I know a lot of people hate porridge, thinking it bland and having a horrible consistency, but I also know plenty of people who love it as a great way to start a day. I used to be one of the former, but have been converted to become one of the latter.
Of course there are many of different ways of making porridge, starting with your choice of oats, whether you use milk or water, salt or sugar. I usually use normal porridge oats and a mix of milk and water and leave out both, salt and sugar, but I add plenty of other things (most of the time as toppings after cooking) to keep it varied and interesting.
This morning I peeled myself out of bed at 6.30am to go for a run before work, when I got back and had had a shower, I really wanted a nice breakfast and since it wasn't particularly warm outside I made porridge to set me up for the day. It's not really a recipe as such, but as well as the usual mix of oats, milk and water I added a large pinch of Penzey's Apple Pie Spice and once it was cooked I topped it with mixed toasted nuts, fresh raspberries and some maple syrup. Well, let me tell you it certainly was not bland!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tuesday, 16 September 2008
A Good Start - Porridge
Pin It Now!
Monday, 12 May 2008
Sunday's Lazy Breakfast
Pin It Now!
Sift together the flour, salt, sugar and baking powder in a bowl.
In a separate large bowl whisk toghether the beaten egg with vanilla extract, melted butter and milk.
Add the flour mix little by little, whisking constantly until you get a smooth batter (it'll be quite thick.
Heat a large non-stick frying pan to medium heat.
Add a little oil and pour approximately 1/4 cup of the batter into the pan for each pancake . Spread out a little with the back of a spoon.
When the batter starts to bubble around the edge and on top, flip the pancake over and bake until the other side is also golden.
Contininue until you have used up all the batter. My pan fits only about three pancakes at a time and I have to make them in batches, keeping them warm in a warm oven.
These are maybe a little thicker than the 'standard' (whatever that may be) American pancake, but they are light and fluffy and taste great.
Enjoy!
The drinking the night before obviously also affected me. I nearly forgot to take a picture of the 'assembled' pancake and the one I did take of my half-eaten one, is rather blurry, but I guess that was my view of the world at the time!
I woke up on Sunday morning just to find that D and our friend G had fallen asleep on the sofa in the living room. Well, one of them on the sofa the other one in a chair. I think that maybe just maybe that was due to just one (or two, or three) too many drinks at the BBQ on Saturday night.
When I looked at them, I was so glad that I had been at least a little more sensible and had drunk a few pints of water before going to bed at about four in the morning. They looked rough and I think they felt it too, even though D only admitted to it when I wanted to go out for a picnic in the afternoon and he really wasn't up to it.
Usually on a morning like that I'd probably cook us a Full English, but I wanted something different, so I made some pancakes, chopped up some fruit, got out the syrup, mixed some yoghurt with quark, made some coffee and poured plenty of fresh orange juice, before waking the two.
The breakfast seemed to be much appreciated and went down well with all of us. A great start to what turned out to be a lazy sunny Sunday.
Old Fashioned Pancakes (serves 3-4)
When I looked at them, I was so glad that I had been at least a little more sensible and had drunk a few pints of water before going to bed at about four in the morning. They looked rough and I think they felt it too, even though D only admitted to it when I wanted to go out for a picnic in the afternoon and he really wasn't up to it.
Usually on a morning like that I'd probably cook us a Full English, but I wanted something different, so I made some pancakes, chopped up some fruit, got out the syrup, mixed some yoghurt with quark, made some coffee and poured plenty of fresh orange juice, before waking the two.
The breakfast seemed to be much appreciated and went down well with all of us. A great start to what turned out to be a lazy sunny Sunday.
Old Fashioned Pancakes (serves 3-4)
1 1/2 cups plain flour
1 tsp salt
2 tbsp sugar
2 1/2 tsp baking powder
1 medium egg, beaten
1tsp vanilla extract
3 tbsp butter, melted
1 1/4 cups milk
1 tsp salt
2 tbsp sugar
2 1/2 tsp baking powder
1 medium egg, beaten
1tsp vanilla extract
3 tbsp butter, melted
1 1/4 cups milk
Sift together the flour, salt, sugar and baking powder in a bowl.
In a separate large bowl whisk toghether the beaten egg with vanilla extract, melted butter and milk.
Add the flour mix little by little, whisking constantly until you get a smooth batter (it'll be quite thick.
Heat a large non-stick frying pan to medium heat.
Add a little oil and pour approximately 1/4 cup of the batter into the pan for each pancake . Spread out a little with the back of a spoon.
When the batter starts to bubble around the edge and on top, flip the pancake over and bake until the other side is also golden.
Contininue until you have used up all the batter. My pan fits only about three pancakes at a time and I have to make them in batches, keeping them warm in a warm oven.
These are maybe a little thicker than the 'standard' (whatever that may be) American pancake, but they are light and fluffy and taste great.
Enjoy!
The drinking the night before obviously also affected me. I nearly forgot to take a picture of the 'assembled' pancake and the one I did take of my half-eaten one, is rather blurry, but I guess that was my view of the world at the time!
Saturday, 19 April 2008
A Breakfast Treat
Pin It Now!
During the week breakfast is usually a very non-eventful meal in our house. Sometimes it doesn't happen at all. In any case it's usually nothing much more exciting than some cereal, a slice of toast with cream cheese and honey or porridge.
At the weekend it's a different story though, we take our time and we usually don't have it until at least mid morning, so it often replaces lunch. Most times we have a continental style breakfast with warm bread rolls, boiled eggs and a selection of sliced meats, cheese, jam and honey (not all on the same bread roll of course), plus fresh juice and plenty of coffee. Every now and then we feel like something different and therefore special though, and we might have a Full English or Pancakes with Maple Syrup and fruit.
When I saw that The Passionate Cook was hosting this month's 'Waiter! There is something in my ....' blog event and that the theme is breakfast, I thought I could join in. As our usual weekend breakfast doesn't involve any recipe (apart from ones for homemade jams, but I'll safe those for a different post) I thought we'd have one of those 'weekend specials' and made Scrambled Eggs and Smoked Salmon on a fresh bagel. It's one of those breakfast dishes that I'll happily eat for a quick dinner.
Bagels with Scrambled Eggs and Smoked Salmon (serves two)
5 free range eggs
one packet Smoked Salmon, cut into strips
2 bagels
cream cheese
salt, to taste
pepper, to taste
Crack the eggs into a bowl and season with salt and pepper. Whisk with a fork until the yolks and egg whites have completely blended.
Heat a knob of butter in a non stick frying pan.
Pour in the eggs and top with the salmon strips.
After about half a minute start to scramble the eggs with a wooden spoon. Continue to stir and fry for a few minutes, until cooked but still a little moist. (You don't want to cook them until completely dry as they will continue to cook a little once on the plate/bagel.)
Divide the eggs between two bagels, which you have liberally spread with cream cheese (or butter if you prefer) and serve immediately.
At the weekend it's a different story though, we take our time and we usually don't have it until at least mid morning, so it often replaces lunch. Most times we have a continental style breakfast with warm bread rolls, boiled eggs and a selection of sliced meats, cheese, jam and honey (not all on the same bread roll of course), plus fresh juice and plenty of coffee. Every now and then we feel like something different and therefore special though, and we might have a Full English or Pancakes with Maple Syrup and fruit.
When I saw that The Passionate Cook was hosting this month's 'Waiter! There is something in my ....' blog event and that the theme is breakfast, I thought I could join in. As our usual weekend breakfast doesn't involve any recipe (apart from ones for homemade jams, but I'll safe those for a different post) I thought we'd have one of those 'weekend specials' and made Scrambled Eggs and Smoked Salmon on a fresh bagel. It's one of those breakfast dishes that I'll happily eat for a quick dinner.
Bagels with Scrambled Eggs and Smoked Salmon (serves two)
5 free range eggs
one packet Smoked Salmon, cut into strips
2 bagels
cream cheese
salt, to taste
pepper, to taste
Crack the eggs into a bowl and season with salt and pepper. Whisk with a fork until the yolks and egg whites have completely blended.
Heat a knob of butter in a non stick frying pan.
Pour in the eggs and top with the salmon strips.
After about half a minute start to scramble the eggs with a wooden spoon. Continue to stir and fry for a few minutes, until cooked but still a little moist. (You don't want to cook them until completely dry as they will continue to cook a little once on the plate/bagel.)
Divide the eggs between two bagels, which you have liberally spread with cream cheese (or butter if you prefer) and serve immediately.
Subscribe to:
Posts (Atom)
