My mother taught me to cook from a very early age, not because she’s a whizz in the kitchen – but because she’s amazing at delegating.
It’s stood me in good stead & I believe that the ability to put food together a plate of food is one of the most important life lessons you can pass on. It teaches how to budget, look after your health, brings people together and is a tipping point in marital bliss vs bust up.
So here’s a quick and easy recipe to teach or treat on Mother’s Day – (you might want to supervise the gin bit.)
Cinnamon Brioche French Toast with Strawberry Salad
Serves 1 Yummy Mummy
Hull & halve a punnet of strawberries. Place in a bowl with a handful of blueberries and dust over 1tbsp of icing sugar. Douse with 1 tbsp of damson gin, stir & leave to steep while you make the toast.
Whisk 2 eggs with 1tsp of cinnamon & 1tbsp of caster sugar. Take 3 slices of brioche & soak in the egg mixture, making sure each piece gets well covered. Leave for 2 minutes while you heat a heavy based frying pan. Add 1 tbsp of coconut oil. Once sizzling add the eggy soaked bread & carefully fry until golden brown. Control your heat carefully, the high butter content of the brioche means will burn in an instant.
Once cooked stack the french toast in a heap. Spoon the berries over the top, dust with icing sugar & serve with a shot of maple syrup.
Follow with another important life lesson – how to load a dishwaher.
Happy Mother’s Day!
It’s amazing how much people’s breakfast habits are changing as low carb, gluten free and high protein diets become mainstream. Bread and pastries just aren’t popular & I’m finding my breakfast baking sits unloved & untouched before becoming afternoon tea for the chickens.
So I’ve started making these high protein egg muffins to add to the breakfast buffet. They’re super easy, super quick, and easily customised to your favourite flavours. I do smoked salmon & Spring onion, sun-dried tomato & goats cheese, fry some pancetta with onion & red peppers, chorizo (again fried) and halloumi. Most things work well except mushroom or red onion – they give them an unfortunate grey pallor.
You’ll need a 6 hole silicone muffin tin (they’re sticky little suckers.)
Lightly whisk 6 large eggs with a pinch of salt & grind of pepper. Place a heaped tablespoon of your favorite filling into each of the muffin holes. Then pour in the egg mix to just below the rim of the muffin tin. Give each muffin a light stir to distribute the filling so it doesn’t all sit at the bottom. If I’m using cheese I’ll usually keep some back to sprinkle on the tops. They’ll rise quite a bit in the oven.
Place in an oven preheated to 180*C gas mark 4 for 20 minutes. They’re done when they spring back when pressed. Allow to cool slightly before turning out.
Best served straight away but any left over make a great lunch time alternative to a sandwich. Whatever you do don’t put them in the fridge, being fridge cold does nothing to improve the taste or texture.
This is a great way to use up all the egg whites left from making hollandaise. Friands are small French muffins. The basic ingredients are ground almonds, butter, egg white & icing sugar. They’re usually flavoured with fruit, chocolate or coconut. They’re a great gluten free bake, just replace plain flour with rice flour. The word friand translates as dainty – something you’ll be far from if these become a daily addition to your breakfast menu.
You’ll need a 6 hole silicone muffin tin. 4 egg whites, 70g ground almonds, 110g icing sugar, 75g melted unsalted butter, 50g plain flour, a handful of raspberries.
Preheat the oven to 180C Gas Mark 4. Mix together the dry ingredients with the melted butter. In a separate bowl whisk the egg whites to a soft peak. Carefully fold the egg whites into the batter being careful to keep it as airy as possible.
Pour the batter into the muffin tin. Press 4 or 5 raspberries into the top of each friend. Bake for 25-30 minutes until the tops bounce back when pressed. Allow to cool for 5 minutes before turning out onto a rack.
The high almond content means these little babies store well for a couple of days – if they manage to hang around that long.
Ever since I first put Eggs Benedict on the breakfast menu it’s proved to be one of our most popular breakfast choices. Guests love it and I love it too, it’s such a quick dish to prepare and it’s versatile.
You can switch the bacon for smoked salmon (Eggs Royale) or use wilted spinach (Eggs Florentine.) You can even add back pudding to make Eggs Hebridean. That’s the pesky-tarians & the vegetarians sorted, just need to come up with a vegan twist.
Hollandaise may seem difficult faffing with bain-maries & split sauces but this blender recipe is fool proof and ready in 3 minutes. I’d love to claim it as my own but I think the blessed Saint Delia of Norwich might have been who I swiped it from.
Separate 4 eggs, putting the yolks into the blender jug, don’t chuck the whites
Add 2 tbsp lemon juice & 2 tbsp water
Add 2 tsp Dijon mustard & whizz to mix
Melt 250g salted butter to bubbling
Turn the blender on & slowly pour the hot butter into the yolk mix
Voila perfect hassle free hollandaise.
In the next post I’ve a great morning muffin recipe to use up all those egg whites.
I’ve always struggled with muffins. Mine always seem a disappointment when compared to the huge, billowy confections that the coffee chains produce. But just read the ingredients & you’ll see these are Franken-bakes, chemically inflated & tasting of factory packing.
So I’ve come to terms with my size issues & proudly serve these little beauties for breakfast. I’ve Karen at Hopton House to thank for the recipe, I’ve tweaked it to include a few more ingredients. They’ll keep you fuelled up until lunch time.
No chemical enhancements just good stuff.
50g unsalted butter melted
90g soft brown sugar
110g wholemeal self raising flour
1tsp baking powder
1 ripe banana mashed
1 carrot grated
1 handful of sultanas, walnuts & sunflower seeds
rolled oats to top
You’ll need a 6 hole muffin tin lined with paper cake cases. Pre-heat oven to gas 5/190 degrees
In a bowl mix the melted butter, sugar, mashed banana, carrot, sultana, chopped walnuts, seeds, egg & cinnamon. Add the flour & baking powder & mix roughly. If you over-mix the muffins will become tough. Divide the mixture between the cases, sprinkle oats on top & pop into the oven to bake for 12 minutes. When cooked the tops should bounce back when pressed lightly.
Muffins don’t keep well so eat as soon as they’ve cooled slightly.