Archive | Brunch/Breakfast RSS feed for this section

Posh egg ‘McMuffin’ with emmental, beetroot, honey mustard and rocket

18 May

My take on Mc Donalds famous ‘McMuffin’
I LOVE MC DONALDS BREAKFASTS – actually better than their lunchy/dinnery/midnight snack or what ever you want to call it burger/wrap menu…

Basically looked in the fridge, saw what needed to be eaten (emmental… beetroot… rocket…) and with a dollop of honey and chilli mustard, perfect quick and cheap brunch treat. I keep my muffins in the freezer so they don’t go all stale and also because I hate buying a packet and feeling guilty about wasting food so I eat a muffin a day (or two) which is just annoying! First world problems hey, shameless. Image

Serves one,
Ingredients:
1 wholemeal (trying to be healthy!) muffin, sliced
slice of beetroot
handful of rocket
a few slices of emmental (it’s not very strong so for flavour purposes have a chunky slice –  going to try it with good old British cheddar next time, think it will be better!)
1 large egg
half a teaspoon mustard
splash of olive oil
rock salt and freshly ground pepper

Method:
1. Heat a frying pan with a splash of oil and fry your egg
2. Spread the mustard on one half of the muffin, and arrange your cheese slices on the other side, pop under the grill until melted/toasted.
3. Add your beetroot slice to the mustard-covered muffin, then the egg, rocket, salt and pepper and finally Imagepop on the cheese muffin hat and eat!!

Advertisements

A hankering for Hot Cross Buns (the French don’t do them)

31 Mar

Hot Cross Buns are ALWAYS present in my house (uni or at home – my mum makes some great ones, albeit with the help of the breadmaker…) over Easter time. They make a healthy breakfast or teatime treat with the low amount of fat in the dough, you can have them toasted slathered in butter and jam, or they are pretty tasty on their own, warm out of the oven.

Although not immediately out the oven… greedy me burnt my hands/lips and learned my lesson…IMG_20130331_163950

Anyway, I decided to tackle making my own this year, after sneakily downloading (IPlayer has me coming across ‘content unavailable outside the UK’ notifications whenever I see a programme that I want to watch and I ALWAYS forget in my excitement) the Great British Bake off’s Eater Masterclass, I attempted Paul Hollywoods recipe. They seemed pretty simple?! (She says, forgetting that he is a professional baker and herself a more chuck-in-a-bowl-and-stir kinda baker) But yes, they were really easy to make, a little time consuming with two 1hour rises but it’s something you have to expect. I actually like having my afternoon being taken up by baking, I always feel productive (even if I am meant to be doing that French translation but tant pis!)

I have my looooovely friends coming to visit on Easter Monday, I hope they like them 😉

Ingredients:
300ml milk
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
7g sachet fast-action or easy-blend yeast
1 egg, beaten
75g sultanas
50g mixed peel
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon
70g flour/2 tbsp water (for the cross!
1tbsp apricot jam mixed with ½ tbsp water (for the glaze)

IMG_20130331_164313

Method:

1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Tip the flour, salt, sugar and yeast into a bowl. Pour in the warm milk and butter mixture into a well in the centre and add the egg. Mix well with a wooden spoon. Add the mixed peel, spices, orange zest and sultanas.

2. Knead for 5 minutes on a well floured surface until the dough starts to come together, you may need to add more flour, but don’t add too much – kneading will help the dough lose its ‘stickyness’. Put the dough in a slightly oiled bowl and leave in a warm place to rise for an hour.

3. When the dough is at least doubled in size, knock out and knead again for 5 minutes until elastic. The dough should smell erm-aahh-zing right now.

4. Divide into around 15 equal sized balls and arrange on a baking sheet, with a gap either side to allow for rising. Leave to rise in a warm place for another hour. Before baking, mix the water/flour together to make the cross, the mixture should be a consistency that drops off a spoon and is easily pipeable but still holds it shape. Pop into a piping bag and get crossing!
5. Bake for about 12 minutes in an oven preheated to 200C, then glaze with a pastry brush the warmed, mixed water & jam for a really professional finish.

My ‘Couldn’t wait until pancake day oaty-cinnamony healthy pancakes’

7 Feb

I recently realised that I only knew when Valentine’s day was by the association of that it is two days after pancake day…

hmmm

I would imagine it is generally the other way round.

I love pancakes, traditional French crepes with Nutella and banana have become a little bit of a too common occurrence for breakfast recently.

I equally love an American-style buttermilk stack slathered with butter, maple syrup and scattered with blueberries. Oh I wish there was America’s IHOP (International House of Pancakes) in Europe. My dear old Nan thought it was a chain of Chinese restaurants when confronted with them in the States!

Anyway, I thought of making a bit of a healthier pancake for breakfast this week (an excuse to practice for next week no?) So I went about making American-style ones with made with 50/50 flour and rolled oats to give them a bit more fibre. They are surprisingly filling, and give off a more of a rich, nutty taste, perfect with honey and bananas! IMG_20130125_080905

Serves 2 for a big breakfast!

Ingredients:
130g plain flour
80g rolled oats (I used Quakers porridge oats – yes, it’s really popular here in France!)
1/2 tbsp baking powder
1/2 tsp salt
300ml milk
1 large egg
1tsp cinnamon

To serve:
Chopped banana & honey

Method:
1. Heat a large frying pan on a medium heat. Mix dry ingredients together and then the wet ingredients together in another bowl.
Slowly combine the wet to the dry ingredients.
2. When the frying pan is heated up, drop a tiny bit of butter onto the pan and gently tilt the pan so the surface is completely greased.
3. Use 2-3 tbsp of the mixture for each pancake. Drop onto the pan and flip when bubbles form on the surface.

Serve warm with juice and coffee, and read the paper whilst you’re at it!

 

Simple pleasures – Sunday morning croissants & hot chocolate à la français/Phoebe

3 Feb

During my walk home from the nightbus after a night out in Cannes, I found myself walking past my local boulangerie. Late night to the early hours of the morning is when all croissboulangeries make their masses of breads and pastries. The smell of fresh bread is infamously amazing, however the wafts of baking croissants I believe is even better. I went to bed adamant to treat myself to a croissant in the morning. I also realised that I am actually quite obsessed with food – who plans their breakfast so determinedly (I even checked to see if I had apricot jam…) at 4am whilst knackered and (slightly) under the influence of alcohol?!

True to late night determination, two fresh, buttery croissants made their way to  my apartment. As it’s a Sunday, I thought why not go all out and have a typical French, tasty yet not so healthy accompaniment – hot chocolate in a bowl, the only way to drink it (if you are a French child, but oh well.)

As an adult, I did make myself a bit more of a ‘grown-up’ hot chocolate in a bowl. The addition of a shot of coffee makes masses of difference in my opinion. It takes away some of the sicklyness that can come from a big bowl of milky hot chocolate, plus gives you a bit of a (much needed) caffeine buzz.

Just what I needed!

My version of chocolate chaud calls for:
A china, heat proof smallish bowl that can easlily be drunk from.
About 250ml milk (if you are going really authentic then use UHT – although the French stuff doesn’t have quite the same strong taste as the UHT milk in the UK.)
1 tbsp hot chocolate powder (Poulain is a popular French brand that is the best – far better than any supermarket hot chocolate in the UK, I always bring a pot back with me!)
Shot of espresso or 2tsp instant coffee granules

1. In your bowl, mix the coffee and hot chocolate powder with a few tbsp milk to form a paste, add the rest of the milk then pop in the microwave for 1min. Stir to ensure everything is well mixed and cook for a further 40seconds.
Serve with warm croissants and jam.

 

Ollie’s smoked salmon scrambled eggs

18 Dec
copyright OllieN2012
Oh the grief I would get I tried to pass this off as my own! Ollie’s specialty is his smoked salmon scrambled eggs. And yes, they are worth being proud of. After 19 years of serious aversion too eggs that were ‘too eggy’ (only a few egg-converts out there will know what I mean – I used to stare at scrambled eggs in horror as if they were yellow brains on a plate) I finally came round to them after Ollie made me this dish for a hungover brunch last year. They are great, packed full of protein and a good way to use up any eggs that are near their sell-by-date – you’ll need quite a few (eggs always seem to shrink to minuscule portions when being scrambled – the only downside!)
Yesterday, we had a big Christmas dinner with 6 of our friends. Our feast included smoked salmon blinis, Yorkshire puddings and mince pies and creme fraiche. This left us with spare eggs, chives, smoked salmon and creme fraiche. Conveniently exactly what is needed!
Serves 2smoked salmon eggs
Ingredients:
100g Smoked salmon, cut into small strips
Half a fresh baguette
6 Eggs
Large knob of butter
Heaped tablespoon creme fraiche
Small bunch chives, chopped
Salt and pepper
Sliced tomato, rocket and avocado
Method:
1. Before scrambling your eggs, get everything sliced so you don’t have to prepare your salad/salmon/chives/baguette in a rush due to not wanting your eggs to go cold (chopped fingers are not a good or practical look!)
2. On a high heat, add the butter and crack your eggs into the saucepan. With a spatula, immediately starting working the eggs (you will get a good arm workout from this!) Work them for 30 seconds on the heat, 30 seconds off the heat, until they are nicely scrambled. You will find that your eggs will scramble all of a sudden, so keep mixing!)
3. Add the dollop of creme fraiche as soon as the eggs are done to cool them down and stop them from overcooking. Then, add the strips of smoked salmon and chives, mix and season well.
4. Serve your eggs on lightly toasted baguette, with a side salad and eat up.
IMAG0937

Boozy banoffee loaf

12 Dec

I never know if to refer to any baked good that uses bananas as a

Imagebase as a bread or a cake (maybe more of a cake due to no yeast?!) anyway, ‘loaf’ seems neutral, unbiased to all cake/breads out there! My recipe calls for a good glug of rum to give a Caribbean warmth. I also added some chopped fudge pieces to give a lovely caramel-y flavour. A few walnuts into the batter add texture and compliment the banana flavour well, although pecans would make an equally tasty addition. Eaten with a slather of butter (making it more a bread?!) make it a delicious accompaniment to a warming mug of spiced hot chocolate or even a cheeky glass of mulled wine. Perfect eaten in bed, watching a good film. Although, try not to eat it all at once, the smell that comes from the oven is delicious! Consequently, the downside of this recipe is that you have to endure the smell for an hour or so due to the cooking time.

Incredibly simple method and is a good way to use up those bananas that are going a bit brown in the fruit bowl. In fact the riper, the better! It also stays fresh for a week.

Ingredients:
80g Butter, softened
100g Caster sugar
270g Plain flour (you can use 50/50 wholemeal/plain to make it even healthier!)
2 ½ tsp baking powder
2 Eggs
4 Ripe, medium-sized bananas, mashed
35g Chopped fudge pieces
35g Walnut pieces
1.5tbsp Rum

Method:1. Heat your oven to 160C (fan.) Mix the butter, sugar, flour, baking powder, eggs and mashed bananas until you have a well-combined batter. Fold in the walnuts and fudge pieces, along with the rum. Spoon into a 450g lined and greased loaf tin and bake for an hour or until a skewer comes out clean.

Image