ALL · Bread · One Pot Wonders

Overnight French Toast

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Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good!  I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna

 

Makes enough for about 4 large portions or 6 smaller portions

70g butter melted

140g light brown sugar, 30g from sprinkling

Bread with crusts cut off (I used plain bread)

5 eggs – medium

300ml milk

1 tsp vanilla essence

cinnamon as per your taste

2 tbsp butter (not melted)

Icing sugar for decoration (optional)

Maple Syrup

 

  1. Add the melted butter and brown sugar together and mix thoroughly
  2. Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base              20190216_233400-1
  3. Add a layer of your bread slices                                                  20190216_233842
  4. Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
  5. Sprinkle about 15g of the sugar and some cinnamon over                                20190216_234037
  6. Add another layer of bread slices and butter the slices.
  7. Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
  8. Refrigerate overnight
  9. In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
  10. I popped under grill for a minute to gently crisp up and brown a bit more (optional)
  11. Drizzle a little icing sugar and Maple Syrup all over and devour!

 

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ALL · Bread · breakfast · Cakes and Biscuits · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders

Irish Potato Cakes

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After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland.  These are a traditional breakfast item.

 

Makes about 8

4 potatoes (preferably a starchy potato, such as russet)

3 tbsps plain flour

1 tsp baking powder

Salt & pepper to taste (I use rainbow peppers, more flavour)

1 tsp onion powder

30g melted irish butter

30g irish butter to cook with

 

  1. Cook and mash potatoes, leave to cool
  2. In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.                                                                      20190216_092606
  3. Flour a work surface and gently flatten to about 1cm thick
  4. With a 3″ cutter, cut out circles.                                                                    20190216_094013
  5. Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
  6. Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.                                                                                  20190216_100034
  7. Serve with breakfast items or with a delicious poached egg on top.

 

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ALL · Bread

Walnut Bread

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Oh WOW! That’s all I’m going to say, well apart from, you have to try this. I am always looking for something different and this little recipe came from Kitchen Aid . Usually, I follow a recipe then on my second attempt change it up a little and experiment, but not on this one, it simply is delicious. Especially with some vintage cheddar…Mmmmmm.

 

450g plain flour

50g Rye flour – I used wholemeal

1 tsp bicarbonate of soda

1 tsp salt

45g melted salted butter

1 tbsp treacle

325ml buttermilk

200g walnut pieces

 

  1. Pre heat oven to 180 deg. I used the convection bake setting.
  2. Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, walnut pieces plus enough of the buttermilk to make a loose sticky dough.
  3. Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Shape it into a large ball with a taut top. Place the dough on a floured baking tray and flatten it a bit. Using a knife, score the bread

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  4.  Dust with flour then bake in the oven for 40 minutes, or until the bread is golden brown and has risen.                                                                      20180824_101705
  5. Remove from oven and allow to cool on a wire rack. Serve with some lovely cheddar or simply butter.

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ALL · Bread · breakfast

Omelette in Bread

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I just love my relaxing Sunday mornings, today the sun was out and I felt great, the sun beaming into my kitchen through my living room. It’s amazing how a little bit of sun makes you feel, especially after our really bad and long winter.

Feeling good I decided to experiment, I was sent an idea recently….omelette in bread….brilliant, easy, tasteful, quick and simple cooking. Loved this.

There are so many combinations you can do, I went with cheese and tomato.

Makes 2

2 Slice of Bread – Thick slice is best

2 large eggs – whisked

2 tomatoes – sliced

Gouda cheese – small handful grated

Seasoning

 

  1. Heat a little oil in a fry pan and gently cook your filling ingredients, in this case I gently fried the tomatoes.                                                                                                     20180415_095525
  2. Cut out the centre of the bread and set aside.                                                                        20180415_095101
  3. Arrange the filling in the pan to the shape of the centre of the bread, then place the outside of the bread in the pan.                                                                            20180415_095557
  4. Gently pour some of the egg mixture into the centre of the bread covering your filling. Do this slowly so it sets. Then sprinkle the cheese on top                      20180415_095809
  5. Allow to set slightly, then place the centre of the bread on top and flatten down. Then flip over and cook for 2 minutes.                                                            20180415_095903
  6. Remove and serve…so yummy.

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ALL · Bread · Hotpoint Oven & Combi Oven Recipes

Homemade Breads

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This week we have had nearly 2 foot of snow fall, so not able to get out for a couple of days, there was no other option than to make some bread as we had just about ran out of food in the house. I have to say this was my best for a while, flavour and structure was perfect.

 

Makes 2 small (250g) loaves

250g Strong White Flour

250g Strong Wholemeal Flour

1 packet 7g yeast

1 tsp caster sugar

1 tbsp honey

1 tbsp olive oil

1 tsp salt

300ml warm water (not boiling)

 

  1. Sift flours into mixer bowl, add in the salt and sugar to one side and the yeast to the other. Make a well in the middle.
  2. Pour in the honey and oil and gently start to bring together. (If using a mixer, use the dough hook and mix on level 2)
  3. Gently add in the warm water, little at a time until you get a smooth dough.
  4. If you having a rising setting on your oven, select and prove for 2 hours. Alternatively, place a damp tea towel over bowl and leave in a warm place to prove or until double in size.
  5. Punch down the dough a couple of times, empty onto a floured surface and shape into you bread. I cut dough in half and made 2 small loaves, 1 round and 1 oblong. Trick is when shaping, make sure dough is tight, place hands facing up at the bottom of dough and bring together underneath.
  6. Place onto a well floured tray or bread tin and prove for a further 1 hour.
  7. Preheat your oven to 200 deg, place a tray with cold water on the top shelf (this prevents the crust for over crisping), then bake your bread on 1st or second level of oven for about 30 minutes or until the bottom sounds hollow.
  8. Allow to cool. Serve with plenty butter……….ot whatever you like. Yummy!

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ALL · Bread · breakfast · Healthy Eating Ideas · sauces & dips · superfoods

French Toast with Kale, Avocado and Tomato Balsamic Jam

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I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.

 

Makes 2 portions

For the Jam

10 cherry tomatoes – 1/4

1 tbsp balsamic vinegar

1 tbsp brown sugar

1 tbsp butter

Sprayoil

1 red onion – finely chopped

For the French Toast

2 slices of bread (I used wholemeal)

1 tbsp butter for frying

2 eggs

Salt & pepper to taste

 

1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.

1/2 Avocado – sliced

 

  1. To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
  2. Saute the onion on medium heat until tender about 5 minutes
  3. Add brown sugar, stir and cook for a further 3 minutes
  4. Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
  5. To make the French Toast:- Heat 1 tbsp butter in a fry pan.
  6. Whisk the eggs and season with salt & pepper
  7. Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
  8. Steam cook your kale.
  9. Place kale onto toast, then avocado slices then top with the jam.
  10. Serve…….so Yummy!

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ALL · Bread

Pitta Breads (Black)

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We were planning a Gothic Style Hogmany this year and part of my menu required pitta breads for my chilli, and the only decision that was easy was they had to be black. They turned out rather good I have to say, it creates a great visual and talking point at the table, so here is the recipe.

Makes 12

7g dried yeast packet

300ml warm water

1 tbsp olive oil

1 tsp salt

250g plain flour

250g wholemeal flour

3 tbsps activated charcoal powder

 

  1. Mix the yeast and water together and leave to stand until frothy (about 10 mins), then add the oil
  2. Sieve the flours into a mixing bowl with the charcoal powder and salt then mix.
  3. Slowly add the wet mixture and knead for about 10 mins (preferably in a mixer using the dough hook)
  4. Cover and leave to prove in a warm place until doubled in size (approx 2-3 hrs)
  5. Preheat your oven to 230 deg and heat either a pizza stone or flat baking tray
  6. Once proved punch the dough down and divide into 12 pieces, allow to prove for a further 30 mins-1hr
  7. Roll out each piece to about 1cm thick and cover with a damp tea towel until ready to bake
  8. Place each piece onto the preheated tray or stone and allow to puff up in oven, this should take about 3-5 minutes depending on size and thickness.
  9. Remove and allow to cool then gently let out the hot air.
  10. Ready to serve. Yummy!