All posts in Breakfast

Christmas Presents: Homemade Granola

Christmas is just around the corner folks! Crazy – I know but it’s true. I’m super unorganised at the moment in practically every aspect of my life: with the blog, organising the wedding, work, so I haven’t even thought about Christmas baking. In fact, I’m trying to be super healthy this year (especially with the wedding around the corner) so my baking will be very limited this year – booo. In saying that, we’re going to a big Christmas BBQ this Saturday so I’m planning on baking to my hearts content (get it out of the system) and everybody else can eat it for me. Happy days!

 

 

Healthy-Granola-recipe1

 

I just love baking. I’ve got a few ideas running around the top paddock, but for now I’ve got this little brekky’ recipe for you. Granola is one of my favourite treats in the morning. It’s pretty special when people make their own home batch for you too. This is a super healthy version, it’s not too sweet but contains all the nutty goodness you’d expect from a delicious granola. Pop it in a nice big jar with some pretty ribbon and you’ve got yourself  a lovely homemade gift from the kitchen. Christmas can’t get much better than that!

Also, just a quick reminder that the Adeline & Lumiere Christmas book is available for sale over here at my Etsy store. It’s only $25 and makes a perfect stocking filler for the one you love, a colleague’s kris kringle, or heck, just a little something something for yourself! It’s also available to buy in-store at the Hill of Content Bookshop, a new shop called Melbournalia (I want everything in there) and in Dymocks Hobart.

Till next time gadgets…

x e.

(ps. 15 days till Christmas!)

 

Healthy-Granola-recipe2

 

Christmas Presents: Homemade Granola

 

150g dates, pitted
2 tsp vanilla essence
2 1/2 cups rolled oats
95g quinoa
40g  pepitas
50g almonds, chopped
1 tsp ground cinnamon30g shredded coconut
handful of crasins (or sultanas)

 

1. Preheat oven to 150ºC and line two trays with grease proof paper. Put the dates into a medium size bowl and cover with 1 cup of boiling water. Let sit for 20 minutes to soften. After this time, add dates (keep the water) to a food processor and blitz until smooth. Add the water a little at a time and stir by hand until combined.

2. Place rolled oats, quinoa, pepitas cinnamon and almonds into a large bowl. Pour the date mixture over the top and stir well until it has coated all oats and quinoa. Spread the oat mixture out over the two trays and place in the oven for 10 minutes.

3. Stir the granola then place back in the oven for a further 15-20 minutes or until golden brown. Remove from the oven, add coconut and crasins then let cool. Store in an air tight container and consume within two weeks.

Coconut Crumpets

Coconut-crumpets-for-web1

On Thursday Seb and I caught up with some friends to check out the latest exhibition at Compound Interest and grab a bite to eat. Over dinner it came up in conversation that I hadn’t decided on this week’s post, then out of nowhere someone mentioned coconut crumpets! Apparently there’s a cafe in Thornbury that makes them and they’re sensational (sorry the cafe name escapes me). I knew I had a recipe for crumpets in one of my Rachael Allen books and I’ve been meaning to make them for ages. I substituted the milk for coconut milk, added some shaved coconut and prayed for the best. I’ve never made crumpets before so I’m not exactly sure how thick the mixture should have been. After I made them I re-read the recipe and realised I’d made a few mistakes, like adding too much yeast – doh! Needless to say they didn’t turn out quite as expected – but they were still delicious (albeit sans bubbly tops for the honey to seep into – nawww yum). Mine turned out more like thick pikelets but like I said, still delicious. Half way through the batter I tried thinning it out with extra water and coconut milk which seemed to improve them a bit but still no bubbles. So, the recipe below is not exactly how I made them but what I’d do next time to improve. DISCLAIMER – this means the recipe isn’t tested but by all means go ahead and try it out and let me know how it goes!

In other news, completely unrelated, my brother and his fiancée popped down from Sydney for the weekend so we went to the fabulous Chin Chin in Flinders Lane. I’ve heard SO much about this restaurant (all of the reports were good) and let me tell you, they didn’t disappoint. This place is a serious money making machine, and for good reason.  Highly recommend.

x e.

 

 

 

Coconut Crumpets

Based on Rachel Allen’s recipe in Bake

225g plain flour – sifted
1/2 tsp salt
200ml coconut milk
125ml water
1 tsp of dried yeast
1/2 cup shaved coconut
sunflower oil for frying

1.  Place flour and salt into a large bowl. Heat the coconut milk and water in a small saucepan until warm. Stir in the sugar and yeast and let sit for 5 minutes until frothy.

2.  Add the milk mixture to the flour mixture and beat together with a whisk until thick but smooth (2 mins). Cover with cling film and leave in a warm area for about an hour.

3.  After an hour it should look bubbly and light. Lightly knock out the air by giving the mixture a stir.

4.  Lightly grease the pan and some crumpet rings (I used egg rings) and place the pan on low heat with rings in the pan warming up. Let them warm up for 1-2 minutes and then pour in mixture half way up the ring. Cook the crumpets on the lowest setting for 10 minutes until bubbles start forming. Remove rings, flip and cook on the other side for another 10 minutes. Once cooked, place the crumpets in a warm oven whilst cooking the remaining mixture.

Fruit Toast with Homemade Cultured Butter

Fruit-Toast-and-Cultured-Butter-for-web

A few weeks ago I picked up the latest book from the Gourmet Farmer (Matthew Evans & friends) and instantly fell in love with it’s recipes. I must admit I haven’t seen many episodes of the TV show (my brother LOVES it) but I’ve always enjoyed those that I saw. What’s not to love? It shows Tassie from an amazing perspective, inspiring foodies to make the most of their surroundings.

 

 

Anyway, the new book is all about getting back to absolute basics and enjoying simple food in its most purest form. The book first starts with milk (how to make butter, yoghurt, cheeses), then meat (making prosciutto, sausage, salami) , fish (smoking, curing), vegetables (preserving) and condiments. I can’t wait to work my way through it – plus it’s going to be very helpful for the next Pickle Club meet!

 

 Spring is in bloom! Just picked from the side of the road.

I’m quite ashamed to say that until not that long ago I didn’t even realise that butter was simply made from whipped cream. I just never thought about it before, so of course when I saw a recipe for cultured butter I was intrigued. Cultured butter has natural ‘live’ cultures (from yoghurt) and left to sit up to 24 hours for flavour to develop. It’s then processed exactly the same way as any other normal butter. I’d have to warn that this is quite a messy process trying to squeeze out all the buttermilk but I can’t begin to tell you how satisfying it is! I’m not sure if the ‘live’ cultures actually worked and made my butter more flavoursome but it was a great process anyway.

So… what goes well with pure delicious butter? Fruit toast with lashings of the stuff of course :) This recipe is based on an Irish style soda bread with sultanas, currants and spices. There’s no yeast so it doesn’t take as long to make (compared to your average loaf of bread). I made this on Sunday morning for breakfast and from beginning to end  only took about an hour. Perfect for this Saturday’s brekky… yes!

Have a good week Lovelies :)

x e.

 

Homemade Cultured Butter

Recipe by Matthew Evans

1200ml full (pouring or whipping) cream
2.5 tbsp natural live yoghurt (Greek yoghurt)
1 tbsp salt

1.  Pour the cream and yogurt into a sterilised jar and mix well. Leave it to sit at room temperature (around 20ºC) for 12-24 hours. The longer you leave it the stronger flavour. After 24 hours, refrigerate until cool.

2.  Pour the cream into a food processor (with a whipping/mixing attachment) and whip it good :) The cream will become whipped and thick and will then separate from itself and turn into butter and buttermilk! Amazing! Drain off the buttermilk and reserve (for the fruit toast recipe and/or to make your next batch butter). In a large clean jar (I used the same jar as before) place 1 litre of chilled water and add the butter ‘grains’. Shake the jar for a few minutes to help wash out the remaining buttermilk.

3.  To salt the butter, either add 1 tbsp sea salt to the chilled water before shaking or add in the next step whilst shaping the butter for a slightly crunchier texture.

4.  Once you’ve shaken as much buttermilk out as you can, discard the water and place the butter on a clean chopping board. Use clean wet hands to knead the butter for about 5 minutes. This will remove even more buttermilk and will bring the butter grains completely together. (Add salt here if you didn’t add it to the jar previously). If you have butter pats use them to work the butter together. Divide the butter in half if you find it easier to work in smaller quantities. Shape and place in an airtight container and store in the fridge for up to two weeks (I placed half on mine in the freezer to use for a later date).

 

Fruit Toast 

200g plain white flour
200g whole wheat flour
1 tsp salt
1 level teaspoon bicarbonate of soda
5 rounded teaspoons sugar
375 ml buttermilk
100g sultanas or raisins
1 tsp cinnamon
1 tsp mixed spice
Butter for greasing the tin

 

1.  Preheat oven to 200ºC. Add all dry ingredients into a mixing bowl.

2.  Add butter milk and mix to a soft consistency. Place the mixture into a greased tin and flatten the top and brush with a little milk.

3.  Bake for 40-45 minute. If the top is getting too brown, cover with aluminum foil for the last 20 minute.

4.  Remove from the oven, wrap in a clean tea towel and let cool before slicing and scoffing with the delicious cultured butter!

Breakfast: Hot Easter Buns – Happy Easter!!!

1.1-Easter-Buns-Monday

Breakfast:

Saturday breakfasts would have to be one of my favourite meals of the week. I always think it’s such a reliably delicious meal as it’s pretty hard to top the classic egg and bacon combo. This is still quite a new flavour pairing for me as I never used to like bacon until a few years ago… I know, crazy, right? I do however, like to switch it up with brekky, as you can see with some of my past posts here.

My favourite breakfast at this time of the year is a delicious hot cross bun from the bakery. Despite the name, I’ve never actually had a hot cross bun so I thought that this would be the perfect time (albeit minus the cross). This is a new recipe that I had never tried before but I can highly recommend! Needless to say you need to serve these babies hot out of the oven with copious amounts of butter. Butter makes everything better.

x e.

 

 

Hot Easter Buns

Adapted from Rachael Allen - Bake

100g caster sugar
225 – 300 ml warm milk
15g yeast (2 sachets)
450g flour
75g butter
2 tsp cinnamon
1.5 tsp freshly grated nutmeg
1 tsp all spice
Pinch of salt
2 eggs beaten
150g mixed fruit
2 tbsp strong tea
 
egg wash:
2 tbsp milk
1 tsp caster sugar
1 egg yolk

 

1. Place all your fruit in a bowl and add the strong tea. Let it soak whilst preparing the rest of the mixture.

2. Warm 60mls of milk and add a tablespoon of the sugar. Add the yeast and let it stand for 5 minutes. After this time the mixture should be foamy.

3. In another bowl, sift flour and combine butter until it’s sandy in texture. Add cinnamon, nutmeg, allspice, salt and the remainder sugar. Mix.

4. In another bowl, beat eggs slightly and add the remaining milk. Make a well in the dry ingredients and add the yeast mixture, milk and egg mixture a little at a time until if forms a soft dough. You may not need all to use all the milk. Knead the dough until smooth.

5. Drain off any excess tea that the fruit hasn’t soaked up and then add the fruit to the dough mixture.

6. Cover the bowl with cling film and leave in a warm place for 1.5-2 hours or until it has doubled in size. After this time, knock it back and knead for another minute or two and let rest for 5 minutes.

7. Roll small balls of dough and place together on an oiled baking tray.

8. Add milk, caster sugar and egg yolk all together in a cup and brush over the buns. Allow to the dough to raise for 30-40 minutes to double in size and brush with the egg wash again carefully.

9. Preheat the oven to 220°C and bake for 5 minutes then reduce to 200°C and bake for a further 10 minutes. Remove from the oven and cool on a wire rack. Delish!

Better than Full English Breakfast

Corn-fritter-Breakfast-for-web

A couple of weeks ago Mum came up to Melbourne for a visit.  We went to the famous ‘Deli’ on Brunswick street for a late lunch and I ordered something similar to this.  To sum it up briefly, it… was… awesome!  So awesome in fact, that I immediately knew I had to re-create it for the blog.  I invited some friends over for Saturday breakfast (the best meal of the week in my opinion) and cooked this little number for them.  This brekky still has the yummy bacon & eggs, but also feels fresh and healthy (whilst almost being gluten free!).  That’s what this should really be called – ‘Almost Gluten Free Bacon & Eggs’… nom nom.

I really should have cooked this again for my interstate friends that flew over to visit this weekend, but to be honest I’m not sure where it would have fit into the schedule!  Lots of food & drink; bbqs, yum-cha, pub meals and ridiculously awesome cocktails at the Luwow (the amazing tiki bar we’ve just discovered).  It’s a little piece of Hawaii right here in Fitzroy with a rockabilly twist.  Super fun!

x e.

 

 

Better than Full English Breakfast

Fritters
420g can corn kernels, drained, rinsed
1/2 cup plain flour
2 eggs, lightly beaten
1 tablespoon finely chopped spring onions
2 green onions, finely sliced
2 tablespoons olive oil

Salsa

1 avocado, chopped
1 tablespoon lemon juice
1/2 red capsicum, finely chopped
1/2 small red onion, finely chopped
1/4 cucumber
1 tablespoon chopped fresh coriander leaves
1 tablespoon sweet chilli sauce

1. Combine corn, flour, eggs, spring onion in a bowl.

2. In a hot frypan place 1 tbsp worth of mixture per fritter and cook for 4 minutes each side or until golden and cooked through. Place on a try and keep in a warm oven until ready to serve.

3. Meanwhile, add all salsa ingredients together and mix thoroughly.

4. Poach or fry the eggs and place the bacon under the grill.

5. Serve stacked with crispy bacon on the side.

 

Bircher Muesli

Bircher-Muesli-for-web1

Today I’m celebrating my first milestone… 25 posts! Yippee!

It’s another chilly day here and I’m hanging for some constant warm weather to de-thaw my bones! I thought Melbourne’s winter would be short and sweet but this last little bit seems to be dragging on f-o-r-e-v-e-r. I can’t wait for warm alfresco dining every night – bliss! But… the good the news is we now have daylight savings and just having those extra few hours after work is amazing. I’m even hoping I’ll have some time to photograph midweek after work!

Well there is one good thing about winter and that’s the yummy apples and this recipe makes the most of winter’s best fruit. It’s Bircher Muesli kids! Yummy yummy Bircher muesli. This Swiss breakfast invented by Dr Bircher himself uses oats that are soaked overnight softening the oat & thus making it easier to digest. I normally don’t soak the oats overnight only because I usually don’t have enough foresight to think about what I want for breakfast the night before. I’m not sure if it makes a huge difference taste wise so if you forget to soak, it’s not a big deal. The thing I love about Bircher is that it’s so easy to go freestyle and throw in any additional goodies – nuts, dried fruit, coconut… anything. Mum used to make if for me when I was little but now I think mine is better than mum’s (sorry mama!).

Ps. I’ve been getting my web-nerd on, so now all email subscriptions should be looking way prettier than before! However, there was a little glitch in the system & the web gremlins ate my entire subscription list!!! So please make sure you sign up again if you haven’t already and you’ll be back on the email list. If you wish to subscribe to these posts & become the first to receive all the new photos & recipes, click here.

 

x e.

 

 

Bircher Muesli

1 cup rolled oats
1/2 cup fresh apple juice or orange juice
1/2 cup yoghurt (flavoured or greek)
handful currants or sultanas
handful of mixed nuts – almonds, sunflower seeds, hazelnuts
shredded coconut
a sprinkling of ground cinnamon
1 apple, grated
1/2 tbsp honey to serve
1. Combine the rolled oats and juice and soak over night in the refrigerator.

2. In the morning mix the rest of the ingredients together. Serve in a bowl and drizzle a little honey over the top. Mmm.

 

Homemade Toasted Muesli

Museli-for-web

How hard can toasted muesli be to make? Not that hard it turns out. I’ve wanted to make it for some time and now our pantry is pretty much packed to the brim with all sorts of bits and bobs I thought I’d give it a go. This altered version of Delicious Magazine’s toasted muesli is so filling for breakfast. I found I could only eat about half of what I’d normally have and would keep me fuller for longer.The recipe below is a bit of a guess as I just added whatever nuts and other goodies I could find. If you don’t have one ingredient, substitute it.

Homemade Toasted Muesli

1/4 cup golden syrup
2 tbs honey
2 tbs canola or grapeseed oil
2 cups  rolled oats
1/2 cup pepitas (pumpkin seeds)
1/2 cups sunflower seeds
1/2 cup shredded coconut
1/2 cup raw almonds
1/2 sultanas
1/2 hazelnuts

Preheat oven to 170°C. Line a baking tray with baking paper. In a saucepan, place syrup, honey and oil over low heat for a few minutes until combined and runny.

Combine oats, sunflower seeds, pepitas, hazelnuts baking tray. Drizzle with the warm syrup. Bake for 10-12 minutes until toasted and golden, stirring once during cooking. Remove and cool to room temperature.

Once cooled, add the remaining ingredients and stir well until combined. Store in an air tight container and consume within 10 days, but that shouldn’t be a problem.

Breakfast Pikelets

Piklets-for-web-2

Sunday was the best day I’ve had in a long time! I woke up early and made pikelets for breakfast and then a spot of gardening in the beautiful sunshine. I have the rocket in the greenhouse along with my coriander and basil and all are coming along nicely. I’m looking forward to Summer when everything will (hopefully) leap out of the ground!

It was such a beautiful day here on Sunday that I went for a m-a-s-s-i-v-e bike ride around the Yarra trail and stopped off for a bite to eat at the Abbotsford Convent. It was beautiful there with the sun shinning, lots of cute dogs, delicious food and good art and jewellery. Ticked all boxes.

After a good couple of hours riding we stopped off at this cute church that has been converted into a bar. It’s called Wesley Ann and its on Northcote High Street and it has the high pitched roof, exposed brick and some original fittings still existing. And with the added bonus of $10 jugs of Gypsy Pear Cider everyday after 6pm – happy days! After a very fun cycle home, I made a Chicken a Leek Pie to top off the perfect day! Pie recipe to follow shortly…

Breakfast Pikelets

1 cup (150g) self-raising flour
1 tbs caster sugar
3/4 cup (185ml) milk
1 egg
Melted butter

1. Add flour and sugar together in a bowl and add a pinch of salt.

2. Whisk milk and egg together and add to flour and sugar. Mix until it comes together.

3. Heat the frypan over medium heat and brush with a little melted butter. Drop a tablespoon full of the mixture into the pan and cook until bubble appear. Turn over and cook the other side until golden brown.

4. Serve warm with butter and jam