Jul 042012
 

I love Sunday mornings.  We wake up in our own time, or when the dog decides he doesn’t want to wait any longer to be taken on a walk.  We step in the door after the walk, switch on the coffee machine to heat up, and ponder what to make for breakfast.

J makes the coffee, I make breakfast.  Usually eggs, or pancakes.

Occasionally, nothing really sounds appealing.  This happened the other day.  J put in a vote for pancakes, but I just wasn’t in the mood.  I opened the fridge, stared in with a bemused look on my face, hoping inspiration would strike.  Nothing fell out and hit me on the foot.  I guess that was a good thing.

Finally, my eyes wandered over the huge punnet of fresh strawberries J’s aunt had given us the day before.  Perfectly plump and ripe, they were the first strawberries we’d had this season.  These might work.

Then I remembered this recipe on Smitten Kitchen’s website.  Scones for breakfast?  Scones made with heavy cream for breakfast?

I couldn’t think of a good reason why not.

So now here we are.

Strawberry and cream biscuits (scones)

Serves 12
Prep time 10 minutes
Cook time 12 minutes
Total time 22 minutes
Meal type Breakfast, Snack
Website Smitten Kitchen

Ingredients

  • 2 1/4 cups plain flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold, unsalted butter (cubed)
  • 1 cup very ripe strawberries (chopped roughly)
  • 1 cup heavy cream

Method

1 Preheat oven to 200* and line a baking sheet with paper.
2 In a large bowl, mix together the flour, baking powder, sugar and salt.
3 Either process the flour mixture with the food processor, or rub in with your fingertips.
4 Gently stir through the strawberries until they are coated in the flour mixture.
5 Stir through the heavy cream, gently and being careful not to overmix.
6 Bring the dough together with your hands - it's more important not to overmix than to have the dough well kneaded.
7 Flour your benchtop and transfer the dough onto the floured surface.
8 Sprinkle flour on top and roll out or press out the dough to about 3cm thickness.
9 Cut out circles of dough with a cutter (or use a wine glass)
10 Transfer the scones to the baking tray, leaving some room between each scone.
11 Bake the scones in the oven for between 12-15 minutes, until they are brown on top and sound hollow when you tap them.
12 Cool briefly before serving.
Feb 022012
 

I don’t often publish breakfasts on here, mainly because they don’t really excite me as much as other meals.  This dish challenges me to change my mind about breakfast!

It’s the sort of dish you eat a little later (takes a little more effort to prepare) on a Sunday morning, sipping coffee on the deck and planning your day.  Or planning on not planning anything as it turns out.  We’ve been working hard over here at our little casa, so a lazy Sunday was just the right noteon which to start a new week.

This is a great dish to serve if you have brunch guests, because much of the work can be done the night before.  I prepared the sauce in advance, so all I had to do was reheat and then cook my eggs.  I used a saucepan because I was only cooking a small batch, but if you’re catering for more people I highly recommend a deep frying pan (with a lid) so the eggs cook a little more evenly.

Huevos Rancheros

Serves 2-4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Allergy Egg, Milk
Dietary Vegetarian
Meal type Breakfast
Region Mexican

Ingredients

  • olive oil
  • 1 medium onion (sliced finely)
  • 2 cloves garlic (diced)
  • 2 red capsicum (diced)
  • fresh or dried chilli (to taste)
  • 1 cob corn (kernels removed)
  • 2 bay leaves
  • salt and pepper
  • 400g tin tomatoes
  • 2-4 large eggs (depending on servings needed)
  • 2-4 tortillas (wheat or corn)
  • grated cheese (to serve)
  • avocado (to serve)

Method

1 Heat olive oil in a large frying pan (that has a lid) on high.
2 Add onion, garlic and capsicum (if using).
3 Stir and cook over medium-high until onion is translucent and slightly caramelised (about 10 minutes).
4 Add the tin of tomatoes, bay leaves, chilli (if using) and salt and pepper.
5 Stir and bring to the boil on a high heat.
6 Turn down to medium heat and cook for another 5 or so minutes until the sauce starts to reduce and thicken. (Note: this step can be done the day before and then reheated when you want to use it).
7 Add your corn kernels and stir well.
8 Create several little wells in the tomato sauce mixture and crack your eggs into them.
9 Season and then put the lid over them.
10 Let the eggs cook for 3-4 minutes until the white is cooked through but the yolk is still runny.
11 Meanwhile, warm up the tortillas in the microwave or oven, slice up some avocado and grate some cheese (if using).
12 Once your eggs are cooked, remove from heat and serve an egg and some sauce on a tortilla with toppings of your choice.
Jun 092011
 

[singlepic id=232 w=500 h=333 mode=watermark float=center]

If there was any doubt, this picture makes it clear that J is the talented photographer in the family!  J probably takes about half the photos on the blog with his fancy SLR and it puts my poor little point and shoot to shame!

Making toasted muesli is ridiculously easy, and far cheaper than buying from the shop!  You can put just about anything you desire in it, and I like to buy my ingrediants from the bulk store Simply Good at Alderley.  It is a little bit time consuming, and you need to keep an eye on it in the oven as it goes from toasted to burnt quite quickly.  Overall it’s a great, thrifty way to spend a bit of time on the weekend and the end result is worth it.

This is one of my best versions (if I do say so myself) but use whatever your heart desires.  Just a note with the dried fruit – don’t add that until after you’ve toasted the mixture.

[recipe-show recipe=pear-blueberry-and-hazelnut-muesli]

Jan 012011
 

At this time of year, leftovers are a source of anxiety.  I hate to waste food, but there are only so many ham sandwiches I can stomach in a short space of time!  One night this week I had ham to use, and leftover chilli.  The solution came to me in moments – crepes!

Crepes are a clever way to package and present leftovers as a new dish.  Growing up, my mum often made crepes when we had leftover spaghetti sauce – she’d stuff the crepes with sauce (and sometimes even leftover pasta), roll them up and grill some melted cheese on top.   I tried to ensure we had leftovers whenever we ate spaghetti, just so we could have crepes later in the week.

When it came to finding a recipe for crepes, who else would do but Julia Child?  She wrote the book on French food (literally!).  This recipe is adapted from her classic.  One thing worth noting, you need to plan ahead as the crepe mixture needs 2 hours resting time.

We ate our crepes stuffed with chilli, or stuffed with ham and grated pecorino cheese.  And the other beauty of crepes?  Instant dessert – several crepes were enjoyed drizzled with lemon juice and sprinkled with sugar.

[singlepic id=182 w=500 h=333 mode=watermark float=left]

[recipe-show recipe=crepes]

Sep 232010
 

This recipe makes a hearty dinner, and the leftovers would be delicious for breakfast also.  Although this version uses bacon, I’m sure this could be omitted to make the meal vegetarian (and also vegan).  We didn’t have any greens with the meal (tut tut) but now that I think of it, a side of spinach or zucchini would have been lovely.

Don’t be intimidated by this dish.  Although it requires a bit of foresight (you have to soak the beans the night before), and quite a bit of cooking time (up to 4 hours), it is dead easy.  We only made half the recipe, but if you made the full amount you could freeze portions for an easy dinner on another night.  And these baked beans leave the tinned version for dead.

[singlepic id=136 w=500 h=333 mode=watermark float=left]

[recipe-show recipe=bakedbeans]

Sep 112010
 

This is a recipe that has made it into my handwritten recipe book – a sure sign of a quality recipe :D

This is a great recipe for a hearty brunch – I recommend serving with some fresh strawberries, although I didn’t have any at the time the photo was taken, and a cup of tea or coffee.  If you have a porch or deck I recommend taking it outside and enjoying at a leisurely pace in the sunshine.

[singlepic id=121 w=500 h=333 mode=watermark float=left]

[recipe-show recipe=bananapancakes]