift flour and baking powder into the mixture and mix well until the batter is smoothe and glossy.
  3. Brush the pan with butter and ladle a few tablespoons of batter for each hotcake. Wait about 1 minute, until the mixture has firmed up and isn’t a sloppy, runny mess and then gently lay a few banana slices in the batter (for presentation purposes in future, I would add mashed banana into the batter mix to prevent this).
  4. Cook until golden underneath and then gently flip and cook for a brief period banana-side down  (if you cook them too long, the banana will caramelise and quickly burn).
  5. Serve with maple syrup and a dollop of cream or ice cream.

 

 

 

 

Fruit Salad with Passionfruit & Lime Syrup

It may be winter, so you may be WTFing my dish of choice today. I know it hardly seems like the kind of warming, hearty, lava-ish kinda recipe you might be craving during the winter months, but as much as I love winter, I was feeling a tad nostalgic about all the fresh fruit I used to eat in summer time and I realised how the main source of my fruit intake in winter was baked, crumbled, poached or caramelised. I simply wanted fruit, in it’s natural form, untouched and uncomplicated.

This may have also had something to do with my recent visit to the farmer’s market nearby where I came home with lots of locally grown fresh berries and other produce and couldn’t wait to use them….

Ingredients

  • 1 punnet strawberries, sliced
  • 1 banana, sliced
  • 3/4 canteloupe, chopped into bite-size pieces
  • 1 cup fresh pineapple (if available, if not, use canned pineapple pieces and drain them well)
  • 1 apple, chopped into bite-sized pieces
  • 4 passionfruits, halved, pulp scooped out
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 lime, zest and juice
  • Toasted pecans (optional, I had a craving for pecans so that’s why I included it).

Method

  1. Assemble the chopped fruit into individual serving dishes or into one large serving bowl and set aside.
  2. In a small saucepan over medium heat, combine water, sugar, lime zest and juice and passionfruit pulp.
  3. Allow to cook for approximately 10 minutes or until the syrup has reduced by half and thickened significantly. Stir from time to time and when the syrup starts to coat the back of the spoon, it’s ready.
  4. Allow the syrup to cool, then pour over fruit salad.
  5. Top with toasted pecans.
 

Parmesan & Chive Baked Eggs

These baked eggs are perfect for a mid-week breakfast when you want something warm and nourishing without having to set your alarm an hour earlier to cook something delish.

The perfect thing about this dish is that you can pop it in the oven and resume your morning activities- iron your outfit, put your face on or even jump in the shower quickly. You still get to enjoy a warm, oozing cooked egg brekkie without standing over the stove in your sleep-zombie state.

You can also use wholegrain slices of bread or even tortillas as your ‘ramekin”. If using bread, simply cut off the crusts, flatten with a rolling pin and place in a muffin tin to form a cup. Pre-bake the bread/tortilla for a few minutes before adding the egg to make sure the base stays crispy.

This recipe serves 2.

Ingredients

  • 2 eggs
  • 2 tbsp grated parmesan cheese
  • 2 tbsp milk or cream
  • 2 tbsp chopped chives
  • 2 tbsp spring onions, sliced
  • 2 tbsp parsley, chopped
  • butter
  • salt & pepper, to taste

Method

  1. Preheat oven to 180C.
  2. Grease 2 ramekins with butter. Crack one egg into each ramekin, taking care to keep the yolk whole.
  3. Add 1 tbsp of milk/cream to each ramekin, the divide the parmesan, chives, spring onion and parsley amongst both serves.
  4. Season with salt and pepper and bake until the egg white has just set.
  5. Eat it quick, before the yolk sets!

Enjoy with toast soldiers for lots of dipping, gooey fun. Just don’t put on your work shirt till AFTER breakfast.

 
 
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