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Posts Tagged ‘Breakfast’

Breakfast quesadilla

Quesadillas are a regular feature on our weekend breakfast/lunch table as we often have tortilla wraps leftover from pack lunches in the week. We loved these spicy, veggie ones for Saturday breakfast.

Breakfast Quesadillas – serves 2

  • a knob of butter
  • 2 eggs, beaten
  • ½ an avocado, sliced
  • 2 flour tortillas
  • 4 cherry tomatoes, chopped
  • 25g cheddar cheese, grated
  • 2 pickled jalapeños, chopped

Heat the butter in a small pan, tip in the eggs and stir until scrambled.

Scatter the avocado over one of the tortillas. Top with the scrambled eggs, the cherry tomatoes, the cheddar and the jalapeños. Top with the other tortilla and slide into a hot non-stick frying pan (we brush the tortillas on the outside with a tiny bit of oil to help them brown). Cook for 2-3 minutes then flip over and continue to cook until the cheese is melted and the insides are hot. Cut into wedges to serve.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, March 2019.)

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Jules' granola

We love granola but often find it too sweet. This home-made version by Tom Kerridge is a super-flavoursome breakfast option. Serve with plain yoghurt and fresh fruit.

Homemade Granola 

  • 300g rolled oats
  • 100g mixed seeds -e.g. pumpkin, sunflower and sesame seeds
  • 50g hazelnuts, roughly chopped
  • 50g pecans, roughly chopped
  • 50g pistachios, roughly chopped
  • 50g flaked almonds
  • 4 tbsp coconut oil
  • 125ml maple syrup
  • 50ml honey
  • 2 tbsp vanilla extract
  • ½ tsp ground cardamom
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes
  • 50g coconut flakes
  • 150g mixed dried fruits e.g. cranberries, chopped apricots, chopped dried apple, raisins

Preheat the oven to 170C/Fan 150C/Gas 3.

Line two baking trays with baking parchment.

Mix the oats, seeds, chopped nuts and flaked almonds together in a big bowl.

Put the coconut oil, maple syrup, honey, vanilla and spices into a small saucepan and heat gently, stirring, until the coconut oil has melted. Pour over the oat mixture, add the salt and mix well.

Spread the mixture out in a thin layer on the baking trays and bake for 15 minutes. Add the coconut flakes and dried fruit. Mix well and bake for a further 8-10 minutes or until the coconut flakes have browned. Remove from the oven and leave aside to cool.

Store in an airtight container and serve with yoghurt and fresh fruit.

(Original recipe from Tom Kerridge’s Fresh Start, Bloomsbury Publishing, 2018.)

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Mushrooms baked on toast with herbs, butter & garlic

Roasting this entire dish in the oven is such a good idea. The mushroom juice soaks into the toast and it all comes together in a truly magical way. Yet more breakfast inspiration from Gill Meller.

Mushrooms baked on toast with garden herbs, butter & garlic – serves 5

  • 5 slices of good country-style bread or sourdough
  • 10 large open-cap mushrooms e.g. Portobello
  • 50g cold butter
  • 5 thyme sprigs
  • a small bunch of parsley, leaves finely chopped
  • ½ a small bunch of chives, finely chopped
  • 5 garlic cloves, skin on and bashed with the flat of a knife
  • 2 tbsp extra-virgin olive oil, plus extra to serve

Heat the oven to 190C/375F/Gas 6½.

Arrange the bread on a large baking tray. Put the mushrooms on top; no matter if they hang over the edges.

Slice the butter thinly and put pieces on each mushroom. Scatter over the herbs and garlic. Season generously with salt and pepper and drizzle with oil.

Bake the mushrooms for 15-20 minutes or until the mushrooms are completely soft and the toast is crunchy at the edges.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Purple sprouting broccoli with smoked paprika, yoghurt & eggs

We’re trying to make more of an effort at breakfast time. This dish by Gill Meller of River Cottage is more suited to a weekend when you have a bit more time but it’s worth it as the flavours are great. The vegetable shop can get a bit boring at this time of year but then arrives Purple Sprouting Broccoli to keep us in good spirits.

Serve this with some toasted brown bread for mopping up the hot, smoky butter.

Purple Sprouting Broccoli with Smoked Paprika, Yoghurt & Eggs – serves 2

  • 2 eggs
  • 250g purple sprouting broccoli
  • 50g butter
  • 1 garlic clove, thinly sliced
  • 1 rosemary sprig
  • 2 tsp sweet smoked paprika
  • 4 tbsp natural yoghurt
  • toasted brown bread, to serve

Start by poaching the eggs and keeping them warm.

Bring a large pan of salted water to the boil and simmer the purple sprouting broccoli for a few minutes until tender. Drain and allow to steam dry.

Meanwhile, melt the butter in a small pan until sizzling then add the garlic, rosemary and smoked paprika. Cook for about a minute or until the garlic is softened but not browned, then remove from the heat.

Divide the yoghurt between two warmed bowls. Lay the broccoli in the bowls with the poached eggs. Season everything with salt and pepper and spoon over the smoky butter. Serve immediately with plenty of toast.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

 

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Potato cakes

We sorely miss potato farls which you can buy in every bakery in Belfast and are so delicious with bacon for breakfast or brunch. It was a delight to find such a good and easy recipe. You have to make these with hot potato so it’s fine to use leftover mash but make sure you re-heat it.

Potato cakes 

  • 450g potatoes, steamed and put through a mouli-légumes or potato ricer
  • 110-140g flour sieved with a tsp of sea salt
  • 45g unsalted butter

Work the ingredients together with your fingers, then roll out the dough lightly into thin circles with a very well floured rolling pin. Cut with a scone cutter into circles and fry in a little butter until browned.

Serve hot with more butter and some crispy bacon.

(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)

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Ouefs en cocotte

A simple but indulgent weekend breakfast. Perfect for using up any leftover cream from the night before.

Ouefs en cocotte 

  • butter
  • one egg per person
  • one tbsp of cream per person

You need small oven-proof china dishes.

Pre-heat the oven to 190°C/Gas 5.

Get your eggs ready by breaking into separate mugs.

Put a lump of butter into each dish. Place in the oven and remove as soon as the butter has melted.

Slide an egg into each dish.

Pour a tablespoon of cream over each egg, avoiding the yolk, and return to the oven.

You need to watch these carefully but they are likely to take about 4-5 minutes. You want to remove them while you still have a runny yoke. If you practice these a few times you will get to know the perfect timings for your oven.

Serve with buttered toast soldiers.

(Original recipe from At Elizabeth David’s Table: Her very best everyday recipes, Penguin, 2010.)

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We made this for a Saturday breakfast and really enjoyed the playful balance of flavours. The pancakes are light, fluffy and not too sweet.

Banana pancakes with maple syrup and smokey bacon – serves 4

  • 8 rashers smoked streaky bacon (or pancetta strips)
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp light soft brown sugar
  • 2 ripe bananas, 1 mashed, 1 thinly sliced
  • 2 large eggs
  • 25g butter, melted, plus a little extra
  • 125ml milk
  • maple syrup

Cook the bacon or pancetta under a hot grill, on a tray lined with foil, until crispy and keep warm.

Mix the flour, baking powder, sugar and a pinch of salt together in a large bowl. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk until you have a smooth batter without any floury lumps.

Heat a little butter in a large frying pan until sizzling. Ladle in small dollops of batter and put a few slices of banana on the surface of each pancake. Cook for 2 minutes over a medium heat and turn when bubbles appear on the surface of the batter. Cook for 1 more minute on the other side or until puffed up and golden brown. Keep warm while you use the rest of the batter. Serve the pancakes topped with the crispy bacon and a generous drizzle of maple syrup.

(Original recipe from BBC Good Food)

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